Jeera Rice - Jeera Pulao - How to make Jeera Rice

Jeera rice or Jeera Pulao is a very simple and flavorful rice that can be prepared in a few minutes with very few ingredients. You don't need to have any vegetables in hand for preparing this aromatic rice. It is the simplest of all flavored rice and goes well with most of the north indian gravies or dals that we usually prepare for roti/chapati. Raitas will not go good with this rice. Here comes the recipe for Jeera Rice!

Ingredients

Basmati Rice - 1 cup
Water - 2 cups  
Salt as per taste

For the seasoning

Ghee - 1 1/2 tbsp
Cinnamon - 2 inch piece
Bay leaf - 1
Clove - 2
Jeera/Cumin Seeds - 2 tsp


Method
   
Wash and soak basmati rice in water for 20-30 minutes. Drain and keep it aside.

In a pressure cooker heat ghee and add cumin seeds, bay leaf, cinnamon and clove. Saute for a       minute. Now add the soaked and drained rice and fry for 2-3 minutes. 

Then add 2 cups of water and required salt. Close the lid and cook for 1 whistle in high flame and simmer for 2 minutes. Once the pressure subsides completely, open the lid and fluff it up with a fork gently taking care not to break the grains. Enjoy hot with any gravy or dal of your choice.

Peas Pulao - Matar Pulao Recipe

Peas pulao is my lo's favorite rice varieties. He loves to pick those sweet and soft cooked peas, eat them first and always asks for more peas :-) This pulao can be done in a jiffy and also tastes delicious. I would prefer using fresh peas over the frozen peas, as the aroma from fresh peas is what makes this dish inviting. I usually pressure cook my pulaos as it takes less time, alternatively you can also make them in pots or pans or even in rice cooker.

Ingredients 

Basmati rice - 1 cup
Onion - 1 big sized, cut lengthwise
Green chillies - 2 slit
Ginger garlic paste -1 tsp
Green peas (fresh or frozen)-1/2 cup
Fresh mint leaves - 15 nos approximately
Coriander leaves - fistful
Salt as required
Water - 2 cups

Seasoning

Oil - 1 1/2 tbsp (or oil + ghee)
Cloves -2
Cardamom -1
Cinnamon -1 inch piece

Method

Soak basmati rice for 20 minutes. Drain the water completely and keep it aside.

Heat oil in a pressure cooker and add the ingredients mentioned under "Seasoning" section. Saute for a few seconds, then  add  chopped onions, slit green chilli and saute until onions turn light brown.

Add ginger garlic paste and saute for a few more minutes. Add peas, chopped coriander leaves and mint leaves. Give a quick stir. Then add rice and saute until the water (if any) evaporates.

Add 2 cups of water, required salt and bring it to a boil.  Close the lid and cook for 1 whistle in high flame and simmer for 2 more minutes. Once the pressure subsides, open the cooker,  fluff the rice with a fork gently and serve hot with any raita of your choice and pudhina chutney.

Paneer Pulao - Paneer Pulav - Paneer Recipes

As I have already mentioned Pulaos are my favorite one pot meal for their easy to prepare thing and for the mild flavor that they give. A simple raita is all that you may need to complete the  meal. Or you can also prepare any gravies or curries to give a rich taste. Grinding fresh masala for this pulao helps for a better taste.  Also make sure the paneer is in room temperature  for preparing this pulao. As paneer has a bland taste it is important not to miss the  green chilli-ginger-garlic paste, mint and coriander leaves for this pulao.

Ingredients

Basmati Rice - 1 cup
Paneer - 150 gms
Onion - 1, sliced lengthwise
Fennel seeds - 1/2 tsp

Cardamom - 1

Cloves - 2

Cinnamon - 1/2" piece

Bay leaf - 1

Salt as per taste
Turmeric powder - a pinch

Oil - 2 tsp

Ghee - 2 tsp

Water- 2 cups

To Grind

Cloves - 2

Cinnamon - 1/2" piece

Marathi Moggu - 1

Garlic pods - 4 or 5

Ginger - 1/2" piece

Mint leaves - 10-12

Coriander leaves - a fistful

Green chillies - 2

Method

1.  Wash and soak basmati rice in water for 20 mins. Meanwhile in a dry mixer powder the ingredients mentioned under "To Grind" column. Need not be a smooth paste, coarse powder consistency is enough.
2. Heat a pan and add oil and ghee and add fennel seeds, cardamom, cinnamon stick, bay leaf and cloves and saute for a minute. Then add the onions and saute until they turn transparent.
3. Then add the coarsely grinded powder and saute for couple of more minutes. Now add the soaked and drained basmati rice and fry gently without breaking the rice grains. Fry for 2-3 minutes and then add the cubed paneer, turmeric powder and salt. Add 2 cups of water, close the lid and pressure cook for 1 minute in high flame and simmer for 2 minutes. 
4. Wait until the pressure subsides completely. Gently fluff it out with a fork and serve hot with any raita of your choice.

