Print Friendly and PDF

Tuesday, January 27, 2015

Bombay Ice Halwa Recipe / Mahim Halwa Recipe / Ice Halwa Recipe

Bombay Ice Halwa
Ingredients
Fine white sooji/rava/semolina-1/4 cup
Ghee-1/4 cup
Milk-2 cups
Sugar-1 cup
Chopped almonds & pistachio-10 each
Cardamom powder-1/2tsp
Saffron strings-5
Yellow food colour-2 drops
Rose essence-few drops
images for Bombay Ice Halwa Recipe / Mahim Halwa Recipe
Bombay Ice Halwa
Method
Grease a long piece of aluminium foil & a plastic sheet,keep it ready.
Mix the nuts,cardamom powder & saffron in a bowl.
Take a heavy pan i used a non stick pan mix the sooji,milk,sugar,food colour & ghee.
Switch on the stove & give a boil, now reduce the flame & keep stirring till this mixture forms into a soft dough.Switch off the stove
Now add 1tsp of ghee, essence mix,pour this halwa on the greased foil.
Cover it with a greased plastic sheet & roll it out into a very thin sheet.
Sprinkle the nuts & cardamom mixture evenly on top of the halwa.
Slightly roll it on top for the nuts so they stick to the halwa.
I used a pizza cutter to cut them into squares.
Drying time can vary, for me it took 2 days to dry completely & harden.
Break the pieces carefully,place the squares on a wax paper & store it in an air tight container.

Inspired by bhavnakitchen.com

Thanks for visiting !


Friday, January 23, 2015

Instant Tamarind Rice Mix Recipe / Puliyodharai Mix Recipe / Puliyogare Mix / How to make readymade Puliyodarai Mix

images of Instant Tamarind Rice Mix Recipe / Puliyodharai Mix Recipe / Puliyogare Mix / How to make readymade Puliyodarai Mix
Instant Puliyodharai Mix
Ingredients
Coriander seeds - 1/2 cup
Chillies - 10 to 12
Whole pepper - 1/2 tsp
Fenugreek seeds - 1/4 tsp
White sesame seeds - 4 tsp
Channa dal - 2 & 1/2 tbsp
Cumin seeds - 1tsp
Turmeric powder - 1 tsp
Tamarind - bigger ball than a lemon size.
Salt to taste
Fresh curry leaves - a handful
Dessicated unsweetened coconut - 3 tbsp
Hing - 1tsp
Sesame oil - 3 tsp
Jaggery - 1/2 tsp
Method
Heat the oil in a pan in medium low flame start adding above ingredients one by one.
Roast them till its light brown in colour.Do not burn them.
Switch off the stove & add the jaggery.
Cool completely & grind to a semi coarse powder.

Ingredients for tempering
Sesame oil -2 tsp
Mustard - 1tsp
Urad dal - 1tsp
Channa Dal - 1 tsp
Peanuts - 2 tbsp
Cashewnuts - a handful
Curry leaves - few
Red chillies-2
Method
Heat oil in a pan & add above ingredients.
Fry till its light brown in colour.Switch off the stove.
Now once cooled add the tamarind dry mix powder.
Mix them well till everything is well combined.
Cool completely & store them in a clean jar in fridge.

To prepare the tamarind rice
Take a pan heat it up with 1 or 2 tsp of sesame oil .
Add the cooked rice & required quantity of the readymade tamarind mix.
Toss well till everything is well combined.
 Enjoy them with chips or Papad !

Inspired by : everydaycookingradha with a slight change

Thanks for visiting !

