Masala Corn Rice

A quick fix dish, best when you are running out of time and you need to quickly fix lunch box or one pot dinner.

Ingredients:

• Boiled Rice - 2 cups
• Boiled Corn Kernels - 3/4 cup
• Ginger, finely chopped - 1 inch
• Garlic - 2 pods, finely chopped
• Onion ( medium ) - 1
• Curry Leaves - 1 spring
• Pav Bhaji Masala - 2 tsp ( you could replace it with garam masala )
• Red Chili Powder - to taste
• Salt - to taste
• Turmeric Powder - 1/4 tsp
• Oil - 2 tbsp
• Chopped Cilantro - for garnish

Directions :

• Heat oil in the pan. Saute garlic and ginger for half a minute or so.
• Add chopped onions and saute that as well.
• Add curry leaves, boiled corn, pav bhaji masala, red chili powder, turmeric powder. Give it a good mix.
• If you think the masalas are getting burnt, you can add 2 tsps of water and cook.
• Add boiled rice to this corn mixture. Add salt and mix gently making sure you don't break the rice grains.
• Garnish it with chopped cilantro. ( I was running out of cilantro hence not shown in picture ).
• You can serve this as is. This really doesn't need any side. But if you like serve it with any raita or even plain curds.

Quinoa Pulav

I know this is not a rice item but i have put it in the category of "rice varieties" because pulav is basically a rice item, however i have replaced the rice with quinoa here.
This makes the pulav little more nutritious.

Ingredients :

• Quinoa - 1 cup
• Onion - 1 medium
• Green Chili - 1 or to taste
• Ginger Garlic Paste - 1 tsp
• Mixed vegetables or your choice - 1 cup or as desired. ( example : carrots, beans, peas, corn, potato, broccoli, cauliflower, bell pepper etc)
• Cinnamon Stick - 1 inch
• Cumin Seeds - 1/2 tsp
• Bay Leaf - 1
• Star Anise - 1
• Mint Leaves - a few
• Garam Masala or Pulav Masala - 1 tsp
• Salt - to taste
• Oil - 2 tbsp

Directions: 

• Cook quinoa and keep aside. Click here for the directions to cook quinoa
• Heat oil in a wok, splutter cumin seeds. Add cinnamon stick, bay leaf and star anise.
• Add sliced onions and saute. Add ginger garlic paste and saute. Add slit chili.
• Add all the chopped vegetables and cook till tender.
• Add salt, garam masala ( or pulav masala ). Tear mint leaves with hand and throw in. 
• Add cooked quinoa and mix well.
• Adjust salt and seve hot with onion tomato raita. 

Khara Pongal

Ingredients:

• Raw Rice ( Sona Masoori ) - 1 cup
• Moong Dal - 1/2 cup
• Salt - to taste

For Tempering: 

• Whole Black Peppercorns - 1/2 tsp
• Pepper Powder - 1/4 tsp
• Cumin Seeds - 1/2 tsp
• Ginger ( grated or very finely chopped ) - 1 tsp
• Cashew Nuts - 10 -12
• Curry Leaves - 1 spring
• Asafoetida ( hing ) - a pinch
• Ghee - 2-3 tbsp

Directions: 

• Dry roast moong dal in a pan till a slight aroma is released. Do not let the dal change its color. 
• In a pressure cooker, mix this roasted dal with rice. Add 4 cups of water and salt and pressure cook for about  3-4 whistles. Some like is grainy and some like it mushy. So cook till the desired consistency is reached. 
• In a small pan, heat ghee, roast cashew nuts till golden. Add whole peppercorns, cumin seeds, ginger, curry leaves, hing, and pepper powder. Saute for a few seconds and pour this tempering over the cooked dal and rice. 
• Mix well and serve hot with sambar and chutney. 

