Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice)

Ingredients

• 1-1/2 cups cooked rice
• 10 Vendakkai (Okra/Bhindi), cut into small dices
• 1 onion, sliced
• 1 tablespoon thick tamarind paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon black pepper powder
• a pinch of cinnamon powder
• 1 teaspoon channa dal 
• 1 tomato, chopped 
• 1 teaspoon mustard seeds
• a sprig of curry leaves, finely chopped
• 1 tablespoon oil
• ginger(small piece) and garlic(2 pods), chopped
  
  

  Directions

  1. To begin making the Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice), we will first cook the okra along with the spices.
  2. Take a heavy bottomed pan and heat the spoonful of oil on medium heat. Add the onions, tomato, ginger and garlic and the Vendakkai and salt to taste. Stir fry on low to medium heat until the okra (Vendakkai) is well cooked and roasted. This will take about 10 minutes.
  3. Once the Vendakkai is well cooked, add the turmeric powder, curry leaves, cinnamon powder, black pepper powder, salt, thick tamarind paste and sauté the ladies fingers till it gets coated well with all the other ingredients. 
  4. Now, in another tadka pan, heat a teaspoon of oil. Add in the mustard seeds, channa dal and cashews. Allow them to crackle and get roasted until lightly browned. Add this to the Vendakkai mixture.
  5. Stir the seasoning well into the Vendakkai mixture. At this stage add in the cooked rice. Stir together all the ingredients until well combined. Turn the heat to low, cover the pan and simmer for 3 to 4 minutes.  Check the salt and spices and adjust to suit your taste.
  6. Finally, turn off the heat and transfer the Chettinad Vendakkai Saddam to a serving bowl.
  7. Serve the delicious tangy and spicy Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice) hot along with a tomato onion raita.

Bhindi Rice

  Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 2

    Bhindi| ladies finger|okra       8
    Basmati rice     1/2 cup 
    Onion      1
    Tomato     1/2 
    Sambar powder   2 tsp
    Ginger garlic paste    1/2  tsp
    Pav bhaji masala| garam masala    1/4 tsp
    Salt    as needed
    Oil    2 tblsp
    Cashew nuts | peanuts    little (optional)
    Coriander leaves     few       
      - See more at: http://www.jeyashriskitchen.com/2015/06/bhindi-rice-recipe-bhindi-pulao-lunch.html#sthash.g6OmGN9p.dpuf

Vallarakerai sadam / Indian Brahmi Leaves Rice

Ingredients:

• Cooked rice – 2 cups
• Turmeric powder – ¼ tsp
• Salt to taste

To roast & Grind:

• Gingelly oil -1 tbsp
• Fenugreek seeds – ½ tsp
• Red chillies – 6  Nos.
• Shallots – 5 Nos.
• Vallara Keerai / Indian Brahmi leaves – 2 cups

For seasoning:

• Gingelly oil – 2 tbsp
• Mustard – 1 tsp
• Bengal gram | Kadalai Paruppu – 1 tbsp
• Red chillies – 2 Nos.
• Curry leaves – few
• Asafoetida | Hing – ¼ tsp
• Roasted ground nut – 2 tbsp

Method:

1. Cook rice until soft and spread in a wide bowl  and allow to cool with little oil sprinkled over.
2. Pluck the brahmi leaves alone, wash them thoroughly  in water, drain  and keep aside.
3. In a kadai, add a tbsp of oil and roast fenugreek seeds & red chillies. Drain from oil and transfer into a plate.
4. In the same kadai,, add shallots and fry till they become brownish in colour. To this add gongura leaves and sauté till the leaves get wilted and the raw smell leaves out. The leaves colour gets changed from green  to brown. Allow it to cool.
5. Grind  roasted fenugreek seeds and red chillies along with salt to a coarse powder. To this add the shallots and brahmni leaves and grind to a fine paste by adding little water, if needed.
6. In a non stick pan, heat oil and season with the items given for seasoning. Then add turmeric powder and brahmi leaves paste. Sauté  till oil oozes out from the paste & switch off.  It will take hardly 2 to 3 minutes.
7. Add  the required quantity of brahmi paste to the cooked, cooled rice and gently mix the rice using a  spatula without breaking/mashing the rice.  Check for the salt, if required, add straight to the rice and mix well.

