Recipes × Black Rice and Avocado Salad By Ms. Amritha Krishnan Ingredients 1 ½ cups Chak Hao Poreiton rice 3 tablespoons peanut or olive oil ½ cup minced shallots 3 tablespoons fresh lime juice 2 tablespoons seasoned rice vinegar 1 cup sugar snap peas, trimmed and sliced ½ inch thick on the diagonal 2 small firm-ripe avocados, halved, pitted, and peeled; 1 cut into ½ inch dice and 1 thinly sliced ¼ cup chopped fresh mint 1 or 2 lemons cut into wedges, Salt, to taste Method Add the black rice in a bowl and fill with cold water. Swish the rice with your fingers to release excess starch and then pour off the water. Repeat 2 or 3 more times until the water is less cloudy. Drain the rice and transfer to a heavy-duty 3-quart saucepan. Add 2 ¾ cups water, set over high heat, and bring to a boil. Cover, lower the heat to low, and cook until the rice is tender but intact, about 30 minutes. Remove from the heat and let it stand, uncovered, until it cools to room temperature. (The rice can be made up to 2 hours ahead.) Heat oil in an 8-inch skillet over a medium flame. Add the shallots and cook, stirring often, until translucent, 2 to 3 minutes. Remove from the heat. Mix the lime juice, rice vinegar and 1/2 teaspoon salt in a large bowl. Wet a large wooden spoon with water and use it to turn the rice gently to loosen it. Transfer to the bowl with the dressing, add the shallot mixture, and gently toss to combine. Let the salad sit at room temperature for at least 10 minutes and up to 1 hour to let the flavours blend. Stir in the sugar snap peas, diced avocado, and half of the mint; season to taste with salt. Transfer to a shallow serving dish and garnish with the sliced avocado and the remaining mint. Serve at room temperature with the lime wedges on the side. × Poongkar Ribbon Pakoda By Mrs. Gayathri Suresh Ingredients 2 cups Poongkar rice ½ cup Besan (gram flour) ½ cup roasted gram dal flour 1 teaspoon red chilli powder ¼ teaspoon asafoetida (Hing/ Pergungaayam) Salt, to taste 2 teaspoons butter 4 teaspoons ghee Oil, to deep fry Method To make the rice flour, grind the Poongkar rice for 5 minutes till you get very fine rice powder. (No need to soak and dry the rice.) Add the rice powder to a sieve & sift it to get fine rice flour. Sieve until you get a residue of coarsely ground rice and grind it along with the next batch of rice. Prepare your Ribbon Pakoda press by choosing the right disc for it, the one with thin slits. Mix together the Besan, rice flour, roasted dhal flour, chilli powder, asafoetida, and salt in a wide bowl. Heat oil for deep frying. Once it's hot, add 2 teaspoons to the flour mixture. Knead it with your fingertips until the oil is incorporated into the flour, then add ghee and butter and mix well. Add water little by little until you get dough that's supple and moist. Take a tennis ball-sized amount of dough and create a log out of it. Transfer it to the Pakoda press. To check if the oil is hot enough, add a small ball of dough in it. If it immediately sizzles up, the oil is ready. Press the Pakoda directly into the hot oil in a circular motion. Once the Pakoda stops sizzling too much and the oil calms down, gently flip so both sides can get cooked. When the Poongkar Ribbon Pakoda becomes a deeper shade of red, drain and set aside on a plate lined with paper towels. Proceed with the same steps for the remaining batter. Cool completely before storing in airtight containers. Serve with hot tea. × Black Rice and Broccoli with Almonds By Mrs. Nalini Somasundaram Ingredients 1 cup Black rice A crown of broccoli 3 cloves garlic, unpeeled 4 tablespoons extra-virgin olive oil 3/4 teaspoon coarse salt 3/4 teaspoon freshly ground pepper 1 teaspoon Dijon mustard 1/3 cup sliced almonds, toasted 1 cup lightly packed fresh flat-leaf parsley leaves 2 scallions, thinly sliced Method Soak the Black rice in water for eight hours. Bring the rice and 3 cups water to a boil in a heavy-bottomed medium pot. Reduce heat to maintain a simmer, cover, and cook until rice is tender and water is absorbed, about 45 minutes. Pressure cooking the rice is an alternate option. When well cooked, strain and set aside. Separate the broccoli into small florets, peel the stems and chop the florets into 1/4-inch-thick slices. Add the olive oil and toss the broccoli and garlic in a shallow pan; season with salt and pepper. Stir fry till crisp. Whisk mustard, vinegar, the remaining oil and 1/4 teaspoon salt in a bowl. This is the dressing for the salad. Place the rice and broccoli in a salad bowl and drizzle the salad dressing. Add almonds, parsley, and scallions; toss and season with