Thursday, 26 April 2012


Ingredients :
Long grain rice or white rice - 2 cups
Cooked rice - 1 cup
Grated coconut - 1/2 cup
Water - 2 cups
Salt - as needed
Oil - 3 tbsp

Preoaration ;
1.Soak long grain rice for  about4 to 5 hours and wash well.
2.In a grinder,add the washed rice,cooked rice, grated coconut and salt.Add 2 cups of water and grind to a
smooth batter.Add water if needed to make a pouring consistency (not too watery nor too thick)

3.Heat a  nonstick pan on medium flame ,add 1 tbsp oil to it and swirl.

4.Pour the batter slowly using a ladle,upto 6 ladles

5.Lower the flame a bit, cover with a lid and allow it to cook until set.When the bottom and side turns lightly brown, flip it over.

6.Cook upto 10 to 15 minutes until crisp and golden layer forms.
7.Remove and repeat the same until all the batter is used.


Eggs -4 + 1 to poach
Grated coconut - 1 cup
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Whole spices like cardamom,cloves and cinnamon - 1 each
Garam masala - to sprinkle
Onion - 1 small chopped
Tomato - 1/2 of one medium chopped
Green chilly - 1 slitted
Curry leaves - a few
Coriander leaves - to garnish
Oil - 2-3 tbsp
Salt - as required
Water - as required

Preparation ;
1.Take a saucepan and fill with water and add a pinch of salt ,place the eggs and boil for 5 to 10 minutes and keep it covered, let it cool.

2.Heat a fry pan on medium heat and add 1 cup of grated coconut.
3.To this add all the spices,red chilly powder, coriander powder,turmeric powder and whole spices,saute well in low flame till lightly brown and good aroma comes.( not to burn  as mine, since taking photo)
4.Switch off and allow it to cool.In a grinder,add this and 3/4 th cup of water and grind well until forming smooth  thick paste. ( add more water if needed to grind).Keep aside.

5.In a pan , add the onion and saute,to this add slitted green chilly and 1 twig of curry leaves.Saute on medium flame until golden in colour .
6.Add the chopped tomatoes and saute till soft and mushy.
7.Add the coconut paste and enough water ,allow it to boil.
8. Poach one egg to it, cover and boil till cooked in low flame.
9.Remove the skin of boiled eggs and make slits all over.

10.Add the eggs to the boiling curry, garnish with coriander leaves and sprinkle garam masala.
Switch off the flame.


Ingredients ;
Rice flour - 2 cups
Water - 2 cups
Salt - as needed

Preparation  ;
1.In a saucepan, add 2 cups of water and boil.

2.Take a bowl ,add 2 cups of rice flour and add salt as required and mix well.

3.To this add the boiled water slowly and mix well using a spoon or spatula,allow it to rest until warm.

4.Knead the dough well using hand,wet ur hands in between and knead until smooth and soft dough is formed. (be careful,not to add more water while u wet ur hands and make the dough sticky nor too hard )

5.Take pieces from the dough and make round balls out of it.
6.In a pathiri press,use two plastic covers made to a round shape, one at bottom and keep one ball and press with u palms to flatten and cover with the other.

 7.Close and press to get a flat thin pathiri.
8.Take two pans and heat on medium flame.

9.When the pans are hot , place the pathiri to one pan and after 1-2 seconds turn over the pathiri.

10.Now make pathiri out of next ball, take the pathiri from first pan and place to the other pan as it is and
place the next made pathiri to the first pan.

11.When the sides are crispy, turn over and allow it to puff.
12.Remove from pan and do the same with the rest.

Enjoy with curry!!!

Thursday, 19 April 2012

NEICHORU/GHEE RICE pressure cooker method....step by step

Ingredients :
Ghee rice  -1 &3/4 of glass(i use my drinking water glass)
Onion -1/2 of a medium sliced\
Whole spices - cardomom,cloves 3 each
and cinnamon stick 2 small pieces
Curry leaves - a few
Lemon - 1 small piece
Water - 2 & 1/2 glass
Salt - as required
Ghee -3-4 tbsp

1.Wash the rice carefully and drain well (i used jeerakashala).In a bowl,take 2 &1/2 glass of water and keep it ready.
2.Heat a pressure cooker ,add ghee and to this add onion,whole spices ,curry leaves and just saute(dont wait to brown,so that  rice colour may change,since i wanted to take was getting brown).

3.Add 2 and half glass of water,add salt and small piece of lemon and allow it boil.

4.When the water starts boiling,tip in the washed rice slowly.
5.Cover the lid and cook on medium heat until 2 whistles and switch off .Allow it to stand for 3-4 min
and put the covered cooker under tap water to release the pressure (be careful) completely.
6.Take out and open the lid .

7.Now,using a fork seperate the rice well
Serve hot!!!

1. Always keep rice & water ready before u start preparing .
2.My pressure cooker is of 3 litre capacity,1 &3/4 glass of rice fill in it.Calculations may vary.
3.Dont keep beyond 5 min to release pressure,it may get over cooked.


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