Bitter Gourd Rice

Ingredients

1 tbsp oil
Few cloves and a small piece of cinnamon
1 cup chopped onion
3 garlic cloves
1 tsp ginger paste
3 green chillies
1 cup chopped tomato
3 cups thinly sliced bitter gourd (Pavakkai)
1.5 cups basmati rice(cooked)
Water
Chilly powder
Turmeric powder
Salt
Method
Heat oil and add cloves and cinnamon.
Add onions, ginger and garlic.

Saute until onions are done.

Add tomatoes and chilly.
Wait till the tomatoes turn mushy.

Add the sliced bitter gourd.Add salt, turmeric and chilly powder. Mix well and let it turn till golden brown.

Add the cooked basmati rice. Give it a nice mix.
TA DA!!!

Carrot Pilaf

 Ingredients
Cooked rice 2 cups
Carrots 2 medium peeled and grated
Onion 1 large chopped finely
Ginger garlic paste 1 tsp
Garam masala 1/2 tsp
Chili powder 3/4 tsp
Cinnamon 1/2″
Cloves 2
Cardamom 1
Fennel 1/4 tsp
Cumin seeds 1/4 tsp
Oil 1 tbsp
Cashews 2 tbsp broken
Salt to taste
For Garnish 
Coriander leaves 2 tbsp chopped finely
Directions
Heat a pan with oil.
Crackle the cumin seeds and throw in the fennel, cloves. cinnamon and cardamom and fry till a light brown.
Now add the cashews and onions and saute till the onions turn a light brown.
Now add the ginger garlic paste and stir well. Saute for 30 secs.
Follow with the chili powder and garam masala and saute for 30 more secs.
Add the grated carrots next and saute till it wilts.
Add cooked rice and salt and mix well.
Cook on low flame for 30 secs.
Garnish with coriander leaves.

Potato Rice

 Ingredients Needed

Cooked Rice - 1 cup
Potato - 1 big
Onion - 1/2 medium
Ginger Garlic paste - 1/4 tsp
Pav Bhaji Masala - 1/4 tsp
Red Chili powder - 1/4 tsp
Turmeric a pinch
Kasturi Methi few
Coriander leaves
Oil - 1 - 2 tsp
Ghee  1/4 tsp

How to make Aloo Rice

Have precooked rice ready.

Wash and make marks on the potatoes, microw for 6 mins. Once done, add water and peel the skin.

Heat a pan with oil, saute the onion julinnes till it turns brown. Add ginger garlic paste and saute till it's cooked.

Then add the boiled potatoes and roast well. Sprinkle the salt, pav baji masala, turmeric powder and red chilli powders. Simmer till the potatoes absorb the masalas.

Finally add the rice and combine everything well. Simmer again and saute for couple of mins, sprinkle the kasturi methi and coriander leaves. 

Just before removing the rice, add ghee if your kid likes it.

Soya Chunks Pilaf

Ingredients:
Briyani Rice – 1 ½ cup
Ginger garlic paste -2 tsp
Red Chilli powder – 1 tsp
Onion -2
Cinnamon- ½ inch
Cloves -2
Bayleaf -2
Coriander leaves – a handful.
Salt
Oil.
For the soya nuggets
Soya chunks – 2 cup
Salt .
To make soya nuggets :
Boil 2 cups of water .
When the water comes to a boil add the soya chunks and cover it.
After few minutes switch off the flame .
Drain the water and squeeze the water out of the chunks well .

Pilaf making :
Soak Basmati rice in water for half an hour.

For this we have to dry roast it and then wash well.
Drain the water and keep it aside for half an hour.
Cut onion into fine pieces. In a cooker add oil.
Temper bayleaf, cinnamon, cloves and when the nice aroma comes, add onion and sauté well .
Add required amount of water .
Add red chilli powder, salt, rice and mix well . Cover and cook for 2 whistles .When the pressure subside open the lid and mix well. Add the soya nuggets and coriander leaves . i added the remaining cooked soya chunks to the pilaf. Adding vegetables is of our choice .Even a simple raitha will be enough .

