Lobia & Amaranthus Rice

Ingredients:

• 1 Cup lobia/Black eyed peas ( soaked overnight & cooked)
• 1 Cup Brown Basmathi rice, cooked
• 1 bunch Amaranthus leaves, chopped
• 1 Onion, sliced
• 2 tomatoes, finely chopped
• 2 cloves garlic, finely chopped
• 3 tbsp coconut, grated (fresh)
• 1 tsp Peppercorns
• 1/2 tsp Cumin
• 1/2 tsp Nutmeg (grated)
• Salt to taste
• 2 green chillies
• 1/2 tsp Turmeric powder
• 1" piece Ginger

Method:

• Make a smooth paste of coconut, cumin, nutmeg,ginger,peppercorns,chillies.
• Heat Oil in a pan & saute garlic & onion for 2 mts.
• Add tomatoes, turmeric powder & cook for 3 mts.
• Add the amaranthus leaves & cook till done.
• Add the ground paste , salt,precooked lobia & mix well.
• Add the rice & mix well.Cover & cook on medium heat for another 5-7 minutes & remove.
• Serve hot.

Pongal

Pongal.....a soft, smooth, silky lentil-rice dish , specked with black pepper, cumin & cashews & a rivulet of ghee.I remember my early morning darshans at Tirumala , where we used to start around 5 in the morning & stand in the queue, getting up early never seemed dreary, as there was enough motivation.More than devotion, it was the energy that attracted me in that age. And then there is Prasadam.Once darshan is over, steaming hot pongal,will be served in thonne,which has to be gobbed hurriedly, one can barely hold the screaming hot pongal.Even though the recipe is simple with only a couple of ingredients, pongal served at temples is always special.It may be the way they cook or the ghee that the cook pours in it.

My husband loves pongal, he was in chennai for 6 long years...& is addicted to the taste.Add some coconut chutney to it ..... he is sold.

Ingredients:

• 1/2 Cup Rice
• 3/4 Cup Moong dal, dry roast until color changes
• 1 tsp Pepper corns, crushed
• 2 Tsp Cumin seeds,roasted & crushed
• 1/2 tsp Ginger, grated
• Curry leaves
• 3 tbsp Ghee
• few cashews
• Salt to taste

Method:

• Pressure Cook rice & moon dal with 4 cups of water for 5-6 Whistles.
• Heat ghee in a pan & add pepper, cumin seeds & fry till they change color.
• Add ginger, curry leaves fry for a minute.
• Add this seasoning to the rice & dal mixture.
• Add salt to the same & mix well.
• Fry cashews in some ghee & add to the pongal.
• Serve hot with coconut chutney.

* Add hot water if pongal is thick.

Black Chana Pulav

Ingredients:

• 1 Cup Black Chana, boiled
• 1 Cup Basmati rice, cooked
• 1 Onion, sliced
• 1/4 Cup Pudina leaves
• 1 Cup Coconut milk
  
• 1 tsp Ginger-garlic paste
• Salt to taste
• 8 Green chillies
• 1" Cinnamon
• 4 Cloves
• 1 Cardamom
• 1 bay leaf
• 2 tbsp oil

Method:

• Heat Oil in a pan & add cloves, cardamom, cinnamon & bay leaf.
• Add sliced onions , green chillies, pudina leaves & fry for a minute.
• Add ginger garlic paste, fry till onions turn brown.
• Add Coconut milk,chana , salt & mix well.Cover & cook for 5 mts..
  
• Add the cooked rice & mix well.
• Cover & cook on medium heat till all the moisture evaporates.
• Serve hot with raita.

Palak Rice / Spinach Rice

Ingredients:

• 2 cups Basmati rice (cooked)
• 1 Bunch Palak/Spinach
• 1 Onion, sliced, optional
• 2 Potatoes, boiled & cubed
• 1 tsp ginger-garlic paste
• 8-10 Green chillies, slit
• 1 Bay leaf
• 6-7 Cloves
• 1" Cinnamon
• 1 tsp Cumin seeds
• Salt to taste
• 2 tbsp oil

Method:

• Blanch palak in boiling for 10mts without lid.
• Remove, cool & grind to a smooth paste.
• Heat Oil in a pan & add cloves, cinnamon,cumin,onion & saute till they change color.
• Add the chillies, ginger-garlic paste & fry for a minute.
• Add potatoes & fry till they are lightly browned.
  
