CURRY LEAVES POWDER | KARUVEPPILAI PODI AND CUPONATION - A REVIEW

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CURRY LEAVES POWDER | KARUVEPPILAI PODI

CURRY LEAVES POWDER - This aromatic and protein rich powder is prepared with fresh curry leaves, the essential part of indian cookery used mostly in South Indian cuisines.     This flavorful powder can be stored for a month or two . Serve it with crispy dosa, idli or simply have it with hot steaming rice  along with a dollop of ghee.

RASGULLA

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RASGULLA 

RASGULLA -  Rasgulla's are rich, soft cheese balls which are soaked in flavoured sugar syrup. A very popular sweet prepared during  festivals throughout India.

Serves : 4

Preparation time : 10 minutes + 1 hour draining time

Cooking time : 45 minutes

CUMIN LASSI | CUMIN CHAAS | SUMMER DRINK RECIPES

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CUMIN LASSI | CUMIN CHAAS | CUMIN FLAVORED LASSI

CUMIN LASSI - Lassi is a very popular drink in India.It can be prepared in two version either salty or sweet. Cumin Lassi is an excellent thirst quencher to have during summer. Extremely easy to prepare this drink is made with buttermilk and adding cumin powder gives a distinctive flavor.

Serves - 2

Preparation time - 10 mins

Cooking time - NIL

For this recipe you need

• 1/2 tsp. of roasted cumin powder
• 1 glass of thick plain buttermilk
• salt
• mint sprigs for garnishing

Preparation

For cumin powder, heat a small pan and dry roast the cumin seeds until browned and a nice aroma comes from it.

Blend the roasted cumin seeds until smooth, now your cumin powder is ready, store it an airtight container and use it for the recipes that calls for it.

Mix the cumin powder with buttermilk along with  1 cup of water , salt,stir it well and serve in tall glasses garnished with mint sprigs.

Note:

Add ice cubes,if you like the lassi a little colder.

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VEN PONGAL | KHARA PONGAL | GHEE PONGAL

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VEN PONGAL | KHARA PONGAL | GHEE PONGAL

VEN PONGAL - This is yet another popular and delicious breakfast recipe in South India, particularly in Tamil Nadu. I could say this is  one of the simplest recipe that is prepared with only two ingredients, rice and moongdal .

      In just three steps your pongal is ready 

                First      -  rice and moongdal is cooked

                Second  -  Ingredients to be tempered is sauted in ghee

                Third    -  Both are mixed together.

There are different versions of preparing pongal and based on the way we cook the taste also differs a lot. Eventhough I have mentioned as the simplest recipe, there is always a good technique behind in preparing tasty pongal. Ghee plays a vital role in this dish as it enriches the taste , so don't avoid it.

In my version rice and moongdal is cooked  and  tempered with cumin , pepper, ginger, curry leaves and cashews sauted in ghee. I use pressure cooker to prepare my pongal, I know everyone uses the same way as I do as we all want to finish our cooking in a jiffy, but my MIL's preparation is entirely in a different  way, she cooks the pongal in a heavy bottomed vessel without using the cooker and the tempering part is done with the homemade ghee. The taste is completely different and unique. My daughter always rates my MIL's recipe as the best and when I ask about my dish , so far I get only Ok or BETTER and you know all my weekends starts with pongal as breakfast as my lil one loves it.  

The only difficulty in my MIL's version is patience, So friends , if you find time ,do try out preparing pongal without using pressure cooker and see the difference.

Serves : 2

Preparation time : 5 mins

Cooking time : 25 - 30 mins