Onion Rice

About a couple decades back, as kids, we would have eaten this simple onion rice umpteen number of times. My mom would prepare this humble rice loaded with peanuts on weekend mornings for breakfast usually with leftover rice. 

Now it is my turn to treat my kids with this simple and ever so popular rice. So here it is for the final post of BM 13.

Ingredients - 

Onions chopped 1 cup
Rice 1 cup
Salt as needed
Turmeric 1/4 tsp
Green Chillies 1 (or as needed)
Ginger 1/4 inch or less (or as needed)
Lemon Juice as needed
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard Seeds 1/2 tsp, Asafoetida a pinch, Curry Leaves few, Peanuts 1/2 cup)

Method Of Preparation -

Cook rice in your preferred method and spread it our in a wide plate to let it cool.

In a heated wok/kadai, add oil and the rest of the ingredients. After the mustard seeds pop and the dals are golden brown, saute onions until they are translucent.

I made a paste of green chillies and ginger and added it to the sauteed onions. Minced ginger and chopped green chillies would be fine too. I usually add a few coriander leaves but not this time.

Add turmeric and salt, mix well and reduce heat. Add the cooled rice and mix well till the rice blends into the onion mixture. 

Squeeze in some lemon juice and it is ready to go into a lunch box!

Onion Rice

Here is a recap of the past fortnight..
The first week of Rasams..


The second week of Kid friendly Rice Dishes..


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13. 

Preparation Time 20 min 
Serves about 2 kids

Read More
Posted by Harini R on Wednesday, February 29, 2012

Rajma Rice


For day 6 of BM 13 here is another protein based rice recipe which my older one is fond of. I tweak the masala to suit my mood and availability of time and so feel free to change the spices used to suit your taste.


Ingredients - 


Red Kidney Beans/ Rajma 1/2 cup [soaked, optionally pre heated and boiled]
Rice 1 1/2 cups
Onions chopped 1/2 cup
Garlic 1 clove
Salt as needed
Turmeric 1/4 tsp
Chat Masala as needed
Chana Masala as needed
Red Chilli Powder as needed
Lemon juice as needed
Seasoning(Oil 1 Tbsp, Cumin Seeds 1/2 tsp)


Rajma Rice


Method Of Preparation -


Cook Rice and get the rajma boiled too in advance so it is a breeze to fix a lunch box! [I usually freeze pre treated rajma and keep it handy.]


In a heated wok/kadai, add oil and cumin seeds. After the cumin seeds start to brown saute the minced garlic and onion.


After the onions are golden brown, add in the boiled beans and sprinkle salt, turmeric, and all the masala powders and mix well until the mixture becomes a little dry.


Reduce the heat and mix in the cooled rice. Adjust the spice level as needed and remove from fire.


Squeeze in some lemon juice and it is ready to go in a lunch box!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.


Preparation Time 20 min 
Serves 3-4

Read More

Thai Vegetables Fried Rice With Coconut Milk

Here is another variation of Thai Vegetable Fried Rice. My family is very fond of soy sauce based rice dishes and so our menu features variations of vegetable rice with minor changes in spices quite frequently. 


For day 5 of BM 13 here is the Coconut milk flavored Thai Vegetable Fried Rice.

Ingredients -
  
Rice 1 1/2 cups (I used the Basmati Rice)
Coconut Milk 1 cup
Peanut Oil 2 Tbsp
Onions thinly sliced 1/2 cup

Green Beans cut into 1 inch bits 1 cup
Red, Orange and  Yellow Peppers thinly sliced 2 cups
Salt as needed
Soy Sauce 2 Tbsp (or more as needed)
Hot Sauce as needed (I didn't use it ) 
Lime juice as needed
Spring Onions


To grind -
Sesame Seeds, roasted 1 Tbsp
Peanuts, roasted handful ( I added 1 Tbsp)
Red chilli 1 (or more as per taste)
Green Chilli 1 (or more as per taste)
Ginger 1/2 inch piece
Garlic 2-3 cloves
Basil leaves few (Optional)


Thai Vegetable Fried Rice With Coconut Milk


Method Of Preparation -

Cook 1.5 cups of rice with 1 cup of coconut milk  + 2 cups of water. Spread the cooked rice in a wide plate to cool. 

