Tadka Times

Tadka Times

  • CINNAMON KASHAYAM FOR REGULAR PERIODS

    – Boil 300 ml of water and add 1 tsp cinnamon powder, 1 tsp pepper powder, 5 whole garlic cloves and salt to taste.  – Filter it and drink in empty stomach. 

  • Drumstick Greens Kadayal

    – Pressure cook broken green gram, green chillies, pearl onion, garlic, turmeric powder, cumin seeds and tomato in a cooker – Add oil in a pan and saute chopped greens and the pressure cooked dal mixture – Grind the above mixture to a coarse paste with salt – Add tadka to it

  • CHOCOLATE SYRUP

    – Sieve 6 tbsp coco powder in a sifter – Add 2 cups of water, 1 cup sugar and the coco powder in a bowl and mix well – Cook for 10 mins until the syrup thickens – Once it cools down, add vanilla extract and store it in a container Virus-free. www.avast.com

  • Ennai Kathrikaai Kuzhambu

    – Slit white small brinjal with the kaambu and keep it ready – Add oil in a pan, sauté small onion, garlic, more tamarind, red chilly powder, sambar powder, turmeric powder, salt and grind it to a fine paste – Stuff the paste into the slit brinjals and keep the remaining paste – Add more…

  • MIXED VEGETABLES PAKODA

    – Mix lengthwise chopped carrot, potato, onion, cauliflower, capsicum, brinjal, cabbage, coriander leaves, ginger garlic paste, red chilly powder, salt, bajji flour and water. – Deep fry it in oil.

  • Shahi Tukda

    – Boil 1/2 litre milk for half an hour to get a thick consistency and then add chopped almonds, cashews, pistachios and grinded cardamom powder – Add 1 cup sugar to a pan, little water and boil to a string consistency – Shallow fry the diagonally cut bread slices in ghee – Dip the fried…

  • SEMIYA PAYASAM

    – Add ghee in a pan and sauté vermicelli till golden brown. – Pour water into the milk pan and add the roasted vermicelli. – Boil till it gets cooked and switch off the stove. – Add sugar, cardamom powder, cashew nuts and raisins. – Add boiled milk to the above mixture after 10 mins.

  • KARPURAVALLI JUICE

    – Without adding oil in a pan, sauté pepper, cumin seeds and karpuravalli leaves. – Add grated coconut, salt and grind it to a coarse paste.  – Mix the grounded mixture in butter milk.

  • BEANS PAAL CURRY

    – Cut beans in lengthwise. – Add oil, fennel seeds, curry leaves, chopped garlic, onion, beans, salt, chilly powder, turmeric powder and cook well. – Once everything is cooked well, add boiled milk and switch off the flame.

  • SNAKE GOURD KOOTU

    – Cut snake gourd, carrot, potato, brinjal, onion, green chillies and tomatoes into small pieces. – Pressure cook the above with little bengal gram, more toor dal, more green gram, little water, red chilly powder and turmeric powder. – Add tadka, fennel seeds powder, salt and coconut flakes, once the pressure subsides.