Chettinadu Masal Paniyaram

Masal Paniyaram is a bonus savory dish that you can make when you couple it with Paal Paniyaram with no extra effort involved. Its the same batter, you just need to add some tempering into it to make this super delicious Masal Paniyaram. So almost always when I plan to make one of them the other accompanies it. Also medhu vadai for every other festival breakfast really bores me. So this Diwali Masala Paniyaram took Medhu Vadais place :).

Ingredients

Serves - 5
Prep Time - 30 min
Cook time - 30 min

For the Paniyaram

1/3 cup urad dal
1/2 cup raw rice
Oil - for deep frying the paniyarams

Other Items
Onion - 1 medium sized, minced finely
Curry Leaves - handful, chopped well
Green chilli - 3-4, chopped finely
Salt

For Tempering
Oil - 1 Tsp
Hing - a generous pinch
Mustard - 1 Tbsp

How do you do it

1. Soak the rice and dal in enough water for 1-2 hrs. Drain the water and reserve it. Grind in blender/mixie using the reserved water little by little. Add water needed only for your grinder blade to rotate smoothly, the lesser water you use the better. If you add too much water, the paniyarams will soak oil. Grind it to a very smooth paste, there should be no dal/rice particles left as such. Transfer to a container and keep aside. You can grind this the previous night and refrigerate to to use in the morning.

2. Add required salt, chopped onion, green chilli, curry leaves into the batter and mix well.

3. Heat 1 Tsp oil in a kadai. Add hing and mustard, let them pop. Pour this tempering into the batter and mix well again.

4. Heat oil in a kadai to deep fry the paniyarams. Spoon the paniyaram batter little by little into the kadai. Add till the kadai is almost full, fry in low-medium flame. When the paniyarams start to turn golden brown, remove them on a tissue paper.

Serve with sambar/chutney!

Notes

Grind smoothly with as little water as possible. This is a very important step, adding too much water will make the paniyarams soak oil.

Fry in medium-low flame, do effective flame management to make sure the insides of the paniyarams are cooked well.

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Chettinadu Mutton Kola Urundai | Deep Fried Spiced Meat balls

Mutton kola Urandai reminds me of the Sundays when me and my sis used to have these meat balls hot from the oil at 11ish and we would finish most of these before lunch time :). If any at all remains after the lunch session Amma would save these for me for the evening coffee. This dish is Amma's special and most of them who have had this in our home have been very impressed. If you get minced mutton, this is an easy one and pairs very well with just rasam and rice. Of all the non-veg starters I have eaten all my life, this one beats them all :).

Minced meat has very high fat content, so its not something you would want to do regularly, but once in a while its such a pleasure indulging in these mouth-watering kola urundais. All you non-veg lovers, you just have to trust me on this one, this would definitely be a winner in your home.

Ingredients

Serves - makes around 20 urundais
Spice Level - Moderate
Prep time - 15 min
Cook time - 30 min

Minced Muttin - 350gm
Small Onion/Shallots - 10
Garlic cloves - 4 medium
Ginger - 1, 1 inch piece
Green chilli - 3
Dry Red chilli - 3
Coconut grated - 2 Tbsp
Roasted Gram/Pottu Kadalai - 2 Tbsp
Egg - 1
Salt - as per need
Oil - 1 Tsp + for deep frying
Fennel - 1 Tsp
Jeera - 1 Tsp

How do you do it

1. Wash the minced meat and keep aside. Put it on a strainer, so all the water drains off.

2. Heat 1 tsp oil in a kadai. Add jeera, fennel - let them roast. Add onion, garlic, ginger and saute for a few minutes until the onions are cooked well. Add the green chilli now and give it a stir.

3. Add the minced mutton now and saute it low-medium flame. It will give out water, you need to keep sauteing/stirring it until all the water is absorbed. This would take 10-15 minutes.

4.Cool the above mixture and grind with red chilli, coconut, roasted gram and salt into a fine paste. Don't add any water , if needed you may sprinkle water. Transfer to a bowl

5. Break an egg into the bowl and mix well with minced mutton paste.

6. Heat oil in a kadai for deep frying. Take oil necessary to fry only two batches, not more. The oil will get very cloudy after a couple of batches and you will not be able to see anything if you fry the other batches in the same oil.

