VEG FRIED RICE

VEGGY FRIED RICE

Materials:
Rice 2 cups
Water 3 1/2 cups
Oil  4 tbsp
Chopped onion 1 cup
Aloo -carrot 1 cup together
Green peas 1/2 cup
Tomatoe chopped 1 no
Biryani leaf
Cashewnuts
Fried in the ghee and kept aside
Ajinamotto a pinch
Cloves and cinnamon  powder
1/2 tsp to 1 tsp
According to your choice
Green chilli slits  of 4 nos
Ginger garlic paste 1 tsp
Method:
First of all wash and cook rice in the ratio of 1:1 1/2 to  1: 1 3/4
And keep it aside to cool
Place a kadai on the stove add oil to it.After it is heated add chopped onions to it.Fry in low temp,after they turn transculent add all chopped veggies and saute well ..Add ginger garlic paste,biryani leaf,green chilli slits,and ajinamoto,and mix well.Saute well in low temp,so that the veggies should be  well cooked .Now add the cooked rice and mix well ..Lastly add masala powder,and give final touch in mixing  .Transfer in to a dish and garnish with onions biryani leaf and fried cashews....

BABY CORN FRIED RICE

BABY CORN FRIED RICE:
A dish which can be made easily within miutes,and served.
Materials:
Oil 3 tbsp
Finely chopped onions 1/2 cup
Green mirchi( slits) 2 nos
Garlic 5 nos finely chopped
Green peas 1/2 cup
Carrot slits 1/2 cup
Capsicum 1/2 cup finely chopped
Boiled baby corn pieces 1/2 cup
(chop baby corn ,green peas,carrot slits
& boil a little till tender)
Salt
Ajinamoto a pinch
White pepper 1/4 th  tsp
Chilli sauce 1/2 tspto 1 tsp
as per ur choice
Tomato sauce 1/2 tsp to 1 tsp
Vinegar 1/2 tsp
Soya sauce only 1/2 tsp
Food colour optional
Method:
Cooked basmathi rice 1 cup
Place a pan on the stove, add 3 tbsp oil to it,after heating ,add onion pieces and fry,then add 2 red mirchi (slits),2 green chilli(slits),and garlic and saute well for 3 mins .Then add boiled green peas,carrot slits,boiled baby corn pieces,salt and ajinamoto,and chopped capsicum pieces and  fry well.Then add white pepper,
chilli sauce,,tomato sauce,vinegar,soyasauce,and food colour(optional).This is fried in med to high flame.Then lastly add cooked rice and mix well.Swicth off after 2 to 3 mins.Baby corn fried rice is ready to serve.No need of raitha.

CAPSICUM RICE

CAPSICUM RICE
Materials:
Basmathi rice-1 cup
Oil-50 gms

Cloves
Cinnamon
according to ur choice
Biryani leaf
Green peas 1/2 cup
Carrot slices 1 cup
Aloo 2 nos
Green mirchi 4 nos
Ginger paste 1 tsp
Dhania jeera powder 1 tsp
Chopped capsicum pieces 2 cups
Chopped onion pieces 1 cup
Onion paste 2 tbsp
Pudina leaves
Salt
Method:
Place a pan on the stove,add oil to it.After heating,add chopped onion then saute for a while,after the onion pieces turn brown add aloo,green peas, carrots, then add biryani leaf,cloves ,cinnamon,onion paste,ginger paste,green chillies and dhania jeera powder,and fry in low temp.Lastly add chopped capsicum and fry for 2 mins.Now  add washed basmathi rice and fry for a moment,then add water and salt and cook till done.After it is half cooked add mint and corriander leaves and mix well.

Serve hot with raitha or mixed veg curry.Iexperimented this with a very few alterations after listening it from one of my friend..

Bisibele Bhath

Materials:
Rice-2 cups
Tur daal-1 cup
Carrots,Green peas-1 cup
Tamarind paste-2 tbsp
Dry coconut-1 tbsp
grated
Green chillies 2 nos
Cashew nuts-a few
Mustard seeds 1 tsp
Bengal gram 1/2 tsp
Ghee 1 tbsp
Oil 1 tbsp
Curry leaves
Powder:
Red chillies 2 nos
Jeera a pinch
Methi seeds a pinch
Haldhi  a pinch
Cloves 4 nos
Cinnamon 1/2 "piece
Pepper 1/4 th tsp
Black urad daal 1 tbsp
Bengal gram daal 1 tbsp
Hing a pinch
Heat 1 tsp oil and roast all of the materials given above for powder.Dry grind them in to powder.
Method:

