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Pepper (Brown) Rice

March 5, 2011
22 Comments
I m Excited to join Blogging Marathon #3!!!! This time Srivalli has organized it as two Groups. I m in Group-2, and running with 12 other blogger buddies on this Theme Based 7 Day Marathon!!!!! I have decided on the Theme Rice Dishes!!! Planning to post some Quick n Easy Rice Recipes. Please Check out my fellow Marathoner’s Divya Vikram , Harini, Jay, Kamalika, lla, Padma Rekha, Pavani, Priya Mahadavan, Priya Suresh, Suma Gandlur, Vatsala, Veena Krishnakumar 

Ingredients
1 Cup Brown Rice, Cooked
1 – 2 tsp Ghee/Gingely Oil
1/2 tsp Mustard
1/4 gram dal
1 pod Garlic, thinly sliced
1 tsp Grounded Black Pepper
few Curry leaves
Salt to taste
Toasted Almonds, Coriander Leaves for Garnishing
Method
Heat a Kadai, first dry roast the curry leaves. Add a tsp of Ghee/Oil, Splutter Mustard seeds, add Gram Dal, let it brown. Add Thinly sliced Garlic, fry them. When the garlic turns brown, Add Pepper Powder, Fry it for few seconds, Add Cooked Brown Rice, Crushed Curry leaves and Mix Well. If the Rice mix is Still dry, add another tsp of Ghee/Oil. Add Salt and Combine well. Garnish with Toasted Almonds and Coriander Leaves. Serve Hot with Pappad. We actually had it as such. Brings great relieve to Sore Throat!!!!!! 
I have made this using Brown Rice, you can make it White Rice also!!!!! For Health Reason’s and to keep my guilt feeling off!!!! i will be using mostly Brown Rice for all my Rice Recipes!!!!!


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Brown Rice Venpongal

January 6, 2011
17 Comments
Today was a tough day. Dear Hubby was down with fever, i had some problem with my eyes, So I was running between the Medical Centre and Home. At last, got some time to the post, while still hogging my hot, hot, pongal!!!! 🙂
Ingredients
1 cup Brown Rice
1/4 cup Moong Dal
1 green chilli
1 tsp Cumin seeds
1/2 tsp Peppercorns
1 tsp Cumin-Pepper Powder
2 Sprigs of Curry Leaves
2-3 tsp oil
1 tbsp Ghee
Broken Almonds for Garnishing
Ginger juliennes for garnishing

Method
Wash Brown Rice Twice. Pressure cook Brown Rice and Moong dal together with enough water for 3-4 Whistles. Heat Oil in a Pan, Add Cumin seeds, then add Slitted Green Chilli, Add curry leaves, let them fry for a minute or two. Now add peppercorn. Once the pepper crackles, add Pressure-cooked Rice-dal mixture, Give it a good mix. 
Cook in a Simmer Flame for 4-5 minutes. Switch off the Stove, transfer it to another bowl. Heat ghee in a pan, fry the almonds and add to the Venpongal and Garnish it with Ginger Juliennes. 

Sending this Delicious Pongal to Pongal Feast Event Happening @ Kurinji Kathambam. Check out my other Marathon Buddies Srivalli, Priya Suresh, Jay, Monika, Reva, PJ, Azeema
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Green Peas (Brown) Rice

January 19, 2011
25 Comments
A Delicious and Quick to Make Lunch Box Menu. If you are like me stocking up on Frozen Veggies, then, this takes just a blink of your eye to make!!! Comes as a great help on Late Mornings, considering the weather :)!!!!

Ingredients
1 cup Cooked Brown Rice
1/2 Cup Green Peas (i used Frozen Peas)
1 Medium Onion, Chopped
1 Medium Tomato, Chopped
2 green Chillies, Slitted
1/2 tsp Freshly pound Coriander Powder
Curry leaves 2 sprigs
Coriander leaves, Ginger Juliennes for Garnishing



Method

Heat oil in a Pan, splutter mustard seeds, add Onion, curry leaves and Green Chillies and Saute till onion turns translucent. Add Tomatoes, and Saute until the tomatoes are cooked and oil separates. Add Green Peas, Mix well. Let it cook for 3-4 minutes. Add the freshly pound Coriander powder and mix well. Mix it with the Cooked Brown Rice and Garnish with Ginger juliennes and Fresh Coriander leaves. Makes a Good Lunch Box Recipe.

