Coconut Rice-Thengai Saadam

           Coconut rice/Thengai Sadam is an easy meal plan to prepare,if you are planning for a simple lunch,yet delicious.And it's our all time favorite at our home,my husband and my in-laws love it a lot.I learnt this recipe from my mom.So whenever it's packed for my lunch,during my school days,i feel the  sharp aroma when i open the lid of my lunch box,and it occupies my stomach soon ,unlike any other meals. And happy i could make it close to my mom now. For those who haven't tried this recipe yet,i recommend you to give it a try and enjoy the taste and aroma combo.

Ingredients:

Cooked Rice- 4 Cups

Coconut(grated)- 3/4 to 1 Cup ( approx half portion of a whole coconut)

Gingely Oil - 1 Tbsp

To Temper: 

Channa Dal -1Tbsp

Green chillies - 2nos

Mustard - 1/2 tsp

curry leaves - as reqd

oil - as reqd

Salt(crystal) - as reqd

Method:

• Pressure cook your rice and cool it in a wide bowl.
• In a pan add oil,add mustard seeds and let them crackle,then add the channa dal,Keeping in a low flame fry the channa till it turns golden yellow color.Immediately add the green chillies and curry leaves and saute for a while(20-30 sec's).

• Now add salt according to your taste and then add the grated coconut and saute in a medium flame   for about 5-7 mins or until the aroma of the coconut comes out.Now the main part is done.Switch OFF the flame.

•  Take the cooked rice, ensure that the rice is no longer hot, it can be warm but not hot. Add  one Tablespoon of Gingely oil and mix it well with a spatula.This makes the grains not  to stick with others.Mix the coconut mixture in the rice and now it's ready to be served.

 

• Accompany with rice/urad poppadoms or Tomato thokku.Will update the side dish tomato thokku in my future post.

Tip:

• Cook the rice in the ratio 1:2.5(for 1 cup rice add 2.5 Cup water) and pressure cook for 3 Whistles.can soak the rice for 10mins.
• Garnish with roasted cashews for an appealing feel.
• Can also add black peppercorns when you add the chillies and curry leaves.
• Use your ordinary rice(ponni or anything).

Qubani Ka Meetha

             Qubani ka Meetha is a simple but delicious dessert form Hyderabad.It is a must served dessert in Hyderabadi weddings.The name of this dessert comes from Urdu,for Qubani means apricots in urdu.It came to existence during the moghal kingdom. It gives a rich appeal for your party occasions.It's easy to be made,does not consume much time,unlike any-other desserts.The end product is similar to a honey like taste.Try it once and i am damn sure this dessert will occupy in your fav list.

Ingredients: Serves-4

• Dried Apricots- 10-12(approx 50gms)
• Sugar- 2 Tbsp
• Water-1Cup

Method:

1. Wash the dried apricots once and soak them overnight.
2. Next day,slit open the swollen apricots and remove the seed inside .You can break the kernel of the seed,with the help of a stone mortar-pestle  and reserve the badam like seed  for final decoration.
3. Do not discard the water which we used for soaking,reserve this water too.
4. In a pan pour the reserved water and bring to boil.When the water starts bubbling add the soaked apricots and let it boil for 10-12mins in medium low flame.You can cover the pan with a lid and check the water level.You can add some boiling water if you find the water has reduced.
5. At this stage the color of apricots would have changed ,now add the sugar stir it for a while and cover with a lid.Let them cook well and when the water level has reduced switch off the flame,it takes about 5-7mins.And now our dessert is done.
6. While serving ,top the dessert with the reserved badam like seed (from step 2) .This dessert could also be accompanied with ice-cream,custard,whipping cream.It tastes heavenly.Serve Chilled.