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We hope you got insight from reading it, now let’s go back to main course platter recipe. You can cook main course platter using 25 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Main course platter:
- Prepare 1 /12 cup .Little millet
- Use 1cup .Moog dal
- Get 2tsp .jeera
- Get 25grams .black pepper
- Prepare as required .ghee
- Prepare 1/2 cup .milk
- Prepare 7 curry leaves
- Prepare 1/2 inch .Ginger
- Get 1/2 tsp .haldi
- Provide 10.4 cup water
- Use Little millet in south it is called samai(pongal/khichidi)
- Use 1 cup Millets vadai:1.little millet
- Provide 3tsp .Rice powder
- Use 1/2 cup .urad dal
- Get 1 cup .sagu
- You need 2 .green chilli
- Provide 3 .red chilli
- Take as per taste .salt
- Get 8 .curry leaves
- Get 250grams .refined oil
- Prepare pinch .hing few
- Get 2 .Onion
- Prepare 3 tsp .coconut
- Take as required .ginger
- Prepare Millet pongal and millet vada sambar andchutney
Steps to make Main course platter:
- Take a pan fry little millet with 2tsp of ghee leave it in a tray. Same vessel dry roast Moog dal.combine two ingredients wash,it twice.take,a pressure cooker pour the ingredients and the water measurement should be 4cups because millets will absorb water to boil.after 3to 4whistle put off the pressure cooker and let them cool.take the same Kadai dry roast jerragotta black pepper gotta,into aroma smell don't turn into black…let them cool and hand grid the ma's ala one or two tukada..Again take
- The same Kadai pour some ghee 3to4tsp. Add your cashunut karipatha hing and last,add your jeera and pepper masala and,add milk let,them,cook and open your cooker and add your boiled millet Moog dal and,finish with salt and pouring ghee and flavour and taste additional,your wish add butter 25grams.cook for sometime,and serve to,guest,with hot millet pongal,sambar and chutney…
- Millets vadaimethod:All the millets soak separately in water,for 3to4hours… Drain the water grind it without water your consistency should in,rava stage in between you can add,very little,water for roatation and adding green chilli red chilli salt hing rice powder 3tsp.adharak,karipatha..Take a Kadai pour your refined oil let,them heat,and control the gas position,in your palm add some water dipped make a round shape dough put a small hole in between and switch over to hot oil let them boil.
- Turned to other side,make it finish with golden,brown let them cook inside also if you need you can,add drumstick leaves,it will give you good aroma and taste….
Contemporary platters aren't just for food. Find this Pin and more on Main courses by ckfocus. Download Main course stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Another peculiar feature of this platter is the extensive use of mustard oil. The aroma and the slightly pungent taste provided by mustard oil lends an interesting flavour to the dish.
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