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Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Saturday, September 16, 2017

Vangi Bath Recipe / Vaangi Baath Recipe / Vangi Bhath Recipe / Brinjal Rice Recipe

images of Vangi Bath Recipe / Vaangi Baath Recipe / Vangi Bhath Recipe / Brinjal Rice Recipe
Vangi Bath
Ingredients
Cooked Rice - 2 cups
Vangi Bath Powder - 3 tsp or more
Salt to taste
Curry leaves - few
Tempering
Sesame oil - 2 tbsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 3
Peanuts - a handful
Turmeric powder - 1/8 tsp
Chopped brinjals - 2 cups
Method
Heat oil in a pan,temper it with above ingredients.
Add the brinjal,salt & turmeric powder fry till the brinjals are soft.
Add the vangi bath masala powder & cooked rice.
Toss them well till everything is well combined.
Garnish with curry leaves & serve them hot with raita.

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Tuesday, May 2, 2017

Bagara Rice Recipe / Bagara Annam Recipe / Hyderabadi Bagara Khana Recipe

images of Bagara Rice Recipe / Bagara Annam Recipe / Hyderabadi Bagara Khana Recipe
Bagara Rice
Ingredients
Basmati rice - 1 & 1/2 cups
Water - 2 cups
Salt to taste
Tempering
Cloves 3
Cardamom-3
Cinnamon - a small stick
Kadal pasi / Black stone flower- 1
Shah jeera - 1/2 tsp
Marati mogga -1
Star anise -1
Bay leaf - 1
Ginger & garlic paste - 1/4 tsp
Sliced onion - a handful
Mint leaves - a handful
Slit green chillies -2
Oil - 1 tbsp
Ghee - 2 tsp
Method
Heat oil and ghee in a pan add the whole garam masala saute for a minute.
Now add the onion,chillies and mint fry till its light brown.Add the ginger /garlic paste & saute till raw smell has disappeared.
Now add the washed rice and saute till its well coated with the spices.
Add water & salt cover it with a lid and cook in low flame till rice is cooked.
Switch off the flame & gently mix the rice.
Best served with Mutton curry/Chicken curry, Vegetable kurma or any spicy curry

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Sunday, March 26, 2017

Mango Rice / Mangai Sadham / Manga Sadam / Mamidikaya Annam / Mavinakayi Chitranna - Easy Rice Recipe

images of Mango Rice / Mangai Sadham / Manga Sadam / Mamidikaya Annam / Mavinakayi Chitranna - Easy Rice Recipe
Raw Mango Rice
Roasted & powdered ingredients
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Urad dal - 1 tsp
Methi/ Fenugreek-6 seeds
Red chillies - 2
Method
Add a drop of oil and roast above mentioned ingredients till light brown.Do not burn them.
Cool & grind to a fine powder.Keep it aside
Tempering ingredients
Sesame oil - 2 tbsp
Mustard,Urad ,Channa Dal - 1 tsp each
Peanuts - a handful
Curry leaves - few
Hing - 1/2 tsp
Chopped green chillies - 2
Other ingredients
Cooked rice as needed
Raw mango - 2 medium size
Turmeric powder - 1/2 tsp
Salt to taste
Method
Wash and peel the raw mango,finely grate them using a grater.
Heat oil in a pan & temper it with above ingredients.
Now add the grated mango,turmeric & salt,in medium low flame fry till all the water has evaporated & oil leaves the mixture.Switch off the stove.
Add the ground powder & cooked rice as needed.
Gently mix well to make sure its well combined.
Garnish with curry leaves & serve them hot.

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Thursday, February 16, 2017

Thakkali Sadam / Tomato Rice Recipe / South Indian Thakkali Sadam / South Indian Tomato Rice Recipe / Easy Tomato Rice Recipe

images of Thakkali Sadam / Tomato Rice Recipe / South Indian Thakkali Sadam / South Indian Tomato Rice Recipe / Easy Tomato Rice Recipe
Thakkali Sadam
Ingredients for tempering
Oil - 3 tsp
Ghee - 2 tsp
Mustard & Urad dal - each 1 tsp
Fennel seeds /Somph - 1 tsp
Cloves - 2
Cinnamon - 1
Other ingredients
Jeeraga samba rice - 1 cup
(or use any rice you prefer)
Water - 2 & 1/2 cups
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Slit green chillies - 3
Sliced garlic - 4
Curry leaves few
Thinly sliced onion - a handful
Diced small tomato - 3
( I used cocktail tomato with vine)
Coriander leaves for garnish
Method
Heat oil & ghee in a pressure cooker.
Add the tempering ingredients,fry for few seconds.
Now add the onion,garlic,green chillies & curry leaves,fry till its light brown.
Add the tomato & fry till its mashed,add the spices & fry for a minute.
Add the rice & pour water,check for salt,close it with the lid.
Pressure cook for 2 whistles & switch off the stove.
Once cooled open the pressure cooker garnish with coriander leaves & serve hot with raita.

