CABBAGE RICE

We rarely buy Cabbage and when we do I make this cabbage curry which i love to mix with rice and eat.My father in law told me last week that they showed this in some TV.... and so thought Oh!! may be i can blog about this too ....Here is how i do...
INGREDIENTS:(Measurements approximate)
Cabbage-2 cups finely chopped
Onion-1 finely chopped
Green chilli-4-5 ( according to taste)
Garlic-2 finely chopped(optional)
Cumin -1/2 tsp
Mustard- 1.2 tsp
Urad dhal-1/2 tsp
Salt- to taste
Turmeric powder-1/4 tsp
Oil-1 to 2 tsp
Rice cooked- 1 cup
Curry leaf- few
METHOD:
1)Heat oil in a pan and add mustard .When this splutters add urad,Cumin and curry leaf.,fry few seconds and add onion and garlic and fry well till onion becomes translucent.
2)Add green chill and fry few minutes.
3)Add Chopped cabbage , turmeric,salt and cover and cook in medium flame till cabbage becomes soft.(If needed sprinkle water)
4)Add cooked rice mix well and serve.

YELLU(TILL/SESAME)RICE

This is a very easy, tasty and healthy rice.As many of us know Sesame is a very source of zinc, calcium and magnesium.We get 2 variety of sesame ... white and black. basically i prefer black as it has the outer skin which is good.Anyway... this is a ready made rice mix which comes handy o pack lunch for my DH early in the morning.
Sesame seed are very good source of copper , magnesium , zinc and calcium, which are good for osteoporosis,rheumatoid arthritis, PMS, diabetes heart disease,and not only this but phytosterols in sesame seeds lowers cholesterol... is that great!

INGREDIENTS:(approximate measurements)
Yellu/Till/Sesame-1 /2 cup
Red chilli-5-6(to taste)
Asefotida- 1/2 tsp
Salt- to taste
SEASONING:
Oil
Mustard
Channa dhal/urad dhal
Peanut
Curry leaf
(When needed heat oil and add all the ingredients and mix it with rice.)
METHOD:
1)Dry roast-sesame till aroma comes.
2)Dry fry red chilli and asefotida. cool
3)Powder  all the three together.And store it in a bottle.(it stays fresh for a week outside)
4)When needed mix this powder to warm rice add seasoning along with salt.Serve with any vegetable.

MUSHROOM BIRIYANI

Mushrooms have always fascinated me...It looks so cute ,like nature made umbrella for tiny creatures.Love to see these shoot up on the ground after rain.There is a saying in Tamil 'netru peidha mazhai illa indru mulaitha kaalan' meaning like mushroom that shows after  rain.(English expression 'pop up like mushroom')
But actually it doesn't show up all of a sudden.It takes several days to  grow and show up..just like the disease which we have...

BROWN RICE SAMBAR SADHAM

One may wonder whats the difference ...its just bisibela bath with brown rice?...but for me bisibela bath and sambar sadham are too different things.Main difference being Tamarind.

My mom used to do something called somberi(lazy) sambar.ie, add soaked dhal, onion, tomato,garlic,brinjal, turmeric, salt,sambar powder ,green chilli etc, to water along with a tsp of gingelly oil(to cook dhal well) and pressure cook it. Later she does the seasoning separately. No tamarind. its a big hit in our house. Its very easy and quick and goes very well with rice , pongal or dosa.

So... you see ...i add rice to this and this is a simple sambar sadham for me :)
They also call this paruppu sadha when we do without vegetables.Since i didnt have brinjal i used carrot and beans just like we do for bisibelabath.

I also added few peppercorn.(there is a tamil saying"pathu(10)milagu(peppercorn)irundha pagaivan(enemy)vettuleyum(house)sappidalma(eat) meaning we can be confident to eat even if they try to poison us it wont affect-in short.... good for body)

Ok... lets come to our brown rice... its considered to be very good for ,an excellent source of manganese,fiber , selenium etc.

