Tuesday, January 24, 2012

sambar rice - quick method

This is very very quick method & tastier too!!!

Ingredients :
raw rice                        : 1/2 cup

thoor dhal                     : 2 tbl sp

water                            : 3 cups

turmeric powder            : 1/4 tsp

cinnamon powder          : 1/4 tsp

Make sambar as per this method with out adding dhal.
Soak a small marble sized tamarind in lukewarm water.
Peel off skins of 10 to 15 small onions.
Split 2 or 3 green chillies.
Wash some curry leaves.
Take vegetables suitable for sambar like brinjal, raddish, ladies finger, drum stick, potato and anything you like in small small quantities.
Keep a kadai on the stove with a tsp of oil.
Add a tsp of mustard seeds and 1/4tsp of asafoetida.
Then add onion,green chillies and curry leaves. 
Saute for few second then add vegetables one by one.
Saute for few more seconds.
Now take a cooker pan with strained tamarind juice.
Keep the cooker on stove and add the sauted vegetables with onions.
Add a pinch of turmeric powder, 1 tsp of coriander powder, 3 tsp of sambar powder and required ampunt of salt.
Close the lid with weight and keep the flame at HIGH.
Allow the cooker for one whistle.
Open once the steam completely goes off.
Now the sambar is ready without dhal.  

Method :
wash rice and dhal.
Put it in a cooker.
Add 3 cups of water,salt,cinnamon powder & turmeric powder.
Close the lid and place the weight.
Keep the cooker on HIGH flame.
Allow it to cook for 3 whistle & 5 minutes on SIM.
Open the cooker after the pressure completely went off.
Smash the rice with a ladle.
Then add the prepared sambar, salt( if required), & 1/2 tsp red chilly powder(if you really want it hot)
Mix well.
Your rice is ready to eat.
Have it with any vegetable curry or raitha.


Thursday, January 12, 2012

Baking Basics

While baking always use Aluminium trays or pans.

If you are using Borosil or glass pan then reduce temperatue by 10 percent compared to aluminium pans.

Measurements are very important to get desired result. So keep standard measuring cups & spoons ready.

All the ingredients ( especially butter & eggs ) should be at room temperature when you start mixing them.