Mom's Recipies

Pilaf is a smart way to cook up rice and vegetables together in same pot for a wholesome meal.
This is a Kids Friendly Pilaf.It is easy to cook and tasty to eat.

Ingredients:-

1/2 Onion
1 1/2 cups cleaned mushrooms
1 Zucchini
1 tbsp Olive oil / butter
2 Cups Vegetable broth /Water
1 Cup brown or white rice (Long Grain Rice)
1/4 tsp Black Pepper (or as per taste)
Salt to taste


Method:-

1) Wash the rice, drain the water and leave it on the sieve for sometime.
2) Grate the Onion in a blender.
3) Finely chop mushrooms and zucchini.
4) In a frying pan over medium heat warm the olive oil.
5) Add onion and cook until translucent about 2 minutes.
6) After that add finely chopped zucchini and mushrooms.
7) Season with pepper and salt and cook ,stirring often , until their moisture has evaporated, 5-7 mins.
8) Transfer the vegetables to a sauce pan, add the broth and rice and stir to mix. Cover and cook until rice is tender and liquid is absorbed about 15 minutes.
9) Remove the pan from the heat and let stand covered for 10 minutes.
10) Fluff with fork and Serve hot.


Note:-

As you child grows older you can liven up this pilaf by stirring in chopped raisins or other tiny pieces of dried fruits ,spices, such as 1/2 tsp garlic powder or 1/4 tsp cumin and coriander powder,flaked almonds. Add the stir ins along with the rice.

Tofu is rich in protein.Since tofu is made with soybeans,it is also low in cholesterol.Pilaf is known as pilav, pilau, plov or pulao in different countries of the world,and there are hence various delicious pilaf recipes.This tofu pilaf recipe is a very simple one and also quite nutritious. I didn’t have basmati rice at that time, so I just used plain rice. If you cook it with basmati rice, the flavor and taste will be much better .

Ingredients:-

Firm Tofu - 100gms
Basmati rice / Long Grain rice - 1 cup
Green bell pepper - 1 diced
Carrots - 2 diced
Onions- 1 finely chopped
Ginger, garlic paste - 1 tsp
Greenchilli paste- 1 tsp
Bayleaves- 1
Cinnamon- 1"
Cumin seeds- 1tsp
Cardamom -2
Dried Basil Leaves - 1 tsp
Cashew pieces - 1/4 cup toasted in a dry pan or with a little oil (optional)
Soya sauce- 2 tbsp (I used dark Soya Sauce)
Oil- 3tbsp
Salt to taste
Water -2 Cups
Spring Onions to garnish

Method:-

1) Wash the rice, drain the water and leave it on the sievefor sometime.

2) Drain and Cut the tofu in small cubes and marinate them in soya sauce for around 30 minutes -1 hour. Firm Tofu will absorb any spice and sauce added to it.

3) Heat 1 tbsp oil in a non stick pan and lightly brown tofu pieces on both the sides and keep aside .

4) In a pressure cooker, heat oil and add cumin seeds.Then add the cinnamon ,cardamom and bayleaves.

5) Then add the ginger garlic paste , green chilli paste and dried basil leaves. Add the onions and saute for sometime. Add vegetables and saute for 7 minutes then add the rice and stir well. Then add the deep fried tofu.Add salt to taste. Add around 2 cups of water and pressure cook for 2 whistles.

6) Stove Top: Bring to a boil, cover & simmer 10 - 15 mins till rice is done.

7) Garnish with chopped spring onions and fried cashews if using .

8) Serve hot with raitha .


Tip:- You can use the veggies which ever you want.

Vegetable Pulav is a rice cooked with mixed vegetables & whole spices. It is easy to make and delicious to taste. Veg Pulav has loads of vegetables in it so it is very healthy indeed.

