Godumai Rawa Upma / Broken Wheat Upma with Thakkali Thair Patchadi

Off late the broken wheat has taken over the rice meal. Broken wheat considered as a sumptuous, easily digestible and easy to make main course ingredient. Down south of India in Tamilnadu broken wheat has been in used as main ingredient for various main course dishes. One of such is this Upma.

Fresh morning with heavy, healthy breakfast... Try it!!!!

Ingredients:

• 250 gms  - Godumai Rawa / Broken wheat
• 1 tbs        - Mustard seeds
• 1/2 tbs     - Cumin seeds
• 3-4          - Dry red chillies
• 2 tbs       -  Sesame oil
• 1 tbs       - Asafatida
• 1 tbs       - Broken urad dal
• 2 arc       - Curry leaves
• 500 ml   - Water
• 100 ml   - Water for soaking
• Salt to taste

Method / Vidhiee:
1. In a pressure cooker add in oil.
2. Once it gets heated up add in mustard, cumin, broken urad dal,asafatida, dry red chillies and saute till they splutter.
3. Do not turn them black. Hence, lower the flame.
4. Add in the curry leaves.
5. Soak the broken wheat for 10 mins before you start this process.
6. Add in the broken wheat after straining the water.
7. Stir well and add salt, 500 ml water to it.
8. Or you can measure it as 1 cup of broken wheat to 3 cups of water.
9. Pressure cook and leave minimum 3 whistles.
10. After the pressure is off open the lid of the cooker. Mix the upma well.

Serve hot with any chutney or with tomato curd patchadi.... see below for the method.

Thakkali / Tomato Thair Patchadi

Ingredients:

• 2         - Medium sized red tomatoes
• 1         - Green chilly
• 1 arc   - Curry leaves
• 1 tbs    - Mustard seeds
• 1/2 tbs - Asafatida
• 1/2 tbs - Dry red chilly powder
• 1/2 tbs - Turmeric powder
• 2 cups  - Beaten curd
• 1/4 tbs - Sugar
• 1/2 tbs - oil
• Salt to taste

Method/ Vidhiee:
1. Finely chop the tomaotes and green chilly.
2. In a pan add in oil and splutter the mustard seeds along with curry leaves and asafatida.
3. Add in the chopped tomatoes and green chilly.
4. Now add in turmeric powder, red chilly powder, sugar and salt.
5. Saute till the tomatoes turn soft.
6. Cool them and add into the beaten curd.

Garnish with green coriander and serve it along with Upmas, dosa, idllies, chappattis.

Coconut Rice/Thengai Sadam

Coconut rice authentic simple,yummy, aromatic south Indian mixed rice.
It's mostly made during festivals. A perfect lunch box item.

Ingredients:
200 gms - Fresh grated coconut
2 tbs      - Coconut oil
1 tbs      - Mustard
1 tbs      - Broken urad dal/Odecha ullatham parupu
1 tbs      - Channa dal/Kadala parupu
4 arcs    - Curry leaves
400 gms - Cooked boiled rice (do not use basmati rice)
2            - Green chilly
10 pcs   - Cashew nuts (not mandatory)
1/4 tbs   - Asafatida/Hing/Peerungayam
2-3        - Dry red chilly
Salt to taste

Method/Vidhiee:
1.Grate the coconut one part of the shell and keep it aside.
2. Finely chop green chilly.
3. Cook the rice in the proportion of 1 cup rice : 1.5 cups of water.
4. Rice should be cooked in such away that each grain cooked stays separate and dosen't stick to each other.
5. In a pan heat oil. Add in the broken urad dal,asafatida,mustard seeds,dry red chilly,cashew nuts.
6. Temper them. Then add in the curry leaves,green chilly.
7. Add salt. Over it add in the cooked rice and mix gently.
8. Now add in the fresh grated coconut over the rice and mix well.
Serve hot with chutneys,papads,chips,kosthusus

Peas Mothia Pulav

Peas pulav with slight changes..

