Cooking Matta Rice in Rice Cooker

A couple of my working friends have asked me how to cook matta rice in a rice cooker. So here is an easy and zero-hassle way to prepare the rice. The important thing here is to get the measurement of rice and water correct. This is my tried and tested way to get the rice cooked just right - not too dry nor too soft.

Note : My cup measures 160 ml and came along with my rice cooker.

Method of Preparation

• Take 3 cups of rice, wash and drain.
• Add this rice into the rice cooker and add double the cup of water. So here we need to add 6 cups of water.
• Add the desired amount of salt and switch on (Cooking Mode).
• My rice cooker has 2 modes - Cooking and Keep Warm.
• When the water dries up, the cooker goes into Keep Warm  mode.
• Open the rice cooker, stir the rice and add as many cups of water as the rice. So now we add 3 cups of water.
• Switch to Cooking Mode.
• When the cooker goes into Keep Warm mode, take it off the plug.
• Let it stand for about 5 minutes.
• Open and your rice is perfectly cooked.
• In case its too dry for you, add one more cup of water and cook.
• Tip : You can use any measuring cup. Just take care to use the same cup for measuring both rice and water.

Carrot Beans Thoran with Egg

This thoran is a brilliant way to get kids eat veggies. The egg adds just that touch. This is mostly how I get my daughter P to each veggies along with rice.

You Need :

• Beans  - 2 handful, chopped
• Carrot - 1 no, chopped
• Egg - 1 nos
• Onion - 2 nos , finely chopped
• Curry Leaves - 2 sprigs
• Mustard seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Salt - To Taste
• Water - 1 cup (160 ml)
• Oil - 1 tsp + 1/2 tsp

Method of Preparation

• Wash and chop the beans and carrot into fine cubes.
• Heat 1 tsp oil in a pan and splutter mustard and cumin seeds.
• Add chopped onions, beans , carrot , salt and curry leaves.
• Mix well and add 1 cup of water.
• Cook covered for about 6-7 minutes. Then cook uncovered until it becomes dry.
• Switch off flame.
• Meanwhile in a separate pan, heat oil and scrable the egg, by adding salt.
• Switch off the flame and mix the eggs with the carrot-beans mixture.
• Serve hot. This is a good accompainment for rice.

Vellarikka Ittu Kaachiya Moru / Curd Curry with Yellow Cucumber

 

You Need :

• Yellow Cucumber - 1 no, small, cubed
• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Fenugreek seeds - 1/2 seeds
• Onions - 2 nos, finely chopped.
• Green Chilly - 1 nos , slit
• Dry red Chilly - 2 nos
• Curry Leaves - 2 sprigs
• Garlic - 6 pods
• Turmeric powder - 1 tsp
• Kayam/Asafoetida powder - 1/2 tsp
• Water - 3 glasses
• Curd - 1 glass

Method of Preparation

• Wash, peel and cube the cucumber.

• Heat oil in a deep pan and splutter red chillies, mustard, cumin and fenugreek seeds.
• Add chopped garlic, green chillies , and curry leaves.
• Saute these until a nice aroma is emitted.
• Add the chopped onions, cucumber , kayam and salt.
• Saute them together until the onions turn transparent.
• Now add turmeric powder and saute.
• Add water and let it boil until the cucumber pieces turn translucent.
• Switch off flame and allow the mixture to cool for about 5 minutes.
• Beat the curd with some water in a blender.
• Pour the curd to the cooked mixture and stir well.
• Test for salt and kayam. Add more if you feel so.
• Tip : Add more turmeric if you want a rich yellow colour.

Egg Roast / Mutta Roast

 

You Need :

• Eggs - 3 nos, boiled
• Onion  - 6 nos , finely chopped
• Green Chillies - 2 nos , split
• Curry Leaves - 2 sprigs
• Mustard seeds - 1/2 tsp
• Ginger - 1 inch piece, minced
• Garlic - 6 pods, minced
• Tomato - 1 nos chopped
• Turmeric powder - 1/4 nos
• Coriander powder - 1 tsp
• Kashmiri Chiily powder - 2 tsp
• Oil - 2 tsp
• Salt - to taste
• Whole Spices to dry grind
• Perumjeerakam/Fennel Seeds - 1/2 tsp
• Karambu/Cloves - 1/2 tsp
• Patta/Cinnamon - 2 nos
• Elakka/Green Cardamon - 1/2 tsp
• Coriander leaves - a handful.

