RICE DISHES

YELLOW RICE - THIRAPATHU CHESINA ANNAM

INGREDIENTS

1. cooked rice or left over rice- 2 cups
2. onion – 1 cut lengthwise
3. green chillies – 2 or 3 slit lengthwise
4. mustard –1 tsp
5. urudh dhal- 1 tbsp
6. channa dhal – 1 tbsp
7. red chillies – 2
8. turmeric powder – ½ tsp
9. oil – 2 tbsps
10. salt to taste

11. fried cashew nuts – 20 ( optional )

METHOD

1. break the rice without lumps & keep it ready

2. heat oil in a pan, add mustard & when it splutters , add urudh dhal, channa dhal, green chillies, onion,& fry

3. then add salt & turmeric powder

4. then add the rice & fry , stirring well & serve hot

5. add the fried cashew nuts


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CURD RICE- Perugu Annam

INGREDIENTS

1. raw rice – 4 cups

2. thick curds- 1 ½ cups
3. milk –1/2 litre
4. green chillies –4 cut into small pieces
5. urudh dhal 1 tsp
6. ginger – 1 small piece cut into bits
7. mustard –1 tsp
8. butter – 1 tbsp
9. oil –1tbsp
10. curry leaves –few
11. cashew nuts – 100 grms
12. seedless grapes small-


METHOD

1. cook the rice in a pressure cooker-should be very soft- add 9 cups of water to 4 cups of rice

2. cool the rice, mash it well & add ½ litre of boiled & cooled milk & salt , mix well & leave aside

3. add butter & mix well

4. heat oil in a pan , add mustard, when it splutters add green chillies ginger, urudh dhal, curry leaves & add to the rice

5. fry 2 red chillies & add ( optional )

6. then add the curds & mix well & after some time leave it in the refrigerator

7.fry the cashew nuts & add

8. wash the grapes & add & mix well

9. serve cold with avakkai pickle or mormilagai


NOTE
You can also add small mango pieces or grated carrot to make it
colourful

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TAMARIND RICE - Chinthapandu Annam

INGREDIENTS

1. tamarind –1 ball ( lime size )
2. red chillies – 8 to 10
3. channa dhal –2 tbsp
4. urudh dhal –1/2 tbsp
5. mustard –1 tsp
6. curry leaves –few
7. pea nut or fried ground nut – 100 grms
8. gingely oil –5to 6 tbsp
9. asafoetida powder – 1 pinch
10. cooked rice- 2 cups
11. salt to taste

ROAST & GRIND

1. red chjllies –2
2. coriander seeds –2 tsp
3. fenugreek –1/4 tsp
4. seseme seeds ( til) – 1 tsp

roast & grind the above into a powder & keep it aside

METHOD

1. soak the tamarind in enough water & extract the juice-should be thick

2. add turmeric powder & salt

3. heat 5 tbsp oil in a pan, add mustard when it splutters ,add asafoetida,urudh dhal, channa dhal, curry leaves ,red chillies & pea nuts & fry

4. to this add the tamarind juice & allow it to boil well

5. when it becomes thick , add the roasted & ground powder & remove from the fire

6. this can be stored in a bottle & can be used any time –this is called puli kaichal

7. add enough of this to the rice , mix well & keep it aside for at least ½ hr & then serve

8. serve with potato chips or fried appalam-

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LIME RICE - Nimma Pandu Annam

INGREDIENTS

1. lime –2 big size
2. raw rice- 4 cups
3. turmeric powder- ½ pinch
4. salt to taste
5. oil –2 tbsp
6. mustard-1tsp
7. urudh dhal –1 tsp
8. channa dhal- 1 tbsp
9. red chillies-6
10. cashew nuts –100 grms
11. pea nuts –100 grms
12. curry leaves few

METHOD

1. take the juice from the lime & keep it aside

2. cook the rice in a pressure cooker-the grains should be separate & spread it on a plate & cool

3. heat the oil in a pan ,add a pinch of turmeric powder,& salt

4. now add the mustard, when it splutters add the urudh dhal, channa dhal, red chillies ( split it into two ), curry leaves, fry well & switch of the stove

5. now add the lime juice

6. pour everything into the rice & mix thoroughly

7. then fry the cashew nuts or pea nuts & add to the rice mix well & serve with potato fry or potato chips

