Happy Tamil New Year Everyone! இனிய தமிà®´் புத்தாண்டு நல் வாà®´்த்துக்கள்!
Relish this classic moong dal halwa and enjoy your day!
adapted from Tarla Dalal
Ingredients
serves 4 to 6
1 cup split yellow moong dal / pasiparuppu
1 cup warm milk
3/4 cup sugar
1 cup warm water
3/8 cup or 6 T ghee
1 t cardamom powder
few saffron strands, dissolved in warm milk
1/4 cup both cashews and raisins
Method
Soak moong dal in water for 3 hours, drain and grind it into a smooth paste using very little water.
Roast cashews and raisins in a little ghee and keep aside.
In a Non-stick pan heat the remaining ghee and stir in the moong dal paste on a very low heat until golden brown.
Add in the warm milk and warm water and stir continuously until all the moisture is absorbed and the dal is cooked.
Now add the sugar and cook until the ghee separates.
Add the saffron and cardamom powder and mix.
Garnish with cashews and raisins and serve.
flying high.......
This is an easy breezy south indian style biryani made with less ingredients and a simple process. I used shitake mushrooms, you can use any type of mushroom you like.
Ingredients
2 cups basmati rice, washed and soaked for 10 minutes
2 cups shitake mushrooms, cleaned
1 large onion, thinly sliced
2 large tomatoes, chopped
2 t ginger garlic paste
1 cup both mint and cilantro
2 green chilies, slit
1 1/2 t chili powder
2 t coriander powder
1 t turmeric powder
1/2 t cumin powder
3 cardamom pods
2 cloves
1 inch piece cinnamon
1 bayleaf
1 star anise
oil and ghee
salt to taste
3 cups water
Method
Heat oil and ghee in a pressure cooker, add bayleaf, cardamom, cloves, star anise, cinnamon and fry. Add the onions and saute till the onions are soft, add ginger garlic paste and saute, now add in the mint and cilantro leaves and fry.
Add the tomatoes along with little salt and saute till they become soft and mushy.
Add mushrooms and all the spice powders, mix well and saute till all the water from mushroom is evaporated.
Now add the rice and fry for a minute to coat with all the masala. Add the required water and salt. Close the lid and put on the whistle when the pressure comes.
Allow it to on a medium heat for one whistle and switch off. Wait for the pressure to settle down, open the lid and mix gently.
Serve hot with onion raita!
San Francisco Downtown
Lamb pirattal is a very simple and quick dish that can be made in no time and also it tastes so good with rice or rotis.
Lamb Pirattal
serves 2
1lb Lamb, cubed
1 large tomato, chopped
1 large onion, chopped
2 green chilies, slit lengthwise
1 T oil
3 cardamom pods
2 cloves
1 inch piece cinnamon
1/2 t cumin seeds
1/2 t fennel seeds
1 t chili powder
2 t coriander powder
1/2 t turmeric powder
2 t ginger garlic paste
salt
Method
Heat oil in a pressure cooker,add in the cardamom, cinnamon, cloves, cumin, fennel and fry.Add the green chilies and onion, saute till they become soft.
Add the ginger garlic paste and saute well, once they start sticking to the pan,
mix in the tomatoes and saute well till they become mushy and all the water is evaporated.
Add the lamb pieces and mix well,now add the spice powders, salt and mix the lamb well to coat with all the spices. Add a cup of water and bring to a boil.
Close the lid and pressure cook for 3 whistles.Once the pressure is released open the lid and reduce the remaining liquid on a medium heat until the lamb becomes dry.
Garnish with chopped coriander leaves and serve.
