Shahi Pulao

Ingredients:

• 2 cups basmati rice
• 1/2 cup Cauliflower pieces
• 1/2 cup fresh green peas
• 1/2 cup green beans chopped
• 1 carrot thinly chopped
• 1 big onion chopped
• 2 tomatoes chopped
• 1 boiled potato (cut into chunks)
• 6-8 green chillies chopped
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 cup milk
• 2 tbsp ghee
• Few raisins
• Few cashew nuts chopped
• Few almond sliced
• Salt to taste

Whole Garam Masala:

• 2 cloves
• 1 bay leaf
• 1 green cardamom crushed
• 1/2 tsp caraway seeds (shahi jeera)
• 1 inch cinnamon stick

Method:

• Roast the whole garam masala in a pan without adding oil.
• Roast for 2 minutes, leave to cool and then grind to make a smooth powder.
• Boil the rice, until 1/2 done, drain the whole water and leave to cool.
• Melt the ghee in a pan and add all the vegetables.
• Add salt and spices. Mix well.
• Cook on low flame for 4 minutes.
• Add the grounded whole garam masala powder.
• Mix well and add milk.
• Stir for one minute and then add rice.
• Cover the pan with the tight lid.
• Leave to cook at least for 10 minutes on low flame.
• Finally garnish with raisins, cashew nuts and almonds.
• Serve hot with dal fry and raita of your choice.

Vada / Gola Bhat

Ingredients :

For Vada :

• Sprouted matki (moth) - 1/2 Cup
• Chana dal (Gram lentil) - 2 Tbsp
•  Urad Dal (Black lentil)  - 1/4 Cup
• Moong dal - 1/4 Cup
• Chopped cilantro (Kothimbir) - 1/4 Cup
• Cumin seeds - 1 Tbsp
• Red chili powder - 1 Tsp or to taste
• Salt - 3 Tsp or to taste
• Green chili paste - 1 Tsp or to taste
• Garlic paste - 1 Tsp
• Oil - 1 Tsp

For Bhat : 

• Rice - 1 1/2  Cup
• Oil - 2 Tbsp
• Red chilli powder - 1 Tsp
• Curry leaves (optional) - 4-5 

For Tadka(Tempering):

• Oil - 2 Tbsp
• Mustard seeds - 1 Tsp
• Cumin seeds - 1 Tsp
• Asafoetida - 1/4 Tsp
• Dry red chili - 2-3
• Curry leaves - 5-6

Method :

•  Soak chana dal, urad dal and moong dal for 2 hrs in lukewarm water.
•  Wash rice till water runs clean, soak for 15 mins. 
• Grind soaked dal and sprouted matki coarsely in grinder.
•  In a bowl mix grinded dal mixture, cilantro, garlic paste, cumin seeds, red chili powder, green chili paste, oil and salt and mix well. 
• Make 8-10 medium sice balls from this mixture. Apply some oil to your plalm while making the balls so the mixture won't be sticky.
• Heat oil in kadai or in dig sauce pan and add curry leave & red chilli powser then add soaked rice and cook till half done on medium flame.
• When rice is half done place all dal mixture balls on it & cover with lid. Now cook this rice completly on medium flame. 
• Heat 2 tbsp of  oil in another pan for tempering and crackle mustard seeds. Add cumin seeds, asafoetida, curry leaves and dry red chilies fry for a moment and switch off stove. 
• Serve a plate of rice with vada. Crumble vadas then add tadka and enjoy with kadhi or any saar or rasam.

Beet & Kale Rice Pilaf

Ingredients:

• 1 tsp olive oil
• 1 bunch spring onion onion, chopped
• 3/4 cups Jasmine rice
• 2 cloves garlic, minced
• 2 tbsp balsamic vinegar
• 1/2 tsp dried basil leaves
• 1 medium beets, peeled & grated (about 1 cup)
• 2 kale leaves, finely chopped (about 1 cup)
• 2 cups vegetable broth or plain water
• 1/4 tsp ground pepper
• Salt, to taste

Method:

• Heat the olive oil in a large saucepan set over medium heat.
• Add the spring onion and cook until they are tender, about 2 minutes.
• To the onions, add the rice, garlic, vinegar and basil. Stir, cooking, until the rice is coated, about 1 minute.
• Stir in the beets, kale and vegetable broth.
• Bring the mixture to a boil, then cover and reduce heat to medium-low.
• Cook until almost all of the liquid is absorbed, 25 to 30 minutes.
• Season with salt and pepper. Garnish with chopped sprin onion & chopped kale leaves. Serve warm with any delicious curry.

