Fried Gobi Rice

Today recipe is a stir fried rice recipe which I have noted it from a cookery show long back. I usually make this kind of deep fried vegetables as a side dish to bisibelebath, curd rice or with some pulao. I usually note down the  recipes from cookery shows when they sounds different. When I saw this recipe found it interesting. Usually we make fried rice with Manchurian or gobi 65 as a side dish. When you mix both the dishes the marination of the fried cauliflower gives a great aroma to the rice.You can serve it just like that with out any side dish or with any manchurian or simple chilli garlic sauce that's your choice.
Let's check the recipe...... 
INGREDIENTS:---
Cauliflower --- 1 clean and cut in to small florets

Curd (yogurt) --- 1/2 cup or 2 tab sp s

Red chili powder --- 1 tea sp

Ginger garlic paste --- 1 tea sp

Garam masala --- 1/2 tea sp

Corn flour --- 2 tab sp

Rice flour -- 1 tab sp

salt to taste

Oil for deep frying

METHOD:----

1. Place cauliflower florets in a bowl and add hot water and a very little salt and cover and leave a side for 10- 15 min.

2. After 15 min. drain the water and place cauliflower on a kitchen towel to remove all moisture

3. Mix all other ingredients in a mixing bowl and add cauliflower and marinate the flower well and leave for 1 hour to marinate. You can do this marination for over night if you are leaving cauliflower in the marination for over night then keep it in the fridge.

Take it out from the fridge 10 minutes before you deep fry it.

4. Heat oil in a deep frying pan and deep fry the marinated cauliflower in the hot oil in a medium flame till golden color.

if any left over marination in the bowl keep it a side we can use it while making the rice

Now let's start making rice with fried cauliflower:

For rice we need...

Plain rice  ---  2 cups

Chopped garlic  ----  1 tab sp

Chopped green onion ---  1/4 cup

Leftover marination from the fried  cauliflower

salt to taste

Oil  ---  1 tab sp (you can use that in which we deep fried the caulifower that gives a extra aroma to the rice.

METHO:--

1. Heat oil in a pan add chopped garlic and green onion (keep a little green part of the green onion to garnish) Fry for a while. 

2. Then add the marination from the fried cauliflower marination give a good stir then add rice and salt to taste mix well and stir fry the rice for few minutes.

3. Now add fried cauliflower to the rice give a good stir and switch off the heat.

Garnish with chopped green onion and serve hot...

This joins the August Week No 3 Cooking from Cookbook Challenge Group.

Kaha Bath Sri Lankan Yellow Rice For S

Sri Lankan cuisine  is base on two main ingredients one is coconut and the other one is Rice. rice is a staple food for Sri Lankan's, They use rice in many ways from break fast to dinner. Rice and curry is most important in their meal. Plain rice served with many curries and side dishes. Other then plain rice they make some flavored rice like Kiri bath(Milk rice), Kaha bath (yellow rice ). My today's recipe is Sri Lankan Kaha Bath (Sri Lankan Yellow Rice.)

                                                                    

INGREDIENTS:---

Rice   ---- 2 cups

Turmeric powder  ---  1/4 tea sp

Cloves  --- 2

Cardamom  ---- 2

Cinnamon stick ---  1 stick

Onion  --- 1 small chopped

Garlic ---  1 clove chopped

Ginger  ----  1 tea sp chopped

Butter  --- 1 tab sp

Salt to taste.

                                                                  

Recipe adopted from HERE

METHOD:--

1. Wash rice and add 2 cups water and start cooking in a pan, bring to a full boil and reduce the heat and let it cook in a slow heat.

2. In the mean while heat butter in a other pan add cloves, cardamom, cinnamon and hopped onion, chopped garlic and ginger fry for a while.

3. Now add turmeric powder mix well and add this seasoning to rice.

4. Add salt to taste mix well cover and cook till done.

Remove from heat and serve hot with Cashew curry.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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Capsicum rice

Capsicum rice is a easy to make recipe with freshly ground spice powder. Freshly ground masala gives a wonderful flavor to this rice and capsicum pieces will give a crunchy texture. This capsicum rice will be a perfect choice for lunch box or a quick lunch.

