December 2007 ~ Rak's Kitchen

Monday, December 17, 2007

Asoka halwa and click entry..

When I saw Asoka halwa in Cookery corner,I was sooo tempted to make it...This is the first time I am trying this sweet...And it came out very nice...I simply followed the method and ingredients...Actually, laavanya too have told that she took it from Mrs.Mano's delicacies... But thanks to her for bringing to our eyes!Very easy to make,tasted great...Here is the picture of the halwa I made...!

And below is my humble,simple contribution to Jugalbandhi's this month click - Nuts event!

Sunday, December 9, 2007

SMALL POTATO BRIYANI

I took this recipe from a cook book...This is very spicy kind of rice...I am making this for 5th time now..We like it very much..Hope you all will like this too :) I didn't took step by step pictures as I was cooking in hurry today..so here is the recipe of small potato briyani.

Ingredients

Basmati rice	1 cup
Small potato	10 - 15
Tomato juice	3/4 cup
Water	1 cup
Curd(Not sour)	1/4 cup
Coriander leaves	1/2 bunch
Garam masala powder	1/4 tsp
Salt	As needed
Oil	As needed
Onions	2 (cut lengthwise)

TO ROAST & GRIND

Coriander seeds	1 tsp
Red chilli	3 - 4
Coconut scrapping	2 tblsp
Ginger(Do not roast)	1 small piece
Green chilli	3 - 4

Optional:
Whole garam masala to season.

Method

Wash and soak rice for 10 minutes.
Grind the coriander leaves and mix it with curds and keep a side.
Cook rice with tomato juice,salt and 1 cup water. (Season with whole garam masala if desired)
After done,add a tsp of ghee and cool down the rice to make it separate separate grains.
Cook the small potatoes in a pressure cooker,peel the skin and deep fry it in a really hot oil till golden brown(Pierce the potatoes carefully with fork in 2,3 places,b4 frying)
Heat a kadai with oil,add the onion and fry till brown.
Add the ground masala (Under the “To roast & Grind Table)and sprinkle little water and fry for 3 minutes till a nice aroma rises.
Then add the fried potates and coriander mixed in curd,Mix gently.
Add this in a heavy bottomed vessel(cooker),add the cooked rice sprinkle 2 tblsp of water,mix well and simmer the stove and cook for 7-10 minutes.
Serve hot with raitha!!

Tuesday, December 4, 2007

JFI - TOOR DAL ENTRY

Killu Adai (Pinched rice rotis with toordhal)

This is a recipe which my mother learnt from her mother and my mother used to make, when I was young. She says,this is one of the dish, in those days the house wives used to do with all of the ladies in the house helping in this one.

Yes,those days...people used to live as a joint family and every lady member in the house will share the house works.So this recipe was easier to make for them.

As the name indicates,the rotis were made and pinched with hands to small pieces..sitting and chatting in the evenings,they enjoyed doing this.But I din't do that ..I chopped with knife:)

So this is how I made this dish:

Ingredients

Rice(I used ponni par-boiled rice) - 1 cup
Toor dal - 1/ cup
Small onions - 3/4 cup chopped
Jeera/cumin seed - 1 1/2 tsp
Green chillies - 3-4 chopped
Curry leaves - 1 sprig
Coconut grated - 2-3 tblsp
Salt as needed

Tempering:

Mustard - 1 tsp
Coconut oil - 1 tblsp

METHOD

Pressure cook toor dal with enough water for only one whistle and drain the water,keep aside(Cook in lowest flame and only for one whistle!)
Soak rice for atleast 3 hours and grind with little water and salt, to a fine paste.
Heat a heavy bottomed vessel,with the rice batter and keep stirring in low flame,till it reaches just a dough consistency(Non sticky)(No need that it should get cooked)

Knead the dough with your hands and make rotis over a greased surface.
Transfer to a hot tava and cook both sides.
While cooking sprinkle some water, to make it soft and to get cooked easily.

Repeat for all rotis,the same procedure and let it cool for some time.
Meanwhile,chop the onions and green chilles and crush the jeera/cumin seeds and keep a side.

Chop the cooled rotis into small pieces as shown in picture and keep a side.
Heat a broad kadai and add the coconut oil.Add mustard,followed by green chillies and curry leaves.Then add the chopped onions.

Fry till golden brown and then add crushed jeera,followed by the chopped rotis.
Fry for 2 minutes with 2 pinches of salt and a little water sprinkled.
Add the cooked dal and mix well in low flame.
Lastly add the grated coconut and little more coconut oil,mix well.Fry for a minute in high flame.

Serve hot!Will taste divine with rice,dhal and coconut oil combi!!

This dish I am sending to Linda of Out of garden,for her JFI - Toor dal Event!!

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