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.

Semiya Payasam /Vermicelli Kheer

HAPPY NEW YEAR 2023

Semiya Payasam /Vermicelli Kheer are a very popular traditional south Indian dessert, which is prepared at all special occasions. A preparation of milk and vermicelli sweetened with sugar. It has rich and creamy texture.. It is a very simple to make, healthy dessert. It can be made using low fat milk

Ingredients:
Vermicelli                                  : 1 cup (broken into small strips)
Whole Milk                                : 1 ½ cup

Evaporated milk                        – 1 tin

Sugar                                        : 1/2 cup or to your taste
Ghee                                          : 2 tbsp.
Raisins                                       : few
Cashew nuts                               : few
 green cardamoms                       6-7 no. (peeled and powdered)

Preparation:

• Boil the milk in a nonstick or heavy bottom sauce pan.
• Simmer and stir every now and then, till it reduces to almost half the quantity. Stir almost constantly to avoid the milk getting burnt. Simmering the milk may take a while, but it is the safest way to tastefully thicken the milk.
• Heat the ghee and fry raisins and cashews till light brown in color, remove and keep it aside for later use. 
• Roast the vermicelli in the remaining ghee till it turns to light golden color. 
• When they slightly change the color, add them to the milk, along with all the roasted dry fruits , nuts and evaporated milk .
• Cook on a low heat for about 10 minutes or until the vermicelli become soft. (Keep stirring at regular intervals so that no lumps are formed).
• Add sugar and cook for couple of minutes until all sugar is dissolved.
• Add cardamom powder and mix well and allow it to boil. Turn the heat off..
• Yummy Payasam is ready. Let this get cooled to room temperature. Refrigerate it later and eat it chilled. 

Low fat version Use 2% milk and low fat  Evaporated milk  . Reduce nuts

Tip - 

• The payasam/Kheer normally tends to get thick as it cools down or when chilled in the fridge. Pour little milk or cream and microwave them for a couple of minutes before serving.

Enjoy!!

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.

Coconut Thayir Pachadi

Ingredients:

Fresh coconut                             – 4 tbsp.

Curd                                           - 1 cup

Green chilies                              - 4 no(adjust as per your spice tolerance)

 Chopped Cilantro                       - 2 tbsp.

Grated ginger                           – 1 tsp.

Salt                                          – to taste

Water                                        - little

For tempering

Coconut oil                               - 1 teaspoon

Mustard seeds                         - 1/2 teaspoon

Urdh dhal                                – ¼ tsp.

Asafetida                                – 1/8 tsp.

Curry leaves -                            a few sprigs

Coriander leaves                     for decoration

Method:

• Grind the coconut along with the ginger-green chillies into smooth paste adding water little by little.
• Whisk the curds well. Mix well the curd with coconut paste and salt.
• Heat the oil in a skillet and crackle the mustard seeds and all seasonings.
• Pour seasoning into the coconut Pachadi. Decorate with chopped cilantros.
• Serve with rice, idli, dosa, adai.

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.

Pudalangai Kootu / Snake gourd Kootu

       







This kootu is common in every house. This is very yummy and easy Kootu. Check the health benefits of the snake gourd here. http://www.medindia.net/patients/lifestyleandwellness/snake-gourd-glory.htm

Ingredients

 Big Pudalangai                                       1no.

Carrot (cut)                                            ¼ cup

Tomato (chopped)                                1no.

Cooked Moong dhal                            ¼  cup

Turmeric powder                                  ¼ tsp.

Salt to taste

GRIND ROUGHLY

Coconut                                                3 tbsp

Jeera                                                     1/4 tsp

Green chilies                                       3 no

Curry leaves                                        1 stem

 SEASONING:

 Coconut oil                                        1 tbsp.

Red chilies                                          2 no

Jeera                                                   1 tsp.

Hing                                                    ¼ tsp.

Method:

• Cook the moong dhal in pressure cooker.  Keep aside.
• Wash and cut the Pudalangai into small pieces. Precook the Pudalangai with carrots in microwave for 3 minutes.
• Take a kadai add the precooked vegetables.  Add a little water and boil it. When vegetables are half cooked add the cooked moong dhal and chopped tomato on it.
• Add turmeric and salt and cook for few more minutes.
• Grind coconut, Jeera, curry leaves and green chilies together roughly. Add to the vegetables and cook for 3 minutes.
• Heat the kadai add oil and fry seasonings. Add to the kootu.
• Garnish with coriander leaves
• Yummy Kootu is ready to be served.

Idiyappam/ String Hoppers/Instant Sevai

Idiyappam / Sevai / Nool Puttu / String Hoppers are a famous south Indian dish which serves as breakfast or dinner . These are so simple and made out of rice flour and water. Very healthy as it is only steamed.This healthy and nutritious Idiyappam in other words is rice noodles which are served with sweet coconut milk & vegetable stew.

Ingredients

Roasted Rice Powder           2 cups.

Salt                                       To Taste

Sugar                                    1 Tsp.

Grated Coconut                     ½ cup

Boiling Water                        1 ¼ - 1 ½ cup  

Coconut Oil                            1 Tsp.