                                                                    The main ingredient in this recipe is capsicum, Capsicum is Such a wonderful vegetable which contain lots of water and very very rich in C vitamin. When I was searching for Bell pepper recipes for this month BM. I found many interesting facts about this vegetable. Because I don't use capsicum as much in my cooking or in my salads. But when I read about this vegetable I was relay surprised. This is a perfect choice for salads, because capsicum doesn't have  much calories( 1/2 cup that is nearly 75 gms of chopped capsicum had 30 calories) only with 0.2gm of fat and rich source of iron. So if you like the flavor can use this wonderful vege in your salads instead of making malai gravy.

                              For this rice recipe masala powder is important so use freshly ground masala powder,don't over cook the capsicum. You can use Basmati rice for this recipe or can use normal rice also, and also can  make this with left over rice. Use color capsicum to make this capsicum more colorful. So lets check the recipe. 

INGREDIENTS:---

Capsicum --- 1 big cut in to one inch pieces
Rice (cooked)  ----    1 and half cup
Oil  ---  1 tab sp
Cumin seeds  ---  1/2 tea sp
Mustard seeds  ----  1/4 tea sp
Peanuts   ----   1 tab sp
Salt to taste
FOR MASALA POWDER:---
Dry red chilies  ---  4
Ground nuts (pea nuts)   ---  2 tab sp
Coriander seeds   ---   1 tab sp
Cumin seeds   ---  1 tea sp
Sesame seeds  ---  1 tea sp
Grated coconut  ---   1 tab sp
METHOD:---
Dry roast all above masala ingredients one by one in a pan till golden and make a fine powder, set a side.
1. Heat oil in a pan add mustard seeds, cumin seeds let them splutter add peanuts and fry till golden then add capsicum pieces and cook for three minutes. Don't over cook the capsicum let the capsicum retain it's crunchy texture.
2. Now add cooked rice to capsicum pieces, sprinkle masala powder, salt to taste mix well to combine every thing.
Serve hot with raita or any gravy curry of your choice
Let's check the blogging marathon page Here


 

Shahi Kofta Pulao (meatless)

Meatless dishes is my theme for first week in this month BM. Meatless dishes means we have to give a twist with a vegetarian ingredient to a popular meat dish. When I choose this theme first I think about Awadhi cuisine because Awadhi cuisine has a lot of meat recipes. I wanted to try a recipe with Kofta because koftas are normally made with minced meat. I find this Shahi kofta pulao different, normaly we add koftas in to a gravy or we serve them like a starter, but in this recipe koftas are mixed with rice. In the original recipe koftas are made with chicken mince. I changed this chicken mince balls in to vegetarian. So let's check this meat balls recipe in to meatless dish.
Shahi murgh kofta pulao from Sanjeevkapoor
INGREDIENTS:--
Rice  ---  1 and half cup
Soya chunks (granules) -- 200 gms
Garam masala  --- 1/2 tea sp
Red chilli powder  --- 1/4 tea sp
Raisins  ---  30
Cashewnuts --- 20 droken in to small pieces
Ginger ----  1/2 tea sp chopped
Maida  ---  1 tab sp
Bread crumbs  ---  2 tab sp
Fresh coriander leaves ---  2 tab sp chopped
Salt to taste
Oil  for deep frying the koftas
Ghee  ---- 2 tab sp
Cardamom --  4
Cinamon  ---  1 inch stick broken
Cloves  ---  5
Onion ----  1 big sliced
Ginger garlic paste  --- 1 tea sp
Cococnut milk  --- 1 cup
Water  ----  2 cups
                                                    

