Coconut Rice
Ingredients
• 1 cup rice
• 1 cup grated coconut
• 1 medium size onion
• 3 medium size green chillies
• 2 or 3 Bay leaves
• 1 tsp cumin seeds
• 11/2 tsp salt
• 2 cups of water
• 2 tbsp oil
Method
• Cut the onion into round pieces. Slit green chillies. Grind the coconut into a smooth paste. Wash the rice and drain the water
• Heat the pressure pan and add the oil. Add the bay leaves and cumin seeds. Once the bay leaves turn brown add the onions and green chillies.
• Let the onions cook for 5 minutes.
• Add the rice and stir for a minute. Add the ground paste to it. Add the water and salt and pressure cook.
Bise Bela Bath
Ingredients
• 6 cups of water
• Thick tamarind paste 1 1/2 spoons
• Urud dhal 1 1/2 spoons
• Split peas dhal 1/2 spoons
• Corriander seeds 1 1/2 spoons
• Fenugreek - a pinch
• 2-3 small pieces of cinnamon sticks
• Cloves 5-6
• 2-4 spoons of grated coconut
• 10 dry chillies
• 2 medium sized onions(chopped)
• One big tomato
• 1 1/2 cups of rice
• 1/2 cup of toordhal
• 2 pinches of turmeric
• Salt 2 1/4 spoons
• Mixed vegetables (like peas , carrot, beans, brinjal, potato, etc)
Method
• First fry the onions and keep it separately.
• Then fry the spices and make a thick paste of masala out of it.
• Now make a diluted paste of tamarind with 6 cups of water, now add all the vegetables, salt and turmeric, so that it is half cooked.
• Now add the masala to this mixture, allow it to cook for 5 minutes.
• Now add the chopped tomatoes, rice, toordal.
• Let it cook for 5 minutes such that the stove is in it's minimum heat, now add the onions and stir well and pressure cook it.
• Garnish with corriander.
Serve hot with potato chips or fryums.
Brinjal Rice
Ingredients
• Brinjal - 300 gms
• Onions - 2-3 medium sized
• Coriander powder, Chilli powder, Salt to taste
• Rice - 1 cup
• Water - 2 1/2 cups
• Cooking oil - 2 tbsps
• Finely chopped coriander leaves
Method
• Cut the brinjal & onions to not very fine pieces.
• Saute the onions till they get transparent. Then, add the brinjals.
• Add the spice powders and saute the curry for 4-5 minutes.
• Cook the rice in the quantity of water mentioned above. Do not overcook.
• Allow it to cool and then mix it with the curry just prepared above taking care that it doesn't mash.
• Garnish with finely chopped coriander leaves.
Serve hot.
Capsicum Rice
Ingredients
• Plain rice-1 cup (200 grams)
• Capsicums-4 or 5 (medium sized)
• Lemon-1
• Grated dry coconut-1 1/2 tbsp.
• Turmeric powder-1/4 tsp.
• Oil-3 tbsp.
For seasoning
• Mustard seeds-1/2 tsp.
• Black gram dhal-1 tsp.
• Bengal gram dhal-2 tsps.
• Red chillies-2
• Curry leaves-few
• Cashewnuts-8
For masala powder
• Red chillies - 6
• Cinnamon-1 inch piece
• Coriander seeds-2 tsps.
• Cumin seeds-1/2 tsp.
• Black gram dhal-1 1/2 tsps.
• Bengal gram dhal-1 1/2 tsps.
Method
• Cook rice in bowling water till tender and three fourth cooked.
• Drain the water and allow to cool by spreading over a plate. Each grain should remain separate.
• If cooking in pressure cooker add 2 cups water for one cup rice.
• Mix a tsp of oil to the rice so that the grains are separated well.
• Heat oil and add seasoning and fry till golden brown in colour.
• Add diced capsicums and fry till it becomes soft.
• Reduce the flame and add grated dry coconut.
• Fry till light brown and then add turmeric powder and salt to taste.
• Add cooked rice to this and fry till rice becomes hot.
• Fry the ingredients of masala powder in 1 tsps oil till golden brown and powder and keep.
• Squeeze lemon juice and add the powdered masala.
• Mix well and garnish with cut coriander leaves.
Chana Pulao
Ingredients
• Basmati rice - 1 cup
• 2 onion paste
• 1/2 cup green masala (Grind mint leaves, Coriander leaves, Garlic, Coconut and Green Chillies)
• Ghee - 2 tbsp
• Oil/Ghee - 8 Tbsp
• Cooked Kabuli Channa dal - 1-1/2 cup
• Water - 1-1/2 cup
• Turmeric powder - 1/2 tsp
• Salt
• Lemon juice - 1 Tbsp
• Tomato and onion slices
Method
• Soak the rice in water for 15 min. Drain out all the water and fry the rice in a pan with 2 tbsp of ghee for 5 min.
