Saamai Pongal | Little millet pongal recipe

Ven Pongal can be made even more healthier and tastier with Saamai(little millets)...
Samai pongal is a healthy Indian breakfast/Dinner dish. This pongal recipe is a nutritious dish as it has got saamai (little millets) and moong dal in it and it tastes more like ven pongal recipe. We can also prepare Sweet / Sarkakrai Pongal.

Prep Time: 5 mins
Cook time: 20 mins    |  Serves: 4

Ingredients
1 cup Saamai / Little millet
1/4 cup Moong dal / Paasi paruppu,roasted
1 inch Ginger piece,grated
2 tbsp Ghee
2 tsp Black pepper
1.5 tsp Jeera
1 spring Curry leaves
4 - 5 Cashews
4 cups water

Method:
Dry roast the moong dal in a tawa for 3 to 4 mins in low flame,do not burn it.
Wash Saamai and soak for 10 mins.



Heat a small pressure cooker with ghee, first pop pepper, add jeera,Cashew,ginger& Curry leaves.Fry for a min.


Add 4 cups of water, salt and mix well. Bring it to boil.
Add moong dal and saamai. Mix well and let it boil for 2 mins then close the cooker, give 3 whistles in medium flame and switch off.
Allow it to cool,let the pressure release by itself. Open and mash well.

Serve hot with Sambar and Coconut chutney.

Notes:
All the millets need more water to cook.So for 1 cup we need 3 1/2 to 4 cup water.
You can also replace 1/2 cup of water with 1/2 cup milk.

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Carrot Rice

Carrot rice,is a quick flavourful rice recipe which can be made for lunch, dinner or for lunch box.
It is mildly spiced and best suited for kids This variety rice can be made using grated carrot or finely chopped carrot.

Ingredients:

• 4 carrots grated
• 1 medium onion,finely chopped
• 1 tsp grated ginger
• 1 pinch turmeric powder
• 2 tbsp of coriander leaves
• 2 green chillies,finely chopped
• 1 tbsp oil
• 1/2 tsp mustard
• 1/2 tsp cumin seeds
• 1/2 tsp urad dal
• Few curry leaves
• salt as needed       

                                                                         

For rice:

• 1 cup rice (uncooked)
• 1 small bay leaf
• 2 green cardamoms
• 2 cloves
• 1 small cinnamon stick
• 1 tbsp ghee
• 2 cups of water

Method:

• Wash and soak rice for about 20 minutes. 
• In a pressure cooker take 2 cups of water add bay leaf,cardamoms,cloves, cinnamon,1 tbsp ghee,1 tsp salt.
• Allow it to boil and add the rice,cook it grainy and set aside.   
• Heat and pan with oil and fry mustard,urad dal,jeera until they crackle.
• Add onions and saute until transparent or golden.
• Saute ginger,green chilli till the raw smell vanishes.
• Add carrots and saute for one to two minutes.
• Sprinkle turmeric powder,salt and mix. Cook till the veggies are cooked.
• Add Cooked rice and  coriander leaves.
• Mix everything well and serve with raita.        

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Tomato Rice | Thakkali Sadham

Tomato Rice is a very simple delicious and easy to prepare recipe. It is  prepared by cooking plain rice with the spicy tangy tomato masala.Very quick lunch box recipe and handy for bachelors...

Prep Time:10 mins

Cook Time:15 mins

Serves- 3

Ingredients:

• 1 cup basmati rice or any regular rice
• 3 medium size tomatoes, finely chopped 
• 1 medium onion, finely
• 1 tsp ginger garlic paste 
• 1 green chilli, slit
• ½ inch cinnamon
• 2 cardamoms
• 3 cloves
• 1 or 2 Bay leaves
• 1/4 tsp turmeric powder
• 1/2 - 3/4 tsp red chili powder
• 1/2 tsp coriander powder
• 1 tbsp chopped mint and coriander leaves
• 2 cups water
• 1 tbsp oil
• 1tbsp ghee
• salt as required

Method:

• Rinse and soak the rice in water for 30 minutes.Then drain the rice and keep it aside.
• Heat oil and ghee in the pressure cooker. Add Cinnamon,Cardamom,cloves and bay leaves then add finely chopped onion,ginger garlic paste and saute till the onions turn translucent.
• Add Mint and coriander leaves and saute for a minute.
• Add Tomatoes, green chilli,Turmeric powder,chilli powder,coriander powder,salt and fry till the tomatoes goes soft.
• Add the soaked rice. Stir the rice with the tomato mixture very well. saute for a minute.
• Add 2 cups of water,allow it to boil,check the taste,cover and pressure cook for 1 whistle on medium flame.
• Reduce the flame to low and keep in dum for 5 mins and then switch off the stove.Let it cool till the pressure settles down and then transfer it to a broad vessel and mix it slowly with a fork.

Serve tomato rice with chips,raita or any curries as per your taste..

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Arisi Paruppu Sadam | Dal Rice

 Arisi Paruppu Sadam / Dal Rice is a South Indian toor dal variety rice.  Its very tasty and can be prepared quickly within 30 mins. This Dal rice along with pickle,potato fry or appalam makes perfect lunch/dinner. Kids love it....

 

Prep Time:10 mins
Cook time:10 mins
Serves: 3
 Ingredients:

• Rice -3/4 cup (Regular or Basmati)
• Toor dal- 1/4 cup
• Onion -1 medium size,finely chopped
• Green chilli -2 slit
• Garlic -4 cloves finely chopped
• Tomato -2 medium size,finely chopped
• Turmeric powder -1/4 tsp
• Sambar powder -2 tsp
• Water - 2 to 2.5 cups  
• Salt as needed
• Coriander leaves  

For seasoning 

• Oil + Ghee -3 tsp
• Mustard seeds -1 tsp
• Cumin seeds/jeera - 1 tsp
• Hing - a pinch
• Red Chilli - 2 broken into  half
• Curry leaves - few

Method:

• Wash and soak rice and dal for 15 - 20 minutes or till you cut the vegetables and prepare the masala. Drain the water and keep it aside. 
• Heat oil, add the items under seasoning,fry onion, garlic and green chilli.
• Saute until onions turn transparent. Then add tomatoes, turmeric powder and sambar powder.
• Fry until tomatoes get soft,add soaked rice and dal, 2 and 1/2 cups of water and needed salt.
• Check the taste.
• Pressure cook rice for 1 whistle, and let it be in low flame for 5 mins. once the pressure subsides, open the cooker add a tsp of ghee and garnish with finely chopped coriander leaves,mix the rice .
• Serve hot with any fried veggies or any curries....

Note:
I added 2.5 cups of water to prepare it soft,if you dont want soft you can reduce 1/2 cup of water.
Vegetables like carrot ,beans, potato, soya chunks can also be added.

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Puliyodharai Rice Mix | Puliodharai Sadham | Pulikachal

 

       Puliyodharai Sadham(Tamarind Rice) is prepared by mixing Plain cooked rice with the Puliyodharai / Pulikachal mix , which is a popular ready mix in south India. Its also known as Puli Sadam, Puliyogare. This is a travel friendly dish. Puliyodharai rice is served as prasadam in most of the temples in Southern part of India. The mix is easy to prepare and we can store this in an air-tight container and use it. This recipe is prepared in traditional way......

Prep Time:10 mins
Cook Time: 15 mins

Ingredients:

• Tamarind - 1 medium orange size
• Turmeric powder - 1/2 tsp
• Salt for taste
• Jaggery - 2 small pieces
• Hing - 2 small pieces(Katti Perungayam)
• For Grinding:
• Fenugreek seeds - 1 tsp
• Black Pepper - 1 tsp
• Coriander seeds - 1 tbsp
• Red chillies - 8 - 10**
• Urad Dal - 2 tsp
• Channa dal-1 tbsp

For seasoning:

• Mustard - 1 tsp
• Urad dal - 1 tsp
• Channa dal - 1 tsp
• Red chillies - 2 (break it into 2)
• Roasted peanuts-  1/2 cup
• Roasted sesame seeds - 1 tsp
• Curry leaves

** Take red chilli according to its spiciness/hot,the one I used is medium spice chilli.

Method:

• Soak the tamarind in water,remove the seeds, shells and extract the juice, keep it aside
• Heat the pan, dry fry the urad dal,Channa dal,fenugreek seeds, coriander seeds then add sesame seeds and Red chilli and fry for a minute. keep it aside.
• Once cooled ,grind the fried ingredients to coarse powder.
• In a kadai boil Tamarind extract along with turmeric powder,Hing and salt.
• Now take 2 tbsp oil in the pan  add the mustard seeds,fry urad dal, channa dal,Curry leaves,Red chilli add the roasted peanuts and fry once.Now add this to the tamarind extract.
• Let the mixture boils till the raw smell of tamarind goes.
• Now add the ground powder to the mixture and cook it in a low flame till its consistency becomes thick and oil oozes out in the sides.
• Finally add the jaggery and 1 tsp of roasted sesame seeds.
• Switch off the flame and allow it to cool.Store it in a air tight container and refrigerate it.

Pulikachal Mix is now ready to mix with the rice.

Puliyodharai Sadham / Rice

• Cook rice and let it cool.
• In a mixing bowl(i used the same kadai i prepared the pulikachal mix)add a proportionate measure of Puli Kachal to the boiled rice and mix gently.Serve after 30 mins...

Puliyodharai rice is ready to eat...

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Ghee Rice

 This is one of the most simplest and easiest rice recipe.It's a aromatic dish that goes well with any Vegetarian or Non vegetarian Gravies.Here is the recipe of a quick and easy ghee rice,wherein the rice is cooked in ghee and whole spices...

Prep Time: 15 mins
Cook Time:15 mins
Serves:2
Ingredients:

• 1 cup rice(200 gms)
• 2 cup water
• 1 tbsp Ginger garlic paste
• 1/3 cup Coriander and mint leaves finely chopped
• 1 bay leaf
• 3 cardamons
• 3 cloves
• 2 inch cinnamon stick
• 2 green chillies slit
• 2 tbsp. ghee
• Salt as required
• Roasted Cashews for garnishing

Method:

• Soak rice for at least 15 mins and drain the water.
• In a pressure cooker,add  ghee , add in bay leaf,cloves, cinnamon stick and cardamons. Fry for a min.
• Add ginger garlic paste,sliced green chillies and fry for a min.
• Add the green leaves and fry for another minute.
• Add rice and fry on medium low flame for about 3 minutes, until the rice gets coated with the masalas.Stir to prevent burning.

          

• Pour water and salt. Allow the rice to boil,once the water is less and rice is semi cooked,as shown in the pic,close the lid.

          

• After 1 whistle ,Keep it in low flame for 5 mins.Allow it to cool.
• Once cooled immediately transfer to another big bowl.Garnish with roasted cashews.

Ghee rice is ready to serve.....
Goes well with any Vegetarian or Non vegetarian gravies...

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Hyderabadi vegetable dum biryani

       Hyderabadi vegetable dum biryani recipe is an authentic vegetarian rice recipe cooked in traditional dum method.Slowly cooking the vegetables in spices and arranging them in layers with semi cooked rice and placing on dum.Dum cooking means using a round heavy bottomed vessel,in which food is tightly sealed and cooked over a slow fire.  Vegetable biryani can be made in various versions by layering the rice with cooked vegetable gravy or with uncooked vegetables marinated with all spices and yoghurt and keeping on Dum.Here I have made by layering the rice along with cooked veggies.