• Roast grated coconut into a little bit brown colour.
• Chop vegetables in to 1" long pieces.
• Wash the rice well and keep it aside.
• Boil 6 cups of water,add turdal which is washed and also add washed rice,and along with add vegetables.
• Cook for 3 whistles in a pressure pan.Then add the bissi bille bath powder,tamarind paste,salt,and roasted grated coconut,into the cooked daal and rice mixture,and keep for 5 min in low flame.Add a little water if needed.
• Meanwhile heat oil and ghee,in a frying pan, seasoning it  with green chillies,mustard seeds,urad and bengal gram daal,cashewnuts, and lastly curry leaves.And immediately add the seasoning in to the rice mixture and stir well.
• Remove from fire and serve hot with drizzled ghee on the top.

Here i added very few cashew but u can add upto 50 gms of cashew.Ialso did not drizzle ghee on the top for garnishing, due to calorie conscious family members.
This recipe i got it from my mother,she used to make it quite often,we used to call it as Sambhar Sadam.

SINGAPORE RICE

This dish was telecasted in the TV show,at the cookery related videos.

Iexperimented with this,and every one,both children and elders liked

this dish.

Materials:

Ghee or oil-3 to 4 tbsp

Jeera 1 tsp

Chopped onions -1 cup

Chopped or grated carrot1 cup

Ginger  paste-1tsp
Onion paste-2 tbsp

Tomato puree-4tbsp

Salt,redchilli powder-1tsp

Greenchilli-1 chopped

Cooked rice-2 cups

Chopped capsicum pieces-1 cup

Masala powder-1 tsp to 1 1/2 tsp

Haldhi 1/2 tsp

Atlast lime juice(optional)

Garnish with corriander leaves

Method:

Place a kadai on the stove,add ghee or oil,and heat it.After heating,

add chopped onion pieces and ginger garlic paste,saute well for 2 min.

Then add jeera,chopped carrot pieces,tomato puree,salt chilli powder,

green chilli,one by one.Continuosly saute well,lastly add haldhi,

capsicum pieces,cooked rice,and mix well.

Finally add pavbhaji masala,or masala powder & mix well.

Some people add lime juice finally.Mix well.Garnish with corriander leaves.

Serve hot with onion raitha.Singapore rice is ready.



TIP:

Somepeople mix lime juice,to the rice mixture,Somebody wont preferlime juice.

Here i didnt use any of lime juice,coz my family members didnt like it.

Here i used 1 cup of chopped aloo also.

Source-TV relay cookery programme.

COCONUT RICE

COCONUT RICE:
Materials required:
Ghee 2 tbsp
Cardamoms4 nos
Cloves 5 to 6 nos

Cinnamon stick  2"stick
made in to pieces
Onions sliced 1 cup
Curry leaves
Cashew nuts a handful
Green chillies 6 nos slits
Coconut milk-4 cups
Extract coconut milk from grated coconut,blend in a mixie by
adding 1/2 cup water,and strain it.Extract milk,then again add
1/2 cup water to the strained grated coconut and again blend
in a mixie.Like wise do 2 to 3 times,extract coconut milk after
straining it.Measure of the coconut milk should be 4 cups.
Basmathi rice-2 cups
Salt
Method:
Place a pan on the stove and add 2 tbsp ghee,after heating add cloves,cardamoms
and cinnamon sticks,saute in a low fire.
Then add chopped onion,and green chillie slits,curry leaves and fry in a low flame.
After the onions turn transparent,add coconut milk and salt.
Meanwhile wash basmathi rice well,and strain the water and keep it aside.
Now add rice to the coconut milk,when it started boiling and transfer it in to a
cooker.If it is a pressure cooker,bring 3 whistles and switch off.
Serve hot with any curry or onion raitha.

Here i served it with a combination of Baby corn curry.
Even children like this as it is less spicy.
Note:
You can add 1 spoon of  ginger garlic paste if you like it

