Garlic Rice

Garlic Rice 

Good Morning!

Garlic Rice is a delicious, flavourful recipe made with leftover rice. Perfect Garlic flavoured rice with mild spices and tempered with basic Indian spices.

Ingredients:

Garlic- 3-4 nos

Rice - 1 cup (cooked)

Capsicum- 1/4 cup

Oil - 1.5 tablespoons 

Butter - 1/2 tsp

Red chilli powder- 1/4 tsp

Turmeric powder- 1 pinch 

Mustard seeds- 1 tsp

Urud dal- 1/2 tsp

Channa dal- 1/2 tsp

Roasted crushed Peanut- 2 tsp

Curry leaves 

Asafoetida- 1 pinch

Salt to taste

Method:

# In a wide pan add butter and oil.

# Add mustard seeds, let it crackle well. Add urud dal and Channa dal, chopped Garlic. Let it change its colour add chopped Capsicum, turmeric powder, red chilli powder, salt, asafoetida and toss well.

# Add cooked rice, sprinkle crushed peanuts and Curry leaves. 

# Mix well and serve with papad or raita.

Pl. do try and provide your comments.

Thank you!

Vazhapoo Sadam / Banana flower Rice

Vazhapoo Sadam/ Banana Flower Rice 

Good morning!

Vazhapoo Sadam/ Banana flower Rice is a delicious recipe perfect for a lunch box special. I saw this recipe in Instagram...The key ingredients are Vazhapoo and freshly grounded spice powder.

Ingredients:

Spice powder:

Urud dal - 1 tsp

Channa dal- 1 tsp

Dhania- 1.5 tsp

Clove - 2 nos

Fennel seeds - 1/2 tsp

Red chilli- 2-3 nos

Cumin seeds - 1/2 tsp

Grated coconut- 2 tablespoons 

Curry leaves few

Other ingredients:

Cooked Rice- 2 cups

Chopped Banana flower- 2 cups

Oil - 2 tablespoons 

Peanuts- 2 tablespoons 

Mustard seeds- 1 tsp

Urud dal- 1/2 tsp

Turmeric powder- 1 pinch

Asafoetida- 1/4 tsp

Salt to taste 

Method:

# Dry roast all the Ingredients mentioned for spice powder on a slow flame...make a powder.

# in a pan add oil, add mustard...let it splutter well add Peanuts, urud dal fry to a light brown add Banana flower, salt, turmeric powder, Asafoetida...Sprinkle water and cook on medium flame.

# Once Banana flower is cooked well add Rice, Sprinkle freshly grounded spice powder...toss well. 

Vazhapoo Sadam is ready to serve.

Pl. do try and provide your comments.

Carrot Rice

Carrot Rice

Good Morning!

Carrot Rice is a delicious, healthy variety rice which can be packed as  lunch box for kids and office-goers.  You can add onion's in this recipe.

Ingredients:

Cooked rice - 1 cup

Carrots - 2 medium size (finely chopped)

Field beans/ green peas - fistful

Mustard seeds - 1 tsp

Jeera/ cumin - 1/2 tablespoons

Urud dal -1/2 tsp

Channa dal - 1 tsp

Ginger - 1/2 tsp finely chopped

Green chilli - 1/2 tsp finely chopped

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Garam masala- 1/2 tsp

Oil - 2 tablespoons

Salt to taste

Coriander leaves and mint leaves for garnish.

Method:

# Heat a pan add oil, mustard, let it splutter well, add jeera, urud dal, channa dal, let it slightly change its colour, add ginger, green chilli, carrot, field beans/ mochai, saute well. 

# Add dry masala's and salt. Sprinkle water and cook on slow flame. 

# Once cooked add rice, drizzle some oil and mix well. Garnish with coriander leaves and mint leaves.

Please do try and provide your comments.

Thank you!

Gongura Rice/ Gongura Pulihora

Gongura Rice/ Gongura Pulihora

In South India we make a lot of one pot meal which is easy to make and packed with flavours. 

Gongura Rice is a spicy, tangy delicious variety rice which is a perfect for Lunch Box.

There are two varieties of Gongura one is green leaves with maroon stems (red sorrel leaves) and another one is green leaves with green stem. 

The red sorrel leaves are more tangy / sour in taste. In Tamil it is called as 'Pullicha keerai,'.

Today I'm using red sorrel leaves (Gongura) to make Gongura rice. In this recipe I' ve included a small marble size tamarind which gives a nice flavour to the rice...and also a little jaggery as it balances the spices and tangyness and enhances the taste.

Ingredients:

Cooked rice - 1.5 cups

Gongura / red sorrel leaves - 1 bunch

Peanuts - 1 tablespoon

Mustard seeds- 1 tsp

Channa dal - 1 tsp

Urud dal - 1 tsp

Turmeric powder- 1/4 tsp

Red chilli - 2 nos

Gingerly oil - 2.5 tablespoons

Asafatedia - 1/4 tsp

Jaggery powder - 1 tsp

Salt to taste.

Roasted powder:

Mustard - 1/2 tsp

Methi / Fenugreek seeds - 1/4 tsp

Corriader seeds - 1 tsp

White sesame seeds - 1.5 tsp

Red chilli - 3-4 nos

Method:

# In a pan dry roast mustard, methi seeds, corriader seeds, red chilli, tamarind and white sesame one after another. Allow it to cool down completely.

# Wash and rinse gongura leaves.

# Heat a pan add one tsp of oil, add gongura leaves and fry for 3-4 minutes or until it becomes soft in texture. Allow it to cool.

# Make a powder of roasted ingredients.

# Make a fine paste of fried gongura leaves.

# Heat a pan add oil, fry peanuts, add mustard seeds let it splutter well add urud dal, channa dal, red chillies and wait till it slightly changes its colour. 

