1.Black Kowni rice Puttu
Ingredients
- Rice – 1 kg (1000g)
- Rice flour – 1 tumbler (100g)
- Salt – 1/2 tsp
- Water – 1/2 tumbler (50ml)
- Coconut – 3 tbsp
- Sugar – 1 tsp
Recipe
Soak the rice well for 2 hours. After that drain the water and let it dry on a cloth. Grind in a mixer while the rice is still a little wet. Sieve the ground flour and keep grinding the coarser particles and strain again. Fry this dough till it smells good. Do not burn. If it gets lumpy while frying, put it in a mixer and beat it for a while. This fried dough can be used upto six months. Mix flour and salt well. Pour the water into the flour and knead it to form a dough which is coarse and it should be a little moist. It should not come like pudding. Put a teaspoon of grated coconut in puttu steamer. Then after putting some of this batter, put the coconut again and repeat till you add 3 times coconut and 3 times batter. Then steam for 15 minutes. If you don’t have puttu steamer, put a white cloth in an idli pan and spread the batter over it. Put coconut and sugar over it and steam it for 15 minutes. Delicious puttu is ready.
2.Black Kowni chocolate cake
Ingredients :
- Black kowni rice flour – 1 cup (200g)
- Sugar – 3/4 cup (150g)
- Milk – 1/2 cup (100ml)
- Chocolate powder – 2 tbsp
- Yogurt – 1/2 tsp
- Baking powder – 1/2 tsp
- Soda flour – 1/4 tsp
- Vanilla essence – 1/4 tsp
- Ghee – 2 tbsp
- Almond -4 nos
- Wall nut – 4 nos
Method of preparing black Kowni flour
Soak the rice in water for 4 hours. Then drain the water and keep it dry. When there is little moisture, grind it well in a mixer and fry it. Sieve the fried dough and grind the coarse particles again until it becomes fine. This dough can be kept for up to 3 months. If one kilogram of rice is made into flour in this way, it can be used whenever required.
Method for preparation of cake
Powder the sugar well in the mixer. Mix the curd with this sugar and blend it in the mixer. Then mix rice flour and milk and blend again. After that, add baking powder, soda flour, chocolate powder, essence and grind it into fine dough in the mixer. Add ghee and mix well. Grease the idli plate and pour the batter. Let it steam for 25 minutes. Garnish with almonds, walnuts etc. on top of the batter as desired. Tasty Black kowni cake is ready.
3.Black Kowni Karasev
Ingredients
- Black kowni rice flour-1 to 2 cups (200 to 400g)
- Bengal gram flour-2 cups (400g)
- Salt- 1/4 tsp
- Chilli powder – 1/4 tsp
- Cumin – 1/4 tsp
- Ghee – 2 tablespoon
- Water – 1/2 cup (100ml)
- Asafoetida- 1 pinch
Method
Grind black kowni flour, chickpea flour, cumin, chili powder, asafoetida, ghee and fenugreek seeds with water. Put oil in a pan and once it dries up, squeeze the karaseva dough from the mold and deep fry it until golden brown. Black Kowni karasav is ready with a unique taste.
4.Black Kowni Rava Upma
Ingredients
- Black Kowni semolina – 1 cup (200g)
- Water – 2 cups (400ml)
- Oil – 2 tbsp
- Mustard – 1 tsp
- Broken urad dal – 1 tsp
- Dry chilies – 3 nos
- Pinch of Asafoetida -1
- Curry leaves – 1 bunch
Method
Lightly fry the rice semolina in a pan. Mix this semolina in a mixture of seasoned mustard, urad dal, chillies, fenugreek and curry leaves, pour water and boil in a cooker. Cook till 2 whistles. Hot semolina is ready.
5. Karuppu kavuni rice payasam
Ingredients
• 1 cup Karuppu kavuni rice
• 1.2 cups jaggery powder
• Cardamom-1/4 tsp
• 2 tablespoon ghee (optional)
Method
Wash the rice and soak it overnight for 10 to 12 hours. Cook the rice with water in 1:3 proportion in a pressure cooker and keep it for 3 to 5 whistles. Take the rice out of the cooker and add the jaggery and slowly cook in open vessel, till the jaggery and rice mixes well. It becomes sticky in consistency and shiny in appearance and will retain a chewy texture. Crush cardamom and ghee and mix in it. (ghee is optional, the rice is glutaneous and tasty that it tastes and get the right consistency even without adding ghee)
SOURCE- Recipes using Traditional rice varieties from 2019 rice calender by Sahaja organics