Ellu podi sadham By Meera

Ellu podi sadham

For making powder, dry raost all these

Ellu - 1/4 cup

coconut - 2 tbsp

channa dhal - 1tsp

peanut - 1 tbsp

dry curry leaves - 1/2 handful

red chilli - as per taste

Seasoning

Mustard seeds

Jeera

channa/urad dhal,

curry leaves,

red chillies

cashew/peanut

Cook 1 cup basmathi rice. When warm, mix with the podi and do the seasoning.

Lime Cilantro rice by Priya Siva

Lime Cilantro rice

Basmati rice-  1.5 cups

 Kosher salt- as needed

 cilantro - 5- 8 tbsp

 lime- 1

oil- 3 tbsp   ..  

cook the rice with salt and water..once the water boils, siimmer it.. cook the rice in simmer mode.After the rice is cooked, mix cilantro, lime and oil and toss it.. thats it..

Bisibelabath by Vasanthy

INGREDIENTS:
--------------

Rice -1 cup
Toor dhal-1/2 cup
(cook rice and dhal together in pressure cooker with 5 cups of water)

Onion chopped
Vegetable-1 cup (carrot,raddish,drumstick,peas)
Sambar powder-1 tbs
tamarind extract/juice
salt to taste
split cashews

bisibelabath powder
--------------------
desicated coconut(cobara)
coriander seeds
chana dal(chick peas)
kasakasa
red chillis
(dry roast all these and make it powder form,u can store this powder in fridge for so many months)

Seasoning
------------
Oil- 1 tsp
Mustard-1 /2 tsp
Asefotida-1/4 tsp Curry leaves- few,corainder leaves,few
METHOD:

procedure:
-------------
1.cook rice and dhal together in pressure cooker with 5 cups of water

2.In a frying pan add oil.do seasoning,add onions.fry it.

3.add tamarind extract,salt,sambhar powder,bisibela bath powder,1 small piece jaggery.let it boil till the smell comes and it becomes thicken.

4.add the cooked rice and dhal and mix well.

5.add fried cashews,ghee,gingelly oil,coriander and curry leaves and mix well.

6.serve it hot with potato fry/raitha/chips

Majadra Rice by Rukmini

Majadra Rice

Lentils:
3/4 cup green lentils
bay leaf
2 onions
olive oil
1 tsp. powdered cumin
salt, pepper to taste

Rinse the lentils. Pressure cook them with the bay leaf, till they are soft but not mushy. Do not add salt. Add salt to taste after the lentils are done. Remove the bay leaf.

Rice:
1 1/2 cups rice
2 Tblsp. olive oil
3 cups water, boiling
2 cloves garlic, peeled and crushed
salt

Rinse the rice and allow it to drain almost dry. Heat the oil gently and add the rice, stirring to coat the grains with oil. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and water.Bring to a boil, then cover the pot and lower the flame to the lowest setting. Cook the rice till all the water has evaporated and the grains are tender and separate.

Now slice the onions thinly. Fry them in the olive oil till they turn transparent and when the onions are done add the cumin and a little salt and pepper.

Fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the fork so as not to mash them. Stir some of the carmelized onion in.

(Add cinnamon also along with cumin powder if u like)

VANGHI BATH [BRINJAL RICE] by Selvi

VANGHI BATH [BRINJAL RICE] by Selvi

Ingredients:

Small fresh brinjals[diced]-6

Rice cooked with salt- 4 to 5 cups

Tamarind- a small lime size

Sliced onion-1 cup

Turmeric powder- 1/2 tsp

Mustard seeds- 1 tsp

Curry leaves- a handful

Shredded coconut-1 cup

Bengal gram- 1 tsp

Black gram-1 tp

Fenugreek seeds- 1/2 tsp

Asafoetida-a marble size

Red chillies-3 to 5

Coriander seeds-2 tsp

Cinnamon- 1 piece

Ghee- 1 tbsp

Enough oil and salt

Procedure:

