Pindi Pulihora

Ingredients: 

• Rice Rawa- 2 cups
• Water- 3-4 cups (depending on the size of the rawa.)
• Tamarind paste- 1/2 cup
• Salt- 1 1/2 tsp or more
• Turmeric powder- 1/2 tsp

For Tempering:

• Oil- 4-6 tbsp
• Peanuts- 2 tbsp
• Cashew- 6-8 broken (Optional)
• Chana dal- 1 1/2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 6-8 broken (or less)
• Green chili slit vertically- 4-5
• Curry leaves- a small handful.

Method: 

Please watch the video for the procedure until I type the written recipe soon. Thank you. 

• The aim is to make sure that the rawa is cooked but not mushy. The amount of water required depends on the rawa. If the rawa has bigger granules, it takes more water.
• Also, let it sit and cool completely before mixing in the tamarind paste. This helps to separate any lumps formed in the rawa. 
• Lemon juice can be used as well. I just happen to like the tamarind version more. 
• Please visit the Link to know how to prepare tamarind paste. It can be prepared plain without tempering and stored for more than 3 months in the refrigerator. 
• The pulihora can be prepared well in advance. That way it'll be crumbly and the longer it sits, the better it tastes. 

Dabbakaya Pulihora

Why not try something new and different for this Sankranthi. :)
Presenting the Dabakaya or Citron Pulihora. It is very much similar to lemon rice and tastes better.
And since the fruit is seasonal, grab it before it vanishes from the markets.

Ingredients:

• Cooked rice- 2 cups
• Salt- 1 1/2 tsp or more
• Turmeric powder- 1/2 tsp
• Citron/Dabbakaya- 1/2 (get one and use one half for Pulihora and the other for Chuntey)

For Tempering:

• Oil- 4-6 tbsp
• Peanuts/Cashews- 2-3 tbsp (as per choice)
• Chana dal- 2 tbsp
• Urad dal- 2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 8-9 broken pieces
• Green chilies- 3-4 slit vertically
• Curry leaves- one stem
• Asafoetida- 1/2 tsp (Hing)

Method:

Please watch the video for the procedure until I update the written recipe. Thank you.

Notes: 

• Do not use the same hand to squeeze the fruit for juice and mixing of rice. The peel has all the bitterness and it will be transferred to the rice making the pulihora bitter. Squeeze the juice first and keep it ready to add to the rice. 
• Let it sit for an hour or so before serving. 

Tomato Rice

Ingredients:

• Rice- 2 cups
• Tomatoes- 300 gms
• Green Chilies- 4-5 slit vertically
• Onion- 2 big, sliced
• Potato- 1 big, cut into 1 inch pieces
• Carrot- 2 medium, cut into 1 inch pieces
• Capsicum- 1 medium, cut into 1 inch pieces (Optional)
• Beans- 6, cut into 1 inch pieces (Optional)
• Green Peas- 1/8 cup (Optional)
• Coriander leaves- a small bunch, roughly chopped
• Salt- 2 tsp
• Turmeric powder- 1/2 tsp
• Water- 4 cups

For Grinding:

• Coconut - 1/4 cup pieces
• Mint Leaves- a small handful
• Cloves- 3
• Cinnamon- 1 inch stick
• Coriander seeds- 1 tbsp
• Poppy seeds- 1/2 tsp (Khas khas)
• Ginger- 1 12 inch, peeled
• Garlic cloves- 4-6, peeled
• Water- 1/8 cup

For Tempering:

• Oil- 4-6 tbsp
• Mustard seeds- 1 tbsp
• Cumin seeds- 1 tsp
• Asafoetida- 1/4 tsp
• Bay leaves- 25-3 dry (Washed)

Method:

1. Cut all the vegetables and keep those ready to cook.
2. Heat oil in a heavy bottom pan and mustard seeds, cumin seeds and asafoetida.
3. As mustard splatters, add green chilies and bay leaves.
4. Now add sliced onion and mix. 
5. Meanwhile prepare the masala by grinding the listed ingredients to a smooth paste. Add water as required. 
6. When the onions turn light brown add the cut vegetables and mix well.
7. Let those soften. Add some water, if required. 
8. Now grind the tomatoes after roughly chopping those. It need not be a smooth paste.
9. Just give it a rough blend so that it releases juices and there are still some tomato pieces left.
10. Wash and soak rice for about 10-15 minutes. 
11. As the vegetables soften add the ground spice paste, turmeric powder and cook for 3 minutes. Next add the tomato paste and mix well. 
12. After 3 more minutes add the soaked rice (without water) and mix well. Let it cook for 1 minute.
13. Now add water, salt. Mix well. 
14. Cover with lid and let it cook till the rice is completely cooked. 
15. Keep the heat on simmer to medium. Add the chopped coriander leaves and mix. 
16. Turn off the heat and let it sit for 5 minutes.
17. Serve with raita or salad. 

