Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Mixed Vegetables Sesame Rice
Thursday, May 22, 2014
Have you ever tried sesame rice with mixed vegetables, if not you guys should make some if you are making sesame rice next time at home. For my second day of blogging marathon, am posting today this colourful and flavourful rice with cabbage,carrot and green peas coz my theme for this week is cooking with different veggies. You can carry very well this rice in your lunch box,even kids love this rice as this rice tastes almost like fried rice also looks as though. With a hard boiled egg or fried papads, this rice tastes extremely delicious and we enjoyed this vegetable sesame rice very much for our lunch yesterday.
In case if you dont like sesame seeds, you can replace it very well with peanuts. Give a try friends, am sure this dish will definitely satisfy your tastebuds and quite a delicious, healthy rice which gets ready truly very quickly. Check out the marathoners running this 24th edition of blogging marathon here.Sending to
Siris Celebrating First Anniversary.
1/4cup Sesame seeds
In case if you dont like sesame seeds, you can replace it very well with peanuts. Give a try friends, am sure this dish will definitely satisfy your tastebuds and quite a delicious, healthy rice which gets ready truly very quickly. Check out the marathoners running this 24th edition of blogging marathon here.Sending to
Siris Celebrating First Anniversary.
1/4cup Sesame seeds
6nos Dry red chillies
2tbsp Urad dal
2tbsp Coriander seeds
2tbsp Coriander seeds
2cups Cooked Basmati rice
2cup Carrots,cabbage (chopped)& green peas
2cup Carrots,cabbage (chopped)& green peas
For Tempering:
1/4tsp Mustard seeds
1/4tsp Urad dal
1/4tsp Cumin seeds
1/4tsp Cumin seeds
few Curry leaves
2tbsp Oil
Dry roast sesame seeds in simmer until they turn golden brown.
In the same pan dry roast the dry chillies then followed by coriander seeds and urad dal..keep aside and let them get cool.
Grind as fine or coarse powder with enough salt and store them in a air tightened box..
In the same pan dry roast the dry chillies then followed by coriander seeds and urad dal..keep aside and let them get cool.
Grind as fine or coarse powder with enough salt and store them in a air tightened box..
Add this spice powder to the cooked rice as much as you desire.
Meanwhile heat the oil and fry the mustard seeds,urad dal,cumin seeds and curry leaves.
Add the carrots,green peas and cook for few seconds.
Finally add the cabbage to the same pan and cook in simmer for few more minutes until the veggies get well cooked.
Add immediately this tempered veggies to the rice and toss gently until the rice get well mixed,add salt if needed..
Meanwhile heat the oil and fry the mustard seeds,urad dal,cumin seeds and curry leaves.
Add the carrots,green peas and cook for few seconds.
Finally add the cabbage to the same pan and cook in simmer for few more minutes until the veggies get well cooked.
Add immediately this tempered veggies to the rice and toss gently until the rice get well mixed,add salt if needed..
Enjoy this dish with your favourite side dish.
Red Rice Ammini Kozhukattais Red Rice Savoury Steamed Balls
Saturday, May 17, 2014
Tomorrow is the most popular and famous Ganesh chathurthi, wish i live in India during this festival. Seriously am missing these festivals here, coz we dont have that much fun as we have in India, its a working day tomorrow to everyone and ill be alone at home making foods and poojas. Coming to this cute looking red rice mani kozhukattais aka ammini kozhukattais, i prepared them yesterday to give a try with red rice flour,for my surprise they came out extremely delicious,tasty and pect for the celebration. Give a try to this healthy and colourful steamed balls.
Usually ammini kozhukattais or mani kozhukattais are made out of leftover dough of the kozhukattais we make during this festivals.This is the most tastiest of the kozhukattais for me so ill be waiting to make some mini kozhukattais with the leftover dough after every vinagayar chathurthi festival. Even its time consuming to make those mini balls, its really worth to try them.Sending to my own event Healthy Dish-Steamed Foods guest hosted by Jaleela of Cookbookjaleela and to Pritis Festive Food Ganesh Chaturthi.
1cup Red rice flour (roasted)
1cup Water
1/2tsp Salt
1tbsp Oil
1/2tsp Mustard seeds
1tsp Urad dal
Few Curryleaves
1/4tsp Asafoetida powder
2nos Dry red chillies
3tbsp Grated coconut
1tbsp Sesame seeds
Oil for tempering
In a bowl, boil water with salt and oil. When the water starts boiling add red rice flour and stir well until rice flour mixed with water. Keep aside for 10 minutes.
