Mint Rice/Pudina Sadam

Mint rice 8

I have added cooked chickpeas the rice. It is optional. But it gives the rice more flavor. So do try adding chickpeas to mint rice.

Mint rice 2

Below is the image of the spices I used in this recipe.

Mint rice 1

Ingredients:

  • Chickpeas – 1/2 cup, soaked overnight in water
  • Basmathi rice – 1 + 1/2 cups
  • Ghee – 2 tbsps
  • Mustard seeds – 1/4 tsp
  • Onion – 3/4 cup, chopped
  • Curry leaves – 8
  • Serrano pepper – 1 and a half pepper slight lengthwise
  • Ginger garlic paste – using 1 inch piece of ginger and 3 garlic cloves
  • Tomato – 1/2 a tomato, chopped
  • Grind to a fine paste using water:
    • Mint leaves – 1/2 cup, tightly packed
    • Cashew – 10
    • Cloves – 2
    • Cinnamon stick – 1 inch
    • Cardamom – 2
    • Marathi moggu – 1
    • Kalpasi – a big piece
    • Annasi Poo – 1
    • Jathipathri – 1
  • Water – 2 cups + 3/4 cups
  • salt – to taste
  • Fresh bay leaf – 1
  • Cilantro – few, chopped

Method:

    • Pressure cook chickpeas with water and salt for one whistle. Drain the chickpeas and set it aside.
    • Water and soak basmathi rice in water.
    • Heat ghee in a big pan.(you need a pan with a lid)
    • Add mustard seeds and wait till it splutters.
    • Add onions, serrano pepper and curry leaves. Saute until the onions turn golden brown.
    • Add the ginger garlic paste and saute for 30 seconds.
    • Add the chopped tomato and saute until the tomato looses its shape.

Mint rice 3

    • Add the ground mint mixture, chickpeas and salt.

Mint rice 4

    • Let it cook until the ghee starts to ooze out. Keep stirring at regular intervals.

Mint rice 5

    • Turn the heat to medium.
    • Drain the soaked rice and add it to the mint mixture.
    • Add water and salt to taste.
    • Add cilantro and bay leaf.

Mint rice 6

    • Cover the pan and let the rice cook halfway.

Mint rice 7

  • Turn off the heat and let the rice cook in its own steam with the lid on. (approximately 15-20minutes)
  • Stir the rice gently and serve hot with raita.

 

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Lemon Rice

Lemon rice 3

I make lemon rice pretty often when I am stuck thinking about what to cook. Lemon rice and potatoes are the perfect combination. We go on picnics to the park and lemon rice is always part of the menu. We make tamarind rice,lemon rice and curd rice with potatoes and egg . We finish up with watermelons. This recipe of Tamil Nadu style lemon rice is my mom’s. Hope you enjoy it.

Lemon rice 4

Ingredients:

  • Uncooked Raw rice – 1 + 1/4 cup
  • Oil – for sauteing
  • Mustard seeds – 1/4 tsp
  • Channa dal – 1 tsp
  • Ginger – 2 tbsps, finely minced
  • Curry leaves – 8 leaves
  • Serrano pepper – 2, cut lengthwise
  • Turmeric powder – 1/4 tsp
  • Lemon juice – 1/4 cup, juice from 2 big lemons
  • Salt – to taste
  • Cilantro – for garnishing

Method:

    • Cook rice and let it cool down.
    • Heat oil in a wok.
    • Add mustard seeds and wait till it splutters.
    • Add channa dal, ginger, curry leaves and serrano pepper.
    • Saute until the channa dal turns golden brown.
    • Add turmeric powder and lemon juice. Let it cook for 30 seconds.
    • Turn off the heat. Add salt and cilantro; mix well.

Lemon rice 1

    • Add the cooled rice and mix gently until well combined.

Lemon rice 2

  • Serve with side dish of your choice.

Bisibelebath with Homemade Bisibelebath Powder

Bisibelebath 9

Bisibelebath is my favorite vegetarian rice entree. It is a comfort food. When it is made right, it fills your heart and tummy. I used to buy MTR bisibelebath masala until I found a very good Bisibelebath recipe at Healthy Home Cooking. I double the masala ingredients and refrigerate the powder. It speeds up the cooking process.

