Garlic Rice

-


In a time of extended lockdowns with Corono, this is a simple rice recipe that can be done with ingredients available at home.

Ingredients:
1. Coconut oil- 2tbsp
2. Garlic- atleast 2 full  (around 12 pods)- peeled and chopped finely
3. Curry leaves- preferably fresh ones- around 10-12
4. Cooked rice- 1 cup
5. Salt- to taste
6. Red chilli powder- 1 tbsp.

Method:

1. This is a simple recipe.You can use either Basmati or Rice that is cooked with less water (1 cup rice- 2.5 cups water). The rice should not be sticky or hot. Make sure the rice is cool.

2. In a flat pan, add coconut oil and use medium flame. Once the oil is hot, add the curry leaves. Then, add garlic pods , fry for a minute and then add chilli powder and salt. Cook for 1-2 mins to let the garlic cook well.

3. Add the rice and reduce the flame completely. Make sure it is mixed well.

4. This is best served with appalam.

Comments

Post a Comment

Popular posts from this blog

Maida Gajra- Simple Snack (Bombay Kaaja)

-
Image
Many of us would not have noticed this popular snack, available in Indian backeries. It is cube shaped, and is neither too sweet/nor salty, but very crispy. I just looked for this and made for Diwali. All my Chinese friends, who dont like Indian sweets enjoyed this. How to make: I did not have the diamond shaped cutter. so i just made them as balls. Maida - 1 cup, Sugar- 1 tbsp; Butter- 1-2 tbsp. Mix Maida, sugar and butter and make a dough and make balls out of these. Deep fry in oil and store in airtight container
Read more

Gongura Kozhambu- A nice variation among Gongura recipes

-
Image
Gongura- also known as Red Sorrel is a herb found in India, mainly in Andhra Pradhesh region. This herb is known for healing jaundice, regulate liver function and helps to keep the body cool. Usual recipes of Gongura involve, making a tangy pickle. I tried creating a new recipe- Gongura Kozhambu and it was an instant hit. To grind: 1.Channa dhal- 1 handful 2.Coriander seeds-1 handful 3. Red chillies- 6 Dry roast the above ingredients and grind into a fine powder. Wash 1 cup of Red sorrel leaves and grind the leaves finely. Now in a pan, add 3 tbsp of sesame oil, add 1.5 tbsp of mustard seeds, a bunch of curry leaves and add the red sorrel leaves mixture and mix well for 3 mins. Then, add the channa dhal, coriander seeds, red chilli paste and add 2 glasses of water and mix well. Add salt and let this boil nicely. You can switch off the stove, when the mixture reaches the consistency of a fine paste.
Read more

Instant Idiappam- Baby Food Series

-
Image
Idiappam, also known as Puttu Mayam in Malaysia/Singapore side, is one of the oldest Indian Breakfast recipes. This is made with Rice flour only. In the olden days, women used to soak rice , dry it in the shade and make the flour, seive it and make it. and if the family size is a dozen, this can easily consume half a day to cook.  What I have tried is the modern variation of the same thing. Though instant idiappam is available these days, I did not prefer that route, as I wanted home cooked fresh food for my baby.  I took 1 cup of rice flour (bought from store), and mixed little salt in it. I poured boiling water little by little in the rice flour and mixed with the wooden ladle and added little sesame oil to this mixture. Then I made a ball with this rice flour mix (like chapathi dough) and used the idiappam maker (muruku maker) and made idiappam in the idli moulds and steamed in for 8 minutes. Tot. cooking time was less than 20 mins. Phew!.
Read more