Mushroom Biryani - Kaalaan Biryani Recipe - How to make Mushroom Biryani

South Indian Style spicy Mushroom Biryani is always a winner. Mushrooms cooked with spices fills your house with wonderful aroma. And the best part is this biryani is very simple to prepare, but everyone will love it. Just keep in mind that you have to prepare this biryani with Basmati rice for the best taste. Now, here is the recipe!

Ingredients

Basmati Rice - 1 cup
Water - 2 cups
Cleaned button mushrooms - 3/4 cup
Onion - 1, chopped lengthwise
Tomato puree - from 2 medium sized tomatoes
Thick curd - 2 tbsp
Ginger Garlic paste - 1.5 tsp
Garam masala powder - 2 tsp
Red chilli powder - 1/2 tsp
Oil - 2 tsp
Ghee - 2 tsp
Salt as per taste

To Grind

Coriander leaves - a fistful
Mint leaves - 15 nos approximately
Green chilli - 1

To Temper 

Fennel seeds - 1/2 tsp
Cloves -2
Cardamom -1
Cinnamon - 1/4 inch piece
Bayleaf -1

Method

1. Wash the basmati rice well and soak it in water for around 20 minutes. 
2. Meanwhile grind the ingredients mentioned under "To Grind" column into a smooth paste. 
3. Wash and clean the mushrooms well and cut them into desired sizes. Do not cut them too small. 
4. Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add the chopped onions and saute until they turn transparent.  Then add the ginger garlic paste and saute for a minute.
5. Then add the tomato puree and add red chilli powder and garam masala to it. Allow to cook until the raw smell goes off completely. 
6. Then add the coriander-mint paste and allow this to cook for couple of mins.  Then add the mushrooms, salt and mix well. Saute until water leaves. Now add curd, mix well and add 2 cups of water. 
7. Once the water starts boiling add the basmati rice and close the lid and cook for a whistle in high flame and simmer it for 2 mins. Allow the pressure to subside and then open the lid.
8. Gently fluff the rice with a fork without breaking the grains. Serve hot with any raita.

Baby Corn Rice Recipe

This baby corn rice is slightly different from the Baby Corn Pulav that I had posted earlier and is more flavorful. Looks very much appealing too. Try this simple recipe next time when you buy baby corns.

Ingredients

Basmati Rice - 1 cup
Water - 1.5 - 2 cups (adjust as per your soaking time and quality of the rice)
Baby Corn - 6-8 cut into small pieces
Onion - 1, cut  lengthwise
Curd - 1 tbsp
Red Chilly Powder - 1 tsp
Corriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt, turmeric powder, hing as per taste

To Temper

Bay leaf - 1
Cloves - 2
Cinnamon stick - 1 or 2
Oil - 1 tsp
Ghee - 1 tbsp

To Grind

Onion - 1
Garlic - 5 or 6 cloves
Ginger - 1/2 inch piece
Mint leaves - 10

Method

1. Wash the basmati rice well and soak for 15-20 mins.You have to wash the rice well before soaking. If you do the reverse process the rice grains will break and the pulav will not look good.
2. Grind the ingredients listed under "To Grind" to a fine paste by adding little water.
3. In a pressure cooker, add oil and ghee and do the tempering with the list of ingredients mentioned. Then add the onions and saute till they turn translucent. Then add.the baby corn, corriander powder, garam masala, hing, turmeric and the ground paste.
4. Saute until the raw smell goes off, this might take around 5 or 6 mins. Then add curd, rice, water and required salt and pressure cook for 1 whistle and simmer for 2-3 minutes and then turn off the flame. 
5. Once the pressure gets released fluff it up with fork without breaking the rice. Enjoy with any kind of raita.

Nutritional Information

Baby corn is a cereal of wonder which comes with loads of nutrition. It is a good source of folic acid, potassium, vitamin B6, vitamin C and fiber. Baby corns are low in fat and a good source of protein. It is said to have anti-oxidant which is supposed to prevent cancers and heart diseases.

Baby Corn Pulao/Easy Baby Corn Pulav

This recipe has been sitting in my drafts for more than a year and finally I am posting it now. Pulaos always make a great one pot meal and they go good with any kind of raita and are much easier to prepare too.This pulao is very flavorful and the crunchy baby corns adds more taste to the rice. So, here is the recipe!

