Karuveppilai Sadham (Curry Leaves Rice)

Humble Curry Leaves do more than just seasoning.. They are rich source of Iron and Folic acid. Hence its one of the natural remedies to beat anemia.. It also lowers blood cholesterol level..

 We all very well know the health benefits of Curry Leaves.. But still there are many, who are picking curry leaves from food and are wasting them.. If you are also one among them then this recipe is for you!!!

In this recipe, we are powdering curry leaves along with nice spices.. So Don't worry about the taste!!! Very much aromatic, healthy and tasty recipe..

The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Par Boiled Rice                     - 1 cup
Salt                                         - As required
Gingelly Oil                           - 1 tsp

For Seasoning:

Mustard Seeds                       - 1/2 tsp
Urad Dal                                - 1/2 tsp
Channa Dal                            - 1/2 tsp
Peanut                                    - 2 tsp
Dry Red Chili                        - 1
Turmeric Powder                   - 1/4 tsp
Oil                                          - 1 tbsp

To Dry Roast And Grind:

Dry Red Chili              - 2
Urad Dal                      - 1 tsp
Cumin Seeds                - 1/2 tsp
Black Pepper                - 1/2 tsp
Curry Leaves                - 3 handful

Procedure:

• Wash and soak Parboiled rice in 2.5 cups of water 30 minutes. After that, cook the rice well. Let the rice cool in a wide plate. Add Gingelly oil to prevent the rice from sticking to each other.
• Dry roast and grind everything under ' To Dry Roast And Grind'. Now add the ground mixture to the rice.
• Do the seasoning with everything under 'For seasoning' and add it to the rice. Mix everything well and enjoy your healthy rice.

Mushroom Dum Briyani

Another tasty Briyani with Mushroom.. Here Rice and Mushroom gravy are cooked separately and then both are cooked together in low heat (Dum).  The best way to impress your vegetarian guests..

I have used Shimeji Mushroom for this recipe. You can use Button Mushroom or any other Mushroom.
Here is the recipe..

Recipe For : 2

Preparation Time : 1 hr

Ingredients: 

For Rice:

Basmati Rice          - 1 cup

Lemon Juice           - 1 tbsp

Oil                          - 1 tsp

Water                     - 3 cups

Salt                         - As required

To Grind(1):

Coconut                - 1 tbsp

Cashew Nuts        - 4-6

Poppy Seeds         - 1/2 tbsp

To Grind(2):

Tomato                 - 1

Others:

Mushroom                      - 250 gm

Oil                                   - 2 tbsp

Ghee                               - 1 tbsp

Whole Garam Masala     - Everything 2

Big onion                         - 1 (Big size)

Ginger-Garlic Paste        - 1 tbsp

Yoghurt                           - 1/4 cup

Salt                                  - As needed

Chilli Powder                   - 1 tsp

Cumin powder                 - 1 tsp

Coriander Powder           -1 tsp

Garam Masala Powder   - 1 tsp
Coriander Leaves            - 2 handsful
Mint Leaves                     - 2 handsful

Procedure:

• Boil 3 cups of water in  a sauce pan. When the water boils, add washed Basmati rice. When the water boils again, reduce the flame and switch it off in another 8 minutes. By this way, rice would have cooked only 3/4 th.. When you take out the rice it should be mashable with hands but it should be little chewy when you eat.. Drain the excess water and let the rice cool..

• . Grind both under ' To Grind' separately. Grate big onions. Chop Mushroom into little bigger pieces.
• Wash and chop coriander and mint leaves.
• Heat oil +Ghee in a pan. Add whole Garam Masala to it. After a minute, add grated onions.. Once it gets browned, add Ginger - Garlic paste.. Add tomato puree after a minute.
• When the raw flavor of tomato goes off, add in coconut paste. 
• Saute it for about a minute and then add chopped mushrooms.
• After some time, add yogurt and all powders.
• Add 1/4th cup of water and simmer the gravy.. Switch it off when the gravy gets thickened.

• Take a baking pan. Grease it. Place half of the rice. Then Gravy.. and throw coriander, some coriander and mint leaves.
• And then add rest of the rice, gravy and again Coriander, mint leaves.
• Cover the pan. I used baking sheet for it.