Potato Crusted Pizza Recipe / Potato Pizza Recipe

images for Potato Crusted Pizza Recipe ,Potato Pizza Recipe
Potato Crusted Pizza
Ingredients for the crust
Boiled medium size potato -2
Rice flour - 2 tsp
Italian seasoning - a generous pinch
Salt to taste
Oil-2tsp
Grated garlic - 1
Other ingredients
Vegetables of your choice
Mozzarella cheese required amount
Italian seasoning a generous pinch
Salt to taste
Ready made or homemade pizza sauce as needed
images for Potato Crusted Pizza Recipe / Potato Pizza Recipe
Potato Crust Pizza
Method
Mash the potato well make sure there are no lumps.
Take a bowl add all the crust ingredients,mix well to make a soft ball.Do not add any water.
Grease a pan with little oil pat the potato mixture to the thickness you like.Brush some oil on top.
Bake this crust for 10 minutes or till light brown at 400 deg.
Remove the crust from the oven, now spread the pizza sauce evenly.
Top it up with your favorite vegetables & seasoning,
Lastly sprinkle the cheese on top & bake till the cheese melts.
Last 2 minutes i kept it in broil for the top to get light brown.
Remove from oven stand for a minute & cut into slices.
Serve them hot.

Thanks for visiting!


Wednesday, January 21, 2015

Prawn Idiyappam Biriyani / Shrimp Idiyappam Biriyani Recipe

images for Prawn Idiyappam Biriyani / Shrimp Idiyappam Biriyani Recipe
Prawn Idiyappam Biriyani
Ingredients
Ready made Idiyappam or Home made Idiyappam - 4 to 5 cups
( Add more if needed)
Cardamom-2
Cinnamon-2
Cloves-2
Bay leaf-1
Oil-2 tbsp
Onion-1 big
Green chillies slit-6
Salt -to taste
Turmeric powder-1/2 tsp
Prawn / Shrimp-1 cup
Mint-1/4 bunch
Coriander leaves-1/4 bunch
Lemon juice -2tsp ( Optional)
Ingredients ground to a smooth paste
Coconut-1/2 cup
Ginger/Garlic paste-1/2tbsp
Somph / Fennel seeds -1tsp
Tomato small - 2nos
Prawn Idiyappam Biriyani
Method
Cook the idiyappam according to the instruction,keep aside.
Grind coconut,ginger/garlic paste ,somph &tomato to a smooth paste.
Heat a kadai pour oil add the spices,then add onion,3 green chillies,shrimp,salt,turmeric powder & ground masala.
Fry this till raw smell disappears & the gravy is thick.
Do not add any extra water while cooking the gravy.
Heat oil in another pan add remaining slit green chillies,little sliced onion,bay leaf & mint fry well till its light brown.
Slower the flame & add the cooked idiyappam & fry for a minute.
Slowly add the prawn gravy,mix till the Idiyappam is well coated with the gravy.
Lastly add the lemon juice give a quick stir & switch off the stove.
Garnish with chopped mint & coriander leaves.
Serve this hot with raita..

Thanks for visiting !

Tuesday, January 20, 2015

Tomato Rasam / Thakkali Rasam / Tomato Rasam Recipe / Rasam Recipe / Tomato Charu Recipe- How to Make Tomato Rasam.

Tomato Rasam / Thakkali Rasam recipe / Tomato Rasam Recipe- How to Make Tomato Rasam.
Tomato Rasam
Ingredients for the rasam powder
Toor dal-1tsp
Pepper-1tsp
Jeera-1tsp
Coriander seeds-1/2tsp
(Dry roast till light brown colour,do not burn them,cool & grind to a fine powder)

Other Ingredients
Chopped tomato- 1 large size
Salt to taste
Tamarind -1/2 of a lime size
Turmeric powder-1/2tsp
Coriander & curry leaves-little
Crushed garlic-3
Water -required amount (around 3 cups)
Tempering
Oil-1 tsp
Mustard-1/4tsp
Red chillies-1
Hing-1/4tsp
Method
Boil 1 cup of water add the chopped tomato,salt & turmeric powder.Give a boil,switch off the stove,add the tamarind & crushed garlic.
Once the mixture is cooled slightly crush the tomatoes with your fingers & add remaining water & keep it aside.
Heat oil in a pan & temper it,now pour the cooked tomato/tamarind liquid into the pan.
When the mixture is frothy & about to boil immediately switch off the stove.
Add 1 & 1/2 tsp of the above ground rasam powder,coriander/curry leaves,mix & cover it with a lid,so that you don't loose the flavour.
Serve it with hot rice or can be served as a soup at winter season.
Note:
a) When frothy & about to boil switch off the stove.Do not boil rasam,you will loose the flavour.
b) If you want more spicy use all of the about ground rasam powder.
c) For extra flavour instead of oil  ghee can be used for tempering.

