Sabudana / Jewarasi Khichadi Using Lemon

Items

Sabudana / Jewarasi - 1 cup (big ones preferred)
Coarsely Powdered / whole Roasted peanut - less than 1/4 cup
Boiled and chopped Potato - 1 (optional)
Green Chillies - 4
Jeera - 1 teaspoon
Coconut scrapping - 1 teaspoon
Corriander leaves - just for garnish
Oil - 2 Table spoons
Ghee - 1 Table spoon
Lemon - One
Turmeric - 1 pinch
Salt - 1 Tea Spoon

Method

1. Wash & soak sabudana in enough water to cover it for 5 hours. The sabudana will swell and become soft.Squeeze the Sabudana well and drain excess water in a colander
2. Mix Sabudana, salt, turmeric and coarsely powdered peanut or whole peanut with hand
4. Heat Oil and ghee in a Kadai
5. Add Jeera for tampering
6. After it splutters add finely chopped green chillies and boiled potatoes. Stir fry it
7. Now add the Sabudana to the kadai and mix well. Cover & steam the khichadi for 1 minute.
8. Repeat this process 2-3 times and steam the khichadi for about 5 minutes
9. The khichadi is done when it changes colour from white to transparent
10.Squeeze lemon immediately after switching off the stove and mix well
11.Garnish with fresh coconut, fresh green coriander
12.Serve it hot

Sabudana / Jewarasi Khichadi Using Curd

It is indeed one of my favorite dishes which I learnt from my In laws.I had gathered recipes from many of my friends,cousins and of course net.But I had experimented so many times and here is my recipe

Items

Sabudana / Jewarasi - 1 cup (big ones preferred)
Sour Curd - Just enough to soak Sabudana
Coarsely Powdered / whole Roasted peanut - less than 1/4 cup
Boiled and chopped Potato - 1 (optional)
Green Chillies - 4
Jeera - 1 teaspoon
Coconut scrapping - 1 teaspoon
Corriander leaves - just for garnish
Oil - 2 Table spoons
Ghee - 1 Table spoon
Salt - 1 Tea Spoon

Method:

1. Wash & soak sabudana in enough water to cover it for 5 hours. The sabudana will swell and become soft.Squeeze the Sabudana well and drain excess water in a colander
2. Then soak it in sour curd for about an hour
3. Mix Sabudana, salt and coarsely powdered peanut or whole peanut with hand
4. Heat Oil and ghee in a Kadai
5. Add Jeera for tampering
6. After it splutters add finely chopped green chillies and boiled potatoes. Stir fry it
7. Now add the Sabudana to the kadai and mix well. Cover & steam the khichadi for 1 minute.
8. Repeat this process 2-3 times and steam the khichadi for about 5 minutes
9. The khichadi is done when it changes colour from white to transparent
10.Garnish with fresh coconut, fresh green coriander immediately after switching off the stove and mix well
11.Serve it hot with Fresh Curd

Mint Channa Pulav

Preparatory Items

I. Masala Preparation:

Elachi - 5 pieces
Cinnamon stick (pattai) - 1 small piece
Cloves - 3 pieces
Bay leaf - 1
Fenugreek (methi) - 1 spoon

Grind the above items together in a mixer (without adding water) into a powder. It might be coarse but that doesn't matter

II. Mint-Corriander Paste

Mint Leaves - 1 bunch
Corriander Leaves - 1 bunch

Grind the Mint and Corriander leaves together in a mixer without adding water

III. Channa

White Channa - 1/2 cup

Soak Channa in water for 5-6 hours.Pressure cook it.It should 3/4-th cooked only at this stage


IV.Biriyani

Bamathi Rice - 2 cups (Soak it in 2 cups of water for about 15 minutes)
Water - 4 cups
Big Onion - 1 (thinly sliced)
Green Chillies - 4 (slited )
Ginger Garlic paste - 2 spoons
Fresh Curd - 1 cup
Chole Masala or Garam Masala - 1 teaspoon
Chilli Powder - 1 teaspoon
Salt- 2 spoons
Oil - 2 Tea spoons
Ghee - 2 Tea spoons

Method:

1. Heat oil and ghee in a pan
2. Add the coarsely grounded Masala mentioned in step I
3. Fry the green chillies and the onions till it turns golden brown
4. Add 3/4 th cooked channa and mix well
5. Add Ginger Garlic paste, Chole Masala or Garam Masala and Chilli Powder
6. Add Fresh Curd and boil it well
7. Now add water and salt.Boil it well
8. Finally add the rice and transfer the contents into a pressure cooker or electrical rice cooker
9. Pressure cook for 2-3 whistles
10.Mix well after taking it from the cooker
11.Serve hot with Onion Raitha and thinly chopped potato fry.Yummy Yummy !!!

