Ingredients :
Basmati Rice : 1 cup
Onion : 1
Green chilli : 2
Red Chilli Powder : 1/2 tsp
Salt to taste
Bay leaf : 1
Cloves : 3-4
Cinnamon : 1 small piece
Pepper corns : 4-5
Jeera : 1/2 tsp
Tomato : 3
Ginger/Garlic paste 1/2 tsp
Chopped Coriander : 2 tsp
Oil : 1 tbsp
Method:
Wash and soak the rice for 20 minutes
Chop onion and tomato. slit the green chilli
Heat oil in kadai. Add Jeera,bay leaf, cloves and cinnamon. Add ginger garlic paste and onion. fry it till onion turns transparent. Add chilli powder and garam masala. Add the chopped tomato and green chilli. fry it nicely. add coriander leaves and fry it for one minute. Put the rice. Add 2 cups of water and salt. Cook it in sim fire.
Sunday, October 18, 2009
Sesame Rice
Ingredients :
Rice : 1 cup
Sesame seeds : 2 tbsp
Urid dall : 1 tbsp
Red chilli: 1
Salt to taste
For seasoning:
Oil : 1 tbsp
Mustard : 1 tsp
Urid dall : 1 tsp
Red chilli : 1
curry leaves : 4-5
Method:
Heat kadai. Broil the urid dall and chilli till the dall turns pink. remove it from kadai. Similarly broil the sesame seeds till it stops crackling. Powder the dall and chilli. When it is done add the seasame and grind adding salt.
Cook the rice with 2 cups of water. Allow it to cool.
Heat oil in kadai. add mustard. when it stops crackling add urid dall and chilli and curry leaves. remove it from fire and mix well with the rice adding the ground powder.
Rice : 1 cup
Sesame seeds : 2 tbsp
Urid dall : 1 tbsp
Red chilli: 1
Salt to taste
For seasoning:
Oil : 1 tbsp
Mustard : 1 tsp
Urid dall : 1 tsp
Red chilli : 1
curry leaves : 4-5
Method:
Heat kadai. Broil the urid dall and chilli till the dall turns pink. remove it from kadai. Similarly broil the sesame seeds till it stops crackling. Powder the dall and chilli. When it is done add the seasame and grind adding salt.
Cook the rice with 2 cups of water. Allow it to cool.
Heat oil in kadai. add mustard. when it stops crackling add urid dall and chilli and curry leaves. remove it from fire and mix well with the rice adding the ground powder.
Coconut Rice
Ingredients:
Rice : 1 cup
Grated Coconut : 1/2 cup
Salt to taste
curry leaves 5-6
For Seasoning:
Mustard : 1 tsp
Urid dall : 1 tsp
Red chilli : 1
Oil : 1 tbsp
Ghee : 1 tsp (optional)
Method:
Cook rice with 2 cups of water. allow it to cool
Heat oil in kadai. Add mustard. After it stops crackling add the urid dall and red chilli. Once the dall turns golden color add the coconut and fry it till it turns to golden brown. add the curry leaves. remove it from fire. mix the rice well adding salt.
Rice : 1 cup
Grated Coconut : 1/2 cup
Salt to taste
curry leaves 5-6
For Seasoning:
Mustard : 1 tsp
Urid dall : 1 tsp
Red chilli : 1
Oil : 1 tbsp
Ghee : 1 tsp (optional)
Method:
Cook rice with 2 cups of water. allow it to cool
Heat oil in kadai. Add mustard. After it stops crackling add the urid dall and red chilli. Once the dall turns golden color add the coconut and fry it till it turns to golden brown. add the curry leaves. remove it from fire. mix the rice well adding salt.
Lime Rice
Ingredients:
Rice : 1 cup
Lime : 1
Green chilli : 2
Curry Leaves : 5-6
Coriander Leaves : (chopped 1 tbsp)
Ginger : 1 small piece
For seasoning:
Mustard : 1 tsp
Urid dall : 1 tsp
Chana dall : 1 tsp
Haldi Powder : 1/4 tsp
Oil : 1 tbsp
Method:
Cook the rice with 2 cups of water. cool it
wash the dall and keep it aside
Heat oil in kadai. Add mustard and when it stops crackling add the dall. fry it till it turns to golden color add the green chilli, ginger and curry leaves. Add the haldi powder. Remove it from fire and mix the rice adding salt. Then add the lime juice and mix it well. add the chopped coriander leaves.
Rice : 1 cup
Lime : 1
Green chilli : 2
Curry Leaves : 5-6
Coriander Leaves : (chopped 1 tbsp)
Ginger : 1 small piece
For seasoning:
Mustard : 1 tsp
Urid dall : 1 tsp
Chana dall : 1 tsp
Haldi Powder : 1/4 tsp
Oil : 1 tbsp
Method:
Cook the rice with 2 cups of water. cool it
wash the dall and keep it aside
Heat oil in kadai. Add mustard and when it stops crackling add the dall. fry it till it turns to golden color add the green chilli, ginger and curry leaves. Add the haldi powder. Remove it from fire and mix the rice adding salt. Then add the lime juice and mix it well. add the chopped coriander leaves.
