Mint Green Peas Rice

 

Ingredients:

Rice -

Green Peas - 3 tbsp

Mint leaves - small bunch

Tomato - 2

Green chilly - 3

Mustard seeds -1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Dry red chilly - 2

Tamrind - small piece

Hing - a pinch

Salt, Water, Oil - As reqd

Method:

• Boil the rice and set aside.
• Boil the peas and set aside.
• To the blender add in mint leaves, tomatoes.
• Add in chilly and tamrind and blend this without adding water.
• Set this aside.
• Now heat oil in pan.
• Add in mustard seeds, cumin seeds, urad dal and channa dal.
• Deseed and add in dry red chilly and hing.
• Saute in low flame.
• Add in blended puree and mix well.
• Cook for a min, once raw smell goes, add in boiled peas.
• Add in salt and little water and cook in low flame.
• Once it dried up add in rice and mix well.
• Serve hot.

Ghee Rice Vth Restaurant Style Veg Kurma

 

Ingredients:

For Rice:

Basmati Rice - 3 cups

Onion - 2(thin slices)

Tomato - 1/2 (roughly chop)

Green chilly - 2 (slit)

Ginger garlic paste - 1 1/2 tsp

Bay Leaf - 2

Cloves - 2

Cinnamon stick - small piece

Star anise - 2 petals 

Coriander Leaves - Handful (fine chop)

Cashews - 10-12 

Mint leaves  - Handful (fine chop)

Coriander leaf - Handful (fine chop)

Black pepper powder - a pinch

Briyani Masala - a pinch

Salt, Water, Ghee - As reqd

For Kurma:

Carrot - 1

Beans - 4

Potato - 1

Green peas - Little

Onion - 1 1/2 (fine chop)

Tomato - 1 (roughly chop)

Ginger garlic paste - 1 tsp

Chilly powder - 1 tsp

Coriander powder - 1 1/2 tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup 

Milk - 2 tsp (optional, boiled and cooled)

Coconut - 1/2 cup

Cashews - 10

Green Elaichi - 2

Poppy seeds - 2 tsp

Fennel seeds - 3/4 tsp

Cloves - 2

Cinnamon stick - small piece

Salt, Oil, water - As reqd

Method:

• Chop the veggies and pressure cook for 3 whistles and set aside.
• Now lets prepare the rice.
• Heat a tbsp of ghee and add in washed rice (without water).
• Saute in low flame and transfer to cooker.
• Add in 5 tbsp of ghee in pan and add in garam spices.
• Add in onions and saute in low flame.
• Add in chilly, ginger garlic paste and saute.
• Add in tomato,  cashews and saute. 
• Add in spice powders and mix well.
• Transfer this to electric rice cooker.
• Add in required salt and water or coconut milk.
• Top it with chopped coriander and mint leaves.
• Set the timer to cook.
• Now lets prepare restaurant style kurma.
• Now in a blender add in cloves, cinnamon stick and elaichi.
• Add in poppy seeds, cashews and coconut.
• Add little water and blend it to fine paste and set aside.
• Heat oil in pan and add in onions and saute in medium flame.
• Add in ginger garlic paste and saute.
• Add in roughly chopped tomato and cook in low flame.
• Cook till tomato turns mushy.
• Now add in spice powders, salt and mix well.
• Add in boiled veggies, blended paste and mix well.
• Cook in low flame for 2 mins.
• Turn off the range.
• Now take the thick curd and whisk well.
• Add this to gravy and mix well.
• Now cook in low flame for 2 mins.
• Add in milk and mix well.
• Serve hot with ghee rice.

Masala Rice - Leftover Rice Recipe

Ingredients:

Rice - 1 1/2 cup
Onion - 1 (fine chop)
Tomato - 1/2 (fine chop)
Poondu Paruppu podi - 1 1/2 tsp
Briyani Masala - 1/4 tsp
Cumin powder - 1/4 tsp
Garam Masala - 1/8 tsp
Coriander Leaves - Little (fine chop)
Salt, Oil, Ghee - As reqd

Method:

• Heat oil in a pan.
• Add in onions and saute in medium flame.
• Add in ginger garlic paste and saute for a while.
• Add in tomatoes and cook till it is mushy.
• Add in spice powders and salt and mix well.
• Add in boiled rice and mix gently.
• Add in a tbsp of gheee and cover and cook.
• Cook for a couple of mins.
• Garnish with coriander leaves and serve hot.

