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Dry fruit Kesari

 A sweet dish that could be made in a jiffy in around 15 to 20 mins using dry fruits and rawa. This is similar to Rawa Kesari with extra ingredient of dry fruits added to it.  Ingredients: Dates - 6 nos Raisins - 12 nos Almonds - 12 nos Cashew nuts - 12 nos Pista - 12 nos Rawa - 1/2 cup Sugar - 4 tbsp Ghee - 4 tbsp Water - 1 cup Cardamom powder - 1/2 tsp Method:     Chop the dates finely. Sliver 6 of the  almonds, 6 cashew nuts and pista. Fry these along with raisins in a tbsp of ghee in low flame.  Stir fry rawa in another tbsp of ghee in low flame till the colour changes slightly golden. Remove from flame and set it aside to cool.  In a hard bottom pan add water and bring it to boil once it starts boiling add sugar, cardamom powder and bring it boil till the sugar dissolves. Add the fried rawa to it and mix it well. Ensure it does not form lumps. Once it starts bubbbling add the dry fruits to it and mix well.  Fry the remaining cashew in ghee and once removed from flame add the rema

Mango Rice

Ingredients: Mango - 1 medium sized (let it be a bit tangy) Rice - 1 cup Gingely oil - 8 tbsp Ghee - 4 tbsp Mustard seeds - 1 tsp Hing - 1/2 tsp Green chilly - 4 nos (finely chopped) Turmeric powder - 1/2 tsp Salt - 1 tbsp Method: The Totapuri mango vareity is best suitable to make mango rice. Peel the skin and grate it. Chop the green chillies finely.  Wash and pressure cook the rice with just 3/4th cup of water and a spoon of ghee. Pressure cook it for 2 whistles. When cool transfer to a shallow plate and spread it and let it cool.  Heat a hard bottom pan and add 6 tbsp of gingely oil. when hot add the mustard seeds and when it splutters add the hing, turmeric powder and green chillies and saute well. Add the grated mango and mix well. cover and cook in medium flame. Once the mango is soft add the salt and mix well. Switch off the stove.  Add the cooked rice and mix it thoroughly. Add the ghee to it. Adjust the salt as required. 

Tomato rice for neivedhyams

When it comes to making neivedhyams and when you plan to make mixed rice varieties it is always to be made without Onions and garlic. Many people find it hard to have it without these two. But my mom makes tomato rice without onion and garlic always and I have grown up eating that. This recipe is my mom's favourite and so is mine. The taste of the juice of the tomato seeping inside the cooked rice is definitely something to be relished. It does not need any special rice variey like Basmathi or Jeeraga Samba. Can be made with the regular raw rice that is used daily Ingredients: Tomato - /12 kg or 8 nos Green chilly - 2 nos Curry leaves - 1/4 cup Coriander leaves - 1/2 cup Mint leaves (optional) -  1/4 cup Ginger - 1/2 inch piece1 Salt - 1 1/2 tbsp Gingely oil - 4 tbsp Ghee - 2 tbsp Mustard seeds - 1 tsp Hing - 1 tbsp Turmeric powder - 1 tsp Dhaniya - 2 tbps Urad dal - 1 tbsp Channa dal - 2 tbsp Red Chilly - 6 nos Rice - 1 /2 cups Water - 2 cups Method: In a tadka pan add dhaniya, 1

Sambar sadham for neivedhyams

  When we make mixed rice varieties one of the recipes that needs extra care and cooking is sambar saadham or sambar rice and when it is made for neivedhyam /prasad, onion is not added. It can be made with just one vegetable or with a few vegetables. It is similar to araichu vitta sambar Ingredients Rice - 1 cup Thuvar Dal - 1 1/2 cup Water - 5 cups Tamarind paste - 3 tbsp Gingely oil - 4 tbsp Ghee - 4 tbsp Dhania - 2 tbsp Thuvar dal - 1 tbsp Channa dal /  Kadala paruppu - 1 tbsp Red Chilly - 8 nos Cumin seeds - 1 tsp Curry leaves - 1/2 cup Grated coconut - 1/2 cup Coriander leaves - 1/2 cup Hing - 1/4 inch piece (or 1 tsp powder) Salt (preferrably rock salt) - 1 1/2 tbsp Cashew nuts - 12 to 15 nos (finely chopped) Mustard seeds - 1 tsp Turmeric powder - /12 spoon Vegetables to use: Carrot - 2 nos Potato - 2 nos (medium sized) Beans - 150 gms 1(can also be avoided) Green peas -1/2 cup (if using dry peas soak it the previous night) Chow chow - 1 no small size Brinjal - 2 nos (round one