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MILAGU SADAM RECIPE | BACHELORS RECIPE

22.18 | Label: ,

Milagu -sadam
Milagu Sadam i wanted to post for a long time in the bachelors recipe series. Milagu sadam was a request by a bachelor reader too. Finally i made this yesterday. This is a very simple south indian rice variety. Being bored with parupu podi and pulikaichal, this milagau sadam will be a easy and quite flavourful one to have at home or pack it for lunch box too. No hard and fast rules in making easy bachelors recipe. Just be creative with your ideas. I have given few at the end of the post. Tryout this easy Milagu sadam| Pepper flavoured rice. For bachelors of guys who are staying away from home try out this spicy pepper rice.


Milagu Sadam

  Preparation Time : 5 mins | Cooking Time : 20 Mins |Serves: 1-2

     Rice      1/4 cup
     Pepper  and Jeera   1 tsp
     Salt    as needed
     Onion    1 (optional)
     Mustard seeds |Kadugu    1/4 tsp 
     Urad dal    1/8 tsp
     Cashew nuts   4 (optional)
     Curry leaves    few     
     Oil     1-2 tsp 
     
     

Milagu sadam
Method:
  •  Cook the rice with 3/4 cup of water and add few drops of ol while cooking. I used Par boiled rice ( puzhungal arisi). If using raw rice or basmati rice just add 1/2 cup of water only.
  • Allow the rice to cool in a wide plate.
  • If adding onion, finely chop them.
  • In a pan add oil and throw in the mustard seeds, urad dal, cashew nuts and curry leaves. Add onions to this and cook till the it becomes pink.
seasoningAdd-onion
  • Pound the pepper and jeera coarsely in a mortal and pestel.  Add this to the pan. Add Salt.
coarsely pound jeeraAdd-pepper -jeera
  • Add rice to this and keep the flame low. Gently mix this well. and switch off the flame.
  • If needed add few drops of ghee to enhance the flavour.
Add-ricemilagu sadam
  • Milagu sadam is ready. Serve with any papad or vadam. We had with javarisi vadam.
Milagu sadam
Notes:
  1. You can add grated carrot in the last to make it colorful and healthy.
  2. Adding peanuts instead of cashew nuts will be nice too.
  3. Even boiled green peas can also be added to make it colorful and healthy.

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TOMATO POHA UPMA RECIPE |THAKKALI AVAL |BACHELOR RECIPES

23.34 | Label: ,


Thakkali-avalTomato poha|thakkali  poha is a very easy breakfast or tiffin recipe, which can be made in 10 minutes. Even bachelors who has no idea on the spices or powders in the kitchen ,can make this upma.  without much write up let us go to the tomato poha upma recipe.


Ingredients
Tomato poha

  Preparation Time : 10 mins | Cooking Time :10 mins |   Serves : 1


     Poha | aval   1/2 cup (thick variety)
     Onion      1
     Tomato    1 small
     Green chilli  1
     Turmeric powder   1/4 tsp
     Salt    As needed
     Oil     2 tsp
     Mustard seeds  1/4 tsp
     Urad dal   1/4 tsp (optional)
     Curry leaves   few   
     Garam  masala   2 pinches ( optional)


tomato-poha
Method:
  • Wash the poha nicely and drain the water. Cover it and keep aside.
  • Chop the onions and tomato finely.
  • In a pan add mustard seeds and add urad dal(if using). When the dal becomes golden brown add in the curry leaves and slit green chili.
  • Add the chopped onions and saute for few minutes till they becomes translucent.
  • Add in the chopped tomatoes ,salt and turmeric powder.
Add-onionadd tomato
  • When the mixture turns mushy add garam masala if you want, and mix well. Keep the flame low.
  • Add in the washed poha to this .
tomato-thokkuadd-poha
  • Mix well and if you feel it is dry just sprinkle 1 tblsp of water.
  • As the tomato has moisture it does the job of making the poha moist, still if it dry you can sprinkle water.
poha
  • If you want you can add chopped coriander leaves before serving.
  • Always serve hot.
tomato-poha

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INSTANT VATHAL KULAMBU PODI | BACHELOR RECIPES

20.11 | Label: ,

How to make vathal kulambhu with instant podi.

instant-vathal-kuzhambhu

Those who follow Jeyashri's kitchen regularly, know that i have started the Indian kitchen basics , Microwave recipes and Bachelor recipes, few weeks back. Check out this series  HERE .
This week i am posting the instant vathal kulambhu podi. Just add this powder to the tamarind paste and water and bring it to a boil, yummy vathal kulambhu is ready. It was very flavourful. you can make puliyodarai with this podi too.
Check out my other authentic Vathal kulambhu recipes too.
Arachuvitta Vathal kulambhu
Vengaya Vatha kulambhu