Thursday, August 20, 2009
Adai
Ingredients:
Boiled rice 1 cup
Toor dal half cup
Urid dal (Black gram) little above 1/4 cup
chana dal 1/4 cup
Red chilli 4
Green chilli 3
Asafoetada qtr tsp
salt to taste
Method:
soak rice for 3-4 hours. soak the dal just before grinding. Grind rice (coarse) with chilli and salt. Grind dal (coarse)
Mix the batter with salt and asafoetida.
Heat the tava and spread the batter like dosa and cook it till crisp. serve it with butter or jaggery. (2) pickle and curd or buttermilk with salt and chopped green chilli
Try it out. Best of luck
Boiled rice 1 cup
Toor dal half cup
Urid dal (Black gram) little above 1/4 cup
chana dal 1/4 cup
Red chilli 4
Green chilli 3
Asafoetada qtr tsp
salt to taste
Method:
soak rice for 3-4 hours. soak the dal just before grinding. Grind rice (coarse) with chilli and salt. Grind dal (coarse)
Mix the batter with salt and asafoetida.
Heat the tava and spread the batter like dosa and cook it till crisp. serve it with butter or jaggery. (2) pickle and curd or buttermilk with salt and chopped green chilli
Try it out. Best of luck
Sunday, April 12, 2009
Aaloo podimas
Ingredients : - For 2
3-4 medium size potatos.
Salt to taste
Green chilli 2
Ginger- 1 small piece
lime - 1/2
Coriander leaves : 1/4 cup
Method:
Wash potatoes and pressure cook the dame. Peel the skin , mash it and keep it aside.
For seasoning:
Oil 1 tbsp
Mustard 1 tsp
Bengal Gram 1/2 tsp
Urid dall 1 tsp
Heat oil. add ,mustard,Bengal gram and urid dall. When the dall turns red add the mashed potato and salt. Stir it for 2-3 minuts and then add chopped green chilli, ginger and coriander leaves. Take out from fire and add lime juice. (lime juice is optional).
This is the side dish for vengaya sambar
3-4 medium size potatos.
Salt to taste
Green chilli 2
Ginger- 1 small piece
lime - 1/2
Coriander leaves : 1/4 cup
Method:
Wash potatoes and pressure cook the dame. Peel the skin , mash it and keep it aside.
For seasoning:
Oil 1 tbsp
Mustard 1 tsp
Bengal Gram 1/2 tsp
Urid dall 1 tsp
Heat oil. add ,mustard,Bengal gram and urid dall. When the dall turns red add the mashed potato and salt. Stir it for 2-3 minuts and then add chopped green chilli, ginger and coriander leaves. Take out from fire and add lime juice. (lime juice is optional).
This is the side dish for vengaya sambar
Sambar with small onions
Ingredients:
Small onions peeled - 200 gms
Toor dall - Half cup (small cup)
Tamarind - limesize
Salt to taste
Turmeric powder: 1/4 tsp
Masala for grinding:
Red chilli - 5-6
Bengal Gram - t tsp
Coriander Seeds - 1 tbsp
Methi seeds - 1/2 tsp
Asafoetida - 1 small piece
Coconut - 1-2 tbsp
Oil - 1 tbsp
For seasoning: 1 tsp mustard.
Method:
Cook Toor dall in the pressure cooker adding water.
Extract tamarind pulp adding water. about 250 ml water.
Peel onion. wash it.
Heat 1 tsp oil in kadai. Fry the above masalas. keep it aside.
Heat 2 tsp oil or ghee. Add mustard seeds. when the mustard crackles add the onion and saute it for a while - 2-3 minutes. Cook the onions in the tamarind pump adding salt and turmeric powder. Grind the fried masala with coconut. When the oinions gets soft add cooked dall and the masala paste. Add water to the required consistency. Add chopped coriander leaves. Vengaya sambar ready.
Small onions peeled - 200 gms
Toor dall - Half cup (small cup)
Tamarind - limesize
Salt to taste
Turmeric powder: 1/4 tsp
Masala for grinding:
Red chilli - 5-6
Bengal Gram - t tsp
Coriander Seeds - 1 tbsp
Methi seeds - 1/2 tsp
Asafoetida - 1 small piece
Coconut - 1-2 tbsp
Oil - 1 tbsp
For seasoning: 1 tsp mustard.
Method:
Cook Toor dall in the pressure cooker adding water.
Extract tamarind pulp adding water. about 250 ml water.
Peel onion. wash it.
Heat 1 tsp oil in kadai. Fry the above masalas. keep it aside.
Heat 2 tsp oil or ghee. Add mustard seeds. when the mustard crackles add the onion and saute it for a while - 2-3 minutes. Cook the onions in the tamarind pump adding salt and turmeric powder. Grind the fried masala with coconut. When the oinions gets soft add cooked dall and the masala paste. Add water to the required consistency. Add chopped coriander leaves. Vengaya sambar ready.
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