Dhivyaskitchen - Passion for cooking and baking

Today I made a jiffy carrot rice for my DH in 30 min. So I thought of sharing with you all the jiffy dish.

Here comes the recipe:

Ingredients:

Basmathi Rice - 1 cup

Grated carrot - 1 - 1 1/2 cups

Onion - 1 sliced thin

Red chillies - 4

Curry leaves - few

Garam masala - 1 tsp

Salt

To temper:

Oil - 1 tbsp

Cumin/Jeera - 2 tsp ( or else you can use powdered jeera)

Method:

1. Wash and soak basmathi rice for 20 min.

2. Heat a pressure cooker and temper with the given ingredients.

3. Add onions and fry till golden brown.

4. Add red chillies and curry leaves.

5. Add garam masala and fry till raw smell goes.

6. Add rice and water( for basmathi rice add water in the ratio 1:1 1/2). ( for ordinary rice 1:2).

7. Add salt

8. As it boils, Close the cooker and keep weight.

9. At once, simmer the flame and cook for 15 - 20 min.

10. Serve with any salad.

This green gram is also used for preparing sambhar in kongunadu kitchens. This gram can also be used for preparing vadai which i will post it later.

This is the picture of pasipayiru/ Green gram:

Here comes the recipe for kuzhambhu.

Ingredients:

Green gram - 1 cup

Tomatoes - 1

Turmeric powder - 1/4 tsp

Salt

Garlic - 10 flakes

To temper:

Sambar onions - 1/2 cup - chop it

Green chillies - 3 - slit into two

Curry leaves - few

Jeera - 1 tsp - crush it by placing in the palm of one hand and press it using the other hand to get a better flavor.

Dhaniya seeds - 2 tsp - do as such above

Method:

1. Wash and cook green gram in a mud pot adding water and garlic,tomatoes to it.

2. Add turmeric powder and salt and keep it aside.

3. In a kadai, heat oil and temper with the given ingredients.

4. Add crushed jeera and dhaniya seeds.

5. Remove and add it to the cooked gram dhal.

6. Keep this on low flame for 5 min and switch off the flame.

7. Using a blender/ "paruppu mathu" blend them well so that it mashes nicely. This is the image for "Paruppu mathu". This is the one used for blending all sambhars, masiyal/gotsu here in kongu people's kitchen. Here they will say as " kadanjathu" when they use this "mathu".