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.

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.

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!.

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

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.

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

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.