Kothimera Annam/Coriander Rice

Kothimera Annam/Coriander Rice is a very simple and light rice dish that is apt for lunch boxes or a quick dinner.

The preparation for this rice is very minimal and it's super easy to make. The rice doesn't need any curry or gravy to go with it. 

Preparation Time: 10 minutes 

Cook Time: 10 minutes 

Serves: 3-4

Ingredients: 

Basmati Rice: 1 1/2 cups 

Onion : 1 large sliced 

Green chilies: 5-6 chopped 

Ginger garlic paste: 1 tablespoon 

Cilantro/Coriander leaves: 1 large bunch chopped 

Fresh coconut: 1/4 cup sliced

Fennel seeds: 1 teaspoon 

Garam masala: 1 teaspoon 

Cumin powder: 1 teaspoon 

Salt to taste 

Method:

Cook the rice with 3 cups of water and a teaspoon of oil. Keep it aside to cool off a little bit.

Heat oil in a wok, add the chilies and onions and sauté till the onions are translucent. Add ginger garlic paste and fry for 30 seconds. Add cilantro and coconut and fry for 2 minutes. Add salt, garam masala, fennel seeds, cumin powder and mix well.  

Add rice and mix well. Turn off the stove.

Serve hot.

Chicken Chintamani /Spicy Chicken Fry

Chicken Chintamani is a super spicy chicken fry dish from Tamilnadu. The dish is made with lots of dry red chilies and coconut. These ingredients brings a lot of flavor to the dish.

The dish can be served with white rice or as an appetizer along with something to subsidize the heat from the dish.

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 2-3

Inspired by: Sujeeskitchen

Ingredients:

Chicken Thighs: 500 gms boneless cut into 1" pieces

Dry red chilies: 15 break into 4 pieces each and discard the seeds

Onion : 1 large finely chopped 

Ginger garlic paste: 1 tablespoon 

Curry leaves: 1 sprig 

Coconut grated : 1/2 cup 

Cloves : 4

Cinnamon: 1" stick 

Poppy seeds: 1 teaspoon 

Salt to taste 

Method:

Heat 5-6 tablespoons of oil in a pan, add cloves and cinnamon stick. Fry for 30 seconds and add poppy seeds, fry for 1 minute. Simmer the stove and add the broken red chilies. Fry for 1-2 minutes until the chilies are bright red in color.

Add the onion and curry leaves and sauté for 1 minute. Add Ginger garlic paste and sauté till the onions turn light brown.

Add chicken and salt, mix well and fry on medium heat for 15 minutes. Do not add water. 

Once the chicken is done and water is pretty much evaporated, add coconut and mix well. Fry for 1 minute and turn off the stove.

Serve hot as an appetizer or with rice.

Kaima Undalu/Fried Keema balls

Kaima Undalu / Fried Keema balls are normally made out of ground goat meat. You can use other meats if you wish.

These are very healthy for all ages as there is no fat content in the Kaima. 

The taste is simply irresistible and the balls can be stored for 3-4 days. This will be a kids favorite.

Preparation Time: 10 minutes 

Cook Time: 10 minutes 

Frying Time: 3-4 minutes per batch 

Serves: 2-3

Ingredients:

Kaima/Keema : 500 gms

Green chilies: 10 diced

Garlic: 4 cloves chopped 

Ginger : 3" piece chopped 

Cilantro/Coriander leaves: small bunch or 1 cup chopped 

Red chili powder: 1 teaspoon 

Coriander powder: 2 teaspoons

Salt to taste 

Method:

Take the green chilies, Ginger, garlic and half of cilantro in a blender and grind to a coarse paste. 

Add the Kaima, rest of the cilantro, spices and grind into a smooth paste. Do not add water.

Make the Kaima into desired size balls. I made golf size, but the size can be little larger.

Arrange them in a wide bottom pan and cook for 10 minutes until the water is out and evaporated out of the balls. Do not use utensils to move the balls, just move the pan to stir the balls inside.

Heat oil for deep frying and fry the balls until they turn golden brown. 

Serve hot with rasam/sambar rice or as an appetizer.

You can store these balls in a airtight container for 3-4 days.

Orange Honey Shake

Orange Honey Shake is a very refreshing drink made with fresh oranges, milk and honey.

As there are no added sugars, it's a healthy drink for all ages. My family loved it and became a favorite.

Preparation Time: 5 minutes 

Blend Time : 2 minutes 

Makes : 1 serving

Ingredients:

Fresh oranges: 2 (skins peeled)

Ice cubes : 1 cup

Honey : 2 teaspoons 

Vanilla extract: 1/2 teaspoon 

Milk : 1/4 cup

Method:

Add all ingredients to a blender and blend to a smooth drink.

Add 1/4 cup of crushed ice in a glass and pour over the shake.

Serve cold.

Rava Idli

Rava Idli is made with Idli Rava or Cream of rice and Urad dal. The Idli's are fluffy and soft.

Rava Idli is normally served with chutney or karam and ghee.

Soak Time: 5-6 hours

Grind Time : About 30 minutes 

Fermentation Time : 3-4 hours

Ingredients:

Urad gola /Minapagullu: 1 cup

Idli Rava: 1 1/2 cups 

Method:

Wash and soak Urad gola for 5-6 hours.

Wash and soak Idli Rava for 30 minutes.

Grind the Urad gola into a soft and fluffy batter by adding little water as needed.

Drain and squeeze the Rava and mix it into the batter. 

With hand, mix it well in a circular motion.

Put the batter in a large vessel, cover and store it in a warm place for 3-4 hours for the batter to ferment.

Add required amount of salt, pour in 1 laddle of batter in each idli mould and put the idli stand in a pressure cooker and cook with out a whistle for 7-8 minutes. Simmer and cook for 1-2 minutes.

Turn off the stove and serve hot Idli's with chutney or karam podi with ghee.

Spinach Rice

Spinach rice is a flavorful dish with fresh ground spices added to the pre cooked rice. It's easy to make and you can add lots of spinach in the dish and kids who doesn't like to eat normally will love this one.

This rice makes a perfect lunch box dish too.

Preparation Time: 10 minutes 

Cook Time: 10 minutes 

Serves: 4

Ingredients:

Long grain rice : 1 1/2 cups 

To dry roast and powdered:

Toor dal: 1/3 cup

Cloves : 5

Cinnamon: 1" stick 

Star anise: 1

Others:

Shahi jeera : 1/2 teaspoon 

Onion: 1 large cut in half and sliced 

Green chilies: 4 slit 

Spinach: 4 cups roughly chopped 

Red chili powder: 1 1/2 teaspoons 

Cumin powder: 1/2 teaspoon 

Coriander powder: 1 teaspoon 

Salt to taste 

Method:

Cook rice with 3 cups of water and 1 teaspoon of oil. Wait for 5 minutes, Fluff it with a fork and keep aside.

Dry roast the ingredients listed, cool them off and grind into a fine powder.

Heat 3 tablespoons of oil in a wok or a wide pan and add shahi jeera and fry for 30 seconds. Add green chilies and onions and sauté till they turn light brown. Add spinach and fry for 1 minute. Add the ground powdered spice, red chili powder, salt, cumin, coriander powder and mix well. Fry for 2 minutes. Add cooked rice and toss gently to mix everything.  Turn off the stove.

Serve hot with raita.