PULIOGARE

I had a friend  whose mother used to make this yummy puliogare. When i was having them in their place it was just nice puliogare. But after few years when i started cooking, it was a different story altogether. i wish i still had contact with my this friend, at least for the sake of recipe :).

In these 5 years of my cooking experience i have tried and tasted many puliogare. Of course tried less, tasted (other's cooking) more. But it never came to that standard. So finally i decided to find a recipe which might work.

COCONUT RICE

Long grain rice -- 1 cup (i used basmati)
Coconut milk -- 1 cup
Coconut -- 1/2 cup (fresh, grated)

Oil -- 3-4 tablespoons (preferably coconut oil)
Split black gram(Urad dal) -- 1 teaspoon
Cashew nuts -- few
Cumin seeds -- 1/2 teaspoon
Mustard seeds -- 1/2 teaspoon
Green chillies -- 2-3
Red chilly -- 1
Curry leaves -- few
Asafoetida -- 1 pinch
Frozen green peas -- 1/2 cup (optional)

Salt -- to taste
Lemon juice -- juice of half lemon


Wash and soak rice in salted water for 30 minutes. Drain and keep aside.

Heat oil in a thick pan. Add the dal and cashew nuts. Once both are slightly golden add the cumin and mustard seeds. Let them crackle.

Add both the chillies curry leaves and asafoetida. Stir for a minute. Add the green peas and stir for another minute.

Now add the rice and slowly mix it with the seasonings Taking care to make sure that the grains are not breaking.

Add the coconut milk and a little water(around 1/2 cup). Add salt and cook the rice covered on low flame.
When the rice is 1/2 done add the lemon juice and a little more water if required.

Cook until the rice is done but grains are separate. Add the grated coconut and carefully mix it with the rice. Turn off the heat.

Serve hot with a side dish of your choice.

CURD RICE-1

Rice -- 2 cups (cooked)

Curd (yogurt) -- 1 to 1 1/4 cup

Oil -- 3-4 tablespoons
Split black gram (Urad dal) -- 1/2 teaspoon
Mustard -- 1/2 teaspoon
Dry curd chilli (mosaru menasu) -- 3-4 (soaked in spiced curd and sundried)
Sesame seeds -- 1/2 teaspoon
Curry leaves -- few

Onion -- 1 (chopped finely)
Coriander leaves -- 3 tablespoons (chopped)
Salt to taste

Heat oil in a pan and add the black gram. When it becomes brownish add mustard, chilli , Sesame seeds and curry leaves.

When the mustard and sesame start spluttering add onion and curd and turn off the heat immediately.


Add rice and salt and mix all the ingredients nicely.

Top with chopped coriander and serve.

VANGI BATH

Rice -- 1 cup
Peanut -- 1/2 cup -- (soaked in water for 2 hours)(optional)
Brinjal (eggplant)(purple) -- 8-10 (small) (cubed)
for Masala

Coconut oil -- 1 teaspoon
Split chickpea(Chana dal) -- 1 tablespoon
Split black gram (urad dal) -- 1 tablespoon
Fenugreek seeds -- 1/8 teaspoon
Coriander seeds -- 2 1/2 teaspoon
Cumin seeds -- 3/4 teaspoon
Red chillies -- 8-10 (according to taste)
Clove -- 3
Cinnamon -- 1 cm piece
Poppy seeds -- 1 1/2 teaspoons
Sesame seeds -- 1/2 teaspoon
Coconut -- 1 cup (grated)
Tamarind pulp -- 2-3 tablespoons

for tempering

Oil -- 4-5 tablespoons
Split chickpea(Chana dal) -- 1/2 teaspoon
Split black gram (urad dal) -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Asafoetida -- 1/8 teaspoon
Curry leaves -- few
Mustard seeds -- 1 teaspoon
Red chilli -- 2-3 broken
Cashew nuts -- few (optional)

salt to taste
Jaggery -- 1 teaspoon

Pressure cook rice and peanuts separately. Keep it aside.

Heat the oil and roast all the ingredients for the masala together. The ingredients should go into the frying pan in the same order as they are listed above. Fry both dals till they are brownish. (Fry all the spices for minimum 1/2 minute on low flame.)
Powder these masala.(not a fine powder)

For tempering heat oil in a vessel. Add the both dals and fry til they are brownish.
Add cashew nuts and stir for a minute.

