Wednesday, July 29, 2009

Vegetable pulav

I always wanted to learn to make authentic dishes.I keep learning new things every time i log into the different blogs & websites created by many.My latest favorite is chef Sanjay thumma teaches u different ways to make authentic dishes in a easy way.He makes the most complicated dishes appear to be very simple.He truly inspires people to cook.Any one who sees his program will want to cook.

One such items i learnt from him is this vegetable pulav.I always wanted to know the difference between a pulav & biryani.Many will know it.For some of u like me who do not know the difference here it is. A pulav is one in which we cook all vegetables & rice together.When we prepare biryani we layer vegetables & rice one over the other & cook.Pulav is simple & easy than our rich biryani.

This is how i made it

Basmati rice 1 cup(i used raw rice since i didn't have basmati rice)
Onion 1
Potato 1
Mixed vegetables 1/2cup(i used carrots & peas)

Ginger garlic paste 1 tsp
Curd 1/2cup

Cinnamon stick 1
Cloves 2
Elaichi 1
Black cardamom 1
Kala jeera 1 tsp
Bay leaves 2
Mint & coriander leaves few

Chilli powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1tsp
Pepper(crushed)1 tsp
Oil 3 tsp
Salt to taste

Wash & soak rice in enough water for 30 mins.I used 1:2 ra
tio for rice & water.In a kadai add oil & add the whole garam masala(Cinnamon stick, Cloves , Elaichi , Black cardamom , Bay leaves ) & kala jeera in it.Now add the chopped onions & saute.Add little salt to the onions which will help it to cook faster.Now add ginger garlic paste & mix well.Add potato & other vegetables to it.Mix well.Add all the powders one by one & saute well.To this add the coriander , mint leaves & pepper & mix them all together.Mix the masala & vegetables with rice along with required water.Add the necessary salt.Switch on the rice cooker & wait till the rice is done.The smell that comes out when the rice is cooking is enough for an appetizer.When the pulav is ready allow it to stand for 2-3 mins before serving it hot.

Tuesday, July 21, 2009

Idly sambar

Hello all.....Blogging after a real long time.Right from the time i wanted to blog every day i could hardly sit with my laptop.Was very busy enjoying.Any ways back to blogging.I learnt quite a few items these which was very interesting.Will share all the items i learnt & made in future & all the tips i got.

Idly sambar is one favorite dish served in many south Indian restaurants.Saravana bhavan idly sambar is so famous i always wanted to
make sambar like that for idly.Here it is sambar that has Saravana bhavan sambar taste.Simnce i dont have small idly mold with me i made regular idlies.

This is how i made the sambar

Toor dhal (cooked) 1cup
Pearl onions 1 cup
Tomato 1

onion 1
Tamarind juice 1 cup (diluted)
mustard seeds 1/4tsp
Channa dhal 2tsp
Coriander seeds(dhaniya) 4 tsp
Red chilli 10
Pottu kadalai 1 tsp

Oil 3tsp
curry leaves & coriander leaves few
Turmeric powder 1/4tsp
Salt to taste
Jaggery 1tsp

In a kadai add oil.Add channa dhal,coriander seeds & 8 red chillies.Roast them till little brown.Keep aside.Now add oil in the same kadai & add onions.saute a while & add half of a tomato & saute till tomato is soft.Allow it to cool & grind them all together to a fine paste along with pottu kadalai.Now in
a kadai add oil.Splutter mustard seeds.When it pops add pearl onions & curry leaves.Now add red chillies and then the tamarind juice.Now add remaining tomato, turmeric powder & salt.Add the ground paste.Allow this mixture to boil till the raw smell of tamarind goes.Now add the cooked & mashed toor dhal to this & allow it to boil a little more.Now add jaggery & chopped coriander leaves & serve hot with idlies.

When serving with idlies first layer with idlies then pour some sambar on top.Add chopped onions & pour 1 tsp ghee on top.Garnish with coriander leaves.