Kirthiscookery

Paruppu Urundai Kulambu   Ingredients -1   Channa Dal - 1/4cup (soak together for 3hrs)  Toor Dal - 1/2 cup Fennel seeds - 1/2tsp Dry red chilly - 3 Salt - as you need  Asafotedia - 1/4tsp Onion - 1/4cup Coriander leaves - 2tbsp Ingredients -2 Grated coconut - 1/4cup Garlic - 3cloves  Water - 3tbsp Ingredients -3 Oil - 2tbsp  Mustard seeds -1/4tsp Fennel seeds - 1/2tsp Sambar onion - 100gm ( finely chopped) Tomato - 1big (finely chopped)  Tamarind juice - 1/4cup Chilly powder - 1/2tbsp Kulambu milagai powder - 1tbsp Coriander powder - 1tsp Curry leaves - 1sprig  Coriander leaves - for garnish  Method : 🔹In a mixie jar add the soaked dall, fennel seeds,red chilly, salt and grind it to coarsely, don't add water  🔹Transfer to bowl and add chopped onion, coriander leaves, salt, kaayam and mix it well  🔹Make a medium size balls and keep aside 🔹Now take a mixie jar and add grated coconut, garlic cloves and pour some water and make fi...

  Pidikarunai recipe  Ingredients   Pidikarunai - 250gm Tamarind - gooseberry size Oil - 1tbsp Mustard seeds - 1/4 tsp Urad dhall - 1/2tsp Curry leaves - 1sprig  Turmeric powder - 1/4tsp Chilly powder - 2tsp Method   🔹First wash the Kelangu in running water and remove the mud 🔹Now in a sauce pan add water and boil the Kelangu until its get soft 🔹Once it's cooked remove the skin and cut into medium size pieces and add salt, turmeric powder and chilly powder and mix well 🔹 Take a Kadaai and add oil, mustard seeds and curry leaves let it temper, now add the Kelangu and mix it well.  🔹 Cook in low flame for 5-7 minutes 

  Pulichakeerai /Gongura Ingredients   Pulichakeerai - 1 kattu Green chilly - 5 Water - 1.5cups  Gingely oil - 3tbsp  Mustard seeds - 1/2tsp Urad dhall -1tsp Dry red chilly - 4 Shallots /sambar onion - 150gm (length wise Chopped)  Salt - as you need  Method : ☘️ Clean the leaves and remove the stems, wash the leaves and keep aside  ☘️ Take a pressure cooker and add the leaves and green chilly & pour the water, close the cooker with lid & wait for 4 whistle ☘️ Once pressure done strain the water and mash the keerai well ☘️ In a Kadaai add Gingely oil, mustard seeds, urad dhall & red chilly let it temper ☘️  Add the chopped onion and saute for 2mins, now pour the mashed keerai and salt & cook for another 5mins ☘️ Serve with hit rice and pour some Gingely oil or ghee to the rice  Notes : ** Adjust the spicy level, This keerai should be little extra spicy  ** Don't throw the water, use this water to clean the Pooja items (br...

  Mango ice-cream Ingredients   Mango puree - 500gm Whipping cream - 1cup Condensed milk - 1/2 cup Mango pieces - 1/4cup (cut into cubes)  Method : 🥭 Take a wide bowl and add the cold whipping cream and beat well with electric beater( consistency should be thick)  🥭Now add the condensed milk and mic well with spatula 🥭Pour the mango puree and mix it pretty well,  then add the mango piece and fold it gently  🥭 Now it will go in the freezer, freeze it in the airtight container and wait for 3 hours  🥭Take it out and stir it with fork and again keep it in the freezer and wait for 6-8 hours 🥭 Now enjoy your homemade mango ice-cream