Carrot rice (carrot sadam)

Carrot rice (carrot sadam) - preparation time 15 to 20 mins
This will be a colorful and interesting rice for kids. If you make it little spicy every one will like this rice. Healthy and simple to make.

Ingredients:-
Carrot - 1 cup (you can take 2 medium size carrot) grated.
Red chili powder - 1/2 tsp
Green chili - 2 (chopped)
Coconut - 1 tbsp (grated)
Curry leave - 2 string
Saunf seed - 1/4 tsp
Bay leaf - 1
Urad dhal - 1 tbsp
Cashew - 2 (optional)
Small onion - 5 (finely chopped)
Cooked rice - 1 cup (150 gms)
Salt - to taste
Sesame oil - 2 tbsp
Water - little
　
Preparation method:-
In a pan add sesame oil, Saunf to splutter,bay leaf and sortae one by one - urad dhal to golden brown, cashew to light brown, green chili, chopped onion, curry leaves and fry till the onion is cooked.
Add carrot, red chili powder to the pan. Fry till raw smell of carrot goes off. Now sprinkle little water and cook the carrot with little salt. You can also add turmeric which is optional.
Add the cooked rice (the rice should be not be sticky it should like rice which you cook for pulisadam) salt for rice. Mix the ingredients well with the rice.
Finally add the grated coconut, few more curry leaves and mix.
You can serve this with papad or any curd raitha.

Easy Vegetable fried rice

Easy Vegetable fried rice (My version) - Preparation time 30 to 35 mins
Vegetable fried rice is not my favourite but my husbands like this dish very much. I tried preparing this rice in an easy way. It came out well. The process might be bit long but bit simple when compared to making more than one item for weekend lunch. As we are adding variety of vegetables it will be filling. You can accompany this with an onion raitha, kuruma & chips.

Ingredients:-
Raw rice - 1 cup (i used normal rice instead of basmati rice)
Onion - 1 or 1/2 cup (chopped to thin strips)
Carrot - 2 (cut into 1 inch pieces)
Beans - 15 or (1 cup of carrot & beans)
Spices - (1 inch cinnamon, 2 cloves, saunf - 1 tsp, bay leaf - 1)
Garlic pods - peeled - 10, crushed with skin - 5
Ginger - peel the skin and crush 1 inch piece
Oil - 1 tbsp & Ghee - 1 tbsp
Coriander leaves - 1 tbsp (chopped finely)
Pudina(Mint) leaves - handful
Turmeric - 1/4 tsp
Red Chili powder - 1/2 tsp
Green chili - 2 (slit vertically)
Salt - as required
Water - 2 & half cup

Preparation method:-
First keep all the above ingredients ready in a plate (spices, chopped vegetables, crushed garlic & ginger, chopped coriander and pudina leaves - keep little pudina leaves to add finally)
Heat a pan . Add oil, ghee, spices when aroma comes add crushed ginger & garlic, garlic, green chili, chopped onion, vegetables and fry for few minutes.
When half cooked add coriander & pudhina leaves. Now goes turmeric & chili powder into fried vegetables.
Add washed rice and fry for few minutes (it will become slightly white)
Measured water (2 & (half or 3/4)) along with salt to the fried vegetable and rice. Mix well and leave for 5 mins
Transfer this to a vessel and pressure cook for 4 to 5 whistle.
You can cut bread into small cubes and fry in ghee (to garnish finally).
When pressure goes off very gently mix the rice with fried bread and few more fresh pudina leaves
Hot and spicy vegetable fried rice is ready. You can serve with vegetable kuruma or mild potato onion kuruma along with potato chips & onion raitha.
Enjoy your weekend with this special rice.

Peas pulao (Pattani sadam)

Peas pulao - preparation time 30 mins
We tasted this rice in my cousin sister home. Making of this rice is very simple and easy. Even people who are learning cooking can cook this without putting more effort. Try it out. The ingredients used is also less and easily available.

Ingredients:-
Fresh peas - 1 cup
Cashew - 8 (finely chopped  and roasted in ghee)
Ghee - 2 tbsp or according to your taste
Sesame oil - 4 tsp
Green chili - 1 or 2 (slit and keep)
Onion - 1 (chopped to thin strips)
Salt - to taste
Rice - 1 cup (i used ponni raw rice so 1:2.5 ration water)
Water - 2.5 cup
Cinnamon stick - 1/2 inch
Cardamon - 1
Bay leaf -2
Clove - 1

Preparation method:-
In a tawa add ghee & oil to heat. Put the spices (cinnamon, bay leaf, cardamon, clove) and roast till flavour comes (do it in medium or slow flame).
Now add onion, green chili and fry till onion is cooked. Add washed rice and fry for few mins,
Add water, salt and mix well. When this boils, transfer to a vessel and pressure cook for 5 whistle and leave it to cool.
Transfer the peas pulao to serving bowl and garnish with coriander leaves and roasted cashew.
Simple and tasty. When i tried my husband liked this dish very much. You can serve with onion raitha or cucumber raitha & fried pappads.

