RICE

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Tomato Rice
Ingredients

Basmati rice 3 cups

cinnamon 3,2 inch sticks
Cloves 6
cardamom 4 buds
salt to taste
Sambar masala
Mustard seeds,geera about 1 teaspoon each, for vagar
Oil 2 tblspoons
onions 2 large diced
Tomatoes about 4 large ones

Method:

1] In the cooker, in oil add onions and saute them till they turn transparent.
Add the spices and wait a few minutes till they start to give out their aroma.

2] Then add the rice, tomatoes, onions, salt, sambar masala. Add 6 cups of
water. Close the lid on the cooker and cook it as usual.

3] Have it with chips and cucumber/yoghurt salad

Cracked Wheat Khichdi

Ingredients

2 cup wheat cracked

1/2 cup corn kernels
1/2 cup green peas
1/2 cup french beans finely chopped
1/2 cup carrot diced
peanuts (optional)
brinjal, carrots, cauliflower (optional)
garlic paste
ginger chilli paste
salt
red chilli powder
dhaniya powder
turmeric
a pinch of hing
1 tea spoon ghee or oil

Method:

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First in rice cooker vessel add all the ingredients & add 3 glass of water. mix well.
Allow to cook. Serve hot.

Fried Rice
Ingredients

2 cups Cooked Basmathi or Raw Rice

8 Red chillies (dry)
6 pods Garlic
1 Chopped Onion
1/2 cup Green peas
1/2 bunch.Onion Spring Rolls
Salt to taste
Oil to fry.

Method:

1] Make a paste of red chillies and garlic in a mixie. As the red chillies would take
a longer time, one can mix 2 tsp of chilly powder with the garlic and make paste,

2] Heat oil in a vessel, add the ground paste of red chillies and garlic and saute
till the raw smell of garlic goes off. Add the chopped onion and saute for 2 or 3
minutes.

3] Add the green peas and salt just sufficient for the onion and green peas and
saute till the onion is nicely fried. Add the cooked rice and mix well.

4] Garnish with spring onions and serve with veg. kurma or onion raitha.

Spinach Rice
Ingredients

1 cup Spinach - blanched

2 cubes Maggie vegetable stock
2 medium sized onions - sliced
2 cloves garlic finely chopped (optional)
2 1/2 cups rice boiled and separated
2 tsp Oil for seasoning
Salt as per taste
Chopped coriander for garnish

Method:

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1] In a kadhai put garlic in oil and sauté until light brown. Add the sliced onions
and sauté until golden brown.

2] Crush the Maggie cubes and add to the onions and let it mix thoroughly.
Add the blanched Spinach and add salt as per taste (Maggie cubes are quite
salty). Stir for a while.

3] Add the cooked rice and mix it well with the spinach. Garnish with coriander.
Put ghee on top while serving the kids for extra calories!

Protein Pulav
Ingredients

1 White Channa -1/2 cup

2. White Peas -1/2 cup
3. Green Peas -1/2 cup
4. Ground nut -1/2 cup
5. Raw Rice (or Basmathi Rice) -1cup
6. Oil -2 tsp
7. Salt -to taste
8. Cummins (jeera) -1 tsp.
9. Green chillies -4 nos
10. Onion -- chopped -1 no.
11. Ginger -1" bit.
12. Salt -as required.

Procedure:
1] Soak white channa, white peas, ground nut, green peas in water and cook it
by boiling (Soaking before cooking will economise on the gas).

2] Make a paste of green chillies, onion and ginger in a mixie

3] Heat oil in a kadai and add cumin seeds, above paste and saute.
Add the cooked channa etc and fry for 5 minutes Add salt.

4] Add the washed rice and after it becomes hot . Add water in a ratioo of 1:1 1/2
Close the cooker and allow for 2 whistles and switch it off.

5] Garnish with coriander leaves and pudina.

Tamarind Rice
Ingredients

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Basmati Rice 2 cups
Tamarind 20 - 25 gm
Red chillies 4
Hing 1/4 teasp
Turmeric powder 1/2 teasp
Oil 2 tablesp
Mustard Seeds 1/2 teasp
Urad dal 1 teasp
Channa dal 2 teasp
Salt to taste
Curry leaves to garnish

Method :

Cook rice with salt. Cool.

Take thick tamarind juice.
Heat 1 tablesp oil in a sauce pan. Add divided red chillies. When fried, add the
tamarind juice.
Add turmeric & hing & boil until it becomes a liquid paste.
Heat the remainder oil in a frying pan, add mustard seeds. When they pop up,
add the urad dal & channa dal & fry until golden.
Add this fried things to the rice.
Add the tamarind paste & mix uniformly.
Garnish with curry leaves.

