Rice Recipes

When I was in bangalore went Banasangari SRCM ashram. I ate one simple very tasty brinjal rice.I requested the cook how to prepare this rice.As per his explanation.

Raw rice 3/4 cooked 4 cup
Brinjal long green variety 2 cut one inch thin piece
beans 4 or 5 cut in to thin1" pieces
tamarind juice 1 table spoon
sugar 1 teaspoon
Kashmiri chilli powder 1 tbls
coriander powder 1 tbls
brichji leave two pieces
garammasala powder 1 tsp
turmaric powder
oil

Take a kadai pore oil add brinji leaves, brinjal, beans pieces saute.When half toned add chilli powder,coriander powder, garam masala powder,turmaric powder,tamarind juice,sugar,salt, saute.When the brinjal beans cooked add cooked rice mix well.
Ate with pappadam or vathal.Enjoy

When we prepare large quantity of rice vathal,vadam, omapodi vathal,thattu vathal etc.,There will be broaken small pieces deffenitly left over.This cannot be fried in oil beacuse the oil will be spoiled.[ become very chandi oil].
we can make uppuma and use it for evening snack.

Broken Vadam vathal podi 2 cup
wash with water and pore water let it be soaked for 1/4 hour take precaution not to over soaked.fillter the extra water keep aside.
green chilli 2
red chilli 1 split
curry leave
mustard seed 1tsp
black gram dhal 1 tsp
channa dhal 1 tsp
coconut grated 2 tbsp
oil,salt

Take a kadai pore one table spoon oil when hot add mustard seed when pop add black gram dhal,channa dhal,when turned brown add red chilli, green chilli, curry leave saute.add coconut grated stir well and now add soaked and filltered vathal podi.If required add salt Stir well and enjoy.

variation:You can add small cut onion [small or big] and also can add carrot beans pieces etc

COCONUT MILK RICE

Ingredients;

1 cup Basmathi Rice, soak for half an hour and drain
Sliced onions - 1/2 cup
green chillies - 3 slit into two
Pudhina - 1tbsp , chopped
cashewnuts 5-6 split and cut into bits,
cinnamon- 1"piece, cloves - 2 cardamom - 2
Ginger - garlic 1 tsp each chopped
Coconut milk- 1/2 cup thick and 1 cup thin
Ghee - 2 tsps
salt to taste
coriander leaves for garnishing

Method:

Grind cinnamon, cloves, cardamom, ginger& garlic to a fine paste.
Heat oil/ghee in a pressure. Add sliced onions and green chillies and saute till they are transparent. Add mint leaves and the ground masala paste.
saute for a minute or two and add the drained rice.
Fry the rice till it gets hot to the touch .
Add the 1 1/2 cups of coconut milk to this and salt to taste . Cook for a whistle and simmer for a minute. Put off the fire.
When cool, open the cooker and garnish with fried cashewnuts and coriander leaves. Stir well and serve.

This rice goes well with spicy curry like panneer butter masala , Aalu gobhi etc.

Latha

My hubby loves curd rice, but i don't know how to make it. Anybody have curd rice recipe???

Thanx in advance

Dear Cheer,

Chitra has given a recipe for curd rice. Check out the below link. Happy eating...

L, Kamla

http://www.indusladies.com/forums/sh...43&postcount=1

Thanx a lot kamla for the link.

Dear Cheer and Kamla,

There is another variety of curd rice which we all make at home regularly.

Ingredients :
Raw rice or boiled rice, whichever rice you use at home - 1 cup
green chillies - 2 chopped, fine
ginger 1 small piece chopped fine
curry leaves chopped
cucumber and mango if available can be chopped and added.
Milk -1/2 cup
curds 1 cup
salt to taste

Tempering
mustard-1/2 tsp
urad dal - 1/4 tsp
channa dal - 1/4 tsp
asafoetida - 1 pinch

Method :
Cook rice very soft by adding 1 cup of water more than usual. Mash it when it is hot. Keep aside.
Heat oil ina kadaai. Splutter mustard seeds, urad dal, channa dal (kadala paruppu), When they are browned, add chopped ginger, green chillies and curry leaves and saute till they are fried. Add asafoetida and remove from fire.
Add the beaten curds and milk together. Add salt to taste.
Pour this mix over the rice and mix well. It'll look watery when you mix it but in a short while get thicker. Make it an hour or two before lunch. You can add chopped vegetables if you like . If it is not thin when you make it , you'll have to add either water or milk . Then it'll come to the dropping consistency.

This rice I usually pack to school for my children . It won't get sour because of the milk. Try it out and see
Latha

I make my curd rice ditto your recipe! I too add cucumber or mango chopped finely, but not always. I also don't add milk if we are eating it in a short time. I add milk only if I am making it well in advance. Thanks for the recipe.

L, Kamla

Dear Kamala,

It is nice to know that you follow the same recipe. I like this rice very much because it cools and calms the stomach. It is nice, if you take it once in a whlie at least. With lime pickle it is heavenly and we won't need anything else.
Latha

Hi,

This is one simple method of tomato rice I usually make at home with left over rice.

TOMATO RICE

Ingredients:

Raw Rice - 2 cups
Small Onions - 1/2 cup
Green chillies - 3-4
Turmeric powder - 1/2 tsp
salt to taste
Asafoetida - 1/2 tsp
Tomatoes - 3
chilli powder - 1 tsp
Dhaniya powder - 2 tsp
lime juice - 1 tbsp

To Temper
oil - 2 -3 tsps,
urad dal - 1 tsp
channa dal - 1 tsp
peanuts and cashew nuts optional
curry leaves

Method:

Cook rice separately and spread it to cool.
Cut small onions into two or three pieces lengthwise and keep aside.
Cut tomatoes into small pieces and keep aside.
Heat oil in a pan, splutter mustard. Add urad dal, channa dal, asafoetida, curry leaves and peanuts, if you like, cashewnuts also. Once they are golden, add onions and green chillies ( slit in to two) and fry till the onions are light brown. Add chilli powder, dhaniya powder , turmeric powder and salt to taste
Add a little water to let the powders cook and the raw smell goes.
Add tomatoes and stir. See that the tomatoes do not get mushy. Mix in the cooked and cooled rice well.
Sprinkle the lime juice if you use Bangalore Tomatoes. If it is our country variety then lime juice may not be needed.

Love
Latha