Note:

• You can add egg to this and make it as egg rice.
• Or you can either veggies to this to make veg masala rice.

Puliyodhare Mix - Podi/Powder

 

                        

                                           

Ingredients:

Tamrind - 115 g
Dry Red chilly - 15
Channa dal - 37.5 g
Urad dal - 37.5 g
Coriander seeds - 37.5 g
Hing - Little
Black sesame seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Cumin seeds - 3/4 tsp
Fenugreek seeds - 1 tsp
Turmeric powder - Little
Curry Leaves - A sprig
Salt - As reqd

Method:

• First clean the tamrind pieces.
• Remove the seeds if any and also remove the thread like part(naar).
• Set this aside.
• Heat a pan and add in channa dal.
• Dry roast in medium flame, once color changes transfer to plate.
• Now to the same pan add in urad dal and roast.
• When color changes transfer to plate.
• Now add in coriander seeds and saute for few till leaves aroma.
• Now transfer this to plate.
• Add in cumin seeds and pepper corns.
• Saute till color of cumin changes a bit.
• Transfer to plate.
• Now add in fenugreek and saute carefully.
• Transfer this to plate.
• Add in sesame seeds and dry roast.
• Once it pops transfer to plate.
• Wash curry leaves and pat it with kitchen towel to remove water.
• Now add this pan and saute till it turns crisp.
• Transfer this to plate.
• Add in dry red chilly and saute for a while.
• Transfer to plate.
• Now add in salt and hing and saute for a min.
• Transfer this to plate.
• Finally add in tamrind pieces.
• Saute this in medium flame like 4-5 mins, till it turns dry.
• Transfer this to plate.
• Let it cool and blend everything to a fine powder.
• Your puliyodhare mix is teady.
• Let it cool and store it in airtight container.
• Refrigerate the same.

To make rice:

• Heat 3 tbsp gingely oil in pan.
• Add in mustard seeds, channa dal, groundnuts and saute.
• Add in dry red chilly and curry leaves and mix well.
• Cook in low flame.
• Add in 3 tbsp of mix and mix well,.
• Add in cooked rice to this and mix well.
• Add in salt if needed.

Puratasi Month Special / Variety Rice

 

Ingredients:

Sakkarai Pongal

Tamrind rice

Ellu Rice

Coconut Rice

Lemon Rice

Ulundhu Vadai

Maanga Malli Sadham / Greens Rice

Ingredients:

Boiled Rice -1 cup
Channa dal -  1 tbsp
Green chilly - 2 (slit)
Coriander Leaves - Handful (app half bunch)
Raw Mango - 1/2 (grate)
Mustard seeds  - 1 tsp
Urad dal - 1/2 tsp
Dry Red Chilly - 1 (deseed)
Curry Leaves - a sprig
Ghee - 1 tbsp
Salt, Oil - As reqd

Method:

• Heat a tbsp of oil in pan and add in channa dal.
• Saute in low flame till it turns mild brown.
• Add in chilly and coriander leaves and saute for 1-2 mins app.
• Let it cool and blend it to fine paste and set aside.
• Peel the raw mango skin and grate and set aside.
• Heat oil in pan and add in mustard seeds.
• Add in urad dal and dry red chilly.
• Add in curry leaves and saute in low flame.
• Add in raw mango (reserve little) and saute for a min.
• Add in blended paste and saute for a min.
• Add in ghee and mix well.
• Add the cooked rice, salt and mix gently.
• Top it with reserved mango and serve hot.

Note:

• I had very little coriander leaves.
• So I added a cup of  mixed leaves -  coriander leaves, mint leaves and curry leaves.
• And after adding rice sprinkled poondu parupu podi(1 tsp) and mixed it.