Ingredients:

2 Cups Rice (preferably Basmati Rice)
2 Tbsp Oil
2 Tsp Cumin Seeds
2 Slit Green Chillies
1 Onion Chopped
1 Tomato Chopped
1/2 tsp Garam Masala
1/2 tsp Ginger Garlic Paste
Salt to taste
2 Bay Leaves
1 Cinnamon Stick
3 Cloves
4 Black Pepper Corn
1/4 Tsp Cardamom Seeds Powder
1 Star Anise
4 Cups of Water ( 1 Cup Rice : 2 Cups Water)
1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes)
Handful of Cashews fried in Ghee/butter



Method:-

1) Soak rice in water for 15 mins. Drain & keep aside.

2) Heat oil in a pressure cooker & add cumin seeds.

3) Once the seeds pop & splutter, add green chillies, ginger garlic paste, bay leaves, cinnamon, Black Pepper,cloves, star anise.

4) Add chopped onions & saute till onions are transparent.

5) Then add Garam Masala and chopped mixed vegetables and cook on medium for 4-5 mins.

6) Add a chopped tomato and stir fry for a minute. Add the drained rice and saute for 2 mins.

7) Add salt as per taste and Cardamom powder.

8) Then add 4 cups of water & mix well.

9) Close the lid & let it pressure cook on medium flame till its done.

10) Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves.

11) Serve warm with raita.


Tip:-

*Make sure to chop all veggies finely. So Veggies and Rice are cooked at the same time. Otherwise rice will get cooked fast and veggies might remain uncooked.(like Potatoes, Peas, Corn, Carrots, Cauliflower, Green Beans)

Bagara rice is flavoured rice.It is very simple to make and goes with any type of gravies.Its an
excellent party food.Kids Like it as it don't have any masalas.


Ingredients:-

2 cups Raw Rice
3 Cups Water ( 1 cup rice : 1.5 cup water )
1 small Onion
2 tbsp Ginger Garlic Paste
Few Mint Leaves
1 tsp Black Cumin Seeds /ShahiJeera
2 tbsp Ghee/Oil
1/2 cup Carrot chopped
1/2 cup Peas frozen
Salt to taste

Whole Garam Masala:
3 Cloves
1 inch piece Cinnamon
1 Black Cardamom
1 Bay leaf



Method:-

1) Wash and Soak Rice for 30 mins.
2) Heat oil/ghee in a pressure cooker. Add onions fry till they become transparent then add ginger garlic paste and fry for a min.
3) Then Add the veggies and mint and fry for a min.
4) Add soaked and drained rice and water. Add salt to taste.
5) Tie all the whole garam masala in a muslin cloth /thin white cloth.Tie the knot tightly and drop in the water.
6) Close the cooker and cook till rice is done or for 2 whistles.
7) Switch off the heat, let the cooker fully cooled down.
8) Open the lid and remove whole garam masala bag from it.
9) Serve hot with any gravies.


Serving suggestions:

Vegetable Kurma
Bagara Baingan
Kofta Curry
Potato Kurma
Raita

Vegetable Khichdi is the comfort meal . This is the food with full of nutritious and wholesome meal specially for infants,kids and also for the adults. Its very good for the infants and kids because its mushy type and also its easily digestible. It provides plenty of energy, nutrients and proteins to your baby.Addition of vegetables gives the khichdi great flavor and of also makes it more healthy. Also at the time of having cold and fever this khichdi works really well.I make this quite often for my daughter.


Ingredients:-

Rice -1/2 cup
Yellow Moong dal -1/4 cup
chopped mixed veggies (any) 1/2 cup (I added carrot,potato,green peas)
Coriander powder - 1/4 tsp
Cummin powder - 1/4 tsp
Cummin seeds -1/4 tsp
Asafoetida - a pinch
Ghee -1 tbsp
Turmeric Powder-1/4 tsp
Water-2 cups
Black pepper powder -a pinch (optional)
Salt to taste


Method:-

Wash the rice and moong dal well. Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and stir fry for 2 minutes. Mix in rice ,dal and turmeric powder and continue to stir fry for 2 minutes. Add all the ingredients and salt with water and cook in pressure cooker for 3-4 whistles. Temper with a little ghee , cumin powder and coriander powder. Serve with pure ghee and dollops of dahi.