Here is how i did this:

INGREDIENTS:

Rice -1 cup
Tur dhal-1/2 cup
Onion-1 chopped
Tomato-1 chopped
Vegetable-1 1/2 cup
Turmeric-1/4 tsp Sambar powder-1 tbs
Green chilli-2-3(according to taste)slit
Garlic-2 Salt- to taste
Pepper corn -3-5
Cinnamon- small
Seasoning
Oil- 1 tsp
Mustard-1 /2 tsp
Jeera-1/2 tsp
Asefotida-1/4 tsp Curry leaves- few
METHOD:
1)Soak the rice in water for about 1/2 hour.
2)Keep rice to cinnamon along with water(1:3) in pressure cooker and cook ( After 4-5whistle reduce the flame and keep in low for about half hour)
3)When it cool remove and mash rice slightly.
4)Do the seasoning. serve hot.

kashmiri pulov

Chellam aunty.... my cooking guru...this is one of her recipes.
INGREDIENTS:(measurements as given by her)
Basmathi rice- 1/2 kg
onion-1/4 kg
Tomatoes-3
Peas-1/4 kg
Capsicum-1/4 kg
Carrot-1/4 kg
Dry raisin-100 grams
Walnut-100 grams
Cashew nut-100 grams
Badam(almond)-handful
Tinned pineapple-6
Apple-2 small
Green chilli-6
Ginger-1
Butter- 100 grams
Bay leaves-1
Coriander powder-2tsp
Garam masala powder-1tsp
Cardamom-6
Clove-6
Cinnamon-6
Shah jeera-2 tsp
Saffron-a pinch mixed in milk
METHOD:
1)Wash and soak rice.Melt butter and fry the spices after seasoning with 1tsp shah jeera along with rice.
2)Cook the rice with 2 cups of water.
3)Slice onion and slit chilli,ginger,carrot finely.Chop the tomatoes.
4)Fry onion, chilli and ginger after seasoning with shah jeera.
5)Add tomatoes and cook for some time.Add the dry powders along with salt and saute.
6)Add the cut vegetables along with peas and cook it covered.
7)Add saffron to the cooked rice and the mixed vegetables along with chopped nuts and fruits.
8)Mix well and serve .

GOOSEBERRY RICE

Indian Gooseberry or nellikaai/amla is very rich in Dietary Fiber, Vitamin C, Vitamin A, Potassium and Manganese . In Indian traditional medicine its used to treat various disease including diabetes and hair fall.
I have tasted Gooseberry pickle and jam but not rice..It was new when my mil said about this...Fortunately i was able to get frozen gooseberry and Guess what?.....Gooseberry rice...
INGREDIENTS:
Gooseberry-7 big
Salt- to taste
Chilli powder -to taste
Oil- i prefer gingely oil
Mustard-seasoning
Asefotida- 1 pinch
Turmeric powder-1 pinch
Fenugreek powder-1 pinch
Rice cooked
METHOD:
1)Pressure cook gooseberry(i felt this was much easier to grind)and grind.
2)Heat oil in pan and season with fenugreek, mustard and asefotida.
3)Add ground gooseberry, salt,Turmeric powder and chilli powder and cook till the raw smell of chilli disappears.

4)Add cooked rice and mix well.
Serve with chips or curry...

COCONUT RICE

This is simple and also my favorite one.I love coconut.... many may consider coconut as unhealthy due to its saturated fat, which is under controversy. some say the saturated fat in coconut is different from others but what ever it is coconut also has lot of other things....highly nutritious with fiber, vitamin and minerals.It has been used as medicine all over the world....like coconut oil for treating the wound and burns, coconut milk and oil for mouth ulcer, oil for hair growth, tender coconut and water for reducing body heat.. these are few.Not only in traditional medicine but even in modern medicine coconut water is used as IV fluid.Any way lets come to my favorite rice dish...
INGREDIENTS:
Rice cooked-1 cup
Coconut grated-1/2 cup(or according to amount of rice)
Onion-1 tbs
Ginger-1/2tbs
Mustard- seasoning
Urad-seasoning
Bengal gram-seasoning
Asefotida- pinch
Salt -to taste
green chilli or red chilli- to taste
Oil- 1 tsp
Curry leaves
METHOD:
1)Heat oil in a pan and add seasoning.
2)Add asefotida,finely chopped onion,chilli , ginger,curry leaves and saute.
3)Add grated coconut along with salt saute for couple of minutes(i don't like sauteing for long time as colour would change ).
4)Mix cooked rice .
Serve with vathal or curry.

