variety rice

MINT-CASHEW RICE

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Mint a cooling agent has to be prioritised in our

menu mostly during summer times.

Mint not only plays a role in digestion,it has

numerous health benefits.

Mint can be easily grown at home,and its best

to have these herbs at your reach .

The inflammatory properties in mint is a good

relaxant and also soothes asthmatic patients.

Contributed only minimal pointers on mint.

Now to the recipe

INGREDIENTS

250 gm cooked basmati rice / or any rice

Juice of 1 lemon

Handful of cashewnuts

1/2 tsp garam masala

2 -4 tbsp ghee

Roast in oil and grind to a paste

1 tbsp coriander seeds

4-5 red chillies

1 tbsp gram dal

2 tbsp urad dal

1 tsp cummin seeds

A handful of mint leaves

A small piece of ginger

2-3 cloves garlic

1 tbsp coconut

METHOD

Add the roasted and ground paste,lime juice,

garam masala and mix into the cooked rice .

Heat ghee, and add cashew .

Mix in the rice ,and toss well for 2 minutes.

Remove from fire and serve .

Can be served with raita and your favourite

choices .

Well ,today my accompanied dish was prawn

methi masala ,and carrot-zucchini raita !😀

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RIDGE GOURD +PEANUT RICE

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This goes into the variety rice list.This recipe

came up when my lazy mood mode was on 😋.

But the result turned out more than what I

expected . Served with gobi pakoda korma

( cabbage pakoda )the taste and combination

was really exotic.

There are certain dishes made with the

simplest of ingredients,but turn out to be the

best in taste. This is one of that kind …so let’s

get into the recipe .

INGREDIENTS

1 cup cooked basmati rice

1 medium sized ridge gourd peeled and

chopped

A handful of peanuts

2 green chillies chopped

1 tsp ginger finely chopped

2-3 dry red chillies

1-2 tsp red chilli flakes ( according to your taste)

1/4 tsp asafoetida

Curry leaves

1/2 tsp mustard seeds

Juice of 1 lime ( optional )

Salt to taste

2-3 tbsp ghee+ oil

METHOD

🍀Heat oil ,and add mustard seeds,curry

leaves,ginger and green and red chillies .

🍀Next add the ridge gourd with salt and allow to cook in its juices till soft.

🍀Add the peanuts and the rest of the ingredients.

🍀Toss in the rice,stir well till well blended.

🍀Remove from fire.

🍀Serve with your choice of curries ,and raita .

Send in your comments or feedback if you liked

this recipe .

PEAS ‘N’ PALAK PULAO

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This rice with peas is a favourite in my home .

Served with your favourite curries, it’s justice

done to your appetite and taste !

You can make this with only peas , peas and

cashew,only raw cashew ,chick pea .

Options of adding greens – Palak ( spinach ) any

variety, leeks , spring onions ,Mint ..

Now to the recipe

INGREDIENTS

250 gm basmati or samba rice ( soaked for 10

minutes)

1 cup soaked peas or fresh peas

1 cup Palak / Spinach

3-4 split green chillies

2 onions chopped

6 cloves garlic + 1 inch piece ginger+2 green

chillies ground to a coarse paste

1 cup coconut milk

4 cardamons ,4 cloves , a piece of cinnamon ,

saunf ( fennel seeds/ perumjeeragam).

1/4 tsp nutmeg powder

Salt to taste

1 tsp sugar

2-3 tbsp Ghee / butter

1/2 tsp garam masala or biriyani masala

METHOD

•Heat ghee in a pot ,add the whole garam

masala and onions, and sautĂŠ till onions are

light brown .Add salt.

•Add ginger – garlic paste , peas,palak and stir.

•Add the soaked rice and let it cook for 5

minutes .

•Add coconut milk and the remaining

ingredients .

•Add water ( preferably warm water) 1 inch

above rice level,and cook on a slow fire for 15

minutes .( Dum cooking).

Serve with raita and any of your favourite

dishes.

2 RECIPES WITH AMARANTH LEAVES

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These recipes are with Amaranth leaves also

known as ‘ Arai keerai ‘ in Tamil.

I have tried this with other greens , but this

particular green gives an unique flavour with

rice .

Carrot with amaranth was a try today, and

served with fish curry it was finger -licking .

Amaranth with potato, with egg , with peanuts

are some of the combinations you could try .

Do try and post your comments!

To the recipes , first to the rice recipe

KEERAI RICE

INGREDIENTS

2-3 cups cooked rice

1 cup greens chopped fine

2-3 cloves garlic crushed with peel

Ghee or oil

1/2 tsp mustard

2-3 dry chillies

2 tsp spice powder *

1/2 tsp turmeric

A pinch of asafoetida

Salt to taste

METHOD

Heat oil add mustard seeds, dry chillies ,garlic

and asafoetida .

Next add the greens ,turmeric and sautĂŠ till the

greens are 3/4th cooked .

Add rice and mix well

Lastly add the spice powder ,mix well for a

minute and remove from fire .

Keep covered for few minutes and serve with

raita, papads and potato masala .

Good vegan meal !