Palak Pulao ( Spinach Rice )

Ingredients :

• Palak ( Spinach ) - 1 bunch
• Basmati Rice - 2 cups
• Onion - 1 
• Ginger Garlic Paste - 1 tsp
• Green Chillies - 2
• Bay leaf - 1
• Cinnamon Stick - 1 inch
• Garam Masala ( or Pulao masala ) - 1 tsp
• Amchoor - 1 tsp
• Turmeric Powder - 1/4 tsp
• Salt - to taste
• Oil - 2 tbsp
• Cashew Nuts - 10
• Cumin Seeds - 1 tsp

Directions: 

• Soak the rice in water for 10 minutes. Cook and keep aside.
• In a pan, heat oil, splutter cumin seeds. Add bay leaf , slit green chillies and cinnamon stick.
• Saute chopped onion and ginger garlic paste. 
• Add turmeric powder, pulao masala and amchoor masala.
• Wash and chop spinach.
• Add chopped spinach into the pan and cook till done. 
• Add cooked rice to the spinach and mix well.
• You can add roasted cashew nuts for garnishing.
• Serve with onion-tomato raita.

Variations: 

• Instead of chopped spinach, you could blanch and puree spinach and use that as well.
• You can add vegetables like potato or carrots or corn if you wish. 
• You can add other greens along with spinach.

Bisi Bele Bath

Bisibele Bath is a very popular dish from Karnataka. I lived in Bangalore for 2 years and learnt this dish from my neighbour aunty.
This is a 2-step process. One is making the powder and then making the Bisibele Bath.
The powder can be either made at home or even bought ready made from the Indian Grocery Store.

Ingredients:

For Bisibele Bath Powder:

• Channa Dal - 2tsp
• Urad Dal - 1 tsp
• Cinnamom Stick ( Dalchini ) - 3 one inch pieces
• Cloves - 5
• Cardamom- 2
• Peppercorns - 6-8
• Methi seeds - 6-8
• Coriander seeds - 2tbsp
• White Poppy Seeds ( Khus Khus ) - 1/4 tsp
• Cumin Seeds - 1 tsp
• Whole Red Chillies - 3-5 or to taste
• Curry Leaves - 1 springs

For Bisibele Bath:

• Toor Dal - 3/4 cup
• Rice - 3/4 cup ( Sona Masoori )
• Mixed Diced Vegetables - 2-3 cups ( typically, carrots, green beans, bell pepper, peas, potatoes)
• Onion - 1
• Tomato - 1
• Dry Coconut - 1/4 cup ( grated )
• Mustard Seeds - 1/2 tsp
• Oil - 2 tbsp
• Tamarind Pulp - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Hing - a pinch
• Peanuts or Cashews - 8-10
• Salt - to taste

Directions: 

For making the powder: 

• In a pan, dry roast all the ingredients ( except khus khus and methi seeds )mentioned under the list of Powder, on low-med heat.
• Keep stirring making sure , none of the ingredients are burnt. Roast till they turn reddish brown and are aromatic. Now add khus khus and methi seeds and roast. These roast fast, so you can add in the end to avoid burning.
• Let it cool and then grind it into fine powder. Keep aside. You can even make it in large quantity and save it in an air tight container.

For making the Bisibele Bath: 

• Wash and soak rice and dal separately for 10 min.
• In a pressure cooker cook dal with 2 cups of water and turmeric powder; and cook rice in a rice cooker. If you have seperator pans for the pressure cooker, you can cook them both in the same cooker in separate containers.
• Cook the diced vegetables in a pot with just enough water . Add salt to it. Cook till the vegetables are tender yet not mushy.
• In a heavy bottom pot, heat oil and saute chopped onions.
• Add chopped tomatoes and cook for another minute.
• Now add the cooked vegetables ( along with the water they were boiled in ), cooked dal, salt, tamarind pulp and bring it to boil.
• Add cooked rice to this and mix well. You can adjust water according to the desired consistency.
• Now take the ground powder and add little water, say 2 tbsp and make a paste with no lumps.
• Add this paste into the bisi bele bath. Also add dry coconut powder. Mix well.
• Now for tempering, add ghee or oil in a small pan, splutter mustard seeds, then add peanuts or cashews and fry till golden. Add hing and curry leaves. Pour this tempering over the hot bisibele bath.
• Serve with potato chips and curd.