• Heat 8 Tbsp of oil in a Pressure Cooker and add the onion paste and fry till it becomes light brown.
• Then add the green masala, cooked Kabuli Channa Dal, Water, Salt, Turmeric powder and fried rice. Cook this mixture for one whistle.
• Garnish with sliced onions and tomatoes.
• Pour 1 tbsp of lemon juice while serving.
Chilli Garlic Rice
Ingredients
• Basmati rice- 1 cup
• Chopped Cabbage 1 cup
• Beans 1/4 cup
• Chopped Green bell pepper 1/4 cup
• Onions 1
• Spring Onions 1 small bunch
• Chopped Carrots 1/4 cup
• Oil 3 1/2 tbs
• Salt
For Grinding
• Green chillies 6
• Garlic 4
Method
• Wash and cook the rice.
• Allow it to cool and separate the grains.
• Add the chilli garlic paste.
• Now, heat oil in a pan and fry the cut vegetables one by one as follows:
• Onions, Beans, Carrots, Bell pepper, Cabbage and in the end the spring onions.
• When they are cooked add salt and cooked rice.
• Fry in a high flame till the rice becomes hot.
Chinese Fried Rice
Ingredients
• 2 cup of Basmati Rice
• 2 Carrots
• 1/4 lb Beans
• 6-8 Green chillies
• 2 bunches of Spring Onions
• Salt
• 2 tsp Pepper
• 1/2 tsp Ajenomoto
• 1 tblsp soya sauce
• 2 tblsp of Oil
Method
• Cook basmati rice with little salt.
• Cut carrots, beans, spring onions and green chillies into very tiny pieces and boil them with little salt.
• Take 2 tblsp of oil in the sauce pan and heat it.
• When it is quite hot, put boiled vegetables into it and fry them for 6-7 minutes.
• Add little ajenomoto, soya sauce to veggies and cook for 1 minute.
• Add basmati rice and mix well and fry for 2-3 minutes.
• Add 1 tsp of pepper powder at the end.
• Top with Egg scrambled with little salt and chilli powder or Chicken small pieces fried with little salt, chilli and masala or Mince meat small pieces fried with little salt, chilli and masala.
Coconut and Coriander Rice
Ingredients
• Basmati rice - 1 cup
• Coconut - 1/2 cup
• Coriander - 1 bunch
• Fenugreek seeds - 1/2 tsb
• Lemon - 2
• Green chillies
• Asafoetida - pinch
• Salt to taste
• Oil 3-4 tsp
For seasoning
• Mustard
• Urad dal
• Ground nuts
Method
• Boil the rice. Do not over boil the rice and let it cool down.
• Keep a pan put little oil and add green chillies, fenugreek seeds, coriander, coconut and asafoetida and fry till you get the smell of fenugreek seeds . Do not over fry as fenugreek seeds will become bitter.
• Grind the above mixture without putting water. Use lemon juice instead of water.
• Heat little oil in a pan and add mustard seeds when it stops to splutter and urad dal and groundnuts. Fry for some time and then add the ground mixture. Fry for 2-3 seconds.
• Add the cooked rice and salt to the above mixture and mix well.
Serve hot or cold.
Coriander Rice
Ingredients
• Basmati rice - 1 cup.
For Blending
• Coriander 1 big full bunch
• Green chilli - 4 to 5
• Small onion - 4
• Garlic - 4
• Ginger - 1" grated.
• Coconut - 1 small piece.
• Cinnamon - 1"
• Cumin seeds - 1 tsp
• Cumin seeds - 1 tsp (sombu )
• Bay leaf - 1.
• Clove - 1.
Others
• Small onion - 4 chopped
• Garlic - 3 chopped.
• Cinnamon - 1".
• Bay leaf - 1.
• Clove - 1.
• Cashewnuts - 6 (finely chopped).
• Ghee - 3 tsp or oil.
• Salt to taste.
Method
• Wash and soak rice for 30 min. .
• Heat oil, fry onions till crisp. Drain.
• Fry cashews till light brown,drain,keep aside.
• Add cinnamon, bay leaf, clove and garlic stir.
• Add the mixer blended in mixie and stir for 3 minutes.
• Add 3 cups of water , salt, and rice,bring to boil.
• Stir gently with spatula. Cover and cook till all water evaporates.
• Garnish with some saved fried onions and cashews.
Serve hot with curd salad.
