Taste It

Taste It – GingheeO rice

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05 August 2017 - GingheeO rice

Taste It recipe – GingheeO rice

I believe always “Cooking is an art”. Enjoy doing it whenever I get a chance. Although I do it regularly, it is long time I have shared a content to “Taste It” section of my site. Here it is today. Time to test it and taste it.

GingheeO rice (GingerGheeOnion Rice)

Items required:

  1. 2 cup of rice
  2. Fresh ginger cut into fine pieces
  3. Small Onion, nicely cut – 15
  4. Green chillee, cut into small pieces – 4
  5. Ghee – 3 teaspoon full
  6. Coconut oil – 3 teaspoon full
  7. Salt – add to taste

Keep on one burner the vessel to cook rice and start boiling water. Add the 2 cup of rice into it when the water boils. Continue to boil and when it is 3/4th ready add 1 spoon of ghee and then little salt into it. On a parallel burner keep the frying pan (preferably large with sufficient space and volume) and add coconut oil and remaining ghee to it. When it warms up to the required temperature, add nicely cut small onions into it. Fry it to a moderately good color and crispiness and then add the green chillies and little salt to it.

By this time the rice would have boiled to the required level. Add it to the pan and mix well with the fried items in the pan. Continue to simmer the process for a few more minutes. It should be ready by now. Garnish it with cloves and fresh small onions and close the pan with its lid to let it extract the qualities of the spices in the vaporized atmosphere created.

Time for lunch and enjoy GingheeO rice with sweet and natural aroma coming out of it. Good for children and adults alike. Quick, easy and tasty.

Food for thoughts – December 2012

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I love taking photos of food displays. It was one such opportunity this afternoon. Enjoy one click from it. To view more collections, please like my fan page on FB and enjoy regular updates on it.
Ramesh Menon Abu Dhabi – Clicks and Writes

In case you require high resolution version of my clicks, please do contact me on team1dubai@gmail.com

Ramesh Menon
09 Dec 2012

Egg Rice

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Egg rice is a very easy preparation, that can be made quick and easy, with fresh rice or even left over rice. Served hot, it will be relished by children and adults alike. So, why not we try it out today.
Items required:
Biriyani rice – 1 cup
Egg – 2
Turmeric powder – quarter teaspoon
Black pepper powder – quarter teaspoon
Corriander powder – half teaspoon
Salt – add to taste
Fresh Green (or red) chillie – cut into small pieces – 4 or 5
Onion (Sabola) – cut into fine pieces – one or two
Cooking oil / coconut oil – 2 teaspoon
Ghee – 1 or two teaspoon
The following ingredients are not mandatory – but can include to add taste and flavor:   
Curry leaves – few
Corriander leaves – cut into fine pieces – 2 teaspoon
Method:
          Switch on the stove and keep moderate flame.
          Pour one or two teaspoon of ghee to the pressure cooker and then add the biriyani rice to it.
          Mix it well for approximately 5 minutes till the rice and ghee blend with each other.
          Add 2 cups of water and then boil this mix.
          In a small bowl, mix the egg, turmeric powder, black pepper powder, salt and coriander powder well.
          Take a fry pan and pour the cooking or coconut oil to it and then fry the fine cut onion, fresh green chillie and fry it till it becomes almost red and well.
          Now add, the egg/turmeric powder/black powder/coriander powder blended mix to this.
          Stir well for about 1-2 minutes.
          Add the rice mix to this.
          Mix well, boil for a few more minutes.
A very tasty Egg Rice is ready for your children to relish.
Wait. Now is the fun. You can make this more tasty with the addition of the following items each time you give them:
          Garnish the preparation with curry leaves and coriander leaves, either together or individually.
          Or, add cashew nuts, ginger, cardamom, finely sliced tomato or garlic or even any other spices, to the onion mix, either individually or together and then give this rice a fresh taste and novelty each time you serve to yourself or your family and children.
I am sure, this is one item, you can make in several different ways, but very easy and one which help you to never depend on restaurants.
Presentation and Photography by:  Ramesh Menon. 

