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  .............

FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

INGREDIENTS:


Basmati  Rice                                        - 250 gms

 Khoya                                                   -  100gms

Sugar                                                     -  200 gms

Star Anise                                              -  1

Cloves                                                    -  4

Cardamoms                                           -  2

Ghee & Cooking Oil                     -  1/4 cup

Sliced Almond                                       -  2 tbsp

Sliced Pistachios                                   -  2 tbsp

Raisins                                                   -  2 tbsp

Sliced Dried Dates                                 -  2 tbsp
  Tutti fruitti                                             - 2 tbsp

Rose water                                              -  2 tbsp

Yellow  food color                                  -  as required

Water                                                      -  for cooking

METHOD:

Wash and soak rice , for half an hour, Drain the water and set aside.

Boil water in a large pan with food color.

Add drained rice and boil till half cooked. Drain water and keep aside.

Heat ghee in the pan, add cardamoms, star anise, cloves  and raisins.

Add the  khoya, sugar and mix well then add  half cooked  rice.

Cook on low heat, covered until the sugar dissolves.

Turn heat to high and cook uncovered , stirring occasionally until the water dries out.

Now add sliced almonds, pistachios, dry dates and  tutti fruiti. on top of rice and cook on very low heat, covered for 8 - 10 minutes.

Turn off the heat, add rose water and mix gently. 

Your yummy Fruit and Nutty Rice is ready to taste...............

MUTTON DUM BIRYANI WITH CHICKEN-65 AND ONION RAITA

 MUTTON DUM BIRYANI WITH CHICKEN-65 AND ONION RAITA 

Biryani with chicken-65 and onion raita

This is my Biryani which I made for the holy night of Shab e baraat..............  I was very busy from evening in preparing biryani ......... distribution to neighbours and to less fortunate people was a big task for me...... following by Asar prayer .....prayer for ancestor and  Maghrib prayer  I was  a bit tensed......... as I was wondering whether I could finish 3 yasins............. By the grace  Almighty finished everything on time........... and had a satisfying night prayer too............... 

Chicken - 65

 The method of preparing chicken-65 you can check from my previous posts.........

Mutton Biryani

Ingredients:

Mutton                 -         1 1/4 kg
Basmathi rice     -          1 kg
Onions sliced      -         6 big 
Ginger paste       -        6 tbsp
Garlic paste        -         5  tbsp
Green chillies      -         5 
Chilli powder       -        2 tbsp
Tomato chopped   -      7 big
Curd                        -   100 ml
Mint leaves             -     1 bunch
Coriander leaves     -     1 bunch
Lemon juice of    -          1 no
Salt                         -      to taste
Oil                           -     250 ml
Ghee                        -     100 ml


Whole garam masala 
Cardamom           -        4 no
Cloves                    -       4 no
Cinnamon             -       3 to 4 strips (1 inch each)  
star anise            -         3
Bay leaves            -     4 no


Procedure:

1.  Wash mutton well and keep aside. 
2.  Heat oil in a pressure cooker or thick bottom vessel. Add cardamom, cinnamon, cloves, star anise and bay leaves and stur for a minute.
3.  Add  chopped onions, green chillies (slit vertically), ginger and garlic paste. Continue stirring in a slow fire till the raw smell of onions reduces.
4.  Add chopped tomatoes and continue stirring till it gets smashed well.
5.  Add salt, chilli powder,  mint leaves, coriander leaves and  continue stirring  for few minutes.
6.  Add mutton, curd and continue cooking till the mutton gets 80 percent cooked. Add water if required.
7.  Cook the gravy in pressure cooker, once mutton is cooked you can transfer it to biryani vessel 
8.  Add lemon juice and mix it.
9.   Now add water in the ratio of 1:2
10. When gravy boils add the rice check the salt then close the vessel with its     lid. Do not mix after this stage.Your can open once and pour the ghee on the surface when all water is absorbed ..You need to put on burning charcoal above the lid .........Your biryani will be ready in 20 mins stitch off your stove and leave it .
11. U can open after 1/2 hr and check ....... do not mix vigorously ......... while serving take the rice from sides........

Biryani with chicken-65 and onion raita

PONGAL

PONGAL

When we were kids myself and my bro both were fans of Lalli's amma Pongal.............. during pongal Aunty will give more of her sweet pongal to our house as she knew about me and my bro........ the combination of  sweet pongal with this vadai used to awesome ........ hot peppery taste and sweet pongal make us drooling ........... after marriage I started doing on every Pongal festival day.......... as my hubby prefers ven pongal than  sweet pongal I cook it with sambar and chutney for him ......... but today display is for u Bro  on this Pongal day enjoy!!!!!!!!

HAPPY PONGAL TO ALL MY FRIENDS.........

Sweet Pongal, Ven Pongal and Pepper vadai

INGREDIENTS:

Raw rice                           - 1 cup

Split yellow moong dal    - 1/2 cup

Salt                                   - to taste

TEMPERING INGREDIENTS:

Cumin Seeds                    - 2 tsp 

Whole Black Pepper        - 1 tsp 

Curry leaves                     -  15

finely chopped ginger      - 3 tbsp

Asafoetida Powder          - 1/2 tsp 

Ghee                             - 4  tbsp

Oil                                 - 2 tbsp

METHOD:

Dry roast moong dhal until slightly browned, set aside with raw rice. You can soak rice and dal for 30mins.  Pressure cook rice, moong dhal and salt with 4 cups of water for 3-4 whistles until mushy.

Take a frying pan first add a tsp of  ghee and fry the cashews, set aside. 

In the same pan add a tbsp of ghee and  oil  when hot add  cumin seeds,  pepper, asafoetida and curry leaves then add the chopped ginger saute a little. 

Add it to cooked rice...add the cashew too and mix it well....

Ven Pongal is ready to taste........ Serve it with sambar and coconut chutney ......

SAKKARAI PONGAL RECIPE

INGREDIENTS:

 Raw rice             -1 Cup

Split Moong dal      -1/4 Cup

Jaggery              -2 Cups

  

Milk                 -1 Cup 

Cardamom powder      -1/2 pinch

Cashews              - a handful

Ghee                 - 7 tbsp 

Water                - 2 Cups

Wash the rice well and set aside and roast the moong dal for a few minutes until aromatic.

Boil milk in the cooker then  add the rice and dal along with the water and pressure cook for 2 to 3 whistles.

Melt the jaggery adding very little water and strain the liquid  to remove impurities in it.

Open the cooker and add the jaggery to it.

Mix it well and cook for some more time with the lid open in low flame.add 3 tbsp of ghee to it.

Heat the remaining ghee and fry the cashews until golden brown and add it to cooked  Pongal along with  cardamom powder .

Close the lid and let it sit for a few minutes before serving.

Yummy Sakkarai Pongal is ready to taste.........