YELLOW RICE

Yellow Rice is a very common and regularly made dish in our household next to white rice. This rice pairs really well with lots of non veg gravies like fish curry, pepper chicken, egg curry and also pairs nicely with lots of veg gravies. This rice tastes divine as it is with just a simple coconut chutney. I will try to post the gravies that pairs very well with the rice in the future.

Ingredients:
Rice - 2 cups (parboiled rice or basmati rice)
Moong Dal - 1/2 cup
Onion - 1 (sliced)
Garlic - 8 cloves (sliced)
Green Chilly - 2
Coriander Leaves - chopped
Mint Leaves - chopped
Cinnamon - 2 one inch pieces
Cardamom - 4
Cloves - 4
Fenugreek Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Castor Oil - 1 tbsp
Peanut Oil - 60 ml
Water - 4 cups
Salt to taste

Preparation:

• Soak the rice for at least half an hour and if using Basmati rice soak in hot water. 
• Heat the peanut oil in a pressure cooker. Once the oil is hot add the cinnamon, cloves and cardamom.
• Reduce the flame and add the fenugreek seeds and moong dal and fry just for a minute. Do not brown the dal.
• Add the garlic and onion and saute until the onion becomes translucent. Add the turmeric powder and salt. 
• Add the coriander leaves, mint leaves and green chillies.
• Now add the measured water and let it boil.
• Add castor oil and once the water comes to a boil add the drained rice and allow it to boil until the rice absorbs most of the water.
• Now close the cooker and put the whistle. Cook in high flame for one whistle and then simmer it for ten mins. After ten mins switch off the flame and allow it to rest for another ten mins.
• Open the lid and mix the rice gently.

Tips and Tricks:

1. Be careful not to brown the dal. Then the rice will not be tasty. Fry the dal just for a minute in very low flame and add the garlic quickly.
2. Instead of water coconut milk can be added for extra rich taste.

ARISI MURUKKU

This murukku recipe I learned from my kalama ( mom’s sister). I feel this is the most easy and the tastiest murukku I ever tasted. Do give it a try and give me your feedback in the comments.

Ingredients:

Idly Rice - 4 cups
Fried gram Dal - 3 cups (pottukadalai)
Red Chilly - 10 no
Sesame Seeds - 1/2 cup
Ajwain - 1 tbsp
Asafoetida - a pinch
Salt - 4tsp
Hot Oil - 1/4 cup





Preparation:

• Soak the rice along with red chilies for at least 3-4 hrs. Grind it into a smooth batter.

• Powder the fried gram dal into a fine powder and mix it into the batter along with all the other ingredients.

• Heat the oil for frying the murukku and from the heating oil take a quarter cup of oil and pour it in the dough and mix well into a smooth dough.

• Press the dough in a murukku press with any design and fry it in the hot oil.

Tips:

1. Make sure the oil is really hot before pouring it in the batter.
2. If the dough is too dry sprinkle some water and knead well. 
3. Fry one murukku first and allow it to cool completely. Then check for its crispiness. If the murukku is not crispy enough add some more hot oil and mix. Try again.

TAMARIND RICE

This Tamarind Rice is a unique recipe which I learned from my mother-in-law and she learned from hers. This recipe is totally different from all the traditional tamarind rice recipes you will find from other places. Adding whole garam masalas make this rice taste very unique and take it up a notch. If you are looking for something new than the same old tamarind rice do give this recipe a try and you will be surprised

The perfect combination for this rice is a chicken gravy which we call Ennai Kari in Tamil. I'll be posting that recipe as well. This rice can also be eaten with potato fry or vadagam.

Ingredients:

Rice - 1 cup

Tamarind - lemon size ball

Onion - 1 medium size

Garlic - 4 cloves

Tomato - 1 medium size

Green Chilly - 2

Red Chilly - 3

Curry Leaves - 1 sprig

Coriander Leaves - a bunch

Cinnamon - 1

Cardamom - 1

Cloves - 1

Mustard Seeds - 1 tsp

Urad Dal - 1 tsp

Chana Dal - 1tsp

Peanut - 2 tbsp

Oil - 50 ml

Salt to taste

Preparation:

• Soak the rice and cook it as usual preferably draining method. Allow it to cool.
• Soak the tamarind in hot water. Extract the Pulp and keep it aside.
• Pour oil in a pan preferably peanut oil and heat it.
• Add cinnamon, cloves, and cardamom.
• Add mustard seeds, urad dal, and chana dal and peanut.
• Add red chilly and green chilly. 
• After the peanut gets golden in color add garlic, curry leaves and saute well.
• Add the chopped tomatoes and cook it until the tomatoes become soft and mushy.
• Add the chopped onion and cook until it becomes soft. 
• Add the tamarind pulp, coriander leaves, and salt. Cook in medium flame until the oil gets separated and no water remains in the gravy.
• Add the gravy to the cooked rice and mix well.

