How to prepare Puliyogare paste at home (Tamarind rice)

Puliyogare (puliyodharai) is the most common prasatham in almost all the temples. If we prepare  the mix at home, the taste will be very nice and we can preserve the mix for long lime. Whenever we are going for outing with my family and friends, we used to prepare puliyodharai with chutney. It can be have for more than 1 day. It goes with coconut chutney or pupped.

Basic information :

Preparation time	:	5 Mins
Cooking tme	:	20 Mins
Preserve	:	Long time

Ingredients :

Tamarind	:	2 Big lemon size
Dry methi	:	2 Tsp
Asafoetida(whole)	:	Small pc
Gingely oil	:	1/2 Cup
Mustard	:	1/2 Tsp
Peanut	:	2 Tsp
Chana dal	:	2 Tsp
Curry leaves	:	10 Nos
Red chilly	:	6 Nos
Turmeric powder	:	1/4 Tsp
Coriander powder	:	1 Tsp
Salt	:	As per taste

Tips :

We can fry dhaniya seeds and grind instead of adding coriander powder.

For fry and grind powder, we can fry mustard and add.

Method : 

Soak the tamarind, take the juice and drain.

Heat a pan add dry methi (fenugreek),  fry and keep it aside.

 Heat 1 tsp of oil, add whole asafoetida (Perungayam) and fry.

Grind the fried methi and asafoetida as powder.

Heat oil in a kadai, add peanut, chana dal, mustard and fry.

Add curry leaves, red chilly and fry.

Add the tamarind juice and stir.

Add turmeric powder and salt and allow it to boil.

While started to boiling, and the ground methi powder and aloow to boil for 10-15 minutes.

After the oil comes out, take from the flame, allow it to cool and preserve in air tight container.

For Tamarind rice, mix with the boiled rice and serve  with chutney or pupped.

Everyone try this delicious tamarind rice and enjoy!....

Please post your valuable comments!... 

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How to prepare Tomato rice

Tomato rice is one of the tasty recipe in all variety rice recipes. Tomato rice is served in most of the South Indian hotels. In most of the houses, this will be prepared with boiled rice. Here, i am using jeera rice (jeeragasamba), and cooking in pressure cooker. We can be make with basmathi rice. It is prepared with tangy tomato puree.

 Basic information :

Preparation time	:	10 Mins
Cooking time	:	15 Mins
Serve	:	4 Persons

Ingredients :

Jeera rice	:	1 Cup
Tomato	:	1/2 Kg
Green chilly	:	4 Nos
Ghee (or) Oil	:	3 Tsp
Cinnamon	:	3 Nos
Cloves	:	3 Nos
Cardamon	:	2 Nos
Bay leaves	:	1 No
Ginger	:	Small piece
Garlic	:	5 Nos
Onion	:	1 No
Turmeric powder	:	1/4 Tsp
Red chilly	:	2 Nos
Curry leaves	:	5 Nos
Coriander leaves	:	1 Tsp

Tips :

We can add red chilly powder instead of green chilly.
We can make with basmathy rice also.

Method :

Grind tomatoes and green chilly and make it as puree.

Heat ghee or oil in a cooker, add cinnamon, cloves, bay leaves, and cardamon.

Add sliced onion, red chilly, curry leaves, coriander leaves, crushed ginger, garlic and fry well.

After onion turned golden brown, add tomato puree and fry well.

Add washed rice and fry little.

Add turmeric powder and salt.

Add water in 1:2 ratio.

We can close the cooker and boil, but the masala will not be mixed well with rice. So after adding water, boil the rice in open cooker till its half cooked.

When the rice is half cooked, close the cooker and wait for 10 minutes.

After 10 minutes, take from the flame and keep for 5 minutes.

After 5 minutes, open the cooker lid and serve hot with raita.

Please try this tasty tomato rice recipe, have a healthy lunch and post your valuable comments!...

