Tried this recipe today and taste check went well :) Bookmarking for later!
Thursday, February 09, 2012
Monday, February 15, 2010
Upma
Ingredients:
1 inch ginger cut into small pieces
2 green chilies cut into small pieces
1.5 cups rava
Water as needed
Coat the pan with 2 tablespoons of oil. Splutter mustard seeds, add green chilies and ginger, add 4 glasses of water to the pan and add salt. When the water boils, pour the rava into the water while mixing. Keep stirring for about 10 minutes. Sprinkle asoefetida, curry leaves and close the pan.
Upma ready!
Recipe courtesy: Jaya.
1 inch ginger cut into small pieces
2 green chilies cut into small pieces
1.5 cups rava
Water as needed
Coat the pan with 2 tablespoons of oil. Splutter mustard seeds, add green chilies and ginger, add 4 glasses of water to the pan and add salt. When the water boils, pour the rava into the water while mixing. Keep stirring for about 10 minutes. Sprinkle asoefetida, curry leaves and close the pan.
Upma ready!
Recipe courtesy: Jaya.
Idlis
Ingredients:
3 cups idli rava
2 cups urad dal
Soak this mixture in water overnight.
Grind the urad dal until fine. Separately grind the idli rava. Add salt and mix the two until smooth. Store in fridge.
Optional step: Take 2-3 ladles of the maavu in a container and keep slightly warm overnight.
The next day, oil the idli container, pour the maavu into the idli container and steam for 6 minutes. Move the pressure cooker away from the hot surface. Fluffy idlis will be ready in twenty minutes.
Recipe courtesy -- Jaya.
3 cups idli rava
2 cups urad dal
Soak this mixture in water overnight.
Grind the urad dal until fine. Separately grind the idli rava. Add salt and mix the two until smooth. Store in fridge.
Optional step: Take 2-3 ladles of the maavu in a container and keep slightly warm overnight.
The next day, oil the idli container, pour the maavu into the idli container and steam for 6 minutes. Move the pressure cooker away from the hot surface. Fluffy idlis will be ready in twenty minutes.
Recipe courtesy -- Jaya.
Monday, January 25, 2010
Cauliflower Milagupiratu
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So, I discovered this super funny cookery show site: vahrehvah and have been trying out recipes from there. Today, it was cauliflower pepper mix! Like this guy -- makes me laugh :)
The only additional ingredients I added were a sprinkle of sugar and a little bit of turmeric.
Wednesday, January 06, 2010
Moong dal payasam (paitham parupu payasam)
Another one of my copy-cat attempts. Mom had a cup of cooked moong dal (broken yellow moong) left over and she asked me to make something out of it. Dal seemed too boring and so I tried a payasam from sailus food.
The only extra ingredient I added was saffron strands.
Saturday, November 21, 2009
Friday, August 14, 2009
Krishna Jayanthi 2009 -- Semiya payasam
Ingredients: Semiya:Milk:Sugar 1:3:1 ratio
Elaichi powder 2 teaspoons, broken cashews and raisins - a handful
Ghee 2 tablespoons
Heat ghee in a kadai and add the cashews to it, wait until they turn golden, add raisins and remove when they soak up the ghee. Keep aside. Add semiya and roast until golden brown. Set aside. Add 2 cups and let it boil, add semiya and stir. Reduce flame to medium-low and make sure semiya doesn't stick to bottom of kadai. Once semiya is almost soft, add sugar and mix well. The whole process should take about 25-30 minutes. Add elaichi powder and mix. Garnish with cashews and raisins. Add Allow to cool. If semiya payasam becomes too thick, add milk as desired and mix.
Friday, April 17, 2009
Maanga pachadi
Mom's recipe that I tried for Tamil New Year's Day this year and it came out pretty tasty!
2 raw mangoes - cut into rectangular slivers, 1/3rd (of mango) the quantity of vellam (jaggery), curry leaves, 3 green chillies chopped, mustard seeds, grated ginger, gingelly oil, salt.
Add water to just cover the mango slivers and pressure cook for 5 whistles. In a pan add the cooked mango and water, melt the jaggery in it and keep stirring on high-heat for 5-10 minutes until the mixture thickens to a suitable consistency.
In a separate smaller pan,splutter mustard seeds in a few teaspoons of gingelly oil, add it to the mango-jaggery mix, add curry leaves, grated ginger and salt on top.
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Some interesting tit-bits I picked up about manga-pachadi -- it's usually made on Tamil New Year's Day and it is supposed to have 5 tastes in it - sweet, pulipu (tangy), karam(spicy), kasapu(bitter -- from neem, in my case from karuvepila) and ginger taste (what is it called? Or perhaps from the salt) so your entire year is filled with these flavors. Cool stuff.
2 raw mangoes - cut into rectangular slivers, 1/3rd (of mango) the quantity of vellam (jaggery), curry leaves, 3 green chillies chopped, mustard seeds, grated ginger, gingelly oil, salt.
Add water to just cover the mango slivers and pressure cook for 5 whistles. In a pan add the cooked mango and water, melt the jaggery in it and keep stirring on high-heat for 5-10 minutes until the mixture thickens to a suitable consistency.
In a separate smaller pan,splutter mustard seeds in a few teaspoons of gingelly oil, add it to the mango-jaggery mix, add curry leaves, grated ginger and salt on top.
.jpg)
Some interesting tit-bits I picked up about manga-pachadi -- it's usually made on Tamil New Year's Day and it is supposed to have 5 tastes in it - sweet, pulipu (tangy), karam(spicy), kasapu(bitter -- from neem, in my case from karuvepila) and ginger taste (what is it called? Or perhaps from the salt) so your entire year is filled with these flavors. Cool stuff.
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