7. Make 5-6 lemon sized balls. Drop them in oil and fry until dark brown in low-medium flame. Drain them on a tissue paper. Make sure the insides are cooked well. Repeat till all the minced mutton paste is done.

Notes

1. As mentioned after 2-3 batches, you may need to change the oil completely because you will not be able to see anything as the oil froths up and will be cloudy. So use as little oil as needed for deep frying and change oil as required. I managed to fry everything in the same oil, but Amma changes oil once in between.

2. Follow the recipe and proportions exactly, so that the meat balls don't break in oil.

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Masala Palak Pulka

Stuffed chapathis or parathas are much more enjoyable than the plain ones. No matter what you put inside the dough, it goes in without making much of a fuss on you palate :-). Now that's an excellent way to push in the green veggies, beets, and all the other veggies you normally don't like.Not that I don't like spinach, I am infact one of those palak-loving humans. But the idea of anything green appeals to me and hence this masala palak pulkha. Sauteed and blended palak with some spices mixed with the chapathi dough to make very tasty and yummy pulkas :)

Ingredients

Serves - 15 pulkas
Spice Level - Mild
Prep Time - 15 min
Cook time - 20 min

Wheat flour - 2 cups
Salt - 1/2 Tsp
Oil - 1/2 Tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp
Palak/Spinach - 1 bunch, 250-300 gm, washed , picked and chopped roughly
Green chilli - 1
Jeera - 1/2 Tsp
Coriander leaves - 1/2 cup, loosely packed
Oil - 1 Tsp
Water - 1 cup +/- few tbsp

How do you do it

1. Heat 1 tsp oil in a pan. Add jeera, let it roast. Add the green chilli and saute for a minute. Add the chopped palak leaves and saute until they reduce in volume and are cooked - takes 3-4 minutes. Add the coriander leaves now and saute for a minute more.Switch off flame and keep aside and let it cool.

2. Once cooled blend into a smooth paste with few tsp of water of needed.

3. Take the 2 cups of flour, add salt,turmeric,garam masala, 1/2 Tsp oil, the palak/spinach paste and mix well, add water little by little to make the dough. I use my food processor for the above step and I get a smooth dough in a couple of minutes :)

4. When making dough for chapathi/pulka, the dough surface has to be very smooth in texture and should be soft to press and should easily roll into a circle. I use 1 cup water plus 1 tbsp for 2 cups ashirwad flour and that works perfect for me. If you find it hard to roll the pulkas, they will not be soft when made, the easier to roll, the softer the pulkas.

5. Once the dough is made, let it rest for 20 minutes in a bowl. I cover the bowl with a damp cloth.

6. Pinch a small lemon sized dough, roll it into a circle. Have some flour by your side, to sprinkle, if the dough sticks.

7. Heat a dosa pan , add the rolled pulka on top of it, After a few seconds, flip it, when you start seeing small dots on top of the pulka, remove the pan from flame, place the wire mesh seen in the picture, increase flame to high, transfer pulka to the wire mesh. The pulka will puff up, use a tong to flip it to the other side, when you have black/brown spots on both sides , the pulka is done. [ See the picture]

8. Transfer to a hot case, apply a few drops of ghee.

Enjoy these super soft pulkas with your favorite curry.

Notes

1. Its important to use enough water to make a smooth dough. Usually wheat flour:water ratio is 2:1. The texture of the dough should not have cracks and they must be soft to touch to get soft pulkas.

2. For the pulkas to puff up, roll them evenly with the same thickness all around.

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Masala Fish Fry

Finally the fish has arrived in my kitchen :). I have issues about touching/filleting/cleaning raw meat and hence I haven't really explored non-vegetarian cooking much even though I like eating non-veg food. Poor S, he loves chicken, but I can count the number of times I have cooked it the past few years. Even those few times I offered to cook chicken, it would be on one condition that S cleans and does the basic marination of raw meat until the smell fades off. Finally I managed to get past my fussy attitude, wash, clean, marinate and fry the fish all by myself. So you should be seeing more chicken/fish based posts here soon :)

Masala Fish fry is fish marinated in shallot and spice paste and shallow fried. My favorite non-veg dish, second only to Mutton Kola Urundai is this Fish fry. Spicy and very flavorful. Best served with steamed rice and rasam.


