Carrot BabyCorn Rice

Carrot Baby Corn Rice

Colorful and Tasty Rice Variety.
Nutritious too with Carrots and Baby Corns.

Ingredients needed:
1. Basmati Rice - 1 Cup
2. Carrot grated - 4 Medium size.
3. Baby corns cut into fingers - 6
4. Green chillies 2 to 3 ( slit)
5. Salt to taste
6. Cloves - 3
7. Cinnamon stick 1 small piece.

To Season:
1. Ghee or Oil - 2 tsp
2. Mustard Seeds
3. Cumin Seeds
4. Curry Leaves.

To Garnish:
1. Curry leaves and coriander leaves
2. Fried Cashew nut pieces.

Method:
1. In a Kadai heat 1/2 tsp of Ghee add Cloves and Cinnamon stick and washed Basmati Rice and fry for few minutes or till the water evaporates.
2. Add 2 cups of Water and Salt (just enough for Rice) to the Rice and pressure cook.
3. Cool the Rice, each grain should be separate.
4. In a Kadai add remaining Ghee and season with Mustard, Cumin, Curry leaves and Green chillies.
5. Now add Baby corns and fry for 2 minutes and add Grated Carrot and fry in a medium flame till water evaporates from the Carrot and add Salt.
6. Mix Rice with fried Carrot mixture, Garnish with Coriander and Cashew serve Hot.

<*> A Rice that is Nice. Yes or No ? <*>

Carrot-Babycorn rice

Onion Adai

Onion Adai

# Adai contains all types of dals and rice.
# Protein rich dish that can be had with Butter, Ghee Sugar mix, Sambar or with Avial.

Ingredients needed:
1. Idli rice - 1 cup
2. Raw rice - 1 cup
3. Toor dal - 3/4 cup
4. Channa dal - 3/4 cup
5. Urad dal - 1/2 cup
6. Dried Red Chillies - 7 to 8 (according to taste)
7. Onion 4 ( 3 to be chopped finely)
8. Salt to taste
9. Curry leaves and Coriander Leaves
10 Oil for shallow frying

Method:
1. Wash 2 to 3 times and soak Rice and Dal together with Dried Red Chillies for 4 hours.
2. Grind coarsely along with Salt.
3. Take one Onion and Grind it along with dal.
4. Check for Salt and mix Curry and Coriander leaves.
5. Add chopped Onion and check for thickness. If it is too thick add little water to dilute it.
6. Heat Dosa pan, wipe it with little oil and pour one big ladle full of batter and spread in circular motion, make small hole in the middle of Adai and take one tsp of oil spread on the outer side and also on the middle.
7. Cook in medium flame till done and cook the other side applying little more oil.
! Serve hot. !

Notes:
1. Never grind finely.
2. To get crispier Adai, soak Dal and Rice separately.
3. Grind Rice first then dal and mix them thoroughly.
4. Adding crushed Cumin seeds or Fennel seeds will give more flavor to Adai.
5. Omitting Rice, using Sooji (Rava ) will give crisp texture.

Avial

Avial

# A traditional dish of Kerala / Tamilnadu.
# Vegetables cooked in a coconut gravy.

Items needed:
1. Vegetables (White Pumpkin, Yellow Pumpkin, Raw Banana, Carrot, Peas, Potato, Beans, Drumstick - All in equal quantity except Drumstick) all cut into 2 inch pieces length wise.
2. Coconut for 3 cups of mixed veg - 1/2 cup
3. Green Chillies - according to taste
4. Salt to taste
5. Tamarind Water 3 table spoons (Optional)
6. Curd - 1/4 cup
7. Rice flour - 2 tsp
8. Hing

Grinding
Grind Grated Coconut, Green Chillies and Rice flour adding little water into a nice paste
.
Seasoning:
1. Coconut oil 2 tsp
2. Curry leaves one string.


Method:
1. Boil all vegetables adding Tamarind water, little water, Salt and Hing.
2. Add Ground paste and Cook till it boils.
3. Now goes Curd and Cook for 2 min in medium flame and switch off.
4. Season with Coconut Oil and Curry leaves.
* Mouth Watering Avail is Ready. *
! Goes will with Hot Sambar Rice, Puliyotharai, Variety Rice, Adai , Pongal . !

Note:-
1. Soaked rice can be used instead of rice flour.
2. Always use Semi Ripe Green Chillies to get good flavor and taste.

Carrot Pearl (sago) Payasam

Carrot Pearl (Sago) Payasam

My son asked for some sweet dish with Vegetables.
So I decided to make Payasam with Carrot and added Sago to make it interesting.
Sago also from tapiocca
Here is how I went about making this Payasam.

Ingredients needed:
1. Carrot medium size 4
2. Milk 1/2 lit (I used full cream milk)
3. Sago 3 to 4 tablespoons.
4. Sugar to taste
5. Ghee 1/2 tsp
6. Water 1/2 cup

Garnishing:
1. Elaichi Powder.
2. Saffron
3. Cashew and Badam
4. Cloves 2


Method:
1. Pressure cook Carrots. Cool it and grind into paste.
2. Boil milk and keep aside.
3. Heat 1/2 tsp of Ghee in kadai and fry Sago till it pops open.
4. Boil the fried Sago with Water and Drain water completely and keep it aside.
5. Take a heavy bottom vessel put Carrot paste and water.
6. Boil this mixture for 5 minutes in medium flame, Add Milk and Cook for 10 minutes.
7. Add Sugar, stirring continuously and cook for another 5 minutes.
8. While boiling the Carrot puree, add Cloves.
9. Garnish later with Elaichi powder, Saffron, fine pieces of Cashews and Badams.

Note:
1.You can make this with low fat milk .
2. This one is fat free. (whatever ghee we are using we are taking out).
=> How was the CP Payasam? <=

Wheat Halwa

Wheat Halwa

[] Very famous Sweet of India.
[] Extract of Wheat and Milk.
[] Irresistible Taste - If it comes out well.
[] Can keep peoples mouth shut - If it does not come well. :-)

Ingredients needed:
1. One cup Samba Wheat or Samba Wheat Rawa. (soak in water for 3 to 4 hours)
2. Saffron strands and Orange food colour.
3. Sugar (for one cup Wheat, Thick Milk 2 to 21/2 cups)
4. Ghee (for one cup milk 1/2 cup ghee)
5. Elaichi Powder
6. Cashew nuts broken
7. Hot Boiling water ( for one cup milk 2 1/2 cups)
8. Lemon juice 1 tsp for one cup of milk.

