Masala Rice

Masala rice with leftover rice

Masala rice is always prepared with left over rice. This is a staple breakfast for adults. Whenever large quantity of cooked rice is left I prepare masala rice. We can make masala rice with fresh cooked rice but It will not taste as good as leftover rice. Sometimes when We want to eat masala rice I cook extra rice for dinner and next day morning I use that rice to prepare breakfast. We can prepare very easily in 10 minutes. Here I present simple and spicy masala rice to serve as a breakfast. Njoy Cooking,Serving n Savoring!

Ingredients:

Leftover rice: 2 cups

Big Onion: 1 no.

Green chillies: 3 nos.

Garlic flakes: 7/8 nos.

Curry leaves: A sprig

Black pepper corns: 7/8 nos.

Cashew nuts: few

Oil: 1 – 1 1/2 tbsp

Mustard: 1 tsp

Urad dal: 1 tsp

Chana dal: 1 tsp

Hing: A pinch

Turmeric: 1/4 tsp.

Method of preparation:

1. Take 2 cups of leftover rice and keep in a bowl.

2. Now chop the onion into pieces. Slit the green chillies and cut them into halves. Take curry leaves and few garlic flakes.

3. Heat kadai, pour oil put mustard, chana dal and urad dal.

4. When mustard pops out add whole black pepper, cashews and a pinch of hing. Fry for few seconds.

5. Now add chopped onion, green chillies and curry leaves. Add pinch of salt and turmeric too.

6. Fry them on medium flame till the onions turn translucent.

7. Now add the leftover rice and mix thoroughly. Stir continuously for 2 minutes till rice mixes well with spices.

8. Switch off the stove and transfer the masala rice onto a serving bowl.

9. Serve masala rice hot with plain curd or raita.

Tip:

To prepare masala rice I’ve added black pepper and garlic because I wanted simple and spicy breakfast. If you want, garam masala powder also can be added. But I prefer not to add any extra masalas for this rice.

 

Idly Batter Recipe

The first South Indian breakfast comes to our mind is idly. Idly is simple and delicious when served with different varieties of chutneys and sambar too. It’s healthy and nutritious food for all ages from infants to elderly people.If the batter is ready, just in 15 minutes time we can make soft, tasty idlies. Proper fermentation , quality of urad dal plays important role for soft and fluffy idlies. Here I present simple idly with coconut chutney. Njoy Cooking, Serving n Savoring!

Ingredients:

Urad dal( black gram/ black lentils): 1 cup

Idly rawa : 3 cups

Salt : As required

Water: approx. 1.5 cups for grinding

Method of preparation :

1.Rinse and Soak 1 cup of urad dal for 3-4 hours in a vessel.

2. In a separate bowl take 3 cups of idly Rawa and soak in water separately.

3. After 3 hours drain the water of urad dal and put it in a wet grinder.

4. Grind to a smooth paste adding little water.If the quality of urad dal is good it yields more fluffy batter.This process will take approximately 20 minutes.

5. Meanwhile drain the excess water present in rawa and squeeze the remaining water with clean hands and put it in a vessel.

6. Now transfer the urad dal batter into a vessel .

7. Add both urad dal batter and idly rawa together. Mix thoroughly adding required amount of salt. For this quantity approximately 1 tbsp of salt would be sufficient.

8. Transfer the batter into two big vessels and allow it for fermentation overnight leaving enough space.Cover with lids.

9. Next day morning take a idly mould or pressure cooker , pour enough water(approx 4 glasses)Grease the idly plates with ghee and pour small laddle full of batter into it.The remaining batter can be refrigerated and used for one more week.

10. Idlies are steamed on low to medium flame for 15-20 minutes.

11. Switch off the stove and wait for five minutes to cool down the pressure.

12. Remove the idlies and transfer them onto a plate . Serve hot pouring ghee on idlies with coconut chutney.

Variation(Guntur idly):

This is lovely and enjoyable variant of idli with idly karam podi.Sprinkle idly karam podi/ idly chilli powder and pour 1 tsp of melted ghee on top of each idly. This is called guntur idly. This can be served hot as it is or with any chutney or sambar.