dear chitra, I would like to know the tamil term of the following which i came across while reading ur rice varities. khus khus hing suanf haldi saratha
Dear Saratha, Welcome to I L & to this forum. khus khus - pooppy seeds, கச கச hing - perungayam பெருங்காயம் Saunf - sombu சோம்பு Haldi turmeric powder மஞ்சள் பொடி Love, Chithra.
Coconut Peanut Pulao: - A simple mild rice without onions: Basmathi rice - 1 cup Grated coconut - 2 tbsp Peanuts - 2 tbsp Ghee - 1 tbsp Mustard seeds - 1 tsp Gram dhal - 1 tbsp ( soak for 1 hr & drain) Hing - ½ tsp Pepper powder - 1 tsp Salt, haldi Curry leaves - few Roast the coconut to light brown. Roast peanuts. Soak rice for 30 mts & drain. Heat ghee in a pressure pan & temper as given. Add rice & sauté for 3 mts. Add 2 cups (about) of water, salt, haldi, curry leaves & pepper powder. When the mixture starts boilng, close the cooker & keep the weight. Lower the flame & cook for 10 mts. Cool, open & add coconut & peanuts. Serve with any spicy vegetable sabji.
Dear chitra, :thankyou2: Thankyou for ur reply. Just today i saw ur reply as i received a mail from indusladies.com my problem is whenever i post a message and if there is a reply i am unable to find the page. still i am not familiar with the usage of this site can u please help me. regards saratha
Dear Saratha, The best & easiest way to find the reply to you is to click on the new-post in the message, you receive by e mail. To familiarise yourself, please go through http://www.indusladies.com/forums/f...ines/3447-new-comer-indusladies-tips-you.html I suggest you to go through all the forums & sub-forums in detail when you have some leisure. You will learn very fast. All the best. Love, Chithra.
Palak Sadam - a typical South Indian recipe ! Take palak leaves, wash & pat dry completely & then chop. Chpped palak leaves - 2 cups Cooked rice - 1 cup Roast & powder: Dhaniya - 2 tsp Urad dhal - 1 tsp Methi seeds - ½ tsp Gram dhal - 1 tsp Red chillies - 5,6 Hing - ½ tsp To temper: Oil - 2 tbsp Mustard seeds - 1 tsp Jeera - ½ tsp Cashew - 5, 6 Salt Coarsely powdered peanuts - 2-3 tbsp To garnish: Coconut grated - 2 tbsp Cook rice as per Tips on cooking rice for mixed rice (kalantha saadam) Heat oil & temper as given. Add chopped palak & fry. Saute till cooked & fairly dry. Add 2 tbsp coarsely powdered peanuts ( this helps to make the keerai dry). Mix, add rice, made powder & remove. If preferred add little lime juice & freshly grated coconut. Serve with raitha, papad & a vegetable kootu. View attachment 73124
Moti Pulao - simple, tasty to be served with a spicy curry For the moti: Paneer - 50 gms Cashew powder - 50 gms Cornflour - 1 tsp Salt Pulao: Basmathi rice - 1 cup Ghee - 1 tbsp Cinnamon - 1 “ Cardamom - 3 Cloves - 3 Salt Saffron - a pinch dissolved in 1 tbsp hot milk For the moti, knead well all ingredients. Make marble size balls, deep fry & drain. Soak rice for 30 mts & drain. Heat ghee in a pressurepan & temper the spices. Add the rice & sauté well. Add 2 cups of water & salt. When the mixture boils, close the cooker & keep the weight. Simmer & cook for 10 mts. Cool, open & add saffron mixture & mix gently. Garnish with paneer balls.
Schewzhan Rice - a Spicy Chinese rice, to tickle your taste buds ! This can be made as spicy as you like. Basmathi rice - 1 cup Cubed vegetables - 1 cup (carrots, capsicum, baby corn) Salt Oil - 1 tbsp + 1 tbsp Grind to a paste: Soaked red chillies - 6 Garlic pieces - 6 Soak rice for 10 mts & drain. Fry rice separately in 1 tbsp oil till peaks form & reserve. Heat oil in a pressure cooker & fry the paste for 3,4 mts. Add the vegetables & fry again. Now add 2 cups of water, fried rice & salt. When the mixture starts boiling, close the cooker & keep the weight. Cook on a low flame for 10 mts. Cool & open. <xml id=yoombaxml></xml>