Tomato masala rice

Tomato  masala rice is very taste.  I prepared  this for my lunch while I am travelling in Train. One of my Niece like this very much.
 

Ingredients:        

                                                                       serve --3

 Raw Rice-------------------1cup

Tomatoes--------------------4-5 nos

Coconut paste--------------1/4 cup

Onion-----------------------1cup (finely cut)

Bay leaf---------------------1 no

Cardamom------------------2 nos

Sombu (fennel seeds) -----1/2 tsp

Cinnamon (Pattai) ---------1 inch

Curd--------------------------1/2 cup

Lemon juice-----------------1 tbs

Coriander leaves ------------few

Oil----------------------------3-4 tbsp

Ghee--------------------------2 tbsp

Salt ---------------------------as needed

For grind;

         

 

 

Green chilli-----------------3-4 nos

Garlic cloves---------------5-6 nos

Ginger----------------------1 inch

Puthina (Mint) leaves-----1/4 cup

Coriander leaves-----------1/4 cup

Cardamom-----------------1no

Fennel seeds (sombu) -----1tsp

Cinnamon-------------------1 inch

Coriander powder----------1tbsp

Small onion-----------------10 nos

Grind all ingredients without water or little water and keep aside.

 

 

Make Tomato for rice:

                

                                            Boil tomato with 2 cups of water for 3-4 min.

          Remove the skin from the tomato after cool .and cut small pieces  for this recipe.

Method:

                   

                                                      Wash and soak the rice for 30 minutes.

              

                            Heat a pressure cooker or pressure pan in medium flame.

                         Add oil, pattai, cardamom, sombu,  onion and sauté till a while.

                

                                    Then add ground masala, rice, cooked tomatoes ,salt and

                                                   Sauté till water content goes up.

      

                

                                       Add curd, coconut paste, mix well and pour 2 cups of water.

                                      Allow to boil, add lemon juice, close the cooker lid .

 

             

                                       Cook for one whistle in medium flame and simmer

                                                              the flame in  2 minutes.

                                             Once cool down the cooker, open the cooker lid,

                                                                     add ghee and mix it

             

    

                                                    Garnish with coriander leaves and onion.

          

Siru keerai paruppu

                                                                     Siru keerai     

                           

                                      

                      

                             Siru keerai  is such a super nutritious green, you want it to eat it 

                             as often as you can.This siru keerai  is a very popular, healthy and

                             of course tasty side dish too. In south people like to use. 

                             Try this yummy recipe with any type of keerai. Let's see 

                                 how to prepare Siru keerai  with step by step photos.

Ingredients :                                                     1cup=250ml

Siru keera…4-5 cups ( Remove the roots and wash the keerai

                                      thoroughly. Chop the keerai finely.)

Thuvar dal ( split pigeon pea )

                   Or

Green dal(Pasi paruppu0……...….1cup

Onion(Small or big)……………...1/2 cup (finely cut)

Tomatoes…………………………2 no s (finely)
Green chilies..................................2-3 no s (slit in to 2 pieces)

Cumin powder (Jeera  powder)….1tsp

Turmeric powder………………...1tsp

Oil………………………………..2tbsp

Mustard seeds……………………1tsp

Urad dal………………………….1tsp

Red chili………………………….1 no

Curry leaves……………………...few

Asafoetida……………………….1/4 tsp

Salt……………………………….to taste

Method:

  

                               

Take Thuvar ( split pigeon pea) or green gram dhal in a cooker.

Add 2 cups of water, turmeric powder and cook for 2-3 minutes

with out  close cooker lid.

Then add the chopped keerai, onion, green chilies,  jeera powder, tomatoes.

Now  close  the cooker lid,  cook for one whistle in medium flame

and  simmer in 3-4 minute

Once the cooker cool down, open the cooker lid, allow to boil

some seconds and add salt.

                

Heat a kadai and pour the oil, add the mustard seeds.

When they splutter, add red chili, urad dal, asafotida powder

 and curry leaves.

               

 Fry it for a while and add this to the keerai.

Bitter gourd (Pavakkaai) poriyal

                   

 

Ingredients:

                   

                 

Pavakkai(Bitter gourd----------------250gm

Onion(small or Big)------------------3no s medium size (finely cut)

Green chili-----------------------------3-4no s

Turmeric powder--------------------1/8 tsp

Oil---------------------------------------3-4 tbsp

Mustard seeds----------------------1/2 tsp

Cumin seeds(Jeera)----------------1/2 tsp

Curry leaves-------------------------few

Coconut------------------------------2 tbsp (grated)

Salt-------------------------------------to taste

Method:

Heat a kadai or pan in medium flame.

A dd mustard seeds, cumin seeds .

                    

When the seeds splutter, add curry leaves, green chilies, onion,

bitter gourd (pavakkai),turmeric powder, salt and sauté  for a while.

Then cover and cook  this dish  in simmer flame till bitter gourd

become soft.

                         

 

Remove from pan  and garnish with grated coconut.

It is side dish for sambar rice, curd rice,dal rice and

rasam satham

Idiyappam maavu or puttu maavu(flour)

Ingredients: 

                        Raw rice (Pacharisi)............as needed (like 1kg Or 2kg)

Method:

             Wash and Soak the rice in water minimum 1 hour. 

             

             If longer it soaks, the smoother flour it yields.
   
    

                   Then drain the water completely from the rice. 

                                        

 

            Grind them into batch wise using the mixer grinder.

           You should grind into a fine powder.

                           
           Sieve the ground flour using the siever (salladai). 

          So that some UN- ground rice particles  gets deposited

          at the top of the salladai. 
          
          Again grind the UN-ground rice particles, sieve the 

          ground flour into a fine powder.
           
                                  

         
                    

     
         Steam this wet and fine powder in the steamer vessel (Idly  

         maker vessel) for 20 -30 minutes.
   
                       

 

          Remove the cooked powder from the steamer and 

          spread it in the cotton cloth in room (Temperature) to dry.

          It will take 1 or 2 days.


                              

     Again grind this flour and sieve to get fine flour(Maavu).

        Store it in an air tight container for later use.
 

Note: 

                   

      Can powder the wet rice in maavu mill also.But the 

      flour gets not pure white.