Tag Archives: tamil rice recipe

Mar14

Fish Rice Recipe /Meen Sadham / How to make Meen Soru

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I just loved to try different food, so when it comes to lunch, I got to see few pieces of fish lying in my refrigerator and I am sure that it would not be enough for my family to prepare a curry or fry. Next to that found some dill leaves lying in the refrigerator, recently I have joined to master class with Chef Gordon Ramsay and I got remember that he told – Dill leaves goes out well with Fish. As a resulted thought of combining both fish and dill leaves together as a recipe, which resulted in my fish rice.

CLICK HERE for more seafood recipes.

Fish rice was delicious, aromatic with the strongly flavored dill leaves. Fish with little bones are highly recommended for this recipe, whereas it consumes time when there more bones. A perfect rice for kids, where fish comes without bones. Give a try, let me share the recipe…

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Fish Rice / Meen Sadham

Ingredients:

  • Fish pieces – 6 nos (250 gm)
  • Dill leaves – 5 stalks
  • Steamed Rice – 2 ½ cups
  • Fennel seeds – ¼ tsp
  • Onion – 1 no
  • Garlic – 6 to 8 cloves
  • Cumin powder – 1 tsp
  • Pepper powder – 1 tsp
  • Lemon juice – 1 tsp
  • Salt to taste
  • Olive oil – 2 tbsp
Fish getting boiled
After getting boiled
Fish crumbled to pieces
With olive oil, fennel seeds, onions and garlic
With dill leaves
With crumbled fish
Getting cooked
With pepper powder and garam masala
With steamed rice
Getting cooked
Fish Rice / Meen Sadham

Preparation:

  • Clean the fish and keep it aside.
  • Heat 2 cups of water in a heavy bottomed vessel, add the fish pieces once the water starts boiling.
  • Peel and finely chop the onions and garlic into pieces, keep it aside.
  • Once the fish is boiled, drain the water and wait until the fish comes to room temperature.
  • Take of the skin, carefully remove the bones and crumble the fish, keep it aside.
  • Heat oil in a kadai, add the fennel seeds followed by onion and garlic, cook until they turn golden brown color in color.
  • Add the crumbled fish, followed by pepper powder, cumin powder and salt, cook until the raw smell goes off.
  • Pluck the dill leaves from the stalk, finely chop them and sprinkle half the quantity of it to the fish.
  • Add the rice, salt if required for rice and stir it well.
  • Make sure that the rice becomes dry and blends well with fish.
  • Sprinkle the leftover dill leaves, give a stir and remove it from fire.

Serve hot with any gravy. You can pair this fish rice with coconut prawn curry.

Feb21

Carrot Rice/ Carrot Pulav / How to make Carrot Rice

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Carrot is one of the vegetable which kids love to eat. When it comes for eating rice, they make lot of fuss. Considering they getting leaned towards carrot thought of preparing carrot rice or Pulav. This would be a perfect food for lunch box, and thus caters the need of kids and helps moms to cook a healthy food for their kids. Let us see how to prepare this carrot rice…

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Carrot Rice / Carrot Pulao

Ingredients:

  • Grated Carrot – 1 cup
  • Steamed Rice – 2 cups
  • Coconut Oil – 2 tbsp
  • Green Chilli – 1 no
  • Cumin Seeds – ½ tsp
  • Mustard Seeds – ½ tsp
  • Garlic – 6 pods
  • Garam Masala – 1tbsp
  • Cashew Nuts – 10 nos
  • Salt to taste
Making of Carrot Rice / Carrot Pulao –

Preparation
  • Finely chop the garlic into pieces and slit the green chillies to two equal halves.
  • Heat a Kadai and add mustard seeds, cumin seeds and curry leaves and wait until they crackle
  • Add cashew nuts, green chilli, finely chopped garlic and cook for a min.
  • Add the grated carrot, garam masala, salt and cook until they golden yellow in color.
  • Add the steamed rice, stir it well and cook for few mins or until the rice becomes dry.
  • Remove from fire.
Spices getting sauted
with green chillies and cashewnuts
with grated carrot
with garam masala and salt
getting cooked
with Rice
Mixing rice and carrot
Carrot Rice / Carrot Pulao

Serve hot with onion raita or any veg fry. I have served it with spicy green peas fry – Stay tuned for the recipe.

 

Jan17

Broccoli Paneer Rice

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Broccoli Paneer Rice is a healthy, delicious, one pot meal that can be made in minutes and so this would go perfect for lunch box. Usually I have seen most of the people saying no to Broccoli, but when it comes to the health benefits it has loads in it. And so, thought of infusing broccoli with rice as a main ingredient and paneer which my kids like to the core as a secondary ingredient. I was little worried when I prepared this rice, as I gave a try directly for my kid’s lunch box, and I prepared little steamed rice too, so that I can use it as a backup if this Broccoli Paneer rice doesn’t work. But the rice was yum and unimaginable.

I have induced coconut oil, you can substitute it with ghee/clarified butter or any cooking oil.

CLICK HERE for variety rice recipes.

Taking this to Fiesta Friday #156 hosted by Angie@thenovicegarderner.

Health Benefits of Broccoli: Broccoli is well known for preventing cancer, it reduces cholesterol as it is packed with soluble fiber, it helps in bone health, good for heart health, also it helps in digestion and prevents constipation.

Let me share the recipe…

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Broccoli Paneer Rice

Ingredients:

  • Broccoli – 1 no (medium size)
  • Paneer – 150 gm
  • Basmati / Long Grain Rice – 2 cups
  • Coriander leaves – a fistful
  • Mint leaves – a fistful
  • Green chilli – 2 nos
  • Garlic – 5 cloves
  • Cloves – 3 nos
  • Cinnamon – 1 stick
  • Star Anise – 1 no
  • Coconut milk – 2 cups
  • Chilli powder – ¾ tsp
  • Coriander powder – 2 tsp
  • Salt to taste
  • Coconut oil – 1 ½ tbsp.

Making of Broccoli Paneer rice –

Preparation:

  • Wash and separate the florets of broccoli (medium size).
  • Cube the paneer to medium size pieces.
  • Grind coriander leaves, mint leaves, green chillies and garlic to a fine paste by adding little water.
  • Heat oil in a pressure-cooker or heavy bottomed vessel, add the cloves, cinnamon and star anise, wait until they crackle.
  • Add the broccoli followed by chilli powder and coriander powder, cook for few mins.
  • Pour the ground mixture (coriander leaves, mint leaves, green chillies and garlic paste) and cook for few mins or until the raw smell goes off.
  • Add the cleaned rice, followed by salt and cook for few mins.
  • Pour the coconut milk and water (in equal proportion), pressure-cook for 3 whistles or if using a heavy bottomed vessel, cover and cook until the rice is cooked.
  • Meanwhile heat a tsp of oil in pan, add the paneer pieces and cook them on both sides until they turn golden brown in color.
  • Remove the lid when the pressure releases, give a gentile stir and add the roasted paneer, give a gentle stir and serve.

Serve hot with raita and any deep fry. I have accompanied it with Potato chips.