Tuesday, June 4, 2013

SPICY BROWN RICE

Tried and tasted by Nivedita
Hi All,
I just can't wait to share this recipe. I know its very simple and may be most of you might have tried it before. But there are few things which we keep on delaying to try for no reason. This week, I prepared few dishes which are easy to make and I liked to have also, still I never tried. Yesterday I made simple Banana milk shake, first  time!!! and today I prepared this lovely spicy brown rice. It was the healthiest dinner and we all liked it so much. I never thought brown rice can be so tasty.


Planning to have some good rice at least twice a week,  I thought of making brown rice which was lying in the kitchen since 6 months. 
I use brown rice while making  Dosa or Brown Rice Paddu(Gundpanglu)
I soaked it for an hour with lot of water and then cooked it in the cooker with little salt for 6 whistles. When it was cold I opened and checked the taste and I was very sure that no one will eat this bland rice(except me). I was loving it, but there are another three in the family!! There was so much water in it and I did not wanted to waste it.
Then I thought of giving it some weight :-), added fresh sambhar powder, jaggery, turmeric and some more salt. There was kokum syrup in the fridge (which I prepared day before yesterday). Thought of adding it.
Mixed all the ingredients in the same cooker and gave 2 more whistles!! :-)
Tempered with ghee, mustard seeds and curry leaves with red dry chillies.

Thats it... My super dinner was ready to be served. 
When everyone saw it on the dining table, there was big NO at first, but I told them to taste at least one spoon..... no one knew when that one spoon multiplied into many and the rice got over  :-)
Here is the recipe(I have already given above, but, down is the formal way)
Ingredients:
Brown rice - 1 cup
Water - 3 cups
Salt to taste
for Masala
Sambhar powder - 2 tbsp(Fresh home made or brought from store like MRT..)
I used my fresh sambhar powder
Turmeric powder - 1/2 tsp
Jaggery - 2 tsp
Kokum syrup - 1 tbsp or Tamarind pulp - 1 tbsp
Salt - if you feel its less in the cooked rice.
For tempering,
Ghee -1 tsp
Mustard seeds - 1 tsp
Curry leaves - few
Red dry chilly -2 to 3 broken into pieces.
Hing - a dash of

Clean, wash and soak the rice in water for an hour at least.
Cook it in the cooker for 5 whistles. (I had kept it directly in the small cooker)
Allow to cool.
Add all the ingredients under masala. 
Mix well and give two more whistles.
Allow to cool,
Heat ghee in a kadai,
add mustard seeds, curry leaves, hing and chilly.
Add this to the rice. 
boil for a minute and serve hottttttttt :-)

Keep Smiling,

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