Curd Rice
Ingredients
• Rice1 cup
• Plain Yogurt 4 cups
• Milk 1/2 cup
• Dry Red chilly 2
• Cumin seeds 1/2 tsp
• Mustard seeds 1/2 tsp
• Cucumber 1/2 (medium size)
• Seedless Grapes quarter pound
• Pomegranate 1/2 cut
Method
• Cook rice and then cool it.
• Grate cucumber into fine pieces. Chop grapes into fine pieces. Remove the seeds from pomegranate. Keep them aside.
• Add yogurt,milk into rice. Mix well.
• Heat 1 tsp oil in a pan and put cumin,mustard seeds and red chilies (cut into small pieces). When the seeds pop, remove from heat and add them to the above curd-rice mix.
• Then put all the fruits into curd-rice and some salt to taste. Mix well.
Dal Rice
Ingredients
• 2 Bowls of Rice (uncooked)
• 1 Bowl of tuwar dal (soaked for 1 hr)
• 1 Whole Garlic onion
• 2 Onions
• 6-7 Green chillies
• 1 Whole bunch of fresh coriander
• 1 1/2 tsp of sugar
• Little dalchini & cloves.
• Salt to taste.
• Ghee.
Method
• Grind to paste the following ingredients -- Coriander, chillies, dalchini, cloves, garlic, & onion
• Add Ghee in the Kadai, put the above paste, put salt,then put the soaked dal and stir well for some time. Later put the soaked rice - stir for 2 mins.
• Put this whole into the cooker adding enough quantity of water as needed for the rice and dal.
Serve it with ghee.
Ghee Rice
Ingredients
• 1-2 onions
• 3-4 green chilies
• Cumin seeds little
• 3 to 4 whole nut mugs
• 1 small clove garlic mashed nicely
• 1/2 inch piece ginger mashed or cut nicely
• Cashew pieces little.
• 3 tbsp butter or oli
• 1 cup basmati rice
Method
• Cut onion to small pieces and fry it along with chilies, cumin seed ,nut mugs, garlic ginger, cashew till onion turns little brown.
• Wash rice and fry for a minute or so along with other and add 2 cup water to it and cook till done Add salt and lemon .
• When all is done add cilantro .
Serve raita with this.
Ginger Citrus Rice
Ingredients
• 2 table spoons oil
• 2 table spoons fresh ginger root, peeled and grated
• 1/2 teaspoon ground cumin
• 4 cups of water
• 2 cups basmati rice
• 2 teaspoons salt
• 1 large lime
Method
• In saucepan over medium heat, heat oil until very hot, but not smoking.
• Add ginger root and ground cumin and cook for 1 minute.
• Add 4 cups water and bring to a boil.
• Stir in rice and salt.
• Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender.
• Stir in lime juice.
Green Khichdi
Ingredients
• 1 bunch of Spinach
• 1/4 tbsp of cumin seeds
• 1/4 tbsp of turmeric powder
• 1/4 tbsp of sliced ginger
• 1/4 tbsp of sliced garlic
• 1/4 tbsp salt
• 1 cup of soaked rice
• 1/4 tbsp of oil .
Method
• Boil the spinach in water and after draining the water make a puree of it and keep it separately.
• Pour oil in a pan add cumin seeds, sliced ginger & sliced garlic . Fry it for 2-3 mins.
• Add salt, turmeric powder and the puree of spinach to it also add the soaked rice after draining water from the rice.
• Fry it for some time and then add water to it.
• Cook it till done.
Green Masala Rice
Ingredients
• 1 cup of Basmati rice (washed & soaked)
• 2 1/4 cups of water
• Green peas / Potatoes
• 1 big onion - sliced
• 1 tsp cumin seeds
• A pinch of hing
• 4 tbsp oil
• Salt to taste
For the Green Masala
• One Small bunch of Coriander leaves
• 20 mint leaves
• 3 green chillies
• 1/4 piece of ginger
Method
• Grind all ingredients of masala together with a little water
• In a pan put oil. When hot put in the cumin seeds and onions. Stir till onions turn light brown.
• Next add the ground green masala, salt and saute till the oil leaves the masala.
• To this add the green peas / potatoes.
• Add the soaked rice and water and pressure cook for 20 minutes.
Green Peas Pulao and Raita
Ingredients
For Green Peas Pulao
• 1 cup Green peas
• 1 medium sized onion finely chopped
• 2 cups basmati rice
• 1 medium sized tomato finely chopped
• 2 small green chillies finely chopped
• A handful of raisins
• 1 tbsp cumin seeds
• 1 tbsp khuskhus
• 1 1/2 tsp turmeric powder
• Salt to taste
• Few pieces of Dalchini
For Raita
• 1 medium sized onion
• 1 medium sized tomato
• 2 small green chillies
• 1 small cucumber
• Few leaves of coriander
• 2-3 cups of Curd/yogurt
• Salt to taste
• 1 tsp sugar
Method
For Green Peas Pulao
• Wash the rice and drain the water. Set it aside for atleast 15 mins.
