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Showing posts with label Rice variety. Show all posts
Showing posts with label Rice variety. Show all posts

Thursday, April 7, 2016


Curd rice completes a meal, at least for South Indians. This humble dish is a comfort food that we all love with or without any accompaniment. Thayir Sadam, as we call in Tamil is a delicacy and loved by all . We usually make curd rice with rice and sometimes with vermicille (bagala bath) and present it in different ways ~ we temper it with cumin and mustard, add fruits, veggies or consume as it is. 

Here, I've used millets to prepare the curd rice. Millets have a lot of health benefits and it's suitable for all age groups. I've already shared a millet recipe - one pot sambhar rice. Here's another simple and tasty one from my kitchen. At home, mom prepares curd rice by mashing the rice well and adds more milk than curd so it's never sour even if we have it late. It also gives it a rich and creamy taste. I've incorporated the same method here just that I've added milk while cooking the rice itself instead of adding it to cooked rice. 

This is made with Barnyard millet but you're free to choose the millet variety of your choice. If you're using rice instead of millet then cook it in a pressure cooker with water in 3:1 ratio i.e 3 cups water for 1 cup rice because we're looking for a mushy consistency. Once the rice is cooked, mash it further adding milk and temper!  


Barnyard millet - 1/2 cup
Milk - 1/2 cup
Thick curd/yoghurt - 1/4 cup
Water (to cook millet) - 1 + 1/4 cup
Salt to taste

For Temering
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dhal - 1 tsp
Dry Red chili - 2 
Asafoetida - 1/2 tsp 
Curry leaves - 6
Coriander - chopped finely for garnish


Wash the millet in water for about 5-6 times. This recipe uses Barnyard Millet, feel free to use any variety of your choice. Add the millet, water and required salt in a vessel or boiling pot and keep it on high until it boils. After the first roaring boil, slow down the heat, add the milk and keep mashing until all the liquid is absorbed by the millet. This will take about 7 minutes. Switch off the heat, mash the millet further with a wooden ladle. Check for salt and add the yoghurt. Give it a good mix. 

In a small pan, heat oil, add mustard, cumin, urad dhal, dry chili and once the mustard splutters and the urad dhal has become light brown add the asafoetida and curry leaves. A quick stir and add to the curd rice. Transfer it to the serving bowl and garnish with chopped coriander. 

You can add grated carrots, pomegranate or chopped ginger if you prefer. It enhances the taste. 

Wednesday, December 16, 2015



Brown chickpea boiled - 1 cup
Basmati Rice - 1 cup
Water - 2 cups
Onion - 2 sliced
Green chili - 1 slit
Turmeric pwd - a pinch (optional)
Clove - 2
Green Cardamom - 1
Black cardamom - 1
Cinnamon - a small piece
Fennel seeds - 1/2 tsp
Cumin/ Jeera seeds - 1/2 tsp
Ginger garlic paste - 1 tbsp
Pudina leaves - about 7 leaves


Wash and soak basmati rice for 10 mins. Drain the water and keep it aside. Heat oil in a pan (you can add ghee if you wish), add fennel, cumin, green cardamom, cinnamon, clove and black cardamom and saute for 2 mins. Now add the sliced onions and salt. Saute till it gets brown and add ginger garlic paste, slit green chili. Once the raw smell goes, add the boiled and cooled chana, turmeric and saute for 5 mins. Now add the drained rice, salt, water and boil in high flame till 80% of the water is absorbed, then add pudina leaves and cover the pan with a foil and close the lid airtight. Reduce the flame to low and cook till the water is absorbed completely, this will take about 10-15 mins ( it took 7 mins for me ). Once ready have it with raitha. It goes well with my Capsicum peanut gravy

Thursday, November 26, 2015


Here's the much awaited and most requested recipe! My Hyderabadi Dum Biryani! We all love biryani for its lovely aroma and taste. The taste and flavour of a good biryani comes from the use of spice, marination and also by the method of cooking. The traditional and popular way of cooking a biryani is called - dum method. This certainly gives it the excellent aroma. 

