Murukku

Murukulu

For Janmashtami/Gokulashtami / Krishna Jayanthi, prepared this Murukku / Murukulu / Chakli. Rice flour is a main ingredient in this crispy snack, groundnuts / peanuts are added for that extra taste. The groundnuts are roasted lightly to give that extra crispy and crunchy flavor. This south-Indian addictive Murukku is almost forgotten snack in big cities, but its nutritive value is immense. It is a great after-school snack for the kids. 

Mosaravalakki

Atukulu Daddojanam

Mosaravalakki is dished out of flattened rice / Aval / Atukulu / Avalakki along with fresh curds. The dish though famous all over India, called by different names, namely, 'Thayir Aval', 'Dahi Poha', 'Gopalkala' and 'Atukulu Daddojanam', is similar to Curd rice. In Karnataka, the dish is called by the name Mosaravalakki as this is made more common in the state and served for Gods as Naivedyam or Prasad. Mosaru Avalakki can be garnished with grapes and pomegranate seeds, which makes the dish more rich in appearance. 

Muzaffar - a Rice-Based Dessert

Muzaffar - A Rice-Based Dessert

Muzaffar / Muzaffir is a sweet delicacy. Rice being the main ingredient, the dessert calls for a Basmati variety of rice because of its rich aroma and flavor it imparts to the dish. This saffron-infused dish is a visual treat and appealing, and lends a supreme taste with rich and sweet along with assorted nuts roasted in the clarified butter (ghee). Muzaffar is a perfect dish for any of the festive occasions be it Diwali or Ramadan.

Pepper Rice

Pepper Rice

Pepper Rice is peppy & hot dish and generally relished most in winter season. Black Peppercorns are mixed in rice to spice up and add that extra zing to the dish. The dish is also accompanied by a special ingredient - the sesame oil to neutralize peppiness and infuse rich aromatic flavor. Black peppers are popularly known for their medicinal utility and commonly used as natural ingredients  for curing cold & cough in many households.

Tamarind Rice

Tamarind Rice

Tamarind Rice / Puliyodharai / Puliyogare / Pulihora is a sour sweet, spicy and nutty combination added to a rice variety. This is such an eternal comfort dish that it is prepared in South-India for every important occasion, be it festivals or in temples as Neiyedyam or Prasad. This rice variety is without the addition of onions and garlic, which some people prefer to take during their fast or festivals.

Tamarind rice is balanced by adding jaggery to the the pulpy tamarind and combining with variety of normal spices to give a right taste combination. The tamarind rice is then infused with the seasoning of mustard seeds, curry leaves and red chilies. Groundnuts / peanuts gives the extra crunchy taste to the rice, which adds value to the health too.

Ingredients for tamarind pulp:

1. Raw Rice - 1/2 kg (two and half cups)

2. Tamarind - 100 gram

3. Sesame seeds / Til - 2 tsp.

4. Groundnuts - 1/2 cup

5. Jaggery - 2 tbsp.

6. Dry coconut powder - 1/4th cup

7. Turmeric / haldi - 1/4 tsp.

8. Coriander powder / dhania powder - 1/4th tsp.

9. Chilly powder - 1/4th tsp.

10. Oil - 1/2 tsp.

11. Salt to taste

For Tempering / Tadka ingredients:

1. Oil - 5 tbsp.

2. Mustard seeds - 1 tbsp.

3. Bengal gram / Channa dal - 1 tbsp.

4. Black gram / Urad dal - 1 tbsp.

5. Fenugreek / Methi seeds - 1 tsp.

6. Dry red chilies - 4 to 5 (tear into half)

7. Curry leaves - handful

8. Asafoetida / Hing - 2 pinches

Cooking Method:

1. Wash and soak the rice in water for about 15 minutes. Soak the tamarind in 1 1/2 cup warm water for around 10 minutes.

2. Meanwhile dry roast the fenugreek /methi seeds and powder them.  Powder the raw sesame seeds too keeping both aside separately for later use.

3. Cook the rice until done and such that each grain is separated. Once done spread the rice on a plate to cool. 

4. Now extract the pulp from the soaked tamarind and discard the waste.

5. To this tamarind pulp, add salt, chilly powder, coriander powder and turmeric powder. Heat 1/2 tsp of oil and pour this tamarind pulp and cook them until a pulpy texture is attained for about 15 minutes on a medium flame. Finally before switching off the flame, add jaggery, powdered sesame seeds and dry coconut powder, and mix them.