Mixed Dal Khichadi

Ingredients:

• Basmati Rice - 2 cups
• Moong Dal - 1/4 th cup
• Toor Dal - 1/4 th cup
• Masoor Dal - 1/4 th cup
• Ghee/Clarified Butter - 1 tsp
• Oil - 1 tsp
• Cumin Seeds/Jeera - 1 tsp
• Fennel Seeds/Saunf - 1/2 tsp
• Cinnamon Stick/Dalchini - 1
• Cloves/Laung - 4
• Asafoetida/Hing - a pinch
• Turmeric/Haldi - 1/4 tsp
• Onion - 1 small, chopped
• Ginger - 1 small piece, minced
• Green chilles - 2, finely chopped
• Garlic - 1 clove, minced fine
• Curry leaves - 4-5
• Tomatoes - 2, chopped
• Diced carrot, potato & green peas - all1 cup
• Mint - 2 tsp, finely chopped
• Cilantro/Coriander Leaves - 2 tsp, finely chopped
• Salt - to taste

Method:

• Wash the rice and dals, soak them in water together and set them aside.
• Heat the  oil in a pressure cooker, add the cumin seeds, fennel seeds, asafoetida, cinnamon stick and cloves.

• When the cumin seeds splutter, add the curry leaves, onions, green chillies, ginger and garlic.

•  Now add in the chopped tomato, diced vegetables, peas and rice dal mixture, mix it well.

• Add chopped mint leaves & cilantro. Then add salt & turmeric powder and pressure cook with 6 cups of water till the rice and dal turn mushy. Take about 3-4 whistles.
• Once the pressure is released from the cooker, open it and add ghee or butter, let it melt, mix it well.

Enjoy the hot delicious khichdi with plain yogurt,  papad and pickle.

Coconut - Saffron Rice / Meetha chawal

Meetha Chawal........For people who like it sweet & the flavor of coconut !!!!!

Ingredients

• 1 cup basmati rice cooked
• 1 1/4 cup sugar
• 1 cup fresh, grated coconut
• 1/3 cup ghee
• 1 tsp  kesar/saffron soaked in 1/2 cup warm water
• 1/2 tsp powdered cardamom
• 5-6 cloves
• 1/4 cup raisins fried in 1 table spoon ghee

Method

• Soak rice in water for about 15 minutes and then cook with 2 1/4 cup water. I cook it in microwave. It takes about 15 minutes.
• Keep the rice aside, covered, for about 10 minutes. Then gently stir it to get the air out.
• In a big pan, bring 3/4 cup water to boil.
• Add sugar and coconut to the boiling water and cook on low heat for about 10 minutes until nice aroma emanates from the mixture.
• Add Cooked rice to this mixture and add 1/3 cup ghee.
• Mix well, and add saffron water and cardamom.
• On low heat, cook the mixture for about 15 minutes stirring every 10-15 seconds.
• By this time rice will have soaked all the sweet liquid.
• Add raisins and cloves

Spicy green pulao

Spicy green pulao ........For people who like it spicy and hot !!!!!

Ingredients:

• 1 cup Basmati rice
• 1 cup Green Masala
• 1 1/2 cup water
• 3 tbsp vegetable oil or unsalted butter
• 1 large onion sliced thin
• 1/2 cup green peas
• 1/2 cup green beans chopped
• 1 tsp cumin seeds
• 1 large bay leaf broken into smaller bits
• 4-5 cloves
• 3-4 cardamom pods split
• 1"piece of cinnamon
• 8-10 black peppercorns
• Salt to taste
• 2 tsp sugar

For Green Masala

• 2 big bunches of coriander
• 1 bunch of spinach
• 1 large pod of garlic
• 3" piece of fresh ginger
• Green chillies to taste
• 1stick of cinnamon
• 1 tbsp poppy seeds
• 4-5 cloves (optional)

• Grind all the ingredients into a smooth paste. Add water only if required to facilitate grinding.

Method:

• Wash the basmati rice well and keep aside to soak for 10 minutes.
• Prepare 1 cup of the green masala as per instructions. Keep aside.
• Heat the oil in a deep heavy-bottomed pan and add the cumin seeds. Cook till they stop spluttering. Add all the other whole spices and fry for a minute.
• Add the onion and fry till soft.
• Add green peas & chopped green beans & cook for 2-3 min.
• Drain and add the rice and mix well.
• Add the Green Masala, 1 1/2 cups of water, sugar and salt to taste. Mix well and bring to a boil.
• Reduce the flame to a simmer, cover partially and cook till the rice is done.