Now to the spice powder recipe .You could use this for any variety rice , and has to be added at the end only

2 tbsp gram dal ( kadala parippu)

1/2 tsp fenugreek seeds

1 tsp cummin seeds

Few curry leaves

1 tsp coriander seeds

Dry roast for few minutes ( Do not allow the

fenugreek seeds to brown) , and powder .

KEERAI – CARROT PORIYAL

INGREDIENTS

1 cup keerai chopped

3 carrots chopped

1 onion

2 crushed cloves garlic

1 green chilli chopped

1-2 tsp red chilli flakes

1/4 tsp turmeric

1 small tomato

1 red capsicum ( optional)

Powder 1 tsp cummin seeds and 1/4 coconut

together coarsely

1/2 lemon juice

1 tbsp coconut oil

METHOD

Heat oil ,add onions garlic and sautĂŠ till

translucent .

Add tomato with turmeric and salt and cook for

2-3 minutes

Next add carrot, greens , chilli flakes and cook

on a low flame covered till carrots are cooked .

Next add coconut mixture and mix . Remove

from fire after a minute,and add lemon juice.

CARROT ‘N’ OMELETTE RICE

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This is a very mild,simple omelette rice akin to

a fried rice .

Chives or some greens may be added if you like

To the recipe now

INGREDIENTS

250 gm cooked rice

3-4 carrots grated ( not fine)

Omelettes made with 4-5 eggs*

2-4 green chillies chopped

1/2- 1 tsp pepper powder or chilli flakes

1 tsp cummin seeds

2-3 tblsp ghee or butter

Salt to taste

METHOD

Heat butter / ghee in a wok.

Add cummin seeds and when they splutter,add

carrot and the rest of the ingredients and mix

for a few minutes till the rice is well corporated

Remove from fire and serve with curries of

your choice.

Giving a menu idea :I served this rice with paneer butter masala and smashed cucumber salad.

*For the omelette

4-5 eggs lightly beaten

1 big onion chopped fine

2-3 green chillies chopped fine

1/2 tsp pepper powder

Finely chopped curry leaves

Salt to taste.

A little oil or butter

Mix all the ingredients and pour into one

omelette. Cook both sides .Cut strips and mix

into the rice.

SPICED BUTTERMILK RICE

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Buttermilk or ‘moar‘kolambu rice . Excuse me

for the spelling … if written as ‘more‘I thought I

will not be able to title as a dish ,then I thought

‘Morr‘it sounded like a cat . So,even though I

think I delivered it right,it may not seem right

to some, so do overlook the error ( does it

matter?)😂.Busy moms will like this dish with

pickle and papadams . Lunch box category.

This is a dish made with buttermilk , spiced

and mixed into the rice.

Northern India make it different from

Southerners ( I will be giving both versions)

Now.. to the simple and quick dish !

INGREDIENTS

2-3 cups cooked rice

1.5 thick curd

Grind to a paste

2 green/ red chillies

1 tblsp tuvar dal soaked

1 tsp raw rice soaked

3 tblsp coconut gratings

1/4 tsp turmeric powder

For tempering

2 tbsp ghee/oil

1/2 tsp mustard seeds

Few peanuts/ gram dal/cashew nuts

2 red chillies

Curry leaves

A pinch of asafoetida

1/2 tsp chopped ginger

Salt to taste

METHOD

Heat oil, and add the ingredients for tempering

Next add the ground paste with salt,and sautĂŠ

for 2-3 minutes .

Add 1/2 cup water and allow to boil .

Simultaneously, beat curd and to the mixture.

Switch off the flame. Add the cooked rice and

stir lightly.

Northern India ( Kadhi)

This has no paste to grind ,you have to mix 1

tbsp. of gram dal flour,a tsp of sugar with curd

and temper like the above recipe.

Send in you comments and suggestions!

MANGO PULAO

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I have posted before the traditional mango rice.This mango rice has a different

flavour,and is prepared with fine cubed raw mango.

Dwelling on the health benefits of this sour treat is,that it helps in weight loss,builds up

energy,prevents sunstroke ,treats blood disorders (rich in vitaminC),constipation ,liver

disordersand many more.Diabetics can take it with yoghurt to control sugar levels.

Constipation can be treated with raw mango with salt,pepper and honey.It is also a body

Coolant,and a good summer treat.Moving on to the recipe now..

INGREDIENTS

1 big raw mango chopped

4-5 green chillies

2 tblsp white khus khus(poppy seeds)

3 tblsp coconut

1 tsp saunf

Curry leaves/ mint leaves

1 inch piece ginger chopped

Cashews ( optional)

250 gm basmati rice / any pulao rice soaked for 10 minutes

Small piece of cinnamon,

2 cloves

Salt to taste.

Ghee or oil 3 tblsp

METHOD

Grind to a paste the bold listed ingredients

Heat oil in a thick bottomed vessel.Add ginger,whole spices,and the cut mango and sautĂŠ

for a minute.Next add the soaked and drained rice and cook for another minute.Add the

ground paste,and mix well.Add warm water 1 inch above rice level.Add salt to

taste.Cover and cook on a very slow flame for 10- 15 minutes or till done.Garnish with

fried cashewnuts if you like.

