HAPPY INDEPENDENCE DAY


A VERY HAPPY INDEPENDENCE DAY.
CELEBRATION OF 60 Years - 15th AUGUST 2007




BLOGGING BREAK

I am going to India this weekend to attend my dearest sisters marriage. I am taking a short break from my blog.

Thanks to all of you who visited my website and left so many nice comments. I am very glad and thankful to you all. So keep visiting my blog and writing nice comments…


I will be back soon with more updates and new recipes.

Ulundogare

Ulund-Ogare is a mixture of Urad dal and black pepper. This dish has a different type of taste. It is also very quick to make and very tasty too.

Sharmi you did a good job choosing rice for this month. There are so many varieties of rice recipes that I feel there is no end to them.

This is my last and final entry to JFI -Rice hosted by sharmi from Neivedyam.
Ingredientes
  • Rice - 1 cup
  • Urad dal - 10 tsp
  • Black pepper - 3 to 4 tsp
  • Red chillies - 2 to 3
  • Desiccated coconut - 1/4 cup
  • Puree Ghee - 1/2 cup
  • Salt to taste
  • Cashews - 10 tsp


Method
  1. Cook the rice in the cooker
  2. Fry urad dal, pepper and chillies and make it into a fine powder
  3. Heat ghee in a wok
  4. Add mustard seeds and allow to splutter
  5. Add 1/2 tsp urad dal and cashews fry them till golden color, switch off the flame
  6. Add rice, powder, salt and coconut. Mix well
Serve hot

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Cheera Chatumbdh (Jeera Rasam)

Cheera Chatumbdh in tamil. This is a very simple type of rasam which anyone can do.
This does not require any dal.


Ingredients


  • Tomato - 2
  • Water
  • Tamarind juice - 2 tsp
  • Jaggery - small piece
  • Salt to taste
  • Rasam Powder(Malaka pudi) - 1-1/2 tsp
  • Curry leaves - 1 stalk
  • Jeera seeds - 1 tsp
  • Oil - 1/2 tsp ( for tampering / tadka)
Method
  1. Cook the tomatoes directly with a bit of water. Allow it to cool down. Take out the skin and squeeze it thoroughly.
  2. Add enough water to get the rasam consistency
  3. Add salt, tamarind, jaggery, rasam powder and bring into boil, stir once
  4. Add curry leaves and remove from the flame
  5. Heat oil in a pan. Add jeera seeds, when seeds sizzle pour into the rasam
Serve hot with plain rice

This is my entry for Think Spice...think , hosted by sunita
| Copyright © Malas - Kitchen 2007 | | All rights reserved

Coconut Rice | Thenga Sadam

Coconut rice is very easy and simple to cook. It just needs about 30 minutes to cook. It also tastes very good.





Ingredients
     
  • Oil - 10 tsp
  • Basmati Rice - 1 cup
  • Chana dal / Bengal gram - 1-1/2 tsp
  • Asafoetida / Hing - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Green chillies - 2 0r 3
  • Curry leaves - 1 stalk
  • Coconut , fresh grated - 1/2 cup
  • Cashew pieces - 1 tsp
  • Salt to taste
Method
  1. Cook the rice in the cooker till done. Cool a bit
  2. Heat oil in a wok
  3. Add mustard seeds allow to splutter, then add chana dal, cashew pices, hing, chilies, curry leaves fry them for few minutes till chana dal are golden. switch off the hob
  4. Add cooked rice, salt and coconut mix well
Serve with pickle

 photo Coconutrice1_zps282d5e6f.jpg



| Copyright © Malas - Kitchen 2007 | | All rights reserved

PANEER MAKHMALI


This curry is from Tarala dalal's. Yesterday i made this and had it with roti's. It came out very well. So i thot to post this curry.

Ingredients
3 cups paneer (cottage cheese), cubed
1 cup onions, sliced
1/4 cup milk
1 tsp garam masala
1 tsp butter
1 tsp oil
To be ground into a thick paste
2 cups chopped coriander
1/2 cup mint (pudina) chopped
2 to 3 green chillies
Small ginger piece
1/4 cup cashewnuts
1/4 cup curds
1 tsp Lemon juice
Salt to taste
Method
  1. Pierce the paneer pieces with a fork and marinate them in the ground paste for at least 15 minutes.
  2. Heat the butter and oil in a pan and saute the onions till they are translucent
  3. Add the marinated paneer and saute for 5 to 7 minutes
  4. Add the milk and simmer till the milk evaporates
  5. Sprinkle with the garam masala and serve immediately