Method:
1. Grind the wheat and take extract. Grind again for 3 to 4 times.
2. Strain well with muslin cloth or using a fine sieve and keep it aside for 4 hours.
3. Discard the water from the top and measure the thick white extract (Wheat milk) and add lemon juice and keep it aside.
4. Dissolve Sugar in water and make one string consistency. (for sugar syrup just enough water to cover sugar)
5. Mean time boil water in a separate vessel.
6. Add Wheat milk to the Sugar syrup and stir finely. It will harden, then add 1/2 cup of boiling water
and stir again. Follow the same process till finishing the water. (now the mixture looks glossy and fully cooked). Now goes the food colour and saffron.
7. Gradually add Ghee and Stir well. (Cooking time about 15 to 20 min).
8. Wheat milk, ghee, sugar syrup will all gather and will lump together and ghee will ooze out. Now goes the Elaichi powder and Cashew nut pieces.
9. Set in a plate.

[\] Cool and Cut into desired shape. Serve with Hot and Spicy Bajjis. [/]

Note:-
1. Why lemon juice in a Sweet? To avoid forming of Sugar crystals in the Sweet.
2. If you use Granulated sugar the measure should be 2 Cups. If you use Fine Sugar, the measure you use must be 2 1/2 Cups.
3. While making Sugar Syrup, add a teaspoon of milk to remove dust.

Wheat Halwa

Hello All !
Hope all of you are doing well.

My Foodblog has just completed 4 months and about 90+ posts.

Earned lots of friends.

Thanks to you all of you.

Wish you all Happy and Healthy days ahead.

Cheers !

On this occasion, My next post is wheat Halwa.

Cabbage Porial

Cabbage Poriyal

Cabbage is an universal vegetable and available all around the year. Cabbage Poriyal is also served in every South Indian Set Meals in all Hotels through out the world.
Lets go into the making of the Cabbage Poriyal.

Ingredients needed:
1. Cabbage finely chopped 2 cups (washed before cutting)
2. Salt to taste
3. Turmeric Powder Little
4. Sugar 1/4 tsp (Optional)

For Grinding:
1. Green Chillies 2
2. Grated Coconut 2 to 3 table spoons
(Grind /Pound it without Adding water)

For Seasoning:
1. Mustard Seeds 1/2 tsp
2. Dry Red Chillies 1
3. Curry Leaves Little
4. Oil 1 1/2 tsp

Method:
1. Heat oil in a Kadai Season with Mustard seeds, Curry leaves and Dry Red Chilli.
2. Put Cabbage, Turmeric Powder mix well and keep close with lid for about 3 minutes.
3. Remove lid, Add Salt and Cook till all the water evaporates.
4. Add Pounded mix , Sugar and cook for 2 minutes.
Cabbage Poriyal accompanies Sambar Rice, Rasam Rice very well.

Note:
1. Always wash Cabbage before cutting.
2. Add Salt when the Cabbage is half cooked, else the Poriyal will be soggy.
3. No need to add water, by adding salt the water content from Cabbage will ooze out.

Vegetable Biryani

Vegetable Biryani

Ingredients needed:
1. Long grain Basmati Rice - 1 cup
2. One big Onion - sliced finely.
3. Salt - to taste
4. Carrot, Beans, Cauliflower, Potato, Peas - Cut into Cubes (2 cups)
5. Lemon juice - 1/2 tsp
6. Ghee or Oil - 5 tsp
7. Water - 1 3/4 cup

Grind into paste:
1. Shallots - 8 nos.
2. One Small Ripe Tomato.
3. Fennel Seeds 1/4 tsp
4. Elaichi - 2 nos
5. Cloves - 4 nos
6. Small piece cinnamon stick ( Dry roast 3 to 6 )
7. Garlic pods - 4
8. Small piece Ginger
9. Green chillies - 2 to 3 (according to taste)
10. Dry red chillies - 2 (according to taste)
11. Grated coconut - 2 tsp
12. Coriander Powder - 1 tsp
13. Cumin Powder - 1/4 tsp
14. Mint leaves, Curry leaves & Coriander leaves - little.
Grind every thing into a paste adding little water, if necessary, and keep it aside.

For Seasoning:
1. Bay leaf 1
2. Cloves 4
3. Elaichi 3
4. Cinnamon stick one small piece
5. Cashew nuts.

Method:
1. Wash and drain water from the rice and keep it aside for 20 minutes.
2. Heat Oil in a pressure cooker, add Seasonings, Fry Onion till brown.
3. Add the Cut vegetables and fry for 5 minutes, stirring continuously.
4. Now goes the grinded paste, fry nicely till the raw smell goes.
5. Add Rice and Cook for 5 minutes, adding salt.
6. Pour water, close the lid and cook in slow fire for 15 minutes.
7. Garnish it with fresh Coriander leaves, Mint leaves and Fried bread pieces.

# Serve Hot with Raitha and Papads. #

Tips:

=> Instead of water use coconut milk to get rich Biryani.
=> Add few strands of saffron diluted in warm milk during cooking.
=> To enhance the real flavour of masala, keep the pressure cooker on the dosa pan and cook. ( Slow cooking - it would be like Dum Biryani.)

Bottle Gourd Parathas

Bottle Gourd Paratha:

# A variety of Paratha made from Bottle Gourd (Dudhi in hindi, Suraikkai in tamil).
# Spicy Paratha made with splash of coriander and mint for flavor.
# Best Suited for Picnics and Party.

Here goes the making of it:

Ingredients needed:
1. Wheat flour 1 cup
2. Besan 1/4 cup
3. Green Chilli 1 (cut into fine pieces)
4. Coriander leaves one handful
5. Mint leaves little
6. One small piece of Bottle gourd grated
7. Salt to taste
8. Oil for kneading and frying
9. Curd 2 tablespoons
10. Sesame seeds 2 tsp

Masala Powders:
1. Turmeric powder 1/4 tsp
2. Coriander Powder 2 tsp
3. Chilli Powder 1/2 tsp (or according to taste)
4. Ginger Garlic Paste 1/4 tsp (optional ) here I used only ginger paste.
5. Amchur Powder or Lime juice 1/2 tsp.

Method:
1. In Wheat flour and Besan flour mix Coriander leaves, Mint leaves, Chopped Green Chillies,
1 tablespoon of Oil, Turmeric powder, Coriander powder, Chilli powder, Ginger Garlic paste,
Amchur powder or Lime juice and Squeezed Grated Bottle Gourd (keep the Bottle gourd juice
for kneading), Sesame seeds, Salt and Curd.
2. Add Bottle Gourd juice for kneading (no extra water required, if needed sprinkle water.)
3. Immediately roll in to circles, apply Oil and fold in to triangle and make triangular shape paratha .
4. Fry both sides in tawa applying Oil both sides.

! As Usual Serve Hot with Pickle, Raitha etc. !

Was that too Spicy ?

