Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Jan 1, 2024

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 :                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.



Dec 1, 2022

Carrot Rice





The South Indian food is loved by folks because of their simple preparation techniques and the nutrition value which remains intact in their recipes. This is a yummy dish of South India Cuisine and served as quick breakfast or lunch at homes.

Ingredients:

 Cooked Basmati R                 2 cups
Fresh Carrot                           1 cup (Peeled and Grated)
Green Chilies                          3 Nos (Finely Chopped)
Finely chopped Ginger             1Tbsp.
Fresh Green Peas                    ¼ cup (Boiled)
Lemon juice                              1 Tbsp.
Turmeric Powder                     ¼ Tsp.
Salt                                             To Taste.

For Seasoning

 Coconut oil                               1 Tbsp
 Mustard Seeds                         1 Tsp.
 Curry Leaves                             few

 For Decoration

 Chopped coriander leaves          2 Tbsp.
 Fried Cashewnuts and Kismish   1 Tbsp.

 Method:

  • Take a pan, heat a oil, add and fry the all seasoning.
  • Add turmeric powder, green chilies, ginger and curry leaves, fry for a minute
  • Now add the boiled peas and grated carrots.
  • Keep the stove heat in low, and cover the pan and cook till the carrots are tender. Add the lemon juice.
  • Now add the cooked rice in it and mix it well.
  • Cook for another 2 minutes in medium flame. Garnish with coriander leaves and fried cashews and Kismish.  The delicious carrot rice is ready.
  • Serve hot with Raita and potato chips.





Oct 1, 2022

Masala Kichadi/ Masala Bath




After a long and tiring day, what could rescue you but a bowl of Kichadi. Kichadi is the perfect comfort food for Indians. Easy to make a One Pot Meal. Breakfast, brunch or dinner, Kichadi is the epitome of convenience. Kichadi is usually made with combination of grains and dals , cooked till soft and mushy, just thicker than porridge.
Masala Kichadi/ Masala Bath is sumptuous meal of rice with vegetables and an appetizing dry masala powder made of simple spices. Garnish with fresh coriander leaves and serve it with a  raita or plain curd.

Preparation Time :  10 Minutes
Cooking Time        :  20 Minutes
Soaking Time       :   30 Minutes
Servings               :   4 Nos.

 Ingredients:
Raw Rice                1 Cup
Tovar Dal                1 Tablespoon
Moong Dal              1 Tablespoon   
Tomatoes                2 Nos.
Green Chilies           2 Nos.
Grated Ginger          1 Tablespoon
Turmeric Powder      ½ Teaspoon
Salt                         To Taste

For Dry Masala Powder

Cinnamon sticks         2 nos.
Fennel Seeds              1 Tablespoon
Cloves                        5 nos.          
Green Cardamoms       7 nos.
Chutney Dal                1 Tablespoon
Red Chillies                 2 -3 nos.
Dhania Powder            ½ Teaspoon
Cumin Powder             ¼ Teaspoon
Garam Masala Powder     ½ Teaspoon

Tempering

Oil/ Butter /Ghee              1 Tablespoon
Mustard Seeds                  1 Teaspoon

For Garnishing

Chopped Coriander Leaves


Method:

Wash and soak the rice with dals for 30 minutes. Chop the tomatoes and Green chillies and keep aside.



For Dry Masala Powder:

  • Heat a pan on medium heat. Dry roast the cinnamon, cloves, cardamoms, red chillies, chutney dal, fennel seeds for 2 to 3 minutes.
  • Take the spices out, add Garam masala powder, cumin powder and dhania powder in it. Transfer to blender pot. Blend it into course powder. Keep aside.


For Masala Bhat

  • Heat a oil in Pressure cooker, add Mustard seeds and curry leaves, let them splutter.


  • Now add the chopped tomatoes, Grated ginger and Green chillies and fry for a minute.
  • Drain the rice and dals add into the tomato mix and sauté for minute.
  • Add two cups of hot water, Turmeric powder and  Ground Dry masala Powder and salt . Mix it well. Pressure cooker for 5 whistles . Turn off the heat

  • Allow the steam to escape before opening the lid.  Mix well the Kichadi.
  • While serving garnish with dollop of ghee, coriander leaves.
  • Serve with Pickle, Curd and Pappad


Note:
  • As khichdi cools will become little thick.
  • Re heat the Kichadi and eat.
  • Add vegetables of your choice like  cauliflower,  tindora or brinjal into kichadi


Enjoy Cooking!.



May 1, 2022

Baby corn Kichadi/ Makai Ki kichadi



Baby Corn Kichadi





Kichadis are very tasty rice with other grains in a mushy form along with dals, Vegetables and spices. This Corn Kichadi is a very tasty dish made using tender baby corns. Baby corns lends a refreshing tangy taste to this spiced rice, enough to get your taste buds reviving.