Betel leaf rice

Betel Leaves gives lot of healthy benefits to our body. In India, we use it on special occasions and also as an offering to god.  I don't know what to do with them so just got an idea to explore how would it taste if i do some variety rice with it and  i decided to try it immediately. My husband was little bit hesitant before trying this rice. But then it has been included in our weekly menu. I’m sure most of us doesn’t know that we can prepare a lot of healthy recipes with this leaf. When i asked for 20 leaves in a shop, they asked whether there is any function in my home. I replied them that I’m going to use this to prepare rice. They were shocked. How could we use betel leaf to prepare rice?? This was the question on my mom face too  

Ingredients:

• 1 cup – Basmati rice (uncooked)
• 3 or 4 nos – Betel leaves / vetrilai (remove stalk and chopped finely)
• 4 or 5 nos – Garlic (chopped)
• 1/4 tsp – Turmeric powder
• Salt to taste

For grinding:

• 1 tsp – Sesame seeds (i used white sesame)
• 1/4 tsp – Peppercorns
• 2 nos – Dry red chillies
• 3 pinches – Dry ginger powder / sukku

For seasonings:

• 1 1/2 tbsp – Sesame oil
• 1/4 tsp – Fennel seeds / sombu
• 1 no – Cinnamon stick (small)
• 5 nos – Fresh curry leaves

Preparation method:

1. Wash and soak rice for 30 mins. Pressure cook rice (raw rice 1:2 ratio) for 3 to 4 whistles or until well cooked. Spread the rice in a wide plate and allow them to cool completely.
2. Dry roast sesame seeds, peppercorns and dry red chillies in a pan and grind it along with dry ginger powder to a fine powder. Set aside.
3. Heat oil in a pan, season with items given in the list for seasonings. Add chopped garlic and saute for few seconds. Then add turmeric powder in the oil and immediately add cooked rice, mix everything well.
4. Finally add chopped betel leaves, ground masala powder and required salt, mix well everything together. Cover and cook for 5 mins or until well cooked, if needed sprinkle some water to avoid drying. Healthy rice is ready to serve.

jeera rice

Basic Info:

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Preparation time: 30 minutes
Cooking time: 20 minutes
Servings: 2-3
Cuisine: Indian
Category: Main course – Rice

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Ingredients:

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Basmati rice – 1 cup
Ghee (Clarified butter) – 1 tablespoon
Bay leaf – 1
Cloves – 2
Cinnamon stick – 1 inch piece
Cumin seeds – 2 teaspoons
Lemon juice – 1 teaspoon
Salt – to taste
Water – 2 cups
a pinch of Turmeric

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How to make Jeera Rice :

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 1) Wash basmati rice under running cold water until water runs clear. Soak rice in enough water for 20 minutes.

2) After 20 minutes drain the rice in strainer and let it dry for 10 minutes, it is optional if you are in rush.

3) Heat the ghee in a thick bottom saucepan on medium heat. Once hot add bay leaf, cloves and cinnamon stick and saute for a minute. You will get nice aroma from whole spices.

4) Then add cumin seeds and let them sizzle.Add turmeric powder.

5) Add rice and sauté them for a minute.

6) Add 2 cups of water, salt and lemon juice; mix well.

7) Let the water come up to a boil.

8) Once starts boiling cover it and reduce the heat to LOW. Simmer it for 18-20 minutes.

9) Then turn off the heat. Let it stand for 10 minutes covered so rice will get firm up and after 10 minutes open the lid.

10) Fluff up with use of fork.

Jeera rice is ready to serve. Remove it to a serving bowl. Or keep it covered, so it stays warm.