Chinese Fried Rice

Ingredients

Basmati rice 2 cups

Celery 2 stalks
Carrot 2 nos
Beans 4-5 nos
Capsicum medium sized one
Spring Onion 1 medium size
Oil 3 tablespoons
Soya sauce 1/2 teaspoon
Green chilly sauce 1/2 teaspoon
Pepper powder a pinch
Salt to taste
Aginomoto a pinch (Chinese salt)

Method:
1] Boil the rice with salt, strain and keep aside.

2] Chop all the vegetables finely.

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3] Heat oil and saute these vegetables. While sauteing, add salt and Aginomoto
and saute again for 3 minutes.

4] Now add the green chilly sauce and saute again for about 2 minutes. Add the
boiled rice and mix well. Sprinkle the pepper powder and mix again. Now add the
soya sauce and mix well for 2 minutes.

5] Serve while it is hot with your favourite curry. Serves 3 people.

Gatte Ke Chawal
Ingredients

2 cups long grained basmati Rice: cooked

1 cup besan or Gram flour
1 teaspoon Salt
1 teaspoon Red Chilli Powder
Half teaspoon Dry Mango Powder
A pinch of Garam Masala
1/2 tsp of Saunf

Method to make Gatte:

With the help of just the right quantity of water, make a dough using all these
ingredients. Boil water in a vessel and make long round cylindrical strips from the
dough and put in the boiling water for 7-8minutes. Strain and keep aside. when a
little cool cut them into small round balls.

Method to make chawal:

Take 1 cup of yoghurt and add 1/2 teaspoon of salt, 1/2teaspoon of red chill
powder and half teaspoon of haldi powder and mix them together.
Heat 2 tablespoon of ghee in a vessel, put two bay leaves and 1-2 cloves and a
pinch of asafoetida and cumin seeds in it. Pour the yoghurt mixture into it. When
you see the ghee coming on the surface, you know it is cooked and then add the
cooked rice to it. Toss it several times. Sprinkle some garam masala and mango
powder and garnish it with fresh coriander.

Chitranna
Ingredients

1 cup Rice
1 cup Moong Dal
2 Green Chillies

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1 small Ginger (chopped)
3 Pepper corns
1 pinch Turmeric pd
1/2 tsp Mustard seeds
2 tbsp grated Coconut
Sprig of Curry leaves
1/2 Lime
1 tbsp grated Carrots (optional)
Salt to taste

Method:

1] Wash moong dal and rice throughly.

2] Heat oil in pan. Add mustard seeds and 1/2 tsp jeera and pepper corns. After it
splutters, add curry leaves and chopped green chillies and ginger.

3] Add the rice and moong dal and fry for 2 minutes. Add turmeric powder and
salt. Pour warm water and bring to a boil. Cook on low flame. Keep stiring, to
prevent it from sticking to bottom.

4] When the rice is cooked add lime juice. Remove from flame. Garnish with
coconut gratings and carrot gratings. Serve hot with Papads.

Mosaranna (Curd Rice)

Ingredients

2 cups Pre Cooked Rice

2 cups Sweet Curds .
2 tbsp Coriander leaves finely chopped
2 whole Red Chillies
1 tsp Mustard seeds
1/2 tsp Ginger-Garlic paste.
Sugar
Salt as per taste
1 tbsp Ghee for tadka

Method:

1] Take the rice in a large bowl.

2] In a kadhai, heat the ghee. When the ghee is hot add the mustard seeds.
When the seeds splutter add the red chillies, ginger garlic paste and the curds.

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3] Pour the curds over the rice , add salt and sugar as per taste. Add coriander
leaves and mix thoroughly. Serve with Pickles and Chutney.

Jeera Rice
Ingredients

Long Grain Rice 1 cup

Water 2 cups
Cumin seeds 2 tsp.
Bay Leaf 1 no.
Cinnamon stick 2" - 2 nos.
Black Cardamom 1 no.
Ghee 1/2 tbsp.
Salt To taste

Method

Wash rice thoroughly and soak in water for half an hour. Drain thoroughly.
In a pan, heat ghee. Add the cumin seeds, bay leaf, cardamom and cinnamon.
When cumin seeds sizzle, add the rice. Add salt to taste.
Stir till ghee coats every grain of rice and it looks glossy.
Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan
with a lid. Leave a little gap, otherwise water will boil over.
Rice will be done when holes appear on the surface and water has been
completely absorbed.
Fork the rice out onto a serving dish. This will separate each grain out.
Serve hot with any curry.

