Tamarind rice (puli Satham)

http://cookingbachelors.blogspot.com/

http://cookingbachelors.blogspot.com/

Ingredients:

• Rice - 2 cup cooked rice
• Tamarind juice -  ½ cup
• Black gram - 50 gm
• Bengal gram- 50 gm
• red chilly - 4
• peanut - 4 tsp
• Garlic - 5 cloves
• Fenugreek - 1 tsp
• Asafoetida  - 1 tsp
• Mustard seeds - 1 tsp 
• Black peppercorns - 3 tsp 
• Turmeric powder - 1 tsp 
• Curry leaves - 10 leafs
• Salt - for taste
• Oil - 50 ml 

Method:

• Roast (Without oil) Bengal gram, black gram, Fenugreek and red chilly.
• Grind this into a fine powder. Set aside. (Or) use tamarind rice powder.
• Heat the oil and add mustard seeds, When the mustard starts to crackle add red chilly, garlic, peanut, peppercorns, Black gram, Bengal gram and curry leafs. 
• after 1 min add tamarind juice, grind powder,  asafoetida, turmeric powder, coriander powder and salt. 
• Cook till the water evaporates and the gravy gets thicker. 
• Add the paste into cooked rice. 

Lemon Rice

http://cookingbachelors.blogspot.com/

Ingredients:

• Boiled rice 2 cups
• Mustard seeds ½ spoons
• Urad dal 1 tsp
• Chana dal 1 tsp
• Bay leafs 7 pieces
• Peanuts 1 tsp
• Ginger 1 tsp
• Lemon juice 4 tsp
• Turmeric powder ½ tsp
• Salt to taste
• Red chili 2
• Oil 3 spoon

Methods:

• Heat the pan, Add some oil.
• Add mustard seeds, cook until its spluttering.
• Add Urad dal, peanuts, channa dal and fry it until its brown.
• Add ginger, Red chilli, Bay leafs and fry it for 2 mins.
• Add lemon juice, turmeric powder and salt. Mix it like a paste.
• mix the above paste with cooked rice.
• Have an wonderful simple lemon rice with pickles.

Ven Pongal(White Pongal)

http://cookingbachelors.blogspot.com/

Ingredients:

• 1 cup Raw rice
• 3 cups water
• ¼ cup Split yellow green gram
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 tsp ginger chopped
• 1 tsp green chilly chopped
• 1/3 cup cashewnuts
• 6-8 curry leaves
• 1 tbsp peppercorns
• 3 tbsp ghee
• salt to taste

Methods:

• Wash, and soak the yellow green gram dal and rice, separately for 15 minutes. Drain and keep aside.
• Heat the ghee in a pan, and add the cumin seeds, mustard seeds, and peppercorns. Wait for mustard seeds start spluttering, and add chopped ginger, bay leafs and green chilly and fry for another minute.
• Add the soaked yellow split green gram dal and stir fry for about 4 minutes.
• Add the soaked rice and stir fry for another 2 minutes.
• Add the water and salt, and bring to a boil. Lower the flame and cover and cook till done. It should be a bit mashed and squishy.
• Heat a tablespoon of ghee in another pan and fry the cashew nuts till golden brown. Add it to the Pongal.
• Serve hot with Sambar And chutney.

Coconut Rice

http://cookingbachelors.blogspot.com/

Ingredients:

·         3 cup water with coconut milk

·         1 cup rice, soaked in some water for at least 20 min

·         2 tsp urad dal

·         1 tsp Ginger garlic paste

·         3-4 dried red chilly  (or as per taste)

·         1 tsp mustard seeds

·         1 cup of coriander leafs

·         1 cup of mint leafs

·         1/4 tsp asafetida powder

·         few bay leafs

·         few cashews (5-10)

·         salt to taste

·         4 tsp ghee

Method:

·      Heat the ghee in a pan. Add mustard seeds, When the mustard starts to crackle add urad dal and cashews.

·      After urad dal n cashews becoming to brown add bay leafs,  ginger garlic paste, chilly, coriander and mint leafs.

·      Add asafetida powder and fry it for 2 mins.

·      Now bring the pressure cooker. add rice, water, coconut milk and the fried ingredients.

·      Add salt for ur taste and let it to be cook about 3 to 4 visils.

·      Now ur coconut rice is ready.