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,

Brown Rice Paddu(Gundpanglu)

Tried and tasted by Nivedita

Hi All,

After the successful making of Brown rice dosa, I thought of giving a sequel to this and thought of making Paddu or Gundpanglu. 

The Paddu has very different name in each language. It is called Unniyappam in Malayalam, Paniyaram in Tamil, Ponganalu in Telugu. I know the name only in these languages.

Its a very common breakfast which is prepared at least once in a week in our house. 

Normally, we prepare it with normal rice, urad dal, chana dal and methi seeds.

But the other day I made it with brown rice. I was scared that I will get burnt ones. But the result was superb. I was very happy to eat soft, spongy, nice golden brown color paddu.

Ingredients:

Brown rice - 11/2 cup

Normal white rice : 1/2 cup

Urad dal - 1 cup

Chana cal - 1/2 cup

(Maintain 2:1:1/2 ratio for rice : urad dal : chana dal)

Methi seeds - 1 tbsp

Salt to taste

Oil to roast the paddu.

Method:

• Soak both the  rice and methi seeds in one vessel and Urad dal and chana dal in another vessel in the water for 4 to 6 hours.
• Grind the dals first into smooth paste first. Transfer into a big vessel.
• Next grind the rice into fine paste with little water. Mix it with the dal. Add salt and mix well.
• Keep in warm condition for 8 hours. 
• Make sure to keep the batter in a big vessel. Otherwise it will overflow.
• Heat the Gundpanglu tawa. Spray little oil. Put 1 tbsp or more (depending upon the size of the tawa) batter. Cover and cook on  medium flame. After 10 to 15 Seconds, turn on the other side. Cook for another minute or less.

Remove and serve with Coconut, Tomato or Onion chutney.

We always add either 

finely chopped onion, green chilly and curry leaves OR

dill leaves and green chilly.

Sending this to two events:

Food palette series brown from  Torviewtoronto 

Siri's

WWC - Brown Rice for Dinner: an event announcement... which is the brain child of  Sanjeeta.

Perfect for the quick dinner(if batter is ready and kept in the fridge). Paddu, Idly, dosa are my hubby's favorite which he loves to have during dinner time as he gets time to enjoy each bite with chutney and that too when I serve it hot hot :-)))

No time to try for 3rd sequel :-(

Keep Smiling,

Brown Rice and WaterMelon rind Dosa

Tried and tasted by Nivedita

Hi All,

After one week, I am here with the recipe. Its hectic now a days. My school, my kids studies, house work.. and what not!!

I will be so tired by the time I sit in front of the computer, my eyes won't listen to me.. Thats how my blog posting keeps on delaying. Today, I decided to sit and do it for at any cost, as I feel I have missed something in my life, if I do not blog regularly.

Here I am with the recipe which is very common breakfast of South India.(its world wide now)

But with little twist: I have added Water Melon rind(white part) and the brown rice. Its not the new recipe. But for me, I have tried it the first time.

My younger daughter loves Water Melon. Last week when I brought one from the market, she was very happy and dancing. But when I cut it,  it was not fully ripened(???? is it the right past tense for Ripe).

I thought of using it in some or the other recipe. Then I remembered that before marriage, I used to use the water melon rind in Dosa. But this time I thought of using brown rice with normal rice.

Here is the recipe,

Ingredients:
Normal rice - 1 cup
Brown rice - 1 cup
Urad dal - 1 tbsp
Methi seeds - 1 tbsp
Water melon rind - ONLY THE WHITE RIND - 2 1/2 cups, chopped finely
Salt to taste
Oil to roast each dosa.


Method:
Soak both the rice, urad dal, methi seeds and the watermelon rind for 4 to 5 hours.
Grind in to fine paste.
Transfer the batter to a big steel vessel. Add salt to taste. Mix well.
Keep in a warm place for 8 hours.
The batter will be almost double. If not also, do not worry. Its fine.
Check the batter consistency. It should not be very thick, nor very thin.
Heat tawa, sprinkle water to check how much hot the tawa is.
Take one big spoon of batter and spread it on the tawa slowly in a circle.
Roast it  covered on both the sides on medium flame.


Serve hot with your choice of sabji. We had it with (Onion Sabji)

Dosas came very crispy and thin. It was a surprise for me. Because when I used to make before, I never got the thin dosas. I was expecting the same but was very happy to get thin and crispy and brown dosa. I had to save the batter for my daughter's dinner. :-)

Sending this to two events:
Food palette series brown from  Torviewtoronto 

Siri's

WWC - Brown Rice for Dinner: an event announcement... which is the brain child of  Sanjeeta.

Keep Smiling,