Methi Pulao Hi! All, this is a very diff kind of pulao. It's so easy to remember bcoz it doesnt have so much of ingredients. U can try this with any lentil but best combination is chana masala and this rice. Methi Pulao <TABLE cellSpacing=3 cellPadding=0 width=484 border=0><TD class=whiteboldgen width=242 bgColor=#9c0039>Ingredients<TD class=whiteboldgen width=242 bgColor=#9c0039> Method<TD class=blacktext vAlign=top width=242 height=10>1 tbp spoon kasuri methi (dry methi) 2 cups of rices turmeric powder 1/4 tsp, Salt to taste <TD class=blacktext vAlign=top width=242> In a cooker put a little oil and add kasuri methi and turmeric powder and salt and add the rice. Cook as you cook normal rice. Serve with any of your favourite lentils or curry.
Cabbage rice hi friends, i got this recipe from a Tv channel. i tried it and it is "yummy". ingredients : cabbage 1 cup cooked rice 1 cup onion mustard seeds cashews cumin seeds red chillies 2 no. To grind(grind them into a paste) : grated coconut 1/4 cup ginger 1" green chillie 2 no. coriander leaves roasted gram 2 tbsp.(pottu kadalai) Heat oil in a pan. add mustard seeds,cumin seeds, cashews and red chillies. then add onion and saute. then add cabbage and saute well. then add the masala paste, salt and cook well. remove the pan from the flame. add cooked rice and mix well. regards, Surya.
Vegetable Pongal Here is the recipe for vegetable pongal. Ingredients 1. Raw rice - 1cup 2. Moong dal -1/4cup 3. Green chillies -2 4. Carrot -1 5. Beans -200gms 6. Onions -1 7. Salt 8. Cashew nuts - 7nos Method 1. Cook rice and dal in a pressure cooker 2. Chop all the vegetables. 3. Roast cashewnuts till it becomes golden brown in colour in ghee.Fry the chopped onions in oil till the colour changes. 4. Cook other veg adding less water. 5. When the veggies are finely cooked add the cooked rice and dal and roasted cashewnuts, onions,salt and mix well. Also add curry leaves fried in oil. 6. You can also add 1tbsp of ghee to this rice, if you want. Serve hot with chips or any raita. Regards priya
Tips for excellent taste to pongals/kitchdis For ven pongal or kitchdis or any pongal type, dry fry the dhal & rice and soak them for atleast 2 hrs. Then, you will feel the texture and the taste will be closer to the pongal that we eat in temples!! Also, try adding milk in the place of water or atleast half of the qty of milk for an excellent taste which is my personal experience.
Aloo-Methi Baath Here is another quick and tasty rice recipe. Aloo Methi Baath Ingredients Potatoes - peeled and diced into small cubes - 4 Fresh Methi leaves - cleaned and cut (a bunch) Those who do not get fresh methi, can use a table spoon of kasuri methi rice - 2 cups (cooked) OIl - 1 table spoon or less chilli powder - 1 teaspoon cumin seeds and mustard seeds for seasoning gram dal and urad dal - 1 teaspoon each Dried red chilli - 2 salt to taste garam masala- 1/2 a spoon (optional) Method Cook the rice with less water so that the grains are separate and spread the rice in a wide-mouthed vessel. in a pan, heat half of the the oil and add mustard and cumin seeds and allow spluttering. Add the methi leaves and saute for a minute. Now, put the potatoes and cover and cook for few minutes. Add salt and chilli powder, and wait till the potatoes are done. U need not cover the pan at this stage. Add the rice to the mixture and stir lightly. Heat the remaning oil in a small pan and once heated add the gram and urad dals, and dried red chilli. Add this seasoning to the rice and mix well and serve hot. Add garam masala if needed.
Easy Methi Pulao Grind the following : garlic - 1 pod ginger - 1" coriander leaves - 1/2 bunch green chillies - 3-4 cardamom - 2 clove - 2 cinnamon - a small stick onion - 1 medium sized Keep aside. Other ingredients : rice - 1 cup Onion - 1 no chopped tomato - 1 no chopped methi leaves - 1 cup salt as required oil - 5 tbsp In a pressure cooker heat oil - 5 tbsp and add one chopped onion and ground paste. fry well. add 2 chopped tomatoes. fry again. now add 1 cup washed and strained methi leaves. mix well till pulpy. Now add 2 cups of water and when it boils add 1 cup of rice. mix well add salt. cover the pan and cook for 2 whistles. VARIATION: CAN ADD SOAKED DOUBLE BEANS, GREEN PEAS, CORN, ETC. use differert ingredient everytime for a different taste.
