Showing newest posts with label Variety Rice. Show older posts
Showing newest posts with label Variety Rice. Show older posts

19.4.11

Broccoli Rice - Sometimes, I Need A Change


Broccoli-Baby Carrot Rice:

Life is flying fast in a flash second. I am wondering why is that, each year goes faster than the last. All my days here are like in that movie, Groundhog day. Its so monotonous. I can't say which incident happened when...nothing sensational is happening around me...and am kind of running out of juicy stories to embezzle in my memory. I guess, in future...I won't be having anything nice to share about my life!!! Most of my routine are so predictable...I do the same kind of work day in day out!! Life used to be interestingly spicy as I was growing up in an unfamiliar atmosphere.

Well...I was chatting with a friend of mine, and she suggested me to take a new route to my work place, try joining the local music class, or trekking into the woods instead of walking in the park. Hmmm, doing something different no matter how small the change is...it certainly gives a kind of placeholder in the mind! So that I could distinguish each week from another.


That is why...I am into gardening this year! Last year my Dad helped me raise a beautiful flower bed around the house. And this year, our family friend Dennis has generously offered us a help to set up herbs garden in the backyard. So for the last few weeks we have been working on it....clearing the yard, buying mulch, planting the trees, weed eating, watering, cutting stones...for the first time, am seeing so many tools to clear up a patch of land!! It has been a good work out for all of us to shed that winter pounds! Well...possibly I could have fresh mint, basil, cilantro in future?! Yes, more cooking:)

Ingredients:


Basmati rice 1 cup - cooked

Onion 1 large chopped

Garlic 5 cloves chopped

Jalapenos 1 chopped

Tomato 1 chopped

Broccoli 1 small head - cut into florets

Baby carrots few

Salt
Turmeric 1 pinch

Oil few spoons.


Method:

Heat oil in a vessel. Add jalapenos, garlic, onions and tomatoes, stir-fry briefly.

Followed by vegetables and cooked rice.

Add enough salt and pinch of turmeric. Mix well and remove from heat.

18.2.11

Perumal Kovil Elimicham Pazha Saadham / Temple Lemon Rice


Perumal Kovil Elimichapazham Saadham

Ingredients:

Basmati rice 1 cup/raw rice
Fresh lemon juice 1 tablespoon
Salt to taste
Turmeric 1/4 spoon
Green chilies 6 chopped
Ginger 2" grated
Chana-urid dal 2-4 spoon
Peanuts 1 fistful
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Sesame oil few spoons.


Method:

Cook rice with enough salt in it. Spread the same in a wide tray...to get well-separated stiff rice.

Well, now temper the spices(except lemon juice, everything). Then run this seasoning over the rice...add the lemon juice as well, mix thoroughly. Pack them up in a compact box. Let his sit for 2-3 hours, to yield flavorful rice.

Here you go, perfect lunch ready.

2.12.10

Kootan Choru / Kadhamba Saadham - A Real Kind of Feast






Sunda Kuzhambu:

Kootan Choru, Sunda Kuzhambu, Kadhamba Saadham, Leftover Food.

Have you ever dined with your folks - totally informal? like...in an old fashioned manner, primitive style...sat on the floor...near the hearth? If you think informal dinning is not your league, please skip further reading...this is not for you!

So, admit it...if you enjoy dinner with your kin and kith's...I mean, completely lacking in table etiquette, not being hesitant for second or third helpings, eating from one pot, never mind - its only a left over food. Then, here you go...

...go ahead and fix this recipe, nope its not a feast, but its what it is - The left over food from the feast! This is a meal, dished out after big parties like weddings or festivals...when lots of good food is still untouched. Nothing fancy about the recipe tho' just mixed everything together (rice, sambhar, rasam, poriyal, kootu and varuval), cooked to perfection and the head hostess...shares the huge rice balls with everyone' who eagerly gather around her. A moonlight gatherings...at your outdoor patio...might be a good idea. It will add more fun to the atmosphere, you talk about your day, you laugh till your cheeks hurt' you swallow and swallow without knowing how much calories has gone in.

I strongly suggest to workout the whole day' (either by hosting the feast)or at the Gym. Please, dine with only immediate family members' to avoid clashes...as licking fingers, and sharing meals may invite trouble in relationships sometimes(you know what I mean)! Besides, use only leftover food from that afternoon...not something that is 24 hours old or more. And one more thing' this applies for only vegetarian meals...as you might be aware...leftover meat and eggs should be disposed immediately.