The original recipe (Taken from Times of India) calls for mutton but I have been doing this only with chicken with a little variation. All the mentioned ingredients should be added to get the authentic flavour and taste. It tastes great with any raitha.

Chicken - 1/2 kg
Indian Basmati rice - 3 cups
Bay leaves - 2
Green cardamoms - 6
Black peppercorns - 23
Cinnamon sticks - 3
Onions (sliced) - 5
Caraway seeds/Shahi jeera - 1/2 tsp
Cloves - 9
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Red chili powder - 1 tbsp
Yoghurt - one cup
Fresh coriander leaves (torn) - 1 cup
Fresh mint leaves (torn) - 1 cup
Black cardamoms - 2 
Saffron (kesar) mix in 1/4 cup lukewarm milk
Chopped coriander for garnish.

Spice powder

Grind 1/2 tsp caraway seeds/shahi jeera, one cinnamon stick, 15 black peppercorns, 9 cloves and 1 green cardamoms to a fine powder and set aside.


Take chicken pieces in a bowl. Add ginger paste, garlic paste, salt, and mix. Add the spice powder, red chili powder, sliced and  fried onions (crushed), yoghurt, and coriander leaves, half of the mint leaves and one tbsp oil and mix.  
Let it marinate for about two hours or longer in the refrigerator. I usually marinate it overnight. 


Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, 5 green cardamoms about 8 black peppercorns, one cinnamon stick and cook until 3/4th done. Drain and set aside.  


Heat sufficient oil in a kadai and deep-fry half the onion slices until golden brown. Drain and place on an absorbent paper. Heat 2 tbsp ghee in a pan, add one cinnamon stick and black cardamoms and saute till fragrant. Add the remaining sliced onion and sauté until light golden. Add marinated chicken, stir and cook on high heat for 3-4 minutes. Cover, reduce heat and cook until almost done.

Preparing the dum

Heat about a tbsp of ghee in a thick-bottomed pan. Spread half the rice in a layer and chicken over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice.  Sprinkle saffron milk. Cover and cook under dum (very low flame) until done. Garnish the biryani with fried onion.

Tuesday, August 18, 2015


Millets - these small grain plants are primarily produced in India, who cultivates over 8 million tons every year, followed by a number of larger African countries and China. Millet is gluten-free, so Celiac sufferers can turn to millet as their source of grains, instead of wheat. There are myriad health benefits of millets. Regular consumption of millets is beneficial to health.  

Millet is  rich in fibre and the breakdown of glucose is slower.  It benefits people suffering from respiratory ailment, digestive disorders and high cholesterol. They reduce the risk of type 2 diabetes because millets are rich in magnesium, which regulates secretion of glucose and insulin. 

Now, there's enough reason to include millets in our daily diet. This sambhar rice, prepared with barnyard millet and little millet is not only healthy but tasty and pretty simple to prepare. A good option for packed lunch too. Enjoy this healthy tasty one pot sambahar sadam with Yam fryPotato fryCarrot and roasted peanut raitha or Chena kilangu roast

Once you start cooking with millets, you'll never want to go back to eating rice. In this recipe, I've added 2 types of millet and 2 types of dhal along with vegetables, which makes it a healthy one pot meal. I've used barnyard millet and little millet, please feel free to use any millet with any combination or just one millet. The same applies to dhal, I prefer mixing 2 dhals in all that i cook. You may use only toor dhal or only moong dhal too.