METHOD:---
1.  Take 3 cups of water in a pan add  a pinch of salt  bring to a full boil then add soya granules and cook for 10 minutes,
2. Strain the water and pour some cold water and leave it a side, after ten minutes squeeze the water from soya granules, make it sure you have to squeeze all the water from the granules.
3. Take soya granules in a blender jar and run the blender for few seconds to make a course paste of the soya granules.
4. Take the soya granule paste in to a bowl add red chilli powder, salt to taste, garam masala, maida, chopped ginger, chopped coriander leaves, bread crumbs mix all these ingredients well to combine every thing.
5. Make small balls out of this mixture, flat the ball, stuff with two raisins and cashew pieces again roll it in to a ball.
6. Heat oil in a deep frying pan and fry this balls till you get a nice brown color remove and set a side.
7. Wash rice, add 2 cups of water and set a side.
8. Heat ghee in a pan add cloves, cinamon, cardamom let them crackle then add onion slices and fry till onion turn in to soft.
9. Add ginger garlic paste fry for a while then add coconut milk, rice which is soaked in 2 cups of water (with water), salt to taste mix well cover and cook in a low heat till done.
10. Just before remove from heat add fried koftas to the pulao mix gently, cover and leave it on a low heat for 2 seconds and switch off the heat.
Let it sit for a while then serve hot with onion raita.
This is my first post for Blogging Marathon 31 st edition under Meatless Dishes theme let's check other BM members recipes here
 

Moti Pulao

Moti pulao means pearl pulao this pulao is a light one and a different recipe. When we get bored with normal paneer pulao this will be a change to your taste buds. Lighly fried paneer balls will look like peals in the flavord rice. I fried them in to light golden with a white shade. You can fry paneer balls in to dark golden color. FOR MOTI'S :---
Paneer  ---  100 gms
Cashewnut powder --- 2 tab sp
Corn starch (cornflour) ---  1 1/2 tea sp
Red chilli powder  --- a pinch
Garam masala  --- a pinch
Salt to taste
Oil for deep frying
FOR RICE:---
Basmati rice  --- 2 cups
Ginger -- 1/2 inch piece chopped
Garlic cloves  --- 4 finely chipped
Cloves  -- 6
Cardamom -- 3
Cinamon -- 1 inch stick broken
Green peas  --- 1/2 cup
Ghee -- 1 tab sp
Salt to taste
Silver wark --- 2 sheets optional to cover the paneer balls to make your pulao more interesting.
1. Wash and soak rice in four cups of water for ten minutes.
2. Cook rice till cooked and spread in a plate to cool.
3. Mash paneer in to a smooth dough, add cashewnut powder, salt to taste, corn starch, red chilli powde and garam masala
4. Knead paneer mixture in to smooth dough and make small balls(green pea size).
5. Heat oil in a deep frying pan and deep fry this paneer balls till light golden. Keep them with light golden with little white color so that they look like pearls.
6. Remove paneer balls from oil and set a side.
7. Now heat 1 tab sp ghee in a frying pan add cloves, cadamom, cinamon stick, chopped ginger, chopped garlic and fry for a while.
8. Add boiled green peas, fried paneer balls, cooked rice, salt to taste Mix well to combine everything. Take care that paneer balls should not broken.
Serve hot with any spicy gravy.
Take care when you add salt to this rice because we add salt in paneer mixture and rice also so check and adjust the salt.
This is my third recipe with the theme of Biriyani/ pulao for blogging marathon 18 th edition at Vallis spice your life lets check blogging marathon page . 