Notes:

1. This paste can be made and store in the fridge for 2-3 months. Just make plain rice and add 2 tbsp of this paste and mix well and serve.
2. Adding peanut oil will give a nice taste and aroma. If you don't have peanut oil then sesame oil or any other oil can be used.
3. Adding peanut is optional. If you don't have peanuts or allergic to peanuts then it can be avoided.
4. Adding little pieces of sliced coconut will give this rice a nice crunch and taste. Just add a quarter cup of coconut pieces while the gravy is boiling.

FIELD BEANS RICE (MOCHAI SAADHAM)

This Rice is a spin-off of the classic kongunaadu paruppu saadham.

Ingredients:
Basmati Rice - 2 cups
Field Beans - 2 cups
Onion - 2 (medium, sliced)
Tomato - 1 (chopped)
Ginger Garlic Paste - 2 tbsp
Red Chilly - 5 no
Green Chilly - 2
Cinnamon - 1
Cardamom - 4
Cloves - 4
Turmeric Powder - 1/2 Tsp
Coriander Leaves
Mint Leaves
Salt to taste
Oil - 125 ml
Water - 4 cups










Preparation:

• Soak the rice in hot water for at least half an hour.
• Heat oil in a pan and add cinnamon, cloves, and cardamom.
  
• Add the red chilly and onion and saute well.
  
• After the onion becomes soft add the turmeric powder and the ginger garlic paste and saute well.
  
• Add the tomatoes and salt and cover it and cook for five mins until the tomatoes become soft.
  
• Add the field beans and mix well.
  
• Add the coriander leaves, mint leaves and green chilly and saute well until the oil separates out.
  
• Add the required amount of water (for one cup of rice add two cups of water) and salt and boil.
  
• When the water comes to a rolling boil add the drained rice and mix well. Cook the rice on high flame until the rice and water become equal. Then reduce the flame to very low and cover the pan tightly and keep a heavy weight over it. 
  
• Cook like this for fifteen minutes. After fifteen minutes switch off the flame and allow it to rest for another ten mins before opening.
  

The best combination for this rice is Pepper Chicken or Pepper Egg Gravy and Coconut Thuvayal.

NOMBU KANJI

Nombu kanji is a traditional food prepared in Tamilnadu during Ramadhan. This is a very nutritious and wholesome meal by itself. 

Ingredients:

Basmati Rice - 1 cup

Moong Dal - 1/3 cup

Onion - 1 medium size sliced

Garlic - 6 sliced

Carrot Cabbage Green Beans - 1 cup (finely chopped)

Coriander Leaves - a bunch (finely chopped)

Mint Leaves - finely chopped

Green Chillies -2

Coconut - 1/2 cup (shredded)

Cinnamon - 2 small piece

Cardamom - 4

Cloves - 4

Oil - 3 tsp (preferably coconut)

Salt to taste

Preparations:

• Soak the rice for at least two or three hours.
• Take the oil in a pressure cooker and heat it
  
• Once the oil is smoking hot add the cinnamon cardamom and cloves.
  
  Add the moong dal and fry in a very low flame. Do not brown the dal. 
  
• Add the sliced garlic and onion and saute it.
  
• Add all the vegetables, coriander leaves, mint leaves, and green chili and saute it well.
  
• Add four cups of water and let it boil.
  
•  once the water boils add the soaked rice and cook for 3 whistles in high flame and three whistles in low flame.
  
• Open the cooker and remove all the whole garam masala and green chillis
• Add salt and coconut and mash well until it becomes mushy.
  
  
  
•  Add required water to adjust the consistency to make it like a thick soup. Boil it once after adding water and switch off.
• Serve the kanji along with masala vadai or pakoda or bajji
  

Tips:

• Adding coconut oil will give a distinct flavor.
• Do not add salt before cooking. Add salt only after cooking before mashing.
• Add the coconut and mash well so that the coconut flavor will be infused well.
• Remove all the whole garam masala before mashing otherwise the smell will be overpowering.
• Be careful while frying the dal otherwise, it will brown really fast and the taste won't be perfect.

