CARROT RICE
INGREDIENTS :
Basmati rice – 1 cup, Grated carrot – 1 cup, Onion – 1, Green chillies -2,Boiled peas – ½ cup, Turmeric powder – ¼ cup, red chillies – ½ cup, Lemon juice – 4 tspn, Seasoning – Mustard, urud dhal, curry leaves and cashew nuts.
PROCEDURE :
• Cook rice separately and spread them on a plate with little ghee, so that they wont stick together.
• Heat 1 tbsp of oil in a shallow pan and add seasonings
• When the nuts are brown add chopped onion and green chillies
• Fry till the onions are golden brown, add turmeric, salt, chilli powder and fry for a minute
• Mix the grated carrots and sprinkle with little water, keep on low flame to cook
• Mix the rice and above masala
• Add lime juice if needed, garnish with finely cut coriander leaves
HARA BHARA RICE
INGREDIENTS :
Rice – 3 cups, Coriander – a bunch, garam masala - 1½ tspn, curry leaves – a few, garlic – 2 pods, ginger – 2 pieces, onions – 2, green chillies – 6 to 8,chilli powder – 1 tbsp, salt – to taste
PROCEDURE :
• Cook rice separately and spread them on a plate with little ghee, so that they wont stick together.
• Make a paste of coriander, curry leaves, chillies, ginger, garlic and ½ onion.
• Pour some oil and chopped onions
• Add the paste, chilli powder and garam masala powder according to taste
• Add salt and mix rice nicely and garnish with coriander.
THAI FRIED RICE
INGREDIENTS :
Rice – 2 cups, vegetables – 2 cup (carrot, cabbage, cauliflower), onion – 1 medium, sugar – 1 tspn, tomato – 1 medium, garlic – 7 to 8, oil -2 tbsp, soya sauce – 1 tspn, Vinegar – 2 tspn, cucumber – small, red chilli powder – 1 tspn, lemon – ½, salt – as needed.
PROCEDURE:
• Cook rice separately and spread tham on a plate with little ghee, so that they wont stick together.
• Place a kadai with oil on a high flame, add finely chopped garlic and stir fry
• Add onions fry for a minute and add tomato, mixed vegetable and salt.
• Keep on stirring till the vegetables are done
• Add the above to the rice along with soya sauce, vinegar and chilli powder.
• If needed sugar also can be added
BENGALI PULAO
INGREDIENTS:
Rice – 500 gm, bay leaf – 2, ghee – 200 gms, sugar – ½ tspn, cloves – 6, raisin – 30 gm, cinnamon – 1, cashew – 12, ginger paste – 1 tspn, cardamom – 6, milk – 1 tbsp, onion -1, saffron – few, salt – to taste
PROCEDURE:
• Heat ghee and add bay leaf and onion slices to it
• Add the cloves, cinnamon, cardamom, cashew and ginger paste, fry till it is light brown
• Add rice, sugar and salt
• Add raisin, saffron and milk mixture and mix well.
• Add 4 cups of water and cook it in low flame
CORN MASALA RICE
INGREDIENTS :
Rice – 1 cup, corn kernels – 1 cup, green peas – 1 cup, cashews – 12, chilli powder – 1 tspn, sugar – 1 tspn, sambar masala – 1 tspn, turmeric – ¼ tspn, garam masala – ½ tspn, lemon – 1 (juice), ghee – 2 tbsp, cumin – ½ tspn and mustard for seasoning
PROCEDURE:
• Cook rice separately and keep it aside
• Heat the ghee in sauce pan, add cashews and sauté
• Add mustard, cumin seed, corn, peas, dry masala.
• Add the rice to it and 5 cups of water to it
• Add lemon juice, sugar, coriander and cashews
• Serve hot
BISI BELA BATH
INGREDIENTS :
Rice – 1 cup, red gram dhal – 1 cup, carrot – 50gm, beans – 50 gm, peas – 25 gmdry chillies – 8, coriander – 6 tbsp, black gram dhal – 1 tbsp, fenugreek – ¼ tspn, cinnamon – a piece, clove – 5, coconut – ½ cup, cardamom – 1, curry leaves – a piece, tamarind – lemon size, jaggery – a bit, khus khus – 3 tspn, salt – to taste.
