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2017-01-07 11:05:49 by Vaishnavi

How to make Thattai Murukku | Diwali Snacks

Ingredients needed :

Rice flour - 1 cup
Fried gram flour/Dalia flour (pottukadalai mavu) -2 1/2 tbsp or urad dal flour (roasted, powdered and sieved)- 1 tsp
Bengal gram dal/ kadalai paruppu - 1 1/2 tsp or fried gram -1 1/2 tsp
Red Chilli powder - 1/2 tsp flat
Unsalted butter -1 1/2 tsp
Hing - 1/4 tsp
Salt as needed
Oil for deep frying

Preparation :

How to prepare rice flour

Soak raw rice for 1 hour. Drain the water well and spread it on a cloth and dry it in shade (inside the house under the fan). After it dries completely, dry grind the rice to a fine powder. (if you have a flour mill in your place, you can give the rice and get it ground to a fine powder). After getting it ground, you can spread it on a cloth again to cool.

Sieve and keep it ready. (You do not have to fry it).You can prepare this flour even a week ahead.

Powder fried gram finely and sieve it. Take 2 1/2 tbsp and keep it ready.

If using bengal gram dal, soak it in water for 30 minutes, drain and keep it aside. If you are going to use fried gram dal or dalia, then skip soaking, just dry roast it slightly.

Mix salt and hing in a 1 tbsp of water and keep it ready.

Method :

In a bowl, mix together rice flour, fried gram flour, chilli powder and butter using your finger tips.

Add dalia or soaked bengal gram dal, salt + hing mix, needed water and make a slightly stiff dough.

Now the dough for the thattai is ready. (you can taste the dough to check for salt)

Make equal sized balls out of it.

Grease a zip lock bag or plastic sheet, place a ball of dough and flatten it as thinly as possible with your finger tips. This will give you crispy thattais.

Prick few holes with a fork to prevent it from puffing while frying. Let it sit for 10 minutes.

Heat oil in a heavy bottomed kadai. Check the oil temperature by dropping a small piece of dough into the oil, if it rises to the surface immediately, then the oil is ready for frying.
Now reduce the temperature to medium, gently transfer the flattened dough on to your hands and slide it into the oil. Deep fry 3-4 thattais both sides until golden brown.

Remove and drain the excess oil on a paper towel.

Repeat the same process for the rest of the dough.

After it cools, store it in an air tight container.
Variations

If you like garlic flavor, instead of red chilli powder, you can grind 3 red chillies and 4 cloves of garlic to a fine paste and add it to the rice flour. This measurement is for 1 cup of rice flour.

If preferred, you can add coarsely ground roasted peanuts to the dough.

Instead of chilli powder, you can add pepper powder.

If preferred you can add a tbsp of grated coconut to the dough.

Instead of fried gram flour, you can add 1 tsp urad dal flour. Dry roast urad dal until golden brown. Cool and powder it finely. Sieve and use that flour.(for 1 cup of rice flour, use 1 tsp urad dal flour)

