lemon rice

LEMON RICE

Ingredients:

1 cup white rice water for boiling

1 tsp mustard seeds

1 tsp turmeric

1/2 tsp ginger

1/4 tsp cumin

1 tbsp olive oil

1/3 cup lemon juice

2 tbsp fresh cilantro

Preparation:

Cook rice in water until done, about 20 to 25 minutes.

In a separate skillet, fry the mustard seeds, turmeric, ginger and cumin in olive oil for just a minute or two, then add to rice.

Add lemon juice and cilantro to rice and stir well to combine.

Paneer Butter Masala

Ingredients:

Paneer Cubes - Paladai katti - 1 packet (Readymade)

Butter - Vennai - 2 table spoons

Onion - Vengayam - 1 no. (Medium)

Tomato - Thakkali - 2 nos. (Small)

Cashew nuts - Munthiri paruppu - 1/2 cup

Ginger - Inji - small quantity

Garlic - Poondu - small quantity

Fresh cream - Pal edu - 1/2 cup

Red chilli powder - 1 table spoon

Coriander powder - Dhania thul - 2 table spoons

Garam masala powder - Garam masala thul - 1 tea spoon

Turmeric powder - Manjal podi - a pinch

Salt to taste

Oil for frying

Method:

1. Fry paneer in oil or if it is already fried paneer keep it aside. Grind onion

(Raw) and keep it aside. Grind tomato and make puree. Soak cashew nuts

for 1 hour and grind to a smooth paste. Peel off the skin from ginger and

garlic and grind to a smooth paste. Keep other ingredients ready.

2. Heat butter in a pan/kadai, add ginger-garlic paste, onion paste, fry for

some time. Now add tomato paste and add little salt, turmeric powder,

red chilly powder, coriander powder, garam masala powder and mix well.

Add fried paneer to it. Now add fresh cream. Stirr well. Finally add cashew

nut paste and mix well.

Paneer Butter masala is delicious and ready to be served. Yummy!!!!!!!!!!!!! It

can be served for 3 people. This requires 30 minutes to cook apart from

soaking cashew nuts. This can be served with chappathis puri or nan.

Note: Add only little garam masala as it will spoil the entire content if added

more.

Optional: Milk can be added instead of fresh cream.

PAKODA CURRY

Ingredients:

Pakoda - 7 nos.

Onion - Vengayam - 1 no.

Tomatoes - Thakkali - 2 nos.


Garlic - Poondu - 3 flakes

Green chillies - Pachai milagai - 3 nos.

Grated/Shredded coconut - Thuriviya thengai - 1/2 cup

Garam masala powder - Masala thul - 1 tea spoon

Curry leaves - Karuvepilai - small quantity

Coriander leaves - Kothamali - small quantity

Cashew nuts - Munthiri paruppu - 2 nos.

Red chilly powder - Kaintha milagai thul - 1 tea spoon

Turmeric powder - Manjal podi - 1 tea spoon

Poppy seeds - Kasakasa - 2 table spoons

Cumin seeds - Jeeragam - 1 table spoon

Salt to taste

Oil for frying

Method:

1. Make pakodas. I have mentioned how to make pakodas in snack items.

Cut onions, smash tomatoes in a mixie. Make ginger-garlic paste after

peeling off the skin. Grind grated coconut, poppy seeds, green chillies,

cumin seeds, cashew nuts and make them to a paste.

2. Heat oil in a pan/kadai, add cumin seeds, ginger-garlic paste, onions, fry

them well, now add tomatoes which are smashed, add red chilly powder,

turmeric powder, garam masala powder, little salt, curry leaves and boil

them for some 3 minutes. Now add coconut paste. Finally add pakodas

and garnish with coriander leaves.

Pakoda kuruma is ready to be served. Yummy!!!! It can be served with white

rice, idly, dosa, chappathi, poori. It can be served for 2 people. It requires

hardly 30 minutes to cook.

Note: Add only little salt to kuruma and salt is already added to pakodas.

Pakodas should be soaked in the kuruma for atleast half-an-hour so that the

taste will be really good.

Chana Masala

Gorbanzo beans - Konda kadalai/Mookadalai - 1 cup

Onions - Vengayam - 1 no. (Medium size)


Cumin seeds - Jeeragam - 1 tea spoon

Asafoetida - Perungayam - a pinch

Green chillies - Pachai milagai - 2 nos.


