South Indian meals:Rice, Sambar, vadai, aviyal, papad

Noon meals with vadai Payasam :-)

SAMBAR

INGREDIENTS
Thoora dal               : 1.5 cups
Cumin powder       : 1.5 tsps
Turmeric powder  : 1 tsp
Salt                            : as needed
Asafoetida                : 2 pinches
Garlic                        : 2 nos.
Vegetables               : non watery vegies
Chilli powder          : 1.5 tsps
Danya powder        : 1 tsp
Jaggery                     : gooseberry sized
Sambar powder      : 2 tsps
Corriander leaves   : little

TEMPERING
Ghee                          : 3 tsps
Mustard seeds         : 1 tsp
Curry leaves            : little
Shallots                     : 6 nos.
Dried chilly              : 6 nos.

METHODS
1. Pressure cook toor dal, Cumin, Turmeric powder, salt, Asafoetida, garlic, vegetables for 2 to 3 whistles accord to your dal.
2. Mix Chilli powder, Danya powder, Jaggery, Sambar powder and Corriander leaves along with the pressure cooked food.
3. Let the mixture takes 1 whistle else keep in open and cook untill the raw smell disappears.. As well as the dal and veggies get cook.
4. Temper all the items listed under the tempering table.
5. Pour the tempered items along with the Sambar.
6. Ready to serve..

Rava Biriyani

 

RAVA BIRIYANI 

INGREDIENTS 

rava/sooji                - 1 cup

Onion                       - 2

Tomato                    - 2

Mint                         - 6 leaves

Corriander leaves - 1 hand full

Cardamom             - 3

Cloves                      - 2

Cinnamon               - 1

Gingergarlic paste - 1 tsp

Ghee                         - 4 tsps

Coconut  oil             - 4 tsps

Cashews                   - 10

Dry grapes               - 10

Curry leaves            - few

Turmeric powder   - 1/2 tsp

Cumin powder        - 1/4 tsp

Garam masala        - 1/2 tsp

Chilly powder         - 1/2 tsp

Salt                            - as required 

METHODS 

1. Heat the kada with ghee and roast the cashews and dry grapes and keep aside. 

2. In that same ghee add the sooji/ rava and saute till golden brown without burning and keep aside.

3. Now heat the kada with coconut oil. Add cardamom, cloves and cinnamon stick and saute it. Then add onions and saute till golden brown.

4. Now add ginger garlic paste and saute until the raw smell disappears.

5. Now add tomatoes and saute till it gets juicy. Add few curry leaves along with it.

6. Then add turmeric powder, cumin powder, garam masala, chilly powder, salt and mix well..

7. Add 1 cup of water and allow it to boil. Now add the sooji and saute well without lumps..

8. Saute it till it get cooked completely.. finally add corriander leaves and mint leaves and stir it. Now add roasted cashews and dry grapes and close  the kada and leave for 2 minutes.

9. Check for salt.. now the tasty yummy rava biriyani is ready to serve.. Happy appetite.. Keep supporting FERDIN'SKITCHEN 

Masala Cornflakes

MASALA CORNFLAKES

BREAKFAST COMBO

VEN PONGAL

VEN PONGAL

INGREDIENTS
Rice(pacharisi)     :1cup
Dal                          :1/2 cup
Salt                         :as required
Water                     :4 cups

TEMPERING
Cashews             :5-6
Pepper                :1 tsp
Cumin                 :1 tsp
Chilli                    :2 nos.
Ghee                    :5 tsps
Mustard seeds   :few
Curry leaves      :few


METHOD
1. Pressure cook rice, Dal with salt for 4 to 5 whistles.
2. Temper the above ingredients to golden brown in Ghee.
3. Mix well the tempering products with the pressure cooked food.


Note:while tempering add the Cumin seeds atlast.. So that it could add extra flavour.. Happy appetite.. Keep supporting *Ferdin'skitchen*