CHINESE EGG RICE

 

INGREDIENTS

1. Eggs                          3 nos
2. Biryani rice               1 cup
3. Onion                        1 small
4. Ginger-garlic paste    1 tsp
5. Salt                             2 tsp
6. Pepper powder           1 tsp
7. Oil                              3 tbsps
8. Carrot                         1
9. Spring onion               3 sprigs
10. Water                          6 cups

METHOD

• Wash rice and cook with 6 cups of water.
• Drain water and spread rice o a plate.
• Cut onion, carrot and spring onion to a small pieces.
• Separate egg white and yolk in a bowl.
• Beat yolk ad whisk egg white for a while.
• Mix rice and egg yolk and keep it aside for 5 minutes.
• Heat oil in an iron kadai, add onion, ginger-garlic paste.
• Fry and add carrot, fry for a few minutes,
• Add rice, salt, pepper, and fry on high heat for a minute.
• Now add egg white to rice and fry until every thing mixed up.
• Add spring onion and off the stove.
• Serve hot with tomato sauce.

BREAD RICE

 INGREDIENTS

1. Bread slices                   6 slices
   
2. Cooked rice                   1 cup rice
3. Onion                            1 
4. Tomato                          1
5. Salt                                2 tsp
6. Green chilies                5 nos
7. Ginger-garlic paste       1 tbsp
8. Turmeric                       1/2 tsp
9. Garam masala               1 tsp
10. Coriander leaves           little
11. Mint leaves                   little
12. Lemon                          1 tsp
13. Oil                                for frying

FOR SEASONING

1. Oil                              2 tbsps
2. Mustard seeds            1/2 tsp
3. Bengal gram              1 tsp
4. Urad dhal                   1 tsp
5. Curry leaves              few

METHOD

• Cut bread into 1" pieces, cut onion, tomato, and slice chilies.
• Fry the bread pieces to golden brown.
• Heat oil add seasoning, splutter mustard seeds, fry bengal and urad dhal.
• Add curry leaves, chilies and onion, turmeric powder, fry till translucent. 
• Add tomato, ginger-garlic paste,fry and cook till tomatoes are mashed.
• Add garam masala, salt, rice, lemon juice, bread and mix well.
• Garnish with coriander and mint leaves.

DUM COCONUT RICE

 INGREDIENTS

1. Rice                      1 cup
   
2. Coconut                1/4 cup
3. Salt                       2 tsp
4. Green chilies        5
5. Coriander leaves   little
6. Water                    3 cups for boiled
7.  Water                   2 cups for raw rice

FOR SEASONING 1

1. Oil                            2 tbsp
2. Mustard seeds          1 tsp
3. Urad dhal                 1 tsp
4. Bengal gram dhal    1 tsp
5. Hing                        1/4 tsp
6. Curry leaves            few

SEASONING 2

1. Bay leaf                 1
2. Cinnamon              2"
3. Cloves                   5
4. Cardamom            2

METHOD

• Wash and soak the rice for 2 hours, slit chilies and cut coriander leaves, scrape coconut.
• Heat oil in a pressure cooker, add seasoning, splutter mustard seeds, fry dhal, curry leaves, chilies and hing.
• Add patta, lavanga, and cardamom and fry for a while,
• Add coconut and fry on a low heat for a minute.
• Add water, salt and bring to a boil.
• Mix rice and cook for 2 whistles.
• Garnish with coriader leaves and serve with pickles.

ISCON TEMPLE KICHRI

 INGREDIENTS

1. 
   Rice                     1/2 cup
2. Bengal gram        1/4 cup
3. Split green gram  1/4 cup
   
4. Water                    6 cups
5. Carrot                   1 cup
6. French beans        1 cup
7. Potato                   1 cup
8. Pumpkin               1 cup
9. Salt                        4 tsp
10. Chilly powder       3 tsp
11. Turmeric               1 tsp
12. Coriander powder  1 tbsp
13. Garam masala        1 tsp
14. Star anise               1 
15. Bay leaf                 2 small
16. Cinn;amon              2" 
17. Coriander leaves    for garnishing

