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iwanttogoback

Rice Recipe

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apparently, according to madam princess, I used to cook a really nice rice dish with whole black peppercorns. I cannot for the life of me remember it, but then I can't remember lots of things these days - every time a new fact comes in the front, two old ones fall out the back.

does anyone have a fairly plain recipe featuring rice and whole black peppercorns??

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Hyderabadi    0

does anyone have a fairly plain recipe featuring rice and whole black peppercorns??

Here is a simple Andhra style Khichdi/Pongal/Pulagam recipe:

1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)

1/2 cup split yellow moong dal (pesara pappu)

1 tbsp ghee

1 tsp cumin seeds

10-12 fresh curry leaves

1/4 tsp whole black pepper (optional)

...... MORE: http://www.sailusfood.com/2006/06/27/andhr...il-rice-medley/

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looks good hyderabadi, although I think there is a problem with that web page.

I am starting to have vague memories of a recipe that shilpaks sent me, with lemon juice. must check with madam p who is busy socialising with friends at the moment.

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shilpaks    0

hey IWTGB that was lemon rice I guess. that doesnt have any peppercorns in them.

the one with whole peppercorns is pongal (another rice dish). I hope this helps

Lemon rice

Lemon Rice

1 bowl - cooked rice(comes out better with left over rice from dinner)

1 tbsp -oil

3 tbsp(or 1/2 to 3/4th cup) chopped onion(I prefer it with loads of onion :clapping:)

chopped green chillies- to taste

a pinch of turmeric

2 lemons(again depneds on how much u like)

1/4th cup- peanuts(not the roastedones)

salt- to taste

1teaspoon-mustard seeds

6-7 curry leaves

to garnish

chopped coriander

grated fresh coconut

shallow fry the peanuts till they are brown and tak out of oil and keep aside.in the oil now put mustard ...once it begins to pop put in the curry leaves,the onion and green chilly-saute till the onion is translucent, put in the peanuts and lemon juice and salt and saute till the oil begins to be seen at the side of the pan.(this is the basic mix which you can store in

the fridge for about 3-4 days-mix and use with rice)

put in the rice and mix well...make sure not to mash the rice too much- the grains of the rice should be separate..which is why it is better made with previous day's rice. garnish with chopped coriander and coconut and serve.

Pongal

Ingredients

» 1 cup Rice

» 1/4 cup Moong dal

» /2- 1 tsp jeera

» 1/2-1 tsp peppercorns

» 1/2 tsp pepper powdered fresh

» A few Cashewnuts broken

» 1/2 cup dessicated Coconut

» A pinch of Turmeric powder

» Ghee

Method

1. Fry the Moongdal a little till you get a light flavour.

2. Mix the dal with the rice, add 2 -3 cups of water (the rice should cook very very soft)

3. Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.

4. When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.

5. Add the cooked rice mixture, add pepper powder, salt and mix well with the ghee and jeera/cashewnuts.

Variation for a better taste:

step 4- heat ghee/clarified butter in the pan, add mustard seeds and curry leaves. let it crackle, add red chillies,peppercorns, chopped green chillies,chopped ginger, chopped onion and saute till onion are soft, add chopped tomatoes and then add the cooked rice mixture and some water and mix well.

5) garnish with fried cashewnuts and chopped corriander.

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Guest priya   
Guest priya

<drool>, but no cashew nuts. :( - Roll on dinner, power permitting. :clapping:

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now, if i'd only thought to check a cook book! duh.

I think what she wants is black pepper rice, or chaval.

too simple, but i'm going to try the other ones.

shilpaks' lemon rice is really good, if you haven't tried it you really should.

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krisannie    0

I tried lemon rice once and it tastes yummy but my method of preparation lack some of the ingredients you mentioned here now I will try in your way , thanks for sharing recipe.

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