Bhaths, Pulaos, Rices & Saadams!

Appo udane panni pathidunga !
Love,
Chithra.

 

Dear Saratha,
Welcome to I L & to this forum.

khus khus - pooppy seeds, கச கச
hing - perungayam பெருங்காயம்
Saunf - sombu சோம்பு
Haldi turmeric powder மஞ்சள் பொடி

Love,
Chithra.

 

Coconut Peanut Pulao: - A simple mild rice without onions:

Basmathi rice - 1 cup

Grated coconut - 2 tbsp

Peanuts - 2 tbsp

Ghee - 1 tbsp

Mustard seeds - 1 tsp

Gram dhal - 1 tbsp ( soak for 1 hr & drain)

Hing - ½ tsp

Pepper powder - 1 tsp

Salt, haldi

Curry leaves - few

Roast the coconut to light brown.

Roast peanuts.

Soak rice for 30 mts & drain.

Heat ghee in a pressure pan & temper as given.

Add rice & sauté for 3 mts.

Add 2 cups (about) of water, salt, haldi, curry leaves & pepper powder.

When the mixture starts boilng, close the cooker & keep the weight.

Lower the flame & cook for 10 mts.

Cool, open & add coconut & peanuts.

Serve with any spicy vegetable sabji.

 

Dear Saratha,
The best & easiest way to find the reply to you is to click on the new-post in the message, you receive by e mail.
To familiarise yourself, please go through
http://www.indusladies.com/forums/f...ines/3447-new-comer-indusladies-tips-you.html
I suggest you to go through all the forums & sub-forums in detail when you have some leisure. You will learn very fast.
All the best.
Love,
Chithra.

 

Palak Sadam - a typical South Indian recipe !

Take palak leaves, wash & pat dry completely & then chop.

Chpped palak leaves - 2 cups

Cooked rice - 1 cup

Roast & powder:

Dhaniya - 2 tsp

Urad dhal - 1 tsp

Methi seeds - ½ tsp

Gram dhal - 1 tsp

Red chillies - 5,6

Hing - ½ tsp

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Jeera - ½ tsp

Cashew - 5, 6

Salt

Coarsely powdered peanuts - 2-3 tbsp

To garnish:

Coconut grated - 2 tbsp

Cook rice as per

Tips on cooking rice for mixed rice (kalantha saadam)

Heat oil & temper as given.

Add chopped palak & fry.

Saute till cooked & fairly dry.

Add 2 tbsp coarsely powdered peanuts ( this helps to make the keerai dry).

Mix, add rice, made powder & remove.

If preferred add little lime juice & freshly grated coconut.

Serve with raitha, papad & a vegetable kootu.
View attachment 73124

 

Moti Pulao - simple, tasty to be served with a spicy curry

For the moti:

Paneer - 50 gms

Cashew powder - 50 gms

Cornflour - 1 tsp

Salt

Pulao:

Basmathi rice - 1 cup

Ghee - 1 tbsp

Cinnamon - 1 “

Cardamom - 3

Cloves - 3

Salt

Saffron - a pinch dissolved in 1 tbsp hot milk

For the moti, knead well all ingredients.

Make marble size balls, deep fry & drain.

Soak rice for 30 mts & drain.

Heat ghee in a pressurepan & temper the spices.

Add the rice & sauté well.

Add 2 cups of water & salt.

When the mixture boils, close the cooker & keep the weight.

Simmer & cook for 10 mts.

Cool, open & add saffron mixture & mix gently.

Garnish with paneer balls.

 

Schewzhan Rice - a Spicy Chinese rice, to tickle your taste buds !

This can be made as spicy as you like.


Basmathi rice - 1 cup

Cubed vegetables - 1 cup (carrots, capsicum, baby corn)

Salt

Oil - 1 tbsp + 1 tbsp

Grind to a paste:

Soaked red chillies - 6

Garlic pieces - 6

Soak rice for 10 mts & drain.

Fry rice separately in 1 tbsp oil till peaks form & reserve.

Heat oil in a pressure cooker & fry the paste for 3,4 mts.

Add the vegetables & fry again.

Now add 2 cups of water, fried rice & salt.

When the mixture starts boiling, close the cooker & keep the weight.

Cook on a low flame for 10 mts.

Cool & open.

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