Category Archives: Rice

Recipe – Tamarind Rice / Imli Rice / Puliyodharai / Puliogare

Aviary Photo_131548236166549313Prep Time: 20 Minutes

Cooking Time: 35-40 Minutes

Serves: 4


  • Rice: 1 ½ cup
  • Water: As required
  • Ghee or Oil: 1 Tablespoon
  • Mustard Seeds: 1 Teaspoon
  • Curry Leaves: 4-5
  • Dried Red chili: 1
  • Ginger: Finely chopped, crushed or paste, ½ Teaspoon
  • Green chili: Finely chopped, crushed or paste, ½ Teaspoon
  • Peanuts: ¼ Cup
  • Dalia (soaked chana dal / Bengal Gram): 2 Teaspoon
  • Urad dal (Split black gram): 1 Teaspoon
  • Tamarind (imli): 1 large lemon size ball
  • Jaggery: 1 tablespoon
  • Salt: 1 ½ Teaspoon or to taste
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Red Chili Powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Coriander Powder: 2 Teaspoon
  • Fresh Coriander Leaves: Chopped, 1 Tablespoon


  • Soak the tamarind in 2 cups of water for minimum 20 minutes.
  • Rinse the rice 2-3 times in fresh water. Soak it in water for 10 minutes. Boil 7-8 cups of water in a big pot. Drain the rice and add in the boiled water. Cover the rice and let it steamed or cooked without stirring. Once rice is 80% cooked, turn off the heat, drain the excess water using a sieve. Put the rice in the same pot or a smaller pot, cover it and keep aside.
  • Heat Oil/ghee in a big pan.
  • Add mustard seeds, and when it changes color add peanuts, chana dal, urad dal, red dried chili, ginger and curry leaves.
  • Stir and saute for 2 minutes.
  • Lower the heat and add green chili, turmeric powder, salt, red chili powder, coriander powder and garam masala powder.
  • Squeeze out all the pulp from the soaked tamarind and sieve it, so the seeds and rough skins would be sieved out.
  • Add this tamarind water in the pan.
  • Add jaggery.
  • Stir and mix all well. Increase the heat and let it boil for 3-4 minutes.
  • Add the cooked rice. Mix well.
  • Lower the heat and cover the pan.
  • Cook till all tamarind water is absorbed by rice.
  • Turn off the heat.
  • Add fresh coriander leaves and serve hot.

Cook’s Note:

  • Instead of coriander powder and garam masala powder, you may add sambar powder.

Recipe: How to make Idli from Idli Rava / How to make Idli with Idli Rice

Aviary Photo_131537802097283652

Prep time: 12-18 hours

Cook Time: 20 minutes

Serves: 4


  • Urad Dal (white lentils): 1/2 Cup
  • Idli Rava / Idli Rice: 2 Cups
  • Methi (Fenugreek) seeds: 7-8 seeds
  • Salt: 2 Teaspoon or to taste
  • Cooking Soda: 1 teaspoon
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required
  • Oil: for greasing


  • Wash the urad dal 2-3 times. Soak in water with methi seeds for 5-6 hours.
  • In a separate container soak the idli rava or idli rice for 5-6 hours.
  • Soak Poha 10-15 minutes before starting to grind the rice and dal.
  • Drain the water of urad dal. add soaked poha or cooked rice and grind until the dal becomes smooth and puffy paste. Not too thick, not too thin paste. Add little water while grinding if required. You may use the dal-methi soaked water.
  • Transfer the batter to a container.
  • Now drain the water from idli rava / rice and grind it to smooth but thick paste using little wate. Add this to the dal paste container. Mix well and cover the container.
  • Let it ferment in room temperature for another 5-6 hours or overnight. The batter will increase in volume.
  • Add salt and soda. Whisk the batter well for 3 minutes.
  • Heat water in an idly vessel and put it on high flame. Grease the idly plates with little oil and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 15-20 minutes. Do not overcook, otherwise it might become hard and dry. Just keep an eye and remove the idlis once not sticky.
  • Take out the idly plates and leave it for 4-5 minutes. Do not remove the idlis immediately.
  • Take out the idlis with a spoon or knife and serve hot with chutney and sambar.


