Beetroot Coconut Rice / Pulihora - South Indian style

 

            This is a very popular South Indian style rice dish. Any leftover cooked rice can be converted into this delicious one-pot wonder by just adding grated beetroot, fresh grated coconut and other basic condiments to it. Very simple and easy to prepare, it is a great comfort food. 

           

            This dish is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. It can be relished for breakfast, lunch / brunch or any time of the day. You can also pack it as a lunch box meal. So check out the step by step pictorial recipe to prepare this amazingly healthy dish. 

• 2 cups cooked rice
• 1/2 cup grated beetroot
• 1/2 cup fresh grated coconut
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. chana dal
• 1 tbsp. roasted peanuts
• 1 tbsp. sunflower seeds (opt)
• 1 tbsp. pumpkin seeds (opt)
• 1/2 tsp. salt or to taste
• 1 pinch of pepper powder
• 1 tbsp. coriander leaves, chopped

             Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal and asafoetida. Sauté for a minute.

            Now add the coconut and stir fry till it turns light brown in color.

  

            Then add the grated beetroot and sauté for 2 minutes.

          Add the cooked rice, salt and pepper powder. Mix everything well and sauté for 1-2 minutes. Switch off the flame.

            Add the roasted peanuts, sunflower seeds and pumpkin seeds. Give it a mix. 

           Garnish with coriander leaves. Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice. 

Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal & asafoetida. Sauté for a minute.

              Now add the coconut & stir fry till it turns light brown in color.

                     Then add the grated beetroot & sauté for 2 minutes.

Add the cooked rice, salt & pepper powder. Mix everything well sauté for 1-2 minutes. Switch off the flame.

   

Add the roasted peanuts, sunflower seeds & pumpkin seeds. Give it a mix. 

                    Garnish with coriander leaves.

Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice. 

Camel Pepper Fry

 

            Camel Pepper Fry is a flavorful and spicy meat preparation that is worth trying if you enjoy exploring different kinds of meat and regional flavors. This recipe is a South Indian inspired fusion preparation, combining camel meat with aromatic spices, curry leaves, and a generous dose of black pepper. Camel meat is readily available in supermarkets across the UAE, making it easy to experiment with this distinctive local ingredient.

            

            For an authentic South Indian touch, I have used coconut oil. You may also use sesame oil or groundnut oil, depending on your preference. Black pepper is the star ingredient, giving the preparation its characteristic warmth and bold aroma, while the curry leaves and garlic add depth and fragrance. A final garnish of fresh coriander leaves and a squeeze of lime juice brings everything together with a refreshing hint of tanginess.

            Camel meat has a long culinary history in the Arabian Peninsula, where camels have traditionally been valued as a source of food as well as for transport. It continues to be enjoyed in the UAE in both traditional and contemporary preparations. This Camel Pepper Fry brings together the culinary heritage of the Arabian region and the bold, aromatic flavors of South Indian cooking to create a unique fusion dish.

            This spicy and flavorful preparation can be served as a starter, a side dish, or alongside steamed rice, chapati, parotta, or any variety of Indian / Afghani breads. So, do check out my step-by-step pictorial recipe to prepare this delicious Camel Pepper Fry at home.

 

Marination - 

• 300 gms. camel meat, curry cut
• 1 tsp. ginger-garlic paste
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. coconut oil

To dry roast  grind - 

• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. whole pepper corns
• 1 sprig curry leaves

Other Ingredients - 

• 1 tbsp. coconut oil
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 onion, sliced
• 1 sprig curry leaves
• 3-4 garlic cloves, chopped
• 1 tsp. coriander leaves, chopped
• 1 tsp. lime juice

            Marinate the camel meat overnight with all the mentioned ingredients.

            Dry roast all the spices and curry leaves for a minute. Set aside to cool down. Then grind into a powder and keep aside. 

            Transfer the marinated mutton in a steel vessel along with 1 cup water. Now take a pressure cooker and 2-3 cups water. Place the vessel containing the marinated mutton in it and pressure cook for almost an hour on a very low flame after one whistle.

            Then transfer the pressure cooked mutton back into the pan and simmer on a high flame till almost dry. Set aside.

            Heat the oil in a pan and temper with cardamoms, cinnamon and cloves. Sauté for a few seconds. 

            Add the sliced onion, garlic and curry leaves. Sauté till light brown. 

            Add the cooked mutton, the ground spices and 1/4 cup water. Stir fry for 1-2 minutes.

            When done, switch off the flame and add the coriander leaves and lime juice. 

            Enjoy it as an appetizer, as a side dish or alongside steamed rice, chapatti, parotta or any variety of Indian / Afghani breads. 

         

  Marinate the camel meat overnight with all the mentioned ingredients.

                   Dry roast all the spices and curry leaves for a minute. 

              Set aside to cool down. Then grind into a powder & keep aside. 

