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  1. #11
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  2. #12
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    Default Venthaya Keerai Saadam - one,soft & one, grainy !

    Soft, bisibela type:

    Rice - 1 cup

    Tur dhal - ½ cup

    Tamarind paste - 1 ½ tbsp

    Chopped methi leaves - 2 cups

    Oil - 2 tsp

    Roast in 1 tsp oil & powder;

    Red chillies - 8

    Dhaniya - 2 tbsp

    Gram dhal - 2 tbsp

    Jeera - 1 tsp

    Hing - 1 tsp

    Grated coconut - ½ cup

    To temper:

    Oil - 2 tbsp

    Mustard leaves - 1 tsp

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    Red chillies - 2,3

    Pressure cook rice & soaked dhal together with 5-6 cups of water, adding haldi, till soft.

    Fry methi leaves in oil till they shrink well & add to the mixture.

    Add tamarind paste mixed with ½ cup water, salt & prepared powder.

    Boil everything together & remove.

    Temper as given & serve hot, topped with ghee.

    Bhaths, Pulaos, Rices & Saadams!-methi-bisibela.jpg

    Tip:

    Spread the coconut in a plate & microwave for 3-4 mts on Hi. It will become dry & it is easy to powder.

    Grainy “kalantha sadam” type:

    Thin variety of rice - 1 cup

    Chopped methi leaves - 2 cups

    Lime juice - 2-3 tsp

    Salt

    Roast in 1 tsp ghee & powder:

    Gram dhal - 2 tbsp

    Urad dhal - 1 tbsp

    Dhaniya - 2 tbsp

    Red chillies - 5,6 ( or to taste)

    Grated coconut - 2 tbsp

    To temper:

    Ghee - 1 tbsp

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    Cashewnuts, chopped - 1 tbsp

    Cook rice so that grains are separate.

    Cool by spreading on a plate.

    Heat oil & ghee, temper the given ingredients & roast till light brown.

    Add methi leaves & fry well till they are cooked & shrink well.

    Add the ground powder, salt & mix thoroughly.

    Transfer this mixture to the plate & pour over rice.

    Add lime juice, 2 tbsp melted ghee & mix well.

    For both types, any raita with curd goes very well.
    Bhaths, Pulaos, Rices & Saadams!-methi-sadam.jpg


    Last edited by Chitvish; 29th January 2009 at 12:25 PM.

  3. #13
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    Default Katharikkai Saadam - the TamilNadu Equivalent of VangiBath.

    Long thin variety rice - 1 cup

    Slender, long variety of brinjal - ½ kg

    Salt, haldi

    Lime juice - 3 tsp

    To fry in 2 tsp oil & powder:

    Red chillies - 8

    Dhaniya - 2 tbsp

    Urad dhal - 3 tbsp

    Gram dhal - 3 tbsp

    Hing - 1 tsp

    To temper:

    Oil - 2 tbsp

    Ghee - 2 tbsp

    Mustard seeds - 1 tsp

    To Garnish:

    Coriander leaves chopped - 2 tbsp

    Cashew fried in ghee - 10, 12

    Cook rice so that grains are separate.

    Cool by spreading on a plate.

    Roast & powder the given ingredients.

    Chop brinjal into 1” long & Ό “ thick pieces.

    Heat oil & ghee, add mustard seeds & then the brinjal pieces.

    Add haldi, cover & cook till they become tender.

    Open, add the prepared powder & salt.

    Mix well & then add the cooled rice.

    Turn over the contents well so that rice, vegetable & powder blend thoroughly.

    Remove, add lime juice & garnish with cashew & coriander.

    Instead of adding lime juice, little thick tamarind water can be added when the brinjals are cooked.

    Variation:

    Boiled mochaiparuppu can be added along with brinjals.

    Capsicum rice can be made by the same method, adding chopped capsicum instead of brinjals.

    Bhaths, Pulaos, Rices & Saadams!-kathirikkai-saadam.jpg

    Last edited by Chitvish; 6th February 2008 at 10:47 AM.

  4. #14
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    Default Kovil Puliyodarai - No Red Chillies, Please !

    This is also called Milaku Puliyodarai.

    Freshly powdered pepper gives a unique taste to this dish.

    Rice 5 cups

    Tamarind 100 gms

    Gingelly oil 100 ml

    Bengal gram dhal 100gms

    Udad dhal 100 gm

    Jeera 2 tsp

    Methi seeds 1 tsp

    Mustard seeds 2 tsp

    Hing powder 2 tsp

    Cashew broken 50 gms

    Haldi 2 tsp

    Freshly ground pepper 3 tsp ( or more )

    Curry leaves 2 or 3 sprigs

    Salt

    Select thin variety rice.

    Cook rice with twice the volume of water , 1 tsp haldi & 2 tsp oil so that the grains

    are separate. Cool by spreading on a big plate.

    Soak tamarind in 1 ½ cups of warm water, allow to stand for a while & strain after mashing it well.

    Add salt & 1 tsp haldi to it.

    In a heavy bottomed vessel heat the oil on a slow fire.