 Ingredients

Basmati Rice - 1 cup
Water - 1.5 - 2 cups (adjust as per your soaking time and quality of the rice)
Baby Corn - 6-8 cut into small pieces
Onion - 1, cut  lengthwise
Mint leaves - 10
Corriander leaves - fistful
Ginger garlic paste - 1 tsp

To Temper

Cumin seeds - 1 tsp
Bay leaf - 1
Cloves - 2
Cinnamon stick - 1
Oil - 2 tsps
Ghee - 1 tsp

Method

1. Wash the basmati rice well and soak for 15-20 mins.You have to wash the rice well before soaking. If you do the reverse process the rice grains will break and the pulav will not look good.
2. In a pressure cooker, heat oil and ghee. Add cumin seeds and saute for few seconds. And then add the bay leaf, cloves, cinnamon and saute for few more seconds. Now, add the ginger garlic paste and fry until the raw smell goes off. Then add the onions and saute till they turn translucent. Then add.the mint leaves, chopped coriander leaves and baby corn and mix well.
3. Then add required amount of water, salt and the soaked rice (drain the water before adding to the pressure cooker) and pressure cook for 1 whistle and simmer for 2-3 minutes and then turn off the flame. 
4. Once the pressure gets released fluff it up with fork without breaking the rice. Enjoy with any kind of raita or gravies

Nutritional Information

Baby corn is a cereal of wonder which comes with loads of nutrition. It is a good source of folic acid, potassium, vitamin B6, vitamin C and fiber. Baby corns are low in fat and a good source of protein. It is said to have anti-oxidant which is supposed to prevent cancers and heart diseases.

Green Moong Pulav - Green Moong Rice

I always love preparing one pot meal, the reason being very obvious, they are healthy and quick. Here is another nutritious dish which also can be made when you run out of vegetables. That too prepare this with the sprouted moong, it is a perfect healthy lunch box recipe. Serve it on its own or with a spicy side dish or with a simple raita.

Ingredients

Sprouted moong dal or soaked moong dal - 1/2 cup
Uncooked rice - 1 cup
Water - 3 cups
Salt - as required
Onion - 1, sliced lengthwise
Green chilli - 1
Ginger garlic paste - 1 tsp
Hing - a pinch

To Temper

Ghee - 1 tsp
Oil - 2 tsps
Cumin seeds - 1 tsp
Cinnamon stick - 2, 1" piece
Cloves - 2
Curry leaves - few

Method

1. Wash and soak the rice in water for 15 minutes. Simultaneously prepare the other ingredients and start with the tempering.
2. Heat ghee and oil, add cumin seeds and once they splutters add cinnamon stick, cloves and curry leaves. They add slit green chilli and onions. Saute until the onion turns transparent. Add ginger garlic paste and saute until the raw smell goes off.
3. Then add green moong and hing. Mix well and add 3 cups of water. Add required amount of salt, allow the water to come to a boil. Now add the rice, give a stir, close the pressure cooker and cook for 3 whistles and simmer for 5 minutes. 
4. Once the pressure subsides, mix gently without breaking the grains. Serve hot with any spicy gravy or a simple raita or your choice.

Mango Rice - Mangai Sadham

Mango rice is such a simple and easy recipe. This is VJs favorite. Whenever he sees raw mangoes in the vegetable shop he will pick one and ask me to prepare this rice. You don't need much of ingredients or any spice powders to prepare this. All you need is some cooked rice and grated mangoes, the mango rice will be ready in minutes. Preparation method is just the same as we do for Carrot Rice. So, here is the recipe!

Ingredients

Cooked Rice - 2 cups
Mango - 1, peeled and grated
Onion - 1, chopped
Peanuts - 1 tbsp (optional)
Turmeric powder - 1/4 tsp
Hing -a pinch
Salt as needed

To Temper

Oil - 2 tsp
Mustard seeds -1 tsp
Bengal gram/channa dal - 1 tsp
Urad dal -1 tsp
Green chillies -2 slit
Curry leaves - few

Method
If using peanuts dry roast them separately first and set aside. You can also use the store brought salted peanuts. Or instead of peanuts you can also use cooked peas. 

Take a wide pan, add oil and do the seasoning with the ingredients mentioned. Then add onions and saute until they turn transparent. Now add the grated mangoes, peanuts/peas, hing, turmeric powder, salt and stir well, just to mix them together and turn off the flame. Do not over cook.

Add the cooked rice and mix gently. Check and adjust salt. Enjoy with papad/chips or with any fry.

Vegetable Biryani In Pressure Cooker

Making Vegetable Biryani in pressure cooker is a very easy and quick method on any busy or lazy day. Biryani doesn't always need many ingredients and a lengthy process. My Veg Dum Biryani is one such which needs plenty of time in hand. This version of pressure cooking biryani is so simple and can be made in a jiffy. And it tastes equally good too. Here I did not use basmati rice as I was running short of it in my pantry. You can use your regular rice or basamti rice, but make sure the rice is cooked just right. Now to the recipe!

