Brown Rice Brocolli Pulao

A mildly spiced pulao, ideal for lunches and potlucks. Keeps well balanced and spiced till lunch time! 

Ingredients:

1. Brown Basmati Rice - 150 gm, cooked as per instructions 
2. Brocolli - 1 large flower, cut into florets (about 120 - 150 gm)
3. green peas - 50 gm
4. Garlic - 30 gm , or 2 tbspns, chopped finely
5. Cumin seeds - 1 tspn
6. Bat leaf - 1 -2 
7. Cinnamon Bark - 1/2 inch 
8. cardamom - 4, crushed slightly 
9.  Extra virgin olive oil - 3 tbspns (I use olive oil, but you can use ghee or any other oil from your cupboard. But Olive oil gives that extra nutty flavor to the Pulao)
10. salt
11. turmeric
12. Mint leaves for garnish

Procedure:

1. In a heavy bottomed dish, heat a tspn of oil and fry up your spices (jeera, cinnamon, bay, cardamom), and after they release their aromas, add in the garlic
2. wait till the garlic is browning and then add in the broccoli.  I cook till just the broccoli turns green and becomes a bit tender. But you can cook till you like. 
3. add in the peas and cook for another 3 min. 
4. add salt and turmeric and cook for another minute
5. add this mixture to the cooked rice and mix gently, till all of it thoroughly mixed. 
6. Garnish

Serve Hot !

Vegetable Fried Rice - My Version!

Ingredients

Carrot - 2
Beans - 150 gms
Onion - 2 medium sized
Sweet Corn seeds - 1/4 cup
Garlic - 4 pods
Garam Masala powder - 1 tsp
Basmati Rice - 1 cup
Water - 1.5 cups
Ghee - 1 tsp
Oil - 1 tsp

Salt

For the Rice:

• Wash and soak rice for 10 minutes.
• Then reserve the water for cooking and fry the rice in a kadai for few minutes. Be cautious not to burn.
• Add little salt and cook rice with the reserved water.

For the Veggies:

• Chop carrot, beans and onion into small pieces.
• If sweet corn is frozen, microwave for one minute.
• Grind garlic to a paste.
• Half cook carrot and beans. I cooked it for 2 minutes in microwave with very little water.
• To this, add the sweet corn and oil and again microwave for 2 minutes. (This can be skipped in case of not using microwave and fry later for a longer time)
• In a kadai, add ghee and the garlic paste and fry for few seconds.
• Add in the onions and fry well.
• Add the cooked veggies, salt, garam masal powder. Mix and fry well until done. (If the veggies have been microwaved, you need to fry them only for few minutes for the salt and masala to be mixed)
• Once the rice is cooked, mix the fried veggies with the cooked rice.
• This can be reheated once so that all gets mixed well.
• Enjoy with onion raita or any raita of your choice.

Carrot Risotto

Ingredients:

1. Italian Risotto Rice – 200 gm

2. Water/Vegetable Stock with about 2 tspns good quality wine – 600 ml

3. Salt

4. Pepper

5. Carrot – 1 , chopped into small pieces

6. Spring Onions – 2, chopped up finely

7. Garlic lcoves – 5 – chopped finely

8. Olive Oil – 1 tspn

9. Parmesan cheese – grated – about 1/4 cup

Procedure:

1. In a heavy bottomed dish, heat olive oil and throw in your onions and garlic

2. let the onions get transparent and garlic get brown, and then add the carrots

3. after about 2 min of cooking, add the rice.

4. Let it turn glossy with the oil and the vegetables.

5. Meanwhile in another big bowl, keep boiling your vegetable stock.

6. When the rice turns glossy and well coated with the oil and vegetables, start adding your water, ladle by ladle

7. each ladle should be fully absorbed by the rice. And then add the next ladle full

8. Towards the end, the rice will turn soft and very yielding.

9. Add salt and pepper

10. The whole process will take about 20 min. Don't move away from the stove, keep stirring your rice all the while, so that it does not stick to the vessel. (This rice sticks to the bottom of even a non-stick dish!)

Serve with grated parmesan cheese, hot and delicious !

Pudina Rice

Ingredients
Rice - 2 cup (cook and allow it to cool)

Pudina (mint leaves) – one small bunch
Green chillies – 2 (according to your taste)
Garlic – 3 flakes
Tamarind – small size
Coconut scrapings – 2 tbsp

- In one spoon oil fry pudina, green chillies & garlic for 2 minutes ( till its raw smell goes)
- After that add coconut, tamarind, salt and grind this as smooth paste.
- Use little coconut and tamarind.

For seasoning:Oil – 3 tbspoon
Mustard seed – ½ t.spoon
Urad Dal – 1 t.spoon
Channa dal – 1 t.spoon
Curry leaves – few
Onion – 1 sliced

- Now in a Kadai add three spoon oil when it become hot add mustard seed, kadalai parupu, Curryleaves, Onion – fry onion for few seconds. Then add grounded paste. Fry for 3 to 4 mintues. Now add rice and mix it well. Pudina rice is ready.

Lemon Capsi Fried Rice

Capsicum is rich in Vitamins A and C. Regular consumption of capsicum will improve digestion & will help our body to fight against obesity.