• 200 gms - Green Peas (Fresh) If, you are using dried peas soak them for atleast 3-4 hrs
• 500 gms - Basmati Rice
• 3 tbs      - Light Olive oil
• 1 ltr       - Water
• 2           - Cloves/Krambu/Loong
• 1           - Elaichi/Cardamom/Elakai
• 1 inch    - Pattai/Dal chini/Cinnamon
• 1           - Bay leaf/Tez patha/Brinji elai
• 1 tbs      - Jeera
• 1           - Green chilly
• 1/2 tbs   - Sugar
• Salt to taste
To make Mothias
• 100 gms - Gram dal powder/Kadala mav/Besan
• 20  gms  - Dry rice powder/Arici mav/Chawal ka atta
• 2 tbs      - Dry Kasoori Methi/Dry Vendhaya Kerai/Dried Fenugreek leaves
• 1 tbs      - Red chilly powder
• 1/2 tbs   - Turemric powder
• 1 tbs      - Olive or refined oil
• 200 gms - Oil to deep fry
• Salt to taste

Method/Vidhiee:
1. Wash and soak rice in water for 10-15 mins
2. In a pan add in oil. Once its hot add in the jeera,cloves,cardamom,cinnamon,bay leaf.
3. To it add green chilly and green peas.
4. Saute for a minute and add salt to it.
5. Mix well and saute again for 3 mins.
6. Drain the excess water from rice and add it to the peas mixture.
7. Saute for a min and transfer to the rice cooker.
8. Add 1 1/2 cups to 2 cups of water depending on the rice you choose.
9. Add in the butter at last if required for richness.

To make Mothias
1. In a bowl add the gram dal powder, rice flour,red chilly powder,turmeric powder,salt.
2. Mix them well and add kasoori methi.
3. Sprinkle water and mix the flour into thick dough.
4. Add in oil and mix well.
5. Heat oil in a pan for deep frying.
6. Make small balls and once the oil is hot deep fry them.
7. Once they turn golden brown transfer them onto a tissue paper.

Final step once the rice is done add in the mothias and mix gently.
Serve hot with any gravy dish.

Yummy Thalicha Thair Sadham/Seasoned Curd Rice/Tadkawale Dahi Bath

One of the most popular and daily rice dish made across south India. It may sound weird to put on this rice dish but, it cannot be denied that this basic dish is often taken for granted and people don't get the exact result. As mentioned in my blog i try to cover the basics too...

• 1 cup     - Rice
• 1 tbs      - Mustard seeds/Rai/Kadugu
• 1 tbs      - Broken urad dal/Odecha ulatham parupu
• 1/2 tbs   - Asafatida/Hing/Perunkayam
• 2-3        - Dry red chilly
• 2 tbs      - Refined oil
• Salt to taste
• 2 arc       - Curry leaves
• 1            - Green Chilly
• 2 inches   - Ginger
• 1 cups     - Dahi/Tahir/Curd  (If, you are serving immediately add 2 cups if, after an hour add 1/2 cup 1/2 cup milk)
• 1 cup       - Milk
• 3 cups      - Water
• Chopped coriander leaves for garnish
• Secret ingredient : Unsalted White butter 2 tbs :)

Method/Vidhiee:

1. Wash rice and cook then in proportion of 1:3 ratio water.

2. Once the rice is cooked and salt and mash them well.

3. Cool them for a while and add in the curd, milk.

4. If, you are serving immediately add 1 cup of curd and 1/2 cup milk.

    If, after an hour add 1/2 cup curd and 1 cup milk. Mix well.

5. Meanwhile, finely chop the green chilly and ginger.

6. In a small pan add oil heat it well.

7. Add in the asafatida, then mustard seeds splutter them, broken urad dal,dry red chilly.

8. Now put in the curry leaves, green chilly and ginger.

9. Pour in the tadka or the seasoning on to the rice.

10. While serving you can add water if the rice is bit thick. Make it semi solid.

Garnish with finely chopped coriander leaves.
Serve cool. You can keep in refrigerator. 

Tip:

• You can add in finely chopped cucumber,grated carrots,pomegranate,raw mango.
• Please avoid mixing onion into the rice. You can have it as an condiment.
• If, you want an instant cool rice add in chilled water or ice cubes.

Coriander Pesto Sauce Soya Rice

Really have a wonder why suddenly my eyes are all over greens these days??? Fusion of Italian ingredients with Indian cooking methods.

