Skip to main content

SUN DRYING VEGETABLES

SUN DRYING VEGETABLES
Ingredients
vegetable such as ladies fingers(bindi),french beans,snake gourd,sundakai,bitter gourd,green chilli,capsicum,cluster beans (tamil-kothavarangai,hindi guar-ki-phalli,tel-goruchikkudu.

water salt to taste
a pinch of turmeric powder
a pinch of red chilli powder

METHOD
  • Wash and clean the vegetable
  • cut the vegetable length wise a or long piece each
  • keep the water to boil the pan
  • add salt turmeric powder,red chilli powder.
  • gently place the vegetable in the boiling water
  • boil for few minutes.the vegetable get tender
  • drain the vegetable on to a stainless steel sieve.
  • arrange the pieces in a tray ,cover with a thin muslin cloth and dry sun for several days,till completely dry.
  • store in a air tight containers.

Green chillis,capsicum and ladies finger and beans.cut this vegetable soak in salt and curd for over night .next day spread a polythene sheet in the sun dry for 3-4 days.till it dry

Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

PANAGAM

PANAKAM Ingredients 1 big size jaggery(100 g) 1 small size lime 1 small bit dry ginger (chukku) 2 cardamom 2 cup water a pinch of salt METHOD Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice. Powered the cardamam and dry ginger. Add the cardamom powder and dry ginger powder in the juice Cool in a refrigerator and add ice cube and serve.
Post a Comment
Read more

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS
Post a Comment
Read more