Fried gram is called "pottu kadalai" or "chutney kadalai" in Tamil. How to make Thattai Murukku  Diwali SnacksIngredients needed Rice flour  1 cup Fried gram flourDalia flour pottukadalai mavu 2 12 tbsp or urad dal flour roasted powdered and sieved 1 tsp Bengal gram dal kadalai paruppu  1 12 tsp or fried gram 1 12 tspRed Chilli powder  12 tsp flatUnsalted butter 1 12 tspHing  14 tspSalt as neededOil for deep fryingPreparation How to prepare rice flourSoak raw rice for 1 Drain the water well and spread it on a cloth and dry it in shade inside the house under the After it dries completely dry grind the rice to a fine if you have a flour mill in your place you can give the rice and get it ground to a fine After getting it ground you can spread it on a cloth again to Sieve and keep it You do not have to fry can prepare this flour even a week Powder fried gram finely and sieve Take 2 12 tbsp and keep it If using bengal gram dal soak it in water for 30 minutes drain and keep it If you are going to use fried gram dal or dalia then skip soaking just dry roast it Mix salt and hing in a 1 tbsp of water and keep it Method In a bowl mix together rice flour fried gram flour chilli powder and butter using your finger Add dalia or soaked bengal gram dal salt  hing mix needed water and make a slightly stiff Now the dough for the thattai is you can taste the dough to check for saltMake equal sized balls out of Grease a zip lock bag or plastic sheet place a ball of dough and flatten it as thinly as possible with your finger This will give you crispy Prick few holes with a fork to prevent it from puffing while Let it sit for 10 Heat oil in a heavy bottomed  Check the oil temperature by dropping a small piece of dough into the oil if it rises to the surface immediately then the oil is ready for Now reduce the temperature to medium gently transfer the flattened dough on to your hands and slide it into the Deep fry 34 thattais both sides until golden Remove and drain the excess oil on a paper Repeat the same process for the rest of the After it cools store it in an air tight VariationsIf you like garlic flavor instead of red chilli powder you can grind 3 red chillies and 4 cloves of garlic to a fine paste and add it to the rice This measurement is for 1 cup of rice If preferred you can add coarsely ground roasted peanuts to the Instead of chilli powder you can add pepper If preferred you can add a tbsp of grated coconut to the Instead of fried gram flour you can add 1 tsp urad dal Dry roast urad dal until golden Cool and powder it Sieve and use that 1 cup of rice flour use 1 tsp urad dal flourFried gram is called pottu kadalai or chutney kadalai in

2016-10-28 14:57:27 by Deepika123

How to prepare Thenkuzhal Murukku | Diwali Snacks

Ingredients needed:

Raw rice - 4 cups
Urad dal -1 cup (whole white ones and not the split variety)
Oil - 1/4 cup or Butter-50 grams
White sesame seeds or Cumin seeds -2 tsp
Asafoetida -1/2 tsp
Oil for deep frying murukkus
Salt needed

Preparation:

How to make murukku flour at home

Soak raw rice for 2 hours, wash it and dry it well in the sun or shade.

Fry Urad dal till you get a nice aroma or until slight golden brown.

Mix both, give it in the flour mill and grind it to a fine powder.

Sieve it twice and keep it ready.Now our murukku maavu/ flour is ready.

Method:

How to make murukku

Mix murukku flour, cumin seeds, asafoetida, salt (mix salt in a little water and add) in a bowl. Heat oil (1/4 cup) and add to it. Mix well.
Add hot water little by little and prepare a soft firm dough. Knead well. The dough should not be too hard nor too soft.

Make murukku with the murukku machine using the plate with 3 round holes.

Put a small portion of dough into the murukku maker and squeeze it out in a circular motion on a ladle or small plate.
Heat oil and gently slide the squeezed out murukku into the oil.(To check if the oil is hot, just drop a small piece of murukku dough into the oil, if it raises to the surface immediately, it is an indication that the oil is hot).

Turn the heat to medium and fry the murukkus both sides until golden brown. Remove it with a slotted ladle and drain on a paper towel (note - bubbling sound stops when the murukku is done- compare pic 3 and 4 above).

Repeat the process for the rest of the dough. After it cools, store it in an air tight container. It has a self life of 10-15 days.

Enjoy preparing this Thenkuzhal Murukku for this Diwali How to prepare Thenkuzhal Murukku  Diwali SnacksIngredients needed   Raw rice  4 cups   Urad dal 1 cup whole white ones and not the split variety   Oil  14 cup or Butter50 grams   White sesame seeds or Cumin seeds 2 tsp   Asafoetida 12 tsp   Oil for deep frying murukkus   Salt neededPreparation How to make murukku flour at homeSoak raw rice for 2 hours wash it and dry it well in the sun or Fry Urad dal till you get a nice aroma or until slight golden Mix both give it in the flour mill and grind it to a fine Sieve it twice and keep it our murukku maavu flour is MethodHow to make murukkuMix murukku flour cumin seeds asafoetida salt mix salt in a little water and add in a Heat oil 14 cup and add to Mix Add hot water little by little and prepare a soft firm Knead The dough should not be too hard nor too Make murukku with the murukku machine using the plate with 3 round Put a small portion of dough into the murukku maker and squeeze it out in a circular motion on a ladle or small Heat oil and gently slide the squeezed out murukku into the check if the oil is hot just drop a small piece of murukku dough into the oil if it raises to the surface immediately it is an indication that the oil is Turn the heat to medium and fry the murukkus both sides until golden Remove it with a slotted ladle and drain on a paper towel note  bubbling sound stops when the murukku is done compare pic 3 and 4 Repeat the process for the rest of the After it cools store it in an air tight It has a self life of 1015 Enjoy preparing this Thenkuzhal Murukku for this Diwali

