Just to share with you……………….
Whenever I feel bored I used to browse some cooking recipe sites or some cooking vedio’s. I saw this recipe in sun TV. I tried out and came good. Itz not a tome consuming process. Ingredients are simple and protein rich dhals. It is a very simple dish made with ingredients that are readily available and has no complex flavors. It is a dish that we fall back on when we want a quick simple and nutritious meal but at the same time lazy to do much prep work. This is a rice lentil combo dish which forms a meal by itself.This healthy and tasty dish can be served with vegetables and/or crispies. This is coimbatore side recipe.You can say this as Milagu rice or Ghee rice also.
Agriculture was the predominant occupation of people in and around coimbatore, pollachi, tirupur etc., That demands daylong toiling in the fields , its like doing a complete workout at a gym!! So when people came back home in the eve all they need is a warm bath and some yummy for the worked out tummy….now no matter how tired they are , the mothers always ensured that their families are well cared for with a heartiful meal . So what do they do?? not a 2 minute noodle…but they make arisi-paruppu sadham!!It could be done in a jiffy and still was wholesome in itself.The name says it all , arisi (rice)-paruppu(lentil) sadham…..its a balanced diet with rice, pulses , veggies and more importantly its lip-smacking good. So here is how we go about it.
Ingredients:
- Rice – 1 cup (small size rice is preferable like jeeraga samba,ponni,sonamasoori)
- Pattai /cinammon – 2
- kirambu /cloves -2
- Milagu / pepper corns- 5
- Toordhal – 1/4 cup
- Whole green moong dhal – 1/4 cup
For powder
- corriander seeds – 1/2 tsp
- Redchilli -3
- Milaagu/ Pepper corns – 5
- jeera -1/4 tsp
- sombu – 1/4 tsp
For garnishing
- Cashewnuts -10
- Raisins – 10
- Ghee – 3 tsp
Preparation:
- Wash rice and soak in water for 10 mins.
- In the mean time , fry all the ingredients under Powder with out adding oil and make dry powder.
- keep pressure cooker on stove. Pour 2 tsp of ghee. Add pattai,kirambu and milagu fry it. Add little water and bring it to boil. Then add the dry powder into the boiling water let all boil together.
- Now add the dhals,salt and 2 cups of water and pressure cook for 2 whistles.
- Once itz cooled open add the rice and add salt if needed and add 2 more cups of water and cook for 3 whistles.
- Fry Cashewnuts and raisins in ghee and add to rice and mix well. The consistency should be like pongal consistency.
Tips:
We are cooking dhals first to make it well cooked so that it will belnd with rice. Instead of this you can soak dhals for minimum of half an hour so that you can add rice and dhal together for cooking. Since itz soaked it will get cooked soon.
Just to Share with you….
My friend Sangeetha Johnson gave me the recipe for Fish Pulao which forms the basis for my Shrimp pulao. Since both shrimp and fish are sea food I tried the same recipe with bit alteration using shrimp instead of Fish which came out really good. This will not be too hot so kids will enjoy this a lot. Every you American friends will also like this since this is mild and very good recipe.
Ingredients
Basmati rice – 2 cups
Shrimp of anykind – 2 cups.(you can use frozen cocktail shrimp packets too )
Turmeric powder – ½ tsp
Salt and oil as needed
Tomatoes – 250 gms.
Coconut milk – 1 cup
Cloves – 4
Cardamoms – 4
Cinnamon – 2 pieces
Pepper corns – ½ tsp
Bay leaves – 2
corriander powder -1 tsp
chilli powder -1 tsp
Preparation
1. Wash rice well, drain and keep aside.
2. Boil the tomatoes 2 mins or put in hot water and skinout the tomatoes .Chop and blend them with the coconut milk.
3 Measure this liquid and add enough water to make 4 cups.
4. Soak rice in it for 10 minutes.
5. Heat ghee or oil in a pressure cooker.
6. Add cloves, cinnamon, cardamom, pepper and bay leaves for a min.
7. Add shrimp and fry.
8. Add corriander,chilli and turmeric powder.
9. Add the rice with the soaking liquid. Add salt to taste.
10. Pressure cook for 2 whistles.
Just to Share with you……….
