DIWALI GALATTA CONTEST

[Nilapapaa]

• Tondotoing..... Nala mazhai...sema kuluru... Inaiku intha naalai waste pana kudathunu manasa orunilai paduthitu kaila eduthen kathi. Enaku velai seiya arambichutu buthi.En annava 2 thitu thiti vangitu vara sonen oru man sati athula aatukaala koti senjathuthaan intha sema tasty ana recipe... Adadadaaa soru nu sonalae namaku brain overa velai seiuthae. (Pinkuripu intha recipe lam google la sudreeyanu naaku mela palapotu ena ketupotanga makalae. . I run a YouTube channel and all these recipes were shot for the same.. Ayaa sathiyama)

Aatukaal Paya

Ingredients


For cleaning

1. Goat trotters (legs)8
2. 1 tsp of tumeric powder

For the soup

1. 2 ltires of water
2. 1/2 tsp of tumeric powder
3. 1tbsp of ginger garlic paste
4. Salt to taste
5. 1/2 tsp of pepper powder

For the masala paste

1. 4 finely chopped onions
2. 3 chopped tomates
3. 10 pods of garlic
4. 1 inch ginger peice
5. 5 green chillies
6. 1tsp of fennel seeds
7. 1tsp of cumin seeds
8. 1.5 tsp of pepper corns
9. 1tsp of corriander seeds
10. 2 cinnamons
11. 2 cardamoms
12. 2 cloves
13. I tsp og gingely oil
14. 1tsp of salt

For the coconut masala

1. 1/4 cup of fresh coconut
2. 1 tsp of poppy seeds
3. 10 Cashewnuts(soaked in water for half an hour)

For the curry

1. 1tbsp of oil
2. 2 sprigs of curry leaves
3. 4 onions finely sliced
4. 3 tomatoes chopped
5. 1tbsp of kashmiri chilly powder
6. 1tsp of meat masala
7. Corriander leaves to garnish

​

Steps to make it

• Cleaning

• Heat a litre of water and add the tumeric powder. Then add the legs and allow to boil for 5 mins.Drain the water and using the blunt side of the knife scrap gently to remove the residue hair.
• Wash well and set aside

• Making the soup

• To a pressure cooker add all the ingredients given under for the soup column
• Cook on low flame for 1 hour. ( cooking on low flame is very important to enhance the taste)

• Making the masala paste

• To a pan add oil and add all the dry spices given under for the masala paste column. Then add the rest of the ingredients and saute well for 5 mins. Remove from heat allow it to cool and grind into a smooth paste.

• Coconut masala

• Grind all the ingredients given under the for the coconut masala column into a smooth paste

• Now we are all set to make the paya
• To a pan add oil and the onions and fry well
• Then add the tomatoes and fry till they turn mushy
• Add the masala paste, chilly powder and saute for 5 mins.
• Then add the soup with the legs
• Add salt
• Allow to cook for 10 mins
• Add the coconut masala and cook for 5 more mins
• Garnish with corriander leaves

Suda suda sema tasty ana aatukaal paya ready. Ada pongapa kai valikithu. Try pani parunga tata.

 

[Gingerrr]

 

[Needu]

Costume Design

 

[Needu]

Indha vaaram CURRY aame???? Idho oru very ordinary curry...KOVAKKAI CURRY

Kovakkai (tender ones) eduthu nandraga kazhuvi vittu pinnar, kaambu , munai rendayum cut panni eduthuttu , neela (vertical) vaakil thin pieces a cut pannikkonga..apram oru medium size onion podiya cut pannikonga adhe madiri medium size tomato va podiya narukki vechukonga...ellathayum oru plate la vechu cooker la steam panni edunga..

Ippo oru vaanali la konjama ennai vittu kadugu, ulundhu, oru vara milagai , karuveppillai thaalichu indha steamed kovakka mix a pottu saute pannunga ,..thevaiyana alavu salt add pannikonga, venumna perungayam oru chittigai pottukonga...konjam saute pannittu thevai patta sabji masala pottu konjam saute pannidunga..marakkama kadaisila kothumalli cut panni pottukonga...avlo than KOVAKKAI CURRY READY...

 

[Udanpirapu]

Chettinad Chicken Chukka Recipe:

Dry Roast and Grind:

Black Peppercorns - 2 tsp

Cumin Seeds - 1 tsp

Other Ingredients:
Chicken (boneless) - 500 grams

Gingelly Oil - 2 tbsp

Fennel Seeds - 1 tsp

Cinnamon - 1 inch

Cardamom - 3 nos

Cloves - 4 nos

Cashew Nut - 10 nos

Dried Red Chilli - 2 nos

Curry Leaves - 1 sprig

Onion (finely chopped) - 2 nos

Garlic (finely chopped) - 7 cloves

Ginger Garlic Paste - 1 tbsp

Turmeric Powder - 1 tsp

Red Chilli Powder - 1 tsp

Tomato (finely chopped) - 1 no

Water - ½ Cup

Salt - 1 ¼ tsp

Coriander Leaves (finely chopped) - 2 tbsp



Cooking Instructions:

1. In a pan, dry roast the Black Peppercorns and Cumin seeds until they are aromatic. Ground this into a powder using a mixer grinder.
2. In another pan, heat oil, add Fennel Seeds, Cinnamon, Cardamom, Cloves, Cashew Nuts, and Dried Red chilli.
3. Once the spices start spluttering and the cashews are brown, add curry leaves.
4. Add the finely chopped onions, finely chopped garlic, and continue to cook until the onions turn translucent.
5. Add the Ginger Garlic Paste, Turmeric Powder and continue to saute.
6. Add Red Chilli Powder and continue to cook.
7. Add the finely chopped tomato and saute until the tomatoes are mushy.
8. Add some water to bring the masala together and to prevent it from burning or sticking to the pan.
9. Add Chicken to the pan, mix well to coat the Chicken with masala, and add Salt.
10. Cook the Chicken for 10 minutes by stirring in intervals or until the chicken is cooked fully.
11. Add the ground Pepper and Cumin powder which was prepared earlier to the pan.
12. Mix well and saute for 2 mins.
13. Add coriander leaves, mix and remove from the heat.

 

[Gingerrr]

Ellaru recipe potranga seri namalum onnu podalam

Puli tovayal:
Garlic 10 dry red chilli 10 tamarind kutti ah eduthukonga moonum sethu arachukonga itha idly dosai kku nalla ennai uthi sapta

 

[Udanpirapu]

Mutton Biryani Recipe

Biryani Masala:

Cinnamon - 1 inch

Cloves - 6 nos

Cardamom - 3 nos

Star Anise - ½ no

Mace - 2 nos

Jeera - ½ tsp



Mutton Masala:

Fennel Seeds - ½ tsp

Jeera - ½ tsp

Cinnamon - ½ inch

Cloves - 3 nos

Star Anise - ½ no



Other Ingredients:

Mutton - 500 grams

Groundnut Oil - 5 tbsp

Coconut Oil - 1 tbsp

Ghee - 5 tbsp

Bay Leaf - 2 nos

Shallots - 15 nos

Onion - 1 no

Garlic Paste - 2 tbsp

Ginger Paste - 1 tbsp

Green Chilli - 3 nos

Lemon Juice - 2 tsp

Chilli Powder - 2 tsp

Coriander Powder - 3 tsp

Mint leaves - 1 Cup

Coriander leaves - ¼ Cup

Curd - ¼ Cup

Seeraga Samba Rice - 500 grams ( 2 ¾ Cup)

Salt - To Taste

Water - 8 Cups

Cooking Instructions:

1. Dry Roast and grind the spices under biryani masala and keep aside.

2. In a mixer grinder grind all the ingredients mentioned under Mutton Masala with some water into a paste.

3. Wash and Soak the Seeraga samba rice for 30 minutes

4. In a biryani pot, add the Groundnut oil and Coconut oil

Add bay leaf, shallots, and onion to the biryani pot. Fry until the onions turn golden brown.

5. Add Slit green chilli, lemon juice, ginger paste, garlic paste and cook until the raw smell leaves.

6. Add Ghee, prepared biryani masala, chilli powder, coriander powder, prepared mutton masala paste in the same order and cook for a couple of minutes.

7. Add curd, salt, mint leaves and coriander leaves to the pot. Cook for a further 2 minutes.

8. Add the mutton pieces and cook for 20 minutes adding 2 Cups of water. The gravy would become thick by the time the mutton is cooked.

9. Now once the mutton is cooked, add the soaked rice and 6 cups of water (1:2 Rice to Water Ratio in case of Seeraga Samba Rice).

10. Simmer this until most of the water is absorbed by the rice. At this point, seal the pot with chapati dough or aluminium foil to prevent steam and heat from going out of the pot.

11. Simmer this closed pot for 15 minutes. After 15 minutes turn off the heat.

Let the biryani rest for another 15 minutes before the pot seal is broken. This will help in finishing off the cooking process.
12. Now open the pan, fluff the rice and serve hot with Raita.

 

[Udanpirapu]

Paneer Tikka Masala Recipe:

Marination:
Paneer (large dices) - 200 grams
Capsicum (diced) - ½ Cup
Onion (diced) - ½ Cup
Tomato (de-seeded & diced) - ½ Cup
Mustard Oil - 1 tbsp
Red Chilli Powder - 1 tsp
Curd - ¼ Cup
Ginger Garlic Paste - 2 tsp
Lemon Juice - 1 tbsp
Salt - ¾ tsp
Turmeric Powder - ¼ tsp
Garam Masala Powder - ½ tsp
Cumin Powder - ½ tsp
Chaat Masala - 1 tsp
Kashmiri Chilli Powder - 1 tsp
Kasuri Methi - 1 tsp
Besan (roasted) - 1 tbsp