Ingredients

Basmati Rice - 1 cup
Mixed Vegetables - 1 cup (Carrots, french beans, cauliflower, potato, peas, capsicum, broccoli etc.)
Onion - 1
Green chilli - 2
Coriander leaves - handful
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Biriyani masala - 1 tbsp
Water - 1 1/2 to 2 cups (adjust depending on the quality of your rice)
Fennel seeds/Sombu - 1 tsp
Cloves - 2 or 3
Cinnamon Stick - 2 inch piece
Bay leaf - 1
Oil - 1 tbsp
Ghee - 1 or 2 tsp (optional)

To Grind 

Mint leaves - 10
Ginger - a small piece
Garlic - 3 or 4 pods

Method

1. Wash the rice well and soak for 20 mins. Meantime chop the vegetables and grind the mint leaves along with ginger and garlic. 
2. Heat oil in a pressure cooker along with the ghee, if using. Add the fennel seeds, followed by cloves, cinnamon stick and bay leaf. Saute for few seconds. Add the green chillies and then add the onions and saute until they turn transparent.
3. Now add the ground mint and ginger garlic paste and fry until the raw smell of the ginger and garlic goes off. Now add the cut vegetables and mix well until the mint paste coats the vegetables well. Then add the chopped coriander leaves, turmeric powder, red chilli powder, biriyani masala and required amount of salt. Mix well. 
4. Drain the water from the soaked rice. Add this rice along with the vegetables and saute for couple of minutes. Then add 2 cups of water, check and adjust the salt. Close the cooker lid and cook for 1 whistle in high flame and then for 5 minutes in simmer.
5. Allow the  pressure to subside. Open the lid, fluff it up with a fork and enjoy with onion raita.

Beetroot Rice

Beetroots are not only rich in color, they also contain ample amount of Vitamins A, B and C. They are also rich in proteins, carbohydrates, fiber, folic acid and certain essential minerals like manganese and potassium. Beets are said to boost the stamina and is very good for those with anemia and fatigue. A rice made out of this colorful veggie has a nice flavor and subtle sweetness, so the kids love them the most. Pairs up well with any simple raita.

Ingredients

Rice - 1 cup, cooked
Channa/Garbanzo beans - 1/4 cup
Grated beetroot - 1 cup
Onion - 1, chopped
Green chilli - 1 or 2, slit lengthwise
Mint leaves - few
Coriander leaves - a fistful, chopped
Sambar powder - 1 tsp
Garam masala - 1 tsp
Salt as per taste

To Temper

Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - few

Pre-preparation

Cook the rice, allow to cool and set aside. Soak the channa overnight and cook them until soft. Clean the beets, peel and grate them. Set aside. Chop the onions, green chilli and coriander leaves.

Method

Heat oil in a pan. Add the mustard seeds and once they splutters add the cumin seeds and curry leaves. Then add the green chillies and do a couple of sauteing. Then add the onions and saute until they turn transparent.

Then add the grated beetroot, mint leaves, coriander leaves, sambar powder, required salt and saute for couple of minutes. Then sprinkle some water, stir and cover with a lid. Cook until the beetroot is well cooked. Stir in-between.

Once the beets are cooked well add the cooked channa and the garam masala powder. Stir well and add the cooked rice. Carefully mix the rice with the beetroot. Check for salt and add more if required. Serve with any raita of your choice.

Vegetable Dum Biryani - Layered Vegetable Biryani

Always there are a number of ways of cooking Biryani. This depends on the ingredients, the cooking methodology and the available time. Vegetable Dum Biryani is unique in its own way. You need to prepare this when you have lots of time in hand. This cannot be a choice if you are in a hurry to cook mood :-) Making this delicacy needs some time. But it is worth the effort that you put in. This cooking on dum gives the biryani its uniqueness and originality. Believe me, it tastes heavenly.

What does dum mean? Dum cooking is a technique of cooking in steam by not allowing the steam to pass. The food is kept in a sealed container – usually earthenware pots (also known as handi in India) which are sealed tightly with wheat flour dough. This does not allow the steam to pass. The food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. Nutrients are not lost in this process and thus the food is nutritious too.

 

Ingredients

Basmati rice – 1 & 1/2 cup
Onion – 2, chopped lengthwise
Green chilli - 2 (adjust as per taste)
Ginger - garlic paste - 2  tsp
Mixed Vegetables - 2 cups (carrot, beans, cauliflower, fresh peas, potatoes etc)
Mint / pudina leaves – 2 tbsp, chopped
Coriander leaves – 2 tbsp, chopped
Curd - 1/4 cup
Milk - 1 tbsp
Saffron - few strands
Turmeric powder – a pinch
Red chilli powder -1 tsp
Coriander powder – 2 tsp
Biriyani masala – 2 tbsp
Salt as required

To Temper 

Oil - 2 tbsp
Ghee - 2 tsp
Bay leaf - 1
Cloves - 2
Cinnamon stick - 1
Elaichi - 2
Star anise - 1

Method

Cooking the rice:

• Wash the rice well in running water and soak the rice in water for atleast 30 mins. Drain and set aside
• In a wide pan or a pressure cooker boil water. Add a tsp of oil, whole garam masala and salt. Boil until roaring boil. Add the soaked rice. In about 5-6 minutes in high flame rice will be 70% done. Test by eating some if it has a bite but its tastes like cooked or press between ur fingers. If breaks into 2 parts its ready. Strain it and spread on a big plate.

