Tuesday, August 19, 2014

Coconut Rice | Kobbari Annam | Festival Rice Recipes




                    coconut rice
As the festival season is here we are ending up preparing more variety of rice and sweet varieties at our place,I would try to post few sweet varieties too as it would be helpful to many this festival season.
Apart from the usual festival rice varieties like Lemon rice, Puliyogre we also prepare coconut rice very often.This is a very simple rice variety to prepare, if you have grated coconut in hand it hardly takes any time to prepare this rice variety.It is also a, easy lunch box option which needs minimal effort on those busy mornings.
kobbari annam
Typically for South Indian rice varieties, we use either Sona masuri rice or equivalent varieties like Ponni or Surti Kolam etc based on the availability in that area.However I do not suggest Basmati rice for few south Indian recipes as it does not bring out the exact taste of rice.For south Indian rice varieties the rice needs to be soft and fluffy and should not have any fragrance and hence Basmati rice is not ideal for a few Rice based preparations.
coconut rice

Check out other Festive Rice Varieties in my blog here:
                coconut rice

Coconut Rice | Kobbari Annam Recipe:

Serves 2
Prep time:10 mins | Cooking time:20 mins | Total time:30 mins
Cuisine: South Indian | Category: Rice Varieties - Main Course

Ingredients:
1 cup Raw Rice (Sona masuri or equivalent)
1 1/2 cups grated fresh Coconut
2 tbsp chopped Coriander
8-10 Cashew nuts,slit into halves
2-3 Red chillies,broken
3-4 Green chillies,slit
8-10 Black Pepper corns,coarsely ground
juice of 1/2 Lemon(optional)
a sprig of Curry leaves
1 tbsp Chana dal
1 tsp Urad dal
1 tsp Cumin Seeds
1/2 tsp Mustard seeds
2 tbsp Oil
1 tbsp Ghee
Salt to taste

Method:
  • Cook Rice and spread it in a plate to let it cool down and make sure that the rice grains stay separate.You can use 2 1/4 cups of water for 1 cup of sona masuri and cook it in pressure cooker or rice cooker.
  • Heat oil and ghee in a deep kadai/pan and crackle mustard seeds and cumin seeds.
  • Add chana dal, urad dal and cashew nuts and fry until they turn slight golden in color.
  • Add green chillies,red chillies,curry leaves and freshly ground pepper powder and fry again for a minute.
  • Add grated fresh coconut and saute it lightly for half a minute or you can add directly to the rice. 

  • Switch off the flame and add the tempering to the spread cooled rice.Add salt,coriander and lemon juice(if adding) to it and mix it nicely.Now taste it and adjust the seasoning according to your wish.
Serve it with Chips/Fryums and sliced Cucumber.
                kobbari annam
Notes:
  1. Use spicy variety red chillies and green chillies to give more spicyness to this rice as the coconut nullifies the spicyness slightly.Also use freshly ground coarse pepper corns,it is added for the flavor.
  2. The amount of coconut added to this dish is left to your choice,more the coconut,more the rice tastes nice.
  3. This rice tastes nice if it is prepared spicy.But you can prepare it according to your spice levels.
  4. I mentioned lemon juice as optional but it balances the taste,so I recommend to use it.But add it accordingly to balance the flavors of rice.
  5. You can even use left over rice to prepare this.
  6. Do not use Basmati rice for this rice,use sona masuri or ponni or surti kolam or any equivalent variety to prepare this.
  7. You can add garlic pods int he tempering which turns this to garlic rice, you can reduce coconut if you wish.
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Saturday, August 16, 2014

Janmashtami Recipes | Gokulashtami Recipes | Krishna Jayanthi Recipes 2014

Sri Krishna Janmashtami also known as Krishnashtami | Gokulashtami is on August 17th which is tommorow.I had plans to prepare few recipes for Janmashtami,but due to some personal reasons I could not post anything for this festival. I am posting my collection of Janmashtami recipes by updating with new recipes which would be useful for the festival preparations. Every region prepares different varieties for Krishna Jayanthi while many prepare only poha(atukulu) based items as it is the most favourite food of Lord Krishna. You can prepare various savoury snacks and sweets ahead of the festival and offer it as Naivedyam to Krishna and on the festival day you can prepare items like Atukula upma, Atukula Payasam, Gojju AvalakkiKobbari Atukulu, Mosaru Avalakki or Atukula Dosa along with home made butter.                                                                        

                        
             Spicy Seedai                      Chakli                                   Thengolu 

                        
              Manugu Poolu                 Ribbon Pakoda                       Sago Murukku
                               
                         
         Chekkalu/Thattai                  Garlic Kara Sev                        Poha Chiwda

