TOMATO RICE

TOMATO RICE


Ingredients:

Rice 1cup
Tomatoes 3 big
Onion 2
Garlic 4 to 5 flakes
Ginger 1 inch
Garam Masala powder 3/4 tsp
Grated coconut 1 cup
Coriander leaves
Ghee 1 tbsp


Method
Heat oil in deep handi.Add lengthwise chopped onions, sliced tamatoes.fry for 4 to 5 mins.Now add salt, red chilly powder, turmeric and allow it to cook in oil. grind ginger,garlic, fresh coconut, coriander leaves. you can add little water to the mixture while grinding. pour this mixture to handi, add garam masala powder(cardomom and cinnamon powder).
add some water and cook till raw smells is not there. add required quantity of water, add rice when water comes to boil. cook till rice is done.
Garnish this with coriander leaves and fried cashew nuts. add ghee on the top.
Serve hot.


Do send your suggestions and your own exclusive recipes

HYDERABADI BIRYANI

Ingredients

• 1 kg: Meat
• 750 gm: Semi cooked rice
• Sautéed brown onions to taste
• 1 tbsp: Ginger garlic paste
• 1 tbsp: Red chilli paste
• 1 tbsp: Green chilli paste
• ½ tbsp: Cardamom powder
• 3-4 sticks:
• Cinnamon
• 1 tbsp: Cumin seeds
• 4-5: Cloves
• 2 tbsp: Lemon juice
• 250 gm: Curd
• 4 tbsp: Clarified butter
• A pinch: Mace
• Mint leaves to taste
• 1 tsp: Saffron
• ½ cup: Water
• 1 tbsp: Salt
• ½ cup: Oil

Method

1. Clean the meat.
2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
4. Now apply sticky dough on the sides of the pan.
5. Cover with lid to seal it and cook for about 25 minutes.
6. Hyderabadi Biryani is ready to eat.
7. Garnish with boiled eggs, sliced carrot and cucumber.
8. Serve hot.

GREEN PEAS PONGAL

Ingredients
Rice 1 cup
moong dal 1 cup
ginger 1 inch
green chilli 3 to 4
pepper powder 2 tsp
cumin seeds 1 tbsp
salt
lemon
ghee 3 tsp
cashew nuts
green peas 1/2 cup
turmeric

Method
Pressure cook rice,dal, green peas with 1 tsp of ghee for 3 vissel. Heat 2 tsp of ghee in a pan. Add cumin seeds,chilli, ginger, turmeric and mix. Now add this to cooked rice,dal. add salt and lemon juice. let it cook for 2 mins. Serve pongal with cashew nuts.

PONGAL

Ingredients:

Rice-2 cups
Moong dal-1 cup
cumin seeds-2 tbsp
pepper-1tbsp
garlic-1 big
ginger-1/4 inch
curry leaves
coriander leaves
1/2 cup fresh coconut
2 onion
5 green chillies

Method
Bring water to boil in a utensil, add moongdal. When dal is half cooked, Add rice, 1/2 tbsp cumin seeds, 1/2 tbsp pepper, 4 to 5 garlic flakes, 5 to 6 curry leaves and allow it cook. Heat oil or 3 tbsp ghee in a pan. Add remaining cumin seeds,curry leaves. when it starts spluttering add g chillies,grated ginger and smashed garlic. fry in oil for 2 min. add sliced onion.add salt. add this to rice. powder coriander leaves and coconut without adding water. Add this mixture to rice.
serve pongal with chutney or raitha.

 

CHITRANA

Chitrana


Ingredients:
1 cup rice
1 tsp mustard seeds
8 to 9 curry leaves
1 tsp urad dal
1 tsp channa dal
2 tsp groundnuts
6 green chillies
2 onions
coriander leaves and grated fresh coconut for garnishing




Method:
cook rice with 2 cups of water. heat a pan,put in 3 spoons of oil. Add mustard when spluttering begins add curry leaves,channa dal,urad dal, groundnuts, leave for few seconds. Now add green chillies and onions. fry till the onions are golden brown. Spread rice in a big bowl. Add the above mixture and squeeze a lemon. Garnish this with coriander leaves and grated fresh coconut.

Vegetable Pulao

Vegetable Pulao


Ingredients: 500 gm basmati rice
100 gm ghee
50 gm chopped and cooked paneer
100 gm carrot
100 gm beans
100 gm peas
2 choti elaichi
2 cardamom
1" cinnamon
3 bay leaves
2 tsp cumin seeds
1/2 tsp chilli powder
1/4 tsp turmeric
salt to taste


Method: Heat the ghee and lightly saute all vegetables. Add paneer and saute.

In separate pans, saute all spices.

Add drained rice and fry for 3 minutes.

Add sauteed vegetables and 500 ml of water.

Cover and cook until done. Garnish with coriander leaves.