FOR SEASONING:-

1. Oil                        2 tbsps
2. Mustard seeds      1/2 tsp
3. Cumin seeds        1/2 tsp
4. Fennel seeds        1/2 tsp
5. Curry leaves         little
6. Red chillies          3 nos
7. Cinnamon            2"
8. Hing                     a pinch

METHOD:-

• Wash rice and both dhals, cut vegetables and coriander leaves.
• In a pressure cooker boil water and add rice and dhal.
• Add chilly powder, coriander powder, turmeric, garam masla, bay leaves, star anise and cinnamon.
• Cook for 3 whistles, let the pressure down by itself.
• Steam boil the vegetables for 15 minutes.
• Open the lid and add the boiled vegetables and cook on slow fire.
• Heat oil in a pan add mustard, cumin, fennel seeds, cinnamon and splutter.
• Add hing, curry leaves, chillies fry and pour over the rice.
• Cook for 2 minutes and garnish with coriander leaves.
• Serve with chutney or cucumber raita.

COCONUT RICE BHAT

 INGREDIENTS:-

1. Rice                     1 cup
2. Coconut               1 cup
3. Salt                       2 1/2 tsp
4. Water                    2 1/2 cups
5. Coriander leaves  handful
   

FOR SEASONING:-

1. Oil                    2 tbsps
2. Cinnamon         2"
3. Lavang             5
4. Bay leaf            1
5. Cardamom        2
6. Cashew nuts     optional
7. Green chilies     5 nos
8. Curry leaves     few
9. Hing                  1/4
10. Mustard seeds   1 tsp
11. Urad dhal          1 tsp
12. Bengal gram     1 tsp

METHOD:-

• Scrape coconut, slit green chilies, cut coriander leaves.
• Wash rice and soak for 2 hours.
• Heat oil add mustard seeds and splutter, fry dhal, hing, curry leaves.
• Add bay leaf, cinnamon, lavang, cardamom, and fry.
• Add rice and fry for 2 minutes, until oil mixed up with rice.
• Add salt, coconut and water, stir and cook for 3 whistles.
• Let the pressure settle down by itself.
• Garnish with coriander leaves and serve with pickles.

MEXICAN PEPPER RICE

 INGREDIENTS:-

1. Rice                    1 cup
2. Oil                       2 tbsps
3. Parsley                1 tbsp
4. Coriander leaves 1 tbsp
5. Salt                      2 tsp
6. Pepper powder     1 tsp
7. Lemon juice         1 tsp
8. Water                    2 1/2 cups

METHOD:-

1. Wash rice and soak for 1 hour. Cut parsley and coriander leaves.
2. Heat oil in a pressure pan, add rice and mix and fry until the rice coats the oil.
3. Add water, salt, lemon juice and pepper powder, mix and cook for 3 whistles.
4. Let the pressure settle down, cool and open the lid
5. Garnish with parsley and coriander leaves.

SWEET PULAO [PUNJABI]

 INGREDIENTS:-

1. Basmathi rice           1 cup
   
2. Cumin powder          1/2 tsp
3. Cardamom powder   1/2 tsp
4. Ghee                          1 tbsp
5. Butter                         1 tbsp
6. Sugar                          1/4 cup
7. Cashew nuts               20 tsp
8. Badam                        20
9. Pista                            20
10. Raisins                        20
11. Cloves                         5
12. Turmeric                     1/4 tsp
13. Salt                             2 tsp
14. Pepper powder            1/2 tsp

METHOD:-

1. Cut cashew, badam, pista to small pieces.
2. Heat butter in a pressure pan, add cloves, cardamom, cumin powder and fry.
3. Wash rice and add to the pan and fry for 1 minute.
4. Add water, pepper powder, salt, sugar and mix.
5. Bring to boil and close the lid and put weight and cook for 2 whistles.
6. Heat ghee in seasoning pan and fry the nuts, and raisins.
7. Open the lid and sprinkle the nuts , raisins and serve hot.

