RECEIPES

ven pongal

01Jul
  1. Ven pongal

    ven pongal is an authentic breakfast dish from Tamilnadu and is popular among all the south Indian states.

    Method

    1. Soak the rice and dal in 5 cups of water for minimum of 10 minutes.
    2. Add required salt, grated ginger and asafoetida to this mixture and pressure cook for 5 whistles. (1-2 whistles more than making regular rice)
    3. Heat ghee in a small pan, splatter cumin seeds, black pepper, curry leaves.
    4. Add this to the cooked rice dal mixture after the pressure is released.
    5. Fry the cashews in some ghee and add that too.
    6. Mix everything together even when it is still hot. The rice and dal should be partly mashed up.
    7. Ven pongal is ready to be served
    8. Variations

      • Dry roasting the moong dal or the yellow lentil prior to cooking gives additional flavor to the dish.
      • Diet watchers can replace the white rice with brown rice or any type of millet. You can also increase the proportion of moong dal.
      • You could also add vegetables like carrot, beans, spinach and green peas and make vegetable pongal.
      • Serving Ven Pongal

Kothamalli Sadam Receipe

29Jun

Kothamalli Sadam Receipe

  1. kothamalli sadam receipes Heat oil in pan and add in the mustard seeds, urad dal and cumin seeds. Add in the curry leaves. Let the seeds splutter.
  2. kothamalli Add in the ground coriander paste and fry for a couple of minutes.
  3. kothamalli Add in the cooked rice and mix well. Remove from heat and serve.

Kothamalli Sadam Receipe

  1. kothamalli sadam receipes Heat oil in pan and add in the mustard seeds, urad dal and cumin seeds. Add in the curry leaves. Let the seeds splutter.
  2. kothamalli Add in the ground coriander paste and fry for a couple of minutes.
  3. kothamalli Add in the cooked rice and mix well. Remove from heat and serve.

KARA DOSA RECEIPE

28Jun

KARA DOSA RECEIPE

INSTRUCTIONS

  • kara dosai receipes firstly, in a tawa heat 2 tsp oil and saute 3 clove garlic.
  • kara dosai receipeadd 4 shallots and saute until onions shrink slightly.s further add 3 dried red chilli, 1 tomato and saute until tomatoes turn soft and mushy.
  • cool down the mixture completely and transfer to the blender.
  • add small ball sized tamarind and ½ tsp salt.
  • blend to smooth paste without adding water.
  • to prepare dosa, heat dosa tawa and spread a ladleful of batter gently.
  • pour a tsp of oil over dosa.
  • cover and roast on medium flame until the dosa turns golden.
  • further, spread a tsp of prepared kara chutney uniformly.
  • finally, enjoy kara dosa with coconut chutney.

INGREDIENTS

  • 2 tsp oil
  • 3 clove garlic
  • 4 shallotschopped
  • 3 dried red chilli
  • 1 tomatofinely chopped
  • small ball sized tamarind
  • ½ tsp salt

!FOR TEMPERING:

  • 3 tsp oil
  • ½ tsp mustard
  • pinch hing / asafoetida
  • few curry leaves

!FOR DOSA:

  • kara dosai ready

Vegetable Cutlet Recipe

27Jun

Vegetable Cutlet Recipe

Vegetable Cutlet Recipe

Ingredients:
egetable Cutlet Recipes3 medium Potatoes, boiled, peeled and mashed
1/2 cup Green Peas (mutter), (fresh or frozen)
1/3 cup Sweet Corn, (fresh or frozen)
1/2 cup finely chopped Carrot
1/4 cup finely chopped French Beans
1/3 cup chopped Beetroot
1 Green Chilli, chopped
1 teaspoon chopped Ginger
1/4 cup + 1/4 cup Dry Breadcrumbs
2 tablespoons All Purpose Flour (Maida)
1 small Onion, finely chopped
1/2 teaspoon Red Chilli Powder
1 teaspoon Coriander Powder
1/4 teaspoon Turmeric Powder
1/2 teaspoon Garam Masala Powder
2 tablespoons finely chopped Coriander Leaves
1 teaspoon Lemon Juice
Salt to taste
2 teaspoons Oil + for shallow frying