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Showing posts with label Rice varieties. Show all posts
Showing posts with label Rice varieties. Show all posts

July 31, 2013

LEMON RICE & POTTUKADALAI CHUTNEY– LUNCH RECIPES

Lemon-rice-recipe


Lemon rice is my most favourite among all the variety rice recipes. I can have a plateful of lemon rice without any accompaniment. But my mom makes a thick chutney with fried gram dal & coconut as a side dish. My dad never eats lemon rice without this chutney & a pickle Winking smile..I tried this once for my husband and he too liked it. Recently we went to Meenakshi amman temple in Bannergatta..We had lemon rice as prasadam and it tasted out of the world. I would say it is the best lemon rice i have ever tasted. It was mild yellow in color & i found they had raw rice & added some coriander leaves along with dals & chillies..Usually i use steamed rice for making lemon rice. But after tasting that prasadam , i too started using raw rice and add some coriander leaves whenever i have in hand.
As aadi 18 ( august 3rd) is nearing , i thought of posting this rice recipe. This is one among the 5 rice varieties ( lemon rice , puliyodharai , coconut rice , sakkarai pongal and curd rice) we offer to God on aadi perukku along with  pepper vada and payasam.. Do try this chutney & lemon rice combo , u may love it..

Lemon-rice-recipe

INGREDIENTS
1 cup - 200ml
  • Raw rice – 1/2 cup (Good quality sona masoori) OR (steamed rice , basmati rice)
  • Big Lemon –  1 no  ( adjust based on the size & tanginess of lemon)
  • Salt – as needed
  • Hing – 1/4 tsp
  • Turmeric powder – 1/4 tsp
To temper
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tbsp
  • Chana dal – 1/2 tbsp
  • Peanuts – 1 tbsp (optional)
  • Red chillies – 2 nos
  • Green chillies – 2 nos
  • Curry leaves – few
Coriander leaves – 1 tbsp ( to garnish)
Gingely oil – 1 tbsp ( to add while mixing)

METHOD
  • Pressure cook raw rice adding 1: 2.5 cups of water . Add a drop of oil before cooking.. Cook it separate & fluffy . Spread them in a plate & let it cool down.
  • In a bowl, squeeze the lemon juice removing the seeds. Add salt , turmeric powder & hing. set aside.
  • In a kadai , heat oil and temper the mustard seeds . After it splutters completely , add the dals & peanuts. Fry till they turn golden brown. Then add the pinched red chillies & slitted green chillies, curry leaves and a pinch of hing.
lemon rice tile1
  • Saute well , add the lemon juice , switch off the flame immediately & transfer to a bowl. Add 2 tsp of water in the kadai, give a swirl and add to the lemon juice mixture..
  • Add this mixture & gingely oil to the rice , mix well. Check for salt. Garnish with coriander leaves..Initially it tastes more tangy..But all the taste blends well when it rest for 30 mins to 1 hour before serving ..
lemon rice tile2

NOTE
  • The water quantity may differ based on the quality of rice..If u used basmati , use 1:2 cups of water..
  • u can add also add the lemon juice directly in the rice instead of adding to the tadka..
  • Addition of peanuts is optional. I dint use here.  i dint add coriander leaves as it was out of stock.But addition of coriander leaves gives a nice taste..
  • Add gingely oil while mixing the rice.

POTTUKADALAI CHUTNEY / FRIED GRAM DAL CHUTNEY FOR LEMON RICE

dalia - chutney


INGREDIENTS
  • Dalia/fried gram – 1/4 cup
  • Grated coconut – 1 tbsp
  • Green chillies – 2 nos
  • Salt – As needed
  • Garlic cloves – 2-3 nos

METHOD
  • Grind all the above ingredients to a thick paste adding less water..Serve !
dalia chutney tile

