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. To Garnish: 1.   Heat a pan by adding 1tbsp.of ghee. 2.   In the ghee add cashew nuts and raisins, fry till the cashew becomes golden brown and raisins bulge like the shape of a balloon. 3.   Now a

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 Roast till the flavour comes out. And allow into cool. 2.        Now in a mixer jar 1 st add red chilli and black pepper and make into a coarse powder 3.        Then add curry leaves & tamarind  and make into a coarse powder 4.        Then add chana dal & urad dal and make into a coarse powder 5.        Finally, add required amount of salt and grind it into a semi-fine powder. Now flavour

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 shredded coconut Pre-preparation:        Before making sambar we need to           1.     Cook dhal           2.     Make sambar masala           3.     Soak tamarind and extract pulp. You can also view my recipe on how to extract and store tamarind pulp for a long period of time. T

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, filter the syrup in order to remove any dust. Keep it aside. To Garnish: 1.     Heat a pan and add 1 tbsp of ghee. 2.     When the ghee is heating, add cashews & raisins and fry until it truns golden brown. 3.     Remove it and keep it aside.