Ingredients
Raw rice : 2 cups
Thick Tamarind water : 2 cups
Urad dal : 1 1/2 tbsp
Bengal gram dal : 1 1/2 tbsp
Fenugreek seeds : 1/2 tsp
Red chilly : 6 nos
Freshly Groun black pepper powder : 1 tbsp
Peanuts : 2 tbsps
Sesame oil : 1/2 cup
Asafoetida
Turmeric powder
Mustard seeds
Salt
Curry leaves
Method
Wash and Cook rice and let it cool.
Heat sesame oil in a kadai,add mustard seeds .
When seeds starts to splutter,add urad dal,bengal gram dal,fenugreek seeds,broken red chilly,peanuts,curry leaves one by one and fry till golden brown colour.
Pour the tamarind water,salt ,turmeric powder to it and let it boil.
The mixture has to be reduced to half the quantity by boiling on low flame.
Once done remove from flame .
Spread the cooked rice in a wide plate, put the tamarind mixture little by little and mix.
Finally add the freshly ground black pepper powder and mix everything well.
Serve
Ingredients
Leftover cooked rice : 1 cup
Besan flour : 4 tbsps
Chopped onion : 2 tbsps
Red chilly powder : 1 tsp
Pac bhaji masala powder : 1 tsp
Cumin powder ; 1/2 tsp
Green chilly : 1
Coriander leaves
Salt
Oil
Method
Take a bowl,put the cooked rice and mash well.
To that add besan flour, onion,red chilly powder,pav bhaji masala powder,cumin powder,chopped green chilly.coriander leaves, salt and knead everything well.
Make a small ball,flatten it .
Heat a frying pan,add 1tbsp oil ,fry the rice tikkis in the oil and cook both sides .
Serve hot with any sauce.
Ingredients
Leftover cooked Moongdal : 1/4 cup
Milk : 3/4 cup
Condensed milk : 1/2 to 3/4 cup
Saffron strands : a few
Method
Soak saffron in 1 tbsp lukewarm milk.
Mix moong dal and milk and let it boil on low flame for 5 minutes.
Add condensed milk to the boiling mixture and mix well.
Boil for few more minutes.
Add soaked saffron,mix well and switch off the flame.
Yummy,quick Moong dal payasam is now ready to serve.
Enjoy.
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