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Chickpeas Coconut Rice

Ingredients:

1 tsp - ginger-garlic paste

1 - chopped Onion

3 - Green chillies (coarsely ground)

2 cup - Brown Chickpeas

10 - Mint leaves

2 cup - Coconut Milk extract 

1/2 cup - Shredded Coconut

2 tbsp - Coriander leaves

1 cup - Rice

1. Soak rice for 15 mins and drain it
2. Fry the rice in a vessel after adding a few spoons of ghee and keep aside.
3. In a cooker pour oil, add the ginger garlic paste and saute it until the raw smell goes.
4. Add the onion and coarsely ground green chilli and saute and add the shredded coconut, salt, mint leaves and mix for mins.
5. Then add the rice and coconut milk (in the ratio 1 rice : 2 milk extract) and cook till done

Malabar Ghee Rice / Naichoru

Ingredients

• 2 cups biryani rice or use best quality basmati rice
• 3 1/2 cups hot water
• salt,as needed
• few fresh spices(cloves,bay leaves,star anise,cardamom)
• 1 tbs ghee / clarified butter
• 1 onion
• cashew nuts and raisins, to garnish
• 1 tsp fresh garam masala
• 1 drop rose essence

Directions

Heat ghee in a thick bottomed vessel. Fry onion slices on low heat till golden brown and set aside.Fry cashews and raisins in the same pan and keep aside.Throw some fresh spices and saute till nice aroma appears. Add rice to this and fry for 1 minute (just warm up only so that rice is covered with ghee). Add hot water,adjust salt and add 1 drop of rose water. Cook the rice at high heat till the water starts to boil, then lower the heat and cook covered till rice becomes soft .Sprinkle fresh garam masala ,cover with aluminum foil and bake at 300 degrees F oven for 15 to 20 minutes. Garnish with ghee fried raisins,onions,cashews and some fresh cilantro leaves. Serve with spicy egg masala,chicken curry ,pickle,raita etc...I served it with Soya Chunks Gravy....

Chicken Pilaf

  Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilaf is a tasty dish with origins in Southern India. 

INGREDIENTS

View Ingredients In:

• 3 cups (750ml) Basmati Rice
• 5 1/2 cups (1380ml) water
• 2 strands of Saffron
• 1 stick of cinnamon
• 4 tbsp ghee
• 1/2 tbsp garlic and ginger paste
• 1 tsp garam masala
• 1 onion, thinly sliced
• 3 cloves
• 2 tbsp yoghurt
• 1 pinch of chilli powder
• 3 chicken breasts, skinned and cut into cubes
• 2 cardamoms, pods should be crushed
• 1 tbsp sultanas
• 1 tbsp blanched almonds
• 1 tsp salt

• 1 Large Saucepan
• 1 Frying Pan
• 2 large spoons for stirring

Method: 

. Wash the rice until the water runs clear and then drain and set aside.
. Heat half of the ghee in a large saucepan and fry the onion until it has turned golden. Now add the cinnamon, cloves, cardamom pods.
. Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.
. Now add the water.
. Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes
. Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yoghurt, stirring often. Let the paste cook until it starts to split and release oil/ the melted ghee separates slightly from the yogurt.
. Now add the chicken pieces, the garam masala and chilli powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through.
. Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving

Cauliflower Rice

Cauliflower:

• 1/2 cup grated fresh coconut or dried unsweetened coconut
• 2 to 4 fresh green chilies, seeded and finely chopped
• 1-inch piece fresh ginger, finely chopped
• 3 tablespoons fresh parsley or coriander, chopped
• 1/2 cup whole fat yogurt or coconut milk
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons sea salt
• fresh ground black pepper to taste
• 3 tablespoons ghee or oil
• 1 small cauliflower, chopped into 1 1/2 inch pieces

Rice:

• 1 cup white basmati rice soaked in 2 cups of water for 20 minutes
• 3 tablespoons ghee or a mixture of butter and oil, or oil
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon brown mustard seeds
• generous handful of dried curry leaves
• 3 black cardamon pods, crushed
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne
• a few pinches asafetida
• 1 scant teaspoon jaggery or brown sugar (optional)
• lime wedges for garnish

Instructions:

• Begin by preparing the cauliflower. In a food processor (or your trusty magic bullet) pulse together the coconut, chilies, ginger, parsley, yogurt or coconut milk, turmeric, salt and black pepper.
• Heat the ghee or oil in a large saucepan over medium heat. When hot, add the cauliflower pieces and stir for 5 to 7 minutes or until they begin to brown. Now add the coconut mixture to the pan and continue to stir for another few minutes until the cauliflower is just tender and the sauce has mostly evaporated. Transfer to a bowl and set aside.
• 
  Now drain the rice, reserving the soaking water. Heat 1 1/2 tablespoons of the ghee or oil in a large saucepan over medium heat. When hot, toss in the mustard and cumin seeds and stir and for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves, cardamom pods, ground coriander, cayenne and asafetida, and stir for another minute. Add the rice to the pan and stir for one more minute. Now pour in the reserved soaking water, stir in the jaggery or sugar, and bring to a boil. Stir in the prepared cauliflower, reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes.
• Add the remaining ghee, butter or oil, fluff with a fork, and serve hot or warm garnished with lime wedges.