Sakannam (Dussera Prasad)

Sakannam is nothing but Vegetable Rice prepared using homemade spice powder. It has no onion and no garlic, since we offer it as prasad during the Dussera Navratri season. 

Ingredients:

• Rice- 2 cups
• Water- 4 1/2 cups
• Carrot- 2, peeled and cut into 2 inch peices
• Potato- 1 big, peeled and cut into 2 inch pieces
• Beans- 4-6 cut into 2 inch pieces
• Ginger- 3 inch piece, crushed
• Salt- 2 tsp
• Turmeric powder- 1/4 tsp
• Coriander leaves- as small handful, roughly chopped

For Tempering:

• Oil- 3-5 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Cashews- 8-10
• Green chilies- 3-4 slit vertically

For Spice powder:

• Chana dal- 1 1/2 tbsp
• Urad dal- 1 tbsp
• Cumin seeds- 1 tsp
• Coriander seeds- 1 tbsp
• Cloves- 4
• Cinnamon- 1 inch stick
• Dry coconut- 2 inch piece
• Dry red chilies- 2 broken into pieces

(Dry roast the above ingredients and grind to powder.)

Method:

1. Wash and cook the rice in a cooker for 3-4 whistles. The normal ratio of rice is water is 1:2, but it can be adjusted as per choice.
2. Meanwhile dry roast the spice powder ingredients and let them cool. Now grind into powder.  
3. Heat oil in a heavy bottom pan and add mustard seeds, cumin seeds. As the mustard splatters add cashews and roast till golden.
4. Now add the green chilies. 
5. Stir once and add the vegetables. Add 1/2 cup water and cover with lid to cook the vegetables faster. 
6. After 3 minutes add the crushed ginger and mix again.
7. As the vegetables soften add the spice powder, salt, turmeric powder and mix well.
8. After 2-3 minutes add the cooked rice and mix properly.
9. Sprinkle some water if required. Let it cook for 5-7 minutes in simmer.
10. Add the chopped coriander leaves and turn off the heat. 
11. Cover with lid and let it sit for 5-10 minutes. 
12. Serve hot with onion free raita. 

Notes:

1. I used the vegetables I had available. 
2. You can add, green peas, cauliflower, eggplant, cabbage, etc as well if you prefer.
3. Unless you like the rice red, try not to add beetroot.

Dadojanam - Curd Rice (Dussera Prasad)

Ingredients:

• Cooked rice- 1 cup
• Yogurt- 1 1/2cup
• Salt- 1 1/4 tsp
• Black pepper powder- 1/2 tsp

For Tempering:

• Oil- 1-2 tbsp
• Chana dal- 1 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (jeera)
• Dry red chilies- 3 broken into pieces
• Asafoetida- 1/4 tsp
• Green chilies- 2 finely chopped
• Ginger- 1 inch, finely chopped
• Curry leaves- 6-8
• Coriander leaves- a small handful, finely chopped

Method:

1. Let it cooked rice cool to room temperature and prepare the tempering.
2. Heat oil in a small pan and add the chana dal, urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
3. As the mustard splatters, add the green chilies, ginger, curry leaves and turn off the heat. 
4. Add yogurt, salt, pepper powder to rice and mix well. Now add the tempering and mix again. 
5. Top with finely chopped coriander leaves and let it rest for 2 minutes.
6. Offer to Goddess and eat.

