1. VEGETABLE PULAO
à The Proportions are measured for 1kg of Rice
Ingredients:
- Rice
- Vegetables include {Carrot, Beans, Potato, Green Peas}
- Finely chopped onions, green Chillies -6,
- Masala items { cloves -8, Dalchini / Cinnamon sticks-2},
- Some cumin seeds,
- Small quantity of Khaskhas (poppy seeds)
Preparation:
1. Take a pan and fry all the masala items for 10mins and make them in to a fine Powder
2. Take 1kg of Basmathi Rice, wash it and Keep it aside.
3. Grind ginger, garlic, green chillies and onions to a paste
4. Take Pressure cooker or a thick bottom pan and add 4-5 TSP oil
5. Fry the paste in the heated oil for 5 mins
6. Add all the vegetables and fry them for 5-10 mins.
7. Add Basmathi Rice and fry it for 5 mins
8. Add Water the Proportion is : for 1 glass basmathi rice pour 1½ glass water
9. Finally add the Masala Powder.
10. Empty all the contents into a Rice cooker and cook till it is done
2. GREEN PEAS PULAO
Ingredients:
1. ½ kg Basmathi Rice
2. ¼ kg dried green peas à Soak them in water for 4 to 5 hrs
3. Onions -6
4. Garlic – 6 Pieces
5. Ginger – Small Pieces
6. Cloves – 4, cardamom – 4, small Quantity of Dalchini/Cinnamon,
7. Cashew nuts -10
8. Green chillies – 6
Preparation:-
1. Taken ½ kg of Basmathi Rice and keep it aside
2. Grind onions, ginger and garlic green chillies in to a paste.
3. Heat 3-4 tsp of oil and fry Basmathi Rice and green peas for 5 mins
4. Add onion and garlic paste along with cloves, cashew nuts, cardamom, Dalichini/Cinnamon and fry them for 5-10 mins
5. Finally add water 1 cup of rice : 1 ½ cup of water
6. Empty all the contents into a rice cooker and cook until it is done.
3. KASHMIRI PULAO
Ingredients:
1. Basmathi Rice – 2 Glasses
2. Coconut milk – 1 glass
3. Carrots – 5
4. Potatoes – 5
5. Green Peas – 100g
6. Cauliflower – ½ kg
7. Cardamom – 2
8. Khaskhas (poppy seeds) – 50g
9. Cloves – 8
10. Onions – 6 { cut onions along the side}
11. Green Chillies – 5 in to thin slices
12. Ginger – 2 Pieces
13. Garlic – 6 pieces
14. Badam(almonds) – 10
15. Cashew nuts- 10
16. Dalchini – Pieces
17. Red Chillies – 4
18. Coriander seeds – 5g
19. Cumin seeds – 5g
20. Bread Pieces – 6
21. Biryani(dry bay) leaves – 2
Preparation:
1. Clean Basmathi Rice in water and keep it aside
2. Fry the Bread slices in oil until it turns brown and keep it aside
3. Take some onions, badam, casehew nuts, Dalchini, cloves, Cardamom, khaskhas (poppy seeds), green chillies, ginger, garlic and grind all the ingredients to a thick paste.
4. Take 4-5 TSP of oil and fry all the Vegetables and remaining onions for 10mins
5. Add the masala paste to the fried vegetables and fry for 5mins.
6. Add Basmathi Rice and fry for 5mins in the above mixture.
7. For 1 glass of rice add 1 ½ glass of coconuts milk [ mix coconut milk with some water]
8. Add sufficient salt and put biryani leaves
9. Empty all the contents into a rice cooker, cook till its done.
10. Finally garnish with fried bread slices and cashew nuts.
Dish goes well with RAITHA
4. FRIED RICE
Ingredients:-
Basmathi Rice
Oil – 1 cup
Carrots -4
Potatoes – 4
Cauliflower – ½ kg
Green Peas – 50 kg
Onions -4 { cut them along sides into thin slices}
Green chillies -4
Ginger -2 Pieces
Garlic -5 Pieces
Garam masala - 1 TSP
Red chilly Powder – 1 TSP
Salt
Cashew nuts – 25g
Preparation:
1. Boil 1 glass of Basmathi rice with 1 ½ glass of water and keep it aside
2. Grind onions, ginger and garlic into thick Paste
3. Fry cashew nuts in 1-2 TSP ghee and keep it aside.
4. Take 3-4 TSP of oil in a pan, fry ginger garlic paste, Vegetables, to it add garam masala powder, red Chilly Powder and sufficient salt
5. Boil all the ingredients for 10 mins, then add boiled basmathi rice and mix it well
6. Finally garnish with fried casehew nuts
7. Dish goes well with Raitha
5. BISI BELA BATH
Ingredients:
1. Carrots – 4
2. Beans – ¼ kg
3. Potatoes n- ¼ kg
4. Green Peas – ¼ kg
5. Thick tamarind juice – 3 TSP
6. Coriander seeds – 15 g
7. Chana dal – 15 g
8. RED Chillies -6
9. Asafoetida – 1/8 TSP Fry all the four and make it into powder Mix – 1
10. Dalchini -02
11. Cloves -4
12. Cardamom -2 fry them and make it into powder à Mix -2
13. Ghee – 5 TSP
14. oil – 2 TSP
15. Green Chillies -3
16. cilantro -1/8 bunch
17. Rice – 1 Glass
18. Toor dal – 1 Glass
19. Cashew nuts – 20 ( Fry them in ghee )
Preparation:-
1. Boil all the Vegetables in water along with green chillies
2. Boil rice and toor dal and keep it aside
3. Mix boiled Vegetables wits boiled rice, dal
4. Add Tamarind juice, mix it well and pour sufficient water and salt
5. Add spice mix -1 and spice mix – 2, in the above contents and cook together
6. Season it with ½ TSP cumin seeds, asphotida, fried cashewnuts or peanuts (optional)
6.KICHIDI
Ingredients:-
Rice – 1 Glass
Moong dal (split green gram dal) – 2 TSP
Potato -1
Carrot -1
Green peas – ¼ kg
Water – 3Glasses
Salt
Pepper Seeds – 10
Cumin Seeds – ½ TSP
Curry Leaves
Oil - 1 TSP For Seasoning.
Ghee – 1TSP
Preparation:-
- Cut Potato and Carrot to Small Pieces and sauté vegetables in 1tsp ghee(melted butter)
- Mix rice, moong dal, Vegetables
- Add 3 Glass water, salt Pepper
- Mix all the ingredients into a cooker or rice cooker until cooked
- Season it with cumin seeds and curry leaves.
7. TOMATO BATH
Ingredients:-
Rice – 1 ¾ cup
Tomatoes – ½ Kg
Dalchini – 8
Cloves – 8Make them into a fine powder
Onions – 6
Ginger – Garlic paste
Coriander powder – 1 TSP
Preparation:-
1. Take 2 TSP oil, fry Onions, ginger – garlic paste
2. Add Masala powder and Dhaniya powder to it
3. Add tomatoes and boil them for 5- 10 mins
4. Then add sufficient water, salt and rice
5. Boil all the contents on a Low flame till everything is cooked.
8. PULIHORA
Ingredients:-
Rice – 1 Kg
Tamarind – ¼ Kg
Chana dal – 1 TSP
Urad dal – 1TSP
Red Chillies – 1
Mustard seeds – 1TSP
Green Chillies – 10 à Finely chopped
Curry Leaves
Ground nuts – 10
Coriander seeds – 1 TSP
Chanadal – 1 TSP
Asafoetida – ½ TSP
Salt
Turmeric powder
Preparation:-
1. Boil rice, empty it into a plate and cool it for some time
2. Soak Tamarind in water and make it into thick paste
3. Fry 50g Urad dal, 1 TSP chanadal 1 TSP coriander seeds, 1 red chilly and salt, Turmeric, oil and mix it well
4. Heat 1 or 2 TSP oil and fry mustard seeds, Chana dal, urad dal groundnuts, green Chillies à This is called Publihora seasoning
5. Finally mix seasoning material, powders, Tamarind in the cooled rice.
PULAGAM
Preparation:-
1. Mix 1 cup rice with ½ cup moong dal, add 2 glasses water, salt, turmeric powder
2. Boil all the contents in a pressure Cooker.
KATTU PONGAL
Preparation: -
1. Heat 1 TSP of ghee in a Pressure Cooker fry 1 TSP cumin seeds, curry Leaves
2. Add 1 Cup of Rice, ½ cup moong dal and fry them for 2 to 3mins
3. Add 3 cups water, black pepper powde, salt
4. boil the contents, add 1 TSP ghee before serving
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