Intimidated by the road side shops, I made...

When I was working back in India, I used to take my office bus for commutation. Most of time I fall asleep in my return journey. But, the few time I was awake, I was intimidated by the road side biriyani shops. They have a very big vessel (Anda in Tamil) and they will prepare mostly Egg biriyani, which would taste divine, I was told.



I wanted to try Egg Biriyani at home but the option was ruled out when I was in India. But here, I tried it. I couldn't compare the taste because I have not tasted the shop biriyani. However, I can say at least, it looked like the one served in shops. Here is the recipe

Ingredients:

4 Boiled Eggs
1 cup Basmati Rice
1 tsp biryani masala pdr
1 tsp black cumin or regular cumin
1 tbspn Butter
1 tbsp Ginger garlic paste
4 chopped Green Chillies
1 cup mint
1 tbsp oil
1 large Onions
2 cup Plain Yogurt
Salt to taste
2 bay leaves
2-3 cloves
2 cinnamon stick
few cashews

To marinate the Egg:

1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 egg
1 tsp ginger garlic paste
1 tsp besan flour

Method:

Add oil in a pan. Add the Bayleaf,cloves and cinnamon. Add some black or regular cumin seeds and onion.

Saute them and add the salt.

Add cashew nuts. Saute.

Add green chillies, coriander leaves and mint.

Add ginger garlic paste and mix well.

Add 1 cup of curd and biriyani masala powder (50g) and mix well.

Add water (2 cups) and add 1 cup of rice.

Check for seasoning and if all fine then cover it with lid and allow it to cook in a medium flame.

Meanwhile prepare the marination for the eggs (OPTIONAL) - I have prepared both ways and I liked when it is not marinated. So the choice is yours.

In a bowl, add chilli powder, ginger garlic paste,coriander powder,cumin powder, basan flour and mix well.

Add egg white to this mixture. Mix well and coat the boiled eggs with this marination.

In a pan, add butter and shallow fry these marinated eggs.

When the rice is done, mix this egg with the rice carefully.

If you want you can add orange color to the rice.

Garnish it with some coriander leaves and serve hot with raita or any side dish of your choice.

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Coconut Rice Recipe

As a kid, I bet everyone would have loved this coconut rice. But after you have reached a certain age, we tend to avoid this recipe as it contributes more cholesterol. But I think a treat now and then is acceptable. Life is full of changes. The things we loved when were kids becomes a second or last choice when we grow up. Not only types of food, this quality prevails in many things. Why is it so? Why do we have to change ourselves to suite the society? Can't we still be like kids, with no responsibilities, have fun and playing most of the time? I know it is not possible but why? Why? Why?




Coconut Rice is a delicacy. No one can deny it. It has a unique flavor that fills your kitchen pulling your husband and kids to the kitchen to take a peek. Here is the recipe for you to try out and win the super chef title!

I am sending this lovely recipe to Ramki's Recipe for rest of us event and FIC- White started by dear Harini and guest host this month by Kitchen flavours.

Ingredients:

1 cup of Basmati Rice (you can also use the normal white rice)
1/2 cup of coconut (You can use the freshly grated or the coconut powder too)
2 tsp of Coconut Oil ( you can also substitute this with Olive/Canola/Vegetable oil)
1/2 tbspn of coconut milk OR 1 tsp of sugar
2-3 green chillies, chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp channa dal
1 tsp urad dal
Few Cashews or groundnuts (your choice, you can omit this too)
Salt to taste
Few curry leaves
Few chopped cilantro



Method:

In a pan, add the oil. Add mustard seeds, when it pops, add the cumin seeds and curry leaves.

Now add the channa dal and urad dal. Saute.

Add the Green chillies and nuts. If the nuts are not previously fried. Do fry them at this point.

Add the grated coconut and mix well.

Add salt and coconut milk or 1 tsp of sugar and mix well. If you are adding the coconut milk, you need not add sugar as it is sweet by itself. This gives the unique flavor to this rice variety.

Mix them well and cook it for a minute.

Meanwhile, cook the Basmati rice and allow it to cool for 5 min.

