Turdhal Saadam - can be made hot and spicy. Thin variety of rice - 1 cup Tur dhal - 1/3 cup Tamarind paste - 2 tsp Salt, haldi Grind coarse without adding water: Red chilli powder - 2 tsp Small onions - 7,8 Garlic - 7,8 Grated coconut - ½ cup Jeera - ½ tsp To temper: Oil - 1 tbsp Ghee - 1 tbsp Mustard seeds - 1 tsp Red chillies - 2 Small onions, finely chopped - 2 tbsp Curry leaves - few Wash rice, dhal & drain well. To the above add 2 ½ cups water mixed with tamarind paste, salt & haldi. Cook for 2 whistles & switch off. Cool, open, add the ground paste, mix well, close & cook for 1 or 2 more whistles. After opening, heat oil & ghee. Temper as given till chopped onions turn pink & add to rice. Serve hot with karuvadam and any raitha.
Jain Tomato Saadam - more traditional taste than modern Rice - 1 cup (cook very soft) Bright red tomatoes - 4 medium (blanche & blend to puree) Tamarind paste - 2 tsp To fry in ½ tsp ghee & grind to paste: Red chillies - 5, 6 Dhaniya - 4 tsp Tur dhal - 3 sp Hing - ½ tsp Cashew - 5,6 Khus khus - 2 tsp To temper: Oil - 1 tbsp Mustard seeds - 1 tsp Urad dhal - 2 tsp Green chillies - 3,4 (slit) Curry leaves - few To garnish - 2 tbsp chopped coriander leaves To serve with topping - 1 tbsp ghee In a pressure pan, add oil & temper as given. Then add tomato pulp & sauté till oil starts floating. Add the cooked rice & ground paste with sufficient water with tamarind paste.. Add salt & mix well. Add water to get the desired consistency. Cover, keep the weight & cook for one whistle. Cool, open, add ghee & coriander leaves. Serve with any green vegetable curry & appalam.
Hello chitvish i saw all the recipes in bhats,rices and sadams its mouthwatering. Pls tell me when can i come to ur place for lunch or dinner as u wish :tongue latamurali
Dear Lata, You are welcome any day for lunch. This is because our dinner is very early (7 PM ) & very simple. Just PM me to get my address & come home ! I would love to host you !:tongue Love, Chithra.
Hi chitra, I tried vegetable rice today. It came out well. Thanks a ton. All the rice items are toooooooooo good . I will try one by one prabha
Dear Prabha, Thanks for your post. This thread is a mixture of tradition & modern; of N I & S I ! You can choose according to your taste & try ! Love, Chithra.
Rajma Biryani - A very spicy, filling Biryani. Basmati - 1 cup Rajma - ¾ cup Curd - ¼ cup Tomato - 1, finely chopped Ghee + oil - 3 tbsp Grind to a paste: Cinnamon - ½ “ Cardamom & clove - 1 ecah Green chilli - 1 Onion - 1 Dhaniya - 1 tsp Chilli powder - ½ tsp Jeera - ½ tsp Haldi. Wash & soak rajma with a pinch of soda for 8 hrs. Drain & cook in water with little salt till soft. Drain & keep ready. Heat ghee & oil in a pressure pan. Roast rice till stiff & remove. Then in the the remaining oil & ghee mixture, fry paste till golden. Add tomatoes & curd. Fry for 5 mts, then add fried rice, cooked rajma, haldi, salt & 2 cups of water. When the mixture starts boiling close the pan & keep the weight. Lower the flame & cook for 10 mtes. Cool, open & serve with little extra ghee. Serve with a simple raitha.
Dear Chitra Madam Thanx for the Rajma Biriyani receipe; I used to do Jeera Rice and Rajma as side dish.....Will surely try this receipe (of course after navrathri).........
Dear Akhila, Rice & rajma make an excellent combination. Yesterday I tried channa-mint pulao. My children liked it very much ! Next, I want to try out some no onion, no garlic pulaos !:-D Love, Chithra.
Jain Gobi-Mattar Pulao - no onion, no garlic Basmathi Rice - 1 cup Small cauliflower cubes - 1 cup Peas - ½ - 1 cup Salt Grind together: Coriander leaves - ½ cup Green chillies - 5,6 Ginger - 1 “ To temper: Ghee + oil - 3 tbsp Bayleaf - 1 piece Cinnamon - 1 “ Cardamom - 3,4 Cloves - 3,4 Soak rice for 15 mts & drain well. In a pressure pan, heat oil & ghee mixture. First fry rice till it stands in peaks & remove. In the remaining oil, temper as given & sauté the vegetables. Now add the paste & fry lighty. Add fried rice, salt & 2 cups of water. When the water starts boiling, cover the cooker & keep the weight. Simmer at once & cook on low firefor 10 mts. Cool & open. Serve with raitha, dhal or vegetable dish.