cookeryy.blogspot.com

Cookery

Saturday, January 14, 2012. Pasi Parupu - 1/2 Cup. Chana dal - 1/4 Cup. Cocunut milk - 1Cup. Jaggery - As per taste. Milk - 1 Cup. Water - As per needed (1/2 cup). Ghee - 1 tbsp. Elachi - 1 (Powdered). Fry both the dal's seperately slightly brown. Take coconut milk in 3 steps. Pressure cook them for 3 whistles with water, milk and add the last 3rd set of coconut milk also(Can replace water with milk to get more rich taste). Add the dissolved jagggery to the above pressure - cooked dal. Ghee – 2 tsp.

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Cookery | cookeryy.blogspot.com Reviews

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Saturday, January 14, 2012. Pasi Parupu - 1/2 Cup. Chana dal - 1/4 Cup. Cocunut milk - 1Cup. Jaggery - As per taste. Milk - 1 Cup. Water - As per needed (1/2 cup). Ghee - 1 tbsp. Elachi - 1 (Powdered). Fry both the dal's seperately slightly brown. Take coconut milk in 3 steps. Pressure cook them for 3 whistles with water, milk and add the last 3rd set of coconut milk also(Can replace water with milk to get more rich taste). Add the dissolved jagggery to the above pressure - cooked dal. Ghee – 2 tsp.

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1 cookery

2 pages

3 bloom

4 entertainment

5 inspirational

6 rangoli

7 parupu payasam

8 materials required

9 cashew 6

10 method

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Cookery | cookeryy.blogspot.com Reviews

https://cookeryy.blogspot.com

Saturday, January 14, 2012. Pasi Parupu - 1/2 Cup. Chana dal - 1/4 Cup. Cocunut milk - 1Cup. Jaggery - As per taste. Milk - 1 Cup. Water - As per needed (1/2 cup). Ghee - 1 tbsp. Elachi - 1 (Powdered). Fry both the dal's seperately slightly brown. Take coconut milk in 3 steps. Pressure cook them for 3 whistles with water, milk and add the last 3rd set of coconut milk also(Can replace water with milk to get more rich taste). Add the dissolved jagggery to the above pressure - cooked dal. Ghee – 2 tsp.

INTERNAL PAGES

cookeryy.blogspot.com

1

Cookery: Aloo Bonda

http://www.cookeryy.blogspot.com/2009/06/aloo-bonda.html

Monday, June 15, 2009. Large Aloo (Potatoes) - 2. Green Chilies (chopped) - 1-2. Coriander leaves - 1 tbsp. Gram flour - 1 cup. Red chili powder to taste. Garam Masala powder - 1/4th tsp. Turmeric powder - 1/4th tsp. Boil and smash the potatoes well. Add salt per taste, chili powder, garam masala, coriander, and green chilies to the above and mix well. Take a bowl with a cup of gram flour;. Make small balls of potato mixture. Dip each ball in the flour batter and deep fry them till golden brown.

2

Cookery: Mushroom Biriyani

http://www.cookeryy.blogspot.com/2011/07/mushroom-biriyani.html

Tuesday, July 26, 2011. Sliced Mushrooms (500 gms). Basmati rice – 1 ½ cups. Onion – 1 (sliced). Tomatoes – 3 medium, chopped. Cinnamon – 1 one inch piece. Cloves – 3-4 no. Small cardamom – 3, crushed. Ghee – 2 tsp. Saffron strands – a pinch. Ginger-garlic paste – 1 tsp. Green chillies – 3 chopped. Red chilli powder – 1 tsp. 2 onions sliced and deep fried. Wash and soak the rice for 30 min. Melt 1 spoon of the ghee, add cinnamon, cloves, cardamons and sauté for 2 minutes. View my complete profile.

3

Cookery: Yummy... Vendikai Puzhi Kulambu

http://www.cookeryy.blogspot.com/2011/06/yummy-vendikai-puzhi-kulambu.html

Saturday, June 18, 2011. Yummy Vendikai Puzhi Kulambu. 500 gms Lady’s finger (cut into medium size pieces). 2 Medium size Tomato. 1 ½ tsp Fenugreek seeds. 2 tsps Coriander powder. 2 ½ tsps Chilli powder. 1 ½ tsp Turmeric powder. 2 tbsps Tarmarind concentrate. 3 tbsps Coconut paste. 1 Pre-heat the oil in a kadai and put the fenugreek seeds and let them splutter. Add the onion and fry until golden brown. 2 Add the tomato and cook it well. 4 Add the coconut paste and cook the garvy for 5 mins in medium heat.

4

Cookery: Parupu Payasam

http://www.cookeryy.blogspot.com/2012/01/parupu-payasam.html

Saturday, January 14, 2012. Pasi Parupu - 1/2 Cup. Chana dal - 1/4 Cup. Cocunut milk - 1Cup. Jaggery - As per taste. Milk - 1 Cup. Water - As per needed (1/2 cup). Ghee - 1 tbsp. Elachi - 1 (Powdered). Fry both the dal's seperately slightly brown. Take coconut milk in 3 steps. Pressure cook them for 3 whistles with water, milk and add the last 3rd set of coconut milk also(Can replace water with milk to get more rich taste). Add the dissolved jagggery to the above pressure - cooked dal.

5

Cookery: Murukku

http://www.cookeryy.blogspot.com/2009/06/murukku.html

Monday, June 15, 2009. Rice flour - 2 cups. Urad dal - 1/2 cup. Unsalted butter - 3 tsp. Sesame seeds - 1 tsp. Cumin seeds - 1 tsp. Aesofotida - 1 pinch. Refined oil as required. 1 Fry the urad dal to light brown and let it cool. 2 Grind the fried dal and sieve both Urad and Rice flour. 3 Melt the butter slightly and mix it with the flour along with asefotida, salt, cumin seeds and water. 4 Make it into a soft dough. 5 Using the muruku presser / mould fry it in heated oil, till they are golden brown.

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cookeryy.blogspot.com

Cookery

Saturday, January 14, 2012. Pasi Parupu - 1/2 Cup. Chana dal - 1/4 Cup. Cocunut milk - 1Cup. Jaggery - As per taste. Milk - 1 Cup. Water - As per needed (1/2 cup). Ghee - 1 tbsp. Elachi - 1 (Powdered). Fry both the dal's seperately slightly brown. Take coconut milk in 3 steps. Pressure cook them for 3 whistles with water, milk and add the last 3rd set of coconut milk also(Can replace water with milk to get more rich taste). Add the dissolved jagggery to the above pressure - cooked dal. Ghee – 2 tsp.

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