Mix the rice with this coconut mixture and Ta-da! Your coconut rice is ready. This is a very easy recipe and goes well with Papad,chips or Potato curry. YUM!

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Try Masala Capsicum Rice for Thanksgiving

Do you want an Indian recipe for this Thanksgiving? And do you want it to be vegetarian? if Yes, you ought to try this Masala capsicum rice recipe. I have seen many recipes for capsicum rice. But this one is the winner. If you are person who loves to eat rice, you will love this recipe.



This is perfect for a Thanksgiving lunch or dinner. The best part is, you can eat this without any side dish and it still tastes awesome. I loved it and I suggest you to give it a try sometime.

Ingredients:

1 cup cooked Basmati rice
1 cup capsicum (red,yellow, green) - what the heck? make your rice colorful!
1 tbspn of ghee (clarified Butter)
1/4 cup onions chopped lengthwise
Salt to taste

To dry roast and grind:

2 whole red chilli
1 tsp mustard seeds
2 tsp cum seeds
2 tsp coriander seeds
1 tbspn peanuts
few curry leaves
2 tsp urad dal



Method:

In a pan, dry roast the ingredients mentioned.

Allow it to cool and the blend it to a coarse powder.

Meanwhile cook the basmati rice.

In a pan, add ghee and saute the onions.

Add the capsicums and saute. Cook until the capsicums are half cooked.

Now add the coarsely ground powder and mix well.

Take this mixture and mix well with the rice.

Garnish it with cilantro before serving. Serve hot in a capsicum bowl!

I am sending this to Srivalli's Rice Mela and Mansi's Vegetarian Thanksgiving.

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Pudina/Mint Rice/Pulao - My favorite herb recipe

Pudina/Mint is my all time favorite herb. I can eat curd rice with pudina thuvayal all day. Generally I eat this as a Pudina Thuvayal sadam(rice) but this time I wanted to make it with some additional masala and make it as Pudina/Mint Fried Rice/pulao .



The smell of these herbs are really refreshing. You can also use Mint in making Briyani to give it a rich taste. Now for the recipe of Pudina/Mint Rice/Pulao.This recipe serves for 6 people and I am sending this to World Food Day event.

Ingredients:

4 cups Basmati rice (Can use boiled rice too)
1 cup mint leaves
5 green chillies OR Red Chilli whole
6 cloves of garlic
an inch of ginger
1 tsp cumin seeds
2 Bay leaves
2 whole cardamom
a piece of cinnamon stick
salt to taste
1 tbspn Ghee (Clarified Butter)
Tamarind - 1/2 the Lemon size
2 tsp Channa Dal
2 tsp Urad Dal



Method:

In a pan, add ghee and add ural and channa dal.

When they turn light brown in color, add the chillies and tamarind and saute.

Now add the mint leaves and saute for few min.

Allow the mixture to cool and grind it with salt into a fine paste.

Meanwhile, cook the rice in a rice cooker or pressure cooker. Allow the rice to cool after it is cooked.

In a big pan, add ghee and now add the bay leaf,cardamom,cinnamon and cumin seeds.

Now add cashews and fry till they become light brown. Switch off the stove.

Now add the rice and mix well.

Add the Pudina/Mint mixture and mix well. Add 2 tsp of ghee while mixing.

Check for salt.

This is my traditional way of cooking Mint/Pudina rice/Pulao. There are other ways of doing this too.

This rice is best eaten with chips,Papad or Potato. We had Potato fry,Papad and Mint rice for our dinner last weekend.

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Spinach Rice Recipe - For all the vegan and vegetarian lovers!

I love spinach. Even as a kid, I used to eat them without making a fuzz, my mom still says. May be because of my mom's spinach recipe. But who cares, I love something healthy! Can you believe it? For a person who loves to roll in chocolates and Ice creams, this is something unusual. But, hey I naturally love Spinach! God's gift! Who else is with me? Who else love spinach like me? C'mon there must be someone to give me company!



There are a lot of varieties to try with spinach. For example, Palak dal, Keera vadai (Spinach fritters), Spinach curry. And I also came to know that organic spinach are good for health. Recently I came across a Mexican recipe for Spinach rice. As usual, I added few Indian spices and turned it to an Indian recipe! It has become very easy for me now-a-days to convert a recipe to Indian. Thanks to coriander and cumin powder!

