Kumari Special

SWEET CHUTNEY INGREDIENTS: Seedless Tamarind - 1/2 cup Seedless Dates - 1/2 cup Jaggery Powder - 1/2 cup Water - 2 cup Coriander Powder - 1/2 tsp Red Chilli Powder - 1/2 tsp Roasted Cumin Powder - 1/2 tsp Salt per taste METHOD : 1.Boil two cup water and add seedless tamarind with dates. 2.Add jaggery powder and cook well until thickens 3.Once it thickens, add coriander powder, red chilli powder, roasted cumin powder and let it cook for five minutes. 4.Once it is ready, turn off the stove . 5.Let it cool down completely. 6.Once it cooled down, add it to the mixie jar . 7.Grind and make a smooth paste. 8.Drain them with sieve. 9.Add Salt per taste and mix well. 10.Store it in airtight jar and refrigerae for future use. 11.Serve and enjoy with chaat snacks.

omapodi INGREDIENTS: Gram Flour - 2 cup Rice Flour - 1/2 cup Salt per taste Melted Butter - 1 spoon Red Chilli Powder - 3/4 tsp Turmeric Powder - 1/4 tsp Asafoetida Powder - 1/4 tsp Carom Seed Water - 1/4 cup Water METHOD: 1.Take 2 cup gram flour and half cup rice flour in mixing bowl. 2. Add red chilli powder, turmeric powder, asafoetida powder, salt per taste. 3.Pour enough carom seed water and mix well to a little sticky smooth dough. 4.Take small portion of dough place inside the murukku maker.Use small hole disc and close with top part. 5. Pour enough oil for frying in kadai. 6.Once the oil is hot, directly press holding the idiyappam maker on top of the oil and let the omapodi directly fall in the oil. 7.Once it became crisp, flip back and fry on other side as well. 8.When the oil stops sizzling, continue to fry for few seconds till the omapodi are golden and crisp. 9.Once it is done, drain off the oil and transfer to the serving plate. 10.Fry some curry leaves and garnish wi...

PANI PURI In this video we will see tasty pani puri recipe in tamil with english subtitle.Panipuri is one of the india's most famous street food recipe.Everybody likes pani puri.It is also called as golgappa .Am going to make this original pani puri recipe in street food style.Try this delicious recipe at home and enjoy with your family. INGREDIENTS: TO MAKE PURI: RAVA/SUJI - 2 CUP MAIDA - 3 TBSP WATER T O MAKE GREEN PANI : Mint leaves - 1 cup Coriander Leaves - 1/2 cup Green Chillies - 2 Jaggery powder - 1/4 cup Ginger - small piece Salt per taste Roasted cumin powder - 1 tsp Chatt masala - 1/2 tsp Tamarind Water - 1/3 cup Kara boondi - 1/2 cup POTATO STUFFING: Boiled potato(large) -1 Chopped Onion -1 Red chilli powder - 3/4 tsp Chaat masala - 1 tsp Roasted cumin powder - 3/4 tbsp Salt per taste METHOD: 1.Put rava and maida in large bowl. 2.Add enough water and knead well to make smooth dough. 3.Keep it covered with wet cloth for 15 to 20 minutes. 4. To make Green Pani , pu...

NETHILI MEEN AVIAL RECIPE ANCHOVY AVIAL INGREDIENTS: Anchovies /Nethili meen - 1/4 kg Grated Coconut - 1/2 cup Shallots - 5 Garlic Cloves - 2 Green Chillies - 3 Tamarind (small alma size) Water - 1/4 cup Curry Leaves Turmeric Powder - 1/2 tsp Fennel Powder - 3/4 tsp Coconut oil - 3 tsp Mustard Seeds - 1/2 tsp Salt per taste METHOD: 1.Put grated coconut, shallots,garlic cloves, curry leaves sprig, turmeric powder and fennel powder in mixie jar. 2.Grind and make a coarse paste without adding water. 3.Add this masala with cleaned anchovies. 4.Mix well and keep aside. 5.Pour coconut oil in hot pan. 6.Add mustard seeds and curry leaves .Saute well. 7.Now add marinated anchovies. 8.Pour tamarind water and Gently stir with spoon. 9.Close the lid andlet it cook on medium low for 5 to 6 minutes. 10.After 5 minutes of cooking, let it open cook until it became dry. 11.Add salt per taste.Stir gently again. 12.Once it cooked well, turn off the stove. 13.Serve and enjoy with rasam sadam and fish ...

GINGER BEER Ginger beer INGREDIENTS: Chopped Ginger - 1/2 cup Sugar - 5 tbsp Lemon juice - 2 tsp Star anise - 1 Cardamom pods - 3 Cloves - 3 Pepper Corns - 1/2 tsp Ginger Bug - 1/2 cup / as per taste Water METHOD: 1.Put chopped ginger, sugar,lemon juice along with some water in blender. 2.Blend and make a ginger paste. 3.Pour two cup of water in wide pan. 4.Add the ginger paste mix. 5.Add cloves,cardamom pods, pepper corns, star anise.Mix well. 6.Let it boil for 10 minutes on low flame. 7.Once the nice aromatic ginger smell is came out, turn off the stove. 8.Let it cool for two hours. 9.Once it cooled down, add ginger bug and mix well. 10.Filter this with sieve and fill it up in glass flip top bottle with funnel. Note: Don’t fill up the juice in whole bottle. Leaving an inch or two of room from the top. 11.Screw the cap on tight and let it stand for 2 to 3 days. 12.Don't forget to release the gas from bottle after 24 hours , or the pressure will build up so much that it may exp...

