INGREDIENTS:
Peerkangai - 2
Onion - 2
Tomato - 2
Mustard seeds - 1/2sp
Turmeric powder - a pinch
Sambar powder - 1sp
Salt - to taste
METHOD:
- Peel the outer skin of ridge gourd and cut it to small pieces.
- Slice onions and tomatoes finely.
- In a cooker, add oil and when heated add mustard seeds.
- When it pops add onion and fry till it is light brown.
- Now add peerkangai and fry for 5mins.
- It will leave water and then add tomatoes, turmeric powder, salt and sambar powder.
- Add little water and fry till tomatoes are soft.
- Now close cooker and cook it for 2 to 3 whistles.
- Open it when done and serve hot with white rice/ idli/ dosa.
INGREDIENTS:
Thatta paruppu (Red chori brown beans) - 1cup
Onion - 1
Tomato - 1 or 2
Brinjal - 2
Sambar powder - 1sp
Curry leaves - few
Tamarind syrup - 2sp
Mustard seeds - 1/2sp
Turmeric powder - a pinch
Salt - to taste
METHOD:
- Soak thatta paruppu in water over night and pressure cook it for 3 whistles.
- In an empty kadai, add oil and when heated add sliced mustard seeds, curry leaves, onion, brinjal, 1sp tamarind syrup, salt little and turmeric powder.
- Leave it till brinjal absorbs the tamarind syrup.
- Now add tomato and cook till it is soft.
- Now add the kadai materials to the boiled paruppu and add sambar powder, salt, remaining 1sp tamarind syrup, little water if it is too thick and close it to boil for 5 to 10 mins till the brinjal gets cooked and the raw smell of sambar powder goes off.
- Open and serve hot with white rice.
NOTE:
- The water of the boiled paruppu can be used to make rasam as like we make paruppu rasam from paruppu water.
- It gives a good taste.
- We can also add bottle guard and chayote vegetable to this sambar.
INGREDIENTS:
Coconut - 1cup grated
Red chili - 3
Tomato - 2
Garlic - 2
Toor dal - 1sp
Chana dal - 1sp
Curry leaves - few
Hing - a pinch
Tamarind - a small gooseberry size
METHOD:
- Heat kadai and add toor dal, chana dal, curry leaves and when lightly brown add red chili.
- Then add chopped tomato, hing, salt, tamarind and fry till tomatoes are soft.
- Now add garlic and coconut and fry lightly.
- Let the mixture cool and grind it bit coarsely.
- It goes well with tamarind rice.
- Serve also with white rice, idli, dosa.
INGREDIENTS:
Toor dal - 1cup / 1small tblr
Tamarind - a big lemon size
Onion - 1
Any vegetable (drumstick, carrot, brinjal, radish, beetroot, bottle guard, chayote) - as required
Tomato - 2
Green chili - 2
Turmeric powder - 1/4sp
Salt - to taste
Sambar powder - 1 1/2sp
FOR SEASONING:
Mustard seed - 1/2sp
Oil - as required
Curry leaves - few
Coriander leaves - few
Hing - a pinch
Red chili - 1
METHOD:
- Wash toor dal, soak in water for one hr and pressure cook it for 2 to 3 whistle. (Add little extra water so that we can use it for making paruppu rasam)
- Open and smash the dal with the smashing tool.
- Soak tamarind in water and take the tamarind syrup.
- In a kadai add oil and when heated add sliced onion, green chili and fry till the onions are light brown.
- Now add the vegetable, little salt to the vegetable, turmeric powder and 1 to 2sp of tamarind syrup.
- Fry till the vegetable is half cooked with the tamarind water so that it gets more tasty.
- Now add tomatoes and cook till it is soft.
- Then take these ingredients and add into the smashed dal in cooker.
- Add the remaining tamarind syrup, sambar powder, salt and water if it is still thick.
- Now close cooker and let it boil for 1 whistle.
- Open and season it with the above given seasoning ingredients.
- Delicious sambar is ready.
- Serve hot with idli/ rice/ dosa.
INGREDIENTS:
Broken green gram dal - 1/2tblr
Jaggery - 3/4tblr
Milk - 3tblr
Cardamom powder - 1/2sp
Cashew - 1/2sp
METHOD:
- Wash the dal and pressure cook it for 1 whistle with 1tblr water.