I see many people converting to vegetarian now-a-days. I am happy! I am a born vegetarian. But now, I have started to eat eggs for some medical reasons, but still I call my self a vegetarian. Eggs are vegetarian for me. I know true vegans and vegetarians won't agree but then, I love eggs and I love to call myself vegetarian. So what do you guys say? Are Eggs vegetarian? Absolutely not vegan!

With no further adieu, here is the Spinach Rice recipe which I bet all the vegan and vegetarian lovers would vote for.



Ingredients:

1 cup spinach
2 cup cooked rice ( it can be your normal rice or Basmati rice)
1/2 cup onions cut lengthwise
1/4 cup peas and corn (I used frozen, if you are using fresh, cook them separately)
1/4 cup green pepper chopped length wise (you can also use any other color pepper)
3 Garlic flake, minced
Few fried cashews
Salt to taste
Pepper to taste
1 tsp coriander powder
1 tsp cumin powder
1 tsp cumin seeds
1/4 cup spring onions (optional)
1 tsp of Extra virgin olive oil
1 bay leaf
1 cinnamon stick
2 whole cardamom


Method:

Pressure cook the rice and allow it to cool.

In a pan, add oil, bay leaf,cinnamon stick, whole cardamom, cumin seeds. Saute.

Now add the onions Garlic and green pepper. Saute them for few min.

Add salt, coriander, cumin powder and mix well.

Now add the peas and corn. Mix well.

Add the cut spinach and cook them for 2 min.

Add pepper to taste.

Switch off the stove.

Mix the rice with this and garnish it with fried cashews. Serve hot!

This rice doesn't need any side dish. But if you like you can eat it with raita or papad.

I am sending this Spinach rice to,

Lunch box event by Vandana Rajesh. You can cook this in 20 mts and you need not prepare a side dish and most of all your kids will be eating something delicious yet healthy!

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Vermicelli (Semiya) Biriyani/Briyani Recipe

Recently I came across various version of Vermicelli (Semiya) Biriyani in many of our foodie's blog. This variety of Biriyani was really new to me. The only things I have tried with Semiya(Vermicelli) are Vermicelli (Semiya) Payasam and Semiya Upma. The main thing that made me skeptical in trying this biriyani is, lumps. If you screw the process it is for sure you will land up having lumps. But, I have a cure for that now. Its easy and tasty.



To avoid getting lumps in any of the semiya recipes, fry them in Ghee/Oil till they become light brown in colour. This really solves the lump issue. The rest depends on your recipe. So, here comes my vermicelli Biriyani Recipe.

Ingredients:

2 cup vermicelli/Semiya
1 tbspn Ghee/clarified butter
1 Cinnamon stick
1 bay leaf
2 cloves
2 whole cardamom
1 cup onions finely chopped
Salt to taste
1 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 cup of Mint leaves, washed
1 tsp of Biriyani masala powder(optional)/ Garam masala powder
1 cup chopped vegetables(Any kind, I used carrots,cauliflower,potatoes)
1 cup of peas and corn (Frozen is good)




To Blend:

1 small onion
1 small tomato
1/4 cup of cilantro
2 garlic
1 1/4 inch piece of ginger
1 green chilli



Method:

In a pan, fry the vermicelli in ghee. Allow it to cool.Keep it aside.

In the same pan, add the ghee. When hot, add cloves,bay leaves,cinnamon stick,cardamom and wait till you get t he aroma.

Add the onions and saute them. Add salt.

Add mint leaves and cook.

Add the blended mixture to it and cook in Sim flame till the raw smell is vanished.

Add chilli powder, cumin powder,coriander powder and mix well.

If you want colour, you can add either saffron powder or soy sauce to it.

Add the vegetables, corn and peas and add little water and cook them.

When the vegetables are 75% cooked, add 2 cups of water and wait till it comes to a boil.

Now add the vermicelli and cook in a Sim flame.

Mix occasionally so that the bottom is not burnt.

Garnish it with cilantro and little lime juice and serve hot with your favorite side dish.

Need recipes for side dish? Don't worry! You can find them in my recipe index.

