Rice Recipes For Aadi Perukku

Beetroot Rice Flour Rotis/Beetroot Flatbread

Broccoli Paneer Rice

Bisi Bele Bath/ Bisi Bele Huli Anna

Cool Tempered Curd Rice With Cumumber

Curd rice is a south Indian dish prepared with pre cooked rice, yougurt, milk, and some tempering. South Indian food especially the Tamil Brahmin culture considers Curd Rice aka Thayir Sadam as a full stop to their meal. This is a simple meal in itself which can be paired with your choice of pickle to beat the heat of the summer.

The tempering and the add-ins to the curd rice are totally customizable to our preferences. Anything from grated carrots, shallots, curd chillies, green chillies, mango-ginger, grapes, pomegranate etc; can be added. In the current recipe I have used finely chopped cucumbers.

Yogurt/ curd is a prebiotic and most houses make homemade curds which is far more better as compared to

Cabbage Pulav/Cabbage Rice

Cabbage is one of the most underrated vegetable I feel, which remains unexplored beyond the Vegetable Manchurian, Kimchi and Poriyal(stir fry) or Subji and in salads. Thanks to the colourful varieties(read red and purple cabbage), this vegetable is gaining popularity again. Many don’t like its smell when cooked. The best way to tackle this is by open pan cooking. 

Weight watchers speak about Bottle gourd, Broccoli and Cauliflower, but the cabbage always takes a back seat, never gets its due. This probably may be because, other than the everyday Kootu/subjis or the special occasion Manchurian, we don’t think about it much. I have been a Cabbage lover right from childhood. A simple Cabbage and coconut stir fry (aka Poriyal) is enough to make me happy. I have also taken to trying other recipes from this vegetable, which can be cooked on a regular everyday basis and the health benefits this vegetable has to offer can be enjoyed. 

To state a few benefits of this simple and highly nutritive vegetable- It is nutrient dense. Low on calories and high on micro nutrients and vitamins. It is said to keep a check on inflammation, High on Vitamin C, Helps improve digestion, It is an excellent source of Vitamin K, easy to cook and quite inexpensive as compared to the gourmet vegetables. (source-health line). So, we should reap the benefits of this vegetable, what say?

I have come up with this simple cabbage pulav, which is tasty and easy to cook. Even your fussy and picky eaters will lap this up. I have kept the recipe and Masalas very simple here, as this is planed as a simple everyday dish, and a whole meal in itself, which can be relished with just a Raita.   

While you are here check out other everyday recipes like- One Pot Tadke wali Dal, Zucchini and Potato wheat Dosa, Goan style Lobia curry, Watermelon rind Kootu, Menthiya Keerai Kootu, Corn Palak subji, Dosakaya Chutney, and more…

Here goes the Cabbage pulav recipe-

 

 PREP TIME: 20 Mins                                            COOK TIME: 20 Mins
 TOTAL TIME:40 Mins                                            COURSE:  MAIN
 CUISINE:  NORTH INDIAN                                  SERVINGS: 5
 AUTHOR: Rajni Ram
 
 

 

 
 
    Ingredients:
     Rice 1 cup precooked and cooled ( I used regular Sona Masoori)
    Cabbage 1/2 of a medium one. chopped to think strips
    Capsicum 1 medium chopped to strips
    Tomato 1 large chopped 
    Cumin seeds 1 tsp
    Fennel seeds 1/2 tsp
    Shah jeera/ Caraway seeds 1/2 tsp
    Cinnamon 1 inch stick
    Turmeric powder 1/2 tsp
    Salt as required
    Red chilli powder(regular) 1 tsp
    Coriander powder 1 tsp
    Fennel Powder 1 tsp
    Garam Masala powder 1/2 tsp
    Oil for sauteing 1 tbsp 
    Fresh coriander leaves chopped for garnish
 
 
   Directions: Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot with some chilled Raita.
 
 
STEPWISE RECIPE FOLLOWS:
 
1. Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. 
 



 
2. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender.
 



 
3. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. 
 



 
 
4. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot .
 



 
NOTES:
 
1. Instead of the regular cabbage one can also use Purple or Red cabbage.
2. Other vegetables or soya chunks can also be added.
 
 
  If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
 
If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 
  
 
 
 
 

Lemon Rice

Lemon Rice is one such recipe which is easy to make with minimum ingredients. It doesn’t need any specific accompaniment. It can be had just like that or with Papad. It’s the perfect lunchbox item. The zing and freshness of lemon is enough to bring everyone to your table for their share.

