Tamarind Rice (South Indian Rice Recipe)

Tamarind rice ingredients:

1. Raw tamarind - big lemon size
2. Rice - 2 cups (cooked)
3. Red chillies - 5
4. Coriander seeds - 1 tsp
5. Methi seeds - ½ tsp
6. Mustard seeds - 1 tsp
7. Urad dal - 1 tsp
8. Channa dal - 1 tsp
9. Peanuts - 2 tsp
10. Cashew nuts - 5 (optional)
11. Turmeric powder - ¼ tsp
12. Asafoetida - a pinch
13. Curry leaves - 10
14. Oil - 4 tbsp
15. Salt - to taste

Tamarind rice preparation:

Soak the tamarind in water for an hour. Extract the juice from the tamarind. Keep it aside. Take a heavy bottomed pan and heat with 1 tbsp of oil and fry 3 red chillies, coriander seeds and methi seeds. Sauté for few seconds. Then remove from the pan and grind to a fine powder.

Add 1 tbsp of oil in a same pan and heat. Add mustard seeds, urad dal, channa dal, cashew nuts, peanuts, curry leaves and 2 red chillies. Sauté till the dal colour changes to golden brown colour. Remove from the stove and keep it aside.
Now add remaining 2 tbsp of oil and heat. Then add asafoetida, turmeric powder and tamarind juice extract. Cook till the semi liquid consistency reaches. Switch off the stove and let it cool. Mix with rice, fried dal, salt and sufficient juice. Combine gently. Tamarind rice is ready to eat. Potato chips, papad and masal vada are the best combination for this rice.

---

You can also find various Indian rice recipes like Lemon Rice in my Indian Food website

---

Thayir vadai or Curd vada

Thayir vadai

Vada ingredients:

Urad dal – 1 cup
Onion – 1 sliced
Green chillies – 3 or to taste (finely chopped)
Ginger – small piece
Salt – to taste
Oil – for deep frying
Thayir ingredients:
Curd – 2 cups
Green chillies – 2 or to taste
Salt – to taste

Garnishing ingredients:

Grated carrot – few (for garnishing)
Bhoondi – few (for garnishing)
Coriander leaves – few (for garnishing)

Vada preparation:

Soak urad dal for 2 hours. Grind urad dal along with onions, green chillies, ginger and salt without adding too much water. The batter should be soft and fluffy. Now take kadai and heat with oil. Dip your hands in water and form a lemon size ball of batter and flatten it with your palms on a plastic sheet to form a round shape. Make a hole in the centre with your finger. Drop the flattened balls into the oil and fry until it turns into golden brown colour. Drain the excess oil. When you take those vadas out, drop them in a luke warm water bowl for 30 seconds. Remove the vadas and gently press between your palms (Because of excess water oozes out).

Thayir preparation:

First grind the green chillies with 3 tbsp of curd to a smooth paste. Then beat the curd and chilli paste with salt to a smooth liquid. If the curd is too thick you can add little water.

Thayir vada preparation:

Place the vadas in a tray and pour the curd mixture evenly all over the vadas and cover them completely. Refrigerate the soaked vada’s for 3- 4 hrs. While serving garnish with chopped coriander leaves, grated carrot, bhoondi or chat masala.

---

You can also find various snacks recipes like Aloo Bonda in my Indian Food website

---

Dum Chicken

DUM CHICKEN

INDIAN NON VEG RECIPE

Dum chicken ingredients:

1. Chicken – 750 g
2. Thick curd – 1 cup
3. Onion – 2 finely sliced
4. Green chilli paste – 2 tsp
5. Ginger garlic paste – 2 tsp
6. Butter – 2 tsp
7. Bay leaf – 1
8. Cashew nuts paste – 5 tbsp
9. Garam masala – 1 tsp
10. Coconut milk – 1 cup
11. Cinnamon – small stick
12. Cardamom – 2
13. Oil – 4 tbsp
14. Salt – to taste
15. Coriander leaves – for garnishing

Dum chicken preparation:

Clean and wash the chicken pieces. Drain all the water. Now marinate the chicken pieces with curd, half portion of the ginger garlic paste for 2 hours. Now take a heavy bottomed vessel and heat with oil. Add the bay leaf. Sauté for a min. Then add the sliced onions and sauté till the onion colour change into brown. Add the remaining ginger garlic paste. Sauté till the raw smell disappears. Now add the marinated chicken pieces and cook for 3 to 5 mins. Then add the cashew nut paste and stir gently. Now add the coconut milk and garam masala. Now cover with a lid or aluminium foil on it. Cook on very low flame for 20 to 25 mins or till the chicken are cooked. Finally garnish with coriander leaves. Dum chicken is ready. Serve hot with rice, roti or paratha.

---

You can also find various Indian Non Veg recipes like Chicken Butter Masala in my Indian Food website

---

Cabbage Channa Dal

Cabbage channa dal ingredients:
1. Cabbage – ½ kg
2. Channa dal – 1 cup
3. Onion (medium size) – 1 finely chopped
4. Tomato – 1 finely chopped
5. Green chilli – 2 or to taste
6. Ginger – 1 inch piece
7. Garlic flakes – 3
8. Chilli powder – 1 tsp or to taste
9. Turmeric powder – ½ tsp
10. Mustard seeds – 1 tsp
11. Oil – 2 tbsp
12. Salt – to taste
13. Curry leaves – few
14. Coriander leaves – for garnishing





Preparation:


Cut the cabbage into medium size thin strips. Clean and wash the channa dal. Pressure cook cabbage and channa dal with 1 cup of water for 1 whistle and remove from heat & keep it aside. Make a paste with ginger garlic and green chilli and keep it aside. Take a deep pan and heat with oil. Add mustard seeds. When they start to crackle add curry leaves and onion. Sauté for 3 mins. Then add chopped tomatoes. Sauté till the tomatoes become juicy. Add ginger garlic paste and sauté till the raw smell disappears. Then add chilli powder and turmeric powder. Sauté for a second. Now pour the pressure cooked cabbage and channa dal. Add salt and combined well. Now cover with a lid and cook on low flame for 5 mins. Adjust salt and remove from heat. Finally garnish with coriander leaves. Serve hot with rice, roti, etc…

---

Try more recipes from our website Easy Indian Food especially in vegetarian curries like Bottle gourd dal

---