Garlic rice

The best quick and easy garlic rice recipe you can make it with left over rice.

This rice is flavored with ghee and roasted garlic.

Its delicious and has a bold flavor.

This I have been eating since my childhood as my mom used to make this often.

Ingredients:

Garlic- 10 flakes

Cooked rice-2 cups

Red chilli powder- 1 tbspn

Salt- to taste

Ghee- 1tbspn

roasted gram dal-1 tbsp

Seasoning items- Mustard seeds, jeera, uradh dhal, hing.

Method:

Add ghee in to the pan

Add all the seasoning items

Add garlic pieces and fry them.

Add red chilli powder and salt

Add rice and mix it along well.

Finally add roasted gram dal powder and salt and serve hot.

Enjoy and leave your comments if you try it out!

Moringa Papdi Pulao

Moringa leaves great source of Vitamin C- Drumstick leaves.

First time in to my kitchen and will be making this often.

Ingredients:( Serves 4)

Moringa leaves-4 cups

Rice- 1.5 cup

Mint- 1/4 cup

Coriander leaves-1/2 cup

Ginger- 1 inch

Oil- 2 tbsp

Coconut powder- 1 tspn

Salt

Boiled papdi- 3/4th cup

Onions- 1 chopped

Cloves-4

Cinnamon-1 inch

Elachi-1

Lemon juice- 2 tspns

Jeera- 1 tspn

Method:

• Grind mint, coriander leaves, coconut powder, salt and ginger and make a paste out of it.
• Cook rice separately and keep aside.
• In a pan, Add oil, Add cloves, cinnamon and elaichi. Add Jeera and onions and fry for 2 mins.
• Add grounded green Masala paste. fry until the raw smell leaves out.
• Add boiled Papdi and salt
• Add washed Moringa leaves and fry it until it changes color and becomes soft.
• Finally add Rice and mix well. Turn off the stove and add Lemon juice-2 tspn.
  

JACKFRUIT DUM BIRYANI

Jackfruit DUM Biryani:

Vegetarians meat biryani is what they call and I made with raw jackfruit rind and flesh.

Inspired by my fav chef @vahrehvah.com

“it is all about inspiring people to share recipes and cook"

• Added surti papdi lilwa for a twist along with jackfruit.
• This needs extra spicy as it might turn out to be sweeter.
• I did not add any raisins.
• Add ghee on top of rice for extra flavour
• Added amchoor powder in masala
  
• I have also used boiled jackfruit water to ad don the rice while preparing dum style

Vangi bath

I used to always do vangibath instant style,using ready made vangibath powder. This used to be like a quick dish and taste also used to be so- la -la. My hubby likes the way it is made in my Mom in law's home. Here I got the recipe recently from my MIL and I am posting it here for all the vangibath lovers:-)




Ingredients:-

Brinjals- 500 gms
Daniya- 2 tbspns
Dry Redchillies-4
Kashmiri red chillies-3
Uradh dhal- 2tbspn
Channa dal- 2tbspn
Dry coconut- 2 tbspn
Home made garam masala powder- 1tspn
Tamarind pulp or lemon juice- depends on taste. I use lemon juice
Rice- 1 cup
Salt- to taste
oil- 2tbspns
Coriander leaves- for garnishing



Method:-

• Cook rice and keep it aside. spread it on a wide dish and let it cool.
• Dry roast urad dal, channa dal, daniya and Redchillies in a pan.Switch off the flame. Add dry coco powder finally in to it. let it cool. Grind it in to coarse powder and keep it aside.
• In a separate pan, add oil. Add mustard seeds, jeera and urad dal, Channa dal, hing and curry leaves. Once it splitters, add chopped brinjals and fry it in medium flame until it becomes soft.
• Place the fried Brinjals on rice. spread and mix it aloing with the coarse grounded powder.
• Add salt and garam masala powder. mix it well.
• Add fried cashwenuts(optional)
• Garnish it with coriander leaves
  

Mint Egg Fried Rice

This recipe i got from my friend and it was there from very long time in my recipe book and had not tried out. I gave a try today and it turned out really nice. Mint and egg combination is something different and I had never come across. Ingredients:- Basmathi rice- 1 cup Mint-1/2 bunch Green chillies-6 Ginger- 1/5 inch Garlic- 4 flakes Tomato- 1 chopped Onion- 1 ( finely Chopped) Cinnamon- 1 inch cloves- 3 Chilli powder- 1 tspn Garam masala- 1/2 tspn Eggs- 4 Method:-

• Cook Basamathi rice by adding 1 tspn of oil and little salt. Spread the rice in a plate and let it cool.
• Add some oil in a wide pan. fry onions till they turn brown. Add tomatoes and fry for 2 - 3 mins till it becomes soft.
• Meanwhile grind mint, chillies, ginger, garlic, cinnamon, cloves. Add this paste to the tomato/onion mixture. Saute for a while till the raw smell evaporates. Add little salt, red chilli powder and garam masala.
• Heat oil in a separate pan and scramble the eggs.
• Add rice to the mint paste. Add scrambled eggs and mix it well and fry for 2 mins.
• Garnish it with 1 boiled egg( optional)

Methi Avrekaal bath

Second version of making Methi baath. You can check my first version here.

