Tomato Rice

Prep Time:10 m          Cook Time:20 m

Serves:3

Ingredients

Basmati Rice       - 1 cup(soak for 20 m)

Onion                  - 1

Tomato                - 4(medium sized)

Green Chilli         - 3

Ginger                 - 1"piece

Garlic                  - 4

Cinnamom           - 1"piece

Clove                  - 3

Cardamom           - 3

Bay Leaf              - 2

Mint Leaves         - few

Aniseed               - 1/2 tsp

Khus Khus            - 1/4 tsp

Turmeric Powder  - 1/4 tsp

Chilli Powder        - 1/2 tsp

Garam Masala       - 1/4 tsp

Water                   - 1& 1/2 cup

Salt                      - as required

Oil                        - 2 tsp

Ghee                    - 1 tsp

Method

• Heat oil and ghee in a pressure cooker.Add aniseed,khus khus,followed by whole spices and green chilli.Then add sliced onions,little salt,saute for a while.
     
• Add crushed garlic and grated ginger and fry for a while.Then add chopped tomatoes,mint leaves,turmeric powdeer,chilli powder,garam masala,required salt and water.
                                 
                                    
  
• When it starts boiling,add rice,give it a mix and close the lid and put on the weight.Simmer for five to eight minutes.Wait for two minutes and then remove from stove and set aside.Open the lid once pressure is released,fluff it up with a fork and serve with raita.
                                         
                             
  

Little Words

• A comforting food that satisfies the taste buds.
• Add two tablespoons of grated coconut after adding rice if desired.

Thengai Sadam/Coconut Rice

Prep Time:10 m     Cook Time:15 m

Serves:2

Ingredients

Cooked Rice     - 1 cup

Grated Coconut - 1/2 cup

Dry Red Chilli  - 4

Curry Leaves    - a sprig

Mustard Seeds  - to splutter

Channa Dal      - 1 tblsp

Salt                   - as required

Oil                    - 1 tblsp

Method

• Heat oil ina pan,splutter mustard seeds followed by channa dal,curry leaves and red chillies.
     
• Now add grated coconut and required amount of salt and mix them well.Now add cooked rice and toss mix them all together and serve with crisps or papads.
                           
                           
  

Little Words

• Add some cashewnuts fried in ghee for a more rich taste.
• Spread the hot rice on a plate and add some oil to it so that the grains are separate.
• This simple delicious dish is yet another favourite of mine.

Broccoli Pulao

Prep Time:15 m      Cook Time:20 m

Serves:2

Ingredients

Cooked Rice           - 1 & 1/2 cup

Broccoli                  - 1/2 flower

Capsicum                - 1/2 each of red and green

Sweet Corn              - 1/4 cup

Onion                       - 1

Ginger Garlic Paste - 2 tsp

Cinnamon                - 2 small pieces

Clove                       - 2

Salt                          - to taste

Oil                           - 2 tsp

Method

• Heat oil in a pan,add cinnamon,clove,onion and saute for a while.Then add ginger garlic paste and saute till raw smell goes off.
     
• Add the broccoli cut into small florets,add salt,corn and saute for few minutes.When the broccoli florets are almost done add the capsicum and saute again for two to three minutes.
                
     
• Now add cooked rice and gently toss them all together and serve with any favourite side dish.
                               
  

Little Words

• Broccoli and corn can be cooked separately and used as well.
• We had it with bittergourd pakodas in tangy sauce and it was good.
• To cook basmati rice,boil a large pan of water and add a teaspoon of oil.Add rice and check a grain with your fingers and if it breaks drain the excess water and spread the rice in a plate until used.

Arisiyum Paruppum

Prep Time:15 m     Cook Time:20 m

Serves:3

Ingredients

Rice                   - 3/4 cup

Toor Dal            - 1/2 cup

Onion                 - 1

Curry Leaves      - 2 sprigs

Grated Coconut  - 2 tblsp

Cinnamon Stick  - 1" piece

Clove                   - 3

Turmeric Powder - 1/4 tsp

Salt                       - to taste

Ghee + Oil           - 1 tblsp

To Grind

Garlic           - 4 clove

Red Chilli     - 2

Peppercorn   - 1/2 tsp

Cumin Seed  - 1 tsp

Curry Leaves - 1 sprig

Method

• Wash and soak dal and rice for twenty minutes.
  
• Meanwhile slice onions and grind the ingredients under to grind into a paste.
     
• Heat oil and ghee in a pressure cooker,add clove and cinnamon stick followed by curry leaves and onion.Add little salt and saute till onion becomes transparent.Then add the garlic red chilli paste and turmeric powder and fry till raw smell goes off.
     
• Now add required amount of water and bring it to boil(I used 2 & 1/2 cups of water,1:2 ratio).Add dal and then after five minutes add rice.Add salt and grated coconut.Close the lid and wait for two whistles.Once pressure is released open the lid and fluff the rice with a fork and serve hot with gingelly oil drizzled on top or with onion raita.
                                
     

Little Words

• The rice would be spongy spongy.
• Instead of grinding red chilli it can be added while tempering.
• Coconut can also be ground and added.
• Traditionally this rice is made with split valour dal/avarai paruppu/dried and split mochai.

Memories

           This is  one of the most favourite dishes that I love to eat prepared by amma.The taste doubles when the rice is served hot on plantain leaf with a drizzle of ghee or gingelly oil.This had been in the draft for a really long time and this mother's day am finally able to post this and hope to share my memories and thoughts in the future posts.

Beetroot Biriyani

Prep Time:20 m      Cook Time:20 m

Serves :3

Ingredients

Basmati Rice       - 1 cup(soaked for half an hour)

Beetroot               - 1(3/4 cup when grated)

Onion                   - 1

Curry Leaves       - 2 sprigs

Coriander Leaves - 1/4 cup

Aniseed                - 1/2 tsp

Khus khus            - 1/4 tsp

Bay Leaf              - 2

Cardamom           - 3

Clove                   - 2

Cinnamon            - 1"piece

Ginger                  - 1"piece

Garlic                   - 4 cloves

Green Chilli         - 3

Garam Masala     - 1/2 tsp

Salt                       - to taste

Oil                        - 2 tsp

Ghee                     - 1 tsp

Method

• Heat oil and ghee in a pressure cooker and splutter aniseed,khus khus,add bay leaves,cardamom,cinnamon,clove,curry leaves,green chilli and onion.Fry till onion turns transparent.Now add grated ginger and garlic.
     
• Now add grated beetroot,coriander leaves and salt.Saute for a while and add required amount of water.Bring it to a boil and add soaked rice and garam masala,Check salt and close the lid and pressure cook for one whistle and then simmer for five minutes and then switch off the flame.Leave it on the hot stove for five minutes and then set aside the cooker.Open the lid once pressure releases,fluff it gently with a fork and serve with onion raita.
                                   
                                   
  

Little Words

• Mint leaves can also be added if desired.
• Adjust the quantity of water as required.While pressure cooking basmati rice 1 & 1/2 cup water is sufficient for one cup of rice provided the rice is soked for half an hour.
• Yummy colourful biriyani.