Thecha Rice Recipe / Maharashtrian Thecha Rice Recipe / Green Chilli Thecha Rice Recipe

 

Thecha Rice

Ingredients to be crushed

Green chilies - 20

Garlic - 10

Salt to taste

Roasted peanuts - 1 tsp

Chopped coriander leaves - 2 tsp

( Crush all above ingredients to a coarse mixture, keep it aside)

Other ingredients

Oil - 3 tsp

Jeera/ cumin seeds - 1/2 tsp

Curry leaves - few

Lemon juice - 1 tsp

Cooked rice as needed

Method

Heat oil in a pan and temper it with jeera and curry leaves.

Add the crushed mixture and sauté in low flame for few minutes.

Add the cooked rice and gently mix till combined.

Squeeze lemon juice mix and switch off the stove.

Enjoy with raita.

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Seeraga Samba Biryani Rrecipe / Seeraga Samba Rice Vegetable Biryani Recipe / Jeera Rice Vegetable Biryani Recipe - Variety Rice Recipes

Seeraga Samba Vegetable Biriyani

Ingredients

Seeraga samba rice - 1 cup

Hot Water -1 & 3/4 cup

Mixed vegetable - 1 cup

Sliced onions - a handful

Sliced tomato - 1

Tempering

Kalpasi / Black stone flower - a small piece

Bay leaf - 1

Fennel seeds - 1/4 tsp

Oil - 2 tbsp

Ghee - 1 tbsp

Biriyani masala - 2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Red chilly powder - 1/4 tsp

Ingredients ground to a smooth paste

Coriander and mint leaves together - 1/4 cup

Green chillies - 4

Ginger and Garlic paste - 1 tsp

Method

Heat oil and ghee in a pan temper it with above ingredients.

Add sliced onion and sauté till light brown. Add the ground masala and fry till oil separates the pan.

Add the vegetables, tomato, spice powders and salt fry for couple minutes and add the washed rice.

Sauté for a minute pour water mix well, cover with a lid and in low flame cook till done.

Switch off the flame and gently fluff it up with a fork and enjoy with raita.

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Fresh Neem Flower Rice / Vepampoo sadam Recipe / Veppampoo Rice Recipe / Neem Flower Rice Recipe / Neem Flower Sadam Recipe / Quick Rice Recipes

Fresh Neem Flower Rice

Tempering

Coconut oil - 1 tbsp

Mustard, Urad Dal, Channa dal - each 1 tsp

Jeera - 1/2 tsp

Mor Milagai crushed - 2

Chopped cashew nuts - 4

Curry leaves few

Chopped garlic - 2

Other ingredients

Cooked rice grains must be separate - 2 cups

( Leftover rice works best for this recipe)

Salt to taste

Pepper powder - 1/4 tsp

Fresh neem flowers - a handful

( Do not add more then the rice will be too bitter)

Ghee - 1 tsp

Curry leaves for garnish

Fresh Neem Flowers

Method

Heat oil in a pan and temper it with above ingredients.

Lower the flame and add the neem flowers and sauté till light brown.

add salt, pepper powder and the rice gently mix till combined.

Lastly add ghee garnish with curry leaves, mix and enjoy hot with raita!

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Cucumber Curd Rice Recipe / Cucumber Thayir Sadham Recipe / Vellarikai Thayir Sadam Recipe / Summer Special Cucumber Curd Rice / Summer Recipes

 

Cucumber Curd Rice

Tempering

Oil - 1 tsp

Mustard - 1/2 tsp

Urad dal - 1/2 tsp

Jeera - 1/4 tsp

Chopped ginger - 1 tsp

Chopped green chilies - 1

Red chilly - 1

Hing - a generous pinch

Other ingredients

Cooked rice - 2 cups

( cook the rice till soft and mash the rice)

Salt to taste

Beaten curd - 2 cups add more if needed

Chopped coriander leaves few

Grated cucumber - 3/4 cup

Method

Heat oil in a pan temper with mustard, urad dal, jeera , red chilies and hing. Switch off the stove and add the ginger, green chilies and curry leaves.

Add the curd to the cooked and mashed rice , salt, grated cucumber, coriander leaves and pour the tempering. Mix well till combined.

Garnish with coriander leaves and enjoy cold !