Preparing the Vegetables :

• Soak saffron in warm milk and set aside.
• Heat oil in a wide pan add the onions and fry them until they turn golden brown. Once they turn golden brown, take them out of the oil and set aside.
• In the same pan, add ghee along with the remaining oil and add the whole garam masala (mentioned under "To Temper")  and fry them until they crackle.
• Add ginger-garlic paste saute for a minute and then add the green chillies and the cut vegetables. Saute in medium high-flame for a minute or so, turning the vegetables frequently. Saute until they are slightly cooked. Reduce the flame a bit and then add all the spice powders, salt and gradually add yogurt stirring well to prevent curdling of curd.
• Mix well and fry for 5-6 minutes or until the masalas coats the vegetables. Sprinkle some water if it gets too dry. Veggies should not be cooked completely as we will dum it later on. It should 70% cooked. 

For Dum:

• Take a pressure cooker or a heavy bottomed pan. Spread a layer of vegetables, add a handful of mint and coriander leaves, a tsp of saffron mixture and turn on the heat. Top it off with a layer of rice and some fried onions.
• Repeat the same process by adding the remaining vegetables and some mint-coriander leaves. Then add the remaining rice and add some fried onions and sprinkle some saffron mixture.You can make as many layers as you want. Just make sure the final layer is always the rice, mint-coriander leaves, fried onions and the saffron mixture
• Now sprinkle ¼ cup of water over it, Cover and cook for 20-25 minutes in lowest flame. Place the weight valve without fail if using a pressure cooker
• In case if you are worried if the dum might get burnt, place the cooker in a big pot with some water. And place that big pot on direct flame. Or you can also place your pressure cooker over a dosa pan and keep the dosa pan on direct flame.
• Mix well and Enjoy hot!!!

Vangi Bath (Brinjal Rice)

Vangi Bath is a South Indian dish originated in Karnataka, popular among the Brahmin community. Vangi means brinjal and bhath means rice hence Vangi Bhath aka Brinjal rice. It was VJ who introduced me to this dish first. He can eat Vangi bath even if I prepare daily. I haven't cooked this atleast for an year after our marriage as I used to feel this dish needs lots and lots of oil for roasting the brinjal. But as this is VJ's favorite I couldn't keep my hands away for a long time. I had to compromise on the oil part and also I found few methods to lessen the oil to some extent. Using a non-stick pan, tossing the vegetable on high-flame for the first few mins and cover with a lid while cooking for few mins, these tricks would lessen the oil usage :P. And from then on this has become a regular dish. Whenever I ask VJ what he would like for a week-end lunch he would prefer Vangi Bath. May be, if you are first time eater of this dish, you would start liking too :-)

Ingredients

Cooked rice - 1 cup
Brinjal - 5 nos
Salt - 1/2 tsp
Oil - 2 tbsp apprx
Turmeric - a pinch

Vangi Bath Powder - Dry roast and grind

Channa dal - 2 tsp
Urad dal - 2 tsp
Coriander seeds - 2 tbsp
Cumin seeds - 1 tsp
Pepper corns - 5 or 6
Red chillies - 2 or 3
Sesame seeds - 1/2 tsp
Grated Coconut - 1 tbsp
Hing - 1/4 tsp

For the Seasoning

Oil - 1 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Green Chilli - 1 or 2, slit lengthwise
Onion - 1, optional, chopped lengthwise

Method

1. Cook the rice, fluff it up with a fork and set aside. The rice grains should be fully cooked but non-sticky.
2. Wash and chop the brinjals lengthwise into 2" pieces and place in water to avoid browning of the vegetable.
3. Heat a pan and dry roast the ingredients mentioned under "Dry roast and grind" one by one until golden brown. Allow them to cool and grind to a coarse powder. Vangi Bath Powder is ready.
4. Now heat 2 tbsp of oil in the same pan and add the cut brinjals, a pinch of turmeric powder and 1/2 tsp of salt and toss in high flame for couple of mins. Stirring continously. Now reduce the flame and allow the vegetable to cook completely. Transfer the cooked brinjals to a bowl.
5. In the same pan, add a tsp of oil add the cumin seeds and once they sizzles add the slit green chillies and the curry leaves. If adding onions saute the onion until translucent. Then add the cooked brinjal and the vangi bath powder., combine well and cook for one more minute. Then add the cooked rice and required salt and mix well. Garnish with coriander leaves.
6. Optionally you can also add roasted peanuts or cashews for added flavor and taste. At times I might also add cooked channa to increase the nutritious value. The mild spicy Vaagi Bath is ready to be served with any raitha. My choice would be Cucumber Raita or simple Onion Raita.

