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
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.
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
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.
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.
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.
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.
Hi Fiona,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.
