SAMBAR RICE

 

SAMBAR RICE
RICE HAF CUP
WATER 2 CUPS
THOOR DHAL 1/4 CUP
VEGETABLES ASSORTED (BEANS, CARROT, RADDISH, POTATO, BRINJAL ETC) - 1/2 CUP
ONION BIG 1
SMALL ONION HANDFULL
TURMERIC POWDER 1/2 TSP
HING 1 TSP
SALT AS PER TASTE
TOMATO 1 BIG
GARAM MASALA 1/2 TSP
TAMARIND SMALL BALL SOAKED AND JUICE TAKEN 1 AND HALF GLASS

FOR SEASONING:

MUSTARD SEED 1 TSP
FENUGREEK SEED 1 TSP

MASALA FOR THE SAMBAR:-

RED CHILLI 4
DHANIA 1 TSP
BENGAL GRAM DHAL 1/2 TSP
ROASTED CHANNA DHAL 1/2 TSP
FENUGREEK 1/4 TSP
JEERA 1/2 TSP
PEPPER 1/4 TSP
CURRY LEAVES HAND FUL
ROASTED GRATED COCONUT 3 TSP

DRY FRY THE ABOVE INGREDIENTS AND MAKE A COARSE POWDER TO IT ADD TOMATO A LITTLE ONION 1 CLOVE GARAM MASALA , SALT AND GRIND IT TO A SMOOTH PASTE ADDING LITTLE WATER

METHOD:-

PRESSURE COOK THE RICE ALONG WITH DAAL ONION AND HING AND ALL THE ASSORTED VEGETABLES.TAKE KADAI AND ADD 3 TSP OF OIL AND ADD MUSTARD AND FENUGREEK FOR SEASONING TO IT ADD THE SMALL ONION. AND LET IT FRY FOR 1 MINUTES ADD THE TAMARIND JUICE AND BOIL FOR 10 MINUTES NOW ADD THE GROUND MASALA TO THE BOILING TAMARIND WATER AND BOIL FOR 2 MINUTES .TRANSFER THE BOILING MIXTURE TO THE COOKED SOFT FOOD AND MIX WELL ADD A TSP OF HING, CURRY LEAVES AND CORIANDER LEAVES AND  FINALLY ADD 3 TSP OF GHEE . MIX WELL

VELLA SEEDAI

VELLA SEEDAI

RICE FLOUR 1 CUP
URID DAL POWDER 1 TSP
BUTTER 3 TSP
PINCH OF SALT
COCONUT 3 TSP
SESAME SEED 3 TSP
JAGGERY HAF CUP
WATER 1 CUP
FOR SPICE

GRIND :

ELAICHI 3NOS
CLOVE 2 NOS
DRY GINGER POWDER 2 PINCH


METHOD
SOAK THE RICE FOR HALF AN HOUR . DRY IT AND GRIND TO A FINE FLOUR. SIEVE
ROAST THE DAL TO GOLDEN BROWN AND GRIND . SIEVE IT
POWDER THE JAGGERY AND ADD WATER TILL THE LEVEL OF JAGERY AND HEAT IT TO REMOVE THE DIRT FROM IT.STRAIN IT
HEAT THE JAGGERY AGAIN BY ADDING THE POWDERED MASALA. THE MEASURE OF THE JAGERY WATER MUST BE 1 CUP NOW.ADD SESAME SEED, A PINCH OF SALT, ADD THE COCONUT AND LET IT BOIL FOR 1 MINUTE.
NOW SLOWLY ADD THE RICE FLOUR SLOWLY TO THE WATER AND MIX WELL . REMOVE FROM STOVE AND KEEP STIRRING TILL IT BECOMES THICK.ADD THE DAL POWDER , BUTTER AND MIX WELL
WHEN THE MIXTURE IS COOL KNEAD IT TO A SMOOTH DOUGH BY SPRINKLING WATER IF NECESSARY
MAKE MEDIUM SIZED BALLS AND DEEP FRY TILL DARK BROWN IN MEDIUM FLAME.

UPPU SEEDAI

UPPU SEEDAI

INGREDIENT

RAW RICE POWDER - 1 CUP
ROASTED URID DAL POWDER -1 TSP
BUTTER - 3 TSP
SESAME SEED -2 TSP
SALT HALF TSP
WATER - AS PER REQUIREMENT
COCONUT 4 TSP
HING POWDER A PINCH
OIL FOR FRYING