• Add the palak puree, salt & cook for 2 more minutes.
• Add rice & mix well.Cover & cook on medium flame for a couple of minutes.
• Remove & Serve hot with raita & chips.

Vegetable Dum Biryani

Dum Biryani & Vegetable Kolhapuri

Ingredients:

• 2 Cups Basmati rice
• 1 1/2 cups Mixed vegetables (Potatoes, cauliflower, french beans, carrot, peas, capsicum)
• 1 large Onion sliced
• 4 green chillies slit
• Salt to taste
• 1 tsp red chili powder
• 2 inch Cinnamon stick (Dalchini)
• 4-5 cloves
• 1 bay leaf
• 2 green Cardamom (ilachi)
• 1 Black Cardamom
• 1 cup curd
• 1 tsp saffron soaked in warm water
• Salt to taste
• 1/4 tsp Turmeric powder (haldi)
• 2 tsp Biryani masala ( i like Everest biryani masala)
• 5 tbsp oil
• 1 cup Mint leaves ( pudina)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 cup beaten curd
• 1/2 tsp Shahi jeera.

Method:

• Soak basmati rice for half an hour.
• Boil 4 Cups water in a pan with some salt, shahi jeera, cloves and mint leaves,add rice to the boiling water and cook for 5-7 minutes, the rice should be 75% cooked, rest will be cooked in oven or dum.
• Drain and keep aside.add a tsp oil or ghee to the rice.
• Heat oil in a pan and add whole garam masala to it, when they begin to crackle add sliced onion.
• Fry till onions turn golden brown, add ginger garlic paste and mix well.
• Add turmeric powder, red chili powder and mix.
• Now add the mixed vegetables and stir for a minute.
• Add curd,mint leaves, biryani masala and mix well, simmer and cook till vegetables are soft.
• Now in a oven safe bowl put layers of vegetables and rice, final layer should be of rice.
• Pour the saffron water on the rice.Some mint leaves and coriander leaves. cover it.
• Preheat oven at 200 degree C and place the bowl in over for 20 mts.
• Or place it on a thick bottom pan and let it cook for 20 minutes on low flame.
• Remove and serve hot.

Sending this as my Entry for 'Ravishing Rice' event hosted by Nags & Meeta.

Schezwan Fried Rice

Ingredients:

* 2 cups Basmati rice
* 1/2 of each green, red and yellow capsicum, thinly sliced
* 1/4 cup corn
* 1/4 cup peas (fresh or frozen)
* 1/2 cup beans, finely chopped
* 1/2 cup carrots, finely chopped
* 1/2 cup Bokchoy (Chinese cabbage)
* 1 Jalapeno, chopped
* 4 green chillies
* 1 bunch spring onions, finely chopped
* 1" ginger, finely chopped
* 5-6 cloves garlic, finely chopped
* 2 tbsp Schezwan sauce
* 2 tbsp Soya sauce
* 1/4 tsp pepper powder
* Salt to taste
* 2 tbsp oil

Method:

• Wash and cook rice, taking care that each grain remains separate and keep aside.
• Heat oil and saute ginger, garlic, green chillies, jalapenos for a couple of minutes.
• Add beans, carrot, corn, peas and stir fry on high for a couple of minutes.
• Add the capsicum and bokchoy and fry for some more time.Vegetables should not be completely cooked,they should still be crisp.
• Add salt, pepper powder, soya sauce, schezwan sauce and mix well.
• Finally add the rice and mix thoroughly, add the spring onions and mix well.
• Remove, Garnish with chopped spring onions and serve hot. Goes well with Manchuria or chilli paneer.

My Entry for 'Ravishing Rice' event hosted by Nags & Meeta.

Paneer Fried Rice

Ingredients:

• 2 cups rice (cooked)
• 1 Cup Paneer, cubed
• 1 Carrot, finely chopped
• 1/2 cup Beans, finely chopped
• 1 Capsicum, chopped
• 4 Green chillies, finely chopped
• 3-4 Cloves garlic, minced
• 1" Ginger piece, grated
• 1/4 tsp Ajinomoto
• 2tsp Vinegar
• 2tsp Soya Sauce
• Salt to taste
• 1/4 tsp Black Pepper powder
• Chopped Spring Onions

Method:

• Heat oil in a pan and add ginger, garlic, chillies and saute for a minute.
• Add the chopped vegetables, paneer and fry on a high flame for a couple of minutes.
• Add ajinomoto, pepper powder, salt and mix well & saute for a minute.
• Add vinegar, soya sauce , rice and mix well.
• Garnish with chopped spring onions & serve hot.