• Pre heat the oven to 180 degree Celsius. Bake it for 15 minutes. Let briyani sit in the switched off oven for 10 more minutes.
• If you wish fry onions, cashews and add it to the Briyani. Mix everything and serve it hot with Raita..
• If you don't have oven, simply heat a dosai pan. Place rice,gravy,coriander leaves in layers in a Pan and place it over the dosai pan.. By this, Dum briyani can be done on stove top.
• Enjoy your Briyani!!!

Easy Tomato Rice

Can you guess from whom i learnt this recipe??? Once we were out for a picnic with my husband's friends and their family . One of his bachelor friends came up with this Tomato Rice. I tasted it and it was very awesome. I couldn't believe that a bachelor prepared this. I asked him for the recipe.. He laughed and told that he used to prepare this rice most of the times and its very easy to prepare.  I tried his recipe next time and it turned out good.
Here is the recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Par-Boiled Rice                 - 1 cup    (Basmati Rice)

Whole Garam Masala       - Each Two

Big Onion                          - 2

Tomato                              - 2

Green Chili                        - 1

Garlic Pods                        - 4

Salt                                     - As required

Turmeric Powder               - 1/4 tsp

Sambar Powder                  - 1 tsp

Coriander Leaves               - few

Oil                                      - 2 tbsp

Procedure:

• Wash and soak Parboiled Rice in 2.5 cups of water for 30 minutes. Then cook the Rice. I used to cook the rice in high flame for one whistle and then will switch off the flame in 10 minutes. You can also use Basmati Rice instead. Use 2 cups of water for 1 cup of Basmati rice.
• Chop Big Onion lengthwise. Chop finely Tomato , Garlic and coriander leaves. Slit Green chili. Don't forget to add garlic, as it gives nice flavor to the rice.
• Heat oil in  a pan. Add whole Garam Masala to it. After a second, add chopped onions , Garlic and green chili.
• When they are translucent, add chopped tomatoes.
• Add salt, Turmeric powder and Sambar powder. Cover with a lid and cook well.
• When both onions and tomatoes are cooked well switch off the flame and add cooked rice in small instances.
• Mix well both and your easy Tomato rice is ready!!!
• Enjoy your Tomato rice!!!

Moong Dal Kichadi

Moong Dal Kichadi

An interesting story about this recipe.  One of my neighbours used to prepare this Andhra special Moong Dal Kichadi. I had it once at her home. It was amazing. It has to be eaten with Raw Tamarind Chutney .Both makes a perfect combination. Though i got the recipe from her, i forgot to note it down. And after some days, we moved to another place and lost her contact. I searched for the recipe all over the net. I couldn't find the recipe similar to which she prepared. I asked her for the recipe in Facebook. She is not a active member in Facebook, so she replied only  after some six months.. Prepared this on the next day itself.. The kichadi was very much appetizing. Worth waiting for it!!! 

Here is that recipe... And must try this kichadi with Raw Tamarind Chutney..

Recipe For : 2 

Preparation Time : 20 minutes 

Ingredients:

Basmati rice                           - 1 cup

Moong Dal                             - 1/2 cup (Pasi parupu)

Whole Garam Masala            - Each 2

Cumin Seeds                          - 1/4 tsp

Big Onion                               - 1 (medium size)

Chopped Ginger                     - 1/2 tsp

Chopped Garlic                      - 1/2 tsp

Green Chili                             - 2

Carrot                                      - 1 (medium size)

Potato                                      - 1 (medium size)

Chopped Cabbage                   - a handful

Water                                       - 5 cups

Salt                                           - As required

Turmeric Powder                     - 1/4 tsp

Curry Leaves                            - few

Oil                                            - 1 tbsp

Procedure:

• Wash Rice and Moong dal well. Soak both together in 5 cups of water 
• Chop finely Carrot, Potato and Big onion. Slit Green chilies. 
• Heat oil in a cooker. Add whole Garam Masala and Cumin seeds to it.
• When they splutter, add chopped onions, ginger, garlic and green chilies.
• When the onions are translucent, add chopped vegetables.
• Add soaked Rice and Moong dal to the cooker along with the water.
• Add enough salt and Turmeric Powder.
• Cook for a whistle.
• Enjoy your Kichadi with Raw Tamarind Chutney.