Soak the tamarind in enough water for 1 hour and then extract its juice. Fry the Bengal gram, black gram, fenugreek seeds, asafoetida, coriander seeds and the red chillies in a little oil and then powder them finely. Fry the coconut in the ghee to a golden brown colour. Heat a kadai and pour 3 tbsp of oil. Add he mustard seeds and when they splutter add the onion and fry them till they become golden brown. Add the brinjals with the turmeric powder and fry for a few minutes. Then add the tamarind juice with enough salt. When the gravy is thickened, add the fried powder and mix well. Let it cook for a few minutes. Add this to the rice along with the curry leaves and the fried coconut. Mix well.

Kothamalli Rice by Malathi

Kothamalli Rice

Grind
kothamalli
ginger -1 medium piece
garlic - 2 pods (not more than that)
Jeera - 1 tblsp

in cooker, put little oil & splutter mustard seeds, then put the ground things...after 2 mins put the washed rice...
add salt 'n turmeric add water and close the lid

cook it 4 3 whistles.....

sorry green chillies marandhuten...araikumbothu put that also...

Kothamalli sadam by Mahalakshmi Hari

Kothamalli sadam :

Grind

Kothamalli
green chillies
Ginger
Salt

pour some oil in a pan, splutter mustard seeds, kadala paruppu, groundnuts ,perungayam and pour this paste...allow it to thicken/boil for sometime and mix with rice...yummy ...love it with potato roast curry :)

Kothamalli Rice by Ramya Karthik

I just make kothamalli rice by grinding

kothamalli
coconut
jeera
green chillies

cocnut oil la mustard seeds, then this paste, konjam vadhakittu, udhir udhiraa irukara cooked rice adhoda mix paniduven...

Arisium paruppu - Traditional Kongunattu samayal by Malathi

Arisium paruppu - Traditional Kongunattu samayal

Deepthi...ungalukku arisium paruppu sadham romba pidikuma...That's the most common dish we make at our place......Whenever i want to cook something very faaaaaasst, I make this...

Here it is..
Ingredients :
1. Rice - 1 cup
2. Thoor Dhal - 1/2 cup
3. Channa dhal - 1/2 cup
3. Green chillies - 4/5 according to ur taste
4. One big onion - (as usual small onions would taste better)
5. Garlic pods - 3 (Optional)
6. Tomato - 1 medium size. (If u don't have..u can leave it..But it adds more taste. V always put it).
7. Curry leaves (This most of the time v may not have..in that case..leave it)
8. Corriandar leaves.
9. Turmeric powder - 1/4 tsp
10 . salt
11. Grated coconut - one cup (Optional). With / without coconut gives different taste. Both are good...

Procedure :
1. First wash the rice and both the dhals together thoroughly.
2. Chop the big onion neeta neetama lenghwise. or however u like
3. Cut green chillies and tomatoes.
4. In cooker, make normal thadka...like pour some oil, followed by mustard seeds, next add curry leaves, then add cut garlic pods, Onion, once brown put tomatoes..once its all cooked to medium.
5. Now add the rice and dhal to it.. Add 3 cups of water.
6. Add salt and turmeric powder (grated coconut) and close the lid and keep it for 3 whistles.
7. Finally add chopped corriander leaves to it and serve hot.

PS : This is my version. In original version, we put only thoor dhal. I put channa and thoor dhal.
-To get different flavor, you can put one spoon sambar powder.
-Instead of chana/thoor dhal, you can try with avara paruppu(The broken version)...Wow!..This is Yummmm.. My favorite :)

Best Side dish for this is Potato, brinjal porial.
You can have this rice with curd also.

