Moor/Buttermilk Rasam

My grandma’s item is this .Instead of moor kuzhambu we can do like this.

IngredientsButtermilk-2cups
Green chillies-5-6no’s
Ginger-1/2 piece
Turmeric powder-1/2 teaspoon
Salt as per taste.

For TemperingMustar seed- ½ teaspoon
Urad dal-1/2 teaspoon
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves

Method
1.In a pan heat the oil and temper all the tempering items. Put it in the butter
milk. the water in 1: 3. When the water is boiling put the fried rice and salt.
2.Add the turmeric powder , Cut green chillies, pasted ginger,curry leaves and
coriander..
3.Heat the gravy for 5 minutes. Don’t boil more.Garnish with coriander leaves
before serving.


Timing-10
Serves -5

Fried Rice Uppuma/Rice Sundal

Ingredients
Raw Rice-1cup
Moongdal -3 teaspoon
Grated Coconut-5-6 table spoon
Salt as per taste

For Tempering
Mustar seed- ½ teaspoon
Chana dal-1/2 teaspoon
Urad dal-1/2 teaspoon
Red chillies- 3 no’s
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves

Method
1.Fry the rice and moongdal without oil. Till the rice changes. In a cooker, put
the oil is heated and adds tempering ingredients except coriander leaves.
2.Pour the water in 1: 3.When the water is boiling put the fried rice and salt.
3.After the rice is ready put the coconut..
4.Garnish with coriander leaves before serving.
5.Serve it with chutney or sambar

Timing-30
Serves -2

Brinjal Kosthu

Ingredients
Brinjal-1cup
Boile Moongdal-1/2 cup
Onion-1/2 cup
Green chillies-3
Tamarind Juice-1/2 cup
Curry leaves- 5-6
Salt as per taste

For Tempering
Mustar seed- ½ teaspoon
Urad dal-1/2 teaspoon
Oil- 1 teaspoon


For Powder
(Roasted without oil)
Chana dal-2 teaspoon
Coriander sees-2 teaspoon
Red chillies- 3


Method
1.In a pan heat the oil , temper the ingredients and add onion, green chillies and brinjal fry it for a little time.
2. Add water, tamarind juice and salt.
3. After brinjals boiled put boiled moong dal and dissolve the powder in a water and pour it. Because direct spreading the powder will become lumps in the gravy.
4. After 10 minutes serve for idli, dosai

Timing- 20
Serve-4

Curd Rice

IngredientsRice-1cup
Curd-2table spoon
Milk -1/2 cup
Butter-1 teaspoon
Grated Carrot -2 teaspoon
Salt as per taste

For TemperingMustar seed- ½ teaspoon
Chana dal-1/2 teaspoon
Urad dal-1/2 teaspoon
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves
Cashews -10
Dry grapes -10


Method
1.In a cooker, put the rice, with 1:4 water, milk. Wait for the 4 whistles .
2.In a pan, the oil is heated and adds tempering ingredients except coriander leaves.
3.Put in the boiled rice and mash the rice completely.
4.Put butter ,carrot, curd and little water.
5.Put salt for taste. Keep it aside for 1-2 hrs.
6.Garnish with coriander leaves before serving.

Timing- 10
Serves -3

Sakkarai Pongal/ Akkara vadisal

Today is Friday (aadi Friday). I do chakkarai pongal, lemon rice, curd rice. I do akkara vadisal from the blog www.arusuvai.com in pramanar samayal it is well easy to prepare and tasty also.


Ingredients
Rice-1cup
Moongdal-1 teaspoon
Chann dal-2 teaspoon
Milk-1cup
Jaggery-2 1/2 cup
Cardamom/ Elachi-2 no’s
Cashews-10 no’s
Ghee-50 g

Method
1.In a cooker, heat ghee fry the cashews and put the rice, channadal and moong dal,
cardamom and pour water of 3cups and ½ a tumbler milk and leave for boiling.
2.In another vessel put the jaggery and little water and leave it for boiling.
When the full jaggery is melted and it must be little thick .
3.After the rice is boiled pour the jaggery water and remaining milk . Leave it for
becoming thick without water and pour balance ghee. Decorate with cashews. Serve
it.

Timing- 30
Serves -3

Sprouted Peas Rice

It’s also a lunchbox item.

Ingredients
Rice-1cup
Chopped Onion-1/2 cup
Ginger garlic paste-1/2 teaspoon
Tomato-1/2 piece
Sprouted Peas-100g / ½ cup
Green chillies-2 no’s
Oil- 1 teaspoon
Ghee -1 teaspoon
Jeera – ½ teaspoon
Salt as per taste

For Paste
Coconut- 3 teaspoon
Khus-khus-1/2 teaspoon
Green chillies-1



Method
1.In a cooker, heat oil put jeera, chopped onion and fry it. Add the ginger
garlic paste, green chillies, tomato and sprouted peas fry little .
2.Add the paste and pour 2 ½ cups of water and salt.
3.Leave it for 4 whistle and 15 minutes back open the lid and spread some ghee over
it for taste. Serve it.

Timing- 20min
Serves -3

Pudina Rice

It‘s my favourie dish. My husband like it. Its my first dish of trial cooking. Its very easy one. When I worked, my madam will bring this item. Her mother will do very nicely. From her I learn this. Side dish potoato curry, appalam or onion raita.

Ingredients
Rice -2 cup
Onion chopped – 1/2 cup
Ghee -1 table spoon
Salt as per taste

For Paste
Pudina – small bunch
Coriander leaves –little
Green chillies -2-3 nos
Tamarind – pinch

For Tempering

Mustard seeds-1/2 teaspoon
Jeera-1/2 teaspoon
Oil- 1teaspoon


Method

1. Make paste the items. In the pressure cooker heat the oil and add mustard seeds,
jeera,onion fry it. Add the paste and wait for removing the greenish smell.
2. Pour water for 1: 2 ratio and put salt for taste.
3. After 4 whistles off the burner. After 15 minutes remove the lid and pour the ghee for
a pleasant smell .Serve it .


Timing: 10 min
Serves : 3