Vasusvegkitchen: #Spicy

Showing posts with label #Spicy. Show all posts

Monday 30 March 2020

Miriyala Annam || Pepper Rice || Milagu Sadam || Menasu anna

Pepper Rice || Miriyala Annam || Milagu Sadam || Menasu anna with step by step pics and tips. Hai friends how are you all, please stay at home, stay hygiene and eat healthy food. We all fight against this virus by maintaining social distancing. I know we have very limited groceries and vegetable available at home, do not overcook your food, do not waste food. Try to eat healthy food to boost your immunity system. Before lock down i purchased few spices, dal, vegetables like beetroot , carrot, potatoes, onions which stay for long period. Pepper rice is very tasty, spicy and aromatic rice variety prepared in jiffy with fresh or left over rice. It is very handy that we can prepare it with minimum & easily available ingredients from our pantry. We can prepare this just by adding pepper powder too but frying spices in ghee gives good taste to rice. You can also use leftover pepper masala to prepare Pepper Rasam / Miriyala charu. When serving this to your kids make sure that you add less pepper as it tends to burning in stomach because of pepper. This is my today's lunch i served it with thick curd and some papads, gold fingers(gottalu).

It is No Onion No Garlic version which we can serve as prasadam during festivals like Navaratri, Diwali. Pepper gives good relief from cough and cold, prevents gastric problems. Thing to remember is in take of pepper in more quantity will lead to stomach burning. So please take care while using it, having buttermilk, lassi will keep your tummy cool. Also check out some recipes using pepper

** Pepper Sev
** Pepper Rasam / Miriyala charu

Foodie Monday Blog Hop

Taking this aromatic pepper rice / miriyala annam to #FoodieMondayBloghop fb group's #240CookingWithRice theme. This week theme was suggested by Narmadha, she blogs at namscorner, do visit her space for super delicious, very tasty recipes from Tamil Nadu and different regions. She is very talented chef and very friendly who loves to record her tried and tasted recipes just like me :) . Check out her space for tasty veg and non vegetarian recipes from different regions, i bookmarked her gluten free brownies, carrot burfi recipes to try soon.

Let's start recipe..

Pepper Rice || Miriyala Annam

Preparation time : 10 min
Cook Time : 20 minutes
Serves : 4
Category : Rice items / Festival / NoOnion NoGarlic
Recipe Cuisine: South Indian
Main ingredient: Rice, black pepper corn
Author : Aruna SarasChandra

Ingredients

Rice - 1 glass or cooked rice - 1 bowl

Spices to grind

ghee - 1 tsp
black peppercorn - 1 tsp
cumin seeds - 1 tsp
red chilli - 3

To temper

ghee - 1 tsp
oil - 1 tsp
mustard seeds - 1/4 tsp
cumins seeds - 1/2 tsp
urad & chana dal - 1 tsp
ground nuts - 1tsp
green chilli - 1
red chilli - 2
curry leaves - 1 sprig
hing - 1 pinch
salt as per taste

Instructions

1) Wash and soak rice in water for 15 min, then cook rice by adding 1/2 of oil (if you are using leftover rice skip this).

2) Heat kadai with ghee then add pepper, cumin seeds and red chilli fry it on medium flames till it you get nice aroma and changes color.

3) Let the above cool then grind it fine powder.

4) Heat kadai with ghee and oil then add mustard seeds when it starts crackling add dals, ground nuts,jeera fry it well. Later add green, red chillies , curry leaves and hing fry well.

5) Now add half portion(adjust as per taste) of pepper powder fry for few seconds then add rice saute it well. Do not add pepper powder all at once(**check tips)

That's it our pepper rice / miriyala annam is ready to serve. Serve it with papads and curd or any fried veggies.

Tips

** Make sure rice is fluffy with separate grains, so that it taste good.

** Add some oil while cooking rice to get fluffy rice. Spread rice in wide plate after cooking, do not add hot rice.

** Grinding spices in ghee gives good aroma and taste.

** Do not add ground spice powder all at once.

** May be some ppl gets stomach burning with the use of pepper, so take care. If you feel any in case have buttermilk or lassi.