I m doing a Blogging Marathon along with some of my friends Srivalli, Priya Suresh, Jay, Monika, Reva, PJ, Azeema , Ayeesha ,Veena , Usha, Soumya and Gayathri. Do Check their Posts!!!!


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Brown rice idly

January 12, 2014
14 Comments
Idly is most famous south-indian breakfast, every south-indian would defintely agree on this!!! Soft,fluffy and dunked in sambhar/chutney, bliss!!!! And also it fits the bill of Oil-free breakfast!!!! When i decided to cut-down on my rice consumption, i switched to brown rice. Though both white rice and brown rice are the same when it comes to calories, the low GI gives thumbs up to brown rice. Only recently i started making brown rice dosa’s and today i tried to make idly with it. Eveybody at home was happy with the breakfast, though it didn’t have that bright white color of our idly, taste-wise it was the same. 
Ingredients (makes 12-14 normal idlies) 

1 cup brown rice
1/4 cup urad dal
1/4 tsp methi seeds
Salt to taste
Method

  • Soak rice and dal separately for 3-4 hours. Soak methi along with urad dal. I normally use my mixie to grind dosa/idly batter. First drain the excess water from the dal and grind it to a smooth paste using enough water.
  • The batter will come frothy when it is grinded well,  that is the indication for the doneness.  Transfer it to another bowl
  • Next grind the rice to a smooth batter by adding enough water.
  • Mix both the batter together and let it sit for 8-9 hours/ overnight for fermentation. Since the climate is a bit cold here, i left the batter inside my oven with the lights on.
  • Next day morning or after the required time, add salt to the batter  give it a brisk stir.
  • Grease the idly moulds and pour half a laddle of batter in each mould.  Steam cook for 10-12 minutes or until done.
  • Take it off the steamer, let it cool for 5 minutes.  Unmould the idlies to a serving plate and serve hot with sambhar/chutney/podi. I served it with 3-nuts chutney and Idly podi.
Sending this to Kids Delight – Cooking with Whole grains, happening @ +Sandhya Ramakrishnan space, an event by +Srivalli Jetti 

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Brown Rice/Arisi Upma

January 21, 2011
13 Comments
Arisi/Rice Upma is an easily available alternative for Dinner Menu.  Amma used to make it whenever she is fasting. Simple and Easy to make Recipe.

Ingredients
To Grind
1/2 cup Brown Rice
2 tbsp Toor Dal
2 tbsp Moong Dal
2 tbsp Chana/Gram Dal
1 tsp Peppercorn
1 tsp Cumin seeds


Tempering
2 tsp Oil
4-5 Red Chillies
1 tsp Mustard Seeds
2 Sprigs Curry Leaves
Hing, Turmeric a Pinch
2 tbsp Freshly Grated Coconut


Method

Take the Ingredients given under ‘To Grind’ in a Mixer and Grind to a Coarse Powder.
In a Deep Kadai, heat oil, Splutter Mustard Seeds, add Curry leaves, hing, turmeric and Red Chillies, Now add 2 cups of Water to this, Let the Water boil, add Grated Coconut and salt, mix well. Now reduce the Flame, add the Coarsely grounded Rice-Dal Mixture to this water and Mix well. Take care not to have any lumps!!! Let it Cook for10-12 minutes. 
Once the Rice-Dal mixture is Well Cooked, Put off the flame and Keep it covered for another 5-10 minutes. Garnish with Ginger Juliennes and Enjoy!!!

Sending this to MLLA-31, hosted by Simona, event by Susan

I m doing a Blogging Marathon along with some of my friends Srivalli, Priya Suresh, Jay, Monika, Reva, PJ, Azeema , Ayeesha ,Veena , Usha, Soumya and Gayathri. Do Check their Posts!!!!

