Vegetable Pulao - 2 (very simple & delicious)

Ingredients:

• Long-grain Rice (basmati) - 2 cups
• Water - 2 cups
• Coconut milk - 1 cup
• French beans - 1/4 cup (finely chopped)
• Carrots - 1/4 cup (finely chopped)
• Green peas - 1/2 cup

(you may add other veggies like cauliflower, broccoli, double beans etc, but make sure you do not add too many veggies)

• Corriander leaves - a handful
• Bay leaves - 2
• Cloves - 6 (break the head of the clove so it won't burst in the oil)
• Cinnamon stick - 2 inches (broken)
• Oil - 1/2 cup
• Ghee - 1 tsp
• Salt to taste

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Method of preparation:
1. Wash the rice once and soak in 2 cups of water and 1 cup of coconut milk.
2. Heat oil and ghee in a pressure cooker. Add the cloves, cinnamon sticks and bay leaves.
3. When the above items start changing color, add the veggies and saute for 2 minutes.
6. Add the rice, water, coconut milk mixture.
7. Add salt to taste.
8. Mix well and close the pressure cooker and leave it for one whistle only.
9. After the pressure settles by itself, open the lid and add the roughly chopped corriander leaves.
10. Serve hot with any spicy curry.

Happy cooking :)

Vishu Kanji

Ingredients:
Raw rice - 1 cup
Coconut milk - from 1 coconut
:- first extract - 1 cup
:- Second extract - 3 cups
Cumin seeds - 1 tbsp
Dry ginger powder / Chukku podi - 1 tsp
Salt to taste

Method of Preparation:
1. Soak the rice in the second extract of coconut milk and pressure cook for upto 4 whistles with enough salt.
2. Meanwhile crush the cumin seeds between your palms and add to the first extract of coconut milk and keep aside.
3. Once pressure settles in the cooker, open the lid and keep it on the stove again.
4. Add the dry ginger powder and mix thoroughly.
5. Add the first extract of coconut milk and give it a nice stir.
6. Remove from fire once it comes to a boil.
7. Serve hot with sugar or any kind of chutney.

Happy cooking :)

Keerai sadham / Spinach rice

Ingredients:
Palak or any kind of keerai - 1 big bunch.
Cooked dhal - 1 cup
Rice - 2 cups (wash and soak in 6 cups of water)
Big onion - 2 (sliced finnely lengthwise)
Tomato - 2 (diced)
Green chillies - 3 (slit)
Curry leaves - 1 sprig
Chili powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt to taste

For tempering:
Oil -2 tsp
Ghee - 1 tsp (optional)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1/2 tsp

Method of preparation:
1) Heat oil and ghee in a pressure cooker. Add the tempering ingredients and saute for a few seconds.
2) Add the chopped onion, curry leaves, chilies and saute till the onions turn translucent.
3) Now add the diced tomatoes and cook covered on low flame till the onions turn pulpy.
:- use a regular plate to cover the cooker at this time and not the cooker lid.
4) Once tomatoes blend with the mixture add the chili powder, coriander powder, turmeric powder and salt to taste and saute for a few minutes.
5) Now add the finely chopped spinach and saute for a few minutes and then add the cooked dhal and mix well.
6) Pour in the soaked rice along with the water and mix well.
7) Check for salt and cover the cooker with the lid and wait for 3 whistles.
8) Open the cooker after the steam settles by itself and mix thoroughly. Add more salt if needed and mix well.
9) Serve hot with potato fry, colocasia fry, brinjal-drumstick fry or any other masala veggi of your choice.

Happy cooking :)

Keerai Biriyani / Spinach Biriyani

Ingredients:

Palak keerai / Spinach - 1 big bunch (finely chopped)
Rice - 2 cups (washed and soaked in 3 cups of water)
Big onion - 2 (sliced finely, lengthwise)
Tomato - 2 (diced)
Green chilies - 3 (slit)
Ginger-garlic paste - 2 tbsp
Mint Leaves - a handful (roughly chopped)
Curry leaves - 1 sprig
Chili powder - 3 tbsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Curd - 1/2 cup
Oil - 4 tbsp
Ghee - 1 tbsp
Salt to taste

For tempering:
Cinnamon sticks - four 1/2 inch pieces
Cloves - 6 (break the head so it wont burst in the oil)
Bay leaves - 2 (torn in half)
Saunf - 1/2 tsp
Khus khus - 1 tsp

Method of preparation:
1. Heat oil and ghee together in a pressure cooker. Add the tempering ingredients and saute for a few seconds.
2. Add the onion, curry leaves and green chillies and saute till the onions turn light golden.
3. Add the ginger-garlic paste and saute till nice aroma arises.
4. Add the tomatoes and cook covered on low flame till the tomatoes turn pulpy.
:-cover with just a plate and not the cooker lid
5. Now add chili powder, turmeric powder, garam masala and salt to taste and saute a little.
6. Now add the chopped spinach and mint leaves, and saute well for 5 mins.
7. Add the curd and mix well.
8. Now pour in the soaked rice along with the water and mix well. Check for salt.
9. Now close with the cooker lid and wait till just one whistle.
:- Rice will get over cooked if you leave the biriyani for more than one whistle.
10. Once the steam settles by itself open the cooker and mix slightly without breaking the rice.
11. Serve hot with raitha.

