How to preapre simple rice food in tamil nadu?

Question

How to preapre simple rice food in tamil nadu?

Answer 1

South India is well known for its delicious rice dishes. Lime rice and tamarind rice are two of my personal favorites. Lime rice is tangy, refreshing and light while tamarind rice is spicy and bolder in flavor. It’s the perfect way to use leftover rice.

LIME RICE:

Serves 4

Ingredients:

2 cups of pre-cooked Basmati rice

4-6 small green Thai chilies cut lengthwise in half

¼ cup urad daal (split black lentils or black gram)

¼ cup chana daal (split Bengal gram, pre-soaked in water for at least 30 minutes and drained well)

¼ cup roasted unsalted cashew nuts

¼ cup roasted unsalted peanuts

1 tsp of turmeric

1 tsp of black mustard seeds

1 tsp cumin seeds

6-8 fresh curry leaves

3-4 dried red chilies

pinch of asafetida (hing)

juice of 2 limes (or you can use lemons and make Lemon Rice)

salt to taste

oil (vegetable or canola)

freshly chopped cilantro for garnish

METHOD:

In a large wok on medium high heat, add 2 tbsp of oil. When the oil is hot, carefully add the black mustard seeds. When the splattering stops, add the cumin seeds, dried red chilies, asafetida, curry leaves, fresh green chilies, urad daal and chana daal. Stir-fry for 3-4 minutes until slightly browned. Add the salt and turmeric. Add the cooked rice and mix well to combine all of the ingredients. Add the lime juice, stir, reduce the heat, cover and cook for 5 minutes. Add the cashews and peanuts. Garnish with cilantro leaves and serve immediately.

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TAMARIND RICE

Serve 4

Ingredients:

2 cups of pre-cooked Basmati rice

3 tbsps tamarind concentrate (available in any Indian grocery store)

¼ cup urad daal (split black lentils or black gram)

¼ cup chana daal (split Bengal gram, pre-soaked in water for at least 30 minutes and drained well)

¼ cup roasted unsalted peanuts

1 tsp of black mustard seeds

6-8 fresh curry leaves

3-4 dried red chilies

½ tsp of turmeric

pinch of asafetida (hing)

salt to taste

water as need

oil (vegetable or canola)

½ cup of freshly grated coconut (you can use frozen grated coconut), optional

freshly chopped cilantro for garnish

METHOD:

In a large wok on medium high heat, add 2 tbsp of oil. When the oil is hot, carefully add the black mustard seeds. When the splattering stops, add the dried red chilies, curry leaves, asafetida, urad daal and chana daal. Stir-fry for 3-4 minutes until slightly browned. Add the salt and turmeric. Add the cooked rice and mix well to combine all of the ingredients. Dissolve the tamarind concentrate in ½ cup of water and add this to the rice. Stir to combine, reduce the heat, cover and cook for 5-6 minutes. Add the peanuts and the freshly grated coconut. If you are using frozen grated coconut, add it with the tamarind concentrate and let it cook through. Garnish with the freshly chopped cilantro leaves and serve immediately.

Answer 2

There are lots of websites with recipes.  One recipe I like is this:

Indian Style Basmati Rice

"This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!"

    *  1 1/2 cups basmati or regular rice

    * 2 tablespoons vegetable oil

    * 1 (2 inch) piece cinnamon stick

    * 2 pods green cardamom

    * 2 whole cloves

    * 1 tablespoon cumin seed

    * 1 teaspoon salt, or to taste

    * 2 1/2 cups water

    * 1 small onion, thinly sliced

DIRECTIONS

   1. Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.

   2. Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Have fun cooking and enjoy!