Thanks for visiting !

Monday, January 19, 2015

Schezwan Sauce / Spicy Szechuan Sauce / Homemade Schezwan Sauce Recipe / How To Make Chinese Schezwan Sauce

images for Schezwan Sauce / szechuan sauce/Homemade Schezwan Sauce Recipe / How To Make Chinese Schezwan Sauce
Schezwan Sauce
Ingredients
Red chillies -12
Chopped garlic-10
Chopped ginger-1tbsp
Tomato ketchup-2tbsp
Vinegar-1tbsp
Salt to taste
Pepper-1/8tsp
Oil-5tbsp
Soy sauce -1tbsp
Method
Remove seeds from the red chillies & soak it in warm water for 1 hour.
Grind along with the water to a smooth paste.
Heat oil in a pan & add the chopped ginger & garlic.Fry till its light golden brown.Do not burn them.
Now add all the above ingredients one by one.Mix well & cook the sauce in low flame.
Cook till the oil separates from the sauce.
Switch off the stove,cool the sauce & store them in a clean glass jar in fridge.
Add one or two teaspoon of this sauce while making Chinese fried rice or Hakka noodles.

Thanks for visiting !

Sunday, January 18, 2015

Soya Kheema Kola Urundai / Meal Maker Kola Urundai / Soya Kola Urundai / Soy Chunks Balls / Soya Keema Fritters

images for Soya Kheema Kola Urundai / Meal Maker Kola Urundai / Soya Kola Urundai / Soy Chunks Urundai / Soya Keema Fritters
Soya Kola Urundai
Ingredients dry ground to a smooth paste
Ginger & Garlic paste-1 & 1/2tsp
Cloves-4
Cinnamon-a big piece
Cardamom-1
Green chillies-4 (increase the chillies according to the hotness )
Grated coconut-5tsp
Poppy seeds/Khus Khus-1 & 1/2tsp
Fennel seeds-2tsp
Pottu kadalai/Roasted gram powder-1/3 cup (add 1 or 2 tsp extra if you think your soya balls are breaking while frying)
Salt to taste
(Dry grind all above ingredients except pottu kadalai powder to a smooth paste,do not add water while grinding.)
Other ingredients
Soya chunks/Meal maker-1 cup
(Soak the soya chunks in boiling water for 5 minutes.Squeeze out the water completely & dry grind to a smooth paste)
Chopped onion-1/4 cup
Mint & coriander leaves-a handful chopped
Oil-to deep fry
Method
Take a wide bowl add the ground paste,the ground soya ,onions,mint & coriander leaves.
Mix them well add the powdered pottu kadalai powder & mix till every thing is combined.
Make small balls from the mixture & keep it ready on a plate
Heat oil in a pan slowly drop the soya balls into the hot oil.
Deep fry in medium high flame till they are golden brown on all sides.
Remove them on a a kitchen paper to remove excess oil if any.
Serve them hot as a starter with any dip you like.
Note:
a) Make sure there is no water in the mixture,otherwise the balls will break while frying or will absorb too much oil.
b) If the balls are breaking add more dal powder to hold the balls tight.
c) Do not deep fry in low flame otherwise they may absorb too much oil.

Thanks for visiting !