Chithra Pournami Platter - Kalavai Sadam

Chitra Pournami, or Chithirai Poornima, is a Tamil ritual observed on the full moon day in the month of Chitirai (April – May). It is a special occasion for Chitragupta who is the assistant of Lord Yama, the God of Death. During this auspicious day, every house in southern India prepares lavish lunch with all mixed rice called as Kalavai sadam in tamil. On this day, special pujas are done and special rice offerings are made to Chitragupta. It is a ritual that they prepare a variety of mixed rices like Sakkarai Pongal, Lemon Rice, Tamarind Rice, Coconut Rice, Curd Rice etc. and offer to the God and eat the same. During my childhood days my mom will prepare all the variety rices and we used to dine in the terrace!! Needless to say that the moonlit dinner would used to be just awesome!!! Missing those good old days and the open terrace night outs...

Recipes on the platter are:

1. Sakkarai Pongal
2. Lemon Rice/Elumichai Sadam
3. Coconut Rice/Thengai Sadam
4. Tamarind Rice/Pulisadam/Puliyogare
5. Curd Rice/Thayir Sadam
6. Urulai Kizhangu poriyal (Potato Poriyal)

 Have a break on this Chithra Pournami from those dining tables, televisions etc and try an open terrace dinner. Everyone in the family will surely love the dinner and the whole lot of time spent together. Happy dining!!

Sakkarai Pongal - Chakkarai Pongal - Sweet Pongal (Using Pressure Cooker)

Making Sakkarai Pongal the modern way, using the Pressure Cooker. This delicacy is not only made on the Pongal festival, it is also made throughout the year for different festivals to offer to God as Prasadam This time I had prepared it for the Chithra Pournami platter. As I had to prepare the other variety rices too I had opted for the easiest method of preparation using the Pressure Cooker. There are always N number of ways of preparing this sweet dish, like making it in a pot which is the traditional way, or by adding milk or pacha karpooram(edible camphor) etc. This version of mine is the simplest I would feel. This is how my mom and sis prepares sakkarai pongal on a regular day. I had to adapt this today as it is a great time saver.

Ingredients

Raw rice - 1/2 cup
Moong dal - 3 tbsp or little lesser than that
Jaggery - 1/2 cup
Water - 2 to 2 1/2 cups, as per the quality of your rice
Ghee - 3-4 tbsp
Salt - a pinch (for enhancing the taste)
Cashews - 10
Raisins - 10-15
Elaichi - 1

Method

1. Wash the rice and set aside. In a pressure cooker, add 1/2 tsp of ghee and roast the moong dal until it turns golden brown and nice aroma rises.
2. To the roasted moong dal add rice, salt and water and pressure cook for 3 whistles and simmer for 3-5 mins and turn off the stove. (The cooking time depends on the rice and the individual pressure cooker, so adjust accordingly)
3. Once the pressure is released, mash the rice and moong dal well with the back of the ladle.
4. Powder jaggery and heat it with water just to immerse it and bring to boil. Let the jaggery completely dissolve and  filter it and add to the  mashed rice in the cooker.  Otherwise, you can also powder the jaggery well and add it to the steaming hot rice and mix well so the the jaggery melts and mixes along well. The stove should be turned on and simmered for this process. Add couple of tsps of ghee and mix well. Ensure that the jaggery is dissovled fully.  
5. In a separate pan, heat a tsp of ghee and roast cashews to golden and add raisins and elaichi to it. Saute for few seconds and turn off the stove and add this to the pongal. Mix well, add few more tsps of ghee. If the pongal is too thick, add some boiled milk (warm/medium hot) little by little. If the mixture becomes too loose, keep on a low fire and continue stirring until desired consistency.

Coconut Rice - Thengai Sadam

Coconut rice is a very simple but a very tasty dish. VJ loves this the most, especially for dinner. It works great with leftover rice and if you have some grated coconut ready on hand, then can be made in a jiffy. The finely chopped ginger and the roasted cashews gives a nice aroma to this rice.

Ingredients

Cooked rice - 1 cup
Grated coconut - 1/2 cup or little more 
Mustard seeds –1 tsp
Channa dal/Bengal Gram/kadalai paruppu – 2 tsp
Urad dal – 2 tsp
Red chillies – 1
Green chillies - 2, chopped finely
Curry leaves – few
Ginger - 1 inch piece, finely chopped
Cashew nuts - 5 or 6
Oil, salt and hing as per taste
Method

Allow the rice to cool off completely. Rice should be cooked in a way that the grains are seen separately.