Veg Pulav / Pulao

 

Ingredients:

Onion - 2

Tomato - 1/2 

Carrot - 1

Beans - 3

Cloves - 2

Cinnamon Stick - small piece

Green Elaichi - 1

Bay Leaf - 1

Coconut Milk - 3 cups

Basmati Rice - 3 1/4 cups

Salt, Ghee - As reqd

To Grind:

Green Chilly - 4

Ginger garlic paste - 1 tbsp

Fennel seeds - 1 tsp

Cumin seeds - 1/2 tsp

Mint leaves - handful

Coriander Leaves - handful

Water - As reqd

Method:

• Grind items under "to grind" to fine paste.
• Heat ghee in pan and add in washed rice.
• Saute for a min and transfer to electric cooker.
• Heat ghee and oil in pan.
• Add in garam spices.
• Add in onion and saute in low flame.
• Once color changes add in tomato.
• Cook till it turns mushy.
• Add in vegetables (julenne cuts) and saute.
• Add in blended paste and required salt.
• Cook for 2 mins and add to electric cooker.
• Add in coconut milk and cook for desired time.
• Serve hot.
• I served it with Methi Malai Paneer.

Note:

You can add any veggies of your choice.

Curd Rice

 

Ingredients:

Rice - 1 cup

Milk - 3/4 cup

Water - 1/2 cup

Curd - 1 1/2 cup

Ginger - 1 tbsp (fine chop)

Green chilly - 1 (fine chop)

White unsalted butter - 1/2 tbsp

Dry Red Chilly - 1

Mustard seeds - 1 tsp

Hing - a pinch

Curry Leaves - a sprig

Salt, Oil - As reqd

Method:

• In a bowl add in washed rice.
• Add in milk, water and butter.
• Pressure cook this for 4-5 whistles.
• Once done add in ginger pieces, green chilly and hing.
• Add this when rice is hot and mix well.
• Add in required salt and mix well.
• Heat oil in pan and add mustard seeds, chilly and curry leaves.
• Add this to rice and mix it.
• Add in curd when rice is not hot.
• Mix well and serve.

Sambar Rice - Restaurant Style

 

Ingredients:

Big Onion - 1(fine chop)

Small Onion - 15-20 (slice)

Tomato - 2 (fine chop)

Tamrind piece  - 75 g

Dry Red Chilly - 4

Mustard seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Curry Leaves - a sprig

Coriander Leaves - Little (fine chop)

Carrot - 1 

Beans - 4

Drumstick - 1 

Turmeric powder - 1/2 tsp

Sambar Masala - 2 tbsp

Ghee - 3 tbsp

Rice - 2 cups

Thoor dal - 3/4 cup

Water - 150ml + 5 cups + 250 ml

Oil, Salt - As reqd

Method:

• In a bowl add rice, dal and 5 cups of water.
• To this add turmeric powder and pressure cook for 5-6 whistles.
• It should be mushy.
• In a bowl add tamrind and add 150 ml water to this and set aside
• Heat oil in pan and add dry red chilly, mustard seeds, cumin seeds.
• Add in curry leaves.
• Add in small onion, big onion and saute for a while.
• Cook in medium flame.
• Add in veggies and saute for a while.
• Add tomatoes and cook in low flame for 5-7 mins.
• Now add 100 ml of tamrind water.
• Add in salt and mix well.
• Add cooked rice and dal.
• Add in sambar masala and coriander leaves.
• Mix well.
• Add ghee and cover and cook in low flame for 15mins.
• Serve hot.

Egg Briyani #3

 

Ingredients:

Egg - 4

Onion - 2

Tomato - 1

Ginger garlic paste - 1 1/2 tbsp

Green chilly - 2

Curd - 75 ml

Turmeric powder - 1/8 tsp

Chilly powder - 1 1/2 tsp

Coriander powder - 1/2 tsp

Briyani Masala - 1 1/2 tsp

Cloves - 2

Cinnamon stick - small piece

Green Elaichi - 1

Star Anise petal - 1

Coriander leaves - Handful

Mint Leaves - Handful

Basmati Rice - 3 cups

Coconut Milk - 3 cups

Water, Salt, Oil, Ghee - As reqd

Method:

• Boil eggs and set aside.
• Heat ghee in pan and add soaked and strained rice.
• Saute them in low flame for 2 mins.
• Transfer this to electric rice cooker.
• Now heat oil in pan and add ginger garlic paste.
• Saute this in low flame by adding a tbsp of water.
• Add in turmeric powder, little red chilly powder and coriander powder.
• Add in little salt and little coriander leaves and saute.
• Add in boiled eggs and cook in low flame till masala coats the eggs and dry.
• Transfer this to plate.
• Heat oil in pan and add in garam spices.
• Add in sliced onions and saute.
• Add in slit green chilly and saute for a while.
• Cook in low flame.
• Once onion turns to mild brown, add in ginger garlic paste.
• Add in fine chopped tomatoes and saute.
• Add in mint leaves, coriander leaves, chilly powder.
• Add in briyani masala and curd and mix well.
• Add this to rice.
• Add in coconut milk and salt and mix well.
• Add in fried eggs.
• Cook till desired time and serve hot.

Mint Briyani

 

Ingredients:

Basmati rice - 3 cups

Bay leaf - 1

Onion - 2 (thin slices)

Tomato - 1 1/2

Ginger garlic paste - 1 tsp

Cumin powder - 1 tsp

Briyani masala - 1/2 tsp

Cashew - 10

Ghee - 2 tbsp

Salt, Water, Oil - As reqd

To grind:

Mint leaves - Handful

Coriander leaves - Handful

Garlic - 3

Ginger - small piece

Green chilly - 3

Coconut - 2 tbsp (grated)

Cloves - 4

Star Anise -  1 petal

Green elaichi - 2

Cinnamon stick - small piece

Pepper corns - 1/2 tsp

Method:

• Grind the items under "to grind" to a fine paste and set aside.
• Heat ghee in pan and add washed and strained rice.
• Saute this in low flame for 2 mins.
• Transfer this to electric cooker.
• Heat ghee and oil in pan.
• Add in bay leaf, sliced onions and saute.
• Add in ginger garlic paste and saute for a while.
• Add in tomatoes and cook till it turns mushy.
• Add in grinded paste and mix well.
• Cook in low flame.
• Now add salt, a cup of coconut milk and let it boil for a min.
• Add this to electric cooker.
• Add in briyani masala.
• Add remaining 2 cups of coconut milk and mix it.
• Cook till it is done.
• Fry cashew in ghee and top it over briyani.
• Serve hot with onion raitha.
• I also served chicken chukka with this.

Garlic Rice

Ingredients:

Rice - 1 cup
Garlic - 12
Small onion  - 10
Dry Red Chilly - 4
Ginger - small piece
Curry Leaves - two sprig
Tamrind - small piece (pea size)
Urad dal - 1 tbsp
Channa dal - 1 tsp
Mustard seeds - 1 tsp
Hing - a pinch
Salt, Oil - As reqd

Method:

• Heat oil in pan and add urad dal and channa dal.
• Cook in low flame.
• Once it turns into mild brown color, transfer to plate.
• To the same pan add dry red chilly and ginger and saute for few seconds.
• Transfer to plate.
• Now to the same pan add garlic, onion and saute for a while.
• Add in tamrind and curry leaves(a sprig) and saute.
• Transfer this to plate.
• In a blender add salt, roasted dal and chilly and blend it.
• Then add other ingredients and blend it coarsely and set aside.
• Add required amount to the boiled rice and mix well.
• Now heat oil in pan and add mustard seeds.
• Add in curry leaves and once it splutters and add it to rice.
• Serve hot.

Note:

• I made half quantity of this.
• Also the thokku will go good with idly/dosa too.