Note:
a) Garam masala or pudina/mint leaves can be added for extra flavour.
b) You can also add some peas its optional.

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Thursday, August 18, 2016

Burnt Garlic Vegetable Fried Rice Recipe / Burnt Garlic Fried Rice / Burnt Garlic Chinese Fried Rice - A Chinese Rice Recipe

images of Burnt Garlic Vegetable Fried Rice Recipe /  Burnt Garlic Fried Rice
Burnt garlic Fried Rice
Ingredients for the rice
Basmatic rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sesame oil - 1 tsp
Method
Add washed rice,salt,water & sesame oil in a electric cooker.
Cook till done,fluff it up with a fork.
Keep it aside.
Burnt Garlic
Chopped garlic - 15 small size
Salt - a pinch
Sesame oil - 1 tsp
Method
Heat oil in a pan add the chopped garlic & salt.
In medium low flame fry the garlic till light brown.Keep it aside.
Other Ingredients
Chopped carrot,beans,cabbage - each a handful
Chopped onion - 2 tbsp
Oil- 6 tsp
Salt & pepper to taste
Soy sauce - 2 tsp
White vinegar - 1 tsp
Slit green chillies - 4
Chopped garlic - 1
images of Burnt Garlic Vegetable Fried Rice Recipe /  Burnt Garlic Fried Rice
Burnt Garlic Fried Rice
Method
Heat oil in a pan add chopped onion,garlic & green chillies and saute.
Now add the vegetables & fry in high flame till they are half cooked and still crisp.
Add soy sauce,salt,pepper powder & vinegar,give a quick mix.
Reduce the flame add the cooked rice & fried garlic, gently mix to make sure everything is well combined.
Garnish with  spring onions if using & fried garlic.
Note:
a) Non vegetarian can add cooked shredded chicken or scrambled egg.

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Thursday, August 11, 2016

Puli Sadam / Tamarind Rice / Puli Chadam / Thalicha Puli Sadam - Quick Tamarind Rice

images of Puli Sadam / Tamarind Rice / Puli Chadam / Thalicha Puli Sadam - Quick Tamarind Rice
Puli sadam
Tempering ingredients
Sesame oil - 2 tbsp
Mustard - 1 tsp
Urad & Channa dal each - 1/2 tsp
Rede chillies - 3
Slit green chillies - 4
Grated ginger - 1/4 tsp
Curry leaves
Peanuts - 2 tbsp
Hing - 1/2 tsp
Methi powder - 1/2 tsp
Other ingreduents
Rice - 1 & 1/2 cups
(cook the rice with 3 cups of water till grains are separate)
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Jaggery - 1/4 tsp
Semi thick tamarind juice - 1 cup
Method
Heat the oil and temper it with above ingredients.
Pour the tamarind juice and little water if needed & give a boil,reduce the flame.
Now add salt,chilly powder,turmeric powder & jaggery.
Cook till the gravy is semi thick & raw smell has disappeared.
Add the rice & mix well till everything is well combined.
Switch off the stove garnish with some curry leaves & serve it with papad.

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Tuesday, June 14, 2016

Channa Pulao / Channa Biryani / Kabuli Channa Pulao Recipe / Chickpeas Pulao /Chana Biryani Recipe

