Watermelon Rice / Pulihora - South Indian style

 

         Check out this Watermelon Rice or Pulihora in a South Indian style. It is a yummy fried rice using watermelon puree. So this recipe is slightly on the sweeter side. You may add red chili powder or some red chili flakes to make it a bit spicy. 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 healthy meal that can be served as is or with any chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot dish. 

          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 an offering 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, Watermelon is high on antioxidants and has lot of water content. So it keeps you hydrated for a long time. Its vitamin C content strengthens our immune system. It also boosts immunity, is good for the heart and improves blood pressure and cholesterol. You can replace rice with any millet of your choice for a well balanced guilt free meal.

• 1/2 cup rice
• 1 medium size watermelon, diced / 1 & 1/2 cups strained watermelon juice
• 1/2 tsp. salt or to taste
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 sprig curry leaves
• 2 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

          Blend the watermelon into a puree and strain it. Set aside. 

          Into a pan, add the rice and the watermelon juice. Bring it to a boil and simmer, covered on a low flame till it is almost done. 

          Now add the salt and continue to cook till all the water has been absorbed. 

          Add the roasted peanuts and give it a mix. keep it covered for 5 minutes. 

          Heat oil in a pan and temper with mustard seeds, urad dal, curry leaves and dry red chilies. Sauté for a few minutes and wait till it stops spluttering.

          Pour it over the cooked watermelon rice and mix well. 

          Garnish with coriander leaves and serve as is or with papad / chips / fryums for a nice comforting breakfast / meal.

                 Blend the watermelon into a puree & strain it. Set aside. 

                  Into a pan, add the rice 

and the watermelon juice. Bring it to a boil && simmer, covered, on a low flame till it is almost done. 

  Now add the salt & continue to cook till all the water has been absorbed. 

Add the roasted peanuts & give it a mix. keep it covered for 5 minutes. 

Heat oil in a pan && temper with mustard seeds, urad dal, curry leaves & dry red chilies. Sauté for a few minutes and wait till it stops spluttering.

                    Pour it over the cooked watermelon rice and mix well. 

Garnish with coriander leaves & serve as is or with papad / chips / fryums for a nice comforting breakfast / meal.

Masala / Podi Sundal (Chickpea Snack - Tamilian Cuisine)

 

          This is a very popular and a healthy chickpea snack 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. So it is a quick fix when you need something quick and healthy.

          As chickpeas contain high protein, they can be relished anytime of the day. But it is best relished as an evening snack along with a cup of hot tea or coffee. It can be prepared with or without adding the masala podi. So check out the step by step pictorial recipe to prepare this yummy snack.

• 1 cup white chickpeas, boiled
• 1 tbsp. oil
• 1 sprig curry leaves
• 1 whole red chili, broken
• 1 green chili, chopped
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• salt to taste
• 2 tbsp. idli podi
• 1/4 cup fresh coconut, grated
• 2 tbsp. coriander leaves, chopped

         

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

          Add the boiled chickpeas, idli podi and salt. Sauté for a minute.

         Add the grated coconut and coriander leaves. Give it a toss and switch off the flame. Enjoy as a snack.

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

                 Add the boiled chickpeas, salt

                  and idli podi. Sauté for a minute.

                     Add the grated coconut and coriander leaves. 

                   Give it a toss and switch off the flame.

                      Enjoy as a snack.

Soya Seaweed Tikki / Cutlet / Patty

 

           These yummy shallow fried tikkis, made of soya nuggets and seaweed is so easy and simple to prepare. They are irresistible as appetizers or party snacks. They can also be relished as an evening tea-time snack, inside a bun as a patty or rolled in a chapatti / paratha for a quick snack on the go. So choice is yours. Do try them and include them in the menu of any in-house party. I have added few basic ingredients and seasonings to dish out these small bites. So check out a step by step pictorial recipe to prepare these amazing tikkis. 

           

• 1 cup soya granules, soaked, drained & mashed
• 1-2 nori sheets / seaweeds, shredded
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• handful of coriander, chopped
• 1 tsp. salt or to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala 
• 1/2 tsp. coriander powder
• 1 tsp. lime juice
• 2-3 tbsp. gram flour (besan)
• 2-3 tbsp. corn flour
• oil to shallow fry

          In a large bowl, mix together the mashed soya, onion, ginger, green chilies, coriander leaves and all the dry spices. Mix everything well.

           Then add the corn flour, gram flour and the shredded seaweed. Give it a mix.

           Wet your hands and make flat round tikkis. 

           Heat oil in a pan and shallow fry them in batches, till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with tomato sauce or green chutney.

In a large bowl, mix together the mashed soya, onion, ginger, green chilies, coriander leaves

                    and all the dry spices. Mix everything well.

                    Then add the corn flour, gram flour

                      and the shredded seaweed. Give it a mix.

                  Wet your hands & make flat round tikkis.

Heat oil in a pan & shallow fry them in batches, till golden brown on both sides. 

                     Drain on a kitchen towel.

                  Serve them hot with tomato sauce or green chutney.

Cranberry Pulihora / Cranberry Rice - South Indian style

 

           Check out this Cranberry Pulihora, which is a spicy and tangy fried rice using cranberries that are naturally sour in taste. 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. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot dish. 

               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. At times, I also prepare pulihora with raw mango, coconut, tomato, curry leaves or sorrel leaves and using the same method. 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.

       

• 2 cups cooked rice
• 1 cup fresh cranberries, rinsed & drained
• 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)
• 2 green chilies, slit
• 1-2 sprigs curry leaves
• salt to taste
• 2 tbsp. roasted cashew nuts / peanuts
• 2 tbsp. coriander leaves, chopped

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

          Simmer 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, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Add the cooked rice, cranberry 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 cranberries to a pan along with 1/4 cup water, a pinch of salt & 1 tsp. oil. 

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

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

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

Add the cooked rice, cranberry 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.