Thiruvathirai also known as Arudra Darisanam is celebrated in Tamilnadu. It falls in the month of Margazhi on the Thiruvathirai star day. The main neivedhyam is Thiruvathirai Kali and 7 kai kootu.
Ingredients to make Thiruvathirai Kali:
Raw rice - 1 1/2 cups
Moong Dal - 1/2 cup
Bengal gram dal - 1/4 cup
Jaggery - 1 cup
Grated coconut - 1/2 cup
Cashew nuts - 10 to 12 nos
Cardamom - 6 nos
Ghee - 1/4 cup
Water - 3 cups (Add 1 to 1 1/2 cups while cooking if needed)
Method:
Fry rice till it becomes golden brown in colour. Fry both the dals separately till they become golden brown. Grind them together till they reach rawa consistency (this can be done at home in mixer itself). (The dals can be powdered to a fine powder consistency too).
Fry the cashew nuts in a tbsp of ghee and set aside. Grind the cardamom to fine powder and keep it ready. In a hard bottom pan add 1 cup of water and when it boils add the jaggery and let it mix well to form a syrup. Drain the jaggery so that all impurities get cleared.
Wash the pan and add the jaggery water to it and bring it to boil. Add the grated coconut and cardamom powder to it and when it boils add 2 cups of water and the rice and dal mixture and mix it thoroughly without forming any lumps. Mash lumps if there are any. Close the pan with a lid and reduce the flame. Keep mixing it in between so that it doesnot get settled at the bottom of the pan. While stirring add ghee to it slowly. When the rice gets cooked add the fried cashew nuts and mix thoroughly.
Remove from flame and after neivedhyam serve it with 7 kai kootu.
Showing posts with label Rice varieties. Show all posts
Showing posts with label Rice varieties. Show all posts
Ven Pongal - A protein rich breakfast
Rice - 1 cup
Moong Dal - 1/4 cup
Black Pepper - 1 spoon
Jeera (Cumin Seeds) - 1 spoons
Ginger - 1 inch piece
Green Chillies - 2 nos
Asafodeita - a pinch
Salt to taste
Ghee - 1/4 cup
Cashew Nuts - 10 to 12
How to prepare Ven Pongal the way it is prepared in hotels and restaurants?
In a pan fry moong dal and rice separately till they become golden in colour. Wash them separately then mix them together. The total quantity of rice and dal is equal to 1 1/2 cups. Add 4 cups of water and pressure cook rice and moong dal together. When done remove and add salt.
Chop the ginger to fine pieces. Slit green chillies into two halves without cutting it fully. Grind black pepper and cumin seeds coarsely. Add ginger, green chillies, pepper and cumin powder and asafodeita to the cooked rice.
In a frying laddle, add 1/2 of the ghee and fry the cashew nuts till they become golden brown. Cut the curry leaves into small pieces and spread on top of the Ven Pongal. Pour the fried cashew nut along with ghee on top of the curry leaves. Heat the remaining ghee and pour it too. Mix everything thoroughly.
Adjust the salt if needed. The best side dish for Venpongal is Chutney and Tomato Gojju.
Tomato Pongal
Kids like variety in their lunch box and this Pongal is something which will make even those kids who dont eat tomatoes to eat it.
Ingredients:
Rice (Raw) - 2 cups
Tomato (Banglore vareity) - 6 to 8 nos depending upon the size
Moong Dal - 1/2 cup
Green chillies - 4
Ginger - 1 inch
Clove - 1 no
Bay Leaf - 1 no
Onion - 4 medium sized
Ghee - 1/4 cup
Curry leaves - a few
Coriander leaves - 1/2 cup
Cashew Nuts - 12 nos
Method:
Pressure cook rice and moong dal with 4 cups of water for almost 5 whistles.
Cut tomato into thin slices. Slit the green chillies in the middle. Cut the onion into thin lengthy slices. In a pan add half of the ghee and add bay leaf and cloves and the add onions when the onion turns glassy add the green chillies and ginger. Add the tomatoes and salt and saute them well till the tomatoes get mashed well. Add the cooked rice and moong dal and mash well. Add curry leaves and coriander leaves (chopped finely).In the remaining ghee fry the cashew nuts till they become golden colour. Add it to the cooked Pongal.
Serve hot with Sambar
Ingredients:
Rice (Raw) - 2 cups
Tomato (Banglore vareity) - 6 to 8 nos depending upon the size
Moong Dal - 1/2 cup
Green chillies - 4
Ginger - 1 inch
Clove - 1 no
Bay Leaf - 1 no
Onion - 4 medium sized
Ghee - 1/4 cup
Curry leaves - a few
Coriander leaves - 1/2 cup
Cashew Nuts - 12 nos
Method:
Pressure cook rice and moong dal with 4 cups of water for almost 5 whistles.
