Adirasam

Adirasam.. when I first read the name I thought it might be some Rasam.. but to my surprise it was a sweet.. 🙂 Thanks to Divya’s SNC Event that I came across this recipe.. Also thanks to Yashodha for the fabulous recipe.

Adirasam

Preparation Time:- 1-2 hrs |  Cooking Time:– 15 mins |  Serves:- 10-15 pieces

INGREDIENTS:

  • 2 cups Rice (raw)
  • 1 cup Jaggery (Gud)
  • 1 tea spoon Cardamom Powder (Elaichi Powder)
  • 1/4 cup water
  • 5-6 tea spoon Milk
  • 1-2 tea spoon Ghee

PREPARATION:

Soak rice for 1 or 2 hours. Drain it from water.

Do not dry it completely, it should be damp. Grind it into powder and should be neither coarse nor fine.

Add jaggery and water in the heavy bottomed vessel. Allow them to boil.

Add cardamom powder and allow the syrup should be thicker which is in one string consistency.

Remove it from the stove. After few minutes add rice flour slowly and stir well until you get soft dough. It should be in the consistency of chapatthi dough. Stir continuously while adding flour. Don’t add flour at a time.

While mixing rice flour, if you wish you can add ghee for good taste.

Heat oil for deep fry. Take a plastic paper or aluminium foil or banana leaf and apply oil on it.

Take small lemon sized dough and keep it on the greased foil. Dip your fingers in the oil and flatten the dough.

Take the flatten dough out from the foil and drop gently into the heated oil. Fry both the sides until it should be brown.

Remove adhirasam from the oil and squeeze the excess oil by pressing flat bottomed bowl on the adhirasam.

SERVING:
  • Adirasam is a sweet delicacy and can be cooked for any festivity.. 🙂

Tasty Cooking..!!

Sending this to:

SNC Event:

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Gajar Matar

When running late for office and still tiffin needs to be prepared, gajar matar comes as a life savior.. A simple dish yet a yummy one.. And with the red carrots hitting the market, it is a must try… 🙂

Preparation Time:- 10 mins |  Cooking Time:– 15 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 3 medium sized Carrots (Gajar) chopped as small cubes
  • 1 cup peas
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Dry mango powder (Amchoor Powder)
  • 1 tea spoon Garam Masala

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds. Allow them to crackle.

Add salt, turmeric powder, chilly powder and then add the chopped carrot and peas, mix properly.

Add 1/2 cup of water, and close the lid of the pan. Allow the vegetables to cook in the steam.

Once the vegetables are cooked, sprinkle the garam masala, and dry mango powder and mix properly.

Allow to cook till the remaining water dries out and mix occasionally.

SERVING:
  • Gajar Matar goes well with hot chapatis and curd.
  • Top it up with some ghee, and feel the difference in taste.

Tasty Cooking..!!

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Quick & Easy Recipes 

Dum Aaloo

Dum Aaloo, is among the first few dishes which I started cooking… I love the rich gravy and the flavors that go into it… I had prepared the same for a potluck party we had at our office and it was a hit there.. 🙂

Dum Aaloo

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people

INGREDIENTS:

  • 8 – 10 baby Potatoes washed and peeled (You can use the normal potatoes as well, just chop them into quarters)
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2 Cloves (Laung)
  • 1 Cinnamon (Dalchini)
  • 1 Large Cardamom (Badi Elaichi)
  • 1 Indian bay leaf dried (Tej Patta)
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 cup milk or 1 cup cream (Malai)
  • Oil to deep fry

PREPARATION:

Heat the oil to deep fry. Take the baby potatoes or chopped potatoes and prick them using a fork at all the edges.

Fry these pricked potatoes, till they turn golden brown from all sides. Remove them on a tissue and keep them aside.

Heat the oil/ghee in a pan and add cumin seeds, Cloves,  Cinnamon,  Large Cardamom and Indian bay leaf dried to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  salt. Keep frying the tomatoes till the oil separates out.

Now add the dried  Fenugreek leaves and feel the aroma as it fills the kitchen.

Add the milk or cream while stirring continuously. Keep frying till the oil separates out.

Add the fried potatoes to this masala. Fold them gently in the same. Add some water to make some gravy. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the potatoes can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Lachha Parantha or Kulcha.
  • If serving for a party, garnish with some fried Cashew (Kaju)

Tasty Cooking..!!

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Bon Vivant #10 – Festive Feast

Merry Christmas Celebrations – Event Announcement

With Christmas doing the rounds and just a month from now.. thought of hosting an event to get some nice savories for Christmas…

Planning a Christmas party anyone.. If yes, try out some nice relishing dishes.. cakes, cookies, muffins.. pastas, pizzas..  anything you want to serve in the party.. and link it here.. 🙂

Merry Chritmas Celebrations

Rules for the event:

  1. You must cook and post the recipe on your blog pertaining to the theme.
  2. Looking for fresh entries and to try out new recipes. So, no archived entries allowed.
  3. Only vegetarian entries will be allowed. Eggs can be used for Baking.
  4. Multiple entries are welcome.
  5. Please provide a link of the event on your post. Usage of logo is optional but I would be happy if you could use it, as it helps spread word.
  6. The recipe can be of any cuisine and follow any method of cooking.
  7. Use the linky tool below to link your entries here.
  8. If problems while linking, send a mail to cookcookandcook@gmail.com  with the subject line as Merry Christmas Celebrations and with the following details:
    1. Your Name
    2. Recipe Name
    3. Blog Name
    4. Recipe URL (Please send the Recipe URL and not the blog URL)
    5. Pic of the recipe (If it is not on the blog)
  9. Non bloggers are most welcome to participate. Just send me the recipe details with a click of the recipe to the above mentioned email.

Looking forward for some lovely party recipes this Christmas.. 🙂

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Torai Fry

Torai (Ridge Gourd), I understand not many people like it… I never used to eat it myself, used to tell my mom that Torai is made only for people when they are not feeling well… Then one day one of my Bengali colleagues got Torai in his tiffin, it was a torai fry.. a very new dish to me.. And trust me really delicious too.. So decided to give it a try.. 🙂

Torai Fry

Preparation Time:- 10 mins |  Cooking Time:– 1/2 hour |  Serves:- 2-3 people

INGREDIENTS:

  • 3 medium sized Ridge Gourd (Torai) finely chopped
  • 1 large Onion finely chopped
  • 1 large potato finely chopped
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Dry mango powder (Amchoor Powder)

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds. Allow them to crackle.

Add the onions and fry them till they turn transparent. Now add the chopped potatoes and torai. Mix properly.

Add salt, turmeric powder, chilly powder and mix properly.

Simmer the stove and close the lid for cooking for about 5 mins.

Now remove the lid and start frying the vegetables by mixing now and then. Continue till the torai and the potatoes becomes soft. (Note: Cook only on sim stove. Also chop the vegetables very small so that they get cooked properly and evenly in steam)

Finally sprinkle the dry mango powder and mix well.

SERVING:
  • Tori acts as a healthy side for any dish.
  • Garnish with finely chopped fresh green coriander leaves.

Served

Tasty Cooking..!!