Coconut - wonder ever if it is a nut, fruit or a seed?  It is all the three when using it in a loose definition.  But, today I learnt a new word DRUPE! Did you know ? Botanically speaking a coconut is a fibrous one-seeded drupe, also known as a dry drupe.  Interesting isn't it?

''A drupe is a fruit with a hard stony covering enclosing the seed (like a peach or olive) and comes from the word drupa meaning overripe olive. A coconut and all drupes have three layers:  the exocarp (outer' layer), the mesocarp (fleshy middle layer), and the endocarp (hard, woody layer that surrounds the seed).''

I only know something about coconut that it is a 'Tree of life' in very simple words - A tree which is useful from head to toe and beyond.  Every bit of the coconut tree is used.  We have come to know with loads of facts and figures that the benefit of coconut is very high.  In Ayurveda, it is said that it is good for people with pitta and Vata dosha. People with Kapha dosha can also use but in limits.  I won't go too detail about it, as I am not an Ayurvedic doctor but I have just heard these things from my sister who is an Ayurvedic doctor. Coconut is a  gluten-free product!, These days you get coconut flour which can be used in lots of recipes.  It is alkaline food high in saturated fat and fiber.  It also contains protein and some important minerals such as calcium, iron, potassium and magnesium.  Due to its high fat content, it is low GI and will decrease the overall GI of any meal when added.

I love coconut rice so much I keep making it often.  Do try out and tell me if you like it.  Here's how I make it.

SIMPLE COCONUT RICE:
Recipe Author: Jayasri
Cuisine Type: Indian
Course: Main
Prep time: 15 min
Cook time: 30 min
Food Type: Rice Recipes
Servings: 4

Ingredients:
2.5 Cup cooked rice (Sona Masoori)
3 to 4 tbsp Oil
1 tsp Mustard seeds
1 tbsp Channa dal
1 ½ tbsp Urad dal
1 sprig curry leaf (12 to 15)
4 to 5 Green chillies
Pinch of Hing
1 fistful of peanuts
2 tbsp Broken Cashewnuts
Salt as required
Few sprigs of coriander leaves

Method:

1. Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer.  But, don’t make it too soft as it will spoil making any kind of rice variety.
2. Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.
3. Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.
4. Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.
5. Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.
6. Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.
7. Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.
8. You don’t need anything to go with it, may be with some poppadums’ probably.

Coconut Masala Rice

Ingredients:
Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.

Masala Powder:
1 ½ tbsp Urad dal
4 to 5 Byadgi chillies
½ tsp Pepper corns
1 tsp of white til seeds
3 tbsp of dry copra
1 tsp turmeric powder
½ tsp Oil

Method:

1. In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.
2. Once done transfer it to a plate to cool down.
3. Once it’s cool grind it to a powder.
4. Make the rice as said above exactly but, add this powder in step 6 with other ingredients mix well until well combined.
5. Serve this with poppadum.

Print

Coconut Rice (two ways)

Most flavourful and aromatic rice

Course Main

Cuisine South Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jayasri

Ingredients

• Ingredients:
• 2.5 Cup cooked rice Sona Masoori
• 3 to 4 tbsp Oil
• 1 tsp Mustard seeds
• 1 tbsp Channa dal
• 1 ½ tbsp Urad dal
• 1 sprig curry leaf 12 to 15
• 4 to 5 Green chillies
• Pinch of Hing
• 1 fistful of peanuts
• 2 tbsp Broken Cashewnuts
• Salt as required
• Few sprigs of coriander leaves
• Masala for Coconut Masala rice
• Masala Powder:
• 1 ½ tbsp Urad dal
• 4 to 5 Byadgi chillies
• ½ tsp Pepper corns
• 1 tsp of white til seeds
• 3 tbsp of dry copra
• 1 tsp turmeric powder
• ½ tsp Oil

Instructions

• For the Simple Coconut Rice
• Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer. But, don’t make it too soft as it will spoil making any kind of rice variety.
• Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.
• Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.
• Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.
• Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.
• Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.
• Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.
• You don’t need anything to go with it, may be with some poppadums’ probably.
• For Masala coconut rice:
• Ingredients:
• Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.
• In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.
• Once done transfer it to a plate to cool down.
• Once it’s cool grind it to a powder.

The post Coconut Rice (two ways) appeared first on My Veg Fare.

Hi Everybody, Hope you are all doing well, thank you all for still visiting me and leaving your valuable comments which has always been a big inspiration for me to come back to blogging. It's been more than a year and I haven't blogged ever since, been through lot of things and, as they say “Old wine in a new bottle” finally here I am with a new domain name and my own website, which is still under construction.

