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Archive for the ‘Rice & Noodles’ Category

Tomato Bhath

Posted by Annita on April 12, 2007

I was supposed to post this for JFI- Tomato,but somehow i missed it.I have so many excuses for that..easter celebrations,my son’s ear infection, my amma’s return trip….Anyways better late than never,and so here i’m with my favorite crowd pleaser recipe.I’ve first tasted Tomato Bhath in a potluck party,and fell in love with it instantly.Since then i’ve tried different recipes from different sources,and finally got stuck with this one from a simple recipe and can be prepared easily.

Tomato Bhath

Tomato Bhath


Rice – 1 cup
Big tomatoes chopped – 2
Onion sliced – 1
Garlic pods chopped – 2
Green chillies cut lengthwise – 4-5
Garam masala powder – 3/4 tsp
Grated Coconut – 1/4 cup
Coriander leaves chopped – 1/4 cup
Ghee – 1 tbsp
Sugar – a pinch
Lime juice – 1 tsp
Salt – to taste
Oil – 3 tsp or as needed

For Seasoning :-
Mustard seeds – 1/2 tsp
Bengal gram dal(Kadalaparippu) – 1 tsp
Black gram dal(Uzhunnu parippu) – 1 tsp
Cloves(Grambu) – 3
Cinnamon(Karuvapatta) – a small piece
Cardamom(Elakka) -1
Turmeric powder – 1/4 tsp


Cook rice slowly,spread it on flat surface ,mix little ghee and lime juice and allow it to cool.Heat oil and ghee in a pan,add all the ingredients for seasoning and fry for a while.Now add green chillies,garlic and onion and fry until onion turns translucent.Add tomatoes and cook till it becomes soft.Stir in salt,sugar and masala powder.Add cooled rice into this and mix together.Finally add grated coconut and chopped coriander leaves.Mix well and serve hot.

Recipe Source : by Sonali.S

Posted in Rice & Noodles | 17 Comments »

Malabar style Ghee rice/Neychoru

Posted by Annita on February 28, 2007

Traditional Malabar cuisine is very popular for its generous use of spices,ghee,eggs,dry fruits etc,which in turn makes their dishes rich and festive.This ghee rice/Neychoru is another Malabar deliccacy, its a semi version of a biriyani,and is usually taken along with spicy non-veg dishes.


The recipe follows..


Basmati Rice – 2 cups
Ghee – 5-6 tbsp
Cashewnuts – 1/2 cup
Raisins – 1/4 cup
Sliced Onions – 2
Crushed ginger – 1 tsp
Crushed Garlic – 1 tsp
Cinnamon (karuvapatta)-2 pieces of 1 inch stick
Cardamom (elakka)– 4
Bay leaves(Vazhana Ila) -2
Crushed pepper corns (Kurumulagu)– 4-5
Chopped coriander leaves (Malli Ila)– 4-5 sprigs
Water – 3 and 1/2 cups
Salt – as needed


Wash and drain the rice and keep it aside.Heat 3 tbsp of ghee in a big pan and fry half of the sliced onions until golden brown,drain and reserve.In the remaining ghee,fry cashews and raisins seperately,drain and reserve them too.Add the rest of the ghee to the pan,saute all the spices,ginger and garlic for a while and add remaining onions,fry till translucent.Now add rice and fry for 5-7 mts in medium heat,stirring continuosly.Pour water ,increase the heat to high and add salt into it.When the water starts to boil,simmer it and add the coriander leaves,cover the pan with a tight lid and cook until the rice is done and all the water is absorbed.If you feel the rice is not cooked enough ,add 1/4 cup of hot water and again simmer for 4-5 mts.Garnish with fried onions,cashewnuts and raisins.

Neychoru with Mutton
Neychoru served with Chettinad Mutton curry

Recipe Source : out :

Shynee’s Microwave Neychoru

Sarah’s Neychoru

Shaheen’s Neychoru

Posted in Rice & Noodles, Traditional Kerala Dishes | 50 Comments »

Zucchini Coconut Rice

Posted by Annita on February 23, 2007

I always make sure to include varieties of veggies in my son’s diet.Luckily he loves pastas and pulaos,and that makes my life quite easier.I don’t follow any recipe while cooking for him,usually I fix something with the ingredients available in my pantry.This was one such dish which i prepared for lil’ Milan,but we all loved it and slowly it became our favorite.


Zucchini Coconut Rice

The recipe follows..

