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Diwali 2014

Friday, November 28, 2008

Tomato-rice-thakkali-sadam-recipe

Tomato rice / Thakkali sadam recipe

Indian Breakfast
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 2

Ingredients


Basmati/long grain rice  1 cup 
Tomatoes  3  medium sized(chop fine) 
Onion  1 big (slice thin) 
Garlic  8-10 flakes(slice into thin circles) 
Red chilli powder  1  tsp 
Garam masala powder  1/2 tsp 
Green chillies  4 
Turmeric  1/8 tsp 
Salt  1 & 1/2 tsp 
Coriander leaves  1 tblsp 

To Temper

Oil 1 tblsp
Ghee 1 tsp
Mustard 1 tsp
Urad dal 1 tsp
Channa dal(optional) 2 tsp
Fennel seeds 1 tsp
Curry leaves 1 sprig

thakkali-sadam+recipe

Method:

  1. Wash and soak  basmati rice for 10mins. Pressure cook rice for three whistles in medium flame with 1 & 1/2 cup water.
  2. Heat a kadai with oil,ghee and temper with the items given under ‘To temper’ table. Add chopped garlic, green chillies and give a fry. Then add the sliced onion and fry till transparent.1-tomato-rice-recipe
  3. Add chopped tomato and add salt and fry until it turns mushy and add the powders-red chilli,garam masala, turmeric and the coriander leaves.2-tomato-rice-recipe
  4. Fry till tomatoes gets in to mushy gravy for 4-5 minutes until oil separates but still it remains moist and semi gravy.3-tomato-rice
  5. Now mix this gravy with the cooked rice along with sesame oil or ghee if needed and give atleast some 10 min. standing time.4-tomatorice

Serve hot with raitha or korma...i made it for my son,so he had with Broccoli stir fry...

tomato+rice+recipe

NOTES:
  • You can add finely chopped carrots and green peas also...

            This one goes to Srivalli's rice mela!

thakkali-sadam-recipe

TOMATO RICE / THAKKALI SADAM RECIPE (WITH GARLIC)

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Tuesday, November 25, 2008

                  From this day I will be posting some of the recipes from my friend sangeeta. We both are friends for more than two years and I will be then and there visiting her place and have enjoyed her cooking....!!! And I am very happy to bring you her version of recipes to you all....

                 My version is Instant rava dosa adapted from Prema's cook book,and hers is a very authentic ,different way,her mother-in-law used to do for years!!

               Other than this recipe,she will be mostly bringing you north Indian and authentic  Sindhi recipes with us all!! (And to make this special I will be posting her recipes in a different font from mine...).Hope you all will give equal support as you give to mines...

Rava dosa ( Soaking version)   :

Pictures and recipe From : Sangeeta's Kitchen

INGREDIENTS:

Maida 

1 cup

Rava

1 cup

Rice flour

1/2 cup

Green Chilles

3-4 nos.

Jeera

1 tsp

Curry leaves

a sprig

Onions

1 big

Pepper (Whole)

1 tsp

Coriander leaves

few sprigs

Mustard seeds

1 tsp

Method


1. Soak maida, rava and rice flour along with jeera, greenchillies and curry leaves for 6 -7 hours. The water level should be above the mixture.

[DSC00328.JPG]

2. At the time when you are going to prepare dosas, season with mustard and pepper and add it to the dosa batter along with salt,onion,curry leaves and coriander and mix .

DSC01060 (1)
3. Add a handful for rava to the batter and water , to make it to pouring consistency(thin).
4. Heat tawa spread oil , pour the batter in the outer in to a circle, so that it spreads in the inner sides.

5.Add oil over it and turn it the other side. wait till it gets crispy.

6. Enjoy with potato Masala and chutney.

DSC01066

 

Rava dosa (Instant version):

Ready

               Mine is a fata - fat version,if you feel like eating rava dosa,this comes handy, and taste wise no compromise also!!

The differences between the two are the soaking part and the ratio of the ingredients....

But as  both I have tasted,they are equally good...:)

I always use little ghee for making rava dosa,as it gives a restaurant kinda flavour!!! And I don't flip the dosa,as it gets cooked easily.

              You can find the recipe,exactly here.

In tawa

One more angle of dosa!

Crispy thin Edge

 

 

RAVA DOSA - TWO VERSIONS!

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Sunday, November 23, 2008

Rice upma using broken rice!

                   My version of arisi upma,is using arisi noi( Means broken rice), is a simpler version which has very few ingredients and can be done in a jiffy! Some days you don't feel like spending more time in cooking right?! That time with very less time spending in kitchen you can do this...That too I use electric rice cooker for this...so it comes out really fluffy!!

                And side dish thengai (coconut) thogaiyal ,is a perfect combo for this!  So here we go for the recipes:

Coconut Thogayal:

coconut-thogayal

Ingredients:

Coconut 3/4  cup
Red chillies 5-6 nos
Tamarind 2 big pinches
Urad dal 2 tblsp
Salt As needed
Water As needed

You can increase the urad dal and decrease coconut accordingly.

DSC_0578

Method:

  1. Fry urad dal and red chillies, till golden brown and cool down.
  2. Wet the tamarind in water and microwave in high for 20 - 30 seconds, to make it soft ( gets ground evenly).
  3. First add all the items without water and grind it in the mixer.
  4. Then add the required water and grind to a smooth paste.
  5. Consistency should be thick like thogayal.. This needs no tempering...Don't you think its simple

And this tastes divine with a divine flavour!!!

thengai-thogayal-recipe

 

Arisi/Rice Upma :

Here's picture of broken rice,its available in grocery stores....

