[Chitvish]

Thin variety of rice - 1 cup

Onions - 2 medium (chopped)

Salt

Lime juice - 2-3 tsp

To grind to a paste:

Mint or pudina leaves - 2 cups

Small onions - 7,8

Green chillies - 4,5

Pottukadalai (fried gram) - 2 tbsp

To temper:

Oil - 3 tbsp

Mustard seeds - 1 tsp

Gram dhal - 2 tbsp ( soak for 1 hour & dry)

Red chillies - 2,3

To garnish:

Ghee - 1 tsp

Cashew nuts - 2 tbsp (chopped)

Cook rice so that the grains are separate.

Grind the paste & keep ready.

Heat oil, temper the given ingredients & then add onions & fry till the colour changes.

Add the paste & fry till the raw smell goes ( the colour should remain green & not turn brown)

Add the rice, salt & mix well .

Remove from the stove & add lime juice.

Garnish with cashewnuts fried in ghee.

This step is optional.
pudina rice.jpg

[Chitvish]

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.

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.
methi sadam.jpg

[Chitvish]

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 & ¼ “ 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.

kathirikkai saadam.jpg

[Chitvish]

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.

[Chitvish]

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.
mochaidadam-4.jpg

[Chitvish]

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.
Carrot rice.JPG

[Chitvish]

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.
KS-lime.jpg
Fry the vegetables in 2 tsp oil & add.
lemonrice.jpg

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

[Chitvish]

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.

capsicum-paneer saadam.jpg

[Chitvish]

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.
31st may 009.jpg

IMG_2488.jpg

[Chitvish]

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.

veg pulao.JPG