Cut tomato into thin slices. Slit the green chillies in the middle. Cut the onion into thin lengthy slices. In a pan add half of the ghee and add bay leaf and cloves and the add onions when the onion turns glassy add the green chillies and ginger. Add the tomatoes and salt and saute them well till the tomatoes get mashed well. Add the cooked rice and moong dal and mash well. Add curry leaves and coriander leaves (chopped finely).In the remaining ghee fry the cashew nuts till they become golden colour. Add it to the cooked Pongal.
Serve hot with Sambar
Curd Rice - A must in every South Indian meal
Many might think that making curd rice is very easy. But if not done correctly, even the curd rice could turn out bad. The rice that is cooked for the curd rice should be soft and should be mashed thoroughly. The curd used for curd rice should be unsour.
Many variations can also be added to the plain curd rice to make it more attractive.
Ingredients:
Rice - 2 cups
Fresh unsour curd - 1 cup
Milk - 2 cups
Ghee - 1 tbsp
Asafodeita - a pinch
Mustard seeds - 1/4 tsp
Green Chillies - 2 nos
Curry Leaves - 1/2 cup
Coriander leaves - 1/2 cup
Method:
Cook the rice with 6 cups of water and 1 cup of milk in pressure cooker. Atleast 5 whistles be allowed. When it is time to open, remove the rice and transfer it to a shallow bowl. Mash well with the back of a scoop laddle thoroughly. When warm add salt and the remaining 1 cup of milk and mix again. Add the curd and mix well.
In a tadka laddle, add ghee and mustard seeds, when it splutters add the hing, green chillies. Chop the curry leaves to fine pieces and sprinkle on curd rice. Pour the tadka on top of the curry leaves. Mix well so all mixes thoroughly. Finely chop coriander leaves and decorate the curd leaves.
Recipe for Bisibelabath - Mysore method
Ingredients:
Rice - 1 cup (soak for 15 mins before cooking)
Thuvar dal - 3/4 cups (soak for 1/2 hour)
Raw groundnuts - 3/4 cups (15 mins)
Roasted gram - 1/4 cup
Dhaniya - 1/4 cup
Red Chillies - 10 to 12
Copra - 1 medium sized (grated). (If you dont have or get copra, grate fresh coconut and fry it in a kadai or microwave it for 5 to 7 mins on medium or 2 mins in high till it gets dry)
Asafodeita - 1/2 inch piece or 1 tsp powdered asafodeita
Cardomom - 5
Cinnamon - 2 inch
Cloves - 5
Khus Khus - optional 1 tsp
Turmeric powder - 1 pinch
Mustard seeds - 1 tbsp
Cashew nuts - broken 1 handful
Tamarind - 1 lemon size (soak and take thick paste)
Method:
Cook rice, dal and groundnuts separately in a pressure cooker.
For bisibela powder - fry redchillies, roasted gram dal, dhaniya, asafodeita and copra.
For masala powder - grind cardomom, cinnamon, cloves and khus khus.
In a pressure cooker or pan take cooked rice, dal, groundnuts along with powders, salt, turmeric powder, bisibela powder, masala powder along with tamrind paste and 2 cups of water. Blend every thing well and cook again for 2 whistles.
When cool, temper it with mustard seeds, 2 broken chillies and cashew nuts in ghee. Heat gingely oil and pour it over the rice and decorate it with coriander leaves.
Rice - 1 cup (soak for 15 mins before cooking)
Thuvar dal - 3/4 cups (soak for 1/2 hour)
Raw groundnuts - 3/4 cups (15 mins)
Roasted gram - 1/4 cup
Dhaniya - 1/4 cup
Red Chillies - 10 to 12
Copra - 1 medium sized (grated). (If you dont have or get copra, grate fresh coconut and fry it in a kadai or microwave it for 5 to 7 mins on medium or 2 mins in high till it gets dry)
Asafodeita - 1/2 inch piece or 1 tsp powdered asafodeita
Cardomom - 5
Cinnamon - 2 inch
Cloves - 5
Khus Khus - optional 1 tsp
Turmeric powder - 1 pinch
Mustard seeds - 1 tbsp
Cashew nuts - broken 1 handful
Tamarind - 1 lemon size (soak and take thick paste)
Method:
Cook rice, dal and groundnuts separately in a pressure cooker.
For bisibela powder - fry redchillies, roasted gram dal, dhaniya, asafodeita and copra.
For masala powder - grind cardomom, cinnamon, cloves and khus khus.
In a pressure cooker or pan take cooked rice, dal, groundnuts along with powders, salt, turmeric powder, bisibela powder, masala powder along with tamrind paste and 2 cups of water. Blend every thing well and cook again for 2 whistles.
When cool, temper it with mustard seeds, 2 broken chillies and cashew nuts in ghee. Heat gingely oil and pour it over the rice and decorate it with coriander leaves.
