Pulihora/Tamarind rice

Pulihora is a tamarind flavored rice which usually makes for festivals,pujas etc.Especially for festivals like sankranthi,diwali my mom makes this dish as a "must" for family get togethers. so i grown up watching my mom making in lot for us. it is one of the quick recipe to make for lunch box or as a tiffin. I always keep the tamarind pulp in bulk in my refrigerator/freezer which makes more easy to prepare.

Ingredients
cooked rice(choice of urs) -1cup
Tamarind pulp - 3tbsp
turmeric pwd -1tsp
salt
Tempering
green chilies -5(adjust acc to ur taste)
ginger - 1inch piece
mustard seeds -1/2tsp
urad dal/split black gram - 1tbsp
chana dal - 1tbsp
red chili - 3-4
hing/asafoetida -1/4tsp
curry leaves -10
peanuts - 1fistfull
oil - 3-4tbsp

procedure
1.cook the rice with 2 cups of water and spread the rice in a big bowl/plate.

2.Add salt,turmeric,tamarind pulp to the rice and mix.set aside.

3.Take a pan add oil when its hot add mustard seeds let them splutter.add chana dal,urad dal,red chiles.fry them for a minute till they turn light brown.now add ginger and slit green chilies and peanuts.let them fry for a minute.finally add curry leaves and hing. so that curry leaves have its green color and hing flavor smell.

4.Now add this mixture to the rice and give it a mix thoroughly.adjust the salt,sourness of tamarind.personally i like to be sour and spicy.

Notes

• If you add the pulp and tempering seperately(this way) the tempering,peanuts will be more crispy and crunchy while eating.
• After tempering you can add tamarind extract (not the pulp)and cook till thick paste(takes 5-7mts) and add to the rice.
• tamarind pulp is the tamarind extract cooked until thick paste.

Paramannam - Rice Pudding using sugar

Paramannam is the sweet dish which rice is cooked in milk.Paramannam is called food of the Gods.This dish is offered as neivedyam to God in all special occasions in Andhra.Especially to Goddess Lakshmi.For Diwali I offered as neivedyam to goddess lakshmi in prayer.Paramannam can be served hot or cold as a dessert and is prepared with sugar or jaggery.here I am preparing with sugar alone.

Ingredients
Rice - 1cup
Milk - 3-4 cups of milk
Sugar - 11/2cup(adjust acc to your taste)
Ghee - 1-2tsp
Cashews
Procedure
1. Wash and Soak rice for 2hrs.If you have no time atleast soak for an hour.(cooking time reduces if using soaked rice).
2. Take a heavy bottom vessel,add 3-4cups of milk.When the milk comes to the boiling point add the soaked rice without water slowly with hand.

3. Let the rice cook with lid on.While cooking stir in between so that bottom will not get burn.While cooking if milk is not sufficient you can add milk or water to it.

4.When the rice is almost cooked(pinch with your hand)add sugar to it and cook it for 5more mins in low flame.(After you add sugar the consistency becomes bit watery).

5.While cooking add grounded cardamom powder,pinch of salt.and give a mix.


6.Finally add the cashews fried in ghee.

7. When You switch off the flame the consistency should be little milky so that after cooling and at time of serving the rice would be in right consistency and soft not mushy.

• Slight Variations in sweetness gives different taste.Only sugar,Only jaggery,Sugar+Jaggery.Every variation have its own taste.

Happy Cooking!


sending as an entry to "My Diwali my way"event hosting by Khushi

Sending as an entry for the event "Only sweets and desserts" started by pari and hosted by Gayatri

Sending as an entry for the event "Diwali special sweets and savories"hosted by Kirthi and denny

and also to Anuz healthy kitchen

Kobbari Annam/Coconut Rice with coconut milk amma nerpindi

Kobbari annam is the flavored rice dish, is the  rice cooked in coconut milk along with other spices to enhance the flavours. It is simple to make and  no side dish required and the flavours are so good .It can also be enjoyed with aloo kurma or any kurma or chicken curry as per your choice . I can say that it is one of the best kind of vegetarian rice recipe made at home.

