Rice, Sorakaya koora(Bottle Gourd curry) and Sambar
A Lazy Dinner Friday, August, 18, 2006
Though I love cooking , there are sometimes I don’t feel like cooking. But my taste buds crave for home made foods.I always question myself “why this happen to me? Why do I hunger for home foods on a lazy day 😦 ?” Ahh,..whatever may be the reason I start preparing my lazy dinner. My converstion with my husband :HE : What’s for dinner??
ME : What u want me to do?
HE : Do whatever u like ra..
ME : No problem,U tell me
[It happens…….u tell me….No No u tell me 🙂 ……BUT this day is my day. Whatever may be the converstion the ultimate menu on this day – Jeera rice, Rasam,Aloo Capsicum fry]well, coming back to the convesation,.. ME : I am planning to prepare jeera rice
HE : Wow !! Jeera rice!! Good ra, but u said,..
ME : Yeah, I am preparing my version of jeera rice 🙂
HE : Oh! Ok! So u r also preparing your version of rasam??
ME : Obviously yes…..my “lazy version.”
HE : :),…. He is a such a nice guy,…he never troubles me,…
JEERA RICE :
Its a simple version.
Source : Who can it be,…ofcourse myself…
Jeera – 2 table spoon
Rice – 2 cups
Oil – 1 table spoon
Red Chillies – 2
Curry leaves ( I feel this one is the most important besides jeera as it gives fine aroma)
1.Heat the oil in a pan, add red chillies, jeera.
2.Once jeera splutters turn off the stove and add curry leaves.
3.Add this tadka to the rice , add some salt(according to your taste) and turn on the cooker.
Simple isn’t it….yet tasty with rasam and Fry (any veg fry goes well with this).
See you with my II nd part of ‘A Lazy Dinner’ in the next post.
Garelu, Biyyam Payasam…….a festive treat Wednesday, August, 16, 2006
Normally in Andhra, garelu and payasam are prepared on special occasions and they are must for Nivedyam(offering to god) during festivals in our house. I thought this is the special occasion as I am entering the world of blogs with my own blog, So opted these recipes to share with you all.
“Thinte garelu thinali vinte bharatam vinali”
This is very popular saying/proverb in Andhra. This means “Either you have to eat garelu or have to listen bharatam.” Bharatam/Mahabharat is a Sacred and India’s greatest epic. This dish is related with the epic for the reason of its taste, a heavenly taste to say.
This is a very very special dish in our house.
This dish is also prepared if you have the guests and in our family it should be in the menu if son-in-law visits.It has a greater significance all over the andhra.
There are two versions of garelu….the version I am presenting here is offered as nivedyam which does not contain onions.
The other version is ULLI GARELU.Ulli means onion….so it has onion finely chopped….the method of preparation is same though.
Mina pappu(Urad dal) – 2 cups,
Ginger – Small piece,
Green chillies – 2-3 finely chopped (acc. to your taste buds),
Jeera(cumin seeds)-1-2 tsp
Salt to taste,
Oil for deep frying.
1. Soak the urad dal for 4-5 hours.
2. Clean them well and grind to paste by adding ginger and little salt.
Remember it should be a tight paste.So do not add water.
3.Now remove from the grinder , add jeera, finey chopped green chillies. You can also salt at this point if you feel it to be
4.Take a deep frying vessel and add enough oil for deep frying.
5. Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet.
6.Make a hole in the centre of the vada.
7. Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.
Goes well with coconut chutney,Chicken curry,Sambar.
I personally like to have with chicken curry.
The other version I mentioned earlier has same precedure but just add finely chopped onions,coriander leaves in step 3.
Biyyam Payasam,God’s own food :
Payasam (Kheer in Hindi) is a traditional Indian dish.
Biyyam payasam is a rice pudding made by boiling rice with milk,sugar( or jaggery).In our house it is served as offering to the God during festivals and on special occasions.
Source : Bebamma (My ammamma/grandmom, I call her with that name)
Rice – 1 cup,
Jaggery – 1 and 1/2 cup,
Milk – 1/2 – 1 litre(It depends on the desired consistency)
Elaichi – 2-4
Ghee – 1/4 cup
Some dry fruits like almonds,Cashew nuts,Kissmiss.
1. Soak the rice for an 1/2 hr.This is done to save the time during rice cooking in the milk.
2. Boil the milk with elaichi in a heavy bottomed vessel.
3. Once the milk gets boiled add soaked rice and cook it well,..it must be cooked in such a way that it should be very soft.
The state of the rice should be between soft and paste.
4.In the mean while take a vessel and boli the jaggery (in a cup of water) on stove.
5.Now add the jaggery water to the milk rice and mix well.Mix for about 5 to 10 min by adding ghee.
6. Serve with almonds,cashewnuts,kissmiss roasted in ghee.
Step 4 can be avoided by directly adding jaggery( powdered) to the rice once it gets cooked. Normally I follow step 4 in order to avoid the burning of rice during mixing of jaggery.
NOTE: Jaggery should be added only once the rice is cooked well. Once the jaggery is added rice will not get cooked.
Hope you have enjoyed my virtual festive food.
Hello hi namaste namaskaram !!!!
This is my maiden venture .
I always wanted my own site / blog and was bit serious about it,…but to the matter of fact COOLPEPPER came out by the inspiration I got by seeing many blogs,more specifically mahanandi,sailusfood,aayi’srecipes,….etc (its a very big list 🙂 )
This site’s main idea is to make note of all the dishes I prepare, and also wanna share recipes of my mother’s and grandmom’s
I love cooking ,its keep growing as my husband is great foodie and always want his friends to visit our house for dinner/lunch and adding to that we both (even he likes cooking ) want to try new recipes. So, my resource for new recipes is internet and now a days I became a big fan of cooking blogs. It became a routine for me to check my favourite blogs for the updates and also to explore more resplendent blogs.
AAhhh,….is that boring you,..anyway let me stop here,…..and let me Welcome you all to MAA INTI VANTA.