Vegetable Briyani Restaurant Style

Ingredients:

• Beans -10 pieces
• Carrots - 2 medium sized carrots
• Peas - 1 Handful
• Onions - 2 medium sized onions
• Green chilles - 4 nos
• Garlic - 10 nos
• Chopped Ginger - 1 tbsp
• Ghee - 4tsp
• Oil - 2tsp
• Salt to taste
• Bay leaves - 1
• Basmati rice -2 cups
• Lemon juice - 1tsp
• Saffron - 10-12 pieces
• Biryani Masala Powder :
• Dhaniya seeds - 2tbsp
• Bay leaves - 2
• Red Chilly round - 4
• Cinnamon sticks - 2
• Cloves - 1tsp
• Cumin seeds - 1tsp
• mace - 2
• nutmeg small - 1
• Black cardomom - 2 to 3
• Star anise - 7 to 8
• Green cardomom - 10 to 12
• Pepper - 2tsp
• Sonf - 1tsp

Method:

• First dry fry all the malasa items one by one and then grind it.
• Wash and drain basmathi rice.
• In kadai, pour a tsp of ghee and then fry the bay leaves.
• Then fry the drained basmathi rice along with it.
• Then put this in a cooker vessel or Rice cooker.
• Again pour a tsp of ghee in kadai and add all the chopped vegetables one by one into the kadai and fry well.
• Side by side grind the green chilly, ginger and onion in a mixie grinder.
• Then pour the grinded masala into the kadai along with the vegetables and mix well.
• Then add salt and one tbsp briyani masala powder to it and mix well.
• After it has cooked well, pour this masala into the basmathi rice and mix well.
• Then pour 4 cups of water into it and then add 1 tsp lemon juice and 1 tsp oil.
• Then mix well and add salt if required.
• If you are using pressure cooker keep it for 3 whistles.
• Put saffron strands in a cup of little water.
• After taking out the Briyani, pour the saffron water into it and mix well.
• Now its ready to serve.
• Onion raitha is the best side dish for this.

Notes:

• Instead of big onion you can use small onion also. It will give nice taste

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Tomato Rice II

Ingredients:

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Method:

• By using A.P.P. we can prepare Tomato bath also.
• First cook the rice and keep it aside in a tray. Let it cool.
• Now take 2 to 3 ripe tomatoes and cut them in to pieces.
• Cut 2 - 4 green chillies in two pieces.
• Grate 1/2 inch ginger.
• Now put a pan on the stove and pour some oil in that.
• Add mustard seeds, udad dal, Channa dal, asafoetida, turmeric poweder in that.
• After the mustard seeds busts add green chilliesand grated ginger in that and stir well.
• Next add the tomato pieces and fry them well. Add salt first and next add the all purpose powder in the mixture.
• Stir them continuously other wise the mixture will stick in the pan floor.
• When all the ingredients become like a paste, remove the pan from the fire.
• After it comes to room temperature, store it in a dry container.
• Now take two or three spoons of the tomato concentrate and add it to the cooked rice. Mix them well. Now the tomato bath is ready to serve.
• For side dish, you can have potato chips or fried papped or vathal.
• You can keep the tomato concentrate for a month too. If you kept this in the freezer it will be there for more than 6 months.
• Whenever you need tomato rice you can prepare it without any strain.
• Even you can pack it for lunch.

Images:

Tomato Rice

Ingredients:

• 1 Cup cooked rice
• 2 - 3 Tomatoes
• 1 Onion
• 5 - 6 Green Chilies
• 1 Spoon Mustard seeds
• 1 Spoon Udad dal
• 1 Spoon Channa dal
• A pinch of Asafetida
• 2 spoons oil
• Salt to taste.
• Turmeric Powder

Method:

• Pour oil in a pan and make seasoning with all above ingredients.
• Put green chilly pieces and onion pieces with seasoning and fry well.
• Add tomato pieces and fry well.
• Add salt and mix well.
• Now add the fried masala in the rice and mix well.
• Serve hot with Papad.

Notes:

• You can add garlic in this.

Images:

Sesame Rice

Ingredients:

• 1 Cup cooked rice
• 2 to 3 Tea spoons of sesame seeds
• 2 to 4 Red Chilies
• Salt

Method:

• Spread the rice in a plate.
• Fry sesame, red chilies in a dry pan powder them in a mixer grinder.
• Put the sesame powder and salt on the rice and mix well.
• You can add some oil or ghee while you mix the rice.
• This is a very easy and tasty rice. You can prepare this rice for your lunch box also.

Notes:

• You can prepare the sesame powder and keep it in fridge and when ever you want to prepare sesame rice you can prepare by using the powder quickly.

