Chettinad curry




Chettinad karip vomiting necessary to:

Goat - half a kilo
C. Onion - one hundred grams
Chilli powder - a table spoon
Salt - a table spoon
Anise - half a teaspoon
Curry leaves - kottumallip two leaf powder - a table spoon
Turmeric powder - a tea spoon, annacippu -
Seasoning:
Number - three table spoon
Grind:
Anise - a spoon of tea
Cumin - a spoon of tea
Garlic - six dentist
Coconut milling - three table spoon
Cassagaca - a spoon of tea
Bark - a small piece
Ginger - five grams


How to make Chettinad curry?

First cut the raisins, not small or medium size. Cut the dough into two pieces. The onion, put the fry curry along with the five-minute vatakkavumpiraku mallip powder, chilli powder, turmeric powder, salt, ground anise spice paste, put the two-minute Kindi half a glass of water from the cooker lid and four whistle, leaving irakkavumventatum kukkarait open the coconut paste, add five minutes keep in vaikkavumatup speed close vanaliyai

Comments

Post a Comment

Popular posts from this blog

Chettinad Cauliflower Ponda

Image
Chettinad Cauliflower Ponda is required Gluten - 1 1/2 cup cake flour - 1 cup. Caram Masala - 1 teaspoon baking soda - 1 pinch. Chilli powder - 2 tbsp. Green chilli - 2 (chopped) curry - 1 tbsp. Salt - the required amount. Oil - 1 cup (fry) water - 1 cup How to make Chettinad Cauliflower Ponda First put the dough into a bowl and mix well and do not get well. Add salt, salt, chilli powder, green chilli, baking soda and garam masala to mix well. Then put a pan in the oven and pour it into the oven to fill it and put the cauliflower into the fridge in the fridge and put it in gold.
Read more

Crockpot Balsamic Tenderloin

Ingredients: 2 pounds Pork tenderloin 1 teaspoon Ground sage ½ teaspoon Salt ¼ teaspoon Pepper 1 clove Garlic; crushed ½ cup Water ½ cup dark Brown sugar 1 tablespoon Cornstarch 1/3 cup Light Balsamic Vinegar ½ cup Water 2 tablespoons low sodium soy sauce Directions: 1. Mix together the seasonings: sage, salt, pepper and garlic. 2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker. 3. Cook on low for 6-8 hours before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. 4. Heat over medium and stir until mixture thickens, about 4 minutes. 5. Brush roast with glaze 2 or 3 times during the last hour of cooking. 6. Serve with remaining glaze on the side and how about some steamed broccoli or quinoa with some olive oil and lemon zest.
Read more

CREAMY AND TANGY PASTA

Image
Ingredients: Pasta - 125 gm (I have used Penne pasta here) Tomato - 3 medium sized Garlic - 2 cloves Onion - 1 small size Butter - 4 tbsp All purpose flour (maida) - 2 tbsp Cheeze - 3 cubes Mix Herbs - 1 tsp Oregano - 1 tsp Chilly flakes - 1 tsp Milk - 1 cup (room temperature) Cream (malai) - 2 tbsp Salt Oil - 1 tbsp Sugar - 1 tbsp METHOD: Pre-preparation: - In a broad pan take take water and add 1 tbsp oil to boil the pasta. - Once the water is boiling add pasta into it and cook it until it is cooked 75% and then strain it out on a plate and add 1 tbsp oil over it so that it wont stick together. - In another pan boil the tomatoes and peel the skin once it cools down. Now roughly chop the tomatoes and grind them to make a tomato puree. - Finely chop the garlic and onion. White Sauce: - In a pan take 2 tbsp butter and maida and stir it for 1 minute on slow flame. Do not cook it for more than 1 minute and it should not turn brown, the colour should rem...
Read more