Peerkkangai Thuvayal

Ridge Gourd Thuvayal (Peerkankai)

Ingredients Needed:
1. Ridge Gourd Pieces - 1 cup
2. Dry Red Chillies - 3 to 4
3. Tamarind - small lemon size
4. Salt - to taste
5. Hing - little
6. Curry Leaves - one handful
7. Coriander Leaves - one handful
8. Grated Coconut - 2 tablespoons.
9. Urad Dal - 2 tablespoons.
10. Mustard Seeds - 1/4 tsp
11. Methi Seeds - few
12. Oil 3 tsp
13. Coriander Seeds - 5 to 6
14. Channa Dal - 1 tsp

Method:
1. Heat half amount of Oil in a kadai, add 1/2 portion of Mustard Seeds, Urad dal, Methi seeds, Coriander seeds, Channa Dal, Red Chillies and fry till red and keep it aside.
2. In the same kadai add pieces of Ridge Gourd and cook nicely.
3. Now goes the Curry leaves, Coriander leaves and Coconut. Sauté till water evaporates.
4. Cool it. Then add Tamarind and Salt. Grind it with the fried ingredients.
5. Season remaining mustard seeds with remaining oil.

# Good to have with fenugreek Dosa, as a Bread spread etc. #

Tips:
1. Check Ridge Gourd Pieces before cooking for bitterness.
2. Cut into pieces, with little skin remaining. It will give nice flavor.
3. Can grind without adding Coriander and Curry leaves.
4. No need to add water while grinding. Water from the guard pieces is enough for grinding.

Thakkali Thokku (Tomato Thokku)

Thakkali Thokku:

A pickle made with Juicy Tomatoes..

Ingredients Needed:
1. Ripe Tomato - 1 kg.
2. Salt - to taste
3. Garlic Pods - 4 to 5 ( Optional)
4. Chilli Powder - 2 tsp
5. Curry Leaves - One string
6. Mustard Seeds - 1/2 tsp
7. Fenugreek Powder - 1 tsp
8. Oil (prefer Gingely Oil) 50 ml.
9. Hing
10. Turmeric Powder
11. Tamarind - Small gooseberry size.
12. Dry Red Chillis - 3 (broken into pieces.)

Method:
1. Blend ripe Tomato (discard green portion, if any), Tamarind, Salt.
2. Strain to remove seeds and skins of Tomatoes.
3. In strained Juice, add Chilli powder, Hing, Turmeric powder and check for salt.
4.. Heat oil in a Kadai, season with Mustard seeds, Curry leaves and Dry Red Chillies.
5. Fry Garlic for a minute and pour Tomato juice and mix well.
6. Cook until it turns thick and Oil floats on top.
7. Add Fenugreek powder, mix well and switch off.
8. Cool it and store in a Clean, Dry container.

* Notes *
=> Dry roast Fenugreek seeds till nice smell comes, Cool it and Powder it.
=> Thakkali Thokku is Best to go with Idli, Chappathi, Dosa, Rice and even as a Bread spread.
=> Can last for 10 or more Days, if refrigerated.

Mysore Rasam

Mysore Rasam

One more Rasam.
* Can be served as an Appetizer.
* Does not contain any Rasam powder or Tomato.

* Irresistible taste.
Ingredients Needed:
1. Small lemon size tamarind (Extract juice by adding 1 1/2 cups of water)
2. One Green chilli (slit)
3. Salt to taste
4. Hing
5. Curry leaves
6. Coriander leaves with stem
7. Turmeric powder - 1/4 tsp
8. Jaggery - little
9. Cooked Toor dal - 5 table spoons
10 Water 2 cups

Ingredients needed for grinding:
1. Channa dal - 3/4 tsp
2. Coriander seeds - 1 tsp
3. Black Pepper - 1/2 tsp
4. Dried red Chillies - 4 to 5 (according to taste)
5. Grated Coconut - 2 tsp
6. Ghee - 1/4 tsp
Fry the above with Ghee, Cool and Grind into a paste.

Seasoning:
1. Mustard Seeds
2. Cumin seeds
3. Ghee 1 tsp

Method:
1. In a vessel put Tamarind juice, Salt, Green Chilli, Hing, Turmeric powder, Jaggery, Stems of Coriander leaves, Curry leaves and bring into a boil.
2. When the raw smell of tamarind goes add Cooked dal and the paste and cook for few minutes.
3. Dilute it with water and Cook till foamy. (just enough, it should not boil for very long.)
4. Season with Mustard and Cumin seeds.
5. Garnish with Coriander leaves.
* Best Combo for this Rasam - Rice and Papads. *

Tips:
1. Always keep closed with a lid to retain the aroma of rasam.
2. Grinding of paste should not be very fine. ( If it is very fine it is very difficult to get clear Rasam)
3. Always cook Rasam in a narrow open utensil.
4. To get different flavor, add 2 cloves while boiling tamarind water.

PS: Don't know why it is called Mysore Rasam. Do you know?

Mullu MurukkuMullu Murukku (thenkhuzal)

* Murukku made with Rice and Dal.
* It looks spiky as it is made with Star nostle in the Murukku maker.
Ingredients Needed:1. Rice flour (store bought can be used) Else Washed Rice, Dry and Powder it. - 3 Cups
2. Dal flour 1 cup. (Fry one cup Channa dal and Moong dal on empty tawa till red, Cool and Powder it ) 1 cup
3. Butter 2 tsp
4. Sesame seeds 1/4 tsp
5. Salt to taste
6. Hing (optional)
7. Oil to deep fry.
Method:1. Sieve Rice and Dal flour together - 2 times.
2. Add Salt, Butter and Sesame seeds and mix well.
3. Take a small portion, Mix with water like Puri dough.
4. Put some of this dough in the Murukku maker (Apply little Oil in the murukku maker beforehand) and make small size Murukku on a plastic sheet/paper.
5. Deep fry these Murukkus till golden brown.
6. Cool and store in air tight containers.

# Spicy Murukku is a favourite for all. #
Tips:
<> When more Butter is added, while making, Murukku will break. So add flour to compensate.
<> If Butter is less, Murukku will be harder.
<> Sieving is important to remove the air content.
<> When Oil is clear and Murukku floats on top then we can know that Murukkus are fried properly.

Garlic Rasam

Garlic Rasam

Garlic Rasam

Yet another Rasam.
# Good for Body Ache.
# Good for Nursing Mothers.
# Easy to make with freshly ground Masala.

Items Needed:
1. Tamarind - Big lemon size.
2. Salt - to Taste
3. Garlic Pods - for Grinding and Cooking
4. Hing
5. Jaggery - Very little

Grinding:
1. Toor dal 2 tsp
2. Dried Red Chillies (according to taste)
3. Pepper corns 1 tsp
4. Coriander Seeds 10
5. Garlic Pods

* Fry in a little Ghee or Oil and Grind into paste.

Seasoning:
1. Ghee - 2 tsp
2. Cumin seeds - 1/2 tsp
3. Mustard seeds - 1/4 tsp

Garnishing:
Curry Leaves and Coriander Leaves.

