Pudhina Rice /Mint Rice 2

Today posting the other version of mint rice,i mean the masala version.The taste will be as same as pulao but the main difference lies in the measurement of the spices!!!Lets go straight to the recipe....

Ingredients:
Measurement for 1 cup rice

1.Mint leaves................2 cups

2.Cilantro........3/4 cup

3.Green Chillies.........2

4.Ginger.......an inch piece

5.Garlic........5 to 8 cloves(medium size)

6.Oil.................2 tbsps

7.Ghee.........1 tbsp

8.Shahi Jeera.......1/2 tbsp

9.Cardomon..........2

10.Cloves....3

11.Cinnomon stick(pattai).........2(1 inch size)

12.Turmeric powder.....1/4 tbsp

13.Salt to taste

14.Rice.......1 cup

15.Water.......2 cups

16.Garam Masala powder.........1/4 tsp(optional)

17.Green Peas............3/4 cup

Procedure:

1.Grind ingredients 1,2,3,4 and 5 to a paste without water.

2.Heat oil n ghee in a pressure pan,splutter shahi jeera,cardomon,cloves and cinnamon sticks.

3.Pour in the grounded paste and peas,saute for few minutes (for 3 to 5 minutes).Add turmeric powder and garam masala now.

4.Now add in water,rice and salt.Pressure cook until it is done(Up to 3 whistles).

5.Serve with any raita or anything u like.Hope u like it!!

Note:U can avoid green chilies n add red chilli powder instead.

Mint and cilantro has too many goodness.These help in curing  poor digestion,hiccups,ear aches,flatulence n sinus ailments.Mint is a very good remedy for nose congestion and cold.

Pudhina Aloo Paneer Sizzler Biryani

Tasted this awesome Biryani in Jarokha restaurant Bangalore.I should say,i was flattered by its taste.Its a less spicy but hot biryani also has a touch of pulao.It was a new experience for me when we were served food in a different way(biryani on hot metal tray which is placed on a wooden tray!!!)!!!

What is Sizzler Biryani??When i googled i got these information,Once the biryani is done to correct tenderness, it is immediately transferred on to a hot metal plate, kept ready on wooden tray. The food singes further on contact, makes a spluttering or hissing noise while being served to the guests.

When i tried it at home(omitting the sizzler part),the taste was almost the same,so posting it here for u all and for my future reference ;-)

Ingredients:

1.Paneer(cubed)..........1/2 cup

2.Corn kernels...........1/2 cup

3.Aloo(cubed)..........1/4 cup

4.Mint leaves/pudhina............2 cups

5.Basmati rice............1cup

6.Ginger-garlic paste.......1tbsp

7.Green chilies....5(slit)

8.Salt

9.Oil......................4 tbsps

10.Ghee.....1tbsp

11.Coconut milk.....1/4 cup(optional)

12.Garam masala.......1/4 tbsp

13.Shahi jeera..........1/2 tbsp

14.Biryani leaf & Star Anis.........2

15.Chopped Onion(big)........1/2 cup

16.Coriander leaves..........1/4 cup

17.Turmeric powder.......1 tsp

18.Red chilli powder......1/2 tsp

To Grind:

1.Cinnamon....1/2 inch

2.Cardomon.....2

3.cloves......2

4.Black pepper.....4 or 5

Procedure:

1.Chop the mint and keep it aside.Fry paneer cubes in oil/ghee till golden and put them in warm water.(this warm water make them soft n not chewy)

2.Dry fry all the 'to grind' items and powder them in mixer.keep it aside.

3.Grind mint leaves n coriander leaves to a paste.

4.Heat oil n ghee in a kadai,splutter shahi jeera and biryani leaf,then comes in the onion,fry till it turns pink.

4.Now add ginger garlic paste,turmeric powder,red chilli powder,green chillies and salt.Fry till the raw smell leaves.Now add the pudhina/mint paste,then the grounded powder,the garam masala,the veggies except paneer.Fry well for 5 to 10 minutes.

5.Grease the electric cooker/normal cooker.Wash basmati rice and add right measure of water.

6.Put the Masala fried veggies and rice one after the other in the greased cooker.Now add a spoon full of ghee,top it with handful of freshly chopped pudhina.Close it.Wait till it is done.Once it is cooked,add the fried paneer ,mix it well.
Serve hot with any rich gravy or simply with cucumber raita :)

Note: if u do it in normal cooker the measure is rice-1 cup water-2 1/4 cups
for electric cooker rice-1cup water 2 1/2cups.
If u use coconut milk adjust the water measure with that.

