Rice Varieties

Links to #MixedRice, #Briyani and #Pulav are listed here.

Rice

Jeera Rice

Jeera Rice
Peas pulav
Manathakkali Keerai Rice
Murungai Keerai Rice
Puli Sundal - Tamarind Fried Rice
Vegetable Pulav with Coconut Milk
Spinach Rice

Pudhina Briyani

Briyani
Pudhina [ Mint ] Briyani
Varagarisi [ Kodo millet ] Pudhina Briyani












Mixed Rice Varieties

• Use the picture grid given below to go to posts of Mixed Rice Varieties.
• Hover cursor over the picture to know the name of the recipe.
• Click on the picture to take you to the recipe.

Mixed Rice

Sambar rice/bisibele bath
Sambar rice - Phataphat

Manathakkali Keerai Rice

#Manathakkalikeerai Rice : #Manathakkali is known as #BlackNightshade in English.

Manathakkali is a rich source of vitamins such as vitamin A, B and C and minerals like iron, calcium, phophorous and magnesium. These leaves are more effective than any other medicine for mouth and stomach ulcer.

Coconut milk has to be added to the preparation to make it more effective against ulcers and also to subside the bitterness of the leaves. 

Coconut milk is very rich in Vitamins and minerals. It is a good source of crucial minerals like iron, calcium, magnesium, potassium, phosphorous, manganese, zinc, copper and selenium.
Other than above minerals it contains vitamin C, E and K.
But one cup of milk [ about 240 ml ] gives approximately 552 calories. So it is high in calorie and contains saturated fat.
It is advisable to take mineral rich coconut milk once or twice a week and in small quantities.

I usually include coconut milk once in a week in any one of these recipes like Manathakkali Paal saru, Sweet Coconut milk for Appam, Paruppu payasam, etc.,...

I have already posted a Vegetable Pulav cooked in coconut milk. Now I find lots of manathakkali plants in my garden due to good rains. If I do not consume its leaves in time then insects will feast on them. Generally I used to prepare Manathakkali Paal saru only. To use good amount of these leaves I tried a rice with manathakkali [ black nightshade ] & its leaves and cooked in coconut milk. Here is the recipe.

Ingredients :

1/2 cup                               Raw Rice
1 Tbsp                                Carrot chopped
2 Tbsp                                Capsicum chopped
1                                        Onion chopped
3 or 4 cloves                      Garlic, chop nicely
1 or 2                                Green chilly, slit lengthwise
1 cup                                 Manathakkali leaves [ black nightshade leaves ]
1/4                                     Manathakkali [ black nightshade ]
1/2 cup                              Coconut milk
1 Tsp                                 Salt [ adjust ]

To Temper :
1 Tsp                                Cumin seeds
1/2 Tsp                             Black Cumin
3 Tsp                                Gingelly oil [ till / sesame oil ]

Method :
Wash the rice once and soak in water.

Heat a kadai with oil and splutter cumin and black cumin.
Immediately add green chilly and garlic and saute for a minute.
Then add onion and saute until it turns pink and gives out nice aroma.

Then add carrot saute for a minute.
Drain water completely and add rice keeping the flame at high.
Saute for 30 seconds over high flame.
Then reduce the flame and saute until rice turns bright white.

Finally add manathakkali and saute for few seconds.
Transfer into a pressure cooker.
Now add 1/2 cup coconut milk and 1/2 cup water.

Add salt and mix well.

Then add chopped manathakkali leaves and mix well.

Close the lid with weight on.

Pressure cook for a whistle keeping the cooker at high flame.
Then reduce the flame to SIM position and cook for 5 minutes.
Open the cooker only after the steam has completely subsided.

Meanwhile heat the same kadai on another burner with 1/2 Tsp of oil.
Add a pinch of salt and saute chopped capsicum until 3/4 th done.
Transfer into a bowl and keep aside.

After opening the cooker add sauteed capsicum and mix with a spoon gently without mashing the rice.

Tasty & healthy manathakkali rice ready.

Serve hot with Thayir Pachadi [ Raitha ] or any kuruma.

Other Recipes you might like to try :

Vegetable Pulav with Coconut milk

Manathakkali keerai paal saru

Karuvepilai Rice - Curry Leaf Rice

Kuthiraivaali coriander rice

For other tasty dishes

Recipe Index

For other Rice Recipes

Mixed Rice

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index 

Vegetable Pulav with Coconut Milk

#VegetablePulav with #Coconutmilk : Coconut milk is very rich in Vitamins and minerals. It is a good source of crucial minerals like iron, calcium, magnesium, potassium, phosphorous, manganese, zinc, copper and selenium.
Other than above minerals it contains vitamin C, E and K.
But one cup of milk [ about 240 ml ] gives approximately 552 calories. So it is high in calorie and contains saturated fat.
It is advisable to take mineral rich coconut milk once or twice a week and in small quantities.
To know more on health benefits and nutritional value go through the link given below :
Coconut Milk
I usually make use of coconut milk once in a week in any one of the recipes like Manathakkali Paal saru, Sweet Coconut milk for Appam, Paruppu payasam, etc.,...