• 1 bunch - Green coriander/Kothamalli/Dhania
• 100 gms - Medium sized Soya nuggets
• 1 cup - Basmati Rice
• 2 tbs - Olive Oil
• 2 tbs - Low fat butter
• 1 tbs - Jeera/Cumin,Seeragam
• 1 - Green chilly
• 1 1/2 cups - Water
• 200ml - Water to soak
• Salt to taste
• 4 tbs - Pesto Sauce

For Pesto Sauce

3 - Garlic pods/Poondu /Lehsoon

2 cups - Basil leaves/ or you can use Tulsi leaves

1/2 cup - Extra virgin olive oil

1/2 cup - Parmesan cheese

1 tbs - Pine nuts or you can use walnuts after dry roasting them

1 tbs - Black pepper

1 tbs - Salt

Vidhiee/Method:

For making Pesto sauce:
1. Peel the skin of garlic.
2. Grate the Parmesan cheese.
3. In a blender add garlic,pine nuts,basil leaves,salt,pepper.
4. Grind them to a paste.
5. Add  Olive oil blend them well.
6. Finally the Parmesan
7. Add oil while the blender is on run.
If , you pesto is thick add few table spoons of water.
If, you are too lazy or in a quick get the ready made pesto sauce from the market.

For making rice,..
1. Wash and soak rice for 10 mins in 200 ml water.
2. Wash and chop coriander and green chilly.
3. Blend them to a paste in a blender.
4. In a pan add Olive oil and butter. Heat well and add jeera.
5. Add in the coriander paste and soya nuggets.
6. Now drain excess water from the rice and add them to the coriander soya mixture.
7. Add salt accordingly as you are going to add pesto sauce which too has salt in it.
8. Mix in 4 tbs of pesto sauce. You can add more if you need.
9. Mix them well and saute in pan for 5mins.
10. Transfer the mixture to a rice cooker.
11. Add water mix well and cook until the rice is done.

Serve, hot with any green raita or it can be taken alone no need of any condiments.

Quick Carrot Pulav

I have always tried to make things that are easier, less time consuming and tastier too.. this recipe is a sure shot for the mothers who pack the lunch boxes for kids. Well suited for singles who their own stuffs :)

• 5                           - Medium sized orange carrots
• 1                           - Red medium sized tomato
• 1                           - Green chilly
• 1 inch                    - Ginger  ( Not mandatory)
• 2 pods                   - Garlic (Not mandatory)
• 3                           - Cloves/Kramb/loung
• 1                           - Cinnamon/Dalchini/Pattai
• 1                           - Bay leaf/Tej patha/Brinji elai
• 1 tbs                      - Fennel/Saunf/Sompu
• 1/2 tbs                   - Cumin/Jeera/Seeragam seeds
• 1 tbs                      - Clarified butter/Ghee/Nai
• 1/2 tbs                   - Garam Masala powder
• 1 tbs                      - Refined oil (Do not use any strong fragrant oil)
• 2 cup                     - Basmati Rice
• 1 to 1 1/2 cup        - Water (Depends upon which mode you are cooking)
• 2 cups                    - Water to wash and soak rice
• Salt to taste
• Green coriander to garnish

Method/Vidhiee:

1. Wash the carrots thoroughly. Cut of the ends of the carrots.

2. Roughly chop them roughly and put them into the blender.

3. Wash the tomato and roughly chop. Put it along with carrot into blender.

4. At this stage itself if you prefer ginger and garlic pods add them.

5. I preferred out of garlic and ginger.

6. Grind them into a fine paste.

7. The water in tomato is enough for the carrot to get blended but, if you feel its not getting down add some water.

8. Remember, you are making a rice dish and not a liquid juice so add water very little.

9. Meanwhile, wash the Basmati rice in 1 cup of water and soak them in another 1 cup of water for 5 mins.

10. I made it in a pressure cooker so my measurements are different when compared with electric rice cooker or open pan cooking.