Coarsely grind the ingredients listed under 'To grind' and set aside.



In a heated wok/kadai, add oil and saute the sliced onions until they are golden brown.


Add the sliced peppers, and beans and stir fry keeping the flame at high. After the veggies are just about cooked, add the coarsely ground powder and saute for a minute more.


Drizzle in the soy sauce, and mix in the cooled rice and fry till the flavors blend in. 

Add the salt as needed and mix well. Remove from fire. 

Squeeze in some lemon juice and garnish with chopped spring onion.
Note that you might want to pack it in the lunch box with the spring onion garnish as it might give out a foul smell. 


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.



Preparation Time 20 min 
Serves 3-4

Read More

Valor Beans-Cilantro Rice

We are already in the last week of february and thankfully the winter has been mild for us. Though the days are dull time doesn't stop for us, right? So got to go about our chores. 

So for such lazy mornings, I cook up simple rice dishes tasty yet healthy. My older one doesn't like Coriander leaves in her food. So I end up making a paste of coriander leaves to avoid the 'eww' look on her face :)

Note that I didn't add ginger and / or garlic this time as I was dragging myself in the kitchen :) Tried to keep it simple this time. So a coriander flavored rice for Day 4 of BM 13.

Ingredients -

Rice 1 1/2 cups 

Valor Beans / Valor Lilva / Chikkudu Ginjalu 1 cup
Cilantro / Kothimeera / Coriander leaves about 1 cup
Green Chillies 1 (or as per taste)
Turmeric 1/2 tsp
Salt as per taste
Onions finely chopped 1/2 cup
Coconut Fresh/Frozen/Dry 3 Tbsp grated/powdered
Seasoning (Oil 1 Tbsp, Cloves 3-4, Cinnamon 1 inch , Cardamom 2 pods, Star Anise 1 pod, Bay leaf 1 , Cumin Seeds 
1 tsp, Cashew bits as needed)
Lemon Juice as per taste


Valor Beans-Cilantro Rice

Method Of Preparation -

Cook the rice in your preferred method. (I use the rice cooker). Spread out the rice to cool. Leftover rice works fine too. 

I use frozen Valor Lilva and so I nuke them in the microwave for about 4-5 min or until they are tender.

Meanwhile, make a paste of coriander leaves, coconut and green chillies adding as little water as is required.

In a heated wok/kadai, add the oil and the rest of the seasoning and after the cumin seeds are brown, add the chopped onions and saute until golden brown. 

Saute the cooked valor beans so they turn a shade brown.

Add turmeric and the coriander paste and reduce the flame.

Add salt and the cooled rice and mix well. Remove from fire.

Mix in some lemon juice as per taste and pack it to school. Note - I remove all the whole spices before I pack it for the older one :)


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.

Preparation Time 20 min
Serves 3-4 

Read More


Thai Peanut Sauce With Rice

I was discussing the rice dishes I planned for the Blogging Marathon with Jaya, my sister when she suggested this variation of Thai Rice. She said she ate this in a Thai restaurant and felt my older one would love this.

Apparently, the rice is served separately with the vegetables in the peanut sauce served as a side. But she asked me to mix it in Rice and pack it in the lunch boxes for my older one as well as my husband.


Surprisingly my little one also enthusiastically finished her share at lunch at home. :) So for Day 3 of BM #13, here is the recipe..
 

