PERIYAR RICE BRAN OIL

Now no to say “NO “to your buddy dishes

Oil is an essential part of our cooking, whether it’s North Indian, South Indian, continental or Chinese. Years before we have developed the habit of using excess oil in our foods and curry’s.

But in a moment kitchens favorite friend becomes an enemy of us in the form of diseases such as cholesterol, blood pressure and obesity and we started to stay away from our favorite dishes.

Here comes the Rice bran oil from Periyar rice. Rice bran is used for treating diabetes, high blood pressure, high cholesterol, alcoholism, obesity, and AIDS; for preventing stomach and colon cancer; for preventing heart and blood vessel (cardiovascular) disease; for strengthening the immune system; for increasing energy and improving athletic performance; for improving liver function; and as an antioxidant. This might help reduce the formation of certain types of
kidney stones.

Chirackal Agro Mills
Marottichode, Kalady - 683547, Ernakulam, Kerala

Ph : 0484 2463508, 2463751, 2460412, 2461263

Fax : 0484 2465009

Mobile : 9526177753

E-mail : mail@periyarrice.com

Website : www.periyarrice.com

Ariyada payasam Recipe

• Periyar rice ada in 2 cups warm water for 10 minutes.
• After 10 minutes, you will notice rice ada is increased in size. Drain water and rinse 2-3 times in cold water.
• Heat ghee in a small pan and roast cashew nuts until light brown and then roast raisins until fluffy. 
• Roast cashew nuts and raisins separately. Transfer them to a plate.
• Add milk, sugar, cardamom powder and soaked rice ada in a non-stick pan or heavy based kadai and cook on medium flame until mixture starts to boil.
• When boils, reduce flame to low and cook the mixture over medium flame for around 10-15 minutes or until it turns thick and palada turns soft. 
• Stir continuously to avoid sticking.
• Taste payasam and add more sugar if required and mix well. 
• Turn off flame and transfer palada payasam to a serving bowl and garnish with roasted cashew nuts and raisins.

Chirackal Agro Mills
Marottichode, Kalady - 683547, Ernakulum, Kerala

Ph : 0484 2463508, 2463751, 2460412, 2461263
Fax : 0484 2465009
Mobile : 9526177753

E-mail : mail@periyarrice.com
Website : www.periyarrice.com

Kallummakai pickle

Ingredients

• Kallumakkaya (mussels) – 100
• Chilly powder – 3 teaspoon
• Turmeric powder – 1/2 teaspoon
• Salt – to taste
• Dry red chilly – 3/4 cup
• Turmeric powder – 1 teaspoon
• Cumin seeds – 1/2 teaspoon
• Fenugreek – 1/2 teaspoon
• Tomato – 3
• Green chilly (pieced) – 12
• Ginger (sliced) – 1 teaspoon
• Garlic (sliced) – 20
• Mustard – 1/2 teaspoon
• Curry leaves – needed
• Salt – to taste
• Vinegar – 2 cups
• Oil – 125 ml

How to prepare

• Take some fresh Kallumakkaya and keep it in refrigerator to cool after removing its outer coating. 
• Remove its fleshy part from center using knife. You can also take its flesh by boiling or steaming it for sometime because fresh mussels contain some liquid which is evaporated during the process making it easy to remove. 
• Mix the meat with the 2nd ingredients and fry it after making it dry. 
• Now crush the 3rd ingredients without using water. If needed, you can use vinegar in place of water. 
• Pour all the excess oil into a frying pan and start heating it. When it gets hot, add mustard to it and then add the rest.
• Now pour the paste prepared using 3rd ingredients into it and fry it till oil is cleared.
• Add the left vinegar and some salt to taste. When the water gets almost dry, add Kallumakkaya and keep it aside after mixing it properly. When it becomes cool, store it in a clean and dry bottle. This is how you prepare a delicious Kallumakkaya (mussels) achar.

Contact us :

Periyar Rice
Chirackal Agro Mills
Marottichode, Kalady - 683547, Ernakulam, Kerala

Ph : 0484 2463508, 2463751, 2460412, 2461263
Fax : 0484 2465009
Mobile : 9526177753

E-mail : mail@periyarrice.com

Website : www.periyarrice.com

Unniyappam Recipe

Ingredients

Rice flour - 2 cups
Wheat Flour - 1 cup
Jaggery - 250-300gms
Ripe banana - 2-3
Coconut bits - ½ cup
Black sesame seeds - 1½ tbsp
Baking soda - ½ - 1 tsp
Ghee - 1 tbsp
Oil - for deep frying

