RICE PREPARATIONS

Steamed Rice Balls

Ingredients :

Boiled Rice : ……… 500 gms

Fresh Coconut :……. 3/4 cup

Urad dhal : ………… 1 tbsp

Channa dhal : ……… 1.5 tbsp

Dry red chilli : …….. 5 no

Cooking Oil : ………1 tbsp

Mustard seeds:……… 1 tsp

Curry Leaves : ……… 10 no

Salt to taste

Method of Preparation :

Soak rice for about 2-3 hours and grind fine to a thick paste, using wet grinder. Add required salt.

Heat oil in a frying pan, allow mustard seeds to sputter. Add urad and channa dhal and salute. Split each red chilli into 3 pieces and add along with the curry leaves and saute for few seconds. Add the grated coconut to it and put off the flame immediately.

Transfer this to the ground flour and mix thoroughly. Make them into samll sized balls(lemon sized) and steam for about 15-20 minutes.

Black Pepper Rice

Ingredients :

Raw Rice :. . . . . . . . . . 1 cup

Black Pepper :. . . . . . 1 tbsp

Urad dhall : . . . . . . . . 1 tbsp

Turmeric Powder :. . . 1/4 tsp

Cooking Oil: . . . . . . . . 2 tbsp

Mustard seeds :. . . . . 1/2 tsp

Asafetida : . . . . . . . . .. A pinch

Curry leaves : . . . . . . . 5

Ghee :. . . . . . . . . . . . . . 1 tbsp

Cashew nuts : . . . . . . . 5 no

Method of Preparation :

Wash and Cook the raw rice and allow it to cool in a wide mouth vessel.

Roast black pepper, urad dhall in a frying pan until it turns colour. Grind into a fine powder.

Heat oil in the same pan, add mustard seeds, once sputtered add turmeric powder,a pinch of asafetida and curry leaves. Now add the powdered ingredients, salt and mix well.

Add this mixture to the cooked rice. Fry the cashewnuts in the ghee and mix thoroughly.

Tomato Rice

Ingredients :

<>Raw/Long grained Rice :. . 1 cup

Tomatoes - Ripe : . . . . . . . . 4 No

Onions - Chopped : . . . . . . . 3 No

Green chillies - Cut :. . . . . . 2 No

Turmeric powder :. . . . . . . . 1/2 tsp

Dry Red Chillies : . . . . . . . . . 6 No

Coriander seeds : . . . . . . . . . 2 tsp

Bengal gram dal :. . . . . . . . . . 3 tsp

Urad dal : . . . . . . . . . . . . . . . . 1 tsp

Fenugreek seeds :. . . . . . . . . 1/4 tsp

Asafoetida : . . . . . . . . . . . . . . 1/2 tsp

Mustard seeds :. . . . . . . . . . . 1 tsp

Peanuts : . . . . . . . . . . . . . . . .. 2 tbsp

Cooking oil : . . . . . . . . . . . . . . 3 tbsp

Few Curry leaves

Salt to Taste

<>Method of Preparation :

Pressure cook the rice and spread on a plate to cool.

Fry the red chillies, coriander seeds, bengal gram dal, urad dal, fenugreek seeds, asafoetida. Grind to a fine powder and set aside.

Puree the chopped tomatoes and strain the juice. Set aside.

In a pan, heat the tomato juice, salt and turmeric powder, simmer till it thickens. Add the ground masala powder and mix well.

Heat 3 tablespoons of oil add the mustard seeds, peanuts and curry leaves. When the mustard seeds splutter, add chopped green chillies and onions and fry for a few minutes till it turns golden brown. Mix in the rice and the tomato concentrate.