Notes:

1. You can add pomegranate seeds as well for additional taste. 

Coconut Rice - Kobari Annam (Dussera Prasad)

Ingredients:

• Cooked rice- 1 cup
• Freshly grated coconut- 1/4 cup 
• Salt- 1 tsp
• Black pepper powder- 1/4 tsp (optional)

For Tempering:

• Oil- 2-3 tbsp
• Cashews/Peanuts- 1 tbsp
• Chana dal- 1 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 2 broken into pieces
• Asafoetida- 1/4 tsp
• Green chilies- 2 slit and cut
• Curry leaves- 5-8
• Coriander leaves- a small handful, finely chopped

Method:

1. Take half quantity of hot rice in a dish and add the freshly grated coconut to it. Top it with remaining half and let it sit for 5-8 minutes.
2. Meanwhile heat oil in a small pan and prepare tempering. 
3. First add cashews/peanuts (can use both), then add chana dal, urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
4. As the mustard splatters, add green chilies, curry leaves and turn off the heat. Let it cool down for a minute.
5. Now add salt to the hot rice and mix well.
6. Then add the tempering and mix again. Top with finely chopped coriander leave and let it sit for 10-15 minutes.
7. Serve hot and enjoy. 

Pulihora - Prasadam style (Dussera prasad)

Ingredients:

• Cooked rice- 1 cup
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp

For Tempering:

• Oil- 3-4 tbsp
• Peanuts- 1 1/2 tbsp
• Chana dal- 1 tbsp
• Urad dal- 1tbsp
• Mustad seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 2-3 broken into pieces
• Green chilies- 2-3 slit and cut
• Curry leaves- 6-8 washed

For the Tamarind pulp:

• Tamarind- a handful
• Water- 1 1/2 cup or more
• Coriander seeds- 1 tbsp
• White sesame seeds- 1 tbsp (til/nuvvulu)
• Jaggery- a small piece

Soak the tamarind in 1 cup water for 15 minutes. Squeeze the pulp and take it into another bowl. Add water to the tamarind and mash again for second extract. You can do that three times in total. 

Method:

1. Get the tamarind pulp ready and start with the tempering. 
2. Heat oil in a copper-bottom pan and add peanuts. Next add the chana dal, urad dal.
3. Now add the mustard seeds, cumin seeds. And then the dry red chilies. 
4. As the mustard splatters, add asafoetida, green chilies, curry leaves. As the chilies soften, pour in the tamarind pulp and mix. 
5. Keep the heat on medium and let it come to a boil. That will take about 5-7 minutes. 
6. Add salt, turmeric powder, jaggery and mix.
7. Meanwhile dry roast the coriander seeds and as they change color add the sesame seeds. The sesame seeds will start to splatter, turnoff the heat. 
8. Let it cool down and then grind to a powder. Add this powder to the cooking tamarind and mix. 
9. Let the mixture cook till it reduces into a thick paste and and the oil floats on top. That will take about 12-15 minutes. Reduce the heat to simmer as it starts to thicken. This will prevent burning. 
10. Once the mixture is ready, turn off the heat and let it cool. 
11. Meanwhile cool the cooked rice to room temperature. 
12. Add this pulp to the rice gradually and mix well using hand. This will help us separate the lumps of rice easily. Add more pulp as you continue mixing.
13. Add salt and turmeric powder, if required.
14. Let it sit for an hour or so before serving, 
15. It tastes best when served after 3-4 hours.

Notes:

1. The cooked tamarind pulp can be stored in an air tight box in the refrigerator after cooling down. It will last up to a week or 15 days. 
2. The tamarind pulp can be cooked without the tempering. (Only tamarind, salt, turmeric powder and jaggery) This pulp will stay up to two months in the refrigerator. 
3. The cooked rice need to be at room temperature because we usually keep this for long hours and so it should not start to spoil. 
4. You can prepare tamarind rice at night and pack for travel the next day. 

Katte Pongal (Dussera Prasad)

Ingredients:

• Rice- 3/4 cup
• Moong dal- 1/4 cup
• Ghee- 3-5 tbsp
• Cashews- 6-8 broken
• Black peppercorns- 8-12
• Cumin seeds- 1 tsp
• Green chilies- 2 slit and cut
• Salt- 1 tsp or more
• Curry leaves- 6-8
• Asafoetida- 1/4 tsp
• Oil- 1 tsp
• Water- 2 cups

Method:

1. Dry roast the moong dal for 2 minutes and wash twice along with rice.
2. Heat oil and 2 tbsp ghee in a nonstick pan and add cashews, peppercorns. As the cashews turn golden, add cumin seeds. 
3. Next add green chilies, curry leaves, asafoetida. 
4. Now add the washed rice, moong dal, and roast for 1 minute.
5. Pour in the 2 cups of water and let it come to boil. 
6. Now add salt and mix well.
7. Cover with lid, make sure there is some gap for the steam to get released. 
8. Let it cook for 15-20 minutes, till the rice gets cooked 90 %.
9. Keep an eye on it to prevent it from spilling over.
10. Then remove the lid, add 2-3 tbsp of ghee and mix gently. Be careful not to break the grains.
11. Leave it to cook till the remaining water is evaporated. 
12. Let it sit for 5 minutes.
13. Serve hot with ghee and a pickle of your choice. 

Notes:

1. The katte pongal can be cooked in a pressure cooker as well. Just use the cooker instead of a nonstick pan. 
2. Cook for 3 whistles and turn off the heat. Once the steam goes off remove the lid, add ghee and mix. If you find any water cook in simmer without the lid for 3-5 minutes. Else, serve after 5 minutes.

Mango Pulihora

Ingredients:

• Leftover rice- 1 cup
• Mango- 1 small
• Salt- 1 1/2 tsp
• Turmeric powder- 1/4 tsp

• For Tempering:

• Oil- 3 tbsp
• Peanuts- 2 tbsp
• Chana dal- 1 1/2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp 
• Dry red chilies- 2-3 broken into pieces
• Green chilies- 2-3 slit and cut
• Curry leaves- 5-7

Method:

1. Wash, peel the mango and grate it. You can also roughly cut it into pieces and grind it.
2. Heat oil in a pan and add peanuts, chana dal, urad dal, mustard seeds, cumin seeds. 
3. Next add dry red chilies and asafoetida. 
4. As the mustard splatters, add green chilies and curry leaves. Now add the grated mango and mix.
5. To this add salt and turmeric powder.
6. Saute for 2 minutes and add the leftover rice. Mix well.
7. Let it heat up for 2-3 minutes. Turn off the heat and serve. 

Notes:

1. This can be prepared in large quantity with freshly cooked rice as well. In that case just add the grated mango to the hot rice and mix it. Let it sit for 5 minutes and add the tempering and mix.
2. Let the pulihora sit for an hour or so before serving and it will taste better.
3. You ca prepare this for lunch boxes and outings or potlucks. 

Veg Biryani

Ingredients:

• Basmati rice- 2 cups
• Onions- 3 sliced
• Carrots - 2 sliced
• Beans- 5-7 cut into 1 inch pieces
• Potato- 1 big cut into 2 inch pieces
• Capsicum- 1 medium chopped
• Green peas- a small handful
• Green chilies- 7-8 slit vertically
• Garlic cloves- 6-8 peeled
• Ginger- 2 inch piece, peeled
• Dry bay leaves- 2-3 washed
• Shajeera- 1 tsp
• Oil- 4-5 tbsp
• Mint leaves- a small handful
• Coriander leaves- a small handful
• Salt- 2 tsp or more

For Masala:

• White Cardamon- 5
• Cloves- 5
• Cinnamon stick- 1 inch
• Coriander seeds- 2 tbsp
• Carom seeds- 1 tbsp (Ajwain)
• Poppy seeds- 1 tsp (Khas khas)

Method:

1. Wash and slice the vegetables. Crush ginger and garlic into a paste.
2. Grind the masala ingredients in the mixer and keep it ready.
3. Heat oil in a pan and shajeera and bay leaves.
4. Now add slit green chilies and onion. Cook till they turn light brown.
5. Now add the vegetables and mix well. 
6. Wash and roughly chop the mint and coriander leaves. 
7. As the vegetables begin to soften, add the chopped leaves, masala powder and mix well.
8. Keep the heat on simmer and cook fro 3-4 minutes. We do not want to over cook the vegetables. Turn off the heat and let it cool.
9. Wash the rice and soak for 15 minutes. The ratio of rice to water is 1:2.
10. After 15 minutes, add salt and the cooked vegetables to the soaked rice. I cook this in electric rice cooker. So I turn on the power and leave it to cook. 
11. Once it is done, let it rest for 15 minutes. Then open the lid and mix slowly.
12. Serve hot with Kadai Paneer or raita.