Thursday, January 15, 2015

Rava Pongal Recipe / Rava Khara Pongal Recipe / Sooji Pongal Recipe

images for Rava Pongal Recipe / Rava Khara Pongal Recipe / Sooji Pongal Recipe
Rava Pongal
Ingredients
Rava / Sooji - 1 cup
Yellow moongh dal / pasi paruppu - 1/2 cup
Salt to taste
Turmeric powder - a generous pinch
Water - 4 & 1/2 cups
Ghee - 1/4 cup
Whole pepper - 1/2 tsp
Jeera/Cumin - 1tsp
Cashew nuts - 1 tbsp
Curry leaves few
Grated ginger - 1/2 tsp
Method
Dry roast dal till nice aroma comes out.Do not brown them.
Pour 1 & 1/2 cups of water salt to taste & turmeric powder.
Pressure cook till soft,keep it aside.
Heat 1 tsp of ghee in a pan & roast the rava till its hot to touch.Do not over fry them.Keep it aside
Heat a pan add ghee fry the cumin,pepper,cashew nuts & curry leaves till light brown.
Now pour the remaining 3 cups of water,salt to taste & grated ginger.
Once it starts to boil reduce the flame & slowly add the roasted rava.
Continuously keep stirring to avoid forming lumps.Cook till the rava has absorbed the water & done.
Now add the cooked dal & mix well.At this point add extra ghee if needed.
Once everything is well combined switch off the stove.
Serve them hot with any chutney or sambar.
Note:
a) Do not fry the moongh dal till brown.
b) Fry rava till its hot to touch,otherwise the colour of the pongal will change.
c) Adding turmeric powder is totally optional.

Thanks for visiting !




Wednesday, January 14, 2015

Kalkandu Pongal Recipe / Sweet Pongal Recipe / Kalkandu Bath Recipe / Rock Sugar Sweet Pongal Recipe

images for Kalkandu Pongal Recipe / Sweet Pongal Recipe / Kalkandu Bath Recipe / Rock Sugar Sweet Pongal Recipe
Kalkandu Pongal
Ingredients
Rice - 1/ 2 cup
Yellow moongh dal / pasi paruppu - 1 tbsp
Ghee- 3 tbsp
Milk- 2 cups
Water - 1 cup
Powdered kalkandu / Sugar Candy - 1/4 cup heaped
( Sweetness was perfect for me,if you want add more )
Cardamom crushed - 4
Fried nuts - 2tbsp
( I used cashew nut & raisins fried till light brown in little ghee)
Method
Heat 2 tsp of ghee in a pressure cooker fry the washed rice & dal till nice aroma comes out.
Now pour the milk,water & a pinch of salt.Pressure cook till rice is soft.
Open the pressure cooker lid once cooled,add the powdered cardamom,fried nuts & kalkandu powder.
Switch on the stove & mix them for couple more minutes & switch off the flame.
Serve them warm with little ghee on top.
Note:
a) Add more ghee if you want it very rich.
b) Sweetness was perfect for me,if you want add more.
c) Any kind kalkandu/sugar candy can be used in this recipe.

Thanks for visiting !

Tuesday, January 13, 2015

Pongal Festival Recipes / Sankaranti Recipes

Paal Payasam Recipe / Pal Payasam / Rice Kheer / Rice Pudding Recipe

images for Paal Payasam Recipe / Pal Payasam / Rice Kheer / Rice Pudding Recipe
Paal Payasam
Ingredients
Whole milk - 4 cups
Basmathi rice - 2 & 1/2 tbsp
Sugar -1/4 cup
Crushed cardamom -3
Saffron -few
Chopped almond-10
Raisins - 1tsp
Ghee- 1tbsp
Method
Heat ghee in a pan & fry the nuts till light brown.Keep it aside.
Heat 1tsp of ghee in a pan fry the rice till it slightly changes colour.Do not fry till brown.
Cool & grind it in a blender till the rice breaks into half.
Do not grind it coarse or to a fine powder.
Take a pressure cooker add the broken rice,pour the milk & pressure cook till soft.
Once cooled open the lid,in low flame boil the mixture till its semi thick & the colour of the milk has changed to light yellow.
Now add the sugar ,cardamom powder & saffron cook for couple more minutes.
Switch off the flame add the fried nuts,mix & serve them hot or cold.

