Adai

Adai is another form of dosa filled with nutrients. It has such a wonderful flavour that everyone will love it.. This is one of my favourites since childhood. Adai is a combo of rice and lentils and needs no fermentation.. a sigh of relief...U can make adai immediately after grinding.

Ingredients:

1 cup Idli rice
1/4 cup urad dal
1/4 cup toor dal
1/4 cup channa dal
A handful whole moong (optional)
a small piece of ginger
Red chillies
1-2 tsp cumin seeds
1/4 grated coconut
hing/Asafoetida
salt to taste
curry leaves

Preparation:

Soak Rice, dals and red chillies over nite. Drain about 3/4 th of the water before grinding. Grind with curry leaves, ginger and red chillies to a coarse paste. U can add dals at different stages to make more crunchier adai.Adjust salt. Add grated coconut to the batter.

Use a dosa pan, pour a ladle full of batter and spread it evenly. Add oil to the corners, wait till the crisp up. Turn sides to make sure its fully cooked. Serve hot with Avial...

Colourful Egg Biriyani

Egg biriyani comes in different forms and flavours. This one is close to dum biriyani.I was looking for new recipes, found this video of Vah chef from YouTube. The chef said this is called absorption method!!! I tried it for the first time and came out very well.

Ingredients:

6 Boiled egg
3 tbsp oil
2" cinnamon
3 cloves
bay leaf
2 cardamom
1 tsp shahi Jeera (Black cumin)
1 onion cut lengthwise
Handful of cashew nuts
4 greenchillies
1 cup coriander leaves
1 cup mint leaves
1 tbsp Ginger garlic paste
1/2 cup yogurt
3 tbsp sakthi Biriyani Masala( Adjust to suit ur taste)
2 cups raw rice

Egg Marination

1 tbsp red chilli powder
1/2 tsp g&g paste
1 tsp coriander powder
1 tsp cumin powder
1 tbsp besan
1 egg



Preparation:

Heat oil in a non-stick pan. This is the pan, we are going to use for entire biriyani. Take a pan enough to cook rice. Add the whole garam masala(clove, cardamom..). Add shahi jeera after couple of minutes. Add chopped onion, salt and cashwenuts.saute for few minutes. Add greencillies, cup of coriander and mint leaves. Add g&g paste and saute till the raw smell evaporates. Add yogurt and saute for 5 minutes. Add biriyani masala to the mixture. Add 3 cups of water to the mixture and let i boil.

Soak basmati rice for minimum 30 minute. I used 1:1.5 ratio coz the rice is already soaked takes less water to cook. Add soaked rice to the boiling water. check seasoning, add anything u want to according to ur taste.cook over medium heat. Once the water is evaporated Remove from heat. Keep another pan, which will be enough to hold the biriyani pan. Fill it with water. Place the biriyani pan over it and cook for 30 minutes over medium heat or till done. The chef said to cook in slow heat without the steam method. You know what, the rice might stick to the pan, that's why i used steam method to avoid sticking to the bottom.


In a bowl, add redchilli powder, g&g paste,cumin, coriander and besan. Add egg and make a smooth paste. Coat boiled eggs with this paste. Heat oil in a pan, add marinated eggs over a slow heat. Rotate the eggs and one the eggs are done u cane see a omelet over these egg. Remove from heat and reserve.


Once the rice is ready, add few piece of butter on top and add the egg. Carefully mix the rice and egg. Add 2 tbsp food color on the top. cover and let it be in steam for two minutes. Remove from heat. serve hot!!!

Coconut rice/ Thengai Sadam

Coconut rice is another minimal ingredients recipe..If u have left over rice, coconut rice can be done in few minutes..Kids will love this coz its not spicy, cocnut gives sweetness to the rice and absolutely flavourful...I as a kid loved to have thengai sadam. The only downside is u have to prepare it and finish it at the lunch table...Not good for storing..

Ingredients:

1 cup cooked rice

1/2 cup grated coconut

1/2 onion

2 green chillies

1 tsp mustard

1 tsp urad and channa dal

salt to taste

curry leaves

oil

Preparation:

Heat oil and do the seasoning with mustard, dal and curry leaves.

Add onion and green chillies, fry till translucent.