• In a pan, heat the oil. Add the cumin seeds, khuskhus and dalchini.
• Add onion and allow to fry till the onions become pink.
• Add the peas and chillies and again allow to fry on a medium heat.
• Add the washed rice and stir fry for 2 mins.
• Add the tomatoes and stir fry for a minute.
• Add salt and turmeric powder and stir fry for 2 mins.
• Add 4 cups of water and allow the rice to cook.
For Raita
• Beat the curd well to form a soft texture.
• Chop the onion, tomato, cucumber and chillies finely and add them to the curd.
• Add salt and sugar and mix well.
• Finely cut the cilantro leaves.
• Garnish the raita with the above cilantro leaves.
Serve Pulao / Raita with papad
Green Pulao
Ingredients
• 1 cup basmati rice
• 1 bunch fresh coriander leaves
• 3/4 cup green peas
• 2-3 pods garlic
• 6 green chillies
• Ginger
• 1/2 coconut
• 3 tblsp ghee/oil
• Salt to taste
Method
• Boil the rice till cooked
• Precook the peas with little salt.
• Grate the coconut and grind it along with coriander, garlic, ginger and green chillies into a fine paste.
• Heat the ghee/oil in a pan.
• Add the masala and fry until oil separates.
• Add the cooked peas and cook for another 5 minutes.
• Remove the rice in a flat dish.
• Add salt and coat the rice well with the masala.
Serve with boondi raita and pappad/pickle.
Hydrabadi Biryani
Ingredients
• Basmathi rice-1 cup.
• Fresh thick curds-1 cup.
• Water-1 cup.
• Mixed diced vegetables (potatoes, carrots, peas) - 2 cups.
• Oil-2 1/2 tbsp.
• Ginger-garlic paste-1 tsp.
• Onions-2 cut lengthwise.
• Peeled garlic-6 flakes.
• Salt-as required.
• Lemon-1.
• Finely cut mint leaves-1 1/2 tbsp.
• Cut coriander leaves-1 tbsp.
Masala Paste
• Cashewnuts-1 tbsp.
• Small onions-7.
• Ginger-1/2 inch piece.
• Cinnamon-1 inch piece.
• Cloves-2.
• Cardamoms-2
• Coriander leaves
Method
• For masal paste fry the all the ingredients in 2 tbsp oil & grind with a bunch of coriander leaves.
• Wash soaked rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee.
• Heat pressure cooker, add oil & fry garlic & onion pieces.
• Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender.
• Add ground masala paste & fry till smell goes.
• Beat curds & add it along with 1 cup of water.
• When it starts boiling add rice & salt, cover lid & cook on a low flame.
• Keep the weight as soon as the lid is closed.
• Remove from fire after 2 whistles.
• Squeeze lemon juice & add cut mint leaves & coriander leaves.
• Mix well.
Lemon Rice
Ingredients
• 1 Lemon (Big)
• 1/4 tbsp Turmeric Powder
• 5 Green Chilies
• 1/4 inch Ginger
• 1 tbsp Salt
• 11/2 cup Rice
For Seasoning
• 1/2 tbsp Mustard
• 1 tbsp Chana Daal
• A pinch of asafetida
• Oil for seasoning.
Method
• Extract the juice from the lemon.
• Add the turmeric powder and the salt to the juice.
• Cut the chillies and the ginger into small pieces.
• Add oil in pan. Oil should be added in excess.
• Once the oil is heated add mustard, chana daal and asafetida.
• As the chana daal turns golden brown, add the lemon juice.
• Allow to boil for 3-4 minutes and let it cool.
• Boil the rice with less water so that the grains are separable from each other.
• Add the prepared lemon syrup to the rice evenly.
Mango Rice
Ingredients
• 1.5 cup long grained rice
• 1.5 cups grated raw mango
• 4 tbsp peanuts
• Salt to taste
For Masala
• 1.5 tsp mustard seeds
• 1/2 tsp asafoetida powder
• 4 red chillies
• 1 green chilly
• 1/2 tsp turmeric powder
• 1/2 cup grated coconut
For Seasoning
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dhal
• 1 tsp channa dhal
• 1 red chilli
• A few curry leaves
For Garnish
• 1 tbsp finely chopped coriander leaves
Method
• Cook the rice and set it aside to cool.
• Grind the ingredients for the masala to a fine paste, adding half the grated mango.