Method of Preparation

• Heat water in a pan and add the eggs for boiling. Once done, remove the shell and set aside.
• Meanwhile in another pan, heat oil and splutter mustard seeds.
• Now add chopped onions, green chillies , salt and curry leaves.
• Saute till the onions turn translucent.
• Add the minced ginger and garlic pastes.
• When they start emitting aroma, add the chopped tomato.
• When the tomato turns mushy,  add the powdered spices.
• Saute for a minute and add turmeric powder.
• Saute for a minute and add coriander powder.
• Saute for a minute and add red chilly powder.
• Switch off flame, add the boiled eggs and mix together.
• Garnish with coriander leaves and serve hot.
• Goes well with chapattis or appam.

Raw Banana Thoran / Pachha Ettaka Thoran

 

You Need :

• Raw Banana - 4 nos, finely cubed
• Onion - medium sized - 2 nos, finelly chooped
• Curry Leaves - 2 sprigs
• Mustard Seeds - 1/2 tsp
• Jeera Seeds - 1/2 tsp
• Turmeric powder
• Dry Red Chilly - 2 nos
• Oil - 2 tsp
• Salt - to taste

Method of Preparation

• Wash and peel the skin off the raw bananas.
• Cut them into small cubes and leave them in a bowl of water until you need them.
• Finely chop the onions.
• Heat oil in a kadai and splutter mustard and jeera seeds.
• Add the chopped onions and dry red chillies.
• When the onions turn pink, add the curry leaves.
• Now add the raw banana cubes and turmeric powder.
• Add salt and some water.
• Cook covered until done.
• Keep stirring in between.
• Switch off heat and serve hot

Meen Thoran

Ingredients

• King Fish - 250 gms
• Turmeric powder - 1/2 tsp
• Kundam puli - 4 pieces
• Salt - To taste
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Onion - 2 nos, finely chopped
• Ginger - 1/2 inch peice, finely chopped
• Garlic - 4 pods , finely chopped
• Green chillies - 2 nos, finely chopped
• Curry leaves - 2 sprigs
• Scrapped coconut - a fistful
• Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp

Method of  Preparation

• Boil water in a pan. Add the fish pieces along with turmeric , salt and kudum puli.
• When the fish is cooked, drain and set aside to cool. 
• When the fish has cooled, remove bones and shred the pieces.
• Meanwhile heat oil in a pan and splutter mustard seeds.
• Now add chopped onions and saute till golden brown.
• Throw in ginger, garlic, green chillies and curry leaves.
• When it turns aromatic, add the scrapped coconut. Saute till it turns light brown.
• Add chilly and coriander powder. Saute for a minute.
• Now add the shredded fish pieces.

• Check the salt and add more as per taste.
• Saute for about 1-2 minutes.
• Remove from fire and serve hot.

Parippu Curry / Kerala Lenthil Curry

 

Ingredients

• Green lentils - 1 cup
• Yellow lentils - 1 cup
• Turmeric powder - 1/2 tsp + 1/2 tsp
• Garlic pods - 6 nos, chopped
• Tomato - 1 medium,  chopped
• Scrapped coconut - 2 cups
• Cumin seeds - 1/2 tsp
• Green chillies - 2 nos
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Curry leaves - 2 sprigs
• Dry red chilly - 2 nos
• Note : My cup measures 160 ml

Method of Preparation

• In a pressure cooker, put in the lentils, chopped garlic, chopped tomato and 1/2 tsp turmeric powder.
• Add salt and 2 cups of water. Pressure cook for about 5-6 whistles.
• Meanwhile grind together coconut, cumin seeds and 1/2 tsp turmeric powder with 1 cup water.

• Add the coconut mixture to the cooked lentils. Let it boil for about 7-8 minutes.
• Check the consistency and add more water if desired.
• Switch off flame.
• Heat oil in a pan and splutter mustard seeds.
• Add dry red chillies and curry leaves.
• Saute for about a half a minute.
• Pour this onto the lentil curry.
• Serve hot with rice.

