Green Pepper Rice Lemon
Rice Cabbage Rice Coconut
Rice Peas and Rice
Saffron Rice
Cashew Rice Cuddy
Sauce Chick-Pea Pearl Sauce
Plain
White Rice Rice with Curd
and Spices
Lemon RiceVegetables: Peas 1/4 cup, Carrot 1/4 cup chopped
Rice 2 cups
Lemon Juice 2 t.spoon
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 2 t.spoons
Green chilles 2 chopped
Red chilles 2
Hing a small pinch
Ginger a small piece chopped
Cilantro a small bunch washed and chopped
Cooking oil 3 t.spoons
Salt 3/4 t.spoonCook rice with less water as you would cook for pulauv.
Fry mustard, urad dhall, channa dhall, hing, red chilles,
turmeric, green chillies, and ginger in oil. Add lemon juice
and salt to the above and mix it well. Add cooked rice and
mix it gently.
Boil the vegetables with less water, and a pinch of salt.
Mix the vegetables, rice. Garnish with
chopped cilantro.
Cabbage RiceCabbage finely chopped 2 cups
Rice cooked 1 cup
Coconut 1/4 cup
Pottu kadalai 1/4 cup
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Green Chillies 4
Ginger small piece
Mustard
Curry leaves
Salt
Oil - GheeCook rice with less water as you would cook for pulauv.
Wet grind coconut, pottu kadalai, green chilles, ginger and salt.
Fry mustard, channa dhall, urad dhall, curry leaves and cabbage,
and let it cook for a few minutes.
Add the ground masala to the above and keep cooking until the
flavour comes out.
Mix this with rice.
Coconut RiceRice 2 cups
Coconut grated 3/4 cup
Mustrad 1/4 t.spoon
Channa dhall 1 t.spoon
Urad dhall 1 t.spoon
Red chillies 2
Green Chillies 1
Hing a small pinch
Curry leaves a few
Peanuts
Cashewnuts
Coconut oil 3 t.spoon
Ghee 1 t.spoon
Salt 3/4 t.spoonCook rice with less water as you would cook for pulauv.
Dry roast grated coconut with 2 t.spoons of coconut oil until
it turns brown. Mix the roasted coconut, salt and cooked rice,
and keep it aside.
Fry mustard, urad dhall, channa dhall, hing, red chilles, green
chillies, and curry leaves in oil. Add this to the rice and mix
it will.
Fry cashews and peanuts with ghee and add it to the above.
Peas and RiceRice 2 cups
Peas 1-2 cups
Coconut 1/4 cup
Green Chilles 4-5
Ginger a small piece
Clove 4
Cardomam 2
Cinnamon Stick a small piece
Mustard 1/4 t.spoon
Salt
Cooking oil 2-3 t.spoonsCook rice with less water as you would cook for pulauv.
Wet grind coconut, green chilles, ginger, clove, cardomon, and cinnoman
stick and keep it aside.
Splutter mustrad in oil, and add the ground masala, salt and keep
stiring for a few minutes until the flavour comes out.
Now add the cooked rice, peas, and mix it gently.
Green Pepper RiceRice 2 cups
Tomatoes 2
Cumin seeds 1/2 t.spoon
Red Chilles 6
Cinnoman Stick a small piece
Green Pepper about 2 washed and cut
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoonsCook rice with less water as you would cook for pulauv.
Wet green tomatoes, cumin seeds, red chilles, cinnoman stick, and salt
and keep it aside.
Fry in little oil the chopped green peppers for a few minutes. Now add
the ground masala and keep frying until the flavour comes out.
Add cooked rice to the above and mix it gently.
Saffron Rice2 cups basmati rice
1 tsp saffron threads
3 tbs plus 4 cups boiling water
6 tbs ghee or butter
1 - 2-inch piece stick cinnamon
4 whole cloves
2 t salt 1/4 t ground cardamomPlace the saffron in a small bowl and cover with 3 tablespoons of boiling water. Soak for 10 minutes.
Meanwhile, heat the butter over moderate heat in a large 3 or 4 qt. stockpot. Add the cinnamon and cloves and stir well.
Add the rice and stir for about 5 minutes. Pour in the 4 cups of boiling water, salt, and the cardamom. Bring to a boil over high heat. Add the saffron and its soaking water. Stir gently. Cover, reduce heat, and cook for 25 minutes. Fluff and serve hot.
Cashew Rice2 cups Basmati Rice
3 tbsps Cashewnuts, roasted and powdered .
Salt To taste
2 tbs Dry grated coconut.
pinch Turmeric powder
pinch Asafoetida
1/2 tbs Mustard seeds.
2 Red chillies
2 tbsps Ghee.
2-3 Corriander leavesHeat oil. Add mustard seeds, red chillies and asafoetida. Next add the cooked
rice and the remaining ingredients. Mix well. Sprinkle chopped corriander leaves.
Serve with curd.
Serves: 8
Cuddy sauce- made from yogurt and besan flour. Goes well with rice.l/2 cup besan flour
l cup yogurt
2 cups water
salt to taste
l/2 teaspoon tumeric
l/4 teaspoon cayenne
pinch hing
l teaspoon gheePut all the ingredients in a blender. Blend till smooth. Heat over a medium flame, stirring constantly. After boiling, cook the sauce for another few minutes.
Chick-pea pearls with yogurt- an unusual kind of sauce. Goes well with rice and kittri.
l cup besan(chick-pea) flour- sifted
l cup cold water
salt to taste
l/2 teaspoon tumeric
l/4 teaspoon cayenne
pinch hing
2 cups yogurtAdd spices to besan flour. Add water. Mix thoroughly until the batter is smooth and without lumps. Hold a slotted spoon(with round holes about half the diameter of a raisin) over a wok of hot ghee. The ghee should be almost
smoking. Pour l/2 cup of batter on the slotted spoon. The batter should drop
into the ghee as pearls. Fry the pearls until they are golden-brown and crisp.
(If the batter flows too quickly or too slowly, add more of either flour or water to the batter.) Put the fried chick-pea pearls into yogurt.
l cup rice
2 cups water
l tablespoon ghee
salt to tasteWash rice. Add water, salt and ghee. Bring to a boil. Cover. Cook on a medium-low flame until liquid evaporates (about 5 minutes). Then cook on a low flame until rice is done (about 10 minutes).
l cup rice
2 cups water
salt to taste
2 tablespoons ghee
l teaspoon cinnamon
l/2 teaspoon cardamon powder
3 cloves
l/2 teaspoon tumeric
few strands saffron
l/2 cup sugar
l/4 cup cashews
4 cups milkWash rice. Set aside. Deep-fry cashews. Boil milk. Curdle with lemon juice. Strain the curd. Knead and roll the curd into small balls. Deep-fry.
Add water to the rice. Add the rest of the ingredients to the rice except curd balls and sugar. Bring to a boil. Cover. Cook on a medium-low flame until the liquid has evaporated(about 5 minutes. Continue cooking on a low flame until the rice is cooked(about l0 minutes). Mix in curd and sugar.