Fermented rice was a traditional healthy and nutritious breakfast meal of Kerala in olden days. It was rich in Vitamin B6 & B12. Daily consumption of Fermented rice in the morning resulted in an improved bio availability of micro nutrients and minerals (iron, potassium, calcium) which gave necessary energy and nutritional support as well as kept the body cool the whole day of hard toil.
For those who do not know how to cook rice, please see the following steps:
Take 1 cup of rice (boiled brown rice); wash it till the water becomes clean, changing water 4 to 5 times. Take a pot/ pressure cooker and put the rice in add 4 cups of water, boil it till the rice become soft. If you use a pressure cooker switch off the stove after 3 whistles and let it cool, when cooled open the cooker add hot water if the water is less. This same rice can be kept for fermenting.
How To Ferment Rice?
Take a mud pot (steel also can be used) add cooked rice, pour water, level of water should be at least 2 inches above the rice, cover it and keep it over night.
Next morning, take the rice together with the water pour in a deep vessel, add some salt for taste, smash some green chilies and small onions (smash it, don’t chop it; taste differs) and add them with the rice, stir well and consume, if some curd or salted mango is added, the taste will be awesome. I like curd, so I added some curd here. Consume the rice and water together; a very delicious meal which is forgotten by the new generation because it is not in fast food list,though very easy to make and tasty too. Eat this meal everyday and stay healthy and strong.
7. Lemon Juice – 1 Teaspoon (Can use vinegar/Tamarind if no lemon)
8. Salt – To Taste
9. Coconut Oil – 1 Tablespoon
Water – 1 Cup
Clean and wash the fish pieces well. Mix all the ingredients together, apply to the fish and keep for 30 minutes so the masala will seep in.
Take a frying pan and place the fish pieces in. pour water and oil in the pan; keep the pan covered on slow fire. Cook till the water dries up and the fish gets a golden brown color, turn the pieces onto the other side and fry till golden brown.
When ready dash to your dining table and enjoy with some rice.
Do you think this is and easy and tasty dish for you to enjoy? Try out this quick, easy and tasty dish for your family and do let me know if you don’t mind.
Thanks a lot and see you soon…have a great Sunday…..
Hi friends, Today is a day of Chickpeas; I just wanna show you how I prepared a super dish with chickpeas. By the way this is not that smallchickpea which we use for puttu. That’s very hard and take longer to cook and needs overnight soaking. These chickpeas are tastier, softer, and easier to cook even without soaking. This is a very easy recipe which all of you must try.
Chickpeas – 1 Cup
Coriander Powder – 2 Tablespoons
Chilli Powder – 1 Tablespoon
Turmeric Powder – 1 small Teaspoon
Cumin Seeds (Small Jeera) Powder – 1 Teaspoon
Cloves – 3
Cinnamon – 1 Small piece
Ginger – 1 Small piece
Garlic – 5 Cloves
Curry Leaves – 5 or more
Small Onion – 5 (Chopped)
Mustard seeds – 1 Teaspoon
Salt – As per taste
Coconut Oil – 2 Tablespoons
Wash and soak the Chickpeas at least for 3 hours and add 2 or 3 cups of water, pressure cook for 8 whistles (If not soaked, these chickpeas may need more water and more time for cooking). Keep the cooker aside for cooling. Soak all the masala powders in little water and keep aside.
In the meantime, pull out a pan add 1 tablespoon coconut oil and add the soaked masala powder, season for few minutes or till the coconut oil shows out, make sure the flame is low and doesn’t burn when the masala is ready add 1/4 cup water along with cloves, cinnamon, crushed ginger and garlic, then empty the chickpeas from pressure cooker into the boiled masala. Let it boil again until the gravy turns thick. Once the chickpea gravy is thick enough, remove from fire and keep aside. Get another frying pan, keep on low flame, add 1 tablespoon coconut oil and heat it. When the oil is hot enough drop mustard seeds and let it splutter, add chopped onions and season till the onion turns golden brown colour; add also the curry leaves and stir for 1 second, off the stove and pour the seasoned oil into the chickpea and stir well.
Serve hot chickpea soupy with any dish of your choice. That’s all and now you have made a lovely chickpea dish.
Hope all my readers will make this chickpea soupy and give me your feedback. Love to hear from you.
You could commend at the bottom of this page. Do share it to your friends too dears. Bye till we meet again with another recipe.
Hi friends, Greetings to you! Today I am back with a very easy to make dish. You can do it when you accidentally get up late and need to rush for work or some guests just drop in without information.
