Rice varities

Tomato puloa

February 21, 2013 By manjulabharathkumar@gmail.com

This a tangy version of puloa which i liked a lot .. The tangy tomatoes are well blended with rice and there comes a delicious puloa to your plate . In this puloa I used Long grain rice which makes the puloa more attarctive and tempts everyone to have them. The green peas in it adds extra color and taste to this puloa . The rice variety can be served for lunch or dinner with some raita . If you are a spice lover you can increase the spices in this recipe.Now lets quickly look for the ingredients and method to prepare this yummy puloa

Ingredients

Basmati rice 1 cup
Tomato-2 medium sized
Onion-1 medium sized
Ginger garlic paste-1/2 tsp
Green peas-1/4 cup
Turmeric-1/8 tsp
Red chilli powder-1/4 tsp
Sambhar pd- 1 tsp
Green chilli-1
Coriander leaves-2 tblsp chopped
Oil/ ghee 2 tblsp
Cardamom- 1 no
Clove-1 no
Bay leaf-1 no

Method

Soak basmati rice and chop tomatoes , onion and slit green chillies. Heat a pan with oil or ghee and temper with the cardamom, clove and bay leaf .
Add green chillies, onions and fry till onion turns transparent. Add ginger garlic paste, green peas and fry for a minute. Then add tomatoes.
Add salt, turmeric, masala powder and red chilli powder, sambhar pd. Fry till the tomatoes turn mushy.
Drain the soaked rice and add it. Fry for a minute and add 1 1/2 cup of water, coriander leaves. Bring to boil and then put this a slow cooker or a pressure cooker until 2 whistles in low flame .
Drizzle a tsp of ghee and mix well when the rice is done. Serve with any raita.

Tips

You can also include tomato ketchup in the recipe and instead of sambhar pd use pav bhaji masala 🙂 they taste equally gud.

Small potato birayani (T&T)

January 15, 2013 By manjulabharathkumar@gmail.com

I tried this recipe from Raks kitchen as i am a big spicy food lover and carve for spicy recipes., This was new to me and looked so tempting the way raji made 🙂 my hubby loved it 🙂 I mixed both version and made this yummy Small potato birayani…

Recipe source : Raks kitchen

Ingredients
Basmati rice 1 cup
Small potato 10 – 15
Tomato 1 big
Water 1 cup
Curd(Not sour) 1/4 cup
Coriander leaves 1/2 cup tightly packed
Garam masala powder 1/4 tsp
Salt As needed
Oil As needed
Onions 2 (cut lengthwise)

TO ROAST & GRIND
Coriander seeds 1 tsp
Red chilli 3 – 4
Coconut scrapping (optional roast) 2 tblsp
Ginger(Do not roast) 1 small piece
Garlic – 2-3 clove (optional)
Green chilli (Optional roast) 3 – 4
Optional:
Whole garam masala to season.

UPDATED METHOD (FOR EASIER COOKING)

METHOD

Wash and soak rice for minimum 10 minutes. You can soak it for longer time. In a pressure cooker cook the small potato for 2 whistles. Peel the skin after they cool down. Chop and wash the coriander leaves.
Fry coriander seeds and red chilli until golden brown. Grind it along with washed coriander leaves, coconut, green chilli and ginger. Use the curd for grinding.
Grind smoothly. Heat kadai with 2 tblsp of oil and add the boiled,peeled small potatoes. You can prick the potatoes with fork(only once) for masalas getting inside it easily.
Roast in medium flame until golden brown. Turn over carefully then and there. Heat a small pressure cooker with oil / ghee and season with a elachi,a clove and a small piece of cinnamon. Add sliced onion and fry for a minute.
Add finely chopped tomatoes and fry till soft. Add the ground paste and give it a stir. Add the roasted potatoes and required salt. Add oil if needed while frying.
Cook in medium flame for 4-5 minutes until oil separates from the masala and the raw smell goes off. Add the soaked rice drained from water. Add 1 cup of water and mix well. Check for salt and pressure cook for 2 whistles or 14 minutes in lowest flame. My stove can be kept in a really low low flame, so mine does not get burnt at the bottom. So take care to stir in between if you are not sure. At the same time, dont break the rice while mixing.
Top with ghee and enjoy with onion raita!

