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You are most welcome!! - Thank you so very much for your immediate commens/ compliments Ambi & Jas!! 😊
TOMATO DAL SOUP
Ingredients:
1/4 cup tur dal soaked
5 big red tomatoes chopped
1/2 tsp cumin seeds
1/2 an inch ginger crushed
4 pips garlic chopped
1/4tsp tumeric powder
Salt to taste
1 1/2 litres of water
1 big onion chopped fine
1 tsp chillie powder
Little pepper powder
1 bay leaf
3 cardamoms
1 inch cinnamon stick
1 tbs ghee
Little coriander leaves for garnishing
Method:
Boil the soaked dal with cumin seeds, ginger
Garlic, and tumeric powder.
Cook till the dal is well mashed.
Now add in the chopped tomatoes and cook
Again till the tomatoes are well mashed and
There is no raw smell.
Cool the cooked ingredients, then grind it in a mixie.
Drain and sieve it to remove the skin and seeds.
Add about 1 1/2 litres of water to make up the soup.
( use your judgement when adding water )
Heat ghee in a pot, add in the bay leaf, cardamoms,
Cinnamon stick and saute for a second.
Add in the finely chopped onion and fry nicely.
Now add in the tomato, dal soup and chillie powderand pepper powder.
Add salt to taste, boil well. Add the cut coriander leaves and remove.
Serve the steaming soup in a bowl as a starter.
This content was originally posted by: supree
Lots of new recipes.... 😊 and suddenly a big silence! (nothing happened for the last 16 days...!! )Thanks to everyone who contributed recipes/comments to this thread... 👏 Let's continue doing it... so one day when our Kavi dear comes back, will be happy to find her thread.... in action!After my India trip, I wasn't able to contribute as I used to in the past, for various reasons... But here I'm... back to work! Let me break the ice by giving a sweet recipe.... 😃Seven Cup Cake/BurfiIngredients:1 Cup Besan
1 Cup Milk
1 Cup Grated Cocount
1 Cup Ghee
3 Cups Sugar*
1 or 2 cardamoms (optional)*Here the sugar can be adjusted to best suit your taste. For me, 3 cups of sugar is too much sweet thus I added only 2 and 1/2 cups.
Method:1. First take a thick bottomed pan and using 1 tbsp of ghee, fry the besan flour slightly in low heat.
2. Mix all the remaining ingredients into a different vessel. Crush the
cardamom and add that also to this mix.
3. When the flour cools down a bit, add the mix to the flour and mix it
well so that there aren't any lumps formed.
4. Now using medium-high flame, keep stirring the mix continuously until it forms into a soft lump and ghee starts to spread to the sides of the pan.
5. Meanwhile take a tray and spread a little ghee on it and keep it ready.
6. When the besan mixture reaches the right consistency, which usually happens in around 35-40 minutes from the time you started, pour the mixture into the tray and level it.
7. After it cools down a bit, cut them into desired shapes using a sharp knife and let them cool down for some more time.
8. When it completely cools down, pull them off the tray and
store in an air-tight container. It stays fresh and good for even upto a week.
9. Enjoy your seven cup burfis!
Chechi thanx a lot..................idhukku veggie oyster sauce ellam thevai illai😆😆,so i will try this soon & let u know my comments.i cant serve it with chicken curry.....i think mixed veggie curry will also compliment well 2 this.thanx once again chechi 4 such a simple recipe.This content was originally posted by: Sue NairSIMPLE GHEE RICE
Ingredients(a). 3 cups rice, rinsed and drained(b). 5 tbsp ghee(c) 1 medium sized onion, peeled and sliced finely(d) 1/2 cup cashewnuts(e) Spring onion - 1 stalk(f) 1 stick cinnamon(g) 4 pods cardamoms(h) 4 cloves garlic(i) Salt (according to taste)(j) 41/2 cups waterMethod(1) Spread out washed and drained rice on paper towels to dry.(2) Heat ghee in a wok over medium fire. Stir -fry onion till golden brown. Scoop out and set aside.(3) In the same wok stir-fry the cashewnuts till golden brown. Scoop out and set aside with the fried onions.(4) Sir- fry cinnamon, cardamom and cloves in the same wok. Add the dry rice and stir- fry for 1 min.(5) Put the rice, ghee and spices in the rice cooker. Add salt and water and cook as usual.(6) When the rice is cooked abotu 15 mins, stir in fried onion, chopped spring onion and cashew nuts.(7) Serve hot with chicken curry.
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