DSC_0571

Ingredients:

Broken rice 1 cup
Water 2 ,1/4 cups
Salt As needed

To Temper:

Mustard 1 tsp
Urad dal 1 tsp
Channa dal 2 tsp
Asafetida 1/4 tsp
green or red chillies 3 nos
Curry leaves 1 sprig
Oil 2 tblsp

Method:

  1. Wash the rice and add the required water and salt in the electric rice cooker and mix well.
  2. Also temper  with items  in the "To Temper" table...mix well
  3. DSC_0576
  4. Cook as usual you cook rice in electric rice cooker, once done open and mix well.DSC_0601
  5. Now its all ready!!
  6. OPTIONAL: You can add little coconut gratings or just a teaspoon of coconut oil and mix well, after opening the cooker.
  7. But this tastes simply superb!  DSC_0612

RICE UPMA(using broken rice) AND COCONUT THOGAIYAL

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Saturday, November 22, 2008

    All the  following awards + good job,chocohalic and butterly awards have been passed to me by two of our dear bloggers - LG of Taste of Mysore and Dibs from Chithramma's Kitchen....Other than them I have mentioned the other awards and who awarded me!

Vijaya of Dailymeals have also passed me the good job Award!

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By- Malar

[360_Degree_Foodie_Award.jpg]

By-MalarAnusriramAndhra flavours

[buddyawardlagi.jpg][Kre_award[1].jpg][coffee[1][1]_jpgfriendship[1].jpg]

By - Anu sriram From Chandrabahga

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By-Jaishree from Ruchi

Hope I did mentioned everybody and everything correct!

                           Thankyou  so much to each and everyone who remembered me when passing the awards,I dont

know even I deserve these awards,but I am happy that I have got somany friends around here,who keep me in their mindSmile!!

I am not passing this in particular to anybody as all of you would have already got these awards... But I am dedicating these to all of my blogger friends!

And here's a snap of the   Spicy baby potatoes  I tried from Here...(?)or may be Here(?) Winking smileThank you both for this wonderful recipe,Nags and Bharathy!

DSC_0567

AWARDS AND SMALL POTATO CURRY~TRIED,TASTED RECIPE!

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Friday, November 21, 2008

crispy-okra-fries-pakoras
This ladies finger/ bhindi/ okra/vendaikai  fries, comes out very crispy,this is very easy and goes well as an accompaniment for rice and even we can eat as a snack! Ingredients and preparation is very simple!

Crispy ladies finger recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 3

Ingredients

Ladies finger  250 grams 
Rice flour  3 tblsp 
Corn flour  1  tblsp 
Redchilli powder  1 tsp 
Dhania powder  1/2 tsp 
Turmeric  1/8  tsp 
salt  as needed 
Oil  For deep frying 

okra-fries-pakoras

Method

  1. Clean the ladies finger with water and pat dry with kitchen towel,so that there's no water. Cut it into thin circles as shown below.
  2. DSC_0613

  3. Add all the other ingredients,except oil.
  4. DSC_0614
  5. Mix it thoroughly.If needed, sprinkle very little water,only say 1 tblsp.
  6. DSC_0619
  7. Heat oil and add like sprinkling the mixture and fry in a medium flame.Turn in between to ensure even cooking.
  8. DSC_0627

Notes:

  • My mom in law adds a tsp or 2 tsps of curd instead of water for binding the flour. It gives even more crispier fries.
  • If you are not adding enough water to bind the flour to the ladies finger, the fries will come out so white and wont turn golden while frying and it spoils the oil(the flour).
  • Adding more water also will turn the fries chewy. Do not add corn flour more too than mentioned.

The ladies finger gets cooked with a sound in oil and when the sound ceases,and becomes light and crispy drain the fries to kitchen towel.
  vendakkai-varuval

CRISPY LADIES FINGER FRIES - VENDAIKAI VARUVAL

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Tuesday, November 11, 2008

Ready

INGREDIENTS:

Banana stem 1 Medium length
Grated coconut 3-4 tblsp
Butter milk 2 tblsp
Turmeric 1/8 tsp
Moong dal 2 tblsp
Salt As needed
Curry leaves 1 sprig

To temper:

Mustard 1 tsp
Urad dal 1 tsp
Red chilli 3 red chilli

Method:

  1. There will be an outer ring, that's like seen in the picture.Thandu
  2. Remove the outer ring ,so that there are no more rings seen in cross section.Outer rings removed
  3. Then slice thinly into disks,meanwhile removing the fibre with help of one of your fingers,for each disk..its going to be little frustrating,but to enjoy the goodness you have to do...Luckily what I bought was a young stem,so dint had much fibre,but usually it has a lot.Remove fibre
  4. Keep the cut slices immersed in  water mixed with the buttermilk,to prevent change in colour.You can alternate buttermilk with a squirt of lime/lemon juice. Then chop the slices finely and mix it in a plate, with moong dal,salt and turmeric and mix well and keep aside for 10-15 mins.
    chopped
5. In between mix one more time giving pressure to the mixture and keep the plate slanting,because the mixture will leave out lots of water from it.Its shown in the below picture.
drain water
6. Now after some time, squeeze out gently and keep it aside the excess water. No need to squeeze out completely as some nutrients will be lost. Heat the kadai and add the tempering items followed by curry leaves and the chopped banana stem..
season
Add chopped thandu
8.Fry for two minutes and tightly press in the kadai and cook covered till soft. You can sprinkle the reserved water for cooking the stem if needed.
cooked
9.You can notice that it has become transparent after it gets cooked.
10.Lastly add the grated coconut.
Grated coconut 
11.Mix well and put off the flame and transfer to the serving bowl! Enjoy as an accompaniment for rice!
Mix and remove!
Checkout similar one  in a cool blog here.

VAZHATHANDU PORIYAL - BANANA STEM PORIYAL RECIPE

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