VEGETABLE KORMA PULAO


This vegetable korma pulao turned awesome!

The preparation was the same as making a

korma,the only difference was the addition of

rice,and the cashew paste. You could use

basmati or any quality pulao rice.

As,I was running out of biriyani masala,I added

a teaspoon of biriyani essence ( which is used

for mutton biriyani). Recently I came across

this essence, and I don’t follow the instructions

in the bottle as I feel the smell is strong , so only

a teaspoon .Only a teaspoon gives out a nice

aroma !

Now to the recipe

INGREDIENTS

250 gm basmati rice

1/2 cup cauliflower florets

1 carrot

1 potato

1 tomato

Beans/ peas ( I used soaked green channa)

1 tblsp ginger garlic paste

1 tsp garam masala powder/biriyani masala

Few whole garam masala ( saunf,cinnamon,cloves,black cardamon,sea moss,star anise )

1/4 cup curd

1/2 tsp turmeric

1 onion sliced

1 -2 green chillies slit

For the paste

1/2 coconut

10 cashewnuts

1 tsp saunf

2-3 green chillies

2-3 tblsp ghee / oil

METHOD

Parboil the vegetables and set aside.

Heat ghee in a wide pan, and add whole spices,

onions,salt, and green chillies .

Once, the onion turns lightly brown,add the

tomato,turmeric and sauté till tomato is soft.

Next add the ginger-garlic paste,and the soaked

rice and sauté for another five minutes.

Next add the vegetables with the little stock the

rest of the spices.Add water 1 inch above the

level of rice.

Once the water starts to boil add the cashew

paste and curd .Cover and cook on a very slow

flame for 10-15 minutes.

Add a little ghee on top and garnish with

coriander leaves.

Serve with raita or ‘ennai kathrikai ‘

https://calinskitchen.com/2017/04/04/peanut-ennai-kathrikai/

Send in your appreciated!

SPICED BUTTERMILK RICE


Buttermilk or ‘moar‘kolambu rice . Excuse me

for the spelling … if written as ‘more‘I thought I

will not be able to title as a dish ,then I thought

‘Morr‘it sounded like a cat . So,even though I

think I delivered it right,it may not seem right

to some, so do overlook the error ( does it

matter?)😂.Busy moms will like this dish with

pickle and papadams . Lunch box category.

This is a dish made with buttermilk , spiced

and mixed into the rice.

Northern India make it different from

Southerners ( I will be giving both versions)

Now.. to the simple and quick dish !

INGREDIENTS

2-3 cups cooked rice

1.5 thick curd

Grind to a paste

2 green/ red chillies

1 tblsp tuvar dal soaked

1 tsp raw rice soaked

3 tblsp coconut gratings

1/4 tsp turmeric powder

For tempering

2 tbsp ghee/oil

1/2 tsp mustard seeds

Few peanuts/ gram dal/cashew nuts

2 red chillies

Curry leaves

A pinch of asafoetida

1/2 tsp chopped ginger

Salt to taste

METHOD

Heat oil, and add the ingredients for tempering

Next add the ground paste with salt,and sauté

for 2-3 minutes .

Add 1/2 cup water and allow to boil .

Simultaneously, beat curd and to the mixture.

Switch off the flame. Add the cooked rice and

stir lightly.

Northern India ( Kadhi)

This has no paste to grind ,you have to mix 1

tbsp. of gram dal flour,a tsp of sugar with curd

and temper like the above recipe.

Send in you comments and suggestions!

MANGO PULAO


I have posted before the traditional mango rice.This mango rice has a different

flavour,and is prepared with fine cubed raw mango.

Dwelling on the health benefits of this sour treat is,that it helps in weight loss,builds up

energy,prevents sunstroke ,treats blood disorders (rich in vitaminC),constipation ,liver

disordersand many more.Diabetics can take it with yoghurt to control sugar levels.

Constipation can be treated with raw mango with salt,pepper and honey.It is also a body

Coolant,and a good summer treat.Moving on to the recipe now..

INGREDIENTS

1 big raw mango chopped

4-5 green chillies

2 tblsp white khus khus(poppy seeds)

3 tblsp coconut

1 tsp saunf

Curry leaves/ mint leaves

1 inch piece ginger chopped

Cashews ( optional)

250 gm basmati rice / any pulao rice soaked for 10 minutes

Small piece of cinnamon,

2 cloves

Salt to taste.