CAULIFLOWER MASALA BHATH MAHARASTRA]

INGREDIENTS:-

1. Rice                             1 cup      
2. Groundnut                   1 tbsp
3. Cashew nut                  4
4. Raisins                         10
5. Cinnamon                    1"
6. Cloves                         5
7. Marati moggu             4
8. Bay leaf                      1
9. Onion                          1                                              
10. Ginger-garlic paste     1 tsp
11. Turmeric                     1/4  tsp
12. Salt                             2 tsp
13. Garam masala            1/2 tsp
14. Coconut                      1 tbsp
15. Coriander leaves         little
16. Lemon juice                1 tsp
17. Ghee                           1 tbsp

FOR SEASONING:-

1. Cinnamon                   1"   
2. Cloves                         3
3. Marati moggu              3
4. Bay leaf                       1
5. Mustard seeds              1/2tsp
6. Jeera                             1/2 tsp
7. Oil                                1 tbsp

METHOD:-

• Slice onion, cut cauliflower, and soak in salted water.
• Cut cashewnut, scrape coconut, cut coriander leaves.
• Heat oil in a pressure pan, splutter mustard, and jeera seeds.
• Add groundnut, cinnamon, cloves, bay leaf, marati moggu, and fry
• Add ginger-garlic paste, fry until good aroma comes out.
• Add onion, fry till light brown, and add cauliflower, fry, and close the lid.
• Reduce the flame, add turmeric, garam masala, salt, and coconut.
• Fry once and add water, cook for 3 whistles.
• Let the pressure settle down by itself.
• Fry cashewnut, and raisin in ghee, and add to the rice.
• Garnish with coriander leaves and lemon juice.
• Mix and serve with banana raitha.

MEXICAN CHICKEN RICE

INGREDIENTS:-

1. Biryani rice             1 cup
2. Chicken boneless    1 cup
3. Tomato                    1 cup
4. Ginger-garlic paste  1 tsp
5. Coriander leaves      little
6. Chilly powder          1 tsp
7. Salt                           2 tsp
8. Water                        2 cups
9. Butter                       2 tbsps

METHOD:-

• Wash rice and drain the water completely, keep it dry.
• Grind tomato, cut coriander leaves. Cut chicken into small pieces.
• Heat 1 tbsp of butter in an iron pan, Fry rice until the oil coats and changes its color.
• Transfer to a plate, heat butter and add chicken, ginger-garlic paste, and fry for 1 minute.
• Add tomato paste, chilly powder, and fry for a minute, add water and bring it to boil.
• Add rice, salt, and mix for 2 or 3 times, and close the lid.
• Cook on a low flame for 15 minutes. Garnish with coriander leaves.
• Serve hot with any soup and salsa.
• Refer salsa in my blog.
  

EGG VEG KICHIDI

INGREDIENTS:-

1. Biryani rice                    1 cup
2. Onion                             1
3. Turmeric                        1/2 tsp
4. Salt                                 3 tsp
5. Water                             2 cups
6. Potato                            1 big
7. Peas                               1/2 cup
8. Egg                                1

FOR SEASONING:-

1. Red chilies                   4 broken
2. Green chilies                2 cut
3. Curry leaves                 few
4. Ginger paste                 1 tsp
5. Bay leaf                        1
6. Ghee                             2 tsp
7. Oil                                2 tbsp

METHOD:-

• Wash tur dhal and rice separately, and soak for 2 hours.
• Wash potato and cut into 1" pieces. Cut onion, coriander leaves, slit green chilies.
• Heat oil, ghee in a pan add onion and fry till light brown, add seasoning.
• Fry all the ingredients, add rice and tur dhal, turmeric, salt, potato, and peas.
• Fry for a minute and add water and bring to a boil and reduce the flame.
• Beat the egg till frothy, and add when the rice is half cooked.
• Mix well and close the lid and cook for 5 minutes.
• Garnish with coriander leaves. Serve hot, add ghee.

POTATO DUM BIRYANI

INGREDIENTS

1. Potato                          1 big
2. Biryani rice                  1 1/2 cups
3. Onion                           1
4. Tomato                         2
5. Green chilies                5
6. Chilly powder              2 tsp
7. Curd                             1 cup
8. Mint leaves                   handful
9. Coriander leaves          handful
10. Salt                               3 tsp
11. Water                           2 cups
12. Oil                               1/2 cup
13. Ghee                            1/2

