Kitchen Gallatta 09-02-2016 Mudakathan Dosa, Palak Bonda, Vendhaya keerai Mango Paruppu – Sun tv Show

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Kitchen Gallatta 09-02-2016 Mudakathan Dosa, Palak Bonda, Vendhaya keerai Mango Paruppu – Sun tv Show Episode
Kitchen Galatta | Dt 09-02-16 Sun tv Cooking Program
Kitchen Galatta, A Tamil Cookery Show, featuring preparation of Tasty, healthy and Mouth-Watering recipes by Star Chefs Meena Sudhir, Pazhanimurugan, Krishnakumari & Durga to make everyone cook world class foods in their homes.

Mudakathan Dosa, Palak Bonda, Vendhaya keerai Mango Paruppu


Mudakathan Dosai


Pasalai Keerai Bonda


Vendhaya Keerai Mangai Paruppu


Kitchen Galatta is a cookery show which presents a variety of delicious, mouth watering and healthy food prepared by celebrities and chefs. Today’s specialities are Mudakathan Dosa, Pasalai Keerai Bonda and Vendhaya Keerai Mangai Paruppu, presented by celebrity chef Meena Sudhir.

Mudakathan Dosai

Ingredients :

Mudakathan keerai, raw rice, boiled rice, fenugreek, urad dhal, salt, oil.

Method Of Preparation :
Soak raw rice, urad dhal, fenugreek in water.
Grind them together with the mudakathan keerai into a batter.
Season with salt.
Prepare dosas with the batter in a tawa.

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Pasalai Keerai Bonda

Ingredients :

Pasalai keerai, besan flour, corn flour, chopped onion, chopped ginger, chopped green chilli, fennel seeds, chat masala, cooking soda, oil, salt.

Method Of Preparation :

In a bowl add chopped pasalai keerai or palak, besan flour, corn flour, green chilli, ginger, onion, fennel seeds, cooking soda, salt.
Sprinkle water and mix well.
Heat oil and fry small portions of the mixture.
Sprinkle chat masala on top of the bondas, after frying
Pasalai Keerai or Palak Bonda is ready

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Vendhaya Keerai Manga Paruppu

Ingredients :

Vendhaya keerai, boiled tuvar dhal, small onion, mango, garlic, dried red chilli, turmeric powder, red chilli powder, mustard, cumin, asafoetida powder, curry leaves, salt, ghee.

Method Of Preparation :

Heat ghee in a pan, add garlic and small onions.
Saute and add the vendhaya keerai, green chilli, mango.
Stir, add water and cook well.
Add the boiled tuvar dhal, turmeric powder, red chilli powder, salt.
Stir everything together.
Heat ghee in a pan and temper with mustard, cumin, dried red chilli, asafoetida powder, curry leaves.
Pour the tempering on the gravy and remove from heat.
Vendhaya Keerai Mangai Paruppu is ready to serve.

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