**2.1 Methods of preparation**

The recipes have their own methods of cooking. The formulated recipes are preferred to be prepared with organic natural sweeteners like palm sugar or jaggery than refined white sugar. Palm sugar and jaggery are natural sugars, and enhances the recipes with their natural flavor, color, and taste. They are rich in micronutrients and vitamins [16].

The methods of preparations of the recipes are listed below:

	- Cook the rice and coarsely smash and keep aside.
	- In a large pan, add ghee, roast sultanas, and cashew nut.
	- Add required amount of water and let it boil.
	- Add natural sweeteners, palm sugar and jaggery syrup, and the smashed rice.
	- Reduce the flame and then add coconut milk slowly.
	- Mix well and finally add a pinch of salt and cardamom powder.

Serve the recipe hot or refrigerated; it can be diluted with coconut milk if been thick. Garnish with roasted nuts and sultanas.

	- The rice has to be soaked for 2 h at least.
	- Grind well the rice into a thick paste and dilute it with thick coconut milk for a rich taste.
	- The wild rice is cleaned, washed, shade dried, and grinded in a blender.
	- Sieve the flour and add the cardamom powder.
	- Slightly sprinkle a small amount of salt water mix well and add grated coconut gradually and steam cook the mixture for 20 min.
	- Remove it from the heat, add finely powdered palm sugar, garnish with grated fresh coconut, and serve hot.
	- Stuffing:
		- 1.In a hard bottomed pan, add ghee and then grated coconut, and saute well for 5 min.
		- 2.Gradually add the jaggery syrup and palm sugar to the coconut and then the chopped cashew nuts.
		- 3.Mix well the mixture as the water reduces remove from flame and keep aside and let it cool.
	- Dough:
		- 1.Sieve the bamboo rice flour with salt and add hot water to it gradually and mix well to turn into soft dough. Let the dough cools.
		- 2.Put the soft dough in a modak die with the stuffing in the center and keep it aside.
		- 3.Arrange the stuffed dough in a steamer and cook the preparation for 30 min and serve hot.
	- Roast the rice into a golden brown color and grind it well.
	- Sieve the flour, add a pinch of salt and cardamom powder, and mix it well.
	- Take a thick bottomed pan heat and add ghee.
	- Gradually add the rice flour mixture and then powdered palm sugar and mix well.

**171**

**Figure 2.** *Navara rice laddoo.*

**Figure 1.** *Wild rice puttu.*

*Formulation and Nutritional Assessment of Recipes En Route for Awareness of Coarse Rice…*

○ Stir well till the flour and palm sugar mixes well; add roasted cashew nut to

○ Once the mixture blends well, remove from the fire and make small balls

○ In a large pan, roast the sultanas and cashew nut into golden brown color

○ To the hot water mixture, add the coarsely grinded rice slowly without form-

*DOI: http://dx.doi.org/10.5772/intechopen.85628*

enrich the taste; add ghee if required.

○ Roast the rice, let it cool, and grind coarsely.

○ Add palm sugar and boil the mixture for few minutes.

ing lumps. Let the mixture cook well and add ghee gradually.

○ Garnish with roasted cashew nut and sultanas. Serve hot.

(lemon size) out of the mixture.

• Rose matta rice kesari (**Figure 3**):

then add water and let it boil.

*Formulation and Nutritional Assessment of Recipes En Route for Awareness of Coarse Rice… DOI: http://dx.doi.org/10.5772/intechopen.85628*


*Protecting Rice Grains in the Post-Genomic Era*

○ Then start making pan cakes and serve hot.

○ Sieve the flour and add the cardamom powder.

grated fresh coconut, and serve hot.

• Bamboo rice kolukattai (modak):

the chopped cashew nuts.

aside and let it cool.

30 min and serve hot.

• Navara rice laddoo (**Figure 2**):

○ Stuffing:

○ Dough:

it aside.

mix well.

for 5 min.

powder.

and palm sugar.

• Wild rice puttu (**Figure 1**):

○ Add chopped nuts, grated coconut, and a pinch of salt and cardamom

○ Let the batter rest for a few minutes and then finally add the jaggery syrup

○ The wild rice is cleaned, washed, shade dried, and grinded in a blender.

○ Slightly sprinkle a small amount of salt water mix well and add grated

○ Remove it from the heat, add finely powdered palm sugar, garnish with

1.In a hard bottomed pan, add ghee and then grated coconut, and saute well

2.Gradually add the jaggery syrup and palm sugar to the coconut and then

3.Mix well the mixture as the water reduces remove from flame and keep

1.Sieve the bamboo rice flour with salt and add hot water to it gradually and

2.Put the soft dough in a modak die with the stuffing in the center and keep

3.Arrange the stuffed dough in a steamer and cook the preparation for

○ Sieve the flour, add a pinch of salt and cardamom powder, and mix it well.

○ Gradually add the rice flour mixture and then powdered palm sugar and

mix well to turn into soft dough. Let the dough cools.

○ Roast the rice into a golden brown color and grind it well.

○ Take a thick bottomed pan heat and add ghee.

coconut gradually and steam cook the mixture for 20 min.

**170**


**Figure 1.** *Wild rice puttu.*

**Figure 2.** *Navara rice laddoo.*

**Figure 3.** *Rose motta rice kesari.*

The formulations of sweet recipes are more concerned for health concepts; besides the ingredients used in recipes, the healthy cooking methods like boiling and steaming are more considered in the preparations.

The recipes formulated can also be infused with other varieties of coarse rice with same methods of preparation, while there is a small alter in cooking time depending upon the variety of coarse rice used in the recipe.