Nellikai Sadham (Gooseberry Rice (or) Amla Rice)

Nellikai Sadham (Gooseberry Rice (or) Amla Rice)

Nellikai is a rich nutrient fruit which is enriched with Vitamin C , Iron and other Nutrients. It has 20 times higher Vitamin  C than compared to that of Orange. As we all know very well it helps to improve immunity and it increases life span.

This is the best way to include Nellikai in our diet. Its very easy to prepare and very yummy too. Kids will also eat this just like any other Variety rice.

Here goes the healthy and tasty recipe...

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Rice                         -1 cup

Nellikai                    - 4

Oil                            - As required

Mustard Seeds        - 1/2 tsp

Urad Dal                  - 1 /2 tsp

Channa Dal             - 1 /2 tsp

Peanut                     - 1 tsp

Dry Red Chilli          - 2

Salt                          - As required

Turmeric Powder     -  1 tsp

Curry Leaves           - few

Procedure:

• Cook rice with 2.5  cups of water.. Add 1 tsp of gingely oil to the rice and let it cool. Adding Gingely oil really helps to prevent rice from sticking to each other. I have used usual Ponni par-boiled rice. You can use Basmati Rice or  any rice of your choice.
• Grate Nellikai. Grate the flesh part alone and discard the seed. Be careful while grating, as it may hurt your fingers.
• Heat oil in a pan. Add mustard seeds, urad dal, channa dal, Dry Red chili ,Peanut  and curry leaves. When they turn to golden brown add grated Nellikai and Turmeric powder. Saute it for 2 -3 minutes . Adding Peanut is totally optional. But it enhances the Rice taste.
• Switch off the flame and add  cooked rice to the pan in small instances. Add enough salt..
• Mix it well..
• Serve it with pappad, pickle or spicy curry of your choice.

Chinese Fried Rice

Chinese Fried Rice

Bored of regular Fried Rice?? Here is a  much spicy Fried Rice.. Chinese Fried Rice.. This is the fried rice, which is served at Chinese Restaurants..Fried Rice prepared with Tomato Sauce, Soya Sauce and chilli Sauce.  This is a must try dish for those who prefer spicy dishes. Here is the recipe..

Ingredients: (For 1 Person)

Basmati Rice                        - 1/2  cup

Egg                                       - 1

Big Onion                             - 1

Garlic pods                          - 3

Finely Chopped Carrot       - few

Finely Chopped Cabbage   - few

Finely Chopped Beans        - few

Finely Chopped Capsicum  - few                         

Salt                                      - As required

Pepper Powder                  - 1 tsp

Tomato Ketchup                 - 1/2 tbsp

Chilli Sauce                         - 1 tsp

Soya Sauce                         - 2 tsp 

Spring Onions                      - Few

Oil                                        - As required

Procedure:

1. Wash the rice , empty all water and keep it aside
2. Heat oil  in a cooker
3. Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
4. Add 1 cup of water and some salt. Cook it  for one whistle.
5. Finely chop onions, garlic, carrot, cabbage, Beans, spring onions and capsicum.
6. Add oil to a pan.. Add onions and garlic to it.. Beat an egg and add to it.. After egg gets cooked add all the vegetables.
7. Add salt and pepper powder.. White pepper powder is preferable.. But no problem in using black pepper powder too.. Add all the sauces. and also cooked rice in instances and mix it well..
8. Saute everything well together in high flame for some time. Adjust the spice according to your taste.
9. Serve it hot. Garnish with Spring Onions.

Egg Pulao

Egg Pulao

Today's recipe is one of the perfect weekend recipes.. Egg Pulao!!! A Mild spicy Pulao, cooked in coconut and spices paste and topped with Boiled eggs.. The procedure is quite simple. Try this recipe for a different, tasty and rich pulao..