Cooked Rice – 2 cups
Zucchini cut into small dices – 1
Chopped Onion – 1/2
Cherry Tomatoes Sliced – 5
Ginger powder – 1/2 tsp
Pepper powder – 1 tsp
Garam masala powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Grated coconut – 1/2 cup
Mustard Seeds – 1 tsp
Cumin seeds – 1/2 tsp
Salt – to taste
Oil – as needed


Heat oil in a pan and allow mustard seeds and jeera seeds to splutter.Add in onion and saute till onion turns translucent.Now add all the powders and fry it for a while.Throw in zucchini pieces and salt ,cover it and cook for 7-8 minutes.Add grated coconut and tomato slices and cook for 5 more minutes stirring occassionally.Mix in cooked rice and simmer for 2-3 mts.Serve hot with raita/papad.

Posted in Lil' Milan's Choice, Rice & Noodles | 19 Comments »

Dill Potato Rice

Posted by Annita on January 17, 2007

Recently I bought my first bunch of dill,and started using it in almost everything.I came to know about Dill from my dear fellow bloggers only,thanks to Asha, Anita, Nabeela, Alison, Mathuli, GiniIndira and Shilpa for introducing me to such a lovely herb.Both its leaves and seeds can be used for cooking.Dill leaves has a very strong, crispy and grassy flavour and can be paired with any salads,seafood dishes,egg dishes,rice dishes,dal dishes almost in everything.I haven’t seen Dill in India,but i’ve read somewhere that it is now available in India too.

I’ve started my Dill experiments, with this Dill-Potato Rice,and we all really loved it.

Dill Potato rice

Dill Potato Rice served with tomato chutney

Here’s what I did..


Basmati Rice cooked – 1 cup
Cinnamon – 1 stick
Cloves – 3
Cardamom – 2
Onion chopped – 1
Potatoes chopped – 1
Dill chopped finely – 1/2 bunch
Tomatoes chopped – 1/2
Pepper powder – 1 tsp
Salt – to taste
Olive oil – as needed


Needed Veggies


Boil potatoes till it is soft and tender.You can do this in microwave too,just put potatoes and 1 tsp water in a microwave safe bowl and heat on high for 3-4 mts.Drain and keep it aside.

Heat olive oil in a pan,add cinnamon,cloves and cardamom and saute for a while.Add onion and saute until it turns translucent.Now add potatoes,tomato,dill and salt ,stir it for a few seconds and add the cooked rice.Mix well,add pepper powder,stir and simmer for 5 more minutes.Serve hot with raita,chutney or any spicy side dishes.

Check more dishes with Dill :

Nabeela’s Dill Rice

Alison’s Dill Potatoes

Anita’s Carrots,Peas & Potatoes with Dill

Mathuli’s Dill leaves Curry

Asha’s Seasoned Dill and Green Beans

Shilpa’s Spicy Idli

Indira’s Okra and Split Pea Stew

Dilip’s Turai and Dill Shaak

Gini’s Imam Bayildi

Posted in Rice & Noodles | 16 Comments »


Posted by Annita on November 16, 2006

Here goes another breakfast dish from the Land of Coconut Trees, which features the same rice flour and coconut .The soft and thin Idiappams,in its charming white color,when garnished with fresh grated coconut is a real beauty.Idiappam is said to be the best,when served with sweet coconut milk.Somehow I don’t like it,I always prefer some spicy curries to go with it.


Idiappam with Potato Stew

The recipe follows…


Fine Rice Flour – 2 cups
(I normally use Swad brand,if you can get Idiappam podi that’ll be the best.Also you can prepare the rice flour at home.Wash and soak raw rice(Pachari) for few hours. Drain well and allow it to dry completely.Grind it to a fine powder and dry roast it.)

Water – approx 2 cups
Salt – as needed
Grated Coconut – 1/2 cup
Thick Coconut milk – 1 tsp (Optional)
Oil – as needed

Accessories Needed:-

Idiappom Press
Idli Mould


Idiappam Press


Boil water in a pan,adding required amount of salt into it.Pour the boiled water little by little to the rice flour,stirring in between,until it is ready to make into a smooth dough.


Allow it to cool for a while.When it is half cooled,knead it with your hand into a smooth dough,adding coconut milk also if you’re using it.Lightly grease the idiappom press and the idli mould to prevent sticking.Add 1/2 a spoon of grated coconut into each idli plate.Spoon some dough into the idiappom press,close the lid and squeeze the dough onto the idli plates in a circular motion.


Garnish each idiappam with a little more grated coconut.You can mix little sugar with the coconut(if you like it to be sweet),again that’s also optional.


Now place the idli plates in a steamer and steam it until done.Allow it to cool for a while and carefully remove the idiappams to a serving bowl.

Posted in Breakfast Dishes, Lil' Milan's Choice, Rice & Noodles, Traditional Kerala Dishes | 34 Comments »