Sunday, October 28, 2012

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.

left over cooked rice - 1 cup
onion - 1 (thinly sliced)
juice of lemon - 2 tsp
salt to taste
green chillies - 3 (slit)

mustard seeds - 1/2 tsp
urad dal - 1 tsp
channa dal - 1 tsp
curry leaves - 5-6
oil - 2 tsp

- 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


Thursday, October 25, 2012

Parangikkai Paal Kootu


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

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

- 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

Monday, October 22, 2012

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!

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

- 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.

Khana Khazana

Tuesday, October 2, 2012

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!!

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

- 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.