Soya Chunks Pulihora

 

          Check out this amazing Soya Chunks Pulihora in Andhra style, which is a spicy and tangy fried rice recipe using soya chunks. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect picnic meal that can be served as it is or with some chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. This way you can make use of any leftover rice to come up with this fusion dish. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot meal. 

               Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. They come out real yummy and comforting. 

               Pulihora is often served during festivals and as prasad in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

               On the other hand, soya chunks is a great substitute to any non-veg. dish. It is  very healthy, nutritious and good for diabetics. In that case, you can replace rice with any millet of your choice for a well balanced guilt free meal. So it is a perfect way to incorporate some protein in your everyday diet. 

• 2 cups cooked rice
• 1/2 cup soya chunks
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1-2 dry red chilies, broken
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1-2 green chilies, slit
• 1-2 sprigs curry leaves
• 1 tsp. ginger, grated
• salt to taste
• 2 tbsp. roasted peanuts
• 1 tbsp. idli podi / sambar powder
• 1 tbsp. lemon juice
• 2 tbsp. coriander leaves, chopped

             Soak the soya chunks in hot water for 10 minutes. Then squeeze out and keep aside. 

             Heat 1 tbsp. oil in a pan and sauté the drained soya nuggets till light golden in color. Keep aside.

             Heat remaining oil and temper with mustard seeds. Allow it to splutter.

             Then add the dry red chilies, ginger, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

             Add the cooked rice, drained soya chunks, peanuts, salt and lemon juice. Mix everything well and sauté for 2 minutes. 

             When done, switch off the flame and garnish with idli podi and coriander leaves. 

             Give it a toss and serve as it is or with papad, chips or fryums for a nice comforting breakfast / meal.

Heat 1 tbsp. oil in a pan & sauté the drained soya nuggets till light golden in color. Keep aside.

     Heat remaining oil & temper with mustard seeds. Allow it to splutter.

Then add the dry red chilies, ginger, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

Add the cooked rice, drained soya chunks, peanuts, salt & lemon juice. Mix everything well & sauté for 2 minutes. 

When done, switch off the flame & garnish with idli podi & coriander leaves. 

Give it a toss & serve as it is or with papad, chips or fryums for a nice comforting breakfast / meal.

Strawberry Pulihora (Strawberry Rice - South Indian style)

 

          Check out this Strawberry Pulihora, which is a spicy and tangy fried rice using fresh and juicy strawberries that are slightly sour. At times you can use lemon juice or tamarind pulp for more tanginess. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect picnic meal that can be served with any chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. This way you can combine both strawberries and rice to come up with this fusion dish. So check out the step by step pictorial recipe to prepare this wholesome and comforting fruit based one pot meal. 

               Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. They come out real amazing and comforting. 

               Pulihora is often served during festivals and as prasadam in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

               On the other hand, Strawberries are high on antioxidants, fiber and vitamin C. It also boosts immunity, is good for the heart and improves blood pressure and cholesterol. As it is low in sugar, it is good for diabetics. In that case, you can replace rice with any millet of your choice for a well balanced guilt free meal.

       

• 2 cups cooked rice
• 10-12 fresh strawberries, rinsed, drained  chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1 dry red chili, broken
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 10-12 whole peppercorns
• 2 green chilies, slit
• 1-2 sprigs curry leaves
• 1 tsp. ginger, grated
• salt to taste
• 2 tbsp. roasted cashew nuts / peanuts
• 2 tbsp. coriander leaves, chopped

          Add the strawberries into a pan along with 1/4 cup water, a pinch of salt and 1 tsp. oil. 

          Cook on a low to medium flame till all the water has evaporated and it turns soft and mushy. Keep aside. 

          Heat oil in a pan and temper with mustard seeds. Allow it to splutter.

          Then add the dry red chili, ginger, peppercorns, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Add the cooked rice, strawberry paste, salt and cashew nuts. Mix everything well and sauté for 2 minutes. 

          When done, switch off the flame and garnish with coriander leaves. 

          Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Add the strawberries into a pan along with 1/4 cup water, a pinch of salt & 1 tsp. oil. 

Cook on a low to medium flame till all the water has evaporated & it turns soft and mushy. Keep aside. 

       Heat oil in a pan & temper with mustard seeds. Allow it to splutter.

Add the dry red chili, ginger, peppercorns, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

Add the cooked rice, strawberry paste, salt & cashew nuts. Mix everything well & sauté for 2 minutes. 

When done, switch off the flame & garnish with coriander leaves. 

Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Millet Pesarattu Dosa

 

          Pesarattu Dosa is a very popular and a traditional Andhra breakfast. Nutritious and healthy, they are pancakes made of whole moong dal (green gram) and rice. At times it is stuffed with upma (semolina porridge). It is relished with coconut chutney and sambar. Upma and Pesarattu are in fact two different breakfast recipes, which is combined together and served.