Pudina (Mint Rice) sadam

Pudina (Mint Rice) sadam
Health tips:- Pudina digest the food and also can simulate hunger. If used regularly it will improve the health. Rich in calcium, iron, vitamins,folic acid,etc.Removes bad odour from mouth. Consume pudina tea by adding pudina leaf to boiling water or to tea. The leaf can be dried or freshly added

Ingredients:-
Pudina leaves - 2 cup (clean and drain the water)
Coriander leaves - ½ cup
Green chili - 1 or 2 (you can add according to your spice level)
Roasted urad dhal - 2 tbsp
Mustard - ¼ tsp
Urad dhal - 2 tsp
Sesame oil - 2 tsp
Tamarind - ¼ tsp
Salt to taste
Water - required amount
Rice - cook 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed/broken.
Roasted cashew nuts - 6

Preparation method:-
Roast 2 tsp of urad dhal in 1 tsp of oil. Coarsely grind and keep.
Fry pudina, green chili in little oil (it will become very less).
In a mixer add pudina, coriander leaves, chili, roasted urad dhal,tamarind paste, salt and little water (Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown.
Add mint paste to rice and mix well. Finally add the roasted cashew and serve with potato chips.

Curd rice (Thalicha thayirsadam)

Curd rice (Thalicha thayir sadam) - preparation time 20 or 25 mins
Curd rice made with ginger, carrot and chili will be very good and healthy to consume

Ingredients:-
Coriander leaf - 1 tbsp (chopped finely)
Green chili - 2/3 (finely chopped)
Urad dhal - 2 tbsp roasted to light brown
Carrot - 4 or 5 tbsp (finely chopped)
Ginger - 1 inch (finely chopped)
Green grapes - 10 or 15
Mustard seed - ½ teaspoon
Split Channa dhal - 1 tbsp
Salt - to taste
Oil - 1 table spoon
Cashew nuts - 6 (finely chopped)
Curry leaves - 2 tbsp finely chopped
Milk - 1 cup

Preparation method:-
Pressure cook 1 cup rice with 1:3.5 (water 2.5 cup+ milk 1 cup).
In a tawa add oil, mustard, dhal, cashew, chili, curry leaves and carrot. Fry till raw smell of carrot goes of.
Mash the pressure cooked rice with curd. To the rice add above garnishing, grapes, curry leaves, salt, ginger. Mix well and serve curd rice (thayir sadam) with pickle.

Tamarind (Pulisadam) rice

Tamarind rice - preparation time 25 minutes
My favourite recipe while traveling. When we travelled to granny's place for summer holidays in train, mom used to make pulisadam, curd rice, idli and thengai thogayal. We really enjoyed the train journey with yummy food and other snacks which will come in train (like guava, jack fruit, cucumber,etc). We had a very good practise in our home i.e. not to take any outside cooked snack or food.

After several years when I travelled to onsite trip mom several time packed tamarind rice and gave. When I land and settle down first thing is to share this with friends, colleague and enjoying the yummy pulisadam in onsite. Even if we go to any level our taste for food don't go. We can find happiness and peace in each and every small thing. Be happy and healthy.

Ingredients:-
Tamarind juice - mix 2 table spoon of tamarind paste in water or extract juice from tamarind and keep (goose berry size)
Red chili - 4 or 6 (split each into 2 piece. you can increase chilies if you want)
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Sesame oil - 2 tbsp
Fenugreek (Venthayam) seed - ¼ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Oil - 3 tbsp
Ground nut - 1 tbsp
Turmeric powder - ¼ tsp
Sambar powder - ½ tsp (optional to give additional flavour)
Jaggery/Sugar - 1 tbsp
Curry leaves - 10 to 15 leaves finely chopped
Cooked rice - 2 cup/200gms of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed / broken.

To roast and ground:-
Dhania - 2 tsp
Red chili- 1 (remove the seeds if you don't want the rice to be spicy)
Channa dhal - 1/2 tsp
Pepper - 4 or 5
Fenu greek seed - 1/4 tsp and even less if you are going to garnish with fenugreek seed.

Dry roast the above roast and ground ingredients till nice aroma comes. In a mixer, grind the puliyodarai powder ingredients coarsely.

Preparation method:-
Heat the tawa/kadai in low flame with oil & mustard seed. Once mustard splutters add the dhal and roast till dhal becomes light brown.
Add fenugreek seed, chili, curry leaves, turmeric, tamarind juice (optional sambar powder), jaggery and salt. Boil till it becomes thick (oil will come over the gravy if the gravy is cooked well).
Take the rice and add gravy according to your taste. The gravy might be more so, add required amount. You can keep the gravy and use for 2 days
You mix using fork or your clean hand (only after washing your hand) along with the pulisadam powder.
To get the texture of pulisadam you have to garnish the rice with 1 tbsp of hot sesame oil.
In a tawa add 1/2 tsp of oil, mustard seed, bengal gram, urad dhal and ground nut.
Add one after another for roasting when mustard seed splutter. Roast to golden brown and mix with pulisadam.
You can add few more chopped fresh curry leaves to bring added flavour.