PROCEDURE:
• Fry cinnamon, cloves, khus khus, cardamom, fenugreek without oil.
• Fry dry chillies, coriander, black gram dhal, curry leaves with oil and coconut also
• Grind altogether into a coarse paste
• Boil red gram dhal (6 cup of water)
• After 30 mts when the dhal is half done add rice and vegetables
• When it is cooked add turmeric powder, salt, jaggery and tamarind water
• When it boils add the ground masala and cook in low flame
• Fry cashews in ghee and garnish it.
CURRY LEAVES RICE
INGREDIENTS:
Curry leaves – 2 cups, Bengal dhal – 1 tbsp, mustard – 1 tspn, coriander powder – 1 tbsp, red chilly (dried) – 10, asafetida – a bit
PROCEDURE:
• Cook rice separately and spread them on a plate with little ghee, so that they wont stick together.
• Fry the mustard, dhals and chillies separately
• Fry the curry leaves without oil until it becomes crispy
• Mix all the ingredients and grind it to fine powder
• Add salt and ghee to the rice and mix the powder in it.
FENUGREEK LEAVES RICE
INGREDIENTS :
Fenugreek leaves – 2 cup, tomato – 2 cup, onion – 1 cup, GG paste – 1 tbsp, aniseed – 1 tspn, oil – 1 tspn, chilli powder – 2 tbsp, turmeric powder – 2 tspn, coriander leaves – 1 cup, cardamom, cloves and salt – to taste
PROCEDURE :
• Wash the rice and soak it in water for ½ an hour
• Cardamom, cloves and aniseed should be fried in oil or ghee add rice also and fry
• Add oil, aniseed, chopped onion, GG paste, tomato, chilli powder, turmeric powder and garam masala powder in a pan.
• Add fenu greek leaves, rice and all the ingredients allow the rice to cook with water
• Garnish with coriander leaves and serve hot.
BEET ROOT RICE
INGREDIENTS :
Rice – 2 cup, beet root (grated) – 2 cup, green chillies – as needed, coriander powder – 1 tbsp, cumin seed – 1 tbsp, coriander leaves – 1 bunch, salt – to taste
PROCEDURE :
• Cook rice separately and spread tham on a plate with little ghee, so that they wont stick together.
• Add oil and fry cumin seeds, green chillies, coriander leaves and beet root and salt.
• Add the mixture to the rice and serve hot.
GROUND NUT RICE
Rice – 2 cup, roasted ground nut – 1¼ cup, gingelly seeds – 1 tspn, dry chilly – 8, matured coconut grating – ¼ cup, turmeric powder – ½ tspn, salt – to taste, for seasoning – oil, cumin, Bengal gram dhal, red gram dhal, curry leaves.
PROCEDURE :
• Cook rice separately and spread them on a plate with little ghee, so that they wont stick together.
• Coarsely ground the ground nut
• Add oil and fry chillies and coconut
• Fry gingelly seeds without oil
• Mix all the ingredients with rice and garnish it with coriander leaves
DISCO RICE
GREEN RICE
INGREDIENTS :
Ginger – 1, garlic- 6 pods, green chillies – 6(paste), onion – ½ cup, green peas – ½ cup, beans – ½ cup (boiled), oil – ¼ cup, mango powder – 1 tspn, , cumin seeds – 1 tspn,
• Cook rice separately and spread them on a plate with little ghee, so that they wont stick together.
• Add oil and fry cumin seeds and onion
• Add the green chilly paste and fry it till it is cooked
• Add the mango powder, peas and beans and fry.
• Allow it for few minutes
• Add the prepared rice in the mixture and add the salt to it
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