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Malahora Recipe / Marichi Annam Recipe / Cracked Black Pepper Rice Recipe / Tirupati Temple Prasadam Recipe / Tirumala Balaji Ghee Pepper Pongal / Cracked Black Pepper Rice Recipe

 

Malahora

Ingredients

Sona masoori rice - 1/2 cup

(wash and soak the rice for 30 minutes)

Water - 2 & 1/2 cups

Salt to taste

Ghee - 2 to 3 tbsp

Hing - 1/2 tsp

Crushed black pepper - 1 & 1/2 tbsp

( You can reduce if you think it's spicy)

Method

Taka a pressure cooker add the soaked rice ( discard the water), pour water add salt and pressure cook till soft. Once cool open the pressure cooker and slightly mash the rice.

Heat ghee in a pan add hing and the crushed pepper, fry for a minute.

Pour it into the cooked rice, mix and enjoy hot!

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Kovil Puliyodarai Recipe / Koyil Puliyodharai Recipe / Kovil Puliyodharai / Temple Style Tamarind Rice Recipe / Temple Puliyodharai / Tamarind Rice Recipe / Puli Sadam Recipe

 

Kovil Puliyodharai

Ingredients fried till light brown in 1/2 tsp of oil

Coriander seeds - 2 tsp

Channa dal - 2 tsp

Mustard -1/2 tsp

Black sesame seeds - 2 tsp

Urad dal - 2 tsp

Whole pepper - 2 tsp

Methi/Fenugreek seeds-1/2 tsp

Red chilies - 6

( Cool the fried ingredients and grind it to a smooth powder, keep it as)

Tempering

Sesame oil - little more than 1/4 cup

Mustard - 1 tsp

Red chilies - 6

Urad dal -1tsp

Channa dal - 1tsp

Peanuts - a handful

Curry leaves a fistful

Hing-1tsp

Other ingredients

Salt to taste

Turmeric powder-1/2tsp 

Tamarind - a large lemon size 

( soak it water and extract the juice, i got 1 & 1/2 cups of semi thick juice)

Jaggery - 1/2 tsp

Method

Heat oil in a pan & temper it with above ingredients.

Pour the tamarind juice add the turmeric powder & salt, give a nice boil 

Cook the whole mixture till thick & oil separates from sides of the pan.

Now add the ground powder and jaggery , mix well till combined.

Switch off the flame, add required amount of the paste to hot rice, mix well and enjoy!

Temple Style Puliyodharai

Note:

a) Remaining puliyodharai mixture can be stored in the refrigerator in a bottle.

b) The rice grains must be slightly sticky , do not cook till the grains are separate.

c) For this recipe only sesame oil is used , oil is added more in this recipe this gives the flavor to your dish.

d) Usually puliyodharai is mixed and kept aside and then served after an hour as all the flours will get into the rice.

e) Some people make the tamarind mixtures and skip adding the ground powder into the tamarind mixture. Instead they sprinkle on the rice and then add needed tamarind paste and mix.

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Daddojanam Recipe / Temple Style Curd Rice / Andhra Style Curd Rice Recipe / How to make Temple Style Daddojanam Recipe?

 

Temple Style Daddojanam

Ingredients

Raw rice - 1/2 cup

Water - 1 & 1/2 cups

Milk - 1/2 cup

Curd - 1/2 cup

Salt to taste

Tempering

Oil - 2 tsp

Mustard, Urad dal, Channa dal - each 1 tsp

Jeera - 1/2 tsp

Crushed pepper - 1/4 tsp

Curry leaves - few

Method

Wash the rice and add it into a pressure cooker pour water and pressure cook till soft and mushy.
Once cooled open the pressure cooker while still hot mash the rice well , pour the milk , curd add salt mix till combined
Heat oil in a pan and temper it with above ingredients, pour the tempering into the rice mixture , mix and enjoy warm.

Note:

Rice should be in a loose consistency not thick so add milk and curd accordingly.