Vegetable Pulao

Vegetable pulao is my favorite any given day. The flavors, the colors, the goodness of vegetables and the ease of making it, are the reasons for me to make this dish quite regularly. Also you do not really need to make any curry when you make pulao, it is best eaten with raita.
Pulao is made in various ways in different households. Few ingredients can differ here and there, however the basic remains the same.
Here's the recipe I follow.


Ingredients:

• Basmati Rice - 2 cups
• Water - 4 cups
• Oil - 2 tbsp
• Cumin Seeds - 3/4 tsp
• Bay leaf - 1 or 2
• Cinnamon Stick - 1 inch
• Cloves - 2-3
• Black Cardamom - 1
• Star Anise - 1
• Black Peppercorns - 3-5
• Onion - 1 medium
• Mixed Vegetables - 1 cup or adjust to preferance
• Ginger - Garlic Paste - 1 tsp
• Coriander Powder - 1 tsp
• Cumin Powder - 1 tsp
• Pulao Masala - 1 tsp (optional )
• Salt -to taste

Mixed Vegetables ( my choice )- green beans, peas, carrots, cauliflower, potatoes, sweet corn. You can add paneer cubes also.

However, the above mentioned list is just my choice, there are other vegetables you can add if you like too like bell pepper, mushrooms etc. 

Directions: 

• Soak basmati rice for half an hour , drain and keep aside.
• In a big heavy bottomed pot, heat oil. 
• Add bay leaf, cardamom, cinnamon, cloves, star anise, peppercorns and cumin seeds.
• Add sliced onions and saute till translucent.
• Add ginger garlic paste and cook for a minute.
• Add all the powders like cumin , coriander, pulao masala. You can add a pinch of turmeric powder if you like it to be yellow in color.
• Add all the vegetables ( sliced or cubed ) and fry them for about 3-4 minutes.
• Add rice which has been soaked and drained. Fry for a couple of minutes.
• Add hot water , salt and cook it covered, stirring a couple of times in between. Don't stir too many times.
• Turn off the flame when the rice is almost cooked. Keep is covered, it will get cooked completely by the steam.
• Mix it very gently making sure not to break the rice grains.
• Serve with any raita of your choice.

If you are making in the rice cooker, soak the rice in the cooker bowl. Do the points 2 to 7 and add that vegetable and spice mix to the rice in cooker pot , add salt  and mix. Cover the cooker and turn it on.

I do not add chillies to the pulao to avoid confusing chillies for green beans. Instead, I make my raita spicy and add chillies to it.

You can add saffron mix or artificial food color to add some more color to the pulao. Food Color is totally optional , please avoid if you do not like anything artificial :) 

Thai Pineapple Fried Rice

In Thai restaurants, this dish is typically served in hollowed pineapple halfs. It makes a great presentation.
Here is the vegan version of the pineapple fried rice by just avoiding chicken or shrimp or prawn.
I have used egg, however, if you do not eat egg, you can avoid it too. It won't affect the taste of the fried rice.




Ingredients:

• Cooked Rice - 3-4 cups
• Pineapple Chunks- 1 cup (fresh or canned )
• shallots, finely chopped - 2 ( or a small onion )
• Garlic, finely chopped-  3 cloves 
• Green Chillies -2 ( or chili flakes)
• Egg - 1 (optional)
• Frozen Peas - 1/2 cup
• Grated Carrot -  1/4 cup
• Raisins - 3 tbsp
• Roasted Cashew Nuts - 1/4 cup
• Spring onions - 2 springs
• Cilantro - for garnish
• Soy Sauce - 2-3 tbsp
• Curry Powder - 2 tsp
• Oil - 2 tbsp
• Salt -to taste

Directions: 

• Cook rice and keep aside. Make sure each grain is separate and there are no chunks.
• Heat oil in a wok, and saute shallots, garlic and chillies.
• Beat the egg in a bowl. Add it to the wok and stir like making scrambled eggs.
• Add carrots and peas and cook for a couple of minutes. you can drizzle few drops of water or vegetable stock if the wok is too dry.
• Add cooked rice, pineapple chunks, raisins and cashews. Mix well.
• Add soy sauce, salt and curry powder and combine. Cook for about 5 minutes.
• Garnish with chopped spring onions and cilantro.