Happy cooking :)

Peas Pulao

Ingredients:

Basmati rice - 2 cups
Water - 3 cups
Fresh green peas - 1 cup
Onion - 1 (finely sliced)
Green chili - 1 (slit) (pulao should be bland)
Oil/ghee - 3 tbsp
Cinnamon stick - 1 inch piece broken in half
Cloves - 4
Coconut milk - 1 cup (optional)
:- If adding coconut milk, then reduce the water quantity to 2 cups.
Salt to taste

Method of Preparation:

1) Soak the basmati rice in 2 cups of water.
2) Heat ghee/oil in a pressure cooker.
3) Add cinnamon sticks and cloves. Saute for a few seconds.
4) Add the onion and green chillies. Saute till the onions start changing color.
5) Now add the green peas and saute till they r half done.
6) Filter the rice from water and add to the onion mixture. Saute for 5 minutes.
7) Pour in the rice-soaked water and coconut milk (if being used) and cover with the lid. Cook for just one whistle only.
8) Let the steam settle by itself. Mix well and serve hot with some spicy curry.

Happy cooking :)

Vegitable Biriyani

Biriyani is savored in all parts of India and forms an integral part of Indian Cuisine. Though biriyani made with Chicken, Lamb, Fish or Shrimp are the most popular across India, this vegetarian version is also lip-smacking and is a boon to vegetarians. Following is a recipe that I learnt from one of my friend’s mom who makes the best biriyani that I have ever tasted.

Lemon Rice 1

Ingredients:
Pre-cooked rice - 4 cups
Lemon juice - 1/2 cup
Green chilies - 2 (slit and halved)
Curry leaves - 2 sprigs
Coriander leaves - handful (roughly chopped)
Turmeric powder - 1/2 tsp
Salt to taste

For seasoning:
Oil - 3 tbsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Asafoetida - 1/4 tsp

Method of preparation:

• Heat oil in a wok.
• Add the mustard seeds. Once they splutter add the urad dhal and asafoetida.
• Add the green chilies and curry leaves and saute till bubbles appear on the chilies.
• Now add lemon juice and turmeric and salt to taste.
• Saute for a minute and add the pre-cooked rice.
• Add the coriander leaves and mix thoroughly.
• Serve hot with stir-fry veggies or just papad.

Happy cooking :)

Curd Rice 1

Ingredients:

Double boiled Rice - 2 cups
Curd/yoghurt - 1 cup (beaten)
Milk - 1/4 cup
Water - 1/4 cup
Grated carrot - 1/4 cup
Finely chopped cucumber - 1/4 cup
Green chili - 1 (Chopped into roundels)
Finely chopped Ginger (1/2 inch)
Curry leaves - 1 sprig (roughly chopped)
Salt to taste

Method of preparation:

• Mix all the ingredients with the rice and mix thoroughly.
• Serve with your choice of pickle.

Happy cooking :)

Egg Fried Rice

Ingredients:
Eggs - 5
Onion - 2 large (thinly sliced lengthwise)
Tomatoes - 2 medium (diced into big pieces)
Green chillies - 3 (slit lengthwise)
Curry leaves - 2 sprigs
Coriander leaves - 1 cup
Ginger-garlic paste - 2 tsp
Chili powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Cinnamon stick - two 1 inch sticks
Cloves - 6
Khus khus - 2 tsp
Bay leaves - 2
Salt to taste
Oil - 1/2 cup
Rice - 2 cups

Method of preparation:
1. Cook 2 cups of rice in 3 cups of water. Mix 2 tsp oil to the rice with a fork and spread in a plate.
2. Heat 1/2 cup oil in a heavy bottomed wok.
3. Add the khus khus, cinnamon, cloves and bay leaves.
4. Now add the onions, green chillies and curry leaves and fry till onions start turning brown.
5. Now add the ginger-garlic paste and fry till nice aroma arises.
6. Add the tomatoes and cook covered on low flame till tomatoes are well cooked.
7. Increase the heat and saute till water from tomatoes evaporate.
8. Now add the eggs and stir constantly till the eggs are fried.
9. Add chili powder, coriander powder, garam masala, turmeric and salt and mix well.
10. Cook covered on low heat till the raw smell of chili powder is gone.
11. Check for salt and add roughly chopped coriander leaves.
12. On high heat add the cooked rice to the egg mixture and mix thoroughly making sure not to break the rice.
13. Serve hot with pappad and potato fry.