• Heat 3 tbsp oil, add all the ingredients for seasoning.
• When mustard seeds splutter, add the peanuts.
• When the dals and peanuts turns golden, add the remaining grated mango.
• Cook for a few minutes on a medium heat till the mango is done.
• Add ground masala and cook till the raw smell disappears.
• Remove from heat and set aside.
• In the meantime, to the cool rice, stir in this cooked masala little by little, till the masala blends with the rice.
• Garnish the mango rice with the finely chopped coriander leaves.
Masala Rice
Ingredients
• 3 Bowl Rice
• 1/4 kg Vegetable [ Carrot, Brinjal, Cabbage, Cauliflower, any or all]
• 1 tsp mustard seeds
• 2 green chillies
• 1 tsp Garam Masala
• 50 gm Cashews
• 1 small bowl Correinder leaves
• 1/2 Bowl grated Coconut
• 1 tsp Turmeric powder
• 1 tsp Red Chilli powder
• Salt to taste
• Little Asafoetida powder
Method
• Wash the rice and keep aside.
• Cut the vegetables lengthwise.
• Take oil in a pan and sputter mustard seeds, green chillies, garam masala, turmeric powder, hing and red chilli powder.
• Then put the vegetable pieces in it and fry it till it gets little brown.
• Then put washed rice and fry for a while.
• Add sufficient amount of water to it.
• Allow the rice to get boiled.
• When the rice gets cooked put grated coconut and correinder leaves and mix it.
Masoor Pulao
Ingredients
• 1 cup Masoor Dal (soaked for 2 hrs.)
• 1 cup Basmati Rice (soaked for 30 min.)
• 1 onion (sliced into long pieces)
• 1/2 tsp. crushed Ginger
• 1/4 tsp. Turmeric powder
• 1/2 tsp. Red Chilli powder
• 1/4 tsp. Garam Masala
• 5-6 leaves of Curry leaves
• 1/2 tsp. cumin seeds
• 1 tsp. Ghee
• Some chopped coriander
• 5-6 tsp. Oil
• 1/2 tsp. Salt
• 4 cups water
Method
• Take Oil in a non-stick vessel and heat it, add cumin seeds & curry leaves.
• Add crushed ginger to it and within a few seconds add the sliced onions and fry them till light brown in color, add the turmeric powder to this.
• Add rice, masoor daal, red chilli powder, garam masala, and salt to the mixture and stir for about 1 minute.
• Add water and let the mixture cook on medium heat till cooked.
• Pour the ghee over it and sprinkle some chopped coriander leaves over it.
Methi Rice
Ingredients
• Rice 2 cups
• Methi 4 bunches chopped
• Mixed vegetables 1 1/2 cups (beans, carrots, peas etc.,)
• Mustard seeds 1/2 tsp
• Onion 1 small chopped
• Oil 1/4 cup
• Lemon 1/2
For Masala
• Grated coconut 2 cups
• Dried red chillies 10-15
• Onion 1 medium
• Garlic 10 cloves
• Cinnamon 2-2" pieces
• Ginger 1" piece
• Coriander 1/2 bunch
Method
• Boil the rice, each grain of cooked rice should be separate. Set aside to cool.
• In a large pan heat oil, add mustard when it stops spluttering add the onions.
• Fry until golden, add the vegetables fry for few minutes cover and cook on low heat. Do not add water.
• While the veggies are cooking grind the masala into a coarse paste. Do not add too much water.
• When the veggies become tender add chopped methi fry about 3-4 mins.
• Add the ground masala cover and cook for 15-20 mins or until all the water is evaporated.
• Set aside for few mins to cool.
• Add the cooked rice and lemon juice mix well.
Mint Pulao
Ingredients
Basics
• 2 cups Basmati Rice, lightly washed.
• 2 cups water
• 1 cup milk
• 1 lb frozen peas
• 3 large carrots, peeled and cut lengthwise
• 2 large potatoes, peeled and cut lengthwise.
• 5 table spoons cooking oil.
• 3 tsp Salt
Dry Spices
• 5 cloves
• 2-3 bay leaves
• 5-green cardamom
• 3 big black cardamom
• 6, 2" long cinnamon barks
• 1/2 tea spoon somf
• 1/2 teaspoon jeera
• 3-4 strands of saffron
Mint Masala
• 1cup chopped fresh mint
• 2- 3 green chillies, chopped
• 1 table spoon grated ginger
• 1 large onion , chopped
• 2 cloves garlic
Method
• Blend all the ingredients for mint masala in a food processor to a coarse paste. Keep aside.
• Place oil in a pan, throw in the jeera and the rest of the dry spices. Roast them until you can smell the nice toasted aroma.
