Showing posts with label Sankranthi Bhojanam. Show all posts
Showing posts with label Sankranthi Bhojanam. Show all posts

Sunday, February 27, 2011

Nimmakaya Pulihora (Lemon Rice)

This is one of my favorite recipes. When the recipe was originally developed in India, lemons were used (hence the name "lemon rice"). However, this recipe uses limes because the tartness of limes balances the spicy chilies and ginger in this recipe.

Note: This is a time-sensitive recipe. All the steps to add the ingredients must be done quickly or the dals and black mustard seeds will get burnt. I suggest measuring out all the ingredients ahead of time so that you don't waste time measuring while cooking.

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.

  • one recipe plain rice
  • 1/3 cup vegetable oil
  • 1/8 teaspoon asafetida
  • 2-3 dry whole red chilies such as chile de arbol
  • 1 tablespoon black mustard seeds
  • 2 tablespoons chena dal
  • 1 tablespoon white urad dal
  • ½ cup raw cashew nuts
  • 1-inch piece ginger, minced
  • 1-3 minced fresh green chilies, such as serrano
  • 20 fresh or dry curry leaves
  • ½ teaspoon turmeric        
  • 2 ½ teaspoons salt
  • 1/3 cup + 2 tablespoons lime juice
  • pomegranate seeds to garnish (optional)    
Prepare the rice according to the directions using only 3 ½ cups of water. Heat oil in a saucepan over medium high heat.   
Add asafetida and red chilies.  

  • Asafetida is a gum extract from trees that can be found in Indian grocery stores. It acts as a digestive aid and prevents flatulence from occuring. If you are unable to find this ingredient, the rice will turn out fine without it.  
  • Red chilies are added for flavor only and are not meant to be eaten.
When the red chilies turn one shade darker, add the mustard seeds and cover until the spluttering subsides.   

Uncover and add white urad dal and chena dal. 

When the white urad dal turns golden brown, stir in the cashews. 

As soon as cashew nuts turn one shade darker, add curry leaves.  

As curry leaves turn crisp, add ginger, chilies, turmeric, and salt. Fry for one minute, and turn off the heat. 

Let it cool for 3 minutes and add lime juice.   

Now add lime juice mixture to cooked rice, and mix thoroughly.  

You must let the rice rest for at least ½ an hour for flavors to mingle before serving.   

Optional: Garnish with pomegranate seeds.

Saturday, January 15, 2011

Paramannam (Sweet Rice)

In honor of Sankranthi, the South Indian harvest festival, I made a rice porridge called paramannam which is typically served during this holiday using the rice that is harvested. My parents are both from farming families from villages in South India, so they have brought their tradition of celebrating Sankranthi with them after immigrating here. This dessert is what I look forward to year after year.

• 1 cup long grain rice
• ¼ cup mung dal (optional)
• ¼ teaspoon salt
• 1 ¾ cups water
• 6 cups hot whole milk
• 1 cup grated, packed jaggery (or light brown sugar)
• 1 teaspoon green cardamom seed powder
• ⅓ cup ghee

• ½ cup raw cashew nuts

Combine rice, dal, salt and water in a medium heavy bottomed saucepan (avoid using nonstick pan).

Alternative: If you can't make it to an Indian grocery store, eliminate the mung dal. It will still turn out just as good!

Bring it to a boil over medium high heat. Stir once.

Reduce heat to lowest setting, cover with the lid and simmer for 10-12 minutes or until almost all the water is absorbed.

Stir in milk and increase heat to medium high and bring it to a boil. Reduce heat to medium and simmer for 30-25 minutes or until rice is very soft, while stirring often.

Note: Jaggery is unprocessed cane sugar which can be found in Indian stores or Mexican supermarkets. 

Grate and stir in jaggery and cook for about 10 minutes until jaggery is thoroughly incorporated into the rice mixture. Stir in cardamom powder.

Alternative: Use light brown sugar instead of jaggery.

Meanwhile, in a small skillet, heat ghee over medium heat. Add cashews and fry until golden brown. 

Add fried cashews along with the ghee to the cooked rice and stir in. 

Serve warm.

    For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.
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