Tag Archives: Raw Rice

Malayala Adai

Malayala Adai

Malayala Adai

Yield: 16 Adai

1 Adai = 122 Calorie

Ingredients

Toor Dal – 1 Cup

Raw Rice – 1 Cup

Cumin Seeds – 1 Teaspoon

Red Chillies – 6

Coconut – 1/2

Asafoetida – 1 Pinch

Salt – 1 and 1/4 Teaspoons

Tamarind – Small Gooseberry Size

Curry Leaves – Little

Oil

Preparation

1. Soak the raw rice and Toor Dal in water for 2 hours.

2. Grind the raw rice and Toor Dal along with the rest of the ingredients.

3. Heat the dosa pan. Spread the adai batter on pan in a circular motion to make a medium sized round adai.

4. Cook on both the sides.

Now, the Malayala Adai is ready!

Serve.Side Dishes For Dosa & Idly

Note

Beginners, you may refer “How to buy and store toor dal?” as a quick reference.

Recipe Reference. Chef Mallika Badrinath

 

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Capsicum Rice | Bell Pepper Rice | Kudai Milagai Sadham

Bell Pepper Rice
After my wedding, when I did not know much about cooking, I learned this recipe from Chef. Mallika Badrinath’s book. Whenever I have guests at home, I make this recipe. It comes out well every time. I feel this recipe is quite simple to make and if you have the ground masala at hand, then your work is even more easier. When my mother-in-law came to stay with us, I made this rice for her. She fell in love with the capsicum rice. She asked me to make this rice many times and loved the rice every time I made it for her. I made Capsicum Rice last Tuesday and had it with Raita. My mother-in-law does not like to eat out in restaurants so when we went to Washington D.C from Pittsburgh, we packed this rice for the trip.  The rice stayed fresh and tasted good even after 6 to 7 hours. Whenever I make Capsicum Rice, I will think of the nice memories of the Washington D.C trip we had. Usually, I’ll make this recipe with green capsicum but this time, I made with yellow and green capsicum. If you want your rice to be colorful, then you can use green, yellow and red capsicum. Now let’s go for the recipe…

Bell Pepper Rice


Preparation Time.
10 minutes
Cooking Time. 15 minutes
Recipe Cuisine. South Indian
Recipe Category. Lunch
Recipe Reference. Chef Mallika Badrinath
Serves. 2

Bell Pepper Rice

Ingredients

Raw Rice – 1 cup (200gm)
Capsicum – 5 to 7 nos.
Grated Coconut – 1.5 tablespoon
Turmeric Powder – 1/4 teaspoon
Lime Juice – 1 teaspoon (Optional)
Coriander Leaves – 2 sprig (Optional)
Oil – 3 tablespoon

To Season

Mustard Seeds – 1/2 teaspoon
Urad Dal – 1 teaspoon
Bengal Gram – 1 teaspoon
Red Chillies – 2 nos.
Curry Leaves – 1 sprig
Cashew Nuts – 8 nos. (Optional)
Roasted Ground Nuts – 1 tablespoon

To Make Ground Masala

Red Chillies – 6 nos. (Reduce it if you want it less spicy)
Cinnamon – 1 inch (Optional)
Coriander Seeds – 2 teaspoon
Cumin Seeds – 1/2 teaspoon
Urad Dal – 1.5 teaspoon
Gram Dal – 1.5 teaspoon
Ghee or Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Bell Pepper Rice

Preparation

1. Wash the rice and cook the rice in an open vessel by adding 2 cups of water. Then spread the rice in a large plate and cool it down. Once the rice cools down, add a teaspoon of Ghee or oil to it. You can also pressure cook the rice.

Bell Pepper Rice

2.  To make the masala powder, heat a teaspoon of Ghee or oil in low-medium flame. Then add cinnamon, red chillies, urad dal, bengal gram, cumin seeds and coriander seeds. Fry until they become golden brown, and then let them cool down.

Bell Pepper Rice

3. Once the spices cool down, grind them to a fine powder without adding water. Keep the masala powder aside. Now in a wide-bottomed pan, heat 3 tablespoon of oil. Then add mustard seeds and let it splutter. Now add urad dal, gram dal, red chillies, and curry leaves in an order.

Bell Pepper Rice

4. Add cashew nuts and roasted ground nuts followed by chopped capsicum. Saute it well.

Bell Pepper Rice

5. Lower the flame and add grated coconut. Mix well and then add turmeric powder and salt. Now add the boiled rice and stir well.

