Rice porridge cooked in coconut milk is a comfort food for summer. It is soothing to the body and does not involve much work near the fire. It is cooked on a slow flame, with an occasional stir. This is a typical food of South Kanara.
To make the coconut milk : Grate one coconut and put it in warm water for sometime. Take some coconut and blend it in the mixer with a little water. Strain in a colander. Keep the husk aside and repeat the procedure for rest of the coconut.
The used husk can be used again by adding water. I hope you liked this recipe , do leave a comment.
Rice porridge
Ingredients :
Raw Rice 1 bowl (150 grams)
Coconut milk of 1 medium sized coconut
salt to taste
water approximately 6 glasses
Procedure :
Take a thick bottomed vessel , and put the rice to cook with sufficient quantity of water. Let cook on low flame. In the meanwhile extract the coocnut milk and add to it. Add dalt. Mix well. Keep stirring in between lest it may not get burnt. Coconut porridge is ready to be served . Tastes good with mango pickle.
Make a note: The husk is usually discarded, but alternatively it can be added later to the porridge and cooked for sometime.
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Cabbage ,occasionally makes a peep in my kitchen and it is usually for the stir fry or the indo-chinese dishes that I use it. Many years back, I had read about the cabbage rice by the famous cooking magnet Tarla Dalal, I really could recall the recipe and last week decided to give a try to it. It was indeed delightful !
Vegetable Biryani is a flavoursome, layered rice cooked with vegetables and spices and saffron infused. It makes a tasty dinner menu with a yoghurt based salad.
Biryani is a popular food loved and cherished Indian food. It is a mixed rice dish made with meat, rice and some spices cooked in dum usually. The vegetarian biryani with vegetables is made to cater to the other sect of indivduals who do not eat meat. It is a dish which gained popularity in Hyderabad during the Nizam period and till date is the most ordered dish online.
Usually made with meat, here is the vegetable biryani or veg biryani as it is commonly called.
veg biryani
Ingredients :
2 cups of uncooked basmati rice (aromatic long rice)
2 cups of assorted veggies as beans, carrots, cauliflower,potatoes and peas
1 onion
3 green chillies
2 inch ginger
4 cloves garlic
1 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
3 cloves
3 cardamom
1 stick of cinnamon
2 tomatoes
3 tbsp oil
½ cup curds or yoghurt
2 tbsp oil for cooking
salt
For garnishing:
Fresh chopped mint leaves
Caramalised onions
Method:
Pre-requsites:
Cook the rice with only two cups of water. It is partially cooked, on further cooking it will be evenly done.
Cut veggies into small cubes.
Grind onion, green chillies, ginger and garlic into a fine paste.
Boil the vegetables in a pan. Add the potatoes, a little later as they should be a little firm.
Make powder of clove, cinnamon and cardamom.
Make puree of tomato and keep aside.
Cooking procedure :
Now take oil in a pressure pan and add the paste of onion. Saute it till light pink in colour.
Then add the pound spices and continue to sauté.
Later add turmeric powder, coriander powder and chilli powder.
Add tomato puree,mint leaves and yoghurt and continue to blend the mixture.
As the aroma spreads add the boiled veggies, and the partially cooked rice.
Close the lid and allow to cook on a slow flame.
Once done, mix the rice well as the masala needs to blend well.
Garnish with caramalised onions.
Biryani is ready to serve.
To make caramalised onions :
Cut onions into thin long pieces. Take oil in a small pan and add the onions. Saute them until dark brown in colour. Be careful as they tend to get burnt easily.
To Serve :
Serve biryani garnished with onions along with a yoghurt based salad of your choice.
About the event :
Sending this to Foodies_Redoing Old Post 129. It is a fortnightly event, where we work on an old post by editing with better pictures or text. Here, I have put better pictures and a lot of formatting had to be done. This is one of the first posts writtwen in 2014, edited today on 17/6/2024. Phew, this is thee year of my blogging.
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vegetable biryanii If you ever make Veg Biryani, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.
Tri-colour pulav is a three layered rice of varying tastes and colour as the name implifies, gives a satisfying taste when blended together.This dish involves a little bit of work, but its worth it. It is ideal as a weekend menu.
Green, white and orange are the three layers that are made, the vegetables are used accordingly. The three colours are the Indian colours denoted in our national flag. The dish is appropriate to make for any national celebration as Independence Day and Republic Day.
I often convince myself that pulav is the best meal for my children as they eat it without any fuss. My son needs a curry along with it but rest of us are good with a yoghurt based salad. The pulav recipes that I usually make on holidays are Mint Pulao, Corn and Peas Pulao, Spring onion and corn Pulao
Tri-colour pulav
Tri-Colour Pulav Recipe:
INGREDIENTS :
1 1/2 cups of basmati rice
3 onions chopped
1/4 cup beans diced
1/4 cup peas
3/4 cup cabbage finely cut
1/2 cup carrot diced
Grind together for the green layer
2 green chillies
1/2 bunch coriander
1/2 inch ginger
2 cloves garlic
Make puree for the orange layer :
2 tomatoes
1/2 inch ginger
2 cloves garlic
Whole spices for the white layer
2 cloves
2 cardamom
1 green chilly
2 sticks of cinnamon
Method :
Cook rice in a rice cooker and keep aside.
Boil beans and peas together.
Boil carrot seperately and keep aside.
Make the paste and the puree with the mentioned ingredients. Keep aside.
