Variety Rice Thali 2 - Coconut Rice



Entering the final week of Blogging Marathon 7th edition with Thalis as theme.I will be showcasing the Thalis for next few days.
Coming to today's Thali, it's a typical South Indian variety rice Thali.I have already shared a version of variety rice Thali here.

The thali is with

1.Sakkarai Pongal
2.Peas Masala Rice
3.Coconut rice with spice powder(recipe follows)
4.Lemon Rice
5.Curd rice

The accompaniments are
1.Potato Fry
2.Onion&Tomato Raitha/pachadi
3.Yellow Peas Sundal
4.Coriander Chutney
5.Lemon pickle
6.Fryums

We make coconut rice in a simple way. During my recent India trip,I had a chance to note this recipe from a old cook book.The recipe is slightly different from the usual preparation.
I tried it for lunch box as soon as I came here.The rice turned out so flavorful.






                                                                    
                                                            
                                 Coconut Rice /Thengai Sadam


                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Soaking time ~ 20 minutes
   Cooking time ~ 25- 27 minutes
   Serves ~ 3(generously)


   
  Ingredients

  
Ingredient
Quantity
Cooked rice(basmathi or sonamasoori)
 2 cups
Green chilly/pachamilagi
1(finely chopped)
Red chilly/varamilagai
1(broken)
Ginger
1/2 tsp(finely chopped)
Coconut/Thengai(grated)
3/4 cup
Curry leaves/karivepillai
a sprig
Coriander leavesas needed
Salt1 tsp
Oil(preferably coconut oil)1 tbs
Ghee1/2 tsp


  For the tempering

Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
1.5 tsp
Channa dhal/kadalaparuppu
2 tsp 
Cashews/mundiri(broken)
2 tbs
Asafoetida/perungayam
a pinch
  
 For the spice powder
Ingredient
Quantity
Red chilly/varamilagai
Urad dhal/uluthamparuppu
1.5 tsp
Channa dhal/kadalaparuppu
2 tsp 
Desiccated coconut/copra
1 tsp(optional)
  
  Method 
  • Take the cooked rice in a plate and separate the grain and add in a tsp of oil.
  • Meanwhile in a small take 1/2 tsp of oil and roast the urad dhal,channa dhal and red chilly till a nice golden color.Add in the dry coconut and roast it till a nice aroma comes out.Put off the flame.
  • After cooling powder it to a bit coarse powder.Heat a pan with the rest of the oil and once it becomes hot do the tempering with the given ingredients.
  • Add the cashews and fry it for a while,then add in the red chilly,green chilly and curry leaves.Add in the grated coconut and salt.
  • Fry it till the coconut changes the color.Put off the flame.Add in the cooked rice and ground powder.Mix it well till everything blends well.Add in the chopped coriander leaves.
  • Serve it potato fry and fryums.





  • Use of coconut oil gives a very nice flavor and taste to this rice,if not any neutral oil is fine.
  • Do not over roast the dhals for the powder.




Enjoy.......................................


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Homemade Tomato Ketchup



Making tomato ketchup is quite simple.Homemade ketchup is thick and tangy,much more better than store bought one.
I tried this tomato ketchup last summer when I had lot of home grown tomatoes.But couldn't get a chance to take the pictures.
Finally I made it with 1/2 kg of tomatoes for the sauces and preserves theme in Blogging Marathon edition 74.Off to the recipe.....................




                                                                                       
                               
                               Homemade Tomato Ketchup

                                                                  
   Basic Information

   Recipe Source ~ here
   Preparation time ~ 5 minutes
   Cooking time ~ 30 minutes
   Makes ~ around 150 ml


  Ingredients




  
Ingredient
Quantity
Ripe tomatoes
1/2 kg(roughly chopped)
Water
1/2 cup
Granulated sugar or brown sugar
5 tbs
White Vinegar
1/ cup
Red chilli powder/milagai podi
1/2 tsp
Salt
1/2 tsp

   
   Method 
  • Take the roughly chopped tomatoes in a pressure cooker.To this add the 1/2 cup of water and pressure cook it for 3-4 whistles.After the pressure subsides,blend it with a hand blender to a fine puree.
  • Pass  through the puree in a strainer to remove the seeds and the skin.Now in a pan take the puree,sugar,salt,red chilly powder and vinegar.
  • Keep the pan on a stove top and mix it well.Let it simmer for 15-20 minutes.In between stir it frequently to prevent burning.Once the mixture becomes thick put off the flame.To check,the ketchup is done,take few drops in a plate and tilt it.If its not runny then the ketchup is ready.