Biryani was introduced in Indian via Mughal cuisine.Vegetable Biryani is an Indian rice dish bursting with flavor, delicious spiced vegetables and rice ..Its not very easy to cook biryani, as firstly it do requires a lot of ingredients ,lot of attention and takes time to cook, but the final result is simply awesome and lip smacking.It is definitely a satisfying meal all by itself.


Ingredients:-

Basmati rice-2and1/2 cups
Vegetables- 2 Cups (potatoes,cauliflower,carrots,peas ,beans cut into big sized chunks)
Onions - 2 big sliced thinly
Biryani masala powder- 2 tbsp
Ginger garlic paste- 2 tbsp
Chillies - 4 (slit)
Salt to taste
A pinch of Saffron(soaked in milk)
Oil
Curd - 1 cup
Mint - 1/4 cup
Coriander ( handful)
Cashew nuts - 1/4 cup
Ghee - 1 tbsp

Whole garam masala:-

Black Cumin Seeds (Shahi Jeera) – 1 tsp
Cinnamon Stick – 1 inch piece
Cloves – 5
Black Cardamom – 2
Bay Leaf – 1




Method:-

1) Rub the saffron strands in milk and keep it aside.
2) Wash the rice.Soak Rice for 1 hour.Then Drain it.
3) Bring 5 cups of water to a rolling boil and add Cinnamon Stick, Cloves, Black Cardamom, 1 tsp Oil, Salt, drained soaked rice and a few mint leaves.
4) Cook rice for exactly 5-7 minutes. Immediately drain the water from the rice and add ghee and mix gently making sure not to break the rice grains. Rice should be 3/4 cooked i.e. 70% cooked– not fully cooked.
5) Heat oil in a pan.Fry onion slices in oil till it is golden brown.Remove it and Keep it aside.
6) Then fry 1/4 cup each of halved cashew nuts and keep aside.
7) Add Whole garam masala - i.e. Bay leaf, cinnamon stick,cloves,black cardamom ,saute it then add shahi jeera( Black cumin seeds) , ginger garlic paste , vegetables which are cut in big size.Then add salt .Mix well.Vegetables should be 70% cooked i.e. 3/4 cooked.
Now add half mint,half coriander,green chillies,biryani masala ,mix half cup of curd.The vegetables should be nicely coated with masala.Be sure to stir occasionally to prevent sticking/burning.

Now for putting it together, it is done in layers

8) Heat a little oil in a thick bottomed pan(I use the pressure cooker pan).
9) First Arrange a layer of the half vegetable mixture then add some curd then nuts.Then spread a layer of fried onions. Then spread half the layer of partially cooked rice..Sprinkle 1 tsp of Biryani Masala on the rice.
10) Layer remaining vegetable mixture and sprinkle Fried Onions on top.Layer partially cooked rice over the veggies and sprinkle 1 tsp Biryani Masala.
11) On the top of this sprinkle remaining chopped mint and chopped coriander..Garnish with fried onions.
12) Sprinkle little bit of saffron milk mixture.Drizzle with some ghee if desired .
13) Cover with a lid and cook on low flame for around 15 minutes till the rice is cooked OR Cover with tight lid or foil ,bake on a preheated 350 oven for 30-35 min , until steaming hot.
14) Then mix everything properly. Take care that rice grains should not break.

Biryani can be served by itself, or with a simple raita or some yogurt on the side.

Tips:

* Cooked rice expands so be sure to use the proper size pan.
* Vegetables should be cut in medium size or big size chunks.
* Saffron and mint are key ingredients for biryani.

Variations:

* Vegetables can be added and subtracted to your choice.

Mango rice is a Rice mixed with grated raw mango is specifically prepared on “Ugadi” - The Telugu New Year .It is simple, easy and fast to make and tasty to eat.