Recipe – Chinese Fried Rice

Aviary Photo_131526572041672638

Prep Time: 15-20 minutes

Cooking Time: 20 Minutes

Serves: 4


  • White rice: 1 ½ cup
  • Water: 4 Cup or as required
  • Oil: 2 Tablespoon
  • Onion: 1, Chopped into thin slices
  • Ginger: Finely chopped, crushed or paste, 1 teaspoon
  • Garlic: Finely chopped, crushed or paste, 1 teaspoon
  • Green chili: Finely chopped, crushed or paste, ½ teaspoon
  • Carrots: Chopped into very fine pieces, ¼ Cup
  • Green Beans: Chopped into very fine pieces, ¼ Cup
  • Peas: ¼ Cup
  • Cabbage: ½ cup, Chopped into very fine pieces
  • Green Bell Pepper: 1, Chopped into small thin slices
  • Salt: 2 Teaspoon or to taste
  • Black Pepper Powder: 1/2 Teaspoon
  • Soya Sauce: 2 tablespoons
  • Fresh Coriander Leaves: Chopped, 2 Tablespoon
  • Fresh Mint leaves: 4-5, finely chopped
  • Spring Onion: green portion, chopped, 1 tablespoon


  • Wash rice 2-3 times and soak it in water for 5 minutes. Drain the water.
  • Boil 2 ½ cups of water and once it starts to boil add the drained water. Cover and cook until rice is done.
  • Heat Oil in a frying a pan.
  • Add onion, ginger, garlic and green chili. Sauté till onions are transparent, not brown.
  • Add carrots, beans, peas, cabbage, bell pepper and stir. Cover and cook till 80% cooked. Vegetables should not be over cooked. It should be little crispy.
  • Add salt, black pepper powder and soya sauce. Stir well.
  • Add the cooked rice. Stir again for 2-3 minutes. Turn off the heat.
  • Garnish with chopped coriander and mint leaves and spring onions.


Recipe – Rice Paratha / Leftover Rice Parantha

Aviary Photo_131531840855082600Prep Time: 15 minutes

Cook Time: 12-15 minutes

Serve: 8 Paranthas


For the dough:

  • Whole wheat flour(Aata): 2 Cups
  • Water: ¾ Cup or as required
  • Oil: 1 Teaspoon
  • Cumin seeds: ¼ Teaspoon
  • Turmeric Powder: ¼ Teaspoon
  • Red Chili Powder: ¼ Teaspoon
  • Cooked white rice: ½ cup


  • Ghee/Oil/butter to roast the paranthas.


  • Mix the wheat flour, cooked rice, cumin seeds, turmeric powder, red chili powder in a bowl.
  • Using water knead a soft dough.
  • Add 1 teaspoon oil and knead again.
  • Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 8 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle.
  • Heat Tawa, keep it in medium flame and place the parantha on the tawa
  • Flip the parantha after 30 seconds
  • Using ghee/butter/oil, roast both sides until both sides are evenly cooked with golden brown spots (not black).
  • Serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.

Cook’s Note:

  • You may add chopped green chili and coriander leaves in the dough.


Recipe – Neer Dosa / Indian Rice Pan cake / White Dosa


Prep time: 18 hours

Cook Time: 20 minutes

Serves: 8-10 dosas


  • Rice: 1 Cup
  • Coconut (powdered/grated/chopped): 2 tablespoons
  • Salt: 1 Teaspoon or to taste
  • Water: As required


  • Wash rice 2-3 times. Soak the mix in water for 5-6 hours.
  • Drain the water, add coconut to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 12 hours. The batter will increase in volume.
  • Add salt. Mix well.
  • Add more water to make a very thin flowing consistency batter. Thinner than usual dosa batter.
  • Heat a non-sticky pan in very high heat, pour 1 ladle full of batter. Hold the pan up and move the pan immediately to spread the batter all around the pan to thinnest circle possible. Put down the pan and drizzle little oil over it. Cover the pan for 2 minutes. Remove the cover and fold the dosa in half and 2 halves. No need to flip.
  • Serve hot.


