Tomato Coconut Rice

Ingredients :

1 1/2 cups raw rice

10-12 curry leaves

1 clove

1 cardamom

1″ cinnamon stick

1 star anise

1 large onion, finely sliced

3 ripe tomatoes, finely chopped

1/2 tbsp finely chopped coriander leaves

salt to taste

1 tbsp oil + 1/2 tbsp ghee

Make a paste:

1/2 tbsp coriander seeds, dry roast

1/2 tsp cumin seeds, dry roast

1 tsp saunf, dry roast

4-5 tbsps grated fresh coconut

1″ ginger

5 garlic flakes

3 cloves

1″ cinnamon stick

1 cardamom

1 tbsp chopped coriander leaves

6-7 mint/pudina leaves

1-2 green chillis (adjust)

2 shallots or a small onion

Preparation Method :

1 Heat oil+ghee in a vessel, add bay leaf, clove, cardamom, star anise and cinnamon and saute for few secs. Add the sliced onions and saute for 4-5 mts. Add the chopped tomatoes and saute for 4 mts.

2 Add the ground paste and fry for 8-10 mts, low flame. Add salt to taste and combine well. Add rice and combine well and saute for a mt.

3 Add 2 3/4 cups of water and bring to a boil. Reduce flame, place lid and cook till rice is done. Garnish with coriander leaves.

4 Serve hot with any curry of your choice or with just pickle and yogurt.

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Lemon Rice

Ingredients :

Rice - 1 cup

Lemon - 1 no

Dry red chilli -2

Mustard - ¼ tsp

Split black gram - ¼ tsp

Bengal gram - ½ tsp

Curry leaves - 5

Turmeric powder - ½ tsp

Salt - to taste

Oil - 1 tbsp

carrot - for garnish 

Preparation Method :

1. Wash and cook rice. Even left over rice can be used.

2. Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too.

3. Now in the a pan heat a tbsp of oil, pop some mustard seeds, bengal gram, split black gram, dry red chilly and curry leaves. (You can also add some peanuts.)

4. Add the turmeric powder, lemon zest and asafoetida and switch off. You can also add 1 tblsp of grated coconut for some added flavour.

5. Finally add the lemon juice and salt. Toss the rice with this till everything is well mixed.

6. Garnish with grated carrot and cilantro. 

* Serve with spicy egg curry  or potato curry .

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Mint Coriander Pulav

Ingredients :

Basmati Rice : 2 cups
Mint Leaves : 1 1/2 cup
Coriander Leaves : 1 1/2 cup
Ginger & Garlic Paste : 1 tbsp
Green Chilies : 6-7 (according to your spice level)
Salt : according to taste
Cumin seeds: 2 tsp
Garam masala : 1 tbsp
Cashews : 10 (roasted)
Lime juice : 2 tbsp
Ghee : 1 tbsp
Vegetables : 1 cup (carrot, beans, peas or any)

Method of preparation :

1. Soak basmati rice for 20 minutes.

2. Heat oil in pan add mint leaves, coriander leaves and green chilies fry them for few minutes.

3. After that grind it into fine paste by adding 2 tbsp lime juice..

4. Now heat the same pan add ghee and add cumin seeds and ginger garlic paste. Fry them for few minutes till it becomes brown in color and raw smell goes off.

5. Then add salt and vegetables and fry them for 5-8 minutes. And add the roasted cashews followed by mint&cilantro paste and let them cook for 5 -8 minutes.

6. Finally transfer this mixture into pressure cooker or electric rice cooker and add 3 cups of water and basmati rice into it. Cook the rice until it’s done.

7. If you use pressure cooker just cook for only one whistle in medium heat and remove from heat.

* Serve it hot with raitha.

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Ghee Rice

Ingredients :

Basmathi rice – 1 1/2 cup
Coconut milk – 1 1/2 cup
Water – 1 Cup
Onion (medium size) – 1 (thinly chopped lengthwise)
Mint leaves – 1/4 cup (chopped)
Green peas – 1 cup
Bay leaves – 1
Cinnamon stick – 1”
Cloves – 2
Cumin seeds – 1 tsp
Ginger – 1″
Garlic cloves – 4
Green chillies – 4
Ghee – 1 tsp
Oil – 1 tbsp
Salt – to taste

Method Of Preparation :

1. Soak the rice in water for 20 minutes.

2. Heat oil in the presurre cooker and add bay leaves, cinnamon stick, cloves and cumin seeds.

3. Then add the chopped onion.

4. Make a paste of ginger, garlic and green chilles and add the paste after the onions become translucent.

5. Fry for another two minutes and the mint leaves.

6. Add the green peas followed by the coconut mllk, water and salt.

7. After draining the water, fry the rice with ghee for 2 minutes.

8. Transfer the rice to pressure cooker and mix well with the mixture.

9. Pressure coo in the medium flame for one whistle and remove it off from the heat.

10. garnish With Kaju and Kismis.

