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Mixed Rice Varities

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 30, 2006.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi ,

    Here I am going to give a huge collection of MIXED RICE VARITIES in this thread. Enjoy cooking. We call Mixed Rice as 'Chitra Annam'. Some of the important varieties are given in this thread.
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ven Pongal

    This is one of the very very easy dish and we usually prepare for breakfast.

    290820141141 (2).jpg

    1 Cup Rice
    1/4 Cup Moong dal
    1 Spoon Black Pepper
    1 Spoon Cumin Seeds
    1 Inch Ginger piece
    Curry Leaves
    A pinch of Asafetida
    Salt
    Ghee to prepare pongal (aprox. 1/4 cup)
    Turmeric powder (optional)
    10 - 12 Cashew nuts

    290820141140.jpg


    • Wash rice and dal. Pure 2 1/2 or 3 cups of water and keep in a pressure cooker. Add chopped ginger, turmeric powder, whole black pepper, cumin seeds and asafetida ​
    • Pour ghee in a pan and add cashew nuts and curry leaves and fry ​
    • Add to the rice mixture and mix well. ​
    • Now the tasty ven pongal is ready. ​
    Note: You can also powder black pepper and cumin seeds and fry them in ghee. Add this to pongal. This will give you a different pongal.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sarkarai Pongal or Sweet Pongal

    IMG-20150111-WA0003.jpg

    1 Cup rice
    2 Cup Jaggery
    2 - 4 Cardamom
    10 - 12 Cashew nuts
    1/2 Coconut
    1/2 Cup ghee
    1 Cup Milk
    1 Small tin evaporated milk (optional)
    • Keep washed rice in a pressure cooker. Add 1 1/2 cups of water and 1 cup milk and cook ​
    • Pour some water and put jaggery in that and let it dissolve in the water. ​
    • Filter the jaggery water and allow it to boil for 2 minutes. Now add mashed cooked rice and mix well ​
    • Add some ghee in that. Mix well. Let it cook in jaggery water for a while. ​
    • Make coconut in to small pieces. ​
    • Pour some ghee in a pan and fry cashew nuts and coconut pieces. ​
    • Add them in the sweet pongal. Mix well. When it becomes thick remove from the fire. ​
    • If you want to add evaporated milk add it while you add the cooked rice. This will be more tasty. ​
    • Serve hot or cold as per your wish. ​
    Note: Generally people cook the rice in water only but if you add milk while cooking the rice the sweet pongal will be more tasty. If you want to add 'milkmaid', that is sweetned milk then reduce the jaggery's quantity.

     
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  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sarkarai Pongal with Moong dal

    IMG-20150111-WA0018.jpg

    1 Cup rice
    1/4 Cup Moong dal
    2 Cup Jaggery
    2 - 4 Cardamom
    10 - 12 Cashew nuts
    1/2 Coconut
    1/2 Cup ghee
    1 Cup Milk
    1 Small tin evaporated milk (optional)

    • Keep washed rice and dal in a pressure cooker. Add 1 1/2 cups of water and 1 cup milk and cook ​
    • Pour some water and put jaggery in that and let it dissolve in the water. ​
    • Filter the jaggery water and allow it to boil for 2 minutes. Now add mashed cooked rice and mix well ​
    • Add some ghee in that. Mix well. Let it cook in jaggery water for a while. ​
    • Make coconut in to small pieces. ​
    • Pour some ghee in a pan and fry cashew nuts and coconut pieces. ​
    • Add them in the sweet pongal. Mix well. When it becomes thick remove from the fire. ​
    • If you want to add evaporated milk add it while you add the cooked rice. This will be more tasty. ​
    • Serve hot or cold as per your wish. ​
    Note: You can add shredded coconut in the pongal without frying in ghee.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Lemon Rice

    lemon rice .jpg

    1 Cup Cooked rice
    1 Lemon (make juice of it)
    2 Red Chilly
    1 Spoon Mustard Seeds
    1 Spoon Udad dal
    1 Spoon Channa dal
    Curry Leaves
    10 Cashew nuts/Ground nuts
    Salt
    2 Spoon oil
    1/2 Spoon Turmeric powder
    Asafetida powder
    Fenugreek powder


