RICE DISHES
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Nasi Lemak: 1 cup rice 3 screwpine leaves salt to taste 1 grated coconut
Nasi Lemak: Clean the rice and drain. Squeeze out 2 cups of thick coconut milk with screwpine leaves. Add in salt. If you desire, you can also add in some sliced shallots and ginger. Serve this rice with sliced hard-boiled eggs, cucumber and sambal ikan bilis
(This is a Recipe from a Friend)
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Chottakka's Coconut Milk Rice :
(COCONUT MILK RICE- TENKAYA PALU ANNAM- THENGAI PAL SATHAM)
INGREDIENTS
1. basumathi rice –
3 cups
2. coconut milk 3
cups + 3 cups of water
3. onion – 3 big cut
into thin slices
4. garlic – 10
flakes – cut thin lengthwise
5. ginger – 1 small
piece – cut into small bits
6. green chillies –
6 slit lengthwise
7. tomatoes – 2
8. ghee – 4 tbsp
9. cinnamon – 2
pieces
10.cloves –4
11.bay leaf – 3
12.cashew nuts – 50
fried
13.fresh mint
leaves- ( pudhina ) – 1 bunch
14.salt to taste
METHOD
1. take out the milk
from the coconut i.e grate the coconut & grind it slightly & then add boiling water & after 2 minutes
squeeze out the water , this is the first milk
2. pour boiling
water & take the milk – second milk
3. wash & soak
the rice for 10 minutes
4. take a thick bottomed pan & add the ghee +
oil if necessary
5. add cinnamon,
cloves, bay leaf & fry
6. then add the cut
onions, green chillies, ginger & garlic & fry
7. then add the
tomatoes & fry
8. now add the rice
& fry for few minutes
9. add the 6 cups of
coconut milk –3 cups first milk + 3 cups second milk to the rice , add salt
& mix well
10.transfer
everything into a rice cooker or pressure cooker & cook till the rice is
done
11.add fried cashew
nuts & mint leaves & mix well
12.serve hot with
curd raitha or pachidi
13.hard boil the
eggs & cut it lengthwise , & when you serve the rice on a plate ,place
the cut egg on top of the rice &
garnish with coriander leaves. (optional)
14.some will like to have fresh lime juice , so cut 1
or 2 fresh limes into small pieces & keep it in a plate
Nasi Lemak: 1 cup rice 3 screwpine leaves salt to taste 1 grated coconut
Nasi Lemak: Clean the rice and drain. Squeeze out 2 cups of thick coconut milk with screwpine leaves. Add in salt. If you desire, you can also add in some sliced shallots and ginger. Serve this rice with sliced hard-boiled eggs, cucumber and sambal ikan bilis
(This is a Recipe from a Friend)
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Nagalaxmis Secunderabad Biriyani
Watch the Video:
1. Mutton/Chicken/Vegetables - I Kilo
2. Basmati Rice ( India Gate ) – 750 gms
3. Onions – 3 Nos Medium
4. Green Chillies – 15 nos (reduce to suit)
5. Coriander – 1 bunch
6. Lime – 1
7. Ginger/Garlic Paste – 2 teaspoons
8. Turmeric – 1Ž2 teaspoon
9. Salt – to taste
10. Oil – 2 ladles or 5 table spoons
11. Ghee – 2 Table spoons
12. Spices – Pattai ( cinnamon bark). Lavang ( Cloves), Elachi (Cardomon)
13. Biriyani Leaf – Sajvia
14. Curds – 1 ladle
15. Tomato 2 nos
16. Milk
17. Mint leaves
18. Bay Leaf
Step 1 – Boil Tomato and take juice
Step 2 – Fry Green Chilly and make paste of it
Step 3 – Cut Onions
Step 4 Place Cooker on stove. Add oil and ghee when hot add bay leaf, cardamom, cloves, cinnamon stick etc and fry. Add onion and caramalise it add ginger garlic paste and mutton. Add chilli paste and curd. Add salt, turmeric coriander and 1Ž2 glass water and close pressure cooker and wait for one steam let off.
Wash Basmati Rice and soak for 10 minutes. Add rice, tomato juice, I glass milk, mint leaves, lime juice. Taste for salt and add more if necessary. Add water 11/2 times the Rice measure.
Close cooker and cook on low heat for ten minutes and then open.
If you don’t have pressure cooker a rice cooker will do.