METHOD

SOAK THE RICE FOR HALF AN HOUR AND GRIND IT TO A SMOOTH POWDER.. SIEVE THE FLOUR.
ROAST THE URID DAL TILL GOLDEN BROWN AND GRIND TO SMOOTH POWDER AND SIEVE
ROAST THE FLOUR IN A KADAI WITHOUT CHANGING THE COLOUR OF THE FLOUR TILL THE MOISTURE IS REMOVED COMPLETELY. LET IT COOL . SIEVE THE FLOUR TO AVOID LUMPS..
TAKE ONE CUP OF THE FLOUR ADD URID DAL BUTTER , SESAME SEED, GRATED COCONUT (COCONUT CAN BE GRINDED WITHOUT ADDING WATER AND ADDED TO THE FLOUR), SALT AND HING AND MIX WELL
ADD WATER SLOWLY AND KNEAD WELL TO MAKE A SOFT DOUGH.
MAKE VERY SMALL BALLS OUT OF THE DOUGH AND DEEP FRY IN MEDIUM FLAME TILL GOLDEN BROWN.

PANIR BUTTER MASALA

PANIR BUTTER MASALA..

Ingredient :

Paneer cubes 15 pieces
Tomato 3
Onion 2
Green chilli 1
Red chilli powder 1 tsp
Garam masala !/2 tsp
Coriander powder !/2 tsp
Methi powder !/4 powder
Turmeric powder !/2 tsp
Salt as per taste
Milk 3/4 cup
Ginger garlic paste 2 tsp
Coriander leaves a handfull
sugar 1 tsp
Method:

Boil tomato and onion in water till the skin of the tomato becomes soft.
Grind it along with all the above ingredients except coriander leaves and milk
Take 4 tsp oil and 1 tsp of butter in a kadai.
Put ginger garlic paste and saute and then trasfer the ground paste to the oil..
Keep stirring.After 2 minutes add the milk and stir well and let it simmer for about 15 minutes
Add the required salt and sugar. Add the coriander leaves and simer for 5 minutes .
Oil will come out of the mixture and the mixture will thicken and a good aroma will come out of it'
At this stage add the paneer and simmer for 5 minutes ,,
Paneer butter masala will taste good with chapatis and puries..

JACKFRUIT HALWA

JACK FRUIT HALWA


INGREDIENT



Jack fruit pieces 2 cups or 20 - 25 pieces

Jaggery 100 grams

Ghee 3 tsp

Milk 1 cup

Cardamom 3 to 4 nos



Method:



Grind jack fruit along with jaggery, cardamom, and milk to a fine paste

Transfer this paste in a kadai and keep stirring till it reaches halwa consistency.

Finally add ghee so that it does not stick to the sides..

PEPPER KUZHAMBU RICE

COOKED RICE A BOWL
TAMARIND 2 LEMON SIZED
PIGEON PEAS(TOOR DAAL) 2 TSP
RED CHILLIES 8 NOS
PEPPER 2 TSP
CUMIN SEEDS 1 TSP
CORIANDER SEEDS 1 TSP
FENUGREEK SEEDS 1 TSP
ASAFOETIDA GUM A SMALL PINCH
GARLIC 10 PODS
GROUND NUTS A HANDFUL
SALT TO TASTE
CURRY LEAVES
MUSTARD SEEDS 1 TSP
TURMERIC POWDER.
GINGELY OIL 50 ml

MASALA FOR THE KUZAMBU

Roast daal, 4 red chillies ,pepper , cumin seeds , coriander seeds , fenugreek seeds half of the groundnuts and half of the garlic with half a tsp gingely oil each seperately and grind it coarsely .

METHOD

1.Boil water and soak tamarind . Take juice out of the tamarind and strain the dust away.
2.Take a kadai and add 50 ml gingely oil , add mustard seeds. After it spluters add 4 red chillies, remaining garlic pods, asofoetida,curry leaves and
turmeric powder
3. Add the thick tamarind juice and the required amount of salt and let it boil till it reduces to half .
4. At this stage add the remaining groundnuts, and ground masala to the tamarind juice and let it boil till it reaches half of its content and thickens and oil stays above.
5.Take cooked rice in a bowl and pour the above kuzambu and mix well. Garnish with curry leaves.

VEGETABLE CUTLET

INGREDIENT

POTATO HALF KG
BEANS A HAND FULL
CARROT 2
BEETROOT 1/4 KG
GARLIC 10 PODS
GINGER 1 INCH
ONION 3 NOS
CABBAGE HAND FULL CUT INTO PIECES
GREEN CHILLI 2
RED CHILLI POWDER HALF TSP
SALT AS PER TASTE
TURMERIC POWDER 1 TSP
GARAM MASALA 1 TSP
WATER HALF GLASS
RUSK POWDER OR BREAD POWDER FOR DUSTING