lemon rice - plate

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May 3, 2013

PUNJABI LUNCH MENU | INDIAN STATE RECIPES

PUNJABI LUNCH

Its been a long time i posted other state lunch recipes. I tried this punjabi lunch menu some months ago but i was not able to post that time.When i was browsing my photos folder , this picture caught my attention and i thought of posting it. I make north indian recipes very rarely as my husband is not much fond of it. When u go through my recipe index ,u can see i have posted very less north indian gravies , parathas and rotis. After trying this punjabi platter , i have decided to try more north indian recipes because we loved this platter a lot..Here i have given the recipes of Amritsari aloo kulcha , dahi kadhi , punjabi chole, jeera rice , Dal tadka and sweet lassi..Everything came out well and we loved it.I forgot to keep a papad and pickle which makes a complete punjabi lunch Winking smile.. Aloo kulcha tasted very soft and its the best kulcha i have ever had. Thanks to “The Hindu” food safari section from where i took this recipe. It was awesome in taste.. For punjabi chole and dal tadka i referred veg recipes of india blog.For jeera rice,dahi kadhi and sweet lassi, i referred many blogs and made with some combinations. Its a very lengthy post, please excuse me Smile..I have given step by step pictures for some recipes.Please click on the title below to view a specific recipe..Hope u’ll read , try and enjoy these recipes…

I took this recipe from “The Hindu” food safari section and this is a fool proof recipe. Actually kulchas look very thick and round. I have made it thin to suit my husband’s taste. It was very soft and delicious when served hot. I dint follow tandoori cooking. I just used my tawa to cook this kulcha. Cook the kulchas till golden brown and brush it with butter.

INGREDIENTS
  • 2 cups maida (All purpose flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • 3 tbsp oil
  • 1/4 cup yogurt
  • 1/4 cup warm milk
  • 1/4 cup Warm Water
Butter – 2 tbsp ( for brushing the kulcha b4 serving)
For potato stuffing
  • 1 cup boiled and mashed potatoes ( use 3 potatoes)
  • 1 finely chopped green chilli
  • 1 finely chopped onion
  • 1/2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala masala
  • 1/2 tsp crushed kasoori methi
  • 1 tbsp finely chopped coriander leaves


METHOD
  • Sieve the maida and then mix it with the baking soda, baking powder, oil, yogurt, sugar and salt in a bowl. Add the warm milk and knead into soft dough. Make sure to add the milk gradually.Mix well & add water slowly.Do not make the batter sticky.Cover the dough with a damp cloth and keep aside for an hour minimum.
punjabi kulcha tile1
  • For the Filling: Take mashed potatoes, chopped onions and green chillies, red chilly powder, cumin powder,garam masala masala , kasuri methi and coriander leaves in a bowl, mix everything and make medium sized balls and set aside.
punjabi kulcha tile3
  • Take out the dough, make a medium sized ball, flatten it and place the potato filling ball in the centre. Fold this ball again into a ball, with the filling at its centre, and dust the dough with flour. With a rolling pin, flatten this ball out into a thick disc.
punjabi kulcha tile2
punjabi kulcha tile4
  • Heat few drops of oil in a deep frying pan, and gently drop the flattened kulcha in the hot oil. Cook on both sides until the kulcha turns golden brown. punjabi kulcha tile5
  • The kulchas are ready to serve!!.Brush it well with butter …It can be served with raita & pickle or punjabi chole. But serve it hot !!

JEERA RICE


INGREDIENTS
  • 1 cup basmati/ jeera rice
  • 1 tsp shahjeera or caraway seeds (black jeera)
  • 1 green cardamom
  • 1 no star anise
  • 2-3 black peppercorns
  • 2 cloves
  • 1 no biryani leaf
  • 1 inch cinnamon
  • 1 tbsp ghee
  • 2 cups water

METHOD
  • Soak basmati or jeera  rice for 30 minutes.
jeera rice tile1
  • In a pan , heat a tbsp of ghee , add the cinnamon , cardamom , cloves , mace biryani leaf , pepper corns and shah jeera..
jeera rice tile2
  • Roast them well and add to rice along with 2 cups of water and the required salt.
jeera rice tile3
  • Serve hot with dal !
PUNJABI CHOLE

Punjabi chole should be dry , I made it slightly watery to suit our taste. Smile. Please adjust the consistency as per ur wish. I used amchur powder instead of anardana powder. I heard adding anardana powder gives the exact flavour of chole. Try with anardana/ pomegranate seeds powder if u have Smile

INGREDIENTS

  • 1 cup chickpeas (Garbanzo Beans, Kabuli Chana .I used white chana..)
  • Tea bag - 1 no
  • 1 no cardamom
  • 1 no cinnamon
  • 2 medium sized onions chopped
  • 4 medium sized tomatoes chopped
  • 1 tsp ginger paste or coarsely ground ginger
  • 1/2 tsp garam masala powder
  •   1 tsp chilly powder
  • 1 tsp amchur powder/dry mango powder OR anardana/pomegranate seeds powder
  • 2 slit green chillies
  • 1 tbsp oil
  • Salt & water – as needed