- Open and add jaggery, milk and boil for 5mins.
- Finally add cardamom and fried cashews.
- Serve hot or chilled.
NOTE:
- Jaggery gives a better taste then adding white sugar.
- When it gets solid add milk when serving.
INGREDIENTS:
Raw rice or biriyani rice - 1/4tblr
Sugar - 3/4tblr
Ghee - 2sp
Milk - 3/4 litre
Water - 1tblr
Cardamom powder - 1/2sp
Camphor - a pinch (single mustard seed size)
Cashew - 1sp
METHOD:
- Wash the rice and drain all the water.
- In a vessel add ghee and fry rice little and add water.
- Let it boil for few mins and when cooked slightly smash the rice.
- Now add milk and sugar and boil till it is little thick.
- Finally add cardamom powder, camphor and fried cashews.
- Boil for 5mins and off the flame.
- Serve hot or chilled.
NOTE:
Camphor is added only to this payasam as it gives a good aroma when mixed to the rice.
INGREDIENTS:
Rice wheat - 1/2tblr
Milk - 2tblr
Water - 2tblr
Sugar - 1 1/2tblr
Coconut milk - 1tblr
Cardamom powder - 1/2sp
METHOD:
- Wash the rice wheat and boil in cooker with 2tblr water and 2tblr milk for 3 to 4 whistle.
- Open and smash it well.
- Now add sugar and coconut milk and let it boil for 5mins.
- Finally add cardamom powder and off the flame.
- Serve hot or chilled.
INGREDIENTS:
Rava - 1/2 tblr
Ghee - 1sp
Cashews and dry grapes - 1sp
Sugar - 1 1/4tblr
Cardamom powder - 1/2sp
Milk - 5tblr
Rose essence - 2drops
METHOD:
- In a vessel add ghee and roast cashews and dry grapes to light brown and keep aside.
- In the same vessel add little ghee and roast the rava lightly and add 1tblr water and boil till it gets cooked.
- Now add 5tblr boiled hot milk, sugar and vanilla essence.
- Keep stirring it for 10 to 15 mins till the milk gets little thick.
- Finally add the cardamom powder and fried cashews and dry grapes.
- Serve it hot or chilled.
INGREDIENTS:
Semiya - 1tblr
Ghee - 1sp
Cashews and dry grapes - 1sp
Sugar - 1 1/4tblr
Cardamom powder - 1/2sp
Milk - 5tblr
METHOD:
- In a vessel add ghee and roast cashews and dry grapes to light brown and keep aside.
- In the same vessel add little ghee and roast the semiya lightly and add 1tblr water and boil till it gets cooked.
- Now add 5tblr boiled hot milk and sugar.
- Keep stirring it for 10 to 15 mins till the milk gets little thick.
- Finally add the cardamom powder and fried cashews and dry grapes.
- Serve it hot or chilled.
INGREDIENTS:
Milk - 1/2litre and 1tblr extra
Sugar - 30g
White Bread - 2
Egg - 4
Choco powder or chocolate essence - 1 1/2sp
Vannila essence - 4drops
METHOD:
- Take a vessel and boil milk till it gets condensed to 1/2litre.
- Then add sugar and stir it well.
- When sugar is added the milk becomes watery so boil foe other 10mins to make it thick.
- Now remove the outer crusty brown layer in bread. Add 3sp of boiling milk to the bread and smash it well.
- Then add it to the boiling milk.
- Add choco powder or chocolate essence to the boiling milk and off the stove.
- Let the milk to cool.
- Now take the eggs and beat it as much as you can by hand or use egg beaters to make it blend well.
- When the milk comes to the normal temperature or when the heat is off from the milk add the beaten eggs. (Dont ever add the eggs to the milk when it is hot).
- Add vanilla essence to the milk.
- Add the final milk to the mixer and stir it twice so that all the ingredient gets blended well.
- Check for the sugar. If it is correct add a little extra so that when it is cooled the sugar will be correct.
- Now pour the milk to a vessel which fits in a cooker.
- Add little water to the cooker and place the milk vessel inside.
- Close it and cook for 1 whistle.
- Refrigerate it and serve.