Ingredients - 

Cooked Rice about 3-4 cups
Onions sliced 1/2 cup
Carrots sliced 2 cups
Green Beans  sliced 1/2 cup
Edamame Beans 1 cup
Salt as needed
Spring onions for garnish
Peanut oil 1 Tbsp
For Thai Peanut Sauce - 
Roasted peanuts  1/2 cup
Garlic 1-2 cloves (or as needed)
Soy Sauce 2 Tbsp (or as needed)
Peanut Oil 1 tsp (or as needed) (Sesame oil recommended)
Sugar 1 tsp (I used brown sugar)
Tamarind paste 1 tsp (or as needed)
Red Chilli Sauce 1 tsp (or as needed) (I used Sriracha chilli sauce)
Coconut Milk 3-4 Tbsp
Thai Peanut Sauce With Rice

Method Of Preparation -
To Prepare the Peanut sauce - 
Grind all the ingredients listed under the peanut sauce to a fine paste and set aside. It would yield about a cup of sauce. 

It can be prepared in advance and refrigerated for up to a week.


To Prepare the Rice -
In a heated wok/kadai, add peanut oil and saute onions until they are golden brown. 


Add the sliced carrots, beans and edamame and saute them until they are just about tender but still retain a crunch. It took me about 10-12 min.

Pour the peanut sauce on to the vegetables and saute until the raw smell of peanuts makes way for an aromatic blend. (About 2-3 min)

Reduce the heat and mix in the rice. Make sure the rice is coated well with the peanut sauce. Sprinkle salt as needed and pack it off to school!


Garnish the rice with spring onions just before serving.

Thai Peanut Sauce With Rice


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.

Preparation Time 20 min 
Serves 3-4

Read More

Carrot Sesame Rice

Here is a very colorful and flavorful rice for Day 2 of Blogging Marathon #13 which happens to be an all time favorite of my older one. I sometimes substitute sesame seeds with peanuts and she likes that version too. 

Of late, we have realized that the older one is intolerant to milk and milk products and so I am striving to get in some extra calcium in her diet in lieu of milk and yogurt. She occasionally (read as : forcibly) consumes soy milk but has an aversion to soy yogurt. I find it very difficult to fill in the void created by yogurt in her diet. Any 'kid-friendly' ideas are most welcome. So here I attempt including sesame seeds in her diet.

Ingredients - 

Cooked rice 2 cups
Carrots Grated 1 cup
Onion chopped 1/4 cup
Garlic 1-2 cloves finely chopped
Sesame seeds , roasted and crushed 1 Tbsp
Cashew bits 1 Tbsp
Turmeric 1/8 tsp
Salt as needed
Red Chilli Powder 1/4 tsp (or as needed)
Garam Masala 1/4 tsp (or as needed)
Lemon Juice as needed
Garnish with Chopped coriander leaves (I opted out)
Seasoning(Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Cinnamon 1 inch, Star Anise 1 piece)


Carrot Sesame Rice


Method Of Preparation -


In a heated sauce pan, add oil and the rest of seasoning ingredients and after the mustard seeds pop, fry cashew bits, saute the minced garlic and onions.


After the onions get a golden brown hue, add the shredded carrot and saute until tender.


Sprinkle turmeric, salt, red chilli powder, roasted sesame powder and garam masala and mix well. 

Reduce the heat and add the cooked and cooled rice. Gently mix so that the rice is coated evenly with the carrot mixture.

Remove from fire and squeeze in some lemon juice and pack it off to school!! (Optionally garnish with chopped coriander leaves.)


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.


Preparation Time 20 min 
Serves 1-2 kids

Read More

Scrambled Tofu Rice

Yet another week of Blogging Marathon gives me a forum to highlight some new and innovative and healthy rice dishes  for my daughter's lunch box. Yes, I am going to post some rice recipes tried, tested and okayed by my daughter for the next week. Please read it means that her lunch box came home empty from school, which all moms agree is a gift in itself and a major relief as well.


I make use of a timer controlled rice cooker in which I put in rice and required water at night and set the time so it gets cooked by, say 6 am. So in the morning I need not forget/delay cooking rice and compromise on my options :) Therefore cooking up rice dishes is a breeze in the morning rush!