Ingredients:

Veg Kuzhambu - 1 cup
Sambhar with vegetabes - 4 cups
Rasam 1 cup
Rice - 7-10 cups
Poriyal / subzi / Stir fried veggies
- 1 cup or more
Fried vegetables/ varuval - 1 cup or more
Kootu / Thoran - 1 cup or more
Oil few spoons.

Method:

Heat oil in a wide vessel, add sambhar and heat till it comes to boiling point. Further add all the other curries to it. Bring them to half of its original volume.

Now throw in, all the vegetables...I mean side dishes to it. Finally add rice and mix well. Heat till the moisture is gone.

Share with everyone and enjoy:)

28.4.10

Spinach Masala Rice - Complete Planned Meal






Palak Masale Bhath:

Pasalai Keerai + Podi Saadham.

Ingredients:

To Be Toasted Each Separately And Powdered Togather:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Black Sesame seeds 2 spoons
Asafoetida.

For Rice:

Long Grained Rice/Basmathi 1 cup
Ghee few spoons
Salt

For Pan-Frying:

Spinach leaves 2 bowl full
Salt
Ghee few spoons.

For Sesonning:

Ghee few spoons
Mustard 1/2 spoon
Chana + Urid dal 2 spoons
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Dry redchilies 3.


Method:

In a pressure cooker, cook rice along with salt and few spoons of ghee. When it is done...spread the rice in a wide tray. Fluff the rice with fork. Allow this to cool down to room temperature.

In a wide, heavy bottomed skillet, heat oil. Stir-in the greens...add salt + turmeric. Fry them till they are tender.

Now add powderd spices too. Let them get fried well. When the raw smell of the spices is gone and oil shows up on sides, remove from heat.

Now mix this spicy spinach with rice. Let the rice get well coated with oil and spices.

In a separate pan, heat ghee. Add sesonning ingredeients one by one. Wait till they pop and splutter.Now run this sesonning over the rice. Mix them once again thoroughly.

Serve warm as a main dish for lunch/dinner. Enjoy!

12.4.10

Kattu Saadham - Olden Days Travel Food







Kattu Soru:

Kattu Choru' literally means 'Pack Rice'. In olden days, this is one of the method to preserve the food' for their long journies. The strong spices and tamarind kept their food fresh and aromatic for days. Especially in tropical weather, food goes rancid very quickly...we tend to heat food for long time with lots of hot chilies. Pickling, salting, drying and adding something citric are all some of the basic preserving techniques followed in those days. Though my mother never made this for us...I vaguely remember my grandmother's cooking, she used to pack this kind of rice for our train journey.

Ingredients:

Parboiled rice 1 cup
Tamarind fruits 3 (shelled, deseed & pureed)
Dry red chilies 5
Curry leaves 3 twigs
Chana+Urad dal 4 spoons
Asafoetida 1/4 spoon
Mustard 1/2 spoon
Salt
Turmeric 1 pinch
Oil few spoons.

Method:

In a pan, heat oil. Add the spices and followed by tamarind puree. Add 3 cups of water. Boil this for couple of minutes.

Add rice and slow cook over low to medium heat.

Once the rice is done, remove from heat.

Pack them in your lunch box, share with your friends and accept the kudos:)

15.12.09

Kitchri - Gujarati Style



Kitchedi:

Kitcheri, Kitchri. Cutcheree. Lentil's rice. Masala Rice. Paruppu Saadham. Pappu Annam. Parippu Choru.

What to write? Hmmmm...what to write? And did you think its easy to write about something (nothing)! Come on, pickup a blog space and start ranting to nobody (for years). And...when the traffic was at abyssal, it was bit easy. Now with few people following...should I improve my standards?! Tok tok, tok tok'...is someone there?!

Ha...what the heck, only very few read my intro' part after all! What an issue!! I can 'blah blah' something stupid and upload my damn food pictures, right!!! I used to be conscious once upon a time(thinking that someone is really underlining my spelling mistakes and pinning down my grammatical errors, promptly). Now, I came to a conclusion (after 'test running my KM entries')...no one cared:(

Ingredients:

Green chilies
Onion 2 sliced
Cumin seeds
Cinnamon
Bay leaves
Cloves
Basmati rice 1 cup
Mung dal 1/4 cup
Ghee
Cashew nuts
Raisins
Cilantro.

