Ingredients:
- Basmati Rice - 2 cups
- Cut vegetables - 1 cup
- Methi Leaves - 1 1/2 cup
- Cashewnut - 10 [small pieces]
- Oil - 3 tbl sp
- Ghee - 2 tbl sp
- Salt - As per taste
- Turmeric powder - 1/2 tsp
- Red chillie powder - 2 tsp
- Garam masala powder - 1 tsp
- Fresh cream - 3 tbl sp
- Sugar - 1 tsp
- Lemon - 1
- Onions - 2 [Diced into small].
Method:
Soak rice for 15 mins. Take a pressure pan & keep in gas. Pour oil & ghee together & heat it. Add onions, garlic & fry for 5 mins. When the onion turns pink, add carrot, baby potato, peas, & then methi leaves [do not chop].
Cook for another 5 mins in low flame. Add salt, turmeric, red chillie powder, garam masala, sugar, fresh cream & mix well. Add the soaked rice & 4 cups of water to that. Close the lid. Reduce the flame & cook in the pressure cooker for 10 mins. Squeeze the lemon juice after removing from fire. Fry cashewnuts in ghee & pour it over the methi rice.
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2. Paneer Pulav
Ingredients:
Ingredients:
- Basmati rice - 200 gms
- Potato - 1 medium size
- Cauliflower - 1 small
- Onions - 1 or 2
- Fresh Peas - 50 gms
- Paneer or Cottage Cheese - Made from 1 litre of milk
- Salt - As required
- Cloves - 2
- Cinnamon - 1 inch piece
- Bay Leaf - 1
- Black Cardamoms - 2
- Cumin Seeds - 1/2 tsp
- Ghee or Oil - 3 to 4 tbl sps
- Lemon - 1
- Red Chillie Powder - 1/2 or 3/4 tsp.
Method:
Slice onions lengthwise. Peel & dice potatoes into 1 inch cubes. Separate cauliflower into small flowerettes. Make paneer from 1 litre milk. Cut paneer into 1 inch cubes. Soak rice for 15 minutes, drain water & fry in half tsp of ghee separately for 2 minutes.
Heat oil in a heavy vessel. Carefully fry paneer cubes till light brown on both sides. Remove from oil & blanch it in warm water till its required. [This makes paneer soft.] In the remaining oil, fry potato cubes till it becomes golden brown & keep separately. In the same manner, fry onions also till it becomes crisp & keep separately.
To the remaining oil, add cinnamon, clove, bay leaf & cardamoms.When it is fried, add cumin seeds, peas & cauliflower. Fry for few minutes. Pour 2 cups of water, salt & chillie powder. When it starts boiling, add rice, fried potatoes & half of the paneer pieces. Mix gently & close with a thin muslin cloth & on top with a tight lid. Reduce flame completely & allow the rice to cook for 20 mins. Remove the lid & check whether there is water & then remove from fire.[If there is water left, keep on fire for another 1or 2 mins.] Squeeze lemon juice & mix gently. Serve hot with fried onion rings & with paneer pieces on top.
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Ingredients:
- Basmati Rice - 1 cup
- Cabbage [Diced] - 1/4 cup
- Capsicum Diced] - 1/4 cup
- Spring Onions - bunch
- Peas - 1/4 cup [Cooked]
- Diced Carrots - 1/4 cup
- Soya Sauce - 1 tbl sp
- Tomato Garlic Sauce - 1 tbl sp
- Worcestershire Sauce - 1 tbl sp
- Powdered Salt - As required
- White pepper powder - 1/4 tsp
- Aji-no-moto - 1/2 tsp
- Oil - 3 1/2 tbl sps.
Grind together:
- Red Chillies - 6
- Garlic - 4 flakes
- Ginger - 1/4 inch piece.
Method:
Wash & soak rice for 10 mins.Cook in 12 to 15 cups of boiling water, to which little salt & little oil is added. Drain water & allow to cool completely.Cut all the vegetables into fine even sized cubes. Cut spring onion tops into 1/2 inch pieces. Heat oil in a large frying pan. Add the grained masala & fry for a minute. Stir in onions, carrots, capsicums & cabbage in the order given. Fry in high flame with aji-no-moto. When vegetables are tendered, add salt, onion tops & pepper. Fry for a minute. Mix other sauces & rice. Fry well in high flame for few mins. Serve steaming hot.