Above all you don’t have to cut onions or grind masala. Just rush in and pull out some dall, wash and throw into a cooker and cook it for 2 or 3 whistles. Open the lid and and follow the steps.
Dal – 1 Cup
Chilli Powder – 1 or 2 Tablespoons
Turmeric Powder – 1 /2 Teaspoon
Pepper Powder – 1 Teaspoon
Cloves – 1 or 2
Cinnamon – 1 Small piece
Curry leaves or Coriander leaves – 5 or more
Ghee – 1 Tablespoon
Salt – To taste
Cook the Dal with little water and add all the ingredients and sufficient water to get a thick gravy. Boil the whole thing, when it boils well off the stove and serve hot. Those who don’t like the taste of ghee can add coconut oil. Can increase the quantity of ghee according to your taste.
You can make this in 5 to 10 minutes and get a very tasty columbu for chapathi, bread, rice, roti, Dosa, idly, Appam or any other dish of your choice.
Isn’t this an easiest dish? Please give your comments. Thanks a million.
Clean and wash the fish thoroughly well, make some scratch with a knife so the masala could seep in well. Blend all the ingredients except coconut oil and half of the cashew nuts, Take some grounded masala paste and fill the inside portion of the fish. Apply rest of the paste over the fish and keep aside for 30 minutes.
Pour oil in a frying pan after 30 minutes and keep on low flame. When heated, place the fish in, cover the pan and cook for ten to fifteen minutes, turn and see if it’s cooked and has gotten a golden color. When ready do the same for the other side too and as both the sides turn golden brown, off the stove and place the fish in a serving dish.
Roast 1 table spoon cashew nut in a separate pan along with some curry leaves and decorate the fish if you like. Its optional. Jump in for a kicky meal.
Please note: Don’t let the pomfret fry too much because if it’s too dry and crispy, will not taste too good.
Break the eggs into a bowl, beat a little until frothy and keep aside. Sieve the wheat flour, baking powder, cooking soda and salt 2 or 3 times and throw into a large jar of the mixer grinder. Add honey, milk, Banana and eggs blend well for 1 minute. Add cinnamon, cardamom and cloves powder. Blend just once. Put Badam, Cashew nuts, Dates and walnuts and ghee, blend well.
Pour the batter into a well-greased baking bowel and shake well to remove bubbles. Decorate the top with apple pieces and few nuts. Drop the bowel into a preheated oven or cooker and bake for 20 to 30 minutes.
Do keep an eye on the cake after 15 minutes just to prevent from burning. Cooking time may vary according to places and the utensils; oven cooker etc. When you begin to get the pleasant aroma of the cake and while the top portion turns slightly brownish poke a fork, knife or a tooth pick and see if it’s sticky; it won’t stick when ready.
Turn off the stove or oven and remove the bowl, keep for cooling and once cooled, with the help of a spoon or knife remove the sides and tilt into another plate. Make pieces and enjoy the lovely, delicious and healthy cake.
Sorry for not posting step by step pictures, didn’t think this would turn out so well, so I was not in the intention of posting. Since I got the end product so soft and delicious tempted me to post.
Green Chilli – 1 or 2 according to your spicy tolerance
Ginger – 1 Small piece
Mango – 10 Small pieces (can use tamarind if mango is not available)
Salt – To taste
Pull out the small jar of your mixer grinder and blend all the ingredients except the coconut into a smooth paste. Then add coconut and blend slightly, it should get mixed with all the ingredients but don’t blennd too much to make smooth paste. Don’t use water at all. If the mango is too sour, use very little or add more coconut. Now your mouth watering chutney is ready to fill your mouth with water enough to run a ship.
If you like to use this with bread or chapatti add 1 table spoon butter and mix well. You will love the yummy taste. Its optional those who cannot use butter don’t use. Those who want to add coconut oil can also add. More….
Hey, why not decorate the fast approaching Christmas lunch with this vow…vow..yummy…Prawns dish? Let your family members and friends tongues get drowned with its aroma and taste.
Prawns – ¼ kg
Small Onion – 10 or 12
Garlic – 6 cloves
Green Chilli (Kanthari) – 5
Pepper – ¼ Teaspoon
Curry leaves – 5 leaves
Ginger – 1 small piece
Turmeric powder – ¼ Teaspoon
Chilli Powder (Kashmiri chilli powder) – ½ Teaspoon (optional)
Cloves Powder – 2 pinches
Cinnamon Powder – 2 pinches
Cumin seeds (Small Jeera Powder) – 2 pinches
Salt – To taste
Lemon Juice – ½ or 1 Lemon
Coconut – 2 Table spoons (Optional)
Coconut Oil – 1 Table spoon
Curry leaves – 5 -10 leaves
Water – 1/4 Cup
Clean and wash the prawns, apply Salt and lemon juice. Grind rest of the ingredients except coconut oil, water and second set of curry leaves. Make a smooth paste and apply well on the prawns and keep aside covered for 10 to 15 minutes. The chillies I have used are a tiny variety widely available in South India. It’s very tiny but very spicy. Those who don’t use spicy dish use them according to your preference. You can use any type of green chilli that is handy for you.