Instructions

• Add 1 cup water to jaggery and melt it. Strain the jaggery and let it cool completely.
• Fry the black sesame seeds and coconut bits in ghee till it turns golden brown.
• Grind the bananas first, add 2 tbsp of melted jaggery to the ground banana and grind again till you get a smooth paste.
• Mix together rice flour, wheat flour,ground banana and melted jaggery.
• Add water little by little till you get the consistency of idli batter.
• You may need around 1-1.5 cups of water.
• Add fried coconut bits and sesame seeds and baking soda to the batter. MIx well.
• Keep aside the batter for 30-45 mins.
• If the batter turns too thick after resting, add extra water to loosen it and stir well.
• Heat oil in appachatti (pan), when the oil is really hot, reduce the flame to low-medium.
• Drop tablespoons of batter to the chatti.
• Keep turning the unniyappams in between, till you get a golden-dark brown colour on both sides.
• Drain excess oil on tissue paper.

Address  : 

Chirackal Agro Mills

Marottichode, Kalady - 683547, Ernakulam, Kerala

Ph : 04842463508, 2463751, 2460412, 2461263

Fax : 04842465009

Mobile : 9526177753

E-mail : mail@periyarrice.com

Website  :  www.periyarrice.com

Whole Wheat flour

Health Benefits 

• Wheat flour is a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. This helps diabetics to keep their blood glucose in check.
• Consuming wheat flour regularly can help avoid gall stones. 
• It promotes gastrointestinal health, and acts as a laxative.
• The fibre present in the flour helps to keep the gastrointestinal tract functioning normally and may help prevent more serious problems such as colon cancer, diverticulosis, and hemorrhoids.
• Whole wheat flour may also reduce the risk for diabetes and coronary artery disease.
• It also contains healthy phytochemicals, including antioxidants, which may help ward off cancer.
• It is of immense pleasure for us to offer our customers with Atta which is widely used in preparation of chapathis, rotis and purifroti. Periyar Rice Atta is pure & natural and saves the cook from the troublesome process of cleaning it. We process this item in extremely hygienic conditions.

Contact us :

Periyar Rice
Chirackal Agro Mills
Marottichode, Kalady - 683547, Ernakulam, Kerala

Ph : 0484 2463508, 2463751, 2460412, 2461263
Fax : 0484 2465009
Mobile : 9526177753

E-mail : mail@periyarrice.com
Website : www.periyarrice.com

Periyar Rice Puttu Podi

Ingredients

Periyar Rice Puttu podi – 2 cups
Grated Coconut – 1 cup
Ghee - 1/2 tbsp, melted
Water – as required (approx 2/3 cup)
Salt – to taste.

Method

• In a large bowl, place the Periyar Rice Puttu podi.

• Add salt to taste to 2/3 cup of water and slowly add about 2 tbsps at a time to the Periyar Rice Puttu podi and mix it.
• Do not add all the water at once. It should be a bread crumb consistency and not form a dough.

• Add melted ghee and mix. Normally 1/2 cup to 2/3 rd cup of water is sufficient to wet 2 cups of Periyar Rice Puttu podi.
• The right consistency of Periyar Rice Puttu podi is achieved when you take the prepared flour in your fist and close it to form shape.

• Leave aside this prepared rice mixture for an hour or two at room temperature. When the mixture sits, water is absorbed.

• After sitting time of 1 or 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.
• Add 2 cups water to the bottom vessel of the puttu maker and allow to simmer till hot.

• Wet the puttu mould and lightly grease it.
• Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould.

• Place 2 tbsps of grated coconut at the bottom of the puttu mould.
• Carefully and slowly pour about 6 tbsps of the puttu powder from a height followed byanother layer of 2 tbsps of grated coconut.
• Again layer with 6 tbsps of puttu powder and finish off with 2 tbps of grated coconut on the top.

• Place the lid over the puttu mould annd place the mould over the water vessel.
• Steam on high medium flame for 5-6 mts and 4 mts on low flame.
• Turn off heat and wait for 2 to 3 mts before removing the puttu from the mould with the help of a wooden ladle or skewer.
• Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides onto the plate. Serve warm with Kadala curry or banana and pappadam.