Prepare it, Taste it and revert to us with your comments.
Note: Recipes presented to you at http://www.gopur.in are as much possible, simple home-made and tested delicacies. The recipes that you submit will be your own, or made by someone else, in which case you must say who they are by and confirm that you have tried and tested it out. You may submit recipes taken from other recipes web sites, as long as you site the source. By submitting your recipes to us you grant us the right to publish your recipes.We may publish your recipe anywhere on our website. We may also change where it appears, including the category, at any time.Submitting your recipes to us does not entitle you to financial compensation of any kind. You will not receive compensation from us or the users of our web site.Photographs submitted along with recipes should be original and of high resolution quality.Recipes must be spell-checked and proof read for grammatical errors prior to submitting. Do not submit recipes filled with spelling errors and bad grammar. Submitting a recipe in no ways guarantees inclusion in our directory. We reserve the right to reject a recipe submission for any reason.We do monitor recipe submissions and we will reject content that doesn’t meet this requirement.Thank you for your interest.


Brinjal (Eggplant) – Vazhuthananga Chammanthi

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Brinjal (Eggplant) – Vazhuthananga Chammanthi
Items required:
Omani Eggplant – 1
Small red onion (Shallot) – 10 bulbs
Chili Pepper red – 5 – 10 nos
Fresh Ginger – 100 gms (cut into fine small pieces)
Garlic – a few bulbs to taste
Fresh Lemon – 2
Tumeric powder – a small pinch
Salt – add to taste
Coconut oil – add to taste
Method:
Wash and cut the eggplant to small pieces. This is important because, eggplants are prone to worm infection and hence, it should be cut into small pieces and carefully checked before cooking.
Cut Pepper, Ginger, and garlic and small red onion into small pieces.
To a vessel, add little water, and transfer the eggplant, chili pepper red, ginger, small red onion and garlic.
Add a little salt, a pinch of turmeric powder and close the container and boil it.
When you see that the mix is boiled to a medium level, take it out and allow it to cool.
Transfer the moderately well boiled mix to a mixer and then blend it well.
Add a little of coconut oil to a frying pan and allow it to heat.
Now transfer the blended mix to a frying pan and mix it with the oil and allow it to boil well.
Once you see it is well boiled, take it out and allow to cool.
Now add, the juice squeezed out from the fresh lemon and mix it well. Add additional salt if necessary.
Garnish it with curry leaves, just to add a bit of extra flavor.
The chammanthi mix is now ready to eat along with rice, porridge or any even bread.
This item will be very tasty when having rice or porridge curd or laban.
Special note:
Studies have shown eggplant is effective in the treatment of high blood cholesterol. It helps to block the formation of free radicals and is also a source of folic acid and potassium. Eggplant is richer in nicotine than any other edible plant, with a concentration of 100 ng/g (or 0.01 mg/100g).
Ginger should be added while making eggplant preparations as some may find it difficult to digest.
Lemon juice is added to give sour taste. If you do not like sour taste, you can avoid it. Garlic and small red oninon can be avoided.
Presentation and Photography by:  Ramesh Menon.
Prepare it, Taste it and revert to us with your comments.
Note: Recipes presented to you at http://www.gopur.in are as much possible, simple home-made and tested delicacies. The recipes that you submit will be your own, or made by someone else, in which case you must say who they are by and confirm that you have tried and tested it out. You may submit recipes taken from other recipes web sites, as long as you site the source. By submitting your recipes to us you grant us the right to publish your recipes.We may publish your recipe anywhere on our website. We may also change where it appears, including the category, at any time.Submitting your recipes to us does not entitle you to financial compensation of any kind. You will not receive compensation from us or the users of our web site.Photographs submitted along with recipes should be original and of high resolution quality.Recipes must be spell-checked and proof read for grammatical errors prior to submitting. Do not submit recipes filled with spelling errors and bad grammar. Submitting a recipe in no ways guarantees inclusion in our directory. We reserve the right to reject a recipe submission for any reason.We do monitor recipe submissions and we will reject content that doesn’t meet this requirement.Thank you for your interest.