Ghee or oil 3 tblsp

METHOD

Grind to a paste the bold listed ingredients

Heat oil in a thick bottomed vessel.Add ginger,whole spices,and the cut mango and sauté

for a minute.Next add the soaked and drained rice and cook for another minute.Add the

ground paste,and mix well.Add warm water 1 inch above rice level.Add salt to

taste.Cover and cook on a very slow flame for 10- 15 minutes or till done.Garnish with

fried cashewnuts if you like.

Serve with any curry ,raita,mint chutney.

MANGO RICE-click for mango rice

TRI-CAPSI EGG RICE


The title was christened by me ,so please  do not get confused .Colorful ,healthy and tasty

too.Not excluding it’s easy too.Made with all 3 colors of capsicum/peppers and cooked

rice,it goes into the lunch box category.So let’s get into the recipe now..

INGREDIENTS

2 cups cooked basmati rice.(even left over rice is good)

1/2 green capsicum

1/2 yellow capsicum

1/2 green capsicum

1 tsp ginger garlic paste

1/2-1 tsp.black pepper powder

2-3 eggs lightly beaten

salt to taste.

1-2 tblsp.butter or oil

METHOD

Heat the butter in a wok.Add the ginger garlic paste,and the chopped capsicum.Saute for

2-3 minutes.Push the veggies to the corner of the wok,and drop in the beaten eggs and

scramble.Whilst the eggs are scrambling ,mix in the capsicum ,with pepper powder ,salt .

Mix in the rice and stir with no lumps for 5 minutes.It’s ready to serve.

Note:You can add white pepper in place the black pepper.

You can add 1 tblsp. of chilli-garlic paste to spice up.

TAMARIND RICE


This is another addition to the list of variety rice and lunch box category.

In early days people who did not have the facility to store left over rice,found this recipe to

keep rice good,and the recipe was different.Here i give you a recipe for the tangy taste

lovers ,an easy method to make it .It can be served with chips,raita or pickle.

Ingredients

1 cup cooked basmati or any rice

few peanuts or cashewnuts

2 green chillies

1/2 lemon sized tamarind

1 tsp cummin seeds

1 tsp coriander

10 grains of fenugreek seeds(do not add more ,it will get bitter)

curry leaves

2 tblsp.sesame/gingelly oil

salt to taste

few peppercorns

1/4 tsp mustard seeds

2-3 pips garlic chopped

2-3 dry red chillies

a pinch of asafoetida

2 tsp jaggery mixed in a little water

salt to taste

Method

Roast the bold listed  except for green chilli in a little oil for 1 minute, and grind to a

coarse paste with the green chilli.Set aside.

Heat oil in another wok,add mustard seeds, garlic,cashewnuts,asafoetida,

red chillies,peppercorns and saute for 1 minute.Next add the ground paste,then the

jaggery water. Check for salt.Finally add rice and mix well.

Garnish with fried curry leaves if you like.

Note:If you like morre spice you can add to the green chillies or add red chilli powder,when

adding the ground paste

 

 

MANGO RICE


This is another addition to the list of variety rice,and a lunch box delight.Made from

grated  raw mango and a south Indian recipe.You can serve this with any curry ,(vegetarian

or non-vegetarian),and a raita!It’s a good quick lunch.

Well for a quick glimpse of the health benefits of raw mango.

Rich in VitaminC,VitaminA,and Vitamin E. Raw mango aids in weight loss(not the ripe

ones,which adds calories).

Raw mango helps to strengthen the immunity system,and to relieve all the waste from

your body.

Raw mango juice with some cummin seeds ,black pepper and salt,is a good drink to

overcome  dehydration.

Now that i have given an outline,let’s get into the recipe.

Ingredients (for 2 cups cooked rice)

2 cups basmati cooked rice.( you can use raw rice ,or any rice you prefer)

1 raw mango grated

1.5 tblsp.of ginger chopped fine

4 green chillies chopped

2-3 dry chillies

1/2 tsp mustard seeds

1/2 tsp.cummin seeds

10-12 peppercorns

10-12 cashewnuts

few curry leaves

a pinch of asafoetida

1/2 tsp cummin powder

1/4 cup coconut (optional)

3-4 tblsp.ghee

salt to taste

Heat the ghee in a wok, add the mustard seeds,asafoetida,red chillies,cummin

seeds,ginger ,green chillies curry leaves.Saute till the cashew turns light brown.

Add the mango, the rice and the rest of the spices, and mix well for 2-3 minutes.If you are

adding coconut,add at this stage .Remove from fire.

Garnish with fried curry leaves for the added aroma and taste!