Bisi-Bela Baath
Ingredients

1 cup rice
1 cup toor dal
2 cup diced (1" pieces) mixed vegetables
(carrots, beans, potato, peas, cauliflower)
1 small brinjal diced (optional)
2 onions sliced lengthwise
1 1/2 tsp ginger garlic (paste or grated)
1/3 cup tamarind juice
1 bite size lump jaggery
1/2 cup ghee or oil
1 1/2 tsp mustard/cumin seeds
1 stalk curry leaves

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1 big pinch asafoetida
2 tbsp chopped coriander

To make the Masala:-

1 tsp sambar masala

1 tsp chilli powder
1/2 turmuric
salt to taste

Roast together with

2-3 drops oil
1/2 tsp methi seeds
1/2 tsp cummin seeds
1 tsp coriander seeds
5-6 pepper corns
1" piece cinnamon
1 tbsp grated coconut
1 stalk curry leaves
2 whole dry red chillies

Method :

Roasting of spices should be done on low flames till brown. Grind in a dry
grinder.

Wash and soak rice and dal for some time.

Pressure cook dal with one whistle only. It wil be half done.

Either in a large heavy saucepan or direct in the pressure cooker (without water)
put the ghee and heat. Add the seeds, asafoeids, curry leaves and onions.

Add the ginger garlic and fry till onion are pink. Add brinjals and other vegetables
and rice. Add 8-10 cups of water.

When it comes to boil add dal. Add all the dry masalas, ground masala, tamarind
juice, jaggery. Either cover and allow to be cooked till the rice is done well. Or if
using cooker, cover and allow 2 whistles. Add 2 tbsp ghee (optional) and stir
gently. Garnish with coriander.

Serve piping hot.

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Hari Khichdi (Green Khichdi)
Ingredients

1 bunch of Spinach (Palak)

1/4 tbsp of cumin seeds
1/4 tbsp of turmeric powder
1/4 tbsp of sliced ginger
1/4 tbsp of sliced garlic
1/4 tbsp salt
1 cup of soaked rice ( should be kept soaked for 30 min)
1/4 tbsp of oil .

Method:

Boil the spinach in water and after draining the water make a puree of it and keep
it separately.
Pour oil in a pan add cumin seeds, sliced ginger & sliced garlic . Fry it for 2-3
mins.
Add salt, turmeric powder and the puree of spinach to it also add the soaked rice
after draining water from the rice.
Fry it for some time and then add water to it.
Cook it for some time and serve it hot.

Vegetable Biryani
Ingredients For masala

Cinamon half inch,

Clove - three
Garlic 3 pods
Ginger 1/4 inch
Onion 1
Coconut 1/2
Green Chillies 2
Poppy Seeds 1 teaspoon

Vegetables :

Beans 5 to 6 cut in lengthwise

Onions 2 cut in lenghtwise
Carrot 1/2 optional
Peas 1/2 cup
Mint Leaves 10
Potato 1 cut in cubes

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Others:

Bay leaves and stone flower if you get it

Oil 1/2 cup
Rice 1 cup
Water 2 cups
Salt, Haldi

Method :

Wash rice and keep aside (Should not allow it to be wet more than 10 minutes)
Powder clove and cinnman
Grind all the ingredients for masala
Fry this masalapaste and bay leaves in oil and after oil starts leaving add
vegetables, when they are half done add salt, haldi, and powder masala and mix
well and add water. Allow it to boil.
Add rice and allow it be on high flame for three minutes. When water starts
boiling again keep the flame on low, then close the lid for 15 minutes.
If you cook in the non-stick cookware the biryani comes very well other wise keep
it in cooker after adding rice for some time but donot keep on low flame after
whistle comes for longer time. If it is electric cooker it is still better.

Hydrabadi Biryani
Ingredients

Basmathi rice-1 cup.

Fresh thick curds-1 cup.
Water-1 cup.
Mixed diced vegetables (potatoes, carrots, peas) - 2 cups.
Oil-2 1/2 tbsp.
Ginger-garlic paste-1 tsp.
Onions-2 cut lengthwise.
Peeled garlic-6 flakes.
Salt-as required.
Lemon-1.
Finely cut mint leaves-1 1/2 tbsp.
Cut coriander leaves-1 tbsp.

Fry the following in 2 tbsp oil & grind with a bunch of coriander leaves.
Cashewnuts-1 tbsp.
Small onions-7.
Green Chillies - 8
Ginger-1/2 inch piece.
Cinnamon-1 inch piece.

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Cloves-2.
Cardamoms-2.

