Hey everyone, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Main course platter. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Main course platter Recipe. How are the terms Main course and Platter related? Platter and main course are semantically related.
You can cook Main course platter using 25 ingredients and 6 steps. Here is how you cook that.
Ingredients of Main course platter
You need 1 /12 cup of .Little millet.
You need 1cup of .Moog dal.
You need 2tsp of .jeera.
Prepare 25grams of .black pepper.
Make ready as required of .ghee.
Take 1/2 cup of .milk.
Prepare 7 of curry leaves.
Make ready 1/2 inch of .Ginger.
Take 1/2 tsp of .haldi.
You need 10.4 cup of water.
Prepare of Little millet in south it is called samai(pongal/khichidi).
It’s 1 cup of Millets vadai:1.little millet.
Make ready 3tsp of .Rice powder.
It’s 1/2 cup of .urad dal.
You need 1 cup of .sagu.
Make ready 2 of .green chilli.
Make ready 3 of .red chilli.
Prepare as per taste of .salt.
You need 8 of .curry leaves.
It’s 250grams of .refined oil.
Prepare pinch of .hing few.
Prepare 2 of .Onion.
Prepare 3 tsp of .coconut.
You need as required of .ginger.
Make ready of Millet pongal and millet vada sambar andchutney.
This could be served as a main course, or it makes a wonderful Greek appetizer platter.Small touches really make this Greek party platter next-level.The fresh mint, a drizzle of olive oil, a squeeze.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.
Main course platter instructions
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….
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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..
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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…..
Newest Oldest Most Comments Most Views.Parsley, tomato and bulgar wheat salad.Lemon and pomegranate couscous. by Rachel Allen.
The main course is the featured or primary dish in a meal consisting of several courses.It usually follows the entrée ("entry") course.In the United States and Canada (except Quebec), the main course is traditionally called an "entrée".Find this Pin and more on Main courses by ckfocus.Another peculiar feature of this platter is the extensive use of mustard oil.