Tendli Bhaat -- Ivy Gourd Rice

When i first have this dish in a restaurant in Shirdhi I was surprised. Because we do not make rice with Ivy gourd. we make only curries with this vegetable. That day we ordered a thali in that thali they served three curries including dal roti and this bhaat. I tried to take recipe from the cook there but they are not ready to give me the recipe. From that time I am searching for this recipe finely i got this recipe from one of my friend last year.
After that I tried this many times with some changes. Because the recipe which i got from my friend is included with goda masala. but hubby do not like the flavour of goda masala so i made little changes to that masala. But if you want to have that typical Maharashtrain flavor you have to add freshly ground goda masala. Here is my recipe for Tendli bath (Ivy gourd rice) with my choice of masala...
INGREDIENTS:--
Basmati rice   ---  2 cups cooked (take care that each grain should be separate)
Onion    ---- 1 big cut in to thin slices
Oil  ---- 2 tab sp
Cumin seeds --- 1/2 tea sp
Mustard seeds  --- 1/4 tea sp
Ginger garlic paste  --- 1 tea sp
FOR POWDER:--
Cloves -- 4
Cinamon --- 1 inch piece
Cardamom --- 1
Star anise  --- 1
Bay leaf  --- 1
Dry coconut  --- 1 tab sp grated
Cumin seeds  --- 1/2 tea sp
Coriander powder  -- 1/2 tea sp
Dry roast all above ingredients in a pan exept coriander powder. Add coriander powder and grind in to a fine powder.
Red chilli powder --- 1/2 tea sp
turmeric powder  --- 1/4 tea sp
Tendli (ivy gourd) --- 250 gms cut in to thin slices
Brinjal  --- 4 cut in to thin slices
Green chillies  -- 2
Salt to taste
Coriander leaves  -- 1 tab sp chopped for garnishing.
1. Heat oil in heavy bottom pan add sliced Ivy gourd and brijal pieces fry for 7 minutes that means the vegetable should be half done remove and set a side.
2. In the same oil add mustard seeds, cumin seeds, sliced onions and green chillies fry for 5 minutes then add ginger garlic paste give a good stir add fried vegetables and cook for 6 minutes
3. Now add ground powder, red chilli powder, turmeric powder, cooked rice, salt to taste cover and leave in a very low heat for 2 minutes and switch off the heat.
4. After 2 minutes remove the lid and add chopped coriander leaves mix well to conbine every thing.
Serve hot with curd or raitha.
Fresh ground masala powder will give a beautiful aroma to the rice so use only freshly ground masala for best results.
About vegetables I used Ivy gourd and brinjai  insted of brinjai you can add potato or capsicum.
This is my second recipe with the theme of Biriyani/ pulao for blogging marathon 18 th edition at Vallis spice your life lets check blogging marathon page .

Spicy Andhra Vegetable Biriyani

Biriyani a one pot meal which is a mixture of rice, meat or chicken or fish or with mixed vegetables. This complete meal is brought to India by Presian people and developed in Mughal period. In Andhra Pradesh Biriyani is brought by Nazam's and developed in different regions according to there taste. In coastal Andhra people like there food spicy so in this region biriyani recipe turned out spicy. Usually in coastal Andhra like all other cuisines Biriyani is made by chicken, But in some functions like marriage we do not eat meat we at that time we replace chicken biriyani with vegetable biriyani. 
                                        In Hyderabadi cuisine Biriyani is made in two versions  one is Kchchi Biriyani (raw style cooking) . In this version vegetables or chicken, masalas and rice cooked together in a heavy bottom pan on low heat. The second version is Pakki Biriyani this version is well known as Dum biriyani also. In this version rice will be cooked separately with whole spices and gravy with chicken or vegetables is made separately. Then made layers by gravy and rice in a heavy bottom pan cooked with a seal of dough. Todays my recipe is in kachichi style.   So let's check the recipe for Spicy Andhra Biriyani 
INGREDIENTS:----
Basmathi rice --- 2 cups
Onion   --- 1 big
Green chillies  -- 3 slit
Paneer   --- 50 gms
Carrot  --- 2 medium size carrot ( you can use any other vegetables like beans, cauliflower, potato along with carrot)
Salt to taste
Ghee ---  1 tab sp extra 1 tea sp for frying paneer, cashew and raisins.
Oil  --- 1 tab sp
Cloves  --- 6
Cinamon -- 1inch pieces 4
Cardamom -- 6
Star anise (anasa puvu) -- 3
Bayleaf -- 3
Coconut milk  --- 1 cup
Water  --- 3 cups
Cashew nuts -- 10 broken
Raisins  --- 20
TO GRIND:-----
Paste  one :---
Poppy seeds  --- 1 tab sp
Cumin seeds  --- 1 tea sp
Cashew nuts  --- 6
Coconut (fresh) -- 1 tab sp grated
Add little water and grind all above ingredients in to smooth paste
Paste two :---
Ginger -- 1 inch piece
Garlic cloves -- 8
Green chilies  --- 6 or you can reduce them according to your taste
Mint leaves (pudina) --- 10 leaves
Coriander leaves  --- 1 tab sp chopped
Lemon -- 1
Grind all above ingredients with lemon juice in to a smooth paste
Slice onion in to very thin slices
Slit green chillies
Cut paneer in to small cubes add little salt, few drops of lemon juice, 1/4 tea sp of paste two mix well and set a side.
Cut carrot in to small cubes
Soak clove, cardamom, cinamon, star anise  in coconut milk this you have to di before half an hour you start cooking. This enhances the flavour of the spices
Soak Basmathi rice in 3 cups of water for ten minutes. Drain the water in to other bowl, do not trough this water, we are going to cook biriyani with this water so set this water and rice a side.
Now heat a heavy bottom pan add ghee and oil then add bayleaf sliced onion, green chillies fry till onion turn in to pink color.
Take out the spices from coconut milk and add them to onion fry for a while.
Now add carrot cubes, green peas give agood stir.
Add paste two with a tab sp of water mix well then add paste one, fry till the masala leaves the oil from sides.
Now add rice give a good stir to combine every thing, then add waterand coconut milk, salt to taste mix well cover and cook till done.
In the mean whail heat 1 tab sp ghee in a small pan fry paneer pieces  till they turn in to golden, fry cashew nuts and raisins in the same ghee remove from heat
Remove the cover mix well once in between means this you can do in five minutes. Again cover reduce the heat in to low.
Heat a dosa pan place biriyani pot on this heat dosa pan reduce the heat in to very low cook for 20 minutes.
Open the cover add fried paneer, cashew, raisins to biriyani again cover.
If you like to cook this in a preasure cooker then cook for 3 whistles in a medium heat.
Switch off the heat and let it sit for 15 minutes then mix well.
Serve this spicy Biriyani with raita, usualy we serve this with aloo kurma or chicken kurma in frist serving. In the second serving we serve onion raita(perugu pachadi).
This is my first recipe with the theme of Biriyani/ pulao for blogging marathon 18 th edition at Vallis spice your life lets check blogging marathon page .