My Entry for the 'Ravishing Rice Recipes' hosted by Nags & Meeta

Chettinad Biryani

Ingredients:

• 2 Cups Basmati rice , cooked
• 1 Onion, finely chopped
• 1 tbsp Ginger Garlic Paste
• 2 tsp Coconut, grind to paste
• 2 Tomatoes, blanched & pureed
• 1/2 Cup carrots, thinly sliced
• 1 Potato, cubed
• 1 cup Cauliflower florets
• 1/2 cup Green peas
• 4 Green chillies, slit
• 1/4 cup yogurt
• 2" inch Cinnamon
• 4 Cloves
• 5-6 Peppercorns
• 4 Cardamoms
• 1/2 tsp Shahi Jeera
• 1 tsp Chilli powder
• 2 Bay leaves
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• Salt to taste
• 2 tbsp Oil
• Chopped Cilantro to garnish

Method:

• Heat oil in a pan and add shahi jeera , bay leaves, Cinnamon, Cardamom ,Cloves and fry till they change color.
• Add green chillies, Onions and fry till onions are soft.
• Add ginger-garlic paste, turmeric powder and fry for a minute.
• Add the chopped vegetables , salt, garam masala, cumin powder, coriander powder, coconut paste,tomato puree and mix well.
• Add the yogurt and mix well.Cover and cook till vegetables are cooked.
• Add rice and gently mix it.
• Garnish with chopped cilantro and serve with raita.

My Entry for 'Ravishing Rice' Event hosted by Nags & Meeta.

Mango Pulihora

As i said today being Sri Rama Navami and my much better half's birthday, i wanted to make some thing which is a traditional recipe and the one he relishes more and i chose Mango Pulihora.
here is the recipe...

Ingredients:

• 1 cup rice (cooked)
• 1 cup green mango, grated (mango should be sour)
• 5 green chillies, slit
• 3 red chillies
• 1/4 cup cashews
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tsp mustard seeds
• 1 tbsp channa dal
• 1 tsp Urad dal
• A pinch of asafetida
• few curry leaves
• 1/2 " piece ginger, grated

Method:

• Heat oil in a pan and add mustard seeds, when they start to crackle add the urad dal, channa dal and fry till they are brown.
• Add red chillies, green chillies, grated ginger,turmeric powder, asafetida, curry leaves and fry for a minute.
• Add the grated mango to this and saute for a minute and remove.
• Add this mixture, salt to the rice and mix well.

Vegetable Kichidi

Ingredients:

• 1 cup rice
• 1/2 cup yellow moon dal, split
• 1/2 cup peas
• 1/2 cup beans, chopped
• 1/4 cup carrots,chopped
• 1/4 cup cauliflower, chopped
  
• 1 small tomato, chopped
• 5-6 cloves
• 3 bay leaves
• 1/2 tsp cumin seeds
• 1 tsp ginger, grated
• 1/4 tsp turmeric powder
• salt to taste
• 5-6 green chillies
• 1 tsp ghee
• 1" piece cinnamon
• few curry leaves
• chopped cilantro

Method:

• Wash rice and moon dal, add water in 1:2 ratio and keep aside.
• Heat ghee in a pan and add cinnamon,cloves, bay leaf and fry till they splutter, add green chillies,ginger, cumin seeds and fry for a minute.
• Add the chopped vegetables , turmeric powder, salt and mix well.
• Fry for a couple of minutes and pour this in the rice and moong dal and pressure cook for 2 whistles.
• Remove, garnish with chopped cilantro and serve hot with curd or papad.

Peas Pulav

Ingredients:

• 1 cup Basmati rice
• 1 cup Green Peas (soaked overnight) or fresh peas
• 1 onion, sliced
• 1 tsp ginger, chopped
• 1 tsp garlic, chopped
• 5 green chillies, slit
• Salt to taste
• 1 bay leaf
• 3-4 cloves
• 1" cinnamon stick
• 2 tbsp oil

Method:

• Soak rice for half an hour drain and keep aside.
• Heat oil in a pan and add cloves, bay leaf, cinnamon stick and fry for a minute.
• Add onions and fry till they become soft, now add ginger, garlic, green chillies and fry till done.
• Add the peas to this along with salt and mix well.Add 1 cup of water and allow it to boil.
• Add the rice, mix gently , cover and cook till rice is cooked.
• Remove , mix gently & garnish with cilantro and serve hot with raita.

