Before 1 year when i came to Chennai,i heard from my husband that south Indian people always prepare lots of variety of rice...that time i was decided to make this..but unfortunately i don't get chance to make it,because he does not prefer any mixed variety of rice..but today i just made it for myself,since he has some party in office...Yahooooooooo
Ummmmm......Its unassuming tangy smell & taste that trigger my mood 
......
INGREDIENTS:
- Raw rice-2 cup.
- Turmeric powder-1/4 tsp.
- Fresh Curry leaves-15-20.
- Mustard seeds-1 tsp.
- Dry red chili-2.
- Chana dal(Bengal gram)-1 tbsp.
- Skinless Urad dal-1 tbsp.
- Vertically slit green chili-2.
- Chopped ginger-1+1/2 tsp.
- Hing-a pinch.
- Large lemon sized tamarind ball. (Soak in a cup of water ~10 min & extract pulp)
- Roasted Sesame seeds powder-1+1/2 tbsp.
- Roasted peanut-3 tbsp.
- Refined oil-3 tbsp.
- Salt to taste.
Method:
- Cook the rice in such a way that each grain is separate & spread it in a plate to cool,when it cool sprinkle 1 tbsp oil & fresh curry leaves.
- Heat rest of oil in a pan,add mustard seeds & dry red chili,when it splutter
add chana dal,urad dal,stir it till dal turns golden brown,then add slit green chili,chopped ginger ,hing & few curry leaves,fry for few minute.
- Add tamarind extract & turmeric powder,cook till the raw smell of tamarind disappears(~ 5-7 min),when it will thick but flowing paste,remove it from heat.
- Add the cooked tamarind paste with the cooked rice,mix well so that paste will evenly coated over rice.adjust salt.Finally sprinkle the roasted sesame seed powder & roasted peanut,combine well.
- "Tamarind rice" is ready to serve.Serve with raita.
Aloo methi is a delicious dish...which is made with potatoes,fenugreek leaves & combination of spices..The best part of this dish is made without onion & garlic.
.So that u can take it in pooja & brata 
....Now days,the wholy "PANCHUKA-a sacred festival of odisha" ,which is celebrated
last 5 days of the month kartika" is going on.In these days,the people of odisha give up their non-vegetarian food..so,i think its the best time to share this recipe with u.....
INGREDIENTS:
- Potato-4(medium size).
- Fresh Fenugreek leaves-/dry fenugreek leaves(Kasturi methi)-a handful.
- Amchoor(dry mango) powder-1/2 tsp.
- Red chili powder-1 tsp.
- Coriander powder-1/2 tsp.
- Turmeric powder-1/2 tsp.
- Cumin seeds-1/2 tsp.
- Pinch of hing.
- Refined oil-3 tbsp.
- Salt to taste.
Method:
- Boil the potatoes,peel the skin & cut in small cubes.
- Heat oil in a pan,add cumin seeds,when it splutters,add hing in low flame,add red chili powder,coriander pwd,turmeric pwd,salt with fenugreek leaves,saute it 1 min.
*if u r using dry fenugreek(kasturi methi),then 1st soak it in water about 4-5 min,then add it in masala.
- Then add potato cubes & amchoor pwd,mix it well,so that masala coated over it,sprinkle some water,cook it for 5-7 min in medium flame by covering the pan,do stir it 1 or 2 times in between,once it done,switch off the flame.
- "Aloo methi" is ready to serve,serve hot with rice/roti...
INGREDIENTS:
- Dried yellow peas-1 cup.
- Potato-2(medium size).
- Mixed paste-(1 inch Ginger+2 green chili+1 Chopped tomato).
- Cumin seeds-1 tsp.
- Red chili powder-1/4 tsp.
- Turmeric powder-1/2 tsp.
- Coriander powder-1/2 tsp.
- Garam masala powder-1/2 tsp.
- Chopped Coriander leaves-1 tbsp.
- Refined oil-2 tbsp.
- Hing a pinch.
- Dried fenugreek leaves (kasturi methi)-few.
- Sugar a pinch.
- Salt to taste.
Method:
- Soak the yellow peas for minimum 4-5 hours,cut the potato into halves.
- Take a pressure cooker,add the soaked peas,potato & salt,pressure cook it for 1-2 whistle,make sure that it is soft,then remove it from pressure cooker,remove the outer skin of potato & cut into cubes & keep aside.
- Take a bowl,mix the mixed paste with red chili pwd,coriander pwd,turmeric pwd with ¼ cup water.
- Heat oil in a pan,add sugar,let it caramel,then add cumin seeds,when it splutters,add hing.
- Now add spicy mix,keep stirring & cook till the oil separates.
- Then add boiled peas & potato,kasturi methi & salt,mix it properly,so that masala is coated over it,add 1/2 cup of water & garam masala into it,cover & cook for 3-4 min or till the desired consistency.
- "Matar tarkari" is ready to serve.Serve hot with rice/roti..
INGREDIENTS:
For vada:
- Skinless Urad dal-1 cup.
- Eno fruit salt-1 tsp.
- Salt to taste.
- Refined oil for deep frying.
For Dahi:
- Yogurt-2 cup.
- Curry leaves-10-15.
- Mustard seeds-1 tsp.
- Red chili-2.
- Sugar-1/2 tsp.
- Roasted red chili powder-1 tbsp.
- Roasted cumin powder-1 tbsp.
- Pinch of hing.
- Salt to taste.
Method:
 |
| Dahi vada |
- Wash & soak the urad dal 4-5 hr or overnight,grind it into smooth paste,don't add too much water because the batter should be a thick paste.
- Beat the batter in your hand to make the vada more soft & fluffy.Add eno & salt to taste,mix well & keep aside.
- Heat oil in a kadai,Apply some water in your palms & finger,take a small amount of batter & flatten it with help of your fingers & make a hole in the middle & drop it in the hot oil carefully,fry till golden brown in all side,drain the oil & put it on cold water 4-5 min.
- At the same time,blend the curd with some water to make it little watery,pour it in a bowl,then add sugar,cumin powder,red chili powder & salt.
- Now take the vada out of the water & squeeze it & add it to the curd mixture.
- Heat 1 tsp oil in a pan,add broken red chili,mustard seeds,let it splutter,add curry leaves,switch off the flame,pour this to the dahi vada & mix slowly.
- "Dahi vada" is ready to serve,serve it chilled or normal.
U can also enjoy the another variation of "Dahi vada" is "Dahi pakodi"..
INGREDIENTS:
preparation time-10 min
cooking time-10 min
serve-6
- Okra/bhindi-250 gm.
- Gram flour-4 tbsp.
- Chili powder-1.5 tsp.
- Amchoor/dry mango powder-1 tsp.
- Cumin seeds-1 tsp.
- Broken cashew pieces-2 tsp.
- Chat masala-1 tsp.
- Lemon juice-1/2 tsp.
- Oil for deep fry.
- Salt to taste.
PREPARATION:
 |
| Bhindi kurkuri |
- Trim the ends of okra & chop in diagonal shape or give shape of your choice.Sprinkle salt & lemon juice,chili powder,mango powder,cumin & cashew pieces mix well & cover & keep aside for 10 min.
- Now sprinkle gram flour & toss gently(don't rub the flour),if it feels too dry then add 1-2 tsp water.
- Heat oil in a pan,deep fry these okras in small batches,don't crowd the pan.fry on medium heat,when become crisp & golden brown,drain on a tissue napkin,sprinkle some chat masala.
- "Bhindi kurkuri" is ready to serve.Serve with steamed rice & dal.
is healthy, delicious and nutritious.
.....Enjoy...