Bell Pepper Rice

6. Add lemon juice and masala powder. Combine well. Garnish with coriander leaves.

Bell Pepper Rice

Now, Capsicum Rice is ready! Serve it with Raita.

You can serve the Capsicum Rice with the following recipes:

Peerkankai Thoel Thogayal, Apple and Grapes Raita.

Bell Pepper Rice

 

 Notes.

1. If you have only 3 to 4 capsicum at home still you could do this recipe. I prefer chopped capsicum instead of sliced ones especially when it comes to rice.

2. You can add raw ground nuts instead of roasted ones. Roasted ground nuts give a good flavor while eating.

3. You can make the masala powder ahead and refrigerate it for 2 days. When you are in a hurry, you can make this rice right away.

Bell Pepper Rice

 

Kalkandu Sadham (Rock Sugar Candy Rice)

Kalkandu Sadham

Rock Sugar Candy (Kalkandu) Rice

A delicious sweet rice!
I had a packet of kalkandu and did not know what to do with it.  I learned this recipe from a friend and tried it out. It just took me few minutes to make this rice. The rice does not turn out to be very sweet like that of a sweet pongal(the one that we make on Pongal festival) nor a plain rice. I should say it is a perfect blend of sweet pongal and a plain rice. However, if you want it to be really sweet then you can add another cup of kalkandu.
 
Some call this recipe as Kalkandu Pongal and rest call it as Kalkandu Rice. Kalkandu Rice will certainly be in the list of recipes that I make during festivals.
 
I made this recipe for an occasion in temple and people just loved it…they were very surprised to know that it was made out of kalkandu. They just loved it…Of course, I like it too…

Ingredients

Raw Rice (Pacharisi) – 1 cup

Milk – 1 cup

Rock Sugar Candy (Kalkandu) – 1 cup

Cardamom (Elakka) – 4 nos.

Saffron (Kunguma poo) – a pinch

Ghee – 3 tablespoons

Cashew nuts – 15 nos.

Dry grapes (Thratchai) – 15 nos.

Preparation

1. Fry cashew nuts and dry grapes in one tablespoon of Ghee.

2. Cook rice with 2 cups of water and 1 cup of milk. To the boiled rice, add saffron, cardamom, and Ghee.

3. Now, add kalkandu (rock sugar candy), fried cashewnuts, and dry grapes.

Note. The rice would become watery after you add kalkandu (sugar candy). Keep boiling the rice if you do not want the rice to be watery.

4. Switch off the stove when you get the desired consistency.

Now, Rock Sugar Candy Rice is ready!!

Kalkandu Sadham (Rock Sugar Candy Rice)

Kalkandu Sadham

Rock Sugar Candy (Kalkandu) Rice

A delicious sweet rice!
I had a packet of kalkandu and did not know what to do with it.  I learned this recipe from a friend and tried it out. It just took me few minutes to make this rice. The rice does not turn out to be very sweet like that of a sweet pongal(the one that we make on Pongal festival) nor a plain rice. I should say it is a perfect blend of sweet pongal and a plain rice. However, if you want it to be really sweet then you can add another cup of kalkandu.
 
Some call this recipe as Kalkandu Pongal and rest call it as Kalkandu Rice. Kalkandu Rice will certainly be in the list of recipes that I make during festivals.
 
I made this recipe for an occasion in temple and people just loved it…they were very surprised to know that it was made out of kalkandu. They just loved it…Of course, I like it too…

Ingredients

Raw Rice (Pacharisi) – 1 cup

Milk – 1 cup

Rock Sugar Candy (Kalkandu) – 1 cup

Cardamom (Elakka) – 4 nos.

Saffron (Kunguma poo) – a pinch

Ghee – 3 tablespoons

Cashew nuts – 15 nos.

Dry grapes (Thratchai) – 15 nos.

Preparation

1. Fry cashew nuts and dry grapes in one tablespoon of Ghee.

2. Cook rice with 2 cups of water and 1 cup of milk. To the boiled rice, add saffron, cardamom, and Ghee.

3. Now, add kalkandu (rock sugar candy), fried cashewnuts, and dry grapes.

Note. The rice would become watery after you add kalkandu (sugar candy). Keep boiling the rice if you do not want the rice to be watery.

4. Switch off the stove when you get the desired consistency.

Now, Rock Sugar Candy Rice is ready!!

