DADDOJANAM

IMG_4750INGREDIENTS

Rice – 1/2 cup

Water – 2 1/2 cups

Curd – 2 cups

Green chillies – 3 cut into 1/2 inch pieces

Finely chopped ginger – 1 tsp crushed

Salt to taste

Oil – 1 1/2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Turmeric powder – 1/4 tsp

Broken red chillies – 6 pieces

Curry leaves few

Finely chopped coriander leaves – 1tbsp

METHOD

  • Wash rice and cook with 2 1/2 cups of water . Lightly mash it with a potato masher. Bring rice to room temperature.
  • Mix cooked rice with curd and salt. Add finely chopped coriander leaves. Mix throughly and keep it aside.
  • Heat oil in a pan, add mustard seeds. Let them crackle for a few seconds and then add cumin seeds. Let it fry for 5 seconds.
  • Add crushed ginger and green chillies. Fry for 10 seconds. Add turmeric powder, broken red chillies and curry leaves.
  • Fry till curry leaves turns crisp. Turn off the flame. Add the talimpu ingredients to the prepared curd rice mixture and mix well.

CURD RICE

fullsizeoutput_1a4INGREDIENTS

Cooked rice – 1cup

Curd – 1 1/2 cup

Milk – 1/4 cup

Salt to taste

TALIMPU

Oil – 1tsp

Chana dal – 1 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/4 tsp

Mustard seeds – 1tsp

Dried red chilli – 8

Curry leaves – few

Finely chopped ginger – 1 tsp

Finely  chopped green chillies – 1/2 tsp

Black pepper corn – 6

Asafoetida – 1/4 tsp

Pomegranate arils – 1 to 2 tbsp optional

METHOD

  • With a masher, mash the cooked rice and keep it aside. Add curd and milk to the rice. Mix well and break lumps if any.
  • You can either use a spoon or your hands while breaking the lumps.
  • Heat oil in a pan, add chana dal and urad dal, fry for few seconds.
  • Add mustard seeds, cumin seeds and black pepper corns. Once the mustard seeds start to crackle, add finely chopped ginger and green chillies .
  • Fry for a few seconds and add broken red chillies and curry leaves. When the curry leaves turn crisp, add asafoetida and turn off the stove.
  • Pour the talimpu over the curd rice and mix well. Add coriander leaves and salt to the curd rice, mix well. Serve cold.

SUGGESTIONS

The rice has to be more soft than what we cook on a daily basis.

Serve curd rice topped with few coriander leaves and pomogranate arils.

You can skip the fruit.

CAPSICUM RICE

IMG_1774INGREDIENTS

Basmati rice – 1cup cooked with 1 1/2 cup of water

Sliced onions – 2

Sliced red capsicum – 1/2 cup

Sliced green capsicum – 1/2 cup

Oil – 1tbsp

Ghee – 1tbsp

Bay leaves – 1

Shajeera  – 1/8 tsp

Cloves – 4

Cardamon – 2

Cinnamon – 2

Red chilli powder – 1/4 tsp

Everest kitchen king masala – 1tsp

Salt – 1tsp

Ginger garlic paste – 1tsp

METHOD

  1. Cook rice with 1 1/2 cups of water in such a way that the grains are separated. Cool it. keep it aside.
  2. Heat oil and ghee in a pan. Fry shahjeera, cloves, cinnamon, cardamon and bay leaves for half a minute.
  3. Add finely sliced onions and saute till it turns transparent.
  4. Now add the sliced green capsicum, red capsicum and ginger garlic paste.
  5. Saute on high flame till the capsicums are slightly cooked and raw smell goes off.
  6. Do not over cook as the capsicums should be crispy and not soggy. Add Everest kitchen king masala, red chilli powder and mix well.
  7.  Now add cooked rice to the capsicum masala, mix well and serve hot.

SUGGESTIONS

Don’t over cook the capsicums, let the capsicums retain their crunchy texture.

EGG RICE

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INGREDIENTS

Basmati rice -1 cup

Eggs -3

Onions medium size (sliced)- 2

Green chillies (sliced) – 3

Ginger garlic paste -1/2 tsp

Turmeric powder – 1/4 tsp

Pulav masala* -1/2 tsp

Salt to taste

Red chilli powder -1 1/2 tsp

Coriander leaves- 1/3 cup

Mint leaves -1/3 cup

Bay leaves -2

Oil – 4 tsp

Ghee -1 tsp

METHOD

Cook basmati rice with 1tsp of oil and 2 cups of water. Cool it . Keep it aside.

Take cooked rice into a mixing bowl and  add turmeric powder, salt, red chilli powder (1 tsp only) and Pulav masala.

Mix gently using wooden spatula. Keep aside for 15 minutes so the rice could absorb all the flavors.

Take a wide vessel and put it on the flame. Add 3 tbsp oil and ghee. Add bay leaves, onions and green chillies. Fry them until they became soft.

Add ginger garlic paste and fry until the raw smell  is gone. Add salt and the remaining red chilli powder. Mix well.

Pour beaten eggs into the vessel. Do not disturb until the bottom layer of the egg sets slightly.

When it turns like an omelette, fold it to the middle and cut into pieces with spatula. Add marinated rice and keep mixing gently until rice perfectly blends with the egg masala.

Tips-

  1. Take care that the grains of the cooked rice do not stick to each other after cooking.
  2. Tastes good when served with raita.

 

 

*Pulav Masala

Ingredients

Cloves – 1/2 cup

Cardamon – 1/2 cup

Cinnamon – 1/2 cup

Javithri – 1/3 cup (Japathri)

Nut meg – 1/2 piece ( jajikaya)

Poppy seeds – 1/3 cup ( gasa gasalu)

Maratimogga – 1/4 cup

Method

Put all these ingredients in a plate. Mix well.
Dry the mix in sunlight for one hour and grind into a fine powder.
Store in air tight container .

 

LEMON FRIED RICE


Ingredients

Basmati rice- 2 cups

Carrot medium size-1(cut into cubes and boiled)

Boiled green peas- 1/4 cup

Sliced green chillies- 4

Mustard seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Lemon juice ( use 2 lemons)

Oil-3 tbsp

Salt to taste

Curry leaves- 8

Method

1. Boil basmati rice with 1/2 Tsp of oil and 3 cups of water.

2. After it is cooked put it aside for 1 hour.

3. Take a Kadai, add rest of the oil and add cumin seeds, mustard seeds and curry leaves.

4. When it starts spluttering add boiled peas and carrots and fry for 2-4 min.

5. Add salt according to your taste.

6. Add the boiled rice and mix well.

7. After 2-4 min add the lemon juice and mix well

8. Seve it on a serving plate.

9.Goes well with chicken fry.Image