Anitha Jayaraman

There is nothing really difficult to learn here. I had invited a newly wed couple for dinner. Getting home after work and preparing special food is not that easy. So I decided to try the below-

• Gulab Jamun – MTR  – Follow instructions from the pack.

• Rava Idli – Gits – Follow instructions from the pack again but used curd for mixing which MTR would instruct but not Gits. Use coriander cut leaves for  flavor.

• Medhu Vada – I used a ready made flour; think its either of the above brands; this requires extra work of soaking & adding finely cut onions, green chillies, curry leaves & pepper. I missed the consistency and hence the irregular shapes.

• Ven Pongal – I usually use a lot of ghee while cooking this and end up hating when it comes to eat. This time I did it little different which could be the ideal way. I fried the Moong Dhal(lentil) using little ghee and then cooked with rice in a pressure pan/cooker. Fried the pepper, cumin seeds, cashew, ginger pieces, green chillies, curry leaves using little ghee and then added to the cooked food. Rice & Moong Dhal ratio is 2 : 1.

• Sambar – Tasty sambar requires patience while cooking. I learnt this over the time. I made sambar using brinjal(eggplant) and drumsticks(frozen). Toor dhal got to be cooked with water in ratio 1:2  using a small pressure cooker. Prepare some tamrind water in a separate bowl. The concentration will compensate with the amount of tomatoes you are going to use. The quantity will determine your volume of sambar. I use mustard seeds, fenugreek seeds, curry leaves, green chillies for seasoning. Fry finely cut onions in a vessel using the same oil. Add tomatoes and then the cut vegetables to it. Deep fry them and then add the tamrind water to it. Add Sambar powder, salt & asafoetedia powder to it. Let it boil well, then add the dhal and boil again. Use coriander cut leaves for  flavor