MANGO RICE

MANGO RICE

MANGO RICE

INGREDIENTS

Basmathi Rice                            - 1 Cup

Grated Raw mango                  - 1 Cup 

Grated Ginger                          - 2 tsp

Green Chilies                           - 2

Turmeric powder                     - 1/2 tsp

Chana Dal                                - 2 tsp

Urad Dal                                  - 2 tsp

Mustard Seeds                         - 1/2 tsp

Jeera                                         - 1/2 tsp

Dried Red Chilies                    - 2

Asafoetida                                - 1/4 tsp

Curry leaves                             - 1 Sprig

Coriander Leaves                     - 2 tbsp

Cashew                                     - 10

Ghee                                         - 1 tbsp

Gingelly Oil                             - 2 tbsp

Salt                                           - to taste

Water                                        - 2 cups

METHOD:

Boil the water and cook the rice.

Strain water  when rice is  3/4th cooked. Keep it aside.

Take a frying pan...

Add ghee when hot add cashewnuts and roast it till golden brown, remove and keep aside.

Add oil  to ghee when hot..

Add the channa dal, urad dal,  jeera, dried chillies mustard, asafoetida and curry leaves one by one..

Add the turmeric powder and just saute..

Add the grated mango, grated ginger, green chilies and saute for a minute. Now

Add the cooked rice and mix thoroughly until mixed up well ... 

Garnish with cashews and coriander leaves...

Yummy Mango Rice is ready to taste...

PRAWN BRIYANI

               
PRAWN BRIYANI

PRAWN BRIYANI

INGREDIENTS:

Basmati Rice                       - 3 cups

Prawn                                  - 1/2 kg

Onion                                  - 3

Tomatoes                             - 3 

Green Chilies                     - 3

Ginger & Garlic Paste        - 2 tbsp

Coriander leaves                 - 1/2 cup

Mint leaves                          - 1/2 cup

Chilies Powder                    - 2 tbsp

Coriander Powder               - 2 tbsp

Yogurt                                  - 1 cup 

Lemon                                  - 2

Fennel Seeds                       - 1 tbsp

Cinnamon                            - 2 

Cardamon                            - 2

Cloves                                   - 4

Salt                                       - to taste

Oil                                        - 7 tbsp

Water                                   - 5 cups

METHOD:

Wash and soak Basmati rice for 1/2 hr.. and set aside..

Clean the Prawns properly and set aside..

Chop  onions and tomatoes..

Slit chilies...

Take a pan ... add oil to it..  when hot..

Add  fennel  seeds  cinnamon, cardamon and cloves. then

Add chopped onions and saute till transparent ..

Add ginger and garlic paste and saute well..

Now add the green chilies.. saute it and 

Add chopped tomatoes saute till mushy...

Now add the chopped Coriander and Mint leaves..saute for a min..

Add chilly, coriander powders.. saute till raw smell fades..

Add prawns and allow it to cook for 2 mins...

Add yogurt mix well and add the lemon juice...

Now add rice saute for 5 mins.. let it mix well..

now add 5 cups of water and add salt to taste..

Cook in medium flame with closed lid till water evaporate...

Yummy  Prawn Briyani is ready to taste...

Serve it hot with any raita and fish fry...

SOYA CHUNKS PULAO

SOYA CHUNKS PULAO

SOYA CHUNKS PULAO

INGREDIENTS:

Soya chunks                   - 1 cup

Basmati rice                   - 2 cups

Onion                             - 2

Tomato                           - 2

Green chilly                    -  2

Ginger $ Garlic paste     - 2 tbsp

Cinnamon                       - 1

Bay leaf                           - 2

Star anise                        - 1

Cloves                              - 2

Cumin seeds                    - 1 tsp

Saunf                               - 1  tsp

coriander leaves               - 5 tbsp

Mint leaves                       - 5 tbsp


Red chilly pwd                  - 1 tsp

Salt                                    - to taste

Ghee                                  - 2 tbsp

Oil                                      - 3 tbsp


Method:

Wash and soak soya chunks in warm water for 15 mins.

Squeeze water welland keep aside.

Wash and soak rice in water for 15 mins.Drain and set aside.

Heat ghee and oil in a cooking pan.

Add cinnamon , bay leaf, star anise, cloves, cumin, saunf and saute till it crackles.

Add chopped onions saute till trasperant.

Add green chillies slit lengthwise and stir well.

Add ginger garlic paste and turmeric pwd.saute well

Add  tomatoes and saute till mushy.

Add mint leaves,saute for a min.

Add red chilly pwd, and mix completely.

Add the soya chunks, mix well and cook for 2 min

Now add soaked rice and mix well.

Add 3 cups of water, stir and add salt .

Cook for 20 mins in low flame and switch off the flame.

Water would have evaporated by this time and the rice will be cooked well.

Garnish with  chopped coriander leaves..

Yummy Soya Chunk Pulao is ready to taste..

Goes well with any veg and non-veg dishes and raitas...

