Six Flavours

  Rava Kesari Ingredients             R ava - 100 gm                             C ardamom powder - 2 tsp             Sugar - 100 gm                      Cashew & raisins - 25 gm             Ghee - 150 ml                         Kesari powder - 1 pinch           O il - 2 tbsp                                   Water (boiled) - 150 ml Cooking Process Take a pan, add 75 ml of ghee allow it to heat, add cashew nut & raisins fry until shallow fry with low flame and put it in the bowl. In the same pan, add rava shallow fry in 5 mins.. add suga...

  BRINJI RICE Ingredients : Raw rice - 200 gm Onion - 3 nos (big) Tomato - 2 nos (medium) Ginger-garlic paste - 1 tbsp Green chili - 3 nos (big) Carrot - 3 nos (medium) Beans - 50 gm Potato - 1 (medium) Soya Chunks - 100 gm Green Peas - 100 gm Oil & ghee - 2 tbsp fennel seeds - 15 gm curry leaves & coriander leaves water - 800 ml Salt - as required bay leaf, cinnamon, clove & cardamom Cooking Process: Soak the raw rice & take the pressure cooker, add oil & ghee allow it to heat.   Add bay leaf, cinnamon, clove & cardamom, fennel seeds.   Add sliced onions with salt to shallow fry. add ginger garlic paste fry until raw smell goes away.    Add sliced tomato fry until smashed well.   Add green chilies, curry leaves,chopped carrot, beans, potato, peas, soya chunks with salt to shallow fry & add raw rice ,chopped coriander leaves to shallow fry.   Add water & check salt, allow it to half boil without lid in medium flame for 5...

 Onion Chutney Ingredients      Small onions -  2 cups      Red chili -15 no.s      Tamarind - 10 g    Hing powder - 2 pinches Grinding Process:      Take a pan, add oil allow it to heat, add small onions and salt to fry it .     A dd red chilies, tamarind and hing powder fry and grind it to fine paste .    Small onions gives good flavour & taste and also it helps to reduce the body heat .      Serve onion chutney with dosa and idly .

  Ingredients :         Onion - 3 no.s (chopped)                      Tomato - 2 no.s           Red chilies - 9 no.s           Oil - 4 tbsp           Mustard and Orid dhal            Curry leaves            Coriander leaves - 1 hand full Grinding process:                      Take a pan, add 3 tbsp oil allow it to heat, add onion with  salt,  tomato,  red chilies,curry leaves and coriander leaves to  shallow  fry.                A llow the mixture to reach room temperature,  add  little  water,   grind it to fine paste.                ...

    Coconut - 1/2 grated  Green chili - 5 no. S Fried gram - 30 g Salt and water - as required  Grinding process          Take the mixer,  add the coconut, green chili, fried gram, Salt and water to grind it  with fine paste .       Take frying pan add oil allow it to heat add mustard, orid dhal, curry leaves fry it and add to the chutney mixture .       This chutney is perfect match for pongal ,idly and dosa. 

  Raw rice - 150 gm  Moong Dhal - 75 g Ginger - 10 gm (grated) Green Chili - 3 no.s Asafoetdia - 1 tsp Pepper & cumin Powder - 4 tsp Ghee - 150 ml salt - as required Curry Leaves Cashew nut - 10 no.s Water - 750 ml Pepper corns and cumin - 1 tsp Take a pan, add raw rice and moong dhal shallow fry.(until raw smell-goes away) Take a Cooker, add 5 tbsp ghee allow it to heat, add ginger fry till golden brown, add green chili, asafoetdia, rice, dhal, salt, pepper & cumin powder, add water and 2 tbsp ghee allow it to boil ( 4 whistles). once cooked smash the pongal mixture, check the salt as needed add ghee and mix it well,make sure the consistency like thick paste. Take a pan,add 3 tbsp ghee allow it to heat add cashew, pepper corns,cumin seeds & curry leaves mix the fry and finally add remaining ghee to the pongal. Delicious pongal eat with sambar, tomato chutney, coconut chutney and vada.