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I am back with Lemon Rice!

Have you ever felt that time is running so fast? I did, recently. My 1 month vacation is over in a blink! Wow! Going on vacation is real fun and that too when you go to your native place to meet your family and friends. Nothing can equal this joy. I had a great time in India. Ate all my favourite dishes and spent time with my family. Jeez! I miss them. Though the travel time is nearly 22hrs, I managed to sleep most of the time so that I can avoid Jet lag. Visited Tirupathi and attended few functions and now I am sitting in my new apt cherishing all my memories. Yes I am Back! We shifted to a new apartment and now I have to get accustomed to this new environment and set things.

You may ask, what did you cook so soon with nothing much in your kitchen? Of course, the all time saver, Lemon Rice. This is the most easiest recipe I have ever come across, of course next to curd rice. I have tasted lemon rice in many of my friends and relatives place, but only few recipes lure me to eat them more.I am sharing my favourite lemon rice recipe which makes me eat more lemon rice even when I am on a diet.

Preparation time is 30 mts. This time is just to cook the rice, all the other preparation takes less than 5mts. For a beginner, I would suggest you to do this dish more carefully, as even a minute mistake will spoil the taste of this dish.

Ingredients: (For 2 people)

1 Lemon for taking lemon juice or you can also use the Lemon squash that you get in shop. But fresh lemon juice adds a lot of flavour and aroma to this recipe.

1 cup Rice (You can go for either basmati rice or your normal rice). If you do this recipe more often I would suggest you to go with the normal rice as more intake of basmati rice is not that good for health.

2 cup of water if normal rice OR 1 1/2 cup of water for basmati rice

1 tsp of Urad dal
1 tsp of channa dal
2 Green chillies
A few pieces of cut ginger
Finely cut cilantro for garnishing
1tsp of turmeric powder
2tsp of oil
1tsp of mustard seeds
A pinch of Hing powder
Salt to taste

Optional:
1/4 cup of fried ground nuts
1 tsp of cashew

Method:
In Rice cooker, cook the rice with the required amount of water.

In a pan, add some oil, mustard seeds. When the seeds pops, add hing, urad dal, channa dal and saute them.

Add Green chillies, turmeric powder and ginger and saute them for few seconds.

After the rice is cooked, cool it for few minutes. Add the mixture from the pan and mix well.

Add the lemon juice, salt, ground and cashew nuts and mix well.

Garnish it with cilantro and serve with papad or any of your favourite side dish.

There are many other ways of preparing this lemon rice, but this is my favourite way.

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Jeera Rice/Pulao - A simple way to cook rice

Hope you all had a great weekend. Mine went with sleeping and shopping. You know what? Now a days I am starting to feel guilty if I dint post at least 1 recipe a day. I hope everyone is feeling the same. Yesterday I couldn't post and I felt as though I did something wrong :) Anyways today I have come up with the simplest yet a scrumptious recipe made with rice. Yes you got it right- Jeera rice. whenever I feel lazy or had to cook something very fast I go with this jeera rice recipe.

Ingredients:

1 cup basmathi rice (Soaked for 30 to 45 mts)
1 tbsp butter or oil
1/4 bunch coriander leaves
1/2 cup onion
2 number gr chilli
1 tsp jeera (cumin)
1/4 bunch mint (optional)
1 pinch saffron color
1 to taste salt
2 cup water
few cashews

Method:

Heat the oil/ghee in a pan. Add cumin seeds, green chillies, cashews. Fry ill the cashews turn light brown.

Add onions and saute till they are light brown.

Now add coriander leaves and mint leaves. Add water and let it come to a boil.

Now add the soaked rice and saffron colour and salt. Mix well and let it cook in Sim flame.

since the rice is already soaked it will take only 10-15mts to prepare this recipe.

Serve hot with your favourite side dish.

Note: You can also do this jeera rice recipe the same way in a rice cooker.