Thanks for visiting !

Akkaravadisal Recipe / Sweet Milk Pongal Recipe / Akkara Vadisal Recipe / Akkara Adisil Recipe

images for Akkaravadisal Recipe / Sweet Milk Pongal Recipe / Akkara Vadisal Recipe / Akkara Adisil Recipe
Akkaravadisal
Ingredients
Rice-1/2 cup
Yellow moongh dal / Pasi Paruppu -2tbsp
Salt a pinch
Jaggery - 1/2 cup
Milk -3 cups
Water - 1cup
Powdered cardamom powder-1tsp
Saffron - a generous pinch
(Dilute it in 1 tbsp of warm milk)
Ghee- 4 tbsp
Cashew nut & raisins - together 2 tbsp
Method
Dilute jaggery in water,filter to remove any impurities.
Heat 1 tsp of ghee & fry the cashew nut & raisins till light brown.Keep it aside
Heat 2 tsp of ghee in a pressure cooker.
Add the washed rice & moongh dal ,fry for 2 to 3 minutes or till nice aroma comes out.
Now pour 2 cups of milk & 1 cup of water a pinch of salt & pressure cook till its soft.
Once pressure cooker is cool open the lid, pour the remaining milk & jaggery liquid.
Cook this mixture in low flame till its thick & well combined.
Add the soaked saffron,cardamom powder,remaining ghee & fried nuts.
Give a nice quick stir & switch off the stove.
Serve them hot or warm.
Note:
a) Colour of the dish depends upon the quality of jaggery we use.
b) If your sweet becomes a bit tight loosen it up by adding warm milk while serving.
c) Increase the quantity of ghee if you want it more rich.
d) Edible camphor/Pacha karpooram can be added .

Thanks for visiting !







Sunday, January 11, 2015

Salad Rice Paper Rolls - A Quick Lunch Box Recipe

images for Salad Rice Paper Rolls - A Quick Lunch Box Recipe
Salad Rice Paper Rolls
Serves : 2
Making Time - 5 minutes

Ingredients
Grilled chicken strips - 4 pieces
(I used the frozen,thaw & cut them into thin strips)
Carrots cut into thin strips - a handful
Cucumber cut into thin strips - a handful
Bell pepper / Capsicum cut into strips  - a handful
( I used yellow & green colour bell peppers)
Chopped olives - 6
Mashed avocado - 1/2
Salt & Pepper to taste
Lime juice - 1 tsp
Lettuce leaves -2
Rice paper sheets - 2
images for Salad Rice Paper Rolls - A Quick Lunch Box Recipe
Salad Rice Paper Rolls
Method
Cut the vegetables into strips,wash the lettuce leaves & pat them dry.
Remove the avocado from the peel & mash them.
Add the lime juice,salt & pepper,mix well till combined.
Fill some warm water in a wide bowl or plate.
Dip a rice paper sheet into the warm water for 15 seconds or till soft.
Remove & lay them on a wooden cutting board/paper towel or on a clean cloth.
Place a lettuce leaf on the rice paper sheet then spread some mashed avocado mixture.
Now arrange the vegetables on top.Sprinkle some salt & pepper to taste.
Gently fold the bottom of each rice sheet over the filling then fold in ends & roll into tight cylinder.
( Check the above picture for reference )
Cut each rolls diagonally & serve them with any sauce your kids love to eat with.
Note:
a) Choose your own fillings like chopped boiled eggs,grilled shrimp,beans,rice,pasta etc.
b) Use your imagination to create your own rolls to impress your kids.

Thanks for visiting !