Add rice, part rice into two halves and add coconut.

Mix thoroughly, Keep stirring for two minutes.

Add salt. Remove from heat.

Serve hot!!!

Coconut rice is ready in a jiffy!!!

Coconut rice is on its way to CFK:Rice hosted by Trupti of Recipe center-Brain child of Sharmi of neivedyam.. and 15 Minutes cooking hosted by mahima of Indian Vegetarian Kitchen (Thanks Ramya!!:))

Carrot spinach brown rice pulao

Brown rice has become my recent favourite!!! Brown rice is also known as whole grain rice is abundant source of fibre, vitamins and minerals.

The difference between brown rice and white rice is not just color! A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients.

Women Who Eat Whole Grains Weigh Less

A study published in the American Journal of Clinical Nutrition underscores the importance of choosing whole grains such as brown rice rather than refined grain, i.e., white rice, to maintain a healthy body weight. In this Harvard Medical School / Brigham and Women's Hospital study, which collected data on over 74,000 female nurses aged 38-63 years over a 12 year period, weight gain was inversely associated with the intake of high-fiber, whole-grain foods but positively related to the intake of refined-grain foods. Not only did women who consumed more whole grains consistently weigh less than those who ate less of these fiber-rich foods, but those consuming the most dietary fiber from whole grains were 49% less likely to gain weight compared to those eating foods made from refined grains.

Read more about brown rice!!!

Ingredients:

1 carrot grated

1 bunch of spinach

1 onion

2 cups Brown rice

1 tbsp pepper powder

1 tbsp Badshah Biriyani Pulao Masala

salt to taste

2 tbsp oil

Preparation:

Heat oil in a pan, add onions and fry till translucent. Add spinach and grated carrot and saute for few minutes. Add pepper and pulao masala. Pepper is only source of spiciness in this recipes, adjust according to ur taste. I choose pepper coz, it act as a fat burner. One more tip..If ur trying to loose weight add fresh pepper to ur dishes, which helps weight loss by burning fat!!!. Once the raw smell evaporates, remove from heat and transfer to rice cooker.

Adding right amount of water is the tricky part. Check ur rice package, they would have suggested the water ratio. I buy Mahatma brand Brown rice and the water ratio is 1:2.5 (as suggested in the cover). I use electric rice cooker. Transfer the carrot mixture and rice, in this case add 5 cups of water. Push the button, once the rice is done...If ur using rice cooker leave it for one whistle and switch off the heat. Open after the pressure is released.

serve hot with pickle and yogurt.

I am sending this to CFK-Rice hosted byTrupti of Recipe center, brainchild of Sharmi of Neivedyam..

Lemon rice

Hurry up!!! Today is the last day for MBP:Snacks &Savouries...Rush in Ur entries!!!

Lemon rice reminds me of the citrus flavoured rice with hint of gingery taste which awakens Ur taste buds...If u have watched Ratatouille movie, Anton ego (Food Critic) will get memories of his mother's cooking...same feeling happens to me every time I make Lemon rice. I luv it..My mom used to make it during our trips. It reminds me of wonderful family tours and unlimited fun we had during those trips!!!!Lemon rice with boiled egg is a good travel food. U can just stop over the rest area to Have a wonderful lunch..Potato chips is also best combo for lemon rice..

It is a comfort food. If u have leftover rice, U can make it under 5 mts..Easy Breezy Lemon rice!!!:)

Ingredients:

1 cup cooked rice

1 lemon

2 green chillies

1" ginger

1/2 onion

2 tbsp oil

1/2 tsp turmeric powder

1 tsp channa and urad dal

1 tsp mustard seeds

salt to taste

few cashew nuts or peanuts

Preparation:

Heat oil in a pan, do the seasoning with mustard seeds,curry leaves, channa and urad dal. After u hear spluttering noise, add chopped ginger pieces. Fry for 2 mts. Add onion and greechilli, saute till the onions turn translucent. Meanwhile, squeeze the whole lemon, to get lemon juice. Remove the seeds with the strainer. Keep aside. Add turmeric powder to the fried onions.Saute for couple of minutes. Remove from heat. Add the lemon juice and mix well. Allow to cool for couple of minutes. Add cooked rice, Roasted peanuts and mix thoroughly. Adjust salt. Lemon rice is ready!!!