remaining 1/4 teaspoon salt and pepper before serving. × Saffron Thooyamalli Pulao By Mrs. Krishna Reddy Ingredients 1 1/2 tablespoons ghee 5 whole green cardamom pods 5 whole cloves 1 inch cinnamon stick 2 whole bay leaves 1 whole star anise 2 cups Thooyamalli rice 1 teaspoon salt, to taste 3 cups boiling water Generous pinch of saffron threads, soaked in lukewarm water Handful of toasted cashew nuts and raisins, to garnish Method Soak the Thooyamalli rice in water for 3 hours. Warm the ghee in a pan and add the cardamom, cloves, cinnamon, bay leaves and star anise and sauté for 1 minute, until the spices are fragrant. Add the rice and salt, and cook gently for another 2 minutes until the rice is coated with the spices and is aromatic. Add the soaked saffron threads and cook till well done. Fluff the rice with a fork. Stir in the cashews and raisins and serve. × Mapillai Champa Chakkarai Pongal By Mrs. Vasumathi Ravikumar Ingredients 1 1/2 cups Mapillai Champa rice 2 1/2 to 3 cups jaggery (the round ball kind) Handful of cashew nuts, halved 1 cup ghee, melted Method Wash the Mapillai Champa rice in minimum three changes of water. Soak the washed rice for 2 hours prior to cooking. This helps the rice to cook to a soft texture. Cook the rice with 4.5 cups water in a pressure cooker. Break the jaggery into large pebble sized pieces. Take the measured jaggery in a heavy bottomed pan, pour enough water to cover the jaggery and bring the solution to a boil. Stir lightly. When the water just starts boiling, turn off the flame. Wait for all the jaggery to dissolve. Use a large fine sieve/colander to filter the impurities in the jaggery solution. Mix the jaggery water and cooked rice; cook over a high flame, stirring briskly. Once the ingredients are mixed well, reduce the flame and keep stirring continuously, mashing with the back of the ladle time and again until the Pongal is ready. Fry cashews in ghee, pour over the Pongal and serve. × Kichili Champa Kozhukattai By Mrs. Geetha Venkatraman Ingredients For the dough: 1 cup Kichili Champa rice flour 1 ¼ cup hot water 1 teaspoon salt 1 teaspoon oil For the stuffing: ½ cup jaggery ¼ cup grated coconut ½ cup channa dal, cooked and mashed ½ teaspoon cardamom powder Method To prepare the stuffing, first powder jaggery, add a tablespoon of water to it and place it on medium heat. Wait until the jaggery melts. Then filter the jaggery syrup to remove impurities. Heat the filtered syrup again and when it starts to boil, add grated coconut and cook for 5 minutes. Add cooked and mashed channa dal and cook until the mixture turns thick. Add cardamom powder, mix well and remove from heat. In case the mixture does not turn thick after a long time of cooking, add about a tablespoon of rice flour and stir constantly. To prepare the Kozhukattai dough, first heat water and add salt and oil to it. Pour this water little by little while kneading the rice flour with a ladle. Once the flour turns into soft dough, stop adding water. Wait for a minute and knead the dough well with your hands while it is slightly warm. Make the Kozhukattais when the dough is still warm. Fill the centre with a small ball-sized portion of the stuffing and cover the ends with some more rice dough. Place the Kozhukattais on a steamer plate and steam for 8-9 minutes; serve. × Thooyamalli Poha Kesari By Mrs. Gayathri Suresh Ingredients 1 cup Thooyamalli Aval/ Poha/ flattened rice 1 cup sugar 1/4 cup ghee a pinch of orange/yellow food colour 3 pods or 1/8 teaspoon powdered cardamom 2 cups water Handful of sliced cashew nuts, to garnish Method Heat a teaspoon of ghee and fry the cashew nuts until golden brown. Remove it and keep it aside. Fry the Poha on low heat for about 5 minutes in the same pan, stirring continuously, until it changes colour slightly. Grind it coarsely in a mixer or blender once it cools. Boil two cups of water in a pan. When water starts boiling, simmer the flame and add the coarsely ground Poha slowly with one hand while stirring with your other hand. Add a pinch of orange/yellow food colour. Mix well and cook, stirring on medium heat. When it thickens slightly, add sugar and a tablespoon of ghee. Cook stirring for a few more minutes and add another tablespoon of ghee. Keep cooking on medium heat until it doesn’t stick to the sides of the pan. Add the rest of the ghee, cardamom powder and fried cashew nuts. Mix well and remove from heat; serve. × Kichli Champa Jeera Pulao By Mrs. Vasumathi Ravikumar Ingredients 1 cup Kichli Champa Rice 3 cups water 1 ½ teaspoons cumin seeds (jeera) 2 tablespoons ghee Few whole black peppers 1 teaspoon ginger-garlic