 Yes,this is a little time consuming recipe,but if the masala powder and chopping veggies are done,then this cud be done within 20 minutes(i forgot to add turmeric powder and resulted with this color).I served this with masala potato fry.Try tis out and leave ur comments!!!

Tomato Masala Rice

This is a new recipe got from one of my friend.Then adjusted the spice level and ingredients to match my taste.Here comes the recipe...

Ingredients:

1.Roma Tomatoes(bangalore tomatoes).............3

2.Ginger.........1 inch

3.Garlic.........15 cloves

4.Coriander seeds.........1 tbsp

5.Red chillies.......3

6.Oil...........2 tbsp

7.Ghee....2 tbsp

8.Salt to taste

9.Cinnamon stick-1,cardamon....2 cloves.....3 cumin seeds......1/2 tsp

10.Potato (chopped in big size)........1 cup(optional)

11.Green peas.............1/4 cup(optional)

12.Garam masala......1/2 tsp

13.Rice ......1  cup

14.Water......2 cups

15.Chopped cilantro....a little.

Procedure:

1.Grind the ingredients(1 - 5) in a mixer to a paste without water.

2.Now heat oil and ghee together in a kadai,splutter cumin,cinnamon,cardamon n cloves.

3.Add in the grounded paste and saute till the raw smell leaves.Then add in the potatoes n peas.Saute it for 2 more minutes.

4.Now comes in the garam masala n salt.

5.After a minute or two add the rice,water and cilantro.Pressure cook this.Switch off once it is done.

6.Serve with simple cucumber raita/onion raita or even simply with potato chips.

Potato and peas are purely optional,if u have them in hand,dont omit them.But they definitely add special taste to tis recipe.

Have a wonderful Day!!!

Pudhina Rice / Mint Rice 1

Hi all,its been a very long time since i blogged.Had a long vacation,and now have come with new energy and variety of dishes.

Pudhina rice,a simple yet quick-tasty dish needs very simple ingredients.Here comes the method..

Ingredients:

1.Pudhina / Mint leaves.......2 cups

2.Cilantro........1 cup

3.Red chilli........3 or 4

4.Tamarind......a peanut size

5.Channa dhal........2 tbsp

6.Ground nuts..........25 gms

7.Cashew nuts.......a few.

8.Oil.....2 to4 tsp

9.Ghee.....2 tsp

10.salt to taste.

11.Mustard seeds.........1 tbsp

12.Cooked Rice.......2 to 3 cups

 

Procedure:

1.Firstly,heat 2 tsp of oil in kadai,add red chillies and tamarind,once they r done add the pudhina leaves and cilantro.Roast for 1 min then switch off the flame.

2.Grind the roasted pudhina mix without water.

3.Heat a kadai,splutter mustard seeds,channa dhal,ground nuts & cashews with oil & a tsp of ghee.Add the grounded paste.Stir it well for 2 mins and switch off the flame.

Note:As this is a simple version i avoided peas n other masala items.If u want it a bit rich,then add cinnamon stick-2,cardamom - 2,cloves-3 and a tsp of ginger-garlic paste while seasoning and boiled green peas after adding grounded paste.U also use green chillies instead of red one for strong flavor.Pudhina rice 2 is coming up soon ;-).

4.To this add cooked rice and salt.Mix well until all flavour binds together.

5.Serve it simply with papad or any raita.

Bisibela bath

I should say this is a famous recipe of karnataka,only then brought to all other places(i think so!!! :-).For sure the traditional taste differs from ours due to the spices and proportions.Now i'm posting the tamil nadu version here.This is my hubby's favorite,he often says that his mom's preparation is the best than anyone else's.Of course,she does this very well,each time the taste and texture remains the same.I got the measures from her and posting it on my blog!!

Ingredients:

1.Rice(sona masoori)-  1 cup

2.Thoor Dhal - 1/2 cup

3.Tamarind - a medium lemon size

4.Gingely oil(sesame oil) - 4 spoons

5.Salt to taste.

6.Coriander leaves a little.

7.Asafotida - 1 pinch

8.Turmeric powder - 1/2 spoon

To grind:

1.Dry chilli - 8 to 10 nos

2.Channa dhal - 1 1/4 Spoon

3.Coriander seeds - 1 1/4 spoon

4.Menthya/fenu greek seeds  - 1 spoon

5.Dried coconut (shredded) / thick coconut (shredded) - 1 1/2 cup

Procedure :

1.Fry all the "To grind" ingredients with half spoon of oil except the coconut.Grind fried items with coconut to a paste form,with little water.

2.Mix rice and dhal and boil them with 4 cups of water.

