1. Mullan kaima rice Kheer
Ingredients
- Mullan kaima rice- 1 cup (200gms)
- Milk- 1 cup (200ml)
- Sugar-1/4 cup (50gms)
- Cardamom-2gms
- Nuts-10 to 15nos
- Dry fruits-10 nos
- Water-4 cups (800ml)
- Dry coconut /fresh coconut-3 tsp (15gms)
- Ghee-3 tbsp
Method
- Wash and coarsely grind the rice.
- It should be in rava consistency.
- Boil fresh milk and stir it continuously.
- Add this rice mix.
- Stir it well, then add water.
- When the rice gets cooked add sugar.
- Add cardamom and nuts.
- Add dry fruits and coconut.
- Switch off the flame and add ghee.
Tip: Adding water is totally optional, you can use milk instead of water, just 1 cup of water is enough. If you add water it won’t get thick, kheer will be solid-liquid state for full day, try it and enjoy.
(Source-Traditional rice recipes from Ms. Shoba, Madurai)
2.Arancini Balls – Mullan Kaima
Ingredients
- Rice-200g (1 cup)
- Butter-2 tablespoon
- Chopped onion-1no
- Chopped Capsicum-1no
- Chicken stock-400ml
- Water-200ml
- Cheese-1/4 cup (50g)
- Egg-2 (full)
- Bread crumbs-1 1/2cup (150g)
Method
- Heat the butter in Kadai.
- Add onion, capsicum fry it well.
- Add chicken stock and soaked rice.
- Add enough water and cover it with lid (chicken stock will have enough salt so no need to add extra salt)
- When the rice gets boiled turn off the flame.
- Allow the rice to cool and add cheese.
- Take the beaten egg and bread crumbs.
- Make the rice balls.
- Keep the cheese inside the balls too.
- Dip it in the egg and roll it in bread crumbs.
- Now keep the rice balls in the freezer.
- Heat the oil for deep fry.
- Drop this rice balls slowly in the oil.
- Keep the oil in medium flame and fry the balls.
- When the rice balls get golden color remove it from the oil.
(Source-Traditional rice recipes from Ms. Shoba, Madurai)
3.Mullankaima curd rice
Ingredients
- Mullankaima Rice – 1 cup (200g)
- Water – 3 cups (600ml)
- Milk – 1 cup (200ml)
- Curd – 1/2 cup (100ml)
- Salt – 1/4 tsp
- Mustard – 1/4 tsp
- Urad dal – 1/2 tsp
- Ghee – 2 tsp
- Curry leaves – 2 bunch
- Dry Chili -1no
- Asafoetida powder – 1/4 tsp
- Coriander leaves- a few
Method
Boil the rice well. After it cools down, add milk, curd, salt and mash well. Season with mustard seeds, urad dal, curry leaves and dry chillies in ghee. Add the asafoetida powder at the end. Chop the coriander leaves and garnish.