Bhaths, Pulaos, Rices & Saadams!

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.

 

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.

 

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 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.