As the days go by I will try my best to make this site more user friendly and post all the things I have cooked and baked this past year which I have captured with my new found love, yes that’s right, my new camera which my Hubby presented me with on my last birthday, I am slowly learning everything about it, still toggling around, trying to learn how things work. WordPress and Canon are two new things I need to master... ahem, not really but, I will try my best!

I was pondering about what to write about in my first post, and wasn’t sure when this was going to happen either, and I guess everything seemed to take its own course. Today is somebody’s birthday; this person is very special to me in every way, so I decided I will dedicate my first post to this person in my life.

I hadn’t decided of cooking anything special as that person will not be able to eat what I have cooked, but my daughter decided otherwise, saying “It’s ok mum, you make something sweet and I’ll eat it”. So I decided to make this sweet (as a last minute plan) and had to take a quick photo of this (Photo courtesy: my dear daughter) and she decided I should post it today, start with a sweet note and make this my first post on the website!

Some things are my favourite when it comes to food; I love all kinds of fruits and vegetables, but, if somebody asks me which fruit you like I always say its Pineapple, I love pineapple and it is a versatile fruit for me, I just use it all kinds of sweets and savoury dishes I prepare, I just love the smell when it is cooked or baked or just eaten raw. How much do you love this fruit? Tell me how you use it in your cooking I would love to learn more ways of using it. Pineapple is one such fruit which is very good for your health too. Will update a few things I have read and googled about it soon watch this space.

Coming back to this recipe this is the usual Rava Kesari we make at our homes,  Here I have used Rice and instead of Rava(Semolina). It’s easy to make and tasty to relish.

Recipe Source: Original
Cooking time: 30 to 40 minutes
Serves: 3

INGREDIENTS:
1/3rd Cup Rice
3/4th cup Grated Pineapple
1 ½ cup Sugar*
1 tsp of Cardamom powder
Few strands of Saffron
Pinch of edible camphor
1 ¼ Cup Water
½ Cup Milk and 3/4th cup water
¼ cup Ghee

Garnishing:
2 tbsp Ghee
8 to 10 Dry Grapes (raisins)
8 to 10 Cashew nuts Broken

METHOD:
I used ½ of Pineapple and I got around 3/4th cup of grated pineapple, heat a tbsp of Ghee and add the pineapple with the juice and allow it to cook in a low flame, meanwhile in a pressure cooker cook the washed rice with ½ cup milk and ½ water and keep aside.
While you are preparing these in another bowl add sugar and 1 cup water and allow it to boil to a single thread consistency. Once it has reached single thread take it out and pour it into the wok which has pineapple cooking in it, Meanwhile your cooker would have cooled down as well, add cooked rice into it and keep stirring add another 2 tbsp of Ghee and cardamom powder and edible Camphor into it, a few minutes later you will notice they all come together and leave the side of the wok, just like a halwa consistency. Take it out immediately from the stove and keep aside.
In a small wok heat one or two tbsp of Ghee fry dry Grapes (raisins) and Cashew nuts once they change colour add it to the pineapple Rice Kesari
Serve warm or cold as you like.

NOTES:
*Increase or decrease Sugar depending on the sweetness of the pineapple
Edible Camphor should not be used more than a pinch as the smell is quite strong, if you don’t get it where you live you can omit it.

This recipe is linked to Hearth and Soul Blog Hop of Swathi, check out this link for loads of Recipes linked.

The post Pineapple Rice Kesari appeared first on My Veg Fare.

Hi Everybody, Hope you all had a wonderful Sankranthi / Bihu / Lohri / Pongal /Bhoghi whatever way you want to call it.., we all Hindu celebrate this festival with such festivity, the auspicious time and the rituals are so important to us, The important thing you might have noted is the day it falls on January 14th every year, which never changes once or twice exceptionally, where in it might fall on January 13th or 15th very rarely.
This festival is celebrated in different regions in different names and traditions, and different sweets made on this occasion.  As this is a harvest festival we use all kind of vegetables as well...
Courtesy Wikipedia...

Makar Sankranti is the day when the glorious Sun-God begins its ascendancy and entry into the Northern Hemisphere and thus it signifies an event wherein the Sun-God seems to remind their children that 'Tamaso Ma Jyotir Gamaya'- may you go higher & higher, to more & more Light and never to Darkness.

I have used Red Sugar Candy / Segappu Kalkandu / Kempu Kallu Sakkare which is said to be a good one compared to the white one, In  Ayurveda and Home remedies, you would find every body always asking  us to use in  Kashayams and  powders this as sweetener or Honey as sweetener  this also helps in cough, cold etc.., I do not have much knowledge about this.., If anybody know any tips on this do share it here in the comment so everybody will have a update on it...
Here is how I made it...