Cranberry Pulihora / Rice

I had never heard of cranberry Pulihora until one of my friends introduced it to me just a few months ago.
I tried it and loved it.  It is just made like our good old tamarind rice, replacing tamarind with cranberries.

So here's the recipe for the same:




Ingredients :

• Rice - 2 cups ( I prefer Sona Masoori )
• Cranberries- 1 cup
• Red Whole Chillies - 2
• Green Chillies 2-3
• Coconut powder - 1 tsp
• Turmeric Powder-  1/4 tsp
• Salt - to taste
• Oil - 2 tbsp
• Mustard seeds -1 tsp
• Urad Dal -1 tsp
• Chana Dal -1 tsp
• Cashew Nuts - 7-8
• Curry leaves - 1 spring
• Asafoetida -2 pinches
• Chopped Cilantro - for garnish

Directions: 

• Cook the rice and keep aside.
• In a pan, heat oil, and splutter mustard seeds. Add urad dal, chana dal and as they start to change the color, add cashew nuts.( You can replace cashew nuts with peanuts as well )
• Add torn red chillies, slit green chillies, asafoetida , turmeric powder, curry leaves.
• Add washed cranberies and some salt. Cook till all the cranberries and mushy  and are reduced to paste. You can alternatively grind the cranberries and add  that paste.
• Add coconut powder to it and mix well.
• Now add this cranberry mixture to the cooked rice and give it a good mix , gently, without breaking the rice grains.
• Adjust salt and garnish with chopped cilantro.

Grapefruit Pulihora

Grapefruit Pulihora is made just like lemon rice, by just replacing lemon juice with grapefruit juice.
It is a good way to include grapefruit in your diet if you are not a very big fan of it.
This makes a good lunch box recipe.

Ingredients:

• Rice - 1 cup
• Grapefruit Juice - of half the fruit or to taste
• Oil - 1 tbsp
• Mustard Seeds - 1/4 tsp
• Green Chillies - 2-3
• Peanuts - 5-8
• Cashewnuts - 5-8
• Urad Dal - 1/2 tsp
• Chana Dal - 1/2 tsp
• Hing - a pinch
• Turmeric Powder = 1/4 tsp
• Curry Leaves - 1 spring
• Salt -to taste

Directions:

• Cook the rice and keep aside in a mixing bowl.
• In a pan, heat oil, and splutter mustard seeds. Add peanuts and roast them till golden. Then add chana dal, urad dal, cashew nuts and roast them till they slightly change color.
• Add turmeric powder, hing, curry leaves and slit green chillies.
• Pour this mixture over the cooked rice in the mixing bowl.
• Add salt and mix well till all the grains of rice are coated with the yellow color.
• Add the grapefruit juice to the rice and mix well. I add the juice of half the fruit. You can however adjust to taste.
• Ready !!

Lemon Rice ( Chitrannam )

Chitrannam or lemon rice or nimmakaya pulihora is a tangy South Indian variety of rice.
This is similar to pulihora which is made in a similar way but tamarind is used instead of lemon juice.
In most of the festivals , along with sweets we also make lemon rice or pulihora. It is sometimes made as a part of naivedyam. It is many times given as prasadam in temples or even ganesh pandals during ganeshotsav. You simply can't get enough of this. This dish does not require any side dish . It is best eaten by itself.

