Sona Masoori Rice ~ Tamalapaku

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Vaamu Annam ~ Ajwain Rice (Ver 2)

BM #141 Week 3 Day 3 -

Ajwain/Vaamu/Omam is one of the wonder herbs/spices from the Indian kitchen with numerous health benefits. So it is not surprising to see another version of Ajwain rice, is it?

This version is simple yet flavorful and quick to make. Here is the previous version of Vaamu annam.

Recipe Source Anjani
Ingredients -

Leftover Rice 2-3 cups

Salt, Turmeric as needed

Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Garlic chopped 2 tsp, Curry leaves few, Red Chilies 2, Ajwain 2 tsp lightly crushed)

Method Of Preparation -

In a heated pan, add oil the rest of the seasonings one by one. After the dals are brown, add the ajwain in the end. Sprinkle salt and turmeric and the leftover rice.

Reduce the heat and mix well until well combined.

Serve warm.

Preparation Time 15 minutes
Serves 2

Posted by Harini R on Monday, December 19, 2022

1 comments

categories: Ajwain, Blogging Marathon, Grains and its Products, Herbs and Spices, Rice Recipes, Sona Masoori Rice | |

Davanagare Benne Dose

BM #131 Week 3 Day 1 -

I have started a series of A-Z Dosas last month and this month I will be posting Dosas starting with the letters D, E and F.

These delightful Butter dosas have their origins from the city of Davanagare in Karnataka, hence the name. There are many variations to the recipe. I have chosen to go with this version as it suits our palate.

Recipe Source various sources
Ingredients -

Rice 1 1/2 cups

Urad Dal 1/2 cup

Poha 1 cup

Methi seeds 1 tsp

Yogurt 1/4 cup

Butter cubed as needed

Method Of Preparation -

Wash and soak rice, fenugreek seeds and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside for 10-15 minutes.

In a blender add the soaked rice, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt and yogurt and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Refrigerate the fermented batter until ready to make Dosas.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make thick dosas. Place a few butter cubes on the dosa and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with Aloo Palya (Aloo Muddha Koora) and any choice of chutney.

Preparation Time soaking time 5 hours+ fermentation time 8 hrs + preparation time 20 minutes
Makes 12

Posted by Harini R on Thursday, February 17, 2022

3 comments

categories: Atukulu(Poha), Beans And Dals, Blogging Marathon, Breakfast, Dairy Products, Dosas, Grains and its Products, Sona Masoori Rice, Urad Dal (Minapa pappu), Yogurt (Curd/Perugu) | |

Chakuli Pitha ~ Coconut Dosa

BM #130 Week 3 Day 3 -

For the letter C, I have chosen to highlight this delightful Pitha from the state of Odisha. I have come across different versions of Chakuli Pitha. But this version is very special to me as it is an heirloom recipe shared by my friend.

The surprise ingredient was coconut milk and it definitely gave a unique taste to this pitha. The ratio of urad dal and rice also is different in this version. I have never made dosas with equal proportion of rice and urad dal. But the pithas turned out super flavorful and well loved by all at home.

The typical accompaniments are Ghughni (shall share the recipe later) and Aloo Chuinee Besara (shall share the recipe later).

Recipe Source Padma
Ingredients -

Urad Dal 1 cup

Rice 1 cup (I used Sona Masuri variety)

Coconut Milk 1 cup (I used the canned variety)

Coconut, grated for garnish

Oil to shallow fry

Method Of Preparation -

Wash and soak rice, and urad dal in about 3-4 cups of water for about 4-5 hours.

In a blender add the soaked rice and urad dal. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

After the batter is fermented, mix in the coconut milk and set aside for about an hour.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. Let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Garnish the Pithas with grated coconut and serve with Ghughni.

Preparation Time 4 hrs soaking time + 20 minutes grinding time + 8 hours fermentation time + 1 hour resting time + 20 minutes
Makes 20 medium sized pithas

Posted by Harini R on Wednesday, January 19, 2022

5 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Coconut Milk, Dosas, Grains and its Products, Odiya Cuisine, Sona Masoori Rice, Urad Dal (Minapa pappu) | |

Atukula Dosa ~ Poha Dosa

BM #130 Week 3 Day 1 -

This week I shall start a new A-Z series featuring different kinds of Dosas from various regions of India. So it would be Dosas starting with the letters A, B and C for January 2022, D, E, and F for the month of February 2022 and so on.

