Rice - The main food crop of South Indians. And being a south indian, a cup of rice is a must and its a part of our everyday meal to make it a happy meal.
This time Srivalli of Cooking 4 all seasons is conducting a Rice Mela and I'm so happy to send in my recipes to her.

  • Basmati Rice- 1 1/2 cups
  • Zucchini - 1
  • Onion - 1 medium size
  • Green peppers - 1/2 cup chopped
  • Carrots - 1/2 cup chopped
  • Broccoli - 1/2 cup chopped
  • Garlic - 2 cloves
  • Fennel seeds - 1 tsp
  • Bay leaves - 2
  • Jeera - 1 tsp
  • Garam Masala - 1 tsp
  • Chilli Powder - 1 tsp
  • Crushed black pepper powder - 1 tsp
  • Cardamom - 2
  • Saffron - few strings
  • Corriander leaves - for garnishing
  • Salt - as required
How to make it:

Soak rice in water for 20 minutes. Then cook it open pan with 3 cups water. Let it cool. Chop zucchini into small bits. Chop onions and crush the cloves. Heat oil in a pan, add bay leaves, fennel seeds, jeera and crushed cardamom. Now add the garlic and onions and fry until onion turns light brown. Add the garam masala, chilli powder and Black pepper powder. Now add the carrots and green peppers and cook for sometime. When they are half done, add the zucchini, broccoli and salt and cook until the raw smell of garam masala goes off and the vegetables are done. Now add the saffron strings and mix it well. On a low flame mix the cooked rice with the cooked vegetables, garnish with corriander leaves and serve.

Along with Zucchini rice, I'm also sending my Bengali Royal rice recipe and Chilli- Tangerine rice recipe for this event.

Bengali Royal rice - Click here for the Recipe

Chilli-Tangerine rice - Click here for the Recipe

I wish all my Friends, Relatives, Fellow bloggers and visitors of Chandrabhaga A VERY HAPPY AND COLOURFUL DIWALI.

I tried Thenkuzhal this time and it came out good.

  • Rice flour - 1 cup
  • Gram Flour - 1 cup
  • Salt- as required
  • Butter - 2 tbsp
  • Asafoetida powder - 1/2 tsp
  • Jeera - if necessary
  • Water - as required
  • Oil - for frying
How to make it.
Mix rice flour and gram flour together with butter. Add salt, asafoetida powder and jeera to it. Add water little by little and make it into a soft dough. Fill the Thenkuzhal press with the dough and press it slowly. Do this directly into the hot oil. After 1 minute, turn on to the other side and when it turns light brown take it out onto a paper towel to drain off excess oil. Store in an airtight container.


  • Rice flour - 1 1/2 cups
  • Gram flour - 3/4 cup
  • Chilli powder - 1 tsp
  • Salt - as required
  • Asafoetida powder - 1/2 tsp
  • Butter - 2 tbsp
  • White sesame seeds - few
  • Water - as required
  • Oil- for frying
How to make it.

Mix rice flour, gram flour, salt, asafoetida powder, chilli powder and butter together. Add water little by little and make it into a soft dough. Fill the murukku press with the prepared dough and press it directly into the hot oil. Once done, drain off excess oil and store in an airtight container.

Labels: 9 comments | edit post
  • Rice flour or Puttu flour - 1 cup
  • Shredded Coconut - 3/4 cup
  • Sugar - 1/2 cup to 3/4 cup
  • Cardamom powder - 1/2 tsp
  • Cashews and Almonds - 1 tbsp fried in ghee
  • Water - up to 1/4 cup

How to make it:

Mix rice flour and sugar together. Add the shredded coconut and cardamom powder. Sprinkle some water and mix it well. Still it should remain a powder. Now using a spoon fill the Puttu maker with the flour. Do not press too much. Let it be little loose so that the steam can pass through. Steam for 5-7 minutes. Let it cool for a while. Take it out slowly. Decorate with cashews and almonds fried in ghee. A nice and easy evening snack.

Sripriya of Srikars Kitchen passed this award to me. Thank you Priya. Its gr8! I would like to pass it on to Kalai and Vanamala.