Puliyotharai / Tamarind Rice

Living in USA brought the Cook inside this foodie…. Yes I cook my own food l

Eggs Kept in the Picture for decoration purpose only

Preparation Time : 5 Mins

Cooking Time : 15 Mins

Ingredients

1 Lemon Size Tamarind or 2 1/2 Table Spoon Tamarind Paste
Pinch of Mustard seed
1 tablespoon – Channa Dhall
1 table spoon – split or whole white Urad dal
7 Red Chilies
3 pinch Asafetida powder
Curry leaves
Salt for taste
1 hand full of Raw Ground Nuts

1 tea spoon of Turmeric

Gingerly Oil, enhance its taste, if you don’t have use normal oil (edible Oil)

Method

Cook 1 1/2 cup of rice separately

Put the lemon size tamarind in 2 cups of water (use the same cup used to put rice)

Take a Pan, Put Gingerly oil (as much to cover the full pan). Fry the Ground nuts, once it come Golden brown keep it aside,

Use the same oil, put the mustard seed. Wait till the mustard seeds burst

Put the curry leaves, Put the Channa Dhal, Urad dal, and fry till its golden brown

Put the Red chilies and fry

Put the 3 pinch Asafetida powder and fry

After 2 mins , take the tamarind water and pour in the pan and add salt and turmeric powder

Keep the stove in low or sim and allow it to boil.

The consistency is it should boil in such a way that it should come like paste.

Just put the boiled rice and mix it well with the fried Ground Nuts.

I bet you will love this guys

Simple Vathakulumbu

Simple Vathakulumbu is basically a Spicy Tamarind water based or thick paste based item. People who avoid Garlic and Onion this will be a perfect dish.

It is so easy , if you make it once this can be kept for 3 to 4 days, no need to keep inside fridge also (condition apply for people in USA only, in INDIA keep in fridge)

Preparation Time : 5mins : Cooking Time : 25mins (may vary from electric to Gas Stove)

Ingredients
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1 pinch – Mustard Seed

2 Pinch – Methi / Fenugreek /Vendhyam Seed

1 pinch – Jeera / Cumin

Curry Leaves

1 table spoon – Channa Dal

3 Pinch of asafetida

2 Table Spoon of Tamarind Paste or Big Lemon size tamarind soaked in 1 cup of water for 20mins

4.5 Table Spoon of MTR Sambar Powder(or any sambar powder)

1 pinch Vellam / Jaggery

1 – Big Onion (finely chopped) - Optional

5 – Small Onion(outer cover peeled) – Optional

1 tablespoon Sundaikai Vathal or Mana thakali Vathaal (dry vegitables) or Brinjal or drumstick or Ladies Finger

Method
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Take a pan and pour oil (preferably Gingerly Oil), make sure the whole pan is covered with oil, put more oil for Vathakulumbu
After the oil is hot (Don’t ever put your finger and test, whether the oil is hot or not).

Put 1 pinch mustard seed; wait till the all the mustard seeds burst. Then add 2 pinch methi, 1 pinch jeera and curry leaves, sauté it.

Once everything become golden brown add the Sundaikai Vathal or Mana thakali Vathaal and fry and put chopped big onion and peeled small onion sauté them.

Tips: Add some little salt and sauté onions will fry sooner.

Once the onions are fried add the 3.5 table spoon Sambar powder over the onion and fry (add some more oil, if you feel it’s too dry). If the sambar powder is not so spicy add 1 tea spoon of chilli powder.

After the raw smell of Sambar powder reduces add 4.5 cups of water(ratio is one cup water for one table spoon of sambar powder) and boil for 1 minute and then add the 2 table spoon of tamarind paste and mix well(if you are using real tamarind then add 3.5 cup of water and 1 cup of tamarind water) and put salt as per your taste.

Add the 3 pinch of asafetida mix well and keep the stove in simmer and allow it to boil, do not cover the pan with lid let the water goes off and it will make a kind of thick gravy.

Once the Vathakulumbu comes to boiling range put the 1 pinch of jaggery and boil. Once the vathakulumbu pan produce more boil (lot of water bubbles will come up) then remove from stove.

Vathakulumbu is ready.

Preferred Side Dish : Appalam, Rice Vathal or Curd

Andhra Dal

This one is Damn Quick and suits well for Rice, Dosa and Chapati too

Ingredients

1/2 - Toor Dal
1 - Onion Sliced
1 - Tomato
2 - Pods of Garlic
2 - Green Chili
3 - Pinch of asafetida powder or Hing
1/2 - tea spoon Turmeric
Salt to taste

Tempering

Mustard
Jeera
Curry Leaves
2 - Dry Red chilies
1 table spoon Ghee
1 table Spoon Oil

 

Pre - Prep

Cut Onions
Cut tomatoes
Slit Green Chili vertically

Cooking

Take a Pressure cooker

Put the washed Toor Dal in pressure cooker
Pour 2 1/2 cups of water in pressure cooker
Put chopped onions, tomatoes in the pressure cooker
Put green chilies, put asafetida powder in the pressure cooker
Put some salt & garlic pods in the pressure cooker
Pressure cook the same for 4 to 6 whistle depending upon your cooker

Take a wok or pan
Put ghee + oil
Put Mustard
Put jeera after mustard is busted
Put dry red chilies
Put curry leaves
After tempering, pour the pressure cooked ingredient from cooker to pan or wok
Now is the important step
Add the turmeric and allow the dal to boil

Keep the After 5 to 6 mins for sim, the dish is ready


Image Source :
Andhra Chef.com

i forgot to take a snap of it

Paneer Pulav

Ingredients

• 10 to 15 small cubes of Paneer
• 2 - Table spoon of Oil
• 1 - Cup Basmati Rice or Biryani Rice
• 1 - Onion
• 1 - Tomato
• 2 - Green Chilies
• 1/4 cup Frozen Peas
• 1/2 - table spoon Garam Masala
• 1 table Spoon - Ginger garlic Paste or (finely chopped Ginger & Garlic)
• 1 table spoon - Chopped coriander leaves
• 1 table spoon - Mint Leaves
• 3 to 4 Table spoon - Curd or Yogurt
• Salt to taste

Pre - Prep

 

• Wash the rice and soak in water (min 10mins)
• Finely Chop the Onion
• Finely Chop the Tomato
• Slit the green chilies vertically into two
• Chop the mint and coriander leaves

Picture Time

Cooking

• Heat the pan or pressure cooker.
• Sauté the chopped Onion till golden brown
• Put the ginger Garlic Paste sauté for 2 mins
• Put chopped tomato sauté nicely for 2 to 3 mins
• Put the green chili
• Put the mint leaves & Coriander Leaves, sauté them finely for 3 to 4 mins
• Put the curd, Mix and sauté for another 3 mins
• Add the frozen peas & Paneer and sauté for 2 mins
• Add the Garam Masala and cook for 1 min
• Put the rice and pour 2 cups of water.
• Put Salt for your taste; make sure the salt is little bit higher than the normal, since after cooking it will become normal
• If it’s a pan then just cover it until all the water is dried up, if it’s a pressure cooker then  keep it for 2 to 3 whistle (whistle varies from model to model)

Over All Time : 20 Mins
Cooking Time : 10 Mins

Paneer Pulav is ready