PUDINA RICE RECIPE

Ingredients: 

• Cashew nut little (Fry it in ghee )-Optional
• Rice 1cup
• Turmeric powder 1/4 teaspoon
• Salt need to tast
• Oil
• Curd 1tabspoon

Make a Paste:

• 1 bunch pudina grind it to paste,separately
• Garlic Pods 3
• Ginger 1 inch
• Green Chilies 5
• Grated Coconut 1/4 Cup
• Sombu  1 Tabspoon
• Grind the above ingredients into a paste.

Method:

• Add oil to vessel and add the grinded paste and fry for 2 minutes.
• Add the pudina paste and turmeric powder fry for 3 to 4 minutes.
• Add rice, water 2 cups and salt.
• Add curd to tast and soft rice.
• When rice is cooked garnish it with fried cashew nuts.
• Then ready to eat hot pudina rice.

KARUVAPPILAI RICE RECIPE

Ingredients:

• Cooked Rice – 1 cup
• Red Chillies – 3
• Urad Dal – 1 tsp
• Tamarind – small lemon-size
• Coriander Seeds – 2 tsp
• Turmeric – 1 tsp
• Curry leaves – as required, 
• Onions – 2
• Green chillies – 2
• Beans – 7  finely sliced
• Carrots – 1, finely chopped
• Green peas – a few
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Salt as need.

  Method:

• Cook rice to a consistency so that the grains do not stick.
• Fry red chilies, one onion, curry leaves, coriander, urad dhal and tamarind.
• Grind to a coarse paste.
• Add 1/2tbs curd to tast
• Splutter cumin, mustard and then sauté one onion.
• Cook green chilli, carrot, beans and peas, and add to the ground paste with salt and turmeric.
• Cool and then mix rice with the above mixture.
• Then serve hot

ONION RICE RECIPE

Ingredients:

• 1 cup rice. 
•  Big sized onion. 
• 1/2 cup green peas. 
• 3 minced green chillies.
•  Little garlic. 
• Mustard and cumin seeds for seasoning. 
• Cut coriander leaves.
• Tast to salt

 Method:

• Cut onions into thin long slices.
• Boil the rice separately.
• Heat oil in a pan and season with mustard and cumin seeds.
• Add cut onions and green chillies , fry until onion is light brown in color and add green peas.
• Pour little water and allow the mixture to boil till the mixture is dry.
• Add the boiled rice and coriander leaves into the mixture and mix well.
• Then serve hot.

KOVAKKAI RICE RECIPE

Ingredients:

• Tindora/ Kovakkai sliced - 1 cup
• Potato - 1 chopped
• Onion - 1/2 cup 
• Raw/Sona Masuri Rice - 1/2 cup
• Salt need to tast
• Freshly ground black pepper - 3/4 to 1 tsp
• Hing - 1/4 tsp
• Oil - 5 tsp
• Curry leaves - a few

Method:

• Cook rice in 1 1/4 cup water
• Heat oil in a wide pan.
• When it crackles, add hing, curry leaves and onion.
• When onion turns golden brown, add sliced tindora.
• Fry for 5 minutes.
• Now add chopped potatoes, sprinkle salt and cover the pan with a lid.
• When the veggies are almost cooked,
• Open the lid and fry for 5 minutes until they turn crispy.
• Add cooked rice and ground pepper.
• Toss everything together without mashing the rice.
• Then Serve.

TOMATO RICE RECIPE

Ingredients:

• 2 large tomatoes made into a thick puree.
• 1 cup basmati rice, washed and soaked for ten minutes
• 1 whole black cardamom (bari ilaichi)
• 1 tsp red chili powder 
• Salt to taste
• 1 tsp garam masala powder.
• 1 tblsp ghee
• 2 cup water

Method:

• Heat ghee in a heavy bottom vessel
• Put in the whole black cardamom and then the tomato puree.
• Now add the dry spices, salt and saute.
• Put in the rice and mix well.
• Finally add the water and cook covered till done.
• Then ready to serve

CURD RICE RECIPE

Ingredients:

• 1 Cup Boiled Rice
• 2 cups of plain  Curd
• 2 Tbsp Oil
• 1/4 cup milk
• Finely chopped coriander leaves
• 1-2 green chilies
• 1 tsp. chana daal
• 1 tsp. urad daal
• 1 tsp. mustard seeds
• 1 1/2 tsp. finely chopped ginger
• 2 Tbsp desiccated coconut
• 1/2 tsp. salt

Method:

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Saute them for a minute.
• Take the pan off the gas. Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with curd and milk. 
• Curd rice is ready to be served.

COCONUT RICE RECIPE

Ingredients:

•  2 cups basmathi rice
•  3 tablespoons coconut oil (or vegetable oil)
•  6 dried red chilies, torn into 1/2-inch pieces
•  1 1/2 teaspoons channa dal
•  1 1/2 teaspoons urad dal
•  1 teaspoon brown mustard seed
•  15 fresh curry leaves
•  1 teaspoon salt (more or less, to taste)
•  1/4 teaspoon asafedita powder

Method:

• Wash the rice well and cook until tender in a rice cooker or by the absorption method.
• While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
• Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
• Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.
• As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
• Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.