      

      

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How to prepare potato puttu

Mostly for potato fry, we need more oil. But in this preparation, we need only 2 or 3 tsp of oil. My mother used to prepare often this puttu. This is prepared with boiled and smashed potatoes. So that it is called puttu. This is very tasty, oil less recipe and without spicy. It goes with rice with tamarind curry (Karakuzhambu). Let's prepare the protein rich  "potato puttu, a healthy lunch.

Basic information :

Preparation time	:	10 Mins
Cooking time	:	5 Mins
Serve	:	4 Persons

Ingredients : 

Potato	:	1/2 Kg
Onion	:	1 No
Chopped Ginger	:	1 Tsp
Green chilly	:	3 Nos
Turmeric powder	:	1/4 Tsp
Curry leaves	:	7 Nos
Mustard	:	1 Tsp
Oil	:	2 Tsp
Grated coconut	:	1/2 Cup
Salt	:	As per taste

Method :

Boil the potatoes and smash it as puttu.

Heat oil in a kadai, add mustard. After mustard pops, add onion, ginger, green chilly, curry leaves and fry well.

Add smashed potato, turmeric powder and salt and fry.

Add grated coconut and fry.

Transfer to the serving dish and serve with rice and tamarind curry (Karakuzhambu).

Everyone try this tasty fry and post your valuable comments!...

    

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How to prepare Mor kuzhambu (Pulissery)

Mor kuzhambu is one of the common recipe in Kerala. It is a favorite recipe in my family. I used to prepare once in a week. It is very simple and tasty recipe and preparation time also very less. In kerala, mor kuzhambu is placing in everyday menu in most of the families. It is also a festive recipe.

Basic information :

Preparation time	:	5 Mins
Cooking time	:	5 Mins
Serve	:	5 Persons

Ingredients :

Curd	:	1 Cup
For Grind
Coconut	:	Half
Cumin seeds	:	1 Tsp
Turmeric powder	:	1/4 Tsp
Green chilly	:	3 Nos
For Fry
Mustard	:	1/2 Tsp
Red chilly	:	2 Nos
Curry leafs	:	10 Nos
Asafoetida powder	:	1/4 Tsp
Coconut oil	:	2 Tsp
Salt	:	As per taste

Tips :

Curd must be sour in taste.

We can add soaked chana dal and raw rice a little to grind for making thickness to the gravy.

We can add vegetables like ash guard (poosanikkai), or Fruits like pineapple, Mango fruit. 

Method :

Grind coconut, cumin seeds, turmeric powder, green chilly as paste.

 Add the ground paste into the thick and sour curd. Mix well and add asafoetida powder.

Heat coconut oil in a pan and add mustard. After mustard pops, add red chilly and curry leaves.

Add and fried part to the ground coconut masala and keep it in low flame.

After 2 minutes, switch off the flame and transfer to the serving dish.

We should not keep it more time in the flame.

Please try this tasty and simple recipe and post your valuable comments!...

   

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How to prepare tasty coconut burfi

Coconut burfi is one of the most favorite sweets from my school days. Now my daughter likes coconut burfi very much. If any function comes, she asking me to prepare coconut burfi only. For every Diwali i will make coconut burfi. It is very tasty sweet recipe.

Basic information :

Preparation time	:	5 Mins
Cooking time	:	10 Mins
Serve	:	4 Persons

Ingredients :

Coconut	:	1 No
Sugar	:	2 Cups
Cardamon powder	:	1 Tsp
Ghee	:	2 Tsp

Method :

Take a broad bottomed pan and add sugar and water and make jeera.

After the jeera came sticky consistency, add grated coconut (we can add ground coconut) and mix well.

Add cardamon powder and mix well. Stir well till it comes non sticky in pan.

Spread ghee in a plate and add the coconut mixer.

 Cut the burfi and make pieces when the burfi is warm. You can't make pieces when it got cool.

After got cool, transfer to the air tight container.

Everybody please try this delicious sweet and post your cherished comments!...

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