Mumbai Tawa pulao by Ramya Karthik

Mumbai Tawa pulao

Ingredients
1 tbsp butter
1 tbsp vegetable oil
1 tsp cumin seeds
1 tsp ginger garlic paste
1 large onion, chopped
1 large capsicum, chopped (combo of red and green capsicum)
2-3 large tomatoes, chopped finely
1/4 tsp turmeric powder
1-1/2 tbsp Pav Bhaji masala
1/2 cup boiled green peas
2-3 green chillies
about 2-1/2 cups cooked rice
fresh cilantro leaves
Method:
Heat the butter and oil in a pan Add jeera, after a few mins add onions, gg paste, chillies along with salt.
Add the chopped tomatoes , bell peppers along with little water. Cook in high heat for few minutes until the tomatoes becomes soft and mushy,reduce the heat. Add the spices and mix them well.
Add the rice and cilantro and peas. Quick toss for 2-3 mnts and serve hot

Puliyodharai by Sumalatha

Puliyodharai - serves 5

- Lemon sized tamarind's thick extract
- red chillies -- 5 to 8
- turmeric -- konjam
- curry leaves - 2-3 sprigs
- Asa'da - generous-a add panalam
- roasted peanuts
- salt to taste
- thalika - mustard, lil fenugreek, chana dal, generous amt of sesame oil.


To powder: Dry roast the below stuffs and make a fine powder.

coriander seeds - 1 spoon
black or white sesame seeds - 1 spoon
Fenugreek seeds - 1/2 spoon (seasoning layum add panradhala inge 1/2 porum)


Heat sesame oil, add mustard, allow it to splutter, add chana dal, add fenugreek, curry leaves and red chillies, add turmeric, now add asafoetida, now add tamarind extract and salt - konja neram kindi vitu cook it covered for 5 minutes (tam ext thick nale seekiram pidikum if u add less oil)

Puli nalla vendha udane, 2-3 mins before switching of the gas add the powder (niraya irundha u can save some for later) powder add paninaparam rombo neram stove la iruka koodadhu

Peanuts neenga thalikum podhe add paninalum ok, illa sadham kilarum podhu thaniya oila potu add paninalum ok.

Bisi Bele Bhath by Sandhya

Bisi Bele Bhath (Mixed Vegetable Lentil Rice)

Ingredients:
Toor Dal – ½ cup (Thoram Paruppu)
1 cup raw rice rice (washed)

Vegetables (chopped):
Carrots – 2 (long pieces)
Beans – 10 ( long and slit)
Potatoes – 2 small (cubed)
Peas – 1 cupCapsicum/ Green Bell Pepper – 1
Chow-Chow (Chayote Squash) or Knool-Kohl (KohlRabi) – 1
Onions – 1 (small)
Tomatoes – ( cubed ) – 1

For Seasoning:
1 sprig curry leaves
2 tsp mustard seeds
2 red chillies (cut into half)
1 tsp of groundnuts or cashewnuts (optional)
Tamarind – (Size of 1 lemon)
Salt to taste ( 1 ½ tsp)
2 tsp Ghee
2 tsp Oil
½ tsp. Turmeric powder
Bisi Bele Bhath powder ( 4- 5 tsps – depending on the spice level and colour desired).

How to make Bisi Bele Bath:

1.Soak the tamarind in warm water and make a thick tamarind paste
2.In a heavy bottomed vessel ( a pressure cooker/pan is what I prefer), add 2 tsp of oil.
3.Add mustard seeds , curry leaves and two red chillies
4.Fry the onions. When they turn golden brown, add capsicum and sauté them till the capsicum gets half cooked. Add tomatoes and fry.
5.Add salt and turmeric powder to the fried mixture.
6.Add the tamarind juice and get it to a boil until the raw smell of tamarind is completely gone and Add the mixed vegetables and bring it to a boil or until half cooked.
7.Once the vegetables are half cooked, add the toor dal.
8.Add water to the BBB powder and make it into a paste. This avoids the powder getting clumped. If powder is added directly to the boiling mixture, clumps form and the powder doesn't get mixed in well.
9.Add the paste to the dal and vegetables and bring it to a good boil. The raw smell of the powder must have gone and the vegetables and dal should be well cooked by now.
10.Add the raw rice to this mixture. Add enough water for the rice to the rice to get cooked and all the vegetables , dal and rice should be completely immersed in it.
11.Add 2 tsp. of ghee to the mixture. Stir the contents thoroughly and cook it to a boil. 12.Stir for a few minutes to bring all the ingredients together. At this stage it can take about 20 minutes for the rice to cook and combine with the dal and vegetables. The rice should be cooked very soft.
13.Make sure the bisi bele bhath is a little watery otherwise it will become hard when it cools.
14.Since I normally make it in the cooker for best results, I close the cooker and cook the contents for 2 – 3 whistles.