Ellu Sadam - Sesame Rice

Ingredients:
4 cups cooked Rice
3 tablespoon white sesame seeds
1 tablespoon Split black gram/urad dal
1 tablespoon split Bengal gram /chana dal
2 tablespoon peanuts
1 tablespoon cashew nuts
5-6 Curry leaves
1 teaspoon Mustard seeds
2 tablespoon vegetable oil
1 pinch Asafetida
1 teaspoon Red chilly powder
Salt to taste

Method:
Heat a wok and dry roast sesame seeds , urad dal and chana dal . Cool and grind to form a powder. Set aside. Into the same wok , heat vegetable oil and add mustard seeds , curry leaves , peanuts and cashew nuts . Sauté for 2 minutes.

Add salt and chilly powder. Add cooked rice and grind sesame powder. Mix well and cook for 5 minutes more with frequent stirring.

Remove from heat and serve hot .I did Chicken Mushroom Gravy and Crispy Potato Fry along with it which taste awesome!!!!

Broccoli Pilaf(pulao)

 Needless to say that how healthy broccolis are, its recommended to take often this green beauties in our daily menus which am trying to follow while preparing our's menu...After trying out many dishes with broccoli florets, here am again with this spicy, delicious and prefect lunch box menu broccoli pulao which is prepared by cooked coconut flavoured rice and sauteed along with onions and broccoli florets, works out wonder with this green beauties and our lunch with this antioxydant green beauties turned out really fantastic and delicious, its quite a prefect and best way to feed whoever hates broccoli florets...

Broccoli Pilaf(pulao)

INGREDIENTS:

Broccoli, chopped- 1 medium sized head
Basmathi Rice/ Any rice used to prepare rice- 1 cup
Peas, fresh/ frozen- 2 tablespoons (optional)
Cinnamon bark- 2 pieces
Cardamom- 3
Cloves-3
Bay leaf-1
Jeera/ Cumin seeds- 1/2 teaspoon
Onion, chopped- 1 1/2
Green Chillies, slit-3-4 big
Ginger- 1/2 teaspoon
Garlic- 1/2 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves, chopped- 2 tablespoons
Salt- to taste
Oil- 3 teaspoons
Ghee- 1 teaspoon (optional)
Cashews- 5, broken

• Half cook the rice with salt and drain the water and allow to cool.
• Heat oil in a pan and roast the raw gram masala spices cinnamon, cardamom, cloves, bay leaf and  jeera.

• Once you get the roasted aroma of spices, add the onion with green chillies and cook till soft.
• Add ginger,  garlic and cook till the raw smell leaves.
• Add the broccoli, salt and saute for a minute. Add the peas and sprinkle  a tablespoon or two of water; close with a lid and cook for two minutes.
• Now add the garam masala and mix well.

• Add the cooked rice and mix well. Add salt if required and sprinkle with coriander leaves.

• Heat ghee in a pan and roast the cashew nuts till golden and add with the rice and mix well (This step is optional)

Red Cabbage Pilaf

Red cabbage has all of the nutritional benefits of green cabbage and more, like anthocyanins, phytochemicals that some experts believe have powerful antioxidant and anti-inflammatory properties, and even more vitamin C and vitamin K. Red cabbage has a robust, hearty flavor compared to green cabbage, plus it is probably one of the healthiest vegetables around, especially if you eat it raw. You can shred red cabbage and eat it raw in a salad, briefly saute it in a stir fry, braise it, or toss it into a stew.I have done Pilaf with this and tastes awesome