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Mango Rice Recipe

Mangoes originated in East India, Burma and the Andaman Islands bordering the Bay of Bengal. Around the 5th century B.C., Mango is called Mangifera indica and is known as 'king of fruit' throughout the world.The Mango tree plays a sacred role in India; it is a symbol of love and some believe that the Mango tree can grant wishes. In India, Mangoes are found in plenty during the summer season. We can make a variety of food using mango and 'Mango Rice' is one such food. I use a lot of chillies to this recipe as mango will give this food a sourness/sweetness.

Ingredients:

1tsp channa dal
chopped ginger optional
1 bunch coriander leaves
1 pinch cumin
4 cup fresh cooked rice
1 number grated raw mango
6 number green chillies

1piece ginger finely chopped
1 pinch hing
1 pinch mustard
4 tsp oil
3 piece red chilli whole
Salt to taste
1pinch turmeric
1 tsp urad dhal

Fried cashews

Method:

Cook the rice separately and keep it ready.

In a pan, add oil,red chilli whole , mustard seeds and cumin and when they crackle add channa dal,urad dal,broken cashew nuts, and saute them.

Now add hing ,green chillies,curry leaves, chopped ginger, turmeric and add grated mango.

Cook till mango is tender and then add cooked rice and mix well serve hot.

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Egg Fried Rice Recipe

Fried rice is a famous recipe from Chinese cuisine which has also taken its form Asian cuisine. Whenever we come across fried rice, the first type that comes to our mind or at least to my mind is vegetable fried rice. However, there are a different types of fried rice and they can be prepared in many different ways. I will share my way of preparing Egg fried rice. Why egg? Egg has lot of protein in it and is very good for health. You can also do chicken or any other fried rice using your creativity.

Did you know? (From WIKIPEDIA)

A boiled egg can be distinguished from a raw egg without breaking the shell by spinning it. A hard-boiled egg's contents are solid due to the de-naturation of the protein, allowing it to spin freely, while viscous dissipation in the liquid contents of a raw egg causes it to stop spinning within approximately three rotations.

If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk. This is a manifestation of the iron and sulphur compounds in the egg. It can also occur when there is an abundance of iron in the cooking water. The green ring does not affect the egg's taste; overcooking, however, harms the quality of the protein (chilling the egg for a few minutes in cold water until the egg is completely cooled prevents the greenish "ring” from forming on the surface of the yolk).

Now coming to Egg fried rice,

Ingredients:

water
salt to taste
2 tablespoons soy sauce

1 tbspn of chilli sauce
1 cup uncooked Basmati rice
1 tbspn vegetable oil /Olive oil (You can use ghee for rich taste instead of oil)
1/2 onion, finely chopped

1/4 cup of spring onions finely chopped
1/2 cup green peas

1/4 cup of green beans and carrot
2 egg, lightly beaten
1/4 teaspoon ground black pepper

1/4 cup of capsicum or 2 green chillies

Method:

In a big pot, add some oil and fry the rice for 1 min. Now add enough water (water level must be slightly more than the rice) , salt and cook the rice in medium flame.

In a pan, add oil, onions,spring onions, green chillies and fry them for 2 min. Now add the beans,carrot and peas and fry them for 2 min.

Now add little water, soy and chilly sauce and mix well. Allow the vegetables to cook.

Add the beaten eggs and scramble them while they cook. Add salt and pepper.

Mix the cooked rice with this mixture and add salt and pepper if needed.

Serve hot.

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Channa Briyani Recipe

I have never heard of 'Channa Briyani' until I met Poornima. She used to tell me that this is one of her favourite and she prepares this very often. So, we made her prepare this recipe yesterday for lunch and wow! it was very delicious. She learnt it from her mother-in-law and below is her version of 'Channa Briyani'.

Ingredients:

Salt (as per taste)

1 cup Konda kadalai(kabuli channa)

1 cup Basmathi rice

1 Tsp Garam masala powder

3 Tbsp Ghee

1 no Cardamon (crushed)

1 no Bay leaf

1 cup Tomato(chopped)

1 bunch of Mint leaves (chopped)

Coriander and curry leaves (chopped)

1 cup Coconut grated (½ shell)

To grind:

3 to 4 flakes of Garlic (chopped)

3 Tbspn Any vegetable oil

1 no Cinnamon stick (small)

1 no Clove

3 nos Dry red chili(as per required)

1 tsp Jeera

1 cup Onion (roughly chopped)


Method:

Soak channa overnight and pressure cook with salt. Leave for 3 hisses. After 15 min remove water and keep boiled channa aside.