VEGETABLE RICE RECIPE

Ingredients:

• Raw rice : 200 gm
• Mixed vegetable : 250 gm 
• Dried red chilli : 5 gm    
• Asafoetida : a small piece of onion
• Turmeric Powder : 2  gm
• Chilli Powder :10 gm
• Oil : as needed
• Salt : as needed
• Mustard : a little 

Method :

  

• Cut vegetables into small pieces.
• Heat oil in a copper bottomed vessel and add mustard.
• When the mustard splutters, add red chilli, asafoetida or finely cut onion.
• Add vegetables and saute.
• Add 350 ml water, chilli Powder,  turmeric Powder and boil.
• Wash rice and add it to the boiling water.
• Add salt and card stir well twice.
• Remove when cooked.

LEMON RICE RECIPE

Ingredients:

• 1 cups of rice
• Salt to taste
• 2 tblspns of oil/ghee
• A pinch of asafoetida
• 2 dried red chillies
• 1 tblspn of split black gram (urad dal)
• 1 tblspn of split gram (chana dal)
• tspn of fenugreek seeds (methi seeds)
• cup of peanuts
• tspn of mustard seeds (optional) 
• 10-12 of curry leaves 
• 3 tblspns of lemon juice
• tspn of turmeric powder
• 1 tblspn of grated fresh coconut (optional)

Method:

• Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.
• Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook until dals change colour to light brown.
• Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.
• Garnish with grated coconut.
• You can use roasted or fried peanuts for this recipe.

MYSORE PAK RECIPE

Ingredients:

• 1 cup bengal gram flour
• 1 cup sugar
• 2 1/2 cups ghee
• 1 cup water
• 1/2 tsp cardomom powder

Method:

• Sieve the bengal gram flour (besan).
• Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly. Set aside.
• Heat half the ghee (clarified butter) (1 1/4 cup) in a pan.
• Put the sugar in another pan and add 1 cup of water to it. Cook till it becomes sticky syrup. It should not become stringy.
• Add the roasted flour to the sugar syrup stirring constantly. Take off the flame for a second while you get the melted ghee ready.
• Pour the ghee in a steady stream into the flour and sugar mixture while stirring. You need an extra hand here.
• Add the rest of the ghee and stir in. Cook till the mixture turns light brown and becomes porous and spongy like bread.
• Sprinkle the cardamom powder over the mixture and turn out immediately into a 9" shallow cake pan or a thali.
• The mixture sets within a minute.
• With a sharp knife cut into 1 1/2 inch squares at immediately.

ADHIRASAM RECIPE

 

Ingredients:

• Raw rice- 1 kg
• Jaggery- 1/2 kg
• sugar- 3/4th cup

We uses sugar in making adhirasam. But many people do not use it.It is optional to use sugar. u can use jaggery alone too. if so use 3/4 kg of jaggery.

• Cardamom powder- 1 tsp
• khus khus- 3 tsp
• Dry ginger(sukku)- 1/2 tsp powdered
• Oil for deep frying

Method:

Soak the rice in water for 2 hours. Drain the rice and spread it in a clean cloth in a shady area. when it is 3/4 th dried powder it. In india they machinegrind it in a mill. U can also grind it in a mixie and sieve it to get a fine rice powder.
Add 1/4 cup of water in a thick bottom pan and add the jaggery and sugar to it. When the jaggery melts completely filter it in a strainer to get rid of the dirt. keep stirring the filtered jaggery in low heat. When it is thick, check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a soft ball. It should not be hard. This is the right consistency.
Remove from fire and add cardomom powder ,dry ginger powder and khus khus. Stir well and add the rice flour to it . Mix well so that no lumps are formed and till u get a chappathi dough like consistency.Leave it outside overnight.
Heat oil in a pan and make small balls of the dough . Place the balls in a pastic sheet and using little oil shape it to form small patties. Deep fry in hot oil only one at a time until golden brown on both sides and press well with a flat ladle.

POLI RECIPE

                                      

Ingredients:

• maida-2 cups
• chiroti rava(fine rava)-11/2 cup
• ghee or vanaspathi-2 tblsps
• salt-a pinch
• refined oil -for frying

Method:

• mix together maida and chiroti rava in a bowl,add salt and ghee rub well,till everything blends
• sprinkle water and knead like a thick "chappathi" dough
• roll out into 1/4 inch thick chappathi,and cut into small diamonds
• deep fry in hot oil till crisp and golden

APPAM RECIPE

Ingredients:

• Raw rice soaked for 4-5 hours - 2 cup(s)
• Coconut shavings - 4 cups
• Cooked rice -1 cup
• Salt and sugar to taste
• A pinch of yeast granules dissolved in some coconut water or little hot water

Method:

• Drain the soaked rice and grind it along with the coconut shavings
• Cook the grinded mixture rice to a fine thick paste. Do not add too much water.
• Add the yeast and mix lightly. Also add salt and sugar to taste.
• Allow to ferment at room temperature for at least 6 hours. Heat a small non-stick wok. Pour approximately half a cup of grinded mixture and gently swirl the pan around such that only a thin layer of the grinded mixture covers the sides and a thick layer collects at the bottom.
• Cover with a lid on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.

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