Put in turmeric powder , asafoetida ,red chilli , curry leaves and mustard seeds. Once the mustard starts crackling add the chopped brinjal. cover and cook on low flame until brinjal is cooked. (make sure that it is firm, and not over cooked.)

Now put in the ground masala powder, coconut and tamarind paste and sautee for 2-3 minutes.

Now add the rice salt and jaggery. Mix it up nicely and sautee it for another 3-4 minutes to blend in the flavours.

Ready to serve.

BISI BELE BATH

Rice -- 1 cup
Split pigeon peas (toor dal) --1 1/2 cups
Mixed vegetables -- 1 1/2 cup (beans,carrot,baby onion,potato,cauliflower etc.)
Peanut -- 1/2 cup -- (soaked in water for 2 hours)

for Masala

Coconut oil -- 1 teaspoon
Split chickpea(Chana dal) -- 1 tablespoon
Split black gram (urad dal) -- 1 tablespoon
Fenugreek seeds -- 1/8 teaspoon
Coriander seeds -- 2 1/2 teaspoon
Cumin seeds -- 3/4 teaspoon
Red chillies -- 8-10 (according to taste)
Clove -- 3
Cinnamon -- 1 cm piece
Poppy seeds -- 1 1/2 teaspoons

Coconut -- 1 cup (grated)
Tamarind pulp -- 3 teaspoons

for tempering

Oil -- 4-5 tablespoons
Split chickpea(Chana dal) -- 1/2 teaspoon
Split black gram (urad dal) -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Asafoetida -- 1/8 teaspoon
Curry leaves -- few
Mustard seeds -- 1 teaspoon
Red chilli -- 2-3 broken
Cashew nuts -- few (optional)
Onion -- 2 large (chopped)
Tomato -- 2-3 (chopped)
salt to taste
Jaggery -- 1 teaspoon

Pressure cook rice , toor dal , vegetables and peanuts seperately. Keep it aside.

Heat the oil and roast all the ingredients for the masala together. The ingredients should go into the frying pan in the same order as they are listed above. Fry both dals till they are brownish. (Fry all the spices for minimum 1/2 minute on low flame.)

Grind these masala with the coconut gratings and tamarind to a fine paste in a blender using a little water. Keep aside.

For tempering heat oil in a vessel. Add the both dals and fry til they are brownish.
Add cashew nuts and stir for a minute.

Put in turmeric powder , asafoetida ,red chilli , curry leaves and mustard seeds. Once the mustard starts crackling add onion and saute for a minute. Put in the tomato and saute for another minute.

Now pour in the ground masala paste and cook it for 2-3 minutes with some water.
Once the masala is simmering add the cooked toor dal and boil it for a couple of minutes.

Add vegetables, peanuts and some water and bring the masala to boil. Let ti simmer for 3-4 minutes. If it thickens add some hot water and make it a bit watery like sambhar.(it will become thick once the rice is added)Add salt and a little jaggery for taste.

Time to add the rice. When the masala is simmering add the cooked rice slowly. Mix it up nicely and let it simmer for another 3-4 minutes and absorb the flavors.

Ready to serve. Traditionally served topped with boondi. Can be accompanied with raita.

SCHEZWAN FRIED RICE

Rice -- 1 cup
Salt -- 1/2 teaspoon
Oil -- 1 teaspoon


Oil -- 2 tablespoons
Garlic -- 1 teaspoon (chopped)
Celery -- 2 tablespoos ( chopped)
Vegetables -- 1 cup (like carrots, capsicum, cabbage)( finely sliced)
Bean sprouts -- 1/2 cup

Schezwan sauce -- 2 tablespoons (or to taste)
salt to taste


Wash and soak rice for 20 minutes. (I have used jeera rice here which is aromatic as well as medium grain.)
Bring water to boil and add salt and oil in it. Pour the rice in and cook until cooked but firm and each grain seperate.
Now drain it and run cold water and make sure no water is left in the rice.
Keep it aside.

Heat oil in a pan. Add garlic and brown it.Add celery, vegetables and saute for 2 to 3 minutes.

Now add the schezwan sauce and cook for one more minute.Add the rice, bean sprouts and salt and mix well.

Toss for a minute until all the ingredients are mixed nicely.

Serve hot.