Knead again to a soft dough, roll them tiny mini balls,transfer them to a greased idly plate and steam cook for 10minutes in a steamer.
Grind the dry red chillies,grated coconut and sesame seeds as coarse paste and keep aside.
Heat enough oil for tempering, let splutters the mustard seeds,urad dal, add the curry leaves and asafoetida powder.
Add immediately the steamed cooked ammini kozhukattais, grounded paste and cook until the balls gets well tossed with the spices.
Serve hot.
Usually ammini kozhukattais or mani kozhukattais are made out of leftover dough of the kozhukattais we make during this festivals.This is the most tastiest of the kozhukattais for me so ill be waiting to make some mini kozhukattais with the leftover dough after every vinagayar chathurthi festival. Even its time consuming to make those mini balls, its really worth to try them.Sending to my own event Healthy Dish-Steamed Foods guest hosted by Jaleela of Cookbookjaleela and to Pritis Festive Food Ganesh Chaturthi.
1cup Red rice flour (roasted)
1cup Water
1/2tsp Salt
1tbsp Oil
1/2tsp Mustard seeds
1tsp Urad dal
Few Curryleaves
1/4tsp Asafoetida powder
2nos Dry red chillies
3tbsp Grated coconut
1tbsp Sesame seeds
Oil for tempering
In a bowl, boil water with salt and oil. When the water starts boiling add red rice flour and stir well until rice flour mixed with water. Keep aside for 10 minutes.
Knead again to a soft dough, roll them tiny mini balls,transfer them to a greased idly plate and steam cook for 10minutes in a steamer.
Grind the dry red chillies,grated coconut and sesame seeds as coarse paste and keep aside.
Heat enough oil for tempering, let splutters the mustard seeds,urad dal, add the curry leaves and asafoetida powder.
Add immediately the steamed cooked ammini kozhukattais, grounded paste and cook until the balls gets well tossed with the spices.
Serve hot.
Ajwain Red Rice Murukku
Tuesday, April 1, 2014
Two days back, it was raining like anything and obviously everyone at home want something crispy to munch for their snacks, so i quickly prepared this flavourful crispy murukkus. These crispy murukkus go for usual ingredients except ajwain aka omam seeds, yep these murukkus tastes almost like sev aka ompodi and also like murukku. An excellent snack to munch anytime of the day,definitely kids will simply love having this crispy murukku. Seriously ajwain gives a wonderful flavour to this murukku, am sending this crispy beauties to Srivallis Kids Delight-Anniversary Potluck Party.
2cups Gram flour
1+1/2cups Red Rice flour
1/2cup Fried gram/Pottukadalai flour
1tbsp Butter (room temperature)
2tbsp Sesame seeds
1/2tsp Asafoetida powder
Salt
Oil for deep frying
1tbsp Ajwain seeds
Soak the ajwain seeds in hot water for half an hour, then grind it as fine paste with the soaked water and keep aside.
Take the gram flour,red rice flour,fried gram flour,butter, sesame seeds, asafoetida powder and salt in a large bowl, mix everything for a while,now add ajwain water to turn them as soft and smooth dough..
Take the murukku press with your choice of nozzle,meanwhile heat the oil for deepfrying,squeeze out directly the murukku dough to the hot oil, fry until the bubbles gets off.
Drain the murukkus with paper towel,store them in an air tightened box.
Enjoy with a cup of tea or coffee..
2cups Gram flour
1+1/2cups Red Rice flour
1/2cup Fried gram/Pottukadalai flour
1tbsp Butter (room temperature)
2tbsp Sesame seeds
1/2tsp Asafoetida powder
Salt
Oil for deep frying
1tbsp Ajwain seeds
Soak the ajwain seeds in hot water for half an hour, then grind it as fine paste with the soaked water and keep aside.
Take the gram flour,red rice flour,fried gram flour,butter, sesame seeds, asafoetida powder and salt in a large bowl, mix everything for a while,now add ajwain water to turn them as soft and smooth dough..
Take the murukku press with your choice of nozzle,meanwhile heat the oil for deepfrying,squeeze out directly the murukku dough to the hot oil, fry until the bubbles gets off.
Drain the murukkus with paper towel,store them in an air tightened box.
Enjoy with a cup of tea or coffee..
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