SIMPLE BROWN RICE

SIMPLE BROWN RICE - SURESH SAWANT

Cooked rice 4 / 5 cups.
Onion1 big sliced
Ggarlic Paste 2 t spoons
Salt as per taste
Oil 3 / 4 tSpoons or as req

Tempering of
Jeera1 t spoon
B peeper 3 / 4
Dalchini small pce
Cloves 1/ 2
Bay leaf 1 / 2
Chopped Onions 2 t spoons

In a kadhai add enough oil and heat it
Deep fry the onion slices till become dark brown . Keep aside.
Now in kadhai add little oil and heat it. Add chopped onion and caramalize it
Add tadaka items and fry a little
Now add cooked rice salt and mix well. Saute it for 2 / 3 minutes.
Put gas on sim and cover the kadhai. Wait for 2 / 3 minutes.
Now remove from gas Garnish with fried onions and serve
Simple Brown Rice

Jeera Rice

Jeera Rice - Suresh Sawant

Rice 2 cups as per choice
Kolam or Basmati rice any will do.
Washed and soaked in water for 1 hour
Then drained. Keep aside
Tempering of
Jeera1 t spoon
Dalchini 1 med piece
B Peeper 3 / 4
Cloves 2
Bay leaves 2
Leamon juice 2 t spoons
Sugar pinch of
salt as per taste
Desi ghee 2 t spoons
Oil for preparation

In a kadhai add enough oil and heat it
Add Jeera and other whole spices and fry till the aroma spreads
Add rice and saute till become free flowing and non sticky.
Add salt and 3 cups of hot water or as req.
Wait till it reaches to a boil.
Put gas on sim now.
Cover the kadhai and wait for 2 / 3 minutes .
Now remove the cover . you will see the water portion is almost dried
Just saute the rice with soft hands.
Again cover it and wait for 2 / 3 minutes more.
Now add Leamon juice sugar and mix well.
Again cover and wait for 2 more minutes.
Pour desi ghee allover the rice . Keep covered .
After 2 minutes put off the gas.
Wait for just 5 minutes.
Now you can transfer it to a serving plate. Your Jeera Rice is ready to serve.

Tomato Rice

Tomato Rice  -  Nutan Shenoy-Kini

Recipe:

Saute onions in half ghee half oil. For 4 glasses rice I boiled 6 glasses water separately. Add tomato paste, chilly powder, garam Masala saute till it leaves sides of pan. Add boiled water. Let it boil well. Add washed rice n salt to taste. Cook in cooker or vessel as per your convenience. Tomato rice is done. I hv added boiled n shredded eggs while serving. 

Tomato Baath

Tomato Baath - Vidya Nayak Shenoy

Heat ghee or oil .. give the seasoning with mustard, cumin seeds, chanadaal n curry leaves.. add chopped onions n fry for a while add ginger + garlic + green chilli paste n fry again.. add cashews , 1 tsp garam masala pd, cumin pd.. n saute again add chopped tomatoes n fry.. add rice n fry again add 1/2 cup grated coconut ( for 1 1/4 cup rice ) , fresh coriander leaves, salt.. n cook till done..Can also add green peas.. Here I've added the frozen ones..

Corn-Palak Pulao

Corn-Palak Pulao - Shweta Shanbhag

http://curryaffairs.com/corn-palak-pulao/

Tomato Veg Pulao

Tomato Veg Pulao - Prasad Naik

Recipe : 

• First make plain Rice and keep it aside. 
• Now in a kadhai take 2 tsp of Ghee and add Khada Masala like Tejpatta, Laung, Dalchini, Elaichi, Black Papper Corn etc. 
• Saute for a while then add 1 tbsp of Garlic Paste and 1 tsp of Ginger Paste. Saute till Rawness of GG paste goes. 
• Add 1 tsp of Shahi Jeera, 1 Fine Chopped Onion and 2 fine Chopped Tomatos. Saute for 2 minutes and add 1 tsp of Red Chilli Powder 1/2 of Haldi and Salt. Mix it well. Now add Roasted Cashew and (Resins optional). Now add Green Pease, fine chopped Cauliflower and Carrott with 1/2 cup of water. Lid the Kadhai for a while till Vegetables are cooked. 
• Do not overcook as crunchy Cauliflower & Carrott pcs tastes good. Mix well and now mix Made Rice in a Kadhai . You get a nice pinkish Tomato & Red Chilli Powder colour to the Rice. 
• Your Garma Garam Tomato Veg Pulao is ready to serve with Raita and Papad 