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Red Masoor Dal (Brown) Rice

October 23, 2010
7 Comments
Whenever i make mixed rice, i normally prepare rice separately and Mixing recipe Seperately. Never i have tried to make a One Pot Meal!!! When i came across this Red Masoor Dal Rice in DK’s Blog, i thought of giving it a try. I have slightly modified the recipe,So, for the original recipe please follow the link above.

Ingredients
1 cup Brown Rice
1/2 cup Masoor Dal
1 Large Onion, chopped
1 Large Tomato, Chopped
1 tsp ginger garlic paste
3 green chillies, Slited Lengthwise
1 cardamom and bay leaf
21/2 cups of Thin coconut Milk /Veggie Stock/Water
1 tsp curry powder (Store bought, Mothers’ recipes Brand)
Salt to taste
turmeric, hing a pinch
Fresh Coriander,for Garnishing

Method

Soak Brown Rice for 30 Minutes. I soaked the Dal too for 5 minutes, washed and drained. In a Skillet, Heat oil, splutter mustard seeds, , green chillies, cardamom and bay leaf. Add Onions, Ginger-garlic pate and saute till translucent. Add Tomatoes, sprinkle little water and add curry powder, turmeric and hing. Let the Tomatoes cook for a minute or two. 

Drain the excess wter from Rice. Add Rice and Dal to the cooked tomatoes, Add Coconut Milk. Now DK says it is Ok to replace this Magic ingredient with Veggie stock or Water. But, i would suggest you not miss this, it really brings out a flavor to the Rice, Trust me!!!! Add Salt and mix well. Cover and Cook  for 15-20 Minutes. Garnish with Fresh Coriander and Enjoy!!!!! I had it with some oven-fried appalams!!!! mmm, tasty, tasty, yummy, yummy!!!!

Sending this to T&T-hosted by Priya this month, featuring Chef in you, event originally started by Zlamushka and now taken over by Lakshmi Venkatesh of Kitchen Chronicles. And also to CMT-Rice, hosted by Priya, Event by Jagruti. 
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Corn Capsicum (Brown) Rice

April 29, 2010
2 Comments
I have programmed my mind to have rice only during weekends and that too only Brown rice. I try to make a Veggie Rice every time, so i can have more veggies and less of rice. So, here  Another Delicious Brown Rice Recipe.

Ingredients
Brown Rice Cooked – 2 cups

2 medium-sized Capsicums, thinly sliced
1/4 cup Sweet Corn (i used frozen)

1 large onion, Chopped
2 red chillies, Slited lengthwise
2 pods cardamom crushed

1 tsp ginger-garlic paste (fresh better)

1 tsp Coriander powder
1/2 tsp red chilli powder
1/2 tsp curry powder (store bought, Mother’s Kitchen)
Salt to taste


Method

  • Heat 1 or 2 tsp Oil in a Pan, Splutter mustard seeds, add cumin seeds, green chillies, hing and turmeric.  Now add Onion and saute till translucent.
  • Add Capsicum and Corn and  saute for a minute or two. Now add red chilli powder, Crushed cardamom, coriander powder , salt and curry powder and sprinkle some water to avoid burning of masala’s. 
  • Cover and Cook for 8-10 mins or till the rawness of the masala’s escape. Once done, take it off the flame and mix with the Brown rice and serve with any Raita.
Sending this to Show me your Whole Grains, Event hosted by Divya of Dilse and CWS-Cardamom Seeds hosted by Priya
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Mixed Sprout Brown Rice

March 1, 2010
10 Comments
Being in a Diet and not eating Rice, that too when your staple food is Rice!!! is a bit stressful. So, I prefer having rice atleast twice a week, and to ward off my guilt i prefer Brown Rice. Though Brown rice and white rice have similar amounts of calories, carbohydrates, and protein. The main differences between the two forms of rice lie in processing and nutritional content.
When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process.

Saying that, you cannot hog on it, it should be taken minimum.  To Brown Rice, i added some mixed sprouts to make it a bit more nutritious.