Chinese Fried Rice

Ingredients:

• 2 cups Rice
• 3 tbsp Oil
• 1/2 cup Beans Finely Chopped
• 2 Carrot Finely Chopped
• 1 Onion Sliced
• 1/2 cup Cabbage Finely Chopped
• 1/2 cup Green bell pepper chopped
• 1/2 cup Broccoli florets
• 2 Spring Onions Finely Chopped
• 2-3 Green Chilies cut lengthwise
• 1 tsp Ginger Chopped Finely
• 1 tsp Garlic Finely Chopped
• 2 tbsp Soy Sauce
• 2 tbsp White Vinegar
• Salt & pepper to taste
• 1/4 tsp - Red pepper flakes (optional)

Method:

• Wash and soak the rice in enough water for 10-15 minutes and drain.
• Boil water, add rice and little salt.
• Cook uncovered on low heat till rice is tender.
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add some cold water and drain again using a large sieve and set aside.
• Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.
• Mix salt and pepper to taste, add red pepper flakes.
• Add the cooked rice and mix well. Now mix the soy sauce & white vinegar to it.
• Cook the Chinese fried rice for 2-3 minutes and serve hot.

 

 

 

 

 

Beetroot Pulao

Ingredients

• 1/2 cup small beetroot peeled and diced
• 1/2 cup grated beetroot
• 2 cups basmati rice
• 1/2 cup coconut grated
• 1 cup water
• 1 tablespoon olive oil
• 1 bay leaf
• 3-4 cloves
• 1 inch cinnamon
• 2 cardamom
• 1/4 tsp cumin seeds
• 3-4 whole black pepper
• 1/2 small onion chopped
• 2 garlic cloves minced
• 1 tsp grated ginger
• 1-2 green chilly chopped
• 5-6 curry leaves
• 1/4 tsp turmeric powder
• Salt to taste

Method:

• Wash the basamati rice & keep aside for 15-20 min.
• Heat oil in a vessel, add all whole spices like bay leaf, cinnamon, cardamom, cloves, black pepper & cumin seeds.
• Add curry leaves & green chillies after that add onion, ginger & garlic, Saute them until the onion are transparent.
• Add grated coconut, diced beets & turmeric powder & saute it for 3-4 min.
• Pour 1 cup water & season with salt.
• Add washed rice, stir it. After it comes to a boil reduce the flame & add grated beet.
• Cover & cook until the rice is done.
• Garnish with coriander leaved & grated beet.

Tomato Rice

Ingredients:

• Cooked Rice: 1 cup
• Tomatoes: two medium, chopped
• 2 tbsp tomato paste
• onion (optional): one, fine chopped
• salt and lime juice to taste
• Tomato slice for garnishing
  
  for the seasoning:
• 1.5 tbsp butter
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1/2 tbsp red chilli powder
• peanuts: 1/2 cup(optional)
• curry leaves: 6 or 7
• asafoetida: a pinch
• turmeric powder: 1/4 tsp
  
  for the masala:
• one tablespoon coriander seeds
• 1 inch cinnamon stick
• 4 or 5 black pepper corns
• 4 or 5 red chilllies
• 1/2 teaspoon methi seeds
  
  Method:
• Lightly roast each spice separately. Grind to fine masala.
• Heat butter in a pan, when butter melts add mustard seeds, pinch of hing , urad dal, curry leaves & turmeric powder & red chilli powder.
• when they stop crackling add peanuts & tomato paste.
• Cook for 5 min. then add chopped onion & tomatoes & cook again for 5 min.
• After onion & tomato cooked add grinded masala & salt, lemon jucie as per taste.
• Stir once in a while. Cook till oil separates and the paste thickens.
• Remove from fire. Add cooked rice. Mix the rice well with the cooked tomato mixture.
• Serve hot or cold.
  
  
  

Spanish Rice

Ingredients:

• 2 tablespoon(s) butter
• 2 cloves
• 1 teaspoon(s) cinnamon bits
• 2 medium onion(s) chopped
• 2 cup(s) rice
• 2 tablespoon(s) vermicelli
• 2 big tomatoes chopped
• 2 green bell pepper(s) diced small or sliced
• 4-5 french beans sliced
  
• 1 teaspoon(s) red chilli powder
• 4 teaspoons freshly ground black peppercorns
• 4 cups water
• salt to taste

Method:

• Melt the butter in a heavy-bottomed pan. Add the cloves and cinnamon bits. Fry briefly.
• Add the chopped onions, green pepper, sliced carrot & french beans.
  
• Continue stir-frying on medium heat till very lightly browned.
  
• Add the rice and vermicelli. Mix well and saute for about 4 minutes or the rice is lightly browned and aromatic.
• Stir in the rest of the ingredients and bring to a boil.
  
• Cover and simmer on very low heat for about 15 minutes or till the rice grains are cooked and firm.
• Serve hot.