My kids love tofu in any form and so it was very easy to convince my older one to take this to school!  
So if your kids like Tofu, then this is something which you must try out for them. So for Day 1 BM 13 group 2 here is the recipe..



Ingredients - 
Cooked Rice  3-4 cups
Tofu (I used extra firm) 250 gms 
Onion finely chopped 1/2 cup
Tomato 1/2 cup
Green Chillies 2-3 (or as needed)
Red Chilli Powder as needed
Garlic 2 cloves
Salt as needed
Turmeric 1/4 tsp
Chat Masala / Garam masala 3/4 tsp (or as needed)
Seasoning (Oil 1 Tbsp, Cloves 2-3, Cinnamon 1 inch piece, Chana Dal 1 tsp, Urad Dal  1 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp)
Lemon Juice as needed
Coriander Leaves for garnish (I didn't use it)
Scrambled Tofu Rice

Method Of Preparation -
In a heated wok/kadai, add oil and the rest of the seasoning ingredients and after the mustard seeds splutter, add the onions, green chillies and garlic and saute until they are translucent.

Add in the tomatoes and let them cook until mushy.

Crumble the tofu and mix in the above mix. Also add in all the spices namely salt, turmeric, chat masala/garam masala and red chilli powder.


Let tofu cook and assimilate the flavors. After the raw smell of tofu disappears, reduce the flame.

Add the cooked and cooled rice, mix well, check and adjust the salt. Remove from fire.

Squeeze in lemon juice as needed and pack it up for the lunch box!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.

Preparation time 20 min 
Serves 3

Read More


Drumstick Rasam

Today's post definitely qualifies as the 'Grand Finale', so to say, as such a flavorful rasam forms part of day 7 of BM 13. The special flavor of drumsticks makes this Rasam a very treasured one. I agree that the frozen drumsticks which I used here are not a match to the fresh ones right off the tree. 

Here are the six other Rasams I blogged for the past 6 days.

Day 6 - Mamidikaya Charu ~ Raw Mango Rasam
  
Marathon aside here are some more Rasam varieties previously blogged - 

Majjiga Charu ~ Spiced Buttermilk Rasam 
Pineapple Rasam 
Tomato Rasam
 

We thoroughly enjoyed all the Rasams which wouldn't have graced our dining table so soon but for Srivalli's announcement of this theme. I am really glad that some of the treasured family Rasams could appear in this series. Some friends and family called me saying that some fond memories were stirred after reading these posts. 

Starting tomorrow, I shall be blogging under a kid friendly theme. So stay tuned! Be sure to enjoy this flavorful rasam virtually.
 
Ingredients - 

Drumsticks cut into 2-3 inch pieces about 10-12
Tomato cubed 1/2 cup (Optional)
Toor Dal cooked 2-3 Tbsp
Rasam powder 2 tsp (or as needed)
Salt as needed
Turmeric 1/4 tsp
Tamarind Extract (thick extract) 2 tsp (or as needed)
Sugar/Jaggery as needed
Water about 4 cups
Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)

Drumstick Rasam



Method Of Preparation -


In a heated sauce pan, add a cup of water and add drumsticks and tomato. Cook until the drumsticks are tender.


Add the remaining water, turmeric, tamarind extract, salt, sugar/jaggery, rasam powder, cooked and mashed Toor dal.


Reduce the heat after it comes to a rolling boil. Simmer for a couple minutes and remove from fire.


In another heated pan, add ghee/oil and add the rest of the seasoning ingredients. After the mustard seeds pop, remove from fire and pour into the Rasam.


Garnish with chopped coriander leaves and cover with a lid until ready to serve. It tastes divine with Rice.

Drumstick Rasam


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.

