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Posts Tagged ‘Sona masoori rice’

Just as assured as sun rises every day in the east..there are few rituals of every one which do not change over time.  For us it is ‘Pongal’  being the first meal of the week.  It is an equation that does not need any proof :  Sunday AM= pongal :)

Pongal is a rich and healthy food . It is a famous breakfast served in marriages.  With no further ado..lets see the ingredients list.

Ingredients:

1. Rice- 1 cup

2. Moong dall- 1/2 cup

3.Grated ginger- 1 1/2 tsp

4.Peppercorn- 10-15 numbers

5. Cumin seeds- 1 1/2 tsp

6. Ghee – 1 tbsp

7. Asafoetida – few pinches

8.curry leaves

9.Cashews – 10 nos

10. Water- 4 1/2 cups

By the time , you gather these …I like to show case my handmade gift for one of our friends. It is  a  crystal tree.

Back to the cook show ……..

Method:

Measure out the dall and rice. Wash the rice. In a pressure cooker, dry roast a little bit the dall. When you feel the raw smell is gone, add water,  rice and needed salt and cook till a whistle.

Alternatively, you can cook in any vessel covered till all water is well absorbed and the rice is well cooked.

To do the tadka, heat the ghee (for diet conscious ..use mixture of oil and ghee), sputter the peppercorns, cumin and ginger and curry leaves. Dash the asfoetida  after the turning off the stove. Add cashews if you want to make it extra rich.  Mix this to the rice and serve warm with sambhar or chutney.

The key is to slightly roast the dall and cook the rice really well. Enjoy (y)our first meal of the week!

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Poondu satham / Garlic rice

This is a simple recipe but a very helpful postnatal diet. I had made this several times and found this as  the easiest, yet a tasty way to include garlic in my postnatal diet.  I found this recipe  in a supplement of a tamil magazine.

Garlic rice

Ingredients:

Cooked rice – 2 cups

Small onion- 1/2 cup

Garlic pods – 1 cup

Ginger- 1/4 inch piece

Roasted and ground black pepper- 1/2  tsp

Raosted and ground cumin seeds- 1 tsp

Method:

An important thing in  making any mixed rice variety is that the rice has to be cooked well but  must be separate grains. Normally this can be achieved by  roasting the raw rice in little ghee before cooking or adding a little sesame oil while it is cooking. Once the rice is cooked, cool it well  in a wide pan/ plate.

Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee in a wide skillet, add mustard seeds, cumin seeds , dried  chillies (3-4 numbers)  and curry leaves. Add the onion, garlic and ginger pieces and  fry them on low heat.Add pepper powder and cumin powder. Add salt to taste and mix the rice , turning off the heat.

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When I read the word ‘endangered recipes’  in the FAHC announcement, the first dish I thought of  was ‘kali’(களி). Kali is a ball made with ragi -rice mixture and koozh (கூழ்) is the porridge form of it. 

Ragi known as finger millet is considered  the poor man’s diet. In many tamil  cinemas you can hear the hero saying his lover that ‘I will work hard and atleast earn you a  ragi porridge all my life’. (மூட்டை தூக்கியாச்சும் உனக்கு வாழ்க்கை முழுக்க கூழ் ஊத்றேன் kind of dialogues)! The reason for this is that ragi does not require much irrigation and so available for a cheaper price. (Not in US – a pound of ragi is nearly $2 , which is 5 times the price of rice sold here.)

I have heard that my grandma used to make this forour farm workers in a large scale. She used a tennis bat shaped wooden tool to make the balls and would use her other hand to shape the steam hot balls. That was a time when rice was considered to be a luxury food for the common man. So, if it is your lucky day, you get rice added in your kali or else it is just the ragi cooked and shaped as balls.(This is called the orumavu kali).

The time changes, the scenes have changed and  now even my mom does not know how to do this kali and everytime my neighbours do it for us, as we (my brothers and I ) love it. Though my mom know not how to make them, she will be always in the tug of war  with my brothers and me  to share the kali. And we purposely preserve a ball for making the ‘piece of heaven ‘ porridge, called koozh in tamil.  I learnt this dish from my husband’s athai (father’s sister)  who taught me a lighter technology  to get the same great taste.

Ragi rice balls/Kezhvaragu kali/ragi mudda :

Ingredients :

Sona masoori rice/ broken raw rice (Noi arisi)- 1 cup

Ragi flour- 1 cup

Salt to taste

 

Ragi flour heaped on cooked rice

Method:

Wash and soak the rice for 1/2 hr. In a large pot, boil about  3 cups of water, add rice and let it cook well. When it is cooked, add ragi flour as a heap with salt and cover with a lid. Let it cook for another 5 minutes. Using a wooden spoon stir continuously and vigorously, without letting any lumps to form. When the mix comes together, turn off the heat. Take a stainless silver / nonstick bowl , sprinkle a tablespoon of water (this prevents the kali sticking to the sides ), drop a big scoop of mix into. Swirl it fast to give the ball a good shape.Transfer  to the serving dish. Serve with a dallop of ghee (optional) and keerai (spinach dall – recipe follows..) /inji poondu kuzhambhu / varutha paruppu kuzhambhu.

Ragi rice balls/ kelvaragu kali

Kezhvaragu  koozh:

There are other ways of doing this, yet this is easiest , atleast to me. Soak the ragi balls (cooked as above) in water over night. The balls need to be just covered in water. In the next day morning, using your beautiful hands  homogenise (a great technique we use every day to make rasam )  the balls, adding  yogurt/ buttermilk  and salt according to your taste. Adjust the thickness to that a smoothie. This energy drink could be as such taken, but always we add some attractions  like lemon pickle/ raw pearl onion/ fresh peanuts. As fresh  peanuts were not available, I soaked the dried peanuts overnight and added to the koozh.

Kelvaragu Koozh/ ragi porridge

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Sweet fenugreek pongal

Mothers always want to give their children  their best. You are right, for a nursing mother, lactation is always an issue. I had  spent hours browsing to find lactation aids. But now, I don’t. The reason is rediscovered the power  of garlic and fenugreek. I add them to my diet in all forms, by all means. I am happy to share my recent finding , an exclusive diet for lactating moms. Also this is very tasty with no hint of bitterness of the fenugreek , all because of the fabulous jaggery.  

nov-109.jpg

Ingredients:

Sona masoori rice- 1/4 cup

Fenugreek seeds- 1/4 cup

Jaggery – to taste

Cardamom- 1 no

Method:

Soak the fenugreek seeds over night.

Cook the rice and fenugreek seeds  in  pressure cooker with 1 cup water.

Heat little  water, dissolve jaggery in it. Once  it is melted , filter out the dirt, if any. Simmer the heat, add the cooked rice to the jaggery back, mix well. Powder the cardamom  and add to the rice. Cook till all water is absorbed. Serve hot with ghee. Add fried cashews and raisins if you like to be treated specially. The quantity I said is just enough for a person.

sweet fenugreek pongal

PS: I found it really helpful. Hope it helps who is in need for iron rich food and other nursing moms.

This is my entry for JFI of this month- Jhiva for Jaggery hosted by the super mom ,Kay.

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