Rice Recipes

Hi! All,

this is a very diff kind of pulao. It's so easy to remember bcoz it doesnt have so much of ingredients. U can try this with any lentil but best combination is chana masala and this rice.

Methi Pulao

Ingredients	Method
1 tbp spoon kasuri methi (dry methi) 2 cups of rices turmeric powder 1/4 tsp, Salt to taste	In a cooker put a little oil and add kasuri methi and turmeric powder and salt and add the rice. Cook as you cook normal rice. Serve with any of your favourite lentils or curry.

hi friends,

i got this recipe from a Tv channel. i tried it and it is "yummy".

ingredients :
cabbage 1 cup
cooked rice 1 cup onion
mustard seeds cashews
cumin seeds
red chillies 2 no.

To grind(grind them into a paste) :
grated coconut 1/4 cup
ginger 1"
green chillie 2 no.
coriander leaves
roasted gram 2 tbsp.(pottu kadalai)

Heat oil in a pan. add mustard seeds,cumin seeds, cashews and red chillies.
then add onion and saute. then add cabbage and saute well.
then add the masala paste, salt and cook well. remove the pan from the flame. add cooked rice and mix well.

regards,
Surya.

Here is the recipe for vegetable pongal.

Ingredients

1. Raw rice - 1cup
2. Moong dal -1/4cup
3. Green chillies -2
4. Carrot -1
5. Beans -200gms
6. Onions -1
7. Salt
8. Cashew nuts - 7nos

Method
1. Cook rice and dal in a pressure cooker
2. Chop all the vegetables.
3. Roast cashewnuts till it becomes golden brown in colour in ghee.Fry the chopped onions in oil till the colour changes.
4. Cook other veg adding less water.
5. When the veggies are finely cooked add the cooked rice and dal and roasted cashewnuts, onions,salt and mix well. Also add curry leaves fried in oil.
6. You can also add 1tbsp of ghee to this rice, if you want. Serve hot with chips or any raita.

Regards
priya

For ven pongal or kitchdis or any pongal type, dry fry the dhal & rice and soak them for atleast 2 hrs. Then, you will feel the texture and the taste will be closer to the pongal that we eat in temples!!

Also, try adding milk in the place of water or atleast half of the qty of milk for an excellent taste which is my personal experience.

Here is another quick and tasty rice recipe.

Aloo Methi Baath

Ingredients

Potatoes - peeled and diced into small cubes - 4
Fresh Methi leaves - cleaned and cut (a bunch)
Those who do not get fresh methi, can use a table spoon of kasuri methi
rice - 2 cups (cooked)
OIl - 1 table spoon or less
chilli powder - 1 teaspoon
cumin seeds and mustard seeds for seasoning
gram dal and urad dal - 1 teaspoon each
Dried red chilli - 2
salt to taste
garam masala- 1/2 a spoon (optional)


Method

• Cook the rice with less water so that the grains are separate and spread the rice in a wide-mouthed vessel.
• in a pan, heat half of the the oil and add mustard and cumin seeds and allow spluttering.
• Add the methi leaves and saute for a minute.
• Now, put the potatoes and cover and cook for few minutes.
• Add salt and chilli powder, and wait till the potatoes are done. U need not cover the pan at this stage.
• Add the rice to the mixture and stir lightly.
• Heat the remaning oil in a small pan and once heated add the gram and urad dals, and dried red chilli. Add this seasoning to the rice and mix well and serve hot. Add garam masala if needed.

Grind the following :

garlic - 1 pod
ginger - 1"
coriander leaves - 1/2 bunch
green chillies - 3-4
cardamom - 2
clove - 2
cinnamon - a small stick
onion - 1 medium sized

Keep aside.

Other ingredients :
rice - 1 cup
Onion - 1 no chopped
tomato - 1 no chopped
methi leaves - 1 cup
salt as required
oil - 5 tbsp

In a pressure cooker heat oil - 5 tbsp and add one chopped onion and ground paste. fry well. add 2 chopped tomatoes. fry again. now add 1 cup washed and strained methi leaves. mix well till pulpy. Now add 2 cups of water and when it boils add 1 cup of rice. mix well add salt. cover the pan and cook for 2 whistles.

VARIATION: CAN ADD SOAKED DOUBLE BEANS, GREEN PEAS, CORN, ETC. use differert ingredient everytime for a different taste.