Heat oil in a kadai/ pan, add mustard seeds, when they splutter, add channa dal, urad dal, cashew nuts and roast till it becomes slightly brown. Add red chillies, green chillies, ginger, asafoetida and curry leaves and sauté for a few more seconds.

Add grated coconut and sauté for a few minutes till it becomes slightly brown. Add salt needed.
Add cooked rice and mix it well. Serve hot. It tastes good with potato chips or with delicious roasted potatoes!

Lemon Rice

A hassle-free lunch-box option, lemon rice is a favourite with young and old alike in southern india! Most often the best accompaniment for lemon rice is spicy roasted potatoes but I like to have coconut chutney as a side dish. That's a wonderful combination. Try this and may be you'll love it too..

Ingredients

Cooked rice - 1 cup
Lemon - 1
Ginger - 1 inch piece, chopped finely
Turmeric - 1/4 tsp
Salt as per taste

To Temper

Oil, mustard seeds, urad dal, channa dal, peanuts, red chilli, green chilli, curry leaves

Method

Allow the cooked rice to cool off completely. We do not want the rice to get mashed up while mixing. Squeeze the lemon juice and keep it ready. Take care to discard the lemon seeds.

In a kadai, do the tempering and add the chopped ginger and saute for few seconds. Add the turmeric powder and turn off the flame. Now immediately add the lemon juice and give a quick stir. Add this to the cooled rice along with required salt and mix well. Allow to sit for sometime so that the flavor blends well.

** Switch off the stove before adding the lemon juice. Else you may get a bitter taste if the lemon juice gets cooked for a long time.

Curd Rice - Thayir Sadam

For most South Indians, curd rice is the customery end to every lunch and dinner meal.  It is usually prepared by mashing cooked plain rice and then mixing it with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro and is often accompanied with Lemon or Mango pickle. But my favorite combo is curd rice with potato poriyal :-) You can garnish with variety of ingredients like grated carrots, fried cashews, pomegranate seeds, green/purple grapes etc. In the recent days studies says that it is better to avoid curd for dinner, but if one is accustomed you can take it in the form of buttermilk.

 

Ingredients

Cooked rice - 1/2 cup

Curd/yogurt - 1/2 cup, adjust as per taste and need

Milk - 1/2 cup, adjust as per taste and need

Curry leaves and coriander leaves for garnish
Salt, hing as per taste

To Temper

Oil, Mustard seeds, urad dal and curry leaves as per need
Green chilly - 1, chopped finely
Ginger - 1 inch piece, chopped finely
Cashews - few, broken into small pieces (optional)

Method

Take the cooked rice in a wide bowl. The rice should be hot enough to handle. Mash it well with the back of the laddle or spoon. Add the boiled milk and mix well without any lumps. Once it is cooled add the curd and salt and mix well. You can also add a little bit of water if required. The consistency should not be very thick nor too watery.

Now do the tadka with the tempering ingredients and add this to the curd rice. Garnish with chopped curry leaves and coriander leaves.

** Adjust the ratio of curd, milk and water as per your taste and consistency. If you like a tangy taste increase the quantity of curd and lessen milk/water. If you are packing for lunch box, add more milk and less curd.

Veg Schezwan Fried Rice/Sichuan Fried Rice

Schezwan fried rice is a hot,spicy and irresistible Indo-Chinese recipe, which uses Schezwan sauce. dry red chillies and garlic as the main ingredients. Usually it is to be served as a main course in Chinese meal. I have tasted this in my office cafeteria. Schezwan fried rice with Veg Manchurian is my favorite combo. When I made this for the first time VJ liked it too. Try this out and you will get to know why this addicts you :-)

Ingredients

Basmati Rice - 1 cup
Schezwan Sauce - 2 tbsp
Mixed vegetables (carrots, beans, cabbage, broccoli cooked peas, capsicum etc) - 1/2 cup apprx
Salt and Pepper - as per taste
Sugar - a pinch
Oil - 2 tbsp

To Grind

Dry Red chillies - 4 or 5
Garlic pods - 5

Method

1. Soak the basmati rice in water for 20-30 minutes and then wash 7-8 times thoroughly to remove the surface starch and drain the water completely. Add 2 cups of water and pressure cook for 3 whistles. When the pressure releases fluff it up with a fork gently without breaking the grains and set aside.  
2. Grind the dry red chillies and garlic pods without adding water and keep aside.
3. Chop the carrots, beans, capsicum and cabbage finely along with the spring onion whites. Reserve the green part of the spring onion for garnishing finally
4. Heat oil in a pan, add the spring onion whites and saute for few seconds. Then add the vegetables one by one and saute for few more minutes. Do not over cook the veggies, let them retain their crunchiness.
5. Add the schezwan sauce and the red chilli+garlic mixture and sugar and cook in a low flame for few minutes. Make sure the raw smell goes off, else your rice will not taste good.
6. Mix in the rice and add salt and pepper. Finally garnish with the green part of the spring onion. Yummy Veg Schezwan Fried Rice is ready to be digged in!!

