supu's cooking

Ingredients: 1.     1 cup roasted vermicelli (semiya ) 2.     1 litre full-fat Milk 3.     ¼  cup condensed milk 4.     ½  cup sugar 5.     10-12 cashew nuts 6.     12-15 raisins 7.     2 tbsp.ghee 8.     Pinch of Cardamom (powdered) Making Payasam: 1.     In kadai add 1 litre of full-fat milk and allow it to boil for 8 -10 minutes. 2.      Once the milk is boiled add 1 cup roasted vermicelli. Mix it well along with the milk and allow it to cook till the vermicelli becomes soft and tender. 3.     Once the vermicelli is cooked add ¼ cup condensed milk and mix it. 4.     Then add ½ cup sugars and mix it well. And allow it to cook for 2 – 3 minutes. 5.   Finally, add 1 tbsp. of ghee, a pinch of cardamom powder and garnish  and switch off the stove. ...

Ingredients: 1.     5 tsp sesame oil 2.     35 Red chilli 3.     2 Handful curry leaves 4.     ¾  cup chana dal 5.     1  cup urad dal 6.     1 tsp black pepper(optional) 7.     Very little tamarind 8.     ½ tbsp.  asafoetida / hing 9.     salt to taste Making ldli podi: 1.        Heat a pan and individually roast all the below ingredients by adding 1 tsp. of oil for each. ·          35 Red Chilli ·          2 Handful curry leaves ·          ¾  cup chana dal ·          1  cup urad dal ·          Very little tamarind...

Ingredients: 1.     ½  cup toor dal 2.     3 ½  tbsp. sesame oil 3.     ½ tsp. cooking oil 4.     ¼ tsp. mustard seeds 5.     ¼ tsp. cumin seeds 6.     1 sprig curry leaves 7.     a pinch of asafoetida (Hing) 8.     15 small onions (Indian shallots) 9.     2 drum stick (cut into pieces) 10.   1 tomato, chopped 11.   ½ tsp. turmeric powder 12.   Red chilli powder(Based on your spice level ) 13.   Salt to taste 14.   gooseberry size tamarind For the sambar masala: 1.     1 tsp. chana dal 2.     1 tbsp. coriander seeds 3.     ½  tsp. fenugreek seeds 4.     ¼ Black pepper 5.     5-6  red chillies 6.     ¼  asafoetida (hing) 7.     2 tbsp. fresh shredde...

Ingredients: 1.     1 cup Raw Rice 2.     3 tbsp Moong dal(pasi paruppu) 3.     4 ½ cup milk  4.     1 cup grated Jaggery  5.     10 -15 Cashew nuts 6.     15 Raisins 7.     Cardamom powder ( pinch) 8.     4 tbsp Ghee  Preparing Jaggery syrup:   1.        For every cup of rice, I will add the equal quantity of jaggery. 2.       As I had taken 1 cup of rice I have used 1 cup of grated jaggery   3.       In a kadai add 1 cup of grated jaggery and ½ cup of water and switch on the stove and stir till the jaggery dissolves completely in water. 4.       There is no particular consistency for jaggery syrup  for making sakkara pongal. 5.       So, once thhe jaggery dissolves completely in water, f...