How To Cook Rice
- 01
- April
- 2007
Well Separated Stiff Rice For well separated rice….use few drops of lemon juice.(for biriyani and pilaf) For well separated rice…use few spoons of oil.(for fried rice, pilaf and biriyani) For well separated rice….add a teaspoon of salt to the rice and cook. After cooking, spread this rice in a tray and set it under the […]
Nellikai Saadham / Gooseberry Bath
- 01
- February
- 2007
Arai-Nellikkai Saadham: Amla Rice. Goose-Berries Rice. Ingredients: Goose-berries 10 + 5Ginger 3” inch size – peeled and cut into match-stick size sticks.Green chilies 6 – cut into thin sticksCurry leaves 1 cupChana dal 4 spoonsUrad dal 4 spoonsMustard seeds 1 spoonCumin seeds 1 spoonAsafoetida ¼ spoonSaltTurmeric powder ¼ spoonSesame oil 1 cup For Rice: Raw […]
Paal Pongal
- 19
- December
- 2006
Paal Pongal(Tamizhar Style) Dhoodh Pongal. Milk Pongal. Ingredients: Raw rice – broken 1 cup Sugar 3/4 cup Milk 3-4 cups Cardamon seeds powder 1/2 spoon Ghee 1 cup Ghee for frying cashews & raisins Cashew nuts halved – 25 Raisins/dry grapes – 1 fistful. Method: Wash the rice in running water several times. Maybe till […]
Chakara Pongal – A Sweet Surrender
- 18
- December
- 2006
Sometimes, even the common everyday dish is quite a bit challenge to make! The recipe may sound simple…but perfection? Yeah, that’s what I am talking about. A few tweaks to the dish makes it simply exquisite, you know! One such recipe is my Dad’s style of Chakara Pongal. Silk…smooth, ghee ladened, rich in color…aromatic, something […]
Nei Paruppu / Uppu-Paruppu
- 18
- December
- 2006
Also Known As: Dal Tadka, Dhall Tadka, Nei-Paruppu. Uppu-Paruppu. Mudha Pappu. Ghee and Dhall are two important ingredients in every Indian’s household…a quintessential part of the wedding menu, in South India. With regional variations…there are plenty to serve-upon. Ingredients: Thuvar dal 1 cup Ghee 1 Tsp Salt Curry leaves Dry red chilies 5 Mustard seeds […]
Kashmir Biriyani
- 31
- October
- 2006
Kashmir Mutton Biriyani:(Kashmir Style)Yakhni Biriyani. Yakhni Pilaf. Lamb Pilaf or Yakhni Pilaf. Kashmiri Rice, Kashmiri Goat Biriyani. Kashmir Gosht Biriyani. Kashmir Style Biriyani. Fruits-Nuts Biriyani. Ingredients: Marinate Meat with this: Mutton/ Goat’s meat 1/2 kiloMilk 1/2 cupGhee 1/4 cupSaffronPapaaya fruit diced 1/2 cup To Garnish: Almonds 1/4 cup (whole)Cashewnuts 1/4 cup (whole)Walnuts 1/4 cupDry green […]
Karivepagu Annam / Karivepilai Saadham
- 28
- October
- 2006
Karivepilai Saadham:(Tamizhar Style) Curry Leaves Rice. Karuvepagu Annam. Ingredients:For Rice:Rice 1 cupSaltGhee/Sesame oil few spoons. Toast And Powder These:Curry leaves 1 large bowl fullUrad dal 2 spoonsChana dal 2 spoonsSaltDry red chilies 6-8Black/White Pepper 1 spoonCumin seeds 1 spoon For Sesonning:Ghee/Sesame oil 1 cupMustard seeds 1 spoonCumin seeds 1 spoonChana dal 1-2 spoonsUrad dal 1-2 […]
Rice Puttu
- 23
- October
- 2006
Rice Puttu: Raw Rice Flour. Arisi Maavu Puttu in Tamil. Ingredients: 1 cup rice flour 1/4 sugar 1/4 c grated coconut cardamon powder ghee few spoons 1 peeled banana Method: In a dry bowl add…sifted flour and steam cook it. That is place this flour-filled bowl in a boiling water pot, which is tightly […]
Methi Pulav
- 17
- October
- 2006
Methi Biriyani. Fenugreek Greens Pilaf. Vendhaya Keerai Pulav. Methi Pulav.Ingredients Fenugreek leaves- 1 bowl Cinnamon sticks 2 Cloves 3-5 Cardamon pods 3 crushed Bay leaves 2 Cumin seeds 1 spoon Ghee 1 cup Green chilies 5-8 Slitted Onion 1 large finely chopped Ginger 2″ size – wet ground into paste Garlic 6 cloves – wet ground […]
Ambur & Vaniyambadi Kushka
- 16
- October
- 2006
Ambur/Amboor Kuska:Though all the recipes from Northa Arcot belt…Vellore biriyani, Arcot Biriyani, Ambur biriyani and Vaniyambadi biriyani are kind of same. There still exists slight variation. Here, it may sound crazy for you. It is also in one way biriyani recipe, but meat is not served! Just the rice is cooked in mutton/chicken broth. Well, […]