VENPONGAL and KOTSU

This is a very famous tiffin item of Tamilnadu other than idly ,sambar.Ven pongal is very much similar to North India's kichadi.Its quick and easy to prepare too.

INGREDIENTS for VEN PONGAL:
Raw rice-1 cup
Moong dal- 1/2 cup
Ginger- 1 tbs chopped
Curry leaf-for seasoning
Pepper-1 tbs(according to taste)
Jeera- 1 tbs
Asefotida-1/4 tsp
Turmeric powder- 1/2 tsp
Oil/Ghee-1 tbs
Cashew-1 tbs chopped
Salt - to taste

METHOD:
1)Heat pan and dry roast moong dal for couple of minutes(don't let it change colour.)
2)Add turmeric powder,salt to rice and dal and pressure cook with 3 cup water .
3)Heat oil/ ghee in pan and add slightly ground pepper(If you have children its advisable to add whole pepper) and jeera.Add asefotida, cashew, chopped ginger and curry leaves.
4)Add the cooked rice and mix well(mashing the rice)
Serve with Kotsu
NOTE:Some times to make it quick I season the rice- dal and cook everything together. That too tastes really good with the flavour of pepper,jeera and ginger.
INGREDIENTS FOR KOTSU:
Tur dal- 1 cup
Onion- 1
Tomato-1
Brinjal-2
Asefotida-1/4 tsp
Salt- to taste
Sambar powder- to taste
Turemeric powder- 1/4 tsp
Mustard- for seasoning
Oil
Curry leaves- for seasoning
Coriander leaves- for seasoning
METHOD:
1)Pressure cook dal.
2)Chop onion and tomatoes finely.
3)Chop brinjal.
4)Heat oil and season with mustard,asfetodia,curry leaves.
5)Add onions and saute till pink.
6)Add tomatoes and add salt .Saute well.
7)Add brinjal and saute.
8)Add water ,turmeric powder, sambar powder and cooked dal.
9)Cook till brinjals are cooked.
10)Garnish with coriander and serve with Ven pongal
Note: To make it more easier pressure cook dal along with above vegetables and powders.This is more tastier than the above said method. My mom used to call this somberi(lazy) sambar... hahaha..

LEMON RICE

This has been there for a long time in my photo slide and as draft.Since this is a recipe which everyone know I was in a dilemma where to publish or discard.. but now i realised it is different from what others normally do.Only difference is the malsala powder that i use.Normally i haven't seen anyone using masala powder for lemon rice.

I started using it because my sweet hubby thinks its just lemon rice and nothing special about it and brought back the lunch.So just to give some extra flavour I started using it as the feedback was good :)

INGREDIENTS:
Rice cooked
Lemon juice
Oil- seasoning
Peanut-seasoning
Mustard-seasoning
>Urad Dal-seasoning
Channa Dal-seasoning
Ginger-seasoning
Asefotida-pinch
Turmeric powder- pinch
Salt-to taste
Green chilli or red chilli- to taste
Curry leaf-seasoning
MASALA POWDER:
Bengal gram-2 tbs
Red chilli-8(according to taste)
Dhaniya-1 1/2 tbs
Cumin -1 tbs
Cinnamon- 1
METHOD:

1)Dry fry all the masala ingredients and powder them.

2) Heat oil in a pan and season with all the seasonings along with asefotida.

