Saturday, July 30, 2011

Puliyodharai|Tamarind rice

Tamarind rice is my favorite dish. I can have it any time in the day. i know it is universal favorite dish for all. My mom makes it well and I learned it from her. She makes it every time when I go there. This is a traditional way of making Puliyodharai. Iyengar’s makes a different form of puliyodharai.This is what my mom makes,This will have some difference in what others make. I used to love this method and follow this also. Gingelly oil is a highlight in this recipe. It gives an awesome taste and we cannot match it with any other oil. This recipe I wanted to post long back but dint get a chance. So now it is the time to share with all of u my mom’s puliyodharai recipe. Here it comes.
Rice – 3 cup
Tamarind – 1  big lemon size
Gingerly oil – ¼ cup (Nallennai in tamil)
Channa dhal – 2 tsp
Asafoetida – ¼ tsp
Red chili – 8 nos
Curry leaves – 1 strand
Peanut – ½ cup ( optional)
Cashew nut – few (according to taste)
Mustard seeds – little
To grind
Channa dhal – 1 tbsp
Coriander seeds – 2 tbsp
Fenugreek – 1 ½  tsp
Sesame seeds – ½ tbsp
Pepper – 1 tsp
Red chilli – 7nos
Extract tamarind juice and keep it ready.   
Dry roast all the grinding ingredients each separately. And ground it to a fine powder and keep aside
Cook rice and allow it to cool. Or use left over rice.    After the rice is cool. Apply little gingerly oil to it and mix. Add fenugreek powder and ground powder over the rice and mix well. Keep aside.
  Tamarind Paste: Heat given amount of oil in the heavy bottom pan and add mustard, channa dhal, asafetida red chili. Fry till the red chili changes it colour to little black. Now add the tamarind extract. Be careful while adding the juice. It may hurt your hand, Add the peanut and  allow it to boil well till it forms a paste like texture. Then add 2tsp of ground powder to it with salt. U can find the oil floating on top. Switch off the flame. Allow to cool. Now Mix 2 tbsp of tamarind paste to the rice mix it with hands.  Heat a little oil with ghee in a separate pan. Add little cashew nut, roast till done and curry leaves  at last. Add it on the top of the rice. And have it with appalam or papa dams.

    Yummy and tasty tamarind rice is ready to serve.

Tuesday, July 26, 2011

Semiya Upma with mint leaves

Upma  is a easy and tasty breakfast or tiffin, many kids don't like upma’s , fussing, crying and many types of acting they do to avoid eating upma. Mint leaves always make any dish attractive and improve the taste. We all used to add mint leaves in biriyani, curries and many other gravies. But I added this in the upma which I made yesterday for my breakfast it was tasty and it was looking attractive also. So it made my daughter feel that some masala semiya  is being prepared and she tried to come near it and tasted it. Hope u all will like it.

Vermicelli - 1 cup (roasted in oil/ghee)
Onion – ¼ cup (finely chopped)
Green chili – 1 no (finely chopped)
Mint leaves - 3tbsp (chopped)
Coriander leaves – 2 tbsp (chopped)
Salt to taste
Oil for seasoning
Mustard seeds – ¼ tsp
Urad dhal – ¼ tsp
A pinch  of garam masala.
Take a wide mouth pan/ non stick pan suits well.  Add oil and splutter mustard / urad dhal. Add onion and green chilli sauté it well till onion changes its colour. Now add the mint leaves and coriander leaves with a pinch of garam masala.
Fry well, Now add the roasted vermicelli / semiya.  Mix well  and add  the required amont of water. Close the pan and cook in sim. Main thing is to cook the semiya till it is cooked well.  Switch off the flame and serve hot with sugar or pickle. 
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