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TOMATO RICE – Thakkali Annam

INGREDIENTS

1. raw rice –4 cups
2. tomato –4 large
3. onion – 1 big cut lengthwise
4. ginger – ½ ” piece ground
5. garlic – 6 to 8 flakes
6. green chillies- 4 slit lengthwise
7. turmeric powder – ¼ tsp
8. salt to taste
9. cinnamon –1” piece
10. cloves –2
11. bay leaf- 2
12. oil –3 tbsp
13. chilli powder -( chilli powder 1 tsp: coriander powder 2 tsp)- to taste
14. turmeric powder – ½ tsp


METHOD

1. pressure cook rice –4 cups of rice in 8 cups of water

2. heat oil in a pan , add cinnamon, cloves, bay leaf & fry

3. then add the sliced onion, ginger garlic paste, garlic flakes, green chillies & fry well

4. now add the cut tomatoes, & fry for a while, then add the chilli powder, turmeric powder & salt & fry well –do not add water

5. then add the rice ,after breaking the lumps if any, stir well & fry for 5 minutes

6. remove from the fire & serve hot

NOTE - if you use cinnamon, cloves & bay leaf for seasoning never add curry leaves, add curry leaves only when you use mustard for seasoning

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COCONUT RICE - TENKAYA ANNAM

INGREDIENTS

1. raw rice –2 cups
2. coconut grated – 1 cup
3. red chillies –4 or 5
4. channa dhal- 1 tbsp
5. urudh dhal – 1 tbsp
6. mustard – 1 tsp
7. curry leaves – few
8. oil –to frypure ghee – 4 tsps
9. cashew nuts- 30
10. salt to taste

METHOD

1. pressure cook the rice, allow it to cool & spread it on a plate

2. heat 2 tbsp of ghee in a pan , fry the grated coconut & add to the rice

3. fry the cashew nuts in ghee & keep it aside

4. heat oil in a pan, add mustard & when it splutters , add the urudh dhal, channa dhal, red chillies, curry leaves & fry & add this also to the rice

5. add salt & mix well

6. finally add the fried cashew nuts, & rest of the ghee, mix well      & serve with appalam or potato chips or vathal

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COCONUT MILK RICE- TENKAYA PALU ANNAM

INGREDIENTS 

basumathi rice – 3 cups
coconut milk 3 cups + 3 cups of water
onion – 3 big cut into thin slices
garlic – 10 flakes – cut thin lengthwise
ginger – 1 small piece – cut into small bits
green chillies – 6 slit lengthwise
tomatoes – 2
ghee – 4 tbsp
cinnamon – 2 pieces
cloves –4
bay leaf – 3
cashew nuts – 50 fried
fresh mint leaves- ( pudhina ) – 1 bunch
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

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MANGO RICE – MAMIDIKAYA ANNAM

INGREDIENTS 

rice –1 cup
mango ( sour variety )- grated – 4 tbsp
fresh coconut grated – 4 tbsp
mustard –1/2 tsp
green chillies –6
coriander leaves chopped –2 tbsp
turmeric powder –1 pinch
ghee –1 tbsp
salt to taste 

FOR SEASONING

1. coconut oil –2 tbs
2. asafoetida powder- 1 pinch
3. mustard –1 tsp
4. urudh dhal –1 tsp
5. curry leaves – 

6. few cashew nuts- 20

METHOD

1. pressure cook the rice- ( use 1 ½ cups of water to one cup rice ) the cooked rice should not be soft

2. when cool remove it on to a plate & see that there are no lumps

3. pour ghee & mix well & keep aside grind the grated coconut, mango, green chillies, mustard & coriander leaves to a fine paste adding little water heat coconut oil in a pan, add asafoetida powder & mustard, when it splutters a add urudh dhal – fry till golden brown then add curry leaves, turmeric powder, & the ground paste- sauté on a low flame for some time add the cooked rice ,salt & mix gently-leave it on low flame for few minutes & stir now & then fry the cashew nuts in ghee & add to the rice & mix well serve hot with fried appalam, potato chips or vathal

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GINGELY SEED RICE- Ellu Annam

INGREDIENTS

1. gingely seeds ( til ) –black –2 tbsp
2. red chillies –6
3. rice –2 cups
4. salt to taste

FOR SEASONING

1. gingely oil- 2 tbsp
2. mustard –1 tsp
3. red chillies –3
4. urudh dhal –1 tsp
5. curry leaves –few ( optional )

METHOD

1. pressure cook the rice, remove it on to a bowl, break the lumps if any & cool

2. roast the gingely seeds & red chillies without oil , & powder it

3. heat the oil in a pan & add mustard seeds, when it splutters, add the red chillies, urudh dhal & fry

4. then add salt, the roasted & ground powder & remove from the fire

5. add this to the rice & mix well .

