10.5.11

Vegetable Pulao

Ingredients:

2 cups Basmati rice,

1/4 cup oil and ghee mixed (any oil),

2 small onions finely diced,

2 cups vegetables cut into small pieces

take vegitables like carrot,beans,cauliflower and peas.

TO MAKE GRAVY :

2 tomatoes,

3 cloves, garlic,

1/2″ fresh ginger,

1/4″ cinnamon stick,

bunch of coriander leaves,

1 green chillie,

1/4 cup grated coconut

Preparation for Vegetable Pulao :

.    Soak the rice in cold water for about 30 mins.
.    Set it aside.
.    Grind the ingredients mentioned to form a gravy.
.    Pour the oil and ghee combined in a big pan.
.    To this add the diced onions.
.    Fry till it turns golden brown.
.    Later add the gravy and mix it well for about 2 mins.
.    Add the vegetables and make sure they are coated well with the gravy.
.    Stir well.
.    After a couple of mins, add the rice and mix.
.    Finally add water(for 1 cup of rice add 2 cups water) and salt.
.    Allow it to come to a boil before putting the lid on.
.    Simmer the gas and let it cook for about 20 to 25 mins or until rice is done.
.    For garnish you can use some bay leaves and corriander leaves.
.    To make the recipe more enticing you can add some toasted cashews in the end.
.    Onion pacchidi will be a good accompaniment.

10.5.11

Arbi Fried Recipe

Ingredients:

Ajwain – ¼ tsp
Chili powder – as per taste
Rock salt – as per taste
Green chilies – 2 – 3 nos
Mango Powder – a pinch
Arbi – ½ kg
Coriander powder – ¼ tsp
Ginger – 2 tbsp

Method Of Preparation
1)The Arbi  needs to be boiled
2)Cool it, peel the skin and slice each Arbi into two pieces
3)Heat the oil in a pan, and keep frying the Arbi till it becomes light brown in color.
4)Take a wok and put 1 tsp of oil.
5) A paste needs to be made of green chili and ginger.
6)Put the paste in the wok and keep stirring it for few mns
7)Similarly take the Arbi and put it in the mixture and keep stirring on low flame.
8)Add mango powder, Ajwain, coriander powder, salt and keep mixing well.

07.26.11

Vegetable Biryani Recipe

Ingredients:
2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
How to make vegitable biryani :
  • Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
  • Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
  • Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
  • Add salt and red chilli powder and stir.
  • Add fine chopped tomatoes and fry till they are properly cooked.
  • Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
  • Add all the fried vegetables.
  • Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.
  • Take this vegetable biryani out in a rice serving dish.
  • Garnish with dry fruits and green coriander leaves.
  • Serve the vegetable (veg ) biryani hot with raita and pickle.

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07.26.11

Tomato Rice Recipe

Ingredients:
2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water
Preparation:
  • Heat ghee in a heavy bottom vessel
  • Put in the whole black cardamom and then the tomato puree.
  • Now add the dry spices, salt and saute.
  • Put in the rice and mix well.
  • Finally add the water and cook covered till done.
  • Seve hot.

07.26.11

Tamarind Rice Recipe

ingredients:

2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
a pinch of asafoetida
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil(as needed)
a bunch of curry leaves
1 tsp peanuts
How to make tamarind rice:
  • Pressure Cook the rice and spread on a plate. keep aside.
  • Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
  • Grind this into a fine powder. Set aside.
  • To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
  • Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
  • Pour into the tamarind juice mixture.
  • Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
  • Add cooked tamarind gravy to the rice.
  • Pour in 1 tsp. of oil, if needed. Mix well and serve.

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07.26.11

Shrimp Biryani Recipe

Ingredients:
1 lb Shrimp shelled and deveined
1 cup Basmati Rice
1 Medium chopped Onion
1″ Grated Ginger Piece
2 cloves Crushed Garlic
2 Green Chillies
2/3 cup Grated Coconut
2 tsp Garam Masala
1 tbsp Lime Juice
1 tbsp Cashewnuts and Raisins
2 Bay Leaves
1/4 cup Ghee or butter
1 tsp Salt or to taste
How to make shrimp biryani:
  • Soak the rice in normal water for 20 minutes.
  • Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
  • In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
  • Add the paste to the onions and stir for about 5 minutes.
  • Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
  • In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
  • Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.
  • Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
  • Preheat the oven to 300°F.
  • In a serving bowl mix the shrimps and rice together.
  • Cover the bowl with the aluminium foil. Put it in the oven for about 10 – 15 minutes.
  • When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.