2016-10-28 14:48:53 by Deepika123

பனியோ வெயிலோ... எந்தக் காலத்துக்கும் உகந்தவை சிறுதானியங்கள். நம் முன்னோர்கள் சிறுதானியங்களைப் பயன்படுத்தி சத்தான உணவு வகைகளை எளிய முறையில் சமைத்துச் சாப்பிட்டனர். அதுதான் அவர்களின் நீடித்த வாழ் நாளுக்கும் ஆரோக்கியத்துக்கும் அச்சாணியாக இருந்தது.

“இப்போது நேரமில்லை, சுவையிருக்காது என்று காரணங்களைச் சொல்லிக்கொண்டு பலரும் சிறுதானியங்களைப் புறக்கணிக்கின்றனர்.அனைவரும் விரும்பும் வகையில் சிறுதானியங்களில் செய்யக் கூடிய புதிய உணவு வகைகளோடு

ஆரோக்கிய உணவு

என்னென்ன தேவை?

சோள மாவு - கால் கிலோ

காளான் - ஒரு கப்

பொடியாக நறுக்கிய

வெங்காயம் - ஒரு கப்

துருவிய குடைமிளகாய் - 1

மிளகுத் தூள், கரம் மசாலா - தலா ஒரு டீஸ்பூன்

உப்பு, எண்ணெய் - தேவையான அளவு

எப்படிச் செய்வது?

சோள மாவை வாணலியில் பச்சை வாசனை போகும்வரை, வறுத்து ஆறவையுங்கள். பிறகு அதில் சூடான தண்ணீர் விட்டு சிறிது உப்பு சேர்த்துப் பிசையுங்கள். பிசைந்த மாவை இடியாப்ப அச்சில் போட்டுப் பிழிந்து ஆவியில் வேக வையுங்கள்.

காளானைப் பொடியாக நறுக்கி கரம் மாசாலா, உப்பு சேர்த்து வேகவையுங்கள். வாணலியில் எண்ணெய் விட்டு வெங்காயத்தைப் போட்டு வதக்கி, வேக வைத்த காளானைச் சேர்த்து வதக்குங்கள். பிறகு நூடுல்ஸ், மிளகுத் தூள், தேவையான அளவு உப்பு சேர்த்து வதக்கி, சுடச்சுட பரிமாறுங்கள்.                                                     1

2016-01-28 14:33:41 by Vaishu

Bread Pizza Recipe  IngredientsBread slices  3Onion  2 tbsp choppedCapsicum  2 tbsp choppedCheese  3 tbsp gratedTomato saucePizza sauce  2 tbspPepper  Italian seasoning  a pinchChilli Flakes  a pinch

Bread Pizza Recipe - Ingredients:
Bread slices - 3
Onion - 2 tbsp chopped
Capsicum - 2 tbsp chopped
Cheese - 3 tbsp grated
Tomato sauce/Pizza sauce - 2 tbsp
Pepper / Italian seasoning - a pinch
Chilli Flakes - a pinch

2016-01-12 20:10:57 by sundu

Preparation Time 20 mins  Cooking Time 25mins  Makes 2 small pizzasRecipe Category  Chaat  Recipe Cuisine  North IndianAll purpose flourMaida  1 and 12 cupsActive dry yeast  1 tbspMilk  14 cup  1tbsp for brushingWater  14 cupSugar  12 tblspSalt  34 tspOlive oil  2 tbspPizza  Pasta Sauce  1 tbspOnion  12 choppedCapsicum  tbsp cubed in each colorSweet Corn kernels  14 cupGrated mozarella cheese  14 cup gratedOregano  14 tspChilli Flakes  14 tsp