Ingredients:

2 cups Cooked white rice (each grain should be separate)

3 cups Grated raw green mangoes (peel skin) Adjust according to your taste

2 tbsps Peanuts

Salt to taste

For tempering/poppu/tadka:

3 tbsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds

1 tbsp Chana dal / Bengal gram dal

1 tbsp Urad dal / Split black gram dal

3-4 dry red chillis

6-8 slit green chillis

1/4 tsp asafoetida (Hing)

1/4 tsp turmeric powder

15-20 curry leaves




Method:-


1) Peel the skin and grate the raw mango.Measurement is: 1 cup raw rice - 1½ cups grated mango to 2 cups. (Adjust the quantity to suit your tangy flavor.). Add turmeric to the grated mango.
2) Cook the rice (preferably ‘Sona Masuri’).Each grain should be separate.Cool the rice in a wide plate so that the rice doesn’t stick together.
3) Heat oil in a heavy bottomed vessel and add the mustard seeds. Once they pop, add cumin seeds , peanuts ,chana dal and urad dal and let them turn red on medium heat. Now add the red chillis, green chillis, curry leaves and asafoetida. Toss them for a few seconds.Turn off heat and keep aside.
4) Spread the cooked white rice on a wide plate, sprinkle salt , add grated mango with turmeric and add the tempering and use your hand or big spoon to combine well till the tempering is well blended with the rice. Adjust salt.
5) Serve hot with vadiyalu, perugu or pachadi of your choice.

Easy to make and delicious to eat... Enjoy !!!

Black pepper, is widely believed to be the most common culinary spice in the world.Black pepper helps relieve cough and colds .Pepper's antibacterial properties also make it an effective remedy for respiratory conditions including colds, coughs and flu. Pepper's spiciness clears congestion and helps clear up sinusitis.Black pepper (Kali Mirch )aids digestion .Pepper's natural antibiotic properties make it an effective remedy for intestinal diseases caused by bacteria. Pepper causes an increase in the secretion of hydrochloric acid in the stomach, improving overall digestion by reducing gas, diarrhea, constipation and colic.Black pepper helps in weight loss .The outer layer of the peppercorn contains substances that boost fat metabolism. Adding black pepper to foods may help in the treatment of obesity.Garlic also helps in reducing cold and cough.


Ingredients:-

3 cups of cooked white rice (each grain should be separate)
1 1/2 tbsp ghee (clarified butter)
1 tsp cumin seeds
5-6 Garlic cloves (Thinly Sliced)
1 1/2 tbsp black pepper corns
salt to taste


Method:-

Dry roast the black pepper corns, in a pan for a few minutes on medium heat tossing them around till the flavors come out and you find a nice aroma emanates the kitchen.Turn off the heat and make a coarse powder.

Heat ghee in a pan and add cumin seeds and let them splutter.Then add thinly sliced garlic.Saute till garlic become golden.Then add grounded black pepper powder.Saute for a minute and then add the cooked rice and salt combine it with the tempering such that the spices coat the rice well.The full flavor of the pepper is obtained on freshly ground pepper corns which enhances the taste of the rice giving it a sharper, more flavorful than the pre-ground pepper powder .
Serve hot. You can also serve with any gravy curry or plain rasam ,papad.

Note:-

1) Use freshly grounded Black Pepper Powder.

2) When you are ill if you eat this flavorful rice it gives a very excellent taste to your mouth and remove indigestion.

A Popular and simple Maharashtrian recipe is "Phodnicha Bhaat".If you've got some leftover rice that you did rather not go to waste,here is an easy way to turn your plain steamed leftover white rice into a fabulous new lip -smacking one dish meal within minutes.Whenever I end up with leftover rice I prepare this delicious dish. It can be served as breakfast ,brunch ,lunch or dinner.


Ingredients:-

1 cup cooked rice (I have used Leftover rice, but you can use freshly cooked rice also)
1/2 Onion chopped
2 tsp Roasted peanuts (optional)
1/2 tsp Red Chilli Powder / 3 Green chillies
Curry leaves -few
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Hing /Asafoetida
1/2 tsp Turmeric
1 tbsp Oil
Chopped Coriander to garnish
Salt to taste




Method:-

Heat oil in a pan. Add Mustard seeds and Cumin seeds, allow to splutter. Then add curry leaves, hing and Turmeric powder.Then add chopped onions.Saute the onions till they turn translucent. Then add chopped green chilies, groundnuts (if using). . Finally add the leftover rice and salt.Mix well. Stir gently without mashing the rice. Cover the pan. Now let the rice and seasoning blend well for 2 minutes. Garnish with chopped coriander. Serve hot.

