I am doing an A-Z Tamil cuisine recipe marathon this month. We are half way through and have arrived at the alphabet N. For this I didn’t have to think a lot. I decided upon this ghee flavoured simple rice that is served with spicy kurma. Nei is ghee in Tamil and choru is rice. So the rice tempered with lots of ghee is called as nei choru. This is so rich with the addition of cashew and raisins. And it is best when served hot. Even if it is cool, reheat it while serving as ghee tastes great only when hot.
Posts tagged RICE
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.
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.
Can you believe that I am cooking with rice sevai for the first time? Rice sevai is readily available in market and all you need to do is boil it, strain it and prepare any dish you want with it. You can make lemon sevai, puli sevai, upma and so on. You can substitute vermicelli with this rice sevai in so many dishes. Today I made a simple breakfast using this rice sevai and believe me it is so easy and was completed within 30 minutes. The only point in making this rice sevai is that you need to boil it perfectly. If you over cook they will turn mushy and I think it will not be that great. It tastes just like idiyappam but it is slightly thicker. I used the MTR brand rice sevai for this upma. I served this upma with Rajasthani Malai Mirch (recipe later) and it was absolutely delicious…