Periyarrice
Chirackal Agro Mills
Marottichode, Kalady - 683547, Ernakulam, Kerala

Ph : 0484 2463508, 2463751, 2460412, 2461263
Fax : 0484 2465009
Mobile : 9526177753

E-mail : mail@periyarrice.com
Website : www.periyarrice.com

Cucumber - Periyar Rice Food Products, periyarrice.com ,Kerala, India

Benefits of Cucumbers

• Relieves joint pain (arthritis/gout) 
• Reduces Cholesterol
• Aids in Weightloss
• Promotes Digestion
• Prevents Headaches
• Fights Cancer
• Rehydrates & Remineralizes the body
• High silica content for silky hair
• Cures Diabetes
• Controls blood pressure

Website  :  www.periyarrice.com

About Us  :

Periyar Rice Is The Leading Rice Manufactures, Rice Exports In Kerala, India. Periyar Rice Food Products Like Periyar Rice  Unda Rice, Periyar Rice  Vadi Rice, Periyar Rice  Kuruva Rice, Periyar Rice  Surekha Rice, Periyar Rice  Jaya Rice, Periyar Rice  Ponni Rice, Puttu Podi, Chemba Puttu Podi, Appam Podi, Matta Broken Rice, Dosa Podi, Easy Pallappam Podi, Iddily Podi, Idiyappam Podi, Matta Rice Flakes, Pathiri Podi,Rice Powder, White Rice Flackes, Periyar Rice Palada Payasam, Periyar Rice Rice Ada, Periyar Rice Rice Palada, Periyar Rice Semiya Payasam, Periyar Rice Atta, Periyar Rice Roasted Rava,  Periyar Rice Whole Wheat Atta, Periyar Rice Maida, Periyar Rice Brocken Wheat, Periyar Rice Wheat Put Podi, Periyar Rice Garlic Pickles, Periyar Rice Ginger Pickles, Periyar Rice Garlic Pickles, Periyar Rice Gooseberry Pickles, Periyar Rice Kadu Manga Pickles, Periyar Rice Kallumakai Manga Pickles, Periyar Rice Mixed Veg Pickles, Periyar Rice Pwawn Pickles, Periyar Rice Puliyinchi Pickles, Periyar Rice Tender Mango Pickles Have Huge Acceptance Among The General Public Mainly Because Of The Superior Quality.

Address  :

Chirackal Agro Mills
Marottichode, Kalady - 683547, Ernakulam, Kerala

Ph : 0484 2463508, 2463751, 2460412, 2461263
Fax : 0484 2465009
Mobile : 9526177753

E-mail : mail@periyarrice.com

Periyar Rice Maida

Maida is a finely milled and refined and bleached wheat flour, closely resembling cake flour, and used extensively in making bakery products such as pastries and bread, varieties of sweets and sometimes in making traditional Indian breads such as paratha and naan. Periyar Rice Maida is churned out by the best manufacturing facilities.

Parotta recipe

Ingredients

Periyar Rice Maida - 4 cups
Salt - 1 tsp
Sugar - 1 tsp
Oil - 1/3 cup to 1/2 cup, approx
Water as required

Method

• In a bowl, add Periyar Rice maida, salt and sugar and mix well. Slowly add water and make a soft dough.
• Add a tbsp of oil and mix into the dough.Cover the dough with a lid and allow to rest for at least 2 to 3 hours.
• Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls.
•  Place the balls on the greased work surface and grease the balls with oil.
•  Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface.
• Place them each next to each other. Grease the thick rotis well. Allow to rest for 10 mts.
• Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet.
• The key is to spread it out super thin and as large as you can.Keep smearing oil as your spread the sheet. The shape is really not important.
• Even if there are a couple of tears, it is completely fine.
• Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.
• Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette.
• Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.
• On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out.
• Ensure the parottas are well greased.
• Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame.
• Drizzle oil as your roast them on the hot tawa.

Prepare parottas with rest of the rosettes in a similar fashion.Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action.
This helps to open up the layers of the parotta.

Repeat this action with all the roasted parottas.Serve parotta with vegetable salna or chicken salna.

Contact us

Periyar Rice
Chirackal Agro Mills
Marottichode, Kalady - 683547, Ernakulam, Kerala

Ph : 0484 2463508, 2463751, 2460412, 2461263

Fax : 0484 2465009
Mobile : 9526177753

Email : mail@periyarrice.com

Website : www.periyarrice.com

Special kesari

www.periyarrice.com

Rava kesari is one of the easiest sweets recipes. It is a popular and the easiest dessert of Indian Cuisine, originated in the South Indian state of Tamilnadu and Karnataka. Rava Kesari, simply called as kesari is one of the easiest Indian sweet recipe. Kesari/kesar means Saffron, as the usage of saffron in this recipe makes it very delicious and also gives it a colorful look.

‪Chirackal Agro Mills
Marottichode, Kalady - 683547, Ernakulam, Kerala

Ph: 0484 2463508, 2463751, 2460412, 2461263

Fax : 0484 2465009
Mobile : 9526177753

E-mail : mail@periyarrice.com
Website : www.periyarrice.com