Here is a very Authentic and Traditional recipe from Andhra which my Mother-in-law passed it to me . I first had a taste of this after my marriage.Its simpleness and versatility bowled me over .This is a traditional neivedyam(offering)for goddess lakshmi.It tastes very delicious and yummy.Kids also love to have this.


Recipe Source-~MIL

Ingredients:-

Rice-1 cup
Moong dal-1/4 cup
Turmeric -1/2 tsp
Water -2 1/2 cups
Salt to taste

Method:-

Wash the rice and split moong dal together, once or twice, until the water is clear. Take them in a pressure cooker with turmeric.
Pressure cook for 3-4 whistles.
Remove from fire let it cool then open the lid and add salt and ghee. Mix well.
Serve hot with coconut chutney/stuffed brinjal curry/ pacchi pulusu along with generous amounts of ghee .

During the summer season, I am obsessed with mangoes - both, raw and ripe and can never get tired of them. During the summer Amma used to make dal, Panna ,chutney, pickle ,pulihora with unripe mangoes -, mango icecream and mango juice ,aamras with golden yellow mangoes. Today, I’m sharing with you an unforgettable and my family favorite summer fare delicacy prepared from raw mangoes. It is simple, easy to make and tasty to eat.

1) Usually we get Rice Rava (Biyyapu Rava) in Indian stores. Or else, wash the rice and dry it on a cloth. Grind to coarse mixture.
2) Soak the chana dal for at least 20 minutes.
3) Heat a pan add 1 tsp oil, Add 1 ¾ glasses of water.
4) When water is boiling add channa dal .
5) Stir continuously for a minute and put a lid. When it cooks completely then add biyaapu rava. Stir it well and put a lid. When it cooks completely switch off stove and open lid after 10 mins.
6) Cool the cooked content in a big plate / bowl.
7) In another pan heat oil add mustard seeds ,cumin seeds .when they splutter add vertically slitted green chillies ,dry red chillies ,curry leaves ,hing.
8) Peel the skin and grate the unripe mango and grind it in mixer by adding salt and turmeric.
9) Measurement is: for 1 cup biyyapu rava - 1½ cups grated mango to 2 cups. (Adjust the quantity to suit your tart/tangy preference.)
10) Now in cooled rava (little bit warm) add this mango mixture and seasoning and mix thoroughly with a big spoon or with your hand so that the mango mixture coats it evenly. 11)Serve after half an hour.
Tangy, tasty Mango Rava Pulihora is now ready to serve.

THIS DELICIOUS MAMIDIKAYA RAVA PULIHORA GOES TO SRIVALLI S MANGO MELA & DIVYA'S SHOW ME YOUR BREAKFAST

Peas pulav is one of the quick fix pulavs that I love very much. Its very easy to make and tastes amazing. I have frozen peas all the time in freezer, I prepare this very often.

This tastes great when served with Dal Fry .

Ingredients:-

1 cup Basmati/Long Grained rice

1 onion - finely chopped

1 tsp – ginger paste

1 tsp – garlic paste

3-4 green chillies - slit length-wise

1/2 cup green peas - fresh/frozen

1 tsp - cumin seeds

1 cinnamon stick

2 cloves

1 star anise

2 bay leaves

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp - black pepper powder

1 tbsp clarified butter/ghee

salt as per taste

Method:-

Soak rice in water for 15 mins. Drain & keep aside.

Heat clarified butter in a pressure cooker & add cumin seeds.

Once the seeds pop & splutter, add green chillies, ginger garlic paste, bay leaves, cinnamon, cloves, star anise.

Add chopped onions & saute for a minute.

Then add coriander powder, cumin powder & black pepper powder & saute till onions are transparent.

To this add green peas & saute for a minute.

Then add rice & fry for a minute.

Add salt as per taste.

Then add 2 cups of water & mix well.

Close the lid & let it pressure cook on medium flame till its done.

Serve with any gravy of your choice or Raitas.