Schezwan rice

Schezwan rice - Shamala Bhat

Recipe :

• 1.5 cups basmati rice or long grained rice
• 6 cups water
• ½ tsp salt
• 2-3 drops of oil
• for making schezwan rice:
• 2 or 2.5 cups finally chopped vegetables ( i used 1 medium carrot, 8 french beans, ¼ cup finally chopped cabbage, 1 small capsicum/green bell pepper)
• 1 or 2 spring onions/scallions finely chopped, reserve the greens for garnishing
• 1 tsp finely chopped celery (optional), skip if you do not have.
• 2-3 garlic, finely chopped
• 2 tbsp schezwan sauce or as required -
• ¼ tsp black pepper or as required
• ½ tsp rice vinegar or apple cider vinegar or regular vinegar
• 2 tbsp sesame oil or any vegetable oil
• salt as required

Method

• rinse rice very well till the water runs clear of starch. soak the rice in enough water for 30 minutes.
• drain and keep aside.
• in a pot, bring to a gentle boil 6 cups of water with salt and 2 to 3 drops of oil.
• add the soaked and drained rice to the hot water.
• on a low to medium flame cook the rice without the lid.
• when the rice becomes al dente or just cooked, remove the pot from fire and strain the rice.
• gently rinse the rice in water so that they stop cooking and don't stick to each other.
• cover the rice and keep aside.
• preparing schezwan fried rice:
• finely chop all the vegetables. you can even shred the vegetables in a food processor.
• heat oil in a wok. add garlic and saute for a 15 to 20 seconds.
• add the onions, celery and all the vegetables.
• increase the flame and stir fry the vegetables on a high heat.
• more finely the vegetables are chopped, more faster they will cook.
• keep on stirring and tossing the vegetables on a high heat continuously. so that they are equally browned and cooked.
• when the edges of the veggies starts to become light brown, add schezwan sauce.
• stir and then add the drained rice in parts.
• mix and toss the rice with the veggies gently.
• season with salt, pepper and vinegar. stir and toss well so that the sauce coats all the rice grains evenly.
• garnish the schezwan fried rice with the spring onions greens.
• serve schezwan fried rice plain or with a side indo chinese dish like veg manchurian, mushroom manchurian or any dish of your choice.

Pudina Rice

Pudina Rice - Maya Bhat

Recipe :

• Grind a handful of pudina leaves , 3-4 greenchillies , a small lump of tamarind and little salt to taste .
• Now in pressure cooker heat oil . Add one small spoon each mustard seeds, cumin seeds and urad dal . Saute till urad dal changes to golden brown. Now add the ground paste and little turmeric powder. Let it get cooked for some time. 
• Finally add rice and mix well with the paste.. now add water (1:2)
• Adjust salt . Take 3-4 whistles according to your rice quality.

Note : Cashewnuts, greenpeas, peanuts etc also could also be added according to preferences

Khara Pongal

Khara Pongal - Preethi Prasad

Recipe :

• 1 cup rice
• 1cup moong dal
• Mix both and cook in a cooker upto 3 whistles.
• Heat 4 tsp oil / ghee in a wok. Add 2 tsp jeera, few cashews and 1 tsp coarsely crushed black pepper. Add 2 slit green chilles and fresh curry leaves.
• Add the cooked rice and moongdal mix. Add salt to taste and Mix well . Switch off the stove after 5 mins. You can garnish with extra tadka and serve hot with coconut or peanut cutney.

Tomato Baat

Tomato Baat - Vidya Nayak Shenoy

Recipe:
Heat ghee or oil .. give the seasoning with mustard, cumin seeds, chana dal n curry leaves.. add chopped onions n fry for a while add ginger + garlic + green chilli paste n fry again.. add cashews , 1 tsp garam masala pd, cumin pd.. n saute again add chopped tomatoes n fry.. add rice n fry again add 1/2 cup grated coconut ( for 1 1/4 cup rice ) , fresh coriander leaves, salt.. n cook till done..Can also add green peas.. Here I've added the frozen ones...

Mushroom Pulav

Mushroom Pulav - Shwetha Amit Pai

recipe link

http://shwetssizzlingwok.wordpress.com/.../mushroom-pulav/

PANEER PULAO

PANEER PULAO - Vidya Nayak Shenoy

Marinate paneer chunks in ginger + garlic + green chillies + salt + turmeric paste for 1/2 hr.. n then deep fry till the colour changes.. ( not crispy ).. retain the masala for later use..

