Thengai saatham

Thengai - coconut ; saatham - rice.
Kalantha saatham (variety rice or rice mixed with some spices/ masala) is an indispensable one in any South Indian home. The best part in kalantha saatham is that they would be prepared to accompany any long journey and they should withstand the time. For example in olden days they packed the tamarind rice or lemon rice in such a hygienic way that they last for at least 3 days.

But this coconut rice should be consumed within 12 hours because of the addition of coconut. Anyways this rice is loved by all for its nice flavor and taste.

Thengai saatham served with masala egg and bottle-gourd dhal curry.

Ingredients:

Rice (pacharisi / Basmathi) - 1 cup
Shredded coconut - 1/2 cup
moong dhal (split green gram lentil / paasi paruppu) - 2 tsp
mustard - 1/2 tsp
curry leaf - 1 sprig
cilantro - a handful (chopped)
dry red chilly - 2
oil - 1 tsp

cooking the rice:

(I prefer stove top method for pulao and 'variety rices'. we can microwave also. But the pressure cooker method makes the rice mushy. Rice cooker can also be used to prepare the rice).

Wash and soak the rice for 30 minutes or lesser.
Bring to boil some 3 cups of water along with 1/2 tsp salt.
Add the soaked , drained rice and reduce heat. Cook covered till almost done.
Switch off and pour it over a colander and remove the water completely.
Keep the rice open to maintain it as separate grains. Let it cool for sometime.

Method:

Heat 1 tsp oil in a wok and add mustard seeds. As they start to crackle, slide in the moong dhal, red chillies (cut into small pieces), curry leaf, shredded coconut , chopped cilantro, in the same order and fry till the coconut starts smelling great. Switch off immediately before they get red (maintain the white color of coconut).
Add some salt to taste (little only). Switch off heat.

Gently mix the rice with the prepared coconut mixture without breaking the rice grains.

Coconut rice is ready!

Serving suggestions:

Good for a quick packed lunch.
It can also be served as starter rice before serving the sambar over plain rice in an elaborate lunch.
Serve with paruppu thogaiyal (fried dhal chutbney), potato chips etc.

Kalkandu saatham

Kalkandu saatham is a dessert prepared with rice (pacharisi / unboiled raw) and rock candy. It is generally served as prasadam in many Hindu Temples along with puliyotharai and vadai. Moreover in TamilNadu, during the baby shower function (Vazhai kappu), the mother-to be's parents or brothers have to prepare 'n' number of Chithrannam / kalantha saatham / kalavai saatham (rice variety in different tastes like lemon rice , tamarind rice etc) and among them the kalkandu saatham will capture the attention of all.
Knowing this recipe will come handy if we need to make any dessert in a wink.



Ingredients:
Basmati Rice - 3/4 cup
Milk - 1 cup
Kalkandu (tamil) / sugar candy - 3/4 cup
Saffron - few strands
Cardamom - 2 pods
Ghee - 2 tbsp
Cashew - 10
raisin - 10
Nutmeg (Jathikkai in Tamil) - a pinch (or)
pachai katpuram (edible camphor) - a pinch
(I added mutmeg powder, because I had that only. But adding edible camphor is the correct version)
Water - 2 cups

Method:
Wash and drain the rice. Cook the rice with 2 cups of water and 1 cup of milk till it gets mushy.

Mash it finely while hot.

Powder the kalkandu coarsely (no need to crush the small diamond kalkandu as it will dissolve in heat)and add it to the rice along with nutmeg , saffron and powdered cardamom.

Heat the ghee in a small wok. Fry the cashew and raisins and pour on the rice.
Mix well.

Kalkandu saatham is ready!

Serving suggestions:
Serve as dessert.
Mostly they serve a tbsp of this sweet along with the other variety rice during festivals.

Note:
The candy should be dissolved completely.