Baked Egg On Spinach And Mushroom Rice

This recipe was in my draft from long time.Today we are little busy with some guests so could't make any special for our marathon.Then I remember that I have this recipe in my draft. I tried this rice recipe from Sanjeev Kapoor.com.I made it for my husband s lunch box,he enjoyed it.Cooked rice stir fried with mushrooms and spinach with light creamy flavour makes a one bowl meal.First time I toped This rice with egg,Second time I served with fried chicken that toping also a great hit so lets check how I made it.....

INGREDIENTS:--
Cooked rice -- 1 cup
Egg -- 1
Butter --- 1 tab sp
Olive oil -- 1 tea sp
Garlic --- 3 cloves chopped
Onion -- 1 small chopped
Button mushrooms --- 8 cut in to 4 pieces
Sweet corn kernls -- 1 tab sp
Fresh green peas -- 1/2 tab sp
Spinach -- 1 cup roughly chopped
Salt --- 1tea sp
Black pepper powder -- 1 te asp
Fresh cream --- 1 tab sp (optional)
Parmesan cheese -- 1 tab sp grated
Spring onion grean part -- 1 tab sp for garnishing.
METHOD:---
1. Heat butter and oil in a pan add chopped garlic, onion fry for 2 minutes.
2. Add mushrooms let then sweat, then add corn kernels,green peas,chopped spinac,salt,cover and cook in alow heat for 5 minutes.
3.After 5 minutes give anice stir then add cooked rice, pepper powder mix well to combine every thing.
4.Add cream give a good stir and transfer the mixture in to a Microwave baking dish.
5. In the meanwhile preheat the oven at 180 degree C.
6. sprinkle parmesan cheese on top of the rice and break the egg over it,sprinkle choped spring onion green part.
If you want to use 2 or more eggs then break the eggs one by one over the rice and let them settle a little distance from each other.
7.Place the dish in the pre heated oven and set the heat at microwave medium and cook it for 5 minutes or till the eggs set.
Serve hot or you can cook it in a microwave safe lunch box,can reheat at lunch time and enjoy this
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Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Cabbage and Egg Fried Rice

I am not a big fan of fried rice since it is not spicy like Biriyani or pulao.My husband is a great fan of fried rice,if it is vegetarian or with chicken.When ever I ask him for his choice for lunch(we don't eat rice for dinner) always his choice will be fried rice.Yestarday I have cabbage left in the fridge so I thought of making kuttu but hubby dear wants to eat fried rice when I said there is no other vegetables,he told me to make with only with cabbage that's it no other choice for me I have to make fried rice. Here is the recipe how I made it....

