Bamboo Rice Pongal / மூங்கில் அரிசி வெண் பொங்கல்

Bamboo Rice Pongal 

மூங்கில் அரிசி வெண் பொங்கல்

Ingredients:

Bamboo rice ( மூங்கில் அரிசி) - 1 cup

Moong Dhal / Split green gram (பாசிப்பருப்பு) - 1/3 cup 

Ginger (இஞ்சி) - 1" finely chopped

Black Pepper (மிளகு) - 1tsp

Cumin seeds (சீரகம்) - 1tsp

Cashew nuts (முந்திரிப்பருப்பு) -6 to 8

Ghee(நெய்) - 4 tbsp

Curry Leaves (கறிவேப்பிலை) - 1 twig

Salt to taste (தேவைக்கேற்ற உப்பு) 

Steps:
In a heavy bottom pan dry roast the rice until you get the aroma. Remove. In the same pan dry roast the moong dhal. Soak the rice and dhal in water for a minimum of 30 minutes.

In a pressure cooker add 2 tbsp of ghee. When hot, add pepper and cumin seeds. As they crack add the chopped ginger and curry leaves. Add the cashew nuts and saute well.

Add 4 cups of water and salt to taste.

When the water is boiling add the rice and dhal. Cook in medium flame. Let it cook for 3 whistles and continue cooking in low flame for 5 more minutes. Switch off the flame. After the standing time, open the cooker add the remaining ghee and mix well. Transfer to a serving bowl.

Serve the hot pongal with coconut chutney and sambar. 

My Notes:

This is an amazing rice variety high in fibre, protein and vitamin. Low in GI, Bamboo rice has many health benefits. 

Its benefits aside, try this recipe if you are looking for a change from the regular savoury rice pongal / venn pongal made with white ponni rice.

Bamboo rice takes a longer time to cook, so soak the rice in hot water and use the same water while cooking. Alternatively, rice can be broken into halves in a processor and then cook. 

Olive & Sweet corn Brown rice./ ஆலிவ் சோள உணவு

Olive & Sweet corn Brown rice.

ஆலிவ் சோள உணவு 

Ingredients:

Brown rice (பழுப்பு அரிசி) - 1 cup

Whole Olives (ஆலிவ் பழங்கள்) - a handful

Green Capsicum( பச்சை குடைமிளகாய் ) - 1/2 

Red Capsicum( சிகப்பு குடைமிளகாய் ) - 1/2

Garlic ( பூண்டு) - 5 cloves

Boiled Sweet corn (வேக வைத்த சோளம்) - 1/2 cup 

Olive oil ( ஆலிவ் எண்ணெய்) - 2 tbsp

Steps:

Rinse the rice and soak in 2 cups of water for a minimum of 30 minutes.
Pour a tbsp of olive oil, saute the finely chopped garlic. 

Add the sauteed garlic to the soaked rice and cook in an electric cooker.

In the same pan, add another tablespoon of olive oil, saute both the capsicums. 

Dice and add the olives to the cooking rice. Mix well.

Finally, add the sauteed capsicums, the boiled sweet corn and salt to taste. Mix well. Serve hot. 

My Notes:

Garlic cooked together with the rice is the uniqueness of this recipe. The garlic flavour infused while cooking gives an amazing taste to the brown rice. Capsicums added at last so that they are not fully cooked retaining their crunchiness. We always prefer capsicums to be half-cooked and not soft.  

In this recipe, I have used canned sweet corn which is unlike our way. I had received this with a hamper and just used it.  But quite a few prefer a canned product to avoid the hassle of removing the kernels from the corn' cob. 

Those who do not prefer brown rice will think twice after eating this dish. 

Soya / Meal maker Briyani

Soya / Meal maker Briyani

சோயா உருண்டை பிரியாணி 

Ingredients:

Basmati Rice ( பாசுமதி அரிசி) - 2 cups

Soya chunks ( காய்ந்த சோயா உருண்டை- சிறியது) - 1 cup

Ginger(இஞ்சி) - 1-inch piece

Garlic ( பூண்டு) - 8 cloves

Mint leaves ( புதினா இலைகள்) - a bunch / few stalks

Green chili ( பச்சை மிளகாய்) - 2

Onion ( வெங்காயம்) - 1

Cinnamon sticks ( பட்டை) - 3

Cloves( கிராம்பு) - 3

Bay leaves ( பிரிஞ்சி இலை) - 2

Shajeera ( சாஜீரா) - 1/4 tsp

Butter / Ghee ( வெண்ணெய் / நெய்) - 3 tbsp

Lemon Juice ( optional) தேவையென்றால் எலும்பிச்சை சாறு - 1/2 tsp

Pour boiling hot water to the soya chunks and let it soak for 10 to 15 minutes.
Wash and soak the rice with 1 cup of water( 20 minutes before cooking)
Chop onions. Grind mint leaves, ginger, garlic and green chili with a pinch of salt to a fine paste.
Squeeze out water from soya. Add fresh water, rinse and squeeze out the water again. Now add the ground paste to the soya mix well and you may want to shred a few chunks using your fingers. Let it marinate for 15 minutes.

In a pressure cooker, add 2 tablespoons of butter/ghee.  Add bay leaves, cinnamon sticks and cloves and shajeera.
As it splutters add onions and saute. After 2 minutes add the marinated soya. Add 3 cups of water and salt to taste. As the water boils, add the soaked rice with 1 cup of water. Pressure cook for 2 whistles.

Add the remaining ghee and toss the rice and mix gently.
Serve hot with a gravy of your choice or raitha.  

My Notes:

          Soya chunks or meal maker, as it is called in India, is a good source of protein for vegetarians. It is available in two sizes, one is big in size and the other is mini balls. I prefer the latter as it infuses well with the spices that are added into them. Marinating the balls and cooking lets that happen. Mint, chili, ginger all infused and cooked give a great flavour.

Soaking in hot water makes it softer and also further rinsing until the water is almost free of the frothy and sticky texture.

This briyani is balanced with the protein part and an interesting deviation from the regular vegetable briyani, peas pulav or the jeera pulav.  One of the good options to try and satisfy children's ever-demanding new varieties. 

Lemon juice lifts the taste of the dish to the next level. You may skip if you do not prefer it.  

I had made panner gravy to go with and also had leftover vegetable gravy ( chapathi' ) from previous day dinner. You can serve with any gravy or just fried pappads or chips. 

This plant protein obtained as a byproduct after the extraction of soybean oil. 

You can eat this protein in moderation, once in 10 days, as it is believed to have an effect on one's hormone level. 

Koottanchoru / கூட்டாஞ்சோறு

Koottanchoru 

Mixed ( rural/ local) vegetable rice

கூட்டாஞ்சோறு 

Ingredients:

Raw rice ( பச்சரிசி)  - 1 cup

Toor Dhal ( துவரம் பருப்பு) - 1/4 cup

Murunga Leaves / drumstick leaves ( முருங்கைக் கீரை) - handful

drumstick ( முருங்கைக் காய்) - 1

flat beans ( அவரைக்காய்) - 7 to 8

Brinjal ( கத்தரிக்காய் ) - 3 (small size)

Pumpkin ( பூசணிக்காய்) - a small wedge

Elephant Yam ( சேனைக்கிழங்கு) - a small wedge

Colocasia ( சேப்பங்கிழங்கு) - 2 

Country potato ( சிறு கிழங்கு) - 3

(வாழைக்காய்) - 1/2 

Small onions ( சின்ன வெங்காயம்) - 8

Tamarind ( புளி) - small lemon size

Onion Vadagam ( வெங்காய வடகம்) - 2 

Turmeric powder ( மஞ்சள் தூள்) - 1/4 sp

Sambar powder ( சாம்பார் பொடி) - 2 tsp

Sesame oil ( நல்லெண்ணெய்) - 5 tbsp

Asafoetida ( பெருங்காயம்) - 1/4 tsp

Salt to taste ( தேவைக்கேற்ற உப்பு) 

STEPS:

Rinse and soak rice and dhal together for 30 min. Add a pinch of turmeric powder and cook in a pressure cooker until soft. Cook the mochai payaru / bean, country potato and colocasia in a  separator while cooking the rice. 

Wash the other vegetables and cut them into bite-size pieces.

Extract juice from the soaked tamarind.

In a heavy bottom pot or pressure cooker, add 3 tablespoons of sesame oil. Add the drumstick pieces first, followed by other vegetables. Saute for 2 to 3 minutes. 

Add the murunga leaves, after a minute add the tamarind juice and mix well. 

Add turmeric powder, sambar powder, asafoetida and salt to taste. Let it cook for 3 to 4 minutes.

Add the boiled rice and mix well. Pour in the remaining sesame oil. 

