Archive for the ‘Rice’ Category

Mint Vegetable Biriyani

Mint Vegetable Biriyani is one of the recipes you can make it in a jiffy.  It contains most of the vegetables that is coated in mint paste.  Though I have posted the recipe for Vegetable Biriyani, this tasted totally different. Krish and I loved it. You can eat this with any raitha.

20160525_081905

INGREDIENTS

Basmathi Rice – 1 cup

Water – 1 1/2 cups

Onion – 1

Tomato – 1 small

Carrot, Beans, Potato, Green peas- 1 1/2 cup

Red Chilli powder – 1 tsp (or) Green Chilli – 2

Turmeric powder – 1/2 tsp

Salt – To taste

To Grind

Mint leaves – 1 handful

Coriander leaves – few

Ginger – 1 inch

Garlic – 5 cloves

Fennel seeds – 1 tsp

To Temper

Ghee – 1 tbsp

Cardamom- 1

Clove – 2

Cinnamon stick – 1 inch

  • Wash and soak the rice for 30 min.
  • Meanwhile chop the vegetables, onion, tomato into small pieces.
  • Grind mint, garlic, ginger and fennel seeds. You can also add green chilli if you wish. Use little water from soaking for grinding. Donot add extra water.
  • In a Pressure cooker add ghee and saute cardamom, cloves and cinnamon stick.
  • Then add the chopped onions and saute until translucent. Once they turn light brown add chopped tomatoes. Saute for few minutes.
  • Now add the ground mint paste and saute until the raw smell of the garlic disappear.
  • Add the chopped vegetables and mix it with the masala paste. Let the vegetables get coated with the paste.
  • Now add the soaked rice. Leave the water aside. Saute the rice for 2 minutes. Add red chilli powder, turmeric powder and salt. Mix well.
  • Now add the measured quantity of water. Pressure cook for 1 whisle.
  • Then cook it in low flame for 7 to 10 minutes. The yummy Biriyani is ready to serve.
  • I had this with Cucumber raitha.

Curd rice

South Indian meal will never end up without curd rice. Though I want to post this simple recipe for a long time, somehow I missed it.  I love to eat curd rice when it is tempered and garnished with fruits. So here I am going to give you the recipe for authentic curd rice.

Aadi perukku (3)

INGREDIENTS

Rice –  1 cup

Milk – 3/4 cup

Curd – 1/4 cup

For Tempering

Oil – 1 tsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Channa dhal-  1 tsp

Green chillies – 4

Curry leaves – few

Coriander – few

Pomegranate/Grapes – few

  • Pressure cook the rice and mash it well.
  • Add either warm or cold milk and mix well. Then add the curd and mash it well.
  • In a kadai add oil and splutter mustard seeds. When they crack, add urad dhal, channa dhal and saute till they turn golden brown.
  • Finally add chopped green chillies, curry leaves and add this tempering into the curd rice.
  • Garnish it with pomegranate or grapes and serve.

Mint biriyani

        Mint rice is a simple, flavourful rice that can be easily cooked even by bachelors. Mint is very healthy and my amma makes thogayal or chutney out of it. This rice goes well with raitha.

20141208_135403

INGREDIENTS

        Rice – 1 cup

Water – 2 cups

Mint leaves – A bunch

 Ghee – 4 tbsp

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1

DSC00319

Bay leaf – 1

Mace – small piece

Marathi moggu – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

Salt – As required

  • In a pressure cooker, add ghee and melt it.
  • Add Cumin seeds, Fennel seeds, Cardomom, Bay leaf, Mace, Star anise, Cinnamon, Cloves and saute until you feel their aroma.
  • Chop the mint into small bits.
  • Grind the mint with the above spices.
  • Meanwhile soak the rice in water for ten minutes. Wash and drain the water.
  • In a pressure cooker add some ghee, cumin seeds and the ground paste. Saute them for a minute.
  • Add the rice to pressure cooker and saute until light brown.
  • Now add water and mix with other ingredients.
  • Finally add salt and mix well.
  • Close the lid and pressure cook it.
  • You can feel the aroma of mint rice all over your kitchen once the first whisle comes.
  • Serve it with raitha.

Fried Rice

Fried rice is a recipe in which the steamed rice is stir fried in a pan after mixing with either eggs, meat or vegetables. I learnt this recipe from one of my friends. Usually for biriyani and pulao we cook the vegetables and rice together. But for the fried rice, we pressure cook the rice and then stir fry it with the vegetables. The main advantage that I find in this recipe is we can prepare the vegetables separately and can stir fry it with the rice five minutes before we serve.

20140910_093845

INGREDIENTS

Rice

Water

For the vegetable mixture

Carrot – 2

Potato – 2

Beans – 20

Capsicum – 1/2

Cabbage – 1/4

Green chillies – 2

    Onion – 1 big

Soya sauce – 1 tbsp

Tomato sauce – 1 tbsp

Red chilli powder- 2 tsp

Salt- To taste

  • Pressure cook the rice separately and keep aside.
  • Wash, remove the skin of onion, potato and carrot. Chop them lengthwise(1 inch length) and keep aside.
  • Wash and cut the beans to inch length. Also chop the cabbage lengthwise.

