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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…

NAARTHENGAI OORUGAI (Naarthengai Pickle) INGREDIENTS Naarthengai – 3 Nos. Dry Red Chilies- 25 Gms. Vinegar – ¼ Bottle. Asafoetida – A Pinch. Gingelly Oil – 50 ml. Curry Leaves – Few. Mustard Seeds – Few. Garlic – 3 Flakes. METHOD : 1. Cook the Naarthengai in the steamer. Remove the…

HALWA (Kayal Special Halwa) For 3 kgs INGREDIENTS Sugar – 1 ¾ Kg. Ref. Flour – 500 Gms. Ghee – 500 Gms. Cashew nuts – 500 Gms. Rose Essence – ¼ Bottle. Cardamom – 3 Gms. Lime – 2 Nos. Colour (Green, Yellow, Red) – 5 Gms. Almonds – 20…

DUMADAI (Kayal Sweet) INGREDIENTS Coconut – 2 Big Sizes. Sugar – 400 Gms. Semolina (Sooji)- 300 Gms. Refined Flour – 100 Gms. Ghee – 200 Gms. Cashew Nuts – 25 Gms. Pista & Almonds- 25 & 25 Gms. Raisins – 10 Gms. Milk – 200 ml. Egg – 2 Nos.…

HALWA (Kayal Special Halwa) For 3 kgs INGREDIENTS Sugar – 1 ¾ Kg. Ref. Flour – 500 Gms. Ghee – 500 Gms. Cashew nuts – 500 Gms. Rose Essence – ¼ Bottle. Cardamom – 3 Gms. Lime – 2 Nos. Colour (Green, Yellow, Red) – 5 Gms. Almonds – 20…

VUTHIRTHAMEEN / POOLUGU MEEN (Fish Poriyal) INGREDIENTS Thonda Meen – 500 gms. Shallots – 300 gms. G. Chilies – 2 Nos. Curry Leaves – Few. Coconut – ½ No (Big Size) Podi – T.T. Salt – T.T. Maasi – 50 Gms. METHOD : 1. Heat the oil, add the green…

PORICHA KARUVADU (Smoked Fish Fried) INGREDIENTS Smoked Fish – 5 Nos. (Thondai Karuvadu) Tomato – 1 No. Onion – 1 No. Green Chilies – 1 No. Curry Leaves – Few. Ghee + Oil – 3 TBSP. Chilie Powder – T.T. Salt – T.T. METHOD : 1. Pick and marinate the…