11. For other modes scroll down for measurements of water and rice.

12. Pressure cooker  - 2 cup rice - 1 cup water.

      Electric cooker   - 2 cup rice - 1 to 1 1/2 cup water

      Open pan cooking - 2 cup rice  - 2 cup water

13. In the pressure cooker add ghee and oil. Heat them.

14. Add cloves,cinnamon,bay leaf,cumin,fennel and saute well.

15. Do not burn them. Once the cloves splutter add the carrot paste to it.

16. Saute well till the 3/4th of water in it evaporates.

17. Add salt and garam masala to it mix well.

18. Now drain the water from the rice and add it to the carrot paste.

19. Mix well and add water to it.

20. Close the lid and give one whistle.

21. Do not open immediately let it cool for 10 mins.

22. Slowly with soft ladle transfer into a bowl and serve hot.

23. Do not keep mixing as the rice tend to break and get mashed.

Tomato Sweet Corn Olive Rice

Ingredients:
Red tomatoes - 4-5
Cauliflower - 3 florets
Green Olives - 3tbs
Sweet corn - 200gms
Green Peas - 50gms
Green coriander leaves for garnishing
Olive oil - 2tbs
Basmati rice - 1 cup
Water - 1 1/2cup
Amchur powder/Dry Mango powder - 1tps
Cloves/ Loong/Kramb - 2
Elaichi/Elakai/Cardamom - 1
Bay leaf/Brinji elai/Tej patha - 1
Dalchini/Pattai/Cinnamon - 1cm
Sauf - 1tbs
Garam Masala - 1/2tbs
Sugar - 1/2tbs
Honey - 1tbs
Salt as per taste

Method/Vidhiee:
1. Grind the tomatoes into puree.
2. Heat oil in a heavy bottom vessel or pressure cooker and add elaichi,dalchini,loong,tej patha,saunf.
3. Add the tomato puree and stir well.
4. Add cauliflower,green peas and corn kernels.
5. Now add sugar, amchur, garam masala,salt and stir well.
6. Add the rice and stir well.
7. At end add green olives.
8. Add water and stir well.
9. If in pressure cooker give 2 whistles, if in heavy bottom pan close it and cook do not stir often as the rice may break.
Serve hot by garnishing with green olives, honey and coriander leaves... have fun eating low cal rice.

Apple Corn Sweet Rice

Ingredients:
Apple - 2
American Corn 50gms
Basmati Rice - 1cup
Sugar - 5tbs
Honey - 2tbs
Dalchini/Pattai/Cinnamon - 1 pc
Cloves - 2
Bay leaf - 1
Jeera - 1 tbs
Sauf - 1tbs
Elaichi/Cardamom - 3
Salt - 1/2tbs
Kaju/Cashewnuts - 10gms
Ghee/Clarified butter - 5-6tbs or can use white butter
Water - 1 1/2

Method/Vidhiee:
1. Dee-skin the Apples ad cut them into lenghtwise or cubes.
2. In a pan heat butter or ghee and add bayleaf,cloves, cardamom, cinnamon, sauf and jeera.
3. Once jeera splutters add the apples and saute for a minute.
4. Now add salt and sugar. Allow the sugar to melt.
5. Meanwhile add corn and saute.
6. End add rice, kaju and honey and saute.
7. Pour the rice mix on to the rice cooker and add water.
Once its cooked serve hot with some mixed vegetable side dish..
Note: If u feel the apples might get very soft saute them seperately in sugar and add when the rice is cooked.
But, add sugar to rice seperately if you are following this procedure..

PUDINA SWEET CORN RICE

Ingredients:
Pudina/Mint leaves - 1 bunch
Green chilly - 2
American sweet corn - 1 big
Ginger garlic paste - 1 tsp
Sauf - 1tsp
Clove/Kramb/Loong -1
Dalchini/pattai/cinnamon - 1 small bark
Bay leaf/brinji elai - 1
Olive oil - 2tbs
Ghee - 1tbs
Spring onions(only greens) - 6 strangs
Basmati rice - 1/2 cup (for 2 people)
Salt

Method/Vidhiee:
1. Wash and pluck the pudina leaves and drain them.
2. In a mixer put the pudina leaves, green chillies and grind them to paste.
3. If there is any difficulty in doing so you cna add water 2tbs
4. Meanwhile, take out the sweet corn and de-seed them.
5. Keep the corn seeds aside.
6. In a pan add olive oil. To it add the sauf, clove,cinnamon and bay leaf.
7. Once they splutter add the pudina paste stir well.
8. Keep stirring and add the sweet corn and salt to it.
9. At end add the washed basmati rice to it and coat it with the mixture.
10. Add ghee on to the rice and pour the rice to rice cooker.
11.Add 1 1/2 cups of water to boil.
12.After 20-25mins you can get the aroma of ghee and pudina.
13. To garnish add the chopped green spring onion to it .

