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~ Saadam Vagaigal ~
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Topic: ~ Saadam Vagaigal ~ (Read 1797 times)
MysteRy
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~ Saadam Vagaigal ~
«
on:
September 01, 2012, 11:43:49 PM »
TEMPLE STYLE(PULIOTHARAI)
Ingredients
Rice- 2 cups
Tamarind Extract - 2 tablespoon
Coriander Seeds- 2tsp
Fenugreek Seeds - 10 seeds
Sesame Seeds- 2tsp
Channa Dhal- 4tsp
Dried Red chilly- 5-6
Peanuts- 1/4cup
Turmeric - 1tsp
Mustard little
Curry leaves - few
Hing - a pinch
Salt - As per Taste
Method
Boiled the rice and keep it aside till it become cool.
Fry Coriander seeds, Fenugreek seeds first in dry pan, later add sesame seeds lastly.
Once they are cool, grind finely.
In little oil fry peanuts, Channadhal, Red chillies and grind coarsely.
Now in oil, season the mustard, curry leaves, add hing, turmeric, tamarind extract, salt and let it boil for5minutes.
Then add the finely grinded powder and slowly boiled rice and mix evenly.
Once it gets mixed up, now add the coarsely added dhal powder.
Serve hot with chips...
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MysteRy
Global Moderator
Classic Member
Posts: 222725
Total likes: 27692
Total likes: 27692
Karma: +2/-0
Gender:
♥♥ Positive Thinking Will Let U Do Everything ♥♥
Re: ~ Saadam Vagaigal ~
«
Reply #1 on:
September 01, 2012, 11:46:46 PM »
Poondu Saadam
Ingredients
Cooked rice – 2 cups
Small onion- 1/2 cup
Garlic pods – 1 cup
Ginger- 1/4 inch piece
Roasted and ground black pepper- 1/2 tsp
Raosted and ground cumin seeds- 1 tsp
Method
An important thing in making any mixed rice variety is that the rice has to be cooked well but must be separate grains. Normally this can be achieved by roasting the raw rice in little ghee before cooking or adding a little sesame oil while it is cooking. Once the rice is cooked, cool it well in a wide pan/ plate.
Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee in a wide skillet, add mustard seeds, cumin seeds , dried chillies (3-4 numbers) and curry leaves. Add the onion, garlic and ginger pieces and fry them on low heat.Add pepper powder and cumin powder. Add salt to taste and mix the rice , turning off the heat.
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MysteRy
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Classic Member
Posts: 222725
Total likes: 27692
Total likes: 27692
Karma: +2/-0
Gender:
♥♥ Positive Thinking Will Let U Do Everything ♥♥
Re: ~ Saadam Vagaigal ~
«
Reply #2 on:
September 02, 2012, 12:10:11 AM »
Pasipparuppu Saadam
Ingredients
Basmathi Rice - 1 cup
Moong Dal - 1/2 cup
Onion (small size) - 1 chopped
Garlic - 7 cloves chopped
Green Chillies - 6
Red Chillies - 5
Tomato - 2 chopped
Turmeric Powder - 1 tsp
Butter or Ghee - 1 or 2 tblspn
Salt to taste
For Tempering
Mustard Seeds - 1 tsp
Urid Dal - 1 tsp
Curry Leaves - few
Cumin/Seeraham Seeds - 1 tsp
Fennel/Sombu Seeds- 1 tsp
Method
Pour oil in a pan/cooker and add mustard seeds. Let it crackle and add urid dal, and curry leaves.
Add cumin, fennel, and chilles one by one and allow it to fry in the same oil. [careful not to burn the cumin seeds, otherwise it goes bitter]
Saute onion and garlic till they become light golden brown.
Add chopped tomatoes, turmeric, butter, and salt to the mixture and cook until oil floats on the surface and then add moong dal and cook for 5 minutes.
Add rice and 3 cups of water and cook until it is done.
Note:
Dry roast moong dal (without oil) to a light golden color and soak it for 10 minutes in hot water before cooking. It will lead to soft dal texture, nice aroma and taste. You can add ghee while serving it instead of cooking with it. To get even richer paruppu sadam, add 1/2 a cup of coconut milk while cooking the dal.
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~ Saadam Vagaigal ~