வழக்கங்கள்

YENIPPU SEMIYA (Sweet Vermicelli) INGREDIENTS: Vermicelli: 1pac Coconut : 1 no. Sugar : 250gms Ghee : for mixing METHOD: 1. Wash the vermicelli for two times quickly. (Otherwise, it will mash). 2. Cook the vermicelli in a steamer for 5 minutes. 3. Remove from steam, at the same time add…

  KAAIKARI SEMIYA (Vegetable Vermicelli) INGREDIENTS: Vermicelli : 1pac. Carrot : 100gms Cabbage : 100gms Potato : 100gms Beans : 25gms Peas : 50gms Tomato : 150gms Coconut : ½ nos. Masala powder: 1 tsp Turmeric powder: 1 tsp Shallots : 150gms Green chilies : 3 nos. Cloves : 2…

KADAPPASI (Agar Agar Pudding) (or) (China Grass Pudding) INGEREDIENTS: Chinagrass : 7gms Milk : 1 litre Cashew nut + Almond + Pista : 50gms Rose milky essence or any colour & flavour : Few drops Sugar : ¼ kg METHOD: 1. Soak the china grass before 4 hours or over…

HATHIRA PAL (Cashew Milk) INGREDIENTS: Milk : 1 litre Sugar : ¼ kg. Almonds+cashew nuts + pista : 75 gms. Raisins : 10 gms. Pure ghee : 50gms. Cloves : 2 nos. Cinnamon : a small stick Cardamom : 2 nos. METHOD: 1. Soak the nuts in a hot water,…

EERAL KARI (Liver Curry) INGREDIENTS: Lamb liver : 250gms Masala powder : 1 tbsp Ginger & garlic paste: 25gms Poppy seed paste : 10gms Coconut : 1/2 no. Green chilies : 2 nos. Green peas (soaked) : 50gms Curd : 100gms Whole garam Masala : 5 gms Salt : 1…

KIDAAK KARI (Mutton Curry) INGREDIENTS: Mutton : ½ kg Curry leaves : few Cloves : 2nos. Cinnamon : a small stick Cardamom : 2nos. Coconut : 1/2 no. Ginger & garlic paste: 25gms Poppy seed paste : 10gms Masala powder : 2 tbsp Salt : 1/2tbsp Curd : 100gms Ghee…

BRUSHMUL SOUP (Breast Bone Soup) INGREDIENTS: Lamb breast bone – 150 gms Carrot – 100 gms Potato – 100 gms Tomato – 150 gms Cumin – 10 gms Snuff – 5 gms Red chilies – 2 nos. Poppy seed paste – 1 tbsp Coconut – few Ghee – 10 ml…

KEERAI KARI (Drumstick Leaves Curry) INGREDIENTS: Drumstick Leaves – 1 bunch Rice Washed Water – 5 glass Salt – T.T. Shallots – 250 gms Dry Red Chilies – 4 nos. Green Chilies – 1 no. Grated Coconut – 1 cup Eating Lime Stone – A Pinch (Calcium) METHOD : 1.…

   MAASI SAMBAL (Dry Fish Sambal) INGREDIENTS: Maasi (Dry fish) – 100 gms Dry Red Chilies – 5 nos. Coconut – 3 pieces Shallots – 3 nos. Rock Salt – T.T METHOD: 1. Ground the dry red chilies & salt. 2. Take out of the black outer skin of the…

IDIYAPPAM (String Hoppers)   INGREDIENTS: Fine Rice Flour – 500 gms. Hot Water – As Required Salt – T.T. METHOD: 1. Combine the rice flour & salt. 2. Mix with enough amount of water, without lumps. 3. Take a small ball & put into string hopper equipment & press it…