Tag Archives: Rice

Tomato Rice Upma

30 Apr

tomato_uppudu_pindi
Tomato Uppudu Pindi.

Raw rice is coarsely ground using a blender. The ground rice is then cooked in chopped tomatoes till rawa is completely cooked. Tomato rice upma can served with mango pickle or with yogurt.
Makes: around 2 servings of Tomato Rice Upma.

Ingredients:

Raw Rice 1 cup
Tomatoes 3 Medium
Dalia 3 – 5 Tbsps
Green Chiles 2
Salt to taste
Ghee 1/2 tsp
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop the tomatoes.
Wash and finely chop cilantro leaves.
Grind dalia / roasted gram into fine powder using a spice blender.

Coarsely grind the rice in a spice blender or use rice rawa if available.
Remove stems, wash and slice the green chiles.

Heat a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped tomatoes.
Fry till tomatoes are little soft (around 2 cups of mixture), pour 1/2 cup of water and salt.
Bring the water to boil, add ghee and rice rawa.
Stir well and cook covered on low flame for around 10 minutes or until all the water has been absorbed and rawa is cooked.
Remove from heat, fluff up and stir in dalia powder.
Garnish with cilantro and serve tomato rice upma with pickle or yogurt or both.
Notes: Make sure rice rawa is cooked properly before removing from heat.

Suggestions: If the rawa is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: Squeeze half a lime at the end of cooking process if you wish.
Other Names: Tomato Rice Upma.

Rice Cilantro Upma

17 Feb

rice_cilantro_upma
Rice Cilantro Upma.

Raw rice is coarsely ground using a grinder. The ground rice is then cooked along with masoor dal and spices till its completely cooked. Rice masoor upma can be served with mango pickle and with a scoop of yogurt.
Makes: around 2 Servings of Rice Cilantro Upma.

Ingredients:

Raw Rice 1 cup
Dalia / Roasted Gram 3 Tbsps
Green Chiles 3 – 4
Cilantro 2 Cups Packed
Raw Mango (Grated) 1/2 Cup
Ginger 1/2 Inch Piece
Raw Peanuts 2 Tbsps
Cumin Seeds a Pinch
Salt to taste
Ghee 1/2 tsp

Talimpu:

Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and roughly chop cilantro leaves.
Remove stems, wash and slice the green chiles.
Peel and mince the ginger.

Grind cilantro leaves into coarse paste with a tbsp of water and cumin seeds.
Grind green chiles separately into coarse paste.
Grind dalia /roasted gram into fine powder and keep aside.
Coarsely grind the rice in a spice blender or use rice rawa if available.

Bring to boil 2 cups of water in a sauce pot, add few drops of oil, salt and rice rawa.
Simmer and cook covered for around 10 minutes or until all the water has been absorbed.
Remove the cooked rice rawa onto a mixing bowl and fluff it with help of a fork making sure that there are no lumps.

Heat a pan on medium heat, add peanuts and fry for few seconds.
When peanuts are little fried, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile paste, minced ginger and remove from heat.
Then, add cilantro mixture to the hot oil and stir.

Add the above cilantro mixture to the mixing bowl along with grated raw mango and dalia powder.
Mix thoroughly and adjust any seasonings if required.
Serve rice cilantro upma with pickle or yogurt or both.
Notes: Don’t overcook cilantro mixture in oil.

Suggestions: Make sure rice rawa is cooked properly before removing from heat. If the rice rawa is not cooked properly, add few splashes of water and cook covered on low flame till done.
Variations: You can also look for other recipes of upma here.
Other Names: Rice Cilantro Upma, Kothimera Uppudu Pindi.

Rice Masoor Upma

14 Jan

rice_rava_masoor
Rice Masoor Upma.

Raw rice is coarsely ground using a grinder. The ground rice is then cooked along with masoor dal and spices till its completely cooked. Rice masoor upma can be served with mango pickle and with a scoop of yogurt.
Makes: around 2 Servings of Rice Masoor Upma.

