SAMAI VEG BRIYANI / LITTLE MILLET VEG BRIYANI
HEAT GHEE , SEASON BAY LEAF , FULL PEPPER , CINNAMON - THEN SAUTE B.ONION , G.CHILLI (4) , GINGER PASTE , GARLIC PASTE , TOMATO , MINT LEAVES , CORIANDER LEAVES
THEN SAUTE NEEDED VEGETABLE (CARROT , BEANS , POTATO , CAPSICUM , BABY CORN , CAULIFLOWER , BROCOLI )
THEN ADD CHILLI POWDER (1/4s) , DHANYA POWDER (pinch) , GARAM MASALA (1/4s) , TURMERIC POWDER (pinch) , SALT
THEN ADD WATER (1cup millet :4cup WATER =1:4) , ONCE WATER START BOILING ADD WASHED MILLET
SIMMER FOR 15 MINUTES AND OFF THE STOVE
SAMAI URUNDAI / LITTLE MILLET BALLS
HEAT A KADAI WITH LITTLE OIL , SEASON MORE MUSTARD SEEDS , R.CHILLI , CURRY LEAVES , SAUTE S.ONION - THEN ADD 2 CUPS WATER WITH NEEDED SALT
ONCE WATER STARTS BOILING ADD WASHED SAMAI MILLETS (1cup) , WHEN IT HALF BOILED ADD GRATED COCONUT (2s) -CLOSE THE LID -SIMMER UNTIL WATER COMEPELETY DISSOLVES
THEN OFF THE STOVE --MIX IT -MAKE A SMALL BALLS WITH IT
THEN STEAM IT WATER 10 - 15 MIN
KUTHIRAIVALI KUZHIPANIYARAM / BARNYARD
KUTHIRAIVAL (3/4 cup ) , RAW RICE (1cup) ,
URAD DAL (1s) , FENUGREK (5n) -- SOAK FOR 1 HOUR
THEN GRIND IT AS IDLY FLOUR CONSISTANCY -----A ,
IN A ADD CARDOMAN POWDER
REQURIED JAGGERY SYRUB -- MIX WELL -
KEEP THE FLOUR ASIDE FOR 2 HOURS
THEN FRY IN PANIYARAM PAN
KAMBU KOOZH / PEARL MILLET PORRIAGE
samai veg briyani |
THEN SAUTE NEEDED VEGETABLE (CARROT , BEANS , POTATO , CAPSICUM , BABY CORN , CAULIFLOWER , BROCOLI )
THEN ADD CHILLI POWDER (1/4s) , DHANYA POWDER (pinch) , GARAM MASALA (1/4s) , TURMERIC POWDER (pinch) , SALT
THEN ADD WATER (1cup millet :4cup WATER =1:4) , ONCE WATER START BOILING ADD WASHED MILLET
SIMMER FOR 15 MINUTES AND OFF THE STOVE
SAMAI URUNDAI / LITTLE MILLET BALLS
SAMAI URUNDAI |
ONCE WATER STARTS BOILING ADD WASHED SAMAI MILLETS (1cup) , WHEN IT HALF BOILED ADD GRATED COCONUT (2s) -CLOSE THE LID -SIMMER UNTIL WATER COMEPELETY DISSOLVES
THEN OFF THE STOVE --MIX IT -MAKE A SMALL BALLS WITH IT
THEN STEAM IT WATER 10 - 15 MIN
KUTHIRAIVALI KUZHIPANIYARAM / BARNYARD
KUTHIRAIVALI KUZHIPANIYARAM |
URAD DAL (1s) , FENUGREK (5n) -- SOAK FOR 1 HOUR
THEN GRIND IT AS IDLY FLOUR CONSISTANCY -----A ,
IN A ADD CARDOMAN POWDER
REQURIED JAGGERY SYRUB -- MIX WELL -
KEEP THE FLOUR ASIDE FOR 2 HOURS
THEN FRY IN PANIYARAM PAN
KAMBU KOOZH / PEARL MILLET PORRIAGE
IN BOILING WATER (3cups) ADD A WITH IT AND MIX WELL WITHOUT ANY LUMPS
ONCE IT STARTS BOILING ADD CHOPPED S.ONION (3) , G.CHILLI (1) , GRATED COCONUT (1s) , SALT -WHEN ITS COMES THICK AND REDUCES TO 2 CUPS -OFF THE STOVE AND ADD CORIANDER LEAVES
NOTE : TASTE IT WHEN HEAR REDUCES OR AFTER 1 HOUR
MIX MILLETS IDLY / DOSA
SAMAI (20g) , VARAGU (20g) , KUTHRAVALI (20g) , IDLY RICE (5g) , IDLY URAD (15g) , FENUGRUK (5) --SOAK EVERYTHING TOGEHER FOR 2 HOURS
BLEND NICE WITH SALT AND BEAT WELL AND PREPARE AS IDLY FLOUR CONSISTANCY
KEEP IT ASIDE FOR 12 HOURS TO FERMENT
THEN PREPARE AS IDLY /DOSA
VARAGU PONGAL /KODO MILLET
BOIL WATER (4 cups ) , in that add
washed varagu (1cup) , half boiled moong dal (3s) , salt --allow everything to boil in simmer for 15 minutes --A
NORMAL COOKING IS ENOUGH (NO NEED TO PRESSURE COOK )
WHEN WATER COMPELELY GONE , ADD MORE GHEE SEASON WITH CHOPPED GINGER , CUMIN , PEPPER , CASHEWNUTS , CURRY LEAVES
SAMAI PORRIDGE / LITTLE MILLET
SAMAI (1cup ) , FENUGREK (2 spoon ) --SOAK BOTH FOR 30 MINUTES - A
BOIL WATER (4 cups) , WHEN ITS STARTS BOILING ADD A WITH GARLIC (10 ) , SALT
WHEN MILLETS BOILED AND WATER GOES ON , MASH IT ONCE AND ADD COCONUT MILK (1 CUP)
IT REDUCES BODY HEAT
MIX MILLETS IDLY / DOSA
MIX MILLETS IDLY / DOSA |
BLEND NICE WITH SALT AND BEAT WELL AND PREPARE AS IDLY FLOUR CONSISTANCY
KEEP IT ASIDE FOR 12 HOURS TO FERMENT
THEN PREPARE AS IDLY /DOSA
VARAGU PONGAL /KODO MILLET
VARAGU PONGAL |
washed varagu (1cup) , half boiled moong dal (3s) , salt --allow everything to boil in simmer for 15 minutes --A
NORMAL COOKING IS ENOUGH (NO NEED TO PRESSURE COOK )
WHEN WATER COMPELELY GONE , ADD MORE GHEE SEASON WITH CHOPPED GINGER , CUMIN , PEPPER , CASHEWNUTS , CURRY LEAVES
SAMAI PORRIDGE / LITTLE MILLET
SAMAI PORRIDGE |
BOIL WATER (4 cups) , WHEN ITS STARTS BOILING ADD A WITH GARLIC (10 ) , SALT
WHEN MILLETS BOILED AND WATER GOES ON , MASH IT ONCE AND ADD COCONUT MILK (1 CUP)
IT REDUCES BODY HEAT
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