Easy lunch box ideas/recipes.
Channa Pulao / Channa Biryani / Kabuli Channa Pulao Recipe / Chickpeas Pulao /Chana biryani Recipe
Channa Pulao
Ingredients ground to a smooth paste
Mint & coriander leaves-1tbsp each
Green chillies-2
Cloves-2,Cinnamon-a small piece,Cardamom-1,Star anise-1/2,Bay leaf-1 small
Ginger & garlic paste-1tsp
Turmeric powder-1/2tsp
Tomato-1/2
Tempering ingredients
Oil-3tsp
Ghee-1tsp
Cardamom-2,cloves-3,cinnamon stick-1 small,star anise-1/2
Other ingredients
Sliced onions-a handful
Chopped tomato-1/2
Salt to taste
Ghee-1tsp
Lime juice-1tsp
Curd-1tbsp
Channa-1/2 cup
(soaked overnight,wash & drain out the water)
Basmati rice-2cups
Water-3 & 3/4 cups
Method
Heat oil & ghee in a pressure cooker,temper it with above ingredients.
Fry onion,tomato till transparent,now add the ground paste & fry till raw smell disappears & oil has separated the masala.
Add the curd,give a nice stir.
Now add the soaked channa,salt,rice & water,pressure cook till just one whistle.
Cool & remove the lid,pour 1tsp of ghee & lime juice on top mix gently.
Serve it hot with any side dish you like.

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Tuesday, April 19, 2016

Vegetable Pulao /Veg.Pulao - Easy,Simple & Quick Veg. Pulao Recipe

images of Vegetable Pulao /Veg.Pulao - Easy,Simple & Quick Veg. Pulao Recipe
Vegetable Pulao
Ingredients
Basmati rice-1 & 1/2 cups
Water-3 cups
Salt to taste
My Biriyani /Pulao Masala-1tsp
Chopped onion-2 tbsp
Slit green chillies-1
Ginger & Garlic paste-1/2tsp
Mixed vegetables-1 & 1/2 cups
(I used peas,carrot,beans,cauliflower,potato,cabbage)
Chopped tomato-1/2 (optional)
Mint leaves-few
Oil-2tsp
Ghee-1tsp
Method
Heat oil in a pan fry onion till light pink,now add the ginger & garlic paste & fry till raw smell has disappeared.
Add all the vegetables & mint leaves,saute for 2 minutes.Add the rice,salt,biriyani masala powder & water.
Cover it with a lid & in very low flame cook the rice is done.
Remove the lid mix in the ghee,give a quick mix & serve it with raita of your choice.

Check for version 2 Veg.pulao recipe Here

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Thursday, March 31, 2016

Vegetable Chinese Fried Rice / Chinese Fried Rice / Fried Rice Recipe / Simple Fried Rice Recipe / Quick Fried Rice

images of Vegetable Chinese Fried Rice / Chinese Fried Rice / Fried Rice Recipe / Simple Fried Rice Recipe / Quick Fried Rice
Fried Rice
Ingredients
Cooked rice-2 cups
(cook it with little salt & oil,the rice should be separate.I used Basmati rice)
Finely chopped vegetables-1cup
(I used cabbage,carrot,beans,peas,capsicum)
Chopped garlic-1
Chopped spring onions-1/2 cup
Oil-3tsp
Soy sauce-1tsp
Salt & Pepper to taste
Method
Heat oil in a pan add chopped garlic &  half of spring onions,saute till nice aroma appears.
Add the vegetables & saute it in high flame.
Add the seasonings,soy sauce & rice,toss it well.
Switch off the stove garnish with spring onions.
Serve it hot with Vegetable Manchurian

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Tuesday, March 22, 2016

Kashmiri Pulao Recipe / Kashmiri Pulao Recipe - Saffron Rice With Fruits And Nuts

images of Kashmiri Pulao Recipe / Kashmiri Pulao Recipe - Saffron Rice With Fruits And Nuts
Kashmiri Pulao
Ingredients
Basmati rice - 1 cup
Salt to taste
Almonds chopped -8
Cashew nut - 8
Raisins - 1 tsp heaped
Sliced onion - a handful
Saffron - a generous pinch
Warm milk - 1 tbsp
Sugar - 1/2 tsp
Oil / Ghee - each 1 tsp
Tempering
Oil / Ghee - each 1 tsp
Bay leaf-1
Cardamom - 2
Cloves - 2
Cinnamon stick - a small piece
Fennel seeds - 10
Garnish
Pomegranate seeds
Method
Soak saffron in warm milk.Wash and soak rice in water for 30 minutes
Heat 1 tsp of oil & ghee in a pan roast the nuts till sight brown,do not burn.Keep it aside.
In the same oil add the sliced onion & 1/2 tsp of sugar, fry in low flame till brown.
Take a wide bowl add 4 to 5 cups of water add some salt,bring water to boil.
Now add the soaked & drained rice,cook till cooked.Strain out the water.
Make sure the rice is separate,do not over cook & break the rice.
Heat oil & ghee in a pan temper it with above ingredients.
Now lower the flame add the rice,fried nuts,fried onion & saffron milk.
Gently mix to make sure everything is well combined,cover it with a lid & leave it for 5 minutes.
Switch off the flame garnish with pomegranate seeds & serve.
Note:
a) Add fresh fruits just before serving,do not add when rice is hot.
b) You can also add chopped fresh apple,grapes and pineapple.
c)  Do not reheat once the fruits are added.