Be very  generous with the ghee. It makes the bisibelebath more divine.

Ingredients for Bisibelebath powder:

  • Oil – 1 tsp
  • Dry red chili – 10
  • Channa dal – 2 tbsps
  • Urad dal – 1 tbsp
  • Cinnamon stick – 3 inches
  • Cloves – 6
  • Cardamom – 2
  • Fenugreek seeds – 8 seeds
  • Coriander seeds – 1/4 tsp
  • Curry leaves – 2 springs

Method:

    • Heat oil in a wok.
    • Add dry red chilli and saute for 10 – 15 seconds. Remove the chilies unto a bowl and let them cool.
    • Add channa dal, urad dal, cinnamon stick, cloves, cardamom, fenugreek seeds, coriander seeds and curry leaves to the same pan and saute until the dals turn golden brown.
    • Remove the spices onto a bowl and let them cool down completely.

Bisibelebath 1

    • Grind the roasted ingredients into a fine powder.

Bisibelebath 4

  • Store the powder in an airtight container. Refrigerated the powder.

Ingredients for Bisibelebath:

  • Sona masoori rice/ raw rice – 1/2 cup
  • Toor dal – 1 cup
  • Tomato – 1/2 a tomato chopped
  • Tamarind – 2 heaping tsps
  • Mixed vegetables – 3/4 cup ( carrot, beans, peas, drumstick), chopped
  • Salt – to taste
  • Hing/ Asafoetida – 6 pinches
  • Bisibelebath masala – 3 tbsps + 1 tsp
  • Water
  • For seasoning:
    • Ghee – for seasoning, I use a lot of ghee for bisibelebath( 1/4 cup)
    • Mustard seeds – 1/8 tsp
    • Cashews – 8, broken
    • Curry leaves – 6 leaves

Method:

    • Soak tamarind in hot water and set in aside.
    • Cook rice and set it aside. Overcook the rice and mash it.

Bisibelebath 2

    • Pressure cook toor dal and tomato with water for 4 whistles.
    • Mash the dal.

Bisibelebath 3

    • Add mixed vegetables,tamarind extract, salt, hing, bisibelebath masala and rice.

Bisibelebath 5

Bisibelebath 10

Bisibelebath 6

    • Add 2 cups of water and mix well.

Bisibelebath 7

    • Pressure cook for 1 whistle.
    • Prepare seasoning by heating ghee in a pan.
    • Add mustard seeds and wait till it splutters.
    • Add curry leaves and cashew.
    • When the cashew turns golden brown, turn off the heat and add it to the bisibelebath.

Bisibelebath 8

  • Mix well and serve it hot with fryums or potato chips.

 

Egg Rice

Egg rice 1

Ingredients:

  • Uncooked rice – 1.5 cups, cook the rice and let it cool down completely
  • Oil – for sauteing
  • Mustard seeds – 1/8 tsp
  • Cumin seeds – 1/2 tsp
  • Onion – 2/3 cup,chopped
  • Ginger – 2 tbsps, finely minced
  • Serrano pepper – 1, slight lengthwise
  • Green bell pepper – 1, chopped
  • Tomato – 1, chopped
  • Egg – 5
  • Salt – to taste
  • Black pepper powder – 1 + 1/2 tsp

Method:

    • Heat oil in a wok.
    • Add mustard seeds and wait till it splutters.
    • Add cumin seeds and let it crackle.
    • Add onions, ginger and serrano pepper.
    • Saute until the onions turn transparent.
    • Add bell pepper and saute until the bell pepper is almost cooked.
    • Add chopped tomato and saute for 1 minute.
    • Add eggs and mix well.

Egg rice 2

    • Add salt to taste.
    • Keep mixing until the egg is fully cooked.
    • Turn off the heat. Add the egg mixture to the cooled rice. Add black pepper powder and salt.

Egg rice 3

  • Mix well and serve.