    When it becomes hot, add gram dhal, udad dhal, jeera, methi seeds, mustard seeds, haldi & finally cashew, in that order, adding one after the previous one gets slightly fried.

    Add tamarind water with salt & haldi.

    Boil till it reduces to half & sauce like consistency.

    Remove from stove & add freshly ground raw pepper( without roasting )

    Add to the cooled rice .

    Adjust the quantity of pepper powder to suit your taste.

    Add a little more raw gingelly oil which is optional.

    This is a special type of puliyodarai without red chillies.


  5. #15
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    Default Mochaiparuppu Saadam - Try this in mochai season, now !

    for SBs photos, please go to
    Step By Step photos for Pulaos& Sabzis!

    Thin variety of rice - 1 cup

    Mochai paruppu - 1 cup

    Onions - 2 ( chop )

    Grated coconut - ½ cup

    Oil - 3 tbsp

    Salt

    To grind to a paste:

    Green chillies - 4,5 ( or to taste)

    Ginger - 1’’

    Garlic - 5,6 pieces

    Coriander leaves - ½ cup

    Add warm water to coconut, extract 2 cups of milk & keep ready to cook the rice.

    Wash, soak the rice for 15 mts & drain well.

    In a pressure pan, heat oil.

    Add onion & fry till transparent.

    Next add the paste & fry till the raw smell is gone.

    Add rice & mochai paruppu & fry for a few mts.

    Add salt & coconut milk.

    When the mixture salts boiling vigorously, close the cooker, keep the weight, lower the flame & cook for 10 mts.

    Cool, open & serve with raita.
    Bhaths, Pulaos, Rices & Saadams!-mochaidadam-4.jpg

    Last edited by Chitvish; 7th December 2009 at 09:50 PM.

  6. #16
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    Default Carrot Saadam - colourful, tasty & easy.

    Thin long variety of rice - 1 cup

    Bright coloured fresh carrots - 250 gms

    Salt, haldi

    Fry in 1 tsp oil & powder;

    Red chillies - 6,7

    Urad dhal - 3 tbsp

    Jeera - 1 tsp

    Methi seeds - ½ tsp

    Grated coconut - ½ cup

    Hing - ½ tsp

    To temper:

    Oil - 1 tbsp

    Ghee - 1 tbsp

    Mustard seeds - 1 tsp

    Red chillies - 2

    Green chillies - 2 (slit)

    Curry leaves - few

    To garnish:

    Chopped coriander leaves - 2 tbsp

    Grated coconut - 2 tbsp ( given below)

    Cook rice so that grains are separate.

    Cool by spreading on a plate.

    Roast the ingredients & keep the powder ready.

    Grate the carrots.

    Heat oil & ghee.

    Temper the given ingredients & finally add grated carrots .

    Add haldi, cover & cook till the carrots are soft.

    Add the powder, rice & salt.

    Mix thoroughly so that all ingrdients blend well.

    Garnish wih coriander leaves & coconut.

    Coconut, if added when frying the ingredients for powdering, need not be added again.

    It can be cut off from the roasting ingredients & added fresh as a garnish – Orange carrot, green coriander leaves & white coconut will make a delightful combination.
    Bhaths, Pulaos, Rices & Saadams!-carrot-rice.jpg

    Last edited by Chitvish; 17th August 2009 at 09:18 PM.

  7. #17
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    Default Lemon Rice - a favourite item on the menu for kanu !

    Thin variety of rice - 1 cup

    Lime juice - 4 tsp ( or more)

    Salt, haldi

    Hing - ½ tsp

    Green chillies - 3-4 cut into pieces

    To temper:

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    Red chillies - 2,3

    Gram dhal - 2 tbsp ( soak for 30 mts, drain & use)

    Curry leaves - few

    Optional:

    Lightly steamed cubes of carrots, beans & peas - ½ - 1 cup

    To fry in 1 tsp oil:

    Cashewnuts, chopped - 1 tbsp

    Roasted peanuts - 2 tbsp

    Cook the rice so that the grains are separate.

    Cool on a plate.

    Make a depression in the centre, add lime juice, haldi, green chillies, salt & hing.

    Heat oil, add tempering ingredients, fry till dhal turns light brown & pour over the ingredients in the depression.

    Mix thoroughly.
    Bhaths, Pulaos, Rices & Saadams!-ks-lime.jpg
    Fry the vegetables in 2 tsp oil & add.
    Bhaths, Pulaos, Rices & Saadams!-lemonrice.jpg

    For garnishing, add cashewnuts & peanuts roasted in 1 tsp oil.

    Attached Thumbnails Attached Thumbnails Bhaths, Pulaos, Rices & Saadams!-lemon-rice-small.jpg  
    Last edited by Chitvish; 15th January 2009 at 11:38 AM.
    vsharma likes this.

  8. #18
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    Default Capsicum Paneer Saadam - serve with mooli raitha.