Ingredients:

• Rice - 2 cups
• Lemon Juice - of 2 lemons or adjust to taste
• Green Chillies - 3-5 or to taste
• Red Whole chili -1
• Mustard Seeds - 1 tsp
• Urad Dal - 1 tsp
• Chana Dal - 1 tsp
• Curry leaves - 1 spring
• Hing - 1/4 tsp
• Turmeric Powder - 1/2 tsp
• Peanuts - 2-3 tbsp
• Cashew Nuts - 2-3 tbsp
• Oil - 2tbsp
• Salt - to taste
• Chopped Cilantro - for garnishing

Directions:

• Cook the rice and keep aside.
• In a pan, heat oil and roast peanuts until golden. Then add cashew nuts and roast till golden. Remove and keep aside
• In the same pan add mustard seeds, let them splutter. Add chana dal and urad dal and let them turn reddish.
• Add curry leaves, slit green chillies, red chili, hing, turmeric powder and saute for few cesonds.
• Pour this over the cooked rice. Also add roasted cashew nuts and peanuts to the rice.
• Add salt and lemon juice and give it a good mix , but gently without breaking the rice grains.
• Garnish with chopped cilantro.
• Serve warm or even at room temperature. This can be either eaten by itself or with plain curds and pickle.

Chinese Fried Rice

This is the Indo-Chinese fried rice. The actual fried rice in authentic chinese restaurants would be totally different to the fried rice we make in India.
We add Indian flavours to the chinese dishes to suit our taste.
Here's the recipe for the same :

Ingredients:

• Rice - 1 cup
• Water or Vegetable Broth - 2 cups
• Ginger - 1 tsp
• Garlic - 1 tsp
• Vegetables - 1 1/2 ( Carrots, Beans, Cabbage, Bell Peppers )
• Green Onions - 1 -2 springs
• Egg - 1 ( optional ) You can avoid it if you do not eat egg.
• Oil - 2 tbsp
• Salt -to taste
• Black Pepper Powder - to taste
• Soy Sauce - 1-2 tbsp
• White vinegar - 1 tsp
• Chilli Sauce - to taste

Directions :

• Cook rice with water or broth . Let it cool. Keep aside.
• In a wide wok , heat oil and saute very finely chopped garlic and ginger for 1 minute.
• Add all the vegetables and saute them for a couple of minutes. Do not cook them completely. We need to semi cook the veggies. They are good crunchy.
• In a separate small pan, add the beaten egg and scramble it. Cook till done.
• Mix the scrambled egg with the veggies in the wok.
• Add the cooked rice and very little salt. Mix well.
• Add soy souce, vinegar and chilli sauce. Keep stirring for a couple of minutes till all the veggies are well incorporated with the rice.
• Garnish with Chopped spring onions ( green onions ) and pepper powder.

Note: Be careful with salt because soy sauce, vinegar and chilli sauce also contain salt.

Mint Rice ( Pudina Pulao )

Mint Rice is a very aromatic and flavourful rice dish.
Mint has a very good action over the digestive system.
Here is the recipe of mint pulao which is very easy to make and I call it one-dish meal. You really don't need any currys or dals to go with it. It can be eaten by itself or at the most a raita or plain yogurt.

Ingredients:

• Pudina Leaves - 1 1/2 cups
• Cilantro - 1/2 cup
• Green Chillies - 2
• Grated Coconut - 2 tbsp
• Rice - 2 cups
• Onions - 1 medium
• Oil - 1 tbsp
• Ginger - 1 inch
• Garlic -2 cloves
• Cumin Seeds - 1/2 tsp
• Cloves - 3-4
• Cinnamon - 1 inch
• Star Anise - 1
• Bay leaf - 1
• Salt -to taste
• Water - 4 cups

Directions:

• Grind Pudina, cilantro, grated coconut, green chillies, ginger, garlic into a fine paste and keep aside.
• Wash and soak rice for 15 minutes.
• In a deep pot, heat oil, saute cumin seeds, cloves, cinnamon, star anise, bay leaf for a minute.
• Add finely chopped onions and saute till brownish.
• Add the ground pudina paste and saute for another 4-5 minutes.
• Add rice, saute for a minute then add water , salt and cook covered on medium till the rice is done.
• If you are cooking in the rice cooker, soak 2 cups of rice in 4 cups of water in the cooker. Add this sauted masala to the rice. Give it a good stir and cook till done.
• Serve with Plain yogurt or any raita.

Egg Biryani ( Quick Version )

This recipe of Egg Biryani is a quicker version of traditional biryani, which is typically made of layers of rice and egg masala and cooked on a low heat which is obviously time consuming. However, this recipe would not take that long.