To kick off the series, I feature this delightful Atukula Dosa. These dosas vary from family to family depending on their individual preference. I have come across versions where they are made thick like uthappams. But this thinner dosa version is what is popular at home and so I went along with it.

We usually prefer Peanut chutney and or Tomato Chutney as an accompaniment. So that is what I served these dosas with.

Ingredients -

Rice 1 cup (I used Sona Masuri variety)

Poha /Atukulu 1 cup (I used thin variety)

Urad Dal 2 Tbsp

Fenugreek Seeds 1 tsp

Salt as needed

Water as needed

Oil as needed to shallow fry the Dosas

Method Of Preparation -

Wash and soak rice, fenugreek seeds and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside.

In a blender add the soaked rice, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Refrigerate the fermented batter until ready to make Dosas.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with any choice of chutney.

Preparation Time 3 hrs soaking time + 20 minutes grinding time + 8 hours fermentation time + 20 minutes
Makes 12-14 Dosas

Posted by Harini R on Monday, January 17, 2022

6 comments

categories: Atukulu(Poha), Blogging Marathon, Breakfast, Dosas, Grains and its Products, Sona Masoori Rice | |

Yelumichai Sadam ~ Lemon Rice

BM #128 Week 3 Day 1 -

This week I shall conclude the A-Z series of recipes in which I have been showcasing dishes from the Tamil Cuisine for the past few months. In that sequence I am presenting the humble Lemon Rice which is prepared almost the same way in many South Indian homes (with minor tweaks here and there).

I have used the word Yelumichai instead of the standard Elumichai to satisfy the starting letter clause for this recipe. It should be a Y.

Ingredients -

Rice 1 cup

Peanuts 1 tablespoon each

Turmeric 1/8 tsp

Ginger, grated 1/2 tsp

Salt, Green Chillies as needed

Lemon Juice as needed

Coriander leaves for garnish

Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Red Chillies 1, Curry leaves few, Asafotida a pinch)

Method Of Preparation -

Wash and cook rice in your preferred method making sure the rice is not mushy. Spread the rice in a wide platter allowing it to cool.

In a pan, heat oil and the rest of the seasoning ingredients and peanuts. After the mustard seeds crackle and the dals brown, reduce heat.

Add in the green chillies and grated ginger. Saute them and sprinkle turmeric and salt. Remove from heat.

Pour the mixture onto the cooked rice, sprinkle lemon juice and mix well.

Garnish with coriander leaves. Serve it as part of a meal. It is also a perfect dish to offer to the Lord.

Preparation Time 30 minutes
Makes 3 cups

Posted by Harini R on Wednesday, November 17, 2021

2 comments

categories: Blogging Marathon, Rice Recipes, Sona Masoori Rice, Tamilian Cuisine | |

Milagu Puliyodarai

BM #124 Week 3 Day 1 -

This week I shall continue the theme of A-Z dishes in Tamil Nadu cuisine. This month the starting letters are M, N and O.

Milagu (Pepper) Puliyodarai is a typical temple style pulliyodarai. I have come to know that in many temples across South India, Green Chilies and Red Chilies are not used to flavor the puliyodarai for various reasons.

This particular recipe is apparently from the priest of Parthasarathy Perumal Temple as quoted in the original recipe.

I was very skeptical about adding just the pepper powder to flavor the puliyodarai and added slightly less than the original recipe but it was just perfect for our taste buds. So feel free to adjust the pepper powder as preferred.

Recipe Source here
Ingredients -

Sona Masuri Rice 1 cup (Any short grained rice works well)

Black Pepper Powder 1 tsp (adjust as needed)

Seasoning (Sesame Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cashews 2 Tbsp)

Curry leaves torn few

For the Tamarind Paste -

(Sesame Oil 1 Tbsp, Mustard seeds 1/2 tsp, Fenugreek seeds 1/4 tsp, Cumin 1/2 tsp, Asafotida 1/4 tsp, few Curry leaves)

Tamarind extract 1/2 cup (extracted from lemon sized piece of tamarind)

Salt, Turmeric as needed (I added 1 1/4 tsp of salt, 1/4 tsp turmeric)

Method Of Preparation -

Cook rice in any method (Rice Cooker, Instant Pot, Pressure Cooker or Stove top). Allow the rice to cool by spreading the rice gently in a wide serving bowl/plate. Sprinkle pepper powder and gently mix. Set aside.