ORIGINAL (OLD) VERSION :

Method

Wash and soak rice for 10 minutes.
Grind the coriander leaves and mix it with curds and keep a side.
Cook rice with tomato juice,salt and 1 cup water. (Season with whole garam masala if desired)
After done,add a tsp of ghee and cool down the rice to make it separate separate grains.
Cook the small potatoes in a pressure cooker,peel the skin and deep fry it in a really hot oil till golden brown(Pierce the potatoes carefully with fork in 2,3 places,b4 frying)
Heat a kadai with oil,add the onion and fry till brown.
Add the ground masala (Under the “To roast & Grind Table)and sprinkle little water and fry for 3 minutes till a nice aroma rises.
Then add the fried potates and coriander mixed in curd,Mix gently.
Add this in a heavy bottomed vessel(cooker),add the cooked rice sprinkle 2 tblsp of water,mix well and simmer the stove and cook for 7-10 minutes.
Serve hot with raitha!!

Notes

Potatoes can also be shallow fried but I deep fried the potatoes.
For many of you it will be spicy so for 1 cup rice, 2-3 red chillies and 2-3 green chillies will be enough.
Since we add curd, try adding less water, otherwise, the rice will become mushy.
Add oil or ghee as needed as this rice will be very dry if there is no oil/ghee.
While pricking potato, be gentle and take care not to break the potatoes. Also pricking more than needed will break the potatoes while cooking.

Sending to Nivedhanam and kitchen chronicles

Thai pineapple Rice

November 29, 2012 By

Thai Pineapple rice is pretty easy to make and after the preparation work was done the results were fantastic. The finished dish was so vibrantly colorful as you can see the vibrant yellow color and the curry gave it an amazing aroma. The curry and chillies added the perfect amount of heat that was balanced by the pineapple and the raisins while the cashews added a nice contrasting texture…

Ingredients

1 cup chopped pineapples
1 1/2 cups Steamed Rice
1/4 cup coconut cream or thick coconut milk
1 onions, chopped
2 green chilli , chopped
1 tbsp raisins
1 tbsp toasted cashew nuts
1 tbsp butter
1/4 tbsp sugar
salt to taste

For the yellow curry paste

1/2 tbsp cumin seeds , roasted
1/2 tbsp coriander , roasted
1 lemon grass , chopped (is the must)
1/4 tbsp grated ginger
1 1/2 red chilli pd , deseeded
1 cloves of garlic
1/4 small onion , quatered
1/4 tsp turmeric powder
1/2 tsp salt

For the garnish
chopped coriander leaves
Method

For the yellow curry paste
Grind all the ingredients to a fine paste in a mortar or a food processor.

For coconut cream

In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.

Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.

The remaining coconut flesh may be air-dried and/or toasted for other uses.

Refrigerate the coconut cream and use within 5 days.

This coconut cream can be used in savory dishes, desserts, and drinks.

Even though i didn’t make use of coconut cream i want everyone to know how to prepare coconut cream..If you have the ingredients readily available in your pantry try to make fresh coconut cream and use for this dish it will taste much better..or an easy way would be If u buy store bought coconut milk just open the can without shaking it you will find all cream from coconut milk will be floating in the top just remove the cream and use it..

Method

Heat the butter in a wok, add the onions and green chilli and fry till soft. Add the yellow curry paste and fry for 1 more minute.
Add the chopped pineapple.
Add the cooked rice, coconut cream, raisins and cashew nuts and stir till all the coconut cream has been absorbed.
Add the sugar and salt.
Spoon the rice mixture into the empty pineapple shells.
Serve hot garnished with coriander. You can serve this with any raita

Tips

You can halve the whole pineapple , scoop the flesh out and serve this rice in a pineapple shell ..

If you don’t have fresh pineapple, canned ones would do, but nothing beats biting into the sweet, juicy, and slightly tangy pineapple that bursts with freshness and flavors.