How to clean the residue stains in aluminium vessels

How to clean the residue stains in aluminium vessels:

 Hope every one will be searching for this stain removing technique. It is easy to clean the residue stains in the aluminium vessels. When we use aluminum kadai for deep frying purpose the oil will leak over the edges and make the vessels to look black. Now it is easy to clean the vessels using simple ingredients which we use in our home.
Wash it with normal detergent . Any kind of detergent can be used.
Apply vinegar and gently rub with the scrubber.You can see the difference after cleaning with the vinegar. You can also use lemon instead of vinegar. But vinegar sounds better than lemon.
Then scrub with sabeena powder so that you can obtain a clean stain free vessels.
Try this simple method in your home and let me know how it works . Thank You!!!

How to clean silver vessels/How to clean silver ornaments/How to clean silver utensils

How to clean silver vessels/How to clean silver ornaments/How to clean silver utensils:

Cleaning of silver vessels and ornaments is now a easy one. I follow this method for years. Yes it works for me. You too can try this method .The thing all you need is to have aluminum foil, baking soda. This method is natural way of cleaning silver utensils and ornaments.
Make small pieces in aluminium foil . Take 1 litre of water and bring it to boiling stage. Add the pieces of aluminum foil and baking soda . Add the silver ornaments/utensils to be cleaned and immerse it fully in the water.

Switch off the stove. Let it be in for atleast 1-2 minutes.

Thats all take the vessels out and wash it with usual dish wash detergent/liquid. Your shining silver vessels will sparkle!!!

How to take butter and ghee from milk/How to take butter /How to take ghee

How to take butter and ghee from milk:

It is not a very tough job to take butter and ghee from milk. Once you do this process then you wont give up. Make sure that you are using a good quality milk. I use to buy cow's milk from the near by person, who gives me a nice milk with good yellow fat in it. 
Let us see how to make this process.

Boil the milk and allow it to cool. You can find the yellow layer which floats at the top of the milk. Keep under refrigeration for further process.
After 2-3 hrs take out from the fridge now you can see the yellow layer in a thick malai form. Collect this and store it in a separate container. Along with this add one spoon of curd to it.
Like wise collect this malai for one week. Better to store it in the fridge.

After one week you can get a required amount , take out from the refrigerator and wait till it reaches room temperature.

Blend it with hand blender or electric beater to get butter. If you  are using the electric beater/blender it will take few minutes to get the butter. Collect the butter with water greased hands and drop it gently in water. Again take the butter from the water and drop it to another pan containing water. 

 

Heat the butter in a heavy bottomed kadai in medium low flame, stir in between. The butter will slowly melts down.
wait till it get meltdown completely,then allow the butter to boil ( there will a sound when this process happens)After some time the butter becomes frothy.

Slowly the color turns to light brown ghee , You can see the residue settles at the bottom.
Now strain using a metal strainer.
That all! Now our home made ghee is ready with home made butter.

After few days the ghee will gets thick.(this is usual)

Aviyal

Aviyal:

Aviyal is a veg side dish recipe prepared with mixed vegetables. It is very easy to prepare this aviyal and this dish is a traditional one served in all occasions. Now let us see how to make this recipe.

Ingredients:

1. Brinjal - 100 g
2. Carrot -  2 nos
3. Beans - 100 g
4. Drumstick -1
5. Potato - 2
6. Elephant yam - 100 g
7. Raw plantain - 1
8. Tomato - 1
9. Mango - few pieces
10. Curd - 1 cup
11. Turmeric powder - 1 tsp
12. Garlic - 2- 3 cloves

For Grinding:

1. Coconut - 1 cup
2. Cumin seeds - 1 tsp
3.  Green Chillies - 4 nos

For Seasoning:

1. Coconut Oil - 2 tsp
2. Mustard Seeds - 1 tsp
3. Dry chillies - 2 nos
4. Curry Leaves - few

Method :

• Chopp all the vegetables in equal size . Crush the garlic in hand pestle and keep it aside.
• Take a kadai and add all the washed vegetables and add one small glass of water and cover the kadai with the lid.
  