Ingredients
Avakkai pickle

  Preparation Time : 15 mins | Cooking Time : Nil |   Yields 1 cup

   For making podi
     Toor dal   3 tblsp
     Coriander seeds  3 tblsp
     Channa dal    3 tblsp
     Urad dal        1 tblsp
     Red chilli        7-8
     Black pepper   4-5
     Vendayam (methi seeds)   1 tsp   
    For making Vathal kulambhu- Serves 2
  Tamarind paste            1 and 1/2 tbslp
  Water       1 and 1/2 cup
   Instant vathal kulambhu powder   2 tblsp
   Sesame Oil  2 tsp
   Mustard seeds   1/4 Tsp
   Salt     As needed
   Turmeric powder  1/4 tsp
   Asafoetida   a pinch
   Any veggie or vathal of your choice  
  Curry leaves    few  


Vathal kuzhambhu- bachelor recipes

Method:
  •   Dry roast all the ingredients without getting them burnt.
roastRoasted
  • Allow this to cool and grind it into a fine powder.
vatha-kulambuvatha-kulambhu-podi

Let us see how to make vathal kulambu with this instant vatha kulambhu podi.
  • In a pan add sesame oil and throw in the mustard seeds.
  • Add the veggie or vathal (i used manathakkali vathal).
  • Add tamarind paste and water.
add -vathaltamarind-paste
  • Add the instant vathal kulambhu podi, salt , turmeric powder, salt and asafoetida.
  • Bring it to a nice boil till it reaches the gravy consistency.
  • Switch off the flame and add curry leaves. 
add-podiinstant-vathakulambhu
  • Enjoy with hot rice and a roasted papad.
instant-vathal-kulambhu-podi 

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GINGER CARDAMOM TEA | INDIAN KITCHEN BASICS | HOW TO MAKE TEA

01.53 | Label: , ,

Ginger-cardamom -tea

 Tea, so many of us make tea as a  routine basis everyday. In our home me and Suresh take plain tea every morning. I always love this ginger-cardamom tea, especially after a heavy breakfast or an deep fried tea time snack. I never keep any proper measurements for making tea on daily basis. I hope it is with the case of every one of us. When we do on a daily basis it will easily come for us. For my tea generally i add milk more and water will be less. If you prefer the tea to be bit light, that is more of water and less of milk, adjust the ratio of milk and water accordingly. Rest of the procedure is same.
   Last week when i was teaching my helper , how to make tea, i thought i will post this here, so that it will be useful for many bachelors and first timers who make tea.  Always use good quality of tea leaves. My preferred tea brand are Tata gold, Wag bakri, Society Tea. While i was in chennai i use 3 roses,red label  or Taj mahal tea.
Check out my Filter Coffee.
Looking for Tea time snacks ? Check out this Snacks recipes


Ingredients
Indian Milk tea

  Preparation Time : 5 mins | Cooking Time : 10 minutes|   Yields : 1 cup

 
    Milk   3/4 Cup
    Water  1/2 Cup 
     Tea or tea leaves  1 and 1/4 tsp     
    Ginger   A small piece
    Cardamom  1
    Sugar   As needed
    

indian-milk-tea

Method:
  • Crush the ginger and cardamom using a mortar and pestle. Crush the cardamom seeds nicely so that it will give a nice flavour to the tea.
ginger-cardamomcrushed-ginger-cardamom
  • Boil the water in a sauce pan and add the crushed ginger ,cardamom and tea leaves|powder. Let this boil for 2- 3 minutes in a very low flame. The flavor of the tea, ginger and cardamom will now get infused into the water.  Add the milk now.
tea-leaves -boilingadd-milk
  • Keep the flame little high and when it comes to boil, lower the flame. Keep it in sim for 5 seconds.
  • Cover it for 3 seconds. Switch off the flame. Filter this now.
boilingfilter
  • Add sugar as desired . Mix well and serve hot.
 Ginger-cardamom teaNotes:

  1. Always use fresh milk for making tea. 
  2. Select good quality of tea powder.
  3. If you want the tea to be more dominantly ginger then add some more crushed ginger at the end , before putting off the flame and cover for 5 seconds.
  4. Never reheat the tea after it is made. Either reheat in the microwave oven or use double boiler method.(heat water in a pan and keep the tea on this in a tumbler). Do not  reheat directly on the flame.
  5. Always add sugar after the tea is done. Never add sugar when the tea is boiling. It will not taste good.
  6. The ratio of milk and water depends upon your preference.
  7. The amount of tea powder depends on the brand and how strong you need it.

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