Preparation Time 20 min
Makes 4 cups

Read More
Posted by Harini on Wednesday, February 22, 2012

Mango Rasam

This delightful and summer-time rasam is one of my MIL's signature Rasams. She reminded me of the rasam a few days back when I asked her about some traditional rasam varieties. I then remembered enjoying the rasam couple summers after our wedding. 

Incidentally my mom makes this rasam in a different way and we used to love it too. My mom adds tomato and cooked Toor dal to the rasam as well and adds the tough mango seed (Mamidi Tenka in Telugu) as well. So the choice is yours.

Since we get raw mangoes almost all year round, we have the luxury of enjoying this summer time delight in the thick of winter around here!! So here is Mamidikaya Charu  for day 6 of BM 13.

Ingredients - 

Raw Mango chunks 1 cup (depending on the sourness of the mango)
Rasam Powder 2 tsp (or as needed)
Salt as needed
Turmeric 1/4 tsp
Sugar/grated jaggery 2 tsp
Asafoetida a pinch
Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)

Mango Rasam


Method Of Preparation -

Pressure cook the mango chunks and upon cooling, puree adding Rasam Powder and adequate water. (Mango chunks can also be cooked in the microwave to reduce the cooking time).

{My MIL's suggestion - Strain the puree and set aside. Add as much water as needed while checking the sourness of the puree. Add Rasam Powder separately. }


In a heated sauce pan, add oil/ghee and the rest of the seasoning ingredients. After the mustard seeds splutter, pour in the boiled mango puree.

Add about 2 cups of water (or as needed) and turmeric, salt, sugar/jaggery and bring the rasam to a boil.

Reduce the flame, sprinkle in some asafoetida for extra flavor and remove from fire after about 2-3 min.

Garnish with coriander leaves. Cover with a lid until ready to serve it with steaming hot Rice.




Preparation Time 30 min (incl mango cooking time)

Makes about 4 cups

Read More
Posted by Harini on Tuesday, February 21, 2012



Om Namah Sivaya Siddham Namah

Pappula Charu


When I tasted this Rasam at a cousin's place over the weekend, I sensed that it was not the usual rasam and inquired. I was zapped to know that it is called Pappula Charu. In the event of not having cooked Toor Dal on hand, roasted gram (Putnala Pappu) makes a fine substitute.

My cousin said they usually avoid adding tamarind in Rasam and use the tomatoes to add the 'sour' element in the rasam. I tried the same when I made this at home, but we thought adding tamarind would better suit our taste. I finally ended up adding lemon juice but still felt the lack of tamarind. Some habits die hard, don't you think? So next time I shall make sure I add the tamarind.

All in all a very good Rasam variation for Day 5 of BM 13.
Ingredients - 

Tomato Cubed 1 cup
Roasted Gram / Putnala Pappu 2 Tbsp (or as needed) 

Turmeric 1/4 tsp
Salt as per taste

Sugar/Jaggery 2 tsp (or as per taste)
Rasam Powder 2 tsp
Tamarind water 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)



Pappula Charu

Method Of Preparation - 
 
In a heated sauce pan, add oil/ghee and the rest of the seasoning ingredients. After the mustard seeds splutter, add the chopped tomato.


After the tomato is cooked, make a thin batter of roasted gram powder (I added about 2 Tbsp of roasted gram powder and 4 Tbsp of water) and water and gently add it to the cooked tomatoes while constantly stirring to avoid formation of lumps.


Add about 3-4 cups of water and turmeric, salt, rasam powder, sugar/jaggery, tamarind juice and bring the rasam to a boil.

Reduce the flame and let the flavors blend in for about 3-4 min and remove from fire. Garnish with coriander leaves. Cover with a lid until ready to serve it with steaming hot Rice.



Preparation Time 15-20 min
Makes 4 cups

Read More

Nooripettina Charu

This recipe comes straight from my grandma's kitchen.  My mom says this version of the Rasam used to be a norm for dinners on festival days. After a late heavy lunch, my grandma would serve this light and soothing Nooripettina Charu for dinner. The kids and adults would lap up the rasam with the same enthusiasm to the delight of my grandma. 

