LEMON RICE | LEMON RICE RECIPE

Lemon rice is a simple recipe which i rarely make make at home but will  be very handy for lunch box on weekday mornings when i get up little late and running out of time. We make this for Kannum pongal and Aadi 18 too along with other rice varieties. Here is my version of Lemon rice.

INGREDIENTS:

COOKED RICE(RAW RICE)	1/2 CUP
LEMON JUICE	1 TBLSP
GREEN CHILLI	2
GINGER(grated)	1/2 TBLSP
SALT	AS NEEDED
OIL	3/4 TBLSP
MUSTARD SEEDS	1/4 TSP
CHANNA DAL	1 TSP
URAD DAL	1 TSP
PEANUTS	1 TBLSP
CASHEWNUTS	1 TSP(OPTIONAL)
ROASTED GRAM	1/2 TBLSP
TURMERIC POWDER	1/4 TSP
CURRY LEAVES	FEW
SALT	AS NEEDED

METHOD:

• Cook the rice into separate grains and allow it to cool completely by spreading it in a wide plate.Add salt to this. In a pan, add chopped green chilli,ginger, urad dal, channa dal ,roasted gram and cashew nuts. Keep it in a low flame and let the dals get golden brown color.

• Add the mustard seeds now and when it crackles add the turmeric powder. Switch off the flame and add it to rice.

• Add lemon juice and mix well. check for salt. Serve with papad, vadam or with Mor kuzhambhu as my mom does.
• 

       
NOTE:

1. I used sona masoori rice, you can even use basmathi rice.
2. The quantity of lemon juice depends on the tanginess of the juice and according to your taste buds too.
3. You can add grated carrots in the last to make it healthier.

Technorati Tags: lEMON RICE,LEMON RICE RECIPE,ELUMICHAI SADAM,SOUTH INDIAN RICE VARIETIES

PONGAL FESTIVAL RECIPES | SANKARANTI RECIPES

PONGAL FESTIVAL 2019  is celebrated on Jan 15. I have compiled the recipes which we make for the festival. click on the images for the recipe. Apart from the Pongal recipes, i have given recipes for kannu pongal too. Also do check out my sister's website to know how to celebrate Pongal. 
Scroll down till end to see the entire collection.

New recipes updated

EZHUKARI KOOTU RECIPE| PONGAL FESTIVAL RECIPES | MIXED VEGETABLES KOOTU

THIRUVADIRAI KOOTU

    As pongal festival is nearing i wanted to post a traditional recipe which we make both for Pongal festival and Thiruvadirai. This ezhukari kootu | pongal kootu we make with 7 veggies especially the country vegetables like yam, raw banana,choyate,avarakkai, Mochhai,pumpkin and even arbi too.A little bit of all these veggies make a huge quantity of kootu and so just add a small piece of all veggies. We carry forward a small portion for the next day for “Kannupidi” too, where we offer food for crows and pray to god .

THAYIR VADAI RECIPE |SOUTH INDIAN STYLE CURD VADAI

Thayir vadai | Dahi Vada |Curd vadai recipe is made at most of the homes with leftover Vadais, but my mom always makes Thayir vadai with freshly made Vadais as we all love curd vadais. Today I am sharing the recipe of how to make South Indian style curd vadai. I couldn’t make a very detailed step wise instructions as how to make vadais. Please follow my Medhu vadai recipe and just omit the onions in the recipe and follow the rest of the procedure. Check out my Rasa vadai and Sambar vadai recipe too. Also check the north indian style dahi bhalla too

VATHAKUZHAMBHU RECIPE | BEETROOT VATHAKUZHAMBHU

Vathakuzhambhu is a usual one which i normally make with shallots, drumsticks or any othe rveggie. But this is the first time i am making with beetroot as one of my friend told that beetroot vathakuzhambhu  is a popular one at her place. After i started making vathakuzhambhu with beetroot it has become a popular one at my house too. Go ahead and try this one and will like it for sure.