Serve hot with any mixed vegetable gravy.

SEMIYA BAGALABATH

Ingredients:
Semiya - 2cups

Curd - 1 cup
Milk- 2 cups
Mustard seeds - 1tbs
Asefatida - 1tbs
Curry leaves
Red Chillies - 3-4
Green chillies - 2
Ginger chopped - 1/2tbs
Unsalted Butter - 2tbs
Salt
Water

Method/Vidhiee:
1. In a pan add 1tbs of unsalted butter and brake the semiya / vermicelli & saute them till they turn light brown.
2. To it add 4 cups of water.
3. Bring it to boil and cook the semiya.
4. Once the semiya is done add 2 cups of milk.
5. Lower down the heat and add salt to it and stir well.
6. Now cool it down and add 1 cup of beaten curd.
7. In a pan add unsalted butter splutter mustard seeds, split urad dhal,curry leaves,red chillies,green chillies,ginger & asefatida.
8. Pour the them on to the semiya and mix well.
9. Now refrigerate them.
10. Do this at least 2 hrs before you serve.
11. Once you take out gently add some more beaten curd and serve it by garnishing with coriander leaves.

Tip: you can add green grapes,dates,black grapes, pomegranate seeds, kaju,kismis.

CAPSICUM & TOMATO FRIED RICE

Ingredients:
Capsicum - 2
Toamtoes -2
Coriander leaves
Green chilly - 1
Onion - 1
Ginger paste - 2tps
Olive oil - 2tbs
Basmati Rice - 1cup
Amchoor powder - pinch
Jeera - 1tps
Cloves -2
Cinnamon - 1pc
Bay leaf - 1
Salt
Water - 2cups

Method/Vidhie:
1. Chop capsicum & tomatoes into cubes.
2. Chop onions lengthwise and chillies finely.
3. In a pan add oilve oil.
4. Add jeera,cloves,bay leaf,cinnamon and saute well.
5. Add onions. Saute well. Add ginger paste.
6. Now add capsicum and saute well.
7. Add salt to it.
8. Pinch of Amchoor powder.
9. Saute well and add rice which was soaked for 5mins.
10. Mix well and transfer to rice cooker. Mix the tomatoes which were diced.
11. For 1 portions of rice add 2 portions of water.
12. Cook till the rice is done.

BISIBELABATH HULLI ANNA

Bisi means - HOT
Hulli Anna - Tamarind rice
It was initially originated in the state of Karnataka in INDIA.
As rice is the staple diet of southern part of India, there are many types of rice mixtures which are made. One that popular kind is this dish.

Ingredients:
Rice - 2 cups
Toor Dhal - 1/2 cup
Brinjal - 2
Potato - 1
Onion - 2
Tomato - 2
Red pumpkin - 25gms
French beans - 3-4
Carrots - 1
Double beans - 10-12
Grean Peas - 15gms
Green chillies - 3
Dry red chillies - 6
Fenugreek - 5gms
Channa Dhal -10gms
Dry coriander seeds - 10gms
Grated dry coconut - 10gms
Asefetida - 1/2tsp
Elaichi / Cardamom - 2pods
Cinnamon - 1 stick
Black pepper - 3-4
Jaggery- 10gms
Tamarind pulp - 5tbs
Refined oil - 4-5tbs
Ghee/Clarified butter - 3tbs
Cashews - 5gms
Mustard seeds - 1tbs
Turmeric powder - 2tsp
Red chilly powder - 1tsp
Curry Leaves - 3-4 strings

Method/ Vidhie:
For making the powder:
In a pan dry roast channa dhal, coriander seeds, fenugreek, elaichi,cinnamon,black pepper, red chillies -4pcs,coconut grated. Cool it and grind it into fine powder.