PONGAL

Ingredients:
Basmati Rice - 1 cup

Green Gram - 1/4 cup

Ghee - 100 gm

Cumin seeds - 2 tsp

Whole black pepper - 2 tsp

Curry leaves - a bunch

Cashew nuts

Salt

Preparation:

1. Soak rice and moong dal together for atleast half an hour and add half of cumin seeds and half of black pepper and pressure cook it along with four cups of water.

2. When the rice and dhal mixture is completely cooked take a spoon and mash it

3. Pour the ghee in a pan and add cashew nuts and fry until it becomes golden brown. Drain the cashew nut and add it to the rice dhal mixture

4. Heat the same ghee again and add the remaining cumin seeds and black pepper. When it splutters add the curry leaves and switch off the flame

5. Add this also to the mixture and mix well

Serve this pongal with coconut chutney and sambhar

EGG PEAS PULAO

Ingredients:

Rice - 1 cup

Green peas - 1 cup

Eggs - 4 or 5

Onion - 1 (big)

Bay leaf - 2

Whole garam masala

Shah jeera

Green chillies

Green onion or coriander leaves

Salt

Pepper

Preparation:

1. Cook the rice along with a bay leaf, whole garam masala and salt. Add some oil to the rice to prevent it from sticking

2. Cook the peas in microwave for 3 min and drain it

3. Beat the eggs along with some salt and pepper

4. Add some oil in a pan and add a bay leaf and shah jeera

5. Then add the green chillies and onion and saut'e it

6. Add a little salt and add the beaten eggs and cook it

7. Add the cooked green peas and mix it well

8. Cook the egg until it scrambles and add some more pepper if needed

9. Put the mixture in the rice and mix well . Garnish it with some green onions or some coriander leaves

TOMATO PULAO

Ingredients:

Basmati rice - 1 cup

Tomatoes - 4

Ginger - 1 small piece

garlic - 6-8 pods

Green chilli - 3-4 (or according to ur taste)

Coconut milk - 1 cup

Salt

Oil

Cumin seeds

Bay leaf

Method:

1. Boil the tomatoes in water and remove the skin. Puree the boiled tomatoes

2. Soak the rice in warm water for half an hour

3. Grind ginger, garlic and green chillies together

4. In a pressure cooker add some oil and add bay leaves and cumin seeds

5. Add the Ginger,garlic,gr.chilli paste and saut'e well until the raw smell goes

6. Add the pureed tomatoes, salt and boil it and add the soaked rice after draining it

7. Saut'e the rice well until the rice absorbs the water from tomato

8. Add the coconut milk and put the lid and wait for one whistle. Then switch off the flame

The tomato puree should be measured before poured in. The puree and coconut milk should equals the amount of water to be poured for the required amount of rice i.e., for 1 cup of rice there should be 1 cup of tomato and 1 cup of coconut milk or if u prefer u can add little water to it

CHANNA PULAO

Ingredients:

Channa - 1/2 cup {soaked overnight}

Basmati rice - 1 1/2 cup

Onion - 1 {medium size}

Ginger garlic paste - 2 tsp

Tomato - 2 {medium size}

Green chilli - 1 no

Coconut milk - 1/2 cup

Red chilli powder

Cumin powder

Coriander powder

Coriander leaves

Turmeric powder

Whole garam masala

Salt

Oil

To Grind:

Garlic - 4 pods

Onion - 1/2

Red chillies - 4

Cumin seeds - 1 tsp

oil - 1 tsp

Grated coconut - 3 tbsp

Preparation;

1. Saute all the ingredients in the "TO GRIND" portion except coconut with a little oil and grind it into a smooth paste along with coconut

2. Grind the tomatoes into smooth paste

3. Heat oil in a pan and add the whole garam masala and add the ginger garlic paste, green chilli and onion

4. Add the tomatoes and the ground pasteand saute well

5. Now add all the powders [chilli pdr, coriander pdr, cumin pdr, turmeric pdr]

6. Add the soaked channa and pressure cook it by adding sufficient water

7. After the channa is cooked add require amount of salt and add water and coconut milk required for the rice [Add 1/2 cup coconut milk and 1 1/2 cup water for 1 cup of rice. If there is water in channa gravy then reduce the amount of water]

8. Add coriander leaves and cook it

This dish can be served with any meat gravy or boiled egg masala

[I tried this recipe from a blog]