paste 1 thinly sliced onion 2 green chillies Salt, to taste Method Wash and soak the rice for 15 minutes. Boil the rice until each grain is separate yet soft. Strain and set aside. Add ghee to a shallow pan, heat and temper the jeera, whole black peppers, onion slices and green chillies. Add the ginger-garlic paste and lower the flame; sauté for 3 to 4 minutes. Add the salt and rice and sauté for 2 more minutes. Serve the dish with raita. × Iluppai Poo Champa Ven Pongal Ingredients (Serves Four) 1 cup Illupai Poo Champa ¾ cup Moong dal ¼ tsp Turmeric powder 2 tbsp Ghee 1 tsp Mustard seeds 1 tsp Cumin seeds ½ tsp Black pepper A sprig of curry leaves 2 tbsp Broken cashewnuts Salt to taste Method Wash the rice and dal well. Add turmeric and 3.5 cups water. Cook the rice mixture well, almost to a mushy consistency. Switch off the flame; add salt and mash well. Heat the ghee in a pan. Crush the cumin and black pepper together to a coarse powder and set aside. Add the mustard seeds to the hot ghee. Once it splutters, add the curry leaves, cumin-pepper mixture and cashew nuts. Once the cashew nuts turn slightly brown, pour this over the cooked rice and dal and mix it in. × Thooyamalli Chakkarai Pongal Ingredients (Serves Four) 1 cup Thooyamalli ¼ cup Moong dal 1 cup Jaggery, grated 3 Cardamoms 2 tbsps Ghee 2 - 3 tbsps Raisins 2 - 3 tbsps Cashewnuts or almonds, chopped Method Rinse and soak the Thooyamalli rice for 1 hour. Drain water and keep aside. Dry-roast the moong dal until aromatic. Do not brown it. Place the rice in a pressure cooker. Add the dry-roasted moong dal and 3.5 cups of water. Pressure cook the rice for 2 whistles. Dilute the jaggery in water and transfer to a heavy bottom pan. Add the jaggery liquid to the cooked rice-dal mixture and bring to a simmer. Crush the pods of the green cardamom and add it to the simmering pongal. Heat the ghee in a small pan and fry the raisins and chopped nuts. Garnish over the pongal and serve hot. × Mappilai Halwa Ingredients 1 cup Mapillai Champa Rice ½ cup Grated Coconut 1 cup Powdered Jaggery 8 tbsps Ghee 10 Cashewnuts, Fried in Ghee Method Soak the mapillai champa for 3-4 hours in water. Drain out the water and grind along with fresh grated coconut to a fine paste. Add jaggery in a vessel and pour one cup of water and bring it to boil. Strain the jaggery syrup for impurities. Once strained, heat the mixture again and allow it to boil. Add the rice and coconut paste and mix well to the jaggery syrup.Take Cook on low flame stirring continuously till it becomes solid. Add ghee slowly and stir well to avoid lumps. Mix well till it doesn’t stick to the pan/spatula. Garnish with roasted cashewnuts and serve hot. × Lila Pulav Ingredients 1 cup Polished Kalajeera Rice 7-8 French Beans, Chopped 1 cup Peas, Shelled 2 tbsp Ghee Juice of 1 Lemon Few Sprigs of Coriander Leaves, Chopped Finely Salt to Taste For the Paste 1 1" Cinnamon 1 tsp Cumin Seeds 1 tbsp Coriander Seeds ½ cup Dry Coconut (khopra), Grated 1 cup Coriander Leaves 2 Green Chillies To Temper 1 1" Cinnamon Stick 2 Cloves ½ tsp Cumin Seeds Cashews as Garnishing Ghee as Required Method Wash and soak the rice for 10 minutes. Boil the rice until each grain is separate yet soft. Strain and set aside. Steam the beans and peas until cooked. Strain and set aside. Add ghee to a shallow pan and roast the cloves, cumin and coriander seeds on low flame. After 2 minutes add the grated coconut and continue to roast for 2 more minutes. Remove from flame and let it cool. Grind the roasted ingredients with the coriander leaves and green chillies into a thick paste by adding very little water. In a pressure pan, heat the remaining ghee and temper the cinnamon, cloves and cumin seeds. Add the paste and lower the flame. Saute for 3-4 minutes. Add the salt, steamed vegetables and rice and sauté for 2 more minutes. Add the lemon juice and garnish with chopped coriander leaves. × Iluppai Poo Champa Bonda Ingredients (Serves Four) 1 cup Iluppai Poo Champa Rice ½ cup Toor Dal 5 Whole Red Chillies A Pinch of Asafoetida 1 1" Piece of Ginger 10 Curry Leaves Salt to Taste Oil for Deep Frying 2 tsps Ghee Method Take two bowls and in one soak the Illupaipoo champa (for 4 hours) and the other soak the toor dal (for 2 hours). Drain the water and grind the rice and dal along with the red chilies and ginger to a coarse batter. Do not add water while grinding. If needed, just sprinkle a little. Add the salt, curry leaves and ghee to the batter and mix well. Heat oil in a pan and when it becomes hot, drop a spoon of the bonda batter into the oil. Cook on medium flame till both sides become crisp.