POMEGRANATE KESAR RICE

Here is a rice with a twist.... A tasty and flavorful ,aromatic rice with a difference....


INGREDIENTS

• BASMATI RICE -1 CUP
• BAY LEAF -2
• RAISINS -1 TABLESPOON
• POMEGRANATE  - 1/2 CUP
• WALNUTS -FEW
• KESAR -FEW STRANDS
• MILK - I TABLESPOON
• GHEE - 2 TABLESPOONS
• WHITE PEPPER POWDER - TO TASTE
• SALT TO TASTE

METHOD

• Cook the rice with enough water . Drain. Let it cool in a broad dish.
• Heat the ghee in a pan.
• Fry the bay leaves, raisins and pomegranate  for a few minutes till they become slightly soft.
• Add the white pepper powder and salt to taste.
• Now add this mixture to the rice and stir gently.
• Dissolve the saffron in warm milk and sprinkle it all over the rice.
• Keep covered for 15 minutes.
• Serve hot with any spicy curry or side dish.
• As it is a bland and fruity dish ,children love it and it is a hit in children's parties and is a great tasty and nourishing lunchbox recipe too.

SAFFRON PEAS PULAV

When the mood is celebration..... 

the best dishes decorate your dining table....

and this one is surely a fitting  crown  jewel  for 

 your banquet spread.....

INGREDIENTS

• BASMATI RICE-2 CUPS
• ONION-1
• GREEN PEAS-1/2 CUP
• GREEN CHILLIES-3
• MILK-1/2 CUP
• SAFFRON -1 PINCH
• CLOVES-4
• ELAICHI-2
• CINNAMON-1 SMALL STICK
• CASHEW NUTS-10-15
• GHEE-1/2 CUP
• SALT TO TASTE
• CORIANDER AND MINT LEAVES-FEW

METHOD

• Clean and soak basmati rice for 15 minutes.
• Dissolve saffron in warm milk.
• Cook the green peas till done with enough salt and a pinch of sugar.Drain.
• Chop onions into fine strips.
• Heat the ghee .Fry the cashew nuts. Drain and keep aside.
• Fry a teaspoon of onions till they become reddish.Drain and keep aside.
• Fry the spices ,slit chillies,onions ,peas and rice. 
• Add 4 cups of water and salt to taste.
• Cook till the rice is almost done.
• Now add the saffron milk. Cook till the fluids are absorbed.
• Decorate with fried cashew nuts,fried onions and chopped mint and coriander leaves.
• Serve hot with any tasty side dish (dry or curry) and raitha.

Linking to...

http://mykitchenodyssey.blogspot.in/2014/08/first-anniversary-give-away.html

CORIANDER RICE /KOTHAMALI SAADAM

Want to prepare a tasty and healthy 

meal in a dish for your lunch box/lunch/dinner?

And you want to ready it effortlessly in a jiffy 

with easily available items?

Here is the ever popular and tasty Coriander Rice!!!

INGREDIENTS

• CORIANDER LEAVES - 1 SMALL BUNCH
• RAW RICE -1 CUP
• ONION-1
• GARLIC-5-8 CLOVES
• GREEN CHILLIES- 2 
• OIL-4 TEASPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL -1/2 TEASPOON
• DRY RED CHILLIES -2-3
• SALT TO TASTE
• LEMON JUICE -1 TABLE SPOON(optional)

METHOD

• Wash,clean and soak the rice for 10 minutes.
• In a mixer grind together the chillies,garlic ,onions and coriander leaves with 1 cup water to a fine paste.
• Add this paste to the drained rice.
• Add 2 cups of water and salt to taste.
• Pressure cook for 4-5 whistles.
• Heat oil in a pan.
• Temper the mustard seeds,red chillies, urad and channa dhals.
• Add the seasoning to the cooked rice.
• Add the lemon juice to the rice and mix well.
• Serve hot or later with raitha and chips.

PULIYODHARAI/TAMARIND RICE/PULIYUGARE

Ingredients

Cooked rice- 2 cups

Pulikaaichal  paste-2 -4 Teaspoons


Method

• Spread the freshly cooked rice in a platter or a shallow bowl.
• Make sure the rice is not soggy or mushy .
• Now add the required amount of pulikaaichal  to the rice.
• Mix gently with  the handle of a spoon or a ladle.
• Make sure you do not apply pressure while mixing the rice.
• Serve with fried appallams or vadaams.

BISE BELE HULI ANNA / (BISI BELE BHAATH)

BISI  BELE HULI ANNA.....IS A FAMOUS DISH FROM KARNATAKA....