    Spices for the punjabi chole masala

  • 3-4 black cardamoms
  • 1 inch cinnamon
  • 5-6 peppercorns
  • 3 cloves
  • 1 bay leaf
  • 3/4 tsp tsp cumin seeds (jeera)
  • 1 and half tsp coriander seeds (dhania)
  • 1 tsp fennel seeds (saunf)
  • 2 red chillies

METHOD
  • Wash and soak the chickpeas  with a pinch of cooking soda in enough water overnight or 8 hours.In a pressure cooker take the soaked chickpeas, enough water, salt, tea bag , 1 elachi , 1 small cinnamon and pressure cook for 5-6 whistles till the chick peas soft..Remove the tea bag , elachi and cinnamon.Drain the excess water which is called broth..set aside.
  • In a pan, dry roast all the spices mentioned above till brown. On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt.Once they are cooled, grind them into a fine powder.
punjabi chole tile1
  • In the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.Now add the crushed ginger paste.Once the raw smell of the ginger disappears, add the chopped tomatoes and saute till tomato turns mushy.. Add little salt so that the tomatoes gets cooked fast.
punjabi chole tile2
  • Add the powdered spices to the mixture. Saute for a minute.Now add the boiled chickpeas with a little quantity of cooked water. You can add more broth if you want more gravy.
punjabi chole tile3
  • Check for salt and simmer the gravy for 10 minutes..Finally, add the amchur powder.Garnish with chopped onions and cilantro leaves.
punjabi chole tile4

Serve punjabi chole with rice,kulchas, bhaturas & rotis along with sliced onions and lime.
DAL TADKA
INGREDIENTS
  • 1/4 cup toor dal
  • 1/4 cup moong dal  OR masoor dal
  • 1 or 2 green chillies, chopped
  • 1 medium sized onion, chopped
  • 2 medium size tomatoes, chopped
  • 1 tsp finely chopped ginger
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala powder (optional, i used it)
  • A pinch of asafoetida/hing
  • 3 cups water
  • 1 tsp crushed kasuri methi/dry fenugreek leaves
  • 1 tbsp chopped coriander leaves
  • salt as required
To temper
  • 2 tbsp ghee or oil
  • 1 tsp cumin
  • 5-6 garlic cloves crushed
  • 2-3 pinched red chillies
  • 1/2 tsp red chilli powder
  • a generous pinch of hing

To garnish
Few chopped coriander leaves

METHOD
  • In a pressure cooker base take all the ingredients given above and cook it till the dal turns mushy.Open the cooker and mash everything well..Check for salt.
  • Now temper all the ingredients given under “ To temper” .. Add to dal. Garnish with coriander leaves and Serve hot topped with ghee !
punjabi dal tile1

I couldnt take step by step pictures for kadhi. I’ll update it soon..Its very easy to make. It tasted yummy..

INGREDIENTS

For the onion pakoras
  • 1 cup of besan /gram flour
  • 1/2 cup water
  • 2 medium sized onions( sliced )
  • 1/2 tsp ajwain/carom seeds
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • a big pinch of asafoetida/hing
  • Salt
For kadhi
  • 2 cups of sour curd / yoghurt ( more sour curd , more tasty kadhi)
  • 1/4 cup besan/gram flour
  • 4 cups water
  • 1/2 tsp ginger garlic paste
  • 2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • salt to taste
For tempering
  • 2 tbsp cooking oil
  • 1 tsp mustard seeds (optional)
  • 1 tsp cumin seeds
  • 1/4 tsp methi seeds
  • 1 big onion (finely chopped)
  • 2 tsp crushed ginger and garlic pieces
  • 1 sprig curry leaves
  • 1 green chilli  ( slit)
  • 1 pinched red chillies
  • Big pinch of asafoetida
Coriander leaves – to garnish




METHOD
  • Beat the sour curd well with a whisk and all the ingredients given under “ for kadhi” to make a mixture. Add salt and water..
  • Now temper all the ingredients given under “ to temper” and saute well.. Then add the curd mixture and allow it to boil well. Be careful it will spill while boiling , so choose a big bowl and also simmer the flame. stand nearby and stir now and then. Simmer for 10-15 minutes until gravy becomes thick. Adjust the water if the gravy is thicker..
  • In the meantime , mix all the ingredients for pakoras and make a thick mixture. Deep fry them in batches and drop them in the dahi mixture. Boil for a few seconds and switch off the flame. Garnish with coriander leaves.
Serve with rice topped with ghee !


