Ingredients:
- Cashew nut little (Fry it in ghee )-Optional
- Rice 1cup
- Turmeric powder 1/4 teaspoon
- Salt need to tast
- Oil
- Curd 1tabspoon
Make a Paste:
- 1 bunch pudina grind it to paste,separately
- Garlic Pods 3
- Ginger 1 inch
- Green Chilies 5
- Grated Coconut 1/4 Cup
- Sombu 1 Tabspoon
- Grind the above ingredients into a paste.
Method:
- Add oil to vessel and add the grinded paste and fry for 2 minutes.
- Add the pudina paste and turmeric powder fry for 3 to 4 minutes.
- Add rice, water 2 cups and salt.
- Add curd to tast and soft rice.
- When rice is cooked garnish it with fried cashew nuts.
- Then ready to eat hot pudina rice.
Ingredients:
- Cooked Rice – 1 cup
- Red Chillies – 3
- Urad Dal – 1 tsp
- Tamarind – small lemon-size
- Coriander Seeds – 2 tsp
- Turmeric – 1 tsp
- Curry leaves – as required,
- Onions – 2
- Green chillies – 2
- Beans – 7 finely sliced
- Carrots – 1, finely chopped
- Green peas – a few
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Salt as need.
Method:
- Cook rice to a consistency so that the grains do not stick.
- Fry red chilies, one onion, curry leaves, coriander, urad dhal and tamarind.
- Grind to a coarse paste.
- Add 1/2tbs curd to tast
- Splutter cumin, mustard and then sauté one onion.
- Cook green chilli, carrot, beans and peas, and add to the ground paste with salt and turmeric.
- Cool and then mix rice with the above mixture.
- Then serve hot
Ingredients:
- 1 cup rice.
- Big sized onion.
- 1/2 cup green peas.
- 3 minced green chillies.
- Little garlic.
- Mustard and cumin seeds for seasoning.
- Cut coriander leaves.
- Tast to salt
Method:
- Cut onions into thin long slices.
- Boil the rice separately.
- Heat oil in a pan and season with mustard and cumin seeds.
- Add cut onions and green chillies , fry until onion is light brown in color and add green peas.
- Pour little water and allow the mixture to boil till the mixture is dry.
- Add the boiled rice and coriander leaves into the mixture and mix well.
- Then serve hot.
Ingredients:
- Tindora/ Kovakkai sliced - 1 cup
- Potato - 1 chopped
- Onion - 1/2 cup
- Raw/Sona Masuri Rice - 1/2 cup
- Salt need to tast
- Freshly ground black pepper - 3/4 to 1 tsp
- Hing - 1/4 tsp
- Oil - 5 tsp
- Curry leaves - a few
Method:
- Cook rice in 1 1/4 cup water
- Heat oil in a wide pan.
- When it crackles, add hing, curry leaves and onion.
- When onion turns golden brown, add sliced tindora.
- Fry for 5 minutes.
- Now add chopped potatoes, sprinkle salt and cover the pan with a lid.
- When the veggies are almost cooked,
- Open the lid and fry for 5 minutes until they turn crispy.
- Add cooked rice and ground pepper.
- Toss everything together without mashing the rice.
- Then Serve.
- 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
- Salt to taste
- 1 tsp garam masala powder.
- 1 tblsp ghee
- 2 cup water
Method:
- 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.
- Then ready to serve
- 1 Cup Boiled Rice
- 2 cups of plain Curd
- 2 Tbsp Oil
- 1/4 cup milk
- Finely chopped coriander leaves
- 1-2 green chilies
- 1 tsp. chana daal
- 1 tsp. urad daal
- 1 tsp. mustard seeds
- 1 1/2 tsp. finely chopped ginger
- 2 Tbsp desiccated coconut
- 1/2 tsp. salt
Method:
- In a saucepan heat 2 tablespoonful of oil.
- Add mustard seeds to the oil.
- When the mustard seeds start popping add chana and urad daal.
- After a minute, add in the ginger, coriander and green chilies.
- Saute them for a minute.
- Take the pan off the gas. Add in the rice.
- Mix the salt and desiccated coconut.
- Just before serving, mix all the ingredients with curd and milk.
- Curd rice is ready to be served.
Ingredients:
- 2 cups basmathi rice
- 3 tablespoons coconut oil (or vegetable oil)
- 6 dried red chilies, torn into 1/2-inch pieces
- 1 1/2 teaspoons channa dal
- 1 1/2 teaspoons urad dal
- 1 teaspoon brown mustard seed
- 15 fresh curry leaves
- 1 teaspoon salt (more or less, to taste)
- 1/4 teaspoon asafedita powder
Method:
- Wash the rice well and cook until tender in a rice cooker or by the absorption method.
- While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
- Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
- Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.
- As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
- Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.
