FRIED COCONUT [THENGA VARUTHATHU]

coconut 1
onion 1/2[sliced]
saunf 1 tsp
rice 1tbsp
turmaric 1/2 tsp
cocunt oil 2 tbsp

heat a pan with oil add rice [par boiled rice {puzhungalari}] fry till brown add cocount saute &saute ,,roast well add onion turmaric saunf in the middle stage ,,u can store this in a airtight container and refrigerate for long ,,,when u make varutharacha curry take 5to 6 tbsp of this fried coconut ,and make paste with 4 to 5tbsp of fresh cocunut&pinch of garam masla ,..[this measurement for 1/2 kilo meat]

KHOYA

KHOYA


Khoya is made by boiling fresh milk in a non stick pan preferably having a large surface area.when the quqntity of the milk is reduced to approxmately 60 prsntage ,it should be stirred constantly.Then bottom and the sides of the pan should be scraped frequently to remove the milk sticking on the sides .when ready ,it will have the consistency of uncooked pastry a litre of milk should yield around 175 gms of khoya.

A faster way of doing it is to take one cup of mlik powder add 1 1/2 tbsp ghee and a little water to make it into a dough .tie this dough in a muslin cloth and steam it for 20-25 mnts.
RECIPE COURTESY :RAKESH PURI

SAMBAR POWDER

SAMBAR POWDRE
cumin seeds 5 tbsp
coriander seeds 7 tbsp
roasted split chick peas 2 tbsp
black pepper corns 30 gms
mustard seeds 2 tsp
whole red chillies 15 nos
fenugreek seeds 2tbsp
asafoetida pwdr 2 tsp

grind all seeds and the whole red chillies above in a grinder to make a fine pwdr .add the other pwdr and mix well .store in an air tight container,,


RECIPE COURTESY :RAKESH PURI

CHAT MASALA

CHAAT MASAALA
cumin seeds 4tbsp
black salt 1tsp
black pepper corns 1 1/2 tbsp
ajwain 1 tsp
asafoetida pwdr 1 tsp
lemon salt 3/4 tsp
dry mango pwdr 2 tbsp
salt 
ginger pwdr
yellow chilli pwdr 1 tsp

put all seeds in a dry grinder and make a fine pwdr .add the pwdrs and mix well .store in an air tight container..




RECIPE COURTESY ;RAKESH PURI