Dum Vegetable Briyani



Ingredients


Basmati Rice 3 cups

Diced vegetables

(Beans, carrot, cauliflower 1 cup

Green peas, potato)

Turmeric powder ½ teaspoon

Tomato 4

Ginger-garlic paste 1 table spoon

Coriander leaves 1 small bunch

Curd ½ cup

Coconut milk 1 cup

Green chillies 2

Chilly powder 2 teaspoon

Coriander powder 1 teaspoon

Bay leaf 1

Cardamoms 3

Lavang 4

Salt to taste

Pudina leaves 1 hand ful.


Cooking method


Grind tomatoes, ginger-garlic paste, coriander leaves and green chillies to paste. Clean and wash the rice. Mix it with tomato paste. Keep it for 30 mts. Take a heavy bottomed vessel; pressure cooker is better, pour five tablespoons of ghee. When hot add bay leaf, cardamoms and lavang. Sauté for a minute. Now add diced vegetables, chilly powder, coriander power, curd, coconut milk, turmeric powder and salt. Now add soaked rice. Pour 4 cups of water. Mix them well. Heat a heavy tava. Place the pressure cooker on it. Close the lid. No need to put weight. Let it be on fire for 20 minutes. After 20 minutes open the cooker and add Pudina leaves. Close the lid. Switch off the stove. Serve hot with raitha after 15 minutes.


Cashew nuts fried in ghee can also be added.

Maybe this recipe is not perfectly placed here, well, it is still a rice recipe!!!

I got this recipe from my French teacher, Mme Evath in 1989. It is a Pondicherry method and Mme Evath makes this by tons in her apartment in Paris. I make this every year and before posting here, asked Vandhana (who is a better cook than I am ) to try this. She also tried it out with success.

Any cooked rice can be used (raw rice or par-boiled rice, do not use glutious varieties). Grind cooked rice in mixie with salt, green chillies, red chillies, hing. Leave the dough to ferment overnight or can straightaway make vadams using omappodi nazhi. Sundry- it dries pretty fast. When frying, keep the oil medium hot and then increase heat if necessary.

Variations: Can add omam. Or can add finely chopped small onions and shape batter into small balls and sundry. Or, Vandhana added the juice of half a lemon to 2 cups dough for better taste.

Advantages of this vadam are no soaking, grinding, cooking, Start with left over rice.

This can be prepared in two methods.

Any raw rice 3/4 cooked 2 cup
gingely oil 3 table spoon
Black gram white whole 3 table spoon
asafotida
red chilli 4
salt
dry fry white black gram golden brown till good aroma rises.red chilli asafotida dry fry.Grind coursely not very coursely before powder form.

Take the cooked rice add gingly oil and powder mix well.Add tempering with mustard seeds, red chilli pieces,bengal gram, blackgram curry leave in gingly oil.

Second method
3/4 cooked raw rice 4 cup
gingly oil 3 tbls
for grinding
soak black gram whole white variety 1/2 cup
green chilli 2 and red chilli 1 [increase or decrease accoring to your taste]
asafotita
salt coursely grind all the above items.
coconut grated 3 table spoon
tempering
mustard seeds 1 tsp
urd dhal 1 tsp
bengal gram dhal 1 tsp
ground nut 2 tbls
curry leave

Presure cook the ground urd dhal. Take out and cool.seperate the dough like cooked dhal [Uthirkkavum] like Uppuma.Take a kadai temper all the tempering things and add paruppu uthirthathu and saute.Add coconut grated and saute. last add cooked rice and mix well.Test the taste if salt required add now and mix.Enjoy with any vadam applam, pappadam

variation:The ground dhal masala may be cooked in a kadai till it seperate like uppuma.More oil required.

In adi pathinettam perukku vella satham is prepared with other satham varieties.
Raw rice 1 cup
jaggary 1 cup marayur sarkkarai
ghee 1 table spoon
coconut grated 1/2 coconut
cashew 10 [optional]
cardamum powder 1 tsp

Cook the rice full tender form.Disolve jaggary in water and remove the impurities and pore in a kadai and bring to boil.When the jagarry water become on string stage add grated coconut and boil.When coconut added the jaggary will become watery.After a while add cooked rice and satue.When cooked rice added the mixer become watery.Mix the vella satham till the water reduced and now add cardamum powder and ghee roasted cashew nut with hot ghee.mix well.Vella satham ready.