Paruppu Pudalangai

Paruppu Pudalangai:
INGREDIENTS :
Toor dal             - 1/4 cup
Snake gourd     - 1 small size
Mustard             - few
Curry leaves     - 2 bunches
Onion                 - 1 small sized
Dried Chillies    - 3 nos.
Oil                        - as required
Salt                      - as required
Turmeric powder- 1/4 tsps
Cumin powder - 1/2 tsps


METHODS:
1. Soak and rinse the Toor dal and pressure cook for two whistles.
2. Clean and remove the seed and sponges from the Snake gourd.
3. Chop the snake gourd into small pieces. And finely chop the onion too..
4. Take a pan and add oil. Add the Mustard and wait till it splutters.
5. Then add dried Chillies, onion, curry leaves and saute well..
6. When onion turns color add snake gourd  salt, turmeric powder and cumin powder and saute for two mins and cover with lid and leave in medium flame for five minutes.. Springle water by side.
7. Finally add the boiled Toor dal along with the snake gourd and cook untill the mixture gets ready.. When once the mixture gets ready you can notice the snakegourd changing colour..
8. Paruppu Pudalangai ready to serve.
PARUPPU PUDALANGAI

Coconut Chutney

Coconut Chutney

INGREDIENTS :
1. Coconut              - 1 cup
2. Garlic                  - 2 cloves
3. Green Chillies   - 4 to 5 nos.
4. Roasted gram    - 2tsps
5. Ginger                - 1/2 inch(optional)
6. Salt                      - as required

TEMPERING:
1. Mustard seeds  - few
2. Curry leaves     - few
3. Shallots              - 3 nos.
4. Dried Chillies    - 2 nos. (optional)

METHODS :

1. Grate all the ingredients listed in the ingredients table and take it in a bowl and keep aside. 

2. Temper all the items listed in the tempering list and mix along with the grated mixture. 

3. Mix water if required.. Coconut Chutney ready to serve. 

GHEE DOSA

GHEE DOSA

INGREDIENTS(Batter preparation)

Idly rice       : 4 cups

Urad dal      : 1.25 cup

METHODS 

1. Wash and soak the idly rice and ural dal for about 3 hrs..

2. Grind the urad dal finely and then grind the idly rice.. it should be little sand like texture 

3. Once the batter is ready add salt and mix well and ferment it overnight..

 

INGREDIENTS (Dosa preparation)

Dosa batter : 2 laddle

Ghee             : 2 tsps

METHODS 

1. Take the dosa batter. (Check for consistency.. Add water and salt if required..)

2. Heat the dosa pan pour the dosa batter. Spread evenly and wait for brown shades.. garnish with required ghee and roll it without turning to the other side.

3. Crispy tasty Ghee dosa is ready to serve along with sambar and chutneys.. Happy appetite.. Keep supporting *Ferdin'skitchen*

Bottle Gourd Halwa

Bottle Gourd Halwa 
INGREDIENTS
Bottlegourd (shredded) - 1 1/2 cup
Milk                                   - 1 cup
sugar                                 - 1/2 cup
Cashews                           - 10 to 12 nos
elachi powder                 - a pinch
food color                         - a pinch (green)
Ghee                                  - 4 tsp
Koya                                  - 2 tsp
METHODS

• Heat ghee in a vessel and add Cashews.. fry till the cashews become golden brown in color. once the color changed, take out the cashews from the ghee
• In the same ghee, add the shredded bottlegourd

• Saute till the bottlegourd becomes transparent and then add Milk.

• Cook till the milk thickens and add sugar and mix well.

• Add food color to enrich color and then add elachi powder to flavor.

• Then add koya and stir well.

• Cook till ghee oozes out and switch off the flame.

• Garnish it with fried Cashews and serve as a dessert.







BOTTLE GOURD HAL

Sweet Paniyaaram

SWEET PANIYAARAM:
INGREDIENTS 
Wheat flour      : 1 cup
Jaggery              : 2 nos.
Banana              : 3 nos.
Cardomon         : 3 nos.
Dried ginger     : 1 1/2 inch
Almond powder :1 tbs(optional)
Oil                       : as required

METHODS
1. Filter the wheat flour and keep it in a bowl.
2. Make the Cardomon and dried ginger into a fine powder and add along with the flour.
3. Heat the pan with a cup of water and add Jaggery to it. When the Jaggery gets melted filter it to separate waste particles from Jaggery..
4. Add the water and Almond power along with the flour.
5. Peel the banana and mash it to a paste using blunder. And add along with the flour mixture .
6. Add water with the mixture and whisk well to a semi liquid pastry.
7. Heat the pan with oil. When the oil gets heated using the ladle pour the pastry in the oil and deep fry both sides.
8. Soft sweet paniyaaram is ready..

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