Coriander Rice/ Kothamalli sadham

I am an ardent fan of this herb- Coriander/ Cilantro. May it be for garnishing or any chutney variety or even rice, coriander gives a distinguished flavor to the dish.

Coriander rice is normally made the traditional South Indian style using the tempering ingredients like mustard, urud dal, dried red chilli, channa dal etc. Here, however I have tried it in a whole different way. For which you will need:

Ingredients:
1 cup- long grain/ Basmati rice
2 cup- Water

1 tsp- jeera/ cumin seeds

2- Bay leaf

4- cloves

1- small cinnamon stick

1/2 tsp- turmeric powder

1/4 tsp- asafoetida/ hing

2 tsp- lemon juice (optional)

salt to taste

Oil

For grinding
1 bunch- coriander leaves (cilantro)
1 large- tomato
4- Green chillies
1" piece - ginger

Servings- 2-3

Process:
1. Boil and cook the rice in 2 cups of water. Fluff them up and keep it aside
2. Cut the cilantro, tomatoes, ginger and green chillies and grind it by adding sufficient water to make it into a fine paste.
3. Heat a tablespoon of oil in a wok/ pan and add the hing and jeera and allow it to crackle.
4. Add the whole garam masala ingredients and fry them for a minute.
5. Now add the ground coriander paste, turmeric powder and salt and saute them until it starts leaving oil to the sides.
6. Add the cooked rice and give it a good mix.
7. Pour lemon juice. This is optional.

Serve it with yogurt or vegetables.

Plantain bajji/ vazhakkai bajji

An irresistible party snack item which is a favorite among all age groups.  Hot bajjis are a must during  rainy days with a smoking hot cup of tea.

Ingredients:
2- plantain/ vazhakkai
1 cup- Besan
1/4 cup- Rice flour or maida
1/2 tsp- red chilli podwer
1/4 tsp- asafoetida (hing)
1/4 tsp- turmeric powder
2 pinches of baking soda
Salt to taste
Oil to deep fry
Enough water to make the batter thick

Servings: 6-8

Process:
1. Peel the skin of the plantain and slice them into thin (not extremely thin) pieces length wise.
2. Make a batter with the above said ingredients in water sufficient enough to make it into a thick one.
3. Meanwhile, heat the oil in medium flame.
4. Once the oil is hot enough, dip the plantain slices in the batter, coat them with it and drop them in oil one by one.
5. Fry them until they are cooked or turn into golden brown in color.
6. Transfer them into a paper towel to remove the excess oil.

Serve them with green chutney or  tomato sauce.