black beans ---1 cup
Ginger --garlic paste--1/2 tsp
Basmati rice---1 cup
Garam masala powder--1 tsp
Salt to taste
cloves, Cinnamon, Bay leaves
Soak rice for 10 min. Cook rice with 2 cups of water in a pressure cooker. In a pan add butter and season .Then add chopped onion, ginger garlic paste and saute till golden brown colour. add green chillies and boiled black beans. saute it .add 1 tsp of garam masala powder. now add the cooked rice, salt, and stir it ..Then cover a lid and cook it for 5 more minutes. Garnish with chopped fresh coriander leaves and cashew. serve hot with onion Raita.
You would wonder if kids will ever love eating beet root, right? Well you will be surprised that they do & infact love it if you try my recipe :)
1) 2 1/2 cups Rice
2) 3-4 tbsp Biryani masala (I used Badshah, you can use any of your choice, quantity can be adjusted as per your taste)
3) Beet root 1, cut into small pieces so that they cook faster
4) 1 Carrot grated (this is optional but makes it healthier)
5) 1 cup Peas ( I used frozen)
6) Garlic finely chopped 1 tsp
7) Half Onion cut lengthwise
8) Salt to taste
9) Fresh Coriander for garnishing
For the Seasoning (Tempering):
Oil – 1/2 tsp
Butter (ghee) - 2 tbsp
Mustard Seeds – 1/2 tsp
Asafoetida (Hing) – 1/8 tsp
Curry Leaves – 1 sprig (optional)
Tej patta (optional)
1 Green chilli
1) Wash the rice, drain it & keep it aside to use later.
2) Heat oil & add all the ingredients listed above under tempering.
3) Add the Onion & saute for few minutes. Add chopped garlic. After 3-4 minutes add biryani masala. Saute for another minute or two.
4) Add beat root & saute for 2-3 minutes. Cover & cook for few minutes. I usually do not skip this step as the beet root cooks with all the masala (& tastes better).
5) Add rice & peas & saute for few more minutes. Add hot water & salt. Cover & cook.
6) It's good to add the grated carrots when its half way done. That way they don't get over cooked. You can also add it when you add hot water but they might get too mushy. Cover & continue cooking until rice is fully cooked.
7) Garnish with fresh coriander & serve with yogurt raita
1 cup diced mushroom
1/2 cup diced onions
1/4 cup green peas
1 tsp chilly powder
1 tsp coriander powder
1tsp garam masala
1/4 cup water
2 cup cooked rice
Salt to taste
Oil as required
Chopped Coriander, 10 fried cashews to garnish
How To Make:
Heat oil in a pressure cooker. Add onions. Then add mushrooms, chilly powder, salt, coriander powder, garam masala, green peas and tomatoes. Add water in it. Fry till oil separates from the mixture. Then mix cooked rice and garnish it with chopped coriander leaves and cashew nuts. Mushroom Fried Rice is ready.
Ingredients for puiyogare paste
Gram Dal - 2 tsp
coriander seeds - 4 tsp
Red Chillies -- 5-7
Mustard seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Salt to taste
Tamrind - 1 lemon size
Gingely oil 3 tsp
cooking oil 4 tb sp
Mustard - 1/4 tsp
Fenugreek - 1/4 tsp
Red chillies - 2
Curry leaves - 1 strand
Fried peanuts - one hand full
Bengal gram dal - 1 tsp
Asafoteda - 1 pinch
cooking oil - 3 tbsp
How to make
Roast gram dal, coriander seeds, red chillies in a pan with little oil. Roast fenugreek and mustard without oil till it splitters and grind all of them to a powder.
Soak tamrind in water and get its extract. You can replace it with ready to use tamrind pulp.
In a pan add cooking oil and add the puliyogare paste ingredients one by one. Add tamrind extract and let it boil. Then add the ground powder and stir without lumps. Add a pinch of haldi (turmeric). Add salt.
Boil the mixture until it becomes a thick paste. Add the gingely oil.
Cook for another 5 minutes.
Let the mixture cool and it can be stored in an airtight container for a week. This mixture can also be refrigerated.
Whenever you want to make puliyogare, cook 1 cup rice.
In a pan heat 3 tbsp of oil and add the seasoning ingredients. Mix the seasoning with rice and the pulioyogare paste as needed.
Fresh puliyogare is ready.
I am a fond of tamil cuisine. Idlis/dosas are my all time favorites. After marriage I moved to Matunga which is called mini Madras of Mumbai. In Matunga, there are many udipi restarunts who serves proper Tamil meals. There I tasted different varieties of rice, mainly lemon rice, tamrind rice, etc. Today I am sharing with the recipe of coconut rice. I hope you will like it.
2 cups Rice
1 cup fresh coconut (I use the frozen available in India Store)
2 Tablespoons vegetable Oil
4 red chillies – break into pieces
1 Tablespoon Cashew Nuts
1½ Teaspoon Channa Dal
1½ Teaspoon Urad Dal
1 Teaspoon Mustard Seeds
few fresh curry leaves
Salt as per taste
Few pinches of Asafoetida powder
Chopped cilantro to garnish
How to Make:
Wash the rice and cook it with salt in a rice cooker or a in a pan.
Heat 2 tablespoons oil in a pan and when add the mustard seeds. When they splutter, add chillies, chana
dal, urad dal and fry until the dals turn golden brown. Now add the cashew nuts,, curry leaves, little
salt, asafoetida powder and coconut. Fry the mixture gently on a low heat till the coconut turns red/
brown. Turn off the heat.
Mix the coconut mixture and chopped cilantro gently through the rice and serve it immediately.
While frying the coconut, stir it continuously on a low heat or it will burn.
You can serve the rice with any curry (vegetable /chicken/seafood). It tastes great with some pickle
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