THE NAME OF THE DISH ITSELF SAYS WHAT IT IS ALL ABOUT...

BISE -HOT

BELE -DHAL (LENTILS)

HULI -TAMARIND

ANNA - COOKED RICE

SO, WE NOW KNOW IT IS SIMPLE HOT COOKED RICE AND DHAL WITH

A DASH OF TAMARIND ...( OF COURSE IT HAS VEGGIES AND SPICES ROLLED INTO IT...)

THOUGH YOU CAN ROUGHLY CLASSIFY IT AS SAMBAR RICE ,

IT IS SLIGHTLY DIFFERENT FROM THE REGULAR SAMBAR RICE OF SOUTH INDIA...

IT IS A STAR IN ANY SOUTH INDIAN DINNER...

IN FACT, THIS DISH IS VIRTUALLY A MEAL IN A DISH - PACKED WITH  ALL THE

NUTRIENTS LIKE CARBOHYDRATES, PROTIENS,VITAMINS,MINERALS,FAT ETC.



INGREDIENTS

• RAW RICE  -1 CUP
• TOOR DHAL - 1/2 CUP
• TAMARIND - A 1 INCH DIAMETER BALL
• SHALLOTS (SAMBAR ONIONS) - 10-15
• CARROTS/BEANS/CAULIFLOWER(CHOPPED)-1 -1 1/2 CUPS
• POTATO - 1(SMALL)
• GREEN PEAS - I TABLESPOON
• TOMATOES (CHOPPED) -2
• FRIED PEANUTS  - 1 TABLESPOON
• FRIED CASHEW NUTS - 8 - 10

 FOR THE MASALA

• GRATED COCONUT - 1/4 CUP
• CHANNA DHAL - 1 TEASPOON
• DRY CHILLIES      -6-7
• CORIANDER SEEDS 1 1/2 TEASPOON
• SAUNF    -1 TEASPOON
• ELAICHI  -3
• CINNAMON - 1 "  PIECE
• CLOVES    -3

SEASONINGS

• TURMERIC POWDER - 1/4 TEASPOON
• ASAFOETIDA POWDER - LITTLE
• CURRY LEAVES -FEW
• CORIANDER LEAVES -FEW
• MUSTARD SEEDS -1/4 TEASPOON
• SALT TO TASTE
• JAGGERY
• OIL FOR SEASONING

METHOD

1.  CLEAN THE RICE AND TOOR DHAL.PRESSURE COOK THEM TOGETHER WITH 5 CUPS OF WATER.
2. EXTRACT A THICK PULP FROM THE TAMARIND SOAKED IN WATER.
3. FRY ALL THE MASALA INGREDIENTS EXCEPT THE COCONUT IN OIL TILL DONE.
4. ADD COCONUT TO THE FRIED INGREDIENTS AND GRIND TO A PASTE WITH A LITTLE WATER.
5. BOIL THE CHOPPED VEGETABLES.
6. FRY THE SHALLOTS IN A LITTLE OIL.ADD THE TOMATOES AND FRY FOR A MINUTE.
7. ADD THE TAMARIND EXTRACT ,SALT AND TURMERIC TO THE FRIED ONIONS.
8. ADD THE COOKED VEGETABLES AND ENOUGH WATER AND BOIL WELL TILL THE RAW SMELL OF THE TAMARIND GOES OFF.
9. ADD THE GROUND  MASALA. BOIL WELL.ADD THE JAGGERY.MIX WELL.
10. MASH THE BOILED RICE AND DHAL. ADD THE COOKED MIXTURE TO THE RICE AND MIX WELL.
11. ADD THE FRIED PEANUTS AND CASHEWNUTS.
12. GARNISH WITH CURRY LEAVES AND CORIANDER LEAVES.
13. SEASON WITH MUSTARD SEEDS SPLUTTERED IN HOT OIL OR GHEE.

# SERVE HOT WITH ONION RAITHA,FRIED APPALAMS AND POTATO CURRY.

http://rascookbook.blogspot.in/2012/03/wtml-event-announcement-giveaway.html

And do visit my Facebook page ...

https://www.facebook.com/foodleiciousss

Linking to Gayathri's WTML Event

BHAGALA BHATH (CURD RICE)

NOTHING IS MORE COMFORTING THAN A HELPING OF CREAMY CURD RICE AND 

A PIECE OF MANGO PICKLE FOR A SOUTH INDIAN PALATE....

(ESPECIALLY A CHENNAIITE'S...)

NO LUNCH OR DINNER IS COMPLETE WITHOUT THAT GRAND FINALE...CURD RICE...

THAT ULTIMATE COOLER  AFTER A FIERY MEAL....

JUST A HELPING OF RICE MIXED WITH A LIBERAL DOLLOP OF THICK CURD ......

AND YOUR CURD RICE IS READY....

BUT YOU DO ADD A SPECIAL TOUCH OR TWO FOR YOUR READY TO EAT "CURD RICE"

OR  "BHAGALA BATH" ....

THIS IS A CALCIUM ,CARBOHYDRATE,PROTIEN AND PROBIOTIC RICH DISH...

FROM AN 8 MONTH OLD BABY TO A CENTENARIAN FROM SOUTH INDIA, THIS 

HEAVENLY CURD RICE OR THAIYIR SAADHAM  IS NOTHING SHORT OF MANNA FROM 

HEAVEN...

KIDS ARE FED WITH THIS CURD RICE WHICH THEY FONDLY CALL "THACHI MAMMU"...

INGREDIENTS

• RAW RICE - 1CUP
• MILK  - 3 CUPS
• CURD  -2 CUPS
• BUTTER- 1 TABLESPOON
• GREEN CHILLIES-3
• GINGER - FEW PIECES
• DRIED CURD CHILLIES  -5-6
• CHANNA DHAL -1/2 TEASPOON
• MUSTARD SEEDS  -1/4 TEASPOON
• ASAFOETIDA POWDER - 1 BROAD PINCH
• CURRY LEAVES  - FEW 
• CASHEW NUTS  - FEW
• RAISINS    - FEW

• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. PRESSURE COOK THE RICE WITH 4 - 4.5 CUPS OF RICE TILL IT IS MUSHY.
2. MASH IT WELL WITH A LADLE WHILE IT IS STILL HOT.
3. ADD THE BUTTER AND MIX WELL.THEN ADD THE CURD AND MIX WELL.
4. ADD THE MILK AND MIX WELL.
5. COOL. ADD THE SALT AND CHOPPED GREEN CHILLIES AND GINGER.MIX WELL.
6. HEAT A LITTLE WATER AND SPLUTTER THE MUSTARD SEEDS,CHANNA DHAL,DRIED CURD CHILLIES AND ASAFOETIDA POWDER. ADD TO THE RICE.
7. ADD BROKEN CASHEW NUTS,RAISINS AND CURRY LEAVES. MIX WELL.

#  CURD RICE PREPARED IN THIS MANNER WILL STAY CREAMY AND NOT GO SOUR FOR LONG HOURS.

#TO ADD A SPECIAL TOUCH TO YOUR CURD RICE 

• ADD SOME FINELY CHOPPED CUCUMBER TO YOUR DISH.
• ADD SOME POMOGRANATES OR SEEDLESS GRAPES TO THE DISH.
• A TINY VADUMAANGAI  PICKLE BRINGS OUT THE REAL TASTE OF CURD RICE.

TOMATO VEGETABLE PULAV

INGREDIENTS

BASMATI RICE             - 1 CUP
TOMATO JUICE            - 1 3/4 CUPS
WATER                           - 1/4 CUP
CARROT   BITS              -1 TABLESPOON
PEAS                                -1 TABLESPOON
CHOPPED ONION         -2 TABLESPOON
GREEN CHILLIES           - 3
GARLIC                            - 3-4 FLAKES
CUMIN SEEDS                 -1/4 TEASPOON
CINNAMON STICK        - 1 " PIECE
CLOVES                           -4
GHEE/OIL                         -2 TABLESPOONS
SALT TO TASTE
CORIANDER LEAVES FOR GARNISHING


METHOD

1.SOAK THE RICE FOR 15 MINUTES.CLEAN AND WASH IT.
2.HEAT GHEE/OIL IN A HEAVY BOTTOMED PAN.
3.FRY THE CLOVES,CUMIN SEEDS AND CINNAMON STICK.
4. ADD THE CRUSHED GARLIC AND GREEN CHILLIES .FRY WELL.
5. ADD THE ONIONS AND FRY TILL THEY ARE TRANSPARENT. ADD THE CARROTS AND PEAS. SAUTE WELL.
6. ADD THE  RICE AND STIR FRY FOR 10 SECONDS.
7.ADD THE TOMATO JUICE ,WATER AND SALT.
8.COOK COVERED TILL  THE FLUIDS ARE WELL ABSORBED BY THE RICE.
9.GARNISH WITH CORIANDER LEAVES.

