Sunday, January 17, 2010

             For Toast                  
2 Slice of White Bread
1 egg
2 tbsp Milk
2 tbsp Vanilla Essence
1 tsp Butter
1 tsp oil

        For Sauce              
10 Strawberries        
     2 tbsp  Icing sugar       
1 tsp   Lemon juice       
Blend all together.  


             

Beat the egg,milk and vanilla essence with fork.
Cut the bread into two and let both sides sit for 2 minutes in the mix.
In a frying pan add generous amount of butter with oil(adding oil stops burning the butter) and fry both ends until golden .
Immediately dip both side of this bread in caster sugar and serve hot with  strawberry sauce.


Thursday, January 14, 2010

Sakkarai Pongal

Ingredients

1 cup Raw rice(jeera or basmathi rice)
½ cup Mung Dal
3 cups of water
1 cup Milk
1 cup Jaggery
4 tbsp Ghee
1 tbsp Raisins
10 Cashew nuts
1 tsp Cardamom powder
Pinch of salt



Preparation
Shred the Jaggery
Mix  the shredded Jaggery with ½ cup of water.
Cook this in low flame until the Jaggery dissolves completely, strain the liquid and keep it aside.
In a small pan heat 1 tbsp of ghee and fry the raisins and cashew nut.



Method
Heat pan to fry Rice and Dal separately ( fry dal until it turns light red in color).
Wash Rice and Dal together and cook with 2 ½ cups of water.
Once cooked remove the lid add ½ cup of milk and cook the rice for further 5 minutes.
If you feel the Rice is dry add some more milk and cook the rice.
Now add the liquid Jaggery , pinch of salt and cook for further 5 minutes.
Once the Pongal comes together add the remaining 3 tbsp of ghee.
Now mix in the Raisin, Cashwenut and Cardamon Powder.



Wednesday, January 13, 2010

Ingredients
1 cup Raw rice
¼  cup Moong Dal
1 cup Milk
1 tbsp Pepper corns
1 tbsp Cumin Seeds
10 Curry Leaves
2inch Ginger
10 Cashwenut
5 tbsp Ghee
Salt 


Method
Cook rice and dal in a pressure cooker adding 3 cups of water.
Remove the lid and add hot milk to the cooked rice, mix and cook further 5 minutes.
Nicely mash the rice and add curry leaves, salt, ginger and mix well.
Remove and transfer it to the serving bowl.

In a pan heat 1 tbsp ghee and fry the cashwenut, pepper and Cumin seed.
Mix this in the pongal and add the remaining 4 tbsp of ghee.





About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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