Ingredients: (Recipe For 2)

To Roast And Grind:

Cloves                   - 2

Cinnamon Stick    - 1

Cardamom            - 2

Cumin Seeds         - 1 tsp

Poppy Seeds          - 1/4 tsp

Chopped Coconut  - 3 tbsp

Green Chili            - 2

For Pulao:

Basmati Rice               - 1 cup

Hard Boiled Eggs        - 2

Bay Leaf                      - 1

Whole Black Pepper    - 1/2 tsp

Aniseeds                      - 1

Cashew Nuts                - 8 (Optional)

Big Onions                   - 2

Ginger-Garlic Paste     - 1 tbsp

Yogurt                          - 1/4 cup

Curry Leaves               - few

Mint Leaves                 - few

Egg                               - As required

Oil                                - As required

Ghee                             - 1 tsp

Procedure:

• Wash the rice , empty all the water and keep it aside.
• Dry Roast and Grind everything under ' To Roast and Grind'.
• Finely Chop Big Onions lengthwise.  
• Heat oil + ghee in a cooker
• Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
• Take out the rice.
• Heat oil+Ghee to the same cooker. You can skip adding ghee also.
• Add Bay leaf , Whole pepper, Aniseeds, cashew nuts to it.
• After sauteing for a minute, add chopped onions, curry leaves and mint leaves.
• When the onions are translucent, add Ginger- Garlic paste. 
• Saute till raw flavor goes off. Then add ground paste.
• Pour yogurt also to the cooker.
• Add 2 cups of water, enough salt and rice to the cooker.
• Mix everything and cook  for a whistle.
• After the pressure subsides,  open the cooker. Mix pulao well  add boiled eggs and enjoy it hot.
• You can also saute boiled eggs in less oil, along with salt and pepper and add to the pulao. This will make the eggs crispier outside and hence enhanced taste.
• Since the pulao is only mild-spicy , try having it with very spicy side-dish.
• We had this pulao with Chicken Bhuna Masala.

Beetroot Sadham (Beetroot Rice)

Beetroot Sadham (Beetroot Rice)

Beetroot is a fat free and low cholesterol vegetable. It reduces Blood Pressure level ,Blood Sugar level and also Cholesterol. Hence its good for Heart.. Having just 3 baby Beetroots fulfill a day's need of fruits and vegetables. 

This recipe converts Boring Beetroot poriyal to appetizing Beetroot Rice... Its also easy to prepare.. Just cook rice, Prepare Beetroot gravy ready, Mix both.. Thats it.. Perfect for Kids lunch box.. No side dish required also.. 

Here is my kid's favorite Beetroot Rice recipe..

Ingredients: (Recipe For 2)

Parboiled Rice               - 1 cup

Big Onion                      - 2

Beetroot                         - 2 

Tomato                          - 2

Ginger-Garlic Paste      - 1 tbsp

Turmeric Powder          - 1/4 tsp

Sambar Powder             - 1 tsp

Garam Masala Powder  - 1/2 tsp

Salt                                - As required

Mustard Seeds               - 1/2 tsp

Urad Dal                        - 1/2 tsp

Channa Dal                    - 1/2 tsp

Peanut                            - 1 tsp

Coriander Leaves           - few

Mint Leaves                    - few

Oil                                  - As required

Procedure:

• Cook rice with 2.5 cups of water and salt.  I used ponni Parboiled rice. You can also use Basmathi Rice or any other rice.
• Peel and Grate Beetroots. Chop finely Big onions and Tomatoes.
• Heat oil in a pan. Add Mustard Seeds, Urad Dal, Channa Dal and Peanut.
• When they turn golden brown, add finely chopped onions.
• After they are translucent, add Ginger- Garlic Paste.
• When the raw flavor of Ginger-Garlic paste goes off, add grated Beetroots.
• Saute them well. After 5  minutes, add chopped tomatoes.
• Close with a lid and cook well.
• Add salt, turmeric powder and Sambar powder after some time.
• Cook well till everything is cooked. Switch off the flame and add Garam Masala Powder,Corinader and Mint leaves.
• Now add cooked rice to the pan in small instances and mix well..
• Serve it. You can also eat with Raita or Pappad.

Masala Capsicum Rice

Masala Capsicum Rice

Capsicum is such a healthy vegetable. Its good for eyes, it increases metabolism and thus burns more calories. It has Anti-cancer benefits and many more things. 

Here is a mouthwatering rice  recipe with capsicum.