Separately heat a teaspoon of oil and fry the onion vadagam. Pour this seasoning to the rice as a final step 

My Notes:
        Till now, I have not tasted a better dish of koottanchoru than the one cooked by my maternal grandmother. She cooks the rice together with the vegetables, which is very flavourful. Also the fresh vegetables and the murungai leave from the backyard. Unforgettable memories. 
For the convenience of saving time, I have cooked the rice separately, which my mother and mother in law also have had adopted. 
Onion vadagam is the specialty of this dish, in addition to the murungai leaves.
Rice pappad / Arisi vaththal is the best accomplishment. My elder son' favourite is Mor milagai .
Our afternoon lunch was complemented with a sweet Pongal and a final wash down with a cool coriander flavoured buttermilk. 
Able to post this today only though had created more than 2 months ago. 

                                       
                               

Horse gram and lentils Patty

Horse gram and lentils Patty 

Ingredients:

Horsegram ( கொள்ளு) - 1 cup

Toor Dhal / Split Pigeon Peas ( துவரம் பருப்பு) - 1/2 cup

Channa Dhal / Split Yellow peas ( கடலை பருப்பு) -  1/2 cup

Dry Red Chili ( காய்ந்த சிவப்பு மிளகாய்) -  3

Onion ( வெங்காயம்) - 1 

Coconut pieces ( தேங்காய் துண்டுகள்) - a few pieces

Curry leaves ( கறிவேப்பிலை) - 1 twig

Mustard Seeds ( கடுகு ) - 1/2 tsp

Asafoetida ( பெருங்காயம்) - a pinch

Oil ( எண்ணெய்) - for pan fry 

Soak horse gram for 3 to 4 hours. Soak the other two lentils for 1hour. Grind the three lentils and the dry chili to a coarse paste. Use a minimum of water.

Cut the onions and coconut into bite-size pieces. Mix with the batter. Add a teaspoon of oil, let the mustard seeds crack, add asafoetida and the curry leaves. Transfer this seasoning to the batter. Mix well. Roll into desired size balls.

Heat a flat or a shallow pan. Flatten the ball into a patty shape. Cook on medium flame.

Turn the patty and cook for another 1 to 2 minutes. Serve hot. 

My Notes:

This crispy patty was prepared as a stuffing for a burger. But was eaten as it is. The ingredients in this recipe are similar to the one used for Indian tiffin item, adai except the parboiled rice was excluded. It was a nice protein packed breakfast for the family. The crunchy coconut pieces here and there is a favourite with everyone in the family. You can exclude based on your liking.
I prepared and served the patty with  Indian yogurt salad, raitha, made with cucumber and curd. It balances the hot spicy horse gram. For a tangy taste, my elder son added a dollop of tomato chutney to go with. My younger son preferred unsalted butter on a hot patty.
The patty can be grilled too. Serve the patties on a burger, sandwich, chapathi or even dosai. Enjoy wholesome food in your own way.

Green Bean Sprout- Pearl Millet Vermicelli / முளைகட்டிய பச்சைபயறு கம்பு சேவை

Green Bean Sprout- Pearl Millet Vermicelli  

முளைகட்டிய பச்சைபயறு கம்பு சேவை 

Ingredients:
Pearl Millet Vermicelli ( கம்பு சேவை) - 2 cups
Green bean sprout ( முளை கட்டிய பச்சைபயறு) - 1 cup
Carrot ( காரட்) - 1
Onion ( வெங்காயம்)  - 1
Finely chopped ginger ( பொடியாக நறுக்கிய இஞ்சி) - 1/2 tsp
Green chili ( பச்சை மிளகாய்) - 2
Mustard seeds (கடுகு) - 1/2 tsp
Split Urad dhal ( உளுந்தம்பருப்பு) - 1/2 tsp
Channa dhal ( கடலைபருப்பு) - 1/2 tsp
Dry red chilli ( காய்ந்த மிளகாய்) - 1
Coconut Pieces ( தேங்காய் கீற்று) - few pieces
Curry leaves ( கறிவேப்பிலை ) - 1 twig
Oil ( எண்ணெய்) - 2 tbsp
 ( உப்பு தேவையான அளவு) - Salt

Steps:
Soak the dry pearl millet vermicelli in cold water for 2 to 3 minutes. Drain off the water in a colander.

Steam the moist vermicelli in an idli steamer. 

In the same steamer place the sprouted bean in a bowl to boil together with the vermicelli on the plate of the steamer.