In a pan take 1/2 tablespoon of ghee and fry the basmathi rice for 2 min

Grind the chopped tomato into juice and keep aside.

In a pan, heat 3/2 teaspoon of oil and fry all the ingredients under 'To grind' with one tablespoon of grated coconut. Leave it to cool and grind in mixer (Paste 1)

Grind the grated coconut with 1 cup of hot water and take the milk from it (This is first extract), Again grind with another 2/3 cup of hot water and take the milk (second extract).

In a pressure cooker, add 3 tablespoon of ghee.When ghee gets heated up add the crushed cardamon and bay leaves.When the cardamon aroma comes,add remaining chopped garlic. after a minute add the grinded paste 1.Stir for a 2 minutes. Now add the tomato juice and the garam masala.

Add the boiled channa. Add coconut milk and water so as the combined volume of the both should be of 2 cups. Now add basmathi rice, salt. Add chili powder if required. Add mint and coriander leaves. stir for few seconds. Close the lid and pressure cook for 3 hisses. Leave for 15 min .

Open the lid and mix it up as the masala may remain at the top. Serve with raitha

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Tamarind Rice (Puliyodarai) Recipe

Most of the temples in South India gives Puliyodarai as Prasadham. It is one of the famous rice variety in South India. It is very easy to cook and very delicious to eat. It takes about 20 to 25mts to prepare the puliyodarai paste. You can store this paste in fridge in an air tight container and use it later too. This food tastes even better when you use the paste after 24hrs of its preparation.

Ingredients:
4 cup boiled rice for 5 person. Use basmati Rice for rich taste.
1 tbsp channa dal
1/4 tsp chilli powder
1 number chopped green chilli
1 tsp coriander powder
1 tsp cumin powder
1 springs curry leaves
1/2tsp fenugreek seeds
1 pinch hing
1/2 tsp mustard seeds
1 tbsp oil
2 tbsp raw peanuts
3 piece red chilli whole
1 tbsp sesame seed powder (optional)
1 cup Tamarind juice
1/4 tsp turmeric

Method:

Heat the oil in a pan and add the whole red chillies. Let the chillies fry for few seconds.
Add the mustard seeds.
When the mustard seeds splutters, add the fenugreek seeds. Now add the chana dal and peanuts and cook them properly in a Sim flame so that they are not burned.
Add the curry leaves,chopped green chillies and hing.
Then add the turmeric,as it gives the color to the rice add enough turmeric.
Then add the tamarind juice to it and add the red chilli pwdr,coriander pwdr and cumin pwdr.
Let the gravy cook till the oil oozes out for 10 to 12mins.
Toast the sesame seeds and crush them and once the gravy is ready add the pwdr to it and cook it for another 15mins.
check the seasonings and add salt .
Then take your cooked rice and add the tamarind gravy to it mix it.
Serve Hot!

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More kozhambhu (Buttermilk Sambar) Recipe

Whenever there is a festival, I will be the most happiest person. Not because we have a holiday during festival. But because my mom will cook more kozhambhu for all the festivals. If a day is considered to be auspicious, then the menu in our home will be more kozhambhu,vazhaikai. It is a typical south Indian recipe. I love it and it is very easy to make. Though I have made this recipe 2 or 3 times, it has not come equal to the taste of my mom's preparation. I am sharing here my mom's way of preparation.

Ingredients:

Ladies finger or pumpkin - few pieces ( 5 to 6)
Turmeric powder - 1tsp
dhaniya - 1tsp
Venthayam - 1/2tsp
Channa dal - 2 tsp
Salt to taste
Grated Coconut- 1/2cup
Green chillies - 2
Cumin seeds - 1tsp
Buttermilk - 2 cups
Water - 1 cup
Hing- 1tsp
Mustard seeds - 1tsp
Curry leaves 4 to 5
oil - 2tsp

Method:

Soak dhaniya,channa dal,venthayam for 10mts.
Grind the soaked ingredients along with grated coconut,green chillies,cumin seeds.
In a pan, add some oil and add mustard seeds. When it pops, add hing powder and curry leaves.
Now add the grinded mixture and water.
Add turmeric powder and salt and wait till it comes to a boil.
Now add the buttermilk and wait for 1 min. Do not wait until it comes to a boil.
Serve hot with rice.