Prep Time: 30 mins    Cook time: 30 mins     Serves : 2

Ingredients:

• Basmathi Rice / Raw rice-  250 gms (1 cup)
• Beans - 50 gms
• Carrot - 50 gms
• Peas - 25 gms (Can add more veggies like mushroom,Cauliflower,Capsicum,Turnip,Potato etc.)
• Onion - 1 medium sized,finely chopped
• Tomato - 2 medium sized,finely chopped
• Ginger paste - 1tsp
• Garlic paste - 1tsp
• Green chilli - 1 slit
• Mint and coriander leaves 
• 1 tsp Chilli powder
• 1 tsp coriander powder
• 1/8 tsp Turmeric powder
• 1/2 tsp Biriyani masala / Garam masala powder(Optional)
• Salt to taste
• Yogurt - 2 tbsp (whisked)
• Water - 2 cups ( minus 1/4 cup)
• 2 tbsp milk
• 1 pinch Saffron food color
• 2 tsp water

For Seasoning:

• Cloves ,Cardomon and Cinnamon stick - Each 2 nos.
• Bay leaves -1
• Oil + Ghee - 3tbsp
• Cashew & Raisins (Optional)

Method:

• Rinse and soak the rice in water for 30 minutes.After 30 minutes drain the rice and cook it in a pressure cooker or open pot method with 1 tsp oil / ghee and 1/4 tsp salt.
• Rice should be in 3/4th consistency the rice should not be fully cooked.
• Cut the vegetables and keep the Seasoning ingredients and masalas ready.  
• In a pan, heat 2 tbsp oil and 1 tbsp ghee. add the seasoning spices and saute till they crackle.
• Now add the onions,green chilli stir and saute them on a low medium flame. 
• Add the ginger-garlic paste,Coriander mint leaves and fry for 1 minute.
• Add the tomatoes ,salt and fry until the tomatoes get soft and mushy.
• Add in the masala powders and whisked yogurt and mix well.
• next add the chopped veggies. saute for a minute
• Then add 1/4 cup of water, stir and close the lid.Allow the vegetables to cook in medium low flame.
• Cook till the veggies are done. don’t over cook the vegetables.
• In 2 tbsp warm milk add a pinch of Saffron food color or 1/4 tsp of saffron strands.Mix 2 tsp water. stir and keep aside.
• Check the gravy,it should have a medium thick consistency and should not be watery or not too dry.
• Do check the salt. Add more if required.
• Take away half of the gravy and keep it aside.

         

• Layer half of the rice on the Gravy in the pan,sprinkle half of the saffron milk.
• Again layer the remaining gravy and the remaining rice. sprinkle the remaining saffron milk on the top.

          

• now cover with a lid and keep a heavy object on it.
• Take a tawa and heat it until it become hot, then lower the flame. Keep the biriyani pan on the tawa. keep the flame to the lowest and cook for 15-20 minutes. 

          

Dum Biriyani is ready to eat.....Goes well with raita,Vegetable Manchurian or any Vegetarian or non vegetarian Rice side dish  etc..

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Curd Rice

Prep Time : 10 mins  Cook Time : 10 mins  Serves : 3

Curd Rice is very easy to prepare.You can use either freshly cooked rice or the previous day cooked rice to prepare this.

Ingredients :

• Raw Rice 1/2 cup
• Yoghurt 1/2 cup
• Milk 1/2 cup
• Salt for taste
• Water - 1 & 1/2 to 2 cups to cook rice

To Temper:

• Mustard - 1 tsp
• Channa Dal - 1 tsp
• Green chilli - 1 finely chopped
• Ginger grated - 1tsp
• Hing - 1pinch
• 1 tbsp Oil
• Cashews - 5 to 6 (Roasted or raw)
• Curry leaves ,Coriander leaves

               

Method :

• Wash & Cook Rice and mash it nicely.
• Pour milk,mix it and keep it in low flame for 5 mins.Keep Aside and let it cool.
• Add yoghurt and mix well,if required add water to the required consistency.
• Now in a pan temper the items below To Temper .

           

• Add in to the rice and Mix well. 
• You can also add Finely chopped veggies like cucumber,carrot,mango or fruits like pomegranate,grapes. It gives extra taste.

Note : I used roasted cashews so skipped frying and just added it at last.

Serve it with any kind of Pickles ,More milagai,Potato Fry etc....

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