INGREDIENTS

  • Fresh thick chilled curd – 1 cup
  • Sugar – 1 tbsp (adjust)
  • Rose water or cardamom powder – 1/2 tsp
  • Malai or fresh cream – 1/2 tbsp (optional , i dint use)

METHOD
  • Take all the ingredients except malai and whip it well.. U’ll get a thick , frothy lassi. Serve it chilled adding malai on top !!. Garnish with saffron and nuts if necessary ..
Note: Add 1/4 cup of water , if u want to make the lassi slightly thin


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April 30, 2013

TOMATO RICE RECIPE ,THAKKALI SADAM| LUNCH BOX RECIPES


Tomato rice recipe
Tomato rice is my favourite variety rice recipe but Sendhil don’t like this as it has more spices.Even then I wanted to make him eat my tomato rice and praise me Winking smile.. I tried many combinations and at last i settled with this recipe.. He liked it a lot and i got credits as i wished Smile . In the beginning I used to add fennel seeds along with spices but he hate the taste of fennel seeds while eating. So i omitted fennel seeds  & other spices and i used garam masala powder , coriander & mint leaves which gave a nice flavour & taste to the rice..I have made this so many times for his lunch box and this has become a routine lunch box dish for me Smile.. Check out my tomato pulao recipe if interested..
thakkali sadham

INGREDIENTS
1 cup - 200ml

  • Basmati rice – 1/2 cup
  • Water - 1 cup
  • Ripe tomatoes – 4 nos (small sized, I used bangalore tomato)
  • Big onion – 1 no
  • Garlic cloves – 8 nos
  • Green chillies – 1- 2 nos
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/8 tsp
  • Garam masala powder – 1/2 tsp
  • Mint leaves & coriander leaves – few (chopped)
To temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • urad dal – 1 tsp
  • Channa dal – 1 tsp
Coriander leaves – to garnish
Ghee  or gingely oil – to add while mixing with rice

METHOD

  • Cook the basmati rice adding 1:2 cups of water..Here i used 1 cup of water.. Add a drop of oil and little salt while rice is cooking. Pressure cook it and spread the rice in a plate to cool down..
  • Slice cut the onions , slit the green chillies , chop the mint & coriander leaves , peel the garlic cloves and roughly chop the tomatoes and set aside..
  • In a kadai , heat oil and splutter mustard , urad & channa dal.Then add the onions , green chillies and saute well. Now add the garlic cloves and mix well..
tomato rice tile1
  • Then add the mint & coriander leaves and saute well.Finally add tomatoes and all the spice powders along with salt.
tomato rice tile2
  • Mix well till tomato turns to a paste.Add little water if necessary..Make sure tomato paste has some moisture content ..The paste should not be dry..Garnish with coriander leaves , paste is ready..
tomato rice tile3
  • Now add the tomato paste to the rice adding gingely oil and mix well with a fork like ladle..Add a tsp of ghee before serving if u wish..Add more paste while mixing because the rice may absorb all the paste and it will taste bland after the rice cools down. So i have given more tomatoes to make the paste. Add the required paste , mix , give some setting time and then serve !
tomato rice tile4

NOTE

  • For variations u can try adding fennel seeds while tempering which gives an additional flavour.
  • U can also try adding 1/2 tsp of ginger garlic paste instead of whole garlic cloves ..


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April 7, 2013

THENGAI SADAM | COCONUT RICE


coconut rice

Thengai sadam/Coconut rice is Sendhil's favourite rice variety.I am not a big fan of this rice . So I make this only for my husband..Its very easy to make and very flavourful too..My Mom & MIL makes it very well.They make in a slightly different way.My MIL adds lot of soaked & roasted urad dal. But my mom adds roasted urad and channa dal without soaking them.I combine both their methods and it comes out very tasty.When u make this rice , ur house will be filled with nice aroma of coconut oil. The roasted smell of coconut , crunchy urad and channa dal, nice flavour of ginger and coconut oil  are the highlights of this rice. Smile.Over to the recipe,

coconut rice1

INGREDIENTS
  • Cooked rice – 1/2 cup ( Boiled rice or raw rice would be fine)
  • Grated coconut – 1/2 cup
  • Salt – As needed
To temper
  • Coconut oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tbsp (soak for 30 minutes – optional)
  • Channa dal – 1 tbsp
  • Jeera / Cumin seeds – 1/2 tsp
  • Red chillies – 1 no
  • Green chillies – 1 no
  • Finely chopped Ginger – 1 – 2  tsp
  • Curry leaves – few
Ghee – 1 tsp
Cashews – 5 nos

