Types of rice
Boiling Rice
Coconut Rice
Lemon rice / Chitranna
Puliyogare / Tamarind rice
Curd rice
Bisibele bath
Boiling rice
About the item
About the item
About the item
Ingredients
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About the item
- Rice
Method
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Variations and tips
- Wash the rice in running water.
- If soft rice : 3 cups water to 1 cup rice
- If not soft : 2 cups water to 1 cup rice
- Put some water in the cooker bottom.
- Close the lid of the cooker
- After 4 whistles, switch off
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Variations and tips
Variations and tips
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Coconut rice
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About the item
About the item
Ingredients
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About the item
- Rice 2 cups
- 1 TBSP Refined Oil
- 1 TBSP Coconut oil
- 1 TBSP Salt
- 2 dry red chillies
- 3 green chillies
- 1 TSP Mustard
- Hing,
- 1 TSP Urad dal
- 10 cashews
- 10-15 groundnuts
- 10 kari pattas
Method
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Variations and tips
- Boil the rice in a cooker
- Once cooled, To the rice, add some salt
- Take kadai
- Add 1 TBSP – Refined oil and coconut oil
- once the oil is heated, Add 1 TSP mustard, pinch of Hing, 1 TSP Urad dal, 10 broken cashews, 10-15 groundnut
- Add 2 Red chillies – dry
- Add 3 green chillies
- Add kari putta
- 1 cup grated coconut – add and fry
- Add the rice and mix
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Variations and tips
Variations and tips
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lemon rice /Chitranna
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About the item
Ingredients
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About the item
- Rice 2 cups
- 1 TBSP Gingeley Oil
- 1 TBSP Salt
- 1 TSP Turmeric powder
- 2 dry red chillies
- 3 green chillies
- 1 TSP Mustard
- Hing,
- 1 TSP Urad dal
- 10 cashews
- 10-15 groundnuts
- 10 kari pattas
- 2 TBSP Lemon juice
Method
About the item
Variations and tips
- Boil the rice in a cooker
- Once cooled, to the rice, add some salt
- Take kadai
- Add 1TBSP – gingeley oil
- Add 1 TSP turmeric powder
- Add 3-4 kari putta
- 2 Red chillies – dry
- 3 green chillies
- Add mustard, Hing, Urad dal, Cashew, groundnut
- Add 2 TBSP Lemon juice, add 1 TBSP salt
- Add the rice and mix
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Variations and tips
Variations and tips
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puliyogare / tamarind rice
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About the item
Ingredients
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About the item
- Rice 2 cups
- 1 TBSP Gingeley Oil
- 1 TBSP Salt
- 1 TSP Turmeric powder
- 2 dry red chillies
- 1 TSP Mustard
- bit of Hing,
- 1 TSP Urad dal
- 10-15 groundnuts
- 10 kari pattas
- 2 TBSP - Tamarind paste
Method
About the item
Variations and tips
- Boil the rice in a cooker
- Once cooled, To the rice, add some salt
- Take kadai
- Add 1TBSP – gingeley oil and once heated,
- Add 3-4 kari putta
- Add 2-3 red chillies
- Add mustard
- Hing, Urad dal, Cashew, groundnut
- Add ½ Cup tamarind paste
- add 1 TBSP salt
- Add the rice and mix
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Variations and tips
Variations and tips
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curd rice
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About the item
Ingredients
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About the item
- Rice 2 cups
- 1 TBSP refined Oil
- 1 TBSP Salt
- 2 dry red chillies
- 2-3 green chillies
- sliced ginger - 1 TSP
- 1 TSP Mustard
- bit of Hing,
- 1 TSP Urad dal
- 1 TSP Chana dal
- 5-10 cashew nuts
- 10 kari pattas
- Curd as may be required
Method
About the item
Variations and tips
- Keep rice – cups – Keep it not fluffy
- Once done, Once cooled, To the rice, add some salt
- Take kadai
- Add 1TBSP – Refined oil
- Add mustard
- Hing, Urad dal, chana dal Cashew
- Add : sliced ginger
- Add 3-4 kari putta
- Add 2-3 Green chillies
- Once seasoned, add to the rice and mix
- At the end Mix the curd well and then pour on the rice and mix well
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Variations and tips
Variations and tips
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bisi bele bath
About the item
About the item
About the item
Ingredients
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About the item
- Ratio is 1 and half cup tuar dal to 1 cup rice
- For grinding into a paste
- 1 cup coconut and 4 TBSP Bisibelepath powder
- Grind the above in a mixie with little water and make it into not too fine a paste
- 1 TSP turmeric powder
- 2 TBSP Refined oil
- 1 TSP mustard
- 1/2 TP methi
- Vegetables - Carrot, beans, capsicum. onion. tomato, green peas
- 2 TBSP tamarind paste
- 1 TBSP Jaggery
- 2 TBSP Salt
- Boondi
Method
About the item
Variations and tips
- Wash the tuar dal and add it to cooker, add 4 cups water and 1 TSP turmeric powder. After 10 minutes, add rice to this with two more cups of water
- Cut vegetables - Carrot, Beans, Capsicum, onion, tomato, green peas to half finger length.
- Take a kadai, add 2 TBSP refined oil, add 1 TSP mustard and 1/2 TSP methi.
- Add the onions, saute a bit till it becomes translucent and then add other vegetables to the kadai and saute it well.
- Once the vegetables are sauted, add the gounded paste.
- Add 2 TBSP tamarind paste, 1 TBSP jaggery, 2 TBSP Salt ( or as per requirement). Saute well and keep it ready
- Once the tuar dal & rice is semi cooked, pour into the vegetables and add this to the pressure cooker
- Add more more cup of water
- Add 2 TBSP of gingeley oil / Ghee for flavour
- Close the cooker and allow 4 whistles
- Put Boondi on top and serve
- May be had with onion raitha
Variations and tips
Variations and tips
Variations and tips