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| Puliyodarai |
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Ingredients:
Rice – 2 cups
Puli Paste – 1.5 tsp
Red chilies – 10
Sesame oil – ½ cup
Ghee – 1 tsp
Mustard – ½ cup
Channa Dal – 2 tsp
Hing – 1.4 tsp
Methi – ½ tsp
Coriander seeds – 1 tsp
Turmeric powder – ¼ tsp
Curry leaves – little
Salt – to taste
Cashews and peanuts – for garnish |
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| How to prepare:
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- Wash and cook rice and keep separately
- On a plate, spread rice and sprinkle, turmeric powder, salt and sesame oil
- In a pan, oil, mustard, red chilies, channa dal, hing and curry leaves and fry well
- Then add puli paste with waste and allow to cook
- Fry methi and coriander leaves separately and grind to powder.
- Add this to the mixture
- Now mix the mixture to the rice and garnish with peanuts and cashews and curry leaves.
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Sakkarai Pongal |
Ingredients:
Raw Rice – ½ cup
Green Gram Dhal – 1 tbsp
Sugar – 1 cup
Cashew nuts – 8
Cardamom powder – 3 pods
Saffron – little
Ghee – 5 tbsp
Camphor – 1 pinch
Nutmeg powder – few pinches
Kismis – 8 to 10
Milk – 1 cup
Coconut gratings – 1 cup |
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How to prepare: |
- Take a pan and roast green gram dhal until it smells
- Soak rice for 15 min and keep aside
- Dilute 2 cups of milk and add to the rice and dhal mixture
- Transfer contents to a pressure and close and cook for 8 min
- In a pan, add 4 tbsp of ghee and roast cashew nuts. Add kismis and coconut gratings and fry until brown.
- Add the mixture to the rice and then add cardamom, saffron and camphor.
- Serve hot
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Olan |
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Ingredients:
Ash gourd - ½ kg
Peas - 1 cup
Zeera - 2 tsp
Green chilies - 12
Coconut gratings - 2 cups
Mustard seeds - ½ tsp
Curry leaves - 2 sprigs
Oil - 4 tsp
Onions - 1-2
Asafoetida - little
Salt - to taste |
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How to prepare: |
- Cut Ash gourd into medium sized pieces and keep aside.
- In a pressure pan, cook ash gourd with peas and water.
- Open lid and add salt, green chilies and chopped onions and cook for 5 min.
- Extract two cups of coconut milk from the gratings and add to the gravy.
- For seasoning add, oil, zeera and mustard, add to the gravy.
- Add Asafoetida water and serve hot.
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