A : FIRST PREPARATION : DESSERT
CARROT PAYASAM ..
Let's begin with the Sweet Dish
Peel , wash & grate carrots using fine grater .Keep aside
Almonds...Soak in hot water , deskin, wash again & grind with little milk to a fine paste.Keep aside
Now to begin the cooking process
Heat ghee in a small kadai , add the finely grated carrots & sauté for few minutes till carrots are half cooked..Keep aside
Transfer the milk into a thick bottomed non stick deep dish .Heat the dish with the milk & bring it to a boil...stirring in between.
Once milk comes to a boil , lower the flame ,keep stirring so that the cream in the milk does not stick to the sides & continue cooking process until the milk is reduced to 1/3rd of its original quantity
Next add the sautéd carrots & cook for a further 5 minutes until the carrots are cooked
Mix in the ground almond paste & cook for a couple of minutes more
Next mix in the condensed milk & stir well in order to blend it within the milk mixture
Bring to a boil
Remove from fire & mix in the cardamon powder.
YUMMY CARROT PAYASAM ...With Brilliant peach color & great texture ready
B : NOW FOR 2nd PREPARATION : SAMBAR
Method for preparing Sambar as below
Let's begin the cooking process for Sambar
Wash , soak & cook.dal in cooker with little water.
Remove & smash the dal well.
Soak tamarind in hot water & extract pulp
Heat about 1cup.water in deep vessel
Add vegetables pieces one by one based on their individual cooking time...For example...add the elephant yam/ suran first..as it takes longer to cook followed by other veg..bhindi of course at the end
Add haldi powder , 2 slit green chillies & curry leaves & quartered to the above vegetables & cook till almost 3/4th cooked
While the vegetables are getting cooked ..prepare the ground Sambar paste ..Please see ingredients above..
Heat oil in small kauai.
Add Sambar powder , grated coconut & few curry l.Sauté on low flame for a minute
Transfer above mixture to a mixer jar .
Add haldi powder & asafoetida as mentioned under Sambar ground paste & grind with sufficient water to a fine paste consistency.
Coming back to the vegetables that are cooking.
Once they are 3/4th cooked , Add the tamarind extract, Sambar masala paste & the smashed dal.Add little water & mix well .Water should be sufficient to get normal Sambar consustency
Add salt to taste .
Boil well for about 5 to 7 minutes.
Check seasoning & adjust if necessary
Now ..TADKA for SAMBAR.
Note all ingredients mentioned under Sambar Tadka
Heat oil , add Rye. .Once it splutters add the rest of the ingredients for tadka.Stir & quickly transfer to the prepared Sambar.
Close with lid immediately so that tadka flavours get infused within the Sambar
Garnish with coriander leaves
SAMBAR READY....tasty , fiery, tangy flavoured
C: NOW FOR THIRD PREPARATION : AVIAL
Method of preparation of Avial as below
Preparation / Cutting of vegetables ..All uniform sized..about 1& 1/2 to 2 inches.This cutting part is very important to this preparation .
Further it's important to cook these just right .Over cooking will give a final lumpy product .
Whip the sour curds & Keep aside.
Now let's begin the cooking process
Take a deep vessel , add little water & bring to a boil.Now start adding vegetables one by one depending on their cooking time taking care to add the veg which takes max.time first..& so on.Add in few curry leaves along with the vegetable
Cook until the vegetables are just done ...not over cooked
While the vegetables are getting cooked let's prepare the ground coconut paste..as below
Add all ingredients mentioned under Ingredients for AVIAL GROUND PASTE & grind to a rough consistency using some amount of the sour curds .
Remove this rough paste & mix it with the remaining sour curds
Once the vegetables are just cooked , mix in the ground coconut paste & sour curd mixture .
Add salt & stir gently to blend all well .
Cook for a few minutes
Check for seasoning & adjust if necessary
Remove from fire
Add coconut oil on the surface of Avial & close with lid
YUMMY AVIAL READY.
Here I have on purpose not added haldi as I prefer a creamish preparation.
You can add haldi if you prefer.
Similarly South Indians prefer Coconut oil for its unique flavour..However this oil is not preferred by many , in which case they may simply use any vegetable oil
D : NOW 4th PREPARATION: BEANS THORAN
Method of preparation of Beans Thoran as below
String beans , wash & dice into small pieces as in picture.
Grind all ingredients as mentioned under INGREDIENTS FOR GROUND MASALA PASTE ..With minimum water to a rough paste.Keep aside
Now let's begin cooking
Heat 1tsp oil in kadai .When hot add the Rye .When Rye splutters add in all the ingredients mentioned above in ingredients for TADKA FOR BEANS THOMAS.
Now add the beans, haldi powder , salt to taste & the rough ground coconut paste.
Sprinkle just enough water necessary for just about cooking the beans.
Cover with lid & cook on medium flame .
Stir a couple of times at intervals & cook until the beans are just done
Remove the lid..
Check for seasoning , adjust if necessary & cook till almost dry .yet moist.
BEANS THORAN READY
E : THE LAST & 5TH PREPARATION : ALOO- BHINDI
ALOO. .Peel , wash & pat dry.
BHINDI : Wash well & pat dry
Slit the 2 green chillies lengthwise
Cut both the vegetables into 2inch uniform pieces. .This is important
Now for the actual cooking process
Heat oil in a large kadai .
Once oil is real hot , add the potatoes & Stir fry without lid until the sides are slightly browned
Next add the bhindi pieces .Stir fry..again without lid ( to prevent ant sweating )again until sides are a little browned
Add all the spice powders mentioned under Ingredients. Add salt to taste. Mix well
Cover with lid & cook until both vegetables are cooked.In between open the lid & stir a couple of times
Remove the lid & fry for a further 5 minutes more.At this stage can add a little oil so as to get that lovely fried effect,with each piece of bhindi & Aloo separate
Check for seasoning & adjust if necessary
Remove from fire .
Do not close with lid.
Keep it open only until it cools down completely, so that it does not loose it's texture.
YUMMY ALOO- BHINDI READY