Serve with any curry ,raita,mint chutney.

MANGO RICE-click for mango rice

TAMARIND RICE

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This is another addition to the list of variety rice and lunch box category.

In early days people who did not have the facility to store left over rice,found this recipe to

keep rice good,and the recipe was different.Here i give you a recipe for the tangy taste

lovers ,an easy method to make it .It can be served with chips,raita or pickle.

Ingredients

1 cup cooked basmati or any rice

few peanuts or cashewnuts

2 green chillies

1/2 lemon sized tamarind

1 tsp cummin seeds

1 tsp coriander

10 grains of fenugreek seeds(do not add more ,it will get bitter)

curry leaves

2 tblsp.sesame/gingelly oil

salt to taste

few peppercorns

1/4 tsp mustard seeds

2-3 pips garlic chopped

2-3 dry red chillies

a pinch of asafoetida

2 tsp jaggery mixed in a little water

salt to taste

Method

Roast the bold listed  except for green chilli in a little oil for 1 minute, and grind to a

coarse paste with the green chilli.Set aside.

Heat oil in another wok,add mustard seeds, garlic,cashewnuts,asafoetida,

red chillies,peppercorns and saute for 1 minute.Next add the ground paste,then the

jaggery water. Check for salt.Finally add rice and mix well.

Garnish with fried curry leaves if you like.

Note:If you like morre spice you can add to the green chillies or add red chilli powder,when

adding the ground paste

 

 

MANGO RICE

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This is another addition to the list of variety rice,and a lunch box delight.Made from

grated  raw mango and a south Indian recipe.You can serve this with any curry ,(vegetarian

or non-vegetarian),and a raita!It’s a good quick lunch.

Well for a quick glimpse of the health benefits of raw mango.

Rich in VitaminC,VitaminA,and Vitamin E. Raw mango aids in weight loss(not the ripe

ones,which adds calories).

Raw mango helps to strengthen the immunity system,and to relieve all the waste from

your body.

Raw mango juice with some cummin seeds ,black pepper and salt,is a good drink to

overcome  dehydration.

Now that i have given an outline,let’s get into the recipe.

Ingredients (for 2 cups cooked rice)

2 cups basmati cooked rice.( you can use raw rice ,or any rice you prefer)

1 raw mango grated

1.5 tblsp.of ginger chopped fine

4 green chillies chopped

2-3 dry chillies

1/2 tsp mustard seeds

1/2 tsp.cummin seeds

10-12 peppercorns

10-12 cashewnuts

few curry leaves

a pinch of asafoetida

1/2 tsp cummin powder

1/4 cup coconut (optional)

3-4 tblsp.ghee

salt to taste

Heat the ghee in a wok, add the mustard seeds,asafoetida,red chillies,cummin

seeds,ginger ,green chillies curry leaves.Saute till the cashew turns light brown.

Add the mango, the rice and the rest of the spices, and mix well for 2-3 minutes.If you are

adding coconut,add at this stage .Remove from fire.

Garnish with fried curry leaves for the added aroma and taste!

 

 

 

 

 

 

SAMBHAR RICE(sambhar sadham)

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This variety rice comes from the south indian kitchen !This can be served with any chips ,

fryums,papadams,or appalams.No extra dishes are necessary .

Easy to make ,and healthy too.You could add any type of vegetables you like.

This comes in the vegetarian lunch box category,with lemon rice,tomato rice,curd

rice,sambhar rice etc.

For the recipe:

INGREDIENTS

1 cup raw rice or basmati rice

3/4 cup tuvar dhal /moong dal(green gram dal)

2 drumsticks

2 carrots

6-7 beans cut or green peas

5-6 ladies finger

3 brinjals

1 small piece pumpkin(white or yellow)

1 raw banana

lemon sized tamarind soaked in water

1.5 inch piece ginger chopped

4-5 green chillies

1 tomato

few shallots/small onions/spring onions

1.5 tblsp.sambhar powder

2 tsp garam masala powder

1/2 tsp turmeric

1 tsp.mustard

1 tsp.fenugreek seeds

3-4 dry red chillies

1/2 tsp whole peppercorns

1 tsp.cummin seed powder

few curry leaves

few cashewnuts

1/4 cup ghee

salt to taste

METHOD

Wash and cook the rice and dal together with 1:3 ratio water in a pressure cooker.

Cut all the vegetables and cook separately  in a little water with chopped ginger,green

chillies and salt.

When it is half cooked ,add tamarind extract,sambhar powder and switch off the flame.

After the rice and dal is cooked very well,slightly mash the rice.Add the vegetables

with the water.(it should be in a semi solid state like congee,and not too watery too.)

In another  wok add ghee,then the mustard seeds till it splutters.Add red chillies,

fenugreek,shallots,curry leaves,asoefoetida and cashewnuts and saute for a minute.

Add garam masala,and pour over the rice.

Add scraped jaggery.Check salt and simmer for 5-7 minutes.

The taste of the rice depends on what type or sambhar powder you are using.

Will be posting ‘  make home spice powders’ soon!