METHOD
  • Cook the rice adding 1:2 rice n water till fluffy .Add a tsp of oil or ghee while u cook the rice to get it separate and fluffy.Spread the cooked rice in a plate..
  • In a kadai , heat coconut oil and temper all the items given under “ To temper” in the same order..Then add the grated coconut ,salt and mix well.. Roast everything in a low flame till u get a nice aroma of dals and coconut.But roast the coconut without changing its color.
COCOnut rice tile
  • Finally add the mixture to the cooked rice ,check for salt ..
  • Roast the cashews in a tsp of ghee and  add to the rice.Mix well.
coconut rice tile1
  • Serve !!

Note My MIL makes it in a slightly different method by soaking the urad dal for 1 hour and roast them till golden brown and proceed in the above mentioned way. I too follow this method sometime. But when i forget to soak the dal , i use the above method. Both of them tastes ‘very nice.Do try any based on ur liking and the preparation time Smile .. Please don’t skip adding ginger . It adds a nice flavour to the rice and it helps for digestion as well..

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April 1, 2013

PEPPER PULIYODHARAI | MILAGU PULIYODHARAI


pepper puli sadham
I wanted to try this recipe for long time.. I usually follow my MIL’s method for making tamarind rice / puliyodharai .. It comes out very well. This time i tried the same recipe with pepper .As i mentioned in my pepper idli post , my hubby is very much fond of pepper dishes.. So i tried this pepper puliogare on my own.. It came out very well. It had a nice flavour of pepper in it. I packed it for my hubby’s lunch box. He liked it very much.. There is no much difference in the method and the ingredients..U can prepare the paste the previous night and make the rice the next day. Adjust the amount of pepper powder based on ur taste.This paste stays well for 1 week even without refrigeration.Also i feel for puliyodharai , mixing the paste in raw rice or boiled rice tastes well more than basmati.Add few tsps of sesame oil / gingely oil while mixing the rice & paste to get the additional flavour and taste..As we all know , this rice is apt for travel too..

Pepper puliogare

INGREDIENTS
1 cup - 250ml
Serves 2 people
  • Rice – 1/2 cup ( Raw rice or boiled rice)
  • Tamarind -  Medium gooseberry size
  • Jaggery – A small piece
  • Salt , water – As needed
To roast & grind
  • Oil – 1/2 tsp
  • Methi seeds – 1/2 tsp
  • Pepper corns – 1 tsp
  • Channa dal – 1 tsp
  • Hing/Asafetida -  A big pinch
To saute
  • Gingely oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 2 tsp
  • Channa dal – 1 tbsp
  • Red chillies – 2 nos (pinched)
  • Curry leaves – few
  • Hing /Asafetida-A pinch
Crushed Pepper powder – 1.5 tsp
Sesame oil /Gingely oil – 1 –2 tbsp

METHOD
  • Pressure cook the rice and spread in a plate adding a tbsp of gingely oil..Let the rice cools down and becomes fluffy..
  • Soak tamarind in warm water for 20 minutes and take the extract adding 2 cups of water.
  • Heat gingely oil in a pan and temper mustard , urad , channa dal , red chillies , curry leaves , hing..Saute well. Now add the tamarind extract , salt , turmeric powder , little hing and curry leaves.Allow to boil well . In the middle add the jaggery.
pepper puliodharai tile1
  • Add 1/2 tsp of oil and roast the ingredients given under “To roast&grind”.Roast till the pepper corns splutter.Powder them and set aside.
pepper puliodharai tile2
  • When the tamarind extract reduces to half in quantity , add the roasted & ground powder. After u add the powder , give a boil. The mixture thickens..Let it roll boil well for few seconds. After u get salangai satham ( gala gala sound) ..switch off the flame..
pepper puliodharai tile4
  • Finally add the crushed pepper powder in the paste , mix well..Set aside..Tamarind paste is ready.. Mix the required paste in the rice adding gingely oil..
pepper puliodharai tile3

pepper puliodharai tile5

Note
  • If u want more spicy , add more pepper powder at the end..

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