3.Soak tamarind for 1/2 hr and squeeze juice out of it.Make 2 to 2 1/2cups of juice.

4.Add turmeric powder,asfoetida,salt and coriander leaves to the tamarind juice and allow this to boil on a low flame until the raw smell leaves.

5.Later add the grounded paste and let it boil for another 10 minutes.

6.Now add in the cooked rice-dhal and mix well for 10 more minutes in a low flame.Keep on stirring to avoid blackening.

7.In the mean time,heat oil in a kadai,add mustard seeds and splutter,fry cashew with this.Add this to the bisibela bath.

8.Mix well and serve hot with simple carrot raita or rich tasty avial,even appalam goes well sometimes.

Note:

If raita is the side dish,then add boiled veggies like carrot,beans,peas,drumstick,potato etc before adding the grounded paste.The bath will now be balanced with healthy veggies and dhal .



Literally this was little tedious to do for the first time,but the outcome was so pleasing.Try this out once and do give some comments.

Vegetable Pulav

Ingredients: 


Serving 2 persons


Step1:

1.All cut vegetables like carrot,beans,cauli flower,green peas,potatoes,bell pepper(yellow,green and red)(avoid beet root,otherwise the dish would look full red) - 2 cups
2.Chopped Onion-2 big
3.cardamon-3
4.Sounf-1tea spoon
5.Cinnamon sticks(pattai)-1 inch(1) (optional)
6.Cloves-5
7.Sunflower oil- 4 to 5 full spoons
8.Ghee-2 spoons
9.Curd-2 spoons
10.Basmati rice-1 cup
11. water-2 1/2 cups.
12.Green chillies-4 or 6
13.Cashew nuts - 10 no

Step2 :To grind:

1.Mint leaves-1 cup
2.Cilantro-1/2 cup
3.Ginger-1 inch
4.Garlic-5 nos

In mixer make a fine paste with all the step2 ingredients.

Procedure:

1.Soak basmati rice for 10 mins.Drain it and keep it aside.

2.Heat 3 spoons of oil,add sounf,cardamon,cinnamon sticks & cloves.

3.Then add chopped onion,green chillies and a little salt,to avoid browning.Fry it for 5 mins till it turns to a pinkish color.

4.Add the grounded paste to the fried onion,fry this for 10 mins(till the raw smell goes off).

5.Now add curd.After 2 mins,add all the cut vegetables to this mixture.Mix well, so that the spices spread evenly.

6.Switch off the flame after 5 mins.

7.Now in an electric cooker add rice,water,salt&veggie mix.

8.Add 1 spoon full of ghee.Close the lid.

9.Once the pulav is done,add fried cashew & chopped cilantro on top.

10.Serve this SPICY PULAV with RAITA,SLICED CUCUMBER AND CARROT.

Note:

This pulav will have a greenish texture due to cilantro and mint paste.If u want a white pulav as shown in the photograph,chop cilantro&mint instead of grinding.And fry it with ginger-garlic paste.

Coconut Rice

Ingredients:
Serving 2 persons

1.Cooked Rice..........2 cups

2.Grated Coconut ........1 cup

3.Oil..........3 - 5 spoons

4.Mustard seeds.....1 spoon

5.Coriander leaves...... a little

6.(Chopped) Green chillies........2

7.Cashew nuts and channa dhal(split).........2 spoon each

8.Salt to taste

Procedure:

1.Place a kadai on flame,heat oil,add mustard seeds and wait till it splutter.

2.Now add channa dhal and cashew nuts and fry till it get golden yellow.

3.Then add green chillies,coriander leaves and grated coconut.Fry for 2 minutes.

4.Now add cooked rice and needed salt.Mix well.Now the coconut rice is ready to serve.

5.Serve hot with any curry, papad or even with pickle.

Lemon Rice

Ingredients:

Serving 2 persons

1.Boiled rice - 4 cups

2.Lemon - 1(Big size)

3.Chopped green chillies - 5

4.Coriander leaves

5.Salt to taste

6.Mustard seeds - 1 spoon

7.Channa(besan) - 3 spoons

8.Ground nuts - 10 gms

9.Cashew nuts - 5 gms

10.Turmeric powder - 1/4 spoon

11.Hing/Asafotidea - 1/4 spoon

12.Oil - 3 spoons

Procedure:

1.Place a kadai on flame,add oil,mustard seeds,allow this to splutter.Then add channa,ground nuts and cashews.Fry till golden.

2.Now add green chillies,corainder leaves,hing and turmeric powder.Switch off the flame in a minute, otherwise turmeric may turn black.

3.Immediately add hot boiled rice and salt to the mixture,squeeze lemon juice on to this.Now mix well.

