வழக்கங்கள்

 AHANI KARI (White Mutton Gravy)   INGREDIENTS: Mutton : ¾ kg Ginger & Garlic : 50gms Green chilies : 8 nos. Cashew nuts : 25gms. Coconut : ½ no. Almonds : 25gms Poppy seeds : 15gms. Ghee : 100gms Tomato : 100gms Ramba leaves : 1no. Curry leaves : few…

ERAAL ADAI (Prawns Adai) INGREDIENTS: Prawns : 250gms Rice Flour : ½ kg Shallots : 200gms Green chilies : 5 nos. Coconut : 1 no. Coconut oil + Ghee: 1/4 litre Curry leaves : few METHOD: 1. Extract the milk from the coconut. Soak the rice flour with coconut milk.…

KARI ADAI (Mutton Adai) INGREDIENTS: Mutton : 250gms Rice flour : ½ kg Shallots : 200gms Green chilies : 5 nos. Oil + Ghee : ¼ kg Curry leaves : few Coconut : 1 (Big) size METHOD: 1. Cook the mutton, like the mutton thick gravy. 2. Grind the mutton…

ENIPPU ADAI (Sweet Adai) INGREDIENTS: Coconut : 2 nos. Semolina (sooji) : ¼ kg Egg : 2nos. Refined flour : ¼ kg Powdered sugar : 375gms Turmeric powder : a pinch Ghee : 125gms METHOD: 1. Grate the coconuts & Extract the milk, without water. 2. Sieve separately the refined…

WELLADAI (Plain Adai) INGREDIENTS: Rice flour : ½ kg Coconut : one (Big) size Egg : one no. Oil + Ghee : ¼ litre Salt : T.T. METHOD: 1. Extract the 1st and 2nd milk from the grated coconut. 2. Combine the milk with rice flour, add the egg &…

IDIYAPPA BIRIYANI (String hoppers Biriyani) INGREDIENTS: String Hoppers : 12 nos. Mutton : ¾ kg Ginger & Garlic : 50gms Green chilies : 8 nos. Cashew nuts : 25gms. Raisins : 15gm Coconut : ½ no. Almonds : 25gms Poppy seeds : 15gms. Ghee : 100gms FOR AKHANI GRAVY: Tomato…

NEI SOARU (Ghee Rice) INGREDIENTS: Rice : 1kg Ghee : 150g Ginger : 50g Garlic : 50g Ramba leaves : 1no. Cinnamon : 1 small stick Cardamom : 5nos. Cashew nuts : 50g Coconut : 1no. Raisins : 25g Salt : T.T METHOD: 1. Make a ginger & garlic paste.…

KAAIKARI SOARU (Veg. Biriyani) INGREDIENTS: Carrot : 100g Raisins : 25g Peas : 50g Cashew nuts : 25g Beans : 50g Ghee : 150g Potatoes : 100g Ginger & garlic paste: 1 tsp. Cabbage : 100g Cinnamon : 1 no. (small) Tomato : 250g Cardamom : 5 Nos. Rice :…

EZHANEER SARBATH (Tender Coconut Water Surbath) INGREDIENTS Lime – 2 Nos. Tender Coconut – 5 Nos. Sugar – As Required. SAT ISABGOL – 10 Gms. METHOD : 1. Remove the water from the tender coconut and add enough amount of water. 2. Add the lime juice and sugar. 3. Add…

SAT ISABGOL (Psyllium Husk) INGREDIENTS Sat – Isabgol, a natural vegetable product, is derived from Isabgol seeds by millling process. It is the upper coating of Plantago ovata (Isapgol) which is highly purified by sieving and win nowing. 5 to 10g of SAT – Isabgol can be freely taken accordingly…