Ingredients
1 cup Cooked Brown Rice
1 small onion, thinly sliced
2 tbsp Sprouted Green Peas
2 tbsp Sprouted Horse Gram
2 tbsp Sprouted Green Gram
2 tbsp Peanuts/Groundnuts
2 Green Chillies
Hing a pinch
Turmeric a pinch
1 tsp Ginger Juliennes
Chopped Coriander
Salt to taste

Method
Cook all the sprouts until soft. In a Wok, Heat oil Splutter mustard seeds, Add green chillies, add hing and turmeric, add Onion and saute it till its translucent, add the cooked sprouts and saute for 2 minutes, add salt and mix well. Add Cooked Brown Rice and mix well. Garnish with Ginger Juliennes and Chopped Coriander.

I Liked mine with Tomato Raita. To make it, Heat lil oil, splutter mustard seeds, add hing and add 1 small tomato, well chopped. Cook it for 2-3 minutes. Add Salt and take it off the flame. Let it cool for a minute then add 2-3 tablespoons of yogurt. Tadaaa!!!! your Tomato raita is ready.

If you wish to take this raita for lunch, Keep the yogurt separately and mix it with tomato before you eat.
Sending this to Food for 7 stages of Life – Tiffin Box Event Hosted by Radhika and Sudheshna.

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Broken Brown Rice Upma

April 8, 2010
2 Comments

With lot of tension all around me, diet is not going that good, but here and there i find time to cook something healthy.My Mom used to make Delicious Arisi Upma. That too, she makes it in Vengala Paanai, mm yummy the taste!! I tried the same version using Brown Rice, not in vengala paanai though!!!
The taste was good, my hubby wasnt able to find it out!!! The Normal Nutty flavour of Brown Rice wasnt there that much.

Ingredients
2 cups of Brown Rice
2 tbsp of Chana Dal/Gram Dal
2 tbsp of Tuvar Dal
2 tbsp of Moong Dal
1 tbsp of Urad dal
1 tbsp of Black Pepper
For Seasoning
2 tbsp of Canola oil
1 tsp of Mustard Seeds
4-5 nos. Dried Red Chillies
Fistful of Curry leaves
1/2cup Frshly grated Coconut
Salt to taste
Hing , turmeric a pinch
Method
Grind all the given Ingredients (Except the one listed in seasoning :)) to a coarse Rava Consistency in a Mixer.
Heat oil in a Kadai, add mustard seeds, when they crackle, add hing, curry leaves and red chillies. Add enuf water and salt. When the water begins to boil add the freshly grated coconut and add the broken rice mixture to it slowly and keep stirring as you add to avoid lumps. Cover and Cook in a low flame for about 10-15 minutes. Garnish with Coriander. Serve Hot with Any Chutney.  I made some Mint-Coconut Chutney from Sailu’s Kitchen.

Sending this to Show me your Whole Grains Event hosted by Divya of Dil Se

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Broken Brown Rice Upma

2 Comments

With lot of tension all around me, diet is not going that good, but here and there i find time to cook something healthy.My Mom used to make Delicious Arisi Upma. That too, she makes it in Vengala Paanai, mm yummy the taste!! I tried the same version using Brown Rice, not in vengala paanai though!!!
The taste was good, my hubby wasnt able to find it out!!! The Normal Nutty flavour of Brown Rice wasnt there that much.

Ingredients
2 cups of Brown Rice
2 tbsp of Chana Dal/Gram Dal
2 tbsp of Tuvar Dal
2 tbsp of Moong Dal
1 tbsp of Urad dal
1 tbsp of Black Pepper
For Seasoning
2 tbsp of Canola oil
1 tsp of Mustard Seeds
4-5 nos. Dried Red Chillies
Fistful of Curry leaves
1/2cup Frshly grated Coconut
Salt to taste
Hing , turmeric a pinch
Method
Grind all the given Ingredients (Except the one listed in seasoning :)) to a coarse Rava Consistency in a Mixer.
Heat oil in a Kadai, add mustard seeds, when they crackle, add hing, curry leaves and red chillies. Add enuf water and salt. When the water begins to boil add the freshly grated coconut and add the broken rice mixture to it slowly and keep stirring as you add to avoid lumps. Cover and Cook in a low flame for about 10-15 minutes. Garnish with Coriander. Serve Hot with Any Chutney.  I made some Mint-Coconut Chutney from Sailu’s Kitchen.

Sending this to Show me your Whole Grains Event hosted by Divya of Dil Se

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