Other Ingredients:
Butter (melted) - 2 tbsp
Oil - 1 tsp
Hot Charcoal - 1 no

Gravy:
Oil - 1 tbsp
Onion (finely chopped) - 1 Cup
Ginger Garlic Paste - 1 tbsp
Turmeric Powder - ¼ tsp
Coriander Powder - 1 tsp
Cumin Powder - ½ tsp
Red Chilli Powder - 1 tsp
Tomato Puree - 1 Cup
Salt - ½ tsp
Sugar - ½ tsp
Cream - ½ Cup
Garam Masala Powder - ¼ tsp
Kasuri Methi - ½ tsp
Coriander Leaves (finely chopped) - 2 tbsp
Butter - 2 tbsp

Cooking Instructions:

1. Mix the mustard oil and red chilli powder together first to enhance the color. Add all the other ingredients for the marination. Add the paneer and the vegetables and mix gently.

2. Place the hot charcoal (in a metal bowl) in the bowl of paneer. Add oil, cover and let it sit for 5 minutes.

3. Arrange the paneer on wooden skewers, alternating with onion, capsicum, and tomato.

4. Cook the paneer skewers by searing them directly over the flame, until they are slightly charred on all sides.

5. Brush with melted butter and set aside.

6. In a pan, heat oil and add the onion. Saute until the onion turns golden brown.

7. Add ginger garlic paste, turmeric powder, red chilli powder, cumin powder, and coriander powder, and saute.

8. Add tomato puree, salt, and sugar. Cook until the oil floats on top (5 to 7 minutes) and the mixture has thickened slightly. The raw taste of the tomato should have disappeared by this stage.

9. Add in cream, garam masala powder, kasuri methi, and coriander leaves. Mix well and bring it to a simmer. Finish with 2 tablespoons of cold butter to give the gravy a velvety finish.

10. Serve along with the paneer tikka. You could also mix the paneer and gravy together while adding the cream.

 

[Udanpirapu]

Guntur Chicken Recipe:

Masala Paste

Coriander Seeds - 2 tbsp

Cumin Seeds - 2 tsp

Cinnamon - 2-inch piece

Cloves - 6 nos

Cardamom - 3 nos

Dried Red Chillies - 8 nos

Cashew Nut - 10 nos

Water - As Needed

Other Ingredients
Oil - 4 tbsp

Dried Red Chillies - 6 nos

Onion (finely chopped) - 2 Cups

Curry Leaves - 20 nos

Ginger Garlic Paste - 2 tbsp

Turmeric Powder - ½ tsp

Chicken - 1 kg

Salt - 1 tsp

Coriander Leaves - 3 tbsp

Cooking Instructions:

1. In a pan, dry roast all the ingredients except cashew nuts until aromatic. Add cashew nuts and water. Grind into a fine paste.
2. Heat oil in another pan and add the onion, dried red chillies and curry leaves. Saute until the onion starts to brown.
3. Add the ginger garlic paste and saute for 1 minute.

4. Add the previously prepared spice mix and cook for a few minutes until the oil starts to separate from the sides.

5. Add the spice powders and salt.

6. Add the chicken and saute for 5 minutes.
7. Cover and cook for 20 minutes or until the chicken is cooked.

8. Add the coriander leaves. Mix and turn off the heat.

Cooking Tips:

1. Guntur chillies are used for this dish. They give the signature taste and spice to the chicken.

 

[Udanpirapu]

Fish Finger Recipe:

Boneless Fish Fillet - 400 grams
Ginger Garlic Paste - 1 tbsp
Garlic (finely chopped) - 4 nos
Lemon Juice - 1 tbsp
Salt - To Taste
Pepper - ½ tsp
Dried Thyme - ½ tsp
Panko Bread Crumbs - 1 ½ Cups
Flour - ¾ Cup
Egg - 2 nos

Instructions:

1. Cut the fish fillet into 2 inch long strips.

2. In a mixing bowl, take the fish strips, add ginger garlic paste, chopped garlic, lemon juice, salt, pepper and dried thyme. Mix to coat the fish with all other ingredients.

3. In separate bowls, take flour and panko bread crumbs. Beats the eggs in another bowl.

4. Roll the fish strips in the flour.

5. Dip the fish in the egg and coat the fish with panko crumbs.

6. Repeat this breading for all the fish pieces.

7. Heat oil in a deep frying pan and deep fry the fish fillets for 3 mins.

8. Remove from the pan, Serve hot with tomato ketchup or mayonnaise.

 

[Amour]

Clay guitar

 

[Aadhini]

Ipo endha week4 r 5

4th week thaan

 

[Amour]

4th week thaan

Apo sari. material art na. Idhu thana ila vera mean panrangala

 

[Aadhini]

Apo sari. material art na. Idhu thana ila vera mean panrangala

Ithuthaan...

 

[Mathangi]

Pista shell crafts....

 

[Selenophile]

Bottle art using papers and threads

 

[Amour]

Crochet work

 

[Amour]

Crochet work

 

[Amour]

Farmhouse

 

[Needu]

Meme for this week!