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Ingredients:
- Basmathi Rice - 1 cup
- Tomato Pulp - 1 cup
- Water - 1 cup
- Green Chillies - 4
- Red Chillie Powder - 1 sp
- Small Onion [Peeled] - 1/4 cup
- Garlic Flakes - 2 to 3
- Lemon - 1/2
- Salt - As required
- Ginger Garlic Paste - 1/2 sp
- Coriander Leaves - 1 tbl sp [Cut finely]
- Cashewnut Paste - 1 tbl sp
- Cinnamon - 1 inch piece
- Cloves - 3
- Cardamoms - 2
- Bay leaf - 1
Method:
Wash & soak rice for 10 mins. Peel onions & cut green chillies lengthwise. Grind tomatoes & stain to get uniform pulp. Fry rice in half a tsp of ghee till the moisture is absorbed. Heat oil in a pressure pan & fry masala spices, ginger garlic paste, green chillies & onions. Add tomato pulp & water. When it starts boiling, add salt, chillie powder, cashewnut paste, little sugar & rice. Mix well. Reduce flame & pressure cook for 10 mins. If tomatoes are very sweet, squeeze lemon juice after removing lid. Garnish with cut coriander leaves.
Variation:
Cook rice in coconut extract, which is mixed with tomato juice.
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Ingredients:
- Basmati rice - 1 cup
- Fresh thick curds - 1 cup
- Water - 1 cup
- Mixed diced vegetables - 2 cups
- [Potato, Carrots, Peas]
- Oil - 2 tbl sp
- Ghee - 2 tbl sp
- Ginger garlic paste - 1 tsp
- Onions - 2 cut lengthwise
- Salt - As required
- Lemon - 1
- Finely cut mint leaves - 2 tbl sp
- Finely cut coriander leaves - 2 tbl sp.
Grind together:
- Cashewnuts - 1 tbl sp
- Small onions - 6 to 7
- Ginger - 1/2 inch piece
- Green chillies - 7
- Cinnamon - 1 inch piece
- Cloves - 2
- Cardamom - 2
- Coriander leaves - 1/2 cup
- Mint leaves - 1/4 cup.
Method:
Wash & soak rice for 1/2 an hour. Then drain water & fry for 2 mins in half a tsp of ghee. Keep one pressure pan on the gas, pour some oil & ghee together, add onion, ginger pieces & fry for 3 mins. Then mix ginger garlic paste & diced vegetables. Fry in medium flame till vegetables becomes soft. Add the grained masala paste & fry till the raw smell goes. Beat curds & add it along with 1 cup of water. When it starts boiling, add rice & salt, cover with the lid & reduce flame completely. Keep the weight as soon as the lid is closed. Cook for 10 mins. Then remove from the fire. Squeeze lemon juice & add cut mint leaves & coriander leaves. Mix well & serve hot with onion raitha.
Note: Receipe of onion raitha [Given in raitha's post].
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Ingredients:
- Good quality of raw rice - 1 1/2 cup
- Fresh grated coconut - 1 1/2 cup
- Salt - As per taste.
For Seasoning:
- Coconut Oil - 2 tbl sp
- Mustard seeds - 1 tsp
- Black broken gram dal - 1 tsp
- Red dry chillies - 4 [Broken pieces]
- Curry leaves - 2 sprigs.
For Garnishing:
- Fried cashewnuts - 15 [Broken].
Method:
Take one big coconut & scrape only the upper layer i.e; the white portion. Wash & cook the rice firmly. Then take one kadai, keep it on the gas, pour the coconut oil & heat it. Add mustard seeds, black gram dal, broken red chillies & curry leaves. When mustard seeds splutters & black gram dal turns to golden colour, add grated coconut, fry till a nice smell comes & coconut turns light golden. At this time, add the cooked rice, salt & mix well. Cook for 5 mins till it gives a fried look. Remove from the heat, transfer to a serving bowl. Garnish with fried cashewnuts. Serve with papad, potato wafers.
Note : Cooking the rice in coconut milk gives extra flavour.
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Ingredients:
- Good quality rice - 1 1/2 cup
- Turmeric powder - 1/2 tsp
- Salt - As per taste
- Curry leaves - Little
- Finely chopped coriander leaves - 1/4 cup.
For Seasoning:
- Oil - 2 tbl sp
- Lemon - 1
- Mustard seeds - 1 tsp
- Black broken gram dal - 1 tsp
- Roasted gram - 1 tsp [Pottu kadalai]
- Bengal gram - 1 tsp
- Dry red chillie - 2 [Broken].
