Bhaths, Pulaos, Rices & Saadams!

Jain Methi-Tomato Pulao - Peanuts give a special crunchy taste !

Basmathi rice - 1 cup

Tomato pulp - ½ cup ( blanch, peel & blend)

Methi leaves (Washed & cleaned) - 1 cup (or more, by choice)

Red chilli powder - 1 tsp

Dhaniya powder - 2 tsp

Haldi, salt

To temper:

Ghee – 1 tbsp

Oil - 1 tbsp + 1 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Roasted & deskinned peanuts - 3 tbsp

Wash & soak rice for 15 mts & drain.

Roast in 1 tbsp ghee till, the rice stands in peaks & keep aside.

Fry drained methi leaves in 1 tbsp oil till it shrinks well & mix with rice.

Heat 1 tbsp oil in a pressure pan & temper as given.

Add 1 ½ cups of water + tomato puree.

Add salt, chilli powder, dhaniya powder, rice & methi leaves.

When the mixture starts boiling vigorously, close the cooker & put the weight.

Lower the flame & simmer for 10 mts.

Switch off, allow to cool completely & then open/.

 

Spicy Sprouts Pulao - one tsp oil, only one tsp, please !

This comes out very delicious, with or without onions. I tried the latter way.

Basmathi - 1 cup

Sprouts (moong or matki) - 1 cup

Salt

To temper:

Oil - 1 tsp

Jeera - 1 tsp

Bay leaf - 1

Cinnamon - 1 “

Cloves - 4

Cardamom - 4

Greenchilli –ginger paste - 2 tsp

Onions - 2 tbsp, chopped

Red chilli powder - 1 tsp

dhaniya-jeera powder - 2 tsp

Haldi

Hot water - 2 cups

Soak rice for 10 mts & drain well.

In a pressure pan, heat 1 tsp oil & temer in the given order.

Finally add the rice & fry lightly.

Then add sprouts, hot water & salt.

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

Immediately lower the gas & switch off after 10 mts.

Cool, open & serve with a raitha.

 

Sambar Saadam - made with left over rice and dhal !

This can be made with fresh rice and dhal as well.

Cooked rice - 2 cups

Cooked tur dhal - ½ cup

Fry in ½ tsp oil & powder:

Red chillies - 2, 3

Pepper - ½ tsp

Tur dhal - 1 tsp

Gram dhal - 1 tsp

Dhania - 2 tsp

Methi seeds - ½ tsp

Coconut - 2 tbsp

Cloves - 2

Jathipathri ( mace) - a small piece

Khus khus - 1 tsp

To temper:

Oil + ghee - 3 tsp

Mustard seeds - 1 tsp

Curry leaves - few

Tamarind paste - 1 tbsp

Salt

Boiled vegetables - 1 cup (fresh or frozen)

Mix, cooked rice & dhal, boiled vegetables, prepared powder, salt, tamarind paste With 1 cup or more of water to get the desired consistency.

Keep this in a vessel inside a pressurecooker & cook for one whistle.

Cool, open & lightly mash to get a soft consistency.

Temper & garnish with coriander leaves.

Serve with raitha & karuvadam.

 

Tomato Pulao - different from Saadams & Rice !

Basmathi Rice - 1 cup

Tomato juice - 1 cup (1 big tomato blended with water)

Coconut milk - 1 cup ( 2 tbsp fresh coconut + ¾ cup warm water, blended & strained)

Ghee + oil - 3 tbsp

Onion - 1 big, chopped

Green chillies - 3, slit into 2

Cashews - 5,6

Cinnamon - 1 “

Cloves - 2

Cardamom - 2

Salt

Soak rice for 20 – 30 mts & strain.

Heat 1 tbsp ghee & fry rice till it stands in peaks.

Set aside.

In a pressure pan, heat the remaining ghee & temper, cinnamon, cloves, cardamom & cashews.

Next sauté onions & green chillies till onions turn light brown.

Add tomato juice, coconut milk & salt.

Add rice, when the mixture begins to boil.

When the mixture is boiling vigorously, close the cooker & keep the weight.

Simmer & cook for 10 mts.

Switch off, cool well & open.

Serve with any raitha.

 

Dear NP,
Keep it in a vessel with a tight fitting lid. Place this over an old tava on the gas & lower the flame after the first 5 mts. Let it be on the tava for 10-15 mts. Then switch off. It will have the same effect.
Love,
Chithra.

 

Stir-fry Peanut Rice - Peanut lovers, don’t miss this out!

We love the taste of peanuts – boiled or roasted ! For this recipe, you can use left over rice; it becomes a jiffy dish !

Cooked grainy rice - 1 cup

To roast in 2-3 drops of oil:

Red chillies - 2

Urad dhal - 1 tbsp

Grated coconut - 2 tbsp ( can substitute copra)

And powder, adding finally

Roasted peanuts - 2 tbsp

Salt

After adding groundnuts, do not powder for too long – peanuts will start leaving oil.
The powder must be coarse.

To temper:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves - few

Heat oil & temper.

Add cooled rice, powder and little salt, if necessary.

Saute for 2 mts & remove.

Serve with chips or papad or karuvadam.

 

Peas Pulao - Low cholestrol recipe.

Basmat rice - 1 cup

Boiled peas (with little salt) - 1 cup

Chopped onions - ½ cup

Chopped garlic - 2 tbsp

Chopped coriander leaves - 2 tbsp (or more)

Chopped mint leaves - 2 tbsp

Chopped green chillies - 2-3

Oil - 2 tsp

Salt

Wask & soak rice for 30 mts & drain well.

Keep 2 cups of hot water ready.

In a pressure pan, heat oil.

Add onions & sauté for 2-3 mts.

Next add garlic & fry for a mte.

Add rice & fry till it stands in peaks.

Add water & salt.

When it comes to a roll boil, close & put the weight.

Simmer & cook for 10 mts.

Cool, open & add peas & both greens.

Gently toss & close the cooker again with weight.

Open & serve after 15 mts.

 

Samba Stirfry Saadam - Can you spare five minutes, please?

This is a jiffy rice, but is very tasty.

Cold, grainy, cooked rice - 1 cup

Coarsely powder:

Pepper - 1 level tsp

Jeera - 1 level tsp

Dry ginger (sukku) - ½ “

Salt - to taste

Oil & ghee - 1 tbsp

Cashews - 1 tbsp

Curry leaves - few

Heat 2 tsp of the oil-ghee mixture in a kadai.

Add the powder, fry for few secs & add the rice.

Mix well & remove from the flame.

Garnish with sachews & curry leaves fried in the remaining 1 tsp oil-ghee mixture.

This tastes best, plain itself or with chips & raitha.