Tamarind rice (puli Satham)

http://cookingbachelors.blogspot.com/

http://cookingbachelors.blogspot.com/

Ingredients:

• Rice - 2 cup cooked rice
• Tamarind juice -  ½ cup
• Black gram - 50 gm
• Bengal gram- 50 gm
• red chilly - 4
• peanut - 4 tsp
• Garlic - 5 cloves
• Fenugreek - 1 tsp
• Asafoetida  - 1 tsp
• Mustard seeds - 1 tsp 
• Black peppercorns - 3 tsp 
• Turmeric powder - 1 tsp 
• Curry leaves - 10 leafs
• Salt - for taste
• Oil - 50 ml 

Method:

• Roast (Without oil) Bengal gram, black gram, Fenugreek and red chilly.
• Grind this into a fine powder. Set aside. (Or) use tamarind rice powder.
• Heat the oil and add mustard seeds, When the mustard starts to crackle add red chilly, garlic, peanut, peppercorns, Black gram, Bengal gram and curry leafs. 
• after 1 min add tamarind juice, grind powder,  asafoetida, turmeric powder, coriander powder and salt. 
• Cook till the water evaporates and the gravy gets thicker. 
• Add the paste into cooked rice. 

Spinach Soup ( Keerai kootu)

http://cookingbachelors.blogspot.com/

Ingredients:

• Spinach 1 bunch
• Yellow Green Gram dhal – ½ cup 
• Red or green chilly – 4
• Tomato - 1
• Bay leafs - 5
• Garlic - 5 cloves (Big one)
• Mustard seeds- 1 tsp 
• Cumin seeds 1 tsp
• Onion – 15 to 20 small chopped
• Sambar powder- 1 tsp 
• Turmeric powder- ½ tsp 
• Asafetida – 1 tsp
• Coconut gratings – 3 tsp
• Oil- 4 tsp 
• Salt – ½ teaspoon
• Water  - 4 cup

Methods:

• Wash and soak the yellow green gram dal for 15 minutes. Drain and keep aside.
• Wash the spinach, cut the leafs and keep aside
• Boil spinach, onion, tomato, garlic and yellow green gram dal.
• Boil until gram dal and garlic get smashed.
• Heat the oil in a pan, add mustard seeds. Wait for mustard seeds start spluttering, add bay leafs, cumin seeds and chilly and fry.
• Mix the fried item into boiled spinach and add turmeric powder, asafetida powder, Sambar powder and salt. Cook for another 5 mins.
• Serve with rice or chapathi.

Ven Pongal(White Pongal)

http://cookingbachelors.blogspot.com/

Ingredients:

• 1 cup Raw rice
• 3 cups water
• ¼ cup Split yellow green gram
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 tsp ginger chopped
• 1 tsp green chilly chopped
• 1/3 cup cashewnuts
• 6-8 curry leaves
• 1 tbsp peppercorns
• 3 tbsp ghee
• salt to taste

Methods:

• Wash, and soak the yellow green gram dal and rice, separately for 15 minutes. Drain and keep aside.
• Heat the ghee in a pan, and add the cumin seeds, mustard seeds, and peppercorns. Wait for mustard seeds start spluttering, and add chopped ginger, bay leafs and green chilly and fry for another minute.
• Add the soaked yellow split green gram dal and stir fry for about 4 minutes.
• Add the soaked rice and stir fry for another 2 minutes.
• Add the water and salt, and bring to a boil. Lower the flame and cover and cook till done. It should be a bit mashed and squishy.
• Heat a tablespoon of ghee in another pan and fry the cashew nuts till golden brown. Add it to the Pongal.
• Serve hot with Sambar And chutney.

Green Moong Dhal Soup

http://cookingbachelors.blogspot.com/

Ingredients:

• 1 cup Green moong dhal (Soak in water for an hour)
• 1 chopped tomato
• 1'' piece of ginger sliced
• 1/4 tsp Turmeric powder
• 3 cups of water
• 1 cup of small onion chopped
• 2 green chilly chopped
• 3 garlic
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seed
• 2 tsp Ghee
• Bay leafs
• Salt for taste
• Coriander leafs

Method:

• Heat the pan, add the ghee.
• Add the mustard seeds. Once the seeds start spluttering add cumin seeds, bay leafs, green chilly, chopped onion and fry it until golden brown.
• Add the ginger, garlic and tomato and cook it for 2 mins.
• Add turmeric powder, salt and asafoetida powder.
• Shift the above fried item into pressure cooker, add moong dhal with water.
• Cook it for 4 whistles.
• Before serving add some coriander leafs.

Tomato Gravy

http://cookingbachelors.blogspot.com

Ingredients

• 5 to 6 tomatoes, puree
• 2 onion, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• ½ teaspoon ginger paste
• 5 cloves garlic, pounded
• 3 red chilli
• 1 teaspoon chilli powder
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• 4 tablespoon of olive oil r any other oil
• salt to taste
• coriander leafs for garnishing

Procedure

• Heat the oil in a pan and add mustard seeds
• When the mustard seeds crackle add the cumin seeds and red chilli
• add the onion and fry until they start to brown
• add the ginger and garlic(if its possible make it like a paste)
• Add the tomatoe puree and and fry it for 2 mins in high flame
• reduce the flame and add salt, chilli, turmeric, coriander powder
• cover the pan and let it to be cook for 10 mins
• before serving garnish with coriander leafs

How to make Chapati...

http://cookingbachelors.blogspot.com/

This is my first post on this blog...

Lets get started with chapathi

Chapathi is the very best healthest food... And most of the persons think that its so hard to make it... But the making of soft chapathi is easier as like eating them...Follow the simple steps below to make soft, delicious chapatis...

All you need is:

• 2 1/2 Cups Whole Wheat flour
• 1 cup Lukewarm Water
• Salt to taste
• 2 tbsps of oil(any oil)/ Ghee

Steps:

1. Put the 2 cup of wheat flour into a bowl, add 1 cup of Lukewarm water and mix until crumbly.
2. Add 2 tbsps of oil or ghee and stir
3. Add the remaining flour slowly, and stirring until its combined
4. Knead the dough for 2 minutes
5. And place the dough in a bowl and cover it for 20 mins... If u dont cover then the chapathi ll get harder...
6. Divide the dough like a lomen sized pieces...
7. Roll the dough with a rolling pin until the balls resemble thin, round pancakes.
8. Heat a toasting pan, and cook the chapati for 5 seconds and turn other side and cook it until blisers appear on it...
9. Remove the chapati from the griddle with a pair of metal tongs, place it over a low direct gas flame or electric coil, the chapati should puff up into a ball almost immediately...

Thats it your going to have a soft chapathi...

Tips: If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough. If the chapati does not puff up after 30 seconds, remove the chapati from the fire or else it may burn.