 

 

 

 

 

 

EGG RICE


This is the most quickest rice, you could make in minutes.Kids who are fussy about

eggs,and those who don’t love the smell of eggs,will really love this quickie!

So let’s get quick to the recipe.

Ingredients

1 cup cooked rice

2 eggs lightly beaten

1-2 green chillies (chopped)

1/4 tsp.white or black pepper powder

salt to taste

1 tsp.butter (optional)

1-2 garlic pips chopped fine(optional)

spring onion leaves(optional)

Method

Heat a wok add the butter,the chopped garlic,green chillies.

Toss in the rice with the beaten eggs, pepper and salt.

First it will look sticky ,so cook for 1-2 minutes and add the spring onion leaves.

Leave for 2-3 minutes to settle.Now it will be ready to serve.

Serve with any curries of your choice.Kids will eat it right away.

Note:You could add fried cashewnuts and serve  if you prefer.

If you are not using butter you can directly break the eggs,with the other ingredients and

stir into the rice.

 

SAMBHAR RICE(sambhar sadham)


This variety rice comes from the south indian kitchen !This can be served with any chips ,

fryums,papadams,or appalams.No extra dishes are necessary .

Easy to make ,and healthy too.You could add any type of vegetables you like.

This comes in the vegetarian lunch box category,with lemon rice,tomato rice,curd

rice,sambhar rice etc.

For the recipe:

INGREDIENTS

1 cup raw rice or basmati rice

3/4 cup tuvar dhal /moong dal(green gram dal)

2 drumsticks

2 carrots

6-7 beans cut or green peas

5-6 ladies finger

3 brinjals

1 small piece pumpkin(white or yellow)

1 raw banana

lemon sized tamarind soaked in water

1.5 inch piece ginger chopped

4-5 green chillies

1 tomato

few shallots/small onions/spring onions

1.5 tblsp.sambhar powder

2 tsp garam masala powder

1/2 tsp turmeric

1 tsp.mustard

1 tsp.fenugreek seeds

3-4 dry red chillies

1/2 tsp whole peppercorns

1 tsp.cummin seed powder

few curry leaves

few cashewnuts

1/4 cup ghee

salt to taste

METHOD

Wash and cook the rice and dal together with 1:3 ratio water in a pressure cooker.

Cut all the vegetables and cook separately  in a little water with chopped ginger,green

chillies and salt.

When it is half cooked ,add tamarind extract,sambhar powder and switch off the flame.

After the rice and dal is cooked very well,slightly mash the rice.Add the vegetables

with the water.(it should be in a semi solid state like congee,and not too watery too.)

In another  wok add ghee,then the mustard seeds till it splutters.Add red chillies,

fenugreek,shallots,curry leaves,asoefoetida and cashewnuts and saute for a minute.

Add garam masala,and pour over the rice.

Add scraped jaggery.Check salt and simmer for 5-7 minutes.

The taste of the rice depends on what type or sambhar powder you are using.

Will be posting ‘  make home spice powders’ soon!

 

 

 

 

 

 

White pepper and peas pulao


White pepper is an excellent spice with loads of health benefits.To give an outline of the benefits :Antioxidant, aids digestion,treats headaches,coughs,ulcers,and colds.To list the benefits it will be long,so I take a break here.
We should understand that there are ever so much good, nature has to offer,and  we must always try our best to avail the benefits by avoiding the use of instant foods and processed food.Easy and instant food=Easy and instant sicknesses. Take care in what you consume.Well,now for the recipe. This is a very easy,simple and tasty recipe.
Ingredients
250 gm basmati rice
1 tsp.white peppercorns
1 cup fresh green peas or presoaked
2 cardamons
I piece cinnamon
3 cloves
1 tablespoon dried fenugreek leaves(kasuri methi)
1-2green chillis(slit)
1 tsp.saunf
3 tblsp.ghee
1/4 cup coconut
1 onion chopped
Salt to taste
Method
Wash and soak the rice for 10 minutes.
Grind peppercorns, garlic, ginger, and coconut to a fine paste.
Heat the ghee add the whole spices and onions,till the onions are light brown.Next add the paste and green chillies and saute for 2 minutes with salt. Next add the rice and the rest of the ingredients and saute for about 5 minutes.Add warm water just 1 inch above the rice level.Check the salt levels and cook on a slow fire till done,or transfer all into a rice cooker for easy cooking.
Garnishing is not needed but if you like you could add chopped coriander leaves.
Serve with any spicy curry and raita.

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