Also check other related pepper and rice varieties just by clicking the links below pic..

Pepper Rasam / Miriyala charu

Pepper sev

coconut rice

Mango Rice

Jeera Rice

gongura pulihora

Carrot rice

Pudina rice

Green Peas Pulao

Amla Rice/ Usirikaya Pulihora

Curry leaves powder rice

Restaurant style curd rice

Pongal

Hope you like this aromatic, tasty pepper rice. Give it a try and drop your comments in inbox.

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You can also search recipe
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,
Aruna Saraschandra 😊

Saturday 30 November 2019

Mosdeng Serma - Tripura tomato chutney

Hi friends, today's recipe is Tripura's "Mosdeng Serma- tomato chutney". It is very tasty, spicy and lip smacking tomato chutney which is prepared easily with readily available ingredients at home. Some information about Tripura - It is third-smallest state in the country and one of the seven sister hills of northeastern India, it is surrounded by Bangladesh from three sides. Tripura is famous for orange gardens, rubber gardens, rubber nursery, bamboo plantation, tea plantation, paddy fields. The Tripuri's are essentially non vegetarians and hence main courses are mainly prepared using meat but with addition of vegetables. Tripura people call their traditional cuisine Mui Borok.Bangui rice, fish stews, muya, batema,wahan moso are some of the popular recipes from Tripura cuisine. Today i simple and easy tomato chutney called as mosdeng serma, it is spicy and tangy chutney prepared using tomatoes,onions and red chillies or red chilli powder . We had this chutney with hot steamed rice and dollop of ghee.Also check other regional chutney recipes Mango bisi uppinakayi Nagaland - Pumpkin ,Oambal,>pachi(green)tomato chutney,ChuukkaKura/ Khatti palak chutney,Guntur Dosakaya Pachadi,Brinjal chutney/ vankaya pachadi,Coriander Tomato chutney/ kothamira tomato pachadi,Andhra kandi pachadi / toor dal chutney

Taking this spicy and tangy "Mosdeng Serma - Tomato chutney" to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri she blogs at Mayuris jikoni. Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient. This month i am paired with Seema DoraiSwamy Sriram, she blogs at "mildlyindian". Check out her space for wonderful and traditional recipes. I really loved her Gram flour sattu ladoo will try this Rajasthani ladoo's soon. She gave me red chilli and onion as secret ingredients, both ingredients are main ingredients to prepare this spicy tomato chutney recipe. In turn i gave turmeric and garlic to her, she prepared Creamy kichuri with that ingredients . I gathered information abt this recipe from here.

Lets start recipe..

Mosdeng Serma - Tomato Chutney

Preparation Time: 10 minutes
Cook Time : 15 minutes
Serves : 3
Category : chutney/ Regional
Recipe Cuisine: Tripura
Main ingredient: Tomato
Author : Aruna SarasChandra

Ingredients

Tomatoes - 3
Onion -2
Red chilli - 3 to 4
garlic - 3 cloves
oil - 2 tsp
coriander leaves - 1 tsp
salt as per taste

Instructions

1) soak red chillies in hot water for 10 min and grind it to smooth paste(**check tips).

2) chop onions , tomatoes and crush garlic (or chop into small pieces).

3) Heat oil in a pan add onions fry it for a second then add garlic saute it well by adding salt.

4) now add grinded red chilli paste to the above fry it well then add chopped tomatoes , adjust salt and cook it well on low to medium flames for 5 to 10 minutes or till tomatoes becomes mushy.

5) Atlast mix everything well by adjusting salt and garnish it with coriander leaves.

That's it popular Tripura mosdeng serma - tomato chutney is ready to serve. Serve with hot steamed rice or breakfast like idli and dosa's and enjoy with your family.

Tips

** Instead of red chilli paste you can add red chilli powder in water and add to fried onion and remaining steps are same.

** I used 3 red chillies which are very spicy, adjust chillies according to your.

** If you are not able to grind red chilli paste smoothly then add few tomatoes pieces while grinding you will get smooth paste. You can also add coarsely grinded red chilli paste but adding smooth paste will gives you good texture , color and taste to chutney.

Also check other chutney recipes by just clicking the link below pic.