Rice(சாதம்) : More Rice Varities
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Thread: Rice(சாதம்) : More Rice Varities

  1. #1

    Default Rice(சாதம்) : More Rice Varities

    Assured for Trying - நீங்கள் இதை முயற்சி செய்யலாம்.


    1/2 cup rice
    1/2 cup toor dhaal
    1 cup fresh grated coconut
    25 red chillies
    1/4 teaspoon tamarind paste
    pinch asofoetida (hing)
    1/2 packet pathrado leaves (Indian store)
    Salt to taste

    Soak rice and toor dhaal together for 4-5 hours.

    Grind rice-dhaal mixture with coconut, red chillies, tamarind paste and hing to a smooth paste with little water (if the masala is too watery, it will leak out of the leaves).

    Add salt to this masala. Meanwhile snip off the stems, wash and dry the pathrado leaves. Spread out one big pathrado leaf and apply a portion of the masala on it. Place another leaf on top of it and apply another layer and so forth (don`t overstack). Roll this stack of leaves and masala (to look like egg rolls) and steam in a pressure cooker for 30 minutes.

    Serve with cococut oil.

  2. #2

    Default Mint Rice........

    Mint Rice

    Basmathi rice 1 cup
    Mint leaves - about 1 bunch medium in size
    Onions 2
    Green chilies 5
    Oil 3 tbsps

    For grinding:
    Fresh grated coconut(or use dry coconut) 3 tbsps
    Salt to taste
    Tamarind paste 1 tsp

    For seasoning:
    Mustard seeds 1 tsp
    Black gram dal(urad dal) 1 tsp
    Bengal gram dal(chana dal)
    Curry leaves few
    Cashewnuts (broken into pieces) 1 tbsp

    Cook rice till each grain is separate but soft to touch and allow it to cool.

    Heat one tsp of oil. Fry green chillies and mint leaves till mint leaves shrink. Then grind it along with coconut, tamarind and salt.

    Heat rest of the oil. Fry cashewnuts until golden and keep aside. In the same oil, add all seasoning ingredients one by one. When seeds crackles, add finely cut onions and fry till it become translucent. Add ground masala paste and fry few more minutes till good aroma comes.

    Reduce the flame. Add cooked rice. Mix carefully without breaking grains of rice till it becomes hot. Add fried cashews and serve hot with any raita.

  3. #3


    Milagu Sadam

    Cooked Rice - 2 cups
    Grated coconut - 3 tablespoons
    pepper powder - 1 teaspoon
    green chillies - 4
    onion - one small
    Curry leaves
    mixture of urad dhal( uluthamparupu ), channa dhal( kadalaparupu), mustard ( kadugu ), jeera

    1. Heat oil in a skillet and add the mixture of urad dhal, channadhal, mustard and jeera

    2. When the mustard starts to splitter, add curry leaves, green chillies ( split vertically) and then add chopped onions

    3. Saute this for a few minutes until the onions become brown.

    4. Now add the pepper powder and just before stopping the stove add the grated coconut . Add salt to taste.

    5. Add cooled or left over rice to this mixture and mix well.

    6. Serve hot with pickle or coriander chutney.

  4. #4


    Pineapple Fried Rice

    1 pineapple
    20 g carrots
    20 g cabbage
    10g tender green peas
    200 g boiled rice
    Salt to taste
    5 ml oil
    10 g spring onions

    1. Cut off the top of the pineapple to form two boat shaped halves. Scoop the flesh out in order to make them hollow shells. Set aside.

    2. Pour a little oil in a wok and sauté the vegetables for a few minutes. Add the rice and chopped pineapple.

    3. Add salt to taste and mix well till all the ingredients are heated and the rice is well cooked.

    4. Remove from heat, fill the rice into one pineapple shell and serve hot.

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