Kadambam – My Recipe Book

A collection of Vegetarian recipes

Archive for the ‘Rice dishes’ Category

Puthandu VazhthukkaL!!!

Posted by Sneha on April 14, 2007

Happy Tamil New Years Day to all! May this new year bring peace and happiness to all!

img_2857c.jpg
Clockwise from left top Thondakkai karamudhu/palya,Manga pachadi,paruppu vada
bottom- appalam, morkuzhambu,payasam, rice and paruppu.

In my house, a typical New Year spread  would contain 2 kinds of karamudhu(dry veg dish, usually garnished with coconut),paruppu, manga pachadi, morkuzhambu, vadai/thayir vadai, payasam, appalam, vattal. I tried to do as many of these as possibly today also, but just missed out on the thayir vadai! May be next time! Today I will try and elaborate on just 3 of these – typical festival dishes – Mangai Vepampoo pachadi (Mango-Neemflower Pachadi)and Arisi Thengai Payasam(Rice-Coconut payasam)! Both of these are very simple and yummy dishes!

Paruppu Vada/Ambode

Since we do not use onion garlic during festivities, I made this with Dill leaves. This version is pretty popular in Karnataka actually! And I happened to have it at a birthday party recently. I am used to making pruppu vadas, but, my version is crispy only if eaten hot. After a while, it would become soft. But, my friend’s way of making it, keeps it crunchy for a long time! The trick is to use the food processor to grind the dal, so the dal doesn’t become completely smooth, but, remains grainy!

Ingredients:

1 cup channa dal soaked for about 2 hours
1/2 bunch dill leaves(about a cup whenpicked and chopped)
15-20 green chillies
Salt to taste
Oil for deep frying

Method:

1. First chop the chillies in the food processor.
2. Then add the drained channa dal and dill leaves.
3. Process them until the dal is grainy.
4. Add salt to taste.
5. Pat them into small circles on your palm and deep fry until golden brown.
6. Remove to paper towels and serve.

For the Manga-Vepampoo pachadi, you will need:

1. 1 Med raw mango
2. 5-6 green chillies
3. 1/2 tsp jaggery crushed
4. Vepampoo 1 tsp
5. Oil
6. Salt to taste
7. Mustard to temper
8. Curry and coriander leaves to garnish

Method:

Chop the mango into big cubes.
Boil it with csliced green chillies and salt.
When its cooked(not too soft), add the jaggery.
Temper with mustard seeds and fried vepampoo(fry the neemflowers a spoon of oil till the start turning brown and the oil starts smoking)
Garnish with curry leaves and coriander leaves. Enjoy!

Arisi-Thenga payasam:

Ingredients:

1 tbsp raw rice soked in water for about 1/2 hour.
2 tbsp coconut
elaichi
dry fruits of choice 2tbsp
Jaggery to taste(approx. 1/2 cup)
Milk – 1 cup (approx.)

Method:

1. Grind the soaked rice and coconut to a nice smooth paste.
2. Boil the jaggery with a tablespoon of water until you get a nice aroma.
3. Add the ground mix and keep stirring(a whisk works best) until it starts boiling.
4. Add elaichi, dry fruits and regular milk to make the payasam consistency to your liking, remove from heat.
5. Enjoy!

Advertisements

Posted in Appetizers/Snacks, Festival, Rice dishes, Side Dishes | 10 Comments »

Mushroom Biriyani

Posted by Sneha on April 2, 2007

These days, almost every morning goes by just browsing other blogsites and drooling at the new recipes I see all the time, thanks to all my forever enthusiastic blogger buddies. Indusladies is one such other site that I am a regular visitor of. I love Mrs. Chitra’s collection of recipes there. She is untiringly inspiring other ladies to try new dishes and improve our cooking skills constantly. Thanks to Mrs. Chitra, I found this easy to make, delicious Mushroom Biriyani. Made it for lunch today, both me and N liked it very much. The recipe goes as follows:

img_2837c.jpg

Ingedients:

Sliced mushrooms (8 oz pac)
Basmati rice – 1 ½ cups
Onion – 1, sliced
Tomatoes – 3 medium, chopped
Cinnamon – 1 one inch pieces
Cloves – 3 to 4
Small cardamom – 3, crushed
Ghee – 2tbsp
Saffron strands-a pinch
Ginger-garlic paste – 1 tsp
Green chillies – 3, chopped
Red chilli powder – 1 tsp
Salt to taste

For garnishing:

2 onions sliced & deep fried

Method:

1. Wash and soak the rice for 30 mins.
2. Melt 1 spoon of the ghee, add cinnamon, cloves, cardamoms & saute or 2 mts.
3. Add drained rice & fry for 2 minutes.
4. Add 2 ½ cups of hot water, saffron strands & salt to taste.
5. Cover & cook till almost done.(Grains should be separate)
6. Heat oil, add sliced onion & fry till golden brown.
7. Add tomatoes & all the remaining ingredients.
8. Saute, stirring often till ghee separates.
9. Add mushrooms & fry till cooked.
10. In a baking pan, take half of the prepared rice.
11. On that spread the mushroom gravy & over that the remaining rice, add a spoonful of ghee.
12. Cover with aluminium foil & bake for 15 mts.

Serve with any raitha.

Posted in Rice dishes | 13 Comments »

Schezwan Fried Rice

Posted by Sneha on March 13, 2007

The last weekend, we had some friends come over and while I was wondering what rice dish to make, I came across this very appetizing Schezwan Fried rice  recipe here. Thanks Seema, for a mouthwatering recipe.

I followed Seema’s recipe for the most part, except for just a few subtle changes and additions.

img_2444c.jpg

Ingredients:

2 cups Basmati rice or long grain rice
1/2 each of green, yellow and red bellpeppers
1/2 cup baby corn
1/2 cup snow peas
1/2 cup beans
1/2 cup Bokchoy (Chinese cabbage)
1/2 cup broccoli
1 big onion cut into big pieces
1 Jalapeno, minced
4 green chillies
1 bunch spring onions chopped
2 tsp ginger garlic paste
2 tbsp Ching’s Schezwan sauce
2 tbsp Soya sauce
1/2 tsp black pepper powder
4 tbsp olive oil
Salt to taste

Method:

1. Wash and cook rice, taking care to see that the grains are separate.
2. Heat oil, saute onions, ginger garlic paste, jalapenos and green chillies.
3. Add vegetables, with beans and broccoli first then add baby corn, bell peppers, snow peas and finally, bokchoy, and stir fry in that order(harder vegetables first).
5. See to that the vegetables are not “cooked”; should be al-dente, crisp.
6. Add the schezwan sauce and soya sauce and salt.
7. Add rice and mix thoroughly, finally add the chopped spring onions and mix well.

Serve with any Chinese side dish like chilli paneer or Gobi Manchurian. Even tastes good as is.

Posted in Other food blogs, Rice dishes | 8 Comments »