For Garnishing:
- Fried papad [Make into small pieces or potato wafers].
Method:
Cook the rice firmly, drain the excess water, spread in a plate to become cool. Then heat 2 tbl sp of oil in a kadai, season with mustard seeds, black gram dal, bengal gram dal, red chillies & curry leaves. Fry till dal turns to golden colour. Add turmeric powder, fry for 2 seconds & then add rice, salt, coriander leaves & fry for 3 mins to give a fried look. Remove from the gas & then add the lemon juice, roasted gram dal & mix well. Transfer to serving bowl. Garnish with fried potatoes or papads.
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Ingredients:
- Basmati rice - 1 1/2 cup
- Fresh orange juice - 1 cup
- Ghee - 4 tbl sp
- Cloves - 3
- Cinnamon - 3
- Cardamom - 3
- Bay leaf - 2
- Onions - 3 [Sliced]
- Salt - As per taste
- Red chillie powder - 2 sp
- Red apple - 1/2 [Cut into dices]
- Pine apple - 2 slices [Cut into dices]
- Seedless grapes - 2 tbl sp
- Almond & cashew - To garnish.
Method:
Clean the rice & soak in the water for 30 mins. Then take a pressure pan, keep on the gas & pour ghee to that. Add cloves, cinnamon, cardamom, bay leaf to that & fry for 2 seconds. Then add sliced onions to that & fry for 5 mins. When the onions turns to brown in colour, pour the orange juice along with 2 cups of water. Add salt, chillie powder & rice. Mix well & close the lid. When 2 whisle comes switch off the gas. When the pressure goes, open the cooker & add the apple, pineapple, grapes & mix well. Finely garnish with roasted cashews & almond. Serve hot with pineapple raitha.
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Ingredients:
- Basmati rice - 1 cup
- Cashewnuts - 1 tbl sp
- Pure ghee - 2 tbl sp
- Oil - 1 tbl sp
- Cumin seeds - 2 sp
- Bay leaf - 2
- Fresh green peas - 1/4 cup
- Lemon juice - 1 sp
- Salt - As required.
Method:
Wash & soak the rice for 1/2 an hour. Then take one pressure pan, pour ghee & oil together. Add cumin seeds & bay leaf. When the seeds splutters, add the rice & fry the rice which is taken directly from the water. Fry till the moisture is absorbed. Then add the peas, salt along with 2 cups of water. Before closing the lid add lemon juice so that rice comes seperately & doesn't come in sticky form. Wait for 3 whistles. Then open the cooker & once the pressure comes out, the jeera rice is ready to serve.
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Ingredients:
- Rice - 1 glass
- Tuvar dal - 3/4 glass
- Turmeric powder - 1/2 sp
- Salt - As required
- Tamarind paste - 1 sp
- Ghee - 2 tbl sp
- Oil - 2 tbl sp
- Red chillie powder - 1 sp
- Coriander leaves - 2 tbl sp [Chopped]
- Curry leaves - Little.
Vegetables used for Sambar Bhath:
- Sambar onion - 1/2 cup [Peeled]
- Brinjal - 2 [Cut into dices]
- Ladies finger - 3 to 4 [Cut into 1 inch piece]
- Drumstick - 1 [Cut into 2 inch pieces]
- Carrot - 1 [Cut into dices]
- Potato - 1 [Cut into small pieces]
- Tomatoes - 2 [Cut into small pieces].
Masala for Grinding:
- Coriander seeds - 1 sp
- Bengal gram dal - 1/2 sp
- Red dry chillies - 5 to 6
- Grated fresh coconut - 2 tbl sp.
[Fry all ingredients in oil till it turns to golden brown & grind in the mixer].
Method:
Take one pressure cooker, keep it on the gas & pressure cook dal & rice together adding salt, turmeric. When the pressure goes, open the lid , remove the bhath & keep aside. Then keep the pressure pan on the gas, pour oil & ghee together. Then put the onion & fry for 2 mins. When the onion turns light pink in colour, add other vegetables one by one. Then put salt, turmeric powder, red chillie powder & mix well. Add tamarind paste & pour enough water. When it starts boiling, add the cooked bhath, grained masala & mix well. Close lid & wait for 4 whistles to come. Then remove from the gas, allow to cool & open the pressure pan, add some ghee to that. Garnish with chopped coriander & curry leaves. Serve hot with fried potato sabhji & fried papad.
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