Tomato Rice

Tomato rice...Its a comfort food.. Not in a mood for write up...Lazy!!!!
Lets see the ingredients..

Ingredients:

1 cup cooked rice

5 large ripe tomatoes

1 small onion

2 greenchillies

4 Pods of garlic (optional)

1 tsp redchilli powder

salt to taste

3 tbsp oil
2 tsp lemon juice (optional)

Seasoning:

1 clove (optional)

1 tsp mustard seed

1 tsp cumin seed

1 tsp channa and urad dhal

curry leaves

Preparation:

Heat oil in a pan, do the seasoning in specified order. Add onion, garlic and green chillies. Fry till the onions turn translucent. Add finely chopped tomatoes. Saute until the tomatoes become mushy. Add redchilli powder and salt to taste. Cover and cook till the oil separates. Don't add water. If the tomatoes aren't sour, add lemon juice after the oil separates. Add cooked rice and check the seasoning. Garnish with coriander leaves.

U can also do this with raw rice. Once the oil separates, add 1 cup of rice and 1.5 cups of water.Cover and cook till the water is absorbed. Switch of the heat and let it remain in stove top for 15 mts. Tomato Rice is ready...

Serve hot with raita and appalam.

I am sending this to FIL-Tomatoes hosted by Sanghi of Sanghi's food delights..

Carrot Curd Rice

Curd rice with a twist... I was bored making usual curd rice.. I had leftover carrot for longtime in my fridge..Idea....Carrot in curd rice.. nice addition + healthy food...I gave it a try..It tasted so good...


Ingredients:


1 cup rice
1 cup milk
3 cup yogurt
2 tbsp butter
salt to taste



Seasoning:


2 tbsp oil
3 green chillies or red chillies
1 tsp mustard seeds
1 tsp urad and chana dhal
curry leaves
1 pinch asofoetida/Hing (perungayam)
2 carrots grated


Preparation:

In pressure cooker, add washes rice, 1 cup milk and 3 cups of water. The reason for adding more water is to get mushy rice. Add salt in the rice. Cover and cook for two whistles. Remove from heat..Keep the cooker under cold tap water to release the pressure immediately. Make sure all the pressure is released... Remove the whistle to see if the pressure is fully released. Open the cooker and transfer the contents to serving bowl. Add butter to it and mix well. Add yogurt(if u like sour taste add Indian home made yogurt) and mix well. Adjust salt.

Heat oil in a pan and do the seasoning. Add chopped redchillies and hing. Fry for few minutes. Add grated carrot and fry for 5 mts. Don't over cook carrot. It has to be crunchy... Remove from heat, add to the yogurt rice... Serve hot or cold with pickle...Yum Yum..

Once again, Thanks akal for passing me the award "U R A SWEET"....

Bagara Rice (Flavoured Rice)

Bagara rice is flavoured rice...I learnt this recipe from Sanjeev Kapoor's Khanna Kazana...Wonderful party food...Ingredients:

2 cups raw rice

1 onion sliced lengthwise

1 tsp ginger garlic paste

3 greenchillies

1 cup vegetables(carrot, beans, corn) anything of ur choice

2 tbsp ghee

salt to taste

1 tsp cumin seeds

Spice in a bag:

1 bay leaf

1 tsp saunf / fennel seeds

1" cinnamon stick

3 cloves

1 cardamom

Preparation:

I always use frozen mixed vegetables..which is easy to use and readily available..

Heat ghee in a rice cooker (if u don have one use nonstick sauce pan). Add cumin seeds. Once aroma oozes out..Add onions and green chillies... fry till translucent. Add ginger garlic paste. Fry for 3 mts. Add the mixed vegetable and saute for few minutes. Add rice and 3.5 cups of water. Add salt.

Interesting part is, u gather these spices and tie it in a muslin cloth/ thin white cloth. Tie the knot tightly....Drop this bag in the water and close the cooker lid. Leave it for one whistle. Switch off the heat, let the cooker sit till its fully cooled down. Before serving, remove the spice bag..

Serve hot with vegetable kurma, chicken gravy or Bagara Baingan....

