QUEENS KITCHEN AND FASHIONS

   Tasty Karakadalai for this Diwali Items Required Bengal gram dal = 1 cup Oil for fry = As required Salt Chilli powder Asofeatida Curry leaves Method 1. Clean the gram dal and soak in water 2 hours. 2. Filter the water and spread in cotton cloth. 3. Remove excess water from another cotton cloth and keep it dry. 4. In a kadai put oil and after heating, fry the gram dals, and keep in another bowl. 5. Add salt, Asofeatida, chilli powder and mix it well. 6. Fry the curry leaves and add it with the mix. Tasty easy yummy diwali kara kadalai is ready.!   My Amazon : https://www.amazon.in/?&_encoding=UTF8&tag=queenskitchen-21&linkCode=ur2&linkId=c6324e9b83f990a24413a0ea3a7c7901&camp=3638&creative=24630 My Flipkart : http://fkrt.it/clEiECNNNN Flipkart App Link : http://affiliate.flipkart.com/install-app?affid=ranivijay கார கடலை சுவையாக செய்யலாம் வாங்க தேவையான பொருள்கள் கடலை பருப்பு = 1 கப் பொரிக்க எண்ணெய் = தேவையான அளவு உப்பு, மிளகாய் பொடி பெருங்காய பொடி கறிவ

  TASTY BADUSHA FOR DIWALI Items Required Sugar = 3/4 cup Maida = 1 cup Cardamom powder = As required Butter = 1 1/2 spoon Salt = 1 pinch. Baking powder = 1/2 spoon Milk = As required. Method of Preparation 1. In a vessel put maida, salt, baking powder, 1 spoon sugar, butter and hand mix well. 2. Pour milk little by little and  mix well. The dough should be thicker than the one which for chappati making. 3. Keep soaked for 10-15 minutes. 4. In a kadai put sugar and water and make sugar syrup. Add cardamom powder. 5. Add 5 to 10 drops of lemon juice as thinner. 6. Make the dough into small balls. 7. Take one ball, press it in the centre using index finger. 8. Do the same many times from sidewards to centre. 9. In a kadai, put oil and keep it for low flame. 10. Put the prepared flatened dough and fry it well. 11. While frying keep the flame low. 12. Then take it and soak in the sugar syrup. Keep for 10 minutes and take out. 13. If syrup is thicker you can heat it. 14. Tasty home made diw

    SUPER TASTY MINT RICE PREPARING Items Required Grinding : Mint leaves Coriander leaves Sauting : Onion = 2 Green Chilli = 6 Cardamom = 6 Lavang (Cloves) = 6 Pattai (bark) = 1 Cashewnuts  = 20 Curry Leaves Ginger Garlic paste = a bit Rice = 3 cups Ghee= 1 spoon Gingely Oil = 3 spoons Chilli powder = 1 spoon Salt = as required Procedure 1. Grind the mint leaves and coriander leaves and make it as paste. 2. In a cooker in a stove, pour ghee and gingely oil and after heating put pattai, cardamon, cloves, cashew nuts and saut it well. 3. When cashew becomes golden color, add onion and green chilli and saute well. 4. After halfway add ginger garlic paste. 5. Add Mint coriander paste mix saute till green smell goes. 6. Boil it till it become thicker. 7. Add green peas if required at this stage. 8. Add salt, add chilli powder if required. 9. When it become thick, add rice to it. 10. Mix well. 11. For 3 cup rice add 7 1/2 cup hot water. 12. Close the lid after checking the salt in this mix.