Making Rice for Mixed Rice

To prepared mixed rice like lemon rice, puliyodharai, tomato rice, etc., the rice has to be cooked carefully.
Cooked rice shouldn't be sticky. 

Ingredients:
Rice                                : 1 cup
Water                              : 2 ( for raw rice )
                                       :2 1/2 cup( for boiled rice & depends                                                      on rice variety)
                                       : 1 1/2 to 1 3/4 cups for basmati rice
Gingelly oil ( till / sesame ) : 4 tsp
Take rice in a cooker container(separator), wash and add required amount of water.
Take a cup of water in a cooker.
Put the bottom plate.
Now place the rice container and close the lid after checking the valve.
Keep on High flame with weight ON.
Let the cooker be on fire for 1 whistle & 5 minutes at SIM and switch OFF.
or 3 whistles and switch off.
When the steam completely goes off (approximately 15 minutes after switching OFF) open the lid.
With the help of a tong or cloth hold the container.
Turn the container upside down into a wide mouthed vessel like basin.
Pour 3 to 4 Tsp of gingelly oil.

Slightly mix with a spoon without mashing the rice.
Keep under fan to cool the rice.
Keep stirring with spoon once in 5 minutes.
Now rice will not be sticky and seperate.

Brinjal Masala Curry

#EnnaiKatharikai -  #BrinjalMasalaCurry is prepared with specially prepared coconut masala.
The coconut masala neutralises slightly bitter taste of brinjal.
So the curry comes out very tasty!!

Ingredients:
Tender small brinjal                           : 1/4 kg
Cooking oil                                        : 2 Tsp
Mustard seeds                                    : 1/4 Tsp
Urad dhal                                           : 1/4 Tsp
Turmeric powder                               : a pinch.
           
Ingredients for masala :
Coconut grated                                  : 1 Tblsp
Red chilli                                           : 2 or 3(adjust to taste)
Cumin seeds                                      : 1/2 Tsp
Fennel seeds                                      : 1/2 Tsp
Coriander powder                             :1/2 Tsp
OR
Coriander seeds                                 : 1/4 tsp
Garlic                                                 : 2
Onion                                                 : 1 medium size diced
Salt                                                     : 1/4 Tsp ( only for masala )
Curry  leaves                                      : 10 nos
Coriander leaves                                :a small quantity
Salt                                                    : 3 pinches

Method :
First grind all the ingredients except onion in a mixer without water.
Then add little water and make into a nice paste.
Now add cut onions and run the mixer for few seconds only.
Onion has to be ground in bits and pieces only, not into very smooth paste.
Keep aside.

Turn ON the stove.
Keep a kadai with 2 Tsp of cooking oil on a slow flame.
(The curry will be more tastier if oil is used liberally. But think of your health. )
Add mustard seeds & allow it to splutter then add urad dhal.
When urad dhal just starts turning golden color, add a pinch of turmeric powder and salt to the oil.
Then immediately add brinjal pieces.

Saute for a few seconds to mix salt and turmeric powder well with brinjal.
Cover the kadai with a lid.
When the pieces of brinjal become soft add the prepared masala.
(Do not overcook brinjals as it will get mashed.)

If you want the curry to be hot & spicy add 1/2 Tsp of red chilly powder.
Adjust salt.
Mix well to completely coat the brinjal pieces with masala.
Keep stirring at regular interval till the water completely dries up.
Transfer into a serving bowl.
Garnish with coriander leaves.

This dry curry goes well with sambar rice, 


rasam rice and also curd rice.






You might like to try

Turkish berry masala curry

Brinjal phata phat curry

Cluster beans paruppu usili

Bitter gourd masala curry

Tender raw jackfruit curry

Curry Index

Breakfast/Dinner

Recipe Index

Sambar Rrice

Ingredients :
for making rice
Rice                                         : 3/4 cup
Thuvar( thoor ) dhal                  : 1/4 cup
Turmeric powder                      : a pinch

for sambar
Tamarind                                   : 2 small marble sized
Vegetables like
brinjal, carrot, beans                 : each 1/4 cup
Potato                                       : 1 no.
Cooked green peas                    : 1/4 cup
Small onions                               : 10 nos.
sambar powder                               : 6 Tsp
Coriander (dhaniya ) powder       : 2 Tsp
Turmeric powder                         : 1/4 Tsp
Asafoetida powder                       : 1/4 Tsp
Salt                                              : 4 Tsp
Red chilli powder                          : 1/4 Tsp
Oil and ghee enough quantity.

Method :
Take rice & dhal together in a pressure cooker after washing them.
Add turmeric powder.
Add 4 cups of water.
Close the cooker with weight & keep on a HIGH flame.
After 1 whistle slow the burner to SIM & cook for 7 minutes.
                                        OR
Allow 3 whistles & cook at SIM for 3 minutes & switch OFF the stove.

To make sambar
Keep a kadai on an another burner on slow flame.
Add 2 Tsp of cooking oil.
While the kadai is getting heated up keep pressure pan or small cooker on another burner.
Add all the cut vegetables with 1 cup of water into cooker.
Also add all the powders one by one and strain tamarind onto it.
Let it be on slow fire.
Now the kadai would have become hot.
Splutter mustard seeds, then asafoetida powder, curry leaves and green chillies.
Then add cut onions. Saute for few minutes till you get onions' aroma and transfer it into the boiling sambar.
Close the lid with weight ON.
After a whisle switch OFF the stove.

Now rice is ready in one cooker & sambar is ready on another.

To the rice add 1/2 Tsp of red chilli powder, 1 Tsp of salt, 1/4 Tsp of cinnamon powder( Pattai ).
Mix well adding sambar slowly.
Both the rice and sambar should be mixed while its still hot.
And the mixture should be loose & watery(rice & dhal should be completely mashed and smooth).

Now temper mustard, 1/4 Tsp of chilli powder, curry leaves with oil or ghee and pour onto the sambar rice.

If you get Bisi Bele Bath masala add 1 to 2 spoons of it also while mixing sambar with rice.

This rice should be eaten when its very hot, otherwise the taste differs.