Friday, March 28, 2008

Tomato Rice

Ingredients :

Oil for frying
Mustard seeds
Chana dal
Urad dal
Green chillies - to taste
Curry leaves - a few
Tomato puree from 5-6 tomatoes (I prefer using the round tomatoes)
Salt - to taste
Turmeric powder
Coriander leaves

Preparation method :
  1. Add oil in a kadai and add all the ingredients in the same order as above till the tomato puree except the coriander leaves.

  2. Boil this till it becomes thick and gets a consistency of thokku.

  3. Now mix this with rice and adjust salt.

  4. Add coriander leaves and serve.

Curd rice

Ingredients :

oil for frying
Mustard seeds
Chana dal
Urad dal
Green chillies - as per taste
Full red chillies -2-3
Ginger - cut into smaller pieces
Asafoetida - a pinch
Salt - to taste
Green grapes
Cashewnuts -broken into pieces
Cooked rice
Thick curd - 1 cup
Whole milk - 100 ml
Coriander leaves

Preparation method :
  1. Add oil in a kadai and add the ingredients till asafoetida in the same order as given above.

  2. Now add this fried mixture to the rice.

  3. Add salt, green grapes, cashewnuts and raisins.

  4. adjust the salt and add the whole milk.

  5. Add the chopped coriander leaves and serve.

Saturday, March 8, 2008

Obbattu (Poli)

Ingredients :

Chana dal/cocnut gratings -1/2 kg
Jaggery -1/2 kg
Allpurpose flour (Maida) - 1/2 kg
Cardamom powder - 1 tsp
Ghee - 1 tsp
Oil - 100 ml
Salt - As reqd

Preparation method :

1)If you are using chana dal then wash and boil this with 1/2 tsp of salt and water till it is very soft. If you are using grated coconut then skip this step and proceed to step no 3.

2)When it is slightly cold, strain it using a strainer.

3)Add jaggery and cardamom powder and grind to a fine paste. If it is sticky, put it on a low fire and dry up completely.

4)Knead maida with 1/2 tsp of salt and water. It should be soft

5)Add oil and knead it till oil is absorbed and make equal balls of above sweet mixture and kneaded maida.

6)Roll maida balls into small pooris.

7)Fill it with the sweet ball.

8)Make it into a ball and roll to a poli.

9)Heat oil in a pan and fry it dry turning both sides.

10)Serve this melted with pure ghee.

Ennai Kathirikkai

Ingredients :

Small Round Brinjals - 6 Nos (Slit each of them to four pieces with the stalk holding them together)
Oil - 2 tbsp
Cloves - 4 nos
Cinnamon - 1" Stick (crushed)
Ginger garlic paste - 2 tsps
Onion(medium) - 2 nos(finely sliced)
Chilly powder - 1 1/2 tbsp
Coriander powder - 2 1/2 tbsp
Turmeric powder - 1/2 tsp
Salt - As reqd
Tamarind extract - 3 tbsp
Cashew paste - 2 tbsp
Coconut paste - 2 tbsp
For seasoning:-

Mustard seeds - 1 tsp
Dry red chillies - 2 - 3 nos
Curry leaves - A few

Preparation method :

1)Heat oil in a pan and add cloves and cinnamon and stir.

2)Add ginger garlic paste and fry well.

3)Add onion and saute until brown.

4)Lower the flame and add chilly powder, coriander powder, turmeric powder and salt.

5)Mix well with onion and ginger garlic paste.

6)Add brinjals, tamarind extract and water.

7)Mix all ingredients well.

8)Cover and cook, till the brinjals are done.

9)When brinjals are cooked well, add cashew and coconut paste and mix well.

10)Set it to cook for about 5 mins, stirring occasionally.

11)Season with mustard seeds, curry leaves and dry chillies.


Ingredients :

Raw banana - 1 no
Carrot - 1 no
Drumstick- 1 no
Potato - 1/2 cup
Cucumber - 1/2 cup
Beans - 3 nos
Green chillies - 3 nos
Turmeric powder - 1/4 tbsp
Curry leaves - A few
Water - 1/4 cup
Thick curd- 1 cup
Mustard seed - for seasoning
For grinding:-
Grated coconut - 1 1/2 cups
Cumin seeds - 1/2 tsp
Curry leaves - 1/2 sprig

Preparation method :

1. Half cook the vegetables in water with turmeric powder and salt.
2. Add the ground paste to the cooked vegetables and stir for a minute.
3. Once they blend along, add curd and mis well. Boil for a minute (do not over boil) till the curd
gets along with the water.
4. Season the above reparation with oil(coconut oil is preferred), mustard seeds and curry
5. This dish goes well with adai, rice etc..