• Transfer the spices to a corning pot and add the grounded mint masala. Place this pot in the microwave for 15-20 minutes.
• Stir occasionally.
• Toast the washed rice (for about 2-3 minutes) in the same pan you toasted the spices.
• Add the carrots and potatoes and salt to the pot in the microwave cover the pot and cook in the microwave for another 10 minutes.
• Place 1and 1/2 cups of water and 1 cup of milk and the saffron in a sauce pan and bring it to a boil.
• Add the milk-water mixture, peas and the toasted rice into the glass pot.
• Mix everything well. Cover the pot.
• Cook in the microwave, 5 minutes on high, and 20-25 minutes on medium power.
• Fluff it up
Onion Rice
Ingredients
• 1 cup rice.
• 1 medium sized onion.
• 1/2 cup green peas.
• 3 minced green chillies.
• Little garlic.
• Mustard and cumin seeds for seasoning.
• Cut coriander leaves.
• Salt
Method
• Cut onions into thin long slices.
• Boil the rice separately.
• Heat oil in a pan and season with mustard and cumin seeds.
• Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry.
• Add the boiled rice and coriander leaves into the mixture and mix well.
Pudina Rice
Ingredients
• 1 small bunch mint
• 1/2 cup grated coconut
• 2 to 3 green chillies
• 1 Potato
• 1 onion - sliced
• 1 cup rice
• 1 tsp cumin seeds, mustard for seasoning
• A pinch of hing
• 4 tbsp oil
• Salt
For Green Masala
• Grind the green chillies, mint and coconut with little water.
Method
• Put oil in a pressure cooker. When hot put in the cumin seeds, mustard and onions.
• Stir till onions turn light brown.
• Next add the ground green masala, salt, hing and saute.
• To this add the potatoes.
• Add the soaked rice and water and pressure cook till 3 whistles.
• Add lemon to taste.
Serve hot with onion raitha.
Pulao
Ingredients
• 250 gms rice
• 2 tomato puree
• 10 gms ginger
• 4 piece garlic
• 4 black pepper
• 2 cloves
• 100 gms onion
• 8 tsp ghee
• Salt to taste.
Method
• Cut onion, garlic, ginger into small pieces.
• Put a pan on stove & put ghee into it. Keep it on medium flame.
• Put onion . Fry it for 5 min. Let it turn to golden brown. Then add garlic, ginger, black pepper, cloves, salt to it.
• After 2 min add tomato puree to it. Then add rice & fry it for 2 min.
• Add more water to it & cook it.
Pulao
Ingredients
• 2 cups -basmati rice
• 1/2 cup - sliced onions
• 4-5 -cloves
• 4-5 cardamoms
• 1" cinnamon
• 2 tsp-ginger garlic paste
• 2 tbsp - curd
• 1 tbsp - white vinegar
• 1/2 tsp - jeera
• 1/2 cup - diced tomatoes
• 3/4 cup - finely chopped mint leaves
• 1/2 tsp - garam masala
• 4-5 chopped green chillies
• 1/2 cup cashew nuts
• Salt
• Butter- 3/4 cup
Method
• Heat Butter.
• Add jeera and whole garam masala let splutter and add onions and saute.
• Add rice and the rest of the ingredients and mix for a minute .
• Add 3 1/2 to 4 cups of water and pour into the cooker and let cook.
Serve hot with fried onions..
Rajma Biryani
Ingredients
• 4 Cups Rajma
• 3 Cups Rice
• 1 Large Tomato
• 1/2 tsp Elachi Powder
• 1/4 tsp Clove powder
• 2 1/2 tsp red chilli powder
• 4 Tbsp Curd
• 2 tsp Saffron Water
Method
• Soak rice for about 1/2 hr in water and then pressurecook the rice. Keep the cooked rice aside.
• Soak the rajma for about 3-4 hrs in water and then preesurecook them.
• Take some oil in a pan. Saute the tomatoes and then add the curd, chilli powder, elachi powder, clove powder. Then finally add the Rajma and let it simmer for about 3-5 minutes. Keep the cooked Rajma.
• In a oven proof dish first put a layer of rice and then a layer of Rajma. Then pour some curd.
• Finally put another layer of rice and decorate it with garam masala powder and add the saffron water.
• Cover it with the lid and put it in a 350oF preheated oven for 12 minutes.
Rice Korma
Ingredients
• 11/2 cups Basmati rice
• Ghee 50 gms
• Onions 2 medium
• Coriander one bunch
• 1 tbs Garlic and Ginger paste
• Curds one cup
• Tomatoes 4 or 5
• Red chilli powder 1/2 tbs
• Turmeric 1/4 tbs
• Jeera powder 1/4 tbs
• Garam masala 1/2 tbs
• Green chillies 4
• Paneer 100 gms
• Salt
Method
• Heat ghee in a pressure pan.