 You can enjoy the natural flavour of this but when not adding any other veggies like carrots,tomatos,etc which changes the flavor.But you can add some green peas and soy chunks my mom does it so...i like to add... So here is my version of kobbari annam / coconut rice recipe for you folks.

Here i used fresh coconut and extracted the milk.

Coconut milk,Soy chunks,Green peas
Whole garam masala
mint,coriander leaves

Ingredients

Rice - 2cups 

use can use any here i used basmati.

coconut milk - 3cups
Green peas - 1/2 cup

Soy Chunks

Green chili's - 5(adjust to your taste)

Cloves - 4
Cinnamon stick - 2(1')
Cardamom - 3
Bay leaves - 2
Mint leaves
Coriander leaves






Extracting coconut milk from fresh coconut.
1. Break the coconut and cut into small pieces and grind it in a mixer.

2. After that add 2 cups of water and blend it nicely and extract the milk with a cloth.This is the first milk you extracted This have much flavor.

3. Repeat the step again ,now the milk which you extracted is the second milk which have low flavor.
This whole milk is ready to use.


Procedure for making coconut rice
1. Heat ghee and oil in a cooking vessel on medium heat, add the cinnamom stick, cloves,cardomom( elachi) and bay leaf and fry for a few seconds. Add the green chillis saute for a minute  on medium heat.

2. Add Ginger garlic paste and fry until it looses its rawness and nicely fried.

3. Add milmaker (soy chunks) and fry until slightly brown (add pinch of salt while frying).Add the green peas and give a mix.

4. Add the drained rice and fry it for a minute. Add 3 cups of coconut milk and 1cup of water and salt(adjust accordingly). 


5. Finally add mint leaves and coriander leaves.

6. Here i am using electric cooker so i shift all this to an electric cooker and switch on.

OR 
7. Bring it to boil and Reduce heat and place lid and cook till rice is done.
Your Kobbari annam is ready to serve.

• Adding Soy chunks,peas is an optional i like to add these because By adding these will not change the actual flavor of coconut rice.But if you add any veggies the vegetable flavor mixes with this.It is simply taste good by not adding anything.
• If you want to serve alone then it is advisable to add soy chunks and peas.if you want to serve with koorma it is advisable to leave it simple. It is all upto you.
• If you want it colorful you can add pinch if turmeric pwd.
• For 2cup of rice You have to add 4cup milk or 3cup milk + 1cup water.or 2cup milk + 2cup water.All depends on your choice.Here i used the second option 3cup milk+1cup water.

Thanq for watching the blog,any comments/feedback are appreciated.
This is an entry for the event "Iftar Nights" conducting by Mehjabeen Arif

and event "Signature Recipes" conducting by Saraswathi


and event Rice dishes by sameena

Egg Dum Biryani Mouth watering recipe with less effort

Hi!Egg Dum Biryani is the best perfect meal to make your day special especially sunday with very less effort and in less time.Try it and Enjoy!

Ingredients

For Marinating

Eggs -5

Chopped coriander leaves

Chopped mint leaves

Oil - 1tsp

Thick curd/yogurt - 3/4th cup

Green chillis, make a small slit in them -5

Ginger garlic paste - 1 tbsp 

Red chilli pwd (adjust) - 1/2 tbsp

Lemon juice -2 tbsps

Salt as required

Turmeric pwd - 1/2tsp

Cloves 4

Cinnamon stick - 1' stick

Elaichi/Cardamom - 2

1/4 star anise

Shah jeera - 1/4 tsp

Pepper corns - 5

or 

Stored bought Biryani Masala powder 

(1spoon for 1 cup rice ratio)

Procedure

1. Boil eggs and peel the skin and make a long slits for each egg.

2. Add all the ingredients under marinating and put aside for 1/2hr at least.

Fried Onions

1. Take a Big Onion cut long thin slices and fry it in a oil till dark brown.(no need of deep frying).

For cooking Rice

Ingredients

Basmati rice - 2cups

salt - 2tspns

oil - 1tsp

shajeera - 1/4 tspn

cloves - 3

cinnamon stick - 1"

cardomom - 2

bay leaf - 2

corriander leaves

mint leaves

Procedure

1. Soak basmati rice in sufficient water(use more water) for 30min 

2. Take a big vessel add 7-8 cups of water add all the ingredients as listed above(except rice) and bring this to boil.

3. When water is boiling add the strained rice and cook for 5 min till it is half done.(the rice grain should break easily that is the right time to strain it).