METHOD
BOIL POTATO AND REMOVE THE SKIN AND MASH IT WITHOUT ANY LUMP
GRATE CARROT BEETROOT .CUT THE BEANS INTO VERY SMALL PIECES
TAKE A KADAI AND ADD OIL. PUT SAUNF AND ONION.ADD GREEN CHILLY. ADD RED CHILLY POWDER, TURMERIC . LET IT FRY TILL SOFT.ADD GINGER GARLIC PASTE. ADD BEANS CARROT CABBAGAE AND BEETROOT. ADD A HALF A GLASS OF WATER AND COOK THE VEGETABLES TILL SOFT. ADD THE REQUIRED SALT AND GARAM MASALA POWDER,.WAIT TILL ALL THE EXCESS WATER HAS GONE OUT. NOW REMOVE FROM STOVE AND MIX IT WELL WITH THE MASHED POTATO. ADD CHOPPED CORIANDER LEAVES AND MIX WELL MAKE BALLS OF THE MIXTURE AND DUST IT IN THE RUSK POWDER OR BREAD POWDER .DEEP FRY IN THE OIL TILL CRISP WITH MEDIUM FLAME
THIS CUTLET CAN BE HAD WITH TASTY SAUCE AVAILABLE IN THE MARKET

WHITE FRIED RICE

INGREDIENT

INDIA GATE BASMATI RICE BROWN PACKET 500 GMS
GINGER 50 GMS
GARLIC 50 GMS
GREEN CHILLY 2
BEANS 50 GMS
CARROT 50 GMS
PUDINA HAND FULL LEAVES
LEMON 1
PATTANI 25 GMS
CORIANDER LEAVES
ONION 2 NO
REFINED OIL 2 TABLE SPOON
CHEE 1 TSP
SALT AS PER TASTE
WATER 1 : 1.5

FOR MASALA

BAY LEAVES 2
CINNAMON 2 STICK
CLOVES 2 NOS
ELAICHI 2 NOS
SAUNF 1 TSP

GRIND THE ABOVE MASALA IN A MIXI AND KEEP IT ASIDE

METHOD

SOAK THE PATTANI FOR 8 HOURS SOAK THE RICE IN WATER FOR EXACTLY HALF AN HOUR. CUT THE ABOVE VEGETABLES. TAKE A PRESSURE COOKER PAN AND ADD OILADD CUT ONION AND FRY TILL LIGHT PINK.ADD THE GINGER GARLIC PASTE PUDINA LEAVES AND SAUTE TILL GOOD AROMA COMES OUT. ADD THE VEGETABLES AND PATTANI AND FRY FOR 2 MINUTES. NOW ADD THE GARAM MASALA AND FRY FOR 2 MINUTES. ADD THE RICE AFTER DRAINING THE WATER AND ADD SALT, JUICE OF ONE LEMON , GHEE. MIX WELL.lET THE WATER START TO BOIL LET HALF THE WATER BE ABSORBED IN THE RICE AND THEN CLOSE THE LID AND IMMEDIATELY PUT THE WEIGHT ON THE COOKER AND SIMMER IT. WAIT FOR JUST 5 MINUTES AND SWITCH OFF.AFTER THE PRESSURE GETS RELEASED OPEN THE LID AND MIX WELL. ADD CHOPPED CORIANDER LEAVES ON TOP.

COCUNUT CHUTNEY

THIS IS A USUAL CHUTNEY WITH A DIFFERENT FLAVOUR AS AVAILABLE IN HOTELS

INGREDIENT

COCUNUT HALF GRATED
GREEN CHILLY 2
GINGER HALF INCH
GARLIC 2 PODS
SALT

METHOD

GRIND ALL THE ABOVE INGREDIENT WITH REQUIRED WATER AND SEASON IT WITH MUSTARD IN GHEE.

STUFFED BRINJAL

THIS IS ONE OF THE DELICIOUS RECIPE WHICH EVERY ONE WILL LIKE IT DUE TO ITS UNIQUE TASTE.

INGREDIENT

VIOLET BRINJAL 500 GMS

FOR MASALA

KADUGU 1TSP
JEERAGAM 1TSP
SOMBU 1 TSP
DHANIYA 1 TSP
GREEN CHILLY 2
INJI 1 INCH
POONDU 6 PODS
TURMERIC HALF TSP
SALT

METHOD

DRY GRIND ALL THE INGREDIENT EXCEPT GREEN CHIILY INJI AND POONDU
AFTER GRINDING TO FINE POWDER ADD GREEN CHILLY INJI AND POONDU SALT AND TURMERIC AND GRIND FINELY
CUT THE BRINJAL INTO 4 WITHOUT CUTTING FULLY FOR STUFFING
STUFF THE ABOVE MASALA INTO IN .
TAKE KADAI AND ADD REFINED OIL OR COCONUT OIL AND ADD THIS STUFFED BRINJAL AND FRY IT IN SIMMER.
TASTY AND UNIQUE STUFFED BRINJAL IS READY.