Happy cooking :)

Vegtable Pulao - 1

Vegetable Pulao

Ingredients:
long-grain Rice (basmati) - 2 cups
water - 2 cups
coconut milk - 1 cup
large onion - 1 (finely chopped lengthwise)
french beans - 50 gms ( one inch pieces)
carrots - 50 gms (one inch pieces)
green peas - 50 gms
curry leaves - 2 sprigs
corriander leaves - a handful
green chillies - 4 (slit lengthwise)
ginger-garlic paste - 2 tsp
bay leaves - 2
cloves - 6 (break the head of the clove so it won't burst in the oil)
cinnamon stick - 2 inches (broken)
khus khus - 2 tsp
oil - 4 tbsp
ghee - 2 tsp
salt to taste

Method of preparation:
1. Wash the rice and soak in specified amount of water and coconut milk (1 cup rice : 1.5 cups of water+ coconut milk).
2. Heat oil and ghee in a pressure cooker. Add the cloves, cinnamon sticks, khus khus and bay leaves.
3. When the above items start changing color, add the onion, green chillies, curry leaves and saute till the onions start turning brown.
4. Add the ginger-garlic paste and saute till nice aroma arises.
5. Add the veggies and saute for 2 minutes.
6. Add the rice, water, coconut milk mixture.
7. Add salt to taste.
8. Mix well and close the pressure cooker and leave it for one whistle only.
9. After the pressure settles by itself, open the lid and add roughly chopped corriander leaves.
10. Serve hot with any spicy curry.
Happy cooking :)

Chicken Biriyani

Though originally a Persian dish, Biriyani plays an integral part of Indian Cuisine and has several versions across different parts of India. A wonderful blend of spices and rice and chicken, this biriyani recipe is my all time favorite dish for special occasions. Here you go! My version for you to try.

Venn Pongal

Ingredients:
Raw rice – 1 cup
Paasi paruppu/Moong dhal – 1/2 cup
Pepper – 1 tbsp
Cumin seeds – 1 tbsp
Cashew nuts – 10
Ghee/clarified butter – 2 tbsp
Curry leaves – 1 sprig
Ginger - ½ inch piece
Salt to taste

Method of Preparation:
• Wash and soak rice, dhal and pepper together for half an hour.
• Add finely chopped ginger and salt to taste to the rice-dhal mixture along with 3 cups of water and pressure cook for 3 whistles.
• Heat ghee in a wok.
• Temper with cumin seeds, curry leaves and cashew and add to the cooked rice and mix thoroughly.
• Serve hot with sambar, coconut chutney or brinjal kothsu.

Happy cooking :)

Dhal bath / Dhal rice

Ingredients:
Raw rice – 1 cup
Thur dhal – ½ cup
Urad dhal – 2 tbsp
Turmeric – ¼ tsp
Garlic – 10 cloves
Curry leaves – 1 sprig
Cumin seeds – ½ tsp
Green chillies – 3
Ghee- 1 ½ tsp
Salt to taste
Water – 5 cups

Method of Preparation:
• Wash rice and thur dhal together.
• Dry roast the urad dhal until it just starts to change color.
• Cook rice, thur dhal, roasted urad dhal, peeled garlic, cumin seeds, turmeric powder, and salt to taste with 5 cups of water in a pressure cooker for 3 whistles.
• Reduce flame and cook for 5 minutes and then remove from fire.
• After the pressure is fully released, open the cooker and add the curry leaves and ghee and mix well.
• Serve hot with pappad or potato fry.
:- This rice is good for curing ulcers in the stomach.

Uppu Curry (Biriyani of the poor)

Ingredients
• Rice - 1 kg
• Mutton - 1 kg
• Sambar onions - 1/2 kg
• Dry red chillies - 25 nos
• Tomato - 1/4 kg
• Cumin seeds - 3 tsp
• Curry leaves - 4 sprigs
• Oil - 3 tbsp
• Salt - As reqd

Preparation Method
• Soak rice for about half an hour.
:- Usually poor people use steamed rice which requires soaking. If you are using basmathi rice, then soaking is not required.
• Cook the rice in the conventional method. Strain the rice and keep aside.
• Chop the mutton into small bite sized pieces and cook separately adding a little salt.
• Heat oil in a large wok or pan.
• Add the peeled sambar onions and curry leaves to it and saute until it starts becoming transparent.
• Once nice aroma arises, add the slit dry red chillies. Saute for a few minutes.
:- This is the only ingredient that you add for spice, that’s why you add so much of chillies.
• Add the chopped tomatoes and cook till they are well smashed.
• Add the cooked mutton pieces to this mixture and mix well.
• Crush the cumin seeds in your palm and add to the mixture now and add salt to taste.
• Keep the mixture closed and cook for sometime.
• Switch off the stove and add the cooked rice, mix well and serve hot.
:- This recipe has no expensive spices added to it and yet tastes fantastic.
:- You can also make it with chicken, in which case you don’t have to precook the chicken pieces.
:- You may add garlic, mint and coriander leaves for added flavour.