Curd Rice

                                       Curd rice a treat for myself
                                       
                                    


Serves:1
Ingredients

Cooked raw rice -1/2 cup
Curd/yogurt -1/3 cup
Pomegranate -1 /3 cup

For seasoning

Oil-1tbsp
Mustard seeds-1/2 tsp
Cumin seeds1 / 2 tsp
Chana dal-1 / 2 tsp
Urad dal-1 / 2 tsp
Green Chilly-1
Curry leaves -1sprig
Onion -2tbsp
Tomato-2tbsp
Salt to taste
Note: can add finely chopped ginger,cashews,pineapple pieces,grapes,green apples,grated carrots etc too if you prefer.

Method

1. Take the cooled cooked rice in a wide pan .Keep it aside.

2. Beat the curd well and it should be free from lumps.

3.Separate the seeds from the fruit.

4. Now mix the cooled rice, curd along with salt to taste.

Note: rice should cool completely before adding the curd.It is  a must.

5.Reserve a tablespoon or 2 for garnishing and add the rest of the seeds into the rice and toss well.

6.Now let us make the seasoning.

7.Heat oil in a tadka pan once it is hot add in the mustard seeds and allow them to pop up.

8.Then add in the cumin seeds, chana dal,urad dal ,green chillies finely chopped ,curry leaves,finely chopped tomatoes and onions and sauté well.Sprinkle salt to taste.

9.Once done pour it over the rice and toss them up.

10.Our CURD RICE is ready to serve.Enjoy with pickle of your choice..😍😍👍🍚

Garlic Curry

           Poontu kulambhu/lehsoon curry/veluthulli kuzambhu

            

     

    

Recipe courtesy :priti akky (Priti Prabhu)
Serves-2

Cuisine:Madras samayal

Ingredients

Oil-1 tbsp

Mustard seeds-1/2 tsp

Fenugreek seeds/methi seeds -1/4 tsp

Curry leaves-1 sprig

Asa foetida/ hing- ¼ tsp

Onion-2 small ones

Garlic pods-10

Tamarind-gooseberry size

Spice powders used

Red chilly powder- 2 tsp

Coriander powder-2 tsp

Salt as needed

Turmeric powder-1/2 tsp

Water as needed to extract the tamarind juice

Method

1. Peel  the garlic pods. Slice the onions.Soak the tamarind in 1 cup water and extract thick juice from it.

2. Heat oil in a kadai/pan, once It’s hot  add in the mustard seeds and allow them to pop up.

3. Once done add in the methi seeds and curry leaves.(you cannot see curry leaves  in the picture below as i was in short of it in my pantry) Saute for a minute.

4. Sprinkle hing generously.

5. Time to add in our main ingredient garlic. Saute till the raw smell goes.

added the garlic into the kadai for sauteing

 6. Add in the onion slices and saute till they become soft.

onions have become soft

7.Now switch off the stove and pour this mix into  the tamarind water.Mix well.

8.Then again add back the entire mix into the kadai.

9.Add in the spice powders. Bring this whole curry to a boil, till oil is seen floating on the top.

                                  

                             

oil can be seen floating on the top

Note:You should cook this curry till oil is visible floating on the top.

9. Do a taste test for the spice powders and salt.Our garlic kuzambhu is ready to serve.  Enjoy with steamed rice..!

Note: The curry should taste spicy as well as tangy from the taste of tamarind.So you can increase or decrease the amount of spice powders accordingly. The gravy  should be little thick in consistency for it to taste the best.Also if tamarind is not available you can use cherry tomatoes to get that sour taste,though the curry wont have that exact umami taste.But you know always something is better than nothing when we crave for some recipes.

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SET DOSA

                                 Poha dosa/rice flakes crepes

SET DOSA SERVED WITH VADA CURRY

Cooking with paternal aunt,Sheela Aravind

Ingredients

Raw rice-2 cups

Aval/poha/flattened rice-1 cup

Urad dal/biri dal/uzunnu parippu-1/2 cup

Fenugreek seeds/methi/uluva-1 tsp

Note: I strongly recommend  strictly using the amount of ingredients as mentioned above. If the batter is more than what you needed, you can refrigerate it immediately after your use and take it again after one day.

Method

1. Wash clean thoroughly and soak rice, urad dal and methi seeds for a minimum of 5 hours.

2. One hour before grinding soak poha/ rice flakes in 1 1/2 cups of water for 15 minutes and then squeeze water out of it and remove it to a dry plate and keep it aside.

3. Once it been 5 hours grind together rice ,urad dal and methi seeds to a fine smooth paste .once this above paste is half done add poha/rice flakes and grind along with it to a smooth paste.

4. Add needed amount of salt, mix well. And allow it to ferment overnight.

5. Next day just give it a good mix again.

6. Now heat a dosa pan. Drizzle little oil and once tawa is hot, add a ladle full batter and don't spread too much, just make a small circle..When one side is cooked flip it off and cook the other side too.

Serve this crepes/dosa with vada curry/dal fritters in a spicy gravy...You will love it.                                                              

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VEN PONGAL

                   KHICHDI -TAMIL NADU STYLE

                                                      

VEN PONGAL SERVED WITH SAMBHAR

SERVES 2-3

INGREDIENTS

RAW RICE-1 CUP

MOONG DAL/GREEN GRAM DAL-1/2 CUP

WATER-4/5 CUPS

SALT

GHEE-1/2+1/2  TBSP

FOR SEASONING

GHEE/THUUP/NAEY/CLARIFIED BUTTER-1 TBSP

CUMIN SEEDS/JEERA/JEERAKAM-1 TSP

PEPPER/KALI MIRCH/KURUMULAGU-2 TSP

CURRY LEAVES- 1 SPRIG/THANDU

1.WASH AND CLEAN BOTH RICE AND MOONG DAL SEVERAL TIMES.

2. HEAT 1/2 TBSP OF GHEE IN A PRESSURE COOKER ,ONCE ITS HOT ADD IN THE RICE  AND MOONG DAL AND FRY FOR FEW SECONDS.ONCE NICE AROMA STARTS TO  COME  ADD IN THE WATER.STIR WELL.AND COOK IT TILL ITS DONE.

3.ONCE ITS DONE,WHEN PRESSURE GOES OFF ,OPEN THE LID AND WITH A FORK FLUFF THE RICE AND ADD ANOTHER 1/2 TBSP OF GHEE.

4.NOW IN A TADKA PAN DO THE TEMPERING AND POUR IT OVER THE ABOVE MADE  RICE AND DAL MIXTURE.MIX WELL.OUR VEN PONGAL IS READY TO SERVE...

 SERVE IT WITH SAMBHAR(LENTIL-MIXED VEGETABLE CURRY)OR CHUTNEY /DIP OF  YOUR CHOICE.

 NOTE:USUALLY VEN PONGAL IS SERVED IN A CUP SHAPED MANNER

              i.e,TAKE PONGAL IN A STEEL BOWL AND INVERT IT ON TO A PLATE. AND   CURRY IS SERVED BESIDE THIS.                   

   

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