15.When it is done stir it well.Take a tsp.of ghee and fry groundnuts and/or cashewnuts and add it to the bisi bele bhath for garnishing.

Tomato rice by Anusha

Tomato rice

Tomatoes – 3 - chopped
Onions – ½ thinly sliced
Sambar powder – 1 spoon
Turmeric - little
Peas – ½ cup
Curry leaves – little
Green chillies – 2 or 3
For thalipu – kadugu, urad dal, kardala parupu, cashews

Heat oil and add the thalipu things, curry leaves, green chillies and onions. Fry well till onion is soft. Add tomatoes and sambar powder, turmeric and fry till tomatoes are soft and mushy. Onion and tomato will come together like a chutney. Now add the rice, water and salt. Add frozen peas. Mix well. Transfer to rice cooker and cook.
You might need little more oil if you want the rice to be separated.

Alternatively, you can also cook the rice separately. Add little oil and separate them and cool them in a bowl. Then mix the rice with the tomato-onion paste that you have made. Add salt and kothamalli.

mango rice by Sandhya

mango rice

Goes well with javarisi vadam or arisi applam

Scrap raw mango(not with sweet taste) with skin.Fry mustard,uradh dhal,bengal gram(add generously,so that kaduk-muduk sound of parupu will give more taste to rice),green chillies,curry leaves.Add scraped mango,turmeric and salt.Cook with water for 10-15 mnts by closing the pan with lid.If you add any masalas,u will lose flavor of mango.When raw smell vanishes remove from heat.Add chopped corriander and fried cashews.

Jalapeno Rice by Anu

Jalapeno Rice

Ingredients :
Rice 2 cups
Jalapeno pepper - 3 nos seeded n chopped..
Onion - I used Half of a medium size..chopped lengthwise...
Mushroom - 1/4 cup
Crushed Black Pepper - 1/2 tsp
Butter - 1 tsp
Oil
Salt

Method:
1.Saute onion n Jalapeno pepper till they bcome soft...
2.Add Mushroom n Crushed Black pepper n saute for few secs..
3.Add Rice n Salt n reqd water...Mix once...
4.Cover n Simmer until Rice s done cooking.
5.Finally add a tsp of Butter n Garnish wid Coriander Leaves..
6.Serve HOTTTTTT!!!!

Chickpea rice by Rajee

Chickpea rice recipe (2 servings):

1.Onion – 1
2.Tomato – 1/2
3.Gin gar paste – 1tsp
4.Cilantro – 1 cup, finely chopped
5.Garam masala – 1tsp
6.Sambar powder - 1tsp
7.Turmeric powder - 1tsp
8.Curry leaves - 5
9.Cloves, cinnamon
10.Black & Normal cumin seeds - 1 tsp
11.Cooked Chick peas – 1 1/2 cup (Soak 5hrs and cook for 3 whistles)
12.Yogurt – 1 tbsp
13. Green chillies - 2
14. Rice - 1cup (I used sona masoori rice... u can use Basmati instead)

Preparation:

1. Heat oil and add cloves,cinnamon,cumin seeds...
2. Saute onions, add green chillies, curry leaves and cilantro...
3. Add gin gar paste, tomato...once tomato is cooked add yogurt and mix it well..
4. Add cooked chick peas, turmeric powder,garam masala,sambar powder and fry for a minute.
5. Add rice, 2 cups of water and salt....
6. Make it for 3 whistles....

Note: While u cook chickpeas add a bay leaf... that wil giv a gr8 taste....