Almond milk INGREDIENTS: Almonds - 1 cup Sugar - 3/4 cup Cardamom Powder - 1 tsp Saffron as per taste Hot Milk - 1 cup (For almond milk) METHOD: 1. Bring two cups of water to rapid boil. 2. Add one cup of almonds and boil for 10 minutes on medium low flame. 3.Drain them immedietely with seive. 4.Pour some ice water and rinse well. 5.Pat them dry on cotton cloth for a minute 6.Peel the skin off 7.Roast the almonds on heavy bottom pan till it became dry. 8.Once it dried, turn off the stove and cool them completely. 9.Once it cooled down, put them in mixie jar along with sugar,cardamom powder and few saffrons. 10.Grind and make a smooth powder. 11. Homemmade badam milk powder is ready. 12.Store them in air tight jar and use it for future use. 13. TO MAKE ALMOND MILK, pour hot milk in a glass. 14.Add two tsp of almond milk powder and mix well. 15.Leave it for 10 minutes and refrigerate . 16.Serve cool and enjoy.

Munthiri Kothu INGREDIENTS: Mung Bean /Green Gram Seeds- 250 gram /1 cup Palm Jaggery - 1 large size ( 1 1/4 cup) Half Grated Coconut Cardamom Powder - 1 tsp Raw Rice flour - 1 cup Porikaram (artificial salt borax) - pinch Turmeric Powder - 1/2 tsp Salt per taste Oil for frying Water METHOD: 1. Dry Roast green gram seeds and cocount for sepeartely until golden colour . 2.Keep aside and let it cool down completly. 3.Grind the roasted gram on low speed in mixier for less than one minute. 4.Seperate skin from beans with rice sieve. 5.Grind the beans along with roasted coconut and make a coarse powder. 6.Keep aside. 7.To make palm jaggery syrup, mix the grated palm jaggery with 2 cup water. 8.Filter it sieve once it dissolves. 9.Make one string consistency palm jaggery syrup. 10.Pour the light warm syrup in munthiri kothu mixture. 11.Make small lemon size balls. 12.Keep the plate covered for overnight. 13.In the morning, let's preapre the batter for dippings. 14.Add 1 cup unroasted ...

Dry Ginger Coffee Recipe | Sukku Coffee | Sukku Malli Coffee Recipe | Dry Ginger Coriander Coffee Sukku Coffee INGREDIENTS: Sukku /Dry Ginger - 2 pieces Coriander Seeds - 2 tbsp Pepper Corns - 1/4 tsp Cumin Seeds - 1/4 tsp Basil leaves - 5 to 6 No’s Palm Sugar / Panakarkandu - per taste Water METHOD: 1.Put All the required ingredients in mixie jar. 2. Grind and make a sukku coffee powder without adding any water. 3. Boil two cups of water in sauce pan. 4. Once it started to boil, add two tbsp of sukku coffee powder and stir welll. 5. Add palm sugar as per taste and stir well until it dissolves. 6. Finally add some basil leaves and let it boil for five more minutes on medium low flame. 7.Turn off the stove. 8.Serve Hot and enjoy.

Country Chicken Sukka INGREDIENTS: Country Chicken - 750 gram Ginger Garlic Paste - 2 tbsp Curd - 2 tbsp Turmeric Powder - 1/2 tsp Pepper Powder - 3/4 tsp Kashmiri chilli powder - 2 tbsp Onion - 2 Tomato - 1 (large size) Green Chillies - 2 Cashew nuts - 5 to 6 Coriander powder - 1 tsp Fennel powder - 3/4 tsp Garam masala powder - 3/4 tsp Salt per taste Coconut oil - 3 tbsp Whole spices Coriander leaves METHOD: 1. Take chopped chicken and clean well. 2. Add ginger garlic paste,curd, turmeric powder,pepper powder,kashmiri chilli powder and salt per taste.Mix well. 3. Marinate for 1/2 hour. 4. Put onion,tomato,green chillies and cashew nuts in mixie jar. 5. Blend like a coarse paste and keep aside. 6. Pour three tbsp of coconut oil in hot pan. 7.Once oil is hot, add whole spices . 8.Add blended onion tomato paste.Saute well until its raw smell goes down. 9. Once its raw smell goes down, add marinated chicken with half cup water. 10.Add salt per taste and stir well. 11.Cook well until i...

Mango Coconut Halwa INGREDIENTS: Riped Mango -2 (Medium size ) Grated coconut - 1 cup Milk - 1/2 cup Cashew nuts - 2 tbsp Almonds - 2 tbsp Cardamom powder - 1/2 tsp Sugar - 5 tbsp /as per taste Ghee - 3 tbsp METHOD: 1. Take two medium size riped mangoes. 2. Peel off the skin and cut into small pieces. 3. Put in mixie jar along with milk and sugar. 4. Blend to the smooth paste. 5. In a hot pan ,pour 1 tbsp ghee . 6. Once ghee is melted, add grated coconut, almonds and cashew nuts. 7.Roast well until it became dry. 8. Turn off the stove and let it cool down. 9. Once it cooled down, blend and make a coarse powder. 10. To make halwa, add two tbsp of ghee in pan. 11. Then pour blended mango pulb and stir well for 10 minutes. 12. Now add roasted coconut-almonds- cashew powder. 13. Stir well until it thickens. 14.Once ghee is seperate from halwa,turn off the stove. 15.Refrigerate for half hour and serve the halwa.Enjoy.