6. serve hot or col

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CURRY LEAVES RICE – Karapaku Annam

INGREDIENTS

1. picked curry leaves – 1 cup
2. split dry Bengal gram – udacha -kadalaioil- 4 tsp
3. urudh dhal –1 ½ tbs
4. channa dhal- 1 ½ tbs
5. oil- 1tsp
6. red chillies –10
7. tamarind- very little

METHOD

1. wash & wipe dry the curry leaves picked from the stalk

2. heat oil in a pan , fry the red chillies, urudh dhal, channa dhal till golden brown

3. add the curry leaves & sauté till the curry leaves are well roasted

4. remove from the fire, add salt, tamarind, & split dry channa dhal , allow it to cool & then grind it in a mixie

5. cook the rice- should not be very soft

6. a table spoon of this powder mixed with hot rice & ghee tastes delicious

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BISI BELE BHATH 

INGREDIENTS
1. basumathi rice –2 cups
2. thur dhal – 1 cup
3. ghee –1 tsp
4. beans –1 cup ( cut into long pieces )
5. red chillies –6
6. coriander seeds –2 tsp
7. pepper –1/2 tsp
8. cumin seeds –1/2 tsp
9. fenugreek – ¼ tsp
10. urudh dhal – 4 tsp
11. channa dhal – 2 tsp
12. cloves –4
13. cinnamon –4 –1” pieces
14. coconut grated – ½ cup
15. tamarind – 1 ball ( marble size )
16. salt to taste


FOR SEASONING

1. oil –4 tbsp
2. red chillies – 4
3. mustard- 1 tsp
4. channa dhal- 1 tsp
5. urudh dhal –1 tsp
6. cashew nut- ½ cup
7. curry leaves – few
8. ghee- 1 tsp

METHOD

1. Boil thur dhal in 5 cups of water with ghee and turmeric powder

2. When the dhal is cooked add washed rice and 3 more cups of water, tamarind juice and beans and cook. Add salt

3. Roast red chillies, pepper, coriander seeds and cumin seeds , fenugreek, urudh dhal, channadhal, cloves and cinnamon in a little oil –grind in a mixie with cobra ( coconut ) into a fine powder.

4. When the rice is cooked add the masala powder and mix well.

5. Season- add 4 tbs oil in a pan and add mustard. When it splutters add red chillies, channadhal, urudh dhal and curry leaves.

6. Fry cashew nuts and add to the rice.

7. Finally add 1 tsf ghee for flavour and serve hot

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SAMBAR RICE

INGREDIENTS

1. rice – 1 cup
2. water – 4 cups
3. tamarind – 1 small ball
4. tomato –2
5. carrot – 1
6. peas – 100 gms
7. onion –1
8. green chillies – 2
9. red chillies – 2
10. coriander seeds –1 tsp
11. channa dhal – 1 tsp

METHOD

1. roast red chillies, coriander seeds, channa dhal & grind into a
     powder

2. extract the juice from the tamarind by adding water

3. heat oil in a pan , fry the onion till golden brown

4.then add all the vegetables & fry

5.cook the vegetables with 4 cups of water& when the water
   boils add the rice & salt –if you want you can          transfer everything into a rice cooker or pressure cooker

6. after the rice is cooked add the ground powder & coriander
   leaves

7. add a little ghee & serve hot

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CARROT RICE

INGREDIENTS

1. carrot grated – 1 cup
2. cooked rice –2 cups
3. ginger garlic paste – 1 tsp
4. onion –1 cut into fine bits
5. green chillies – 2 – slit
6. mustard – 1tsp
7. curry leaves – few

METHOD

1. peel ,wash & grate the carrot

2. heat oil or ghee in a pan , add mustard , when it splutters      add urudh dhal & fry

3. then add the onion, green chillies, ginger garlic paste curry
    leaves & fry

