THIS IS ONE OF THE SPICY AND AUTHENTIC RECIPE OF INCREDIBLE INDIA…..
Tamarind – 2 lemon sized balls
Sesame (Gingely) Oil – 5 to 6 tbsp
Mustard Seeds – 1/4 tsp
Curry Leaves – A few
Ground Nuts – 1/4 cup
Asafoetida – 1 pinch
Red Chillies – 5 to 6
Channa Dal – 1 tsp
Urad Dal – 1/4 tsp
Turmeric Powder – 1/2 tsp
Water – 2 cups
Salt to taste
Cooked rice-3 cups
Coriander Seeds – 3 tbsp
Channa Dal – 2 tsp
Red Chillies – 1 or 2
Fenugreek Seeds – 3 to 4 (optional)
Sesame Seeds – 1 tbsp(optional)
In a fry pan, heat some sesame oil and splutter the mustard seeds, red chillies, Asafoetida, curry leaves, Channa Dal and Urud Dal, ground nuts and fry until golden brown.
Make a paste out of the tamarind and pour it into the pan along with 2 glass of water,salt and turmeric powder,and some more oil.
Let the mixture cook well until the water becomes more than half of what you added and becomes a paste-like product with all oil well separated.This is the main ingredient in tamarind rice you can store this in refrigerator for2-3 weak.
Roast the powder ingredients except the sesame seeds and grind to make a course powder.
Now mix the roasted powder,tamarind gravy(pulikachal)to the rice and mix thoroughly.
Make a separate powder out of the sesame seeds and sprinkle over the puliogare(Tangy tamarind rice) and mix well, just before serving!
This is one of another variety dishes famous all over southern India.They usually prepare during occasions and traveling,as it can be kept in normal temperature for more than a day.
Indian Yogurt rice is truly a comfort food! This simple Curd rice from South India tastes great with just a pickle or chutney as side dish.The cooling, flavorful Indian dish is perfect when taken as an accompaniment to grilled spicy meats.
Curd(yogurt) -3 cups
Green grapes (optional)
Minced ginger-1 tsp
Green mango finely cut into cubes-1
Salt to taste
Finely sliced green chillies-3 tsp
Finely chopped cucumber-2
Dry red chillies broken up-3 or 4
Mustard seed-1/2 tsp
Urad dal-1/4 tsp
Oil -3 tblsp
Coriander leaves chopped finely-3 tblsp
Few curry leaves
Take a pan, pour 3 tblsp oil and when it gets hot, add the dry chillies, curry leaves , mustard seeds and urad dal when they crackle add the grated ginger, saute for a minute.then add carrots,cucumber, mango, chillies, salt and curd.Remove from fire.
Put the cooked rice in a deep dish and add the seasoned veggies,together with the milk.(milk is added to loosen the curd rice texture, because as time goes this rice becomes thicker in consistency).
Mix nicely with hand, mashing the rice a little.
Garnish with the chopped coriander leaves and serve jot with any pickle of your choice.
This easy and simple food has a soothing effect in summer.As intake of yogurt in any form is necessary during summer.Adding veggies improves its taste much better when compared to simple curd rice.
This South Indian origin tangy Tomato Rice makes a great one-dish meal.Tomato Rice is one of those simplest variety rice dish very simple to prepare.Learn how to make Tomato Rice by following this easy recipe.
Basmati rice-4 cups
Ripe big tomatoes-15
Green chillies slit-7
Big onions finely sliced-4
Mint leaves (pudina)-a handful
Springs of curry leaves-a few
Big bundle of coriander leaves finely chopped-1
Ginger – garlic paste-2 tblsp
Oil -1/4 cup
Salt to taste
Turmeric powder-1 tsp
Lime juice-3 – 4 tblsp
Wash the basmati rice and par boil them in 5 cups of water.The rice should be cooked 3/4th.
Steam tomatoes, peel off the skin, mash well and keep aside.Best to use plum tomatoes for good tangy taste.
Pour oil in a vessel,add bay leaves, fry the onions till slight brown, lower flame and mix in ginger – garlic paste, green chillies, curry leaves, mint leaves, coriander leaves and fry for 3-4 minutes.