Method:
1. Soak Tamarind in water and take about 2 cups of its extract.
2. Boil Tamarind water by adding Salt, Hing, Jaggery and Garlic.
3. When Garlic is cooked and the raw smell of tamarind is off, add the grinded paste.
4. Boil for 2 minutes and Dilute it with water of 1 to 1 1/2 cups.
5. Cook the Rasam till foamy. Switch off and immediately close it with lid.
6. Season with Mustard and Cumin Seeds and Garnish with Coriander and
Curry Leaves.

# Serving Suggestion:- Have this Rasam and Rice with Paruppu Thuvaiyal. #

PS: I have enabled word verification for the comments.

Mixed Vegetables with Paneer

Mixed Vegetables with Paneer

Vegetables Needed:
1. Carrot - 1 cup
2. French Beans - 1/4 cup
3. Cauliflower florets - 1/2 cup
4. Green Peas - 1/4 cup
5. Potato - 1/2 cup
6. Red Onion - 2
7. Ripe Tomato - 2
8. Green Bell pepper - 1/4 cup
9. Baby Corn - 1/4 cup ( Optional)
10.Paneer Cubes - 1/2 cup

Masala Powders Needed:
1. Turmeric Powder
2. Red Chilli Powder
3. Jeera Powder (Cumin Powder)
4. Coriander Powder
5. Garam Masala Powder
6. Ginger Garlic Paste.

Grind into paste
Cashew nuts 6
Kus-Kus 1/2 tsp

Method:
1. Steam Cook all Vegetables and keep aside.
2. Grind Onion and keep it aside.
3. Heat Oil in a pan (Optional - Butter will give this a Rich Taste)fry Paneer pieces , Capsicum pieces and Keep aside.
4. In same oil fry Ginger Garlic paste for few seconds and add Onion paste, fry this till dark brown.
5. Mix all Masala Powders in 3 table spoons of Water and pour on Fried Onion paste.
6. Fry this mixture for a minute then add finely chopped Tomato and cook till the Tomatoes fully mashed.
7. Add grinded paste cook for a minute and mix Steamed Vegetables, Fried Paneer, Capsicum
and garnish with Coriander leaves.

+ Serve Hot with Hot Puris, Chappathis or Naan. +

Long Beans with Potato Stir Fry

Long Beans and Potato - Pepper flavored
An Easy to make Vegetable and its taste is irresistible, too !

Ingredients Needed:
1. Long Beans 2 cups - Cut into 1 inch pieces.
2. Potatoes - Cut as Cubes - 1 cup.
3. Salt - to taste
4. Coriander Powder - 2 tsp
5. Turmeric Powder - 1/4 tsp
6. Pepper Powder 1 tsp (According to taste)
7. Red Chilli Powder 1/4 tsp ( optional)

Seasoning:
1. Mustard Seeds
2. Cumin seeds
3. Curry leaves
4. Oil - 2 tsp

Method:
1. Heat Oil in a Pan / Kadai add seasonings.
2. Add cut Vegetables (Long beans and Potato), Salt, Coriander powder, Turmeric powder and Pepper powder mix well.
3. Cover and Cook in medium flame for 15 minutes. Stir in between. (Water can be sprinkled, if needed.)

* Quick to Cook and an interesting side dish for Rotis and Rice. *

Manga Thokku

* A typical South Indian pickle.
* Grated Mango in Oil.


Ingredients needed:
1. Raw Mango 1 Sour variety
2. Gingely oil
3. Salt to taste
4. Chilli Powder to taste
5. Hing
6. Jaggery 1/2 tsp
7. Mustard seeds 1/4 tsp
8. Fenugreek Powder 1 tsp
9. Turmeric Powder 1/4 tsp

Method:
1. Peel the skin of mango and grate it.
2. Heat 3 table spoons of Oil in a Kadai, add Mustard seeds, Grated Mango, Jaggery, Salt , Hing and Turmeric powder one after another.
3. Cook for 5 minutes, stirring continuously.
4. Now goes the Chilli Powder and 2 table spoons of oil .
5. Cook till Oil floats on top. ( Add more Oil, if needed.)
6. Sprinkle Fenugreek powder and mix for a minute and switch off.
7. Cool and Store in a Jar.

* Can stay good for months together, if stored in refrigerator. *

Mango Bits Pickle

Ingredients

Ingredients Needed:
1. Raw Mango - Cut into fine pieces.
2. Red Chilli powder - according to taste
3. Salt - According to taste
4. Hing - Little
5. Oil for One Cup Raw Mango pieces - 4 tsp oil
6. Mustard seeds to season
7. Dry Roasted Fenugreek Powder - 1 tsp for 1 cup Raw Mango

Vendhaya Manga ( Mango Bits Pickle)
Mango Bits Pickle in Oil.

Method:
1. Mix salt with Raw Mango Pieces.
2. On top of it put Red Chilli powder, Hing, Fenugreek Powder.
3. Heat Oil, Season with Mustard seeds and pour over this and Mix well.
Can be served immediately.
Pickle can stay good for a weeks time, if its stored in a Refrigerator.

* Instant, Crunchy Mango Bits Pickle is good to have with Curd Rice. *

Paruppu Thuvayal
Paruppu thuvayal

Paruppu Thuvayal
# This is a protein Enriched Thuvayal very good for Nursing Mothers and
Children.
# Very easy to make and well go with Rasam Rice.
# This Thuvayal can be prepared spicy or less spicy. I prepared less Spicy to go along with Spicy Rasam Rice.

Thuvayal Procedure goes like this.

Ingredients Needed:
1. Toor Dal 1 cup
2. Red Dried Chilli 1 to 2
3. Pepper Corns 4
4. Salt to taste
5. Hing
6. Grated Coconut 2 table spoons.
7. Oil 1/2 tsp

Method:
1. Heat oil in a kadai , put all ingredients except salt and coconut and fry well. (The colour of dal should change)
2. Pour about 2 glasses of water and Keep it aside.
3. After 20 minutes grind it with salt and grated coconut.

* Excellent with Garlic Rasam (upcoming post). *

Tips:
1. Coconut is optional.
2. Adjust chillies according to taste.
3. Dal should be fried nicely, otherwise thuvayal will smell raw.
4. Garlic can be a good addition.

Lemon Rice with Grated Carrot

Lemon Rice

Yet Another variety Rice that's easy to make, suitable for picnic and travel.
My version contains Carrot too !