Vegetable Fried Rice

Vegetable Fried rice is road side comfort food... U can get these in kaiyendhi bavan..Its very easy ..if u have left over rice this is best recipe...

Ingredients:

2 cups cooked rice

1 cup vegetables ( carrot, beans, corn, bell pepper)

1 onion

3 green chillies

8 garlic cloves

3 tbsp soy sauce

1 tsp pepper powder

1 tsp garam masala powder

2 tbsp tomato ketchup

salt to taste

Preparation:

Heat oil in a pan, Add chopped garlic..fry till aroma oozes out. Add chopped onion and saute for few minutes. Add cooked vegetables and fry for another 5 minutes. Add pepper and garam masala powder...Add cooked rice and mix well. Add salt, tomato ketchup and soy sauce. Mix well..Add soy sauce according to ur taste. Cook for another 5 minutes..so that flavours mix together...Remove from heat... serve hot !!!!

Note: U can add egg before adding veggies...good alteration for non- vegetarian...

Ambur Mutton Biriyani

Ambur is a small city in Vellore Districts famous for Mutton Biriyani, Corn (cholam) and Sweets. Ambur is a muslim populatd city and u know how good their biriyani tastes... yummy.. especially the one made in Ambur is delicious...When we travel from vaniyambadi to vellore by bus car whatever means of transport, we stop by ambur to buy biriyani. One more speciality is corn, man they taste awsome... Its a great snack to munch in the car... Still remember the fresh smell of the corn... Lovely food... Here I am gonna share the lovely recipe for Ambur Mutton biriyani.

Ingredients:

Biriyani Ella (Bay Leaf) - 3
Cinamon - 1
Cardamom(Elachi / Elaka) - 2
Onion - 1
Tomato - 1
Mint - 1 bunch
Coriander(Kothamalli) 1/2 bunch
Garam Masala - 1 tsp

Marinate:
Mutton - 1 kg
Yogurt - 4 tsp
Salt to taste
Turmeric Powder 1/2 tsp
Chilli Powder - 1 tsp
Pepper Powder - 3/4 tsp
Lemon Juice - 4 tsp
Ginger Garlic Paste - 1 tsp

Paste:
Cashew Nuts Plain - 20
Jeera - 1/2 tsp
Sombu / Saunf - 1 tsp
Garlic - 8
Chilli Green small - 2

Rice 4 Cups


Preparation:

Mix the ingredients given for marination and keep aside for 1 hour.

Grind the ingredients given in paste to make a smooth paste adding little bit of water.

Heat ghee in a sauce pan and fry the rest of the ingredients in specified order. Now add the marinated mutton, ground paste and 1 cup of water. Cover and cook till meat becomes tender. U can also use cooker for this process. Leave for 1 Whistle.

Once the cooker cools down add rice to the mutton mixture. For 4 cups of rice (1:1.5 ratio), I added 5 cups of water coz the mutton gravy will also have water. Cover and cook for one whistle. Remove from heat.

(Ambur Biriyani and prawn Masala)

Serve hot with onion raita and egg...

This is my contribution for Harvest The festival of Rice hosted by Sudeshna of Bengali Cuisine.

Coriander (kothamalli) Rice

I learnt this recipe from our neighbour. When we lived in Thiruvannamalai, we had a Kannada neighbour and she is very good cook!!!. Any special occasions shows up, she use to make this coriander rice which is simple and easy to make. I added Soy chucks (meal maker) in addition to the ingredients. I like the taste of meal maker and it also has good protein content. I love obbattu which she makes for new year and other special days!!!

Ingredients:

2 cups Basmati Rice

1 cup soy chunks (meal maker)

2 chopped tomatoes

1 big bunch coriander (kothamalli)

6 green chillies

4 tbsp grated coconut

6 garlic flakes

5 cloves

4 cardamom

2 Cinnamon pieces

1 bay leaf

1" ginger

2 tbsp ghee

salt to taste

Preparation

Grind Coriander, garlic, ginger, greenchillies and coconut to a fine paste.

Soy chunks needs proper cleaning. Check Soy chunk cleaning?

Heat Ghee in a pan, add cloves, cardamom, cinnamon , bay leaf for seasoning. Fry for few mts. Add the ground paste. It will take few seconds for the raw smell to vanish. Add chopped tomatoes and fry till mushy. Add rice, soy chunks, salt and 3.5 cups water. Cover and cook till done.