# Add gongura paste, grounded spice powder, turmeric powder, salt, asafoetida and cook well. It takes 7-8 minutes on medium flame for gongura paste to cook. Once oil seperates from pan and gongura paste becomes thick like pickle add jaggery powder mix well switch off the flame.

#Add little salt and 1 tablespoon of gingerly oil to cooked rice and mix well.

# Add 1/2 of gongura paste to the rice, mix well. Do not break the rice. Add oil as required while mixing gongura paste and rice. If needed add more of gongura paste or else you can store the paste in an airtight container.

Gongura Rice is ready to serve. 

Please do try and provide your comments.

Kadamba Sadam

Kadamba Sadam

Kadamba Sadam is a medley of vegetables, legumes, rice, lentils with freshly grounded spices. 

 This is a one pot meal perfect for a lunch box.

 This recipe is slightly different from normal Sambar Sadam and Bisiebele bath. 

For Kadamba Sadam we use only Country Vegetables ( Nattu kaikare) with freshly grounded spices. 

You can also add fried turkey berries (sundakkai) while tempering which gives authentic taste to Kadamba Sadam. 

Today I used vegetables:  Ash gourd, yellow pumpkin, cluster beans, raw banana, chow chow. 

Legumes: grean peas, red eye beans.

Ingredients:

Vegetables - 1 cup

Raw rice - 1.5 cups

Tamarind - medium size gooseberry 

Toor dal - 1/4 cup

Salt to taste

Turmeric powder - 1/4 tsp

Ghee- 1 tsp

Asafatedia - 1/4 tsp

Legumes:

Black eyed beans - 2 tablespoons

Green peas - 2 tablespoons.

Spices:

Dhania/ Corriader seeds - 1.5 tablespoons

Channa dal - 1 tsp

Pepper corns - 7-8 nos

Fenugreek seeds - 1/4 tsp

Red chillies - 4-5 nos

Grated coconut - 2 tablespoons

Curry leaves - handful 

Tempering:

Mustard - 1 tsp

Curry leaves - few

Corriader leaves - few

Oil - 2 tsp

Method:

# Wash and chop the vegetables in square diced shape.

# Soak tamarind in 1/2 cup of water. Squize tamarind extract to get tamarind juice.

# Cook vegetables, legumes. Donot over cook them.

# In 1 tsp of oil roast the spices for spice powder.

(Corriader seeds, Fenugreek seeds, channa dal, pepper, red chillies, grated coconut, curry leaves.)

Allow it to cool for some time and make a fine powder.

# Wash rice and toor dal and pressure cook for 4-5 whistles/ until they are cooked well.

# Heat a pan add oil, mustard seeds let is splutter well add curry leaves scard well...add cooked vegetables, legumes, tamarind juice, salt and allow it to boil for 5-7 minutes until the raw smell of tamarind goes. 

# Add freshly grinded spice powder and boil for 2-3 minutes.

# Mash cooked dal and rice well, add to the boiling vegetables in tamarind sauce.

# Add asafoetida and mix well. Switch off the flame.

# Add chopped coriander leaves and curry leaves.

# Add a dollop of ghee and serve.

Please do try and provide your comments.

Thank U!

Curd Rice / Thayir Sadam

Curd Rice / Thayir Sadam

Hello Everyone!

Curd Rice / Thayir Sadam is an authentic South Indian delicacy.  This is a simple, easy recipe which can be offered as a Neivedayam during Navratri. 

Ingredients:

Raw rice - 1 cup

Milk - 1 cup

Water - 3/4 cup

Fresh Curd - 1/2 cup

Asafatedia - a pinch

Curry leaves and Corriader leaves - few

Salt - to taste

For Seasoning:

Mustard seeds - 1 tsp

Channa dal - 1/2 tsp

Green chillies - 1 chopped

Ginger - 1/2 inch finely chopped

Oil - 1 tsp

Curry leaves - few

Method:

# Wash rice add water + milk and pressure cook for 3 whistle.

# Mash the cooked rice allow it to cool down. Add 1/4 cup of milk, salt mix well.

# For tempering heat a pan add oil, add mustard let it splutter well, then add channa dal let it slightly change colour, add  green chillies, ginger, curry leaves, asafoetida. Switch off the flame and pour the seasoning in the cooked rice mixture. Add chopped coriander leaves and curry leaves.

# Add curd mix well.

Serve with pickle.

Please do try and provide your comments.

Thank U!

Sesame Rice / Ellu Sadam

Sesame Rice / Ellu Sadam

Sesame Rice is a perfect lunch box special. A simple variety rice which can be prepared for 'Purattasi Saturdays' as a neivedeyam to 'Perumal / Lord Balaji'.  We can even prepare this rice for Aadi 18 or Makara Shankaranthi.

Ingredients:
Black Sesame Seeds - 1.5 tablespoons
Cooked Rice - 1 cup
Urud dhal - 1 tsp
Channa dhal - 2 tsp
Mustard - 1 tsp
Peanuts - 1 tsp
Red chillies - 4-5 nos
Asafatedia - 1/2 tsp
Oil - 2 tsp
Salt to taste
Few curry leaves

Method:
# Dry roast sesame until it splutters well.

# Dry roast other ingredients such as urud dhal, channa dhal, red chillies, asafatedia and salt.
( dhal should change its colour)

# Once everything comes to room temperature, make a fine powder.

# Heat a pan add oil, mustard...let it splutter well then add urud dhal, peanuts, red chillies, curry leaves..once it gets roasted in oil add cooked rice, salt to taste and the sesame powder. ( 1.5 tablespoons of sesame powder). 

# Mix well with rice and serve with papad or raita.

* The sesame seeds powder can be stored in an airtight container for few days / months.
Pl. do try and provide your comments.
Thank you!