Sunday, October 26, 2008

Take this small tip as awareness- Long grain rice absorbs more water than short grain rice.Always soak the rice for a few minutes before cooking this helps to keep the grains separate during cooking process. For making sweets and desserts the short grain rice is preferred.

Every one knows plain rice can be served with any type curries or spicy dishes you make, but try this recipe of mine it is a traditional food eaten by the middle class Tamil's down south, its Keerai Kootu Satham..................

KEERAI KOOTU SAATHAM

YOU NEED

Ara Keerai 2 cups( Also known as Mulagootal or Amaranth leaves)

Moong Dal 1 cup (Boiled well Or rather cooked)

Onion 1 cup (chopped

Mustard seeds 1 tsp

Jeera seeds 1 tsp

Garlic 1 tbsp (chopped)

Dry Red Chilly 3 nos

Rice 2 cups (Short grain cooked

Pepper powder 1 tsp (coarse)

Salt to taste

Asafoetida 1/2 tsp

Oil 2tbsp

DO IT

-Remove the Keerai from the stems and roughly chop it up, wash drain and keep aside.

-Heat oil in a kadai add the mustard seeds when it crackles add the jeera , onions broken red chilly with the garlic and saute well add the keerai and cook well , the water contents from the keerai will dry up soon.-Now add the Moong dal,asafoetida and stir well .--

-Add the rice toss well sprinkle required salt and pepper.

-Serve it straight on to a plate , this is a meal by itself with Good pickle.

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