Posts filed under ‘Rice dishes’

Curd fruits rice or Yogurt rice with fruits

Rice : 1 cup
Yogurt : 2 to 3 cups
Salt to taste
Fruits : Pomegranate (Danimma), grapes,  finally chopped and pealed orange pieces each one cup (It will give a good taste for the rice).
Popu :

Vegetable oil or ghee : 1 table spoon
Green chilli : 1
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Cashew nuts : 1/4 cup or optional
Cilantro : to garnish

Preparation :

1. Cook rice with 2 1/2 cups of water, Keep it aside for cooling.
2. All the fruits cut in to Small pieces. Remove the seeds to pomegranate and mix all the fruits
3. Heat ghee or oil in a popu pan. Once the oil is hot add broken red chilli, mustard seeds, cumin seeds and let it to crackle, add green chilli, curry leaves and fry for a minute, add cashew nuts and fry for few seconds. Turn off the flame.
4.Take cooked rice in a bowl add salt, all fruits, above popu mix and yogurt (If needed add some milk it gives taste to yogurt rice. Mix well. Garnish with cilantro.

Yogurt rice ready to serve.

November 14, 2008 at 5:14 pm 1 comment

Mango chithrannam or mamidikaya chithrannam ( Pulihora)

Rice ; 2 cups
Mangoes : 2 Big size
Green chillies : 3
Red chilli : 2
Urad dal : 1 tsp
Peanuts : 1 table spoon
Cashew Nuts : 1 table spoon
Curry leaves : optional
Cilantro : optional
Salt to taste
Turmeric : 1/4 tsp
Cumin seeds : few
Mustard seeds : few
Vegetable oil : 2 table spoon or optional

Preparation :

1.Peal and shredded the mango in a plate. Keep it a side.

2. Cook rice with 4 cups of water. Keep it a side for cooling.

3. Heat oil in a popu pan add red chilli, mustard seeds, cumin seeds and curry leaves. When they start to pop, add green chilli, urad dal, soaked chana dal and peanuts. Fry it well. Then add turmeric, cilantro and hing. Turn off the flame.

4. Add prepared shredded mango mix to cooked rice. Add above popu mix and salt according to your taste. Mix well.

Garnish with cashew nuts and raisins. (kiss miss)

 Yammy mango chithrannam (pulihora ) is ready to eat. This tastes very good. Every one in our family likes this a lot.

August 23, 2008 at 12:51 pm Leave a comment

Kothimeera rice or Cilantro rice

Cilantro ( Kothimeera ) : 1 bunch
Rice : 2 cups
Green chilli : 3
Sesame seeds ( Nuvvulu) : 2 teaspoons
Peanuts : 1 table spoon
Cashew nuts : optional
Onion : 1 cup pieces or 2 big size
Turmeric : A pinch
Salt to taste

Popu (Tadka) ingredients:
Vegetable oil : 1 to 2 table spoons
Cumin seeds, mustard seeds and curry leaves : each few


Preparation :
1. Cut onion, green chilli, cilantro into small pieces.
2. Cook rice with 4 cups of water.
2. Take 1 table spoon oil in a non stick bowl or thick bottom vessel and heat. Add mustard seeds, cumin seeds and curry leaves. Let it to crackle.
3. Add green chilli, peanuts and fry for a minute.
4.Add sesame seeds, cashew nuts and onion. Fry it well and saute them until they turn light golden color.
5. At this time add cilantro, turmeric and required salt. Fry for a minute. Add cooked rice. Fry on low flame for 3 to 5 minutes. Turn off the flame.

Cilantro rice is ready to serve. Serve when it is hot.

May 19, 2008 at 12:53 pm 1 comment

Lemon capsicum rice (Capsicum, Nimmakaya chithrannam)

capsicum-lemon-chitrannam.jpg

Rice : 1 cup
Capsicum : 1
Onion : 1
Green chilli : 2
Turmeric : 1/2 tsp
Lemon : 2 ( 3 table spoons juice )
Cumin seeds : A pinch (roasted powder)
Methi seeds : A pinch (roasted powder )
Cashew nuts : To garnish
Peanuts : 1 table spoon ( roasted )
Salt to taste
Cilantro : to garnish
For popu :

Vegetable oil : 2 table spoons
Mustard seeds : A pinch
Cumin seeds : 1/2 tsp
Curry leaves : few

Preparation:

capsicum-popu-chithrannam.jpg

Prepared Popu

1. Cook rice with 2 cups of water. Keep it aside.

2. Cut onion, green chilli, capsicum into thin lengthy pieces.

3. In a wide pan or kadai heat oil over medium flame. Add red chilli, cumin seeds, mustard seeds and curry leaves. When they start to pop, add green chilli and onion and stir constantly until they turn light golden color. Then add capsicum pieces, cumin, methiseeds powder and fry capsicum pieces until they become soft. Add turmeric, salt and lemon juice. Mix well and fry for few seconds. Turn off the heat.