SWEET PONGAL WITH KALKANDU / KALLU SAKKARE / SUGAR CANDY
Cooking time: 40 minutes
Serves 2 to 3

INGREDIENTS:
1/3 cup Rice
3 tbsp Moong Dal / Pacchai or Paitham Paruppu / Hesaru Bele / Senagu pappu
180 grms Kalkandu / sugar candy /Kallu Sakkre*
1/4 cup Ghee
6 to 7 Broken Cashews
10 to 12 Raisins
1/4 tsp powdered Yelakka / Cardamom / Elakki
A Pinch of Edible Camphor / Pacchai Karpoora 
A Pinch of Nutmeg powder
1 Cup Milk
1 Cup Water + 1/4 cup

METHOD:
In a frying pan add a 1/4 tsp of Ghee and fry Moong dal for few minutes in a low flame until it changes to golden colour and a nice aroma comes out of it.  Remove it on to a plate and keep it aside until needed.
In a Pressure cooker** take 1 cup of Milk with 1 cup of water add the roasted Moong dal and washed Rice together and cook for three whistles in medium flame.*** until well cooked.

Do this after your cooker is in the process of cooling... In a thick bottomed vessel take 1/4 cup of water and Sugar candy / Kalkandu / Kallu sakkre,  heat them together for few minutes until all the sugar candy dissolves in it, keep it in a low flame when doing this then filter the liquid and put it back on the stove. and boil it for 1 string consistency****
Once it has reached 1 string consistency immediately add the cooked rice to it, keep the stove in the low flame, to this add edible Camphor, powdered Cardamom  and Nutmeg powder and a 2 tbsp of ghee and close it with a lid.
Now in a small frying pan heat the remaining ghee, add the raisins first when they start bubbling up add the broken cashews when you see a light change in colour, switch of the stove and keep it aside this helps in not burning the cashews too much.

You can see that the Rice, Dal and Kalkandu mixture might be a bit liquidy, that is fine when it is still in a semi liquidy form remove it from the stove, garnish with raisins and cashews mix them well together and now it is ready to be served.

MY NOTES:
* I used 180 grams if you like it more sweeter you can increase it to 200 grms which would be sufficient
** I have used Pressure cooker for a quick version
Points to remember as it has got milk in it, you should be very careful I just cook it exactly for 13 minutes if it doesn't give out a whistle I just switch off the stove when it is 13 minutes.
***Other wise cook both dal and rice without covering the pressure cooker lid for few minutes just keeping a ladle and covering it half with a plate in a low flame for few minutes when the rice is 3/4th cooked add an extra bit of water (1/4) cup and then close the lid and cook for few more minutes around 6 to 7 minutes if it gives out whistle then that is fine other wise just switch off the stove and check and cook until it is well done. Other wise without any cooker you can just cook with a ladle immersed and a plate covered on top until it is well done. If you are directly cooking this way do not forget to use a thick bottomed vessel.
**** Do not over boil, kalkandu looses its sweetness and it caramelizes to dark deep red colour but it will be tasteless and will not have any sweetness either.  when it is over boiled so keep an eye on it once it reaches one string consistency immediately switch off the stove scrape down the vessel around and pour the liquid onto the rice and mix well.

VERDICT:
Absolutely divine, had a demand for me to make it again so made it again the next day, Everybody at home and friends just loved it, It was so delicious and with a beautiful aroma and colour, kids who doesn't like sweets at all demanded me to prepare again as I had made very little 

This also goes to fifty-two-weeks of 2013 project by Aparna and Sra for the second week as Garnet as theme.., enjoyed immensely...
Here is my Garnety click for the second week

The post Segappu Kalkandu ( Kempu Kallu Sakkre ) Pongal / Lentil and Rice Sweet Porridge made with Sugar Candy appeared first on My Veg Fare.

This is one of the most classic authentic South Indian recipe, which you would have seen in many blogs, It is best to eat it really warm.  Some do like it, some don't, anyways I love this for a lot of reasons, particularly when I am travelling.  When ever I go to India and I am travelling my breakfast in Hotels / Restaurants would be this or Idlies. For two reasons,  Moong dal in this helps to keep your body cool. Ginger, Pepper and Cumin keeps it more healthy and  easily digestible not a very spicy food either. well, when it comes to Ghee may be they would have messed it up but again it will not be like home-made with pure Ghee, but, will not have too much Ghee in it either so adjustable than eating oily Dosa / Poori etc.., As said earlier Idlies are definitely perfect breakfast as they are steam cooked and again easily digestible.  well, that was quite a long list of things I had to say.. coming back to this recipe.
This is the month of Marghazi, a month completely dedicated to Lord vishnu by Andal for her love for him, which I have mentioned about her and about the significance in my older posts. Check here if you are interested.  This whole starting from December 14th  everyday we offer Ven Pongal to the God as Prasadam / Neivaidyam , My mum even today makes this everyday in a little Vangala Kinni ( bronze small bowl ). well, you know why I mentioned amma and not me, I don't make it everyday but try and make it once in a week, Usually on a saturday, festival or not.., Even in Temples this is given as prashadam every day and the temples open very early and close early as well in this month.