    • Spread cooked rice in a plate and pour a spoon oil on that and mix well. (This will protect the cooked rice from breaking or smashing.) ​
    • Put a pan and pour oil. Make seasoning with mustard seeds, Udad dal, Channa dal, curry leaves, red chilly, cashew nuts/ground nuts, asafetida powder and turmeric powder. ​
    • Put seasoning on the rice. Add lemon juice on it. Add salt and mix well with out breaking the rice. ​
    • Add Fenugreek powder and mix well. ​
    • Serve hot or cold with vadam or Papad.​

    Note: You can use green chilly instead of Red chilly.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kalkandu Rice (Sweet Candy)

    1 Cup Cooked rice
    1 1/2 Cup Sweet Candy (China kalkandu)
    10 - 12 Cashew nuts
    1/2 Spoon Cardamom Powder
    1/4 Cup Ghee
    • Make candy in to small pieces. Put them in a pan and pour water and make it like a syrup. ​
    • Add cooked rice in that and smash and mix well. Let the cooked rice and the syrup boil for few minutes. ​
    • Pour some ghee and mix again. Let it become thick. ​
    • In another pan pour some ghee and fry cashew nuts and add it with kalkandu rice.
    • Add cardamom powder and mix well. ​
    • You can also add 'saffron' in this. That will give you a good colour and taste. ​
    • Serve hot or cold. Generally we prepare this rice for the pournami pooja. i. e. we make this as prasadam for Full Moon day pooja. ​
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sesame Rice

    1 Cup cooked rice
    2 to 3 Tea spoons of sesame seeds
    2 to 4 Red Chilies
    Salt
    • Spread the rice in a plate. ​
    • Fry sesame, red chilies in a dry pan powder them in a mixer grinder. ​
    • Put the sesame powder and salt on the rice and mix well. ​
    • You can add some oil or ghee while you mix the rice. ​
    • This is a very easy and tasty rice. You can prepare this rice for your lunch box also. ​
    Note: You can prepare the sesame powder and keep it in fridge and when ever you want to prepare sesame rice you can prepare by using the powder quickly.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Tomato Rice

    05072014949.jpg

    1 Cup cooked rice
    2 - 3 Tomatoes
    1 Onion
    5 - 6 Green Chilies
    1 Spoon Mustard seeds
    1 Spoon Udad dal
    1 Spoon Channa dal
    A pinch of Asafetida
    2 spoons oil
    Salt to taste.
    Turmeric Powder

    • Pour oil in a pan and make seasoning with all above ingredients. ​
    • Put green chilly pieces and onion pieces with seasoning and fry well. ​
    • Add tomato pieces and fry well. ​
    • Add salt and mix well. ​
    • Now add the fried masala in the rice and mix well. ​
    • Serve hot with Papad.​
    Note: You can add garlic in this.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Tomato Rice (2)

    Another type of Tomato Rice I have given in the following thread.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mango Rice

    1 Cup cooked rice​

    1 Medium size Mango
    2 to 4 teaspoons A.P.P.(All Purpose powder)
    Salt to taste
    Oil for seasoning.​

    For Seasoning:​

    Mustard seeds, Udad dal, Channa dal, Curry leaves and Turmeric powder.​
    • First make seasoning and put grated mango and fry well by adding salt.​
    • Now add all purpose powder and mix well.​
    • Remove from the fire and add cooked rice and mix well.​
    • Serve with any type of raitha.
    Note: You can prepare this 'mango concentrate 'and keep in the freezer in the Mango season. When ever you want mango rice , prepare with cooked rice.
     

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