After 10-15 minutes take a dish for steaming, add the coconut oil and empty the prawns in it. Wash the mixi with little water to get out all the masala and add to the prawns; also decorate the top with curry leaves. Pull out a steamer or idly maker and steam for 20 to 30 minutes. After 30 minutes switch off the flame and remove the dish, serve hot with fried rice, chapatti, Appam or any other dish of your choice. Suppose you don’t require much gravy, take a frying pan and put the prawns and cook till he gravy gets dried.
Chop the Muta Cheera (Ceylon Spinach), Onion, Ginger and Green Chilly into fine pieces. Beat the eggs adding salt and keep aside. Heat a frying pan and pour oil in then throw the chopped onion, stir well, add Cheera, ginger and green chilly along with turmeric and pepper powder, mix them all well with a spoon; cover the pan and cook on low flame .
After 5 minutes open the pan and stir. Once the spinach gets cooked well add the egg and all other ingredients. Let it cook and dry like scramble egg. If you like can add little grated coconut to get a better flavor. Have it with chapati, rice or bread. Its too delicious and healthy.
Pick a bowel; add all the ingredients and mix well with the hand so that some juice of the coconut will come out and give a better taste. Those who want to add onions could finely chop and add one onion. Enjoy the delicious salad.
How to sprout green gram?
Take 1 cup of green gram, wash thoroughly and put in a bowel. Add drinking water above the level of the grams and keep over night or 8 to 10 hours. Drain all the water and keep it covered for a day and you will see them sprout. If you want big sprouts keep for 2 or 3 days or more but sprinkle little water every day, water should be very little may be 1 table spoon otherwise it will get rotten.
Those who like the dish to be spicy can finely chop the
green chillies. This is a protein rich dish which you can consume as a meal or
as a side dish.
I like long sprouts, so I kept the gram for 3 days. You can keep them in the refrigerator or outside to sprout.
Have a very easy and healthy meal dear friends. Bye for now and see you soon.
Coconut Milk Powder – 100 gms/ can add more if you like (Can also use 1 or 2 cups thick coconut milk instead )
Ghee – 3 or 4 Table spoons
Cardamom Powder – 1 Tea spoon
Salt – ¼ Teaspoon just to balance the sweetness
Cashew nuts 50 gms or as you like (optional)
Melt the Jaggery in 1/2 cup water strain and keep for cooling (I used organic Jaggery). Steam the bananas in a steamer or idly maker for ten to 15 minutes and keep for cooling.
Take rice flour and coconut milk powder in a bowl and add 1 cup water, make a thin paste or could be little watery. If using coconut milk instead of milk powder, melt the rice flour in coconut milk instead of water. When the bananas are cool, remove the peels and break into bits and grind them in a mixer grinder adding the rice flour and coconut milk paste. Once it’s all pasted add Jaggery and salt. If you like the Halva very sweet, add more Jaggery.
Keep a non-stick deep pan on low flame, pour the ghee and keep on the stove with low flame. Add the banana paste and stir well, keep cooking until thick. Since it is non-stick pan you don’t have to stir it all the time. Stir occasionally to avoid burning (if your utensil is not non stick, stir more often). Make sure that you keep the pan on low flame till the end. You can do your other chores as the halva gets ready.
When the batter begins to thicken, add cardamom powder and mix well. After 20 to 30 minutes the whole batter will become thicker and will leave the sides of the pan and oil will show up. When its almost done add roasted cashew nuts and mix well (Roast the raw cashew nuts in a little ghee till golden brown).
Keep stirring continuously so that the total portion will be thickened well. Take a little in a teaspoon cool it and make a small ball, if you are able to do so without sticking to the hand, be sure it’s ready.
Greece one or 2 plates and empty the content of the pan into them and spread well apply little ghee over the top and with a table spoon spread it well and smoothen the top. Now your halva is ready. Keep aside to cool. Once it reaches body temperature take a knife and cut into pieces and give a feast to the pallets of your family and friends.
This is a must make dish if you get plenty of bananas. Over ripened once are the best for this halva making, because they are sweeter and will not be sour after steaming.