Talimpu Rice

Talimpu Annam.

Talimpu rice is a tempered rice usually prepared with the leftover rice. Dalia powder is prepared with dalia / roasted gram and garlic to spice up the plain rice. Oil is tempered with dals and spices. Onion is fried in tempered oil till translucent and the rice is added along with dalia spice powder.
Makes: around 2 Servings of Talimpu Annam.

Ingredients:

Steamed Rice 2 cups
Onion 1 Small
Dalia / Roasted Gram 2 tbsps
Whole Red Chile 1
Garlic 1 Clove
Green Chiles 2
Salt to taste

Talimpu:

Garlic 3 Cloves
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 4
Asafoetida a pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Peel and mince the garlic cloves.

Grind dalia, red chile, one clove and salt into smooth powder using a spice blender.

Heat oil in a pan, add chopped garlic cloves and chana dal.
Let the chana dal fry for couple of seconds before adding remaining talimpu ingredients.
When mustard seeds start spluttering, add chopped onion, green chiles and salt.
Once onion turns translucent, add steamed rice and ground dalia powder.
Fry for a minute or two to let the rice absorb all the flavors.
Remove from heat and serve talimpu rice immediately.
Notes: Talimpu rice is generally prepared with leftover rice.

Suggestions: If the rice is not warm enough, put it back on heat and cook till the rice is little warm. For more spice, add more red chiles to the dalia or more green chiles to the tempering.
Variations: You can also add finely chopped cilantro to the rice if you wish.
Other Names: Talimpu Annam, Tadka Chawal, Tempered Leftover Rice.

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Spinach Rice

Palakura Annam.

Oil is tempered with whole garam masala and onion is cooked in it. Spinach is chopped and added to the tempered oil along with garbanzo. Soaked rice is added to the pot and cooked in equal parts of milk and water. Spinach rice is finished with garam masala and served hot with raita.
Makes: around 3 Servings of Spinach Rice.

Ingredients:

Basmati Rice 1 1/2 cups
Spinach 2 Cups Packed
Boiled Garbanzo / Chickpeas 1/2 Cup
Onion 1 Large
Green Chillies 3
Ginger 1 1/2 inch piece
Cumin Seeds 1/4 tsp
Caraway Seeds 1/4 tsp
Green Cardamom 2
Cloves 3
Cinnamon 1 inch stick
Bay Leaf 1
Coriander Powder 1 tsp
Red Chile Powder 1/2 tsp
Garam Masala Powder 1/4 tsp
Milk 1 Cup
Salt to taste
Oil 2 tbsps

Method of preparation:

Soak the rice in water for half an hour and strain the rice.
Wash and finely chop spinach leaves.
Peel, wash and slice the onions.
Remove stems, wash and slit green chillies into two.
Peel, wash and mince the ginger.

Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds, cardamom, cloves, cinnamon and bay leaf.
When seeds start to change color, add sliced onion, minced ginger and green chillies.
When onion turns translucent, add spinach, red chile powder, coriander powder and salt.
Once spinach wilts, add the soaked basmati rice and fry again for couple of seconds.
Add garbanzo, milk and 1 1/2 cups of water to the rice pot.
Stir once and cook covered till all the water has been absorbed by the rice.
Alternatively, pressure cook for 3 whistles.
Sprinkle garam masala on top and serve spinach rice with raita of your choice.
Notes: Make sure rice is cooked right.

Suggestions: If the rice is not cooked properly, add few splashes of water to it and cook covered on low flame till done.
Variations: You can swap garbanzo with fresh peas.
Other Names: Spinach Rice, Palak Baath, Palakura Annam.

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