3)Squeeze the lemon and extract the juice.(i prefer fresh juice )

4)Add salt and turmeric powder.

5)Add the hot seasoning in the juice.

6)Mix this with cooked rice along with 1 or 2 spoon of the masala powder.

CAPSICUM RICE

One of my favorite vegetable is capsicum or Bell pepper, as its called here in US.Love anything that is made with capsicum.My mom used to give this rice variety for my college lunch. i used to love it.
Capsicum as every one know ,is high in dietary Fiber, Vitamin A, C, E, K, B6, Potassium, Manganese, Thiamine, Riboflavin, Niacin, Folate, Pentatonic Acid and Magnesium .No wonder i love this veggi..Who would say no for such a nutritive vegetable!
INGREDTENTS:
Capsicum
Onion-1 big
Tomato-1 big
Garlic-2
Saunf- 1/2 tsp
Oil- to saute
Garam masala- 1/2 tsp
MASALA:( i call this all purpose masala. I use this for tamarind rice, vangi bath,lemon rice, even bisibhela bath, for which i add little powdered coconut too.)
Bengal gram-2 tbs
Red chilli-8
Dhaniya-1 1/2
Cummin-1tbs
Cinnamon -1

METHOD:

1. Fry the masala in dry tava and powder.


2. Cook rice and keep aside.


3. Heat oil add saunf,chopped onion ,garlic and saute till onion turns pink.Add garam masala and saute.


4. Add chopped capsicum , tomatoes and salt. saute well.


5. Cover and cook. (sprinkle water if needed)


6. Mix rice along with the powdered masala

NOTE:Measurements are approximate. Use masala powder according to need.

VANGI BATH(Brinjal rice)

Variety rice comes handy when we have to pack lunch for husband or kid..that too like my case ,where hubby leaves for office very early. That too variety rice using vegetables like brinjal (It can block the formation of free radicals and good source of potassium and folic acid.It is also rich in nicotine.Studies of the Institute of Biology of São Paulo State University, Brazil showed that eggplant is effective in the treatment of high blood cholesterol .)
is better than lemon or tamarind rice.
All I do is Cook the rice ( in rice cooker/ pressure cooker)and do sabji simultaneously. Mix them both ,add all purpose masala and variety rice ready...

INGREDIENTS:
Rice
Onion- 1big
Ginger-small
Garlic-2
Tomato-1 big
Brinjal- 1/4 kg
Greenchilli-5(to taste)
Kasuri methi- 1/2 tsp
Oil- seasoning
Curry leaves and corriander leaves- garnishing
MASALA: (i call this all purpose masala,which i make a store it up to make capsicum rice, lemon rice, tamarind rice )
Bengal gram-2 tbs
Red chilli-8(according to taste)
Dhaniya-1 1/2 tbs
Cumin -1 tbs
Cinnamon- 1
METHOD:

1)Roast all the masala item in dry tava and powder it.

2)Cook rice and keep aside.

3)Grind ginger, garlic, green chilli to paste(i normally finely chop these and use)

4)Slice brinjal.( don't have to soak in salt water if its going to be cooked immediately)

5)Heat oil, fry onion, kasuri methi, ginger, garlic ,green chilli.

6)Fry well and add brinjal .

7)Add chopped tomato and add salt and fry thoroughly. .(my mom used to add tomato pulp instead of chopped tomatoes)

8)Add water and cook brinjal till dry.

9)Add Masala powder and mix it with rice.

Garnish with curry leaves and corriander leaves.
NOTE:Measurements given are approximate.Use masala powder according to your need.

GARLIC RICE

I first tasted this dish 4 years back when we went to Malaysia 4 yrs back.It was difficult for me to get vegetarian food initially(till we found Indian restaurant).So in one of the Chinese restaurant i found this in the menu ,which said vegetarian .so i ordered it but unfortunately they had egg crumbs as toppings :( [may be egg comes under vegge category for them LOL!]so i had to carefully pick those crumbs and finish my food, which was very tasty.