4.Strain the boiled rice

Cooking Biryani in a Dum Style using flame

1.Take a heavy bottom vessel here i used pressure cooker add 1 tsp of oil and spread.

2.Layer marinated eggs on the bottom.

3. Add the boiled rice on top of the eggs and spread evenly.On top of rice add fried onions,corriander leaves,mint leaves, and sprinkle 1tbspn oil or cooking spray.

4. Close the lid and cook directly to the flame for 5 mins and and put tawa on the flame and then place cooker (container) and cook for 20mints.

First 5min without tawa

cook for 20min after 5min of cooking on direct  flame

5.After 20mints of cooking switch off the flame and transfer to the bowl and mix or mix in the container(cooker) itself from the bottom.Mixing is an optional.

After 20mins of cooking 

Your Egg dum Biryani is ready to serve with Onion Raita or any Gravy.

• I usually don't use colors You want it colorful You can use saffron mix it with milk,or any colour mixed with water.Or simply you can add 1/4 tsp of turmeric pwd when cooking rice.
• You can use any container that have perfect lid(the lid should be tight)so that the vapour will not escape.
• The other option is cooking using Oven.You can refer to chicken biryani using oven.

Thanq for watching the blog,any comments/feedback are appreciated.If tried happy to know the outcome.

Happy Cooking!

This is an entry for the event "Iftar Nights" conducting by 
Mehjabeen Arif

Mom's Chicken Pulao/Kodi puloa quick & easy

Hi!Todays recipe Kodi puloa is my life time favourite dish which is cooked by my mom.When my mom cooks it i used to eat the whole day in installments..:)The chicken pulao that we make at home is no less than the layered biryani in-spite of its simplicity.The chicken cooked along with rice and fresh grounded spices gives the smell all the house.Let's go into the recipe.

Ingredients
Chicken - 1/2kg or 1lb
Rice - washed &drained - 2cups
Ginger garlic paste - 1 1/2tsp
Green chilies - 3
Onion - 1
Coriander leaves - handful
Mint leaves - handful
Oil - 2tsp
Ghee - 1tsp
Cardamom -3
Cinnamon 1" -3
cloves - 6
pepper corn - 2
Bay leaves - 2
star anise - 1
lemon juice
salt

Procedure
1.Wash and drain the chicken completely.(the pieces of chicken should be big)

2.Take a heavy bottom vessel add oil(2tsp)+ghee(1tsp) after heating add all the whole garam masala(cardamom, cinnamon,cloves,bay leaf,star anise)fry for a min.
3.Add the Green chilis,Onions(sliced),fry until it turns light brown.

4.Add the fresh ginger garlic paste.and fry until it looses its rawness.

5.Add the washed & drained chicken pieces to it and fry them nicely.until it is half cooked.

6.Add the strained rice and mix nicely with chicken for 1min.(don't burn).

7.Add 4cups of water(for 2cup rice)salt(see taste once if required adjust according to it), coriander leaves,mint leaves,lemon juice,cashews and transfer it into electric cooker.

8.After it is cooked open the lid and mix nicely(gently) from the bottom.The rice will be fluffy.
Serve hot with kodi kura/chicken curry & Onion raita

• Chicken need not get marinate.Here i marinated with salt and turmeric because i stored in refrigerator.If it is fresh you can directly add.
• Chicken with big pieces along with bones is good for this recipe
• The spiciness should come with fresh grounded ginger garlic paste,green chilis & whole garam masala.so adjust according to it.

Thanq for watching the blog,any comments are appreciated.:)