Today's Tip
To make crispier wheat dosas, dry roast the wheat powder/mavu first and then add water to make dosas.
Today's Tip
Use gingelly oil when making vatral/vatha kuzhambu will intensify the flavour and aroma.
Capsicum Rice
Ingredients:
Capsicum - 1/2 kg chopped
Rice - 2 cups.
Oil - as required
Salt - as required
Onion - 1 chopped
Green chillies - 4
Turmeric powder - 1 tsp
Tomatoes - 3 chopped fine
Coriander leaves - 1/2 bunch
To grind to a fine paste:
Grated coconut - 1/2 cup
Garlic - 1/4 cup
Aniseeds(Sombhu) - 1 tsp
Cloves - 4
Cinnamon(Pattai) - 2 small pieces
Method:
Soak rice in water.
Remove the seeds from capsicum and cut it into small pieces.
Heat oil in a pressure cooker.
Add onions and green chillies and allow it to fry till golden brown.
Add the ground paste and allow it to fry till raw smell evaporates.
Add chopped tomatoes and allow it to fry.
Add coriander leaves
Add Capsicum and fry it for 1 min.
Add 4 cups of water, turmeric powder, salt and rice.
Pressure cook it for 2 whistles.
Cool it.
Serve with egg, onion raitha...
Capsicum - 1/2 kg chopped
Rice - 2 cups.
Oil - as required
Salt - as required
Onion - 1 chopped
Green chillies - 4
Turmeric powder - 1 tsp
Tomatoes - 3 chopped fine
Coriander leaves - 1/2 bunch
To grind to a fine paste:
Grated coconut - 1/2 cup
Garlic - 1/4 cup
Aniseeds(Sombhu) - 1 tsp
Cloves - 4
Cinnamon(Pattai) - 2 small pieces
Method:
Soak rice in water.
Remove the seeds from capsicum and cut it into small pieces.
Heat oil in a pressure cooker.
Add onions and green chillies and allow it to fry till golden brown.
Add the ground paste and allow it to fry till raw smell evaporates.
Add chopped tomatoes and allow it to fry.
Add coriander leaves
Add Capsicum and fry it for 1 min.
Add 4 cups of water, turmeric powder, salt and rice.
Pressure cook it for 2 whistles.
Cool it.
Serve with egg, onion raitha...
Today's Tip
Add tender coconut water instead of plain water to wheat flour in order to make delicious chapattis.
Today's Tip
To overcome the excess salt in the gravy( kuzhambhu) fry the rice in dry "kadai/pan", then powder it and add it to the gravy( kuzhambu). The excess salt will disappear.
Today's Tip
If you forget to soak legumes like Channa, Rajma or Green Peas the previous night, then dry roast them on a kadai/pan before pressure cooking them. This will make them cook faster and easier.
White Pumpkin Halwa
Ingredients:
White Pumpkin - 1 piece
Sugar - as required
Ghee - as required
Fry golden brown in 1 tbsp ghee:
Dry grapes - as required
Cashew nuts - as required
Method:
Peel off the skin from the pumpkin and also remove the seeds.
Grate the pumpkin.
Boil grated pumpkin in a kadai without removing excess water from the pumpkin for 5 minutes till the raw smell goes off.
Add sugar and stir till it melts.
Then add ghee, fried nuts and stir till ghee mixes well with the halwa.
Serve halwa with nuts.
White Pumpkin - 1 piece
Sugar - as required
Ghee - as required
Fry golden brown in 1 tbsp ghee:
Dry grapes - as required
Cashew nuts - as required
Method:
Peel off the skin from the pumpkin and also remove the seeds.
Grate the pumpkin.
Boil grated pumpkin in a kadai without removing excess water from the pumpkin for 5 minutes till the raw smell goes off.
Add sugar and stir till it melts.
Then add ghee, fried nuts and stir till ghee mixes well with the halwa.
Serve halwa with nuts.
Today' Tip
When preparing Onion bajji's, slice the Onions without peeling the skin first. Peeling the skin after slicing will help in retaining the round shape of the onions, without them getting separated.
Today's Tip
Soak Groundnuts, grind and add to grated coconut when making coconut burfi.
This imparts a distinguished flavour to the burfi.