Barnyard millet - 1/2 cup
Little millet - 1/2 cup
Toor dhal - 3 tbsp
Moong dhal - 2 tbsp
Onion - 2 sliced
Tomatoes - 2 chopped
Beans - 10 nos chopped into 2 inch pieces

Carrots - 1 chopped into 2 inch pieces
Potato - 1 cut into cubes
Peas - 1/4 cup
Tamarind pulp - 3 tbsp
Turmeric pwd - 1 tsp
Sambhar pwd - 3 tbsp
Coriander pwd - 2 tbsp
Water - 5 cups
Green chili - 2 
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - 1 tsp
Curry leaves - 6
Salt to taste
Finely chopped coriander for garnish
Cashews fried in ghee or oil - 10 


Wash and soak rice and dhal for about 30 mins. In a cooker, add 4 tbsp of oil, when hot add mustard seeds, cumin seeds, asafoetida, fenugreek, curry leaves and green chilies. Don't slit the chilies, chop the ends and add. Then add all the curry powders, fry for a minute. Add sliced onions, tomatoes and sauté well for 3 minutes. Add the vegetables, sauté and add tamarind pulp, rice dhal mix, salt, 5 cups of water. Check for salt and spice level. Let it boil now close the cooker and reduce the flame to low. Cook for 25 mins and open once the pressure releases. Garnish with cashews and coriander. Enjoy millet sambhar sadam with appalam/ papad. 

Sunday, July 26, 2015


Aval upma/poha is made with flattened rice (beaten rice) or aval as we say in Tamil. This dish is prepared with onion and potato and makes a wholesome breakfast or even a snack for kids. Its a healthy and tasty Maharashtrian recipe, popularly known as batata poha. Its mildly spicy yet flavourful and filling. A simple and yummy dish which doesn't require any curry powder or strong spices. 


Aval/beaten rice - 1 cup
Potatoes - 2 medium (small cubes)
Onion - 1 big (finely chopped)
Green chili - 1 (slit)
Turmeric - 1/4 tsp
Mustard seeds  - 1/4 tsp
Oil - 4 tbsp 
Salt to taste
Lemon juice - 4 drops
Coriander leaves - for garnish


In a kadai or non stick pan, add oil and let the mustard crackle. Now add the green chili and chopped onion along with little salt and turmeric. Saute for 3 minutes and then add the washed, peeled and cubed potatoes with salt. Cook in medium heat, till the potatoes have cooked well. This will take about 10 -15 mins. Meanwhile wash and soak the beaten rice in water not more than 2 minutes. Once the potatoes are cooked, lower the heat, check for salt and the add the drained beaten rice to the potato mix. Squeeze out all the water before adding it into the pan. Give it a stir, add the lemon juice and mix gently. Switch of the the heat and garnish with chopped coriander leaves. Serve hot. If you like peanuts, you can add some roasted peanuts to this.

Friday, July 12, 2013


Peas pulao is very easy and pretty simple to prepare. This recipe is a simple one for people who're trying it out for the first time and who's looking for a quick and easy version. I'll be posting my version of peas pulao soon.


Basmati rice- 1 cup
Peas- 1/2 cup
Cinnamon- 1 (1/2 inch piece)
Clove- 1
Cardamom- 1
Black cumin/ shah jeera- 1/2 tsp
Ginger Garlic paste- 1 tbsp
Green chilly- 1 (small) 


Wash and soak rice for about 15-20 mins. Heat about 2 tbsp of oil in a pan and add all the whole spices (i.e) cinnamon, clove, cardamom. Saute for about a minute or till you get the fragrance. Now add black cumin/Shah jeera, slit green chilly and saute for a minute. Next, add the peas with little salt. Fry for 3-4 mins. Add the soaked rice with ginger garlic paste and saute for 2-3 minutes. Add required salt and 2 cups of water (since the basmati rice and water ratio is 1:2). Close the lid of the pan and keep the heat on low and cook till the rice is fluffy and done. 


If you're preparing this in a cooker, follow the same method by adding 2 cups of water and then close the lid of the cooker with the cooker weight. Keep on high flame and wait for a whistle. After the first whistle, reduce the heat to low and switch off the heat after 5 mins.