Coconut rice by Vasanthy

raw rice -1 cup

grated coconut-1/2 cup

mustard seeds-1 spoon

urad dhal-1 spoon

asofotedia powder-1 pinch

cashews-7

dry chillies-2

green chillies-2

coconut oil-2 spoons

curry leaves-1 strand

procedure:

-----------------

In a pan add coconut oil and add mustard seeds, urad dhal,dry chillies, green chillies,asofoedia powder,curry leaves, cashews , grated coconut and fry it well

mix it with cooked rice , garnish it with dry peanuts and decorate it with coriander leaves and serve

Kalkandu Sadam by Vasanthy

raw rice (pacharisi) 1 cup

pasi paruppu(moong dhal)-quarter cup

kalkandu(sugar crystals)-1 cup

ghee-1 cup

elakai(cardamom powder)-1/2 spoon

milk-1/2 litre (500 ml)

cashews-7

kumkuma poo( safron)-1 pinch

procedure:

Take a pan and fry rice and dhal , slightly

mix it with milk and water and bring it to a boil and cook well.( pressure cooker or rice cooker)

In a pan pour water and put kalkandu and let it dissolve to get a syrup

pour this syrup with cooked rice and dhal and mix it well

Fry cashews in ghee and add to it, add ghee, cardomom powder, safron to it and mix it well

serve it hot

Pulao Recipe By Mahalakshmi

rice:

rice- 2 cups

water - 3 cups

wash rice and soak for 5-10 mins... drain and fry with lil butter..transfer it to the pressure cooker add water , salt (lil bit) and wait for 3 whistles..once done remove it from the stove..

Gravy:

carrot,peas,beans, cabbage, potato(optional)- each 1/2 cup

coconut - 1/2 cup, cloves-4, cardamom-4,cinnamon -3 bay leaf-3, sauf - 2 tsp => grind everything along with lil cashewnuts..

IN the pan,fry cashewnuts, raisins,cloves, cinnamon, onion, tomato, (if u want u can put ginger garlic), then grind paste..fry for few mins... then add the veggies fry for few more mins(donot add water now)... once the vegies r 1/2 done.. add a cup of water and let it done fully..add salt....

take a large bowl, put one layer of rice then add the gravy then rice , gravy ....................... apram elama mix pannanum...

Tomato Rice by Shubha

Ingredients :

Basmati Rice - 2 cups

Tomato Puree - 1 can or Fresh tomatoes - 5 medium finely chopped

Roasted salted Peanuts - 1/2 cup

Onions fiely chopped - 1

Jeera - 1 tsp

Ginger, finely chopped - 2 tsp

Green chillies - 5 slit lenghtwise

Curry leaves - 1 sprig

Turmeric powder - 1 tsp

Coriander powder - 2 tsp

Garam masala - 2 tsp

Fresh corinader leaves

Asafoetida - a pinch

Salt and Pepper to taste

Lemon juice

Oil - 3 tsp

Method :

In a kadhai take oil. Once the oil is hot add the jeera, once that splutters add the green chillies, ginger, curry leaves and peanuts. Stir for a minute and add the onions and turmeric powder. Stir fry till the onions r transparent. Add the chopped tomatoes and cook till they r tender. Add the garam masala and coriander powder and stir fry. At this time u can go ahead and add the asafoetida, salt and pepper. Stir fry till all the water is almost gone.

Add the rice to this mixture and stir fry for sometime. If u feel the mixture is too tight add a spoonful of oil and mix again. see that the rice is roasted a bit..:) Keep stirring so that the rice doesnt burn. Now u can put 2 cups of water to this and close with a lid and let it cook on medium low flame orelse u can just empty all this into a rice cooker (if putting in the rice cooker add a tsp of lemon juice to this. The lemon juice helps the rice to remian seperate) and let it look. Hubby did the later as its much easier. U can do either.... both the ways it will taste good..:)

Once the rice is cook but yet not mashed up, remove from flame. garnish with fresh corinader leaves and lemon juice. Mix well