This week I made this Pulav with vegetables and cooked in coconut milk. The taste was so good and here is the recipe.

Ingredients :
1/2 cup                               Basmati Rice
1/2 cup                               Cabbage chopped
1 Tbsp                                Carrot chopped
1/2 cup                               Cauliflower chopped
1                                        Onion chopped
1 Tsp                                 Garlic crushed
2                                        Green chilly, slit lengthwise
1/4 cup                             Coriander leaves
2 Tbsp                              Black Chick pea [ optional ]
1/2 cup                              Coconut milk
1 Tsp                                 Salt [ adjust ]

Spices added :
4                                       Cloves
2                                       Star Anise
1 Tsp                                Cumin
1/2 Tsp                             Fennel
1 inch long                        Cinnamon stick
4 Tsp                               Oil

To garnish :
6 leaves                            Spinach [ kodi pasalai ]
20 leaves                          Mint [ Pudhina ]

Method :
Wash the rice once and soak in water.
Heat a kadai with oil and splutter cumin and fennel.
Then add all other spices.
Immediately add green chilly and 3/4 th of the coriander leaves and saute for a minute.
Now add onion and saute until just starts browning.
Then add crushed garlic and saute until its raw smell goes off.
At this stage add cabbage and saute for 2 minutes.
Then add carrot, cauliflower and chickpea and saute for a minute.
Drain water completely and add rice keeping the flame at high.
Saute for 30 seconds over high flame.
Then reduce the flame and saute until rice turns bright white.

Now add 1/2 cup coconut milk and 1/2 cup water.
Add salt and mix well.

Pressure cook for a whistle keeping the cooker at high flame.
Then reduce the flame to SIM position and cook for 5 minutes.
Open the cooker only after the steam has completely subsided.

Now add spinach, mint and coriander leaves and gently mix with a ladle or fork.

Serve hot with Thayir Pachadi [ Raitha ] or any kuruma.

Other tasty recipes you might like to try :

Spinach Rice

#SpinachRice : Green leafy vegetables are good source of fiber and iron. #Spinach [ kodi pasalai ] is very rich in Vitamin A, Vitamin C, Vitamin B 6 and Vitamin B 12. It has minerals like Calcium, iron, magnesium and potassium. But the leaves have to be cooked very quickly or eaten raw to get the nutrients.

Here comes the recipe.

Ingredients :
1/2 cup                           Basmati Rice or Raw Rice
1                                    Onion, chop nicely
8 - 10 cloves                   Garlic, chop nicely
1/2 Tsp                           Red chilly powder [ I used avakkai urugai chilly-oil mix ]
1/2 cup                           Spinach chopped nicely
1/2 cup                           Mushroom chopped very nicely [ optional ]
3/4 Tsp                           Salt
1 cup                              Water.

To Temper :
3                                    Bay leaves
4                                    Cloves
3                                    Cardamom
1/2 Tsp                          Cumin
4 Tsp                             Gingelly oil [ til / sesame oil ]
 Coriander leaves to garnish

Method :
Wash and soak rice in water.
Heat a kadai over slow flame with 4 Tsp of gingelly oil.
When heated up splutter cumin and then add cloves, cardamom and bay leaves.
Then add garlic and onion.
Saute for 3 minutes or until onion becomes pale pink color.
Drain water completely from rice and add into the kadai.
Keep the flame at high.
Stir well until the rice turns bright white color.
Transfer into a pressure cooker.

Add water, avakkai urugai chilly-oil mix and salt.

Mix well and close the lid with weight on.
Heat at 800 on an induction stove for a whistle.
Reduce the temperature to 120 and cook for 5 minutes.
Open the cooker after the steam has completely subsided.
Now add spinach and mushroom and delicately mix with a ladle.
Take care not to mash the rice.

Close the lid with weight on and keep on the induction stove at 120.
Cook for 2 minutes.
Open after 2 minutes.
Now the tasty Spinach rice is ready. Garnish with coriander leaves.
Enjoy hot spinach rice with thayir pachadi or with any kara curry.
Here served with Maangai Pachadi and Colacasia Kara Curry.

Some more recipes you might like to try :

Spinach Poori

Sirukeerai Dosai

Sambar Pasalai dhal

Spinach Kuzhipaniyaram

Kodi pasalai dhal