Enjoy Cooking: January 2012

Thursday, 19 January 2012

Ingredients

To Grind

Method of preparation

Extract pulp from tamarind.
Fry the items in the 'To grind' section in little oil and allow it to cool down.
Grind them to a fine paste.
Finely chop onions and tomatoes.
Add oil in a pan and fry ladies finger for about 5 minutes and keep them aside.
Add mustard, fenugreek and once it splutters, add dried chilly, curry leaves and chopped onions to it.
Once golden brown, add tomatoes and when oil separates add ladies finger, salt and the ground paste together with turmeric, kulambu milagai powder, water and allow it to boil .
Finally add the tamarind pulp and boil till required consistency.

Ingredients

Method of preparation

Dry roast the semiya till golden brown and set aside.
In a thick bottom pan add water and milk in the ratio 1:2 along with cardamom pods and bring it to boil .
Add Semiya to it and stir continuously till semiya is soft and cooked well.
Add sugar, condensed milk and stir for a while till the semiya absorbs the sweetness
Add the remaining 1 cup milk and boil well for few more minutes. Set this aside
Fry cashews and raisins in ghee and add this to the payasam and serve warm.

Ingredients

Method of preparation

Wash and soak Channa for over night in enough water.
Pressure cook them for about 3 whistles and mash them slightly.
Whisk the yogurt for a smooth texture and add besan flour, chilly powder, garam masala, chat masala, coriander powder, slit green chilly, asafoetida and mix well so that there are no lumps of any masala.
Heat ghee in a pan and add cinnamon, cloves, cardamom and cumin seeds when they begin to change the colour add yogurt mixture, salt mix well.
To this add mashed Channa and 1/2 cup water if required and bring to a full boil and cook for 5 more minutes.
Remove from heat,garnish with coriander leave and sliced onion.

Ingredients

Method of preparation

Pressure cook moong Dal with turmeric, hing and garlic.
Heat oil in a pan and add mustard and curry leaves. Once they splatter, add finely chopped onions and saute them for few minutes.
To it add tomatoes and fry them till oil starts to separate from them.
Cut brinjal into small cubes and add them to this along with salt and red chilly powder.
Add little water for the brinjal to cook so that they should be mushy.
Once done, pour the Dal over this and cook for about 5 minutes.
Finally garnish it with some coriander leaves and serve hot.

Ingredients

Methods of preparation

Dry roast the green gram dal until slightly brown.
Pressure cook the dal adding water in the ratio 1 : 2 for about 3 whistles.
Prepare the sweet syrup by adding ½ a cup of water to jaggery on a low flame and once it melts completely, add teh remaining water and bring it to boil.
Pour this over the cooked and mashed dal and stir for a while.
Add coconut milk and let it be on a low flame for couple of minutes.
Fry cashews in ghee along with shredded coconut ( optional ) and cardamom powder and add it to the payasam.

Ingredients

Method of preparation

Wash and soak rice and Dal prior to cooking for about 10 minutes.
Pressure cook them adding 4 cups of water so that they are mushy.
Add ¼ cup of water to jaggery in a separate pan and heat them in low flame.Once all of it is melted, add the remaining water and bring it to boil.
When it is of one string consistence, add cardamom powder .
Pour this over the cooked rice and Dal and mix well making sure there are no lumps of rice in between.
Fry the cashews first until golden brown in ghee and then the raisins and pour them over the pongal and mix well.

Ingredients

Method of preparation

Soak rice and Dal for about 10 minutes prior to cooking.
Add specified amount of water to the rice and Dal and pressure cook for about 3-4 whistles.
In a pan, add ghee, pepper corns, cumin seeds and finely chopped ginger and saute them for few seconds.
Finally add cashews and curry leaves.
Add this to the cooked rice and Dal mixing them well and serve hot with coconut chutney and sambar.