Coriander leaf rice (Kothamali sadam)

Coriander leaf rice preparation time 20 to 25 mins
Coriander is good for digestion and skin. Try to consume fresh. When you add coriander to the dish finally it will give very nice good look to the dish.

Health tips: - Coriander leaf is good for skin. You can add in most of the food items you cook. Chop finely and add so while eating they cannot throw it.


Ingredients:-
Corainder leaf - 1 bunch (clean and chop it)
Red chili - 2/3 roasted in oil
Urad dhal - 3 tbsp roasted to light brown
Mustard seed - ½ tsp
Tamarind paste - ½ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Sesame Oil - 2 table spoon
Cashew nuts - 6 (finely chopped)
Curry leaves - 10 to 15 leaves finely chopped.
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not broken.

Preparation method:-
Heat tawa/kadai in slow flame with oil, red chill, urad dhal and grind coarsely.
Add coriander leaf, tamarind paste and little water to above powder and grind in a mixer (add little water while grinding). Make to coarse paste and keep in a bowl.
Add oil mustard seed once it splutters add the dhal, cashew and roast till light brown.
Garnish this to grind paste and mix with rice.4. If it is not mixed well; use your clean hand.

Pepper & Cumin rice (Milagu Jeeragam sadam)

Pepper Jeera rice - preparation time 15 to 20 mins
No vegetables in home? don't worry surely you will have cumin and pepper seed in your spice box (anjarai petti). With the spice you can make this delicious and healthy dish. It is good for digestion and cold

Ingredients:-
Jeera - 2 tbsp
Pepper - 1 & 1/2 tsp
Ghee - 2 or 3 tsp
Salt - to taste
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed/broken.

Preparation method:-
In a tawa/kadai add ghee, jeera seed, pepper seed and roast till light brown. Cool the roasted ingredients and grind coarsely.
Add above powder and salt to rice and mix well. This can be taken with roasted papad.

Cumin rice (Jeeraga sadam)

Jeera rice preparation time 15 to 20 mins
Very very simple and easy to make rice. Only thing to take care is to boil the rice correctly.
Health tips : Cumin is good for digestion, brings out the gas and cleans stomach. It is very good for health. You can chew cumin seed and take one glass hot water for digestion. While garnishing you can roast and add cumin seed


Ingredients:-
Jeera(cumin) - 2 tbsp
Sesame Oil or (Ghee if you are preparing for kids) - 1 tsp
Salt - to taste
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not broken.


Preparation method:-
In a tawa/kadai add oil & jeera seed, roast till light brown.
Switch of the flame and add rice, salt. Mix well and serve hot. If it is not mixed well use your hand (only after washing your hand).

Lemon rice (Elumichai sadam)

Lemon rice - preparation time 15 to 20 mins
Some day you feel very exhausted and tired. If lemon and green chili is available you can prepare this rice and serve along with some chips or fried papad.

Ingredients:-
Lemon juice - 3 tbsp
Green/Red chili - 2/3 finely chopped
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Oil - 2 tbsp
Turmeric powder - ½ tsp
Cashew nuts - 6 (finely chopped)
Curry leaves - 10 to 15 leaves finely chopped.
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed/broken.

Preparation method:
Heat tawa/kadai in slow flame. Add oil & mustard seed. Once it splutters add the dhal, cashew and roast till light brown. Add the chili and curry leaves. Switch of the flame and add turmeric, lime juice and salt.
Take the rice and mix in this. If it is not mixed well use your hand(only after washing your hand). You can add few more chopped curry leaves to bring added flavor.

Note: If you are taking juice from lime. Once lime is cut into 2 wash in water so that the bitter taste from skin wont come. Don't press the lime too much to get juice because the bitter taste from the skin will come to lime juice.

Coconut rice (Thenkkai sadam)

Coconut rice  - preparation time 20 to 25 mins
Use fresh coconut (ilam thengai) because in enriches the taste of rice. Coconut is cholesterol free when consumed raw but occasionally it is ok to fry. Only in you fry the fresh coconut this dish will be aromatic and tasty.

Ingredients:-
Grated coconut - 1 cup
Green/Red chili - 2/3 finely chopped
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Split channa dhal - 2 tsp
Salt - to taste
Oil - 2 tbsp
Cashew nuts - 6 (finely chopped)
Curry leaves - 10 leaves finely chopped.
Cooked rice - 1 cup of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed/broken.

Preparation method:-
Heat tawa/kadai in slow flame. Add oil & mustard seed.

Once mustard splutters, add the dhals, cashew and roast till light brown.

Add the chili roast slightly, add coconut fry till coconut smell comes (colour changes )& add curry leaves and salt.

Take the rice and mix in this. If it is not mixed well use your hand (only after washing your hand).

You can add few more chopped curry leaves to bring added flavour.