Dum Vegetable Briyani Dum Vegetable Briyani Ingredients Basmati Rice 3 cups Diced vegetables (Beans, carrot, cauliflower 1 cup Green peas, potato) Turmeric powder ½ teaspoon Tomato 4 Ginger-garlic paste 1 table spoon Coriander leaves 1 small bunch Curd ½ cup Coconut milk 1 cup Green chillies 2 Chilly powder 2 teaspoon Coriander powder 1 teaspoon Bay leaf 1 Cardamoms 3 Lavang 4 Salt to taste Pudina leaves 1 hand ful. Cooking method Grind tomatoes, ginger-garlic paste, coriander leaves and green chillies to paste. Clean and wash the rice. Mix it with tomato paste. Keep it for 30 mts. Take a heavy bottomed vessel; pressure cooker is better, pour five tablespoons of ghee. When hot add bay leaf, cardamoms and lavang. Sauté for a minute. Now add diced vegetables, chilly powder, coriander power, curd, coconut milk, turmeric powder and salt. Now add soaked rice. Pour 4 cups of water. Mix them well. Heat a heavy tava. Place the pressure cooker on it. Close the lid. No need to put weight. Let it be on fire for 20 minutes. After 20 minutes open the cooker and add Pudina leaves. Close the lid. Switch off the stove. Serve hot with raitha after 15 minutes. Cashew nuts fried in ghee can also be added.
sothu vadam (cooked rice vadam) Maybe this recipe is not perfectly placed here, well, it is still a rice recipe!!! I got this recipe from my French teacher, Mme Evath in 1989. It is a Pondicherry method and Mme Evath makes this by tons in her apartment in Paris. I make this every year and before posting here, asked Vandhana (who is a better cook than I am ) to try this. She also tried it out with success. Any cooked rice can be used (raw rice or par-boiled rice, do not use glutious varieties). Grind cooked rice in mixie with salt, green chillies, red chillies, hing. Leave the dough to ferment overnight or can straightaway make vadams using omappodi nazhi. Sundry- it dries pretty fast. When frying, keep the oil medium hot and then increase heat if necessary. Variations: Can add omam. Or can add finely chopped small onions and shape batter into small balls and sundry. Or, Vandhana added the juice of half a lemon to 2 cups dough for better taste. Advantages of this vadam are no soaking, grinding, cooking, Start with left over rice.
Uloonthu satham[blackgram rice] This can be prepared in two methods. Any raw rice 3/4 cooked 2 cup gingely oil 3 table spoon Black gram white whole 3 table spoon asafotida red chilli 4 salt dry fry white black gram golden brown till good aroma rises.red chilli asafotida dry fry.Grind coursely not very coursely before powder form. Take the cooked rice add gingly oil and powder mix well.Add tempering with mustard seeds, red chilli pieces,bengal gram, blackgram curry leave in gingly oil. Second method 3/4 cooked raw rice 4 cup gingly oil 3 tbls for grinding soak black gram whole white variety 1/2 cup green chilli 2 and red chilli 1 [increase or decrease accoring to your taste] asafotita salt coursely grind all the above items. coconut grated 3 table spoon tempering mustard seeds 1 tsp urd dhal 1 tsp bengal gram dhal 1 tsp ground nut 2 tbls curry leave Presure cook the ground urd dhal. Take out and cool.seperate the dough like cooked dhal [Uthirkkavum] like Uppuma.Take a kadai temper all the tempering things and add paruppu uthirthathu and saute.Add coconut grated and saute. last add cooked rice and mix well.Test the taste if salt required add now and mix.Enjoy with any vadam applam, pappadam variation:The ground dhal masala may be cooked in a kadai till it seperate like uppuma.More oil required.
Vella satham[sarkkarai choru] In adi pathinettam perukku vella satham is prepared with other satham varieties. Raw rice 1 cup jaggary 1 cup marayur sarkkarai ghee 1 table spoon coconut grated 1/2 coconut cashew 10 [optional] cardamum powder 1 tsp Cook the rice full tender form.Disolve jaggary in water and remove the impurities and pore in a kadai and bring to boil.When the jagarry water become on string stage add grated coconut and boil.When coconut added the jaggary will become watery.After a while add cooked rice and satue.When cooked rice added the mixer become watery.Mix the vella satham till the water reduced and now add cardamum powder and ghee roasted cashew nut with hot ghee.mix well.Vella satham ready.