RECIPES WITH LEFT OVER RICE

Even though I am giving some tips to use left over rice, try and and make the correct amount, as rice has high starch, and will spoil easily.

To Measure Rice:

How do you measure rice to avoid leftover rice?

On an ordinary day when the meal consists of a bhaji, sambar, saar and dahi, rice is measured, 3/4s cup per head, and for children 1/2 cup. On a festival day when the menu has a sweet and kheer etc 1/2 a cup per person will in most times suffice.

Do not use left over rice for more than a day. Use the rice cooked in the night the next morning, dont keep till late in the day.

However careful we are in measuring rice, we do find at times we land up with a good quantity of leftover rice! Here are some recipes to use leftover rice....

Khichdi with leftover rice:
One can make Khichdi with the left over rice.

• Boil the Mung dal with the usual masala ie ginger, curry leaves, pepper, jeera, and haldhi powder.
• When the dal is boiled soft add salt ghee and the rice and mix well. Serve hot.

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Coconut Rice with leftover rice.

• For two cups of rice, use 1/2 cup coconut scrappings, 2/3 table spoona chana dal, 2 tblspspoons udad dal, 6 dry red chillies as per taste, oil and mustardseeds , curry leaves and hing.
• Fry the dals and chillies till the dals turn golden, cool and grind to a coarse powder and keep aside.
• In a kadai add about two tblsps of oil add the mustard when this splutters add the curry leaves then the coconut scrappings and fry till the coconut turns pink.
• Add the ground powder and rice and mix well. Serve with fried pappads.

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Pepper Rice
For two cups of cooked rice:- In a kadai pour in two table spoons oil. When this heats up add a teaspoon on udad dal, 1/2 tsp mustard, hing and curry leaves. When the udad dal is golden add 11/2 to 2 tsp of pepper powder[ adjust the pepper powder as per taste] , mix well and remove from fire put in the rice and salt mix well. garnish with dry coconut scrapings. If desired a few kajus can also be added.
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Instead of pepper powder one can use udad dal, which has been roasted golden and ground into a course rava. For two cups of rice 2 to 2 1/2 tblsps of dal will do.

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Make a instant pakodas, To one cup of rice or even less add 3/4 tblsps of basen a pinch of baking powder, onion or finely cut cabbage, curry leaves salt. mash the rice well then add the other incredents. Fry as for pakodas till golden serve hot with chutney or tom sauce.

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Mustard Rice.

A very tasty dish with mustard.

Incredents:- Raw rice----one cup, Mustard ---two tea spoons, pepper ---1/2 tea spoon, Cummin seeds---- one tea spoon, cooking oil[best with gingelly oil] one table spoon, Salt ---to taste, Curry leaves a few, Asophoptida 1/4 tea spoon.

Cook rice and keep it warm. In a pan add two tea spoons of oil, heat the oil add the mu.stard seeds , when they splutter add pepper and cummin seeds. Fry for few seconds ans switch off the stove. when it is cool,. grind it to a fine powder. Add this to the rice add rest of the oil and mix well. garnish with curry leaves. Serve with pappad or chips.

This powder can be made in a large quantity and stored

Recipes.

Curry leaves pitla/cootu.
Tamarind .......lime size. soak in a little water
Curry leaves.......Two cups [washed]
Grind these together to a smooth paste.
Pepper ...... 11/2 tea spoons, Chana dal........ one heaped table spoon, Dhania seeds.. .one table spoon, Jeera......1/2 table spoon,Dry chiily........4/5 as per taste, jaggery.... a little, oil4/5 table spoons. Fry the dry incredents in a little oil one by one and when cool grind to a fine powder.
Heat oil in a kadai add mustard, and asophotida, when it crackles add the ground paste and stir fry till the raw smell of curry leaves dissappear, add the ground powder and salt and jaggery and let it boil till the oil starts to suface stiring all the time. remove from fire and store in dry air tight container. this will keep for 15/ 20 days in fridge and is a good stand by gravy for rice.
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Dal and vegetable curry called Mathoda.
Tur dal ....1/2 a cup soaked for an hour or more.
Vegetable....... Senga, Banana flower, Methi leaves Any one of them... Two cups.
Red chillie....... 3/4 soak this with the dal to get good colour.
Green chilie........4/5 or as per taste,
Ginger.... one inch peice.
Jeera one tea spoon.
asophotida .....a little.
Salt to taste
mutard ..... 1/2 a tea spoon.
Oil.................150 ml
curry leaves And half cup coconut. Steam the cut and washed vegetable.
grind the dal with the both the chillies , ginger , jeera and coconut and a little salt coursly.
In a thick bottomed kadai pour the oil, when hot put the mustard, when it crackle add the ground dal and sir for a few ninutes , then add the vegetable and salt. Keep frying stiring now and then till the dal is done and is almost crisp.
Another method is to grind the dal add enough salt and steam it like idlis. Make the seosoning and add the dal which should have been cut into very small peices or if it is squeezed with the hand it will separate to look like rava. fry this with the veg for a few mins. this will not consume so much oil.
The dal can be ground and steamed and kept in freezer and used when ever wanted, the steamed dal will keep for a week or ten days.

Recipes for Powders that can be stored.

Saaru or Rasam Powder.
Saaru is an essential part of a meal in most homes in the South.
Incredents;- 100 grams---- dry cillies, 75 grams---- Coriander seeds, 25 grams--- Fenugreek seeds, 25 grams---- Cumin seeds, one table spoon each of---- Pepper, chana dal and mustard, 4 Sprigs of curry leaves, A ground nut size Asophotida{hing}.
In a frying pan put a little oil and fry the coriander and the chillies till the coriander seeds start to splutter, like wise fry all the other incredents one by one. Fry the curry leaves till they are crisp. When all the incredents are cool grind to a fine powder.
This powder can be stored for more than a month.
To prepare the saaru, boil half a cup of tuvar dal in preasure cooker till well cooked. soak a lemon size tamarind and squeeze the pulp. In a suitable vessel pour in the tamarind pulp, three teaspoons saaru powder, salt, a little jaggery, and a few curry leaves and bring to boil. When the raw smell of tamarind dissappears add the boiled dhal and add enough water to suit your need of the saaru. boil for five minutes and seoson with hing and mustard seeds.
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SAMBAR/HULI
For the powder incredents:- Dry red chillies---- one cup
Dhania seeds------one cup
Methi seeds------ one table spoon
Chana dal ------- one table spoon
mustard-------- a little
Dry coconut Desicated--- one cup
Fry the chillies and dhania till the dania starts to crackle and the dania emits a good smell. fry the methi and the chana dal seperatly till golden. Fry mustard seeds till it changes colour and fry the dry coconut till it turns pink. keep the coconut aside.grind the other incredents to a fine powder add the coconut and grind again and store when cool. if the powder is to be stored long omit the coconut .
For a quick bisibele bhath powder, fry seperatly one tblsp of gusgusa[poppy seeds] and 3/4 tsp pepper3/4 cloves, two cadamoms and aone inch peice of dal chini[lavanga patta] grind these with 4/5 table spoons of sambar powder. this powder will be enough for two cups of cooked rice and 3/4 cup tur dal.
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PITLA
Chana dal ---- 1/2 cup, Udad dal a little less than Chana dal, Dhania seeds one tblsp and pepper one tblsp dry chillies 10/12 depending on how hot u want it. fry all the incredents seperatly and grind together. this powder , if used for pitla with lots of different vegetables you can add dry or fresh coconut and grind it to add the the pitla.
This powder can be used for goddu pitla, in which no tur dal is added. only tamarind and any one vegetable like Suran, arvi,raw banana.