Mix in salt to taste, turmeric powder and mashed tomato pulp and stir well.Cook until the oil gets separated and the gravy is thick.
Mix in this mixture to the cooked rice and add the remaining 1cup of water, cover the vessel leave to stir fry.
When completely cooked, fluff up with a spatula and transfer to a serving dish and decorate with chopped coriander leaves.
Sprinkle some lime juice on top and cover before serving. Serve hot,with a onion yogurt salad.this tastes great in lunch box meal,with a crispy potato fry as side dish,or simply with pickle and boiled egg curry.
This South Indian easy simple dish is easily put together when you are in a hurry. You can also make it with leftover rice. Lemon Rice is one of the many rice dishes which forms an integral part of South Indian Cuisine.
It gives a flavorful, tangy twist to plain white rice.there are many varieties of rice from the South like Coconut Rice, Yogurt/Curd Rice, Sesame Rice, Tomato Rice, Tamarind Rice…only to name a few!
Try this quick, easy recipe that is so visually appealing.and simple to make with the remaining stuff in your kitchen..
Rice -2 cups
Lemon juice -3 medium sized lemons
Ginger -1 small piece
Bengal gram- 1 tsp
Urad dal -1 tsp
Mustard seeds -1 tsp
Curry leaves -1 spring
Coriander leaves- a few
Green chillies- 2 -3
Oil for seasoning
Salt to taste
Fenugreek seeds,Asafoetida-1/2 tsp each
Grind fenugreek seeds, asafoetida, turmeric,and dry chilly to a course powder and keep aside.
Take juice of lemon,cook the rice ,and cool aside (the rice should be cooked so that it never sticks together,add a teaspoon of oil while cooking).
Season mustard seeds, urad dal, ginger, Bengal gram and curry leaves in oil.Saute a little followed by the grind-ed powder,green chilly,and salt to taste.
Add this to rice and sprinkle juice of lemon,mix well.
Sprinkle with coriander leaves and serve this mouthwatering lemon rice with any spicy side dish.
PONGAL IN INDIA IS A THANKSGIVING FESTIVAL FOR THE HARVEST.IN TAMIL THE WORD PONGAL MEANS “BOILING OVER”.THEY USUALLY BOIL OVER WHILE PREPARING IT .THUS TO INDICATE THE OVERFLOW OF PROSPERITY IN EVERY HOUSES. It is traditionally celebrated at the time of harvest of crops and hence is a celebration of the prosperity associated with the event.It is a THANKSIVING FESTIVAL TO THE FARMERS,FOR THEIR HARDWORKING.
Pongal is a great Indian harvest festival, celebrated every year in mid January to mark the reaping of crops and a special thanksgiving to the sun God.Pongal festival lasts for four days.
Celebrations include drawing of Kolam, swinging & cooking of delicious Pongal. There are two varieties of PONGAL DISHES, namely, SARKARAI PONGAL (sweet pongal), KHARA PONGAL(spicy pongal), also called VEN PONGAL in Tamil Nadu.
Moong dal-1/4 cup
Jeera-1 1/2 tsp
Ginger julienne-1 tblsp
Fresh pepper powder-1 tsp
A few Cashew nuts broken
Dessicated Coconut-1/2 cup
A pinch of Turmeric powder
Salt to taste
Fry the Moong dal a little until you get a nice flavor.Soak rice for 15 minutes.
Mix the dal with the rice, add 2 -3 cups of water and pressure cook for 2 whistles. (the rice should cook very very soft)
Add turmeric powder, coconut, few peppercorns,salt and 1-2 tblsp of ghee,ginger to the rice and pressure cook till done.
Now take a pan add the rest of Ghee to it, more the ghee better it tastes, add jeera, pepper corns,curry leaves and cashew nuts,fry till golden brown,add this to the cooked rice,along with pepper powder for extra flavor and chopped cilantro leaves for garnishing.
The pongal dish is ready!!! can add some more ghee at the end if you need. It is best eaten fresh and Hot!!, You can serve it with Coconut Chutney,with side dishes of vadai and sambhar.
Health wise this suites best even for kids, since it contains only pepper,which is good for all sorts of stomach and throat disorders.good for old people (without ghee),as it gets easily digested.