Ingredients:

• Basmati Rice - 2 cups
• Water - 3 cups
• Biryani Masala - 1 tsp
• Cumin Seeds - 1 tsp
• Whole Garam Masala - 1 tsp
• Star Anise - 2
• Bay Leaves - 2
• Oil or Butter - 2 tbsp
• Onions - 1 medium
• Chopped Cilantro - 1 tbsp
• Ginger - Garlic Paste - 1 tsp
• Green Chillies - 3-4
• Mint Leaves - 1 bunch
• Plain Yogurt - 1 cup
• Salt - to taste
• Boiled Eggs - 4-5
• Coriander Powder - 1 tsp ( optional )
• Red Chili Powder - 1/2 tsp ( optional )

Directions:

• Soak rice in water for 1/2 an hour.
• Boil eggs, slit them lengthwise, keep aside.
• Heat oil or butter in a heavy bottom deep pan or pot. Add cumin seeds, whole garam masala, sliced onions, ginger garlic paste and saute them till onions turn translucent.
• Add chopped cilantro, chopped mint leaves, slit green chillies , biryani masala.
• Add plain yogurt and salt and give it a good mix.
• Add water and rice. Cook covered on medium heat.
• While the rice is being cooked, we shall saute the boiled eggs in some spices to add some flavour to the eggs. This is optional though. You can add just plain boiled eggs to the biryani as well.
• In a plate, take 1 tsp coriander powder, 1/2 tsp red chili powder, salt, and mix them all.
• Sprinkle this masala mixture all over the eggs and saute them in butter for just a couple of minutes and keep aside.
• When the rice is done, add these eggs to the biryani and give it a very gentle mix, making sure you do not break the rice. Turn off the heat.
• Serve hot with raita.

Vegetable Khichdi

Khichdi is a dish made of rice and pulses.

It is cooked with very little oil ,no spices, and lots of vegetables, hence a very light and nutritious dish.

Ingredients:

• Rice - 1 cup
• Moog Dal ( either yellow or green ) - 1 cup
• Ghee - 2 tbsp
• Chopped Vegetables - as much as you like
• Cumin Seeds - 1 tsp
• Chopped Onions- 1 small
• Chopped Tomatoes - 1 medium
• Hing - a pinch
• Turmeric Powder - 1/4 tsp
• Water - 4-5 cups
• Salt - to taste

Note: A large variety of vegetables can be used, typically, potatoes, cauliflower, carrots, beans, peas, broccoli, baby corn, bell pepper.

Directions:

• A pressure cooker or pressure pan or a big vessel with a lid can be used to make khichdi. I use Pressure pan.
• Wash rice and dal together. Keep aside.
• Heat ghee in the pressure pan, add cumin seeds, let them splutter. Add hing.
• Add chopped onions and saute just for a minute , no need to brown them. Add turmeric powder.
• Add Chopped tomatoes or tomato puree and all the diced vegetables.
• Stir fry for just a minute.
• Add dal and rice mixture, water and salt and cook covered on high heat for 10 minutes and low heat for 5 minutes. If you are cooking in a vessel , cook till it is done.

It can be eaten with yogurt or raita or kadhi ,pickle, papad.

Variation :

• In some places, like Bihar, they make khichdi in semi paste consistency. If you like it like that, add more water. Instead of 2 whistles on cooker, let there be 3-4 whistles. Infact that makes an absolute wonderful baby food. It is so easy to eat and digest.
• Second variation could be, that you make the khichdi spicy. Typically it is made without spices, but if you like it, you can add ginger, green chillies, garam masala etc.

Tomato Rice

Tomato Rice is one of the best dishes we can make on a lazy day.

If you are are too lazy to make curry or dal, this is the one you must go for.

