SEARCH

Rice and recipes

PARVATHY MENON
print   ·   T  T  

Recipe Rice can be cooked in many tasty ways

Staple food Rice
Staple food Rice

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 rice

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

Method

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.

Chammanthi Powder

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

Salt

Method

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

Method

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.

PARVATHY MENON

More In: METRO PLUS | FEATURES

O
P
E
N

close

Recent Article in METRO PLUS

No typecasting for meChitrangada SinghPhoto: PTI

‘No one wants to make bad films’

Chitrangada Singh says there is space for the occasional mindless cinema alongside intense movies »