SABBASIGE BATH

(DILL RICE)

Rice (long grain) -- 2 cups (cooked)

Coconut -- 1/2 cup (grated)
Green chillies -- 2-3
Garlic -- 2 cloves


Oil -- 3-4 tablespoons
Clove -- 2-3
Cardamom -- 2-3
Bay leaf -- 1 (optional)
Cumin seeds -- 1 teaspoon
Mustard seeds -- 1/2 teaspoon
Turmeric powder -- 1/4 teaspoon
Onion -- 2 medium (sliced)
Dill -- 1 1/2 cup (chopped)
Salt to taste


Grind coconut,garlic and green chillies together to a smooth paste. Keep it aside.

Heat oil in a pan and add clove, cardamom , bay leaf and cumin seeds. Fry them on low heat until the nice aroma of the garam masala comes out.

Now add turmeric powder and mustard seeds. When the mustard crackles, add the onion and fry until cooked. Once the onion is done add dill , cover and cook over low flame until dill is cooked.

Put in the coconut paste and stir it for around 3-4 minutes on low heat.

Now add rice and salt and mix the rice and the cooked sauce nicely for a couple of minutes. Serve hot.

PEAS PULAO

Long grained rice(like basmati) -- 2 cups
Oil/Ghee -- 1/2 cup
Green peas -- 1/2 cup
Bay leaf -- 1
Clove -- 3-4
Cinnamon -- 1 " long stick
Cardamom -- 4-5 pods
Cumin seeds -- 1 teaspoon
Fennel seeds -- 1/2 teaspoon (optional)
Pepper powder -- 1/2 teaspoon (optional)
Salt to taste
Milk OR Coconut milk -- 1 cup
Vegetable stock / water -- 1 cup


Wash and soak the rice for 20 minutes. Drain and keep aside.

Heat oil in a heavy bottomed pan and add cloves,cinnamon,bay leaf,cardamom. Fry them on low heat until the nice aroma of the garam masala comes out.
Add cumin and fennel seeds and let them crackle.

Now add the peas and stir it nicely. The put in the rice and give it a stir again. Take care not to break the rice grains.

Add salt and pepper powder and pour the milk/coconut milk. Cover it and cook it on a very low flame until the rice and peas are done. More water or milk can be added in-between, if required.

Serve hot.

MAVINA-KAI CHITRANNA

(RICE WITH RAW MANGO-GARLIC-COCONUT SAUCE)

Rice (long grain) -- 2 cups (cooked)

Raw mango (green)-- 1 small (chopped)
Coconut -- 1/2 cup (grated)
Green chillies -- 3-4

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 2 teaspoon
Garlic -- 6-8 cloves
Red chilies -- 2 (broken)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/4 teaspoon
Curry leaves -- few

Yogurt (Curd) -- 2 tablespoons
Salt to taste



Grind mango, coconut and green chillies together to a smooth paste. Keep it aside.

Heat oil in a pan and add urad dal and garlic. When the dal and garlic are a little brownish add mustard seeds and let them crackle.

Add curry leaves, turmeric powder and red chillies.
Stir for a couple of minutes.

Put in the coconut-mango paste and stir it with this tempering for around 3-4 minutes on low heat. Add curd and stir for another minute.

Now add rice and salt and mix the rice and the cooked sauce nicely for a couple of minutes. Serve hot.

DHAN MADDI - HULASE HULI (LENTIL RICE -TAMARIND CHUTNEY)

Dhan maddi is a havyaka version of pongal. It is prepared in every havyaka household during dhanurmasa (a month in hindu calender which is somewhere in december-january). Every married girl of the family visits her parents during this month at least once and feasts on this dish.



DHAN MADDI

Rice -- 1 cup
Mung dal (split green gram) -- 3/4 cup (fried)
Turmeric powder -- 1 pinch
Water -- 5-6 cups
Salt to taste
Ghee (clarified butter)for serving

to powder

Urad dal(split black gram) -- 5-6 teaspoons
Sesame seeds -- 3 teaspoons
White pepper corns -- 1 teaspoon (around 10)

Dry roast urad dal and sesame seeds separately. Add peeper corns to it and grind it into a coarse powder. Keep aside.

Dry roast mung dal in a pan until it turns pinkinsh in color and gives out nice aroma.
Wash rice and mix it with fried dal, turmeric and salt and cook it covered with 5-6 glasses of water. The rice and dal are overcooked in this dish to enable them to mix nicely.