Ingredients needed:
1. Cooked Rice 1cup (each grain should be separate)
2. Salt to taste
3. Lemon juice according to taste.
4. One Small Grated Carrot.
5. Turmeric Powder Little
6. Hing

Seasoning:
1. Mustard seeds
2. Urad dal
3. Channa dal
4. Ground nuts
5. Cashew nuts
6. Green chillies 2
7. Red Chilli 1
8. Curry leaves little
9. Oil 2 tsp

Method:
1. Heat Oil in a Kadai / Pan and season with Mustard, Urad, Channa dal , Ground Nuts, Cashew Nuts, Green and Red Chillies and Curry leaves.
2. Add Grated Carrot and saute for a minute.
3. Now add Turmeric and Hing, switch off.
4. Squeeze out Lemon Juice, add Salt and mix this.
5. Add the Cooked Rice and Mix well.
6. While mixing add 2tsp of Sesame Oil.

* Lemon Carrot Rice Ready. *

# Best Served with Papads, Bhindi Fry. #

JackFruit Paruppu Payasam

Jack Fruit Paruppu Payasam
* A Traditional Sweet Dish of South India.
* A Payasam that is full of Protein, Calcium and Iron.
* Easy to prepare.

Items Needed:
1. Channa dal 1/4 cup
2. Moong dal 1/2 cup
3. Jaggery 3/4 cup
4. Elaichi 4
5. Coconut Milk Thick 1/2 cup
6. Jackfruit cut into small pieces 1/4 cup
7. Grated Coconut 3 tsp
8. Ghee 2 tsp
9. Cashew Nuts 9

Method:
1. Fry dal in tawa without adding Oil or ghee till red.
2. Cook Dal nicely with enough water.
3. Add the Jack Fruit pieces, when Dal is almost cooked.
4. Adding 1/4 glass water, Cook Jaggery until boiling point.
5. Strain Jaggery water to remove the mud and dust in it.
6. Pour this Jaggery water and Cook for 8 min in Medium flame.
7. Add Coconut milk and bring it to a boil. Switch off.
8. Using Ghee, Fry Cashew nuts, Grated Coconut and add this into the Payasam.
9. Sprinkle Elaichi Powder and mix well.

* Can be Served Hot or Cold. *

Methi Pilaf

Methi Pilaf
* Aromatic Rice flavored with fresh Methi leaves and spices.
* Suitable for Pot luck, Picnic and Parties.

Ingredients needed:
1. Basmati Rice 1 Cup
2. One Big Red Onion - sliced finely.
3. One Small Ripe Tomato - chopped finely.
4. One Green Chilli - Slit
5. Turmeric Powder
6. Salt to taste.
7. Fresh Methi Leaves - 3/4 cup
8. Ginger Garlic Paste - 1/2 tsp
9. Water 2 cups

Masala powder:
1. Coriander Seeds 2 tsp
2. Jeera 1/4 tsp
3. 5 Pepper corns
4. Cloves 3
5. Cinnamon Stick - One small piece
6. Green Elaichi - 2
7. Dry Red Chillies 2 to 3 (according to taste)
Fry the above on a tawa without adding oil till good aroma comes. Cool and Powder it.

Seasoning:
1. Ghee 4 tsp (can replace it with any cooking oil)
2. Fennel Seeds 1/4 tsp
3. Fresh Coriander leaves chopped finely 3 tsp.

Method:
1. Heat oil in a Pressure cooker, Season with Fennel seeds and Coriander Leaves.
2. Fry onion till transparent and add Tomato piece, slit Green Chilli, Ginger Garlic paste and cook well.
3. Add Methi leaves (no need to chop), washed rice and mix well.
4. Now add the Turmeric powder, Salt and fresh Masala powder.
5. Cook this in a medium flame for 3 minutes or till good aroma comes.
6. Pour water and Pressure cook till 2 whistles. (or) till the rice done.

* Methi Pilaf is best served with Raita and Papads. *

Tomato-Onion Chutney

Tomato Onion Chutney

Chutneys are good accompaniments for Idli, Dosa and deep fried snacks like Pakoras.

Needed Ingredients are:
1. Red Onion 2 (roughly cut into pieces)
2. Red Tomato 1 (Cut into cubes)
3. Grated Coconut 2 tsp
4. Salt to taste
5. Urad dal 2 table spoons
6. Channa dal 1 tsp
7. Dry Red Chillies (According to taste.)
8. Oil for frying/ Seasoning
9. Mustard seeds 1/4 tsp
10. Curry Leaves 1 string

Method:
1. Heat Oil in a Kadai about 2 table spoons fry Urad dal , Channa Dal, Dry Red Chillies till red and keep it aside.
2. In the same Oil, fry Onion till transparent. Tomato pieces are added now and fry till these are cooked.
Cool it.
3. Grind Onion, Tomato fry with the fried Red Chillies, Urad and Channa dal with Coconut and Salt.
4. Season with mustard leaves and curry leaves in 1/2 tsp of oil.

! A Tasty Chutney that is Sweet, Sour and of course Hot. !

Rice Usili

Rice Usili

A combination of Rice and Dal, seasoned with traditional South Indian spices cooked directly in a pressure cooker.

Items needed:
1. Rice 1 cup
2. Moong dal (yellow) 1/2 cup
3. Salt to taste
4. Water 2 cups

Items for Seasoning:
1. Oil or Ghee 3 tsp
2. Mustard seeds 1/4 tsp
3. Channa dal 2 table spoons
4. Curry leaves
5. Hing
6. Dry Red chillies (according to taste)
7. One slit green chill for flavour.

Method:
1. Mix rice and dal together wash 2 to 3 times. Drain water and keep it aside.
2. Heat oil in a pressure cooker and season the items. Add the Washed Rice and Dal when the Channa dal turns red.
3. Fry for about 3 minutes in a medium flame.
4. Add Salt and Water and Pressure Cook till 3 whistles.

# Serve Hot with Vatha Kulambu, Karakulambu or Sambar. #

Potato Rice

Potato Rice

Potato Rice
This Rice is made without Onion or Garlic. This I saw in a TV show and have adapted it.
This Rice Dish is suitable for Pot Luck parties and have been appreciated by my friends.

Ingredients Needed:
1. Basmati Rice 1 cup
2. Potato washed and cut into cubes 2 (medium Size)
3. Salt to taste
4. Curd 2 table spoons
5. Red Chilli Powder 1/2 tsp
6. Turmeric Powder 1/4 tsp
7. Hing Little

Ingredients for Paste:
1. Coriander Seeds 3 table spoons
2. Grated Coconut 2 table spoons.
3. Green Chillies 2 or according to taste
4. Small piece of Cinnamon stick
5. Bunch of Coriander Leaves.
6. Small Piece of Ginger.
Dry Roast the Coriander seeds till you get its aroma.
Dry Roast the Grated Coconut till brown.
Cool these and Grind with the other remaining ingredients.