I kind of experienced the same feeling when I served this Rasam on a weekend for dinner. In fact I loved to just sip it as soup while the kids loved it with rice! 

I thought this version of rasam is ideal for days when the day has been extremely tiresome and need to cook up something nice, easy, quick and hot for dinner. What thou says??

Check out this Watery Rasam for Day 4 of BM 13.


 Ingredients - 

*Tomato blanched and pureed 1 cup

Tamarind lime sized
Salt as needed
Turmeric 1/4 tsp
Sugar 2 tsp
Coriander leaves for garnish
Seasoning (Ghee 1 tsp, jeera/Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, curry leaves few, Asafoetida a generous pinch)
To Grind - 
Dhaniya/Coriander seeds 1 tsp
Cumin seeds / Jeera 1/2 tsp 
Pepper seeds / Miriyalu 5-6  
Dry Red Chilli 1-2



* It is optional to blanch the tomato and puree. But it is recommended to grind the tomato as it lends some thickness to the Rasam. But totally your preference.
 
Nooripettina Charu


Method Of Preparation -


Grind the spices listed under 'To Grind' to a fine powder. Note that they should not be roasted. Grind them 'in the raw', so to say :)


In a heated sauce pan, add ghee and add jeera and mustard seeds. After they pop, add the curry leaves and asafoetida.


Pour the pureed tomato, about 3 cups of water, the ground rasam powder, salt, sugar/jaggery, tamarind extract and turmeric.

Let it come to a boil, remove from fire and cover with a lid.

Garnish with chopped coriander leaves and serve with rice or drink it up as soup.


Preparation time 15 min 
Makes about 4 cups

Read More
Posted by Harini on Sunday, February 19, 2012

Mysore Rasam

My mom has been preparing this Mysore Rasam for quite a few years now. Apparently her sister (my aunt) shared this recipe with her when she lived in Mysore a few decades back. The source of this recipe happens to be my aunt's neighbor in Mysore.

This Rasam doesn't need any Toor Dal base as the Rasam powder lends a very thick consistency. A very flavorful and filling Rasam for Day 3 of BM 13.

Ingredients - 

Tamarind lime sized
Salt as needed
Turmeric 1/4 tsp
Sugar 2 tsp
Coriander leaves for garnish
Seasoning (Ghee 1 tsp, jeera/Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, curry leaves few, Asafoetida a generous pinch)
To Grind -
Tomato 1/2 cup
Chana dal 2 tsp
Urad dal 2 tsp,
Dhania/Coriander seeds 3 tsp
Pepper corns/ Miriyalu 7-8
Jeera / Cumin seeds pinch
Red Chilli / Endu Mirchi 1-2
Coconut (fresh recommended but i used dry) 1 Tbsp
Cinnamon / Chekka 1 inch
Clove / Lavang 1-2
Rathi Puvvu /Pathar ka Phool a big pinch
Marathi Mogga 1/2 piece

Mysore Rasam

Method Of Preparation -


In a small heated pan, dry roast each of the ingredients (except the tomato) separately until they are golden brown and they smell very good.


Set aside and let them cool.


Grind them to a fine powder and in the end add the tomato and a little water to make a smooth paste.


In a heated sauce pan, heat ghee and add mustard and cumin seeds. After they splutter, add curry leaves and asafoetida.


Transfer the paste and add about 3-4 cups of water. Add salt, turmeric, sugar and tamarind paste. Let it come to a boil. 


Garnish with coriander leaves and remove from fire.


Serve with Rice and enjoy the rich Rasam !


Preparation Time  25 min
Makes 4 cups

Read More
Posted by Harini on Saturday, February 18, 2012
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu









Archives

Tamalapaku on Facebook

Followers

Member Of

Top Food Blogs
Town Square Dr.5z5 Open Feed Directory Blog Blog Blog Directory