Wednesday, January 11, 2017

Nellikkai Rice

#NellikkaiRice : #CountryNellikkai and #Nellikkai [ #Amla ] have been used in this recipe to prepare a tasty and healthy #mixedrice. The scientific name of #countrynellikkai is Phyllanthus acidus. Locally it is called by name #AraNellikkai. During my schooldays I used to relish on these sour tasting berries from small vendors at the entrance of my school. The other day I saw this tree at the backyard of our apartment. Now my teeth are very sensitive and I couldn't enjoy it anymore. So I plucked some berries from the tree and tried a rice variety. The rice tastes just like lemon rice but with aroma of nellikkai and its nutrients.
Now comes the recipe.

Nellikkai rice


Ingredients :
1 cupCooked rice
10 - 15Country nellikkai
3 - 4Nellikkai [ Amla ]
1 or 2Green chilly [ adjust ]
8 - 10Curry leaves
2 TbspGroundnut [ peanut ]
2 TspGram dhal
1/2 TspMustard seed
1/4 TspAsafoetida powder
1/4 TspTurmeric powder
4 TspGingelly oil [ till / sesame oil ]
1 1/2 TspSalt [ adjust ]

Method :
Wash both nellikkkai varieties and pat dry with a clean cotton cloth.
Remove the seed and chop nicely.
Chop green chilly and tear curry leaves into pieces.
Set aside.
Heat a kadai on a stove over medium heat.
Add oil and add mustard seed once it becomes hot.
Add gram dhal and groundnuts after mustard seeds crackle.
Keep stirring till groundnut crackles and turns golden color.
Now add asafoetida powder, green chilly and curry leaves.
Add turmeric powder & chopped nellikkai and saute till it becomes soft.
Finally add salt and saute for half a minute.
Add cooked rice and mix well.
Adjust salt and mix well.

Turn off the stove and transfer into a serving bowl.
Tasty n tangy nellikkai rice is ready to relish.
Have nellikkai rice with thayir pachadi [ raitha ] or any dry curry.

Nellikkai rice








Other tasty mixed rice varieties you might like to try :
Thengai sadham [ coconut rice ] Thengai murungaikeerai sadham [ coconut murungaikeerai rice ] Karuveppilai sadham [ curry leaf rice ] Kuthiraivaali coriander rice Rice varieties



Monday, December 19, 2016

Fresh-Green-Pepper-Spicy-Chutney

#FreshGreenPepperSpicyChutney : #Blackpepper is called as 'king of spices' because of its flavor and strong spicy pungent taste. It has many medicinal properties and has been used in our native medicinal system since ancient times. This spice has also been used by our mothers and grand mothers to treat common cold & cough since long.
Recently we had been to a hill station near my place. I had plucked and brought home some green peppercorns from an estate. I had tried a #chutney with these fresh black pepper. The taste was so good and thought of sharing the recipe with you all.

Fresh green pepper spicy chutney


Ingredients :
2 - 3Fresh Green peppercorns with stem
4 - 5Garlic cloves
2 - 3Green chilly [ adjust ]
2 TbspWhite vinegar [ adjust ]
3/4 TspSalt [ adjust ]

Method :
Wash fresh green pepper in water and pluck peppercorns from the stem.
Put all the given ingredients in a blender and grind into a smooth paste.
Adjust vinegar and salt to get desired taste.
Blend well.
Aromatic and spicy chutney is ready.
Transfer into a serving bowl.

An excellent accompaniment to appam, idlidosai and kuzhi paniyaram.





Fresh green pepper spicy chutney

It can be saved in refrigerator for 3 to 4 days. But as time passes the color of the chutney begins to change from fresh green color and becomes slightly black in color. Nevertheless its taste remains the same.







You might like to try
Inji  Chutney [ Ginger Chutney ]
Inji  Chutney [ Ginger Chutney ]
Green  Chutney
Green
Chutney
Green Chilly Chutney
Green Chilly
Chutney
Tomato Curry leaf chutney
Tomato Curry
leaf chutney
Tomato  chutney
Tomato
 chutney




Saturday, December 10, 2016

Coriander-Tomato-Chutney

#CorianderTomatoChutney [ #KothamalliThakkaliChutney ] : Is there anyone who doesn't like the aroma and taste of coriander leaf!!??!! #CorianderLeaves are used for garnishing most of the Indian cuisines for its flavor and attractive color. Generally, the leaves are used for garnishing a dish and other parts are discarded. But the stems of the coriander plants are also edible and can be used in the preparation of some of the recipes. Tender coriander stems can be used in lentil recipes and thick stems can be used in chutney recipes.
Remove roots of the coriander plant. Then wash coriander plant two or three times in water and keep over a cutting board or colander to drain the water completely. Microwave green chilly, small onion and garlic in a bowl adding little oil for half a minute at High. In the same bowl add tomato and 1/2 tsp of oil and again microwave at high for 1 minute or till the tomato pieces becomes soft. Cool it down and blend all the ingredients adding enough salt.

coriander tomato chutney


Ingredients :
1 cupCoriander leaves chopped
2 medium sizeTomato country variety
6 - 7Green chilly [ adjust ]
12 - 15Small onion peeled
2 clovesGarlic
1 TspLemon juice [ adjust ]
3/4 TspSalt
1 TspGingelly oil [ sesame oil ]

Method :
Take garlic, small onions and green chilly in a microwave safe bowl.
Add 1/4 Tsp of oil and mix well.
Microwave at high for half a minute.
Take out the bowl and add quartered tomato.
Add 1/2 Tsp of oil and mix well.
Microwave high for a minute or until tomato becomes soft.
Allow all microwaved ingredients to cool down.
After cooling them down to room temperature blend into a smooth paste adding coriander, lemon juice and salt.
Check salt and sourness.
Transfer into a serving bowl.
Sour n spicy coriander tomato chutney is ready.
Great accompaniment for appam, idli, dosai and kuzhi paniyaram.


coriander tomato chutney

Note :

  • Temper mustard seeds and curry leaves in 1 Tsp of hot gingelly oil [ sesame oil ]. Pour over the chutney.
  • Adjust green chilly and lemon juice according to your taste.
  • If microwave is not there, saute all the ingredients in a kadai adding oil.
  • Serve a tsp of chutney and pour one or two tsp of gingelly oil over it. Now relish with your favorite breakfast.







You might like to try
Inji  Chutney [ Ginger Chutney ]
Inji  Chutney [ Ginger Chutney ]
Green  Chutney
Green
Chutney
Green Chilly Chutney
Green Chilly
Chutney
Tomato Curry leaf chutney
Tomato Curry
leaf chutney
Tomato  chutney
Tomato
 chutney