Recipe Rice can be cooked in many tasty ways
R ice is one of the most versatile grains; you can do so many things with it. Here are two recipes for you to try this festive season
Capsicum - 1- 2
For the spice powder -
Dried red chillies - 3- 4
Cinnamon - 1 piece
Coriander seeds - 2 tbsp
Cumin – Half tsp
Black gram – One-and-a-half tsp
Tuvar dal – One-and-a-half tsp
Mustard seeds - 1 tsp
Black gram - 1 tsp
Tuvar dal - 1 tsp
Roasted cashewnuts and peanuts - 2 tbsp
Grated coconut – One-and-a-half tbsp
Turmeric powder – Three-fourth tsp
Pre-cooked rice - 3- 4 cups
Lime juice – One-and-a-half tsp
Salt to taste
Coriander leaves (chopped) - 1 tbsp, for garnish
Dry roast three to four dry red chillies, one piece cinnamon, two tbsp coriander seeds, half tsp cumin seeds, one-and-a-half tsp black gram, one-and-a-half tsp tuvar dal till roasted over a low flame. Powder coarsely. Keep aside.
In a wok, heat oil. Crackle one tsp mustard seeds. When these pop, add black gram, tuvar dal (one tsp each), cashews and roasted peanuts and stir fry. Add the capsicum and onions, salt and the chopped green chillies. Sprinkle a little water and cook covered for about five minutes. Stir well. Add one-and-a-half tbsp grated coconut and saute till golden brown. Add three-fourth tsp turmeric powder and stir well. Stir in three to four cups of pre-cooked rice. Saute for five minutes. Add one to one-and-a-half tsp lime juice and the masala powder. Saute for four to five minutes. Serve hot garnished with coriander leaves.
Tip: Add roasted chilli peanuts.
Chammanthi Podi Shadam
First prepare the Chammanthi Podi and bottle it.
Grated coconut - 1
Black gram / Urad dal - 2 cups
Split Green Gram dal / Moong dal - 1/2 cup
Red chillies - 50 gms, or to taste
Jaggery - 1 big lump
Dry tamarind - the size of a gooseberry
Asafoetida- 1 tbsp
Dry-roast the grated coconut over a low flame till dry, light red and crisp. Keep stirring to avoid burning. Keep aside. Roast the black gram till golden .When warmed, add split green gram and dried red chillies. Stir fry till split green gram dal is golden brown. Powder the lentil and keep aside. Powder the coconut next. Add the jaggery and dry tamarind and blend. Add salt and asafoetida. Once this is well-mixed, add the lentil powder in spoonfuls and mix well. Store in airtight bottles. An old favourite with idlis, dosas, hot rice, curd rice.
For the spiced rice
Refined oil- 1 tsp
Ghee- 1-2 drops
Chammanthi podi - 1 tbsp
Mustard seeds - 1 tsp
Split Black gram - 1 tbsp
Dried red chillies (crushed) - 1-2 , crushed
Curry leaves - 1 sprig
Basmati rice, cooked - 1 1/2 cups
Salt - To taste
Curry leaves - For garnish
In a wok, heat one tsp oil and one or two drops of ghee. Pop one tsp mustard seeds, urad dal, one-two broken red chillies and a sprig of curry leaves.
Lower the heat and add one tbsp of chammanthi podi. When warm, remove from heat.
Add one-and-a-half cups cooked hot basmati rice, salt to taste and stir well. Garnish with fried curry leaves. Serve hot.