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07.26.11

Sambhar Rice Recipe

Ingredients:
1 cup rice
1 cup toor dhal (soak the dhal for 3-4 hours in hot water)
1/4 tsp turmeric powder
1/2 tsp. coriander powder
1/2 tsp chilly powder
2 tsp sambar powder
salt to taste
1 tsp tamarind paste
ghee for frying
1/2 tsp mustard seeds
a few curry leaves
a pinch of asafoetida
2 cashews (optional)
few chopped shallots (sambar onions)
a few chopped corriander leaves
How to make sambhar rice:
  • Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
  • Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.
  • Cook in pressure cooker for 10 to 12 minutes.
  • Add ghee in the pan and fry the shallots (sambar onions), as it’s getting brown add the mustard seeds, cashewnuts, curry leaves.
  • Add this seasoning to the Sambar Bath.
  • Sprinkle with chopped Corriander Leaves.
  • Serve hot.

 

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07.26.11

Rice Khichdi Recipe

Ingredients:
2 cups rice
1 cup toor dhal
5 cloves
1 cinnamon
5 cardamom
2 finely sliced onion
6 to 8 small size tomatoes
4 slitted into halves green chillies
12 to 15 mint leaves
1/2 bundle corriander leaves
1 tsp garlic paste
1 1/2 tsp ginger paste
salt to taste
1/4 cup veg. oil
a few curry leaves
3 cups water
a pinch of turmeric powder
How to make rice khichdi:
  • Wash and cook dhal with a pinch of turmeric powder. Set aside.
  • Don’t discard the cooked dhal water.
  • Fry the onions, cloves, cinnamon and cardamom.
  • When onions are golden add slit green chillies, mint, curry leaves and a part of the corriander leaves.
  • Keep the remaining corriander leaves for garnishing.
  • Add salt, ginger and garlic paste. Fry for 2 minutes.
  • Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
  • Add the cooked dhal, mix well and add 3 cups of water.
  • Add cooked dhal water. Cook it for 8 to 10 minutes till the rice is done.
  • Garnish with chopped corriander leaves and serve hot.

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07.26.11

Palak Rice Recipe

Ingredients:
1/2 bunch (cut into small pieces) palak
a pod garlic
a small piece of ginger
1 chopped onion
1 tomato
a few sprigs of curry leaves
1 mashed potato
1 cup basamathi rice
salt to taste
1/2 tblsp garam masala powder (optional)

For Seasoning
1 tblsp mustard
1/2 tblsp urud and channa dal
1/2 tblsp green chillies and red chillies (cut into pieces)
How to make palak rice:
  • First wash and cut the palak into small pieces and keep aside.
  • Then cook the basmathi rice and set aside.
  • Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.
  • Now add the onions, tomatoes and cut palak and nicely mix and close with a lid.
  • Let the whole thing cook very well.
  • When it is done, add garam masala powder if you want and saute for a minute.
  • Take it wok from fire and add the rice and mix it well.
  • Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well.
  • Serve with raita.

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07.26.11

Onion Rice Recipe

Ingredients:
2 cup cooked rice
1 onion sliced
2 tblsp oil
1/2 tsp mustard seeds (raai)
1 green chili chopped
1 tsp chopped garlic
Salt and pepper to taste
1 tsp fresh coriander, chopped
2 tsp juice of lime
How to make onion rice:
  • Heat oil in a wok, add mustard seeds, and green chilies into it and let splutter.
  • Now add the garlic and fry till it turns golden brown
  • You should now put in the sliced onions and saute till they are golden in color
  • Add the salt and pepper, put in the rice and mix well.
  • Put of the stove and mix the lime juice well with the rice
  • Garnish with freshly chopped coriander and serve hot.