Showing posts with label rice recipes. Show all posts
Showing posts with label rice recipes. Show all posts

Saturday 5 April 2014

MASALA BHAT

Masala bhat is a  variety of rice prepared by North Indians especially Maharashtrians.  It is a mixture of rice, vegetables and masalas.  Serve it hot with chaas/butter milk.   Yummy it is.  You can mix any kind of vegetables in it and a best way to feed the children who do not eat the vegetables.  Also a very easy preparation for the bachelors, no hassles of making dal, subji etc.  So why are you waiting.  Grab the ingredients and go to the kitchen to relish the my way of masale bhat.

watch on Youtube; Masala bhat 1   Masala bhat 2         Masala bhat 3




Saturday 8 March 2014

JEERA RICE

Jeera rice, cumin seed rice is favourite of my daughter.  She loves to eat with tomato, cucumber raita.  whenever we go to a new hotel, she always order hara bara kabab as starter, Jeera rice and raita.

It is an easy and simple rice preparation and everyone will love to eat it.  Watch Youtube: Jeera rice,  Jeera rice part 2



Monday 17 February 2014

DILL RICE, DILL PULAO, SUVA RICE, SUVA PULAO, SHEPUCHE BHAATH

I never used to like the smell of this herb/weed till such time one of my neighbour shared the subzi made out of this which I liked it.  Since then, I made it a point that atleast once in a month, I buy this.  Must tell   you that I am the only person who eat this subzi at home but I enjoy making this for myself and sharing with my office colleague.

Today, I was not in a mood to eat roti,  so I decided to make this pulao/rice for myself which was appreciated by my office colleagues.  Hope you all will enjoy this.






Saturday 11 January 2014

WOOD APPLE RICE, BEL FRUIT RICE, ELEPHANT APPLE RICE, MONKEY FRUIT RICE

We all prepare lemon rice, curd rice, dill rice, vegetable rice, mango rice, amla rice, tomato rice,  pulao and the varieties are endless.  Here is another variety of rice with wood apple.  Since I purchased a wood apple which was raw and was tasting sour, I decided to make wood apple chutney, wood apple pachadi , wood apple juice etc.  Here I am presenting the wood apple rice recipe.  It tastes like lime rice since it has got the sourness in it.





Friday 10 January 2014

MORIYO VEN PONGAL, SAMA RICE VEN PONGAL, CHAMA ARI VEN PONGAL

Ven Pongal is a light and healthy dish made out of rice and moongdal.  I have already posted the Dalia Ven Pongal.  Now I am presenting the Moriyo Ven Pongal or Sama rice ven pongal, chama ari ven pongal, bhagar ven pongal called by various name in different languages.  This dish is served hot with sambar and chutney.


Thursday 9 January 2014

VEN PONGAL




Ven pongal is made usually by Tamilians for Pongal.  It is served as breakast too.  For wedding and all, this is compulsory in Tamil Nadu for Breakfast as I have observed with medu vada, chutney and sambar.   This is named as Kichadi in North India. and served hot with Kadhi, papad and pickle.   It is made with rice, moongdal, pepper corns, cumin seeds etc. The ghee and fried cashewnuts adds flavour to it.  I have also prepared this with Samo rice or Moriyo rice.  
I have also posted Dalia Ven Pongal. &   moriyo-ven-pongal-sama-rice-ven-pongal.html  



DALIA VEN PONGAL (BROKEN WHEAT VEN PONGAL)





Pongal festival is on 14th of this month, I thought of sharing some pongal recipes.   Ven pongal is a South Indian dish served for breakfast.    Basically, it is a mixture of rice and moongdal cooked  with pepper corns, cumin seeds etc. garnished with cashewnuts and served with chutney or  sambar.  You serve it for breakfast, lunch or dinner, the hot pongal like khichadi  made in North India is all time favourite.  I have seen this given as prasadam in temples too.  moriyo-ven-pongal-sama-rice-ven-pongal.html

Here is the variation with lapsi or dalia it is called.   Normally it is prepared with moongdal but I have added some vegetables too in it to enhance the taste as well as to make it more attractive for children to eat this.  

Ingredients:

1/2  cup lapsi (medium size) (broken wheat)
2 cups water
1/2 cup masoor dal
1 tbsp finely chopped french beans
1 tbsp finely chopped carrots
1 tbs green peas (optional)
1 tbs finely chopped potatoes
1 tbs each of bell peppers (red, green and yellow)
1/4 tsp crushed black pepper/cumin
1/4 tsp whole black pepper
salt
grated coconut (optional)
salt
turmeric powder a pinch
asafoetida
curry leaves
1 tsp  oil
1 tsp ghee

Garnishing;

Cashewnuts
1 tsp ghee


Method:

Wash the lapsi,  masoor dal, keep aside. You can use moong dal.  If you are using moongdal, dry roast the same till nice aroma comes, do not burn.  In a kadai, heat the oil and ghee, add the curry leaves, crushed black pepper/cumin, whole black pepper, asafoetida.  add the veggies and saute for a minute. add the water, turmeric powder, salt and bring to a boil.  add the lapsi/masoor dal, mix and cover it.  cook till it is done.
in case you feel that it is not cooked, add some hot water.   fry the cashews and garnish.  lapsi ven pongal is ready. 
serve hot with coconut chutney, sambar or any other chutneys.


Wednesday 1 January 2014

BAMBOO RICE PULAO, MULA ARI PULAO

I have already posted Bamboo rice kheer.  Now I am posting Bamboo rice pulao.  This pulao tastes like the normal red boiled  rice pulao.  This is a medicinal rice too in ayurvedic and good for controlling cholesterol, sugar and blood pressure.  It also helps in reducing the join pain, back pain, arthritis pain etc.





bamboo rice pulao You tube

Monday 9 December 2013

PULIYODARE l PULIYOGARE l TAMARIND RICE

Puliyodare l  Puliyogare l Tamarind Rice it is known as is made with Tamarind pulp and Puliyodare l Puliyogare l Tamarind rice Spice powder.  This is the speciality of South Indian dishes and in temples it is served as Prasadam specially in Balaji Temples.  The taste is awesome when it is served hot with papad.  We can make the tamarind paste and store in fridge and whenever you want to make it, only cook the rice.



Video : how to make the paste:

Thursday 7 November 2013

CURRY LEAVES KUZHAMBU RICE, KADHI PATTA AMTI BHATH


Curry leaves kuzhambu rice is made with curry leavaes kuzhambu paste. Like you prepare the normal tomato rice, coriander rice, this rice recipe is also equally tasty with papad and any kind of raita.  For the kuzhambu recipe, see the link  curry-leavaes-kuzhambu.html.  Since the curry leaves has got lot of health benefits, this is an ideal rice recipe for every one.

Let us look at the recipe now:


Curry leaves kuzhambu rice


Ingredients:

1 cup cooked rice
1- 1/2  tbsp curry leaves kuzhambu paste   (curry-leavaes-kuzhambu.html)
1 fistful of roasted peanuts
2-3 cashew nuts roasted
1 tsp oil
1 tsp mustard seeds
salt to taste

Method:

Heat oil in a kadai.  Add the mustard seeds.  When it splutters add the curry leaves paste, peanuts, cashew, cooked rice and mix well.  check for salt and if need be add.  If you feel that the curry leaves paste is less, you can add little bit more of this.  serve hot with papad, raita etc.




Tuesday 8 October 2013

TUVAL DAL NE BAATH, TUVAR PULAO, TUVAR DAL PULAO, PULAO

                                                       
During winter season, you get fresh tuvar.  The taste of this is awesome.  You can either use fresh tuvar or tuvar dal for making this rice.  Garma garam pulao with raita or salad, papad,pickle,  it is really  yummy.  So why are you waiting? Let us begin to cook.


Sunday 6 October 2013

VEGETABLE BIRYANI

VEGETABLE BIRYANI can be made very easily if you have got vegetables like carrots, beans,green watana, onion,  cabbage etc.  It is an easy way to  make the children all the vegetables.


Thursday 26 September 2013

MANGO GINGER RICE (MANGA INJI SADAM)

Mango ginger rice or manga inji sadam or ambe halad bhath is prepared with mango ginger which is available in south side.  In north side also it is available and is called ambe halad (you get orange colour and white colour orange colour is used for preparing haldi powder after due process and white colour is used for pickle).  It is similar to the ginger but have a different taste.



Monday 23 September 2013

FRIED RICE

Fried rice is made withe some mixed vegetables, soya sauce and pepper powder.  It is another way of making the children to eat the vegetables who are reluctant to eat vegetables viz. carrots, beans etc. You can serve this vegetable manchurian, gobi manchurian etc.

see the link for  vegetable-manchurian.html 
mix vegetable fried rice




Saturday 24 August 2013

KASHMIRI PULAO


Kashmiri pulao i tasted when we went to Srinagar around three years back.  Mr. Abdul who was our driver was kind enough to make us eat kashmiri pulao and  drink the famous Kava (a kind of tea they drink),  we liked very much and brought some tea packets which i still  have and enjoy once in a while. shall post the recipe soon.

This pulao is slightly sweet with mild spices, can be prepared easily.  The fried onions and nuts and fruits  adds more taste and flavour to this pulao.  It can be served with  onion, tomato, cucumber raita or lauki yakhni.  Lauki is called Al in Kashmiri and  Yakhni is a curd based sauce.  The lauki roundels are shallow fried and added to the  curd sauce which goes well with this pulao.  No garnish is made in this but for the photo, I have added coriander leaves as I like the same with the raita very much.