Garlic Rice

Ingredients:

• Cooked Rice 1 cup
• finely chopped garlic 2 table spoon
• Ghee 1 table spoon
• salt to taste

Method:

• In a pan put ghee and garlic.
• Fry them till golden brown.
• Add salt and fry well.
• Now switch off the stove and put the cooked rice and mix well.
• your Garlic Rice is ready to eat.

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Kalkandu Rice (Sweet Candy)

Ingredients:

• 1 Cup Cooked rice
• 1 1/2 Cup Sweet Candy (China kalkandu)
• 10 - 12 Cashew nuts
• 1/2 Spoon Cardamom Powder
• 1/4 Cup Ghee

Method:

• Make candy in to small pieces. Put them in a pan and pour water and make it like a syrup.
• Add cooked rice in that and smash and mix well. Let the cooked rice and the syrup boil for few minutes.
• Pour some ghee and mix again. Let it become thick.
• In another pan pour some ghee and fry cashew nuts and add it with kalkandu rice.
• Add cardamom powder and mix well.
• You can also add ’saffron’ in this. That will give you a good colour and taste.
• Serve hot or cold. Generally we prepare this rice for the pournami pooja. i. e. we make this as prasadam for Full Moon day pooja.

Vegetable biryani recipe

Ingredients:

• 2 cups Basmati Rice
• 1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
• 150 gms Green Peas
• 3 Finely Sliced Onion
• 2 Finely Sliced Green Chillies
• Salt to taste
• 1 tsp Red Chilli Powder
• 2 tsp Cinnamon
• 1 sp Cumin Seeds
• 4 Cloves
• 1/2 tsp Black Pepper Powder
• 4 Tomato
• 1/2 cup Yogurt (curd)
• 4 tbsp Vegetable Oil
• 1/2 tsp Mustard Seeds
• 3 tbsp Dry Fruits (cashew nuts, raisin)

Method:

• Wash the basmati rice well before cooking.
• Then take rice with 3-3/4 cup water and a little salt.
• Also add 2 tbsp of dry fruits.
• Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry in oil.
• Put 1/2 sp salt and fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and cumin seeds, cloves, black pepper powder and stir for about half minute.
• Then add onions and saute them for a minute, till they get pink in color.
• Add salt and red chilly powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations.
• Add this fine yogurt and stir well.
• Heat it for about a min.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesnt break.
• Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable biryani hot with raita, potato chips and pickle.

Methi pulao recipe

Ingredients:

• 1 1/2 Cup Long Grain (Basmati) Rice
• 1 cup green peas
• 50 gms paneer (cut into small cubes and deep fry)
• A small bunch of methi (fenugreek) leaves (chopped)
• 2 tomatoes (chopped) (optional)
• 4-5 flakes of garlic make paste/ chop
• 2-3 green chilies (chopp)
• 1/4th tsp. turmeric powder
• Salt to taste
• 1 tbsp butter

Method:

• Wash methi properly and drain the water and keep aside.
• Heat oil in the pan and add garlic paste and fry till light brown.
• Now add tomatoes, peas, Methi, green chilies, salt and turmeric powder.
• Stir-fry for 8-10 minutes.
• Add rice and fry well for another 5 minutes.
• Add enough water and pressure cook on low flame for 5 minutes.
• Garnish with fried paneer.
• Serve the Methi Pulao hot with chilled Raita.

Kashmiri pulao recipe

Ingredients:

• 500gms Long Grain (Basmati) Rice
• 2 big Onion slice it
• 1 stick Cinnamon
• 2 - 4 cardamom
• 2 - 4 cloves
• 10 - 12 strings saffron
• 1 sp Milk
• 1 tab.sp crushed walnut
• 1 tab. crushed cashew nut
• 1 tab kismis
• 1 tab tuty fruity
• 5 - 6 tab butter / ghee
• salt to taste

Method:

• Wash and soak rice.
• Heat butter/gheel and fry onions till golden brown and remove.
• Fry cashew nuts and remove.
• Fry whole spices, then add drained rice and mix well.
• Add half-saffron dissolved in little warm milk.
• Add hot water and mix well.
• Cook a little.
• Put the remaining saffron and tutty fruit and kismiss.
• Cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.
• Your colorful Kashmiri Pulao is ready to serve.

Notes:

• Children will like this pulao very much.

Mixed veg. rice

Ingredients:

• Cooked Rice – 1 cup
• Half cooked mixed vegetable – 1 cup (Carrot, Green Peas and Beans)
• Capsicum cut into small pieces – 1/2 cup
• Onion – 1 chop finely
• Green chilly – 4 chop finely
• Turmeric powder – a pinch
• Oil or Ghee – 4 or 5 teaspoons
• Mustard – Half teaspoon
• Cinnamon Stick – a small piece
• Cloves – 2
• Cashew nut – 1 tablespoon
• Curry leaves – few
• Salt – 1 teaspoon or as per taste

Method:

• In a kadai put the oil or ghee and when it is hot add cinnamon stick, cloves and mustard.
• When it pops up, add cashew nuts, chillies and curry leaves and fry for a while.
• Then add onion and fry till it become transparent.
• Now add capsicum pieces and fry for two/three minutes on low flame.
• Add cooked vegetables, turmeric powder and salt.
• Mix well. Add cooked rice to this and mix gently.
• Serve with any raitha.

