CURD RICE/DADDOJANAM

Yogurt Rice Tempered with Spices and. Pomegranate.

 This moist, pleasantly seasoned rice and yogurt dish in the South Indian tradition takes only a short time to prepare.  Whenever rice is combined with curd/yogurt , the result is refreshing, nutritious and easy to digest. It is served at room temperature or slightly chilled and is a good selection on  a light summer lunch  on menu with any vegetable or salad. This particular rice dish is a welcome favorite, especially in the summer season. It is also good on a dinner menu, because the rice can be cooked and cooled or chilled beforehand and finally assembled at the last moment. Most of the Sunday night dinner ,curd rice is my dinner menu. Truly blessed I feel. Top it with home made pickle, it takes the meal to next level.  I am sure , you will get the same feeling.

Preparation Time :                5 Minutes

Cooking Time                       25 Minutes

Cuisine                                South Indian

Coarse                                 Rice/ Prasadams

Serve                                   4 nos.

Ingredients:

 Plain White Rice                    1 Cup

Water                                    1 ½ Cups

Milk                                       1 Cup

Plain Yogurt/Curd                    1 ½ cups

Fresh Pomegranate seeds        ¼ Cups

Crushed Ginger                       1 Teaspoon

Crushed Green Chills               1 Teaspoon

Chopped Curry Leaves             1 Teaspoon

Freshly ground Black Pepper    ¼ Teaspoon

Salt                                        To Taste

For Tempering:

 Ghee                                       1 Tablespoon

Mustard Seeds                         ½ Teaspoon

A fresh sprigs of coriander leaves for garnishing

Method:

• Wash and soak the rice for 20 minutes. Drain well. Use any variety of regular rice. I used Basmati rice.
• In a thick bottomed pan add rice, water and milk and let this cook till all the water evaporates. Cook this for about 20-25 minutes. OR you can cook it Pressure cooker.  Cook rice for 5 to 6 whistles, till the rice is cooked and softened very well.
• Once the rice turns mushy, soften it with a spatula. Allow the rice to cool down.
• In meantime, take a bowl add plain yogurt, crushed ginger, crushed chillies, pepper, Curry leaves and pomegranate . Mix it well. Keep aside.

• When the cooked rice become warm or comes to room temperature, add yogurt mixture and mix it well to ensure there are no lumps formed. You can either use the spoon or masher while breaking the lumps.
• The consistency has to be slightly loose and not thick. If the consistency is thick, then you can add some more curd or milk.
• Heat ghee in a pan, When the ghee  becomes hot, add ½ teaspoon mustard seeds fry till they splutter. Add it to the curd rice. Mix it well. Garnish with Chopped Coriander leaves.
• Now the curd rice ready to be served.
• Serve with a Pickle or fried Mor Milaghai.

Note:

• Always use fresh yogurt/ Curd for making Curd Rice
• To avoid the curd rice from turning sour during summers, milk is added.
• Curd and milk proportion can be adjusted to suit your taste.
• If not serving immediately, Refrigerate for an hour.
• You can use Fresh cut Mangoes, Fresh seedless Grapes  too.

Varagarisi Pongal-Kodo Millet Ven Pongal

Kodo millet was domesticated in India almost 3000 years ago. It is found across the old world in humid habitats of tropics and subtropics. It is a minor grain crop in India, and an important crop in the Deccan plateau. It is cultivated mainly in Gujarat, Karnataka and parts of Tamil Nadu.

This month is Margazhi Festival Month. So, I wanted to post healthy (millet) Pongal recipes. Today I used Kodo Millet/ Varagarisi in my recipe. There is not much difference between rice Pongal and this Pongal.

Here is how to make Millet Pongal Recipe.