Soaking time:         15 minutes
Preparation Time:    5 mins
Cooking Time:        25 mins
Makes                     4 servings

Ingredients:

Baby corn cobs           1 cup
Rice                           1 cup
Moong Dal                  ¼ cup
Salt                           To Taste
Black Peppercorns       1 Teaspoon
Cumin seeds               ¼ Teaspoon
Cloves                        2 nos.
Asafetida Powder         ¼  Teaspoon
Turmeric Powder          ¼ Teaspoon
Grated Ginger              1 Tablespoon
Green Chillies              1 or 2 (finely Chopped)
Ghee                           2 Tablespoon
Almond flakes              1 Tablespoon
Coriander leaves          1 Tablespoon (finely chopped)

For Serving:

Raita or Plain Curd and Pickles and Papads

How to Make Corn Kichadi
  • Wash and soak the rice and moong dal in enough water for at least 15 minutes. Drain and keep aside.
  • Heat the ghee in a pressure cooker and add the Green chillies, grated Ginger, Pepper corns, cloves, cumin seeds and asafetida Powder.
  • When the seeds crackle, add the baby corns and sauté on a medium flame for 5 minutes.
  • Now add all the remaining ingredients including the moong dal and rice and sauté on a medium flame for 2 minutes. Add salt and mix well.
  • Add 3 cups of hot water, mix well and pressure cook for 3 to 4 whistles.
  •  Allow the steam to escape before opening the lid.
  • Stir the khichdi vigorously using a spoon, adding a little hot water if required, so that the dal and the rice are mixed well.
  • Garnish with coriander , almond flakes  and serve hot with fresh curds. 

Baby Corn Khichdi


Oct 1, 2021

Kovil Puliyodharai/How to Make Temple Style Puliyodharai




Rice Prasadam are offering to God prepared with rice as the main ingredient and these from a majority of all the sacred food offerings.
This Temple style tamarind rice/Kovil Puliyodharai has a unique taste and flavor unlike the regular Puliyodharai. Temple style Puliyodharai, fresh Puliyodharai spice mix is used. This spice mix is stored in an air-tight container and stays fresh for months’ time.

Ingredients:
 Raw Rice                   2 Cups
Sesame Oil                2 Tablespoon
Turmeric Powder       ½ Teaspoon
Salt                           To Taste
Cashew nuts               1 Tablespoon

For Powder:

Black Pepper                2 Tablespoon
Cumin Seeds                 1 Tablespoon
Fenugreek Seeds          1 Tablespoon
Black Sesame Seed       2 Tablespoon

For Pulikachal
Sesame Oil                    3 Tablespoon
Tamarind                       1 Big Lemon Size
Mustard Seeds              1 Teaspoon
Chenna Dal                     2 Tablespoon
Urdh Dal                          1 ½ Tablespoon
Raw Peanuts                     ½ Cup
Katti Perungayam (Hing)    a small cube
Curry Leaves                     Few
Jaggery Powder                 1 Tablespoon

Preparation:

  • Raw white rice washed and cooked with turmeric powder, to a dry consistency, so that the grains remain separate. The Prepared rice is drained and kept separately.
  • Black Pepper, cumin seeds, Black Sesame seeds and Fenugreek seeds are separately fried brown and coarsely powdered.
  • Puliyodharai
  • Soak the tamarind in hot water and thick juice is squeezed out.
  • Heat sesame oil in heavy bottom vessel , add in the mustard seeds, split white lentils, split Bengal gram, Peanuts, curry leaves and wait until they crackle.
  • Pour in the tamarind extract, followed by turmeric powder, salt and asafetida.
  • Bring it to boil, cook in medium flame until the oil starts floating on the top.
  • Add in the powdered jaggery, mix it well or until it dissolves.
  • Transfer the cooked rice in a big vessel/plate, add sesame oil, followed by tamarind paste/Puli katchal , Salt with a pinch of Turmeric Powder.
  • Sprinkle Powdered mixture, mix it well.
  • Cashew nuts deep fried in ghee and asafetida are added in mixed well with the final Puliyodharai preparation.
 Note:

  • I use only basmati rice and drain out the starch water so that the rice does not stick.  Normally in temples Madappalli, they use only Raw white Rice.
  • One important thing after you make the Puliyodharai remember not to serve it immediately as the rice needs some time to absorb the flavors, 1 hour after preparation should be ideal to serve.




Jan 7, 2020

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)





Aug 1, 2019

Gooseberry Rice/ Nellikai Rice/ Amla Rice



Amlas are a classic Indian wonderberry, and  It is exceptionally tart, astringent, and refreshing.
Amla is a great source of Vitamin C as well as antioxidants known as polyphenols that are believed to combat and protect against cancer causing free radicals. It also aids in strengthening immunity, detoxing liver, keeping cholesterol in check and treating diabetes.
Nellikkai Rice is a very simple vegan rice preparation, made in the same lines of lemon rice. Try this very simple, tangy and spicy rice I am sure you will love it.