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Tamilnadu Style Bisi Bele Bath / Sambar Sadam Recipe / Sambar Rice Recipe - Rice Recipes

 

Sambar Sadam

Tempering Ingredients

Ghee - 2 tbsp

( add more or less)

Chopped cashew nuts - 15

Curry leaves few

Mustard - 1 tsp

Urad dal - 1 tsp

Red chillies - 4

( Heat ghee and temper the above ingredients and keep it aside)

Other Ingredients

Sona masoori rice - 2 cups

Thur dal -1 cup

Salt to taste

Water - 12 cups

Tamarind water - 2 cups

Turmeric powder - 1 tsp

Small onion - 15

Drumstick pieces - few

Ingredients fried and powdered

Coriander seeds - 3 tbsp

Channa dal -2 tbsp

Urad dal - 1tbsp

Mustard seeds - 1/2 tbsp

Methi seeds -1/2 tbsp

Red chilly - 12

Hing - 1 tsp

Curry leaves - few

Dry coconut ( Kopra) - 3 tbsp ( fry them separately till golden brown )

Sesame oil - 2 tsp

( Heat oil in a pan and fry all above ingredients till light brown. Cool and grind to a smooth powder)

Garnish

Chopped coriander leaves - few

Method

Take a pressure cooker add the rice, thur dal, turmeric powder, drumstick ,small onions water and salt.

Pressure cook till rice is cooked, cool and open the lid.

Pour the tamarind juice the powdered ingredients and switch on the stove , cook in low flame till well combined and raw smell has disappeared. 

Switch off the stove and pour the tempering into the rice mixture , garnish with coriander leaves mix and enjoy hot.

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Note:

Adding different vegetables are your choice

Courtesy: My friend's mom.

Greek Lemon Rice Recipe / Greek Style Lemon Rice / Easy Traditional Greek Lemon Rice Pilaf

Greek Lemon Rice

Ingredients

Basmati rice - 1 cup

Broth - 1 & 1/2 cups

Olive oil - 1 tbsp

Salt and pepper powder to taste

Chopped parsley - 1/4 cup

Grated garlic - 1

Lemon zest - 1/8 tsp

Lemon juice - 1 medium size extract juice

Method

Heat oil in a pan add garlic and sauté for a minute, pour the broth and give a boil.

Lower the flame add the washed rice, salt and pepper powder, cover and cook till rice is done.

Switch off the stove pour lemon juice drizzle a teaspoon of olive oil add lemon zest and parsley, mix well and enjoy hot.

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Chilly Tofu Fried Rice Recipe/ Chilly Tofu Rice Recipe / Quick Tofu Chilly Fried Rice - Tofu Recipes

 

Chilly Tofu Fried Rice

Ingredients

Chopped coloured bell peppers - 1/2 cup

Frozen peas - 1/4 cup

Chopped garlic - 4

Chopped spring onions for garnish

Cooked basmati rice - 2 cups

( grains separated)

Salt and pepper to taste

Soy sauce - 1 tbsp

Red chilly sauce - 1 tsp

Green chilly sauce - 1 tsp

Vinegar - 1 tsp

Chilly oil - 3 tsp

Fried tofu cubes - 1 cup

Method

Heat oil in a pan saute garlic, bell peppers and peas till colour changes.

Add the sauces , seasonings , tofu and mix well.

Add the cooked rice and gently toss till combined.

Garnish with spring onions and enjoy hot!

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Simple Chinese Capsicum Fried Rice / Chinese Capsicum Rice / A Quick Chinese Capsicum Rice

Chinese Capsicum Fried Rice

Ingredients

Capsicum sliced - 1 cup

Salt and pepper to taste 

Soy sauce - 1 tbsp

Chopped celery - 2 tsp

Cooked rice - 2 cups

Chopped garlic - 1 tsp

Few spring onions for garnish

Chilly oil - 1 tbsp

Method

Heat oil in a pan saute garlic , celery and capsicum till light brown.

Add the soy sauce, salt and pepper powder add the rice and gently toss till well combined.

Switch off the stove garnish with spring onions and enjoy hot!

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Pineapple Pulao / Pineapple Rice / Ananas Pulao - Easy Rice Recipe

Pineapple Pulao

Ingredients

Basmati rice - 1 cup
( wash and soak the rice for 10 minutes)

Water - 1 & 3/4 cup

Salt to taste

Chopped fresh pineapple - 3/4 cup

Cashew nuts - 3 tsp

Raisins - 1 tsp

Saffron - a generous pinch

Warn milk - 1 tbsp

Thinly sliced onion - a handful

Tempering ingredients

Oil - 1 tsp

Ghee - 2 tsp

Shajeera - 1/4 tsp

Green cardamom - 2

Black Cardamom - 1

Star anise - 1

Bay leaf - 1

Cinnamon a small piece

Cloves - 2

Method

Wash the rice and soak it in water for 10 minutes.

