Mixed Rice Varities

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

  1. Karthiga

    Karthiga Bronze IL'ite

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    Drumstick rice

    Drumstick rice:

    Ingredients:
    Basmati rice - 1 cup
    Thick fleshy drumstick - 4-5
    Toor dhal - 1/2 cup
    Ghee - 2 tbsps
    Green chillies - 3
    Asafoetida - a pinch
    turmeric powder - 1 tsp
    salt - to taste

    for seasoning:
    cinnamon - 1 piece
    cloves - 3
    cashew - 6
    cardamom - 2
    red chillies - 2
    curry leaves - a little
    coriander leaves (chopped)

    Method:
    Cut drumstick to long pieces and boil it with little salt. Take only the flesh from it and keep aside.
    pressure cook toor dal with green chillies, turmeric and asafoetida.
    Heat ghee ina pressure cooker, add cinnamon, cloves, cardamom, cashew, red chillies and bay leaves(if u wish). Add washed rice and saute for a while.
    Finally add cooked dhal, drumstick flesh, salt and required water(1:2). Pressure cook for 15 minutes.
    Garnish with chopped coriander and a liitle ghee and serve hot.

    regards
    karthiga.:wave
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Karthiga,

    Thank you for the nice receipe. :) Very tasty one.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Brinjal Rice - another varitey



    Grind together into Paste :

    1 large onion

    1/4 cup coconut grated

    One hand full - Fresh coriander leaves

    1 stalk curry leaves

    4 – 6 green chilies

    1/2" piece ginger (peel and cut)

    8 – 10 Cashew nuts (Optional)

    Other Ingredients:

    1 cup long grain (basmati) rice

    5 med. oval brinjals

    1 tbsp. fresh coriander finely chopped

    1/4 tsp. cinnamon-clove powder

    1/2 pod garlic,

    1/2 tsp. garam masala

    salt to,

    2 tbsp. oil

    1 bay leaf,

    1/2 tsp. each cumin & mustard seeds

    3-4 pinches asafetida

    1 Tab. butter

    Method

    Wash, clean and soak rice in 3 cups water for 20 minutes.

    Cut brinjals into quarters lengthwise.

    Heat oil, add seeds, bay-leaf, allow to splutter.

    Add asafetida, curry leaves and stir.

    Add brinjals, garam masala, cinnamon clove powder, stir for a minute.

    Drain and add rice, stir fry for 2-3 minutes.

    Add paste, cook for 2-3 minutes more.

    Add all other ingredients, stir gently.

    Add 3 cups water. Add salt to taste.

    Cover, simmer and cook till rice is done, but no water is remaining.

    Serve with fried papad/ potato chips.
     
  4. Induslady

    Induslady Administrator Staff Member IL Hall of Fame

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    Krishnaamma,

    I tried one of your version of Bisibelabath today. It came out very well.
    Especially your bisebelabath powder did not include coconut, that's the reason I was tempted to try your version.

    One of my Kannadiga friend had thought me a version of Bisibelath in which she asked me to include kopparai thengai (fried coconut) while making the powder.

    Thank you for the recipe, Krishnamma, I have stocked little more powder to try out some other day too when I invite some guests home.

    Regards,
    Malathy
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Malathy,

    Thank you very much for your FB.:yes: You can keep the dry powder in

    your crisper for more than one year. No problem.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Udad Rice

    Ingredients:
    1 cup rice
    1/2 cup black udad dal
    1 cup coconut - fresh
    salt
    Gingely oil

    For Thuvial:
    1/4 cup Black seasame seeds (til)
    1 cup fresh coconut
    5 - 6 Red chilly
    salt

    Method:

    Cook rice and dal with 4 cups of water.
    Mix salt and coconut and keep aside.
    Fry seasame seeds in a dry pan and grind it with coconut and red chilly.
    Add salt and water.
    Make like a paste, that is make 'thuvial'
    Remove from the mixer grinder.
    Mix this thuvial and gingely oil with cooked rice and eat.
    You can serve with dry fry papped.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kothamali Sadam/ Coriander leaf rice

    Ingredients:

    1 cup cooked rice
    1 cup cleaned and chopped coriander
    6 green chilly

    For Seasoning:

    1 sp mustard seeds
    1 sp udad dal
    curry leaves
    Ghee or oil
    Salt
    cashew nuts

    Method:

    In a big bowl put cooked rice and pour ghee and mix well.
    Keep aside.
    Grind coriander leaf and green chilly.
    In a pan make seasoning and put the ground paste and fry well.
    Add with the cooked rice and mix well.
    Your yummy kothamali sadam is ready.

    Note: If you add tamarind in this recipe, that will be similar to'kothamalli thuvial' sadam. If you want to make like that, then prepare 'coriander thuvial' and mix with rice.
    Serve with onion raitha.
     
    Last edited: May 4, 2008
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kothamali Pulav / Coriander leaf Pulav

    Ingredients:

    2 cups rice
    2 cups fresh coriander leaves
    1 Cup of Fresh Peas
    2 Cups peeled small onions
    10 -12 Green chilies
    10 -12 Garlic
    Ginger optional.
    3 - 4 tab sp Butter
    Salt

    Method:

    Grind small onion, green chilly, cleaned coriander leaves and garlic like a paste.
    Put Butter in a pan and after it melts, put this masala, peas and salt.
    Sim the flame, and allow peas to cook.
    Stir continiously.
    When oil comes out of the mixture, the masalais ready.
    Now put the rice in a electrical cooker and add the masala.
    Mix well by adding water.
    Allow it to cook.
    Your coriander pulav is ready to serve.
    Serve with onion raitha.
     
    Last edited: Apr 27, 2008
  9. fiona

    fiona Bronze IL'ite

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    nice recepies ,but what is APP can we use cornflour instead of APP
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Fiona,:eek:mg:

    Come on ya, go through the thread and read it carefully. WitsendAnd please dont give comments without reading the thread . Sorry to say this.

    I made one ready made powder and it can be used for many dishes. So I gave that name to that powder.

    It is All Purpose Powder and it is not All Purpose Flour.
     

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