Serve hot with Onion Raita!!!

Note: Adjust green chillies according to ur taste.

Rice and water Ratio: Usually it will be 1:2, Gravy will have water that's why i changed

the ratio. Too much water will make rice to be sticky!!!

I am sending this to Harvest-the festival rice hosted by Sudeshna of Bengali cuisine.

Coconut Milk Rice

Coconut milk rice or Thengai Paal sadam can be made in two types, Chennai or Coimbatore. This recipe is from Coimbatore, Chennai version is slightly different. I learnt this recipe from my mother in law. It is easy to make and tastes heavenly!!!!!.

Coconut milk has high fat content, so make this recipe for special occasions. Coconut milk also has medicinal values, used to cure mouth ulcers and antibacterial agent in Ayurveda medicines.



Ingredients:

2 cup Basmati rice

3 cup coconut milk

3 green chillies

1 small onion

1 medium tomato

1" piece ginger chopped

1 tbsp cardamom seeds(elachi)

1 cup water

1 tbsp ghee

2 tbsp oil

salt to taste

Preparation:

I prefer tinned coconut milk for this recipe. U can prepare coconut milk at home but its time consuming process
Heat oil and ghee in a pressure cooker. This dish has to be made in pressure cooker coz slight moisture should be retained in the rice which increases the taste of rice... Add cardamom seeds( U can buy the seeds from Indian grocers or u can crush cardamom and use the seeds) and chopped ginger. Fry for 5 mts, add Onion fry till the onions turn translucent. Add chopped tomatoes, saute till the tomatoes get mushy. Add washed basmati rice to the onion tomato mixture. Add coconut milk and water. Finally add salt, close cooker lid and leave it for two whistles on medium heat. Remove from heat allow to cool down. Open the cooker before serving and transfer to serving bowl.

Serve hot with chicken gravy or egg curry!!!

Note: Rice and water ratio (1:2), Coconut milk and water ratio (1.5: o.5)

Egg Rice

Egg rice one of the easiest main dish to prepare and even the kids will love it!!!. U have leftover rice and u r not in mood to cook, this is a perfect dish for u. Takes 10 minutes to cook but tastes very good!!!!


Ingredients:
1 cup rice
2 eggs
1 tbsp ghee
2 tbsp oil
1/2 tsp cumin seeds
1 tsp garam masala
spring onion chopped
1/2 tsp pepper (optional)

2 tbsp soy sauce
1 small onion cut lengthwise
3 greenchillies
salt to taste

Preparation:
Heat ghee and oil in a non-stick pan. Add mustard seeds and let it splutter. Next step is to add cumin seeds, onion, half of the spring onions and greenchillies. Saute for 10 mts . Add Garam masala and salt. Break the eggs in the pan and mix well. Fry till the egg is done. Finally add rice andSoy sauce, saute for 10 mts in medium heat. Sprinkle the remaining spring onion and serve hot with any curry!!!

Paruppu Arisi Sadam (Rice & Lentil)

Paruppu arisi sadam is one of the lunch specials in Coimbatore. While i was doing my UG in Coimbatore my friends use to bring this rice for lunch which tasted very good. We r from Chennai ,so my mother didn't know how to make it. After marriage, I came to know this is one of my mother in laws speciality!!!. I found out the recipe and started making it by my own!!!

Ingredients:

1 cup rice

1/2 cup toor dhal

2 tbsp oil

1tsp mustard seeds

curry leaves

salt to taste

Paste:

1 small onion chopped

1 large tomato chopped

4 garlic cloves
4 redchillies
1/2 tsp Cumin seeds

5 whole pepper

1/4 tsp turmeric powder

1" cinnamon stick

2 cloves

Preparation:

Make a paste of above mentioned ingredients.

In a pressure cooker, add rice, dhal, and the ground paste with 2 cups of water. In a pan add oil mustard seeds and curry leaves. Add this to rice and dhal mixture. Add salt, cover and cook in medium heat. After 1 whistle remove it from heat and leave it to cool. Garnish with coriander leaves!!!

Pickle and Yogurt is best side dish for this rice!!!

P.S Basmati and water ratio 1:2