Sprouted Horsegram Rice using RoseMatta Rice (Mulai kattina Kollu Sadham) (Instant pot & Pressure cooker method)

Category:  Lunch / Rice
Preparation Time: 10 mins + Soaking & Sprouting time
Cooking Time: 15-20 mins
Servings: 2-3 Servings

Sprouted Horsegram Rice (Rosematta Rice)

Horse gram is one of the most protein-rich lentil but it is also one of the lentil that's been under rated & under utilized. Horse gram (Kollu) can help with a number of health problems as it contains a good and rich amount of vitamins, proteins, and iron. In addition to weight loss, it helps in reduction of extra fat from the body. Horse gram is rich in B-complex vitamin and proteins. It helps in purifying menstruation and cures and prevents arthritis. The presence of a good amount of dietary fiber in the gram helps balance sugar glucose and blood pressure levels. As long as caution is exercised in not consuming excessive quantities of this legume, it is highly recommended to include horse gram in your regular diet.

Sprouting process increases the nutritional value of the horsegram and also sprouts can be easily digested. Its very good to include sprouted grains and legumes in our regular diet practice.

I tried this rice in the similar way as our favourite Kongu special Arisi paruppu sadam with some modifications and it turned out to be great! I used Rosematta rice here and we can use any of our regular cooking rice, brown rice or even with millets. I usually cook it in the Instant pot and I also had given the steps for making it in the pressure cooker.

While making for kids, we can avoid the green chillies and reduce the spice level. Also adding ghee enhances the taste and flavour, drizzle a tsp of ghee over the rice while serving for the kids :)

Ingredients: 

• Rice - 3/4 cup (I used RoseMatta rice)
• Sprouted Horse gram - 1 cup 
• Small Onions - 10 nos, peeled and halved or 1 big onion, chopped
• Tomato, chopped - 1 no
• Green chilly - 2-3 slitted (Optional and adjust as per spice level)
• Turmeric powder - 1/2 tsp
• Sambar powder - 1/2 Tbsp
• Sesame Oil / Any cooking oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few
• Salt - to taste
• Water - 2 cups (adjust as per the type of rice)

To coarsely grind:

Methi leaves Pulao (Vendhaya Keerai Pulao)

Category: Rice Varieties
Preparation Time: 10 mins 
Cooking Time: 20 mins
Servings: 3-4 servings

Methi Leaves Pulao with Green peas

This is an easy pulao recipe using Methi leaves or Vendhaya keerai. There will be slight bitterness in these leaves  so while making for kids, I prefer to add other vegetables like green peas, carrots or potatoes along with it. 

Methi leaves Pulao

This is a quick recipe and goes well with any raita or plain curd.

Ingredients:

• Rice - 1 cup (I used Sona masoori rice)
• Methi leaves / Vendhaya keerai - 1 cup, tightly packed
• Oil / Ghee - 2 tsp
• Cinnamon - 1 inch stick
• Cloves - 3 
• Green Cardamom - 1
• Star anise - 1 
• Bay leaf - 1
• Cumin seeds - 1 tsp
• Onion - 1, thinly sliced
• Green chillies - 2 (adjust to taste)
• Ginger-Garlic paste - 1/2 Tbsp  or Finely chopped garlic - 1/2 Tbsp
• Frozen green peas - 3/4 cup (Optional - Can substitute with 1 small carrot or potato)
• Turmeric powder - 1/4 tsp

Thakkali Sadham - Home style

Category:  Lunch / Rice
Preparation Time: 10 mins 
Cooking Time: 30 mins
Servings: 3-4

Thakkali Sadham:)

 Tomato Rice / Thakkali Sadham - there are so many varieties of it and this one is adapted from my mom's recipe:)

Ingredients:

• Rice - 1 cup
• Tomato, chopped- 3 nos
• Onion, thinly sliced - 1 no
• Green chillies, slitted - 2-3 (adjust spiciness)
• Turmeric powder - 1/2 tsp
• Curry leaves - few
• Coriander & Mint leaves - handful
• Mustard seeds - 1/2 tsp
• Annasi poo - 1
• Bay leaf - 1
• Oil - 1 - 2 tbsp
• Salt - to taste 
• Water - as required