# SERVE WITH RAITHAS  OR ANY OF YOUR FAVORITE SIDE DISH.

LEMON RICE

INGREDIENTS

COOKED RICE           -3 CUPS
TURMERIC POWDER-1/4 TEASPOON
CURRY LEAVES         -FEW
GREEN CHILLIES       - 3 -4
GROUNDNUTS           -1 TABLESPOON
CHANNA DHAL          - 1/2 TEASPOON
URAD DHAL                -1/2 TEASPOON
MUSTARD SEEDS       -1/4 TEASPOON
GINGER                        -FEW TINY BITS
OIL                                -2 TABLESPOONS
JUICE OF 2 LEMONS
SALT TO TASTE


METHOD

1.SPREAD THE COOKED RICE ON A SHALLOW DISH.
2.HEAT OIL.
3. FRY THE MUSTARD SEEDS,THE DHALS ,GROUNDNUTS,CHOPPED GINGER , CHILLIES
AND CURRY LEAVES.
4. ADD TURMERIC POWDER AND SALT TO THE FRIED MIXTURE.
5.POUR IT OVER THE RICE.
6.POUR THE LEMON JUICE OVER THE RICE.
7.GENTLY STIR THE MIXTURE TILL IT IS UNIFORMLY MIXED.

# FOR EXTRA TASTE ,ADD SOME CRUSHED APPALAMS(FRIED) OR FRIED CASHEWNUTS.
# SERVE WITH APPALAMS,VADAMS OR VEGETABLE CURRIES.
# A GREAT LUNCH BOX RECIPE.

MINT AND CORIANDER PULAV

INGREDIENTS


BASMATI RICE                          - 2 CUPS
MINT LEAVES                            - 2 CUPS
CORIANDER LEAVES               - 3 CUPS
CHOPPED ONIONS                   - 1 CUP
CHOPPED TOMATOES             - 1 CUP
GREEN CHILLIES                       - 2-3
CASHEWNUTS                           - 12-14
TURMERIC POWDER                 - 1/4 TEASPOON
CUMINSEEDS                             - 1/2 TEASPOON
OIL                                               -  3 TABLESPOON
SALT TO TASTE


METHOD

1. WASH THE RICE AND SOAK IT FOR 15 MINUTES.

2.CLEAN AND WASH THE MINT AND CORIANDER LEAVES.

3.HEAT A PAN. ADD A TABLESPOON OF OIL.

4.SPLUTTER  THE CUMIN SEEDS.

5.FRY A PART OF THE ONIONS,CHOPPED TOMATOES ,CHILLIES

AND THE GREENS TILL SOFT.

6.GRIND THE GREENS-TOMATO-ONION MIXTURE WITH A LITTLE WATER.

7.ADD THE ONIONS AND THE RICE .

8. MIX THE GREENS PASTE WITH ENOUGH WATER TO MAKE 4 CUPS OF LIQUID.

9.ADD SALT TO TASTE AND COOK TILL DONE.

10.GARNISH WITH FRIED CASHEW NUTS.

11.SERVE HOT WITH RAITHA OR CHIPS.

# A very healthy dish laden with the goodness of greens.

#As a variation,you can cook the cashew nuts along with the rice without frying them.


http://erivumpuliyumm.blogspot.in/2012/02/ep-series-herbs-spicesevent.html 

COCONUT RICE

INGREDIENTS

COOKED RICE               -  3 CUPS
GREEN CHILLIES           -  4-5
CURRY LEAVES             -A FEW
MUSTARD SEEDS          -1/4 TEASPOON
URAD DAL                      -1/2 TEASPOON
CHANNA DAL                -1/2 TEASPOON
GROUNDNUTS               -1/2 CUP
CASHEW NUTS              -10-15
GRATED COCONUT      -1 1/2 CUPS
OIL                                    -2 TABLESPOONS
SALT TO TASTE

METHOD

1. SPREAD OUT THE COOKED RICE (DO NOT OVER COOK) IN A BASIN.
2.HEAT OIL IN A KADAI.
3.SPLUTTER THE MUSTARD SEEDS AND DALS.
4.ADD THE GROUNDNUTS AND CASHEW NUTS AND FRY TILL DONE.
5.ADD THE CHOPPED GREEN CHILLIED,CURRY LEAVES AND COCONUT.
6.FRY TILL THE COCONUT  GIVES AN AROMA.
7.ADD THE SALT.
8.MIX INTO THE COOKED RICE  WELL.

# TOSS THE RICE AND COCONUT MIXTURE OR FOLD IN GENTLY
  WITHOUT MASHING THE RICE.

# TO ENHANCE THE AROMA, FRY COCONUT IN COCONUT OIL.