Monday 5 August 2013

SEASAME RICE, ELLU SAADAM,

Ellu saadam or sesame seed rice is one of the Chitrannams (varieties of rice preparation) made during Pathinettamperukku.  On Saturday,  this rice is made and offered to Shani Bhagwan.  If it is given to the crows also, Shani bhagwan bless us because the Vehicle (Vaahanam) of Shani is Crow, is the belief.

Apart from the above, it is a flavourful rice, I love to eat.  Since I forgot to click the picture separately on the day of Pathinettamperukku, shall post the picture later on.

chitrannams

Sunday 4 August 2013

BISI BELE BHATH l BISI BELE HULIANNA l MASALA BHATH

Bisi bele bhath is a spicy, rice-based dish with origins in the state of Karnataka, India. Bisi bele bhath, which translates to 'hot lentil rice dish' in Kannada language, is a wholesome meal. It is said to have originated in the Mysore Palace and from there spread across the entire state.
  
I love this dish  as one of my neighbour used to give me this.  It is a dish which includes the dals and vegetables along with rice.

I have used the masalas of my version and not the original one.  If anybody is not finding time to prepare the authentic masala, then they can opt for my method of preparing it.

I shall give below the original version also.

I love to eat this rice along with Pappadams, Appalams, Karuvadam and Onion Raita.


Bisibele Bhath




When I was carrying my daughter, I was craving for this dish.  I told one of my colleague to make it because she was from Karnataka, she said she does not know how to make it.  Finally, before my delivery, I  happened to be to my  family Doctor's house in the night when she was ready to eat her dinner.  She just asked me casually, Raji, Bisibela bhat khayegi, before she could finish the sentence, I  ran to her kitchen, pulled out a plate and took out some rice out of the cooker.  She gave me some karuvadam, vadiyum, papad etc. to eat along with it.  Piping hot from the cooker, I really enjoyed it.

When I checked with her the recipe, it was a long process.  Today, I wanted to make it as I was running short of time and everyone was hungry.  So I decided to make it and the recipe is here.  I adopted a simple method and it was lovely.

If you see the ingredients of the recipes in any of the sites, you will get a long list.  All those ingredients are included in the Garam masala except one or two.    So I decided to make  this way.

While preparing in the cooker, must ensure that it does not get burnt from the bottom.  or you can cook the same directly on a thick bottom vessel which you can check very often.


Let us look at the recipe now:




                                      
                                     Bisibele Hulianna l Bisibele Bhat






                                  Broken wheat Bisibele bhat l Lapsi Bisibele Bhat

Saturday 3 August 2013

COCONUT RICE, THENGA SAADAM, NARIYAL BHATH

As I have already briefed in my post of Thayir saadam or curd rice, many varieites of rice are prepared for Aadi Perukku.  Coconut rice is one among them.  It is a flavourful dish for tiffin box as well as sitting at home you can enjoy with papad or karuvadam or kurudai.  Baiscally rice is mixed with the coconut and tempered with mustard seeds and urid dal and fried kajus especially in coconut oil, i love this.
Coconut rice, thenga saadam


CURD RICE, YOGHURT RICE, THAYIR SADAM

To day is Aadi perukku or Pathinettam perukku. festival of Tamil nadu.  I do not have to elaborate much about this festival as all the Tamilians are aware of the importance of this festival.  However, for others, I  have to brief little bit about it.

During this festival varieties of rice  are made for the neivedyam out of which one is curd rice.   Curd rice is cool and any time it is good for the stomach.





South Indian meal is incomplete without Curd Rice.  After having the sambar, rasam rice and the payasam (Kheer), we await for the curd rice to relish with some pickle or puli inji (inji curry).  It is good in summer as it has got a cooling effect in the stomach. 

In olden days, people used to keep the left over rice in water and next day morning, they add some salt and asafetida and curd  or butter milk in it and with hand nicely smash the rice.  This is watery and they drink a glass or two of this before setting out for their work.  Normally,  we  consider it  as a good breakfast.  Even I remember, my mother used to give to us before going to school.  It is really filling and tasty especially of the brown rice.

Now coming to the point of making curd rice.

Sunday 14 July 2013

CORIANDER RICE (KOTHAMALLI SADAM, KOTHMIR BAATH, CILANTRO RICE)

Coriander rice is made with  coriander leaves, cashews, white sesame seed, green chilli etc.  It is a tasty and healthy rice , easy to make and can be served with raita, papad and pickle.  Coriander leaves provides minerals, vitamin A, C and is good for the people who are  suffering from  cholesterol and diabetes.

Coriander rice with raita