Now prepare the usual pulao.. here I've tried this version..

Heat ghee + oil.. add whole garam masalas.. cloves , cinnamon, cardamom, star anise n fry .. add slit green chillies , add the chopped onions.. fry till translucent .. now add chopped tomatoes n the remaining masala.. n fry for a while ..now add the chopped vegs like carrot, cauliflower, beans, peas etc.. add the basmati rice soaked for 10 mins.. n fry again.. now add hot water n cook till done ...Now remove the lid n mix in slowly the fried paneer chunks.. take care not to break them.. n cover the lid n let it simmer for a while ( switch off the gas )..done..

Red Bell Pepper Rice

Red Bell Pepper Rice - Nandini Kini


INGREDIENTS:
1 cup basmati rice
5 tsp ghee or oil
2 medium size sliced onions
2 tblsp finely chopped red bell pepper
1 tsp Kitchen King Masala
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 cloves/lavang
Salt to taste
Chopped coriander leaves
2 tsp lime juice

FOR THE PASTE:
In 1/2 tsp oil roast 3 tblsp bell pepper and grind with little coriander leaves,2 green chillies,1 tsp ginger garlic paste and 1 tomato

PROCEDURE:In cooker heat ghee or oil and add cloves and sliced onion
Saute it for 5 minutes
Add masala and fry for 5 minutes
Put chopped bell pepper,turmeric powder,red chilli powder and Kitchen king masala and fry for 2 minutes
Add washed rice and saute for 3 minutes
Put salt,lime juice and 1 1/2 cups water and close the lid
After 2 whistles switch off the gas
When steam is released open the lid ,add chopped coriander leaves and gently mix the rice with a fork and serve hot with any raita

Tomato Rice

Tomato Rice - Nandini Kini

INGREDIENTS:

1 cup cooked rice
1 finely chopped tomato
Salt to taste
chopped coriander leaves for garnishing

FOR THE MASALA POWDER:2 tsp chana dal
2 tsp coriander seeds
1 tsp cumin seeds
2 tsp sesame seeds
1 tsp poppy seeds
5-6 dry red chillies
Dry roast the above ingredients and make fine powder and store it in a jar.

FOR TEMPERING:
4-5 tsp oil
1 tsp mustard
1sprig of curry leaf
1/2 tsp asafoetida
1/2 tsp turmeric powder

PROCEDURE:
In a pan heat oil and add the tempering ingredients one by one
Put the chopped tomatoes and fry till it becomes mushy
add the 2-3 tsp masala powder and fry for a minute
Add the cooked rice ,salt to taste and chopped coriander leaves
serve with raita

Temple Chitranna

Temple Chitranna - Nandini Kini
Recipe..

Make rice and keep aside. then roast some chana dhal , coriander seeds, few pepper corns, lil black til spereately and then grind this with some fresh coconut and some tamarind and red chillies and the roasted ingredients dry without adding water.then take a pan add some oil, mustard seeds, curry leaves, peanuts and then the masala and then thr rice and salt to taste mix well, ur chitranna is ready.

Peas Pulao

Peas Pulao - Rekha Vishwanath Nayak

INGREDIENTS:-Basmathi rice - cup
green chilly - 4
garlic flakes - 6
ginger - 1 inch
jeera - 2 tsp
onion, thinely sliced = 3, medium
green peas (fresh/frozen) - 1 cup
salt to taste
ghee/oil - 1tbspINGREDIENTS:-
1. Coarsely grind green chillies+garlic+ginger+jeera in mixer.
2. In a pressure cooker, put oil/ghee and add thinely sliced onions. fry them until they are transeparent.
3. now add coarsly ground paste and fry for 1 minute.
4. Now add washed basmathi rice & fry for a while.
5. Now add green peas+salt to taste+2 & 1/2 cup of water & mix well.
6. Take 2 whistles & them simmer it for 10 mins.
7. Yummy green peas pulao is ready to eat.
8. You can garnish it with finely chopped coriander leaves (optional).