Garlic - Poondu - 3 flakes

Besan flour - Kadalai mavu - 1 table spoon

Red chilly powder - Kaintha milagai thul - 1 table spoon

Coriander powder - Dhania thul - 2 table spoons


Garam masala - Masala thul - 1/2 table spoon


Corinader leaves - Kothamali - small quantity

Lemon juice - Elumichai pazham saru - few drops

Salt to taste

Oil for frying

Method:

1. Wash and soak garbanzo beans in water for about 8 to 10 hours. Then

keep it in pressure cooker adding water and a pinch of salt. Keep it for 15

minutes in a medium flame. Once it is cooked keep it aside.

2. Chopp onions, smash tomatoes in a blender, make ginger-garlic paste,

grind green chillies and little curry leaves.

3. Now heat oil in a pan/kadai, add asafoetida, cumin seeds, besan flour, add

onions fry them well, now add green chilly paste, ginger-garlic paste, little

turmeric and salt and finally smashed tomatoes and fry them for some 5

minutes.

4. Now add boiled garbanzo beans. Add red chilly powder, corinader powder,

garam masala powder and mix them well. Add little salt. Add curry leaves

and garnish with corinader leaves. Squeeze little lemon juice over it. You

can even decorate it with raw onions and tomatoes.

Tasty channa masala is ready to be served. It can be served with chappathis or

pooris. It can be served for 2 people. It requires hardly 20 minutes to cook.

Note: Garbanzo beans should not be boiled for too long time since it may get

smashed. Add only little salt and little garam masala as it may spoil the entire

food if we add more.

Optional: Ingredients can be added/removed. Grated/Shredded coconut can be

added if desired.

Tomato rasam - Thakkali rasam

Ingredients:

http://tamilveg.blogspot.com/2010/06/ingredients-tomatoes-thakkali-2-nos.html


Tamarind - Puli - lemon size

Garlic - Poondu - 1 no.

Mustard seeds - Kadugu - 1 tea spoon

Cumin seeds - Jeeragam - 1 tea spoon

Red chilly - Kaintha milagai - 2 nos.


Coriander leaves/Cilantro - Kothamali - small quantity

Hing/Asafoetida - Perungayam - a pinch


Rasam powder - Rasam podi - 1 table spoon

Salt - Uppu - for taste

Oil/Ghee - for tempering

Method:

Make tomato puree. Wash and put tomatoes in hot water and remove skin from

it. Smash it in mixer/blender and extract puree. Make tamarind paste and

extract puree. Keep other ingredients ready. Heat oil/ghee in a kadai/pan,

splutter mustard seeds, cumin seeds, red chilly, curry leaves, now add minced

garlic, hing, tomato puree, tamarind extract, salt and let it boil for some 5

minutes. Now add rasam powder, turmeric powder and mix it well. Allow it to

boil for 10 minutes and finally garnish with finely chopped coriander leaves.

Serve hot with any rice items. All kind of vada can be soaked in rasam and rasa

vada is ready. This can be served for 4 persons. This requires 20 minutes to

prepare.

Note: Remove dust particles from tamarind. Tomato seeds can also be removed

as it is not good for men. Rasam powder I have mentioned how to prepare in

Podi varieties. If you have excess water after cooking dal or vegetables you can

make use of it to make rasam. It will taste good and also healthy.

Optional: If we want only tomato taste, tamarind need not be added as it will

increase the sour content. Fenugreek seeds or fenugreek powder can be added

for taste.

I like rice. Rice is great if you're hungry and want 2000 of something

Mitch Hedgeberg

Ginger Soup - Inji rasam

http://tamilveg.blogspot.com/2008/10/ginger-soup-inji-rasam.html

http://picasa.google.com/blogger/

Ingredients:


Green chilly - Pachai milagai - 1 no.

Tomato - Thakkali - 1 no.




Rasam powder - Rasam podi - 1 table spoon


Salt - Uppu - 1 table spoon

Oil for frying

Method:

Wash and squeeze tomatoes. Peel off the skin from ginger and smash coarsely.

Keep other ingredients ready. Heat oil in a pan/kadai, add asafoetida, splutter

mustard seeds, add tomatoe, ginger, green chilly (slit into two pieces). Add little

turmeric powder, rasam powder and salt. Mix well. Add water if required. Finally

add chopped coriander leaves.

Ginger rasam is delicious and ready to be served. It can be had like soup or

along with white rice. It can be served for 3 persons. It takes some 15

minutes to prepare.

Note: Since green chilly and ginger are added rasam powder can be reduced a

little.

Optional: Ingredients can be added/removed.

You can find your way across this country using burger joints the way a

navigator uses stars

Charles Kuralt

Lemon soup - Elumichai rasam

Ingredients:

Lemon (Ripe) - Elumicham Pazham - 1 no.

Tomatoes - Thakkali - 2 nos. (Small)

Red chillies - Kaintha milagai - 2 nos.



http://tamilveg.blogspot.com/2008/09/lemon-soup-elumichai-rasam.html



Turmeric powder - Manjal thul - a pinch

Rasam powder - Rasa podi - 1 table spoon


Garlic - Poondu - 1 no.

Oil for frying

Salt to taste

Method:

1. Wash and squeeze the lemon and extract juice. Chopp tomatoes and

squeeze with hand. Keep other ingredients ready.

2. Heat oil in a pan/kadai, add asafoetida, red chillies, mustard seeds, curry

leaves, garlic, squeezed tomatoes, turmeric powder and little salt and mix

it well. Let boil for some time. Now add rasam powder and mix, then add

chopped coriander leaves and finally add lemon juice and serve hot.

Hot rasam is ready. It can be had as a soup or served along with white rice. It

can be served for 3 persons. It takes hardly 10 minutes to cook.

Note: After adding lemon juice it should not be boiled too long. Keep it for some

2 minutes and immediately serve hot. We are adding lemon instead of tamarind.

Rasam powder I have else where mentioned in podi varieties.

Optional: Ingredients can be added or removed.

It is, in my view, the duty of an apple to be crisp and crunchable, but a

peer should have such a texture as leads to silent consumption

Edward Bunyard

Soup - Rasam Ingredients:


Tamarind - Puli - small quantity

Garlic - Poondu - 3 nos.

Red gram dal - Thuvaram Parupu - 1/2 cup

Rasam Powder - Rasam podi - 2 table spoons

Turmeric Powder - Manjal Podi - 1/2 tea spoon


http://tamilveg.blogspot.com/2008/05/soup-rasam_31.html



Red chillies - Kaintha milagai - 3 nos.

Mustard - Kadugu - 1 tea spoon

Salt to taste

Oil for frying

Method:

1. Chop tomatoes and keep it aside.

2. Soak tamarind in hot water and keep for 10 minutes, filter all the dust

particles using filter and make paste out of it.

3. Peel off the skin from garlic or crush it as it is according to your choice

and keep other ingredients ready. Heat oil in a pan, splutter mustard

seeds, red chillies, curry leaves, add asafoetida, tomatoes and fry well.

Now add turmeric powder, tamarind paste, little salt, garlic, rasam powder

and mix them well. Now add boiled and smashed tuvar dal. Add 2 cups of

water to it. Allow it to boil for 10 mintues. Finally garnish with coriander

leaves.

Hot rasam is tasty and delicious to be served. It can be served with white rice or

can be had like soup. It can be served for 3 people. It requires 20 minutes to

cook.

Note: Rasam is good for digestion. Tamarind will contain dust particles which

must be filtered. Rasam powder can be prepared at home which I have

mentioned in Podi varieties or can be bought readymade from shops.

Optional: Ingredients can be added or removed for taste.

http://en.wikipedia.org/wiki/Tomatoe

A vegetarian is a person who won't eat anything that can have

children.

David Brenner

http://en.wikipedia.org/wiki/Tomatoe

RASAM POWDER

Ingredients:

coriander seeds(dhania) - 1 cup cumin seeds(jeera) - 3 tablespoons

black pepper seeds - 1 table spoon

red chilli powder - 2 table spoons

mustard seeds - 1 1/2 teaspoon

fenugreek seeds(methi) - 1/2 teaspoon

turmeric powder(haldi) - 1 teaspoon

asafetida(hing) - 1/2 teaspoon

curry leaves - 2 table spoons

Making Rasam Powder:

1. Dry roast all the items separately on low flame except turmeric and asafetida . 2. Grind together with turmeric and asafetida to a fine powder.


lemon rice

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