It has been a long time since I posted a variety rice. This time I was able to make a video too. This recipe is so easy to make and will be a great one pot meal for any lazy day. You can even send it in your kid’s lunch box with some sliced cucumber and onion. The chickpeas in the rice make it a filling meal. I served it along with onion raitha.
Posts tagged RICE
I think I have got blogger’s block. When ever I sit before my PC, I am at loss of words. I couldn’t write a single post for the blog. But I can’t keep this for long. I really need to get back to blogging regularly. I am also spending too much of time on my e Book. I didn’t know that publishing an e Book can be this daunting. But still I miss you all a lot. So today I decided to post about Kanjeepuram idli. Right from the shape to texture and taste, it is definitely different from the usual idli. These are served as prasadham in Kanjeepuram temple and that is why the name. As parboiled rice is not used in making prasadham, raw rice is used for this recipe. These are cylindrical in shape and are very spicy. They taste absolutely delicious with coconut chutney.
This post is long overdue. I made this during February and submitted it to a contest on Street food photos at Vaishali’s Ribbon’s to Pasta’s blog and to my great surprise I won the prize!!! Vaishali called me and asked me to choose my prize but I just left it to her choice. But then I asked for my hubby’s favourite sweet and she was so sweet to send it along with a pack of lovely gifts which a baker like me treasures more than anything in the world. In fact I completely forgot about submitting this photo as I am always unlucky when it comes to competition.
Here is the next recipe in the sugar cane juice series.When I was doing the article for Pongal edition, I couldn’t skip making pongal. I just substituted the jaggery syrup we use in pongal with a thick sugar cane concentrate. As usual the pongal turned out so tasty. When using sugar cane juice, you get the mild flavour of the juice in the finished dish and it is so lovely. You need to try at least one dish to see how it works. But once you get the hang of it, then it is quite easy to churn out recipes. I just hope that some one tries these dishes.
Today is the day I love the most. Everyone is busy celebrating Varalakshmi Pooja. But unfortunately, I couldn’t do it as it has not been a year since my mom expired. But I couldn’t miss narrating the pooja to you. Every year I will be very busy for the three days starting from Friday till Sunday. But as I am free this year, I thought of writing a post on the pooja so that it will be useful for those who are new to this. My mom is my Guru for most of the things I learnt so far and celebrating poojas is one among them. From childhood, I love helping mom in all the poojas and she used to teach me each and every pooja with finest details. Till last year I call her every single day and clarify all my doubts. But from next year it is not possible and this post may even help me doing it perfectly.
Ever since I made Kavuni Arisi / Black Sticky Rice Pudding, making this white sticky rice pudding has been in my list of to do dishes. Pavithra in her comment has mentioned about this dish and only then I knew that there was white sticky rice available in Madurai. Every time I vist a shop or a store, I ask them about this white sticky rice and no one knew about it. But I didn’t let it go. And when I saw a pack of white puttarisi/ white sticky rice in a super market, I grabbed a pack. Two days back, I tried Pavithra’s recipe for the pudding. It became hubby’s favourite pudding. It was so tasty when served warm and also in room temperature. The flavour of the dish is mainly from the rice and we don’t add cardamom for some extra flavour. I should thank Pavithra for introducing me to this superb easy dish.
Grind to batter and ferment for 8 hours.
Add the other ingredients.
Mix to form a batter.Pour in a greased tray.
BAke and allow it to cool completely.
For Indian Cooking Challenge this month, Srivalli chose a MAngalore/ Goa special- Sanna from Ruchik Randhap. Sanna is a sweet and quick version of south Indian idli. Yeast is used to ferment the batter and so the batter is ready within 2 hours after grinding. I was going through the recipe after grinding the rice and dhal. There was an unscheduled power failure and I didn’t go through it completely. I started to prepare the batter from what I read 15 days back. I remembered sugar but forgot the amount used. So praying God that it should come out properly I added sugar ( about 3/4 th cup) After I finished mixing the batter, I covered it and then came the power. I read the recipe and to my disappointment it was only 2-3 tsp. So I was not at all sure of the result. And the next problem came. I prepared all the ingredients required for chutney and went to switch on the mixer grinder. Due to low voltage it did not grind. I waited for one hour to get the power to normal but it never happened. So I covered the half risen batter with cling wrap and placed it in refrigerator. Keeping my fingers crossed I let it sit in the fridge until morning. The next day, the batter turned out beautifully in the fridge. I took it out and let it come to room temperature. And the power was also back to normal and so I made chutney. I prepared the sanna in a vegetable steamer and small cups and served it for breakfast. I thought PK will never like it. But to my surprise, he liked it so much. The idlis were moderately sweet and the coconut chutney was a great accompaniment to it. They were so soft and fluffy. And atlast after so many obstacles, I made nice sannas.