Seasoning:
1. Mustard Seeds
2. Cumin Seeds
3. Curry Leaves

Garnishing:
1. Fried Cashew Nuts

2. Coriander Leaves

Method:
1.Wash and keep the Basmati rice aside for about 15 minutes.
2. Deep Fry Potato Cubes in Oil and drain excess oil and keep aside.
3. In a Pressure cooker, Heat about 2 table spoons of Oil and Season with the seasoning items mentioned above.
4. Fry the paste for about 3 minutes or till the raw smell goes.
5. Add Washed Rice, Fried Potatoes, Turmeric powder, Red Chilli powder, Curd and salt. Mix well.
6. Pressure Cook till 2 whistles .
7. Garnish with fried Cashew nuts.

Serving Suggestion:-
Serve Hot with Boondi Raitha / Papads.

Milagu Kulambu

Milagu Kulambu

* A Spicy Kulambu without Cooked Dal.
* Stays good for upto 15 days, if refrigerated.
* Good for Nursing Mothers.

Ingredients needed:
1. Drum Stick (Vegetable) 2 - Cut into 4 inch pieces
2. Tamarind one big lemon size.
3. Salt to taste
4. Hing

Items for Grinding:
1. Toor dal 2 tsp
2. Dhania (coriander seeds) 1/4 tsp
3. Garlic Pods 3
4. Pepper 1 tsp
5. Dried red chilli 3 (accoring to taste)
6. Curry leaves little
Roast the above with 1 tsp of ghee and grind into paste.

For Seasoning:
1. Mustard seeds 1/4 tsp
2. Cumin seeds 1/2 tsp
3. Curry leaves
4. Oil or ghee 2 table spoons

Method:
1. Soak Tamarind and extract thick juice and keep it aside.
2. Heat oil in a pan/kadai season with Mustard, Cumin and Curry leaves and pour Tamarind extract.
3. Add Hing, Salt, Vegetable and bring it to a boil .
4. Once the raw smell of tamarind goes, add the grinded paste.
5. Cook till oil floats on top.

Note:
1. Sesame Oil enhances the flavour of the Kulambu.
2. Garlic pods can also be added to the seasoning ingredients.
3. Oil can also be added while cooking. More oil in the Kulambu will keep it fresh for more days.
4. Dried Mangoes, Manathakkali vathal can also be added in this Kulambu.

Bhindi Fry

Bindi Fry / Lady's finger fry

Yet another vegetable that is good to with Rotis and Rice. Children normally find Lady's finger yucky. Lets see how to make it interesting.

Ingredients needed:
1. Lady's finger 1/2 kg
2. One Red Onion - finely sliced
3. Half tomato ( Cut length wise)
4. Green Chillies 2 (slit)
5. Hing
6. Salt to taste
7. Chilli powder 1/2 tsp
8. Coriander Powder 1 tsp

For Seasonings:
1. Oil 3 tsp
2. Mustard seeds
3. Cumin seeds

Method:
1. Wash and dry the ladys finger and cut into 2 to 3 cm long.
2. Heat oil in a kadai , season with mustard seeds and cumin seeds.
3. Add onion and fry till brown with slit green chillies.
4. Then goes the main ingredient, ladys finger, hing and cook in open pan for 5 minutes.
5. Add salt, chilli powder, coriander powder , tomato and cook untill the size of the ladys finger shrinks.

Have it with Rice or Rotis.

* Children loved it, right !

Curd Rice

For Summer, Curd Rice is the best body cooling food that can be had.

How to make the Plain, Simple Curd Rice tasty and interesting?

Ingredients Needed:
1. Cooked Rice one cup
2. Curd 1 cup
3. Milk 1/2 cup (Why? Explained later.)
4. Salt to taste

Seasonings:
1. Mustard seeds 1/2 tsp
2. Green chillies finely chopped 1
3. Hing
4. Oil 1/2 tsp
5. Ginger finely chopped 1/2 tsp
6. Curry Leaves 1 string

Garnishing:
1.Coriander leaves
2.Cashew nuts / Grapes. (Optional)

Method:
1. Mix Curd and Milk in a bowl and churn nicely.
2. Season with Mustard seeds, Green chillies, Ginger, Curry leaves and Hing and top this on the Curd mixture.
3. Mash Rice nicely adding salt and then add the Curd mix gradually.
4. Mix well and garnish with fried cashew nuts, grapes and coriander leaves.

* Curd Rice with a difference is Ready. *

Tips:
1. To get Curd rice more creamier, add 1 tsp of butter / fresh cream to the cooked rice and mash well.
2. Adding fine chopped pieces of Carrot, Cucumber and Raw mango pieces will make the
rice more colorful.
3. Adding Milk will minimize the sourness of the Curd and this can remain tasty even after few hours.

Serving Suggestions:
1. Chill this and Serve.
2. Serve with Vadu Mango Pickle, Avakkai, or Curd Chillies.

Sandwich

Kids and Adults love Sandwiches. Sandwich can be had for Breakfast or along with evening Tea.
My version contains the most loved Potato.

Ingredients:
1. Bread slices - 8
2. Butter
3. Potato filling

Potato filling:
1. Boiled potatoes 3
2. Onion chopped finely 1
3. Hand full of coriander leaves chopped
4. Salt to taste
5. Tomato 1 chopped finely
6. Chilli powder to taste
7. Garam Masala to taste.
8. Oil 1 tsp

Method:
1. Heat oil in a kadai, fry onions till transparent.
2. Now add chopped tomato fry nicely till cooked.
3. Mix mashed potatoes, chilli powder, salt and garam masala powder and fry for few minutes and keep aside.

Sandwich making:
1. Butter the bread slices and keep the filling and spread evenly.
2. Close with another slice of bread.
3. Keep this in a sandwich toaster.



* Spicy Sandwich is Ready. *

My Dhaba VCC - Q1/2006 - Entry No:VCC-32



Hello Friends ! !

I have taken part in My Dhaba's cooking competition with my entry VCC 32 Pumpkin Soup.

Public polling for this has already started on April 11 and will last until April 20.

The details of my entry is here. Hope you find it interesting.

Please make some time to check and cast your golden vote as a comment in my favour here.

Be there to support me :- )
Thanks in Advance.

Wish you All Happy and Healthy Days ahead !

NB:- Voting format
==============
My Vote is for: Entry No. VCC 32 by Menu Today.
My Name:
My email:

Tamil New Year Special

From Clock Wise Direction: Neer More, Mango Pacchadi,
Kosumalli, Panagam.

Tamil's New Year / Punjabi's Baisakhi / Keralite's Vishu Kani is nearing.
With My Best Wishes here comes some Cool items that can help tackle summer.

Panagam:
1. Jaggery ½ cup
2. Water 2 cups
3. Cardamom 2 make into powder
4. Ginger small piece or dry ginger powder.
5. Lemon juice - 2 teaspoons.