• Then add garam masala and finely chopped onions and fry the onions till golden brown.
• To the above add garlic ginger paste, finely cut green chillies and fry for a second then add chilli powder, turmeric and jeera powder and let it fry for a minute.
• Then add finely chopped tomatoes and cover the pan, remove the lid when the tomatoes are soft, to this add curds, finely grated paneer and coriander.
• To the above add rice and water and allow it to cook, wait for two whistles.
Serve it hot with raita.
Sambar Onion Rice
Ingredients
• 20 dry red chillies
• 1 tea spoon mustard seeds
• 1 tea spoon channa dal
• 1 1/2 tsp tamarind pulp
• 1 cup rice / 5 cup water (ratio 1:5)
• 1/4 tea spoon turmeric powder
• Small Onions
• Oil
• Salt
Method
• Heat oil in a pressure cooker and add mustard seeds, channa dall, red chillies, tamarind pulp or paste, rice, water.
• Mix the above content well
• Add turmeric powder, salt to it
• After approximately 15 min add small onions to it and close the lid.
• After 4 whistle it is ready for serving.
Semya Bakhalabath
Ingredients
• 1 pack Vermicelli
• 4 cups Fresh curds
• 1 small Onion finely chopped
• 1 fresh Cucumber finely chopped
• 1 small Tomato finely chopped
• 2 tbsp Carrot finely chopped
• 1/2 cup Pomegranate seeds
• 1/2 cup Seedless black grapes cut into halves
• 2 Green chillies finely chopped
• 1 tsp Ginger finely chopped
• 1 tbsp Cilantro finely chopped
• 1 tsp Mustard &cumin seeds
• 1 tbsp Urad & Chana dal
• A pinch of asafoetida
• Salt
Method
• Boil the vermicelli in lots of water with a little salt, let it on for five minutes, then drain and keep aside.
• Heat one tsp oil, add the mustard seeds, let it splutter, now add the cumin, urad and chana dal seeds, green chillies and asafoetida, fry all this until golden brown, add the chopped onions, fry for 2 minutes.
• Now take a large bowl, add the boiled vermicelli, curds, the seasoned seeds and onions, salt n mix properly.
• Finally add the chopped cucumber, tomato, carrot, ginger n cilantro, and also the fruits.
• Mix well, refrigerate for about 15 minutes.
Tamarind Rice
Ingredients
• Basmati Rice 2 cups
• Tamarind 20 - 25 gm
• Red chillies 4
• Hing 1/4 teasp
• Turmeric powder 1/2 teasp
• Oil 2 tablesp
• Mustard Seeds 1/2 teasp
• Urad dal 1 teasp
• Channa dal 2 teasp
• Salt to taste
• Curry leaves to garnish
Method
• Cook rice with salt. Cool.
• Take thick tamarind juice.
• Heat 1 tablesp oil in a sauce pan. Add divided red chillies. When fried, add the tamarind juice.
• Add turmeric & hing & boil until it becomes a liquid paste.
• Heat the remainder oil in a frying pan, add mustard seeds. When they pop up, add the urad dal & channa dal & fry until golden.
• Add this fried things to the rice.
• Add the tamarind paste & mix uniformly.
• Garnish with curry leaves.
Tomato Rice
Ingredients
• Basmati Rice- 1 cup
• Onions, 2 medium sized - sliced
• Tomatoes, 2 - chopped finely
• Red chilli powder - 1- 11/2 tsp
• Cinnamon - 1/2 to 1" piece
• Cloves - 3
• Bay leaves - 2
• Black cardamom - 1 whole
• Ginger garlic paste - 1 tsp
• Green peas - 1 small cup
• Cilantro or coriander leaves - 1/4 bunch, chopped fine.
Method
• Heat oil in a pan or a pressure cooker.
• Season with bay leaves, cloves, cinnamon & cardamom.
• When the cloves pop, put in the sliced onions & fry till light brown.
• Add the chopped tomatoes & fry well till the tomatoes are soft.
• Put in the ginger garlic paste & the red chilli powder & fry well.
• Add the washed rice, green peas (optional), cilantro, salt to taste & the required amount of water. Mix well & allow it to cook till the rice is done.
Serve hot with onion, tomato & cucumber raita.