Notes:

• You can prepare this with left over rice also. Vegetables can be cooked in microwave. Cut the vegetables into small pieces, sprinkle a handful of water and microwave it for one to two seconds.

Jeera Pulao (Jeera Rice)

Ingredients:

• 1 cup Long Grain (Basmati) Rice
• 2 cups Water
• 1 1/2tsp Cumin seeds
• 1 tbsp oil
• salt to taste
• 2 Bay leaves
• 3-4 cloves
• Few whole Black pepper
• 1 Black Cardamom

Method:

• Clean and wash rice.
• Wash and drain rice 2-3 times and soak in water for 10 minutes.
• Heat oil and add cumin seeds, bay leaf, cardamom, whole black pepper and cloves.
• When Cumin seeds are done add the rice and salt, mix well.
• Add water.
• When it starts boiling low down the flame of the gas and cover it partially.
• Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
• Serve the jeera pulao hot with any gravies or raita or alu fry.

Notes:

• Simple and tasty pulao. You can prepare this pulao, by using electric cooker.

Quick Curry leaves Rice

Ingredients:

• 1 cup cooked rice
• salt
• To roast:
• A handful of fresh curry leaves
• 2 red chillies
• 1 tablespoon Channa dal
• 1 teaspoon Urad dhal
• ¼ teaspoon black pepper
• ¼ teaspoon asafetida powder
• 1 tablespoon coconut (optional)
• For seasoning:
• 5 cashew nuts broken into small bits
• 1/2 sp mustard seeds
• 1 sp udad dal
• 1/2 sp channa dal
• 2 tablespoon oil
• Few curry leaves

Method:

• In a kadai, put 1/2 sp oil and roast Channa dhal, urad dhal, red chillies, black pepper and asafetida.
• Now add the curry leaves and coconut and fry for a while on low flame.
• Let it cool. Then Grind this to a powder.
• In a kadai put the remaining oil and when it is hot add the mustard seeds.
• When it pops up, add cashew nuts and curry leaves and then add the cooked rice. Keep the flame low.
• Add curry leaves powder along with salt to the rice and mix well.
• Very good for lunch box.

Notes:

• You can avoid coconut if you do not want. But adding coconut will improve the taste and reduce hotness. Instead of oil, you can use ghee also.
• You can also use dried curry leaves for this.

Carrot Rice 2

Ingredients:

• Cooked Rice – 1 cup
• Grated Carrot - 1 cup
• Red chillies – 3 or 4
• Fresh ginger – a small piece
• Channa dal – 1 tabsp
• Urad Dhal – 1 teasp
• Asafetida – ¼ teasp
• Pea nut – 2 tabsp
• Oil – 4 or 5 teaap
• Mustard – 1/2teasp
• Curry leaves – few
• Salt

Method:

• In a plate put cooked rice and sprinkle one or two teaspoon oil over it.
• Toss it well and keep aside.
• Chop the ginger finely.
• Break the red chillies into small pieces.
• In a pan pour oil and make seasoning.
• add grated ginger and stir well.
• Then add pea nuts, red chillies and fry just for a min.
• And curry leaves and fry for a second.
• Now add grated carrot and stir well and allow it to cook.
• Add salt and mix well.
• Remove from the fire and put it on the rice plate.
• Mix well.
• Now carrot rice is ready to serve.
• Serve with any raitha.

Carrot Rice

Ingredients:

• 1 Cup Cooked Rice
• 4 Carrots (grate them)
• For Seasoning:
• 2 to 4 Red chilies
• Mustard seeds
• Udad dal
• Channa dal
• Asafetida Powder
• Turmeric Powder
• Salt
• Oil for seasoning.

Method:

• Spread rice in a plate. Pour oil on that and mix well.
• Make seasoning and put grated carrots and fry well. Add salt and fry well.
• After carrot cooks put the mixture on the rice and mix well.
• The colour full carrot rice is ready to serve.
• Serve with vadam or some raithas.