Panagam Preparation:
1. Powder Jaggery and dissolve this in Water and keep it for 15 minutes.
2. Jaggery will dissolve and all the dust and mud settle down.
3. Now strain and keep it aside.
4. In that strained Water, add Cardamom powder, little Ginger juice (1/2 - 1 teaspoons) or Dry ginger powder and lemon juice.
6. Chill and Serve.

Neer More:
1. Curd ½ cup ( low fat curd)
2. Water 2 ½ cups
3. Salt to taste
4. Hing little
5. Ginger , green chilli paste ¼ tsp
6. Lemon juice 1 tsp
7. Mustard seeds for seasoning
8. Oil ¼ tsp.
9. Curry leaves and coriander leaves for garnishing

Neer More Preparation:
1. Dilute curd in water and beat it nicely.
2. Add Salt, Hing, Ginger and Green chilli paste.
3. Season it with Mustard seeds, squeeze Lemon juice and Garnish with Coriander and Curry leaves.
Serve this Chill.



Kosumalli / Vada Pappu in Telugu. ( Salt)
This is a Body Cooling Salad with Proteins.

Ingredients:
1. Moong dal 1/4 cup
2. Grated or finely chopped carrot 2 table spoons.
3. Finely Cut Raw Mango Pieces 1 table spoon
4. Finely Cut Cucumber pieces 3 table spoons.
5. Lime Juice 1/4 tsp
6. Salt to taste
7. Mustard Seeds and Green Chilli for seasoning.

Method:
1. Clean and Wash Moong dal and Soak in water for 30 minutes.
2. Add Carrot, Raw Mango, Cucumber, Salt and Lime Juice.
3. Season with Mustard Seeds and Green chilli.
4. Garnish with little Coriander Leaves.
Serve Chill.







Raw Mango Sweet Pacchadi with Neem Flower:
This a New Year Special of Tamilians and Andhraiites.
It is a Six Star Dish as it contains Six different tastes.
Six different tastes can be had in Food.
Similarly, in Life we face different experiences. [No more philosophy!]

Lets get into the making of this 6 ****** dish.

Ingredients:
1. Raw Mango Pieces made into a Paste 1/2 cup (Pulippu/ Sour)
2. Pinch of Salt (Uppu/ Salt)
3. Slit Green Chilli 1 ( Karam / Hot)
4. Jaggery/ Gud 1/4 cup (Inippu / Sweet)
5. Neem Flower Fresh or Dried 1/4 tsp (Kasappu / Bitter)
6. Mustard Seeds to season ( Karppu/ Pungent)

Method:
1. Cook Raw Mango Paste adding little water till raw smell goes.
2. Add Salt, Green Chilli and cook for few minutes.
3. Mix Jaggery and Cook till it thickens.
4. Dry Roast Neem Flower and Crush it .
5. Mix this Neem Flower and switch off.
6. With little Oil season with Mustard.

Tips:
1. If Dry Neem flower is used, it must be cleaned beforehand thoroughly.
2. If Pacchadi is too watery add little rice flour diluted in little amount of water and cook for few minutes.
3. Sweet variant of this Pacchadi is made without neem flower.

Aloo - Tomato

I had made Rotis. With only Aloo and Tomato I made this curry. This curry I had learnt from my sis-in-law.

Ingredients:
1. Boiled potato 3
2. Medium size tomato (Fully ripe) 2
3. Salt to taste
4. Chilli powder 3/4 tsp
5. Coriander powder 1/2 tsp
6. Garam masala 1/4 tsp
7. Ginger finely chopped one tsp
8. Water 1/2 cup
Serves 2A+1C.

Seasonings:

:1. Oil 1/2 tsp
2. Mustard seeds
3. Cumin seeds

Garnishing:
1. Coriander leaves

2. Chopped Ginger

Method:
1. Mash the boiled potatoes and keep it aside.
2. Wash and grate the tomatoes to get its pulp.
3. Heat oil in a pan/kadai, season it with Mustard and Cumin seeds.
4. Add Tomato pulp and cook for 3 minutes.
5. Now goes all the powders. Fry well and pour 1/2 cup of water and cook till oil floats on top. 6. Mix Mashed Potatoes, Ginger, Salt and cook for 5 minutes.
7. Garnish with Coriander leaves.

# Best Served with Hot Rotis. #

Tips:
1. Can replace tinned tomato puree for tomato.

Fried Idlis

Fried Idlis

The "notorious" South India Idli is a steamed, colorless dish that we can change it to a fried, colorful item.
I take it as, you all know how to make the steamed Idli. :-)

Ingredients needed:
1. Idli
2. Idli Chutney Powder to coat
3. Sesame Oil
4. Curry leaves little

Method:
Coat the Idli Chutney Powder applying Oil.
Fry in Non-Stick tawa, along with Curry leaves till crisp (about 5 mins).

* Nice and Simple. Kids should love this. *

Serving Suggestion:-
1. Coconut / Mint Chutney.
2. Lightly sweetened curd.

Note: I have displayed a small idli version.
You can do this with a big Idli sliced into convenient bits.

A Foodblogger's Meme Around The World

I have been brought into this Meme, first by Anthony's Kitchen. Thank You, Anthony !

Initially, I thought what is this me, me? Then I realised it is not about me, it is also about others. Look Around, Recognise and Appreciate !

1. I have book marked these three recipes food blogs to try:
a) Kuih Bingka Ubi (Tapioca Cake) excellently done PuSiVa's CuLiNarY StUdiO.
[PuSiva's weekend baking sessions are a real learning for me, though not tried anything yet.]

b) Appam that looks tasty by Kitchenmate.
[Kitchenmate who does both traditional items (like me) and Fusion cooking too.]

c) I love soups - Spring into Green - Cream of Broccoli Soup by Saffron Hut.
[Fabulous photos. One more feather in an already crowded cap.]

2. A foodblog in your vicinity:

Madam Devagi - Spice-Queen.
[Seen her TV shows. Her blog posts do not talk about Measure or Method (?!). She looks at things about cooking and its various associations differently.]

3. A foodblog (or more) located far from you:

Food bloggers of USA, Canada and Europe.

4. A foodblog (or several) you have discovered recently (where did you find it?):

a) Indian Food
b) Flavors of Indian Rasoi
c) Taste Corner
d) Kadchhi ke Kamaal

5. Any people or bloggers you want to tag with this meme?

a) BDSN Taste Corner
b) Kay Towards a Better Tomorrow
c) Mika The green jackfruit
d) Mdm. Devagi Spice Queen
e) Lulu Loves London
f) Aspiring Annapoorna Kadchhi ke Kamaal
g) Aquamarine Coffee, Tea or Me

* * Thank You, All !

Chilli - Cheese Fritters

I had tasted Chilli Cheese Fritters made by my friend. It was delicious. I tried this and luckily it came out well. :-)

Hope you are also lucky with the procedure to make this that I share below.

