Tag: jeerasamba

Lemon Rasam:

October 21, 2017

After all these festivities and indulgence, our digestive system surely needs some soothing, healing and a simple lunch. This lemon Rasam surely fits the bill and we can enjoy this Rasam with some hot rice, vegetable Subzi and little pickle. This time I had some huge lemons from my native. which we call as Dudle huli /Citrus medica. This Rasam is very good for treating sour throat as well. You can enjoy this as a soup and heal the throat pain.

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Ingredients-

Toor dal – 1 cup (cooked)

Green chillies – 4

Ginger – ½ inch

Hing – Toor dal size

Salt

Jaggery – 1 table spoon

Curry leaves – 1 spring

Lemon juice – ½ of big lemon or 1 small lemon

Seasoning:

Coconut oil – 1 tsp

Mustard – 1 tea spoon

Cumin – ½ tea spoon

Red chilli – 1

Curry leaves – 1 spring

Method:

-Chop green chillies, cut ginger julienne and keep.

-Take Four to five cups of water in a pot, put ginger, green chillies, curry leaves, salt, jaggery, hing and cook for a while.

Ribbet collage 1

-When ginger and green chillies are cooked, add cooked dal and adjust the consistency, check for salt and jaggery.

– Boil for 3 to 5 minutes and switch off. Now add lemon juice by removing the seeds if any.

-Do the seasoning by heating oil, add mustard and splutter. Next add cumin, broken red chilli and curry leaves and mix all these and add this over ready boiled Rasam.

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Close the lid and rest this for 10 minutes to absorb all the flavours and then serve.

 

Vegetable Nagercoil Biryani:

January 27, 2017

When I saw this Nagercoil biryani on this website, I couldn’t wait more and tried it with a vegetarian option. Instead of mutton, I tried with double beans, baby potatoes and sweet corn. Kids liked it and I’m happy to share it with you all.

It is little different than our usual biryanis. Usage of small grain rice is a highlight of this biryani.

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Ingredient:

Jeera or small grain rice – 3 cups

Vegetables – ½ kg

Oil – 3 table spoon

Ghee – 3 table spoon

Onion – 3 (chopped)

Ginger garlic paste – 1 table spoon

Green chillies – 4

Tomato – 2

Turmeric – ½ teaspoon

Red chilli powder – ½ teaspoon

Coriander powder – 1 teaspoon

Coriander leaves – handful

Mint leaves –handful

Curd- ½ cup

Cashew – 10

Raisins – 10

Salt

Whole masala: Cinnamon -1 stick, clove -4, Cardamom-2, Bay leaf – ½, star anise -2, stone flower -2, Cumin – 1 tsp, Mace – 2 petals .

Method:

  • Wash and soak rice for half an hour. After half an hour drain the water and keep aside.
  • Chop vegetables, here I have taken sweet corn cob, baby potatoes, carrot, beans and double beans.
  • Heat oil and 2 table spoon of ghee in a cooker. Add whole masalas.

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  • Add Chopped onions and green chillies, fry until it becomes light brown.
  • Add ginger garlic paste and fry for a while.
  • Add chopped tomatoes, chopped veggies, sufficient salt and fry until tomatoes becomes mushy and veggies are coated with masala.
  • Add turmeric, red chilli powder and coriander powder and fry for a while.
  • Add chopped coriander, mint and curd.
  • Add drained rice and mix everything together and add sufficient water (here I took 5 ½ cups of water)

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  • Fry cashews and raisins in a table spoon of ghee and add it to cooker vessel.
  • Check for salt and close the lid and cook until one whistle, keep it in a simmer for 3 to 4 minutes and switch off the gas.
  • When pressure relieves, open the lid and mix everything together and serve this tasty biryani with onion raita.

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NOTE:

  • I usually take 1 ½ cups of water for 1 cup of Jeera/small grain rice.
  • Additional 1 cup of water for veggies to cook.