Jeera Rice

Ingredients:

• 1 Cup Basmati rice, cooked
• 2 tsp Cumin seeds
• 1 Bay leaf
• 1" Cinnamon stick
• 5 cloves
• 4 green chillies
• 1 Green Cardamom
• Salt to taste
• 3 tbsp broken cashews
• 2 tbsp oil

Method:

• Heat oil in a pan and add bay leaf, cardamom, cloves, cinnamon stick and fry for a minute.
• Add green chillies, cumin seeds, broken cashew and fry till cashews turn golden brown.
• Add the rice, salt and mix well.
• Serve hot.

Lobia & Potato Biryani

Ingredients:

• 2 Cups basmati rice
• 1&1/2 Cups Lobia beans, soaked over night and boiled
• 1 large potato , cubed
• 1 onion, sliced
• Salt to taste
• 5 green chillies
• 4 cloves garlic, minced
• 1" ginger piece, minced
• few mint leaves
• 1/2 cup curd
• 1 tbsp biryani masala
• 3 Cloves
• 1" Cinnamon stick
• 1 bay leaf
• 1 black Cardamom
• 1/4 tsp Shahi jeera
• 2 tbsp oil

Method:

• Soak basmati rice for half an hour and cook in boiling water for 5-7 minutes.Drain and keep aside.
• Heat oil in a pan and add shahi jeera, cloves, Cinnamon, bay leaf , cardamom.
• When they start leaving the aroma add the sliced onion, green chillies, ginger, garlic and mix.
• When onions turn brown add the potatoes, lil salt and mix well.
• Fry till potatoes are soft.Add the biryani masala, mint leaves, salt and mix well.
• Add the curd and cover for 5 minutes.Add the boiled lobia and mix.
• Layer the rice and lobia mixture and sprinkle garam masala, mint leaves, coriander leaves.
• Cover it tightly and keep on very low heat for 15mts.
• Serve hot with raita.

My Entry for 'Ravishing Rice' event hosted by Nags & Meeta.

Thai Fried Rice

Ingredients:

• 1 Cup rice (cooked)
• 1 Onion ,sliced
• 1 each red, yellow and green bell peppers, sliced
• 1 tbsp Olive oil
• 4 Cloves garlic, minced
• 5 leaves Basil
• 5 green chillies, chopped
• 1 medium tomato, chopped
  
• 2 tbsp lemon grass, chopped
• 3 tbsp Soya Sauce
• Salt to taste
• 1/4 block firm tofu, cubed

Method:

• Heat oil in a pan and fry tofu till brown and crisp and remove.
• In the same pan and add onions and fry till onions are soft.
• Add the garlic, green chillies,basil and lemon grass and fry for a minute.
• Add the corn,tomatoes and fry till they r done, finally add the peppers and fry for 4-5 minutes.
• Add salt, soya sauce,fried tofu and mix well.Add rice and mix well.
• Remove and Serve hot.

My Entry for 'Ravishing Rice' event hosted by Nags & Meeta.

Daddojanam / Curd Rice

Ingredients:

• 1 Cup rice
• 1 Cup Milk
• 1 Cup Yogurt
• Salt to taste
• Chopped cilantro

For Seasoning:

• 1 tsp oil
• A large pinch of Asafoetida powder
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 tsp Urad dal
• 1/2" ginger, finely chopped
• 4 green chillies, chopped
• Few Curry leaves

Method:

• Pressure cook 1 cup rice with 1 cup of milk and 1 1/2 cup water.
• Add salt to the rice and mix well.
• Heat oil in a pan and add mustard seeds, when they begin to crackle add urad dal,cumin seeds, ginger, chillies
• and fry till dal turns golden brown.
• Add asafoetida, curry leaves and add this seasoning to the rice.
• Add yogurt and some milk if required and mix well.
• Garnish with chopped cilantro.
• You can add pomegranate seeds, small grapes also.

Instant Masala Rice

My Sister in Law (husband's sis) used to make this for my husband and brother in law while they were in school/college, when they were just not in a mood to eat the regular rice, subzi and dal after school.