Kalkandu Sadham (Rock Sugar Candy Rice)

Kalkandu Sadham

Rock Sugar Candy (Kalkandu) Rice

A delicious sweet rice!
I had a packet of kalkandu and did not know what to do with it.  I learned this recipe from a friend and tried it out. It just took me few minutes to make this rice. The rice does not turn out to be very sweet like that of a sweet pongal(the one that we make on Pongal festival) nor a plain rice. I should say it is a perfect blend of sweet pongal and a plain rice. However, if you want it to be really sweet then you can add another cup of kalkandu.
 
Some call this recipe as Kalkandu Pongal and rest call it as Kalkandu Rice. Kalkandu Rice will certainly be in the list of recipes that I make during festivals.
 
I made this recipe for an occasion in temple and people just loved it…they were very surprised to know that it was made out of kalkandu. They just loved it…Of course, I like it too…

Ingredients

Raw Rice (Pacharisi) – 1 cup

Milk – 1 cup

Rock Sugar Candy (Kalkandu) – 1 cup

Cardamom (Elakka) – 4 nos.

Saffron (Kunguma poo) – a pinch

Ghee – 3 tablespoons

Cashew nuts – 15 nos.

Dry grapes (Thratchai) – 15 nos.

Preparation

1. Fry cashew nuts and dry grapes in one tablespoon of Ghee.

2. Cook rice with 2 cups of water and 1 cup of milk. To the boiled rice, add saffron, cardamom, and Ghee.

3. Now, add kalkandu (rock sugar candy), fried cashewnuts, and dry grapes.

Note. The rice would become watery after you add kalkandu (sugar candy). Keep boiling the rice if you do not want the rice to be watery.

4. Switch off the stove when you get the desired consistency.

Now, Rock Sugar Candy Rice is ready!!

Kalkandu Sadham (Rock Sugar Candy Rice)

Kalkandu Sadham

Rock Sugar Candy (Kalkandu) Rice

A delicious sweet rice!
I had a packet of kalkandu and did not know what to do with it.  I learned this recipe from a friend and tried it out. It just took me few minutes to make this rice. The rice does not turn out to be very sweet like that of a sweet pongal(the one that we make on Pongal festival) nor a plain rice. I should say it is a perfect blend of sweet pongal and a plain rice. However, if you want it to be really sweet then you can add another cup of kalkandu.
 
Some call this recipe as Kalkandu Pongal and rest call it as Kalkandu Rice. Kalkandu Rice will certainly be in the list of recipes that I make during festivals.
 
I made this recipe for an occasion in temple and people just loved it…they were very surprised to know that it was made out of kalkandu. They just loved it…Of course, I like it too…

Ingredients

Raw Rice (Pacharisi) – 1 cup

Milk – 1 cup

Rock Sugar Candy (Kalkandu) – 1 cup

Cardamom (Elakka) – 4 nos.

Saffron (Kunguma poo) – a pinch

Ghee – 3 tablespoons

Cashew nuts – 15 nos.

Dry grapes (Thratchai) – 15 nos.

Preparation

1. Fry cashew nuts and dry grapes in one tablespoon of Ghee.

2. Cook rice with 2 cups of water and 1 cup of milk. To the boiled rice, add saffron, cardamom, and Ghee.

3. Now, add kalkandu (rock sugar candy), fried cashewnuts, and dry grapes.

Note. The rice would become watery after you add kalkandu (sugar candy). Keep boiling the rice if you do not want the rice to be watery.

4. Switch off the stove when you get the desired consistency.

Now, Rock Sugar Candy Rice is ready!!

Malayala Adai

Malayala Adai

Malayala Adai

Yield: 16 Adai

1 Adai = 122 Calorie

Ingredients

Toor Dal – 1 Cup

Raw Rice – 1 Cup

Cumin Seeds – 1 Teaspoon

Red Chillies – 6

Coconut – 1/2

Asafoetida – 1 Pinch

Salt – 1 and 1/4 Teaspoons

Tamarind – Small Gooseberry Size

Curry Leaves – Little

Oil

Preparation

1. Soak the raw rice and Toor Dal in water for 2 hours.

2. Grind the raw rice and Toor Dal along with the rest of the ingredients.

3. Heat the dosa pan. Spread the adai batter on pan in a circular motion to make a medium sized round adai.

4. Cook on both the sides.

Now, the Malayala Adai is ready!

Serve.Side Dishes For Dosa & Idly

Note

Beginners, you may refer “How to buy and store toor dal?” as a quick reference.

Recipe Reference. Chef Mallika Badrinath