Recipe for Corn Pulav
Ingredients:
Basmati Rice - 1 cup
Big Corn Cob - 1 (remove the cobs from the corn)
Water - 2 cups
Sambar Onion (the small vareity) - 1/2 cup (diced into small pieces)
Ginger garlic paste - 1/4 tbsp
Curd - 1 tbsp
Salt - to taste
Pepper - 1/4 tsp
Green Chilly - 2
Masala Powder - 1/2 tsp or 1 each of bay leaf, cinnamon sticks, 2 cardomom
Method:
Wash and soak the rice for 1/2 an hour. Clean the corn and soak for 2 hours till it becomes soft and tender. In a hard bottom pan add 1 tbsp ghee (oil for diet conscious), and add onion, bay leaf, cinnamon, cardomo, ginger garlic paste and green chillies. Saute it well. Drain the rice and corn and add it to the pan without any water. Add curd, salt and water and pressure cook it. Allow for two whistles.
If doing it in the pan itself, add 2 1/2 cups of water and close the lid (mix it well inbetween every few mins so that the rice doesnot settle down).
To give more flavour and colour, one can add carrot, beans and peas also along with corn.
Decorate it with finely chopped coriander leaves.
Basmati Rice - 1 cup
Big Corn Cob - 1 (remove the cobs from the corn)
Water - 2 cups
Sambar Onion (the small vareity) - 1/2 cup (diced into small pieces)
Ginger garlic paste - 1/4 tbsp
Curd - 1 tbsp
Salt - to taste
Pepper - 1/4 tsp
Green Chilly - 2
Masala Powder - 1/2 tsp or 1 each of bay leaf, cinnamon sticks, 2 cardomom
Method:
Wash and soak the rice for 1/2 an hour. Clean the corn and soak for 2 hours till it becomes soft and tender. In a hard bottom pan add 1 tbsp ghee (oil for diet conscious), and add onion, bay leaf, cinnamon, cardomo, ginger garlic paste and green chillies. Saute it well. Drain the rice and corn and add it to the pan without any water. Add curd, salt and water and pressure cook it. Allow for two whistles.
If doing it in the pan itself, add 2 1/2 cups of water and close the lid (mix it well inbetween every few mins so that the rice doesnot settle down).
To give more flavour and colour, one can add carrot, beans and peas also along with corn.
Decorate it with finely chopped coriander leaves.
Recipe for Mango Rice (மாங்காய் சாதம்) in Tamil
நல்ல புளிப்பான மாங்காய் (கிளி மூக்கு மாங்காய் சிறந்தது) - ஒன்று துருவியது
நன்கு உதிரியை வடித்த சாதம் (பாஸ்மதி அரிசியை இருந்தால் சுவை கூடுதலாய் இருக்கும்.
தாளிக்க - கடுகு, பெருங்காயம், பச்சை மிளகாய் (பொடியாய் நறுக்கியது), ஒரு ஸ்பூன் நல்லெண்ணெய், எட்டு ஸ்பூன் நெய்.
மாங்காயை தூள் சீவி துருவி கொள்ளவும். வானெலியில் நெய்யையும், நல்லெண்ணையும், சேர்த்து, கடுகு, பெருங்காயத்தை தாளித்து, பச்சை மிளகாய் சேர்த்து, மாங்காய் துருவலையும் போட்டு, நீர் சண்ட வதக்கி கொள்ளவும். மங்கை அளவிற்கேற்ப உப்பு சேர்க்கவும். நன்றாக சூடு ஆறியதும் சாதத்துடன் சேர்த்து கலக்கவும். சுவைக்கு ஏற்ப உப்பு சேர்த்து கொள்ளவும்
நன்கு உதிரியை வடித்த சாதம் (பாஸ்மதி அரிசியை இருந்தால் சுவை கூடுதலாய் இருக்கும்.
தாளிக்க - கடுகு, பெருங்காயம், பச்சை மிளகாய் (பொடியாய் நறுக்கியது), ஒரு ஸ்பூன் நல்லெண்ணெய், எட்டு ஸ்பூன் நெய்.
மாங்காயை தூள் சீவி துருவி கொள்ளவும். வானெலியில் நெய்யையும், நல்லெண்ணையும், சேர்த்து, கடுகு, பெருங்காயத்தை தாளித்து, பச்சை மிளகாய் சேர்த்து, மாங்காய் துருவலையும் போட்டு, நீர் சண்ட வதக்கி கொள்ளவும். மங்கை அளவிற்கேற்ப உப்பு சேர்க்கவும். நன்றாக சூடு ஆறியதும் சாதத்துடன் சேர்த்து கலக்கவும். சுவைக்கு ஏற்ப உப்பு சேர்த்து கொள்ளவும்
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