Kesar Kalakand / Kesar Kalakandh Recipe / Instant Kesar Kalakand / Microwave Kesar Kalakand / Easy Kesar Kalakand Recipe

images for Kesar Kalakand / Kesar Kalakandh Recipe / Instant Kesar Kalakand / Microwave Kesar Kalakand / Easy Kesar Kalakand Recipe
Kesar Kalakand
Ingredients
Ricotta cheese - 15 oz can ( 426 gms)
Condensed milk - 14 oz can ( 396 gms)
Chopped nuts - 1tbsp
Saffron crushed - 2 generous pinches
Warm milk - 1tbsp
Crushed cardamom -3
Method
Grease a pan with little ghee,sprinkle the nuts & a pinch of cardamom powder evenly & keep ready.
Dissolve the saffron in warm milk & keep it aside
Mix the ricotta cheese & condensed milk in a microwave safe bowl.Make sure there are no lumps.
Microwave for 10 minutes uncovered.
Mix in intervals between every 2 minutes.
Just 30 seconds before the end add the saffron & remaining crushed cardamom powder.Mix & microwave.
You will see that the water has completely evaporated,pour it on the tray & spread the top evenly.
Cool for sometime & cut into pieces.Store them in Fridge
Note:
a) Each microwave is different so the cooking time can vary.

Thanks for visiting !






Thursday, January 8, 2015

Poosanikai Kootu Recipe / Ash Gourd Kootu Recipe / Kootu With Tamarind

image of Poosanikai Kootu With Tamarind / Ash Gourd Kootu Recipe
Poosanikai Kootu
Ingredients to be pressure cooked
Cubed Poosanikai / Ash gourd - 1/4 cup
Tur Dal/Toor dal -1/4 cup
Raw peanuts -1/4 cup
Salt to taste
Turmeric powder -1/8tsp
Water required amount
Ingredients roasted & ground to a smooth powder
Fresh coconut-1tbsp
Coriander seeds-2tsp
Urad dal-1/2tsp
Channa dal-1/2tsp
Red chillies-2
Hing-a generous pinch
Oil- few drops
Tempering ingredients
Oil-2tsp
Mustard-1tsp
Curry leaves-few
Red chillies-1
Other ingredients
Diluted tamarind juice-1 cup
Jaggery or brown sugar-a generous pinch
Method
Pressure cook the above ingredients till cooked.
Add the ground paste,jaggery & tamarind juice, cook for 1 or 2 minutes,till raw smell disappears.
Heat oil in a pan & temper it with above ingredients.
Pour this into the cooked dal,mix & switch off the stove.
Best served with rice.

Inspired by Jeyashri

Thanks for visiting !

Tuesday, January 6, 2015

Kerala Kadala Curry Recipe / Kadala Curry Recipe / Kerala Style Kadala Curry Recipe

images for Kerala Kadala Curry Recipe / Kadala Curry Recipe /  Kerala Style Kadala Curry Recipe
Kerala Kadala Curry
Ingredients dry roasted & ground to a smooth paste
Grated coconut - 1/3 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4tsp
Whole pepper - 6
Cinnamon - a small piece
Cardamom - 1
Fennel seeds / Somph - 1/2tsp
Method
Dry roast the coconut till brown colour.Do not burn them.
Now add the other ingredients,saute for a minute & switch off the stove.
Cool the mixture, pour some water & grind it to a very smooth paste.
Keep this aside.
Ingredients for tempering
Coconut oil - 6tsp
Mustard - 1 tsp
Curry leaves few
Chopped small onions - 5
Ingredients to be pressure cooked
Black channa / Brown Kondaikadalai / Kala Channa - 1 cup
Water - 2 cups add more if needed
Chopped Onion - a handful
Chopped tomato -1 small
Slit green chillies - 2
Curry leaves few
Salt to taste
Method
Take a pressure cooker & add all above ingredients.
Pressure cook till the channa is cooked.Wait for the whistle to go off.
Now open the cooker & add the ground paste.
Add water if needed or in low flame cook this whole gravy till its semi thick.Switch off the stove.
Heat oil in a pan & temper it with above ingredients.
Once the onions are slightly brown switch off the stove.
Pour this into the gravy give a quick mix & serve.
This is best served with Kerala puttu or Aapam.

