Mustard Tamarind Rice / Avapindi Pulihora / Avaala Pulihora

Ingredients :

Cooked Rice - 1/2 Kg
Ground Nuts - 3 Tsp
Chana Dal - 2 Tsp
Urad Dal - 1 1/2 Tsp
Mustard Seeds - 1/2 Tsp
Curry Leaves - 4 Springs
Green Chily(sliced) - 6
Sesame Seeds - 1 Tsp
Ginger(chopped) - 2 Inch
Red Chily - 3
Oil - 4 Tsp
Coriander Leaves - 1 Bunch
Hing - 2 Pinch
Mustard Seeds(for Paste) - 1 Tsp
Salt - To Taste
Turmeric Powder - 1/2 Tsp
Tamarind Paste(cooked) - 2 Tsp

Preparation Method :

1. Take a Pan or deep Vessel add Oil, when Oil heat add Ground Nuts, fry for a Minute.

2. Then add Chana Dal fry for one more Minute then add Urad Dal, chopped Ginger, Mustard seeds, Curry Leaves, Sliced Chilies fry for 2 Minutes.

3. Then add Turmeric, Hing, and  required Salt  Mix well. Then add chopped Coriander and red Chily. Mix Well.

4. Now Add Cooked Tamarind Paste fry for a Minute then switch off the Flame. Now add Sesame Seeds.

5. Take a Large bowl with Rice & Mix this Mixture into Rice. Now add Mustard Seeds Paste, and Combine it Well.

* Tasty Traditional Mustard Tamarind Rice or Avapindi Pulihora is Ready.

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Lemon Rice Preparation in Telugu

Ingredients :

Cooked Plain Rice-2cups
Lemon-2
Grated Carrot-a handful
Green Chillies-5(slit lenth wise)
Ground Pea nuts-2tbsp
Mustard Seeds-1tsp
Channa Dal-1tbsp
Urad Dal-1tbsp
Curry leaves-2 springs
Dry red chillies-4
Turmeric-1tsp
Salt-to taste
Ginger - 1 Inch
Hing/asfotidea-a pinch
Oil.

Preparation Method :

1. Cook rice & allow it to cool and keep aside.

2.Now heat oil, add mustard seeds & allow it to splutter, then add channa dal ,urad dal ,ground peanuts and saute until golden brown,add Ginger and Green Chilies,after dried redchillies, saute for a min, then add curry leaves, turmeric powder,and hing.

3. Add required salt and switch off and allow it to cool completely.

4. Add this popu to the cooked rice and mix it well.

5. Now take juice from 2 lemons and add it to that rice and mix well.

* Now Tasty Lemon Rice is Ready to Serve.

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Gongura Pulihora

Ingredients :

2 cups raw rice (cook such that each grain is separate, spread to cool)

1/2 tsp turmeric/haldi/pasupu

15-20 fresh curry leaves

salt to taste

2 cups red sorrel leaves, washed

1 tsp mustard seeds

1/2 tsp methi seeds/menthulu/fenugreek seeds

2-3 dry red chilies, tear and de-seed

For tempering/poppu/tadka:

1 tbsp channa dal (split bengal gram)

1 tbsp urad dal/minappapu/split black gram

1 tsp teaspoon mustard seeds

1/4 tsp cumin seeds

1-2 medium dry red chilli

3-4 green chillis slit length wise

1/4 tsp hing/asafoetida/inguva

2 fistfuls roasted peanuts

3 tbsps oil

Preparation Method :

1 Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.

2 Heat 1 tsp of oil in a pan, add the mustard seeds, methi seeds and dry red chillis and roast over slow flame till the methi turns red. Do not burn them nor under roast them. Remove from pan and cool.

3 In the same pan, add 3/4 tbsp of oil, add the red sorrel leaves and roast them on low flame till they wilt and lose their rawness. This should take about 7-8 mts. Remove from heat and cool.

4 Grind the roasted mustard seeds mixture to a coarse powder and then add the cooled red sorrel leaves and grind them together to a fine paste. Do not add water. Remove and keep aside.

5 Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, asafoetida and few curry leaves and fry for a few seconds.

6 Add this tempering along with red sorrel leaves to the cooled rice and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle roasted peanuts and combine well. Let it sit for at least an hour for the flavors to set in. If you feel the rice needs more tart flavor, squeeze some lemon juice.

* Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and yogurt. Makes for a complete meal.

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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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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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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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Mango Rice (mamidikaya Puligora)/अंगूर बात /మామిడికాయ పులిహోర

Ingredients :

Raw Rice – 150gms
Water – 300gms
Raw Mango – 150gms
Green Chilies – 9
Curry Leaves – Few
Red Chilies – 2
Bengal Gram – 1tsp
Black Gram – 1 /2tsps
Fenugreek Seeds – 3 to 5 Seeds
Mustard Seeds – 1tsp
Asafoetida – 1/8tsp
Oil – 5tsps

Preparations :

Take rice in a deep bowl and wash it. Add water to the washed rice and place this bowl in a pressure cooker and cook. When the pressure develops in the pressure cooker, cook on low flame for 10 minutes. After 10 minutes increase the flame and let the pressure develop once again. Before the cooker whistles, switch off the flame and let it cool. Remove the rice bowl from the cooker and keep it aside for few minutes. Then take a fork and separate the grains.

Take a raw mango and wash it. Peel the skin of the mango and grate it with a grater. Wash and slit the green chilies. Break each red chili into 2 pieces and keep them aside.

Method :

1. Add the grated mango to the rice and mix well with a fork. Heat a pan and add oil to it.

2. When the oil is hot add the cashew nuts and fry them till golden brown. Take the fried cashew pieces on to the rice.

3. Add the peanuts to the oil and fry them. Once fried, add the fried peanuts also to the rice mixture.

4. In the remaining oil add the Bengal gram, black gram and fenugreek seeds. Fry the seeds till they change color.

5. Then add the mustard seeds and fry till they splutter. Now add the asafoetida and mix well. Then add the slit green chilies and fry for few seconds.

6. Then add red chilies and curry leaves. Fry the seasoning well and switch off the flame. Now add the turmeric powder and mix well. Then add salt and mix once.

7. Now transfer the rice mixture to the pan and mix all well. Transfer the Pulihora to a serving bowl and serve.

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Coconut Tomato Rice

Ingredients :

Basmati Rice boiled             1 cup

Tomatoes Chopped              1 cup

Coconut grated                     1 cup

Green chilli                             5

Cashew nuts                          20gms

Fennel (Jilkarra)                     1 spoon

Red Chilli powder                  Acc

Salt                                          For taste

Haldi                                       pinch

Garlic Chopped                      1 spoon

Red chilli                                 3

Curry leaves                           Acc

Oil                                           2 spoons

Coriander leaves                   Acc

Preparation :

1. Make a paste of tomatoes, coconut grated, chilles and fennel in the mixi.

2. Now take a pan on stove, pour oil add cashew nuts, fry it in brownish colour and kept aside.

3. In the same pan pour oil add chopped garlic, fry it  and then add red mirchi, curry leaves and the paste which we already made in mixi, now add red chilli powder, salt and haldi and cover it with a lid and cook for few seconds and then open the lid add basmati rice and cashew nuts mix it thoroughly. Turn off the flame.

4. Now take the Coconut tomato rice in a serving bowl garnish it with coriander leaves and the dish is ready to serve.

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