  • After cooling store it in a glass jar and refrigerate.





  • Transfer the sauce to the glass bottle or container after cool down completely.
  • The amount of red chilli can be increased for a spicy version.
  • The amount of sugar can also be increased if you want a sweeter ketchup.
  • It stays good in the refrigerator for 2-3 months.

Enjoy...........................



BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sweet Chilli Sauce



Coming to day 2 under Sauces and Preserves,is sweet chilli sauce.Sweet Chilli sauce is a versatile dip or accompaniment for Asian starters and snacks.

I usually buy this sauce,but after seeing couple of videos in YouTube,I wanted to give a try,as the procedure is simple.The sauce came out very delicious with a perfect blend of sweetness and spiciness.

Here I have used the store bought chilli flakes to make the sauce.The regular red chillies can be pulsed in a blender and used. I made a small batch,as it was my first try.You can easily double or triple the quantity and can be stored in the refrigerator for a while.



                                                                                         
                               
                               Sweet Chilli Sauce


                                                                  
   Basic Information

   Preparation time ~ 5 minutes
   Cooking time ~ 10-12 minutes
   Makes ~ around 150 ml


  Ingredients




  
Ingredient
Quantity
Granulated white or brown sugar
1/4 cup
Water
1/3 cup
Chilli flakes
2-3 tsp
Garlic/poondu(very finely chopped)
1 fat clove
Tomato Ketchup
2 -3 tsp
Vinegar
2 tbs
Salt
1/4 tsp
Corn starch
2 tsp

   
   Method 
  • Take the sugar,water,chilli flakes,finely chopped garlic,vinegar,tomato ketchup,salt in a sauce pan and heat it over a medium flame.Once the sugar dissolved let it simmer for 5-7 minutes.Now mix the corn starch with  2 tsp of water add it to the boiling mixture. 
  •  Mix it well.Now the sauce will tend to become slightly thick.Cook it for a minute and put off the flame.After cooling store it in an air tight glass bottle or container.
  • Refrigerate for 2-3 weeks.



  • Transfer the sauce to the glass bottle or container after cool down completely.
  • The amount of red chilli can be increased for a spicy version.
  • Addition of ketchup gives a nice color and tangy taste to the sauce.




Enjoy............................


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Homemade Chocolate Sauce / Easy Homemade Chocolate Sauce



After  a short break,I am joining the Blogging marathon edition 74 and we are entering the 3rd week.
For this week I chose to share some sauces and preserves and today's recipe is an easy to make chocolate sauce.

This sauce can be used as a topping for various desserts,crepes and pancakes.Just need 10-15 minutes to make with 4 easily available ingredients.
Tastes much better than the store bought sauces.Store the sauce in the refrigerator up to 2-3 in a glass bottle.Warm the sauce in the microwave if desired.To make it extra flavorful,add a tsp of vanilla.Off to the recipe......................





                                                         
                                                                                                                   
                                         Homemade Chocolate Sauce/Easy Homemade Chocolate Sauce


                                                                  
   Basic Information

   Preparation time ~ 5 minutes
   Cooking time ~ 10 minutes
   Makes ~ 2 cups(approximately)


  Ingredients




  
Ingredient
Quantity
Semi sweetened Chocolate Chips
1.25 cups
Sugar
1/3 cup
Water
1/3 cup
Heavy Cream or whole milk
1 cup
Butter/vennai
2 tbs

   
   Method 
  • Take the sugar and water in a sauce pan and heat it over a medium flame.Once the sugar dissolved add the heavy cream or milk.Mix it well and let it simmer for 5-7 minutes.Now add the butter to the mixture and put off the flame.At this stage add in the chocolate chips 
  •  Mix it well.Mix it continuously with a spatula till the chips melt in to a smooth sauce.After cooling store it in an air tight glass bottle or container.
  • Refrigerate for 2-3 weeks.





  • If the sauce becomes thick after refrigerator just keep it in the microwave for 10-15 seconds.
  • Transfer the sauce to the glass bottle or container after cool down completely.
  • Since I used the semi sweetened chocolate chips I used 1/3 cup of sugar but 1/2 cup of sugar can also be used.
  • Serve the sauce warm or cold.


Enjoy.......................


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Related Posts Plugin for WordPress, Blogger...

Share

Twitter Delicious Facebook Digg Stumbleupon Favorites More