This imparts a distinguished flavour to the burfi.
Today's Tip
When preparing radish sambar, saute the radish before and add to the sambhar.
It takes the taste up a notch!!!!!
It takes the taste up a notch!!!!!
Garlic Ginger pulao
Ingredients:
Green chillies - 3
Mint leaves - 1/2 bunch chopped fine
Coriander leaves - 1/2 bunch chopped fine
Onion - 1 chopped fine
Rice - 1 1/2 cups
Oil - as required
Salt - as required
To grind to a fine paste:
Garlic - 1/2 cup
Ginger - 1/2 cup
Cloves - 3
To temper:
Cinnamon - 2 small pieces
Method:
Soak rice in water .
Heat Oil in a pressure cooker and temper.
Add onions and fry till it becomes golden brown.
Add green chillies and allow it to cook.
Add ground paste and fry till raw smell goes off.
Add spinach and coriander leaves and fry it.
Add 3 cups of water and leave it to boil.
Add rice.
Add salt to taste.
Pressure cook for 2 whistles.
Cool and serve with Onion raitha.
Green chillies - 3
Mint leaves - 1/2 bunch chopped fine
Coriander leaves - 1/2 bunch chopped fine
Onion - 1 chopped fine
Rice - 1 1/2 cups
Oil - as required
Salt - as required
To grind to a fine paste:
Garlic - 1/2 cup
Ginger - 1/2 cup
Cloves - 3
To temper:
Cinnamon - 2 small pieces
Method:
Soak rice in water .
Heat Oil in a pressure cooker and temper.
Add onions and fry till it becomes golden brown.
Add green chillies and allow it to cook.
Add ground paste and fry till raw smell goes off.
Add spinach and coriander leaves and fry it.
Add 3 cups of water and leave it to boil.
Add rice.
Add salt to taste.
Pressure cook for 2 whistles.
Cool and serve with Onion raitha.
Kambhu dosa/ Pearl Millet Dosa
Ingredients:
Kambhu/Pearl Millet - 2 cups
Idly rice - 1 cup
Urad dhal - 1/2 cup
Small Onions - 15 no.s
Curry leaves - 1 cup
Cumin seeds - 1 tsp
Salt - as required
Method:
Grind Kambhu in a mixie and soak it for one hour.
Soak idly rice, Urad dhal and Fenugreek seeds together for 2 hours.
First grind the rice mixture and keep it separately
Then grind kambhu along with onions,curry leaves and cumin seeds
Mix these two adding salt.
Leave the batter to ferment for 8 hours.
Pour batter as a thin dosa applying oil to it.
Kambhu/Pearl Millet - 2 cups
Idly rice - 1 cup
Urad dhal - 1/2 cup
Fenugreek seeds- 1 teaspoon
Small Onions - 15 no.s
Curry leaves - 1 cup
Cumin seeds - 1 tsp
Grind Kambhu in a mixie and soak it for one hour.
Soak idly rice, Urad dhal and Fenugreek seeds together for 2 hours.
First grind the rice mixture and keep it separately
Mix these two adding salt.
Leave the batter to ferment for 8 hours.
Serve with coconut chutney, Masal kuzhambhu.
Carrot Halwa
Ingredients required:
Grated carrot- 1/2 kg.
Sugar - 1 cup
Ghee - as required
Milk - 1 glass
Cashew nuts - 10 no.s
Raisins - 15 no.s
Method:
Boil carrot and milk together in a pressure cooker for 2 whistles.
Cool and open.
Transfer these ingredients to a nonstick pan(preferred) and cook till the mixture becomes dry.
Add sugar and stir well.
Add ghee and stir until ghee floats on the top of halwa.
Garnish with cashew nuts, raisins and serve.
Grated carrot- 1/2 kg.
Sugar - 1 cup
Ghee - as required
Milk - 1 glass
Cashew nuts - 10 no.s
Raisins - 15 no.s
Method:
Boil carrot and milk together in a pressure cooker for 2 whistles.
Cool and open.
Transfer these ingredients to a nonstick pan(preferred) and cook till the mixture becomes dry.
Add sugar and stir well.
Add ghee and stir until ghee floats on the top of halwa.
Garnish with cashew nuts, raisins and serve.
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