Tuesday, June 16, 2009
Kudamilagai Carrot Saadham & an Award
This recipe is from a book named " Vegetarian Samayal of South India".Author of this book is Viji Varadarajan. It is a pretty cool book with a lot of interesting recipe.Yesterday I tried this rice and it came out pretty good. Even my son, who is not a huge fan of Rice gave me a green flag for this.:). Pitla powder can be made ahead and stored in an airtight container for a longer time and also can be used for different other rices and dishes.
Also Ammu has passed me this wonderful award.Thank you so much dear.I would luv to pass this to all my friends:)
Capsicum-2 chopped julienne
Pitla powder-1 1/2 tsp
Lime Juice-1 tns
Coriander leaf-1/2 bunch
For the tempering:
Cumin seeds-1/2 tsp
Curry leaf-a few
Turmeric powder-a pinch
Cook the rice in 5 cups of water.Each grain of the cooked rice should be separated.Set aside and cool.
Heat oil and pop the mustard,add the other ingredients for tempering and stir for 5 seconds.Add the Capsicum and Carrots and stir over a medium flame for a couple of minutes until crunchy.Add the pitla powder and salt. Stir in the Rice gently adding the lime juice. Remove from the flame and garnish with chopped coriander leaves.Serve hot with Raita or Pachadi.
Bengal gram-1 cup
Red chilly-3/4 cup
Heat a teaspoon of oil over a medium heat and roast the coriander seeds,bengal gram and redchillies until ram turns golden add the asafoetida powder.Heat remainin oil and roast the coconut until golden in color.Blend all the ingredients into a coarse powder.Store in an airtight bottle. This powder has a longer shelf life.