Ingredients:
Basmati Rice-4 cups
Mushroom- 1 to 2 lbs (16-32 oz)
Oil & ghee (melted butter)-3/4 cup
Lemon-1
Chopped Ginger -3 tsp
Garlic - 7 cloves
Green chillies -4
Onion -2 (cut in lengthwise)
Soy Sauce-2 tsp (soya sauce in India)
Tomatoes -3
Chilly powder- 1 &1/2 tsp
Coriander powder-3 tsp
Cinnamon-3
Cardamom-3
Cloves-3
Salt to taste
Cilantro (coriander leaves), mint leaves (pudhina) for garnishing
Method
Soak rice for 1 hour. Wash and cut Mushrooms into big pieces. Cut onions, chillies, tomatoes. Grind cinnamon, cardamom, cloves, ginger, garlic into a paste.
In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till golden brown. To this add all other ingredients, mushrooms and stir for 10 minutes. Add 7 cups water and allow it to boil, add the soaked rice and stir when rice level and water level are the same, pressure cook (with whistle on it) in low flame for 15 minutes.
Saturday, July 11, 2009
Sambar
Ingredients:
1 tsp chana daal
1 pinch hing
2 or 3 red chilli how hot you want
1/4 cup tuvar daal (yellow)
1/4 tsp fengreek seeds
kadi patta
5 of them (optional) (dried leaves) 1/4 cup coconut if using dried one
fresh ones use half of the coconut
1/4 tsp turmeric
1 tbsp oil
1 tsp udit dal (white daal)
1 tsp mustard seed(rai)
1 small ball size tamrind
1 big one onion
you can use any vegetables like brinjals, or raddish, pottatoes instead of onions.
Method
Boil yellow daal and keep aside. Put the tamrind in 2 cups water and keep aside.
Fry all the ingredients except for rai onions & udit daal, fry the coconut last in the slow flame for 2 minutes, then grind the above mix with little water. Do now all the raw materials are ready for the delicious sambar.Take a vessel put oil, put the udit dal and mastard seed till it splutters, put onions and fry till golden brown, put the tamrind paste and boil till the onions softens, it is usually 5 to 8 minutes, then add the grinded paste, boil for 5 minutes then add the boiled daal then cook for 2 minutes, this was your last stage of your sambar, just decorate with your dried leaves, for flavour, or you can add these leaves when you are frying the onions.
1 tsp chana daal
1 pinch hing
2 or 3 red chilli how hot you want
1/4 cup tuvar daal (yellow)
1/4 tsp fengreek seeds
kadi patta
5 of them (optional) (dried leaves) 1/4 cup coconut if using dried one
fresh ones use half of the coconut
1/4 tsp turmeric
1 tbsp oil
1 tsp udit dal (white daal)
1 tsp mustard seed(rai)
1 small ball size tamrind
1 big one onion
you can use any vegetables like brinjals, or raddish, pottatoes instead of onions.
Method
Boil yellow daal and keep aside. Put the tamrind in 2 cups water and keep aside.
Fry all the ingredients except for rai onions & udit daal, fry the coconut last in the slow flame for 2 minutes, then grind the above mix with little water. Do now all the raw materials are ready for the delicious sambar.Take a vessel put oil, put the udit dal and mastard seed till it splutters, put onions and fry till golden brown, put the tamrind paste and boil till the onions softens, it is usually 5 to 8 minutes, then add the grinded paste, boil for 5 minutes then add the boiled daal then cook for 2 minutes, this was your last stage of your sambar, just decorate with your dried leaves, for flavour, or you can add these leaves when you are frying the onions.
Poli
Ingredients:
1 cup - all purpose flour/maida (sifted)
1 cup - bengal gram dal
1 cup - grated jaggery (remove stones/dust etc)
1/2 cup - grated coconut, fresh preferred ( but incase of non availibility, forzen can be used too. thaw it first)
1/2 tsp - cardamom powder
pinch of turmeric
approx 1 to 2 tbsp - broken cashews
Method
Mix flour, turmeric and 1 tbsp of vegetable oil(optional), mix well and add water as needed to make into a soft pliable dough.Set aside covered with a cloth. Meanwhile in a saucepan, boil bengal gram in 2 cups of water until soft.Drain the lentil well and then drop it back into the saucepan along with jaggery, coconut and cardamom powder.Mix well until the jaggery melts and all the ingredients come together into one harmonious mass. Cool it lightly and then grind this mixture in food processor without adding any water. Toast the cashews (dry roast/in ghee) and then add it to the lentil-jaggery mixture. Now take a small lime sized ball from the dough.Roll it out into a small circle. Similarly make a small ball from the lentil mixture and place it in the middle of the dough. Bring the end of the dough to the center on top of the lentil mixture,pinch them together and then press it down into a flatbread. Now lightly roll it out into a flatbread. It does not matter if a circle is not perfect. You can roll it as thinly or as thick you desire.Place it a griddle, spoon some ghee all around it and cook until golden brown. Turn it around and similarly cook until golden brown/reddish.It is good on its own although a little ghee on top makes it .
1 cup - all purpose flour/maida (sifted)
1 cup - bengal gram dal
1 cup - grated jaggery (remove stones/dust etc)
1/2 cup - grated coconut, fresh preferred ( but incase of non availibility, forzen can be used too. thaw it first)
1/2 tsp - cardamom powder
pinch of turmeric
approx 1 to 2 tbsp - broken cashews
Method
Mix flour, turmeric and 1 tbsp of vegetable oil(optional), mix well and add water as needed to make into a soft pliable dough.Set aside covered with a cloth. Meanwhile in a saucepan, boil bengal gram in 2 cups of water until soft.Drain the lentil well and then drop it back into the saucepan along with jaggery, coconut and cardamom powder.Mix well until the jaggery melts and all the ingredients come together into one harmonious mass. Cool it lightly and then grind this mixture in food processor without adding any water. Toast the cashews (dry roast/in ghee) and then add it to the lentil-jaggery mixture. Now take a small lime sized ball from the dough.Roll it out into a small circle. Similarly make a small ball from the lentil mixture and place it in the middle of the dough. Bring the end of the dough to the center on top of the lentil mixture,pinch them together and then press it down into a flatbread. Now lightly roll it out into a flatbread. It does not matter if a circle is not perfect. You can roll it as thinly or as thick you desire.Place it a griddle, spoon some ghee all around it and cook until golden brown. Turn it around and similarly cook until golden brown/reddish.It is good on its own although a little ghee on top makes it .
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