Soak saffron strings in warm milk.

Heat 1/2 tsp ghee and fry the onions till golden brown, keep it aside.

In the same pan add 1/2 tsp oil and fry the nuts till light brown.

Now add the pineapple and sauté till they are slightly soft but till crunch keep it aside.

Heat oil and ghee in a pan add the spices sauté for a minute and pour the water, once the water started to boil drain water from the rice and add salt cover and cook in low flame.

When the rice is 3/4th cooked add the saluted pineapples, cashew nuts, raisins and fried onion.

Cover and cook till done , gentle mix everything and serve them hot.

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Curd Rice with Pickles - Summer Special Recipes

 

Curd Rice With Pickles

Curd Rice 

Neer Nellikai 

Avakai

Mor Milagai

Tomato Pickl;e

Nartangai

Mustard Rice Recipe / Kadugu Sadam Recipe / Coconut Mustard Rice - Variety Rice Recipes / Quick Lunch Box Recipes

Mustard Rice

Tempering ingredients

Sesame oil - 1 & 1/2 tbsp

Mustard - 1/2 tsp

Channa dal and Urad dal - each 1 tsp

Peanuts - 2 tbsp

Red chillies - 1

Curry leaves few

Turmeric powder - 1/2 tsp

Ingredients ground to a smooth paste

Grated coconut - 1/4 cup

Mustard seeds - 1 & 1/2 tsp

Red chillies - 2

Kashmiri chillies - 2

Jaggery - 1 tsp 

Tamarind - a tiny piece

Salt to taste

Other ingredients

Cooked rice ( grains seperated) - as needed

Curry leaves few for garnish

Method

Heat oil in a pan and temper with above ingredients.

Add the ground paste and sauté till oil separates the masala, reduce the flame and add the rice mix well till combined

Switch off the flame and garnish with curry leaves and serve hot.

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

Kasa Kasa Sadham

Ingredients dry roasted & Powdered

Khus khus/poppy seeds / kasa kasa -2tsp
Whole black pepper - 1/2

Coconut -1tsp

Jeera/cumin -1/2 tsp

Tempering

Oil-3tsp

Mustard-1/2tsp

Urad dal -1/2tsp

Channa dal-1/2tsp

Curry leaves - few

Hing - a generous pinch

Cashew nuts chopped -6

Other ingredients

Left over or freshly 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. switch off the flame and serve it with any chutney, raita or papad 

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Samba Sadham Recipe / Pepper And Cumin Rice Recipe / Milagu Jeeraga Sadam / Chidambaram Samba Sadam

Samba Sadam

Ingredients

Whole pepper - 1 & 1/2 tsp (crushed)

Jeera / Cumin - 1 tsp ( crushed)

Curry leaves few

Chopped cashew nuts - 6

Ghee - 2 tbsp

Cooked rice - 2 cups

Salt to taste

Method

Heat ghee in a pan add cashew nuts and fry till light brown add the crushed pepper, cumin, salt and curry leaves and switch off the stove.

Add the cooked rice and gently mix till well combined.

Enjoy!

Grapefruit Rice / Grapefruit Puliyohara / Grapefruit Puliyodharai / Variety Rice Recipes

Grapefruits from my mini garden.

Grapefruit Rice

Ingredients

Grape fruit juice -1 cup

(I used the yellow flesh fruit not the pink)

Salt to taste

Cooked rice-1 cup

(grains separate)

Tempering

Oil-5tsp

Mustard-1tsp

Urad dal -1 & 1/2 tsp

Channa dal-1tsp

Chopped green chillies-2

Grated ginger -1/2tsp

Peanuts-a handful

Curry leaves-little

Turmeric powder-little

Hing-1/4tsp

Method

Heat oil in a pan temper it with above ingredients.

Add grape fruit juice , salt & turmeric powder & switch off the stove.

Take a kadai add the rice and pour the required quantity of the mixture in low flame mix till well combined.

Switch off the stove and serve it hot with potato chips & pickle.

Note:

The tempered mixture can be stored in fridge for a week.