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Sunday, August 16, 2015

Ulundu Sadam Recipe / Ulundhu Sadam Recipe / Ullunthu Sadam Recipe / Urad Dal Rice Recipe / Black Gram Rice Recipe / Ulutham Paruppu Sadam / Ulundu Choru Recipe

images of Ulundu Sadam Recipe / Ullunthu Sadam Recipe / Urad Dal Rice Recipe / Black Gram Rice Recipe / Ulutham Paruppu Sadam / Ulundu Choru Recipe
Ulundu Sadam
Ingredients
Rice - 1 cup
Black Urad Dal - 1/2 cup
( I used the broken urad dal with skin)
Salt to taste
Water - 4 cups
Tempering
Sesame oil - 3 tsp
Sliced garlic - 5
Curry leaves few
Jeera / Cumin seeds - 1/2 tsp
Methi / Fenugreek seeds - 1/8 tsp
Hing - 1/8 tsp
Fresh grated coconut - 2 tbsp
Method
Dry roast urad dal till nice aroma comes out and has slightly colour changed.
Heat a pressure cooker pour oil & temper it with above ingredients.
Now add the washed rice,water,salt & dry roasted urad dal.
Pressure cook till done,cool & then open the cooker.
Best served with Ellu Thogayal.

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Wednesday, April 29, 2015

Saffron Rice Recipe / Kesar Rice Recipe / Kesar Chaval Recipe / Saffron Steamed Plain Basmati Rice Recipe

images for Saffron Rice Recipe / Kesar Rice Recipe / Kesar Chaval Recipe / Saffron Steamed Plain Basmati Rice Recipe
Saffron Rice
Ingredients
Basmati rice - 1 cup
Water - 2 cups
Ghee-2tsp
Oil-1 tsp
Cardamom -1
Cloves-2
Star anise -1
Bay leaf - 1
Shajeera - 1/4tsp
Saffron - 2 to 3 generous pinches
Salt to taste
Turmeric a generous pinch
Method
Wash & soak rice in water for 15 minutes.
Heat oil & ghee in a pan add all the spices fry till nice aroma comes out.
Now pour the water,crushed saffron,salt & turmeric powder,mix well.
Drain the water out from the rice,once the water starts to boil add the rice.
Now lower the flame cover the pan with a tight lid.
Cook the rice till all the water has evaporated & grains are separate.
Switch off the gas gently fluff it up with a fork.
Sprinkle some crushed saffron on top & serve with any gravy you wish.

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Wednesday, February 11, 2015

Ellu Sadam Recipe / Ellu Podi Sadam / Nuvullu Annam / Til Rice / Sesame Seed Rice - Kannum Pongal Recipe

images for Ellu Sadam Recipe / Ellu Podi Sadam / Nuvullu Annam / Til Rice / Sesame Seed Rice - Kannum Pongal Recipe
Ellu Sadam
Ingredients dry roasted & powdered
Sesame seeds - 2tbsp
Urad dal - 1 tbsp
Red chillies-2
Hing- a generous pinch
Salt to taste
Tempering
Sesame oil -1 & 1/2 tbsp
Mustard,Urad & Channa - together 1tsp
Peanuts-2tsp
Curry leaves - few
Red chillies-1
Other Ingredients
Cooked rice - as needed
Method
Heat a pan and dry roast sesame seeds,red chillies,hing & urad dal till light brown.
Switch off the stove cool & grind along with salt to a fine powder.
Heat oil in a pan and temper it with above ingredients.
Add the cooked rice & sprinkle the required amount of powder.Mix well till everything is combined.
Enjoy them with fryums or papad.
Note:
a) Grated coconut roasted & powdered can be used for extra flavour.
b) Fried cashew nuts can be used
c) Black sesame seeds can also be used instead of white.

