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.

Milagu Sadam/ Pepper Cumin Rice

Milagu Sadam/ Pepper Cumin Rice

Milagu means Pepper in Tamil. Milagu Sadam is a flavourful rice with freshly ground pepper and cumin. A simple, delicious tasty variety rice which can also be offered as a Neivedayam during Navratri...specially on Saturdays.

Ingredients:

Cooked Rice - 1 cup

Pepper - 1 tsp

Cumin / jeera - 1/2 tsp

Channa dal - 1 tablespoon

Peanuts - 1 tablespoon

Oil - 2 tablespoons

Mustard - 1/2 tsp

Urud dal - 1/4 tsp

Curry leaves - few

Asafatedia - less than 1/4 tsp

Salt to taste

Method:

# Heat a pan add 1 tsp of oil, add channa dal roast till slightly it changes its colour add pepper, cumin and roast / fry on medium flame until you get a nice aroma. Switch off and allow it to cool.

# Make a fine powder of above roasted ingredients.

# Add salt, asafoetida, freshly ground pepper powder to the rice.

# In the same pan add oil, add peanuts fry on medium flame, add mustard, urud dal, curry leaves. Let mustard splutter well and urud dal change its colour, pour the seasoning in rice. Mix well. 

# Mix well and serve.

Please do try and provide your comments.

Thank U!

Puliyodharai / Tamarind Rice

Pulliyodharai/ Tamarind Rice

Puliyodharai / Tamarind Rice is a spicy, tangy, delicious variety rice which we South Indian's make for Aadi Perukku, Kannu Pongal, Navaratri Neivedayam etc. 

Today I'm sharing my mother-in-law's version of Puliyodharai. 

Ingredients:

Cooked rice - 1 cup

Tamarind - 1 gooseberry size

Gingerly oil - 2.5 tablespoons

Peanuts - 1 tablespoon

Mustard - 1 tsp

Channa dal -1 tsp

Red chilli - 3-4 nos

Asafatedia - 1/4 tsp

Red chilli powder- 1/2 tsp

Turmeric powder- less than 1/4 tsp

Jaggery- 1 tsp

Curry leaves few

Salt to taste

For  dry powder:

Corriader seeds/ dhania - 1 tablespoon

Fenugreek seeds - 1/2 tsp

Sesame seeds - 1/2 tsp

Method:

#Soak tamarind in 1/4 cup of water for 1/2 hr. Squize and take the thick juice / extract from tamarind.

# Dry roast Corriader seeds, Fenugreek seeds, one by one until nice aroma comes on medium flame. Dry roast sesame until it splutter's well. Let it cool down make a fine powder.

# In a kadai add oil, fry peanuts and keep a side.

# In the same oil add mustard let it splutter well add channa dal, red chillies, when it slightly changes colour add turmeric powder, red chilli powder, asafoetida, tamarind juice, salt, curry leaves and allow it to boil on medium flame. Cover with a lid as it splashes while boiling.

# In every 5 minutes mix well. 

# Add jaggery and boil well. Once it becomes thick paste /oil ozzes out / oil separate's from pulikachal  switch off the flame.

# Add little salt to cooked rice and mix pulikachal. Do not break the rice. Add peanuts and roasted grounded powder and mix well. Add 1 more tablespoon of gingerly oil. Mix well.

Puliyodharai is ready to serve.

Please do try and provide your comments.

Thank U!

Coconut Rice

Coconut Rice

A simple, easy, delicious rice recipe made with few ingredients in your kitchen. A South Indian Special variety rice which we make for Aadi Perukku, Kannu Pongal, Navaratri etc.

Ingredients:

Cooked rice - 1 cup

Grated coconut - 1/3 cup

Coconut oil/ refined oil - 1.5 tablespoons

Mustard seeds- 1.5 tsp

Urud dal - 1 tsp

Red chilli- 3-5

Peanuts - 2 tablespoons

Asafatedia - a pinch

Curry leaves few

Salt to taste

Method:

# Heat a pan add oil, add peanuts fry well. Remove in a separate plate. In the same pan add mustard seeds let it splutter well add urud dal once it slightly changes colour add red chilli, grated coconut and saute well on medium flame it should not change its colour, add salt, asafoetida, curry leaves and switch off the flame. Add the fried peanuts 

# Mix cooked rice with coconut seasoning.

Coconut Rice is ready to serve.

Please do try and provide your comments.

Thank U!