Note:-

Pulav tastes best with Fresh green peas rather than frozen ones.

You could try adding a bit of ready-made pulao masala to give it a new flavour.

This recipe is reaching "Rice Mela" hosted by Srivalli.

This recipe is adapted from Sowmya's blog Creative saga with slight differences to suit my taste buds.This is a Mughlai variety of rice which is quite rich and delicately spiced. It tasted great and superb .It is hit in my Family. Thanks Sowmya for sharing such a nice recipe.

Ingredients:-

Basmati rice- 2 cups
Cashewnuts - 10
Raisins- 1tbsp(i did not use them)
Onion- 1 sliced
Paneer- 2 tbsps
Green peas- 1 cup
Carrot- 1 diced and boiled
Shahjira- 1 tsp
Bay leaf -1
Cinnamon- 1stick
Cloves-3
Cardamom- 2
Fruit pieces - 1tbsp stewed(I used apple)
Saffron- 1/4tsp
Ghee- 4tbsps
Salt- to taste
Ginger garlic green chilly paste- 2tbsps
Water- 4 cups




Method:-

Cook the rice. The grains should be seperate. Heat ghee in a pan. Add cashewnuts.Fry and keep them aside. Then add raisins(if using). Fry and keep them aside.Fry the onions till they are golden brown and keep aside. Add the Bay leaf,shahjira,cinnamon, cloves and cardamoms to the ghee and fry again. Add the rice, paneer,green peas,carrots , fruit pieces, paste , salt and mix well. Warm the saffron a little , rub in a little warm water and add it to rice. Decorate with the fried cashews,raisins and onions.Now your Navratna pulav is ready.
You can serve with Onion Raitha.

This wholesome rice dish from Karnataka can be eaten all by itself. I love this delicious rice and make it very frequently.Bisi means hot, bele means dal so bisibele bath is nothing but hot dal rice. Like obbatu (bobbatlu/puran poli) bisibele bath takes a special place during festivals and weddings. Each family has their own unique recipe for this dish.I make this way.

Ingredients:-

Rice- 2cups
Tuvar dal- 1cup
Mixed vegetables- 1cup(potatoes,carrots,peas)
Onion- 1 chopped
Tamarind paste- 1tbsp
Grated coconut- 1/2cup
Cinnamom- 1''
Coriander seeds- 1tbsp
Urad dal-1tsp
chana dal-1tsp
Dried red chillies- 5
salt to taste
Turmeric powder- 1tsp
Oil- 2tsp
Mustard seeds- 1tsp
Fenugreek seeds-1/2tsp
Water -9 cups



Method:-

Heat oil in a pan. Add Urad dal, Chana dal, coriander seeds,cinnamon,red chillies. Saute for sometime. Keep it aside. Saute grated coconut separately. Grind everything together. Soak rice and dal for sometime. Drain the water.
Heat oil in a pressure cooker. Add mustard seeds and fenugreek seeds. Then add the onions and saute till they are translucent. Then add the cut vegetables and tamarind water. Cook for sometime. Then add the ground paste. And then add the rice and dal and salt. Mix everything properly and cook in the pressure cooker for 3 whistles (well 3 in my cooker). It is a whistle more than you cook for a plain dal. Serve hot with raitha ,pickle, papad and chips.

This is my contribution for SWC-Karnataka hosted by Anisheetu

Paramannam/Annam Payasam is a traditional South Indian delicacy made on all festive occasions. We prepare Paramannam as ‘Prasadam’(offering to God).Paramannam can be served hot or cold as a dessert and is prepared with rice, milk and sugar or jaggery and garnished with raisins and cashewnuts. This is a simple and easy to cook dish. On this Krishnashtami I prepared Paramannam as Prasadam for “Lord Krishna Makhan Chor”.

