Vegetable Fried Rice

Ingredients:

1. Oil - 7 Tbsp
2. Star Anise - 1
3. Bay leaf - 1
4. Green Chillies - 3 chopped
5. Onion - 1
6. Ginger-Garlic Paste - 1 Tbsp
7. Carrot - 1
8. Green Beans - chopped - 1/2 cup
9. Capsicum - chopped - 1
10. Frozen Corn seeds - 1/4 cup
11. Tomato - 1
12. Cabbage chopped - 1/4 cup
13. Cumin-Black pepper powder - 2 tsp
14. Soy sauce - 3 Tbsp
15. Salt - to taste
16. Cilantro - chopped - 1/4 cup
17. Rice - 1 cup
18. Water - 1 and 3/4 th cup

Cooking Method:

1. In a wok, heat 5 Tbsp of oil, add star anise seed, bay leaf, green chillies, onion - fry for 1 minute.
2. Then add ginger-garlic paste, carrot, green beans, capsicum and corn seeds - fry for 2 minutes.
3. Then add cabbage, tomato, cumin-black pepper powder, soy sauce, salt and cilantro - fry for 1 minute.
4. Transfer everything to the another bowl.
5. In the same pan fry the washed rice in 2 Tbsp of hot oil for a minute.
6. Now add water and fried rice to the the fried vegetables.
7. Cook until it is done.

Celery-Potato-Mint Rice

Ingredients:

1. Oil - 3 Tbsp
2. Cumin seeds - 1 tsp
3. Red chilly -1
4. Curd chilly - 2
5. Bay leaves - 2
6. Star Anise seed - 1
7. Curry leaves - 1 sprig
8. Mint leaves - handful
9. Onion - 1 chopped
10. Salt - to taste
11. Turmeric powder - 1/4 tsp
12. Ginger-garlic paste - 1 Tbsp
13. Potato - 1
14. Celery - 1 bunch - Chopped
15. Black pepper powder - 2 Tbsp
16. Rice - 1 cup
17. Variety rice powder - 1 Tbsp

Method:

1. Cook rice.
2. Cool it completely.
3. In a separate pan heat oil add cumin seeds, bay leaves, star anise seed, red chilly, curd chillies, onion, mint leaves, curry leaves, salt, turmeric powder - fry it.
4. Now add potato - close the lid, wait for a minute or two - stir it.
5. Now add celery, again close with lid and cook until it is done - keep stirring in between - and also keep an eye on 'not to burn'.
6. At last add black pepper powder - stir it and switch off the stove.
7. Cool it little bit and mix with cooked rice.
8. Lastly, add a spoon or two of variety rice powder on top of this and mix everything once again.
9. Serve with onion-curd raita.

Onion-Celery Rice

Ingredients:

1. Oil - 3 Tbsp
2. Ghee - 1 Tbsp
3. Mustard Seeds - 1/4 tsp
4. Cumin Seeds - 1/4 tsp
5. Urad dhal - 1/4 tsp
6. Curd chillies - 3
7. Garlic cloves - 3 - chopped
8. Ginger - 1/4" piece - chopped
9. Onion - 1 - chopped
10. Mint leaves - 12 - chopped
11. Curry leaves - 1 sprig - chopped
12. Celery - 3 sticks - chopped
13. Black pepper powder - 1/2 tsp
14. Rice - 1 cup

Method:

1. Cook rice.
2. Cool it.
3. In a separate pan heat ghee and oil - add mustard seeds - allow to crackle.
4. Then add cumin seeds and urad dhal - brown it.
5. Next add curd chillies, garlic, ginger - fry it.
6. Now add onion, mint leaves and curry leaves - brown it
7. Then add celery and salt - stir it and close the lid and cook until it is done.
8. Next add black pepper powder.
9. Stir it once again.
10. Switch off stove.
11. Mix the rice with this mixture.
12. Serve with curd or raita.

Ginger-Carrot-Lemon rice

Allam-Carrot-Nimmakaya Annam / Inji-Carrot-Ezhumichai Sadham

Ingredients

Oil - 5 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Channa dhal - 1/2 tsp

Urad dhal - 1/2 tsp

Peanuts / Groundnuts - 3 tbsp

Chopped or grated ginger - 3 tbsp

Chopped green chillies - 3

Red chillies - 2 - tear it into half

Curry leaves - 1 spring

Turmeric powder - a pinch

Salt - to taste

Lemon juice - 7 tbsp

Carrot grated - 1

Rice - 1 cup

Chopped Cilantro - 3 tbsp

Method

1. Cook rice.
2. The ratio of water to rice depends on the type of rice you use.
3. Make sure, each grain should be seen separately even after cooked.
4. Spread it immediately on a big plate and cool it completely.
5. Heat a different pan for tadka.
6. Add oil, mustard seeds - crackle it, cumin seeds, channa dhal, urad dhal, peanuts / groundnuts - brown it.
7. Now add ginger, green chillies, red chillies, curry leaves, turmeric powder and salt and fry it.
8. Pour this mixture on cooked and cooled rice.
9. Now add grated carrot and lemon juice.
10. Mix well and garnish with cilantro.
11. Enjoy with raw onions.

Idli

Ingredients

Idly rice - 4 cups

Urad dhal - 1 cup

Fenugreek seeds - 1 tbsp

Castor oil seeds - 7

Method

Soak each separately for 6-8 hours:

Idly rice

Urad dhal

Fenugreek seeds and

Castor oil seeds

Grind:

First grind:

Castor oil seeds and then add idly rice to that and grind to a sooji rava like consistency batter.

Remove it to a large bowl, such that it fits when it ferments.

Second grind:

Fenugreek seeds and then add urad dhal to that and grind to a smooth batter.

Mix everything and leave it for fermentation depending on the climatic conditions.

Making idlies:

Now add salt to the batter and make idlies. The reason why adding salt is done at the last is to avoid the batter becoming sour. As usual, make idlies.

Karam Guntaponganalu -1

Kara Kuzhi Paniyaram - காரக் குழி பணியாரம்
Karam Guntaponganalu - కారం గుంతపొంగానాలు

Ingredients:

Idly rice-1 cup

Channa Dhal-1 tblsp

Toor Dhal-1 tblsp

Urad Dhal-1 tblsp

Fenugreek seeds-1/4 tsp

Poha-5 tblsps

Onion-1 finely chopped

Green Chillies-#10

Curry leaves-1 sprig

Cilantro-3 tblsp

Mustard seeds-1/4 tsp

Salt-to taste

Oil-for seasoning

Asafoetida-a pinch

Method:

Wash & soak:

For 6 hours:

Each separately:

1. Idly rice.

2. Poha.

3. Fenugreek seeds.

All together:

4. Channa dhal, toor dhal and urad dhal.

Wet grind, remove into same bowl & mix:

I. Fenugreek seeds for 3 minutes then add and grind channa dhal,

toor dhal and urad dhal for 3 minutes until it is soft.

II. Idly rice coarsely.

III. Poha smoothly.

Fermentation:

1. Ferment it.

Chop & add:

1. Onion, green chillies, curry leaves, coriander leaves.

Season with:

1. Heat oil, add mustard seeds, asafoetida then add it to the batter.

2. Add salt and mix it.

Final Step:

1. Make it and serve it with peanut chutney.

Tips:

1. For best taste chop onion as tiny pieces as possible.

2. Instead of chopping green chillies, grind and add it to the batter. In this way, kids do not bite it.

3. Add salt just before making it.

4. Before adding mustard seeds to oil, make sure that oil is hot enough to crackle it.