FOR GRINDING--1

1. Cashewnut                  15
2. Milk                             1 cup

FOR GRINDING--2

1. Ginger                         1/2"
2. Garlic                          10

METHOD:-

• Wash rice and soak for 20 minutes. Cut potato to 2" pieces.
• Slice onion, cut tomatoes, chop coriander, and mint leaves.
• Grind both separately to a smooth paste.
• Heat oil and ghee in a cooker pan, saute onion till light brown and crisp.
• Add ginger-garlic paste, and fry, add tomato, potato.
• Mix and close the lid and cook for 5 minutes, until tomato mashed.
• Add 1 1/2 tsp salt, cashew paste, curd, close the lid, and cook for 5 minutes on low heat.
• Meanwhile in another vessel add 3 cups of water, 1 1/2tsp salt, and cook on low flame.
• Mix rice to the gravy and sprinkle coriander, mint leaves.
• Close the lid, put on weight for dum, on a low flame for 5 minutes.
• Keep it in dum for 5 minutes, Serve with onion raitha.

TAMARIND RICE IN PULIYOGERE PASTE

INGREDIENTS

1. Rice                        1 cup
2. Water                      5 cups
3. Puliyogere paste     2 tbsp
4. Sesame oil              1 tbsp

METHOD

• Boil water add rice and cook until 3/4 is done.
• Drain water completely, and spread the cooked rice on a plate and cool down.
• Mix the rice and Puliyogere paste evenly.
• Mix the paste before 2 hours to serve.
• Serve with curd rice, and pickles.

SEDIMENT GHEE RICE

INGREDIENTS

1. Sediment Ghee            1 tbsp   
2. Rice                             1 cup
3. Salt                              if necessary

METHOD

• Mix rice and sediment ghee and serve with other variety rice.

BOILED EGG RICE

INGREDIENTS

1. Boiled Rice                1 cup
2. Boiled Eggs               3
3. Onion                         1
4. Green Chilies             6
5. Mint leaves                 little
6. Coriander leaves         little
7. Curry masala              1 tsp
8. Ginger-garlic paste     1tsp
9. Oil                               2 tbsp
10. Turmeric                     1/2 tsp

METHOD

• Slice onion. slit chilies.
• Heat oil in a Kadai, add onion, chilies, mint and coriander leaves fry.
• Add ginger-garlic paste and fry for a minute.
• Add rice, curry masala, salt, and mix on high flame.
• Finally, add eggs and fry. Serve hot with any gravy.

COCONUT RICE

INGREDIENTS

1. Coconut Grated               1 cup
2. Boiled rice                       1 cup
3. Salt                                   1 1/2 tsp
4. Coriander leaves              handful

FOR SEASONING

1. Oil                          2 tbsp
2. Cinnamon              1"
3. Cloves                    2
4. Cardamom             2
5. Green chilies             3 broken
6. Mustard seeds        1/2 tsp
7. Urad dal                  1/2 tsp
8. Curry leaves           few

METHOD

• Heat oil in a Kadai, splutter mustard, fry urad dal, chilies. cinnamon, cloves, and cardamom.
• Add curry leaves, coconut, and fry for a minute.
• Add rice, and salt, fry on a high heat until the rice mixed up.
• Garnish with coriander leaves.

SAMBAR RICE

INGREDIENTS

1. Rice                      1 cup        
2. Tur Dal                 1 cup
3. Castor oil              1 tsp
4. Raddish                3
5. Carrot                   1
6. Drumstick             2
7. Small onion          10
8. Tomato                  2
9. Salt                        3 tsp
10. Tamarind               1 tbsp
11. Turmeric                1 tsp
12. Chilly powder        1 tsp
13. Sambar powder     1 tbsp
14. Water                     8 cups 

FOR SEASONING

1. Badaga                  1 tbsp
2. Mustard seeds       1 tsp
3. Urad dal                1 tsp
4. Bengal gram dal    1 tsp
5. Hing                       1/2 tsp
6. Curry leaves           handful
7. Red chilies             4
8. Coriander leaves    for garnishing

METHOD

• Wash rice and dal together, cut vegetables, tomatoes, keep it onion whole.
• Boil water in a cooker add dal and rice adding turmeric, castor oil.
• Cook for 5 minutes and add the vegetables, chilly powder, sambar powder.
• Close the lid put weight cook on low flame for 10 minutes.
• Open the lid add tamarind paste, salt, mix and cook for another 5 minutes.
• Add seasoning, Badaga, splutter mustard seeds, curry leaves, red chilies, hing.
• Pour over the rice, close the lid keep it on dum for 5 minutes without heat.
• Garnish with coriander leaves. Serve hot with pickles.