Ingredients:

1 cup raw rice washed and drained
1 cup sugar or grated jaggery
2 lt milk
1/2 tsp ground green cardamom
fried cashewnuts and raisins for garnish
2 tbsp ghee(clarified butter)for frying cashewnuts and raisins

Method:-

Wash and soak rice in water for about fifteen minutes.
Heat a pan and bring milk to a boil.Lower heat and add the rice to the milk.Cook until the rice is soft and the mixture looks thick.Remove from heat and cool.
Add the sugar and mix well and keep stirring till it mixes well.
Heat ghee in a skillet and add cashew nuts. Fry for 1-2 mts till the cashewnuts turn light brown. Add raisins and stir for a few seconds.Add this along with the remaining ghee to the cooked rice.Add cardamom powder and mix well.Turn off heat and keep covered for 5 minutes.Serve hot or cold.

This recipe is reaching Krishna - Ganesh Chaturthi Event hosted by Purva

Ingredients:-

Raw Rice -2 cups
Moong Dal (yellow or green) - 1 cup
Water - 12 cups
Milk - 1/2 cup
Hing powder -Half tsp
Cumin Seeds- one or two tsp
Black pepper- 5-6
Black pepper powder - 1 tsp
Cashew nuts-10 no
Ginger- 1 inch piece
Turmeric powder- half tsp (optional, if you like the colour)
Clarified Butter or liquified Ghee- four tbsp
Curry Leaves- 10 no (optional)
Salt- to taste



Method:-

1. Heat Kadai. Dry roast rice and moong dal till they turn hot to touch.
2. Transfer the rice and dal to a container and wash three times in fresh water.
3. Add water four times the quantity of rice and dal and add milk,salt,turmeric powder.
4. Pressure cook for four whistles.
5. Chop the ginger finely and keep aside.
6. Add one table spoon of ghee in the kadai and roast the cashew nuts (halved) till they turn light brown.
7. Add Cumin seeds ,ginger, black pepper ,black peeper powder , hing powder and curry leaves and roast for a minute.
8. Take out the cooked rice and dal mix and mash well using a masher.
9. Add the seasoning to cooked rice and dal and mix well with remaining ghee.
11. Rice Pongal is ready and can be served with coconut chutney.

This is my contribution for WBB-Combi Breakfasts hosted by Masala Magic

Lemon Rice is very common dish in India. It is called "Nimmakaya Pulihora" in Telugu , "Nimbehannu Chitranna" in Kannada and "Yelumiccha Pazha Sadham" in Tamil .It is easy to prepare and takes less time. The key ingredient of Nimmakaya pulihora is lemon which brings sour taste.It is also distributed in temples under the name of Prasadam.. I feel that that pulihora taste more tastier than home-made.When unexpected guests come for lunch or dinner, then you can make this one along with rice as one dish.Pullihora with Aloo curry and crunchy papad tastes mmmm….. yummy.Its all time favorite of my family.

Ingredients:-

2 Cup Cooked Rice
2 Lemons
2 Tsp Chana Dal (Senaga Pappu )
2 Tsp Urad Dal (Mina Pappu)
1 teaspoon Mustard Seeds (Avalu )
1 teaspoon Cumin Seeds (Jelakara)
10 - 12 Curry Leaves (Karvepaaku )
4 Tsp Peanuts (Pallilu)
Pinch Asafoetida( Inguva)
2 teaspoons Turmeric Powder( Pasupu)
5 Green Chillies Slit Vertically
3 Dried Red Chillies
2 Tsp Oil
Salt to taste




Method:-

1. Cook rice with 4 cups water. Add 1 teaspoon of oil to the rice while cooking so that grains won’t stick.
2. Heat oil in a frying pan on medium heat.
3. Sauté fried red chillies, each cut into two, urad dal, chana dal, peanuts, cumin seeds and mustard seeds. When the mustard seeds start to crackle, then add green chillies, curry leaves. Remove from heat and add asafetida and turmeric powder.
4. Add this seasoning to cooked rice. Squeeze lime in to cooked rice.
5. Add salt and mix well very gently so that rice grains do not break.

This recipe is reaching 2 Events

1) SWC Karnataka hosted by Anisheetu

2) AFAM: Lemon hosted by Easy Crafts

Chinese food is that kind of food which is liked by all throughout the world. You will get a rare restaurant or hotel that not served the Chinese food.No Chinese meal is complete without fried rice or steamed rice.