Take a wok and add some oil with a spoon of ghee in it. Add a clove and cardamom and saute for a while. then add the onions and saute till light pink.Add beans and peas to it. Then, add the green paste and saute for some time. Turn off the flame, add a portion of the cooked rice to it. Mix salt. Take a wide bowl and pour this into it. The green layer is ready.
Again, add the mixture of oil and ghee. Add cumin and the spices. Saute the onions and toss in the cabbage. Stir fry for sometime. Let cool. Again mix a third of the rice with salt. Pour over the green layer. Two layers are ready.
Finally, we come to the third layer. Take some oil and add a few spices. Add the onions, saute till pink , then add carrot to it. Now add the puree to it and allow to simmer for sometime. Let cool. Mix the required quantity of rice to it. Slowly, add over the two layers.
After a while, you can slowly tilt it to a different plate. Serve the three layers together. Tri-colour pulav is ready to serve.
Take a tip:
The cooked rice should be separate grains and not mushy.
Capsicum may be used for the green layer.
Mint can be used along with coriander while grinding.
Cabbage can be avoided for the white layer. A few pieces of potato can be put instead.
Alternatively, you can make jeera rice for the white layer.
Make the paste and the puree with the mentioned ingredients. Keep aside.
Take a wok and add some oil with a spoon of ghee in it. Add a clove and cardamom and saute for a while. then add the onions and saute till light pink.Add beans and peas to it. Then, add the green paste and saute for some time. Turn off the flame, add a portion of the cooked rice to it. Mix salt. Take a wide bowl and pour this into it. The green layer is ready.
Again, add the mixture of oil and ghee. Add cumin and the spices. Saute the onions and toss in the cabbage. Stir fry for sometime. Let cool. Again mix a third of the rice with salt. Pour over the green layer. Two layers are ready.
Finally, we come to the third layer. Take some oil and add a few spices. Add thhe onions, saute till pink , then add carrot to it. Now add the puree to it and allow to simmer for sometime. Let cool. Mix the required quantity of rice to it. Slowly, add over the two layers.
After a while, you can slowly tilt it to a different plate. Serve the three layers together. Tri coloured pulav is ready to serve.
Notes
The cooked rice should be separate and not mushy.
Capsicum may be used along with the veggies for the green layer. It has to be sauted with the onion.
Cabbage can be avoided for the white layer. A few pieces of potato can be put along with onion while cooking. Alternatively, you can make jeera rice for the white layer without any vegetables.
A curry or a yoghurt based salad pairs well with it.
If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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About the event :
This is an old post which I have redone with better pictures. Sending it to Foodies_Redoing Old Post43, a fortnightly event.
Curd rice is a simple, tasty, comfort food. It is one of the essential food in most South Indian home.
Summer is synonymous to curd and curd rice as rains is to masala chai and pakoras. After a heavy meal, when dinner is out of mind, curd rice is a good option. When you are tired, after a long day work, curd rice is always welcome. In the blazing heat, it is one of the best food you can consume. It is the easiest summer food you can prepare.
In South India, the lunch and dinner ends with a curd rice. It is a ritual which most follow, either by mixing steamed rice with curd or butter milk. It is commonly known as mosaru anna or mosranna
Benefits of eating curd rice:
Curds is a coolant food during summer.
Curd rice is ideal for all.
You can use the left over rice to make curd rice.
It is easy to prepare.
Occasionally, I prepare curd rice too. Bisebelebath and curd rice is one such combination we like at home. Here are a few tips I would like to share. The rice cooked should be soft, you can make it mushy with a ladle. Curd should not be added when the rice is hot. Allow it to cool sometime before mixing. Turmeric powder is never added in the seasoning here, unlike other dishes.
Curd Rice Recipe
Ingredients:
1 bowl of rice cooked
2 bowls of yoghurt
1 tsp oil
1/2 tsp mustard seed
1/2 tsp cumin seeds
asafoetida
1/2 tsp urad dal
1/2 tsp gram dal
2 green chillies or dried chilles in yoghurt
curry leaves
coriander leaves
salt
1/2 cup fat milk
1/2 cup pomegranate arils
Proceed :
Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. Add yoghurt and ,milk and salt. Add the seasoning and mix well. Garnish with coriander leaves. Nothing to beat it in hot summer !
Take a tip:
Mash the rice while it is hot with a spoon..
You can add green grapes to it.
A few cashew pieces put in the seasoning gives a good taste to it.
Curd should be added only when the rice has cooled down. You can add only milk initially.
Curry leaves and coriander give good taste to it.
Instead of green chilli, you can use sun dried chilllies, it taste good.
Evergreendishesdev
Curd Rice
Curd Rice is a tasty, healthy and a comfort food. It is ideal to serve during summer.
bowl, ladle, pressure cooker, small pan, serving spoon
Method
Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. )nce the rice cools, add yoghurt, milk and salt. Add the seasoning and mix well. Put the pomegranate arils Garnish with coriander leaves. Curd rice is ready to serve.
Notes
Make rice mushy while it is hot.
You can add green grapes to it.
A few cashew pieces put in the seasoning gives a good taste to it.
Curd should be added only when the rice has cooled down. You can add only milk initially.
Curry leaves and coriander give good taste to it.
Instead of green chilli, you can use curd chillies which are prepared and stored at home.
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curd rice
If you ever make this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or @evergreendishes on Facebook.Subscribe to get all updates in your inbox + an e-book for free!
This is one of the rice dishes that I prepare quite often as it is easy and one of the favourites of my children. The first time I ate this at one of my friends place.It was mildly fragrant and was delicious. Soon, I laid my hands on it as I always prefer easy and tasty cooking.