Recipe – Gatta Chawal/ Rajasthani Gatte ka chawal

Aviary Photo_131549133237575873Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 2


For Gatta:

  • Besan: ½ cup
  • Salt: ½ teaspoon or to taste
  • Turmeric powder: ¼ teaspoon
  • Cumin seeds: ¼ teaspoon
  • Cooking soda: ¼ teaspoon
  • Oil: ½ tablespoon
  • Water: as required

For the Rice:

  • Cooked Rice: 3cups
  • Salt: 1 teaspoon or to taste
  • Oil: 1 teaspoon
  • Cumin seeds: ¼ teaspoon
  • Ginger: ½ teaspoon, finely chopped
  • Green chili: 1, finely chopped
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1, finely chopped
  • Asafoetida (hing): 1 pinch
  • Water: ½ cup
  • Turmeric: ½ teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam masala Powder: ½ teaspoon
  • Coriander leaves: 1 tablespoon, finely chopped


For the gatte:

  • Using the gatte ingredients, make a very stiff dough. Use little water at a time to check the dough consistency.
  • Cover the dough and keep it aside for 10 minutes.
  • Divide the dough into 10 equal portions.
  • Roll each portion into a long cylinder of ¼ inch diameter and approx. 6 inch lengthy. Cut the cylinder into 1 inch pieces.
  • Boil 7-8 cups of water in a pot.
  • Once water starts to boil add the gatte pieces and let It boil in high flame for 8-10 minutes or until it is not sticky.
  • Drain the excess water.

For the rice:

  • Heat oil in a pan. Add cumin seeds, when it changes color, add ginger and onion.
  • Saute till onions and light brown.
  • Add tomato, hing and green chili. Saute till tomatoes and cooked.
  • Add the cooked gatte, turmeric powder, red chili powder and garam masala powder. Stir for 1 minute.
  • Add the cooked rice and salt. Stir and cook for 2-3 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve.

Recipe – Mango Rice

Aviary Photo_131505841302196898

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 4


  • Rice: 1 ½ Cup
  • Water: 4 Cup
  • Raw green mango: 2 medium sized
  • Water: as required
  • Oil / ghee: 1 tablespoon
  • Mustard seeds: ½ Teaspoon
  • onion: 1, chopped
  • Dried Red chili: 1
  • Green chili: 1, chopped, crushed or paste
  • Ginger: 1 teaspoon, chopped, crushed or paste
  • Roasted Chana Dal (Dalia): ½ Tablespoon
  • Peanuts: 1 tablespoon
  • Curry Leaves: 4-5
  • Salt: 1 ½ Teaspoon or taste
  • Turmeric powder (Haldi): ¼ teaspoon
  • Cumin powder: 1 teaspoon
  • Coriander Leaves: 1 tablespoon, chopped


  • Trim, Peel, deseed and cut the mangoes into small ½-inch pieces.
  • Heat oil/ghee in a pot / pressure cooker. Add mustard seeds, dried red chili and curry leaves.
  • After 30 seconds add onion, ginger, green chili, peanuts. Roast for 1 minute.
  • Add roasted chana dal, mango pieces, salt, turmeric powder. Mix well and stir for 1 minute.
  • Add rice and cumin powder. Mix well.
  • Add water and let it boil.
  • Once water starts to boil, lower the heat and cover the pot / pressure cooker.
  • Simmer for 15 minutes in low heat till rice is cooker. If you are using pressure cooker wait till 1 whistle in high flame or switch off after 15 minutes in low flame before whistle.
  • Turn off the heat.
  • Wait till steam escapes from pressure cooker.
  • Remove the lid add coriander leaves.
  • Serve hot.

Cook’s Note