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Friday, January 2, 2015

Curry Leaves Rice / Kariveppilai Rice / Karuveppilai Sadam Recipe / Karivepaku Annam Recipe

images for Curry Leaves Rice / Kariveppilai Rice / Karuveppilai Sadam Recipe / Karivepaku Annam Recipe
Karuveppilai Sadam
Ingredients roasted & ground to a semi smooth powder
Channa dal - 1tbsp
Urad dal-1tbsp
Coriander seeds - 1/2 tsp
Methi seeds-10
Jeera/Cumin - 1tsp
Whole pepper - 1tsp
Red chillies-3
Coconut-1tbsp
Curry leaves - 2 cups
Turmeric powder-1/4tsp
Hing - a generous pinch
Tamarind - a small gooseberry size
Jaggery or brown sugar - 1/8tsp
Oil-1/2 tbsp
Tempering
Mustard-1tsp
Urad dal -1tsp
Cashew nuts-6
Red chillies-2
Curry leaves-few
Oil-1 tbsp
Other ingredients
Cooked rice-1 cup
Salt to taste
images of Curry Leaves Rice / Kariveppilai Rice / Karuveppilai Sadam Recipe / Karivepaku Annam Recipe
Curry Leaves Rice
Method
Heat oil in a pan & fry all the above ingredients till light brown on all sides in low medium flame.
Do not burn the dal or curry leaf while frying.
Cool them & dry grind along with the jaggery to a semi smooth powder.Keep it aside.
Heat oil in a pan & temper it with above ingredients.
Now add the cooked rice,salt & required amount of the powder.
Mix gently till well combined.
Switch off the stove & serve them with papad/chips or raita.

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Saturday, November 29, 2014

Carrot Rice / Carrot Rice Recipe - Lunch Box Recipe

images for Carrot Rice / Carrot Rice Recipe - Lunch Box Recipe
Carrot Rice
Tempering
Oil-1 & 1/2 tbsp
Mustard-1tsp
Urad & Channa Dal-1 & 1/2 tsp
Jeera/ cumin-1/2tsp
Chopped green chillies-3
Curry leaves-little
Turmeric powder-1/4tsp
Curry powder-1tsp (optional)
Other ingredients
Grated carrots-3 cups
Salt to taste
Cooked rice - 3 cups
Method
Heat oil in a pan & temper it with above ingredients.
Add the grated carrots & salt fry in low flame till carrots are soft & cooked.
Add the rice & mix it well.Switch off the stove.
Garnish with coriander leaves & serve it hot with raita.

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Thursday, July 10, 2014

Peanut Rice Recipe / Groundnut Rice / Kadalai Sadam Recipe / Verkadalai Sadham - Easy Lunch Box Recipes

images for Peanut Rice Recipe / Kadalai Sadam Recipe / Verkadalai Sadham - Easy Lunch Box Recipes
Peanut Rice

Ingredients dry roasted & powdered
Peanut -1/4 cup
Coconut-1tbsp
Sesame seeds-1tbsp
Red chillies-2
Urad dal-1tsp
Channa dal-1tsp
Tempering
Sesame oil -1tbsp
Mustard,Channa & Urad dal -each 1tsp
Peanuts-2tsp
Slit green chillies-1
Curry leaves few
Hing-a pinch
Other Ingredients
Rice-1 cup
(Cook the rice with 2 cups of water & keep it aside.Here i have used basmati rice)
Salt to taste
Method
Dry roast all the above ingredients mentioned till light brown on a low flame.
Cool the mixture & grind to a coarse powder.Keep it aside
Heat oil in a pan temper it with above ingredients.
Lower the flame, add the rice,salt & ground powder.Toss the rice well so the masala is well mixed with the rice.
Switch off the flame garnish with curry leaves & serve them hot with chips or papad.
Note:
a) Masala powder can be made a day ahead & keep in fridge to save time.
b) You can use leftover rice for this recipe.
c) Sesame oil gives nice aroma & flavour to your rice.