INGREDIENTS-
preparation time-5 min
cooking time-15 min
serve-4

• Boiled rice-3 cup
• Peas-1 cup
• Chopped Red cabbage-1.5 cup
• Chopped Tomato-1
• Fresh coriander-2 tbsp
• Lemon juice-1.5 tsp
• Chili flakes-1 tsp
• Salt-1tsp

 Tempering-

• Ghee(clarified butter)-1.5 tbsp
• Refined oil-1.5 tbsp
• Cumin seeds-1 tsp
• Chopped green chilies-1tsp
• Cloves-2

PROCEDURE-

1. Chop cabbage  in small pieces.
2. Boil 1 cup rice in salted water till almost cooked OR use 3 cup left over rice.
3. Heat oil and ghee in a wide pan and add the tempering ingredients.
4. When cumin become golden then add capsicum and cabbage saute for a minute on high flame.
5. Now add chopped tomato ,cover and cook on low flame for a minute
6. Add chili flakes ,rice and salt, mix and let it cook for a minute.don't stir too much.
7.  Add lemon juice and fresh coriander and cook till mixed well
8. Serve hot.

Serving suggestions-serve with yoghurt and salad.

Beetroot Corn Pilaf

Beetroot Corn Pilaf is a easy and perfect lunch box recipe. Kids generally love to eat beet root. I usually make Beetroot poriyal. For a change just tried beetroot pilaf. I added some frozen corn too. We had this for a week day lunch. I just went out and after we came home i made this easy and simple pilaf. It was a super hit at my house and my LO loved it. I too clicked the pictures on that day. Do try this for the lunch box and i am sure kids and even adults will love this beetroot pilaf a lot.

Ingredients

  Preparation Time : 10 mins | Cooking Time :20 mins |   Serves : 2-3


     Basmati rice   1 cup
     Beetroot    1/2 cup (chopped or Grated)
     Sweet  corn   1/4 cup
     Mint leaves    1/4 cup
     Coriander leaves  few
     Tomato     1 small
     Garlic     3 pods
     Turmeric powder  1/4 tsp 
      Red chilli powder   1/2 tsp
      Salt     as needed  
      Oil     2 tblsp     

Method:

• Wash the rice  and soak in 1 and 1/2 cup of water for 15 mins. Cut the beetroot into small cubes. 
• Chop the onions and tomato roughly. Peel the skin of the garlic.
• In a pan add little oil and add in the cubed onions and tomatoes and garlic.
• Saute till the become nice golden brown. Add the mint leaves and coriander leaves to this and cook for a minute.
• Switch off the flame. Allow it to cool.

• Grind this into a smooth paste. Since it has tomatoes no need to add water.
• In a pressure cooker, add oil and add in the ground paste.
• Saute well for few minutes in a low flame. Add red chilli powder and turmeric powder.

• Add the beetroot and corn saute well. Add salt to this.
• Add the rice  which we soaked. Do not discard the water. Saute this in a low flame for 5 minutes.

• Add 1 and 1/2 water to this and cover the lid of the cooker. Let 1 whistle come. Simmer the flame and let be in low flame for 10 minutes.
• Fluff the rice once the pressure is released.

Bombay Mutton Biryani

Mumbai Mutton Biryani	Bombay Mutton  Biryani is really healthy traditional cooking recipe. It is very easy to prepare and gives you unique taste of Rice recipes
Bombay Mutton Biryani Method :
Ingredients : Rice 1 kg  Mutton 1 kg Cumin seeds 20 gm Black pepper 5 gm Clove 5 gm Cinnamon 5 gm Black Cardamom 4 Green Cardamom 4 Chinese Salt 10 gm Turmeric 1 tsp Crushed red pepper 20 gm Yellow color 20 gm Plum 10 Chaat masala 2 tsp Salt to taste Tomatoes 250 gm Coriander leaves ½ bunch Mint leaves ½ bunch Green chilies 20 gm Ginger Garlic paste 2 tsp Lemon 2 Yogurt 250 gm Fried onion 50 gm Oil 250 ml Bombay Mutton Biryani Wash 1 kg rice and soak in water. Then boil rice till 3/4th done. Heat oil in a pan, add 2 tsp ginger garlic paste and sauté till golden brown. Now add 1 kg Cooked Mutton and fry well. Then add cumin seeds, cloves, cinnamon, black pepper, black cardamoms, green cardamoms, turmeric, Chinese salt, crushed red pepper, salt, yellow color and yogurt. Mix well. Add 1 cup of water and cook for a few minutes. Separately chop 250 gm tomatoes, ½ bunch of coriander leaves and ½ bunch of mint leaves. In a pan heat a little oil, add chopped tomatoes, coriander and mint leaves. Fry well. Then add 2 tsp chaat masala and 10 dried plums to it. Fry very well. Also add juice of 2 lemons and mix well. Spread tomato mixture on top of chicken mixture; now make a layer of boiled rice on top. Sprinkle 50 gm fried brown onion on top and simmer on low flame till done. Dish it out, serve with Raita.