 

Tomato Rice

Tomato rice5

Ingredients:

  • Uncooked raw rice or parboiled rice – 2 cups
  • Oil – for saute
  • Mustard seeds – 1/8 tsp
  • Fennel seeds – 1/2 tsp
  • Cinnamon stick – 1
  • Bay leaf -1
  • Cardamom – 2 pods
  • Onion – 3/4 cup, chopped
  • Curry leaves – 6 leaves
  • Ginger garlic paste – from 1 inch piece of ginger and 3 garlic pods
  • Tomato puree – grind 6 roma tomatoes
  • Chilli powder – 2+ 1/2 tsp
  • Water – 3 cups + 3/4 cup
  • Salt – to taste
  • Chickpeas – 1/2 cup,optional( soak overnight in water)
  • Mint leaves – few leaves, chopped
  • Cilantro leaves – chopped

Method:

    • Pressure cook chickpeas in water with some salt for one whistle and drain them. Set it aside. Adding chickpeas is optional.(If you forget to soak the chickpeas, you can pressure cook the chickpeas for a longer time until it is cooked)
    • Heat oil in a pan with a lid and big enough to cook 2 cups of rice.
    • Add mustard seeds and wait till it splutters.
    • Add fennel seeds, cardamom, cinnamon and bay leaf. Saute for 5 seconds.
    • Add onions and curry leaf. Saute until the onions turn light golden brown.
    • Add ginger garlic paste and saute for a minute.
    • Add the tomato puree and cook until the water evaporates from the tomato.

Tomato rice 2

    • Add chilli powder and cook for few minutes.
    • Wash the rice; drain it and add it to the tomato mixture.
    • Add water and salt to taste. Add more chilli powder if required.

Tomato rice 3

    • Add mint and cilantro leaves.
    • Cover the pan with a lid and cook on medium heat until the rice is almost cooked and there is little water left.

Tomato rice3

    • Turn off the stove but keep the lid on and let the rice cook in its steam for 10 minutes.

Tomato rice4

  • Fluff the rice and serve with spicy potatoes and raita.

Jeera Rice

Jeera Rice

Jeera rice is flavored with whole spices. I do not add a lot of salt to it. It is a fancy way of dressing up plain rice. It can be served with paneer gravy, mushroom gravy, any vegetarian gravy or non-vegetarian gravy. I goes really well with Channa masala.

You can use Shahi Jeera or cumin seeds.

I cook the rice with all the ingredients in a rice pot with lots of water and drain the water. You can also use a rice cooker to cook the rice.

Ingredients:

  • Basmathi rice – 1 + 1/2 cups, washed and soaked in water until the water boils
  • Water – as required
  • Oil – 1 tsp
  • Shahi Jeera or Cumin seeds – 1 tbsp
  • Cardamom – 2
  • Cinnamon stick – 1 stick
  • Bay leaf -1
  • Salt – 3 -4 pinches / or season the water according to taste
  • Mint leaves – for garnishing, optional

Method:

  • Boil water in a rice pot.
  • Add oil, shahi jeera, cardamom, cinnamon, bay leaf and salt.
  • Add the washed rice and let it cook until it is almost done.
  • Drain the water from the rice.
  • Add chopped mint leaves.(optional)
  • Mix gently and serve.

Curd Rice/ Thayir Sadam / Yogurt Rice

Curd rice

Ingredients:

  • Cooked rice – 1 + 1/2 cups, overcook the rice
  • Curd/ Plain Yogurt – 2 cups
  • Salt – to taste
  • For seasoning:
    • Oil – for seasoning
    • Mustard seeds – 1/8 tsp
    • Curry leaves – 6
    • Ginger –  2+ 1/2 tsps, finely minced
    • Serrano pepper – 1, slight lengthwise
  • Black Grapes – few, optional

Method:

  • When the rice is hot; mash it and add 1/4 cup of water to it and mix well without lumps.
  • Let it cool down completely.
  • Add curd and salt. Mix well.
  • Prepare the season by heating oil in a small pan.
  • Add mustard seeds and wait till it splutters.
  • Add curry leaves,ginger and Serrano pepper. Saute until the ginger turns lightly golden.
  • Turn off the heat and add the seasoning to the curd rice and mix well.
  • Add grapes and serve.