When the rice and dal are cooked add the ground powder(reserve 1 1/2 teaspoon of powder for the tamarind chutney) and cook it for some more minutes. Add water if the dish becomes very thick or dry.

Serve hot topped with a spoonful of ghee, along with the hulase huli.




HULASE HULI

Tamarind puree -- 1/2 cup
Jaggery -- 1/4 cup
salt to taste

Oil -- 2 teaspoons
Red chilli -- 1
Mustard seeds -- 1/2 teaspoon
Sesame seeds -- 1/2 teaspoon
Curry leaves -- few


Mix tamarind puree, salt and jaggary together. Mix the reserved (see dhan maddi) urad-sesame powder to the chutney.

Heat oil in a small pan and add mustard seeds, red chillies and curry leaves. When the mustrd seeds crackle add sesame seeds and pout it over the tamarind chutney.
Mix nicely and serve with the dhan maddi.

MASALA VEGETABLE RICE

(SPICY VEGETABLE RICE)

Long grained rice -- 2 cups (cooked)
Oil -- 2 tablespoons
Urad dal -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Green chillies -- 3/4, slit
Curry leaves -- few

Onion -- 1 large
Tomato -- 2 medium
Capsicum -- 1 small
Sambhar powder -- 2 1/2 teaspoon
Sugar -- 1/4 teaspoon
Salt to taste

Chop all the vegetables.

Heat oil in a pan and add urad dal . When the dal begin to brown add mustard seeds.

When Mustard seeds start crackling add turmeric powder, green chillies and curry leaves. Stir for 1 minute.

Add onion and fry till transparent. Now add tomato and capsicum and stir over slow flame for 4-5 minutes, until all the vegetables are soft.

Now add the sambhar powder and stir for another minute.

Now add cooked rice to the pan. Sprinkle sugar and salt on the rice.
Mix everything together and and leave it on very low flame for 5 minutes. Keep turning every minute.

Ready to serve.

VEGETABLE PULAO

Long grained rice(like basmati) -- 2 cups
Mixed vegetables -- 1 1/2 cups (carrot, beans,cauliflower,potato,capsicum,corn,peas)
Bay leaf -- 1
Clove -- 5-6
Cinnamon -- 1 " long stick
Cardamom -- 4-5 pods
Cumin seeds -- 1/2 teaspoon
Fennel seeds -- 1/2 teaspoon (optional)
Ginger -- 1 c.m. piece
Garlic -- 2 cloves
Onion -- 2 (sliced)
Pepper powder -- 1/2 teaspoon
Salt to taste
Milk OR Coconut milk -- 2 cups

Chop all the veggies finely.

Wash and soak the rice for 20 minutes. Drain and keep aside.

Heat oil in a heavy bottomed pan and add cloves,cinnamon,bay leaf,cardamom. Fry them on low heat until the nice aroma of the garam masala comes out.

Add cumin and fennel seeds. When they start crackling, add the slightly crushed garlic and ginger. Let it cook for 5 minutes on low flame.Add onion and fry for another couple of minutes.

Now add the vegetables and stir it nicely. The put in the rice and give it a stir again. Take care not to break the rice grains.

Add salt and pepper powder and pour the milk/coconut milk until the rice and vegetables are covered. Cover it and cook it on a very low flame until the rice is done. More water or milk can be added in-between, if required.

Once done serve hot.

LEMON RICE

Rice -- 1 cup
Oil -- 2 tablespoons
Urad dal -- 1 teaspoon
Chana dal -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Asafoetida powder -- a pinch
Turmeric powder -- 1/2 teaspoon
Green chillies -- 3/4, slit
Curry leaves -- few
Lemon -- 1 medium
Sugar -- 1/4 teaspoon
Salt to taste


Cook the rice using 2 cups of water.

Heat oil in a pan and add urad dal and chana dal. When the dals begin to brown add mustard seeds.

When Mustard seeds start crackling add asafoetida and turmeric powders, green chillies and curry leaves. Stir for 1 minute.

Now add cooked rice to the pan. Sprinkle sugar and salt on the rice. Squeeze the lemon juice on the top.

Mix everything together and and leave it on very low flame for 5 minutes. Ready to serve.