In a heated pan, add sesame oil and mustard seeds. After the mustard seeds pop, add fenugreek seeds, cumin seeds, curry leaves and asafotida.

Pour the tamarind extract and mix well. Allow the tamarind extract to cook well until the oil floats and the tamarind paste thickens.

Meanwhile, in another heated pan, add sesame oil, chana dal, urad dal, cashews and curry leaves. After the dals are brown, remove from heat and Pour the contents into the simmering tamarind paste.

Cook the tamarind mixture for a couple more minutes all the while stirring it gently. Remove from heat. The tamarind mixture for puliyodarai is ready.

Pour the mixture into the rice (from step 1) and gently mix. I had about 1 tablespoon of the tamarind mixture leftover for the amount of rice I had on hand.

The Milagu Puliyodarai is ready to be offered to the Lord.

Preparation Time 25 minutes
Serves 2-3

Posted by Harini R on Saturday, July 17, 2021

4 comments

categories: Blogging Marathon, Grains and its Products, Herbs and Spices, Rice Recipes, Sona Masoori Rice, Tamarind, Tamilian Cuisine | |

Akkaravadisal

BM #120 Week 2 Day 1 -

After a 2 month break, I am back with a new theme in the new year. This week I have chosen to highlight some recipes from Tamil Nadu. This would be a continuous theme spanning many months as the recipes are going to be in alphabetical order. So this week, the recipes starting with the first three letters of the Alphabet will be shared.

Akkaravadisal is a typical Tamil Iyengar recipe served in many temples across Tamil Nadu. There are very many traditional methods of preparing this dish. Kalyani was gracious to share her family recipe with me and here is how I made it.

Recipe Source Kalyani
Ingredients -

Rice 1 cup

Moong Dal 1/4 cup

Milk 3-4 cups

Jaggery 1 cup (Adjust as needed)

Ghee 4-6 Tbsp (as preferred)

Cardamom Powder 1/4 tsp

Cashews and Raisins handful each

Method Of Preparation -

Wash and soak rice and moong dal for about 10 minutes.

Drain and fry them in about 2 Tbsp of ghee for about 3-4 minutes until they become aromatic.

Remove from heat, mix in about 3 cups of milk and about a cup of water to the fried rice+dal mixture. Pressure cook for up to 4-5 whistles or if using the Instant Pot, then pressure cook for about 9 minutes. Once the pressure is released, mash the cooked rice+dal mixture and set aside.

Meanwhile powder the jaggery and boil in about a cup of water until a one string consistency is achieved. If the jaggery has impurities, please strain using a muslin cloth or a fine mesh.

After the syrup is cooled, In a heated non-stick pan, add the mashed rice+dal and the jaggery syrup and mix gently. Adjust the consistency by adding more hot milk. Allow the mixture to simmer. Sprinkle cardamom powder as well.

In a separate pan fry the cashews and raisins in ghee and pour it onto the simmering akkaravadisal.

Remove from heat and serve hot or warm.

Preparation Time 45 minutes
Serves 10-12

Posted by Harini R on Wednesday, March 10, 2021

8 comments

categories: Beans And Dals, Blogging Marathon, Dairy Products, Grains and its Products, Jaggery, Kheers, Milk, Moong Dal (Pesarapappu), Rice Recipes, Sona Masoori Rice, Sweetening Agents, Sweets and Desserts | |

Andhra Varalakshmi Vratham Thali - Goodaannam - Day 17

BM #116 Day 17 -

Today we start a new week with a new theme. This week I shall showcase some traditional Regional Thalis. I shall try to go East, West, North and South to pick some elaborate thalis.

The Thali which is featured today is the naivedyam which I had offered to Goddess Varalakshmi couple of months back.

For so many years, I struggled to make an elaborate meal for Varalakshmi Puja, cleanup and then finish the pooja. It used to get really tiring as I had to get ready for the evening Perantam (Haldi Kumkum) at our place and also visit a dozen or more houses.

Last year, our dear friend who is also our priest's wife gave me an idea. She suggested that I could make Panchaannamulu (Pancha - meaning 5; annamulu-varieties of rice) and then depending on the time left I could plan simple dishes or just leave it at that.

So this year I changed the format of the menu for this particular pooja and I felt it was very easy to handle the hectic day.