Daliya Bisibele Bhaat

Daliya Bisibele Bhaat - Nandini Kini

INGREDIENTS:
1/2 cup wheat daliya/godhi nuchchu/gonva kano
1/4 cup toor dal
1/4 cup chopped beans,carrot and some green peas
1 chopped tomato
3 tsp bisi bele bhaat powder
Salt to taste
Chopped coriander leaves for garnishing

FOR TEMPERING:
4 tsp oil
1 tsp mustard
1 sprig curry leaf
1/2 tsp turmeric powder
2 tsp cashew nuts

FOR SERVING:
Potato wafers
ghee

PROCEDURE:In cooker heat oil and add the tempering ingredients
Add chopped tomato and fry
Put the veggies,washed daliya and dal,masala powder ,salt to taste mix well
Add 3 cups water andclose the lid
Take 3-4 whistles and switch off the gas
After steam is released open the lid and add chopped coriander leaves
Serve hot with ghee and potato wafers.

Tomato Rice

Tomato Rice - Shobana Rao Cooked rice, 4 cups Channa dal, 1/2 tsp Mustard, 1/4 tsp Red Chillies, 2, broken into 4 pieces Urad dal, 1/2 tsp Green chillies, chopped, 2 Ginger, 1/2 " piece, grated Cumin seeds, 1/2 tsp Curry leaves, 1 sprig Garam Masala Powder, 1/2 tsp Chilli powder, 1/2 tsp or to taste Ghee/Oil, 1 tbsp Asafoetida, 1 pinch Onion, chopped, small sized, 1 Tomatoes, medium sized, chopped, 2-3 Salt, to taste Cashewnuts, roasted, 6-8 Coriander leaves, finely chopped, 1 tbsp Method: In a thick-bottomed kadhai, heat oil and when it gets heated add mustard, cumin seeds, asafoetida and red chillies. When the mustard splutters and the cumin seeds sizzle, add chana dal and urad dal Fry till the dals change colour Next add the chopped onions and fry them till they are transparent Add chopped green chillies, curry leaves, grated ginger, chopped tomatoes and salt, to taste Stir and cook on medium flame for about 5 minutes till the tomatoes are cooked Add the chilli powder and garam masala and fry for 1 more minute Now add the cooked rice and mix thoroughly till the masala is fully blended with the rice Serve hot after garnishing with chopped coriander leaves and roasted cashew nuts.

Stir Fried Rice

Stir Fried Rice  -  Sunayana Gupta

Ingredients:

Boiled Rice – 4 cups
Carrots (Medium) – 2
Capsicum (Large) – 1
Onion (Medium) – 1
Green Chillies – 2 (Optional)
Garlic (Chopped) – 2 tsp
Ginger (Chopped) – 1 tsp
Soya Sauce – 2 tsp
Tomato Sauce – 3 tsp
Green Chilly Sauce – 1 ½ -2 tsp
Black Pepper Powder – ¼ tsp (Optional)
Sugar – ¼ tsp (Optional)
Salt – To Taste
Oil – 4 tsp
Method –


1.Cut carrots , capsicum , green chillies and onion in long and thin slices . Keep aside .

2.Heat oil in a pan and add chopped garlic ,ginger , green chillies and sliced onions .

3.As soon as it turns a ‘Slight Pink’ , add all sauces and give a quick stir .

4.Now add the veggies and black pepper powder . Stir quickly .

5.Add boiled rice , salt , sugar and give a quick stir . Cook for a minute so that all the flavors can come together .

Serve immediately . As it is a one pot meal , so you don’t require anything to accompany with it .

Sunayana’s Tips –

1.Chinese food is known for its ‘CRUNCHINESS’. Therefore, all the cooking has to be done on ‘High Flame’ while stirring quickly . NEVER ‘OVER-COOK’ VEGGIES IN A CHINESE PREPARATION.

2.While adding ‘Salt’, be careful that all the sauces that we have used here contain a good amount of salt . So, do not forget to adjust the quantity of salt in the dish accordingly .

3.You can adjust the quantity of sauces to suit your taste buds . For instance , if you do not like ‘Spicy’, then reduce the amount of chilly sauce .

4.You can also use ‘Leftover Rice’ to make this dish.

Lemon Rice

Lemon Rice  -  Sabitha Shenoy



Recipe:

Prepare rice (firm) and cool it. add salt and oil and mix. prepare seasoning with oil, mustard, urid dal, chane dal, ground nut, green chilly slits,pepper corns, ginger finely chopped, curry leaves and pinch of asafoetida. Reduce heat, add turmeric powder, switch off the flame. mix rice, squeeze in lemon juice, add grated coconut and coriander leaves, warm up. Lemon rice is ready.