Preparation Time     :    10 Minutes                   

Cooking Time                 25 Minutes
Recipe Category        :    Rice varieties - Main Course
Serves                       :     3 No.


Ingredients

Cooked Basmati/ Sona Masoori Rice           2 Cups (Grainy in Texture)
Grated Frozen Nellikkai / Fresh Amla          2No
Turmeric Powder                                      ½ Teaspoon
Salt                                                        To Taste

Ingredients to grind Coarsely

Grated Coconut                         ½ Cup
 Green Chillies                            3 to 4 nos.                 
Grated Ginger                             1 Teaspoon
 Chopped Frozen Amla                 5 No.
Salt                                            a Pinch
Chopped Coriander leaves            1 Tablespoon

Seasoning / Tadka

Coconut Oil                                1 Tablespoon
Mustard Seeds                            1  Teaspoon
Urad dal                                     1/2 Tablespoon
Chenna dal                                 1 Tablespoon
Asafetida Powder                        ¼ Teaspoon
Curry Leaves                               5 nos.


Method:

  • Spread the cooked rice in a plate a and keep it aside.

  • Grind Coarsely with chopped gooseberry and fresh coconut, with all other grind ingredients .

  •  Heat oil in a pan and add mustard seeds asafetida. When they crackle, add all other seasoning ingredients roast till it becomes slightly brown. Add shredded gooseberry , coarsely ground gooseberry coconut mixture.

  • Add salt and turmeric powder. Cook this in a low flame till it turns nice color and until the water content is gone. 
  • Add the cooked and cooled rice to the prepared mix add and combine well.
  • Serve with Pappad, Pachadi, Raitha.



Notes:

  • In USA , fresh Gooseberries is not available. So I used frozen Amlas. You can use Fresh Amlas.
  • Leftover rice can also be used for this recipe. Here I used Basmati rice if you want you can use normal rice.
  • Amla cooks easily so don’t sauté for more time.


Tit bits

Gooseberry oil helps to stop hair fall.




May 1, 2019

Coconut Milk Pulao / Thengai Pal Sadham






HI Friends, this week I bring to your kitchen a very flavorful rice recipe. Coconut milk Pulao is a well-known dish. The coconut aroma and flavor along with the fragrant spices does make this pulao different from the regular. This dish which is very mild with sweetish flavor & is accompanied with a side dish to make it complete. I’ll quickly whip up a mixed veggie Raita and call it day – no other sides needed! Try this for your next dinner party and watch your guests swoon over the aroma and flavor.

How to make Coconut milk pulao
   
Cuisine     :                   Kerala
Preparation Time           5 Minutes
Soaking Time                20 Minutes
Cooking Time                20 Minutes
Servings                       4 nos

Ingredients:

Basmati Rice                 2 Cups
Ghee                            2 Table spoons
Coconut Milk                 2 cups
Water                          ½  cup
Turmeric  Powder          ½ Teaspoon
Salt                              To Taste
  
To Temper

Ghee                           2 Table spoons
Bay Leaves                  1 no.
Cinnamon sticks           1 nos.
Cardamom                   3 no.
Cloves                         4 nos.
Star  Anise                  1 nos

To Be Grind:

Mint Leaves                 20 nos.
Coriander Leaves         1 bunch
Green Chilies               5 no.
Grated Ginger              1 Tablespoon.

For Garnish
Fried Cashew nuts        2 Tablespoon
Fried Raisins                2 Tablespoon
Few Chopped Mint and Coriander leaves

Method:
  •  Wash and Soak Basmati rice for 15 minutes. After 15 minutes drain the water and keep aside.
  • Grind together Mint leaves, Coriander leaves,  green chillies and grated Ginger. Keep aside.
  • Take a pressure cooker and add Ghee. When ghee is warm, add the spices -  Bay Leaves,Cinnamon, cloves , Green cardamom and star anise.. Fry for 30 seconds.

  • Then add the  rice , saute for 2 minutes . Then add the grinded masala paste and again saute it for 2 minutes, Make sure it doesn't stick to the bottom.
  • Now add the Coconut Milk , water, Turmeric powder  and salt. Mix it well.

  • When the water comes to boil close the pressure cooker and cook for 15 minutes on a low flame.
  • Open the lid and  mix it gently, without  breaking the rice  using fork.
  • Garnish with fried cashews, raisins and  Coriander& Mint leaves.
  • Serve hot with Raita.

Notes:  
  • Here I used tinned coconut milk. Instead of tinned coconut milk, you can use freshly ground coconut milk.
  • Use the Branded Basmati Rice. If you use old Basmati rice,  add 1:2 water. If you use new basmati rice add 1: 1 ½ water.


Coconut Milk Rice

CURD RICE/DADDOJANAM

Yogurt Rice Tempered with Spices and. Pomegranate.   This moist, pleasantly seasoned rice and yogurt dish in the South Indian ...