Ingredients:

• 2 Cups Rice (cooked or left over)
• 1 Tomato, finely chopped
• 1 large onion, sliced
• 4-5 Green chillies, slit
• 1 tsp ginger garlic paste
• 4 Cloves
• 1 inch Cinnamon stick
• 1 bay leaf
• Salt to taste
• 2 tsp oil
• Chopped Cilantro to garnish

Method:

• Heat oil in a pan and add cloves, bay leaf, cinnamon stick, green chillies,onion and fry till onions turn brown.
• Add in the ginger garlic paste and fry for a minute.
• Add the chopped tomatoes,salt and fry till tomatoes are completely mashed,usually takes 3-4 minutes
• Finally add the rice ans mix well.
• Garnish with chopped cilantro and serve hot with raita.

Tomato Rice

Ingredients:


2 cups basmati rice (cooked)
4 Large tomatoes
1 onion, sliced
1 tsp Ginger paste
1 tsp garlic paste
6-8 green chillies, slit
Salt to taste
1/2 tsp red chilli powder
4 tbsp mint, finely chopped
1 tsp garam masala powder
1/2 tsp Cumin powder
Salt to taste

Method:

Blanch tomatoes in boiling water and puree them.
Heat oil in a pan and add onions and fry till soft.add ginger, garlic,mint, green chillies and fry till they change color.
Add the tomato puree and cook till tomatoes thicken.
Add salt, chilli powder, garam masala powder, cumin powder and mix well.
Finally add the rice and mix well.cover and cook for a couple of minutes.
Garnish with coriander leaves and serve hot with raita.

Capsicum Rice

Ingredients:

2 cups basmati rice , cooked
2 large Capsicum ,deseeded and cubed
1 onion, sliced (optional)
Salt to taste
1 tbsp oil
4 Tbsp Chana dal
3 Tbsp Urad dal
1" Cinnamon stick
8 Cloves
3 Whole cardamoms (green)
5 Tbsp Coriander seeds
1 tsp Cumin seeds
6-8 whole red chillies
4 tbsp dry coconut ,grated

Method:

Dry roast chana dal, urad dal, coriander seeds till they are slightly browned and keep aside.
In a pan heat 1 tsp oil and in that add cumin seeds, red chillies, cardamom, Cinnamon, cloves and dry coconut and fry for a minute.
Make a coarse powder with all of these and keep aside.

Heat oil in a pan and add the sliced onion, when they become soft add capsicum and fry for 4 minutes, capsicum should be lil crisp.
Add salt and the powdered masala and mix well.
Add rice and mix well. cover and cook on medium heat for a couple of minutes.
Remove and garnish with chopped cilantro and serve hot with raita.

Vegetable Pulav

Ingredients:

2 cups Basmati Rice
1 Onion , sliced
1 Carrot, cubed
1 Potato, cubed
1/2 cup peas
1 cup Cauliflower, cut into florets
1/2 cup beans, cut into 1" pieces
Salt to taste
6-8 Green chillies
1" Cinnamon stick
3 Green Cardamom
4 Cloves
1 bay leaf
1 tsp each Ginger and Garlic paste
1/4 cup mint leaves

Method:

Soak rice for half an hour.
Heat oil in a pan and add whole garam masala spices( cinnamon, cardamom, cloves, bay leaf) and fry for a minute, then add sliced onion, mint leaves,ginger and garlic paste and fry till onions are transparent.
Add all the vegetables and mix well.Add salt and give it a quick mix.
Drain all the water from the rice and add the rice to this mixture.
Add 2 cups of water, cover and cook on medium flame till rice & vegetables are done.Mix once in a while in between.

You can also pressure cook , or cook in the rice/electric cooker.

Serve hot with yogurt raita.

Lemon Rice

Ingredients:

2 Cups Rice (cooked)
1/4 tsp Turmeric powder
Juice of 1 Lemon
Salt to taste

For Seasoning:

1 tbsp oil
1 tsp Mustard seeds
2 tsp Chana dal
1 tsp Urad dal
8-10 Green chillies , slit
Few Curry leaves

Method:

Heat oil in a pan and add mustard seeds when oil is hot, when mustard starts to splutter add chana dal, urad dal, green chillies , curry leaves, turmeric powder and fry till dals change color.
Pour this tempering on the cooked rice, add salt and lemon juice to the rice and mix well.