Lemon Rice

Ingredients:

Rice - 1 cup (boiled)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Chann dal - 1 tsp
Dry Red Chilly  - 1
Green Chilly  - 1
Lemon juice - 1 Limes
Turmeric powder - 3/4 tsp
Hing - Little
Curry Leaves - a sprig
Salt, Oil - As reqd

Method:

• Heat oil in pan and add mustard seeds.
• Add in cumin seeds, urad dal and channa dal.
• Add in dry red chilly and green chilly and saute.
• Cook in low flame.
• Add in curry leaves, turmeric powder and hing.
• Mix well and turn off the range.
• Add in lime juice and mix well.
• Now add this to boiled rice and add required salt.
• Mix this well and serve with papad or poreyal of your choice.

Pulikaichal #2

Ingredients:

Dry Red Chully - 5
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry Leaves - a sprig
Turmeric powder - 1 1/2 tsp
Hing - a pinch
Nalennai - 2 - 3 tbsp
Tamrind - lemon size
Jaggery - small piece

Pulikaichal podi:

Dry Red Chilly - 6
Coriander seeds - 1 tbsp
White Sesame seeds - 1 tsp
Pepper corns - 10-12 corns
Fenugreek seeds - 1 tsp
Salt - 1 1/2 tsp

Method:

• Soak lemon size tamrind in a water.
• Strain the water and set aside.
• In a pan dry roast ingredients under "podi" and set aside.
• Let it cool and grind it to fine powder.
• Now heat oil in pan.
• Cook in low flame.
• Add in mustard seeds, cumin seeds.
• Add in urad dal,channa dal and curry leaves.
• Add in dry red chilly (break into half, deseed and add).
• Add in turmeric powder, hing and mix well.
• Now add tamrind water and let it boil in high flame.
• Once it is reduced to half, reduce the flame.
• Cook in low flame and add in podi and keep stirring.
• Or else it might get burnt easily.
• Add in jaggery piece.
• Once it is of thick consistency,turn off and let it cool.
• This yielded app 175 g.
• When needed mix in rice and add tempering to it.

Beetroot Briyani

Ingredients:

Onion - 2
Tomato - 2
Beetroot - 1 (medium size, grate)
Garlic - 8
Ginger - small piece
Green Chilly - 3
Cloves - 3
Green Elaichi - 1
Cinnamon stick - small piece
Fennel seeds - 1 tsp
Star Anise - 1 petal
Briyani Masala - 3 tsp
Coriander powder - 1 tsp
Garam Masala - 1/4 tsp
Kashmiri Chilly powder -1/2 tsp
Bay Leaf - 1
Curd - 1 tbsp
Coconut Milk - As reqd (here 1 1/2 cup)
Basmati Rice - 3 cup
Salt, Oil, Ghee, Water - As reqd

Method:

• In a blender add in diced tomatoes, onions, garlic and ginger.
• Add in green chilly, cloves and cinnamon stick.
• Add in elachi, fennel seeds and star anise.
• To this add briyani masala,coriander powder, garam masala.
• Add in kashmiri chilly powder and required salt.
• Blend this to a fine paste by adding water gradually.
• Soak rice for 20 mins in water.
• Now heat ghee in pan and strain and add rice.
• Saute for a min and transfer to electric rice cooker.
• To the same pan add ghee and oil and add bay leaf.
• Add in grated beetroot and saute for 2-3 mins.
• Or till raw smell goes off.
• Now add the blended puree and cook in low flame till oil oozes out.
• Add in fine chopped mint leaves and mix well.
• App for 4-5 mins.
• Now add curd and turn off range.
• Now add this to rice.
• Add in coconut milk  and mix well.
• Cook for desired time.
• Serve with onion raita.

Note:

We have added only 1 1/2 cups coconut milk + 1 tbsp of curd as the blended puree was around 1 1/4 cups.