Ingredients Needed:
1. Chilli (Big and light colored)
2. Cheese grated 1/4 cup
3. Coriander leaves one small bunch
4. Oil to fry

Bajji Batter:
1. Besan (gram flour) 1/2 cup
2. Rice flour one tsp
3. Salt to taste
4. Grated ginger little
5. Cooking soda - a pinch.

Note: The Batter must be thicker than normal bajji batter.

Chillies with cheese filling

Method:
1. Slit chillies and take out the seeds.
2. Mix chopped Coriander leaves, Grated Cheese in a bowl .
3. Stuff this mixture in Chilli.
4. Coat the Chilli with batter and deep fry it in oil.
5. Drain Oil.

* Serve with Hot Mint Chutney or Khatti / Meeti Chutney or Tomato Sauce. *

Chiili-Cheese Fritters

Tips
1. Left over Idli batter or Dosa batter (1 Tbsp for 1/2 cup of Besan) by adding to the Besan can also good texture to the fritters. (no need for cooking soda).

Kara Sev

Kara Sev is a spicy Savory. Variants of this can include Garlic, Potato etc. I did not use Garlic the day I did this.

Ingredients needed:
1. Gram Flour (Besan ) 2 1/2 cups
2. Rice flour 1
3. Chilli powder 1/4 tsp
4. Black pepper coarsely powdered 1 tsp
5. Ghee 2 1/2 tsp
6. Cooking soda pinch (optional)
7. Salt to taste.
8. Crushed garlic (optional) 2 pods
9. Oil to deep fry.


Method:1. Sieve both flours and make a pit.
2. In that pit put chilli powder, Pepper powder, Salt , Crushed garlic, Ghee, Cooking soda (if u r using).
3. Mix thoroughly with hands. It should look like bread crumbs. Make this into 4 portions.
4. Take One portion of this mixture, sprinkle water, knead like Puri dough.
5. Heat oil in a kadai, Use a ladle with lot of holes (Kara Sevai ladle) or Sev maker.
Put some dough on that and rub directly into oil.
6. It will be like split string. Deep fry in oil , drain excess oil.
7. After cooling this off, Store this in an airtight container.
Follow the same procedures (4 to 7) to make remaining Sev.
This can be enjoyed for a month.

Tips:1. Using in portions helps to prepare fresh mixtures that shall Consume less Oil.
2. Do not keep the mixture too watery, as strings would not turn nice. Add some more besan to bring this into a right mixture.
3. While rubbing into the Oil, rub the dough towards you.

* You interact with Hot Oil more in this snack. This is preferably made when kids are not around. *

Vegetable Pilaf

Pilaf

Yet another Rice dish. The most popular Vegetable Pilaf. Cooked with many Vegetables and Nuts this is a wholesome, colorful dish that shall interest the Kids to eat more.

Items needed:
1. Basmati Rice 1 cup
2. Vegetables (Carrot, French Beans and Peas) cut into cubes One cup
3. Onion sliced 2
4. Water 1 3/4 cup
5. Curd 1 table spoon.

Grind to paste:
1. Coconut 1 tsp ( optional)
2. Green chillies according to taste
3. Garlic 2 pods
4. Ginger little.

Seasoning:
1. Pepper Corns few
2. Cinnamon stick one
3. Cloves 3
4. Cardamom 2
5. Jeera 1/4 tsp

Garnishing:
1. Mint leaves , coriander leaves little
2. Cashew fried in ghee little
3. Ghee

Method:
1. Wash Rice and drain water and keep it aside.
2. In a Pressure pan or Cooker pour Oil or Ghee and season it.
3. Fry Onions till transparent.
4. Now add the grinded paste and fry for a minute.
5. Then add Vegetables and nicely mix. Add Washed Rice, Salt and Curd and mix it thoroughly.
6. Pour Water and pressure cook till one whistle.
7. Garnish with Cashew nuts and Mint, Coriander leaves.
8. Easy to make and best rice for get to gether.
9. Serve this with Matter Paneer / Kurma.

Note:
1. Optional vegetable/fruit is Sweet Corn.
2. Onion/Tomato/ Cucumber Raita, Papads make this dish more interesting.

Dal Kichadi

Full fledged meal in a Single Dish. That is Dal Kichadi !
Rice+Dal +Vegetables+Spices = Carbos + Proteins + Fibre = Tasty Dal Kichadi.

Needed items are:
1. Basmati Rice ½ cup
2. Moong dal ½ cup (Or) Toor dal ½ cup
3. Green Chilli 1 slit
4. Cloves 3
5. Jeera ½ tsp
6. Mustard seeds ½ tsp
7. Curry leaves and Coriander leaves
8. Onion 1
9.Tomato 1
10.Garam Masala powder
11.Red Chilli powder
12.Dhania powder
13.Water 4 cups.
14.Ghee 2 tsp or any Cooking oil
15.Turmeric powder
16.Hing

Method :
1. Fry Rice and dal in a kadai for 3 minutes.
2. Wash and keep it aside.
3. In a Pressure cooker heat Ghee and season with Mustard seeds, Jeera and Cloves.
4. Adding Onion, Fry till transparent and add Tomato. Fry these well.
5. Add Green chilli, Garam Masala powder, Dhania powder, Red chilli powder, Turmeric and fry it for 2 minutes.
6. Add water. When the water is boiling , Add the Rice and Dal mixture and Hing.
7. Pressure cook till 3 to 4 whistles.
8. Mash well, Garnish with Coriander leaves and Curry leaves.
* Do you think this is yet another Rice dish? Try and you would taste a world of difference. *

Variants:-
1. Adding Ginger and Garlic paste.
2. Potato and Peas shall make a even Creamy Kichadi.

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Poricha Kulambu

This is another variety of Sambar without any use of Tamarind. This is different from the normal Sambar as this uses Coconut.

Ingredients:
1. Snake gourd / Chow Chow / Any Spinach 1 cup
2. Cooked Toor dal ½ cup
3. Salt to taste
4. Turmeric powder
5. Hing

For grinding:
1. Coconut 5 table spoons
2. Jeera ( Cumin seeds) ½ tsp
3. Black Pepper ¼ tsp
4. Urad dal 2 tsp
5. Dry red chillies 3
6. Rice little

Fry all the above ingredients except cumin seeds. Grind it with Coconut and Cumin seeds to a nice paste and Keep aside.

Seasonings:
1. Mustard seeds ½ tsp
2. Fenugreek seeds little
3. Curry leave one string
4. Oil ½ tsp

Method:
1. Boil Snake gourd with Salt, Hing and Turmeric powder.
2. When it is completely cooked add the grinded paste and boil for few minutes.
3. Now add cooked dal , cook till it boils.
4. Season it and Serve hot with Cooked Rice.

* Best had with any fried vegetable like potato/yam fry and/or Roasted/Fried Papad. *