Method:

In a wide vessel, melt ghee. Fry the nuts and raisins. set aside.

In the same vessel, add the spices and chilies. Wait till it cracks.

Now stir-in onions...fry real good.

Add rice and lentils. Also salt...stir fry for couple of minutes and then add water.

Approximately 1:2 ratio water.

Turn it down to simmer...once the food is ready, garnish with nuts and raisins.

27.4.09

Birinji Rice - Infused with Lemon Stalk





Coconut Birinji:(Version 2)

Coconut Biriyani, Thengai Biriyani. Thenga Biriyani. Coconut Birinji Rice with Lemon stalk. Coconut Pulav. Thengai Saadham. Lemon Stalk infused Rice dish.

My friend Mercy, who is from Philippines runs an International market...here at Oxford! She used to complain about, how locals never buy vegetables from her and that she will have to cook all the left over eggplants & bitter melons all by herself!! So I told her confidently, that I will take vegetables from her regularly!

She must be a great cook, I suppose! She used to narrate me her recipes for eggplants and pork sometimes...you know, there will be so much of life, when she talks...I guess she puts her heart and soul in cooking!! So stay tuned for Philippine recipes!!

Meanwhile, I bought this lemon stalk from her...had no clue what to do with it though'...had no mood for 'Thai food' either. So, made my regular coconut birinji and simmered lemon stalk in it, guess what...that was the amazing thing, I ever did!! The food turned fabulous, tasteee and what not!!

Ingredients:

Basmati rice 1 cup
Coconut milk 3 cups
Lemon stalk 1 (but used only half of it)
Jalapenos 3 sliced
Garlic 1 whole head peeled
Onion 1 large sliced
Tomato 1 sliced nto wedges
Mint leaves 1 fistful
Fennel seeds 2 spoons
Bay leaves 2
Cloves 5
Cinnamon 1 stick
Cardamom 3 crushed
Ghee/ Clarified butter 1/4 cup.

Method:

In a wide slow cooker, heat oil. Add all the spices plus chilies. Wait till they turn fragrant.

Add garlic, onions, tomatoes, mint and lemon stalk. Add rice and salt. Give a quick stir.

Then add 3 cups of coconut milk, cover and slow cook till tender and nice.

Remove the stalk and then serve as main dish for lunch or dinner with spicy korma.

3.3.09

Yogurts Rice




Perumaal Kovil Thayir Saadham:

Spiced Yogurts Rice. Spicy Curd Rice. Tamizhar Thayir Saadham.

Aaaah you got me there...being an atheist raving about Perumaal Kovil Thayir Saadham!!!

Thiruparkadal is a small village, about 100 km from Chennai. The place is famous for a Hindu temple. Sri Ranganathar...actually the beauty about the deity is 'he is on sayana(sleeping)position'...Thirupaarkadal Aanandha Sayanam!

Anyways...the Gurukkal is our family friend(right from my childhood days). Whenever Pappa intends to make yognas at home...Nandha Kumar(Gurukkal)will come with his troop of 15-20 Hindu priests to perform it. Nandha, himself is a gifted cook...when he visits home(off his priestly duty)...I pull his leg a big time to fix something for me! He is one class of gem...never get offended, when I tease him for the big time. Mommy learnt several authentic temple style preparations through him.

Later when I moved to hostel, I started to miss my mother's special food, especially Nandha tweaked 'regular comfort food'. I used to call mommy and ask for the directions...she is smart enough to hold, one big secret from me, each time...until I really beg her. So today, here it is the famous 'Perumaal Kovil Thayir Saadham' quintessential part of 'Tamizhar Food'!!

Ingredients:

For Rice:

Short grain, Raw rice 1 cup
Salt
Sesame oil few spoons
Milk 2-4 cups
Yogurts 1 spoon.

For Tempering:

Cashew nuts 1 fistful(no halving business)
Chana + Urad dal 1 fistful
Ginger 2" chopped
Green chilies 3-5 chopped
Peppercorns 1/4 spoon
Cumin 1 pinch
Asafoetida 1/2 spoon
Mustard seeds 1 spoon
Curry leaves 3 twigs
Sesame oil few spoons.