In a wok, add 2 tablespoon of preferred oil. Splutter the mustards followed by urad dhall and channa dhal. Add in the finely chopped ginger, throw in slit green chilies and curry leaves from a twig. 

Once ginger is flavourful saute the onions and the thin sliced carrots. 

Add in the partially boiled bean sprout. Mix well. Cook for a minute until all ingredients are infused well.
 Finally transfer the required amount of the steamed millet vermicelli and coconut pieces, toss lightly. Let it set for a few minutes and serve with chutney or pickle. 

My Notes:

Vermicelli is normally made from maida / plain flour, sometimes rice vermicelli is also ued in Asian cuisine. Both these types are high in carbohydrates. 

Though the millet vermicelli is considered a healthier choice, include vegetables for the fibre content and for a wholesome dish.

In this dish I have included a protein portion with green bean sprout. So try to include various ingredients to make a simple dish colorful and wholesome. Sprouted green bean is crunchy and can be consumed fresh. But for those who do not like the raw taste, it is parboiled for a slightly soft texture. But do not overcook as the sprout  taste better when it is half cooked. 

Take care not to soak the vermicelli for too long, or you will end up with a mushy loop. 

Added step for a non-sticky, soft  vermicelli is to grease your fingertips with oil or ghee and loosen the vermicelli after it has been steamed. Also do not over steam the vermicelli as it would form lumps.

Whip up this upma for a whole meal. Eaten as it is or you can prepare coconut chutney or raita to go with  or pair with any pickle at home. 

The coconut pieces in stir fries instead of shredded coconut is a way my elder son loves in his food and I have also been hooked on  to these crunchy bits in one's mouth during a meal. 

I have saved a small portion of the steamed vermicelli for a sweet version. Add grated coconut, palm sugar and a pinch of cardamom powder, toss lightly and serve.
Sweet and savoury version is always  a welcome. ;))

Baked Olive rice பேக்ட் ஆலிவ் ரைஸ்

Baked Olive  rice

 பேக்ட் ஆலிவ் ரைஸ்

Ingredients:

Thai Fragrant Rice (or) Basmati rice ( தாய்லாந்து அரிசி அல்லது பாசுமதி அரிசி ) - 1 cup

Ginger - finely chopped ( இஞ்சி பொடியாக நறுக்கியது) - 1 tbsp

Black Olives sliced ( கருப்பு ஆலிவ் ) - 1 cup 

Sweet corn kernels ( சோள முத்து ) - 1/2  cup

Green Peas ( பச்சை பட்டாணி ) - 1/2 cup

For White Sauce

Butter ( வெண்ணெய் ) - 2 tbsp

Plain flour ( மைதா மாவு ) - 1 tbsp

Milk ( பால் ) - 1 to 1 1/2  cup

Cheese ( பாலாடை கட்டி / சீஸ்) - 4 to 5  tbsp

Basil leaves (dry) ( காய்ந்த பேசில் ) - 2 tsp

Black pepper powder ( மிளகு தூள்) - 1 tsp

Salt to taste ( தேவையான அளவு உப்பு) 

Chili flakes ( மிளகாய் விதை ) - 1 tsp

Olive oil ( ஆலிவ் எண்ணெய்) - 2 tsp

Add a spoon of olive oil and saute the finely chopped ginger.

Throw in the corn kernels removed from fresh corn cob. Switch off the flame.

Wash and soak the rice for 15 minutes. 

To the rice to be cooked add half spoon of butter.

In an electric cooker, add the rice, sauted ginger, corn kernels  and two cups of water ( for 1 cup of rice)

Cook and let the rice cool down.

Slice the olives and keep aside 

Melt butter in a pan

Roast the plain flour in butter

Add in the milk, stir continuously so as not to form lumps.

When the sauce boils, add 2 tsp of grated cheese. Switch off the flame.

Add basil leaves and black pepper. For extra spice add  chili flakes (optional)

Grease a baking dish with butter

Add layers of rice with olive and grated cheese, green peas and white sauce  spread in between the layers of rice.

White sauce

Decorate the top layer with slices of olive followed by

Finally add cheese as final topping. Bake for 10 to 12 minutes 

Enjoy the baked rice with Peri-Peri Sauce or  chili sauce.
Or just the  cheese baked rice

My Note:

This recipe is without any stock added. To have a moist rice, we can use a few spoonful of  vegetarian or chicken stock based on the dietary need.
A favourite with kids, can be served for lunch as well as dinner. An enticing dish for any gathering.