4.Mouth watering lemon rice is ready now.Serve with bendhi/lady's finger curry.Best is with lemon pickle and papad.

Capsicum Rice 2

INGREDIENTS:

1.CHOPPED CAPSICUM - 1 CUP

2.GREEN CHILLIES - 2

3.CASHEW NUTS - 10 NO

4.SALT NEEDED

5.OIL - 2 SPOON

6.SPLIT CHANNA DHAL AND URAD DHAL - 2 SPOON

7.CORIANDER LEAVES - 1/4 CUP

8.GHEE - 1 SPOON

9.BOILED RICE- 3 CUPS

POWDER TO ADD:
1.CHANNA DHAL - 2 SPOON

2.URAD DHAL - 2 SPOON

3.CORIANDER SEEDS - 1 SPOON

4.DRY RED CHILLIES - 5

FRY ALL THE ABOVE SAID DRYLY AND GRIND IT TO A FINE POWDER.

PROCEDURE:
1.HEAT OIL IN A KADAI,ADD MUSTARD & ALLOW THIS TO SPLUTTER.

2.ADD CHANNA DHAL,URAD DHAL,CASHEW.FRY TILL THEY REACH GOLDEN BROWN.

3.ADD CHOPPED CAPSICUM,CORIANDER LEAVES,GREEN CHILLIES AND LITTLE SALT.FRY TILL CAPSICUM IS FULLY COOKED.

4.ONCE CAPSICUM IS DONE,ADD THE GROUNDED POWDER.SWITCH OFF THE FLAME.

5.ADD BOILED RICE,NEEDED SALT AND GHEE.MIX WELL TOGETHER.

6.SERVE HOT WITH APPALAM/CARROT RAITA/POTATO CHIPS.

Capsicum Rice 1

INGREDIENTS:
1.FINELY CHOPPED CAPSICUM - 1 CUP

2.FINELY CHOPPED BIG ONION - 1 CUP

3.FINELY CHOPPED GREEN CHILLIES - 2 SPOON FULL

4.CHANNA DHAL - 2 SPOON

5.OIL - 3 SPOONS FULL

6.MUSTARD SEEDS  1 SPOON

7.CASHEW NUTS - 8 TO 10 NO

8.GRATED CARROT - 5 SPOON FULL(OPTIONAL)

9.SALT NEEDED

10.BOILED RICE - 3 CUPS

11.CHOPPED CILANTRO AND CORIANDER LEAVES.

12.GHEE - 1SPOON

PROCEDURE:

1.HEAT OIL ON A KADAI,ADD MUSTARD SEEDS,ALLOW THIS TO SPLUTTER.

2.NOW ADD CHANNA DHAL AND CASHEWS,FRY TILL GOLDEN BROWN.NOW ADD CHOPPED CAPSICUM,ONIONS,GREEN CHILLIES AND CORIANDER.

3.FRY UNTIL CAPSICUM IS FULLY COOKED,ADD LITTLE SALT TO AVOID BROWNING.

4.AT LAST ADD,CHOPPED CILANTRO AND GRATED CARROT.SWITCH OFF THE FLAME.

5.QUICKLY ADD GHEE,SALT AND BOILED RICE ON TOP OF THIS.MIX WELL AND SERVE HOT WITH RAITA / APPALAM / POTATO CHIPS.

Bahela Bath / Creamy Curd Rice

Ingredients:

Serving 4 persons

1.Boiled rice......3 cups

2.Milk............1 1/2 cups

3.Curd...........1/2 cup

4.Butter / Fresh cream......2-3 spoons

5.Green chillies...........2

6.Chopped coriander and cilantro......  little

7.For seasoning-Oil-2 spoon,mustard seeds,raisins.

8.Fruits like- pomegranate and green grapes.

9.Salt to taste

10.Grated carrot ............ 3 Spoons full

Procedure:

1.Mash boiled rice nicely,like a thick hard paste.

2.Add milk and salt beat it well.

3.Now in a kadai heat oil,add mustard and let it splutter,add green chillies and raisins.Put this to the milk rice.

4.Just before serving add curd,butter / fresh cream,grated carrot and fruits.Mix it well.Decorate it with chopped cilantro and coriander leaves.

5.Serve this with any pickle (avakai and lemon pickle are the perfect choice).

Puliyogare

Puliyogare is a traditional south indian recipe,and in most of the perumal temple in tamil nadu this tasty dish is the prior prasadha.I usually go to the sakrathazhvar temple(at kumbakonam-my home town) during "margazhi" maasam mornings.After the dharshan devotees will be offered with hot puliyogare with channa sundal,sometimes with sakkara pongal and curd rice.. but puliyogare is my all time fav,always makes me ask for some more.

