May the coming year be filled with good health , wealth and prosperous life to all .
Happy Life !
This is to inform all that the saree that I am wearing is from P.S.Tex which is located in Salem.
Their info is mentioned below with the contact number for better connect :
P S tex
Elambillai
Salem(dt)
Ph:9994413747
Here are two WhatsApp groups that you can join :
https://chat.whatsapp.com/CpeYOT2sqiR3A7oiIF5vDv
https://chat.whatsapp.com/JJXcBcAfOVsJcH8zut8fix
Following are the recipes and ingredients for the Special Lunch :
#Ingredients
#SweetBoondhi_Rabadi
Milk – 1 & 1/2 ltr
Saffron Few Strings
White Sugar – 2 spoon
Cardamom Powder – 1/4 tsp
Vanilla Ice Cream – 4 tbsp
Ladoo – 3 nos
#WheatFlour_Naan
Wheat Flour – 1 cup
Baking Soda – 1/4 tsp
Baking Powder – 1/2 tsp
Salt to taste
Oil – 2 spoon
White Sugar – 1/2 tsp
Curd – 1/4 cup
Black Sesame
Butter – 1 tsp
Coriander Leaves
#Saffron_Zarda_Pulao
Water – 4 cup
Basmati Rice – 2 cup (Soaked)
Saffron Milk – 1 tbsp
Ghee – 1 spoon
White Sugar – 1 cup
Ghee – 1 tbsp
Clove – 5 to 6 nos
Cinnamon – 2 piece
Cardamom – 4 nosCashew Nuts
Pista,Almond,Dry Grapes
#Dal_Makhani
Black Urad Dal – 200 gms
Water as required
Butter – 1 tbsp
Black Cardamom – 1 no
Cinnamon – 2 piece
Bay Leaf – 1
Big Onion – 1 (Chopped)
Turmeric Powder – 1/4 tsp
Ginger – 1 inch (Grated)
Coriander Powder – 1 tsp
Chilli Powder – 3/4 tsp
Tomato Puree – 2 tomato
Salt to taste
Garam Masala Powder – 1/2 tsp
Kasuri Methi – 1/2 tsp
Fresh Cream – 2 spoon
Coriander Leaves
Butter – 1 spoon
Chilli Powder – 1/4 tsp
Garam Masala Powder – 1/4 tsp
#Malai_Kofta
Water – 1 cup
Onion – 2 (Diced)
Green Chilli – 2 nos
Cashew Nuts – 8 to 10 nosPotato – 2 (Mashed)
Paneer – 200 gms
Green Chilli (Chopped)
Coriander Powder – 1/4 spoon
Salt to taste
Garam Masala Powder – 1/4 tsp
Coriander Leaves
Maida – 2 spoon
Oil – 2 spoon
Cinnamon – 2 nos
Bay Leaf – 1
Clove – 2 to 3
Green Chilli – 2 nos
Water – 1/2 cup
Coriander Powder – 1 tsp
Pepper Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Curd – 1/2 cup
Salt to taste
Kasuri Methi – 1 tsp
White Sugar – 1/2 tsp
Fresh Cream – 1/4 cup
Coriander Leaves
#Orange_Rasam
Wter – 2 cup
Curry Leaves
Tomato – 1 (Chopped)
Rasam Powder – 1/2 tsp
Green Chilli – 1/2 (Chopped)
Asafoetida – 1/2 tsp
Salt to taste
Orange Skin 1/2 tsp (Grated)
Jaggery small piece
Orange Pulp
Dal Water – 1 & 1/2 cup
Orange Juice – 1 cup
Coriander Leaves
Ghee – 1 tsp
Chilli Powder – 1 tsp
Mustard – 1/4 spoon
#Cheppankizhangu_Roast
Taro Root (Sliced)
Gram Flour – 2 tbsp
Salt to taste
Pepper Cumin Powder – 1 tsp
Asafoetida Powder – 1 tsp
Oil for frying
Chef Yogambal Sundar’s social media links:
Subscribe to Chef Yogambal Sundar’s YouTube Channel : youtube.com/c/Yogambal Sundar
Like Facebook | https://www.facebook.com/yogambalsundar