    Thin variety of rice - 1 cup

    Paneer - 100 gms (grate or finely chop)

    Grated coconut - 2 tbsp

    Capsicum - 3 ( chop fine)

    Roasted groundnuts - 2 tbsp – powder coarse

    Chopped coriander leaves - 2 tbsp

    Salt

    Roast in ½ tsp oil & powder fine:

    Pepper - ½ tsp

    Dhaniya - 1 tsp

    Jeera - 1 tsp

    Red chillies - 2

    Cardamom - 2

    Clove - 1

    Cinnamon - 1”

    To temper:

    Oil - 1 tbsp

    Ghee - 1 tbsp

    Mustard seeds - 1 tsp

    Cook rice so that the grains are separate.

    Cool by spreading on a plate.

    Heat oil & ghee.

    Temper mustard seeds & add capsicum pieces.

    Fry for a few mts till it shrinks.

    Add coconut & paneer.

    Fry till golden brown.

    Add powdered masala & ground nuts.

    Mix & add cooked rice & salt.

    Mix everything thoroughly & garnish with coriander leaves.

    Serve with Mooli Raita:

    White mooli - 2 – clean & grate

    Coconut - 3 tbsp

    Green chillies - 3,4

    Salt

    Curds - 1 cup

    To temper:

    Oil - 1 tsp

    Mustard seeds - ½ tsp

    Grind first 3 ingredients, add curds, salt, mix & temper.

    This goes with any mixed rice.

    Bhaths, Pulaos, Rices & Saadams!-capsicum-paneer-saadam.jpg

    Last edited by Chitvish; 5th November 2009 at 03:07 PM.

  9. #19
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    Default Cauliflower Saadam - Quick, easy dish .

    Small size flowerettes - 1 – 11/2 cups

    Thin variety of rice - 1 cup

    Salt

    Onion – 1 ( chop)

    Oil - 1 tbsp

    Ghee - 1 tbsp

    To grind to a paste:

    Coconut - ½ cup

    Green chillies - 3,4

    Ginger - 1/2'”

    Garlic - 5,6 pieces

    Cloves - 3

    Cardamom - 3

    Remove the flowerettes & clean them by putting them in warm, salted water for 10 mts.

    Remove & drop them in boiling water in a vessel, give one boil & switch off the flame.

    Keep covered for 10 mts, drain & keep the flowers ready.

    Soak rice for 15 mtes & drain.

    Heat oil & ghee in a pressure pan.

    Fry onion till the colour changes.

    Add ground paste & drained rice.

    Fry for 4,5 mts, then add 2 cups of water, flowereetes & salt.

    When the mixture starts boiling, put the weight & simmer the flame.

    Do not wait for the whistle.

    Cook for 10 mts & switch off.

    Serve with any raita.

    Note:

    This tastes equally good without adding onion & garlic.
    Bhaths, Pulaos, Rices & Saadams!-31st-may-009.jpg

    Bhaths, Pulaos, Rices & Saadams!-img_2488.jpg


    Last edited by Chitvish; 16th April 2010 at 08:27 PM.

  10. #20
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    Default Easy Vegetable Pulao - Single pan cookery.

    Vegetables like carrot, beans, peas, cauliflower, baby corn etc can be used.

    Chop them into cubes of 1 cm.

    Basmati - 1 cup

    Cut vegetables - 1 cup ( can be more by preference)

    Onions - 2 - chop, the same size as vegetables ( optional)

    Coconut - ½ cup

    Salt

    Crush together:

    Ginger - 1”

    Green chillies - 4,5

    Garlic - 4,5 pieces ( optional)

    Grind to paste:

    Cashews - 7,8

    Khus khus - 2 tsp

    Saunf - ½ tsp ( optional)

    Chopped mint & coriander leaves - 1 tbsp each

    To temper:

    Ghee + oil - 2 tbsp

    Cinnamon - 1”

    Cardamom - 3

    Cloves - 3

    Star anise - 2,3 pieces ( called annasipoo in tamil)

    ( The other alternative is to grind, small onions, garlic (optional), green chillies, ginger, cashews , coriander leaves & coconut to a paste & proceed - coco milk is not necessary. This is still more easy!)

    Add warm water to coconut & extract coconut milk.

    See that it measures 2 cups.

    If the vegetables are very fresh, directly use them, or if you prefer them soft, it is safer to steam them.

    Soak rice in water for 15 mts & drain.

    In a pressure pan, heat the ghee-oil mixture.

    Temper as given.

    When they pop, add onions, fry till glossy & add crushed paste first, fry lightly & then add ground paste.

    Finally add rice & fry for a few mts till they become slightly stiff.

    Add vegetables, coconut milk & salt.

    When the whole mixture startes boiling vigorously, close the pan, keep the weight & immediately lower the flame.

    Do not wait for the whistle.

    Cook for 10 mts.

    Cool, open, add 1 tbsp ghee for a nice flavour.

    Variation:

    Peas alone can be added when it becomes peas pulao.

    Instead of taking coconut milk, you can grind 2 tbsp coconut with the ingredients to be ground. But coconut milk gives an excellant flavour.

    Serve with boondi - pomegranate raita.

    Bhaths, Pulaos, Rices & Saadams!-veg-pulao.jpg

    Last edited by Chitvish; 24th July 2009 at 08:31 PM.

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