We prepared these dishes specially for Independence day. It is a Tricolor recipe contains 3 dishes
1. Beans Sambar [Orange Color]
2. Vermicelli Payasam [Kheer] [White Color]
3. Palak Tambli/Tambuli [Green Color]
Recipe of each dish is given below.
Beans Sambar
Ingredients:
- Beans 500gms
- Green Chilly 1-2
- Tamarind Small piece
- Coconut 1 hand full
- Dry Red chillis 6-7
- Cumin seeds 1 spoon
- Coriander Seeds 2 spoon
- Urad Dal ½ spoon
- Rice 1 spoon
- Curry leaves
- Turmeric
- Sunflower oil 4-5 spoon
- Jaggery
Method:
Tips: After pressure cooking beans immediately remove the stock from it and add ice cold water to it . So that beans will remain green and it will not cook further. Use stock for cooking.
Ingredients:
- Sugar
- Vermicelli 1 cup
- Dry grapes 7-8
- Cardamom 3-4
- Cashew nut 7-8
- Milk ½ Ltr
- Ghee 6-7 Spoon
- Saffron
Method
Take a pan and heat ghee; add dry grapes, cardamom, cashew nut and vermicelli and fry it. Once vermicelli turns light brown add milk to it. Add sugar [according to taste] add little saffron. Boil it in low flame until vermicelli gets cooked. Serve it hot.
Palak Tambli/Tambuli
Ingredients:
- Palak leaves 300gms
- Green Chilly 1-2
- Tamarind Small piece
- Coconut 1 hand full
- Dry Red chilli’s 3
- Cumin seeds 1/2 spoon
- Curry leaves 8
- Mustard 1/4 spoon
- Sunflower oil 4-5 spoon
- Ghee 2-3 spoon
- Curd 250ml
- Salt
Method
In a Thick Bottomed Kadaai / Pan, heat 4tbsp’s of oil .
Add cumin seeds to it. When it starts spluttering; add chopped green chillies and chopped palak leaves. Add around half cup of water and mix it well. Now close the lid and cook it for 6-7 minutes until raw smell of palak vanishes.
Once it is done grind it with coconut, tamarind, salt and curd [add water if needed]. It will be in green coloured liquid form
Now take a small pan and put 3-4 spoon of ghee. Add mustard to it. Once it starts spluttering add red chilli and curry leaves stir it for 1-2 mins and add it to main dish.
Now it is ready to serve with rice.
super.. surely will try it out on next independence day.. 😉
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