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Dill Lemon Rice / Lemon Dill Rice / Dill Rice / Dill Lemon Chitranna

Dill Lemon Rice

Ingredeients
Oil - 3 tsp
Mustard seeds - 1 tsp
Urad dal and Channa dal - each 1 tsp
Green chillies - 4
Hing - 1/8 tsp
Curry leaves few
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice - 1 tbsp
( add more if you want too sour)
Chopped dill leaves - 1 cup
Cooked rice 2 cups
Method
Heat oil in a pan temper it with mustard,urad dal,channa dal,hing and curry leaves.
Next add the green chillies,dill leaves,salt and turmeric powder in low flame fry till raw smell has disappeared and the dill leaves are cooked.
Add rice and give a quick mix.
Lastly squeeze out the lemon juice toss well till everything is combined.
Switch off the stove and enjoy with papad .

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Mixed Beans Pulao / 9 Beans Pulao / Bean Pulao / Easy Rice Recipes

Mixed Beans Pulao

Ingredients
Basmati rice -1 & 1/2 cups
( wash and soak it in water for 5 minute)
Water- 2 and 1/4 cups
Mixed beans of your choice - 1 cup
( soak it over night and next day pressure cook for 1 whistle,make sure they are not mashed)
Ginger & Garlic paste -1tsp
Salt to taste
Sliced  onion-1/2
Chopped tomato-1 large
Slit green chillies -6
Mint leaves - few
Tempering
Cinnamon-1
Cardamom-2
Cloves-3
Bay leaf - 1
Star anise - 1
Marati mogu - 1
Oil-3 tsp
Ghee-2 tsp

Mixed Beans Pulao

Method
Wash and soak rice in water for 5 minute.
Heat oil and ghee in a pan add the whole spices & saute.
Add onions and fry till its light brown,
Add ginger garlic paste saute till raw smell has completely disappeared,add the tomato and mint leaves saute for a minute.
Add the cooked beans along with the water,salt and fry till everything is combined.
Drain out the water from rice and add,pour hot water mix well.
Cover with a lid and in low flame cook till rice is cooked,
Garnish with mint leaves and serve hot with raita.

Note:
a) I used raw peanuts,black eye bean,black and white channa,horsegram,green moongh dal,rajma,green and yellow dry peas,
b) For extra flavour you can add coconut milk too.
c) Adjust water accordingly as the cooked beans will have some water

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Baingan Biryani Recipe / Brinjal Biryani / Guthi Vankaya Biryani / Vankaya Biriyani Recipe / Stuffed Brinjal Biriyani

Ingredients for dry roasting

Dry coconut / Kopra - 1/4 cup

Peanuts - 1/4 cup

Sesame seeds - 1 tbsp

Red chilly - 2

Kashmiri red chilly - 2

( dry roast these ingredients till light brown,cool and add 1 tsp coriander powder,salt to taste,1/4 tsp turmeric powder and 1 tsp ginger and garlic paste and dry grind to a semi smooth mixture,Stuff this mixture inside the slit brinjals - see picture)

Guthi Vankaya Biriyani

Other Ingredients

Green brinjals - 6

( as it was big i cut into half and made a slit on top like a cross - see picture above)

Basmati rice - 1 & 1/2 cups

Water - 2 & 1/4 cups

Sliced onions - a handful

Cocktail tomato sliced - 1

Slit green chillies - 2

Mint leaves few

Chopped coriander leaves - 2 tsp

Lemon juice - 2 tsp

Homemade biriyani masala - 1/2 tsp

Oil - 1 tbsp

Ghee - 2 tbsp

Brinjal Biriyani

Method

Wash and add the rice in an electric cooker pour water,add salt as needed,1tsp ghee,few mint leaves and 1/4 tsp biriyani masala cover and cook till done.

Heat oil and ghee in a pan fry onion,green chillies and mint leaves till light brown,now add the tomato and saute for a minute.Now arrange the stuffed brinjals and sprinkle the extra filling mixture if any and gently mix till all brinjals are coated with oil.Sprinkle very little water cover and in low flame cook till they are 1/2 cooked.

Spread the cooked rice on top sprinkle the remaining biriyani masala,mint leaves and lemon juice sprinkle water if needed,cover with a tight lid and in low flame cook for 10 minutes till done.

Just before serving gently give a mix and serve hot with raita!

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