Meanwhile soak the tamarind and make the pulp out of it.

Cut the brinjal, red pumpkin, potato, french beans, carrots, tomatoes in to big chunks.

In a pressure cooker add oil, mustard seeds, asefatida. Let it splutter. Then add curry leaves and green chillies. Now add the cut vegetables and double beans and stir well.

Start adding dry masalas like turmeric, chilli powder and stir well.
Add the rice & dhall to it and lower the flame. Stir well  & add salt to it.
Now add 4 cups of water for 2 cups of rice. Remember vegetables do have water content in them.
Add jaggery & mix well and close it. Heat it and give it for 3-4 whistles.

After the pressure releases add the tamarind pulp & ground powder. Add water if required.
Stir well adding ghee on the top. Mash the rice well so that even vegetables gets partly mashed.
It has to be semi-solid as ghee falls from a cup.
Add the fried cashews & garnish with green chillies & coriander leaves.

Serve hot never cold :) with raita's / papads.

Tip: To have better outcome. Use dry coconut / copra. Use Kashmiri chilly powder for colour.
More ghee more flavour

VEGETABLE PEPPER FRIED RICE

Recipe designed for four people.
Ingredients:
Carrots -1
French Beans - 4 to 5
Cauliflower - 4 to 5 bunch
Green Peas - 50 gms
Onions - 2
Green Chillies - 2
Ginger Garlic Paste - 1 tsp
Green Coriander leaves - 4-5 strangs
Lemon - 1
Boiled milk - 1/4 glass
Pepper powder - 1 1/2 tsp
Ajinamoto - 1/4 tsp
Ghee / Clarified Butter - 2 tbs
Refined oil - 3 tbs
Cloves - 3
Cinnamon - 1
Bay Leaf - 1
Salt
Water

Method / Vidhie:
1. Cut the carrots, beans, onions lengthwise, cut the cauliflower into small bunches, slit the green chillies.
2. Finely chop the green coriander and keep it aside.
3. Soak the rice in water.
4. In a pan add refined oil then add onions and saute them till they become pink or transparent.
5. Add ginger garlic paste and saute till the raw smell fades away.
6. Next add carrots, peas, cauliflower, green chillies saute them till they become partly soft.
7. To it add ajinamoto, salt and mix well.
8. Now add milk and mix well .
9. Now add pepper powder and mix well. and pour into the rice cooker.
10. In the same pan add the ghee to it add cloves, cinnamon, bay leaf and saute well.
11. Now add the soaked rice to the pan after draining water and saute well.
12. Fry rice till the moisture fades away.
13. Add the rice to the mixture in the rice cooker.
14. Pour 2 1/2 cup of water to 1 cup of rice.
15. Once the rice is done. Squeeze lemon juice on it mix well.
16. Serve decorating with green coriander leaves.

Serve Hot with Green Moong dhal sabji (Refer curries/ gravys page)

SPRING ONION PULAV

Ingredients:
Spring Onion - 1 bunch
Green chillies- 2
White pepper powder - 1 tsp
Salt
Basmati Rice / Long flavoured rice- 1 glass
Cardamom - 2 pods
Cloves -2
Cinnamon - 1 small pc
Bay leaf / Tej Pattha / Brinji Leaf - 1
Jeera - 1
Refined Oil - 3 tbs
Ghee / Clarified butter - 1tbs

Method / Vidhie:
1. Finely chop the green portion of spring onion and keep aside. Finely cut the onion and also keep aside.
2. De-seed the green chillies and slit them.
3. In a pan add oil - 1tsp and 1tsp of ghee and put jeera on to it and splutter them.
4. Once they splutter add cardamom, cloves, cinnamon, bayleaf and add the washed rice to it and fry for 1 min.
5. In a rice cooker add 2 parts of water to 1 part of fried rice and cook them well.
6. In another pan put remaining 2 tsp of oil heat it add onion and green chillies and saute till they become transparent.
7. Add salt and green portion of spring onion to till and saute for 1/2 min. Keep some green portion for adding at the end for crunchiness.
8. When the rice is done add the sauteed mixture to it and mix gently.
9. While serving add the fresh green spring onion and coriander leaves.