And all my friends who are fans of dishes made of leftover rice... here I come again... yayyy... lol... I mean, obviously you do not want to throw away the rice from the previous day, right? So, give a new avatar to it, and enjoy it as a new dish. Whatsay !! ;)

Again, that doesn't mean you can't use freshly cooked rice :)

Ingredients :

• Boiled Rice - 2 cups
• Chopped Tomatoes - 2 cups
• Chopped Onions - 1/2 cup
• Chopped or Grated Ginger - 1 tbsp
• Mustard Seeds - 1/4 tsp
• Chana Dal - 1 tsp
• Urad Dal - 1/2 tsp
• Cashew Nuts - 6-8
• Slit Green Chillies - 2
• Curry Leaves - 1 spring
• Red Chili Powder - 1/2 tsp or to taste
• Salt -to taste
• Hing- a pinch
• Ghee - 2 tbsp
• Chopped Cilantro - for garnishing

Directions:

• Boil the rice and keep aside.
• Heat ghee in a pan, add mustard seeds, let them splutter. Add chana dal, urad dal and saute till they start changing color.
• Add Cashew nuts and roast them till they turn slightly golden. Then add hing.
• Add slit green chillies, curry leaves.
• Add chopped oinions and ginger. Fry them till onions turn translucent.
• Add chopped tomatoes , cook till the tomatoes are mashed up.
• Add red chilli powder and salt to your taste.
• Add boiled rice to this mixture and mix well, so that all the rice is nicely coated .
• Adjust salt. Garnish with chopped cilantro.
• Serve hot with plain curds or any raita.

Matar Pulav ( Peas Pulav )

Matar Pulav is one of the easiest recipes of rice items. It doesn't take much time to prepare , yet tastes very good. It can be eaten with any gravy curry or raita.

Ingredients:

• Basmati Rice - 1 cup
• Peas - 1/2 cup ( fresh/frozen/canned )
• Water - 2 cups
• Finely Chopped Onion - 1
• Ginger-Garlic Paste - 1 tsp
• Green Chillies, slit lengthwise - 4
• Cumin Seeds - 1 tsp
• Cinnamon Stick - 1
• Cloves -2-3
• Bay Leaves - 2
• Clarified Butter/Ghee - 1tbsp
• Salt - to taste

Directions :

• Soak rice in water for around 20 mintes , drain and keep aside.
• In a big heavy bottom pan, heat some ghee , add cumin seeds, green chillies, bay leaves, ginger garlic paste, cinnamon and cloves.
• Add chopped onions and saute them till they turn transparent.
• Add peas to it and fry just for a minute.
• Add 2 cups of water and bring it to boil.
• Add rice to the boiling water and salt. Let it cook covered.
• Stir it once to make sure the rice does not stick to the bottom of the pan. ( Don't stir it too much, it will break the rice grains )
• When you see the rice is almost cooked , simmer the stove for 2 minutes and turn off the flame.Let it be covered.
• Mix the rice very very gently making sure you don't break the long grains.
• Serve it hot with any gravy curry or raita.

Tip : You can also cook in Pressure cooker in a similar way for 2 whistles.

Jeera Rice

Jeera rice is a cumin flavoured rice , very easy to make unlike other fried rice or biryani.

Ingredients:

• Basmati Rice - 1 cup
• Water - 2 cups
• Cumin Seeds ( jeera ) - 2 tsp
• Oil - 2 tbsp
• Finely Chopped Onions - 1 small
• Finely Chopped or Grated Ginger - 1/2 inch
• Bay Leaves - 2
• Star Anise - 2
• Cinnamon Stick - 1 inch
• Mint leaves - 1/4 th bunch
• Black Cardamom - 1
• Black Pepper seeds - 1/2 tsp
• Salt - to taste

Method:

• Soak washed rice in water for 15 minutes.
• In a pot, heat oil, add cumin seeds, bay leaf, cardamom, cinnamon stick, star anise,pepper seeds , ginger, onions and saute them till golden brown.
• Then add rice and water to it. Add required amount of salt. Just throw in few mint leaves.
• Cook covered on high giving slight stirs just a couple of times in between.

Tip: You can also substitue fresh onions with dried onions. If you are using dried onions, you do not need to saute them, just add it to the rice when it is half way done.

Serve hot with any curry or raita.