PULIHORA -TAMARIND RICE

PULIHORA
Materials required:
Cooked Rice-2 cups
The rice and water should be in 1:2 ratio
Tamarind-size of a  big lime
Oil-4tbspsfor seasoning
Green chillis6 to 7(slits)
Red chillies 4 nos
made into slits
Ginger 1/2 "piece
finely chopped
Haldhi a pinch
Curry leaves
Mustard seeds-1 tsp
Methi seeds a pinch
Hing a pinch
Red chilli powder 1/4 th tsp
Methi powder 1/4 th tsp
Sugar 1/4 th tsp
Channa daal 1 tbsp
Urad daal 1 tbsp
Jeera 1/2 tsp
Cashew or ground nuts 2 tbsp
Method:
First of all soak tamarind in hot water and extract pulp from it,do this 1 to 2 times extra so that the juice is fully extracted from the pulp. Place a pan on the stove and add 1tbsp of oil,after heating add redchilli slits,hing ,haldhi,finely chopped ginger pieces, next add tamarind pulp and after that onefourth tsp of redchilli powder,sugar,methi powderand salt.Cook in a low flame,see that it boils and the tamarind pulp becomes a thick consistant paste.(See that all the water is evaporated)Swich off the stove and let it cool.
Cook rice is cooked seperately.Then after it is cooked ,place the rice in a seperate flat bottomed bowl,spread it and mix a pinch of haldhi and salt and 1 tbsp oil,and  mix evenly.See that by mixing speedly the rice is not mashed,and see that the rice grains remain seperately,dryly un mashed.
Then mix the tamarind paste and rice together(donot add the whole tamarind paste,first of all add 1 to 2 tbsp,then adjust according to your taste,by tasting it)
Next place a pan and add 2 tbsp of oil,and after heating add channa daal,urad dal,mustard seeds,a pinch of methi seeds,green chilli slits,jeera,hing and again a few curry leaves.After spluttering,switch off then add this seasoning to the tamarind rice and mix well.Taste it and adjust the sourness,and place  in a serving bowl.Allow it to settle for 2 hrs,the sorness will be settled and it tastes good.

Tip:
The remaining tamarind paste can be stored in a dry glass bottle,after it is completely cooled.Store in a fridge
and it stays fresh for atleast 20 days.
A tbsp of sesame seeds along with one redchilli should be dry roasted,make it in to powder and mix it in tamarind rice.It tastes yummy.

KARVEPAKU RICE/ CURRY LEAVES RICE

A very soft,less spicy food is done very easily in indian kitchens.When ladies
feel lazy cooking all 3 to 4 items for meals this is a substitute which is very

easily done.Also when there is shortage for vegetables in the fridge then this

dish can be prepared.



Materials:

200 gms rice well washed and cooked

Ratio of rice and water should be 1:2

1 cup of curry leaves

they should be fresh,and well cleaned

2 tsp of channa daal

2 tsp of urad daal

1/2 spoon jeera

1/2 tsp black pepper corns

or 2 to 3 pinches of pepper powder

Oil 1 tsp

Green chilles 3 nos (slits)

Salt to taste

Lemon juice 1 spoon



For seasoning:

Oil 1 tsp

1 tsp mustard seeds

Apinch of hing

1/4 tsp channadaal

1/4 tsp urad daal

Haldi a pinch

Method:

Place a pan on the stove add oil to it.After heating add channa daal,urad daal,pepper,lastly jeera

and fry it till brown.Remove from fire and keep aside,the add the curry leaves and fry with

1/2 tsp oil,they should not be over fried .Let them cool,after cooling dry grind channa &

urad daals first coarsely,add fried karvepaku and again dry grind it coarsely.Keep it aside.

Again place a small pan add seasoning items one bye one,channa daal,urad dal green mirchi,

mustard seeds,haldhi and hing,and a very few curry leaves ,toss well.Immediately,Add the

cooked rice ,and dry grinded powder of (curry leaves and daals) and salt in the pan

mix well for a min in low flame.Switch off the stove,and mix lime juice well.

Serve hot with raitha or any curry you like.

You may add even a cup of fried chopped onions to this dish.
I learnt it from cookery column published  in magazines

JEERA RICE

JEERA RICE:
Cooked Rice-3 cups
Jeera-7 to 8 tea spoons
Onions chopped-2 cups
Green chillie -10 nos
made in to slits
Curry leaves a few

Ginger garlic  paste-2 spoons
Salt to taste
Black pepper powder-3 to 4 pinches
Method:
Place a pan on the stove add 3 to 4 tablespoons of oil and heat.
After heating add jeera and fry for a while,then after wards add chopped onion,greenchilli slits,curry leaves and gingergarlic paste and saute.Then after the onion turned in to transparent,it takes more than 10 mins in low flame,add black pepper powder,and salt.After 2 mins add the cooked rice and mix well  for a few

seconds.Then switch off the stove.Serve hot.
Ideal with  onion raitha.
We can also add aloo, carrot and green peas to the dish, and then fry till it is done.I collected this recipe from a book related to cooking.

