AMMU'S KUTTI KITCHEN: VARIETY RICES

TAMILNADU SPECIAL VARIETY RICES

VARIETY RICES(8)

LEMON RICE:

Ingredients:

• 2 cups cooked Basmati rice
• cooking oil
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 3-4 curry leaves
• 2 Red chillies slit lengthwise
• 1 piece of ginger grated
• 1/2 cup peanuts (roasted )
• 1 tsp turmeric powder
• Juice of 2 lemons
• Salt to taste

Procedure: Gently roast and then coarsely powder the coriander seeds. Keep aside.Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and add the ginger and peanuts. Fry for another minute. Add the turmeric powder and turn off the fire.Add the lemon juice and mix well.Add the rice, roasted coriander powder and salt to taste and mix thoroughly.Serve with potato chips.

 COCONUT RICE:

Ingredients:
• 2 Cup Basmati Rice
• 1 Grated Coconut
• 6 Tsp Ghee
• ½ Tsp Mustard Seeds
• 1 Tsp Dal (Channa dal)
• 1 Tsp Urad Dal
• 4 RedChilies
• Salt to Taste

PROCEDURE: Get thin extract of coconut milk by squeezing the grated coconut. Boil the rice (1:3) with water mixed coconut milk. Dry roast ground nuts and cashew nuts separately and keep them aside. In a pan heat the oil.Splutter mustard seed then add Urad dall, Bengal gram, Green chilli, smashed ginger, Curry leaves, grated coconut, and Salt fry for 1 minute. Mix rice.

CARROT RICE:

Ingredients:
Carrots 2 – 3 Medium
Rice 1 1/2 Cups
Onion 1
Whole Red Chiles 4 – 6
Fresh Grated Coconut 2 tbsps
Cloves 2
Cinnamon 1 inch Stick
Bay Leaf 1
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required
Ghee 1/2 tsp

PROCEDURE:

1. Wash the carrot and pat dry. Then shred or grate it and keep aside.
2. Heat the oil in a  pan. Add the whole black peppercorns,Onion,chilli,mustard,cumin seeds and cinnamon stick.
3. Add the shredded carrot.
4. After a couple of minutes, add the cooked rice and salt to taste.
5. Keep stirring so that the rice doesn’t clump together or stick to the bottom of the pan.(add ghee)
6. Switch off the gas and keep covered for a couple of minutes. Garnish with curry leaves.Serve hot.

VEGETABLE PULAV:

Ingredients:

• 2 cups rice
• 3 tbsps vegetable oil
• 1 tsp salt
• 1/4 tsp garam masala
• 3 cups water
• 1 small onion thinly sliced
• 1/2 tsp peeled and grated ginger
• A pack (500 gms)  vegetables(peas,carrot,beans,onion,mushroom,corn and potato)

 

PROCEDURE:
Wash the rice in several changes of water and leave to soak in water for 30 minutes. Drain the rice well. Chop the vegetables. If using frozen vegetables, rinse in cold water and drain well. On a medium stove setting, heat the oil in a heavy pan or pot. When the oil is hot put in the onions and stir fry for about 2 minutes or until the edges begin to turn brown.

Put in the mushrooms or frozen vegetables and stir for 2 minutes. Add the rice, ginger, garam masala. Saute the rice for 2 minutes. Add the water and salt and cover. Lower heat to a low setting and cook for 25 minutes. Turn off the heat and let the pot sit, covered for 5 minutes before serving.

 

PUDHINA RICE:

 INGREDIENTS I USED:

Cooked rice 2 cups

Mint leaves- as required

Ginger garlic paste- cut into minced pieces

 Mustard -½ tsp

Onions- 2

 Red chilly 2

 Ghee  1 tsp

 Oil- 3 tsp

 Salt as per taste.

Procedure:

1. Wash mint leaves thoroughly and keep them aside

2. Take pan and add Ghee.

3. Add mustards, chopped onions, ginger garlic pieces, and red chilly.

4. Let them fry well.

5. Now add mint leaves turmeric powder and salt and mix thoroughly

6. Add ghee or butter and fry it well.

7.. Remove from the pan mix it with cooked rice. Mix thoroughly so that the mint leaves paste is thoroughly mixed with rice.

8. Serve hot with chips. 

EGGPLANT RICE:

This is also knows as vangibath dish..its a favourite dish in karnataka.

INGREDIENTS I USED:

1. Small Onion finely chopped

2. coriander seeds

3. jeera

4. shredded cocount

5. Channa dhal

6. Redchilli - 4

7. mustard

8.curry leaf

9. Ghee

10 brinjal cut into long pieces

11. Jaggery

12. Tamarind juice

13. Cooked rice

 

 Procedure:

 Fry the chana dhall,coriander seeds,red chilli,and jeera in oil. Grind all the ingredients as a course powder. In a pan fry the onion and brinjal together in ghee. To this mix the above course grind mixture then Add the jaggery with tamarind juice. After fry all the ingredients mix the tamarind juice with that. To that add the cooked rice, required amount salt to taste and mix well keep it aside for sometime in stove. Then turns off.  Delicious eggplant rice is ready to serve with onion raitha or chips. Garnish with coriander leaves

CABBAGE RICE:

Onions
Tomato

Grated Coconut
Green Chillies
Little Ginger
Coriander Leaves
Curry Leaves
Mustard Seeds
Channa Dal
Urad Dal

METHOD:  Heat oil, add the seasonings chana dal and urad dal, fry till golden brown. Add sliced onions,Grated coconut,ginger and tomato a little fry it & Add shredded cabbage and fry till the cabbage is completely cooked. masala and fry for 10 minutes.  To that add boiled rice,turmeric powder and salt and fry for 5 minutes. Garnish with coriander leaves and curry leaves.

PEAS PULAO

INGREDIENTS I USED:

1. Peas
2. Bay leaf
3. Cinnamon
4. Onion
5. Cumin seeds
6. Salt to taste

METHOD:      Fry the onion,bay leaf,cinnamon and cumin seeds in Ghee. Add the peas into that. To this mixture add the cooked rice and salt. Keep it in the flame for  5 minutes. Serve hot with some spicy gravy.