Ingredients 

Serves - 2
Spice Level - High
Prep Time - 10 min
Cook time - 20 min

Fish pieces - 6 [ I used surmai variety]
Curd - 1 Tbsp
Turmeric powder - 1/4 tsp
Red Chilli powder - 2 Tsp
Coriander powder - 1 Tsp
Salt - as per need
Oil - to toast/shall fry
lemon juice of one lemon and little salt - to clean fish

To grind to a coarse paste

Shallots/small onions - 5
Garlic cloves - 3
Pepper - 1 Tsp
Coriander seeds - 1 Tsp
Jeera - 1/2 Tsp
Fennel - 1/2 Tsp

How do you do it

1. Grind the items mentioned into a semi-coarse paste, I used a mortar-pestle to grind it. Keep aside. Don't add any water while grinding this.

2. Clean the fish pieces in water first, rub some salt and lemon juice on the fish pieces. Keep aside for 5 minutes. Wash it again and set aside.

3. Take the ground paste, add curd, turmeric, red chilli powder, coriander powder, salt in a bowl and mix well. Taste this paste to make sure the spice/salt level is according to your taste. Make adjustments if needed. Add the fish pieces to this and wrap them well in the paste and marinate for 1-2 hrs.

4. Heat a kadai with little oil to shallow fry the pieces. Add a fish piece, shallow fry on medium flame till golden brown, until the fish is done. Alternatively you may also toast the fish pieces in a non-stick pan.

Serve with steamed white rice and rasam. Heaven! :)

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Chettinadu Paal Paniyaram | A Diwali Special

I am typing this in a great hurry as I have a thousand things to do this week with family visiting us, trips to nearby places, visiting relatives etc etc, but here I am as promised with the Paal Paniyaram post. My blog would be really incomplete without Paal Paniyaram featuring here and what an auspicious day for it to make an appearance ;). Any occasion is incomplete for us without a chettinadu delicacy for morning palakaram and Paal Paniyaram as a dessert did complete justice to our Diwali breakfast today :).

A very happy and safe diwali to all of you!

Ingredients

Serves - 5
Prep Time - 30 min
Cook time - 30 min

For the Paniyaram

1/3 cup urad dal
1/2 cup raw rice
Oil - for deep frying the paniyarams

For the milk

Coconut grated - 1/2 cup
Elachi powder - 1/2 Tsp
Sugar - 1/4 cup
Milk - 1/2 cup

How do you do it

1. Soak the rice and dal in enough water for 1-2 hrs. Drain the water and reserve it. Grind in blender/mixie using the reserved water little by little. Add water needed only for your grinder blade to rotate smoothly, the lesser water you use the better. If you add too much water, the paniyarams will drink oil. Grind it to a very smooth paste, there should be no dal/rice particles left as such. Transfer to a container and keep aside. You can grind this the previous night and refrigerate to to use in the morning.

2. Take coconut milk out of the grated coconut, about 2.5 cups. Grind coconut for a few pulses in mixie and squeeze the pulp as much as possible to get the juice out. Take the pulp and keep it on a strainer. Pass hot water little by little through the strainer and squeeze the pulp to get the coconut milk from it , till you get about 2.5 cups of coconut milk.

3. Dilute half a cup of pure milk with 1/2 cup water, bring to boil, mix with the coconut milk, add the sugar, elachi powder and let it dissolve.

4. Keep 3 cups of hot water in a bowl. Once you fry the paniyarams, add them to this bowl, this will remove the oil from the paniyarams.

5. Heat oil in a kadai to deep fry the paniyarams. Spoon the paniyaram batter little by little into the kadai. Add till the kadai is almost full, fry in low-medium flame. When the paniyarams start to turn light brown, remove them and put them in hot water.

Note : The paniyarams will puff up as they get fried, so add a tsp by tsp of batter each time to fill the kadai, not more. We want small sized paniyarams. Make sure the paniyarams don't turn golden brown, you should remove it when its a very light shade of brown.

6. Remove the paniyarams from hot water after a minute and add it to the milk. Repeat step 5 and 6 till the batter is over. Let the paniyarams soak in coconut milk for an hour.

7. Yummy Paal Paniyarams ready to serve on a special occasion :)

Notes

Grind smoothly with as little water as possible. This is a very important step, adding too much water will make the paniyarams drink oil.

When adding the paniyaram batter to the kadai, add a tsp by tsp, to fill the kadai, do not add big spoonful of batter, they will puff up while getting fried , and you will end up with really big paniyarams. 

