Ghee Rice/ Nei soru

Ingredients:

Basmati rice -  1 cup

Coconut -  3/4 cup

Ghee - 3 tbsp

Salt

To temper:

Bay leaf - 1


Cinnamon - 1"

Cloves - 4

Cardamom - 2

Onions - 1 big - chop it fine lengthwise

Green Chillies - 5,6 - slit into 2

Curry leaves - few

Ginger - 1" - cut into julieness

Garlic - 10 pieces - chop fine

Tomato - 1 chop fine


Method:

1. Wash and soak rice for 15 min. Drain water and keep it aside.

2. Add warm water to coconut and take 2 cups of milk. (if you dont get 2 cups, make it 2 cups by adding plain water to it).

3. In a pressure pan, heat ghee and temper the given ingredients.

4. Add onions, green chillies, curry leaves, ginger, garlic and finally tomato one by one and stir fry each till raw smell goes.

5. Now add rice and fry it for few min.

6. Add coconut milk and salt.

7. When boils, i.e., when bubbles arise, close the cooker and keep weight.

8. Lower the flame at once and cook for 10 min.

9. Cool and open.

10. Serve with any thogayal/ non veg kurma.

Manathakkali Vathal Kuzhambhu

This recipe is a special south Indian spicy gravy.
I got this recipe from my neighbour. Very very superb recipe.
Can try it out with sundaikkai vathal too.


Ingredients:

Manathakkali vathal - 3/4 cup

Tamarind - big lemon size

Sambhar powder - 2 tsp

Turmeric powder - 1/2 tsp

Salt

Gingelly oil - 3 tbsp

Grind coarsely:

Tomatoes - 2 medium

Garlic - 1 full piece


To temper:

Small onion - 1 cup

Red chillies - 2

Curry leaves - few

Method:

1. Soak tamarind in water and squeeze out the pulp.

2. Wash vathal in water.

3. Heat oil in a kadai, add vathal and fry in a slow flame.

4. Remove vathal from oil and transfer to a plate.

5. Temper with the given ingredients.

6. Add grounded tomato and garlic and fry for 1 min.

7. Add tamarind pulp, salt, turmeric powder and sambhar powder and cook it covered till raw smell goes off.

8. Add fried vathal and simmer the flame.

9. Cook until oil separates from the kuzhambhu.

10. Serve with appalam, papad...