திருச்சி ரவா பொங்கல் / கும்பகோணம் கொஸ்து / KUMBAKONAM GOSTHU / TIRUCHI RAVA PONGAL скачать в хорошем качестве

திருச்சி ரவா பொங்கல் / கும்பகோணம் கொஸ்து / KUMBAKONAM GOSTHU / TIRUCHI RAVA PONGAL

#திருச்சிரவாபொங்கல் #கும்பகோணம்கொஸ்து #KUMBAKONAMGOSTHU #TIRUCHIRAVAPONGAL #dhoolkappukitchen GOSTHU RECIPE BRINJAL - 1 CUP (1 CUP = 250 ML = 1.25 TUMBLER), SMALL ONION - 10, BIG ONION – 1 TOMATO – 1, POTATO – 1, CARROT – HANDFUL, PUMPKIN – HANDFUL, GREEN PEAS - 3 TBS. GINGER - 1INCH, GREEN CHILLI -2, CURRY LEAF, TURMERIC POWDER - 1/2 TSP, SALT - 1.5 TSP, ASAFOETIDA - 1/2 TSP, JAGGERY - 1 TBS. TAKE MOONG DAL - 1/4 CUP…. WASH AND SOAK FOR 10 MINUTES. TAKE A COOKER… COOK MOONGDAL (+WATER) IN COOKER – 3 WHISTLES SAUTE DRY AND GRIND TAKE A KADAI. OIL - 1/2 TSP , DHANIYA - 2 TSP, CHANA DAL - 1 TSP, FENUGREEK - 1/2 TSP, RED CHILLI – 3, ASAFOETIDA - 1/2 TSP, REFINED OIL - 1 TSP…. SAUTE ALL REDDISH ADD ASAFOETIDA.... SWITCH OFF GAS… COOL AND GRIND IN A MIXIE….FINE POWDER THIS POWDER CAN BE STORED FOR A MONTH. TEMPERING: OIL - 1TSP, MUSTARD - 1/2 TSP, URAD AL -1 TSP, RED CHILLI 2, CURRY LEAF. TRANSFER TO A PLATE COOK ALL VEGETABLES TAKE A COOKER. 2 TBS REFINED OIL… SAUTE ONION TILL LIGHT REDDISH. ADD GREEN CHILLI, GINGER, CURRY LEAF. SAUTE FOR ½ MINUTE ADD TOMATO, SALT, TURMERIC POWDER AND ASAFOETIDA…. AND SAUTE FOR ONE MINUTE… ADD BRINJAL AND SAUTE FOR 2 MINUTES… ADD ALL VEGETABLES - POTATO, CARROT, PUMPKIN, GREEN PEAS. MIX WELL ADD TAMARIND WATER + 1 TUMBLER WATER…… COOKER – 1 WHISTLE OPEN COOKER . ADD MOONG DAL AND JAGGERY. BOIL FOR 2 MINUTES JAGGERY AND MOONG DAL WILL ENHANCE THE TASTE OF GOSTHU GOOD FOR IDLI, DOSAI, UPMA, CURD RICE, CHAPATHI ... ADD THE GRINDED GOSTHU POWDER. ADUST GRAVY AFTER ADDING GOSTHU POWDER, BOIL FOR MAXIMUM ONE MINUTE ADJUST SALT… GAS OFF ADD TEMPERING AND CORIANDER LEAVES KUMBAKONAM GOSTHU READY =================================================== TIRUCHI RAVA PONGAL RECIPE PONGAL USING RAVA.... IN 15 MINUTES.... RAVA - 1/2 CUP (125 ML), MOONG DAL - 1/4 CUP, GHEE - 3 TBS, SALT - 1 TSP, BROKEN JEERA/PEPPER - 2 TSP, ASAFOETIDA - 1/2 TSP, CURRY LEAF, GINGER - 1 INCH, CASHEW - 15, GREEN CHILLI – 1 WASH MOONG DAL. IN A KADI, SAUTE LIGHT REDDISH (GOOD AROMA)…. SAUTE TILL MOISTURE, GOES AWAY. TAKE A COOKER. ADD MOONGDAL, ADD WATER - 1/2 CUP (FOR MOONGAL - 1/4 CUP), 3 WHISTLES ENSURE MOONG D IS COOKED WELL., MASH IT WELL SAUTE RAVA IN A KADAI, DRY ROAST RAVA LIGHT REDDISH. USE UPMA RAVAI (BOMBAY RAVA), DO NT USE NICE RAVA OR CHIROTI RAVA. ROASTING IS IMPORTANT..., PREVENTS LUMP FORMATION LATER ON.... TRANSFER TO A PLATE TEMPERING IN A KADAI, ADD GHEE - 3 TSP, ADD PEPPER/JEERA MIX, GREEN CHILLI,, GINGER, CURRY LEAF, CASHEW, ASAFOETIDA…. (USE BROKEN JJEERA / PEPPER MIX) FRY WELL....GAS LOW. TRANSFER TO A PLATE PONGAL PREPARATION ADD MOONGDAL TO KADAI, ADD 1.5 CUP WATER (2 TUMBLERS) RAVA (1/2 CUP) + MOONG DAL (1/4 CUP)... TOTAL 3/4 CUP.... 1: 2 WATER. THEREFORE, 1.5 CUP WATER ADD SALT AND LET IT BOIL…. ADD RAVA SLOWLY AND KEEP STIRRING... NO LUMPS PLEASE KEEP SOME BOILING WATER READY... MAY BE YOU MAY NEED, SOMETIMES..... WILL THICKEN SOON... KEEP STIRRING TO PREVENT LUMPS. WILL BECOME SMOOTH AND THICK SOON ADD TEMPERING… ADD GHEE - 1 TSP…. WILL NOT STICK TO PAN NOW…. GAS OFF TIRUCHI RAVA PONGAL READY