Ingredients:

2 Cups Rice
3 tbsp oil
100 gms beans finely chopped
2 Spring onions finely chopped
2 carrots finely chopped
1 onion sliced
100 gms cabbage finely chopped
2-3 green chillies cut lengthwise
1 tsp garlic finely chopped
2 tbsp soya sauce
salt and pepper to taste
1 cup Rice = 1 1/2 cup water


Method:-

1. Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
2. Boil water, add rice and little salt.
3. Cook uncovered on low heat till rice is tender.
4. Cook the rice until just done, take care not to overcook the rice.Each grain of rice should be separate and immediately spread on a plate to cool. Cook rice in Micro oven for 13 minutes or in cooker for 8 mins.Rice should be 70% cooked only.
5. Heat oil in a wok and when hot, drop the ginger and garlic in.
6. When light brown, increase the heat and start adding the vegetables, stirring vigorously. Put in the hardest vegetables first, followed by the lighter ones by turn, after about half a minute of stirring for eg., carrots will go in first, followed by beans and then cabbage and spring onions.
7. Take care that vegetables are not overdone, they should be crisp.
8. Mix salt and pepper to taste.
9. Add the cooked rice and mix well so that the colour is well absorbed. Now mix the soya sauce to it.
10. Cook the Chinese fried rice for 2-3 minutes and serve hot.

Tip:- To keep the rice grains separate, spread the cooked rice grains on a tray and allow it to cool. Rub a little oil on the cooked rice and keep aside till you require it.

This is my contribution for JFI-Soya hosted by Sia



And now,its time to show off our fridge for my favorite event "Fridge Magnets" hosted by Vedha Murthy of Iyengarskitchen.

This is a very delicious and nutritious recipe of carrot rice made from carrots and spices like cinnamon and cloves.This is my family favorite ,very tasty and easy to make.

Ingredients:-

Basmati rice - 1cup
Grated carrot - 1 cup
Onion - 1/2 sliced
Green chilly - 2 slited
Cumin seeds - 1/2 tsp
Chilly powder - 1/4 tsp
Bay Leaf -1
Cloves -4
Cinnamon Stick -1
Curry Leaves -8-10
Turmeric powder - 1/4 tsp
Garam masala or pulav masala- 1/2 tsp
vegetable oil/Ghee - 2 tbsp
Salt to taste
Broken cashew nuts - 5 to 6






Method:-

1. Wash and cook the rice seperately with 2 cups of water. Spread in on a tray and let it cool.
2. Heat little ghee or oil in pan, add the cumin seeds, cinnamon ,cloves and Bay leaf.
3. Add thinly sliced onions and green chilli and fry till pink.Add cashew nuts fry it for a min.
4. Add grated carrot and curry leaves.Saute for a while then add turmeric, chilly powder and salt
5. Once the carrot is done add garam masala and cilantro.
6. Finally add the cooked and cooled rice adjust the salt , add lemon juice, mix it gently and serve with Raita and Chips.

Ingredients

1 cup long grain rice
1 tbsp. cumin seeds (shajira & ordinary mixed)
1 tbsp. halved cashews
1 tsp Pepper Powder
1 bay leaf
1/8 tsp sugar
2 1/2 cups water (approx.)
1/4 tsp. clove-cinnamon powder
2 tbsp. ghee
salt to taste

Method

1. Wash rice well and soak in salt water for 30 minutes.
2. Heat ghee in a heavy or nonstick pan.
3. Add cashews to ghee.
4. Fry to a light brown, drain, keep side.
5. Add jeers, pepper powder, bayleaf to same ghee.
6. Stir fry for a few seconds, drain, and add rice.
7. Keep aside the drained water.
8. Add sugar, stir gently, frying rice till light brown.
9. Add spice powder, stir.
10. Add salt water, bring to a boil.
11. Simmer covered, till rice is cooked and water evaporates or cook it in Pressure cooker wait till 1-2 whistles and switch off the gas or do microwave cooking.
    
12. Each grain should be separate.
13. Serve hot with dal fry or a spicy gravy vegetable.