Sweet Rice( pachoru)

This recipe may be known to everyone.
I just wanted to share it .
A nostalgia that connects to the nercha
Of our Tripunitura st. Mary’s feast.
Tamuku nercha or pachoru nercha (payasa choru).
After long hours of service on the feast day,
A dollop of pachoru was an instant energy
Packed with sweetness helped us to walk back home.


Rice -3cups
Coconut grated -1cup
Milk -1cup
Jaggery (molasses) -1 ½ cup
Cardamom powder -1tsp
Clarified butter(ghee) -1tsp
Thinly sliced coconut -1tsp

Preparation

Cook rice. When it is well cooked, add milk and
Grated coconut. Stir continuously. In quarter glass of water
melt and strain jaggery(molasses). Pour this syrup into
the rice mixture. Stir till it is almost dry. Turn off the flame.
Fry thinly sliced coconut and add to this sweet rice.
Sprinkle powdered cardamom and serve cold.





One of my friends wo visit me daily. Three squirrels,two pigeons
and two bulbuls are regulars. Morning 7 ‘o’ clock is breakfast time
for them. Sharp 6.30 a.m the bulbuls will be calling for me.
Others will be impatiently walking up and down for
fresh water and food.

Thank You for the birds that sing,
Thank You ,God,……….

Easy Prawn Biriyani

Prawns -1 cup
Onions -2
Green chilli -3
Ginger -3inch
Garlic -7
Chilli powder -1 tsp
Turmeric powder – ½ tsp
Corriander leaves -3 tbsp
Mint leaves – 2 tbsp
Lemon juice - 1 tbsp
Curd -1 cup

Oil to fry
Ghee -2tbsp optional
Bay leaves -1
Cardamom -10
Cinnamon sticks -1 tbsp
Cloves - 6
Cashew nuts -10
Raisins -1 tbsp
Biriyani rice -3 cups

Preparation

Keep a vessel on low flame. Pour oil ,bay leaves
And half of the given cloves ,cardamom and cinnamon.
Pour enough water and put thoroughly washed rice.
When the rice is ¾ cooked drain the water.
When you break a single rice , you can see a
White spot in the middle. That is where you have
to stop cooking.

In a wok sauté the remaining cardamom, cinnamon,cloves,
Cashew and raisins , scoop it out and fry thinly sliced onions.
Keep aside fried onions and remaining oil separately to use later.

Make a fine paste of ginger and garlic.Chop finely mint and coriander leaves.
In the wok add 2 tbsp of the remaining oil and 1tbsp ghee, half
of the fried onions, spices and nuts.
Mix in it chopped mint and coriander leaves,
ginger ,garlic paste, turmeric and chilli powder,lime juice and curd,
salt and prawns. Top it with cooked rice, remaining fried
onions, spices and nuts.
Pour on this , 2 tbsp of oil and 1 tbsp of ghee.
Cover it with a lid and keep on
low flame for about 8 minutes.
See that the gravy has not dried out fully.
Serve it with fresh salad in curd ,lime pickles and papad.

Boiled Rice (red rice)

Many times I have encountered
this question from young ladies,
how do you cook

red rice in cooker?
This recipe is for them.

Rice -2cups

Water –10cups

Place cooker with water on fire.
Wash rice twice and add to the warm water.
Close the lid
and keep on high flame till the first whistle.
Lower the flame and let the cooker whistle twice.

Turn off the flame and let the cooker cool its pressure.
Pour it into a strainer.Serve hot steaming rice
With fish curry.


Tips-


Can take the strained water(rice soup) into a bowl ,add salt and drink it hot.
It is not only an energizer,
but also soothes your stomach when it is upset.