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Yummy Curry Leaf Rice from Padhus Kitchen
Prep Time : 15 mins
Preparation
As I always say, keep all the ingredients ready.
Wash, discard the stem and use the curry leaves alone.
Cook rice in such a way that it is not mushy. Spread it on a plate to cool.
Method
Heat 2 tsp of oil in a pan, add urad dal, red chillies and tamarind. When dal turns golden brown, add the curry leaves and saute for a few minutes. Then add grated coconut and cook for a further 2-3 minutes. Remove from heat and leave it to cool.
Grind it to a paste without adding water.
Heat 4-5 tsp of sesame seed oil in a pan, add bengal gram (kadalai paruppu), when dal turns golden brown, add hing, turmeric powder, roasted peanuts followed by the ground curry leaves mixture and salt.
Saute the curry leaves mixture/paste for a few seconds and then add needed rice.(check by tasting it)
You can substitute rice with millets also.
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Yummy Curry Leaf Rice from Padhus Kitchen
Karuveppilai Sadam-Curry Leaves Rice Recipe
Karuveppilai Sadam/Curry Leaf Rice is one of our family's favorite and I love preparing it with fresh curry leaves from my garden. It is very flavorful, delicious and very simple to prepare. It can be had for lunch or packed for lunch or for travel (without coconut). When I have karuveppilai podi at home, I mix that with rice and make curry leaves rice otherwise I stick to this method. This is a typical Tamil Brahmin recipe without onion and garlic. Curry leaves as you all know is a rich source of iron which can help to improve low hemoglobin levels due to iron deficiency. It also aids in digestion. Today we will learn how to make curry leaves rice following this easy recipe with step wise pictures.
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| Our Lunch -Karuveppilai sadam-Thayir sadam, appalam |
Karuveppilai Sadam-Curry Leaves Rice
Prep Time : 15 mins
Cook Time : 10 mins
Serves: 2
Recipe Category: Rice-Lunch-Travel food
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Cooked Rice - as needed (any rice)
Turmeric powder - 1/4 tsp
Salt as needed
Fry and grind
Oil - 2 tsp
Curry leaves - 1 cup loosely packed
Urad dal - 1 tbsp
Red chillies - 4-5
Tamarind - small pea sized ball or 1/4 tsp paste
Coconut - 3 tbsp grated (optional)
For the seasoning
Sesame seed oil - 4 tsp
Bengal gram dal - 2 tsp
Asafoetida/Hing - 1/4 tsp
Roasted peanuts - 2 tbsp
For Garnishing
Ghee - 1 tsp (optional)
Serves: 2
Recipe Category: Rice-Lunch-Travel food
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Cooked Rice - as needed (any rice)
Turmeric powder - 1/4 tsp
Salt as needed
Fry and grind
Oil - 2 tsp
Curry leaves - 1 cup loosely packed
Urad dal - 1 tbsp
Red chillies - 4-5
Tamarind - small pea sized ball or 1/4 tsp paste
Coconut - 3 tbsp grated (optional)
For the seasoning
Sesame seed oil - 4 tsp
Bengal gram dal - 2 tsp
Asafoetida/Hing - 1/4 tsp
Roasted peanuts - 2 tbsp
For Garnishing
Ghee - 1 tsp (optional)
Preparation
As I always say, keep all the ingredients ready.
Wash, discard the stem and use the curry leaves alone.
Cook rice in such a way that it is not mushy. Spread it on a plate to cool.
Method
Heat 2 tsp of oil in a pan, add urad dal, red chillies and tamarind. When dal turns golden brown, add the curry leaves and saute for a few minutes. Then add grated coconut and cook for a further 2-3 minutes. Remove from heat and leave it to cool.
Grind it to a paste without adding water.
Heat 4-5 tsp of sesame seed oil in a pan, add bengal gram (kadalai paruppu), when dal turns golden brown, add hing, turmeric powder, roasted peanuts followed by the ground curry leaves mixture and salt.
Saute the curry leaves mixture/paste for a few seconds and then add needed rice.(check by tasting it)
Mix well and serve with potato curry or chips or appalam. If preferred, (recommended) add a tsp of ghee in the end and mix well.
Note - Use sesame seed oil for best results. This curry leaves rice will not be dry as we are making it with curry leaves paste and adding enough oil. When packing for lunch box or travel, avoid using coconut.
You can substitute rice with millets also.
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( I Just made this and it was Yummy. I have more in the fridge for eating a bit more later. I am excited as we have three fairly large curry plants in the garden)