MAMIDIKAYA PULIHORA

MAMIDIKAYA PULIHORA:
Materials:
Rice 2 cups
Grated raw mango-1cup
Salt to taste
Seasoning:
Oil 2 to 3 tbsps
Mustard seeds 1 spoon
Red chillies 2 to 3 nos
(made into slits)
Urad dal 1 spoon
Channa daal 1 spoon

Cashewnuts or groundnuts-1/2 cup
Turmeric powder a little
Hing a pinch
Curry leaves  a few
Green chillies 5 to 6 nos
made in to slits
Method:
Pressure Cook rice first.The rice and water should be in the ratio of 1:2.
After done,let it cool.
Meanwhile,place a pan on the stove,add oil to it.After it started heating add channa daal,urad daal,ground nuts,redchilli slits,mustard seeds etc. one by one ,saute well.Lastly add green chilli slits,and curry leaves,then
switch it off.
Add the grated mamidikaya ,haldhi,and salt with the cooked rice, mix well according to your taste.If you want less sourness add less amount of grated mango,but if you want it more sour and tasty,add more qty of grated raw mangoto the cooked rice.
Lastly add the total seasoning to the rice.And mix it well.Mango pulihora tastes yummy.
TIP:
If you want to store it for a day i.e. both for supper and dinner also, then fry the grated mango in 1 tsp of oil for 5 mins in medium fire,saute well then switch it off.And after it turns cool then add into the rice.Like this it will retain for 1 day in  indian atmosphere.
I prepare this atleast thrice or four times in the season of mangoes.

KICHHIDI

KICHHIDI:

Kichhidi is a tasty masala rice,very ideal to have as a lunch or dinner.

Moong dal1/4 cup
Rice 1 cup
Chopped Onions 1 cup
Green chillies 4 nos
Green peas 1/2 cup optional
Chopped veg like carrot,aloo optional
Oil 2 tbsps
Ginger onion  paste 1 tsp
Cloves 4 nos
Cinnamon 1" piece
Turmeric powder 2 pinches
Curry leaves
Salt
Method:
Place a pan on the stove,add 2 tbsp of oil and add urad dal,channa daal each a tea spoon,and fry,then add chopped onion peices,green chilli slits,saute well for 3 mins then add ginger garlic paste,haldhi,cloves and cinnamon,optionally chopped vegetables and curry leaves.Saute well then add water of 2 1/2 two and half cups , as the rice and water is to be in the ratio of 1:2.
Now add the well washed,rice and moong dal in to the water and cook well in a pressure cooker for 3 whistles.Let it cool. Serve hot after adding salt, with any pickle or onion raitha.
I replaced  ginger garlic paste to ginger onion paste, but u can use ginger garlic paste.

VANGI BHATH

VANGI BHATH:
Vangibhath is a special made with brinjals,mainly by karnataka people.Aless spicy food is very tasty enough.
Brinjals(sliced)-1 cup of slices
chopped and made in to  slits
Onion-1 cup
chopped into slits
Basmathi Rice 1 cup
Green chillies 4 to 5 nos
Made into slits
Oil or Ghee 2to 4 tbsp
Ginger n Garlic paste 2tsp
Some dont use garlic,for them
make a paste with ginger
and chopped onions..
Cloves 4 nos
Dalchini 1/2 inch
Jeera 1/2 tsp
Dhania 1 1/2 sp
Haldhi
Curry leaves
Seasoning:
1/2 sp mustard seeds
1 tsp Urad daal
1 tsp channa daal
1 no red chilli (slits)
Salt to taste
Method:
First of all cook 1 cup of basmathi rice with  1 3/4th cups of water and keep it aside.(one and three fourth cups of water)
Place a pan on the stove add oil or ghee to it. After heating add mustard seeds ,urad and channadaal ,red chilli slits,and after they pop up,add curry leaves.Next add ginger garlic paste,green chilli slits ,haldhi ,and onion pieces.Saute well in low fire for a few say 3 to 4 min.Then add chopped  brinjal slits,and fry on a low flame,till the brinjals become tender and cooked. Lastly add salt and switch off.
For spicy powder:  Next roast dhania ,jeera and cloves& cinnamon and powder it and kep aside.
Now mix cooked rice along with brinjal curry well.It should be mixed well thoroughly.
Lastly sprinkle the spicy powder on the vangi bhath and mix well.

Serve in a serving bowl. Serve hot.