Kuska #2

Ingredients:

Onion - 2
Tomato - 2
Garlic - 8
Ginger - small piece
Green Chilly - 2
Cloves - 3
Green Elaichi - 1
Cinnamon stick - small piece
Fennel seeds - 1 tsp
Star Anise - 1 petal
Briyani Masala - 3 tsp
Coriander powder - 1 tsp
Bay Leaf - 1
Curd - 1 tbsp
Coconut Milk - 2 1/4 cup
Basmati Rice - 3 cup
Salt, Oil, Ghee, Water - As reqd

Method:

• In a blender add in diced tomatoes, onions, garlic and ginger.
• Add in ginger, green chilly, cloves and cinnamon stick.
• Add in elachi, fennel seeds and star anise.
• To this add briyani masala,coriander powder and required salt.
• Blend this to a fine paste by adding water gradually.
• Soak rice for 20 mins in water.
• Now heat ghee in pan and strain and add rice.
• Saute for a min and transfer to electric rice cooker.
• To the same pan add ghee and oil and add bay leaf.
• Add in blended puree and cook in low flame till oil oozes out.
• Now add this to rice.
• Add in coconut milk and curd and mix well.
• Cook for desired time.
• Serve with onion raita.

Note:

We have added only 2 1/2 cups of coconut milk as the blended puree is also liquid.

Pulisadham /Puliyogare/ Tamrind Rice

Ingredients:

Rice (boiled) - 2 cups
Pulikaichal - 2 1/2 tbsp
Special powder - 2 tsp
Oil - 1 tsp
Curry Leaves - a sprig

Method:

• In a plate spread the boiled rice.
• Add in pulikaichal and mix well.
• Check for salt and add if needed.
• Add in curry leaves and sprinkle the powder.
• Mix well.
• Serve hot with papad.

Note:
Special powder is what we made while making pulikaichal.

Paneer Fried Rice

Ingredients:

Basmati Rice - 2 cups
Garlic - 3-4 (fine chop)
Capsicum - 1/2 (fine chop)
Spring onion whites - 3 tbsp
Green Chilly sauce - 1 1/2 tbsp
Soya Sauce - 1 tbsp
Spring onion greens - 2 tbsp (fine chop)
Salt, Water, Oil - As reqd

To Marinate:

Paneer - 200 g
Tomato Sauce - 1 1/2 tbsp
Red Chilly Sauce -  2 tsp
Soya sauce - 3/4 tsp
Pepper powder - 1 tsp
Corn flour - 1 tsp
Salt - As reqd

Method:

• In a bowl add items under "To marinate".
• Add in cut paneer cubes and toss well and set aside for 10-15 mins.
• Heat oil in pan and fry these paneer (all sides) and transfer to a plate.
• Boil the rice and set aside.
• Heat oil in pan and add garlic and onion and saute.
• Add in capsicum and saute for a while.
• Add in sauces, required salt and mix well.
• Cook in low flame.
• Add in boiled rice and mix well.
• Add in fried paneer and toss well.
• Garnish with spring onion greens and serve hot.

Note:

Add salt accordingly as we add salt during marination as well as while making fried rice.

Coconut Milk Rice #2

Ingredients:

Basmati Rice - 2 cup
Green Chilly - 2
Bay Leaf - 1
Cloves - 2
Cinamon stick - small piece
Mace - Small piece
Green Elaichi - 2
Mint Leaves - Little
Coconut Milk - 2 1/2 cup
Salt, Ghee - As reqd

Method:

• Soak rice for 10 mins in water.
• Now in a pan heat ghee.
• Strain and add rice and saute for few seconds.
• Now transfer this to the electric cooker or vessel which you use for cooking.
• In the same pan add in ghee and add garam spices.
• Add in green chilly and ginger garlic paste and saurte for few seconds.
• Add this to rice and add mint leaves.
• Add in salt and briyani masala.
• Drizzle ghee and cook till rice is cooked.
• Serve with any spicy gravy of your choice.
• I served rice with spicy egg thokku.

Karuvaepilai Saadham/ Curry Leaves Rice

Ingredients:

Rice - 1 1/2cup
Curry Leaves Podi - 2 tbsp or As reqd
Dry Red chilly - 2
Groundnuts - 2 tbsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Mustard seeds - 1 tsp
Gingely oil - 1 tbsp
Salt - As reqd

Method:

• Boil rice and set aside.
• Heat oil in pan and add mustard seeds.
• Add in urad dal, channa dal and dry red chilly and saute.
• When dal turns light brown in color add in groundnuts.
• Cook in low flame.
• Now add rice and mix well.
• Add in required salt and curry leaves podi.
• Mix well.
• Serve hot.