VEN PONGAL / KHARA PONGAL ( RICE AND MOONG DAL KHICHDI )
Cooking time: 30 minutes
Serves 4

INGREDIENTS:
1 Cup Raw Rice ( I use sona Masoori)
1/4 + 2 tbsp cup Moong dal  / Payatham (Pasi ) Paruppu / Hesaru Bele / Pesara Pappu
1 tsp Coarsely crushed Cumin seeds
1 tsp whole pepper corns
1'' Grated Ginger
Salt as Required ( around 2 tsp )*
3 and 1/2 Cups of water ( see notes )
1 Cup Milk ( see notes)

SEASONINGS:
1 tsp whole Cumin seeds
1 tsp Coarsely Crushed Pepper corns
1 sprig (10-15) Curry leaves
2 tbsp Chopped ( broken) Cashews
1/4 Pure Ghee**

METHOD:
Coarsely Crush Pepper and Cumin in a pestle and mortar.
Grate Ginger finely.
In a pan with a tsp of Ghee in a medium  flame fry Moong dal until it gives a nice aroma.
In a Pressure cooker, take  water  and milk add the fried Moong dal
Then add washed Rice into this as well.
Add required quantity of salt, grated Ginger, Crushed cumin and whole pepper,
Close the lid and pressure cook for 2 whistles / 3 whistles***
Meanwhile in a little wok / pan heat in a medium flame 2 tbsp of Ghee, to this add crushed Pepper and whole cumin seeds  lower the flame then add broken cashew nuts fry for a minute once they start changing colour switch off the stove remove it from the stove then add curry leaves give a few seconds stir then add the remaining ghee in it and set aside.
Once the cooker is cool, Remove the lid add the seasonings completely mix well and now it is ready to serve.

NOTES:
The water and milk I have suggested will make a perfectly cooked pongal, If you like it a bit more liquidy like my Hubby does, add extra warm milk or water whatever you prefer and mix well.
* Remember to adjust salt  the amount I have suggested is the salt I use, as well.
**I have also suggested 1/4 cup Ghee, you can reduce or increase it as much as  Ghee required.
***If you prefer it not too much cooked  you can switch off the stove, If you want it very soft then wait for 3 whistles and then switch off the stove.
Do not burn the cumin seeds it will taste differently, that is why I have suggested you to keep the flame low.

The post Ven Pongal / Khara Pongal ( Rice & Moong Dal Khicdi / One pot Meal ) appeared first on My Veg Fare.

Everybody has favourite food and relish them right ? As for me, Lemon Rice is my all time favourite, If I see it in any blog post I immediately make it :)).  I know I am so crazy of this rice, After started blogging and taking interest not only in cooking, but everything about it like the facts and figures about every Ingredient used, I sometimes feel why I tend to eat spicy and tangy food more often, is it because I lack something in my body which craves for tangy food..?, whatever it is I love this rice, even if given to me everyday I really don't mind. I suddenly realized I have never posted my favourite Rice dish of all time.
I have little story to tell you, Long back when I was doing my SSLC (10th), I was living in my Aunt's house, My Aunt made Lemon Rice and Curd (yogurt ) Rice and asked me to have food and said she would be back after her shopping and said she would come back and eat.  I always adored Radha perimma's cooking, she was my first Guru who taught me cooking from those days. coming back I ate and sat their studying in the lounge, I don't know how or why,  every now and then I must have got up went to the kitchen and kept eating it, God knows how I did it, I had completely emptied the whole bowl, even today when I think how I managed to eat so much rice!!, when she returned she was so upset that nothing was left and she had to eat only curd rice. She is no more but memories like these are my little treasures with her, who was my favourite periamma.
My mom makes the best chitranna according to me, we are all alike right ?, our Mom's are the best cook in the world and to their Grandchildren too.. :).  I have planned to post a few savouries and sweets when my mom is here with me. Her best recipes which she makes most of the times like day to day are the masala vada, Panniyaaram,Thenga burfi etcc..,
Coming to this recipe, it is kannada influenced lemon rice, which amma makes  when it is any special day like festivals or some kind small celebrations when you get bored of vangi bath, puliyodarai etc..,
In karnataka people use coconut just like keralites they use coconut in most of their dishes especially form Mangalore, sringeri and udupi.  we here in karnataka love coconut so much we tend to use it everything possible, sweets to savouries :).  This Masala chitranna is one such dish as it says in kannada coconut grinded with masala has been used to flavour this rice variety..