For the 5 varieties of rice I had a few more traditional options like Lemon Rice, Raw Mango Rice or Coconut Rice.

My mom says that in our family making Poornam (Poornam means complete) on a festival day is auspicious. So she simplified the process by preparing Sweet Pongal with Rice, Chana Dal and Jaggery and tweaked the clause, so to say.

My intention was to make Bobbattu but I ran out of time and so settled for the poornam laddu. I made bobbattu the next day with the leftover poornam laddus :).

I had soaked Kala Chana and Rajma in hot water early in the morning. I cooked about 4 cups of Sona Masoori rice in a rice cooker and used the same cooked rice to make the first 5 rice varieties.

Finally these were the dishes I cooked. The numbers below correspond to the numbers in the first picture.
1.Pulihora
2.Ven Pongal
3.Goodaannam
4.Daddhojanam
5.Paramaannam
6.Bendakaya Gojju
7.Plain Dal
8.Senagalu
9.Rice
10.Poornam Laddu
11.Rajma Vada
12.Rava Laddu

In addition to the above, ghee is poured onto the rice and a small piece of jaggery is also offered to Goddess Varalakshmi.

Ingredients -

Cooked Rice 1 cup
Jaggery 3/4 cup (or more as per taste)
Coconut, fresh or frozen 1/4 cup (or more as preferred)
Ghee 1-2 Tbsp
Cardamom Powder 1/2 tsp
Cashews and Raisins 2 Tbsp

Method Of Preparation -

In a mixing bowl, add the steaming hot rice, grated jaggery (I used powdered jaggery), coconut, cardamom powder and mix well.

Set aside for the jaggery to melt into the rice.

In a heated pan add ghee. Fry the cashews and raisins until they are golden brown.

Mix them into the jaggery rice and it is ready for offering to the Goddess.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

Preparation Time 10 minutes
Makes 1 cup

Posted by Harini R on Sunday, September 20, 2020

6 comments

categories: Andhra Cuisine, Blogging Marathon, Coconut(Kobbari), Grains and its Products, Jaggery, Rice Recipes, Sona Masoori Rice, Sweetening Agents, Thali | |

Everyday Mini Thali 5 - Radish Peas Rice - Day 9

BM #116 Day 9 -

Here I am showcasing another basic No Onion No Garlic meal option with a Tomato Dal, Aloo Fry and a rice dish which is very uncommon.

Personally, I am not a fan of radish. But when my cousin urged me to try this out, I thought to myself that if I don't like it then my husband who is a radish lover can help in finishing off the rice :).

But to my surprise there was no lingering taste of radish in the final product. This was loved by the whole family thanks to my cousin.

Recipe Source Mallika
Ingredients -

Rice 1 1/2 cups
Radish, peeled and grated 2 cups
Peas 1/2 cup (I used frozen peas)
Roasted Peanut Powder 1/4 cup
Turmeric and Salt as needed
Lemon Juice 3-4 tsp or as needed
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Peanuts 1/4 cup, Curry leaves few)
To Grind -
Mint leaves handful
Coriander leaves handful
Green Chilies 4-5 (or as needed)
Ginger 1 inch piece

Method Of Preparation -

Cook rice separately in any method as preferred. I cooked it in the Instant Pot.

Grind the mint, coriander leaves, ginger and green chilies into a fine paste adding as little water as needed.

In a bowl, add the grated radish and mix in the coriander-mint paste. Let the radish marinate in the mixture while the rest of the process is taken care of.

Spread the cooked rice in a wide platter allowing it to cool.

Roast peanuts and coarsely crush them. Set it aside.

Prepare the seasoning by heating a pan. Add the ingredients of the seasoning and allow them to be toasted well. Pour the seasoning onto the rice which is spread out on the platter.

In the same heated pan, add a teaspoon of oil if needed and saute the marinated radish. Also thaw the frozen peas and add them in.

Ensure the radish is cooked through. Sprinkle salt and turmeric and reduce the heat.

Add in the rice and gently mix.

Remove from heat, squeeze the lemon juice and mix well.

Cover and allow the rice to absorb all the flavors.

Serve it warm as part of a meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Thursday, September 10, 2020

7 comments

categories: Blogging Marathon, Dry Fruits and Nuts, Peanuts, Peas, Radish, Rice Recipes, Sona Masoori Rice, Vegetables | |

Pulihora With Readymade Mix - A-Z Andhra Dishes

BM #114 Week 3 day 1 -

This week I shall continue with the year-long theme of A-Z Andhra Dishes. This month the starting letters of the recipes are P,Q and R.