Preparation Time :20 mins | Cooking Time :
25mins | Makes :2 small pizzas
Recipe Category : Chaat | Recipe Cuisine : North Indian
All purpose flour/Maida - 1 and 1/2 cups
Active dry yeast - 1 tbsp
Milk - 1/4 cup + 1tbsp for brushing
Water - 1/4 cup
Sugar - 1/2 tblsp
Salt - 3/4 tsp
Olive oil - 2 tbsp
Pizza / Pasta Sauce - 1 tbsp
Onion - 1/2 chopped
Capsicum - 1.5 tbsp cubed in each color
Sweet Corn kernels - 1/4 cup
Grated mozarella cheese - 1/4 cup grated
Oregano - 1/4 tsp
Chilli Flakes - 1/4 tsp

2016-01-12 20:09:01 by sundu

Potato fry  Urulai kizhangu poriyalIngredientsPotatos  Urulai Kizhangu  14 kgRed chilly powder  Kaintha milagai thul  1 table spoonCorriander powder  Dhania thul  2 table spoonsTurmeric powder  Manjal podi  1 tea spoonMustard  Kadugu  1 tea spoonCumin seeds  Jeeragam  1 tea spoonAsafoetida  Perungayam  a pinchSalt to tasteOil for fryingMethodWash and keep potatoes in pressure cooker or in Amount of water for boiling potatoes is till all potatoes get immersed in Just leave for 2 whistles and simmer for 2 minutes then switch off the Peel off the skin and cut into small Heat oil in a pankadai splutter mustard seeds cumin seeds asafoetida and add boiled Add red chilly powder corriander powder turmeric powder and little fry is ready to be It can be served with any rice Serve It can be served for 3 This can be prepared in 20

Potato fry - Urulai kizhangu poriyal
Ingredients:

Potatos - Urulai Kizhangu - 1/4 kgRed chilly powder - Kaintha milagai thul - 1 table spoon
Corriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal podi - 1 tea spoon
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

Wash and keep potatoes in pressure cooker or in oven. Amount of water for boiling potatoes is till all potatoes get immersed in water. Just leave for 2 whistles and simmer for 2 minutes then switch off the stove. Peel off the skin and cut into small cubes. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, asafoetida and add boiled potatoes. Add red chilly powder, corriander powder, turmeric powder and little salt.

Potato fry is ready to be served. It can be served with any rice item. Serve hot. It can be served for 3 people. This can be prepared in 20 minutes.

2016-01-06 22:19:47 by yamuna

Cabbage fry  Muttakos poriyalIngredientsCabbage  Kos  12 kgGreen peas  Pachai Pattani  small quantityGreen chillies  Pachai milagai  3 leaves  Karuvepilai  small quantityCoriander leaves  Kothamali  small quantityGratedShredded coconut  small quantityMustard seeds  kadugu  small quantityBlack gram dal  Ulutham parupu  1 tea spoonSalt to tasteOil for fryingMethodWash and cut the Boil it in a pressure cooker adding little salt and keep it Boil green peas and keep oil in a pankadai and splutter mustard seeds black gram dal green chillies curry leaves and now add vegetable and green Fry them Now add grated Add salt and garnish with coriander fry is ready to be Serve with any of rice It can be served for 2 It takes 30 minutes to Cabbage should be cut Add only little water and salt to It requires only less Green peas onions can be added to Ingredients can be added or removed according to individuals

Cabbage fry - Muttakos poriyal

Ingredients:

Cabbage - Kos - 1/2 kg
Green peas - Pachai Pattani - small quantity
Green chillies - Pachai milagai - 3 nos.
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Grated/Shredded coconut - small quantity
Mustard seeds - kadugu - small quantity
Black gram dal - Ulutham parupu - 1 tea spoon
Salt to taste
Oil for frying

Method:

Wash and cut the vegetables. Boil it in a pressure cooker adding little salt and keep it aside. Boil green peas and keep ready.
Heat oil in a pan/kadai and splutter mustard seeds, black gram dal, green chillies, curry leaves and now add vegetable and green peas. Fry them well. Now add grated coconut. Add salt and garnish with coriander leaves.
Cabbage fry is ready to be served. Serve with any of rice varieties. It can be served for 2 people. It takes 30 minutes to cook.

Note: Cabbage should be cut finely. Add only little water and salt to cabbage. It requires only less quantity.

Optional: Green peas, onions can be added to taste. Ingredients can be added or removed according to individuals choice.

2016-01-06 22:16:10 by yamuna
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