NOTE:-

• More chilly powder can be added.
• The Sambar powder recipe is given in this blog.
• This recipe is done in the traditional way.

Raw Mango Rice

Ingredients

1. Rice                          1 cup
2. Raw Mango              1 no
3. Turmeric                   1/2 tsp
4. Salt                            2 tsp
5. Ginger                       1/4"
6. Coriander leaves       little

For seasoning

1. Onion                      1 
2. Green chilies           5
3. Curry leaves            few
4. Groundnut               handful[roasted]
5. Mustard seeds         1 tsp
6. Urad dal                  1 tsp
7. Bengal gram            1 tsp
8. Hing                        1/2 tsp
9. Oil                           3 tbsp

Method

• Wash rice and boil and cool down.
• Cut onion, slit chilies, chopped coriander, grated ginger, and Raw Mango.
• Heat oil Add seasonings and splutter mustard, fry dal.
• Add groundnut, curry leaves, chilies, ginger, and onion fry till translucent.
• Add turmeric, grated Raw Mango, and fry for 2 minutes on a low heat.
• Finally, add rice and salt, and fry on high heat till mixed up.
• Garnish with coriander leaves, serve with pickles and curd rice.

Curd Rice

Ingredients

1. Boiled rice                 1 cup
2. Curd                           11/2 cups
3. Ginger                        1/4 grated
4. Curry leaves               few chopped
5. Coriander leaves        handful chopped
6. Salt                             1 tsp
7. Green chilies              4 cut into two

Method

• Mash rice in a bowl add other ingredients
• Mix well and serve with pickles.

Khushka rice

Ingredients

1. Rice                         1 cup
2. Onion                       1 sliced
3. Tomato                     1 cut into big size
4. Green chilies            5 Slit
5. Water                       2 cups 
6. Cinnamon                1"
7. Cloves                      5
8. Star anise                 1
9. Marati moggu          2[black long bud]
10. Bay leaf                   1 big
11. Garlic                       6 pods
12. Ginger                      1"
13. Cardamom                2
14. Fennel seeds            1/2 tsp
15. Oil                             2 tbsps
16. Salt                           2 tsp 
17. Ghee                        1 tsp
18. Lemon                     1 tsp
19. Mint leaves              little
20. Coriander leaves      little    

Method

• Wash rice and soak.
• Heat oil in a Kadai or pan add spices bay leaf, fennel seeds, star anise, marati moggu,
• Cinnamon, cardamom, cloves fry for a minute.
• Add onion, green chilies. Grind ginger-garlic to a paste.
• Mix the paste and fry until good aroma comes.
• Add tomato and rice fry till oil coats.
• Pour water, mint leaves, coriander leaves, salt, ghee, and lemon.
• Boil once and cook on a low flame with closed lid for 15 minutes.
• Serve with kurma and mint chutney, raitha

Akke Bhele Anna[Dhal Rice]

Ingredients

1. Rice                               1 cup
2. Split Broad beans          1/2 cup
3. Tomato                          2 chopped
4. Red chilies                    5 broken
5. Small onion                   10 halved
6. Garlic                            10 peeled
7. Badaga                          little
8. Curry leaves                  little
9. Coriander leaves           handful
10. Hing                              a pinch
11. Water                            6 1/2cups
12. Salt                               2 tsp
13. Oil                                 2 tbsp
14. Mustard seeds               1 tsp
15. Urad dhal                       1/2 tsp
16. Bengal gram dhal          1 tsp
17. Turmeric                        1 tsp

Method

• Wash rice and dhal.
• Heat oil in a pressure cooker add mustard, dhals, hing , curry leaves, and Badaga.
• Fry and add chilies, turmeric, onion, garlic.
• Now add tomatoes fry for 2 or 3 minutes.
• Add rice and dhal mix well for 1 minute or until the oil coats to rice.
• Add water and salt mix well and cook for 3 whistles.
• Garnish with coriander leaves serve with brinjal curry and jaggery.