Tag: sambhar

Categories
Fried Foods

(101) Medu Vada

Ingredients

  • 1 cup Udad dal
  • 1 tsp. Salt.
  • ¼ tsp Asafoetida.
  • Ground nut oil for frying

Method

  1. Soak Udad dal for 12 to 14 hrs.
  2. After 14 hours wash dal  thoroughly and drain water with strainer.
  3. Grind Udad dal into fine paste.
  4. Add salt and Asafoetida in batter.
  5. Stir vigorously with your hand such that it traps air  in batter.
  6. Check batter with putting small drop of batter in cup of water. If that drop floats then your batter is ready for making vada.
  7. If not floating then again stir for some more time .
  8. Once batter is ready heat oil in  kadhai for deep frying.
  9. Simultaneously take water in one cup .
  10. Take small portion of the batter on back side of the spoon,dip your finger in cup of plain  water and then make hole in that batter. Flip the spoon in hot oil so that batter in the form of Vada falls in oil without changing shape ( see the video).
  11. Fry till golden brown.
  12. Make all Medu vadas in this style .
  13. Enjoy Medu vada with sambhar and chutney.
Categories
Dinner lunch

(40) Jeera Rice( In One Pot)

Serves 2

Ingredients

  • 8 tbsp. Basmati rice.
  • 3 cups water.
  • 2 Cloves.
  • 1 Bay leaf.
  • 1 tsp. Salt.
  • 3 tbsp. Ghee or butter.
  • 1 tsp. Cumin (jeera) seeds.
  • 1 tbsp.finely chopped coriander leaves.
  • 5-6 Curry leaves.
  • ¼ piece of Mace(Javantri).
  • 2 green chilli  ( Mirchi).
  • OR
  • 1 tsp. black pepper pd.( kala miri).

Methods

  1. Wash and rinse rice 3 times and soak for 30 mins.
  2. Heat deep sauce pan or pressure cooker pot , add ghee.
  3. After ghee melts add cumin and wait for crackling sound.
  4. Add bay leaf,cloves, coriander leaves, Curry leaves,mace, black pepper pd. and salt.Stir 1-2 times and add drained soaked rice and saute for 1 min. Stir continuously and add 3 cups of water .
  5. If you are making in sauce pan.
  6. Wait for water to boil .After rapid boiling  reduce flame to slow,cover the pot and cook for 10 mins.
  7. Check the grain by pressings in between your finger and thumb .If cooked then turn off the flame and if not then add 1/4 cup water and cover the pot.
  8. If you are making Jeera rice in pressure cooker.
  9. Wait for water to boil. After rapid boiling cover the pressure cooker lid and cook upto 2 whistles.
  10. Enjoy your Jeera rice with hot soup,papad and pickle.
Categories
Dinner lunch

(39)Jeera Rice

Serves 2

Ingredients

  • Steamed rice.
  • 2 tbsp. Ghee or butter.
  • 1 tsp. Cumin (jeera) seeds.
  • 1 tbsp.finely chopped coriander leaves.
  • 5-6 Curry leaves.
  • ¼ piece of Mace(Javantri).
  • 2 green chilli ( Mirchi).
  • OR
  • 1 tsp. black pepper pd.( kala miri).

Methods

  1. Heat frying pan on slow flame and add ghee.
  2. Ghee melts add jeera and wait for crackling sound.
  3. Add coriander leaves, curry leaves, mace and black pepper pd. Saute for 1-2 stir and add steamed rice .
  4. Mix all with very light pressure so as not to crumbled the grains.
  5. Serves hot with soup.
Categories
Dinner lunch

(38) Steamed Rice

Serves 2

Ingredients:

  • 8 tbsp. Basmati rice.
  • 4 cups water.
  • 2 Cloves.
  • 1 Bay leaf.
  • 1 tsp. Salt.
  • 1 tbsp.ghee.

Methods:

  1. Soak washed rice for 30 mins.In one deep sauce pan add 4 cups of water and boil it.
  2. Drain water from rice after 30 mins.
  3. Add cloves,salt , bay leaf and rice in boiling water.
  4. As soon as it boils rapidly, reduce the flame to slow ,cover the pan and simmering for 10 mins.
  5. Turn off the flame, do not open the lid and let the rice set for 5 mins.
  6. Strain the rice with the help of strainer and mix ghee in it
  7. Serve hot with Rajma,Whole Masoor,Fried Dal or you can use this steamed rice in Biryani,pulao or Jeera rice.
Steamed rice
Categories
Quick Cooking Tips Spices

(09) Rasam Powder

Ingredients

Dhana( coriander seeds)   40 gms                                                  ½ cup   

kala miri(Black pepper)     30 gms ¼ cup

or

Kashmiri chillies  10 pcs

Channa dal.        50 gms ¼ cup

Jeera(Cumin)       30 gms ¼ cup

Tur dal.                50 gms ¼ cup

Udad dal.            25 gms ⅛ cup

Haldi(Turmeric )pd        1 tsp

Methi dana.         1 tsp

Hing(Asafoetida)              1 tsp

curry leaves.        1 cup

dried kokam(Garcinia)      10 pcs

                       or

Aamchur pd.(Mango)       2 tsp.

Method

1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.

2) Switch off the flame and add 2 tbsp.oil in pre heat kadhai. Add all  spices except aamchur powder  in kadhai and stir continuously till it becomes aromatic.

3) Remove whole things in one big dish from kadhai to cool down for 10 mins. Add  aamchur powder.

4) Grind all spices in grinder and sieves with the atta sieve.

5) Rasam powder is ready. To be bottled in an air tight bottle. If possible keep it in the fridge for freshness.

6) You can enhance the taste of Rasam with this masala.

Rasam Powder with red chillies

             List of my other recipes.