 Preparation Time       5 Minutes

Soak Time                  1 Hour

Course                        Breakfast

 Cuisine                      South Indian

Cook Time                  20 minutes

 Servings                    4 people

Ingredients:

Varagarisi / Kudo Millet          1 cup

Moong Dal                            ½ cup

Water                                     2 ½ cup

Milk                                      ½ cup

Finely chopped Green chillies     1 Teaspoon

Salt                                        To Taste

For the seasoning

   Ghee –                               2 Tablespoon

  Cumin seeds/jeera –            1 Teaspoon

  Whole black pepper–            1 Teaspoon

   Grated Ginger                     1 Tablespoon

   Cashew nuts                       1 Tablespoon

  Curry leaves –                      a sprig

Method

• Wash Millet and Moong Dal well. Soak for 1 hour.
• Add water, milk , and salt in the pressure cooker and pressure cook till done.
• Remove the pressure cooker from heat and let the pressure release.
• Slightly mash the Pongal with the back of a ladle until it is slightly mushy and creamy.
• Heat Ghee in a hot pan, Once the ghee is hot, add cumin seeds, curry leaves, green chili and peppercorns and let them crackle for a few seconds.
• Add cashew nuts and fry until they are slightly browned.
• Pour the tempering over the Pongal.
• Mix and simmer for a minute.
• Serve hot with ghee topped if desired.
• Serve hot with Gosthu, coconut chutney and Sambhar

My Other Pongal Recipes(Cick the Link)

• Bombay Rava Pongal
• Venn Pongal
• Brinjal Gosthu

514; Milagu Orai/Milaghu Satham/ Black Pepper Rice

. Black Pepper Rice is a spicy, flavorful and easy to make rice recipe prepared using very basic ingredients in less than 30 minutes. If you have left over rice, this recipe can be prepared in less than 10 minutes. It served as Naivedyam Prasadam in Perumal Kovils and  Madams.

Ingredients

Cooked Rice                    2 cups

Black Pepper                   1 Tablespoon

Chenna Dal                     2 Tablespoon

Urdh Dal                         1 Tablespoon

Cumin Seed                    1 Teaspoon

Curry Leaves                   Few Leaves

Red Chilli                        1 nos

Gingelly Oil                     1 Tablespoon

For Tadka/ Temper

Ghee                              1 Tablespoon

Mustard seeds                 1 Teaspoon

Chenna Dal                     1 Teaspoon

Curry Leaves                   few

Asafetida Powder             ½ Teaspoon

Method:

• Cook the rice to the right consistency – not too dry nor too well-done.

• In a small pan, add 1/2 tsp Gingelly oil and peppercorns , Urdh dhal. Chenna Dal, Curry Levees and Red Chili. Fry till you get a nice aroma. Switch off the stove. When cool Grind coarsely. Keep Aside.

• Mix this powder with cooked rice.
• Heat Ghee in a kadai, add mustard seeds, Chenna dal, Asafetida Powder and Curry eaves. Fry it in ghee.
• When it crackle, switch off the stove. Add to the rice and Mix well.
• Serve the Iyengar Style Black Pepper Rice hot with Elai Vadam Recipe (A Traditional South Indian Rice Papad) and Cucumber Raita to complete your meal.
• Other 30 Rice recipes that you can try are:
•  

513: Traditional Thirattipal

Thirattipal

A popular milk sweet from Tamil Nadu. Thirattipal is a rich and delicious dessert of thickened Milk with Jaggery, Ghee and flavored with cardamom powder. It is a Rich, Delicious, and is a perfect choice to your dears to make them Happier on Birthdays, Festivals and on all Occasion.

I always craved for the kind of Thirattipal my mom used to make when I was a child. This is a very simple recipe but need time to prepare.

Cooking Time         1 hour

Recipe type:           Sweet

Cuisine:                 South Indian

Serves:                 2-4 people

Ingredients  

Whole Milk                     1 ½ Lt/ ½ Gallon

Jaggery                         1 cup

Green Cardamom           8 no (Crushed)

Saffron                          a pinch for garnish (optional)

Ghee                             1 Tablespoon

Method:

• Heat milk in a heavy bottom deep Pan over a Medium flame.
• Bring to a boil. Add saffron in it.  Mix well. Simmer the stove heat.
• Stir it every 5 or 10 minutes and scrape the sides. Milk level will start reducing and the color will also change.
•  Simmer until it is reduced to 3/4ths. Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
• In meantime powder the jaggery and crush the cardamoms.
• Now add the jaggery and crushed cardamoms to the milk mixture. Mix it very well.
• Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
•  Now add Ghee in it.
• When all the liquid is absorbed and you get thick halwa like mixture, switch off the flame.
• Allow it to cool down and transfer it to the container.     
• Delicious Thirattipal is ready to Serve.

