TAMARIND RICE

This is the traditional way of doing and also the long process.

Ingredients:

Tamarind – 2 lemon size (Soak for 3 hrs)

Seasoning:

Mustard seeds – 2 tbps

Urad dal – 2 tbps

Channa dal – 2 tbps

Red chilies – 5

Curry leaves – 1 sprig

Turmeric powder – 1 tps

Salt – 3-4 tps

Oil – 3 tbps

Method:

1. Grind the tamarind to fine paste. Mix with little water and filter it. Keep the juice separate.

2. In a pan add oil; once the oil is hot add the entire seasoning thing except turmeric and salt.

3. Once everything started to splatter add the tamarind juice. Now add the salt and turmeric.

4. Allow it to boil and keeping stirring occasionally. Until it’s gets a gravy consistency.

5. You can store it in a tight container and keep in the fridge for as long as you want.

To make tamarind rice:

Basmati rice – 2 cups

Tamarind paste – 4 tbps

1. Cook the rice and let it cool.

2. Add the paste and mix well until the rice is mixed uniformly add little salt to your taste.

3. Now for the seasoning again heat a pan and add all the above seasoning ingredients and also add peanuts or cashews if you like.

4. Mix with the rice and serve with masal vadai or chips.

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To make fluffy idli:

Raw Rice:4 cups Urad dal :1 cups Cooked Boiled Rice(leftover rice):1 cup Soak the above two ingredients for atleast 4 hours and grind the urad dal until fluffy and smooth .
Then add the raw rice and coarsely grind it .In the end add the cooked boiled rice and mix the salt.Keep it for fermentation .

If winter keep it inside the preheated oven for 1 hour and make idli . Smooth and fluffy hotel idli is ready. Enjoy with sambhar or chutney or milakapodi.

MASAL VADAI

Ingredients:

Gram dal - 2 cups
(channa dal)
Coriander leaves - 1/4 cups
Salt - to taste
Curry leaves - little
Ginger - 1 cm
Onion - 2

Fennel seeds - 2 tbps

Method :

1. Soak gram dal in water for 2 hours.

2. Wash with water and drain off water.

3. Chop onion, curry leaves and coriander leaves.

4. Grind the dal coarsely with green chilies,ginger and fennel seeds.

5. Add all the other cut ingredients add salt and mix well.

6. Take a lemon size of the dough and make it into vadai.

7. Deep fry in oil till golden in color.

8. Serve hot with coconut or mint chutney.

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Cleaning of copper bottom pans:

Lime peels dipped in salt can be used to make copper bottom pans sparkle.
Rub with salt dipped peel.
Leave for a minute.
Scrub with soap and wash.

RICE PAAYASAM

Ingredients:

Rice - 1/2 cup

Milk - 6 cups

Sugar - 3/4 cup

Camphor - pinch
or nutmeg - pinch

Cashews and Raisins - 1/4 cup (Together)

Method :

1.Wash rice well, and cook it with milk till semi thick (stirring all the time so that the rice does not stick to the bottom of the vessel and the rice is well cooked.)

2.Reduce heat; add the sugar, little by little when sugar is well incorporated remove from fire.

3.Fry in ghee the cashew nuts and raisins, till golden in color.

4.When cold add to paayasam.

5.Powder camphor or nutmeg and add that too.

6.Serve hot or cold.

Tips :

You could add 1/4 cup of beaten cream when the paayasam is cold.

Instead of sugar you could heat 1-1/4 cup of palm jaggery(or ordinary jaggery) with a 1/4 cup of water-when jaggery completely dissolves-strain and when cold, add to the cold thickened paayasam.

Add powdered camphor or nutmeg.

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Healthy tips:

Limit your calorie intake to what you need for one day. Remember that if you consume more calories than needed, the extra calories will be converted to fat. The higher your body fat, the bigger you’re craving for food will be.

JUST A THOUGHT

Hello everybody,
First of all I would like to thank all of you who visited my blog.
Since, festival season started I am planning to post mostly sweet and snack items.
If anybody has any suggestion or any requests please leave a comment (Or) sign my guest book and let me know. I will try my best to post it.
Thank you.

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Fresh Fish :

The best way to keep fish really fresh is to place the fish in a double plastic bag filled with water and place near the freezer wall. Fish should never be refrozen.