KAAYI MASAALE CHITRANNA / COCONUT SPICED LEMON RICE

INGREDIENTS:
1 and 1/2  Cups Rice
4 and 1/2  cups Water*
3 Capsicum
1 Cup Fresh Peas
Required quantity of salt
1/4 cup Lemon Juice

FOR SEASONING:
1/4 oil
1 tsp Mustard Seeds
1 tbsp Channa Dal
1/2 tbsp Urad Dal
Fist full of Peanuts
2 twigs of Curry leaves (10-15)

FOR THE SPICY MASALA TO BE GRINDED
5 to 6 Green chillies (depending on the spiciness)**
1/4 (10 to 12 twigs) cup of Coriander leaves
1/2 tsp Jeera
2'' Ginger pieces

FOR THE SECOND PASTE
1/2 cup Fresh Coconut
1 tbsp of Poppy seeds
15 Cashews

METHOD:
Wash Rice and with a tsp of oil***, cook Rice with the right amount of water. for 2 Whistles switch of the stove, and leave the pressure cooker to cool. (see notes)
The First Paste:
Meanwhile, roast poppy seeds in a dry pan for a few minutes in a low flame, stop when you start hearing it spluttering , and then your broken cashews just for 2 minutes, let it not change colour.  Allow it cool and grind it with fresh coconut with a little bit of water if needed into a smooth paste and keep aside, until needed.
The Second Paste:
Grind every thing under the spicy masala  to be grinded into a smooth paste.

Chop Capsicum/ Green Bell peppers into small chunks.
By this time your Rice would have cooled down, Remove it from the container and spread it on a large plate or something similar, to cool down, Just fork it through so it is nice and fluffy. Do not mix too much, just spread it around carefully.
Take a Large wok or pan heat the oil keeping it in a low flame, from the Seasoning list, add mustard seeds, once it splutters add Peanuts saute for a minute then add the dals until they change colour to light golden, by that time your peanuts would have started making noises be careful some times they might fly !!, so, that is why I ask you to keep the flame low, if you are not used to this kind of cooking.
Then add the Second paste and saute for 2 minutes, then add Capsicum and fresh peas mix them well together, cover it with a lid , keep the flame low. Leave it until both of them are cooked well if the capsicum is a little bit crunchy it is fine, but let the peas get cooked, (you can even cook the peas separately and add it to the pan by draining the water completely) by mixing now and then to make sure it is not stuck.
Once they are done, then add the First  masala paste and mix well, here you can increase the flame to medium but keep an eye on it and leave it for few minutes until the water content is almost dried up.  Do not allow it dry up too much as the coconut will start sticking to the wok.
Bring the flame down to low then add the required quantity of salt and Lemon Juice mix well then add the cooked rice, combine them all well together.
Taste it and adjust salt and Lemon Juice to your liking Leave the wok on the stove for 5 minutes with a closed lid and in a low flame.
Switch of the stove and remove it on to an other base, mix them once again, so it is all well distributed. Serve it warm and Enjoy....

NOTES:
* I have indicated this mark on the rice, Just to mention that I use Sona Masoori, The quantity of water depends on the Rice you use. Your Rice when cooked should be fluffy and beautiful for making Rice varities.
** My Green chillies were quite spicy so I have used 1/4 cup Lemon juice, what you need to observe is these two should balance there must be spiciness and the tangy flavour to it.

sending this to Vardhini's show me your hits - Rice started by sangee
Anu's Healthy kitchen South Indian Cooking - Series Event #1

The post Kaayi Masaale Chitranna / Coconut Spiced Lemon Rice appeared first on My Veg Fare.

I have nothing much to tell about this recipe.., Just try it out and tell me because I am sure you will just LOVE IT :), that's what I am going to say.., This was just  a recipe I made because I had some left over soaked  Black Channa, which I had to use up.  My kids love Masala sundal, I had asked my eldest to soak some channa, she never asked me or should I say I never told her how much that was my mistake, I shouldn't say mistake as this rice turned out so flavourful.  I didn't stop their, I used this masala powder and made some other different dishes, which I will try and post soon.., I personally just loved this rice so much, I love to make this again and again.
The masala and the combo of those two Ingredients Channa and Capsicum were perfect....
Enjoy the recipe..

