Vegetable Payasam
Ingredients
Carrot : 3
Potato : 1 ( small)
Chopped cabbage : 1/2 cup
Milk : 3 cups
Sugar : 3/4 cup
Cardamom powder : 1/4 tsp
Method
Pressure cook the vegetales in 3/4 cup milk for 4 whistles and let it cool.
Puree the cooked vegetables .
Heat the remaining milk , add the mixture , mix well and let it boil on low flame.
Add cardamom powder, sugar and mix well.
Boil till the payasam thickens.
Remove from flame and serve hot.
Enjoy
Gooseberry pickle / நெல்லிக்காய் ஊறுகாய்
Ingredients
Gooseberry : 15
Chilly powder : 5 tbsps
Turmeric powder : 1/2 tsp
Asafoetida : 1/4 tsp
Roasted and powdered fenugreek seeds : 1/4 tsp
Oil : 5 tbspsb
Red chilly
Curry leaves
Salt
Mustards seeds
Method
Wash and steam cook the gooseberries till it turn tender.
Drain , discard the seed and chop them small.
Heat oil in a kadai , splutter mustard seeds , broken red chilly , curryleaves.
Add chopped gooseberries, turmeric powder, asafoetida and mix well.
Add red chilly powder , salt and mix.
Finally add the fenugreek powder , mix and remove from the flame and cool down.
Serve the pickle with curd rice.
Store it in refrigeration for a long shelf life.
Leftover Rice Dosa
Ingredients
leftover rice : 1 cup
Rice flour : 1 cup
Wheat flour : 1/4 cup
Yogurt : 1/2 cup
Salt
Oil
Method
Grind the cooked rice along with wheat flour, rice flour, salt to a smooth paste.
To this add yogurt and required water mix well and make it into a batter.
Heat a non stick pan , pour a laddle of batter, spread out in a circular motion.
Add 1 tsp oil , cook on medium flame until golden.
Cook the other side similarly , remove from tawa .
Serve hot with chutney.
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