Revathi's home cooking

BITTER GOURD PORIYAL/ PAVAKKAI PORIYAL INGREDIENTS Oil - 2 tbsp Sliced onions - 1 numbers Slit green chilis - 4 numbers Bitter gourd / pavakkai - 2 numbers Salt - 1 tsp [as required] Chili powder - 1 tsp One sliced lemon - half Preparation time : 5 minutes Cooking time : 20 minutes No of serving : 3 members Cuisine : Indian Coarse : side dish Take washed and cleaned bitter gourd Chop them into pieces like this Take all the ingredients Heat oil in a pan Add sliced onion Saute well Add green chilis Saute well Now add chopped bitter gourd Mix well Cook for few minutes  Add 1 tsp salt Mix well Add 1 tsp chili powder Mix well Pour  little water around Cook them tender and soft Saute them dry and let absorb all the water Add around 2 tsp of lemon juice  Mix well and turn off the heat Serve with sambar or rasam rice Serve and enjoy  

COCONUT BURFI INGREDIENTS Finely grated coconut - 1 cup [tightly pressed] Milk - 1/4 cup Sugar - 1/2 cup Ghee - 1 tsp Cardamom powder - 1 tsp Preparation time : 15 minutes Cooking time : 20 minutes No of servings : 6 member No of piece it makes : 12 pieces Cuisine : Indian Course : sweet Method : First take a coconut, peel the outer skin use a peeler and place them  in a blender to grate them to get around one cup of grated coconut now heat a kadai add the grated coconut,milk and some sugar and mix them well and cook for ten minutes and keep on stirring and then add ghee and cardamom powder keep them stirring on, till the coconut mixture separates the pan now turn off the flame and then place the mixture on a greeced plate flatten them and shape and cool it after the process of cooling slice them in small cubes and serve     Take all the ingredients Heat grated coconut in a kadai  Add 1/4 cup of milk Add 1/2 cup of sugar Mix well Keep cooking for 10  minute...

VANGI BATH POWDER INGREDIENTDS Coriander seeds / dhanya - 4 tbsp Grated dry coconut - 3 tbsp Gram dal/ channa dal/ kadalai paruppu -2 tbsp Urad dal/ ullutham paruppu - 2 tbsp Poppy seeds - 1 tsp Methi seeds / vendhayam - 1/2 tsp Cloves/ lavangam - 10 numbers Cinnamon/ patai - 5 numbers [small pieces] Bedige chili - 15 numbers Red guntur chili - 8 numbers Hing / asofoetida/perungaayam - 1 tsp Oil - 1 tsp Take all the ingredients In a kadai add cinnamon,elaich and cloves  Fry for few seconds Place them on a plate Again add methi seeds and poppy seeds Fry them for few seconds And place on the same plate Again add urad dal and gram dal Fry for few seconds  Fry till they change their color Place it on the same plate Again add corriander seeds  Fry them for few seconds Place them on the same place Now add dry coconut  Fry for few seconds Place them on the plate Add 1 tsp oil in the pan Add both the chilis Fry them for few seconds Place them in the same plate Cool for 10 mi...