Puliogare rice

Puliogare rice is my all-time-favourite.  Making this is not quite easy,  needs correct composition of spices in its masala and also the imli added should be reduced to its proper paste-like consistency.  But with practice and patience, I assure, u guys, can make excellant puliogare.

Ingredients required

• Cooked rice two cups
• Puliogare powder-1/4 cup
• Salt- 1 tsp
• 1/2 cup of tamarind extract (Made out of lemon-sized tamarind ball)
• Haldi/turmeric powder-1/2 tsp 

To temper

• 7-8 tsp oil
• 1/2 tsp rai/mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp split urad dal
• 10-12 broken cashewnuts
• Few sprigs of curry leaves
• 3-4 broken dry red chillies

Method

Heat oil in kadaai, add ingredients for temper one by one.

Then, add in tamarind water.  Tune on moderate to high heat such that tamarind water evaportes and becomes thick paste-like consistency, drizzling oil at top.  This will take time for ten to fifteen minutes.

When imli reduces as shown below pic, add turmeric powder and salt.. cook for two minutes.  Switch off the flame

Add in puliogare powder and adjust salt accordingly.  Add in cooked rice.  It is to be noted that either rice or puliogare paste should be cool/room temperature.  If both rice and paste are hot, then puliogare rice will turn wet and soggy.  One gentle advice is that in such cases, bring them both straight under ceiling fan for twenty minutes and then mix them.  This can really help in creating right rice texture..

Wowieeee puliogare rice was very yummy, I myself finished it all!!!

Guys, do give a try and let me know.....

Kovaikkai stir-fry

This lovely delecious side-dish goes very good with any podi sadham/dry flavoured rice

Ingredients required

• 1 cup of kovaikkai
• Oil, as required

To temper

• 3 tsp of oil
• 1/2 tsp of rai/mustard seeds
• 1 tsp whole cumin seeds
• 2 tsp of dry kasoori methi
• 2-3 slit green chillies 
• 1 tsp of Everest chicken masala (Go ahead and try guys...this has aromatic combo of spices which shud be relished by all)
• 1/2 tsp salt
• 1 tsp ginger-garlic paste
• Pinch of haldi/turmeric powder

Method

Atfirst, cut kovaikkai the both side-ends

Then finely chop them vertically to get fingerchips-look

Next step would be to semi-fry or deep fry these finger-like-kovaikkai till it turns golden brown, set aside.

I semi-fried it !

In a kadaai, add all ingredients for temper one by one, toss the fried kovaikkai well around masala.

Simmer for few minutes and serve hot with any rice

Was very tasty

Hari boot/Green garbazo beans/ Pachai kondai kadalai

Eversince we moved back at hydi, i see this bunch of green stems floating throughout the market.  Local residants, do drop by, purchase few stems and pop up a green capsule-shaped shell into their mouth.  I, always wondered what they were.. and yes, finally gathered courage previous week and brought few.  The leaves were rich in green capsules, when pinched insides were hari boot or pachai colour kondai kadalai.  I was surprised, because this is first time i am seeing them without packets ;)

And yes, for the next few hours, anybody wud have guessed my pain, it is sorting out green capsules, and then lateron pinching them to release hariboot (the residants here called it as the same)

But, my lovely daughter do helped me in collecting these precious beans.. three cheers to varsha!!!

After collecting them, I googled them and found out they were rich in dense nutrients.

• Fresh green garbanzos are full of protein, complex carbohydrates, fiber and contain no trans or saturated fats.
•  They are “nutrient dense”, containing good amounts of vitamins A,C,& E, potassium, iron, manganese, copper, zinc and calcium as well as being a good source of folate, which is important for growing oxygen-carrying red blood cells. 
• With only about 120 calories per half cup serving, they can play a role in weight management by delivering excellent nutrition with a feeling of satisfaction that prevents overeating.
• Additionally, fresh garbanzos are excellent for low sodium diets because they are minimally processed without the added salt found in canned garbanzos.

So, why wait friends, you can go ahead and drop them in few of ur

• Vegetable pulao/rice preparation

• Fresh salads

• Soups

• Curry

• Stuffing in ur dosa (call it masala kadalai dosa :p)

• Sundal recipe/dry beans recipe

And yes, will prepare my own dishes using the same too.. watch on for more updates

Lemon rice

Ingredients required

• 1 cup cooked rice
• 3-4 tsp lime juice
• 1/2 tsp haldi/tumeric powder
• 1 tsp salt

To temper

• 4 tsp oil
• 1 tsp rai/mustard seeds
• 1/2 tsp urad dal
• 1/2 tsp chana dal
• Few curry leaves
• 3-4 tsp cashewnuts,broken
• 3-4 green chillies, slit lengthwise
• 1/2 cup finely chopped onions

Method

Heat oil and add ingredients for temper one by one.

Add in turmeric powder and salt.  Now, SWITCH OFF THE FLAME and add lime juice.  Add in cooked rice too, mix well and serve hot

To acheive best results, add 1 tsp of sesame oil/gingelly oil/nallennai over the rice before mixing

Puliogare powder

Hi guys, today we are goin to see how to make basic puliogare powder...
This powder, when dropped in airtight container can be stored in for 2-3 days.. If you are interested in preserving upto a month, then avoid jaggery,coconut and powder rest.
Just prepare it and refrigerate... u can do puliogare rice in instant... will be posting puliogare rice recipe soon ..

Ingredients required

• 1 tsp chana dal
• 1 tsp urad dal
• 1 tsp raw rice
• 4-5 red chillies
• 2 tsp grated fresh coconut
• 1/2 tsp whole jeera
• 1/4 tsp peppercorn
• 1/4 tsp methi seeds
• 1/2 tsp whole dhanya
• 1/2 tsp hing
• Few pieces of jaggery/gur

Leaving out jaggery and hing, dry roast all ingredients untill they become dark coloured and emit nice aroma.

Then powder them along with hing and jaggery, store in airtight container