Do not fry until deep brown. When its a very light shade of brown, or when it starts to brown, remove them.

Fry in medium-low flame, do effective flame management to make sure the insides of the paniyarams are cooked well.

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Cocont Barfi Ladoo | Easy Diwali Recipe

Happy Diwali wishes to all of you readers of Food over IP :-). I love diwali, and for most of us it is the most favorite festival - full of life, lights and colors, not to mention the yummy sweets, snacks and super shopping.

I wanted to post here much earlier, but managed to squeeze some time only yesterday to make Diwali palakaram [food] which started off with Coconut barfi. This Diwali my palakaram set consists of coconut barfi, rasagollas, tomato pickle, Masal Paniyaram and Paal Paniyaram. All the posts will appear here as soon as I finish making them ;). So what sweets and snacks do you plan to make this Diwali? 

I am not fond of heavy coconut based sweets, but S loves coconut barfi when warm and I also had to finish the grated coconut from Ayudha pooja festival that has been sitting in my freezer for a while now, so decided to go ahead and make coconut barfi for Diwali. S had this brilliant idea of using mini muffin pan to set the coconut barfi which dint work :|, so we had remove it from there and reset it the usual way on a plate. While doing that, I completely forgot about greasing the plate and hence couldn't take out the pieces in the desired square shape. So I removed all of them again and made them into a ladoo shape and hence the name coconut barfi ladoo :).

Btw which click looks better the first one or second? I clicked the one above and S the one below, but I like his better and vice versa ;)

Ingredients

Serves - Makes - 12 pieces
Prep Time - 15 min
Cook time - 15 min

Grated Coconut - 1 1/3 cup
Sugar - 3/4 cup
Cardamom powder - 1/2 Tsp
Cashew nuts - 10 pieces, broken
Water - 1/4 cup
Ghee - 2 Tsp little for greasing

How do you do it

1. Give the grated coconut a couple of pulses in your mixie/food processor to get a much finer texture of the coconut and keep aside. Grease a plate with little ghee , to which you will transfer the barfi mix later.

2. Heat 1 Tsp ghee in a wide bottom pan, and roast the cashews to a golden brown and transfer to a bowl.

3. In the same pan as above, add the sugar and water and let them boil, the sugar will dissolve and wil froth up. At about 6-7 min, you will get a single string consistency of the sugar syrup, this is when you add the coconut.

4. Mix the coconut well and keep stirring. After a few minutes it will bubble at the sides, then add a tsp ghee , cashews and cardamom powder and mix well.

5. Keep mixing, after 5-6 minutes, the mixture will form a lump mass at the center of the pan, and start to leave the sides of the pan easily. Switch off flame and transfer immediately to the greased plate. Smooth the top with a spatula and let it set. You are now free to have a few spoons full of this yummy coconut mix while warm which taste absolutely heavenly :)

6. After 15 minutes, while its a little warm, mark the pieces on barfi and cool it. Once completely cooled, return to fridge. After a couple of hours, remove the marked pieces and store in air-tight container. Keeps well for a week.

Notes

1. The consistency at which you switch off flame is very important, a minute later - the barfis will be hard, a minute sooner - they will not set well.

2. Mark pieces when warm, otherwise it will be difficult to do it later once it sets completely.

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Easy Veg Patties

I looked around for a lot of recipes of veg kebabs/patties which did not use potatoes, but couldnt find anything to my statisfaction. So I started forming a recipe on my own and did not really plan on what ingredients or how I wanted to make it. The only restriction I had that was not to use more than one small potato due to the no carb diet that we are on currently. I used the veggies that I had with one potato to form the base and some rice flour as a binding agent, all cooked and sauteed with some spices and toasted on an iron griddle to make this veg kebab.