Mexican Mushroom Rice

We also eat a lot of rice at our house, especially with Mexican food.  One of my favorite rice recipes is for Lime Cilantro Rice, which i will post it next week.

I also love the red rice you get in most Mexican restaurants.  The only problem is I haven’t been able to find a recipe for that type of rice that I really like.  I usually end up going to our local neighborhood Mexican restaurant and buying rice to go with what I am fixing for dinner.

We had fabulous fajitas for dinner last night so I tried out the rice recipe, will be posting soon.

So I think I finally have found a Mexican rice recipe to post!  Enjoy!

Mexican Mushroom Rice

INGREDIENTS

• 2 Tbsp Olive oil or vegetable oil
• 1  Cup Rice
• 2 Cup chicken broth
• 1 small can tomato juice
• salt and pepper
• Button Mushroom - 150gms

INSTRUCTIONS

Mexican Mushroom Rice

• Heat oil in a skillet,Saute the mushrooms for 3 minutes and keep it aside
• Heat oil in a skillet
• Add the rice
• Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat
• Add the chicken broth
• Add the tomato juice and sauted mushroom
• Add some salt and pepper
• Stir thoroughly
• Reduce heat to simmer and cover tightly with a lid
• (I 'stir' the mixture several times while it's cooking by just shaking/moving the skillet back and forth so that I don't take the lid off.)
• Simmer/cook for about 20 minutes, until the liquid has been absorbed
• Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so

Spring Onion Rice

My kiddo love pulav or rice with less spices. For me it is easy lunch item for the weekend esp Sunday. We all love the spring onion flavour. It is very easy to match to lot of side dish / vegetables. I had this simple rice in one of the restaurant sometime ago. So wanted to try out at home. It came out so nice
Ingredients: 

Spring Onion Rice

Cooked  rice - 1 cup
Spring onion - 6
Cumin seeds - 1 teaspoon
Garlic - 3-5 slice thinly
Salt per taste
Spring onion (Green part) - 1 cup chopped
Garam Masala - 1/2 teaspoon
Cumin seeds powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Oil  - 1.5 teaspoon

Method

Cook the rice with 2 cups of water. And spread it on the plate.
Heat the kada and add oil. When it is hot add cumin seeds and let it crackle. Add Spring onion and garlic. Fry till brown. Add garam masala, cumin powder, red chilli powder and salt  fry for another min. Add cooked rice and mix well. 

Add spring onion and mixed well. Switch it off and serve hot

CURD RICE

Curd rice is close to every south indian’s heart, especially for the brahmins, who would not hesitate to admit that it is ambrosia for them. Serve a south indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes!

Preparation Time: 5 mins
Cooking Time: 5 mins 

 

Ingredients

1 1/2 cups cooked rice
2 cups fresh curds (dahi)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
4 to 6 curry leaves (kadi patta)
1 to 2 green chillies , slit green chillies
a pinch of asafoetida (hing)
salt to taste

For The Garnish1 tbsp chopped coriander (dhania)

Method

1. Combine the rice and curds together in a bowl and keep aside.
2. Heat the oil in a broad non-stick pan and add the mustard seeds.
3. When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for 1 minute, while stirring continuously.
4. Add the asafoetida, prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
5. Add the salt, mix well and cook on a slow flame for 1 minute.
6. Serve hot garnished with coriander.