Later when i came back to India i never had a thought of trying this dish at home but after a year or so, when we made onion chutney there was this leftovers sticking on to the pan.Since i didn't want to waste that I mixed leftover rice with this. The flavour and the taste was something bit similar to the rice which i had in Malaysia only thing that was missing was garlic flavour.. so after few trial and error of improvisations i got this tasty recipe. I don't know if this is how they make but....its tasty and.... all that matters is me and my husband love it.Anyone who likes garlic will love it.

I am happy to sent this recipe to RICE MELA hosted by srivalli in her blog cooking 4 all seasons.

The measurements will be approximate and the amount given here is for 1 cup of cooked rice.

I am also happy to send this to Eat healthy-fight diabetes contest . Many may not know this and many people avaid garlic but... guess what.... Garlic has been tested and found to have antioxidant properties and micro-circulatory effects and could help reduce blood glucose, increase insulin secretion, and slow its degradation.

INGREDIENTS:

Garlic-1big

Onion-1/4 cup

Red chillies-6(according to taste)

Salt- to taste

Oil-3-4 tbs(approximately)

METHOD:
1)Cook rice with coconut milk and water(1/2 milk and 1/2 water)and keep aside(Or we can also use ordinary leftover rice)

2)Grind garlic, chopped onion and red chilli(or can use red chilli powder too)along with salt to a fine paste.

3)Heat oil in a pan and fry the paste well, till the oil oozes out.

4)Add this paste to the rice.Mix well and serve.

Use one or two chillies more if rice cooked in coconut milk is used for mixing.Try out and let me know if u guys liked it.

BISI BHELA HULI ANNA

Learnt this when i did my cooking course in Kothari academy.

INGREDIENTS:

Rice-2 cup
Tur dhal-1cup
Water-6-7 cups
Tamarind- 1 big lemon size
Channa dhal-1/2 cup
Dhaniya-1/2 cup
Red chilli-to taste
Cinnamon-2
Mustard-2tsp
Cashew(opt)
Small onion-1 1/2cup
Dry coconut-2tsp(opt)
Peas-1cup
Oil-to fry
Ghee- for flavour(opt)

METHOD:

1) Pressure cook rice and dhal together.
2)Boil peas .
3)Extract pulp from tamarind.
4)Dry fry dhaniya, channa,cinnamon, dry coconut and powder.
5)Heat oil ,add mustard,Add onion and fry till tender.Add Peas.
6)Add tamarind pulp, salt and boil well.
7)Now add lightly mashed rice and masala powder.

Garnish with cashews fried in ghee.

WILL SOON ADD PHOTO.

MINT RICE

I learnt this dish when i did cooking course in SCS Kothari Academy, kilpauk.This one of my favourite rice variety,Very healthy too.Mint relieve indigestion. The phytonutrient in mint oil has been shown to stop the growth of pancreatic, mammary, and liver tumors. It has also been shown to protect against cancer formation in the colon, skin, and lungs.Mint stops the growth of many bacteria. Not ony this ...... it is also an excellent source of manganese, vitamin C and vitamin A .



INGREDIENTS:

Rice-1 cup
Mint-2 bunch
Green chilli-5 0r 6
Ginger-small
Garlic-5 or 6
Clove-3
Cinnamon-3
Bay leaf
Saunf and jeera-(for seasoning)
Onion-1
Oil
Curds- 3 or 4 tsp

METHOD:

1)Grind Mint and green chilli.
2)Wash rice and cook.
3)Grind ginger and garlic. Slice onion.
4)Add oil in a pan and add jeera , saunf,bay leaf, Cinnamon,clove.
5)Add onion and saute till light brown.
6)Add ground ginger- garlic paste and curds and cook till oil oozes out.
7)Add this to rice , add mint paste, salt ,water and pressure cook.


Serve with raitha

NOTE:Coriander can be used instead of mint or both can be used.