MENU:Curd Rice,Sambar,Seviyan

      

     1)CURD RICE

Ingredient                                                 Quantity

Rice                                                            400gm

Curd                                                           600ml

Milk                                                            200ml

Salt                                                            to taste              

Ginger                                                        10gm

Green chillies                                             10gm

Mustard seeds                                            4gm

Asafoetida                                                 a pinch

Curry leaves                                            one spring

Oil                                                             30ml

  

MOTHOD

1.Boil rice adding salt .2.After the rice is cooked then keep it aside to cool and  mix with curd, add milk, add chopped green chillies  & ginger .3.On a separate pan heat oil, fry mustard seeds and Asafoetida, add curry leaves, add green chillies, add ginger , Cook for 2 minutes .4.Add the mixture to rice, mix it well .5.Serve hot with Pickles.

2)    SAMBAR

Ingredient                                                  Quantity

Split red gram                                              120gm

Drum sticks                                                   2 nos

Turmeric                                                        1gm

Tamarind                                                       25gm

Sambar powder / masala

Salt                                                                10gm

Asafoetida                                                       2gm

Curry  leaves                                                  1 spring

Red chillies                                                      5gm

Fenugreek                                                        3gm

Coriander seeds                                                15gm

Oil                                                                     5 no.s

Mustard seeds                                                    2gm

METHOD

1.Wash (split red gram)dal, boil with turmeric ,mash when cooked .2.Wash and cut drum stick in 5cm pieces .3.Soak tamarind in warm water for half an hour, extract juice & strain.4.Take tamarind water add sambar powder, salt, asafoetida, curry leaves and drum sticks, boil for 20 min .5.In a separate pan heat oil, fry red chilles, fenugreek, coriander seeds & Thor dal ,remove ,cool & powder add this powder to tamarind mixture, Add dal tamper with mustard seeds serve hot.

13)    SEVIYAN

Ingredient                                       Quantity

Vermicelli                                         55gm

Milk                                                   250ml

Oil/ghee                                            39gm

Sugar                                                 55gram

Saffron                                                a pitch

Sultanas                                              30grams

Cashew nuts                                        39grams

Cardamoms                                          2nos

METHOD

1.Heat fat, fry  vermicelli ,add milk, bring to boil quickly ,add sugar stir,  remove from fire.2.In a separate pan heat oil, fry cashew nut, fry sultanas ,add payasam ,add crushed cardamoms, add saffron soaked in little water.

3. Serve hot or cold.

Enjoy!!