Added Avrekaal( Surti papdi lilva) and it tasted more tastier.

Methi Pulao

I always wanted to make this dish. I usually end up making Methi chapathis when i get fresh Methi leaves. I tried out this new recipe and believe me , it came out really good. Methi being so healthy,You tend to eat more also and that fried methi taste will give you different exp.



Ingredients:-
Methi Leaves- 1 bunch
Basmathi Rice- 1 cup
Biriyani Masala powder- 1-2 tspn
Green chillies- 4
Tomato-2
Green peas- 1 small Cup
Ginger Garlic paste- 1 tspn
Onions chopped- 1
Cumin Powder- 1 tspn
Kasuri Methi powder- 1 tspn
Lemon juice- Taste wise( Optional)
Ghee or Oil- 1 tbspn
Salt- To taste
water- 1.5 cups

Method:-

Soak Basmathi rice in water and keep it aide for 15 mins.Meanwhile,take a wide pan. Add oil in to the pan. Add the chopped onion and green chillies and fry it. Add ginger garlic paste and fry it. Add Methi leaves and let to cook for 5 mins. Add Tomatoes and green peas. Let it cook for a while. Add Biriyani masala powder and cumin powder.
In to this mixture add the soaked rice and fry for 2 mins. Add salt in to it.Finally Add the kasuri methi powder( Dried fenugreek powder)
Place this whole mixture in rice cooker by adding 1.5 cups of water and cook it. Do not add more water, as tomato will also leave out some water while cooking.

Your Methi Pulao would be ready to serve with Raitha....

Tomato Bath

Ingredients:-
Rice- 1 cup
Tomatoes-6
Onions-2
Cashewnuts:-8-10
Bayleaf-1

Grind Together:-
Green chillies-6
Ginger-1/2 inch
Grated coconut- 1/2 cup
Garlic-6 flakes
Salt- 1/2 tspn
Cloves-4
Cardamom-1

To temper:-
Oil- 2 tbspn
Jeera-1/2 tspn
Crushed pepper-1.2 tspn
Cloves-3
Cinnamon-1 inch

Method:-

• Cook rice separately and keep it aside
• Take some oil in pan.Add all the tempering ingredients in to it and fry for some time. Add Chopped onions and fry it.
• When it becomes Transparent add bay leaf and add the grounded mixture.
• After adding the grounded mixture, add tomato pieces.
• Just fry for some time and take it off from the flame before it leaves out water.
• Add salt in to the mixture.
• when the mixture cools down. Add it in to the cooked rice and mix it thoroughly.
• Serve it by adding coriander leaves , fried cashewnuts and grated coconut

Peas pulao

Straight from my moms recipe book. This is my all time fav rice dish.




Ingredients:-

Basamathi Rice- 1 cup
Boiled peas- 1/2 cup
Boiled Beans-(chopped lengthwise)- 1/2 cup
onion-2
Garlic flakes-8
Ginger- 1 inch
Green chillies-8
Coriander- 1 bunch
Cloves-2
Cinnamon-1 inch
Elaichi-1
Marrat moggu-1
Ghee- 1 tbspn
Cashwenuts- (roasted in ghee)-2 tspns
Salt- to taste

Method:-

Boil rice and keep it aside .
Add ghee in to pan. Add cinnamon,cloves,moggu, Elaichi and fry it.
Later add onions chopped.
Meanwhile blend garlic ,ginger ,green chillies and coriander leaves in to a paste.
Add the grounded mixture in to the frying onions.
Fry the mixture for couple of mins. Finally add boiled peas and beans.
Add the the whole mixture to rice . add salt and mix it thoroughly. Garnish it with roasted cashew nuts.

AKKI USULI- Karnataka dish

This dish is extremely delicious if you like the tangy tamarind taste.
Its just simple , the way you make upma.this is made with tamarind and jaggery water.


Ingredients:-

• RICE- 1 cup
• Tamarind pulp-thick pulp 1/4 cup
• water-3 cups
  
• Jaggery- 2 small cubes
• urad dhal- 1 tspn
• Bengal gram dhaal- 1 tspn
• Green chillies- 8-10
• Mustard seeds- 1 tspn
• Turmeric- 1/4 tspn
• Cumin seeds-1 tspn
• Chopped Coriander leaves
• grated coconut-1 tspn (optional)
• salt- to taste.

