Tempered Rice

TEMPERED RICE

This is usually called as thalicha sadam. When ever I miss my dinner the previous night, my Mom had this prepared and well ready for the next day lunch. I cannot escape this dish.  Its prepared from the left over food. Tastes too good with one spicy semi gravy or a dry side dish  too.

Ingredients:

left over cooked rice - 1 cup

onion - 1 (thinly sliced)

juice of lemon - 2 tsp

salt to taste

green chillies - 3 (slit)

tempering:

mustard seeds - 1/2 tsp

urad dal - 1 tsp

channa dal - 1 tsp

curry leaves - 5-6

oil - 2 tsp

Method:

- add oil in a pan

- when oil is hot add urad dal and chana dal and wait for it to change its colour.

- add the mustard seeds and curry leaves

- add onions and fry till they are transparent

- now add the green chillies and fry

- after a min add rice, salt and lemon juice

- mix well

- allow this to sit in low flame for 2 mins covered

Serve

Parangikkai Paal Kootu

PARANGIKKAI PAAL KOOTU

Ingredients:

to cook:

parangikkai - yellow pumpkin - 1/4 kg

moong dal - 1/2 cup

garlic - 10 - 15 pods

tomatoes - 2 (chopped)

salt to  taste

To grind:

coconut grated - 1/4 cup

green chillies - 4

cumin seeds - 1 tsp

Seasoning: 

mustard seeds - 1/2 tsp

curry leaves - 10 -15

garlic - 3 - 4 with skin (crushed)

onion - 1 (chopped)

cumin seeds - 1/4 tsp

hing - 1 pinch

oil - 3 tsp

Method:

- grind the "to Grind" to a fine paste

- add all the ingredients "to cook" in a pressure pan along with some water and cook for 2 - 3 whistles.

- add oil in a pan

- add mustard seeds and cumin seeds

- add the crushed garlic and onions and fry

- add the curry leaves and fry well

- add the cooked recipe and add it to the seasoning.

- then add the ground masala and mix well

- allow that to boil for 4-5 mins and serve

It goes well chappathi / rice

Potato Suprise

POTATO SUPRISE

This is a perfect starter. Its heavnly and heavy too. I tried this recipe for the first time and guess what.. all my friends loved it!

Ingredients:

boiled potato - 4(mashed)

roasted peanuts - 1/2 cup (skin removed)

corriander leaves - 1/2 cup (finely chopped)

green chillies - 4 (finely chopped and crushed)

bread crumbs - 1 cup

maida - 1/4 cup to make a fine paste 

salt to taste

Mozella cheese - 100-150 Gms - cut into 1" cubes

oil for a deep fry

Method:

- mix corriander leaves, salt, potato, crushed peanuts, green chillies and mix well

- make balls out of them and make a small dent /hole to stuff the cheese

- dip the balls in the maida paste and roll them in the bread crumbs

- heat the oil to deep fry

- drop in the balls and fry them till they are golden brown.

Serve them hot.

Source:

Khana Khazana

Paneer Payasam

PANEER PAYASAM

In the memory of my Grandmom, its Paneer payasam today. 

She usually serves us as Pal Payasam. Never knew that was paneer that she added until we grew up. When ever the milk curdles, she prepared this recipe. 

It happened to me as well. The milk curdled yesterday and I just remembered this recipe and prepared it instantly. This recipe does require a good amount of nuts and doenst require any ghee.

I have prepared this recipe exactly  the same way as my Granny used to do. This is decided to  my Granny!!

Ingredients:

Milk - 1/2 lt

Paneer - prepared from 1/2 lt

sugar - 15 tbsp

cashew - 10 (finely chopped)

Badam - 10 (finely chopped)

Saffron - 1 pinch

cardamom powder - 1/4 tsp

Method:

- boil 1/2 lt of milk until its 1/4 of its volume

- to this add sugar and paneer and cook well

- add the nuts, saffron and cardamom powder and mix well.

- allow that to cook until the required consistancy 

- tastes best when served cold.

This is a must try recipe. It gives a grainy appearance and just tastes awesome.