Thanks for visiting !





Monday, January 5, 2015

Drumstick Pickle / Munagakaya Aavakaya / Drumstick Pickle Andhra Style

images for Drumstick Pickle / Munagakaya Aavakaya / Drumsticks Pickle Andhra Style
Drumstick Pickle
Ingredients
Drumsticks -2
( Wash ,wipe & cut them into 1" pieces)
Mustard-3tsp
Methi -1 tsp
Red chilly powder -3 tsp heaped
Salt - 1 & 1/2 tsp
Tamarind - a large lemon size ball
Sesame oil -3/4 cup
Tempering
Mustard - 1tsp
Hing-1/2 tsp
Curry leaves -2 springs
Method
Dry grind mustard & methi to a coarse powder,keep it aside.Do not dry roast.
Soak tamarind in warm water for 10 minutes & extract the pulp from the tamarind.
Cook the pulp till it reduces & you get a thick paste.
Heat oil in a pan in medium high flame deep fry the cut drumsticks till colour changes & its cooked inside.Remove & let it cool
In the same oil temper it with above ingredients.Cool the tempering
Now take a wide bowl mix the chilly powder,salt & mustard methi powder.Add the fried drumstick & gently mix them .Do not break the pieces.
Add the cooled tamarind paste & the cooled tempering.
Mix them well till everything is well combined.
Cover it with a lid & leave at room temperature for 24 hours.
Next day mix gently,cover & keep it for one more day.
3rd day mix & store it in a clean glass jar.
No need to add any preservatives.Try to keep a layer of oil on top of the pickle always.
I usually keep all the pickles in fridge.
Enjoy it with hot rice!
Note:
If you are going to keep the pickle outside then make sure there is no water at all in the pickle.Otherwise your pickle will go bad.
If making in small quantity i prefer to keep it in fridge.
For extra flavour garlic can be added.

Thanks for visiting !

Friday, January 2, 2015

Curry Leaves Rice / Kariveppilai Rice / Karuveppilai Sadam Recipe / Karivepaku Annam Recipe

images for Curry Leaves Rice / Kariveppilai Rice / Karuveppilai Sadam Recipe / Karivepaku Annam Recipe
Karuveppilai Sadam
Ingredients roasted & ground to a semi smooth powder
Channa dal - 1tbsp
Urad dal-1tbsp
Coriander seeds - 1/2 tsp
Methi seeds-10
Jeera/Cumin - 1tsp
Whole pepper - 1tsp
Red chillies-3
Coconut-1tbsp
Curry leaves - 2 cups
Turmeric powder-1/4tsp
Hing - a generous pinch
Tamarind - a small gooseberry size
Jaggery or brown sugar - 1/8tsp
Oil-1/2 tbsp
Tempering
Mustard-1tsp
Urad dal -1tsp
Cashew nuts-6
Red chillies-2
Curry leaves-few
Oil-1 tbsp
Other ingredients
Cooked rice-1 cup
Salt to taste
images of Curry Leaves Rice / Kariveppilai Rice / Karuveppilai Sadam Recipe / Karivepaku Annam Recipe
Curry Leaves Rice
Method
Heat oil in a pan & fry all the above ingredients till light brown on all sides in low medium flame.
Do not burn the dal or curry leaf while frying.
Cool them & dry grind along with the jaggery to a semi smooth powder.Keep it aside.
Heat oil in a pan & temper it with above ingredients.
Now add the cooked rice,salt & required amount of the powder.
Mix gently till well combined.
Switch off the stove & serve them with papad/chips or raita.

Thanks for visiting !