6. In another pan, heat 1/2 tsp of oil and roast the peanuts / groundnuts until light golden and pour them on the rice. 

7. In the same pan, heat the remaining oil. Add mustard seeds, and once this splutters, add Black gram/ Urad dal and Bengal gram / Channa dal and allow them to change its color to light golden. Now add asafoetida, curry leaves, fenugreek / methi powder and red chilies and pour them on the rice. 

8. Now combine the prepared tamarind pulp with the rice, mixing slowly with the help of the hand without breaking the rice. 

Pulihora

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Menthya Soppina Bhath

Menthya Bhath

Menthya Soppina Bhath is a flavorful rice of Karnataka, India.  In Karnataka, Bhath is associated to any rice dish flavored differently with different spices, herbs and vegetables. Methya Soppu is the Fenugreek leaves. The rice is prepared with the Fenugreek leaves, mint, green chilies and peas, and thus a green color is adopted with all fresh herby flavors. Though the dish Menthya Soppina Bhath is highly nutritious, it is also tasty when prepared in a manner combing herbs and spices.

Bisi Bele Bhath

Bisibele Bhath

Bisi Bele Bhath is a soul dish of Karnataka, and prepared during all festive occasions too as its a one pot satisfying healthy meal. The science of creating perfect flavor to Bisi Bele Bhath, comes from the precise selection of spices, dry roasted and then crushed to fine powder. The important spice, called Kapok Buds, the Marathi Moggu, lends a perfect authentic flavor to this Bisi Bele Bhath. This Classic Bisi Bele Bhath should be creamy in consistency and during the cooking process do check for the water content.

Mushroom Biryani

Mushroom Biryani

Mushroom Biryani is one such delicacy, where the main ingredient being Mushrooms and can be prepared on any important occasions without any hassle. Biryani is always a non-veg or a mixed vegetables, where the veggies has to be chopped, which requires more time, and for non veg stuff, it has to be cooked to right consistency, again takes good amount of time. But the Mushroom Biryani is prepared with less time, and yet so delicious and splendid. Cooking mushrooms along with rice and perfect proportion of spices, concentrates their flavor and brings out notes of sweet earthiness. During the days of cooking veg stuff on a weekends, yet want to thoroughly have something different, this is the dish, which comes handy, the Mushroom Biryani.

Thengai Sadam - Coconut Rice

Thengai Sadam is a famously known coconut flavored Rice dish from Tamilnadu Cuisine. This dish is also liked and cooked in other coastal states of India; where coconut cultivation is in abundance. Coconut has a nutty sweet flavor and gives a creamy texture to the dish. Fresh coconut enhances taste to the dish and overpowers with its unique flavor and taste;  which makes Thengai Sadam to acquire its complete taste.

Egg Biryani

Eggs are a good choice as part of healthy balanced diet, so its often consumed on a daily basis. Any dish prepared with Egg is always delicious so is the Egg Biryani, which is a hearty flavorful comfort food. It also elevates everyday favorites and gives a new spin with full of substantial flavors. 

Instant Tomato Rice

Instant Tomato Rice is a tomato flavoured rice that can be made with left over rice too. It can be made with minimal ingredients, adding flavour and taste to the steamed rice. This recipe goes well for lunch boxes as its prepared in minutes. Here the recipe is best suited for kids too as its less spicy,  and for taste split chillies are added, which can be taken out/omitted, while giving it to kids. And also for the texture, very little colour of turmeric is added as it makes visually appealing for kids.

Raw Mango Rice

Mango Rice is strongly flavoured with the grated mango to give a tangy taste and fulfill your urge of having raw mango. The spices, nuts and herbs used gives a flavour to this rice, as well as nutrition. For the best taste and texture, the mango should be really raw and the green colour gives the perfect recipe. Mango rice is useful for lunch box as it can be made instantly. 

Vegetable Pulao

Vegetable Pulao is a one pot meal packed with all nutrients. Speckled with variety of vegetables and perfumed with warm spices, the vegetable pulao satisfies everyone's palate. The dish can be brought out at its best with different vegetable colors, which is very much appealing, and of course the coriander leaves, which provides the finishing touch to the dish.

Brinjal Rice (Brinjal Pulav)

Brinjal Rice (Brinjal Pulav) is a one pot meal with rice and brinjal combination. Having a spongy texture and a pleasantly bitter taste, the brinjal taste excellent with a blend of different spices. The dish gives a an aromatic flavour, which makes it very inviting. Brinjal Rice can be enjoyed with Yogurt mixed with raw onions (Raita). 

Tomato Rice

Tomato Rice is one of the spicy variety in Rice, which has a tangy taste. Since the main ingredient are tomatoes, it has a strong tomato flavour. Its easy to prepare because of the ingredients' availability. The rice can be combined with any gravy or sauce too. It tastes good with plain yogurt and some crispies.