This is a different kind from usual variety rices. The special powder we are using makes this rice different. This will be good recipe for potluck. Hope you too can enjoy this recipe.
Ingredients
Basmati rice – 2 cups
Cauliflower – 1 (full)
Onion – 1 (medium size)
Lime juice – 2 teaspoons
Turmeric powder – 1 tsp
Salt to taste
Ingredients for powder
Red chillies – 5
Coriander seeds – 2 tsp
kadalaparuppu -2 tsps
Urad dal – 1 tsp.
Pepper – 1/4 tsp.
Jeera – 1/2 tsp.
Garam Masala Powder – 1 tsp
Fry these in dry tava and make fine powder
Preparation
1. Wash the rice 2 or 3 times and cook it with 3 cups of water.
2. Cut cauliflower into small flowerets and keep immersed in salted water for 5 minutes. Wash well and boil it with little water for 5 minutes in microwave oven. Drain water after cauliflower is boiled.
3. Add 1 tbs oil in a pan. Fry 1 onion (chopped) until golden brown then add the boiled cauliflower with it. Add turmeric powder and salt as required.
4. Add the powder and mix thoroughly and cook for 5 – 10 min util raw smell goes away.
5. In the mean time sprinkle lemon juice cooked rice and mix well.
6. When Vegetable is ready add to cooked rice.
Tips
If you want roast cashew nuts in ghee and garnish the rice by sprinkling on rice.
Ingredients
1. Basmathi rice – 2 cups
2. Cloves -4
3. Cinnamon sticks small -2 or 3
4. Gingergarlic paste – 1 table spoon
5. Onion medium size – 1 (cut like anyway u want)
6. Tomato small/medium -1 (cut into small pieces)
7. Corriander powder – 1 full tablespoon
8. Turmeric powder – 1/4 teaspoon (verylittle inorder to retain green color)
9 .Mint/ Pudhina leaves – 1 medium size bunch
10. Green chillies -5 (or according to your taste)
11. Oil – 3 tablespoon
Preparation
1. Pluck the mint leaves and grind with green chilli by adding little water (as chutney)
2. In pressure cooker Pour oil and heat it .
3. Add cloves and cinnamon sticks .
4. Add onion and fry for few mins
5. Add ginger-garlic paste and fry along with onion .
6. Add tomato and fry for few mins .
7. Add corriander and turmeric powder and mix well.
8. Add the grinded mint paste (before adding measure the quanitity ).
9. Finally add cleaned rice and four cups of water minus the grinded pudhina measure.
(if grinded paste measures 1 cup then add (4-1=3) only three cups of water.
10. Cook for 2 whistels. Mint/Pudhina rice is ready.
Just to share with you…..
Hope you all have enjoyed Pongal (The Harvest Festival). This year we celebrated our Pongal with our friends.I am happy since I got Sugarcane too this year in Grandmart.Here is how I will make Sweet / Sarkarai Pongal. I did celebrate Harvest festival of America (Thanks giving too) this year.That day we had Turkey feast.
Sweet/Sarkarai pongal is in bowl
Ingredients
1. Raw rice – 1cup
2. Moong dhal – 1/2 cup
3. Vellam /jaggery (powder it) -1 cup
4. Cashewnuts as needed (atleast 2 tsp)
5. Ghee/oil – 5 tsp
6. Dry grapes/Raisins -10
Preparation
1. Cook and dhal together in Pressure cooker with 4 cups of water atleast for 5 whistles.
2. When it is done leave for 5 mins till steam goes away.In the mean time heat 50 ml of water
in one pan and add Jaggerry powder and melt it.
3.Open the Pressure cooker when it cooled completely.Add the melted jaggery into it.
switch on the gas stove keep in low flame for 5 mins .Stir well so that melted jagerry gets mixed well.
4.Side by side heat ghee in kadai and fry cashewnuts and dry grapes/Raisins if it is done add to Pongal rice.
5.Now your Pongal is ready for serving.
TIPS
If you don’t have jaggery then try this with Brown sugar. In that case no need to melt sugar directly you can add the powder into the cooked rice.