BLACK CHANNA AND CAPSICUM MASALA RICE

INGREDIENTS:
2 Cups Rice ( sona masoori or any brand of your choice )
1/2 Cup Black Channa Dal / Black Garbanzo beans / Kadale Kaalu / karuppu konda kadale
3 Green Peppers ( Capsicum )
2 sprig curry Leaves
3 tbsp of fresh coriander leaves
5  to 6 cups of water
1 tbsp Salt
SEASONING:
1 tsp Mustard seeds
1 tbsp channa dal
1 tbsp urad dal
4 tbsp oil
MASALA:
Dry Roast without oil
1 tbsp of Linseed
1 tbsp of Quinoa
Roast with a tsp of oil
1 and 1/2 tsp Urad dal
1 tsp Channa dal
1 tsp Coriander seeds
7 to 8 Badgi chillies 
1'' Cinnamon
1/4 tsp of Hing/Asafoetida (no need to roast this just add it when you are grinding )
3 tbsp coconut

METHOD:
If you are using these Black Channa Dal for the first time you need to soak it over night or at least for 8 hours with a pinch of Baking soda which help in soaking the beans completely when cooked it would be quite soft. Before cooking wash the soaked beans at least 3 times then cook it in a pressure cook with a 1/2 tsp of salt for up to 3 whistles.
First of all prepare your Rice, I use sona masoori rice, as even this comes in different packaged names, I would say cook the rice as you always do., to make rice I usually cook rice with 2 and 1/2 to 3 cups of water depending on the rice I use with a tsp of oil to make it fluffy and perfectly done with not being mushy.
spread it on a plate to cool down and become more fluffier.
While the rice cooking in the cooker next  dry roast Linseed and Quinoa in a low flame, as it quickly starts popping up, when they do so immediately switch of the stove and put it on a plate, which makes it stop popping up.
Then Roast the other Ingredients under the roast with oil in a low flame until they change colour and smells fragrant, remove it on to a separate plate to stop it frying more.  Allow both of them to cool down.
Now Drain the water from cooked.Black Channa Dal, do not throw away the water you can use it make a wonderful rasam / base for a soup etc..,
Then grind the above said to a powder then add Linseed and Quinoa with coconut and grind it into a powder.

Next chop the capsicum and heat oil in big wok / pan add the seasonings, when the mustard seeds splutter and the dals change colour add diced capsicum saute them until they become soft then add channa dal, saute them together for an other few minutes, This helps any water left over in the beans drains off then add the powder mix and  add required amount of salt mix well , close the lid for few minutes.
Remove the lid add chopped coriander leaves mix well and add the cooled down rice to the dry gravy mix and blend them all well together so the masala is completely coated well enough. close the lid and leave it for 1/2 an hour or you can even serve it immediately.
Tips:
You can squeeze juice of 1 lemon if you want gives a bit of tanginess to the rice.
You can even add garlic, ginger and green chillies crush them and add it to the seasonings directly and you can also add 1 or 2 onions if you want, but remember to either reduce the quantity of red chillies or completely omit it and use required amount of green chillies only.
Hope you like this..., tell me if you tried it....
Check out this website for nutritional facts about Black Channa / Garbanzo beans and this article too on more about Garbanzo beans which comes in white ( kabuli channa / white chickpeas ), green, light brown etc..,

Don't ask me why I have taken a photo with Rosemary, my neighbour gave me a bunch when we clearing up the Garden, as he had loads of it.., Doesn't my iphone doing a job at taking photos :), I will have to post pone of me buying a camera for some more days 🙁 ... c u soon with an other mouthwatering post soon.

Sending this to MLLA # 49 hosted by simone of briciole, started by susan '' The well seasoned cook ''.
I would also like to link this to Hearth and soul Hop run by 6 hostess, I am linking this in Alea of Premeditated left overs
Sending this to Nalini's kitchen hosting show me your hits - Legumes and Lentils started by Sangee of sangee's kitchen.

The post Black Garbanzo beans / Black Channa & Capsicum ( Green Pepper ) Masala Rice ( Spiced Rice ) appeared first on My Veg Fare.