HYDERABADI VEG DUM BIRYANI

HYDERABADI VEG DUM BIRYANI

HYDERABADI VEG DUM BIRYANI

INGREDIENTS:

Basmati Rice                      - 2 cups

Carrots                               - 1/2 cup

Cauliflower                        - 1/2 cup

Beans                                  - 1/2 cup

Peas                                    - 1/2 cup

Potato                                 - 2

Tomato                               - 2

Green chillies                     - 3

Yogurt                                - 1/2 cup

Milk                                    - 1/4 cup 

Oil                                       - 5 tbsp 

Ghee                                   - 3 tbsp

Cashew Nuts                       - few

Raisins                                - 2 tbsp

Saffron                               - 6  strands 

Cloves                                 - 6

Black cardamom                - 2

Green cardamom                - 3

Star Anise                           - 2

Cinnamon                           - 2 " stick

Bay leaves                           - 2 

Coriander powder               - 1 tbsp

Garam masala                     - 1 tbsp

Ginger and Garlic paste      - 1 tbsp

Chilli Powder                      - 1/2 tbsp

Coriander leaves                  - 3 tbsp

Mint leaves                           - 3 tbsp

Fried onions                         - 1/2 cup

Salt                                       - to taste 

METHOD:

Fry onions and cashews in oil till golden brown and drain all oil and keep aside.

Soak saffron in warm milk and keep aside.

FOR RICE:

Wash and soak rice in water for 30 mins.

Add 2 cloves ,one green cardamom, 1 tbsp oil to it and cook till 3/4 done.

Drain the water and keep it aside.


FOR GRAVY:

Chop carrot ,beans ,potato, cauliflower  into big florets , tomato into big squares and simply add peas.

Marinate the vegetables with  ginger and garlic paste, chilli paste, coriander powder, garam masala powder, coriander leaves, mint leaves, oil 1 tbsp and 1 tbsp of salt.

Mix them well ,close with a lid and marinate for 15 mins.

Take a large pan.when hot.

Add 4 tbsp oil then. 

Add 4 cloves , black cardamom,  green cardamoms , star anise,bay leaves,cinnamon and saute for a min.

Add ginger garlic paste and saute till the raw smell fades.

Add chopped tomatoes and saute for 2 minutes.

Now add the marinated vegetables , chillies  to the oil. saute  well 

Add 1/2 cup of curd and mix well 

Cook on a medium flame till the vegetables are 3/4th cooked.

Remove from  flame and keep it aside.

Take a wide bottomed vessel..

Spread half of the masala as a first layer. 

Throw in coriander leaves, mint leaves, on the top of the first layer of gravy.

Second layer is rice ..spread half of the cooked rice.

Again the third layer is done with the remaining masala, throw in mint, coriander leaves on the top of the gravy.

Spread the remaining rice on the top of the gravy.

Add  milk on the top most layer of rice in a circular form.

Spread fried cashew nuts and fried onions and apply ghee on the top of the rice and cook on a very low flame covering with tight lid for 30 mins.

Then remove from flame.Open just before serving.

Yummy Hyderabadi Veg Dum Biryani is now ready to taste.

Goes well with any raita.

NELLAI SPECIAL ULUNDHU SAADAM OR URAD RICE 

ULUNDHU SAADAM

INGREDIENTS:

Parboiled Rice                                  - 1 cup

Black Urad Dal                                - 1/2 cup

Grated coconut                                 - 1/4 cup

Garlic Cloves                                    - 20 

Cumin Seeds                                    - 1 teaspoon

Fenugreek Seeds                              - 1/4 teaspoon

Gingelly Oil                                       - 1 tbsp

Salt                                                   - to taste

Water                                               - 4 cups

METHOD:

Take  Kadai  dry roast the urad dal for 5 minutes till it gives out nice aroma.

Add  rice to it  and wash and soak for 45 mins.

Take pressure cooker. Add oil to it..

 When hot add fenugreek Cumin seeds and garlic. 

Saute till garlic turns golden brown color. 

Then add  grated Coconut and saute for  2 more minutes.

Now add Rice and dal and saute for a minute...Add water to it.

Pressure cook for 3 whistle in medium flame.

Yummy ulundHu saadam it ready....Serve it with spicy Ellu Tuvayal..

SCHEZWAN FRIED RICE

SCHEZWAN FRIED RICE

INGREDIENTS: 

Cooked Basmati Rice                - 2 cups 

Onion                                         - 1

Sliced cabbage                           - 50 gms 

Carrot                                         - 50 gms 

Capsicum                                   - 50 gms 

Potato                                         - 50 gms 

Spring onions                             - 4 tbsp

Schezwan sauce                         - 2 tbs 

Tomato sauce                             - 1 tsp

Soy sauce                                   - 2 tsp 

Sesame oil                                  - 2 tsp

Aji-no-motto                               - 1/4 tsp

Salt                      - to taste

METHOD:

Cut the carrot,cabbage,capsicum,potato and onion lengthwise

Take a chinese wok or a frying pan.. 

Add chinese sesame oil. when hot..

Add the sliced onions, saute well.

Add in the sliced cabbage,carrot,capsicum, potatoes and stir fry in high flame.

Add in the 2 tbs of the schezwan sauce and salt.

When the vegetables are 3/4th done, lower the flame.

Add in the cooked rice and mix it up gently.

Add in the agi-no-motto,soy sauce.

If you need add salt to your taste.

Remove and garnish with the cut spring onion.

Serve hot.

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.