This was one of my favourite lunch box item during my school days.Tastes heaven with Urad Papad.My aunty is a gr8 expert in doing this.This recipe(measures) was given by her.Hope u all like this.Come,lets do it now.

Ingredients:
Serving 4 persons.

1.Tamarind paste - 4 spoons(medium sized) / tamarind-1 big lemon size(soak in 350 ml of water for 1/2 hr,then squeeze it to get a thick tamarind (paste)water)
2.Dry red chilly-18-20 no
3.Channa dhal(splitted)-5 spoon full
4.Sesame seed-2 spoons
5.Fenugreek-1 spoon
6.Gingelley oil- 40-50 ml
7.Coriander seeds-2 spoons.
8.Jaggery-2 smal peices(20 gms)
9.salt to taste.
10.cahsew nuts-8-10
12.curry leaves-2 strands.
13.Mustard seeds-1 spoon
14.Ground nuts-50 gms
15.Turmeric powder-1/2 spoon.
16.Asefotidea powder-1/2 spoon.
17.Urad dhal-1 spoon


Step 1: (Puliyogare powder)

1.Take 12 dry chillies(out of 18),splitted channa dhal,sesame seeds,fenugreek&coriander seeds.

2.Fry the above(step1-1) said things with little oil in a kadai.Fry chillies separately to avoid blackening.

3.Then grind all together in mixer and make it a fine powder.Keep it aside.


Step 2: procedure:

1.Place a kadai in low flame.Add 2 spoons of gingelly oil,after it is heated,add mustard seeds,allow it to splutter.

2.Add splitted channa dhal,urad dhal,ground nuts&cashew nuts fry till golden brown.Now add the remining dry chiilies and curry leaves.

3.Then add tamarind paste(dissolved in water) / tamarind water into kadai,also add turmeric powder,salt and asefotidea to this.

4.Make the flame high,allow the tamarind mixture to boil for 10-15 minutes,till the raw smell leaves.

5.After 15 mins, add the grounded spicy puliyogare powder to the boiling tamarind mixture.Again leave this in medium flame for 8-10 mins.

6.Now add 2 spoons of jaggery to the mixture.Now you can add little curry leaves & asafotidea for a nice aroma.

7.Ok It is almost done now.Atlast add the remaining gingelley oil and stir it continously till it turns to a thick paste.Turn off the flame now.

8.U can store this paste in refrigerator for 7-10 days.

9.Mix this paste with hot boiled rice( if needed can add ghee/gingelley oil).And now serve this Yummy Hot Puliyoagare with urad papad.

10.This paste can also be used as a side dish for creamy curd rice.

11.Enjoy ur day.Thanx.

Easy Carrot rice

This quick recipe could be made in minutes,and here u go....

Ingredients:

Serving 2 persons

1.Long carrots-2
2.Big onion-1
3.Green chillies-3 no
4.garlic pieces-8 cloves
5.cilantro-finely chopped for topping
6.channa dhal- 2 spoons
7.cashew nut-8-10 nos
8.Boiled rice-2 cups full
9.Salt- to taste
9.Oil(sun flower oil)-3 medium spoons full.
10.ghee-2 spoons
11.Mustard-1 spoon

Procedure:

1.Grate the carrots finely in grator.Chop the onions finely.Also chop garlic,cilantro.Cut green chillies into two halves(length wise).

2.Make all the ingredients ready.Keep them aside.

3.Place a kadai on stove.In low flame,add oil to it.Once the oil is heated add mustard seeds and let them splutter fully.Add channa dhal&cashew nuts to it and fry it till golden brown.

4.Now add garlic,fry nicely till the color changes.Then add finely chopped onion to this mixture.Fry it gently till the color turns to light pink.(here onion should not be fried deeply,this should be in a boiled state).so to avoid browning,add little salt to the onion.As the salt leaves water in heat,the onion wont get crisped/brown.

5.Once the onion is done,add grated carrot.Mix it well and close the kadai with a lid for only 2 minutes(Make sure it doesn't get blackend in the bottom).Again mix it well,now carrot changes its color from dark orange to light orange(boiled color).

6.once all done,add ghee to this mixture and needed salt to taste.Switch off the flame.Now add boiled rice and chopped cilantro to this mixture and mix well.

7.Serve after 5 minutes.This hot-hot yummy carrot rice can be served with cucumber raita/potato chips/papad/also with any pickle.

8.So enjoy this mouth watering,easy to make recipe.Thanx.