To Garnish:

Raw mango 1 small - chopped roughly
Cilantro leaves few.

Method:

Cook rice along with salt and sesame oil...till tender and really soft. While it is still warm...mash it using a spatula.

Meanwhile boil milk and cool down to room temperature.

Once the rice is also in lukewarm state...add lukewarm milk to it. Mix well. Further add 2 spoons of yogurts to it. Cover and allow it to curdle naturally.

Heat oil, in a separate pan. Add the tempering spices one by one and fry till fragrant and crisp.

Run this seasoning over the yogurts rice made above. Garnish with mangoes, fried nuts and cilantro leaves. Enjoy!

1.3.09

Bell Pepper Rice




Capsicum Rice:

Kudai-Milagai Saadham, Kodaimilagai Saadham. Simla Mirchi Ki Chaawal. Simla Mirchi Rice.

When it comes to anything that is named 'Chili Peppers', please count me in. I am all crazy for that 'Hot Spice'! Whether you're crazy like me or not...try to include 'chilies' or at least these 'Bell peppers' in your diet. Since these peppers aren't that Hot, hope some of you will appreciate it.

The capsaicin present in it helps to kill cancerous tumours. Most of the people think chilies contribute a lot for stomach ulcer! Actually it isn't...In fact 'capsaicin' is good for ulcers! It also reduces cholesterol, pain associated with arthritis, diabetes, muscle and joint problems. The colored peppers(Yellow, Orange, Red) are loaded with Vitamin A & C, can you believe it, more than Orange fruit!! Capsicum also releases 'Endorphins' in the body...that makes us feel 'all excited'!!! Eat good, feel Happy!!!

Ingredients:

To Be Toasted Each Separately And Powdered Together:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Black Sesame seeds 2 spoons
Asafoetida.

For Rice:

Long Grained Rice/Basmathi 1 cup
Ghee few spoons
Salt

For Pan-Frying:

Capsicum/Bell Peppers 4 sliced/chopped
Salt
Turmeric powder 1/4 spoon
Tamarind paste 1/4 spoon/ lemon juice few spoons(I used lemon)
Ghee few spoons.

For Seasonings:

Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Dry red chilies 3.

Method:

In a pressure cooker, cook rice along with salt and few spoons of ghee. When it is done...spread the rice in a wide tray. Fluff the rice with fork. Allow this to cool down to room temperature.

In a wide, heavy bottomed skillet, heat oil. Stir-in sliced capsicum...add salt, turmeric and lemon juice. Fry them till they are tender.

Now add powdered spices too. Let them get fried well. When the raw smell of the spices is gone and oil shows up on sides, remove from heat.

Now mix this spicy capsicum masala with rice. Let the rice get well coated with oil.

In a separate pan, heat ghee. Add seasoning ingredients one by one. Wait till they pop and splutter.

Now run this over the rice. Mix them once again thoroughly.

Serve warm as a main dish for lunch. Enjoy!

28.2.09

Lentil's Rice





Paruppu Saadham:

Pappu Annam, Paruppu Saadham. Rice Kitchedi. Arisiyum Paruppum Saadham???

Yes...much similar to 'Masala Pongal' dish with slight variation! Its a comfort food, well balanced, nutritional and easy to fix recipe!

As we say it as 'Paruppu Saadham'(at Chennai)...people from South(Coimbatore belt)call this as 'Arisiyum Paruppum Saadham'!! Hmmmm pretty weird??? I tease them a big time....why to mention 'arisi'(rice) if it is already a saadham(cooked rice)there! Anyways, it was fun to be 'fault finding' in linguistic stuff. Different regional people of the same language, perfect certain words and also mispronounce few words...maybe the influence of outside settlements or local twist, whatever!!! This is Paruppu Saadham to me!:)

Ingredients:

Cinnamon Stick 1
Cloves 2
Cumin 1 spoon
Green chili 3 slitted
Garlic 6 cloves sliced
Onion 1 large sliced
Tomato 1 optional chunked
Rice 1 cup
Thoor dal 1/4 cup
Butter 2 cubes
Cilantro leaves few.

Method:

Soak rice and lentils few hours ahead.