Two large patties served with some soup, made for a very filling dinner also leaving us feeling healthy at the same time. Its a quick one, so whenever you have a lot of veggies in small quantities, throw everything together to make this tawa veg pattie for an easy dinner, or stuff it up in between a 6 inch Italian bread with some sauces and salad veggies to have your sub of the day :)


Ingredients

Serves - Makes 4 large patties
Spice Level - Moderate
Prep Time - 15 min
Cook time - 20 min

Onion - 1 medium, chopped finely
Ginger Garlic [GG] paste - 1 Tsp
Mushroom - 4-5 pieces, cleaned and chopped finely
Potato - 1 medium, quartered and cooked and mashed well
Beans - 5-6, chopped finely
Beetroot - 1 , cut into medium pieces
Carrot - 1 Large , cut into thin roundels
Green chilli - 2 , cut finely
Masala/Curry powder - 1/2 Tsp
Coriander powder - 1 Tsp
Turmeric - 1/4 Tsp
Jeera - 1/2 Tsp
Hing - 1/4 tsp
Coriander leaves - 1 Tbsp , chopped well
Salt - as per need
Oil - 1 Tsp + as per need , to toast the patties
Rice Flour - 2 Tbsp
Corn Flour - 1 Tsp

How do you do it

1. First toss the carrots, beets, beans into a pressure cooker and cook with 1 cup of water for 3-4 whistles. Once cooled, remove the lid, drain and reserve the excess water and mash the veggies completely. Once mashed, take handful of these mashed veggies and the squeeze the water from them as much as possible [reserve this water] and keep aside. Use the water you get from the veggies for any other dish prep of yours - sambar, rasam or soup etc. Do not throw it away , its a nutritious vegetable stock.

2. Microwave the potato for 5 minutes in 1 cup water, drain the water, and mash the potatoes and keep aside.

3. Heat 1 tsp oil in a kadai. Add hing and jeera, let them roast and give a nice aroma. Add in the chopped onions and saute till translucent. Add the green chillies and GG paste and saute for a minutes. Add the mushrooms now and saute them till they let out water and get cooked and change color to a darker shade.

4. Now add the other veggies and spice powders - turmeric, curry powder, coriander powder, salt and mix well. Saute until you get a dry mixture without moisture. Add the mashed potatoes and mix well, cook for 2 more minutes. Switch off flame.

5. Transfer the mix to a bowl, and let it cool down a bit. Add the chopped coriander leaves, rice flour and corn flour to the mixture and combine well. Check for salt and seasoning , and make the required changes to suit your taste.

6. Divide this mix into 4 to 5 round balls and flatten them to form a round pattie shape of medium thickness.

7. Smear little oil on top of a heated iron griddle/tawa. Place a pattie on the tawa to toast. Apply oil on the sides of the pattie and toast both sides in low-medium flame for about 5 minutes until they are cooked well and you get the dark crispy spots on the outer layer. Be gentle while flipping the patties, make sure not to break them.

Serve this pattie with some salad and soup.

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Spinach Mushroom Soup

Its going to be a soup dinner in my household for a few days now, another attempt at the no/low carb diet. Blame it on the recent trip to Kerala where we freed ourselves from any kind of diet control ;). Its become a routine to do this diet every now and then, its healthy and the fastest way to loose a few kgs :).

I have been wanting to make spinach soup for a while because I love the green color it imparts, just one look at it and you feel healthy already. A very mild-flavored and filling spinach-mushroom soup with some easy veggie patties made for a great dinner.

Ingredients

Serves - 3
Spice Level - Mild
Prep Time - 15 min
Cook time - 15 min

Spinach/Palak - 1 bunch (250-300 gm) , washed and stems separated and chopped roughly
Mushroom - 10 , washed, cleaned and chopped roughly
Onion - 1 , chopped
Garlic cloves - 3 medium ones, finely chopped
Baking soda - a pinch
Salt and Pepper - to season
Dry Italian Seasoning - 1 Tbsp
Chilli flakes - 1/2 tsp
Olive Oil - 1 Tbsp

How do you do it

1. Heat olive oil in a stew pot. Add the chopped onion and saute till translucent. Add the garlic and saute for a minute.

2. Add in the mushrooms now and let them sweat. Saute for 5-10 minutes until the mushrooms change color. Add 5 cups of water now and bring to boil on low heat.

3. Now add the in chopped spinach, and baking soda. The baking soda will help the spinach to not loose its green color. Let the spinach leaves get cooked until they are soft, this takes a minute or two.

4. Remove from heat. Use your immersion blender and puree the soup in its pan. Or you may cool it and use your mixer jar to puree in your blender.

5. Bring this puree to boil again on low heat. Add the Italian seasoning, chilli flakes, salt and pepper as per need and mix well. Adjust consistency of soup by adding more water if you think its too thick.

6. Boil for a couple of more minutes. Switch off flame.

Drizzle a few drops of olive oil on top of soup before serving with some bread of your choice for a filling dinner.