* Serve hot with vegetable kurma.

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Capsicum Fried Rice

Ingredients :

Basmathi rice – 1 cup
Capsicum – 2 cups (cut into small cubes)
Grated coconut – 1 tbsp
Mustard seeds- 1/2 tsp
Split Urad dal – 2 tsp
Channa dal – 1 tsp
Dry red chillies – -2
Curry leaves – a few
Cashews – 1 tbsp (optional)
Groundnuts – 1 tbsp (optional)
Oil – 2 tbsp
Turmeric powder – 1/4 tsp
Salt – to taste

To grind :

Dry red chillies- 6
Cinnamon stick – 1 “
Clove – 1
Coriander seeds – 2 tsp
Cumin seeds – 1 tsp
Urad dal – 2 tsp
Channa dal – 1 tsp

Method of Preparation :

1. Dry roast all the ingredients for grinding to a slightly coarse powder and keep it aside.

2. Cook the basmathi rice with 1 and 1/2 cup of water.

3. Heat oil in a pan and add mustard seeds followed by curry leaves, red chillies, channa dal and urad dal.

4. Now add the capsicum with little salt and turmeric powder and fry till they become soft.

5. Then add the ground powder followed by the coconut and fry for two minutes.

6. Turn off the heat and mix the rice to the mixture.

*  Roast the cahews and the groundnuts to the rice and serve hot with chips or raitha.

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Cabbage Fried Rice

Ingredients :

Basmathi Rice – 1 cup

Cabbage (thinly sliced) – 3 cups

Capsicum (thinly chopped) – 1 cup

Onion (finely chopped) – 1/2 cup

Ginger (grated) – 2 tsp

Garlic (grated) – 2 tsp

Soy sauce – 1 1/2 tbsp

Chilly vinegar – 1 tbsp

Black pepper (freshly ground) – 2 tsp (adjust according to spice level)

White pepper – 1/2 tsp

Green chillies – 2 (slitted lengthwise)

Salt – to taste

Oil – 2 tbsp

Cumin Seeds – 1 tsp

Egg – 2 (optional)

Method of Preparation :

1. Add 1 and 1/2 cup of water to the rice and cook and keep it aside.

2. Heat oil in a pan and add the cumin seeds followed by green chillies and onions.

3. Fry till they become translucent and add the grated ginger and garlic.

4. Fry for two minutes and add the capsicum. Fry till they become half cooked and add the chopped cabbage.

5. Fry for 5 minutes and add the soy sauce, vinegar, white pepper and followed by black pepper and salt.

6. Reduce the flame and add the cooked rice and mix well.

7. Add more salt and black pepper if needed.

8. If you want to add egg, keep another pan add the eggs, little more salt and pepper and when it is half done, add the cabbage rice to it.

* Serve hot with hot sauce or ketchup.

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Fried Rice

Ingredients :

Cooked Rice - 3 cups (sufficient for one person)

Dark soy sauce - 1.5 tsp

Chilli Sauce - 1 tsp

Pepper Powder - 1/2 tsp (as per your choice) 

spring onion (chopped) - 5 small ones 

Carrot - 2 Chopped 

Green Chilies - 2

Greens of two spring onions - for garnishing

Oil - 5 tsp

salt - to taste

  

Method :

1. Take a kadai, heat it and pour the oil.

2. when it becomes hot, add the chopped onions, Carrot Pieces, Green Chilies and fry for two minutes.

3. Add the chilli sauce, dark soy sauce, pepper powder, salt. Mix well. 

4. Add the rice and mix again. 

5. Garnish with greens of spring onion. 

6. Serve hot with papad, veg manchurian etc.

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Chinese Fried Rice

Ingredients :

• Basmati Rice – 2 cups
• Carrots – 2, chopped finely
• French beans – ¼ cup, chopped finely
• Cauliflower – ¼ cup, chopped finely
• Capsicum – ¼ cup, sliced thinly
• Cabbage – ¼ cup, finely chopped
• Green peas- 2 tbsps
• Spring onions – ¼ cup, chopped finely
• Soya sauce – 2 tbsps
• Tomato sauce – 1 tsp
• Ajinomoto- ½ tsp
• Black Pepper powder to taste
• Salt to taste
• Butter – 1 tbsp
• Oil – 2 tbsps

 Preparation Method :

1.  Wash and soak rice for half an hour.
2. Cook the vegetables 75 % (carrot, French beans, cauliflower, cabbage and peas) in steam.
3. Before switching off add capsicum and spring onions.
4. Cook rice separately and mix butter with a fork and fluff it up.  Keep it aside.
5. Heat a frying pan and add oil in it.
6. Fry the steamed cooked vegetables for a 2-3 minutes.
7. Add tomato sauce, soya sauce, salt and ajinomotto.
8. Now mix the cooked rice thoroughly in the veg mixture.
9. Sprinkle pepper powder and fry it for 2-3 minutes.
10. Serve hot.

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