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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Quick Vegetable Fried Rice

Ingredients :

Cooked Rice - 1 Cup (Big) or 250g
Chopped Cabbage - 1 Cup
Chopped Carrot - 1/2 Cup
Capsicum - 1 (Sliced)
Beans - 10-12 Nos (Cut into small Pieces)
Garlic Pods - 8 (chopped)
Pepper Powder - 1/4 Tsp
Salt - To Taste
Soya Sauce - 1 Tsp
Chili Sauce - 2 Tsp
Vinegar - 1 Tsp
Oil - 3 Tsp
Coriander - 1 Bunch

Preparation Method :

1. Take a Pan add Oil , after Heat Oil add Chopped Garlic, Fry for a Minute, then add chopped Onion, after Onions Brown add all Veggies, Fried Well.

2. Then add Pepper Powder, Soya Sauce,Chili Sauce and Vinegar. Saute Well.

3. Then add Rice and Mix well. Fry for 2 Min.

4. Lastly Sprinkle chopped Coriander and Switch off the Stove.

* Quick Vegetable Fried Rice is Ready.

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Coconut Rice / Kobbari Annam

Ingredients :

Coconut (big) - 1
(Small - 2)
Basmati Rice - 500 g
G & G Paste - 2 Tsp
Cloves - 5-6
Bay Leaves - 2
Cardomom - 3
Cinnamon Stick - 2 Inch
Star Anise - 1
Javitri - 1 Inch
Cashew Nuts - 1 Cup(small)
Oil or Ghee - 3 Tsp
Green Chily - 10
Salt - To Taste
Coriander Leaves - 1 Bunch
Mint Leaves - 1 Bunch

Preparation Method :

1. Soak Basmati Rice for 10 Min. after Strain Water. and Keep aside.

2. Take Coconut into Small Pieces then Grind With Some Water and Strain the Coconut Mixture into Cloth or Strainer. Take Coconut Water into a Bowl and Keep aside.

3. Take a Deep Kadai add Ghee after Ghee Melts add Cashew, Masala Spices, fry for 2 Min. then add Chilies, Saute Well.

4. Add G&G Paste fry for 1 Min. then add Strained Basmati Rice after that add Coconut Milk( Rice: 1 Cup and Coconut Milk - 2 Cups). Mix Well after Keep a Lid .

5. After 5 Min. Keep the Flame on Low until Rice Will be Cooked. add Chopped Mint and Coriander Leaves. Turn off the Flame.

* Coconut Rice is Ready. Serve with Hot.

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Capsicum Rice

Ingredients :
Capsicum - 4 Nos.
(Cut into CubesI
Boiled Rice - 1/4 Kg
Ghee or Butter or Oil - 3 Tsp
Ginger Garlic Paste - 1 Tsp
Coriander Leaves - 1 Bunch
Masala Powder

Ingredients for Masala Powder :

Red Chily - 6 Nos.
Mustard Seeds - 1/2 Tsp
Urad Dal - 1/4 Tsp
Coriander Seeeds - 1 Tsp
Cumin seeds - 1/2 Tsp
Ground Nuts - 1 Tsp
Sesame Seeds - 1 Tsp
Curry Leaves

Preparation Method :

1. Take a Pan then Dry Roast Red Chilies on Low Flame. Afyer 1 Min. add Mustard Seeds, Urad Dal, cumin and Coriander. Then add Ground Nuts and Sesame Seeds. Off the Stove. After Cool Make a Powder. and Keep aside.

2. Take a Pan add Ghee After Ghee Melts add Cubed Capsicum, add Some Salt and Fried well. Then Fry for 2-3 Min.  add G &G Paste Fry for 2-3 min. add Turmeric, Masala Powder and Fry Well.

3. After 5 Min. add Rice, then Saute Well.  and Garnish With Fresh Coriander Leaves and Off the Stove.

4. Tasty Capsicum Rice is Ready.

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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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Prawn Fried Rice

Sweet And Sour Prawns Recipe :

Ingredients :

1/2 kg cleaned and de-veined prawns

1 tsp finely minced garlic

1 tsp finely minced ginger

1/4 cup spring onions, finely chopped

2 finely chopped green chilli (optional)

1 tsp red chilli paste

1 tsp light soya sauce

1/2 tbsp vinegar

1/2 tsp brown sugar

1 tbsp tomato ketchup

salt to taste

1 tbsp sesame oil or peanut oil

Preparation Method :

1 Marinate the cleaned and de-veined prawns in tomato sauce, vinegar, soya sauce, brown sugar and red chilli paste for 15-20 mts.

2 Heat oil in a wok or kadai, swirl it all over and it should be smoking hot. Add the minced garlic and ginger and saute for a few seconds. Add the chopped spring onion whites and green chillis stir for 2 mts, constantly tossing them.

3 Add the marinated prawns along with any left over marination and cook on high heat for a mt without tossing. Flip the other side and cook for another mt. Combine once again and cook on medium heat for 3 mts or till done, tossing constantly. Season with salt.

4 Garnish with spring onions greens and serve hot as an appetizer or stir fry.

Prawn Fried Rice Recipe :

Ingredients :

4 cups of cooked (cold) rice (long grain variety)

1/4 cup spring onions, finely chopped

1 cup finely chopped vegetables (carrots, beans and capsicum)

1 cup sweet and sour prawn stir fry (recipe above)

1 tsp vinegar

pepper pwd as required

salt as required

1 1/2 tbsps sesame oil or peanut oil

Preparation Method :

1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onions and stir fry for 1 mt on high.

2 Add the rest of the vegetables and toss them on high heat for 3-4 mts.

3 Add salt and pepper pwd combine. Add the cooked prawns and toss. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.

4 Add vinegar and toss all the contents on high heat for a few seconds. Turn off flame. Garnish with chopped spring onion greens and serve hot.

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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 Method :

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.

5.   The dish is ready to serve hot.

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