Ingredients: (Recipe For 1)

Par-Boiled Rice      - 1/2 cup (Pulungal Arisi)

Big Onion               - 1

Garlic Pods             - 3

Green Capsicum     - 1/2

Yellow Capsicum   - 1/2

Yogurt                     - 3 tbsp

Cinnamon Sticks     - 1

Cloves                      - 1

Star Aniseed            - 1

Cardamom               - 1

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Chilli Powder           - 1 tsp      

Cumin Powder         - 1/2 tsp

Coriander Powder    - 1 tsp

Garam Masala          - 1 tsp

Oil                             - As required

Curry Leaves            - few

Coriander Leaves     - few

Procedure:

• Wash the rice , empty all the water and keep it aside.
• Add 1 cup of water and some salt. Keep the cooker for one whistle.
• Chop Big onion and capsicum lengthwise. Finely chop garlic. 
• Heat oil in a pan.  Add cinnamon sticks,cloves, star aniseeds and cardamom.
• After a second, add chopped onions, garlic and curry leaves.
• Add capsicum after the onion is translucent.
• Saute for 5 minutes and then add salt, turmeric powder, chilli powder,cumin powder,coriander powder and garam masala powder.
• Saute well and add yogurt.
• reduce the flame and add the cooked rice. Mix everything well. Switch off the flame, after everything gets mixed up..
• Garnish with coriander leaves and serve...
• I used ponni rice for it. You can also use Basmathi rice or Seeraga Samba Rice.
• You can also use Red Capsicum. I had only both Green and Yellow capsicum at home. So used both.

Spicy Sorakkai Pulav (Spicy Bottle Gourd Pulav)

Spicy Sorakkai Pulav (Spicy Bottle Gourd Pulav)

As we all know, Bottle Gourd is a very healthy vegetable. It refreshes us during summer, helps to treat urinary disorders, great for weight loss and prevents heart diseases. 

 Even though its healthy, i feel  little difficult  to eat that less spicy and tasteless sorakkai . On my own innovation,   tried this spicy sorakkai pulav.. It was awesome!!!

 I grated bottle gourd. hence we couldn't even pick it out from rice... This is the best way to include healthy Bottle Gourd in the healthy and tasty way.. Recipe Follows!!!

Ingredients: (Recipe for 2)

Cinnamon Sticks                                        - 1

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Briyani rice ( Seeraga Samba rice)            - 1 cup

Bottle Gourd                                               - 1/2 of medium size Bottle Gourd  (Sorakkai) 

Big onion  (cut lengthwise)                         - 2  ( medium size)

Chopped Ginger  (cut lengthwise)               - 2 tsp  

Chopped Garlic  (cut lengthwise)               - 2 tsp  

Turmeric powder                                        - a pinch

Chilli Powder                                              - 2 tsp

Cumin Powder                                            - 1 tsp

Coriander Powder                                       - 1 tsp

Garam Masala Powder                               - 1 tsp

Fresh Coriander leaves                              - a handful

Fresh Mint leaves                                       - a handful

Oil                                                               -  3 tsp

Ghee                                                           - 1 tsp

Water                                                          - 2 cups

Salt                                                             - as required

Procedure:

1.  Wash the rice , empty all water and keep it aside
2. Grate Bottle Gourd.
3. Heat 1 tsp of oil in a cooker.
4. Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
5. Take out the rice 
6. Add remaining oil + ghee and add cloves, aniseeds,cloves, cardamom and cinnamon sticks.
7. Then add onions, ginger and garlic
8. Once onions become translucent add grated bottle gourd.
9. Saute well.. Add in all the powders including salt.
10. After 3-5 minutes, add  rice and 2 cups of water
11. Add coriander and mint leaves and cook the pulav for 1 whistle..
12. Mix pulav well.  Be careful while mixing up briyani. Make it a perfect round when you are mixing up the briyani otherwise you might end up breaking the rice.
13. Serve it with Onion Raita and Pappad..
14. Enjoy your Pulav!!!

Quick Tips:

• You can also use Basmathi rice or even normal ponni rice. I used Basmathi rice only..

Tomato Biriyani

Tomato Biriyani

And another Biriyani..  Planning Thakkali sadham (Tomato Rice) some time?? Try this Tomato Biriyani instead.. Its very simple to prepare..It uses only the ingredients which are usually available at home.. Its basically enriched and rich tomato rice..

Tomato is such a healthy vegetable.. It fights against cancer, prevents heart diseases , kidney problems and kidney stones.. That tasty and healthy recipe follows..

