COCONUT RICE

 COCONUT RICE

COCONUT RICE

INGREDIENTS:

Cooked Rice                      - 1 Cup

Fresh Grated Coconut      - 1/4 Cup

Cashew                              - 12

Red Chillies                       - 3

Mustard Seeds                   - 1 tsp

Urad Dal                            - 1 tsp

Chana Dal                         - 1 tsp

Curry Leaves                     - 2 sprigs

Oil                                      - 2 tbsp

Salt                                    - to Taste


METHOD:

Take a cup of cooked rice.

Spread on a plate and set aside to cool.

Take a frying pan, heat the oil.

Add mustard seeds when splutters.

Add urad dal and chana dal.

saute till golden brown.

Add the cashew nuts.

Saute till the cashew turns golden brown.

Add split red chillies and curry leaves.

Turn the heat to low.

Add freshly grated coconut and saute well.Add salt and mix well.

Cook in medium heat, saute well till coconut turns light brown.

Add rice and mix well.

Serve warm with papad.

SPICY POTATO RICE

SPICY POTATO RICE

Spicy Potato Rice

INGREDIENTS:

Basmati rice                                              - 2 cups

Potatoes                                                    - 4 

Onions                                                      - 2

Garlic paste                                               - 2 tsp

Ghee                                                         - 3 tbsp

Green peas                                                - 1/4 cup

Yogurt                                                       - 1 cup

lemon juice                                                - 2 tbsp

Coriander leaves                                        - for garnishing

Salt                                                           - to taste

TO GRIND:

Green chillies                                              - 2       
              
Ginger  & Garlic paste                                - 2 tbsp

Coriander  leaves                                       - 1/2 cup 

Grated coconut                                          - 1/4 cup


T0 ROAST AND POWDER:

Coriander seeds                                         - 3 tbsp

Cinnamon stick                                          - 1"

Cardamom                                                - 2

Cloves                                                       - 2


METHOD:

Cut Potatoes and fry it in oil and set aside.

Cook the basmati rice drain and spread to cool.

Heat a frying pan add ghee.

Then add in the onions and saute well till the onions turns transparent . 

Add in the ground paste and saute till the raw smell disappear.

Add in the roasted masala and saute well.

Add 1/4 cup of water and cook till the oil oozes out.

Now add in the fried potatoes and the green peas.

Saute well so that the potatoes are well coated with the gravy.

Beat the yogurt well and add it along with lemon juice and salt.

Mix well and cook for about 5 minutes.

The gravy is ready now add the rice and mix gently and make sure they blend well.

Garnish with the cut coriander leaves.

Serve hot with Kurma and  onion and carrot raita.

RAJMA PULAO

RAJMA PULAO

Rajma Pulao

Ingredients:

Basmati rice                                                     -  1 cup

Rajma (red kidney beans)                               - 1/2 cup

Green capsicum cut into squares                    -  1 cup  

Onion chopped                                                -  1 

Tomatoes chopped                                           -   2 

Garlic chopped                                                -  4 cloves

Ginger chopped                                               -  1

Green chillies sliced                                        -  2

Coconut milk                                                   -  1 cup

Red chilli powder                                            -  1 tsp

Cumin seeds                                                    -  1/2 tsp 

Ghee                                                                -  2 tsp

Salt                                                                  -  to taste 

Coriander leaves                                              -  to garnish

Method:

Wash the rajma  and soak in water for about 6 hours.

Add salt to rajma and cook it in the same water soaked in.

Once cooked drain the water in a container, keep the rajma aside.

Now wash the rice, add the 1 cup coconut milk, and 1 cup of the rajma drained 
water, add salt and cook it in a rice cooker.

Take a frying pan add the remaining ghee.

Once hot add in the cumin seed, when spluttered ....

Add in the chopped ginger and garlic, saute well.

Then add the onions saute till it turns transparent.

Add in the green chillies and the tomatoes and saute well,

At this stage  add in the salt and chilli powder.

Saute till the tomatoes turn mushy. 

Add in the diced capsicum and the cooked rajma.

Saute for few more minutes and remove. 

Add in the cooked rice and mix gently. 

Garnish with the coriander leaves .

Serve with any  Kurma and onion raita.

CABBAGE RICE

CABBAGE RICE

Cabbage Rice

Ingredients:

Basmati Rice                                          -  1 cup

Cabbage cut into thick strips                -  1 cup

Ghee                                                      -  1 tbsp

Cumin seeds                                           -  1/2 tsp

Channa dal                                              -  1 tsp 

Onions sliced                                           -  1/2 cup

Hot Water                                               -  1 1/2 cups

Salt                                                          -  to taste

To Grind To Paste:


Ginger & garlic paste                              -  1 tsp

Green chillies                                          -  2 

Grated coconut                                       -  2 tbs 

Fennel seeds                                            - 1/2 tsp

Cardamom                                              - 1

Cloves                                                     -  2       
            
Cinnamon stick                                      -  1"


METHOD:

Soak a cup basmati rice for 15 minutes and drain

Heat ghee in a pressure cooker.

Add in the cumin seeds, channa dal saute till golden brown.

Add in the onions and saute for a minute.

Add in the ground paste, saute well till the raw smell goes.

Add in the cabbage saute well.

Now add in the drained rice, water and enough salt.

Keep the flame low and allow one whistle.

