Classic combo - 25

Tomato rasam  + Karunai kizhangu masiyal + Cabbage stir fry + Angaya podi 


Angaya Podi /அங்காயப்பொடி recipe 

http://www.vidhuskitchen.in/2014/11/angaya-podi.html
Karunai Kizhangu Masiyal / கருணைக்கிழங்கு மசியல் recipe 

http://www.vidhuskitchen.in/2014/10/karunai-kizhangu-masiyal.html 

Tomato Rasam recipe 

http://www.vidhuskitchen.in/2013/01/tomato-rasam.html 

Mixed Vegetable Stir Fry / Kathamba Curry recipe

http://www.vidhuskitchen.in/2014/11/mixed-vegetable-stir-fry-kathamba-curry.html 

Neer dosa / நீர் தோசை

Ingredients

Raw rice             : 1 1/2 cups
Grated coconut   : 2 tbsps
Salt
Oil

Method

Wash and soak the rice with enough water for about 2 hours.
Drain the water and grind the rice with coconut , required salt with little water to a smooth paste. 
Transfer to a bowl and add 1/2 cup water.
The consistency should be like appam batter.
Heat a non stick pan, rub some oil , drizzle a ladle of batter on to the hot tawa.

Pour some oil around the corners, let it cook till the edges turn brown.
Flip over and let the other side cook. 

Serve hot with tomato chutney..

Enjoy... 

Babycorn curry - Side dish for roti / paratha

Ingredients

Babycorns                 : 10 nos
Onion                        : 2 nos
Tomato                     : 3 nos
Ginger - garlic paste   ; 1 tbsps
Cashewnut                  : 1 tsp
Chilly powder             : 1 tsp
Garam masala powder  : 1 tsp
Dried fenugreek leaves / Kasuri methi  - 1 tsp
Salt
Oil

Method

Soak cashewnuts in warm water for 10 minutes.
Cook babycorn in water with turmeric powder and salt for about 5 minutes.
Drain and keep aside.
Heat oil in a pan,add the chopped onion and fry till translucent.
Add chopped tomatoes ,and cook till t he tomatoes are tender.
Now add red chilly powder,garam masala powder,ginger garlic paste ,mix and switch off the flame and let it cool.
Run the onion mixture in a blender with the soaked cashewnuts to a smooth paste.
Return to the same pan,add required salt , chopped babaycorn pieces and let it boil for few minutes on low flame.
Finally crush the fenugreek leaves and add it to the curry and mix everything well.
Remove from fire and serve hot.
Enjoy....

Kashmiri Pulao / Kashmiri Pulav

Ingredients 

Basmati rice               : 1cup

Water                          : 3/4 cup

Milk                           : 1/4 cup 

Chopped onion           1/4 cup

Cashewnut                : 2 tbsps 

Raisin                        : 1 tbsp

Cinnamon                 : 1 stick

Cloves                       : 3 nos

Cardamom                 : 2

Ghee                          : 2 tbsp

Pomegranate               : 2 tbsps 

Sugar                          : 1/4 tsp

Salt 

Method

Wash the basmati rice and soak with water + milk for 10 minutes.

Heat 1 tsp ghee in a frying pan,fry cashew nut ,raisin and keep aside.

Fry onion in the same pan with little ghee till golden brown and crisp and keep aside.

Heat remaining ghee in the same pan,add cinnamon stick,cloves,cardamom,1/4 tsp sugar and fry. 

Add soaked rice with water + milk mixture,add required salt ,mix and bring to a boil.

Reduce the flame,cover and cook till the rice is done.

Sprinkle onion,cashew nuts,raisins,pomegranate over the rice and mix gently.

Cover for few minutes.

Serve hot .

Enjoy...