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Baby Potato Biryani

I love baby potato and I love biryani, so pairing these two is like a match made in heaven ;). In my initial cooking days, most of my one pot meals used to pretty much taste the same, maybe just a little change in flavor, veggies etc but nothing too drastically. I am very pleased with my variety rice trials off-late as no two of them taste the same.

This baby potato biryani is quite an elaborate procedure, but don't get thrown away by it, because its absolutely worth it for a weekend lunch and would completely put you in good spirits afterwards. So go ahead, do it and let me know how you liked it :).

Ingredients

Recipe Source - Easy Cooking

Serves - 2
Spice Level - High
Prep Time - 45 minutes
Cook time - 15 minutes

For the Rice
Basmati Rice - 1 cup [heaped]
Ghee - 1 Tsp
Tomato - 2 medium , pureed [3/4 cup]
Salt - 2 tsp

Paste 1
Coriander leaves - 1 cup loosely packed
Curd - 1/4 cup

Paste 2
Coriander seeds - 1 tsp
Red chillies - 2
Grated dry coconut -  2 tbsp
Green chillies - 2
Fresh Ginger - 1 inch piece
Oil - 1/2 tsp

Other spices and necessary items
Onion - 2, sliced thinly
Baby Potato - 200 gm [ 13-15 nos.]
Garam Masala - 1/4 tsp
Chopped coriander leaves - for garnish
Juice of 1/2 a lemon
Chilli powder - 1/2 Tsp
Turmeric - a pinch
Salt - as per need
Oil - 2 Tbsp + 1 Tbsp

How do you do it

1. Preparing the rice - Soak basmati rice in water for 15 minutes. Drain and cook it in 3/4 cup water and 3/4 cup tomato puree with 2 tsp salt. I use my electric pressure cooker and cooked it for 12 minutes. Once done, you will get a mildly red colored rice, add a tsp of ghee mix well with a spoon and spread on a plate.

2. Preparing Paste 1 - Blend coriander leaves with some water into a smooth puree. Beat the 1/4 cup curd well and mix it with this coriander puree. Keep aside.

3. Preparing Paste 2 - Heat 1/2 tsp oil in a kadai. Add coriander seeds,red chillies and fry until they change their color. Add grated coconut and fry slightly. Cool these ingredients and grind along with green chillies and chopped ginger with some water to a fine paste. Keep aside.

4. Preparing the baby potatoes - Wash and Pressure cook the baby potatoes for 1 whistle or microwave for 5 minutes. Cool and peel them. The baby potatoes should be cooked but firm. It should not get mashed when finally added to rice. Add 2 Tbsp of oil in a pan and add the baby potatoes , 1/2 Tsp salt, 1/2 Tsp chilli powder, a pinch of turmeric and saute/shallow fry them until they form a crispy golden outer layer. Drain on tissue paper and keep aside.

5. Preparing the crispy onions - In the remaining oil from previous step, add the onions and keep sauteing them in medium heat until they are crispy and brown in color. Remove and keep aside.

6. Assembling the rice - Heat 1 Tbsp oil in a wide kadai. Add the ground paste 2 and saute till the raw smell completely vanishes - about 4-5 minutes.Add the baby potatoes and half of the fried onions and mix well until they are coated well with the masala. Simmer flame, add paste 1, cooked rice , mix well and close the kadai with a lid. Let it cook like this for 5-6 minutes giving a dum to the rice to take in all the flavors. Remove the lid, add garam masala powder and more salt if needed and mix well and switch off the flame.

In the serving bowl, add the prepared biryani, mix in the lemon juice well and top with remaining fried onions and coriander leaves. Serve with onion raitha and your favorite chilled drink. Heaven ! :)

Notes

The red chillies that I got this time around seem to be super spicy, and for me 2 red + 2 green chilli seemed perfect. This recipe leans towards the more spicy side, if you like it to be less hot, use 1 red chilli instead of two.

Make sure you cook the rice perfectly, it should not stick to each other. The ratio that works for basmathi rice is 1 cup rice for 1.5 cups of water. Once the rice is cooked, remove the cooker lid to let the steam out, after a couple of minutes trasnfer the rice on to a plate, spread and mix well. If you leave the rice in the rice cooker vessel , it will clog and will take ages to separate later.



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