A heartfelt thanks to all you wonderful bloggers who made yet another event to become successful by sending in over 144 entries hosted in this space. I was totally stumped over by the varied rice entries that got linked to the event and I’m totally impressed by all you innovative cooks. Shall we move on the roundup now.....
This linky list is now closed.
And now to some left out entries which I linked later and also to the recipes that was sent by Meenalochani, a non-food blogger.
1. Avalakki Chitranna (a recipe from Karnataka)
- Parched rice – 2 cups
- Green chili - 1 small
- Curry Leaves – 6-7 leaves
- Coriander – 2-3 stems (chopped finely)
- Onion – 1 small (finely chopped)
- Mustard – ½ tsp
- Hing – Perungayam (Tamil) - ¼ tsp
- Salt – ½ tsp / as per requirement
- Turmeric powder – ¾ tsp
(Parched rice is also called Puffed Rice). Wash the parched rice in running water 1-2 times to remove dirt and grime. Soak the parched rice in a small quantity of water( the water should be just enough to soak the parched rice or even lesser ) for about 10-15 minutes. In a frying pan, add 3 tsp of oil ( sunflower oil is preferable). When the oil is hot, add mustard seeds. When the mustard seeds splutter, add the green chilies and onions, now add hing to this. Lovely aromas emanates from this and keep sautéing till you get the aroma ( the contents should not burn). Now add turmeric powder and salt to this. Finally add the parched rice (by now it would have soaked up all the water). Mix the ingredients gently. Add 1- 2 spoons of lemon juice and a wonderful, nutritious breakfast is ready. Garnish with coriander leaves.
2. Mor Kali (a curd based gooey dish)/ Kozha Kozha Upma) - (A Tamil Nadu recipe)
- Rice powder – 1 cup
- Water – 2 cups
- Salted dried chilies / 2 small whole red chilies (broken to 4-5 pieces)
- Sour buttermilk
- Salt to taste
- Hing – ½ tsp
- Sunflower Oil – 2 -3 tsp (the more oil, the tastier this dish is)
In a frying pan, add the oil, wait till the oil is hot. Now add mustard seeds, fried salted green chilies / red chilies. Saute, add hing and wait for the aroma to waft.
Now, add a mix of I cup of buttermilk + 1 cup of water to this and let this simmer. Add salt as required(1/2- ¾ tbsp) should be enough. Now keep this mixture in a medium flame and slowly add the rice flour. Keep stirring such that no lumps are formed. This has to be cooked in medium flame only.
Keep stirring till the mixture thickens. A delicious evening snack is ready. If you want this dish to be gooey, you can add ½ cup sour curd+ ½ cup of water extra.