Tasty Chicken Starter

Inspired From : Edible Garden's Chicken Majestic

You Need :

• Chicken Breasts - 500 gms
• Oil - 1 tbsp + 2 tsp
• Garlic - 6 pods, chopped
• Garlic - 1/2 inch piece, chopped
• Green Chillies - 2 nos, chopped
• Curry Leaves - 3 sprigs
• Kashmiri Chilly Powder - 2 tsp
• Coriander Powder - 1 tsp

Marinade

• Curd - 5 tsp
• Oil - 1 tsp
• Turmeric
• Ginger - 1/2 inch piece, grind to paste
• Garlic - 6 pods, grind to paste
• Salt - To taste 

Method of Preparation

• Wash and clean the chicken breasts . Add half a lime's juice and wash again.
• Cut the breasts into long thin bite-size pieces.
• Marinate the pieces with the ingredients mentioned under "Marinade".
• Refrigerate for about 4 hours or overnight.
• Heat i tsp of oil in a deep bottom pan.
• Add the chicken pieces and saute until they are cooked and turn a light brown colour.
• Remove and set aside.

• Onto the same pan , add 1 tsp of oil.
• Add the chopped garlic, ginger and green chillies.
• Saute them until they turn aromatic (about a minute or so).
• Add curry leaves and saute for another minute.
• Add chili powder and coriander powder.
• Saute for until they turn a darker shade, but take care not to burn.
• Now add the fried chicken pieces and ensure they are will coated with the masala.
• Cook until the pieces are done.
• Serve hot.

Kerala Style Fish Curry with Coconut / Thenga Aracha Meen Curry

 

Ingredients

• Fish - 1 Kg
• Oil - 2 tbsp
• Mustard  - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Shallots - 10 nos, sliced
• Curry Leaves - 3 sprigs 
• Ginger - 2 inch piece, chopped
• Garlic - 6 cloves, chopped
• Green Chillies - 3 nos, slit
• Red Chilly Powder - 4 tsp
• Tomato - 3 nos
• Kudam Puli (Cocum) - 4 medium pieces
• Grated Coconut - 1 cup
• Coriander Powder - 1 tsp
• Turmeric Powder - 1/2 tsp

Method of Preparation

• Clean and cut fish into small pieces. Keep aside.
• Soak cocum in 1 cup water. Set aside.
• Puree the tomatoes in a blender and keep aside.
• Grind the grated coconut, coriander and turmeric powder to a fine paste and set aside. 
• Heat oil in a mud pot (manchatti), splutter mustard and fenugreek seeds.
• Add onions, ginger, garlic and curry leaves. Saute till onions are translucent.
• Add red chilly powder and saute for a minute.
• Add tomato puree and cook until oil clears on top.
• Pour the cocum along with the water, fish pieces and salt to this.
• Bring to boil without stirring.
• Add the grounded coconut mixture, 1 cup of water and cook until fish is done.
• Switch off heat and garnish with curry leaves.

Kerala Style Chemeen (Prawns) Roast

You Need :

• Tiger prawns - 1/2 kg
• Coconut Powder - 1 tbsp
• Water - 1/4 cup
• Onion - 2 nos, medium , thinly sliced
• Green chilies - 2, slit
• Curry Leaves - 2 sprigs
• Coriander - a handful, chopped.

For Marinade You Need :

• Turmeric - 1/2 tsp
• Chilly Powder - 1 tsp
• Coriander Powder - 1 tsp
• Garlic - 6 pods
• Ginger -  2 inch piece
• Salt - To taste

Method of Preparation

• Wash, de-vein and clean the prawns.
• Make a coarse paste of the ingredients under "marinade". Marinate for 30 minutes.
• In a mud pan, heat oil and add the sliced onions , slit green chillies and the curry leaves.
• Saute till the onions are soft and translucent.
• Add the prawns and coconut powder mixed with water. Let it cook.
• Keep sauteing till the curry dries up.
• Garnish with coriander leaves and serve hot.