Vegetable Biryani
Ingredients
For Biryani
• 400 gms. basmati rice
• 250 gms. cauliflower, cut into flowerettes
• 100 gms. green peas, shelled
• 100 gms. carrots, cut into 2.5 cm. long pieces
• 100 gms. french beans, cut into diamond shaped pieces
• 3 potatoes, cut into four pieces each
• 2 black cardamoms
• 4 green cardamoms
• 4 cm. cinnamon
• 4 cloves
• 8 peppercorns
• 1 tsp. shahjeera
• 3 bay leaves
• Few strands of saffron
For Masala
• 250 g. onions, sliced
• 3/4 cup curd
• 4 tsp. chilli powder
• 3 tsp. ginger-garlic paste
• 2 tsp. mint paste
• 1 1/2 tsp. garam masala powder
• 1 1/2 tsp. coriander-cummin powder
• Salt
• 3 tbsp. ghee or more
• Ghee for deep frying onions
For garnishing
• 2 tomatoes, sliced
• 2 capsicums, sliced
• 2 onions, fried till crisp
• Few mint leaves
Method
For preparing vegetables
• Wash the vegetables and dry them well.
• Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
• Heat ghee and deep fry the onions till well browned. Remove from ghee.
• When cool, grind to a paste.
• Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
• Keep aside to cool.
For preparing rice
• Lightly roast the saffron, powder and sprinkle over the rice.
• Heat ghee in a kadai and season it with the whole spices.
• Add the vegetables and saute for five minutes.
• Add a little water and cook the vegetables till done and almost dry.
• In a baking dish arrange alternate layers of rice and the prepared vegetables.
• Top with garnish and bake in a moderately hot oven for 20 minutes.
Serve hot with raita and papad.
Vegetable Fried Rice
Ingredients
• 1- 2 carrots
• Green Beans 10 - 12
• Peas 1/4 cup soaked over night,
• Cauliflower 1/2 cup,
• Bell pepper 1/2
• Onion 1 medium,
• 4 small cinnamon sticks,
• 4 cloves.
• 1 Cup Rice Basmati
• 2 Cup Water.
For Green Masala
• Green chillies 4 to 5,
• Ginger small piece,
• Garlic
• 1 - 2 clove,
• Cilantro small bunch.
Method
• In a pan put little ghee or little oil, when it is hot, first fry onion, cloves, and cinnamon sticks till onion becomes transparent
• Then cut all the vegetables length wise thin and add in the pan and fry till all the vegetables are done nicely without putting water.
• Make paste of Green Masala ingredients in blender.
• Put Green Masala Paste in the pan along with salt to your taste and lemon and fry for some more time.
• In the meantime cook one cup rice.
• Mix the rice to the fried vegetables mixture and keep on the stove for 5 to 10 mts on low.
Serve with Raita or Chenna.
Vegetable Khichdi
Ingredients
• 1 cup rice
• A little over 1/2 cup yellow moong dal
• 1 capsicum
• 1 potato
• Few florettes of cauliflower (big pieces)
• 1 carrot (sliced long, about 1")
• 7-8 beans (in 1" pieces)
• 3/4 cup cabbage (cut in medium pieces)
• Some peas
• 1" ginger (crushed)
• 1 teaspoon cummin seeds
• 1 tablespoon ghee
• 2 green chillies (in 1/2" pieces, slitted)
• Salt to taste
Method
• Cut all the vegetables a little big.
• Soak the rice & dal together in water.
• In a pan, heat the ghee and add cummin seeds to it.
• When the seeds splutter add the slitted green chillies.
• Add first the green pepper. Fry for a minute and then add all the vegetables and fry it for about 5 minutes.
• Drain the water from the rice & dal and add it to the vegetables. Mix everything well and add salt.
• Just crush the ginger and add it to the mixture.
• Add about 3 1/2 cups of water. And close the pan tightly so that no steam escapes.
• Cook for 10-15 minutes.
Vegetable Rice
Ingredients
• 1 cup cooked rice
• 1 tsp oil
• 2 medium onions
• 2 medium tomatoes
• 1 big capsicum
• 1 stalk curry leaves
• 1 small bunch coriander
• 2 tsp of grated coconut
• 1 grated carrot
• 3 green chillies
• 1 inch piece ginger
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp channa dal
• 1tsp turmeric powder
• Salt
Method
• Put the oil in a pan and drop the mustard seeds in.
• When it splutters, put in the dals and fry till they are golden brown.
• Wash the curry leaves and drop them in along with finely chopped green chillies and ginger.
• Now put in the finely chopped onions and turmeric powder.
• Saute till the onions are soft. Add chopped tomatoes and saute for about 3 minutes.
• Now add chopped capsicum and salt and fry till the whole mixture is dry.
• Now garnish with coriander leaves, grated carrot and coconut.
• Give the whole mixture a nice stir and add the cooked rice or poha. Shut off the gas and stir in the rice till it mixes well.
