Rice with Fish Fry & Rasam

Here's the recipe link of Fish fry

Here's the recipe link of Rasam

Doodh Pak (Pressure cooker method)

Doodh Pak / Rice Kheer / Milk Kheer ( Pressure cooker method ) - A very delicious dessert in Indian Cuisine !! Please use standard measuring cup to measure rice, sugar and milk.

Serves: 8 - 10 dessert cups

Ingredients

1/3 cup ( 80 ml / 3 oz - Indian standard measuring cup ) basmati rice / silky raw rice

1/2 cup (100 ml / 4 oz - Indian standard measuring cup ) sugar (or to taste)

1 litre milk ( do not dilute with water )

2 pinches cardamom powder

1 tablespoon ghee

1 teaspoon  or 8 cashew nuts, split

1 teaspoon raisins or 10 raisins

Method

Wash and soak rice in 1/2 cup water for half an hour. Drain out water.

Boil milk ( do not dilute with water ) and keep aside.

Add milk and soaked rice in a pressure cooker. Mix well. Close cooker. Bring to full pressure on high heat till 3 whistles (3 quick whistles). Reduce heat and cook on a low heat for 5 minutes. Do not open the cooker immediately.  Allow the cooker to cool naturally.

Open cooker. Add sugar. Mix well. Cover with a normal lid (not pressure cooker lid) and cook on a low heat for 10 - 12 minutes / till light pink in color. Stir occasionally. Turn off the heat.

Add cardamom powder after half an hour and mix well.

Heat ghee in a frying pan. Shallow fry raisins and cashew nut separately on a low heat till golden color. Add shallow fried raisins and cashew nuts.

Serve hot / warm / chilled.

Fried Mini Idlis with Tomato Sauce

Fried  Mini Idlis with Tomato Sauce – A tasty breakfast dish or serve as a light snack !!

Serves: 1 – 2 (38 mini idlis)

For the  mini idli:

Ingredients

3 ladleful idli batter

Mini Idli stand (Mini idli stand available at all steel utensil shops)

1 teaspoon oil

Method

Grease mini idli stand with oil and keep aside.

Pour idli batter with a spoon and steam in a pressure cooker (do not use weight) / National slow cooker / steamer for 15 minutes or until done. Remove idli stand carefully from the steamer / pressure cooker and keep aside to cool for 15 minutes.

Ingredients

1 tablespoon oil

1 onion, thinly sliced

1 green chili, slit lengthwise

¼ piece ginger, finely chopped

6 curry leaves

2 tablespoon tomato sauce

¼ teaspoon salt (or to taste)

38 mini idlis

Method

Heat oil in a frying pan on medium heat. Add thinly sliced onion and fry till golden color.

Add slit green chilli, curry leaves and chopped ginger. Fry for 1- 2 minutes until crisp.

Add tomato sauce, mini idlis and salt to taste. Stir well for 5 minutes until sauce well combined with idlis. Consume immediately.

Masala Crackers

Masala Crackers -  A delicious deep fried evening snack !!!

Makes: 140 g

Ingredients

Please use same measuring cup to measure flour and water.

1 cup  / 200 ml maida / all purpose flour (Indian standard measuring cup of 200 ml / 8 oz capacity)

1 teaspoon salt

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1 teaspoon ajwain (carom  seeds / ayamodakam)

¼ teaspoon hing (asafoetida)

Water for kneading ( approximately 1/4 cup + 1 – 3 tablespoon )

Extra ¼ cup flour

Cooking oil for frying (300 ml)

Method

In a wide bowl, mix maida , salt, red chilli powder, turmeric powder,  hing and ajwain. Add water (first start with ¼ cup water. Later adjust with 1 – 3 tablespoon water and make stiff dough. Dough should not be soft like chapatti dough. It should be stiff. Otherwise  masala crackers won’t be crisp).  Do not keep maida dough too long. Deep fry immediately.

Divide the dough into 4 – 5 parts and make lemon sized balls.  Make thin chapati using dry maida. Cut it into 1 - inch desired shape and size or make round shape with the help of an inverted sharp lid / cookie cutter / katori.

Heat oil in a kadai / deep frying pan on high heat. Reduce the heat to medium and wait for 1 minute. Fry crackers  in 3 – 4 batches  (depending upon the size the kadai // frying pan) till golden brown. Do not fry on high heat.  Drain out from oil and spread on a kitchen paper for some time to absorb extra oil and store in an airtight container. It’ll last for more than a week. It’s a tasty tea time snack and kids  as well as senior citizen.