உங்க பிரியாணி ருசியா இருக்க இதெல்லாம் பண்ணுங்க. Tips to make the best Bi...

கிரான்பெர்ரி ஊறுகாய் , மருத்துவ குணம் Cranberry Pickle and uses

சென்னை தேங்காய்ப்பால் மீன் குழம்பு Madras Coconut milk fish curry

நெய்ச்சோறு Ghee Rice

Ghee rice: A kind of pulav

Ingredients: (for 4 adults)

Basmati rice - 2 cup
(3/4 cup for 1 adult )
water - 3 cups
water measurement for open vessel cooking and rice cooker :(number of cups of rice x 2) - 1 = (2x2)-1 = 3
ghee - 3 tbsp
salt - 1/2 tsp
ginger garlic paste - 1 tbsp

onion (thinly sliced)- 1 cup
ghee / oil - 2 tsp
cashew - 10
raisin - 10
mint leaf - a handful
cilantro - few sprigs

spices:

bay leaf - 2
clove - 4
cardamom - 2
cinnamon - 1 inch
star aniseed - 1
nutmeg (jathi kai) - a small shaving
mace (jathi pathiri) - a small piece

Preparation:

Wash the rice thrice and drain excess water. Let it remain for 10 minutes.

Boil 1 liter water , 1 tsp salt and cook for 10 mins. Cook it as grainy rice.

Drain water. Keep aside.

Saute:

Slice the onions into thin long pieces.
In a wok, heat 2 tsp ghee and add all the spices, cashew, raisin.

Then add the onion till they get light golden brown. 

Add ginger garlic paste.

Add chopped mint leaf + cilantro. Mix well. Switch off.

Add 1 tsp salt and mix well.

Mix the cooked rice gently.

Add 1 tbsp ghee and mix well.

Ghee rice is ready!

Serving suggestions:

Serve hot as main course with any spicy curry.
If needed reheat by microwave or by placing over a hot tawa.
While measuring the rice, consider taking more rice for this kind of ghee rice, as we won't cook the rice completely like the regular day and we may need more quantity to serve.

Our Thanksgiving party

பிரியாணி சைடு டிஷ் எண்ணெய் கத்திரிக்காய் கிரேவி Brinjal side dish for b...

பாசிப்பருப்பு ஜவ்வரிசி பாயாசம் Instant pot moong sabudana kh...

Nagercoil, Tirunelveli wedding special payasam prepared very quickly in Instant pot electric pressure cooker. No need to stand long hours in kitchen to prepare this kheer payasam.

Ingredients:

Moong dal 1/4 cup,

Sabudana - 3 tsp,

jaggery - 1/2 cup,

cashew, raisin,

ghee - 1 tbsp.

cardamom - 5

shredded coconut - 2 tbsp

Method: Instantpot Electric pressure cooker:

Heat instant pot in saute mode.

Add 1 tbsp ghee.

Add nuts, raisin.

Once the raisin puffs, add sabudana. Fry for a minute.

Add rinsed moong dal.

Add 2 cups water.

Change to pressure cook mode. Cook for 3 mins. switch off.

Once pressure is released (10 min), add jaggery, crushed cardamom, coconut.

Mix well.

Change mode to 'saute'.

Bring to a boil and switch off.

If needed add coconut milk for making it dilute.

Method: stove top pressure cooker:

All steps are same, but after adding water in pressure cooker, bring to 1 whistle and switch off.

Then open lid (once pr valve is down), add jaggery, coconut, cardamom and bring to boil.

Quick moongdal sabudana kheer is ready !

Serving suggestion:

Serves 3 people