Ingredients:  (for 2 persons)

To Grind: For Masala

Chopped Ginger                                        - 2 tsp

Chopped Garlic                                         - 2 tsp

Green Chillies                                            - 2

Cinnamon                                                  - 1

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Fresh Coriander Leaves                             - a handful

Others :

Briyani rice ( Seeraga Samba rice)           - 1 cup

Big onion  (cut lengthwise)                       - 3  ( medium size)

Tomato                                                      - 3 

Fresh Mint leaves                                      - a handful

Oil                                                              - As required

Ghee                                                           - 2 tsp

Water                                                          - 2 cups

Salt                                                             - as required

Masala Powders

Turmeric powder                                       - a pinch

Chilli Powder                                             - 2 tsp

Cumin Powder                                            - 1 tsp

Coriander Powder                                       - 1 tsp

Whole Garam Masala

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Procedure:

•  Wash the rice , empty all water and
•  keep it aside
• Grind all things mentioned in the listHeat oil + ghee in a cooker
• Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the biriyani from getting sticky.
• Take out the rice 
• Add more oil + ghee and add everything listed in whole garam masala.
• Then add onions
• Once onions become translucent  add tomatoes.
• Add the masala and all the powders including salt.
•  Saute it for some time and then add rice and  2 cups of water.
• Add mint leaves. mix everything and keep the cooker for 1 whistle.
• Serve briyani hot with raita.

Quick Tips:

• You can also use Basmathi Rice instead of Seeraga Samba rice.
• Adding boiled peas to the Tomato Biriyani will increase its taste.

Carrot Lemon Rice

Carrot Lemon Rice

My kid won't eat fresh carrots at all. I have tried giving him baby carrots, carrot cut into various shapes.. Hmm.. No way..He didn't eat.. I was preparing  usual lemon rice one day.. Then came across this idea.. Have sauteed carrot a while and added it to the lemon rice seasoning. My kid didn't even realize that he is eating carrots.. He  also acknowledged me that the rice was so good.. 

Here goes that recipe!!

Ingredients: (Recipe for 2)

Rice                         - 1/2 cup

Carrot                      - 2 (medium size)

Lemon                     - 1 (big size)

Coriander Leaves    - Few

Mint Leaves            - Few

Salt                          - As required

Gingelly Oil            - 1 tsp

For Seasoning:

Oil                           - As required

Mustard Seeds         - 1 tsp

Urad Dal                  - 1 tsp

Channa Dal              - 1 tsp

Red Chilli                 - 2

Turmeric Powder     -  1 tsp

Procedure:

• Cook rice with 1.5 cups of water.. Add 1 tsp of gingely oil to the rice and let it cool.
• Grate carrots. Squeeze out juice from lemon.
• Heat oil in a pan. Add everything under 'for seasoning' . When they turn to golden brown add grated carrots. Saute it for a minute and then add coriander leaves and mint leaves.
• Switch off the flame and add it to the cooked rice. Add also the lemon juice and enough salt..
• Mix it well..
• Serve it with pappad, pickle or curry of your choice.
• I am serving it with Nellai Urulai Varuval..

Mughalai Vegetable Briyani (With Step-Wise Pictures)

Mughalai Vegetable Briyani

There is a popular saying about Briyani.. "If there is such a thing as food of god, it is undoubtedly Briyani'.. Its true, right?? I love to try various types of Briyani... This Mughal Briyani  taste is very different from that of our usual one pot briyani.. Here rice  and  the gravy are cooked separatley..  Then both are cooked together in low heat (Dum).. I made use of oven for it..

Its a very rich n aromatic briyani perfect for a heavy weekend lunch.. Then for what are you waiting for?? here is the recipe!!

Ingredients: (Recipe For 4)

For Rice:

Basmati Rice          - 2 cups

Lemon Juice           - 1 tbsp

Oil                          - 1 tsp

Water                     - 6 cups

Salt                         - As required

Vegetables To Boil:

Carrot                   - 2 (medium size)

French Beans       - 8-10

Peas                      - 1/4 cup

Cauliflower          - 1/4 cup

To Grind(1):

Coconut                - 1 tbsp

Cashew Nuts        - 4-6

Poppy Seeds         - 1/2 tbsp

To Grind(2):

Tomato                 - 2

Others:

Oil                                   - 2 tbsp

Ghee                                - 1 tbsp

Whole Garam Masala     - Everything 2

Big onion                        - 2

Ginger-Garlic Paste        - 1 tbsp

Yoghurt                           - 1/2 cup

Salt                                  - As needed

Chilli Powder                  - 1.5 tbsp

Cumin powder                - 2 tsp

Coriander Powder           - 2 tsp

Garam Masala Powder   - 2 tsp
Coriander Leaves           - 2 handful
Mint Leaves                    - 2 handful

Procedure:

• Boil 6 cups of water in  a sauce pan. When the water boils, add washed Basmathi rice. When the water boils again, reduce the flame and switch it off in another 8 minutes. By this way, rice would have cooked only 3/4 th.. When you take out the rice it should be mashable with hands but it should be little chewy when you eat.. Drain the excess water and let the rice cool..