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Curd Rice Recipe

Today I kind of felt very tired so did not cook lunch for my husband. But then I had to eat something for lunch. My all time favourite dish is curd rice and I thought I will eat the same. It is one of the dish which requires very less of work from our side. Most of the time, when I do not have mood to prepare food for me I will go with curd rice.

Ingredients:

2 cups rice
1 tsp mustard seeds
3 cups of plain yogurt
1 sprig curry leaves

1tsp urad dal

1tsp cumin seeds
2 green chillies, chopped finely
2 tsp coriander leaves, chopped finely
1 small piece of ginger chopped finely
2 dry red chilli, cut into pieces
A pinch of hing(asoefetida)
Salt to taste
1 tablespoon cooking oil/ghee

Method:

Cook the rice with water in 1:3 ratio.
Mix the ginger, coriander leaves, green chillies to the cooked rice.
Add salt and yogurt to the rice and mix well.
In a seasoning pan, add ghee/oil. Add mustard seeds, when it pops add cumin seeds and hing.
Now add urad dal and dry red chillies. Then add curry leaves.
Allow the seasoning to cool. Then add it to the curd rice and mix well.
Serve with hot pickle.

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Bisibelabath (Sambar Rice) Recipe

Most of the time I go to South Indian marriages only to eat. There will be a variety of dishes covering your entire plate. In all the marriages there are few default dishes and 'Bisibelabath' is one among them. Though it is for sure that this dish will be present, it tastes differently every time. Sometimes it will be scrumptious and other times it won't be that delicious. It all depends on the cook. I learnt this recipe from my mother and I love this dish.

Ingredients:

Rice- 2 Cups
Toordal- 1 cup
Vegetables - 1 cup (Cauliflower,Potato, carrot, beans & peas. Cut the vegetables into big pieces.)
Tomato - 1 medium sized
Onion- 1 medium sized
Tamarind - small lemon size
Turmeric powder - 1/2tsp
Salt - To taste
hing - a pinch
Mustard seeds - 1tsp
Water - 4cups
Oil/Ghee - 2tsp
turmeric powder- 1/2tsp
Fried Cashew - 1/4cup

To grind:

Grated coconut - 1/2 cup
dhania - 1tbsp
red chilli - 4-5
Channa Dal - 2tsp
Cumin seeds - 1tsp


Method 1:

Soak the Tamarind in water for 20mts.
Pressure cook the Toordal along with chopped onions, tomatoes and the cut vegetables.
Fry and Grind all the 'To grind' ingredients either in oil or ghee. If you use ghee, your rice will have rich taste.
Mix this paste along with the rice to the cooked dal.
Add tamarind water to this along with turmeric powder,salt and 4
cups of water.
Pressure Cook this for 5 whistles.
Finally add Ghee and fried cashews.
Serve hot.

Method 2:

Soak the Tamarind in water for 20mts.
Pressure cook the Toordal.
Fry and Grind all the 'To grind' ingredients either in oil or ghee. If you use ghee, your rice will have rich taste.
Cook the rice separately either in pressure cooker or in rice cooker.
In a kadai, pour 1tsp or ghee/oil and add mustard. Once these seeds pop, add Cumin seeds,hing, onion and fry till the onion turns brown.
Add the cut tomatoes and the cut vegetables and fry for few seconds.
Add 1 cup of water and cook these in a Sim flame.
Once the vegetables are half cooked, add the tamarind paste and the cooked dal and wait until the vegetables are fully cooked.
Now add the cooked rice and this gravy and mix well.
Finally add Ghee and fried cashews.
Serve hot.


Note: You can use any vegetable if your choice for this dish.

Happy cooking!

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Tomato Rice - Recipe

Today I would like to share the recipe of a very delicious yet an easy dish. With most of the women working now a days, it is hard for them to spend more time in cooking. They would really appreciate if there is a food that can be prepared when they are getting ready to work. Is there any dish like that? Of course there is and it is the Tomato rice. I prepare this dish in 2 ways and I will share both the methods.