Grind to paste:

• Ginger - 1 1/2 inch piece
• Garlic cloves - 4-5 nos
• Cinnamon - 1 inch piece
• Cloves - 3 nos
• Fennel seeds - 1 tsp
• Poppy seeds - 1/2 tsp
• Cashews - 5-6 nos (Optional)
• Small onion - 2-3 nos

Method:

1. Soak rice in enough water for atleast 30 mins
2. Grind the above given ingredients into fine paste by adding little water
3. Heat oil in the pressure cooker, once it's hot, add mustard seeds then add Annasi poo and Bay leaf, fry for 30 secs
4. Add curry leaves, green chillies and onions, saute well till onions become soft and transparent
   
5. Then add the ground paste, saute for 2 mins till nice aroma arises
   
6. Add chopped tomatoes, little salt and turmeric powder, saute well for 5 mins till it turns mushy
   
7. Add the soaked and drained rice, mix well; then add enough water (2 cups), required salt and allow to boil
   
8. Once it starts to boil, add coriander and mint leaves (keep few leaves for adding at the final stage) mix well, close with lid
   
9. Cook for 2 whistles and reduce the flame to low for 5 mins
10. Switch off and wait till the pressure releases
    
11. Then add the coriander & mint leaves and mix gently without breaking the rice grains
    
12. Serve hot with Raita or Ghee - Yummy:)
    

Spinach Vegetable Rice

Category: Rice / Lunch
Preparation Time: 15 mins 
Cooking Time: 20 mins
Servings: For 2-3 persons

Spinach (Palak) is one of the very popular herbs in the world. Some of the health benefits of spinach include a good source of essential vitamins and minerals, cures gastric disorders, protects liver, kills intestinal worms, cures urinary disorders and acts as a natural laxative. This is one of the very important green for growing kids. 

This rice can serve as a complete one pot meal for kids as well as for the entire family since it has spinach along with different veggies. Vegetables are your choice - you can use potato, peas, carrot, corn, cauliflower. Also spice level (green chillies) can be adjusted as per your taste.

Ingredients:

•  Rice - 1 cup
• Spinach - 1 bunch / 2 1/2 cups chopped
• Carrot - 1, cubed
• Green peas - 1/2 cup (I used frozen)
• Corn - 1/4 cup (I used frozen)
• Small onions - 12-15 (Or 1/2 of big onion)
• Green chillies - 1-2 or to taste
• Garlic cloves - 3
• Ginger - 3/4 inch piece
• Coriander seeds - 3/4 tsp
• Cumin seeds - 3/4 tsp
• Cloves - 3
• Cinnamon stick - 3/4 inch piece
• Bay leaf - 1
• Oil - 1 tbsp
• Salt - to taste
• Water - 2 cups 

Method:

1.  Wash and soak the rice for at least 20 mins and while soaking, prepare other ingredients for making this rice
2. Dry roast these (Coriander seeds, Cumin seeds, Cloves and Cinnamon) ingredients on medium-low heat till it gives nice aroma. Remove from the flame and allow to cool
3. Wash and chop the spinach leaves and chop green chillies, onions, ginger, garlic as well
4. Grind all the prepared ingredients (Dry roasted spices, onion, spinach, ginger, garlic, green chillies) into a smooth puree. Sprinkle little water only if required for grinding
5. Heat the oil in deep pan on medium heat, add bay leaf and cook for few seconds
6. Add the Spinach puree and let it cook till all the moisture evaporates and it starts leaving the sides of the pan. Stir in between and add the vegetables (Carrot, Peas & Corn); mix it well and cook for a minute
   
   
   
   
   
     
   
7. Add the soaked and drained rice and mix well. Add required salt and water and allow to boil
   
8. Once it started boiling, reduce the flame and keep it covered for around 15 mins
9. Once the rice is cooked, switch off he flame and keep it aside for another 10 mins before mixing.
   
10. Mix it gently and serve

 

Yummy Palak Rice!!!