Ready Made Puliyodharai

Ingredients:

• 1 cup cooked rice
• 2 to 3 tsp Tamarind Paste
• 2 to 4 tsp APP (all purpose powder)
• For Seasoning:
• Mustard seeds
• Channa dal
• Udad dal
• Kari patha
• Ground nuts (optional)
• Cashew Nuts ( optional)
• Red chilly

Method:

• After it cools down to the room temperature, put it in a glass bottle and store it.
• When ever you want to prepare puliyodara, first you cook the rice and keep it in a big bowl or a tray and let the rice come to room temperature.
• Now put the pan and pour gingelly oil in it.
• Add mustard seeds, udad dal, Channa dal, kari patha, ground nuts or cashew nuts and 2 - 4 red chillies.
• After mustard seeds bursts, put the seasoning on the rice. Mix it without damaging the rice.
• Now you add the tamarind paste which we have already prepared and the A.P.P. also as per your taste.
• And again mix the puliyodara. If you need more katta add tamarind paste.
• If you need more hot i.e. karam add the a.p.powder and if you need salt add that and prepare best puliyodara as per your taste.
• If you want to reduce hot you can add a spoon of sugar and mix the puliyodara.

Notes:

• A very tasty Iyengar puliyodarai is ready to eat. For this avial or vadam will be the best side dish.

Images:

Lemon Rice

Ingredients:

• 1 Cup Cooked rice
• 1 Lemon (make juice of it)
• 2 Red Chilly
• 1 Spoon Mustard Seeds
• 1 Spoon Udad dal
• 1 Spoon Channa dal
• Curry Leaves
• 10 Cashew nuts/Ground nuts
• Salt
• 2 Spoon oil
• 1/2 Spoon Turmeric powder
• Asafetida Powder
• Fenugreek Powder (optional)

Method:

• Spread cooked rice in a plate and pour a spoon oil on that and mix well. (This will protect the cooked rice from breaking or smashing.)
• Put a pan and pour oil. Make seasoning with mustard seeds, Udad dal, Channa dal, curry leaves, red chilly, cashew nuts/ground nuts, asafetida powder and turmeric powder.
• Put seasoning on the rice. Add lemon juice on it. Add salt and mix well with out breaking the rice.
• Add Fenugreek powder and mix well.
• Serve hot or cold with vadam or Papad.

Notes:

• You can use green chilly instead of Red chilly.

Images:

Kothamali Pulav (Coriander Pulav)

Ingredients:

• 2 cups rice
• 2 cups fresh coriander leaves
• 1 Cup of Fresh Peas
• 2 Cups peeled small onions
• 10 -12 Green chilies
• 10 -12 Garlic
• Ginger optional.
• 3 - 4 tab sp Butter
• Salt

Method:

• Grind small onion, green chilly, cleaned coriander leaves and garlic like a paste.
• Put Butter in a pan and after it melts, put this masala, peas and salt.
• Sim the flame, and allow peas to cook.
• Stir continiously.
• When oil comes out of the mixture, the masalais ready.
• Now put the rice in a electrical cooker and add the masala.
• Mix well by adding water.
• Allow it to cook.
• Your coriander pulav is ready to serve.
• Serve with onion raitha.

Kothamali Sadam (Coriander Rice)

Ingredients:

• 1 cup cooked rice
• 1 cup cleaned and chopped coriander
• 6 green chilly
• For Seasoning:
• 1 sp mustard seeds
• 1 sp udad dal
• curry leaves
• Ghee or oil
• Salt
• cashew nuts

Method:

• In a big bowl put cooked rice and pour ghee and mix well.
• Keep aside.
• Grind coriander leaf and green chilly.
• In a pan make seasoning and put the ground paste and fry well.
• Add with the cooked rice and mix well.
• Your yummy kothamali sadam is ready.

Notes:

• f you add tamarind in this recipe, that will be similar tokothamalli thuvial sadam.
• If you want to make like that, then prepare coriander thuvial and mix with rice.
• Serve with onion raitha.

Udad Rice

Ingredients:

• 1 cup rice
• 1/2 cup black udad dal
• 1 cup coconut - fresh
• salt
• Gingely oil
• For Thuvial:
• 1/4 cup Black seasame seeds (til)
• 1 cup fresh coconut
• 5 - 6 Red chilly
• salt

Method:

• Cook rice and dal with 4 cups of water.
• Mix salt and coconut and keep aside.
• Fry sesame seeds in a dry pan and grind it with coconut and red chilly.
• Add salt and water.
• Make like a paste, that is make thuvial
• Remove from the mixer grinder.
• Mix this thuvial and gingely oil with cooked rice and eat.
• You can serve with dry fry papped.

Bahala Bath

Ingredients:

• 2 Cup Cooked Rice
• 1 Cup Fresh Curd
• 1/4 Cup Milk
• 50 Gms. Butter
• For Seasoning:
• 4 to 5 Green Chilly
• Mustard Seeds
• Udad dal
• Asafetida
• Curry leaves
• Ginger

Method:

• Smash the cooked rice with a scoop well. Add milk and smash again with butter.
• Make seasoning and put the seasoning with the rice.
• Add curd and salt and mix well.
• Delicious. Bahala bath is ready to serve.

Notes:

• You can add grated carrot, small green grapes in Bahala Bath.

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