Melt butter, throw in, the spices.

Then add chilies, garlic and onion. Fry for 2 minutes.

Add tomatoes, salt, rice and lentils. Measure water and add to this. Either slow cook or pressure cook.

Once they are done, remove from heat and garnish with cilantro leaves.

27.9.08



Kollu Saadham:

Horse-Gram Rice Dish.

Can you beleive it....horse-food is eaten by humans! There is a saying in Tamil language ' ellaichavanukku ellu, kozhuthavanakku kollu'...oh what a rhyming! Means....a slim person should take a diet based on sesame(it helps to put on healthy weight)and a fat amn should go on horse-gram diet(yeah it helps to shed down extra fat).

Horse-gram is prepared at home occasionally in soup form, rasam and rarely even sundal form. The key is one should use the same water...in which we soaked them or pressure cooked them. This water along with the gram are so nutritious! They help to flush the bad cholesterol. Mommy says...if we take a spoon full of horse-gram powder along with water...early in the morning, it reduces abdominal fat. Wow nice short-cut! No need to go through all the cooking process!:)

Anyway...today, I made this rice dish with left over horse-gram. When I cooked extra-batch.....still didnt feel like wasting them. So made this recipe, its a fix recipe!

Method:

Horse-gram 1 small cup
Par-boiled Rice 1 cup
Salt
Dry red chilies few crushed
Curry leaves few
Mustard seeds 1/2 spoon
Oil few spoons.

Methods:

Soak horse-gram in water for baout 7 hours/overnight.

Pressure cook them till tender...maybe for about 6-7 whistles. Retain the water as well.

In a crok pot, add oil. Add mustards, chilies and curry leaves. Let them pop and splutter well.

Now stir-in rice, add salt and followed by horse gram along with its water. Maybe add a little more water. Measure up...1 cup of rice needs 2 cups of water.

Cover and cook till the rice is done!

8.9.08




Kovil Thayir Saadham:

This is Nanda Kumar Uncle's Special recipe.

Ingredients:

Raw rice 1 cup
Milk 4-6 cups
Yogurts 1 small cup
Raw Sour Mango 1 large
Salt
Green chilies 4 finely chopped
Curry leaves few
Ginger 2" fienly chopped
Chana dal 1 fisful
Urad dal 1 fistful
Cashew nuts few
Peppercorns 1-2 spoons
Cumin 1/4 spoon
Asafoetida 1/2 spoon
Coriander leaves few chopped to garnish
Sesame oil few spoons.

Method:

Deseed and chop mango along with its skin. Set aside.

In a pressure cooker, cook rice along with salt. Maybe about 6 whistles will make hte rice go very soft. We need soft and tender rice for this recipe.

Bring the rice to room temperature.

Add well boiled, creamy, room-temp milk to this rice. Mix yogurts to it. Cover and allow it to to ferment.

Maybe after 6-7 hours....it turns to curd rice.

Now in a pan, heat oil. Add mustard, cumin, asafoetida and peppercorns. Let this splutter well.

Followed by chana, urad dal and cashew nuts. Let it turnt o reddish color as well.

Add chilies, ginger and curry leaves....bring this to crispy appearance.

Now run this seasonning over the curd rice, mix the chopped mangoes too. If needed add another cup of milk now.

Serve as main dish. Sour mangoes gives the temptation to eat them. Try them yourself and write to me!

19.3.08

Tindora Masale Bhaath - Ivygourd Masala Rice




Kovaikkai Masale Bath:>

Tindora Masale Bath. Dondakkai Bath. Kovaikkai Saadham. Gherkins Spice Rice.

Ingredients:

To Be Toasted Each Separately And Powdered Togather:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Black Sesame seeds 2 spoons
Asafoetida.

For Rice:

Long Grained Rice/Basmathi 1 cup
Ghee few spoons
Salt

For Pan-Frying:

Gherkins/dhondakkai/kovaikkai/tindora 1/4 kilo
Salt
Turmeric powder 1/4 spoon
Tamarind paste 1/4 spoon/ lemon juice few spoons(i used lemon)
Ghee few spoons.

For Sesonning:

Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Dry redchilies 3.


Method:

In a pressure cooker, cook rice along with salt and few spoons of ghee. When it is done...spread the rice in a wide tray. Fluff the rice with fork. Allow this to cool down to room temperature.