How to make traditional Paal Paayassam

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Paal Payassam
Ingredients:
Fresh Cow Milk – 3 litre
Rice – brown/boiled type – 250 gms
Sugar – 1.5 kg
Method:
Wash the brown boiled rice well and keep it aside for some time for water to ooze out from it.
Take a thick based vessel, add about half a litter of water and boil it. In olden days, traditional cookware called as Uruli  (made of bell metal) is used to prepare Payassam, which requires, continuous heating and stirring for a long time.
First and foremost precaution is to keep continuous constant flame, medium enough to cover the full base of the vessel.
When the water starts boiling, add, the neatly washed and by now clean and dry brown-boiled rice.
Continue boiling.
When the rice starts cooking to its half, add about 1 litre of milk and 250 gms of sugar.
Continue stirring from this point, gently covering the whole area of the content, to mix well, but not to break the rice or smash it.
This process will increase the boiling time of rice while giving milk and sugar to blend well with it.
As you see the water and milk content of the mix getting reduced, add 1 more litre of milk and 500 gms of sugar to it.
Continue stirring at intervals, keeping the flame constant.
When you see the milk getting mixed well with the sugar and rice mix in the vessel and the content quantity getting thicker, add the remaining quantity of milk and sugar and continue to stir and mix well.
After some time, you will get the natural flavor of milk, sugar, and rice mix coming out as you see the content sufficiently thick and cooked enough to be served. You will the natural aroma of Pal Paayassam in the air as you take a small spoon full of it in your hand and feel it well within your palm.
To add a divine touch to it, add five or six leaves of Krishna thulasi to the content. Keep it closed and let it mix with the content in the hot vapour coming out inside the vessel and spread the aroma of it all over the contents.
Special note:
Do not add any other ingredients like cashew nuts, grapes, cardamom or saffron to garnish it.
Quantity of sugar can be reduced or increased as per your taste. However, constant stirring and proportionate increase of milk is important to get the natural taste.
Avoid preparing Paal Paayassam in Pressure Cookers.
Continuous stirring and constant medium sized and regular flame (without getting thicker) is very important while preparing it. This is very important while making Paal Paayassam. The fire and flame level and continuous concentration on the process happening add or decrease the taste of the product.
Traditional Paal Payassam is called as the Maharajah of all Paayassam.  There is an interesting story about it. Kunjan Nambiar was famous for wits and tastes. During his time, there was an elaborate feast where many distinguished guests were invited by the King. Relishing all the items served, Kunjan Nambiar was full and said “I am full and I do not have any more place within”.  The King wanted to poke Nambiar and enjoy his wits, ordered the servants to bring Paal Paayassam. There it comes with its natural aura and beauty and Nambiar couldn’t resist. On one side, it was ordered for him by the King and on the other hand it was too tempting. Kunjan Nambiar had a go at it and all were surprised including the King. Smiling at Nambiar, the King asked, “a short while ago, you only said, you do not have any space in your stomach, and here you had a good quantity of Paal Paayassam”. Equally smiling, Kunjan Nambiar answered to the king, “Your Majesty, imagine a huge crowd at our temple without even an inch of space to spare. And there come the announcement of the arrival of the Maharajah for darshan! All crowd will move to the side to make way for the Maharajah. Similarly, when your deliciously prepared Paal Paayassam was served, all other items I had just before, gave way for it in my stomach to accommodate whatever quantity you served to me.
The King smiled and gave gifts and blessings to Kunjan Nambiar.
Presentation and Photography by:  Ramesh Menon.

Taste It – Sweet and Soft Coconut Vada

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Taste It – Sweet and Soft Coconut Vada

My first content publish in Yahoo as a content contributor.

Enjoy reading it at Yahoo online and pleaes post your comments.