4. then add the grated carrot & fry for a while

5. then add the cooked rice & salt & mix well & serve hot with
    potato fry

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MUSHROOM BIRIYANI 

INGREDIENTS

1. basmathi rice – 400 gms
2. mushroom – 200 gms
3. green peas –150 gms
4. potato- 200 gms
5. ginger- garlic paste – 1 ½ tsp
6. onion – 100 gms
7. cinnamon – 1” piece
8. cloves- 8
9. cardamom –8
10. pepper – 8
11. ghee – 100 gms
12. milk – 1 tsp
13. almonds- 10
14. cashew nuts – 10
15. sompu – ¼ tsp
16. saffron – 1 pinch


METHOD

1. heat ghee in a pan & fry the onion – cut lengthwise & 

2. remove it on to a plate

3. then add cinnamon, cardamom, cloves & pepper & fry for 5 minutes

4. add little water to the ginger garlic paste ,add this also & fry for 2 minutes

5. then add the green peas & cashew nuts & fry for few more minutes

6. then add boiled & cut potatoes

7. then add soaked basumathi rice – soak for 2 hours

8. then cut the mushroom , add mix well & fryCHINESE

9. then add water ( 1: 2 ), salt mix well, cover with a lid & cook the rice

10. dissolve the saffron in milk, add this when the rice is cooked, cover with a lid & cook till the water evaporates

11. decorate with fried almonds, fried onions & serve hot

NOTE
Instead of mushroom cauliflower ( big florets ) can also be used

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VEGETABLE PULAO

INGRDEIENTS

1. basumathi rice – 1 cup
2. carrot cut & par boiled –4 tsp
3. cauliflower – small pieces – 4 tsp
4. green peas – par boiled – 4 tsp
5. mushroom –quartered – 4 tsp
6. bay leaf –1
7. cumin – 1 tsp
8. cinnamon – 1 stick
9. cloves-4
10. cardamom-3
11. ginger paste – 2 tsp
12. onion – chopped – ¼ cup
13. red chilli powder – ¾ tsp
14. refined oil – 4 tbsp
15. salt to taste
16. water – 2 ½ cups
17. pepper powder – ½ tsp

FOR GARNISHING

1. cashew nuts fried – 10
2. coriander – 1 tsp – chopped
3. green chillies – 3 slit
4. lemon juice –1 tbsp
5. onion – 1 sliced & fried
6. ginger juice- ½ tsp

METHOD 

clean ,wash & soak the rice for 30 minutes 

heat oil in a heavy sauce pan & cinnamon, cloves, cardamom, bay leaf, cumin seeds & sauté over medium heat until they begin to crackle 

add the chopped onion, stir & cook until soft & then add the ginger paste, redchilli powder, stir & then add all the vegetables, along with white pepper powder & salt & cook for 3 to 4 minutes 

add the washed & drained rice, stir carefully,add water to the rice,& allow it ti boil & lower the heat , cover & cook till the rice is almost done 

remove the lid, sprinkle ginger juice, add slit green chillies, fried onions, lemon juice, cashew nuts, green coriander leaves & cream 

cover the lid tightly, cook on a very low fire for 10 to 15 minutes 

serve with hot raita

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CHINESE FRIED RICE

INGREDIENTS 

basumathi rice – 2 cups
oil – ½ cup
spring onion – 2
peas – ½ cup
soya sauce – 2 tbsp
sugar – ½ tsp
salt to taste


METHOD
parboil the rice, drain & keep aside
heat oil & fry chopped onion & peas till tender
add soya sauce & rice, stir & cook till done
add sugar & salt to taste

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FRIED RICE WITH VEGETABLES

INGREDIENTS 

boiled rice – 2 cups
carrot –50 gms
beans –50 gms
peas –50 gms
capsicum –1
onion – 5 sliced
ginger juice – 1 tsp
soya sauce – 2 tbsp
mushroom – 4 tbsp – shredded
bamboo shoots – 4 tbsp – shredded
fried & coarsely chopped cashew nuts ,walnuts, almonds – 25gms each
salt & pepper to taste