Pongal

Ingredients:
Rice - 1 cup
Moong dal - 1/4 cup
Water- 4 1/2 cups
Pepper corns 3 Tb spn
Green chillies- 6
Ginger - 2 ''(small pieces or grind it to paste)
Curry leaves
Hing- 2 piches or 1/8 th tspn
Jeera - 1 T spn
Ghee - 1 spoon
oil- 2 spoons

Method:
Take a cooker add oil and ghee. Put pepper corns, Ginger paste, green chillies, jeera, hing, curry leaves.
After this is fried add the washed rice and daal into the pan. Fry for 5 mins.
Now add measured water into this and add salt to taste.
Now close the lid of the cooker and let it cook.
Switch off the stove after 3 whistles.
Serve it hot.
You can take this as is, or with any chutney or pickle or sambhar.

Note: If you like more spicy you can also add pepper(powder) while frying all the seasoning.

Daddojanam/ Curd Rice

INGREDIENTS:

Rice-1 cup

Curds-3 cups

Salt- to taste

Seasoning:

Ghee-2 spoons

Mustard seeds-half spoon

Red mirchi-1 no

Ginger ,Green mirchi paste-half spoon

Curry leaves, Coriander(For Garnishing)

METHOD:

Place a kadai on the stove,add Ghee into it.Then add Mustard seeds,Red chillie slits,Ginger n Greenchilli paste and curry leaves,saute it. Switch it off.In a bowl take 3 cups of curds ,add 1 cup of Cooked Rice,and the prepared Seasoning to it along with Curry leaves.We can sprinkle chopped corriander leaves (kothimeer)Its optional..Add salt as it requires.keep it aside.

Iprepare this item while for journeyss......

Nimmakaya Pulihora/ Lemon Rice

Ingredients :
Mustart Seeds : 1 TbSpn
Urad Dal  : 1 Tbspn
Chana Dal  : 1 Tbspn

Peanuts   : A handful
Methi seeds : 1/4 T-spn
Inguva/ Asafoetodia : Pinch
Turmeric Powder-1/4 T-Spn
Curry Leafs
Red Mirchi
Green Mirchi
Lemon Juice(Generally for 1 cup of Rice 2-3 lemons, And again it is according to your taste)
Rice -1 Cup
Oil: 3 Tbspns

Method:
1.  Cook 1 Cup of Rice(1 1/2 cups water.)
2. In the meanwhile keep the seasoning ready. Take a pan, add 3 Tbspn's of oil. Add Methi seeds, Urad Dal, Chana Dal, Peanuts, Mustard Seeds, Green & Red Mirch(acc to your spice levels), Turmeric,Curry Leafs & also asafoetodia.
3. Before switching off the fire add the lemon juice, and switch it off immediately.
4. Now add required salt in that seasoning + Lemon juice. If you add salt like this , it will mix uniformly.
5.After the cooked rice is cooled add this seasoning+Lemon juice in the pan.
6. Mix nicely, and see that it is evenly distributed.
7. Your Lemon rice is Ready and Enjoy...

Apreperation by my daughter RathnaSri......

SPICY RICE WITH ONION RAITHA

SPICY RICE WITH ONION RAITHA:




SPICY RICE:Ingredients:

Rice-250 gms,

Vegetables made into pieces:250 gms,

Aloo-2 no,Carrot- 2 nos,Beetroot-1no,Peas-4 nos,

totally should weigh 250 gms,

Onions-4 to 5 nos,slit in to pieces,

Green chillies-5 to 6,

Oil-3 tbsps,Ghee 1 sp(optional),

Salt to taste,

Water-500 gms,

ginger garlic paste-1 spoon,corriander(dhania) powderhalf sp,

jeera powder half spoon,

spices-masala powder-1 to one and half sp,

less spicy is always good.

Method:

keep a kadai on the stove,add oil,then after heating ,add onion pieces fry till light brown.Add the vegetables,fry for 5 min in low fire.Then also add ginger garlic paste,green chillies ,and dhania, jeera,and spicy masala powder.Fry in low fire,add water in 1:2 ratio,then add washed rice,and salt.Cook in low fire,or else can cook in prestige pan.

Just for 3 whistles in cooker,then switch it off.

Serve piping hot masala rice with onion raitha.





ONION RAITHA:Ingredients:

Onion pieces sliced into small pieces-2 nos,

Green chillies-finely chopped 2nos,

Tomato-1 no,

Corriander leaves-finely chopped,

Curds-2 cups,

Salt to taste .

Method:

mix curds with onionpieces,green chillies ,tomatoes and corriander leaves,all finely chopped.Add salt to taste.