When I was listing the recipes with P, my mind wouldn't go past Pulihora. So I thought to showcase the Pulihora Readymade mix which has made life easy for us, the pulihora lovers.

I stick to the traditional version for the most part, especially during the festival season. But this quick fix option is a great time saver the time-crunch moments.

Please note that this is not a paid post.

Ingredients -

Rice 1 1/2 cups
Readymade Pulihora Mix (I used MTR brand) 3 Tbsp
*Salt adjust as needed
Seasoning (Sesame Oil 4 Tbsp, Mustard Seeds 1/2 tsp, Peanuts handful, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Curry leaves few, Red Chilies 1-2)

* There is salt in the readymade mix but we feel that about a teaspoon of salt is needed for our taste for the above quantity of rice

Method Of Preparation -

Wash and cook rice in any method. Make sure the rice grains are separate.

Spread the rice to cool in a wide plate.

In a heated pan, add oil and the rest of the seasoning one by one. After the mustard seeds pop, peanuts are roasted and the dals are brown, reduce the heat.

Add the readymade mix and salt. Give it a quick mix and add the cooked rice.

Mix well and remove from heat. It is ready to be served.

Optional - Cover and allow the flavors to blend. Serve warm after about 10-15 minutes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#114

Preparation Time 10 minutes (if the rice is cooked ahead)
Serves 3-4

Posted by Harini R on Friday, July 17, 2020

3 comments

categories: Blogging Marathon, Dry Fruits and Nuts, Grains and its Products, Peanuts, Rice Recipes, Sona Masoori Rice | |

Aloo Bhaat - 2

BM #107 Week 2 Day 3 -

During my growing up years, Aloo Bhaat was the go-to lunch box option. That trend has been picked up by my kids now and I try different variations for them and this is one of their favorites.

In fact, my Aloo loving husband prefers this version too. The addition of sesame seed powder elevates the flavor which we seem to like. This is definitely a boon for Aloo lovers.

Ingredients -

Rice 1 1/2 cups
Potatoes cubed 1 cup
Salt, Turmeric as needed
Vangibath Powder 1-2 Tbsp (or as needed)
Seasoning (Cooking Oil 2 Tbsp, Peanuts handful, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Curry Leaves few)
To Grind -
Tomato 1 medium
Green chilies 1-2 (or as needed)
Coriander leaves handful
To Grind -
Sesame Seeds 2 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp

Method Of Preparation -

Cook rice in any preferred method. Spread the rice in a wide platter to let it cool.

Parboil the cubed potatoes and set aside.

Grind the tomato, green chilies and coriander leaves adding as little water as possible.

Grind the sesame seeds, coriander seeds and cumin seeds into a fine powder and set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. After the peanuts are golden brown the mustard seeds pop, add the parboiled potatoes.

Saute the potatoes for a few minutes. Pour in the tomato-chili-coriander leaves paste, mix well and let it cook.

Sprinkle salt, turmeric, sesame seed powder, vangibath powder and mix well.

Reduce the heat and add in the cooked and cooled rice. Mix gently so that the rice is mixed well into the spice mixture.

Cover set aside for a few minutes for the flavors to blend in.

Serve warm as part of a meal or as is.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107.

Preparation Time 30 minutes (including the cooking time for rice)
Serves 4-5

Posted by Harini R on Thursday, December 12, 2019

4 comments

categories: Blogging Marathon, Dry Fruits and Nuts, NONG, Peanuts, Potatoes (Alu), Rice Recipes, Sona Masoori Rice, Tomatoes, Vegetables | |

Tamalapaku

Vaamu Annam ~ Ajwain Rice (Ver 2)

Davanagare Benne Dose

Chakuli Pitha ~ Coconut Dosa

Atukula Dosa ~ Poha Dosa

Yelumichai Sadam ~ Lemon Rice

Milagu Puliyodarai

Akkaravadisal

Andhra Varalakshmi Vratham Thali - Goodaannam - Day 17

Everyday Mini Thali 5 - Radish Peas Rice - Day 9

Pulihora With Readymade Mix - A-Z Andhra Dishes

Aloo Bhaat - 2

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