Vegetable Biriyani Type - II

Preparatory Items:

I. Masala Preparation:

Elachi - 5 pieces
Cinnamon stick (pattai) - 1 small piece
Cloves - 3 pieces
Bay leaf - 1
Fenugreek (methi) - 1 spoon

Grind the above items together in a mixer (without adding water) into a powder. It might be coarse but that doesn't matter

II. Soaking in the sour curd:

Sour curd - 1 cup
Mint Leaves - 1/2 bunch
Corriander Leaves - 1/2 bunch
Ginger Garlic paste - 2 spoons
Turmeric - 1/4 teaspoon
Garam Masala - 1 teaspoon
Chilli Powder - 1 teaspoon

Grind the Mint and Corriander leaves together in a mixer without adding water.Then soak the paste along with the all the above mentioned items in the sour curd for 1 hour. Mix it well

III.Biriyani

Bamathi Rice - 2 cups (Soak it in 2 cups of water for about 15 minutes)
Water - 4 cups
Small Peas - 1/2 cup
Carrot and Beans - 1/2 cup
Big Onion - 1 (thinly sliced)
Green Chillies - 4 (slited )
Salt- 2 spoons
Oil - 2 Tea spoons
Ghee - 2 Tea spoons

Method:

1. Heat oil and ghee in a pan
2. Add the coarsely grounded Masala mentioned in step I
3. Fry the green chillies and the onions till it turns golden brown
4. Add small peas,carrot and beans and sauté it for 2 minutes
5. Now add the soaked mixture and allow it to boil
6. Add water and salt and boil it well
7. Finally add the rice and transfer the contents into a pressure cooker or electrical rice cooker
8. Pressure cook for 2-3 whistles
9. Mix well after taking it from the cooker
10.Serve hot with Boondhi Raitha.Yummy Yummy !!!

Vegetable Biriyani- Type I

Items Required :

I. Masala Preparation:

Elachi - 5 pieces

Cinnamon stick (pattai) - 1 small piece

Cloves - 3 pieces

Bay leaf - 1

Fenugreek (methi) - 1 spoon

Grind the above items together in a mixer (without adding water) into a powder. It might be coarse but that doesn't matter

II. Green Paste Preparation

Corrainder Leaves - 1 bunch
Mint Leaves - 1 bunch

Grind both the leaves together in a mixer with very little water and keep it aside

III. Biriyani

Bamathi Rice - 2 cups (Soak it in 2 cups of water for about 15 minutes)
Water - 4 cups

Vegetables - 1 cup (peas one small packet, beans, carrot)
Big Onion - 1 (thinly sliced)
Green Chillies - 4 (slited )

Fresh Thick Curd - 1 cup

Coconut Milk - 1/2 cup

Tomato Sauce- 2 Table Spoons

Ginger Garlic Paste - 2 spoons

Garam Masala Powder - 1 spoon

Chilly Powder - 1 spoon

Salt- 2 spoons
Oil - 2 Tea spoons
Ghee - 2 Tea spoons



Method:

1. Heat oil and ghee in a pan
2. Add the coarsely grounded Masala mentioned in step I
3. Fry the green chillies and the onions till it turns golden brown
4. Add Corriander-Mint paste mentioned in step II .Sauté it well
5. Add Ginger Garlic paste
6. Add the vegetables and sauté it well
7. Add coconut milk and tomato sauce
8. Add Garam Masala Powder and Chilly Powder.Let it boil well
9. Add Fresh curd and mix well
10. Now add 4 cups of water and salt.Allow it to boil
11.Finally add the rice and transfer the contents into a pressure cooker or electrical rice cooker
12.Pressure cook for 2-3 whistles
13. Mix well after taking it from the cooker
14.This goes well with Raitha and chips

Cooker Milk Payasam

Items Required

• Milk - 1 litre (do not add water)
• Sugar - 1 1/2 - 2 cups (finely powdered in a mixer)
• Rice - one handful

Method

• Pour milk in a big vessel (that fits into the cooker) and add rice to it

• Place it in a pressure cooker and put a small cup inside the milk vessel to prevent milk from overflowing

• Allow 3 whistles to blow
• Simmer the flame and keep it over the stove for exactly 40 minutes
• Turn off the stove and allow the pressure to release
• Open the cooker.Now you can notice the change in milk colour (pale rose)

• Add the powdered sugar and mix well
• Serve hot or cold as desired

Variations

• If you are not using powdered sugar then after taking the milk out from pressure cooker add the sugar and allow it to dissolve it in low flame
• Can also add milk maid to the payasam
• If serving it chilled then add more sugar