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Tuesday, April 8, 2014

Curd Rice Recipe / Thayir Sadam Recipe/ Bagala Bath Recipe /South Indian Curd Rice Recipe /Perugu Annam Recipe /Daddojanam Recipe

image of Curd Rice Recipe / Thayir Sadam Recipe/ Bagala Bath Recipe /South Indian Curd Rice Recipe ,Perugu Annam Recipe ,Daddojanam Recipe
Curd Rice
Ingredients
Rice -1/2 cup
( Cook the rice with 3 cups of water & little salt).
Butter-2tsp
Warm milk-1/4 cup
Thick curd-3/4 to 1 cup
Tempering
Oil-1tsp
Mustard -1/2tsp
Chopped green chillies-2
Grated ginger-1/4tsp
Curry leaves-few
Hing-1/4tsp
Method
Once your rice is cooked,allow it to cool a bit,add milk & butter.
Mash the rice well & keep it aside.Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the rice & add the curd to the warm rice.
Mix everything well,garnish it chopped coriander leaves.
Serve the curd rice with any pickle you prefer.

Note:
a) Do not add curd to hot rice,make sure its warm.
b) If serving for any party adding fruits gives a great look for your curd rice.I prefer to add pomegranate,grapes,raisins,grated carrot,bits of raw mango & grated cucumber.
Do not add these in advance,add them just before serving.
c) While tempering cashew nuts can also be added.
e) Milk is added to avoid sourness when packing it for a lunch box.
f) Curd rice can be served warm or cold.
g) Instead of green chillies some people add crushed mor milagai or dry red chillies.
h) For a rich curd rice always use whole milk curd,if you are using fat free curd then add 1 or 2 tbsp of sour cream.While preparing for partys i always use sour cream.

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Wednesday, April 2, 2014

Kasa Kasa Sadham Recipe /Khus Khus Rice /Poppy Seeds Rice

Kasa Kasa Sadham Recipe /Khus Khus Rice /Poppy Seeds Rice
Kasa Kasa Sadham
Ingredients dry roasted & Powdered
Khus Khus/poppy seeds-2tsp
Whole pepper-15
Coconut-1tsp
Jeera/cumin-1/4tsp
Tempering
Oil-3tsp
Mustard-1/2tsp,Urad dhal-1/2tsp,Channa dhal-1/2tsp,Curry leaves-little
Hing-little,Cashew nuts chopped-3
Other ingredients
Left over or fresh cooked rice-2 cups
Salt to taste
Method
Heat oil in a pan temper it with above ingredients.
Reduce the flame,add the cooked rice,salt & ground powder & mix it well till everything is well combined.
Serve it with any chutney or papad.

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Wednesday, March 5, 2014

Coconut Rice / Thengai Sadam / South Indian Coconut Rice Recipe / Thengai Sadam Recipe / Kobbari Annam Recipe

Coconut Rice recipe,Thengai Sadam recipe,South Indian Coconut Rice Recipe / Thengai Sadam Recipe / Kobbari Annam Recipe
Coconut Rice/Thengai Sadam
Ingredients
Rice - 1 cup
( Cook the rice with 2 & 1/4 cups of water with little salt,keep it aside)
Tempering
Oil-1tbsp
Chopped cashew nuts-3tsp
Curry leaves & coriander leaves-few
Chopped green chillies- 3
Mustard-1tsp
Urad & Channa dal each -1/2tsp
Hing-1/4tsp
Crushed pepper powder-1/4tsp
Freshly grated coconut - 3/4 cups
Method
Heat oil in a pan,add all above tempering ingredients except coconut & pepper powder.
Fry till the dals are light brown,now add the grated coconut.
In low flame fry the coconut till moist leaves (do not over fry & change the colour of the coconut ).
Add the cooked rice & pepper powder,add salt if needed, mix it well.
Garnish with coriander leaves & serve them warm.

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Tuesday, March 4, 2014

Dill & Saffron Rice / Dill & Saffron Pulao Recipe


Ingredients
Basmati rice-1 cup
Chopped dill leaves-1/3 cup
Salt to taste
Saffron-a generous pinch
(soak it in little warm milk)
Chopped onion-1tsp
Slit green chillies-1
Grated garlic-1/2tsp
Tempering
Olive oil-3tsp
Pepper-3
Cloves & Cardamom-1 each
Shajeera-1/8tsp
Cinnamon-a very small piece
Method
Heat oil in a pan & temper it.
Fry onion,garlic,green chillies & dill leaves (save some dill leaves for garnish),saute for 1 minute.
Add the rice fry for a minute,pour 2 cups of water add salt to taste & cook till done.
Once rice is cooked add the dill leaf & saffron milk & mix it well.
Serve hot with any gravy or raita.

Inspired by Jagruti....

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