INGREDIENTS: (SERVES 4-5)

BEETROOT (CHOPPED)	1/4 CUP
TAMARIND EXTRACT	4 CUPS
SAMBAR POWDER	4 TSP
SALT	AS NEEDED
SESAME OIL	2 TBLSP
MUSTARD SEEDS	1/2 TSP
FENUGREEK SEEDS(Vendhayam)	1/8 TSP
TOORDAL	1/4 TSP
RED CHILLI	2
ASAFOETIDA	2 PINCHES
TURMERIC POWDER	1/4 TSP
CURRY LEAVES	FEW

METHOD:

• Soak the goose berry sized tamarind in hot water and extract 4 cups of tamarind water.


• In a pan add oil and temper with mustard seeds , fenugreek seeds, toor dal ,red chillis and curry leaves.
• When the dal turn golden brown add the beet root and saute for few minutes.

• Now add tamarind water,sambar powder,turmeric powder,salt and asafoetida.
• allow this to boil till it reaches a thick gravy consistency.

• The beetroot will also get cooked by this time.
• Add few curry leaves and smear a tsp of sesame oil on the top.
• Normally we add little jaggery to this kuzhambhu, but since beetroot has sweetness no need to add it.
• We had with Beans paruppu usili.

NOTE:

1. You can make this vathakuzhambhu with any veggies of your choice.
2. Some people add sambar powder in the oil and saute for a minute and add the tamarind water.

Technorati Tags: vathakuzhambhu,tamil brahmin style vathakuzhambhu,south indian gravy,beetroot recipes

  

BADAM KHEER RECIPE | BADAM MILK FOR NEW YEAR 2013

First I wish you all a very happy and prosperous New year 2013. Happy to start the New year post with Sweet Badam Kheer. Badam kheer is a very simple drink which i learned from my Mil after marriage. Without any further ramblings let me move on to the recipe of badam kheer.

INGREDIENTS:

BADAM | ALMOND	1/4 CUP
MILK	3 CUPS
SAFFRON	A PINCH
SUGAR	4-5 TBLSP
CONDENSED MILK	2-3 TBLSP(OPTIONAL)
YELLOW FOOD COLOR	2 DROPS

 

METHOD:

• Soak badam in hot water for 1/2 an hour.
• Keep it aside and take out the skin of the almonds .
• Do not discard the skin, this can be used while grinding any thogaiyals.

• Grind the blanched badam into a smooth paste. While grinding you can add milk instead of water.
• Soak saffron in 3 tblsp of warm milk.

• Boil 3 cups of milk in a heavy bottomed pan. Keep stirring it till the milk reduces little.No need to make it half the quantity.
• If adding condensed milk add at this stage.
• Add the ground badam and saffron mixture to this.
• Keep the flame low and stir well without getting burnt.

• If adding food color add at this stage and switch off the flame.
• Add sugar and stir well.
• Badam milk | badam kheer is ready to serve. you can serve it chilled or serve warm.
• But i recommend serving this chilled.
• I sliced few badam and cashew nuts(1 tblsp) and added to this while serving.

Note:

1. Do not keep the badam milk on the flame for not more than 3 minutes after adding the badam paste.
2. Add sugar in the last else it may curdle.
3. Never reheat this.

Technorati Tags: badam milk,almond milk,badam kheer recipes,Indian kheer recipes,Badam payasam

PESARATTU RECIPE | PESARATTU DOSA RECIPE

Pesarattu recipe,dosa  made using whole green gram dal,a popular Andhra style recipe. Pesarattu is generally served for breakfast or dinner. Though i have heard this but never tasted this and attempted to make this at home. My in laws side they used to make a pessarattu with yellow moong dal and rice, which some how doesn’t fascinated me, and it will be slightly dry too. This recipe with green moong dal i learnt from my friend who regularly makes pesarattu at her place . When i made this last week, we all liked it especially the kids. Here is the recipe for easy and healthy pesarattu. Traditionally they serve Pesarattu with Rava upma inside and they call this as MLA pesarattu. Check out my

• Thina pesarattu recipe