Arisi paruppu sadam coimbatore style

Diposting oleh adiba
Kamis, 20 September 2012
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Whenever my sister anu says, she fed her kid paruppu sadam, i used to think it as rice mixed with dal and ghee. When Sharmi blogged arisi paruppu sadam, i liked it much and was telling about it to my sis. then she told thats what she was feeding her kid often. she told the recipe in a flow. i straight went into the kitchen and made in minutes. Now i have prepared this several times. this is such a easy, pretty fast meal, which you can serve your kids wholeheartedly with lots of ghee.


I prefer to serve this sadam with egg poriyal or appalam. even potato roast will make a nice combination to this rice.


I tried out making video, it was just a trial, please excuse this very very amateur video, as its shot from one hand as the other hand was cooking! sure will get a tripod soon and make better videos in future. 


mute your speaker, as it has my fav song running on background! 

Ingredients:

Rice - 200 gms (1 cup)
Tuvar dal - 40 gms (1/4 cup)
Onion - 1
Tomatoes - 2 medium sized
Green chilly - 1
Garlic - 4 cloves (Crushed)
Turmeric powder - a pinch
Sambhar powder - 1/4 tsp (optional)
Corriander leaves - to garnish
Ghee - 1/2 tsp for serving 

For tempering:

Oil / Ghee - 2 tbsp
Mustard - 1/2 tsp
Split urad dal - 1/2 tsp
Curry leaves - 1 sprig
Asafoetida powder - 1/4 tsp

Method:

Soak the rice and dal together in water for at least 30 minutes. drain the water and set the rice, dal aside. cut the onions and tomatoes finely. crush the garlic and  slit the green chilly vertically. 

Heat a wide bottomed Pressure cooker, add oil or ghee, once it gets hot, start the tempering, add mustard and let it pop. then add split urad dal in medium flame, else it may get browned soon. add crushed garlic, green chilly, asafoetida powder and curry leaves.

Now add the onions and saute till it turns translucent. then add the chopped tomatoes and saute well, till they get soft and mashy. add 1/4 tsp of turmeric powder and 1/4 tsp of sambhar powder. mix all together.

Now add the soaked and drained rice and dal to the cooker, mix well with the onions. add 3 cups of water, and salt to taste. close the pressure cooker with its lid and put on the weight.

Let the pressure cooker whistle for at least 4 times in medium flame. switch off the flame. let the steam escape before opening the lid. Serve hot with a tsp of ghee and appalam or with any side dishes.

arisi paruppu sadam served with brinjal podi varuval and karandi omelette

Notes:

You can omit mustard and urad dal and add cinnamon , bayleaf and cloves as tempering. it will be of a different taste. This is ideal for lunch boxes. so on a busy weekday, you can make this in minutes and pack for your kids.

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Kootanchoru rice

Diposting oleh adiba
Selasa, 27 Maret 2012
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Mughalai's introduced us biryani, have you ever wondered, what would our ancestors made for one pot meal before biryani. my grand mom's never prepared biryani. but they prepare delicious kadamba sambhar sadam.  it is not at all our tradition to have biryani. slowly now biryani is ruling all over here in tamil nadu. now a days its very difficult to spot kootanchoru or sambhar sadam in hotel menu(all the bhavan's have. i agree. but others?)



 Kootanchoru or Kadamba sambhar sadam is cooking rice,dal, vegetables and greens together in one pot. what a healthy one pot meal that could be.  Have you ever cooked in your childhood with your friends? or have you had your dinner with your family down the moon on a full moon day?


During my childhood, we four friends bring small amount of rice, vegetables, dal from our home's and cook in a small stove made by us with just three stones and some sticks. cooking together and eating together was so much fun then.



Kootanchoru / Kadam Sambhar Sadam

serves : 2
cooking time:20 minutes
preparation time: 15 minutes
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Ingredients:
  • Rice - 200gms
  • Tuvar dal - 50 gms
  • Carrot - 1
  • Beans - 6
  • Radish - 1
  • Raw Banana - 1
  • Brinjal - 2
  • Arai keerai - 2 cup
  • Murungai keerai - 1 cup
  • Tamarind - a lemon sized
  • Turmeric powder - a pinch
  • Sambhar powder - 1/2 tsp
  • Grated coconut - 2 tbsp
To grind:
  • Coconut grated - 1/4 cup
  • Cumin - 1/2 tsp
  • Garlic - 2
  • Shallots / Small onions - 6
  • Dry Red chilli - 3
  • Water - little to help grinding smoothly
For tempering:
  • Sesame oil - 2 tbsp
  • Mustard - 1/2 tsp
  • Split urad dal - 1/2 tsp
  • Thalippu vadagam - 1 tsp

Method:
  1. Traditionally its all cooked together in a big pot. but now pressure cooker can be used to make the cooking express fast.