20140910_092050

  • In a kadai, add the butter and saute the onion until it becomes translucent.
  • Add other vegetables and saute in frequent intervals.

20140910_092213

  • Once they become tender, add soya sauce, tomato sauce, red chilli powder, salt, garam masala powder.
  • Mix well and transfer it to another vessel.

20140910_092532

  • Now add almost equal quantities of rice and vegetable mixture in a kadai and toss the pan.

20140910_093456

  • If required add the tomato sauce and salt.
  • Serve hot with tomato sauce.
  • You can also grate cheese and serve.

Spicy Peas pulao

Green peas pulao with grated cheese is quickly prepared, quickly eaten nutritious recipe. It is a favourite kiddie food and has a right balance of spices. Though I have posted the recipe for peas pulao in my earlier post, this is completely different from that.  ‘K’ and I liked this version a lot…  Also it is one of the best lunch box recipe.

20141005_123454

INGREDIENTS

Rice – 1 cup

Green peas – 50 gms

Onions – 2 small

Garlic – 3 cloves

Ginger – A small piece

Curry leaves – few

Coriander – few chopped

Green chilli – 1

Kitchen King Masala – 3 tsp

Ghee – 2 tbsp

Butter – 2 tbsp

Salt – To taste

20141005_105916

  • In a pressure cooker, add butter and ghee.
  • Finely chop the onions, garlic cloves, ginger, coriander leaves, green chilles and curry leaves.
  • Add all the above into the cooker and saute until the onions turn light brown.
  • Ad the kitchen king masala, salt and green peas and mix well. Saute until the raw smell goes off.
  • Now add the rice and mix well. Finally add the measured quantity of water and close the lid.
  • Pressure cook it for 6 whistles.
  • Garnish it with grated cheese before serving.
  • Serve it with raitha or vadam or tomato sauce.

Coriander rice

     Coriander is an essential ingredient in Indian cooking. They are used in garnishing almost all the recipes. Coriander rice is an easy, simple, quick and flavourful recipe that can be made with less ingredients. It is also a perfect tiffin box recipe and can be served with raitha or papad variety or chips.

Image

INGREDIENTS

        Rice – 1 cup

Water – 2 cups

Coriander – A bunch

 Ghee – 4 tbsp

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1

DSC00319

Bay leaf – 1

Mace – small piece

Marathi moggu – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

Salt – As required

Image

  • In a pressure cooker, add ghee and melt it.
  • Add Cumin seeds, Fennel seeds, Cardomom, Bay leaf, Mace, Star anise, Cinnamon, Cloves and saute until you feel their aroma.
  • Chop the coriander into small bits.
  • Grind the coriander with the above spices.
  • Meanwhile soak the rice in water for ten minutes. Wash and drain the water.
  • In a pressure cooker add some ghee, cumin seeds and the ground paste. Saute them for a minute.
  • Add the rice to pressure cooker and saute until light brown.
  • Now add water and mix with other ingredients.
  • Finally add salt and mix well.
  • Close the lid and pressure cook it.
  • You can feel the aroma of coriander rice all over your kitchen once the first whisle comes.
  • Serve it with raitha.

Vegetable pulao

Vegetable pulao is a simple, rich, exotic rice that is made with a lot of vegetables and spices. It is completely different from vegetable biriyani and fried rice. I learnt this version from one of my college friends.  Whenever we feel the class is boring or during the free hours we will discuss about making different types of recipes, method of making it etc., Though myself and my mom have experimented it in different ways, we found this version to be the best. Apt recipe to be served during get together and on weekends.  Serve it with raitha. My husband likes to have it with vadam. Dedicated to my dear friend Vasave.

IMG-20140619-WA0000

INGREDIENTS

   Rice – 1 cup

Water – 3 cups

Milk – 1 cup

Ghee – 4 tbsp

Vegetables

Onion – 1

Beans – 4-5

Cabbage – A small portion

    Carrot – 3

Cauliflower – 1 small

Potato – 1 big

Green peas – 1 cup

DSC00319

Masala items

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1

Bay leaf – 1

Mace – small piece

Marathi moggu – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

Salt – As required

  • In a pressure cooker, add ghee and melt it.
  • Add Cumin seeds, Fennel seeds, Cardomom, Bay leaf, Mace, Staranise, Cinnamon, Cloves and saute until you feel their aroma.
  • Chop the vegetables lengthwise and soak the potatoes in water.

DSC00451

  • Add the vegetables and saute for two minutes.
  • Meanwhile soak the rice in water for ten minutes. Wash and drain the water.

DSC00456

  • Add the rice to pressure cooker and saute until light brown.
  • Now add water and milk and mix with other ingredients.
  • Finally add salt and mix well.

DSC00460

  • Close the lid and pressure cook it.
  • You can feel the aroma of  pulao all over your kitchen once the first whisle comes.

DSC00466

  • Serve it with raitha or any other gravy that you prepare for roti.

 

%d bloggers like this: