Khara Pongal

Ingredients:
Basumathi Rice- 1 cup
Yellow Moong dal-3/4 cup
Green chilly-3 or 4(split length wise)
Ginger - 1 inch(chop into small)
Dry ginger-small piece(crushed)
Ghee-5 to 6 tsp
Cumin seeds-2 tsp
Cashews-1 tsp
Whole Pepper corn- 8 to 10
Dry coconut powder-2 tsp
Pepper powder-1/4 tsp
Curry leaves-1 spring
Water-3 to 4 cups
Coriander leaves-few
Salt to taste
Method :
1.First wash the rice and moong dal and soak for 10 to 15mins.Drain them.
2.Heat the 3 tsp of ghee in a pressure cooker add cumins seeds,cashews,green chilly,ginger,curry leaves and pepper cons fry till they turned into golden color.
3.Now add the rice and moong dal.saute for few seconds.
4.Add water,coconut powder,pepper powder, coriander leaves and salt.cover the lid and cook for 3 or 4 whistles.
5.Cool down it.Remove the whistle and lid.
6.Add 2 tsp of ghee on the top of pongal mix well.

Step by step Pictures

7.Serve hot with peanut chutney or sambar or pulusu.

Sweet Potato Rice

Sweet Potato has Vitamin A,beta carotene,Vitamin C and B6,fiber.sweet potato is good for stomach ulcers, heart diseases and control blood pressures,bad cholesterol . In telugu Sweet Potato is called as Chilakada dumpa..

Today recipe is the rice with sweet potato.

Ingredients :

Basumathi/sonamasoori Rice - 1 cup
Medium sized Sweet potato - 1
Medium sized onion-1
Any dal /lentils,Green peas -1/4 cup
Green chilly-3 to 4
Red chilly - 2
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Curry leaves - 1spring
Coriander leaves- few
Vegetable oil -2 tsp
Ghee / Butter -2 tsp
Mustard ,cumin,coriander seeds-1 tsp
Water - 2 1/2 cups

Method :
wash and cut the sweet potato into cubes,chop the onion and green chilly.wash and drain the rice and lentil(dal)Heat oil in a non-stick pan add mustard,cumin,coriander seeds when they starts to splutter add red,green chilly,onion, ginger garlic paste, curry leaves and turmeric powder  fry for few mins.then add sweet potato,green peas stir well and fry for few mins.

Then add the rice to it.mix well stir for few mins.

add water to it.

 cover the lid and cook till the rice and dal cooks well.when rice done add salt and stir well.

cover the lid cook for 5 mins.then turn off the flame. add butter/ghee onth top of the rice and garnish with coriander leaves.

serve hot with any pickle or gravy curry.
Jagruti passed this beautiful gift on her 50th post.Congrats Jagruti for your successful blog journey.Thank you so much for passing this gift......

Sesame Rice

Sesame seeds have lot of health benefits.Sesame seeds are good source of calcium, magnesium,copper, iron,phosphorus,zinc and Vitamin B1.These seeds are helps to prevent the bones,joints,skin allergy,women hormone problems.
Come to recipe...

Ingredients :
Cooked Rice-2 cup(cooled and each grain should be separated)
White sesame seeds-1/2 cup
Red chilly powder-1 tsp
Salt to taste
For Tempering:
Coriander,cumin,mustard seeds-1 tsp
Green chilly-3(split length wise)
Chana dal-1 tsp
Peanuts-1 tsp
Cashews-1 tsp
Hing/asofetedia-1/4 tsp
Turmeric powder-1/2 tsp
curry leaves-1 spring
Vegetable oil-2 tsp

Method :
Heat the frying pan add sesame seeds dry roast till they turned into golden color and roast on low flame.cool down it.

In a blender add roasted sesame seeds and red chilly powder,salt blend into fine powder.

In plate add cooked rice and sesame powder(the measure according to your taste mix it well.

heat the skillet add oil when oil heat add coriander,cumin,mustard seeds when it splutter add chana dal , peanuts , cashews fry till they turned into light golden color then add green chilly ,curry leaves,turmeric powder,hing

saute for few mins,turnoff the flame add this tempering to sesame rice

mix it well.leave it for 20 mins because the will observe all flavors.

Then serve it.This rice  is going to participate in Priya's Cooking With Seeds:Sesame seeds
                                                                                    

Lilva Rice

Ingredients:
Basmati Rice-1 cup
Green Pigeon peas/Lilva/Kandulu-1 cup
Chopped onion-1
Chopped Green chilly-3 nos
Ginger garlic paste-1 tsp
Coriander leaves-1/2 bunch
Cashews-1tsp
cloves-3
cardamom-2
Cinnamon-1/2 stick
Ghee/butter-2 tsp
Salt-to taste
Lemon-1
Method:
   Wash the rice and oak for 15 mins.then drain the rice.heat the ghee in a kadai add cloves,cardamom, cinnamon,cashews saute for few seconds.then add green chilly,ginger garlic paste and onions then fry till it leaves raw smell.

now add lilva fry for few mins.then add coriander leaves.fry well.

add salt and rice stir well.

now add 2 cups warm water to it.transfer it into rice cooker.

cook till rice cooks well.when rice done squeeze 1 lemon and mix well.

serve hot with raita or any gravy.

I am sending this recipe to APS Event.

 

Pappu Biyyam/Kichidi/Dal Rice

Ingredients:
Rice-3/4 cup
Toor dal or bengal gram-1/4 cup
Onions-2medium sized
Green chillies-5 no's
Dry red chilly-1 or 2
Potato -1
Frozen Mixed vegetables(carrot,peas,corn,beans)-few
Curry leaves-1 spring
Ginger garlic paste-1 tsp
Turmeric powder-1 tsp
Oil-2 tsp
salt-2 tsp
water -3 cups
coriander leaves
for seasoning:
cumin,coriander,mustard seeds-1 tsp
Preparation:
first wash the rice and dal together and soak it.now chop the onions and potato into cubes and also chop the green chillies.heat the oil in a deep pan add cumin,coriander,mustard seeds.when it spluttering add green chillies,red chillies,ginger garlic paste.saute for few mins.then add onions,curry leaves and turmeric powder  then fry for 1 min.

then add potato,mixed vegetables and mix them well.fry for few mins.

then drain the rice and  dal,add to it.

mix them well.

add the water and chopped coriander leaves.

cover the lid and cook the rice till rice become soft.now add the salt and mix it well.cover it with led for 2mins.

then switch off the flame.don't serve immediately.serve after 10 to 15 mins.then it will not sticky.add few drops ghee to it will give more taste.and serve with any pickle and yogurt.

I am sending this recipe to APS Event.

 

pulihora/pulusu annam/tamarind rice and instant pulihora mix

Pulihora is my favorite recipe.this is traditional recipe in south India.In most of the Telugu festivals pullihora is main recipe.In Telugu Puli means pulupu(sour) and hor means cooked rice. whenever I go picnic or long journey trip I prepare pulihora.once I prepare pulihora pulusu(tamarind paste) and I keep it in fridge for long time.This is used like instant mix.
Ingredients:
   for pulusu/tamarind paste
         tamarind -200 gms
         salt -25gms
         red chilly -3/4 cup
         curry leaves-10 strings
         coriander seeds-1/4 cup
         cumin seeds-1/4 cup
         mustard seeds-3 tsp
         turmeric powder-2 tsp
         asafoetida-1/4tsp(optional)
         jaggery or brown sugar-1 tsp(optional)
         vegetable oil-5 tsp
for hora/rice:
       cooked rice -2 cups(each grain should be separate)
       green chillies-5-6 slit into length wise
       curry leaves-2 strings
       peanuts-2 tsp
       chana dal-2tsp
Pulusu preparation:

 This pulusu process take total 45 mins to1 hr.first soak the tamarind in less warm water about 30 mins or put it in microwave about 5 mins,cool down it and get the pulp.prepare 3 cups of tamarind extract from the tamarind pulp.make sure the extract should be thick but not too thick.heat oil in  skillet add few coriander,cumin,mustard seeds.add 3 strings of curry leaves and turmeric powder.saute for few seconds.then add tamarind extract.

cook about 15 mins,then add red chillies and salt to it.cook for another 20 mins.

mean time in pan fry coriander,cumin,mustard seeds separately and ,fry remaining curry leaves(7 strings) in 1/2 tsp of oil till they become crunchy.cool down them.In a blender combine all and make them into fine powder.add this powder to cooking tamarind pulp.

stir it well,cook another 20 to 30 mins.at this time add asafoetida and jaggery.

cook till the moisture evaporates and it leaves raw smell.turn off the flame.cool down it and transfer it into container. and it will become thick.

keep it in fridge.it will store for long time about 4 to 6 months but don't touch the water. we can use it as instant pulihora mix.
Tamarind Rice Preparation:
Take the cooked rice in a wide bowl or plate,add 2 scoops ( or according to your taste)of tamarind paste(pulusu)  to rice.

mix it well.

heat oil in a pan add chana dal and pea nut fry till the turned into light golden color then add green chillies,curry leaves saute for few mins.add this fried seasoning to rice(pulusu mixed rice).

Mix it well.tamarind rice is ready to eat.let it sit for 2 to 3 hrs then rice will observe all the flavours.

         I am sending this recipe to APS Event.

 

Coconut Milk Rice

Ingredients:
Basmati rice -2 cups
coconut milk (thick) -2 cups
water -2 cups
big onion -1
green chillies-5
curry leaves-few
garlic cloves-(optional)
carrot,peas,beans, -1/2 cup(optional)
cinnamon sticks-1
cloves-5 to 6
bay leaves-4
cardamom-6
cashew nuts-1/4 cup(optional)
garam masala-1/4 tsp
butter / ghee/vegetable oil-2tsp
salt-to taste
Method:
first wash the rice ,drain the water.then add coconut milk and water to the rice keep in electric rice cooker or pressure cooker.put a side.now chop the chillies,onions, carrots,beans .heat the butter or ghee in a skillet and add cloves,bay leaves,cardamom,cinnamon stick , cashew nuts saute for till cashe turns into light golden color.then green chillies,onions,carrots,beans,peas ,curry leaves,saute till they leaves raw smell.

then add garam masala,salt.saute for few minutes.

mean time turn on the cooker.if using pressure cooker don't put lid.when the rice starts cooking,,

add the above fried ingredients.

another way is also used to cook,when the ingredients done add rice saute for few mins then add coconut milk and water.but in this process the rice may broke.so I like to add fried ingredients to the rice when it cooking.

put the lid and cook till it change into warm mode.if using pressure cooker turn off after 3 whistles.

sweet and spicy coconut milk rice ready. serve when it hot.eat with any gravy,raita.
also u can use 4 cups of coconut milk then no need to add water.then it will give more sweetness.