Method:-

• Fry rice in a pan and keep it aside.it will become little bigger in size.
• Take a separate pan. Add oil, mustard seeds,jeera. Add urad dhal, bengal gram dal.
• Add green chillies. when it fries. Add tamarind pulp,water(3 cups only for 1 cup rice)and jaggery and add salt.
• when it is boiling . add the fried rice and stir it slowly and place a lid on top of it .
• keep stirring in between.
• let it boil in medium flame. it will take atleast 20-30 mins to cook rice.
• Finally add coriander leaves and grated coconut.
• Enjoy this rice.

Bise Bele Bath

Authentic Karnataka dish.

First make bisebele bath powder and keep it aside. You can store this in fridge for months together.

Here is the recipe for the powder:-

Ingredients:-

1 cup-channadhal
1 cup- uradh dhal
2 cup-dhaniya seeds
1cup- jeera
1.5 cup-Dry red chilies broken in to pieces{fry this in oil and keep it aside]
½ cup-curry leaves
1.5 cup-dry coconut powder
Fry the above items separately in a pan and keep it aside.
Salt- for taste( use 2 full tspns for this quantity)
Tamarind- 2 lemon size quantity( fry it in a pan for little while and cut it in to pieces)
Finally put all the above ingredients in a blender and make it as a coarse powder.


Method to make bath:-

Ingredients:-

veggies( carrot,aloo,beans,capsicum,)-1.5 cup
Rice-1/2 cup
Tur dhal-1/2 cup
Tomato-1
Onion chopped- 1
Bisebele bath powder:- 2 tspns


Method:-

Mix both tur dhaal and rice and pressure cook for until 3- 4 whistles.
Boil veggies,onion and keep aside.
Finally mix cooked rice and turdhaal with these veggies and add tomato.
When it is boiling, add bisebelebath powder mixed in little warm water. Add to the rice. Mix it well. Ad some water. Add little jiggery and little tamarind pulp. Salt and boil it properly. Finally add seasoning with mustard seeds,jeera and little hing and curry leaves.

Eat this bath when it is hot..bise bele bath means. HOT DHAAL BATH..its tasier if u eat with bhoondi or some raitha.

Dum Veggie Biriyani

Dum Biriyani made in layers. Tastes special and better than normal veg pulao. It takes approx 1 hour for there whole process of doing this dish.

INGREDIENTS:

Basmati Rice
Potatoes
Carrots

Beans

Boiled Peas
Onions

Coconut

Tomatoes
Chilies

Cinnamon

Cardamom
Ginger
Garlic
Turmeric Powder
Red Chili Powder

Daniya Powder
Saffron
Milk
Mint ( Pudina leaves )
Coriander Leaves

Lemon
Ghee
Salt to taste

Ingredients:-

• Wash and soak Rice for half an hour.

• Take a Big vessel. Pour more water and add lemon, chopped pudina leaves, cinnamon, cardamom and salt. Add soaked rice when it comes to boil and cook until rice is done. Drain and keep aside.

• Take Tomatoes, Onions, Coconut, Green chillies, Cinnamon, Cardamom, Ginger, Garlic, Coriander leaves and grind it.

• Take some more Onions and cut them into long thin pieces.

• Dice all the vegetables – Potatoes, Carrots and Beans

• Take a kadai and heat some oil and deep fry onions. Make them golden brown and crispy and keep it aside.

• For the remaining oil add all the diced vegetables and fry for 5 – 10 minutes and add all the powders – Turmeric, Red – chilly and Daniya powder and fry for some more time.
• Then add the paste – Grinded ones and salt and let it cook until raw smell is gone.

• Once gravy is also done. Take a cooker and grease it with ghee and make a bed of rice and on that make a gravy layer and on that put some fried onions and chopped pudina and cover this with one more layer of rice and if you are left with some more gravy and rice go for another layers. Finally once you are done with layers sprinkle Safforn milk/ plain milk ( half a glass would do) and close the lid and cook it on a low flame and do not keep the valve closed.

• Cook for 15 minutes on a low flame.

• Dum Briyani is ready to sever.

Veg pulao

• This pulao is simple and favorite to me and many veggie lovers. I make this pulao with many variations, sometime just simple with adding less masala spices (the way my MIL taught me),they call it as White pulao. I some how like some spices to be added in this pulao.
  