Yummy Cabbage Rice is ready to taste..

Serve with  raita and any  veg or non-veg kurma.

KUSKA RICE

KUSKA RICE

This is a very common dish cooked in Tamil Muslim community of south India.......Its a simple dish can be cooked in few mins without much strain as we have in making Biryani... It tastes different and goes well with Chicken curry and onion raita....Vegetarians can take it with vegetable kurma ...

Jeera RiceKuska with Chicken Curry and Onion Raita

INGREDIENTS:

Basmati rice or jeera rice       - 2 cups

Sliced onion                            - 2

Ginger & garlic paste             - 2 tbsp

Green chilli                             - 3

Star anise                                - 2

Cloves                                      - 3

Cinnamon                                - 1" piece

Cardamom                               - 3

Bay leaf                                    - 4

Coconut milk                           - 1 cup

Turmeric powder[optional]    - 1 tsp

Ghee                                        - 2 tsp

Oil                                           - 4 tsp

Salt                                          - to taste

Mint  leaves                             - 1/2 cup

Coriander leaves                     - 1/2 cup

METHOD:

Wash and soak rice for 30 minutes. Drain rice and keep aside. 

Heat ghee and oil in a Pressure Cooker.

Add cinnamon, bay leaf, cardamoms, star anise and cloves When it splutters... 

Add onion and green chilli and Saute it well till the onion turns transculent. 

Now add ginger & garlic paste and saute it well.

Add mint and coriander leaves and saute it well.

Add the turmeric powder its purely optional traditional kuska we dont add any color.

Now add 1 cup of coconut milk and 2 cups of water.

Allow them to boil well.

Now add the drained Rice and mix well.

Add salt for taste and pressure cook for 3 whistle.

Yummy Kuska is ready to taste

Can be serve with Vegetable kurma or chicken curry and onion raita and tomato sweet.......

Basmati Rice Kuska

CHICKEN EGG FRIED RICE...........

I am very happy to post my 100th post...... I want this post to be unique in my blog so decided the step by step procedure  with photos........ and also Iam posting this in few mins after 2014 is born.......

CHICKEN EGG FRIED RICE............

INGREDIENTS:

Ingredients

Cooked Basmati Rice                 -  2 cups

Eggs                                            -  2

Cooked Chicken                         - 1 cup

Onion                                          -  1 medium

Garlic pods                                 -  5

Green Chilli                                -  1

Carrot, Beans and Capsicum     -  1 cup

Spring Onion                              -  1 cup

Soya Sauce                                 - 2 tbsp

Oil                                               -  2 tbsp
  
Salt  [Optional]                           - to taste

Ingredients for chicken egg fried rice

Take a Chinese Wok or a large frying pan..........keep the flame high...........

Add oil

Add oil to it. When its hot  .........

                                                                                    Add chopped garlicAdd garlic [chop the garlic]. Saute for few mins

Add chopped onion

    Then add chopped onion and saute for few more mins.............

Add chilli

Now add green chilli or cayenne chilli and saute for a minute..........

Add beaten eggs

Now add the eggs [beat the eggs well before adding]

Let the egg scramble 

Saute it well to make scrambled egg..........

Add cooked chicken pieces

Now add the chicken pieces  [ clean and cut the chicken in to small pieces and cook it with salt and a pinch of turmeric and chilli powder separately ]

Add carrot, french beans and capsicum

Add carrot, french bean and capsicum.  Mix it well .........

Add cooked basmati rice

Now add the cup of cooked rice ...

Blend it well

Mix it well for few more minutes....

Add soya sauce

Add the soya sauce mix well.......... check the salt.... if you need more... add salt  or one more tsp of soya sauce.. [Soya sauce contain more salt  so add salt only if needed]

Add spring onion

At last add the chopped spring onion and mix it well..........

Chicken Egg Fried rice is ready

Your  Chicken Egg Fried rice is ready now..........

Serve it hot with tomato and chilli sauce

Serve it with tomato ketchup and chilli sauce  .............

CHICKEN KEEMA BIRYANI

 CHICKEN KEEMA BIRYANI

Chicken Keema Biryani

INGREDIENTS:


keema chicken                         -  2 cups

Roasted vermicelli                   -  2 1/2  cups 

Onion                                       -  3
  
Tomatoes                                 -  2

Cloves                                      -  4

Cinnamon stick                        - 4 inch stick 

Anise seeds                               - 2

Ginger garlic paste                  -  1 tbsp 
     
Chilli powder                           -  1 tbsp

Coriander powder                   - 1 tbsp

Garam masala                         -  1 tsp

Coriander leaves                      -  few 

Salt                                           - to taste

Ghee                                         -  2 tbsp
  


METHOD


Roast vermicelli adding 1 tsp ghee Cook the vermicelli in water adding salt. Drain and run under cold water and keep aside. 

Heat  ghee in a pan, add cinnamon stick, anise seeds and cloves. 
Then add onion, ginger and garlic paste,coriander leaves and tomatoes.

Fry for few minutes in low flame. Now a chopped chicken [keema chicken]. 

Add salt and cook for few 10 minutes. 

Finally add cooked vermicelli to this. 

Mix well till vermicelli is well coated with all masala chicken mixture. Sprinkle garam masala.


Your yummy keema chicken biriyani is ready to taste......

Chicken Keema biryani