BLACK GRAPES PULIYODHARAI / BLACK GRAPES IN TANGY SPICY SAUCE RICE



INGREDIENTS FOR PREPARING THE PULIKAACHAL
Black Grapes 400 to 450 gms (1and 3/4th Cup Juice)
3 tbsp of  Thick Tamarind Juice ( from 15 gms of Tamarind)
3 tbsp Salt
80 gms Jaggery
60 gms Rasam Powder (Molagapudi)
1 tsp of Asafoetida
1/2 tsp of Turmeric powder
1/4 tsp Fenugreek seeds/Menthya/Methi seeds
1 tsp Coriander seeds
1/2 tsp of Pepper corns
SEASONING:
1/4 cup oil
1 tsp Mustard seeds
few curry leaves
METHOD:
First of all pluck the grapes from their stalks, Immerse them in salted water for at least half an hour, clean the water and use fresh water and rinse them again, this is the way I always use my Grapes just to make sure that  If it is been treated with Insecticides or pesticides are removed for good.
Microwave Tamarind  for a minute with 1/2 cup of water and allow it to cool .
Meanwhile try to find seedless Grapes, which makes your job much easier, other wise find some body to help you with removing the seeds, mine had single seeds, some were seedless too, so it was quick for my family to remove the seeds. (Just be cautious like me, that they slice one and eat the next one in the process! even then I lost few grapes :)).
Once the Grapes are done, run them in a mixie, and make juice, filter it and you would be left with pith, using some of the juice with the pith again blend it well into a smooth puree. I got exactly 1 and 3/4th cup of Juice, If you have more juice either you drink it or you can use it to make the Pulikaachal only adjust the Ingredients by tasting it now and then :)).

Then take a big pan/wok, heat oil, once it is hot add the sesonings in the list above, once the mustard seeds spluttter, Add the Grape juice and allow it boil, for few minutes until it reduces a little bit, now add the Tamarind juice and allow it boil, once it starts boiling vigorously, be carefully as it starts splattering every where, so I always reduce to a medium flame, and keep stirring around very often which reduces the splattering,
Meanwhile in a pan heat 1/4 tsp of oil and  fry fenugreek seeds, coriander seeds and pepper corns, then grind it into a fine powder and keep aside.
When the Juices are boiling add the Rasam powder and the powdered Masala to it and salt and keep boiling for few more minutes, then add Jaggery and now it starts thickening very soon, so be careful keep stirring and it starts to thicken and becomes like a Gojju or should I say kind of lehya (sauce).

Once the Gojju or Pulikaachal is ready as you can see above it was quite tasty.

TO PREPARE BLACK GRAPES PULIKAACHAL/TANGY SAUCE RICE


INGREDIENTS:
2 Cups Rice
5 to 6 Cups of Water (use it according to your Rice )
Salt as per taste
SEASONINGS:
3 to 4 tbsp of Oil
2 to 3 Red Chillies
1 tsp Mustard seeds
few curry leaves
one fist ful of groundnuts/Peanuts
1 tbsp channa dal
1 tbsp Urad dal
1/2 tsp of Asafoetida
EXTRA SEASONING FOR THE RICE
3 to 4 tbsp of Til seeds
1/2 cup of Dry Copra/Dry coconut

METHOD:
Now go ahead and prepare the Rice,
First of all Prepare the Rice, Make rice like you make for Chitranna/ or for any Rice bath, allow it cool and separate the grains.
Take a pan and dry fry the Til seeds once they start to splutter, switch off the stove and keep aside when it is cool, Mix it with Grated Dry copra and make it into a powder, this powder will be little moist, no need to panic it is how it is meant to be, Because Till seeds and Dry Copra release their oils when grinding :), Keep this powder ready to use later.
Take a big pan or wok heat oil then add mustard seeds once they splutter add the Ground nuts and fry for few minutes, keep the flame low the peanuts start breaking up or making noises,add the Red chillies, now add the dhals and curry leaves once they change colour put of the stove, I usually add the Pulikaachal to this and loosen it, so it is easy for me to mix it with rice, My mom she spreads the rice on a large plate, top it with the required quantity of pulikaachal/Tangy Sauce needed to the amount of rice we are using and  pour this hot Seasoning on to it. Either way it doesn't make any difference, I prefer to do it like this.
To this Seasoned Pulikaachal add Til and Copra powdered and required amount of salt, then mix it with rice throughly well incorporated.
Once it is well and evenly covered with the Tangy Sauce leave it at least for an hour before serving, this way the rice absorbs the Flavours well and will taste very well.
Serve it with popadoms or Cucumber Raitha or as I love to eat it with Carrot Kosumbari.
Here is an other click of Grapes Rice.

MY VERDICT: When I made it, I asked my Hubby to taste it, he said it has come out very well, only my friend knew I had used Grapes instead of Tamarind, I saw my H raising his eyebrows and said it was really good, My girls were very happy that their favourite puliyogarai still tastes like puliyogarai :)!, and My Son who love and can live on puliyogarai everyday said - Wow mum, an amazing creation, our favourite dish made with healthy Ingredients, He only came to know when I asked him to put the left over pulikaachal into a box and keep in the fridge.
NOTES: Pulikaachal made with tamarind usually stays up to 6 months to an year. I don't know how long this one stays, This kind of Rice, tastes better the next day!, Use pulikaachal to your taste and to the amount of rice you are using.