Ingredients:-

• 1	cup	Basmati Rice
  1	cup	Beans
  1/2	cup	carrot
  10	number	Cashewnut optional
  1/4	bunch	Cilantro/Coriander leaves
  3	tsp	curd
  1/4	piece	Fresh ginger
  	to taste	Garam Masala (Cloves, Cinnamon, Bay leaves, Elaichi)
  1	tsp	Garlic paste
  4	number	Green Chillies
  1/2	cup	Green Peas
  1/2	bunch	Mint
  20	ml	oil
  1	number	Onion
  1	number	potato
  		Method:- Saute the garam masala in ghee for about 3 minutes & let it cool. Soak rice for 20 mins In a heavy bottomed pan, add ghee & saute the onion for few minutes. Add the vegetables one by one & salt & allow them to cook until they are soft adding little amount of water . When the vegetables are cooked ,add the herbs & stir fry till the raw smell leaves. Add soaked rice. Add the masala & the vegetables to the rice and mix. Add saffron color swich on the rice cooker . Garnish with roasted cahewnuts & mint leaves. Serve this hot with raitha

Egg Dum Biriyani

Egg Biriyani- One of my Husbands Fav Rice Item Got this Recipe from my friend USHA. Thanks USHA.

Ingredients:

• 6 Eggs
• ½ cup Oil
• 1 large Onion sliced
• ¼ cup Mint Leaves chopped
• 2 tsp ginger Garlic Paste
• 6 Green Chilies cut length wise
• ½ tsp Chili Powder
• ½ tsp Biryani Masala ( Shaan biryani masala)
• ¼ tsp Garam Masala
  
• ¾ cup Yogurt
• ½ lime juice or 2-3 tbsp lime juice
• ½ cup Coriander chopped
• 1/3 cup Milk
• Few strands of Saffron
• Soaking the Rice
  • 3 cups Rice
  • 4-6 Cardamoms
  • 3-4 Cloves
  • ½” Cinnamon
  • ½ tsp Shah Jeera/Black Jeera
  • 2 Bay Leaves

Preparation:

• Boil Eggs, peel and make some slits on it or poke it with a fork or a knife.
• Wash rice wash and soak in 4 cups of water. Ratio here is 1cup rice: 1 1/3 cup water. Add all the ingredients listed under soaking the rice. Soak the rice for 10-15. Cook the rice in rice cooker or on a stove top. Once the rice is done let it sit for 10 minutes before arranging it for dum.
• In a pan add all the oil, keeping aside 2 tbsp of for later use. Fry sliced onion until golden brown and remove ½ of the browned onions and keep it aside.
• To the remaining onion, add mint, ginger garlic paste, green chilies and saute for a minute.
• Add frozen peas and saute for a few seconds.
• Add chili powder, garam masala, biryani masala and boiled eggs. Cook until the spices are well coated to the eggs.
• Add beaten yogurt and saute until oil separates.
• Add lime juice and half of the cilantro and mix well and turn of the heat.
• Add saffron to milk and heat for a minute in the microwave.
• Take a wide sauce pan with a lid and grease the pan with oil. Spread ½ the cooked rice in it. Transfer the egg mixture to the sauce pan to make the second layer. Follow this layer with the remaining rice. Sprinkle remaining oil, saffron milk, fried onions and the remaining chopped cilantro. Cover the pan with a well fitted lid.
• Cook it on medium heat for 5 minutes until the pan and the rice inside gets warm. Reduce the heat to low and cook it for another 10-12 minutes.
  
• Serve hot with your favorite raita or gravy.

PUDINA RICE

This recipe has been selected for VYSYA VANI Magazine in JUNE 2008 contest. I was really happy on that day when i saw my post in NRI vysya vani.

Ingredients:-

• Pudhina- 1 bunch
• Rice- 1 cup
• Green chillies- 8-10(depends on the spice level u eat)
• Cinnamon-1 inch
• Cloves-4
• ginger- 1 piece small
• Garlic- 4 flakes
• Onion- 1 chopped lengthwise
• Peas- 50 gms(boiled)
• Coriander leaves- ¼ bunch
• Oil- 1 tbspn ( u can add butter also instead of oil- Optional)
• Salt- to taste

Method:-

• First make 1 cup of rice separately and keep aside. I normally use Basamti Rice as it gives good flavor. You can use sona massouri or any other rice also for doing this.
• Grind above said items-ginger, green chillies, coriander, Ginger, garlic, and also cinnamon and cloves powder and keep aside.
• Fry chopped Pudhina in some oil and keep it aside.
• Take oil or butter in a separate pan. Add jeera, onion and fry them for some time. Add the above grinded mixture and let it cook for a while. Finally add peas and pudhina leaves(fried one). Add salt. After it cools down. Add that whole mixture in to the rice and mix it thoroughly. Serve it with Raitha…Its an option..

Enjoi maadIIIIIIIIIIIIIIIIIIIIIIII.

Nutritional Value:- Mint is good for health. Mint is well known for its ability to sooth the digestive tract and reduce the severity and length of stomach aches.Its an anti cancer food. Not much masala items in this rice.Easy to cook

Duration to prepare this item:- 30 mins

Serves:-3-4 people