My Grandmom was an expert at making it( not that its rocket science), but her lemon rice always had that freshness of the lemon intact. So over the years I have tried and perfected it, her way and by hit and trial have found her secret of that fresh lemon flavour. I’m stressing on the flavour here because I have seen many a time the lemon flavour fails to standout the sourness is there, but the flavour is missing. This is because of cooking the lemon juice with the tempering. As the recipe proceeds, you’ll understand what I mean.
I usually don’t write so much of an introduction, but this recipe is just so close to my heart that I had to.
Let’s get to the recipe right away.
PREP TIME: 10Mins                                COOK TIME: 40Mins
TOTAL TIME: 50 Mins                               COURSE:  MAIN
CUISINE: SOUTH INDIAN                       SERVINGS: 4
Ingredients:
Rice 1 cup ( regular rice not Basmati)
Lemon 2 medium size
Green chillies 2
Red chillies 2
Ginger 1 inch piece
Curry leaves a few
Turmeric powder 1 tsp
Asafoetida powder 1/2 tsp
Salt as per taste
Urad dal 1 tsp
Chana dal soaked in water( for 1/2 an hour) 1 Tbsp.
Mustard 1 tsp
Peanuts 1 Tbsp
Oil 3 Tbsp( refined or sesame)  for tempering and 3 tsp for drizzling on cooked rice.
Directions:
Cook the rice in a pressure cooker. You can use 2.5 to 3 cups water for 1 cup of rice.  As soon as pressure releases transfer the rice to a large plate/ tray and spread it. Drizzle little refined oil or sesame oil on it, so that the rice doesn’t stick together. Allow it to cool.
In the meanwhile take 3 Tbsp oil in a Karahi/ pan and heat it. Drop the peanuts gently into the oil and fry until you see a nice golden colour. Add the mustard, as it crackles add the green and red chillies, ginger, asafoetida, urad dal, soaked chana Dal after straining the water, curry leaves and fry them till the dals are a nice golden colour. Add the turmeric powder and salt and put off the stove.  Now add the juice of 1 lemon to it and mix well. Now add the rice little by little to this tempering. Mix well so that the tempering is evenly distributed. Now squeeze the juice of another lemon on the rice and mix gently( my secret to the freshness). There the yellow beauty is ready to serve…Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.
2. Cook the rice in a pressure cooker. After pressure settles, transfer the rice to a large plate and spread it. Drizzle some oil on it. Allow it to cool.

 

 

3. In a Karahi take oil for tempering and heat it. Put in the peanuts and fry until golden brown.
Add all tempering ingredients- mustard, soaked chana dal( water strained), urad dal, green chillies, red chillies, ginger, Asafoetida,  curry leaves. Fry until they get a nice brown.
4. Add the turmeric powder and salt and put off the stove. Squeeze juice of one lemon. Mix well.
5. Mix the cooked rice little by little to the tempering. Finally, squeeze the juice of another lemon on the rice and mix gently but thoroughly. Lemon rice is ready. Enjoy with some Papads.
NOTES:1. Usually, Lemon rice recipes state adding the lemon juice to the tempering, which gives the taste but not the flavour. some other recipes recommend squeezing the lemon directly over the rice. This ensures the flavour, but not the taste as the juice will not get evenly mixed.
2. In this recipe I have divided the juice into 2 halves and added one half to tempering and another half to the rice, this gave me the perfect balance of flavour and taste.
3. Potato fry(south Indian style) goes very well with the lemon rice too, just in case you aren’t the papad person.
4. You could serve the Rice with Raita too.
If you tried this recipe and liked it please comment below. Would love to hear from you.

Flavoured Rice

A very simple yet flavourful rice. You can make it on the days when you want no masalas. Since there are no pungent spices this Rice goes well with a lot of accompaniments like dal fry, raita, Rajma, Choley and more. Flavoured rice and simple dal fry make for soul food. Let’s get to the recipe right away.

 

PREP TIME: 15Mins                             COOK TIME: 20 Mins
TOTAL TIME: 35 Mins                            COURSE:  MAIN
CUISINE: NORTH INDIAN                     SERVINGS: 4

 

Ingredients:
Basmathi rice 1 cup
Raisins( preferably black) around 10
Cashewnuts around 6 to 8
Walnuts( broken)around  6 to 8
Almonds around 5
Cloves 5
Cinnamon 1 inch stick
Milk 1/4 cup
Saffron 2 pinches
Ghee 2 tbsp
Onion 1 medium cut to thin slices
Directions:
Soak the rice for 15 minutes, drain water and set aside. In a Karahi take ghee and heat. Add the dry nuts and raisins and fry until the nuts are light brown. Remove the nuts from the oil and add in the onion slices and fry until nicely browned. Remove them and set aside. Add little oil to the karahi and put in the whole masalas, fry until aromatic. Add 2 cups water and the milk along with saffron, add some salt and the dry fruits and boil. When it starts boiling transfer the soaked rice, cover and cook, keep stirring every now and then and cover and cook again until the rice is done. Takes about 15 minutes on low fire. Once done, put off the stove, add in the browned onions and mix well. Flavoured rice is ready to serve. Enjoy. Bone Appetite.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Soak the Basmathi rice for 15 minutes and drain water.

 

2. Heat the ghee in a karahi and add the nuts and raisins and fry. Remove when lightly browned. Add in the onion to the same ghee and fry them until they are well browned. Remove onions and set aside.

 

3. Add a little oil to the karahi and drop the whole masalas into it when hot. Fry until aromatic, add two cups water, the saffron soaked milk, fried nuts and salt and bring the water to a boil,

 

4. As it boils, transfer the soaked rice and mix well. Cover and cook for few minutes, stir in between and cover and cook again until done. Takes about 15 minutes for the rice to cook on low fire. The water should have evaporated completely.

 

5. Once done, put off the stove and add the browned onions, mix nicely and the flavoured rice is ready to serve.

 

NOTES:
1. Other whole masalas like cardamom,  peppercorns, fennel, cumin etc have not been added on purpose, as then the Pulav taste will come in. This rice has a very subtle flavour.
2. Saffron is optional, but if added gives a good flavour to the dish.
3. Cook rice on low fire, as high heat cooking will evaporate the water fast and the rice won’t cook well and may remain raw.
4. Water to cook rice can be adjusted as per your preference, but rice must be grainy and not mushy.
5. I have numbered a few pictures to avoid confusion in steps.
If you made this recipe and liked it, please do comment below. I would love to hear from you.