                     
         Karam Gavvalu              Spicy Sev(Karasev)               Ompodi/Plain Sev
                       
                  
          Mixed Dal Vada                 Dahi Dal Vada                       Mosaru Avalakki

                 
         Coconut Avalakki                  Boorelu/Poornalu             Garugu Holige

                 
      Ariselu(Adhirasam)            Coconut Burfi                     Moong Dal Ladoo  

                     
     7 Cups Cake                     Paneer Peda                         Paal Payasam

                    
          Sunni Undalu                       Karanji                        Kobbari Louse              

                       
          Paal Kozhukattai                 Sooji ki Kheer                      Poha Kheer

                      
          Semiya Kesari                  Moong Dal Kheer                     Semiya Kheer

                     
        Carrot Kheer                      Sago Kheer                      Rice Chana Dal Kheer

Other Sweets varieties:
Other Savories:
Poha options for Breakfast:
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Tuesday, August 12, 2014

Drumstick Sambar | Mulakkada Sambar | Sambar Recipes

drumstick sambar
Sambar is the most popular south Indian accompaniment which pairs nicely with rice as well as the breakfast  idli/dosa varieties.I love all sambar varieties and Drumstick Sambar tops my list among them as drumsticks lend a nice flavor to sambar. At my mom's place it is prepared with the addition of freshly ground spices with fresh coconut paste where as at my MIL's place it is prepared using Andhra style Sambar powder.I usually prefer my MIL's version as it is easy to make and also goes well with idli/dosa varieties.
mulakkada sambar
Few varieties of vegetables like Drumstick,Brinjal,Radish and mixed vegetable go well with Tiffin Sambar and few varieties go well with sambar variety for rice. This Drusmtick sambar pairs nicely with breakfast varieties or rice.When I prepare Sambar  to pair with idli or dosa, I usually prepare it slightly thick and also with less tamarind in the recipe which makes it taste more delicious.You can adapt the same process of preparation for preparing sambar with other vegetables like brinjal, brinjal, yellow cucumber,potato and radish. I have used Andhra style Sambar powder in this recipe which makes it suitable for both rice and breakfast varieties. The preparation process for Karnataka style sambar is slightly different because of the addition of ground paste with freshly roasted spices and fresh coconut, which I would post some time later.
Check out other Sambar recipes in my blog here - 
drumstick sambar

Drumstick Sambar | Mulakkada Sambar Recipe:

Serves 3-4
Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Side dish for Rice - Main Course

Ingredients:
1/2 cup Toor dal
2 long Drumsticks
1 Onion, diced
1 large Tomato, finely chopped
a small gooseberry size Tamarind
1/2 tsp grated Jaggery,optional
1/2 tsp Turmeric powder
1 tbsp. chopped Coriander leaves
2 tsp Oil
Salt to taste

to temper:
2 tsp Ghee/Oil
1/2 tsp Mustard seeds
8-10 Shallots ,peeled
1-2 Red chillies
a sprig of Curry leaves
a pinch of Asafoetida

Method:
  • Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder and pressure cook for 3 whistles. Once the pressure drops slightly mash the dal with a wooden ladle.
  • Chop the corners of drumsticks and cut them into 2" pieces by removing the fibre in between with your hands.
  • Soak tamarind in water for some time and extract pulp from it and keep it ready.
  • Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add drumstick pieces and fry for 4-5 mins and then add chopped tomatoes and fry until they become pulpy.
  • Add 1 cup water roughly and boil it for 2-3 mins. Now add tamarind pulp, salt, sambar powder( mix it in 2 tbsp. water before adding to avoid forming lumps), jaggery and mix nicely and boil it until the raw smell of the sambar powder is gone and the vegetables are cooked nicely.
  • Add cooked and slightly mashed dal and add some more water if required. Boil it for 3-4 mins until the sambar thickens. Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. Add coriander leaves at the end.
  • Heat ghee/oil in a small tempering pan and crackle mustard seeds and add shallots and fry them until it turns transparent and then add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.
Serve it hot with steamed Rice and fryums and a vegetable stir fry. You can even serve it with  Idli/ Dosa.
mulakkada sambar
Notes:
  • One can follow the same recipe and prepare sambar with various vegetables like Brinjal, Radish,  Potatoes, Carrots, Sweet Pumpkin, Yellow Cucumber and Bottle gourd.
  • After you fry the vegetable pieces you can add tamarind pulp and pressure cook for 1 whistle if you want to make it quick.
  • Always add tempering at the end to retain the flavour of sambar and close it immediately.
  • I prefer to add ghee for tempering as it lends a nice flavour to sambar.
mulakkada sambar


 
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