  2. Wash and soak the rice and dal together for 30 minutes.

  3. Chop the vegetables into small pieces. Boil the tamarind with 1/4 of water and wait till it cools and get the tamarind extract ready.

  4. Clean and was the Greens and chop them.

  5. In a wide bottomed pressure cooker, add rice, dal, vegetables, greens, tamarind extract, turmeric powder, sambhar powder, little salt and 5 cup's of water. pressure cook upto 5 whistles. let the steam escape and  place the pressure cooker again on medium flame.

  6. Now add the grounded coconut mix to the pressure cooker and mix well. let the flame be low and cook for 5 minutes till the raw smell of the grounded mix goes off.  Add 2 tbsp grated coconut to rice and mix well.

  7. Finally in a small tempering pan, add 2 tbsp oil, mustard, urad dal and let the mustrad splutter, switch off the flame and add the thalippu vadagam.

  8. Now add the Tempering to the rice in pressure cooker and mix well. switch off the flame and serve hot.
Notes:
  • Coconut add up the taste, so do not skip it.
  • You can add drumstick, but when i added, it got mashed while pressure cooking. so if you want to add, add cooked drumstick in the later stage while adding grated coconut.
  • While serving for kids, serve with a dollop of ghee.
  • Use your choice of greens, from spinach, little methi leaves, mulai keerai, etc.


Kootanchoru / kadamba sambar sadam is ready, serve with appalam and some potato roast or vazhakkai(raw banana) roast.

Recipe for Vazhakkai roast:


Peel the skin and chop the raw banana(1) into small pieces. Add  2 tbsp oil in a heated pan. add mustrad, curry leaves, sambhar powder(1 tsp), dhaniya powder(1 tsp), salt to taste, asafoetida a pinch, all in the temepering stage and roast the powders. then add the chopped raw banana and mix well with the masala. let the flame be low, add another tbsp of oil, if it sticks to the pan. cook for 10 - 15 minutes in the closed pan.



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Chana Biryani

Diposting oleh adiba
Jumat, 09 Desember 2011
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I love to prepare one pot meal quite often. one thing i love about it is, kitchen turns less messy while i prepare one pot meal, especially this easy chana biryani. though named as biryani, not much effort goes in like in biryani. this protein packed biryani is so easy to make and makes a good choice for lunch box. my kid always love this.


Chana Biryani Recipe

Prep Time: 10 mins 
Cooking Time: 15 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Rice

Ingredients:



Chickpeas / Chana - 150 gms (soaked in water for overnight)
Rice - 250 gms / you can use basmati rice if so add rice and water in 1:1 and 1/2 ratio

Onion - 2
Tomatoes - 2
Ginger garlic paste - 1 tbsp
Green chilli - 2

Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Garam masala - 1/4 tsp

Oil - 3 tbsp
Cinnamon stick - 2 " inch size
Cloves - 2
Saunf - 1 tsp
Bay leaf - 1
Star anise - 1

Lemon juice - 1 tsp
Corriander leaves - 1/4 cup chopped




Method:

Wash and soak the rice in water for about 30 minutes.

Slice the onions and tomatoes into thin slices and slit the green chilli's.

Heat a wide bottomed pressure cooker, add oil, saunf, cinnamon, star anise and bay leaf and cloves. saute them and add onions and green chili's. saute till the onions turns translucent. then add ginger garlic paste and saute it along with onions.

Then add chopped tomatoes to the onions and saute them well till they mix up with onions. add salt to taste, turmeric powder, chilli powder and garam masala and mix it well with the onions and tomatoes mix.

Now add chickpeas and rice. mix well with the onions and masala.

Add water in (rice) 1:2 (water) ratio if you are using par boiled rice. if using basmati rice,
 let the ratio be 1: 1 & 1/2. on adding water give them a good mix.

Add lemon juice and give a stir, check salt here. add chopped corriander leaves on top and close the pressure cooker with its lid.

Pressure cook the chana biryani for 2 whistles on high flame and other 2 whistles in low flame. after the whistles switch off the flame and wait till the steam subside.

Serve warm with onion raita.


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