Skip to main content

TAMARIND RICE

TAMARIND RICE
Ingredients
1 cup rice
1 lemon size tamarind
1/4 small piece of asafoetide
1/2 t fenugreek seeds
1 t urad dal
1 t channa dal
1/2 t muster seeds
3-4 cashwnuts
4-6 peanutes
5-6 dry red chilli whole
1/4 t turmeric powder
few curry leaves
1/4 t small Asafoetida
salt to taste
1 t ghee
2-3 t til oil(gingelly oil ,sesame oil)

METHOD

  • Add 2 drop of til oil and salt to the rice and prepare rice as for boiled rice and keep aside
  • Soak tamarind in 1 /2 cup water and Extract juice.and add a pinch of turmeric and salt keep aside
  • Heat little ghee fry the cashwnuts and peanuts golden brown .remove and keep for garnishing ,In the same oil roast fenugreekseeds,asafoetide,channa dal and uraddal fry for few minutes and remove from fire and powdered it .keep aside
  • Heat 1 t til oil fry 1/4 t channadal,5 red chill whole it get golden colour add turmeric powder and curry leaves fry few minutes .remove and pour this seasoning over the rice and mix well
  • Heat remaining til oil add mustard seeds when they splutter add one red chilli whole and a pinch of turmeric powder ,a pinch of hing (asafoetide)and pour the tamarind juice in to the seasonings and cook the tamarind till thick and the oil separate.
  • Add the rice in this mixture and add sprinkle the fenugreek masala powder and mix well .keep on simmer on fire for few minutes and remove
  • Garnish with cashwnuts and peanute serve hot with potato chips

TAMARIND PULP
You make this tamarind pulp and keep on refrigerator ,when mix in to the leftover rice you make ready to make tamarind rice.
Ingredients
one big lemon size Tamarind
1/2 t fenugreek seeds
4-6 red chilli whole ,2-3 pepper corns
1 t urad dal
1 t channa dal
1/4 t mustard seed
2-3 pinch of asafoedida
salt to taste
METHOD

  • Soak tamarind in 1/2 cup water and Extract juice and add a pinch of turmeric powder and a pinch of asafoetida and salt keep aside
  • roast fenugreek seeds,pepper corns golden brown and keep aside
  • heat little oil in a pan add the 4 red chilli whole fry for few minutes ,remove and add the roasted fenugreek seeds , little salt ,pepper corns and powdered it
  • heat oil add mustard seeds when they splutter add uraddal,channa dal and remain red chilli whole,asafoetide fry for few minutes and add the Tamarind juice bring to boil for 10 minutes till the tamarind thicken and add the fenugreek powder mix well simmer for few minutes till the tamarind cook and oil separate and get thick paste.keep on airtight bottle.
Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS
Post a Comment
Read more

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.
Post a Comment
Read more