Method:

• Combine salt, sugar, coconut oil and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough.
• Add water till the dough comes together and knead well to make soft dough without any lumps. Cover the dough with a wet cloth ( it prevents the dough from drying out).

• Make medium sized balls and keep it aside.
• Take Idiyappam mould and grease inside and fill one portion of dough.
• I use my idli mould & stand to make small Idiyappam. You can use steaming-plates as well for this.
• Sprinkle the grated coconut on these moulds.Press through the mould.

• Put a idli steamer on heat. (You can use pressure cooker for making Idiyappam).
• Pour water, just 1-2 cups would be sufficient for one go. Once the water starts boiling , place the idli stand and steam for 10 minutes in high flame.
• Open the steamer after a while and take out the soft Idiyappam and transfer to the serving plate.
• Enjoy the healthy Idiyappam with vegetable stew.

Note: 

• Rice flour should be “fine and smooth”.
• To Get Authentic taste, use only White Rice flour and fresh coconut.
• Knead the dough very well and make soft ball.
• Use mould with very small holes to have thin noodles.

Pineapple Kesari/Pineapple Sheera/Pineapple Kesari Bath

A popular dessert recipe made in South India on auspicious occasions and festivals. This mouthwatering Sweet Dish is cooked with Pineapple, Rava, Sugar, Ghee, saffron and nuts. You will love this delicious melt in mouth Kesari/Sheera with mild pineapple flavor. Here is how to make best pineapple Kesari at home!

Ingredients

Coarse Rava/Semolina           1 Cup 

Chopped Pineapple                 ¾ Cup

Desi Ghee                              ¾-1 Cup

Sugar                                     1 ½ cup – 2 Cups

Boiling Water                         2 ½ cup – 3 Cups

Saffron                                  ¼ Teaspoon

Crushed Cardamom Powder     1 Teaspoon

Warm Milk                               3 Tablespoon

Raisins                                      1 Tablespoon

Cashew nuts                              1 Tablespoon

Kesari Preparation Method:

• Wash the Pineapple and remove the skin and chop it into cubes. Add 1 teaspoon of sugar and mix well. Keep aside.
• Add a saffron into the warm milk and mix it well and keep aside.
• Heat 2 tablespoons ghee in a thick pan. Add cashews and raisins. Fry till golden. Keep aside.
• In the same pan, add 1 tablespoon of ghee, add the Rava and roast it. until the raw smell disappears, you get the nice aroma and Rava turns golden brown. 

• Transfer the roasted Rava to a plate.
• In a mean time boil the water, add the sugar and melt it.

• By this time, Heat pineapple cubes with a little water. The mixture would also begin to boil..
• Pour the sugar syrup to the roasted Rava. Stir quickly and briskly so that lumps are not formed. Add the saffron milk and mix well.

• Simmer on a low flame and add the pineapple and mix well. Allow the Rava to absorb the water.

• Add the ghee and stir well. Takes about 4 to 5 minutes on a low flame. Keep on stirring, so the Rava does not get browned.

• Turn off the heat and add fried raisins and cashews and cardamom powder. Mix it well.

•  Enjoy the Hot pineapple kesaribath.

Notes:

• To get the good tasty Kesari, always use the ripe pineapple.
• Use good desi ghee to make Kesari.
• Pineapple Kesari stays 3 to 4 days in the refrigerator. To reheat you can microwave or gently reheat on stove top with two teaspoons ghee.
• You can use Tinned Pineapple. Using tinned pineapple
  slices, no need to boil them in water. Just add them directly.
• You can grind the pineapple add to the boiling water.

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Raw Green Tomatoes Chutney

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I am a Big fan of Green tomato chutney. This chutney is easy and simple chutney made with fresh green tomato, coriander leaves and spiced with green chilies. Tomato Chutney,  which serves as a nice combination with rice and  any tiffin items.

Cuisine:          South Indian  Prep Time:    5 Mins           Cook Time:   3 Mins      

Ingredients:

Green Tomatoes            4 no.

Green Chillies                2- 3 nos.

Grated Ginger               1 Tablespoon

Chopped Coriander        ½ cup

Grated coconut              1 Tablespoon.

Coconut Oil                   1 Tablespoon

Cumin seeds                 ¼ Teaspoon

Red chilies                    1 no. 

Hing Powder                 ½ Teaspoon

Salt                             To Taste.

To Seasoning:

 Coconut Oil                 1 Teaspoon

Mustard seeds               1/2 Teaspoon

Method:

• Wash and  cut the tomatoes.

• Heat the Pan add coconut oil and put cumin seeds , hing powder and red chilies,fry them until they are roasted .
• Now add the chopped tomatoes and fry for a minute , add the salt and mix well. Now  cover it and cook until it turns pulpy. It takes 4-5 mins. Cool the mixture slightly.

• Take blunder/Mixie , put green chillies, ginger, and coriander leave . Grind for a second.

• Add cooled tomato mixture and grind it to a coarse paste. I usually do it in whipper mode to get slight coarse and pulpy Chutney.
• Serve with Rice, Dosa , and tiffin items.

Notes:

•       You can store it in refrigerator for 2 days in an air tight container.
•       Add or reduce green chili to your taste.
•        If you find the Chutney very tangy, add a pinch of sugar or Lemon juice while grinding the chutney.