Saturday 28 October 2017

SNAKEGOURD STIR FRY VIDEO TUTORIALS

Here it is!
Traditional porial:




SNAKE GOURD PORIAL/ STIR FRY!

Friday 27 October 2017

BOTTLEGOURD MILK CURRY

This posting is about Bottle gourd milk curry. It is very delicious to eat with hot steamed rice. This is a favourite food of our village people, 

Ingredients:

Bottlegourd medium size one
Mustard seeds one spoon
Peanut oil one tablespoon
Cumin seeds one spoon
Coriander leaves optional
Salt to taste
Turmeric one poon
Milk one cup
Shallots 6 chopped
Curry leaves tow sprigs
Green chillies two split
Water half a cup

Procedure:

Peel off the skin of the bottle gourd
Remove the inner pulp
Chop the gourd into cubes
Heat the frying pan with oil.
Add mustard seeds to splutter. 
Once they spluttered, add shallots, curry leaves and green chillies
Saute for a few seconds.
Add turmeric.
Saute again in low flame.
Add the veggie and saute again.
Add salt and water
Close with a lid and allow cooking for two minutes over a medium flame.
Observe the cubes turns soft.
Add cumin seeds.
Mash the cooked veggie along with mustard seeds.
Set aside to cool down.
Blend the bottle gourd cubes with milk for a second.



Enjoy with hot steamed rice!


Thursday 26 October 2017

VIDEO TUTORIAL OF MELTING MYSOREPAK

How to make melting mysore pak?
It is very easy and simple if we follow some smart techniques!

Do check out!
Here it is!

Wednesday 25 October 2017

HOW TO MAKE HOMEMADE PERFECT GHEE FROM BUTTER?

This nice ghee is being prepared from homemade butter. 


Ghee is the important ingredient in every home in India. 
Especially Kongu folks enjoy this ghee in each and every meal they prepared. It is the most important ingredient in sweets.
It is good for everyone.
It treats acid reflux, stomach ulcers, mouth ulcers.
It is also good for easy digestion.


We can separate the butter from curd at home. We can store it in good condition in the refrigerator for a long time. I will post how to make butter from curd separately.


Ingredients:

Fenugreek seeds one tablespoon
Butter  500 gms

Procedure:

Wash the butter several times carefully to remove the buttermilk contents and strain the excess water from butter by closing the lid.

Place the washed butter in a frying pan and heat the butter over a medium flame.

Once it melts, the white froth of the milk solids floats on the top level.

Do not cover the pan. Don't move and stand before the cooktop to keep an eye.

Utmost attention needed to prepare a nice aromatic ghee. Do follow the conditions.

You will first observe the noisy and big bubbles. The foamy layer is seen around.

Once the bubbles reduced the size, add fenugreek seeds.

Don't use spoon or spatula throughout the process. It would automatically do.

When the white foamy layer tarts to cover the entire top layer, the milk contents are completely broken up leaving behind the rich golden oil.

Almost done.

Simmer the flame and the milk contents settle down at the bottom. The bubbles become tiny and the golden ghee 

Now you observe the nice aroma emanated from the ghee! 

Ghee is ready right now!

Switch off the flame and set aside to get room temperature.

Strain the ghee using a dry tea strainer.
Store in a dry ghee jar. Use the dry spoon to take the ghee.

Now the ghee is in the liquid state. Once it is completely cooled down, it will turn to be in the semi-solid state.


 Video tutorials:














Sunday 22 October 2017

BEET PACHADI


VIDEO TUTORIALS OF HOW TO MAKE BEET PACHADI!

BONDA

Dear Viewers!






Video tutorials " how to make Bonda " is being posted on  my youtube channel


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