Ingredients:
Cooked Rice – 2 cup
Lemon – 1 (take juice from 1 lemon)
Capsicum – 1 big size (cut into bite size pieces)

For seasoning:
Mustard seeds – ½ tsp.
Channa Dhal –1 tsp.
Curry leaves – few
Onion – 1 (cut into thin slices)
Turmierc – ½ tsp.
Salt – as per taste
Oil – as per requirement

Method:

1. Heat oil in a kadai, add mustard seeds, channa dhal & curry leaves, when it’s done add onions and fry till its become transparent.
2. Now add capsicum, turmeric powder and fry for 3-5 mintues.
3. Then add lemon juice and salt fry for a while. Now switch off the stove.
4. Mix rice with this and have it with potato chips or any of your favorite crunchy snacks.

Tamarind Rice from Andhra Pradesh

Ingredients:

1. Tamarind pulp - made from 100-150 g of tamarind
2. Curry leaves - of two stalks
3. Finely chopped ginger - a 2 inch ginger finely chopped
4. Red chillies - 5-6
5. green chillies - 5-6
6. mustard seeds - 1 tspn
7. toor dal - 1/4 tspn
8. halved chickpeas (processed) - 1/4 tspn
9. cumin seeds - 1 tspn
10. powder made out of roasted sesame seeds - 1 and a 1/2 tspns
11. ground nuts - 1/2 cup
12. vegetable oil - 2 tbspns
13. salt
14. turmeric powder - 1/2 tspn

Procedure:

1. In a pan, heat the oil and add the mustard seeds and the pulses. After the mustard seeds start spluttering, add the red chillies and let them cook for around half a min.
2. Now add the cumin seeds green chillies and the curry leaves. Let them splutter a little.
3. Add the chopped garlic, and after about a min, add the groundnuts. Cook this mixture for about 3 min till all the ground nuts get toasted.
4. Add the tamarind paste and cook for another 3 min, till all the water evaporates.
5. At this point add the turmeric and salt and let it cook for another 3 min.
6. Add the steamed rice and mix well till all the rice is coated with the mixture.

Serve Hot!

Sprouted Fenugreek Rice

Ingredients:

1. Sprouted Methi - 100g
2. Garlic pods - 6-7 of them chopped very finely
3. Green chillies - 4 of them – slit
4. Cumin seeds - 1/2 tspn
5. Cumin powder - 1/4 tspn
6. Coriander powder - 1/2 tspn
7. Salt to taste
8. Steamed Rice - equivalent to 2 cups of rice cooked. I use long grained Basmati Rice, for all its flavor, texture and taste.
9. Vegetable Oil - 2 tbspns
10. Clarified Butter/Ghee - warmed through (optional) – 1 tbspn

Procedure:

a. Heat the 2tbspns of oil in a pan.
b. Add cumin seeds, the chopped garlic and green chillies to it and sauté till the garlic starts to turn slightly brown.
c. Add in the Cumin and Coriander powders, and sauté for another 2 1/2 to 3 min.
d. Now add the sprouted Methi, and sauté for another 3-5 min, till the methi wilts and gets half-cooked.
e. Add in salt and cook for another minute.
f. Add the mixture to your steamed rice, and combine everything well, till all rice is quoted with the mixture.
g. Give a last and final mix with the warmed through clarified butter.
Serve this awesome legume rice with pomegranate Raita!

Bisebelabath

Essentials
Carrot
Peas
Small Onions
Tomato
Rice – 1 cup
Thuar Dhal – 1/3 cup
Water – 3 times of Qty of Rice and Thuar dhal
Tamarind
Salt
Turmeric powder
Garam Masala
Bisebelabath powder (Optional)
To Grind
Ural Dhal - 3 tbl sp
Bengal Gram Dhal – 3 tbl sp
Red Chillies – 4 or 5
Coconut
Seasoning
Mustard
Jeera
Urad Dhal
Bengal Gram Dhal
Process
1. Wash rice and dhal and pressure cook till 3 or 4 whistles
2. Fry urad dhal, Bengal gram dhal, red chillies in little oil. Add coconut and grind to smooth paste
3. In a kadai, season with little oil, add onions, peas, tomatoes and carrots (cut into thin round slices) and fry for few minutes.
4. Then add ground paste and fry till raw smell goes.
5. Add tamarind extract, turmeric powder, bisebelabath powder and salt. Boil till vegetables are cooked. (Add water as required).
6. Add cooked rice little by little to the gravy and mix well.
7. If it is thick, add water and pressure cook the mixed rice till one whistle.
8. Add little ghee and garnish with coriander leaves.
9. Serve hot with potato chips!

Tarkari Briyani

Got this recipe from someone earlier! It tasted good!
Ingredients

• Carrot
• Beans
• Potato
• Yoghurt
• Onion
• Red Chilli powder
• Turmeric Powder
• Garam Masala
• Green Chilli
• Almonds
• Coriander leaves
• Salt
• Basmati rice
• Water
• Lemon
• Saffron
• MilkMethod

1. Cut vegetables (carrot, beans , potato) into diamond shape.
2. Mix yoghurt, red chilli powder, turmeric powder, salt, garam masala and green chilli. Mix it with cut vegetables and marinate for half an hour.
3. Make a paste of almonds and add it to the marinate mixture.
4. Chop onions into small pieces and fry them in oil till crisp and brown.
5. Wash and soak basmati rice for 10 minutes.
6. Cook the rice ¾.
7. Cook the marinate mixture ¾.
8. Then mix rice and marinate mixture and cook them.
9. Dilute saffron in milk.
10. Once it is cooked, Squeeze lemon juice, and saffron milk.
11. Garnish with fried onions and coriander leaves.
12. Serve hot with onion raita!