Deccan Rice

#2024

MAKE MOHURA PITHA FOR PRASADAM
• Prepare mixture of coconut, sugar and cardamom powder. Keep aside. • Knead rice flour with warm water into soft dough.
• Take small piece of dough and roll. Place mixture in centre and cover up to give spindle shaped pitha. Close the edges. • Steam the pithas for about 10 minutes. • Serve Mohura Pitha warm.

MAKE KARUVEPPILAI SADAM RECIPE FOR PRASADAM
• Cook rice with ratio 1:2 water for 3 whistles in medium flame and once done, cool the rice in a broad vessel with a teaspoon of sesame oil. Set aside.
• Roast 1 cup curry leaves, 2 tbsp chana dal, 2 tbsp toor dal, 2 tsp cumin seeds, 2 tsp black pepper, 2 tbsp coriander seeds, 6 red chillies in 2 tsp of oil except curry leaves. Roast until you can see chana dal turn golden in colour.
• Add curry leaves and switch off the flame. Mix well and let it be over the stove as such. Once cooled, the curry leaves will turn crisp, so it will get easily powdered.
• Powder it in a mixer to a slightly coarse powder.
• Temper rice with 1 tsp oil or ghee, 1/2 tsp mustard seeds, 2 tsp urad dal, 2 green chillies, 6 cashew nuts and add it to the rice.
• Add the powdered curry leaves powder and mix well.
• Flavourful curry leaves rice (karuveppilai sa0dam) is ready, this is healthy for your family too! Serve with any poriyal, curry, kootu or vadams.

MAKE PALA PAYASAM FOR PRASADAM
• In a large kadai stir and boil 5 cup milk.
• Add in soaked rice and stir well.
• Simmer and cook for 15 minutes or until the rice grains are cooked well.
• Mash the rice slightly until the kheer turns creamy.
• Now add 1 cup milk and adjust consistency.
• Add ¼ cup sugar / jaggery and stir well.
• Boil for 3 minutes or until the kheer turns creamy and sugar / jaggery is dissolved completely.
• Pour the roasted nuts over kheer and add ¼ tsp cardamom powder. Mix well.
• Enjoy rice kheer hot or chilled for a week when refrigerated.

MAKE BHOG KHICHUDI FOR PRASADAM
• To prepare Bengali Bhog Khichuri Recipe, heat a shallow frying pan, on medium flame and dry roast moong dal in a kadai for about 3 to 4 minutes or until the dal starts to spread aroma around.
• Once the dal turns light golden brown, remove from heat. Wash it and soak it in water for 15 minutes and keep aside.
• Turn on the saute mode in the electric pressure cooker and allow the pan to preheat for 3 to 4 minutes.
• Add the mustard oil and the dry spices like cumin seeds, cinnamon, cardamom, cloves, bay leaves and red chilli.
• Saute for a few seconds until you smell the aromas coming through.
• Add the ginger, turmeric powder, cumin powder, garam masala powder, washed rice, soaked dal, potatoes, cauliflower, salt to taste and 3 cups of water.
• Cover the pressure cooker and allow the pressure cooker to cook.
• Once, the pressure cooker cools down, open the cooker and serve the Bengali Bhog Khichuri Recipe hot for lunch or dinner.
• Serve the Bengali Bhog Khichuri hot along with papad, pickle or raita.

MAKE BHOG KHICHUDI FOR PRASADAM
• To prepare Bengali Bhog Khichuri Recipe, heat a shallow frying pan, on medium flame and  dry roast moong dal in a kadai for about 3 to 4 minutes or until the dal starts to spread aroma around.
• Once the dal turns light golden brown, remove from heat. Wash it and soak it in water for 15 minutes and keep aside.
• Turn on the saute mode in the electric pressure cooker and allow the pan to preheat for 3 to 4 minutes.
• Add the mustard oil and the dry spices like cumin seeds, cinnamon, cardamom, cloves, bay leaves and red chilli.
• Saute for a few seconds until you smell the aromas coming through.
• Add the ginger, turmeric powder, cumin powder, garam masala powder, washed rice, soaked dal, potatoes, cauliflower, salt to taste and 3 cups of water.
• Cover the pressure cooker and allow the pressure cooker to cook.
• Once, the pressure cooker cools down, open the cooker and serve the Bengali Bhog Khichuri Recipe hot for lunch or dinner.
• Serve the Bengali Bhog Khichuri hot along with papad, pickle or raita.

MAKE LEMON RICE FOR PRASADAM
• Rinse 1 cup of Deccan Sona Masoori Boiled Rice and add 1:2 ratio water. Cook it for 3 whistles in pressure cooker. When the pressure settles down on its own in the cooker, then only open the lid.
• Squeeze juice from 1 small lemon into a small bowl. If you want a tangier taste, then you can add more lemon juice. Set aside.
• Heat some oil in a pan. Fry peanuts / cashews on low to medium heat until they become golden and crunchy. Remove and set aside. To the oil add cumin, Jeera, Urad dal, Channa dal, add some curry leaves, chopped green chillies and dry red chilies. Sauté for few seconds until the red chilies change color.
• Remove from the flame and add ½ teaspoon turmeric powder and 1 generous pinch asafoetida (hing). Mix well.
• Now pour the tempering mixture in the cooked rice. Add the fried nuts. Add lemon juice – about 1.5 to 2 tablespoons. Add salt as required. Mix well.
• Garnish with some coriander and cover it and keep aside for flavors to blend in.

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