• Boil all the vegetables with less water. Grind both under ' To Grind' separately. Grate big onions.
• Wash and chop coriander and mint leaves.
• Heat oil +Ghee in a pan. Add whole Garam Masala to it. After a minute, add grated onions.. Once it gets browned, add Ginger - Garlic paste.. Add tomato puree after a minute.
• When the raw flavor of tomato goes off, add in coconut paste. 
• Saute it for about a minute and then add all boiled vegetables..
• After some time, add yogurt and all powders.
• Add half cup of water and simmer the gravy.. Switch it off when the gravy gets thickened.

• Take a baking pan. Grease it. Place half of the rice. Then Gravy.. and throw coriander, some coriander and mint leaves.
• And then add rest of the rice, gravy and again Coriander, mint leaves.
• Cover the pan. I used baking sheet for it.

• Pre heat the oven to 180 degree Celsius. Bake it for 15 minutes. Let briyani sit in the switched off oven for 10 more minutes.

• If you wish fry onions, cashews and add it to the Briyani. Mix everything and serve it hot with Raita..
• If you don't have oven, simply heat a dosai pan. Place rice,gravy,coriander leaves in layers in a Pan and place it over the dosai pan.. By this, Dum briyani can be done on stove top.

Mangai sadham (Raw Mango Rice)

Mangai Sadham (Raw Mango Rice)

Most of the girls like mango.. here is an exciting dish with raw mangoes,,  it will be most like lemon rice,, but you can definitely get that mango flavor, Raw mango lovers must try this rice..  and this recipe is dedicated to only raw mango lovers. . Here you go!!!

Ingredients: (Recipe For One Person)

Raw mango       - 1 (medium size)
Rice                   - 1/2cup
Salt                    - As Needed
Water                - As Needed

For seasoning:

Oil                    - as needed
Mustard seeds  - 1 tsp
Urad dal           -1 tsp
Channa dal       - 1 tsp
Pea nut             - 2 tsp
Red chillies      - 2
Curry leaves     - few

Procedure:

• Cook the rice with 1.5 cups of water.After the rice gets cooked, add 1 tsp gingely oil to the rice. This is done to prevent the rice from sticking to each other,, let the rice get cool down.
• Grate the  mango.
• Heat oil in a pan. Do the seasoning, Once they are lightly browned add grated raw mango, add salt and saute for  5 minutes,, switch off the flame, add rice to the pan in small instances and mix it well,,

serve it with pickle, pappad or with potato curry..

Puliyodharai ( Tamarind Rice)

Puliyodharai ( Tamarind Rice)

Gonna Travel??? Want to take rice from home which stays good for 2 days, only puliyodharai comes to our mind first!!!  Here is that basic puliyodharai receipe.

Ingredients:

Cooked Rice      - 1 cup

Tamarind           - 2 lemon size

For Sesoning:

Mustard Seeds    - 1 tsp

Urad Dal             - 1 tsp

Channa Dal         - 1 tsp

Peanuts               - 1 tsp

Dry Chilli           - 1

Garlic Pod          - 1

Asafoetida          - as required (Perungayam)   

Salt                     - As required

Turmeric Powder- a pinch

Curry Leaves      - few

Oil                       - As required

Procedure:

1. Take extract from tamarind.
2. Add Gingelly oil to cooked rice and let it cool. This is done to avoid rice from sticking to each other.
3. Heat oil in a pan.. Add everything under seasoning.. Once they turn golden brown add tamarind extract.
4. Simmer it until oil leaves on the sides of the pan.
5. Then mix it to the cooked rice.. Serve it with Potato curry or  Pappad ..  i am serving it with vathakuna thengai thuvaiyal.