COCONUT RICE WITH BROWN RICE

For this coconut rice using brown rice. Brown riceis a whole grain rice with the inedible outer_hull removed.This has lower carbohydrates and helps in overall digestion. Has zero cholesterol. It is considered much healthier than white. It is a whole grain that is relatively low in calories,high in fiber in fiber,gluten free. This is low glycemic index food.

It is rich B.Vit.,folate,iron, magnesium,selenium and calcium.

Method of cooking:

• Wash the rice thoroughly
• Cook with 2 parts of water.
• Cook for 3 to 4 whistles.
• Keep the rice aside when pressure releases.

Now making of coconut rice:

Ingredients

• Brown rice cooked……1 cup
• Coconut scrapings…1/2 cup
• Coconut oil………1 to 2 TBS
• Mustard seeds….1/4TSP
• Urad dhal….. 1/2 TSP
• Onion chopped or cut length wise….2 TBS
• Green chillies..2 nos.
• Curry leaves a few
• Salt as needed

Method:

1. Keep a kadai and put oil
2. Add mustard seeds when it splutters add urad dhal.
3. When urad dhal turns brown add onions and green chillies and fry a little add curry leaves.
4. Now add coconut scrapings just fry a little.
5. Add salt.
6. Add cooked rice and mix well.

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CRISPY POTATO CHIPS

An all time favorite for many.

Ingredients:

• Potatoes
• Salt
• Oil
• Chilli Powder

Method.

Select preferably cylinderical shaped potatoes.

Wash the potatoes well.

Some peel the skin but I didn’t.

Use a thin slicer.

Slice potatoes and immediately put it in water.

Wash the slices in water for two or three times.Till the starch is removed.

Now dry them in a cloth or kitchen towel.

Now heat the oil in a tawa.

When the oil gets heated put one batch of it. Now reduce the flame.

Occasionally stir it so that it gets cooked evenly.

When it turns brown and crisp remove it.

Wait for sometime till oil gets heated and then put the next batch.

Sprinkle salt immediately when you remove it.

Another choice is can toss chilly powder or can use pepper powder.

Points to remember

• Wash the potatoes well.
• See that the potatoe slices are dry before you put them in oil.

PINEAPPLE KESARI

Earlier I had posted Rawa Kesari I had few pieces of pineapple so thought of trying Pineapple Kesari.This is an easy preparation only.

Ingredients

• Rawa…..1 cup
• Sugar…..1/2 to 1 cup
• Pineapple…. 1cup cut into small pieces.
• Cardomom….3 to 4 nos
• Cashews…….few
• Kismis……few
• Ghee……..2 to 3 Tbs
• Color few drops
• Pineapple essence 1/2 tsp it is optional.

Method

1. In a kadai add ghee. Fry cashews and kismis keep aside.
2. Now add Rawa and fry till aroma comes.
3. In the mean time boil 21/2 cups of water.
4. Add water to the Rawa.
5. Add pineapple pieces.
6. Mix well till it cooks.
7. Now add Color,elaichi powder and if u need add pineapple essence.
8. Add sugar and cook till it is cooked.
9. Finally add fried cashews and kismis.

1. Frying rawa in ghee2.Add boiling waterAdd pineapple pieces and then finally sugar..

KERALA STYLE PALPAYASAM /RICE PAYASAM/RICE KHEER

Four years have passed since I have started blogging. So I thought of sharing a sweet recipe this time.Among many payasam recipes this time I thought of sharing Kerala style pal payasam. Both my daughter and son likes this very much.I have used chemba pachari which gives u this Color. This is very tasty.No Kerala Feast or Ona Sadya is complete without this palpayasam.

Ingredients:

• Kerala raw rice or chemba pachari……1/2 cup
• Milk…………1 litre
• Sugar……….3/4 cup
• Water………3/4 cup
• Ghee…….2tbs

Method:

1. Take 1/2 cup raw rice rinse it well and keep it aside.
2. Take a pressure cooker add 2 cups of milk and 1/2 to 1 cup water and sugar. Cook for a whistle.
3. When the pressure releases open it and add 2 cups of milk . Add 2 tsp ghee.It will get thicker.

Another method can add milk maid to make it more creamier.

In Kerala when they serve palpayasam for feast they serve with Boli.

Chemba pachari.

Another point is for this payasam they don’t add any fried cashews but can if you like can add.

When cooking in the pressure cooker see the quantity is only half of it.

We can use rose Matta rice too.

When the milk cooks for longer time in slow heat the Color changes.

GLOSSARY OF SPICES

https://anindianhomemaker.wordpress.com/2016/09/22/glossary-of-spices/

Blog anniversary

When this wish came this morning my happiness knew no bounds. I can’t believe this. First of all thank WordPress for this achievement.Its my 4th year Anniversary.

I would like to thank everyone who follows me and also thank everyone for your valuable comments and likes on my posts. I started this blogging with the encouragementof my relatives. In between I was irregular but have decided to be prompt in posting my posts.

As of now I have posted 154 posts with 21,000 views and have 470 followers.

Happy about this and this will make me to work more harder.

Will continue my passion.

Thank you all you inspire me to write more.

Millet dosa/Kuthira vali dosa

Barnyard millet better known as Kuthira vaali in Tamil. It is low in glycemic index. The carbohydrate content in barnyard millet is quite low. Good source of highly digestible protein and is least caloric dense compared to other cereals.

It contains good amount of both soluble and insoluble fibre. It helps in preventing constipation. It is also gluten free.

Great source of iron. It helps to control blood sugar. High amount of lecithin which strengthen the nervous system.

In India cereal grains are not consumed during fast which make barnyard millet ingredient during fasting days.

Ingredients:

• Barnyard millets….1 cup
• Urad dhal……..1/4 cup
• Fenugreek seeds…1 TSP
• Salt to taste
• Oil for dosa
• Method
• First soak the barnyard millet, fenugreek seeds and urad dhal for few hours.
• Grind it into fine paste
• Keep aside for few hours.
• Prepare dosa.
• Serve hot with sambar or chutney.
•