Transfer the marinated mutton in a steel vessel along with 1 cup water. Now take a pressure cooker & add 2-3 cups water at the bottom. Place the vessel containing the marinated mutton in it & pressure cook for almost an hour on a very low flame after one whistle. Then transfer the cooked mutton back into the pan & simmer on a high flame till almost dry. 

Heat the oil in a pan  temper with cardamoms, cinnamon & cloves. Sauté for a few seconds. 

            Add the sliced onion, garlic curry leaves. Sauté till light brown. 

                    Add the cooked mutton, 

                     the ground spices 

                     and 1/4 cup water. Stir fry for 1-2 minutes.

When done, switch off the flame and add the coriander leaves and lime juice. 

Enjoy it as an appetizer, as a side dish or alongside steamed rice, chapatti, parotta or any variety of Indian / Afghani breads. 

         

White Peas Sundal

 

            This White Peas Sundal is a take on the classic Chickpeas Sundal, found in South India, especially Tamil Nadu. I was introduced to this simple and easy snack during my stay in Chennai. They are usually served in temples and also can be found being sold in beaches and parks. 

          As these peas contain high protein, they are healthy and can be relished anytime of the day. But it is best enjoyed as an evening snack along with a cup of tea or coffee. So check out the step by step pictorial recipe to prepare this popular and a healthy snack. 

• 1/2 cup white peas, soaked overnight
• 1 tbsp. oil
• 1 sprig curry leaves
• 1 whole red chili, broken
• 1-2 green chilies, chopped
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram lentil)
• 2 tbsp. fresh coconut, grated
• 1/2 tsp. salt or to taste
• 1-2 tbsp. coriander leaves, chopped

         

          Pressure cook the soaked white peas in required quantity of water for 1-2 whistles. Drain and keep aside. 

         Heat oil in a pan and temper with red chili, mustard seeds, green chilies, urad dal, chana dal and curry leaves. Sauté for 1-2 minutes.

          Add the boiled white peas and salt. Stir fry for a minute or two. 

         Then add the grated coconut and coriander leaves. Give it a toss and switch off the flame. Serve and enjoy as a snack.

Pressure cook the soaked white peas in required quantity of water for 1-2 whistles. Drain and keep aside. 

Heat oil in a pan & temper with red chili, mustard seeds, green chilies, urad dal, chana dal & curry leaves. Sauté for 1-2 minutes.

       Add the boiled white peas & salt. Stir fry for a minute or two. 

Then add the grated coconut & coriander leaves. Give it a toss & switch off the flame.

                    Serve and enjoy as a snack.

Dates Pongal

 

           This is a traditional South Indian Dessert most popular in Andhra, Telangana and Tamil Nadu. This simple preparation includes rice, moong dal (split green gram lentil), dates and a little bit of jaggery. The latter can also can be substituted with sugar. So check out the step by step pictorial recipe to prepare this divine dish.

          This dish is generally prepared during Sankranti and Ugadi festivals. If prepared with only sugar, it is called  Chakkara or Sakkarai Pongal. This is a festive dessert, prepared as an offering to God during Pongal festival or any other auspicious events. It is a very healthy recipe and is good for young and old alike. 

• 1/4 cup rice
• 1/4 cup split green gram (moong dal)
• 1/3 cup water
• 1/2 cup milk
• a pinch of salt
• 13-15 pitted dates, soaked in 1 cup lukewarm water
• 1/4 tsp. cardamom powder
• 1-2 tbsp. ghee
• handful of mixed nuts (cashew, almonds & raisins)

          Soak the rice and dal for an hour. Then wash well and drain. 

          Pressure cook the soaked rice and dal with a pinch of salt in 1/3 cup water and 1/2 cup milk for 5-6 whistles. 

          Then mash it well with the back of a ladle and keep aside. 

          Heat ghee in a pan and sauté the mixed nuts till light golden. (Keep aside few to garnish).

          To it, add the boiled rice-dal mix, soaked dates along with the water in which it was soaked and cardamom powder. Mix everything well and check for sweetness. 

          Now add 1-2 tbsp. jaggery accordingly and simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

          Garnish with the remaining fried nuts and enjoy at room temperature or chilled. 

        Soak the rice & dal for an hour. Then wash well and drain. 

 

Pressure cook the soaked rice & dal with a pinch of salt in 1/3 cup water & 1/2 cup milk for 5-6 whistles. 

           Then mash it well with the back of a ladle & keep aside. 

Heat ghee in a pan & sauté the mixed nuts till light golden. (Keep aside few to garnish).

                   To it, add the boiled rice-dal mix,

soaked dates along with the water in which it was soaked & cardamom powder.

Mix everything well & check for sweetness. Now add 1-2 tbsp. jaggery accordingly.

Simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

Garnish with the remaining fried nuts & enjoy at room temperature or chilled.