Ingredients for Ven pongal:
*1 1/2 cup rice
*1/2 cup moong dal
* 1 1/2 tbs pepper powder( according to taste)
*1 tbs jeera seeds
* 2 tbs ginger garlic paste
*5 to 6 curry leaves
*1tbs ghee
*2 tbs oil
*1/2 tbs pepper
* 10 cups of water
* salt to taste
How to make hotel Venpongal at home:
Oil+jeera+curry leaves+pepper seeds+ginger garlic paste+pepper powder+ fry it well+ Water+cleaned rice and dal+cook it in pressure cooker for 15 to 20 minutes+ chennai style ven pongal is ready
Ingredients for home made sambar:
* Oil
* Few onions pieces
* Few carrot pieces
* Few garlic pieces
* Few capsicum pieces
* Few potato pieces
* Few tomato pieces
* Few brinjal pieces
*salt to taste
*1tbs chilly powder
*1tbs sambar powder
*1 tbs ginger garlic paste
* tamarind extract
*Water as needed
*Boiled toor dal
*1tbs dhanya powder
*mustard seeds
*curry leaves
*cumin seeds
How to make hotel style sambar in pressure cooker: Oil+onions+carrot+garlic+capsicum+potato+tomato+brinjal+salt +ginger garlic paste+chilly powder+ sambar powder+dhanya powder+fry it well + tamarind extract+cook it till oil oozes out+ boiled toor dal+water Tempering for sambar: Oil +mustard seeds+jeera rice+curry leaves Add tempering into the sambar+ yummy hotel style sambar is ready for pongal
Ingredients for cheese garlic bread at home:
*1tbs grated garlic
*1 cheese slice
*3 tbs chilly flakes
*Butter at room temperature
How to make cheese garlic bread recipe:
*Butter+garlic+chilly flakes+mix it well Take a pan+toast the bread on two sides + place the cheese slice between the two garlic breads+ toast it well+ tasty and yummy cheese garlic bread is ready
Ingredients for baraf ka gola recipe:
* Watermelon pieces
* Pinch of salt
*1/2tbs chat masala
*1/2tbs pepper powder
Making of ice gola at home:
*Watermelon pieces+salt+chat masala+pepper powder+grind it+ filter the juice+ pour it in icecream mold+ice ka gola recipe is ready
Panner making ingredients:
*1 litre milk
*1/2 lemon squeezed
Making of panner recipe:
Take 1 litre milk in heavy bottomed pan+let it boil+add squeezed lemon+ boil it for 15 to 20 minues+ the milk curdles completely+ switch off the flame take a vessel, place a strainer on the top and cover it with a cotton cloth+pour the curdled milk into the cloth+ pour some water on the panner and drain it by pressing it+ place the weight on the panner and let it cool for 1 hour
NOTE: ***Don't throw off the left over water you can use the water kneading the chapathi dough***
Take it off to work area and cut it into square+ our soft and fresh panner at home is ready