509:Thayir Vada/ Curd Vada/ Dahi Vada

A recipe for dahi vada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshwara III, who ruled from present-day Karnataka.[4]S( Source https://en.wikipedia.org/wiki/Dahi_vada)

Thayir Vadai are vadais soaked in thayir/curd/yogurt and spiced differently in different regions. The typical Tamil style is made by soaking the vadais in coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies.  Thayir vadai, everybody’s favorite at home!

Madappalli gives you a simple and tasty Thayir Vadai Recipe. For more recipes, visit our website https://sadhanakitchen.blogspot.com/

Preparation Time             15 Minutes.  

Soaking  Time                  1 Hour

Cooking Time                   20 Minutes

Cuisine                              South  Indian

Recipe Category             Snacks

Serves                                4 nos.

Ingredients:

Urdh Dal                          1 Cup

Raw Rice                          1 Tablespoon

Green Chilies                   1 no. (Chopped)

Grated Ginger                  1 Tablespoon

Asafetida powder              ½ Teaspoon

Salt                                  To Taste

For Curd Vada

Grated Coconut                  2 Tablespoon

Green Chillies                     3 no.

Thick Curd/ Plain Yogurt      2 Cups

Roasted cumin seed            1/8 Teaspoon.

Finely Chopped Cilantro       2 Tablespoon

Red Chilli Powder                 small pinch

Salt                                    To Taste

Sugar                                 1/8 Teaspoon

For Tadka

Oil                                      1/2 Teaspoon

Mustard Seed                       ½ Teaspoon

Method

For Making Vadas

•                               
• Soak a cup of full Urad daal along with a spoon of rice for an hour. Then wash and drain it well.

• Grind the green chillies, ginger, salt, asafetida with the curry leaves. You need to add a little water to grind it. Add the soaked urad dal and grind till it becomes fluffy.
• Heat Oil on medium heat. Wet you palm and scoop up a small portion of batter in your hand,
• Gently drop the batter into the hot oil. Allow vadai to get medium golden brown on one side before flipping over to the other side. 
•  Allow other side to get medium golden brown and remove onto a paper towel to absorb excess oil. 
•  Repeat process for all the batter to make vadai.

Thayir Vadai Preparation:

• Once the vadais are made Soak them into a bowl of hot water  for about 10 seconds on each side. Take them out and squeeze out the excess water.
• Grind coconut and chillies with a tablespoon of yogurt and add roasted cumin powder and mix well. Mix this mixture with the rest of the yogurt and add salt.
• •Take a seasoning pan, add oil, mustard seeds, and curry leaves. When mustard seeds start spluttering
• Switch off the stove. Pout this Tadka into curd Mixture. Mix it well.r
• Divide this mixture in 2 parts. Cover and refrigerate one half. The other half, dilute with 1/2 cup of water.
• Arrange three or four sets of Vadai in a flat bottom dish. Add diluted yogurt mixture in it. Mix well and Leave it for at least 4 hours
• This will help it absorb all the water in the yogurt and leave a film of creamy yogurt on top. 
• Before serving, pour the remaining yogurt mixture on top ensuring it flows on the sides of the vadais too.
• Garnish with some chopped coriander leaves, , roasted cumin powder and chili powder .

Note:

• You can add Grated carrots, Crunchy Boondi also makes an excellent garnish and makes the dish even more colorful.
• You can  use Paniyaram pan to make the vadais . Its more healthy than normal vadais.

498: Deepavali Recipes- View Full Collection Here

Hello Friends

The festival of lights is back. We are left with just a few more days to welcome the most colourful and joyful festival Deepavali. The main highlights of the festival are the crackers and food.

 I am sharing 40 types of Sweets and savories here.

Checkout the link for Deepavali  Special Recipes which are already there. New Recipes are coming soon ,

So Bookmark this page and try out few snacks and sweets recipes for this year Deepavali 2017 and enjoy with your family and friends.

Here is the compilation of Diwali easy sweets recipes and savoury snacks recipes.