Channa Rice

Channa rice is a healthy and wholesome meal which is perfect for a lunch box too. This meal comes in handy when you do not have any vegetables handy. Cucumber raita pairs very well with this rice. The soft cooked channas and the crisp cucumbers make an ideal pair.

Ingredients

Rice - 1 cup
Chick peas or Kabuli Channa - 1/4 cup
Garlic - 4 cloves, chopped finely
Onion - 1, cut lenghtwise
Tomato - 1, small sized, cut lengthwise
Capsicum - 2 tbsp, chopped lengthwise
Mint leaves - 4 or 5 leaves
Corriander leaves - 1 tbsp
Dried Kasuri methi leaves - 1 tbsp
Red Chilli powder - 1/2 tsp
Rice Mix Powder - 1 tsp (or) Garam masala - 1/2 tsp
Salt and turmeric powder as per taste

To Temper

Mustard seeds, cumin seeds, channa dal and curry leaves as per taste
Green chilli - 1 or 2 slit lengthwise

Method

1. Soak the channa overnight and pressure cook until soft. Cook the rice, allow to cool, fluff it with a fork and set aside.
2. Heat oil in a pan, do the seasoning with ingredients  mentioned under "To Temper". Add the garlic and saute for few seconds.
3. Then add the onions and fry them until they turn transparent. Adding a pinch of salt will speed up the process. Now, add the capsicum, tomatoes, mint leaves and coriander leaves and saute for 2 mins.
4. Add cooked channa, turmeric powder, chilly powder, hing, rice mix powder or garam masala and salt. Now, crush the kasuri methi leaves in between your palms and sprinkle it to the channa mixture. Stir well.
5. Mix the rice, check for salt and add if necessary. Turn off the stove. Garnish with coriander leaves. Close the lid and allow to sit for couple of minutes to let all the flavors blend together. Enjoy with any kind of raita or gravy!!

Nutritional Information

Whether you call them chickpeas or garbanzo beans, these little legumes are a tasty and healthy treat! This legume is low in Saturated Fat, very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Protein and Copper, and a very good source of minerals like Folate and Manganese. Chickpeas can be used in salads, soups, curries and stews

Cabbage Rice

Who doesn't love to make a simple, quick yet healthy food. Here is one such simple version of cabbage rice. You can make variations by adding grated carrots or capsicum along with cabbage. To make it protein rich add any bean like channa or peas or corn.

Ingredients

Rice - 1 cup
Cabbage - 1/2 cup (apprx.) finely chopped
Garlic - 3 cloves, finely chopped
Onion - 1 medium sized, chopped lengthwise
Tomato - 1 small sized, chopped lengthwise
Capsicum - 2 tbsp, chopped lenthwise
Cooked Peas - 2 tbsp
Mint leaves - 4 or 5 leaves
Corriander leaves - 1 tbsp
Dried Kasuri methi leaves - 1 tbsp
Red Chilli powder - 1/2 tsp
Rice Mix Powder - 1 tsp (or) Garam masala - 1/2 tsp
Salt as per taste

To Temper

Oil, mustard seeds, cumin seeds, channa dal, curry leaves, green chilli, hing as per taste

Method

1. Pressure cook the rice, fluff it up with a fork and allow to cool down.
2. Heat oil in a pan, do the tempering with the ingredients given, add the garlic and saute for few seconds. Then add the onions and fry them until they turn transparent. Adding a pinch of salt will speed up the process. Now, add the capsicum, tomatoes, mint leaves and coriander leaves and saute for 2 mins.
3. Then, add in the cabbage, salt, turmeric powder, red chilli powder, rice mix powder or garam masala and stir for few mins. Cabbage should be cooked but retain its crisp. Now, crush the kasuri methi leaves in between your palms and sprinkle it to the cabbage mixture. Stir well.
4. Mix the rice, check for salt and add if necessary. Turn off the stove. Garnish with coriander leaves. Close the lid and allow to sit for couple of minutes to let all the flavors blend together. Enjoy with any kind of raita!!

Nutritional Information

Cabbages are incredibly nutritious. They are very low in fat and calories and are a good source of multiple B Vitamins, Vitamin C, Vitamin K and many minerals. In particular, cabbage contains powerful anti-cancer compounds known as glucosinolates. Several varieties are cultivated worldwide including green, purple, red, and savoy (loose-wrinkled leaves). Cabbage also has lot of anti-cancer properties in it. It is always better to steam a cabbage rather than microwaving so as to maximize the health benefits. Avoid buying pre-cut cabbage, because once it is cut it starts losing its valuable vitamin C content. Once cut, consume the left over cabbage within two days to enjoy its nutrients.