In a wide, heavy bottomed skillet, heat oil. Stir-in sliced tindora...add salt, turmeric and lemon juice. Fry them till they are tender.

Now add powderd spices too. Let them get fried well. When the raw smell of the spices is gone and oil shows up on sides, remove from heat.

Now mix this spicy tindora with rice. Let the rice get well coated with spice-blend.

In a separate pan, heat ghee. Add sesonning ingredeients one by one. Wait till they pop and splutter.

Now run this sesonning over the rice. Mix them once again thoroughly. Using hands could be a good choice.

Serve warm as a main dish for lunch. Enjoy!

10.3.08




Thirunelveli Ulundhu Saadham:

Ulundhu Saadham. Urad Dal Kitchedi/kitcheri. Ulundhu Pongal.

This recipe was prepared by my family friend 'Meena Aunty. Though she is from Palayamkottai, uncle is from Thirunelveli. Well...she made this Urad Dal Pongal on some special occasion and called this as ' Thirunelveli Ulundhu Saadham'! I thought urad dal will make the pongal very gooey! But she did add enough oil...so the rice was pretty much stiff and well seperated infact.

Ingredients:

Raw rice 1 cup
Urad dal 1/2 cup(broken, washed)
Salt
Mustard seeds 1 spoon
Dry red chilies 5-7
Wholepeppercorns 2 spoons
Cumin seeds 2 spoons
Curry leaves 4 twigs
Asafoetida 1/2 spoon
Ghee/Oil 1/2 cup.

Method:

In a pressure cooker, heat 2 spoons of ghee. Add rice and urad dal. Add salt and 4-5 cups of water. Pressure cook till tender and soft. Maybe till 6-7 whistles.

In a seperate pan, heat oil. Add mustard, pepper, cumin, chilies, asafoetida and curry leaves. Let them crack and splutter well.

Now run this sesonning over the cooked rice-lentils setup. Mix thouroughly.

Serve steaming hot! Maybe with coconut chutney and onion sambar would be a good choice.

23.2.08



Beet Root Saadham:

Ingredients:

Basmati/raw rice 2 cups.
Beet root 3
Green chili 1 deseed - chopped
Onion 1 finely chopped
Tomato 1 - puree
Salt
Turmeric pinch
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Mint finely chopped 10 leaves to garnish
Cilantro to garnish
Butter.

Method:

Cook rice along with salt. Spread in a wide tray to have well seperated stiff rice.

Peel and chop beet root, set aside.

In a wok, heat butter. Crackle mustard,cumin and asafoetida and. Add chilies, onion and fry real good.

Followed by tomato puree annd salt, turmeric and chili powder. Wait till oil shows up on sides.

Add beet root. Cover and cook, if needed add 1/4 cup of water.

When it is done, add rice without forming lumps. Mix well. Let it be in low heat for some time. Rice should blend with beet root color and turn bit crispier.

Garnish with cilantro and mint leaves.

14.11.07



Lime Rice:

Kacha Neembu Ka Chaawal. Elimichankkai Saadham. Green lime's Rice.

Ingredients:

Raw rice 1 cup
Salt
Turmeric powder 2 pinch
Lime juice 1/2 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Asafoetida 1/4 spoon
Green chilies 6-8 slitted or chopped
Ginger skinned and chopped from 4-5 inch size
Curry leaves 1 cup
Cashew nuts 1 cup
Sesame oil 1/4 cup
Cilantro leaves few to garnish.



Method:

1. In a pressure pan boil 2 cups of water. Add salt, few spoons of oil and rice to it. Pressure cook till 2-3 whistles.

2. Spread the cooked rice in a wide tray. Allow them to cool. Let the rice be stiff and well separated.

3. In a pan heat oil. Add mustard, cumin, asafoetida, cashew nuts, chana and urad dal. Let them pop and splutter well. Add further ginger, chilies and curry leaves. Let them to come to crisp condition with good flavor.

4. Now add little salt, turmeric and lime juice. Let it come for a boil. Remove from stove.

5. Mix this above syrup to rice. Using hands or blunt spatula....mix them thoroughly. If needed add few spoons of hot oil. Set them aside for at least 1-2 hours.

Garnish with coriander leaves and fried curry leaves.....just before serving.