           However, in this recipe, I gave a slight twist by replacing rice with Foxtail Millet. You may make use of any other millet of your choice. This millet is a good source of protein and iron.

           So this dish is a diabetic friendly recipe that can be had guilt free. Besides breakfast, it can also be served for lunch, dinner or as a lunch box meal. 

           So check out the step by step pictorial recipe to prepare this protein and fibre rich breakfast recipe.

• 1/2 cup whole green gram lentil (whole moong dal)
• 1/2 cup foxtail millet / any other millet 
• 1/2 tsp. fenugreek seeds
• 1-2 sprig curry leaves
• 2-3 green chilies
• 1" ginger
• 1 tsp. cumin seeds
• salt to taste
• oil as needed to prepare the dosa

          Wash the lentil, millet and fenugreek seeds 2-3 times and soak it overnight. 

          Blend along with all the above mentioned ingredients (except oil) and required quantity of water into a smooth batter of dropping consistency. 

          This recipe is an instant version. However, You can also make dosa with fermentation. 

          Heat a tawa and smear it with some oil. Sprinkle some water and wipe it out with a tissue. Then pour a ladle of the prepared batter into a circular motion. 

          Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and cook the other side too. 

          Serve hot with coconut chutney and sambar for a healthy breakfast. 

                        Take 1 cup whole moong dal, 1/2 cup millet & 1/2 tsp. fenugreek seeds. 

                                  Wash them 2-3 times and soak it overnight. 

                                  Blend along with all the mentioned ingredients (except oil).

                   Add required quantity of water to make a batter of dropping consistency. 

                       Heat a tawa & smear it with some oil. Sprinkle some water & wipe it 

                       out with a tissue. Then pour a ladle of the batter into a circular motion. 

                       Flip it over & cook the other side too. 

                         Serve hot with coconut chutney and sambar for a healthy breakfast.

Black Rice Vegetable Upma

 

         Upma is traditionally prepared with sooji / semolina. It is a very common breakfast in many South Indian homes / restaurants and can be dished out in a jiffy. Healthy and delicious, it can also be a perfect tiffin recipe and lunch box meal. 

          However, in this recipe, I replaced semolina with Black Rice and it turned out real amazing. So it is a nice change from the usual sooji upma and you can introduce something new to your dear ones. 

          I have garnished the end product with cashew, slices of lime and coriander leaves to make it more appetizing. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, podi, coconut chutney, fried curd chilies or some chips. So check out the step by step pictorial recipe to prepare this amazing one pot comfort meal.

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from vegetable upma, you can also prepare Paniyaram, idli, dosa, tikki, uthapam and desserts like kheer and phirni too.

• 1/2 cup Black Rice
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 dry red chili, broken
• 2-3 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. ginger, grated
• 1 onion, chopped
• handful of roasted cashew nuts / peanuts
• 1 cup mixed chopped veggies (beans, carrot, cauliflower)
• 1/4 cup green peas
• salt to taste
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. ghee
• 1 tsp. lemon juice

          Wash the black rice well and rinse. Keep aside to dry completely. Dry roast in a pan for 4-5 minutes till it starts popping. 

          Then grind into a slightly coarse powder, just like semolina and keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add green chilies, urad dal, curry leaves and ginger. Sauté for a minute.

          Then add the chopped onion and cashew nuts. Sauté till light brown. Now add all the veggies and green peas. Stir fry for 2-3 minutes. 

          Add 2 cups water and salt to taste. Bring it to a boil. Then gently add the ground black rice and keep stirring till it thickens.

          Switch off the flame. Add the ghee and lime juice. Give it a mix and garnish with chopped coriander leaves. 

          Serve this amazing healthy upma with coconut-mint chutney, pickle, podi, fried curd chilies or some chips. 

        Wash the black rice well & rinse. Keep aside to dry completely. 

Dry roast in a pan for 4-5 minutes till it starts popping. 

Grind into a slightly coarse powder, just like semolina & keep aside. 

  Heat oil in a pan & temper with mustard seeds & dry red chili. 

                       After it stops spluttering, add green chilies, urad dal, curry leaves 

                       and ginger. Sauté for a minute.

                               Add the chopped onion & cashew nuts. Sauté till light brown.

 Now add all the veggies & green peas. Stir fry for 2-3 minutes. 

   Add 2 cups water and salt to taste. Bring it to a boil. 

Then gently add the ground black rice & keep stirring till it thickens.

                                 Switch off the flame. Add the ghee and lime juice. 

                                 Give it a mix and garnish with chopped coriander leaves. 

                       Serve this amazing healthy upma with coconut-mint chutney, pickle,

                       podi, fried curd chilies or some chips.