Rice Recipes

FRIED RICE

Ingredients:

Basmathi Rice - 2 cups
Mixed Vegetables ( carrots, beans, green peas, cauliflower ..etc) - 2 cups
Cinnamon - 2
Cloves - 4
Cardamom - 2
Bay leaf - 1
Salt to taste
Ghee/oil - 2 tbsps

Method:

Soak rice for half an hour and drain. Keep aside.
Slice all vegetables into thin shreds. Steam them for 2-5 minutes till they are 3/4 ths cooked.
If you can , microwave the vegetables for a minute or two, the colour won't change.
Heat oil/ghee in a pressure pan. Put in bay leaf, cinnamon, cloves and cardamom.
When they brown, add drained rice and fry till it gets hot to the touch. The rice should be coated with the ghee uniformly.
Add 3 cups of water ie 1 & 1/2 cups of water for 1 cup of rice.
Add salt to taste. Cover the pan and put the weight. After 1 whistle , simmer for two minutes and remove from fire.
When cool , open and mix in the cooked vegetables nicely.
Serve with any of the spicy dishes.

When we make spicy dishes for a party this rice goes well with them.
You can decorate this with fried nuts and panneer pieces and make it look rich.

Latha

Ingredients :

Basmati rice – 2 cups
vegetables - cabbage,onion,beans,carrot,peas,spring onion,kodamilagai(bell pepper)
ajinamoto - pinch
soya sauce – 2 spoons
ginger - garlic paste
green chillies - 3
salt
mustard seeds
clove - 1

PPN :

Cook rice – for 2 cup rice add 4 cups of water
On the other side add butter in kadai add mustard, wait until it splutters, add clove, then add onions and fry till golden brown. Then add the ginger - garlic paste, chillies, and vegetables and cook it with salt. Then finally add ajinamoto and soya sauce (1 spoon). Finally mix with rice.

Ingrediants:



Rice - 2 cups

Jaggery - 1.5 cups

urad dhal - 2 - 3 spoons

grated coconut - 1 cup

cardamom - 4 to 5 - powder it

cashew - 10



Ppn:



Soak urad dhal for few mns and then fry it for a while, grate coconut and fry it to redness.For 2 cup rice 1.5 cup jaggery is sufficient. Mix jaggery in water and heat it until u get a thick string(thick paagu),mix all and add cardamom and fry cashew and add it too.

Ingrediants:

Rice – 2 cups
Fresh mint – 1 bunch
Green peas – 1 cup
Grated coconut - 1 cup
Green chillies – 4 to 5
Ginger, garlic paste – half spoon
Butter – 2 spns
Bay leaves – 2
Clove – 2
Cardamom – 2

Ppn :

Cook rice separately, for 2 cups of rice (the cup that comes with rice cooker) add 4 cups of water.
Grind mint, grated coconut, and chillies and keep it aside.
In a pan, add butter, and then fry bay leaves, cloves and cardamom and ginger garlic paste, then add the ground paste and allow it to boil. Add salt and then finally green peas. Once it becomes thickened mix the thick gravy with rice and finally add a spon of ghee for flavour.

Kothamalli(coriander) rice:

Ingrediants:

Rice – 2 cups
Fresh kothamalli – 1 bunch
Green peas – 1 cup
Grated coconut - 1 cup
Green chillies – 4 to 5
Butter – 2 spns

Ppn :

Cook rice separately, for 2 cups of rice (the cup that comes with rice cooker) add 4 cups of water.
Grind kothamalli, grated coconut, and chillies and keep it aside.
In a pan, add butter, and then splutter mustard, then add the ground paste and allow it to boil. Add salt and then finally green peas. Once it becomes thickened mix the thick gravy with rice and finally add a spoon of ghee for flavour.

NOTE: for seasoning, urad dhal can also be added. If so, soak urad dhal for half an hour and dry it in a neat cloth and then fry them in ghee and mix with rice or after adding mustard add the urad dhal and then continue the rest of the procedure.

half cooked rice 2cup
rajma soaked and cooked 1/2 cup
onion chopoped 1/2 cup
peas cooked 2 tbs
potato pre cooked and cut into pieces 1/4/cup
coriander powder 1 tsp
chilli powder 1 tsp
ginger garlic paste 1 tsp
jeera 1 tsp
salt
carrot cut into pieces 2 tbs
ghee or ghee and oil 1:1

Put a pan when hot add ghee and oil add jeera when cracked add rajma saute for 2 mits.add onion fry another 2 mints.add carrot,peas,potato fry for 2mts.
now add chilli powder,coriander powder,ginger garlic paste,salt add little water and cook for 3 mits.By this time the thick paste like vegitables and rajma mixer came out.
Take a vessel in which you are going to cook the pulav.Add half cooked rice and vegitable mixer properly and steam cook for 3 mintes in the pressure cooker.Serve with any side dish.

This is an north Indian recipe.When a get together,this pulav have a place in the party Items.

Rice preferably Basmathi rice soak for 15 mits.filter the water.
fry onion in brown colour, keep aside.
cinnaman,cardamum,Jeera fry in ghee and add the soaked rice saute for two mints.add salt and boiled water 1:1 1/2[this proportion may vary rice to rice]
cook in the presure cooker.Springle the fried onion.

cooked rice- 4 cups
ginger-1 small piece
channa dal-2 tsps
red chillies-5
turmeric powder-1/2 tsp
asfatodia
jaggery-20 gms
oil-4 tsps
for seasoning udad dal,mustard seeds,curry leaves
salt
in oil fry ginger,channa dal,chillies.then grind these along with tamarind(1 small ball)salt and water.remove and mix jaggery,turmeric powder and asfoetida.then in afrying heat little bit of oil,addmustard seeds,udad dal,curry leaves.let them crackle then add this grounded mixture. after it thickens remove from the stove.then add it with the cooked rice. this is good forfever, cold, head aches and indigestion.
yours kanaka raghavan

TOMATO RICE

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.

CAULIFLOWER PULAV

Ingredients:


2 cup cauliflower florets
6 green cardamoms
2 inch cinnamon
4 tblsp green peas
1 tsp cinnamon powder
2 tblsp coriander leaves
1 cup basmati rice
6 cloves
4 tblsp sweet corn
1 medium onion
1 tsp coriander powder
salt to taste
1/2 tsp clove powder
1/2 tsp red chilli powder
3 tblsp coconut milk
4 tblsp ghee
2 cup warm water

How to make cauliflower pulao :

• Clean, wash and soak the rice for about thirty minutes.
• Remove and set aside.
• Take off and finely slice the onion.
• Clean, wash and finely cut the coriander leaves.
• Heat up grease in a thick bottomed pot over a medium heat.
• Mix in cardamoms, cloves and cinnamon.
• Stir fry for half a minute.
• Mix in the cut onions and fry until lightly browned stirring frequently.
• Mix in coriander powder and fry for one minute.
• Mix in cinnamon powder, clove powder and red chilli powder and fry for half a minute.
• Mix in drained rice, cauliflower florets, green peas, sweet corn and salt.
• Stir fry for two to three minutes.
• Mix in the coconut milk and warm water, mix in to rice and bring to boil.
• Cover the pot tightly, lower the heat up to very low.
• Stir fry for ten minutes without lifting the lid or till done.
• Take off from the heat.
• Serve decorated with cut coriander leaves.