METHOD
shred carrot , beans & capsicum 

fry the onions in little oil till transparent 

heat 4 tbsp of oil, in a pan & fry all the vegetables for 5 minutes
add salt , ginger juice & cover tightly & cook over a low flame till they are almost done 

heat 4 tbsp of oil & fry the cooked rice for 5 minutes, mix the vegetables & soya sauce 

serve hot decorated with nuts

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FRIED RICE WITH EGGS

INGREDIENTS 

boiled rice – 2 cups
eggs – 2 beaten
ajinomoto – 1 pinch
soya sauce –1 tsp
onion – 4 sliced
capsicum shredded-1
salt to taste

METHOD 

heat 1 tbsp of gingely oil & fry the onion till transparent 

put in the capsicum & fry for 5 minutes 

add the egg & stir briskly till the egg breaks up into segments
remove it from the fire & keep it warm 

heat 2 tbsp oil separately,add the rice, soya sauce, ajinomoto & salt & fry for –5 minutes

 
mix in the egg mixture & serve immediately

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CAULIFLOWER RICE

INGREDIENTS 

cauliflower –1 big – cut into big florets
basumathi rice – 2 cups
coconut milk – thick- 2 cups, thin – 2 cups
onion – 2 cut lengthwise
garlic – 10 flakes
ginger – 1” piece
green chillies – 6 slit lengthwise
tomatoes – 2
dalda or refined oil – 4 tbsp
cinnamon – 2 pieces
cloves- 3
bay leaf –2

METHOD 

heat the oil or dalda in a thick bottomed vessel 

add cinnamon , cloves, & bay leaf & fry 

then fry the onion, garlic few flakes, & green chillies 

then add ginger garlic paste, & tomatoes & fry well 

now add the cauliflower & stir well 

then add the coconut milk & allow it to boil 

when it begins to boil , add the rice ( soaked in water for 10 minutes ) & cook 

if you want transfer the rice into rice cooker or pressure cooker & cook till done 

add fried cashew nuts-optional

 
garnish with fresh mint leaves & serve hot.

PEAS RICE 

- same as cauliflower rice but instead of cauliflower add fresh peas & fry


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SWEET PONGAL- CHAKKARA PONGAL

INGREDIENTS 

raw rice –1 cup
water- 3 ½ cups
jaggery –1 ¾ cups
grated coconut –1/4 cup
ghee- 4 tbsp
cashew nuts – 20
cardamom –2 powdered

METHOD
add the water to the rice & cook in a pressure cooker, when the steam comes out put the weight & after 3 sounds reduce the flame, & after 5 minutes switch off the stove remove the rice from the stove & mash it

dissolve the jaggery in water ( some times sand or stones may be in it ) the stones will settle at the bottom filter & add the jaggery water to the rice & heat it again & stir well

then add ghee little by little & stir well, till it does not stick to the pan

then add the grated coconut & powdered cardamom fry the cashew nuts in ghee & add serve hot or cold

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SWEET PONGAL WITH MOONG DHAL

INGREDIENTS 

raw rice – 2 cups
moong dhal ( green gram ) – ¾ cups
jaggery – 4 cups or to taste
ghee – 4 tbsp
cardamom – 2 powdered
cashew nuts – 30
raisins –30

METHOD 

cook the rice & dhal in 6 ½ of water in a pressure cooker - the rice should be soft mash the rice well with a spoon 

dissolve the jaggery in water, strain the stones if any by filtering, then heat the jaggery water till it boils, add this to the cooked dhal & rice, stir well 

keep the rice on the stove for a few minutes on a low flame & then remove 

fry the cashew nuts & raisins in ghee, add this & powdered cardamom & mix well 

add little milk, ghee, sugar, curds,& mashed banana to a small quantity of pongal in a plate ,mix well & eat ( this is purely optional ) 

you can make pongal without moong dhal also

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PONGAL- VEN PONGAL

INGREDIENTS 

raw rice – 2 cups
moong dhal- 1 cup
ginger-1piece cut into tiny bits
green chillies –3
pepper – 1 tsp
cumin seeds – 1 tsp
curry leaves – few
salt to taste
cashew nuts –20
ghee – 4 tbsp


METHOD
wash the rice & dhal ,cook together in a pressure cooker, adding 5 cups of water& salt till it becomes very soft 

then heat ghee , fry the pepper, cumin seeds, ginger, green chillies & curry leaves, add to the cooked rice & dhal & mix well ( seasoning ) 

fry the cashew nuts in ghee , add this along with the ghee & mix well 

serve hot with coconut chutney