4. Add prepared capsicum mix , roasted peanuts to cooked rice. Mix well and garnish with cilantro and cashew nuts.

March 25, 2008 at 7:17 pm Leave a comment

Yogurt rice or Perugu saddy or Dhaddojanam

dscn2941.jpg

RIce : 1 cup

Curd : 2 cups

Ghee or vegetable oil : 1 table spoon

Green chilli : 1

Urad dal : 1 tsp Red chilli : 2 ( split it to small pieces )

Black pepper : 1/2 tsp (Crushed black pepper )

Curry leaves and cilantro : few

Cashew nuts : 1 table spoon or ten to fifteen

Preparation :

1. Cook rice with 2 1/2 cups of water, keep it aside for cooling.

2. Heat ghee in a popu pan. Once the ghee is hot add broken red chilli, cumin seeds, mustard seeds, let it to crackle, add urad dal, green chilli, curry leaves and fry for a minute add crushed pepper powder, cashew nuts and fry for few seconds and turn off the flame.

3. Take yogurt in a bowl and add cooked rice, salt, above popu. Mix well. Garnish with cilantro.

Yogurt rice or Perugu saddy ready to serve.

This recipe is very simply but very tasty.

March 25, 2008 at 5:20 am Leave a comment

Tamarind pulihora or pulusu chithrannam

pulihora.jpg

Pulihora is a traditional south Indian recipe.
Ingredients:
Rice : 3 cups
Tamarind : 60 grams or Big lemon size or 1 1/2 cup thick juice
Peanuts : 1 table spoons
Chana dal : 2 tablespoons (Soaked in the warm water)
Urad dal : 1 table spoon
Red chilli : 6
Green chilli : 3 or According to taste
Turmeric : 1/4 spoon
Cumin, fenugreek seeds fried and grounded to powder : 1/4 spoon (optional)
Vegetable oil : 3 table spoons
Cumin seeds, mustard seeds : 1/4 teaspoon
Hing : Pinch
Curry leaves, cilantro : few (optional)
Cashew nuts : to garnish

1. Cook rice with six cups of water. Keep it aside for cooling.

2. Take 2 teaspoons oil in a nonstick bowl or thick bottom vessel and heat it. Add dried red chilli, cumin seeds and mustard seeds. Once they pop add tamarind juice and salt and boil on medium flame to a thick paste for about 10 to 15 minutes stirring frequently. Add fenugreek and methi powder.

3. Heat oil in a popu pan, add green chilli, cumin seeds, mustard seeds and curry leaves. When they start to pop, add urad dal and soaked chana dal and peanuts. Fry it well. Then add turmeric, cilantro and hing. Turn off heat.

4. Add prepared pulihora mix to cooked rice, add popu mix and salt according to taste. Mix well. Garnish with cashew nuts.

Pulihora is ready to eat.

February 18, 2008 at 8:28 pm 1 comment

Rice pongal

rice_pongal-1.jpg

Rice : 2 cups
Moong Dal : 1 cup
Pepper powder : 1/2 Spoon
Green chilli : 2 or 3 (According to taste )
Cashew Nuts : 1 Tsp
Coriander leaves
Salt to taste.

For Popu
2 table spoon cooking oil, cumin seeds, mustard seeds, urad dal 1 tea spoon .

Preparation
1) Mix rice and moong dal and wash well with water

2) Pressure cook rice and dal with 6 cups of water until tender

3) Once the steam is gone, cook it under slow heat.

4) While rice and dal cooking, in a big vessel heat oil and add popu ingredients. When mustard seeds pop, add green chilli, pepper powder and cashew nuts.

5) After 1 minute add rice, dal mixture and salt. Add 4 cups of water and mix well.
Cover the pot with lid and cook it in slow heat for 10 minutes.

6) Turn off the flame and garnish with coriander leaves.

Rice pongal is ready to serve.

This goes well with peanut chutney or coconut chutney.

January 18, 2008 at 5:49 pm Leave a comment

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