Method:
Wash soaked rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee.
Heat pressure cooker, add oil & fry garlic & onion pieces.
Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender.
Add ground masala paste & fry till smell goes.
Beat curds & add it along with 1 cup of water.
When it starts boiling add rice & salt, cover lid & cook on a low flame.
Keep the weight as soon as the lid is closed.
Remove from fire after 2 whistles.
Squeeze lemon juice & add cut mint leaves & coriander leaves.
Mix well & serve hot.

Sprouted Moong Biryani

Ingredients

2 Cups Basmati Rice

1 cup whole Green Moong Dal
2 Onions cut into strips
1 tbsp Ginger, Garlic and Green Chillies paste
2 large Tomatoes chopped very small
1 large bunch of Green Coriander leaves, chopped
1 tsp Cumin seeds
2 green Cardamoms
A 1/2" stick Cinnamon
A few black Pepper corns
1 tbsp crushed Red Pepper
1 tsp Garam Masala
1/2 cup Cashews, fried to pink color
4-5 tbsps Oil
2 tbsps Salt

Method:

Soak the dal for 8 hours. Drain. Tie in a muslin cloth and leave it in a warm place
for 2-3 days for sprouts to come.
Soak the rice for half an hour. Cook the rice with 1 tbsp of salt in such a way that
the grains are slightly uncooked and separate. Set aside.
Heat oil in a pan. Add cumin seeds, cardomoms, cinnamon and peppercorns.
When the seeds start spluttering add chopped onions and fry.
After 5 minutes add the paste and tomatoes and fry for another 5-8 minutes.

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Now add sprouted moong and 1 tbsp salt. Stir for a few minutes. Cover and cook
for a few minutes longer.
Remove lid.. Add crushed red pepper and turn off the heat. Mix garam masala
and 3/4th of the chopped coriander.
Heat oven to 250 degrees F.
Take a see-through, oven-proof dish (square preferably). Grease it with little oil.
Spread alternate layers of rice and moong sprouts into the dish, starting with rice
at the bottom and finishing with rice at the top.
On each layer of moong sprouts, sprinkle a few cashews.
Sprinkle the remaining cashews and chopped coriander on the top.
Seal the dish tightly with the help of aluminium foil.
Bake in hot oven for 15 minutes.
Serve hot with Cucumber Raita.

Coconut Milk Rice

Ingredients

Basmati Rice - 2 Cups (wash and keep aside)

Water - 2 Cups
Coconut milk - 1 cup (coconut milk powder can be mixed with 1 cup of water)
Onions - 2 sliced
Green Chillies - 4 cut into long pieces
Carrot - 1 (cut into small pieces) - optional
Cloves, Cinnamon sticks - 1 tbsp
Salt to taste

Method:

Heat oil in a pressure cooker and add cloves and cinnamon sticks.
Add onions and green chillies.
When it is done, add vegetable (Carrot) and fry for a while.
Now add rice and fry for few minutes.
Add 2 cup of water and 1 cup of coconut milk and add salt to taste.
Close the pressure cooker's lid and wait for only one whistle and switch of the
stove.

Corn Pulav
Ingredients

Six Corn on cobs or (frozen),

3 cups Basmati Rice
1 big Onion
2 Bay Leaves
2 pcs Cinnamon

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2 Cloves
2 Cardamom
Salt to taste
Ghee for frying

Grind the following for masala

2 onions, 6 garlic flakes, 1 inch ginger, 2 tsp chilli powder, 1/2 tsp turmeric, 1 tsp
cumin & coriander powder, 1 tsp garam masala. Garnishing cashew nuts &
raisins

Method :

Grate the corn, coarse & add water & cook for 10 minutes. Grind the masala, cop
onions fine & wash rice & keep aside.
Heat ghee & fry the chopped onions to a golden brown colour.
Add bay leaves, cloves, cardamom & cinnamon. Fry a little, add ground masala
paste & keep stirring.
Add rice & stir fry for a few minutes. Add the cooked corn.
Add 6 cups water, salt & stir well. Let it cook for 5 minutes. Reduce heat.Let it
further cook on a slow flame.
Garnish with fried nuts & onions (optional).

Pongal
1 cup rice
1 cup yellow moong dal
15 pepper corns
1 bay leaf
1 stalk curry leaves
salt to taste
2 1/2 tbsp ghee
6-7 cups water
1/2 tsp cummin seeds, 2 pinches asapetida
methods

Wash and drain the dal and rice together. Place in a colander till all the water
drain. Heat ghee, add seeds, leaves, corns, asafoetida and the rice and dal.
Gently stir till you get the aroma (5 minutes). Add water and salt and cook
covered till done. In between add more water if required.

Serve hot with kadhi or curds.

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