Ingredients: ( Same for both methods)

3 to 4 Tomatoes

2 to 3 Onions

Basmathi rice 2 cups

Bay leaves - 1 to 2

Cardamom- 2

cloves-3

cinnamon-1

cumin seeds-1 spoon

Chilli Powder-1 spoon

Cumin Powder-1 spoon

Coriander Powder-1 spoon

Ginger Garlic paste 1 teaspoon

Coriander leaves for garnishing

Salt to taste

Green chilies 2 nos

Ghee ½ cup

Peas-1/2 cup

cashew nuts 50 grams

water

Method 1: This is the most easiest way of doing and it takes 25mts in rice cooker.

Wash the basmati rice and soak it in water for 15 to 20mts.

Cut the onions and tomatoes lengthwise.

In the rice cooker, add 1/2 cup ghee . When the ghee is hot add bay leaf,cumin seeds,cloves,cardamom,cinnamon and wait for 15 sec.

Now add the cashews and fry them. When the cashews are done add the onions and fry them till they are brown.

Now add Ginger garlic paste and fry them till their raw smell is vanished. Add the cut green chillies.

Now add the cut tomatoes and fry them.

After 1 min add Peas. Now add chillipowder,cumin powder and coriander powder 1 spoon each. Add 1 cup of water so that the spices are not burnt. cook for 2 min.

Now add the soaked rice and 2 cups of water. Add salt to taste. Close the rice cooker and wait till the rice is cooked. After the rice is cooked garnish it with coriander leaves.

Transfer the cooked rice and serve hot with raita or papads.

Note: For 2 cups of basmati rice the total amount of water is 3 cups.

Method 2:

Wash the basmati rice and soak it in water for 15 to 20mts.

Cut the onions and tomatoes lengthwise

In a pan, add 1/2 cup ghee . When the ghee is hot add bay leaf,cumin seeds,cloves,cardamom,cinnamon and wait for 15 sec.

Now add the cashews and fry them. When the cashews are done add the onions and fry them till they are brown.

Now add Ginger garlic paste and fry them till their raw smell is vanished. Add the cut green chillies.

Now add the cut tomatoes and fry them.

After 1 min add Peas. Now add chillipowder,cumin powder and coriander powder 1 spoon each. Add 1 cup of water so that the spices are not burnt. cook for 5 min till it becomes a paste in Sim flame. When the paste is done, add coriander leaves to garnish.

Meanwhile after 20 mts of soaking, cook the rice separately in a cooker. When both the gravy and the rice are done, mix them both and serve hot. You can also use this gravy as a side dish for chapati,Dosa etc.

Happy Cooking!

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Peas Pulao Recipe

My favourite vegetarian main dish is peas pulao. It is very simple to prepare and delicious to eat. I make sure that I prepare this dish atleast once a week. I love it so much. Now lets go to the recipe.This recipe is for 2 person. Preparation time:30mts

Ingredients
2 cups of white basmati rice (soaked in water for 15-20mts)
1 1/2 cups of frozen green peas, thawed
1 small onion sliced
1 tsp jeera(cumin) seeds
3 garlic flakes, crushed finely
1 small piece of ginger, crushed finely
1-2 cloves
1 small piece cinnamon, broken into pieces
2-3 cardamoms
2 tablespoon ghee(clarified butter)
Salt to taste
2 tsps coriander leaves , chopped finely
1 tablespoon cashewnuts, chopped

3 cups of water

Method
Heat the ghee in the rice cooker .

Add the cardamoms, cinammon, jeera, cloves and onions.
Fry till the onions turn transparent.
Now add the peas and mix well.
Add the basmati rice to this mixture and fry for 30 seconds.

Add the required amount of water (1and 1/2 cup for 1 cup of rice) and salt and allow it to cook.

After the dish is cooked, garnish it with fried cashews and finely chopped coriander.

Eat when hot with a vegetable or meat side dish.

You can also do this dish by preparing the rice seperately and adding the onion mixture to it. My method is to use the rice cooker as it eases my work.

Happy cooking!

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