VATHAL KUZHAMBU

Ingredients: Tamarind A small ball size
Ging illy Oil 3 Table spoon
Mustard seed 1 tea spoon
Fenugreek 1 t. spoon
Vathal Kuzhambu podi 2 table spoon
Tur Dhal 1 t. spoon
Asafoetida one small pinch
Salt To taste
Vathal Sundaikai, Manathakali or kothavaraikai any one of
this.
Preparation: Soak required quantity of Tamarid in water and make 2 tumblers of tamarind liquid. Pour gingilly oil into the frying pan placed on the stove. When the oil gets sufficient heated up, put mustard seeds, fenugreek, tur dhal, asafoetida and curry leaves. Any one of the vathal may be fried in oil and kept ready. Enough quantity of vathal kuzhambu podi according to the spicy requirements may be taken and put into the pan containing the fried vathal along with the fried dhal and tamarind liquid. Place the pan on the stove, and when the whole thing begins to boil for 15 minutes, add salt to taste and remove the pan from the stove . Brinjal and onion can also be used.

FIVE STAR BURFI

Ingredients. Milk 1 cup
Ghee 1 cup
Sugar 1 cup
Coconut srapped 1 cup
Basin Flour
(Bengal gram flour) 1 cup

Method: Mix all ingredients in a pan. Heat it in a light flame. Stir it well.
After 10 minutes it will come without touching the pan and ghee will come out. Transfer the same into ghee laid plate and make into diamond pieces. The five star burfi is ready.

PARUPPU SAMBAR

Ingredients: Tur Dhal Half measure
Turmeric Powder One pinch
Tamarind A small ball (like a small lemon)
Sambar Podi 1 Table spoon
Red chillies 2
Mustard Seeds 1/2 Teaspoon
Fenugreek seeds 1/2 Teaspoon
Salt To taste
Asafoetida One small piece
Coariander leaves
Green chilli 1
Oil 2 Tablespoon

Pressure cook the dhal and keep it aside. Put tamarind in water for 10 minutes. Make a thick paste of tamarind and in that, add salt, sambarpodi and any vegetable. Make the tamarid water to boil for nearly 15 minutes. Then add cooked dhal in it. In a frying pan, pour oil. Then add, mustard seeds, red chillies, green chilli and fenugreek seeds. Fry it and add to the sambar. To garnish add coriander leaves and curry leaves. Serve hot.

HOW TO KEEP RICE IN PRESSURE COOKER

Keep the pressure cooker in the stove, and pour one tumbler of water in it. In a vessel put one measure (200gms) of rice.Wash and drain the water. Pour 3 measures( i.e. 600 gms) of water and place a lid on the vessel. Close the pressure cooker with the gasket. Put the waiter on the steam hole after the steam comes forcely. Switch off the flame, after five whistles have come. After 10 minutes, open the lid after the pressure's gone.

PAAL PAYASAM (MILK GHEER)

Ingredients: Milk 1 litre
Sugar 300 gms
Cashew 50 gms
Elaichi Powder 1 tea spoon
Saffron one small pinch
Rice 100 gms

With 200 gms of milk, pressure cook the rice nicely. Boil the balance milk into half. Then add the cooked rice into the milk. Allow it to boil for 5 minutes. Add sugar and minimise the flame. Switch off the flame after the sugar dissolves. Add roasted cashews. Put the saffron in milk and add to the payasam. Instead of sugar, we can add milk maid also. In that case, minimise the quantity of sugar.

COMPLETE KITCHEN RECEIPES

This nalabhagam blog is created to help the housewives, newly married girls and who wants to enjoy cooking as a hobby.