I like to thanks Satya, for hosting this event Twist the traditional - Puliyogarai, otherwise I would have never thought of trying this out!, Many many thanks to you Satya, this is for your event, I am also sending this to Nivedita's Original Recipes only started by Pari of Food delicious.

C u soon with a new recipe , take care , bye...

The post Black Grapes Puliyodharai / Black Grapes in Tangy Spicy sauce Rice appeared first on My Veg Fare.

TAMARIND RICE /PULIYOGARE WITH PULIKAACHAL

INGREDIENTS:
1 big lemon size Tamarind
1/4 tsp turmeric
1/4 tsp Asafoetida
1 tsp Jaggery
Salt as required
1 and 1/2 cup water
curry leaves
1 fist full of peanuts/ground nuts

TO TEMPER
1 tbsp mustard seeds
7 to 8 Red chillies (she uses 10-15)
4 tbsp Urad dal
3 tbsp Channa dal
1/4 tsp Asafoetida
curry leaves
5 to 6 tbsp Sesame oil

TO ROAST AND GRIND
2tbsp of Channa dal
4 Nos Red chillies
3/4 tsp Fenugreek seeds/Venthyam
1 tbsp Urad dal
1 tsp Pepper

METHOD:

Take a pan fry all the Ingredients under to roast and Grind with a tsp of oil and roast them until the colour changes and allow it to cool, then grind to a smooth powder.
Meanwhile take the lemon sized ball of Tamarind in a 1 and 1/2 cup of water put it in a microwave safe bowl and microwave it for 1 minute. ( I always do this as it is so fast method when I am in a hurry to make sambhar, Rasam etc.., when I decide what I am going to make first thing I microwave Tamarind in water and allow it cool until I require it,  by that time it would have a cooled for our hand to handle this is the quickest way to make the tamarind soft and easy to handle).
Squeeze the lemon juice and keep it aside filtering the pith.
Take a large pan heat oil and add all the things under the heading to temper when they change colour,  add the Tamarind juice, allow it boil until the raw smell disappears.
Now add the  powder to the boiling tamarind water, now keep a careful eye on it turn the stove into a medium flame and keep stirring it and it starts thickening and becomes like a paste (rather should say like lehyam).
Switch of the stove, now add it to the cooked rice ( with another 2 tbsp of oil).
I grated 100 gms of dry coconut and 4 tbsp of Black Sesame seeds (fry the seeds in a wok till it starts spluttering now take it of the stove) grind both of these into a powder.
Add this to the Rice with the Pulikaachal mix well with Rice.
Do not serve it immediately, leave it at least for 1/2 an hour, this helps the rice to absorb the paste well into it and it tastes gorgeous.

I am sending this to my own event Blogger Marathon from Raks kitchen....

The post Tamarind Rice/Puliyogare with pulikaachal appeared first on My Veg Fare.

These Peppers were grown in my garden and they were so tasty too..

The post Green Peppers/Capsicum Rice with Oats, Linseed and Quinoa Powder appeared first on My Veg Fare.

HYDERABADI VEGETABLE BIRIYANI

INGREDIENTS:
To cook Rice:
3 cups Basmati Rice
1 to 1 and 1/2 tsp - salt
5 and 1/2 cup water
3 - Bay leaf
1 - Star aniseed
1 tsp Shahi Jeera (black cumin)
1'' Cinnamon
4 Cloves
3 Cardamom
4 tbsp of Lemon Juice
2 to 3 tbsp of Ghee
METHOD:
I did not do as viki said, I had no time, I just took a big wok heated the ghee added all the whole masalas said above gave it a little fry and then with salt and  water I added the rice and cooked until 3/4th done and kept it aside

Once the vegetables were 3/4th done I added these powder and mixed well, and then kept them aside

 Next in the same wok I poured 2 tbsp of oil and then fried the chopped onions until golden brown I used Red onions, do not fry it too much it starts giving a sour taste, after frying I kept them aside on to a plate.

Cover the vessel with the dough then tightly close the lid and place this on the tawa and allow it cook in low flame, this method of slow cooking will ensure that it is well cooked and aroma, is spread throughout the dish.
Even you can cook in the oven in a slow cook for around 1 and 1/2 to 2 hours.
I cooked on the stove over the tawa, until my friend came home.

The post Hyderabadi Vegetable Biriyani appeared first on My Veg Fare.