  
  
  
  
  
  
• Mean while grind the coconut , cumin seeds ,green chillies and turmeric powder in the mixer grinder.
  
  
  
  
  
  
  
• After 5 min open the lid and add salt for the vegetables, and add tomato chopped in cubes and again close with the lid.
  
  
  
  
• When the vegetables have cooked to the 3/4 th stage add the grinded coconut paste and gentle mix with the laddle. If you have over cooked the vegetables then after adding the coconut paste the vegetables will get mashed, so be sure to add the paste at the right time.
  
  
  
  
  
  
  
• Also add the crushed garlic and cook in the low flame.
• When the raw smell disappears add curd and mix it gently . Switch off the stove.
• Add coconut oil in a kadai and allow mustard seeds to temper, also add dry chilllies.
  
  
  
  
• Add curry leaves and pour this seasoning to the vegetables. Now our aviyal is ready to serve.
  

Ammini Kozhukattai / Mani Kozhukattai

Ammini Kozhukattai / Mani Kozhukattai :

    When we  prepare poornam kozhukattai we will have the left over outer dough from which we can make this ammini kozhukattai. Even you can make this kozhukattai as snacks for tea time. Yeah!! It will be yummy and spicy when served hot. Now let us see how to make this recipe.

Ingredients:

1. Rice Flour- 1 cup
2. Salt - as needed
3. Ghee - 1 tsp

For Seasoning:

1. Oil - 1 tsp
2. Mustard seeds - 1 tsp
3. Urad dal - 1 tsp
4. Moong dal - 1 tsp
5. Curry leaves - few
6. Green Chillies - 2 nos
7. Dry chillies - 2 nos
8. Hing/Asafoetida - 1tsp
9. Coconut - 1 tbsp (grated)

Method:

• Boil the water, meanwhile mix rice flour, salt and ghee, once the water boils add to the flour and knead it to the dough consistency and make balls or cylindrical shape on it.
  
  
  
  
• Steam cook the rice balls using a idli cooker /Steamer. for 5 -6 mins.
  
  
  
  
• Heat a kadai and allow mustard seeds, urad dal to temper and add the moong dal , saute till it gets golden brown , add curry leaves, green chillies, red chillies, hing and coconut and saute for few seconds.
  
• Add the steam cooked balls and toss for a minute. Add  a pinch of salt while tossing.
• Serve hot with tea /coffee.
  

Pal Kozhukattai

Pal Kozhukattai:

     Pal kozhukattai is a yummy snack / dessert type which is said to be popular chettinad recipe. Raini and seyon love this pal kozhukattai when I made it. I tried this after a very long time, it comes out well with awesome taste. My hubby too love this recipe. Today in this post let us see how to make this pal kozhukattai.

  

 Ingredients:

1. Rice Flour - 1  cup
2. Salt a pinch
3. Ghee - 2 tsp
4. Jaggery - 3/4 cup
5. Thin coconut milk - 1 1/2 cup
6. Thick coconut milk - 1/2 cup
7. Cardamom powder - 1/4 tsp

Method:

• Dissolve jaggery by adding 1/2 glass of thin coconut milk in low heat. Once it melts, switch off the flame and filter it to remove any impurities.
• Take a mixing bowl , add rice flour, salt, ghee and mix it well.
• Boil the water and add it to the rice flour and knead it to a dough consistency.
• Make small balls  and keep it aside. Don't make big size balls then it will take time for the rice balls to be cooked.
  
  
  
  
• Boil 1 cup of thin coconut milk, when it starts boiling, reduce the flame and add the balls gently.The balls should will be immersed coconut milk.Do not stir it for the first few minutes. a
• After 5 min stir gently and cook in medium low flame for 5-6 minutes or until done. When cooked the balls will float at the top .
• Now add the thick jaggery water, cardamom powder and cook for a few more minutes until it becomes slightly thick.
• Then add thick coconut milk, stir and turn off the heat. Do not boil or cook after adding the thick coconut milk. It will thicken a little as it cools down.
• Now our Pal Kozhukattai is ready to serve.