Mango Rice ( Mamidikaya Pulihora )

Mango Rice ( or mamidikaya pulihora, in telugu ) is a rice item specifically made on festivals like Ugadi or especially Sri Ram Navami. It is the season of mangoes and I love mangoes in any form, be it simply juicy fruit, or pickle or shakes or in rice. So here is the recipe of mango rice, I would like to share with you :

Ingredients :

• Cooked Rice - 2 cups
• Grated Green Raw mangoes - 2 - 4 cups ( depending on how sour you like )
• Green Chillies - 4-6
• Cashews - 10-12
• Peanuts - 10-12
• Chana Dal - 1 tbsp
• Urad Dal - 1tsp
• Cumin Seeds - 1 tsp
• Mustard Seeds - 1 tsp
• Dried Red Chillies - 1-2
• Curry Leaves - few
• Turmeric - 1/4 tsp
• Hing - a pinch
• Salt - to taste
• Oil/ ghee - 1-2 tsp

Method :

• Cook the rice , not too mushy, and keep aside.
• In a skillet, heat oil/ ghee, and add peanuts, cashews, chana dal and urad dal. Fry them until golden brown.
• Now add mustard seeds, cumin seeds, red chilies, green chillies, curry leaves turmeric powder and a pinch of hing. Stir to saute them.
• To this , add the grated mango and mix it.
• Cook this mixture for just 2-3 minutes and add salt. Put off the flame as it should not be overcooked .
• In a mixing bowl, mix this mango mixture with cooked rice thoroughly but gently without breaking the rice grains.

Tip : Usually the proportion of rice to mango is 1 cup : 1.5 cups , however you can adjust it according to your taste.

Onion Rice

Sometimes we have leftover plain rice and we do not know what to do with it.
Onion rice is the easiest and fastest way to use this rice and make a fresh new dish out of it.

Ofcourse you can use freshly steamed rice as well.. ;) not necessarily the leftover.

Ingredients:

• Cooked Rice - 2 cups
• Chopped Onions - 1 small
• Chopped Green Chillies - 1
• Mustard Seeds - 1/4 tsp
• Cumin Seeds - 1/4 tsp
• Hing - a pinch
• Urad Dal - 1/4 tsp
• Chana Dal - 1/2 tsp
• Cashew Nuts - 4-5
• Curry Leaves - few
• Turmeric Powder - 1/4 tsp
• Garam Masala - 1/4 tsp
• Oil - 2 tbsp
• Salt - to taste
• Chopped Cilantro - for garnishing

Directions:

• In a pan, heal oil and add mustard seeds. After they start to splutter, add cumin seeds and hing.
• Add urad dal and chana dal and roast till golden brown. Then add cashew nuts, fry till they turn golden too.
• Now add chopped green chillies and curry leaves.
• Add chopped onions and fry till translucent, add turmeric powder.
• Add Garam masala and fry for just a minute.
• Turn off the flame and add the boiled rice to it and mix well.
• Add salt to taste and garnish with chopped cilantro.

Serve with Curd.

Coconut Rice

This is a South Indian recipe for coconut rice.

Ingredients :

• Rice - 2 cups
• Water - 4 cups
• Grated Coconut - 1 cup
• Chopped Ginger - 1 tbsp
• Chopped green chillies - 2
• Cashew Nuts - 10
• Mustard Seeds - 1 tbsp
• Cumin Seeds - 1 tbsp
• Green Chillies - 2-3
• Urad Dal - 1 tbsp
• Chana Dal- 1 tbsp
• Curry leaves - few
• Ghee - 3 tbsp
• Red Whole Chilli - 1
• Hing ( asafoetida ) - a pinch
• Chopped cilantro - for garnishing

Directions:

• Boil rice in water and keep aside.
• Heat ghee in a pan , add mustard seeds, after they splutter add cumin seeds, pieces of red whole chilli and hing.
• Now add Chana dal, roast it till it gets golden brown, then add urad dal and cachew nuts.
• Add chopped green chillies, curry leaves and chopped ginger.
• Now add grated coconut and gently stir for a couple of minutes.
• Add boiled rice and salt to taste. Mix well.
• Garnish with chopped cilantro.

Enjoy !! :)