Ingredients:

Raw Rice 1 cup
Masoor Dal 1/4 Cup
Salt to taste
Ghee 1/2 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 -8
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Coarsely grind the rice in a spice blender or use rice rawa if available.

Heat a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, pour 2 1/2 cups of water, masoor dal and salt.
Bring the water to a boil, let the masoor dal cook for couple of minutes.
When masoor dal is almost cooked, add ghee and rice rawa.
Stir well and cook covered on low flame for around 10 minutes or until all the water has been absorbed.
Remove from heat and fluff up the upma.
Serve rice masoor dal upma with pickle or yogurt or both.
Notes: Make sure rice rawa is cooked properly before removing from heat.

Suggestions: If the rice rawa is not cooked properly, add few splashes of water and cook covered on low flame till done.
Variations: You can also look for other recipes of upma here.
Other Names: Rice Masoor Upma.

Mango Rice Kheer

23 Aug

mango_rice_kheer
Mamidi Pandu Paramannam.

Rice is boiled in milk till its cooked. The cooked rice is flavored with cardamom powder and freshly extracted mango pulp. Serve mango rice kheer chilled garnished with blanched and sliced almonds.
Makes: around 4 Servings of Mango Rice Kheer.

Ingredients:

Raw Rice 1/4 Cup
Milk 2 1/2 Cups (app)
Jaggery 1/4 Cup
Ripe Mango 1
Cardamom Powder a Pinch
Almonds a Few

Method of preparation:

Soak almonds in warm water for couple of minutes.
Alternatively, microwave almonds in few tablespoons of water for few seconds.
Peel the skin and slice the almonds.
Wash the ripe mango and extract all the juice (around 1 Cup).
Crush any big pieces of mango and keep aside.

Heat milk in a sauce pot on medium low heat.
Stir in rice and boil till rice becomes soft.
Add little water if necessary while cooking the rice.
Remove the sauce pot from heat, stir in cardamom powder and jaggery.
Let the milk cool to room temperature.
Stir in mango pulp and sliced almonds.
Serve mango rice kheer garnished with sliced almonds.
Notes: Make sure rice is cooked well before removing the pot from heat.

Suggestions: Adjust jaggery according to sweetness of the ripe mango. Avoid jaggery if using sweetened mango pulp (ie canned mango pulp).
Variations: Check other recipes here.
Other Names: Mango Rice Kheer, Mamidi Pandu Paramannam.

Pongal Rotti

24 May

pongal_rotti
Pongal Rotti.

Ven pongal is mixed with rice flour to form soft mixture. Onion, cilantro and spices are also added to the pongal rice mixture and spread it on a flat pan into somewhat thin rotti. Cook the pongali rotti till it turns golden brown on both sides. Serve it with any pickle of your choice.
Makes: 1 Serving of Pongal Rotti.

Ingredients:

Ven Pongal 1 Cup
Rice Flour 2 – 3 Tbsps
Onion 1/2 Small One
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to Taste
Oil 1/2 tsp

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop cilantro.

In a mixing bowl, add ven pongal / kattu pongal, rice flour and salt.
Knead the mixture well into a soft dough.
Add a few splashes of water if necessary to wet the rice flour.
Add the chopped onion, cilantro leaves and lemon juice to the dough and knead again.

Heat a flat pan on medium heat.
Place pongal mixture on the pan and spread it with wet finger into somewhat thin rotti.
Pour around quarter teaspoon of oil around the spread pongal rotti.
Cook till the bottom turns golden brown and carefully turn on other side.
Cook again for couple of minutes till golden brown and remove from heat.
Serve pongal rotti with any pickle of your choice.
Notes: Make sure to adjust spice with green chiles or crushed black pepper.

Suggestions: Make sure to warm up the rice so that it gets easy while kneading it. Make sure onion is finely chopped to avoid cracks in the rotti while spreading it on the pan.
Variations: Check otherĀ rice varieties here.
Other Names: Pongal Rotti, Kattu Pongali Rotti.