For Rice:--
Rice --- 1&1/2 cup
Water ---- 3 cups
Oil --- 1 tea sp
Salt ---- 1/2 tea sp
Wash rice and pour 3 cups water add salt,oil and soak for 20 minutes.
Now cook rice till done.
Spread rice in wide plate to cool and leave a side.
By the time cut the vegetables
Vegetables for this rice:--
Spring onion --- 1/2 cup chopped
Garlic ---- 1 tab sp chopped
Ginger --- 1/2 tab sp chopped
Cabbage --- 1 cup chopped or shreded in to thin pieces.

Other Ingredients I Used:--

Soya sauce --- 1 tab sp

Salt --- 1/2 tea sp

Pepper powder --- 1 te asp

Eggs --- 4 you can reduce the eggs as you like

Oil -- 1 tabsp

1. Break eggs in to a big bowl,add a pinch salt,a pinch pepper powder and whisk well to blend the egg white and yolk in to a homogeneous liquid.

2. Heat little oil in a pan, pour egg mixture and leave it like that till egg mixture starts setting lightly.

3.With a spoon strat to scrape the eggs from the edge of the pan to the center, forming large soft curds.

4.Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.

5.When the egg s look wet but are no longer liqied,gently mound the eggs in to the center of the pan and switch off the heat, leave the eggs like that.

6.Now heat oil in a frying pan add garlic,ginger and fry for a while then add spring onion, cabbage,salt fry till the cabbage become tender,don't over cook the cabbage the crispyness of the cabbage should remain this will take 5-7 minutes. in a high flame keep strring.

7.Then add srumbled eggs, rice,pepper powder,soya sauce stirr well to combine every thing remove from heat.

8. Garnish with chopped spring onion green part serve hot.

Serve with any side dish like gobi munchurian or chilli garlic sauce I served it with mixed vegetable and oats balls and chilli garlic sauce, check out my Bottle gaoud munchurian recipe.

RED CABBAGE RICE WITH PARUPU PODI

Red cabbage rice with paruppu podi is a recipe where roughly chopped red cabbage is sauted with Indian spices and mixed with cooked rice. I tried and tasted this recipe from Priya's Easy N Tasty Recipes for this months T&T by Padmaja of Seduce Your Tastebuds event by Lakshmi

About Red cabbage is a vegetable from cabbage family with red/purple leaves.On cooking normally it turns into dark purple(blue).If you want to retain the red color can add a spoon of vinegar or a piece of lemon at the cooking time. This vegetable can be used in salads or cooked as a side dish.Red cabbage is rich in fiber,'C'vitaminand beta-carotene also.

INGREDIENTS:----
Basnati rice -- 1 cup
Onion -- 1 medium
Red cabbage -- 1 cup chopped
Red chilli powder -- 1/2 tea sp
Coriander powder -- 1/2 tea sp
Curry leaves --- a few
Mustard seeds -- 1/4 tea sp
Urad dal -- 1/4 teasp
Paruppu podi -- 2 tab sp
Salt -- 1 tea sp or according to your taste
oil -- 1 tab sp

1.Cook rice with 1&1/2 cupr water and 1/2 tea sp oil let it sit for a while and spread the rice in plate to cool (can use leftover rice also.)
2.Heat oil in pan add mustard seeds and urad dal let them splutter.
3.Then add chopped onion and curry leaves and cook till onion become transculent.
4. Add chopped red cabbage,red chilli powder,coriander powder,salt stir well and cook for few minutes or till the red cabbage changes it's color in ti blue.
5. Now add paruppu podi stir well then add cooked rice mix well to combine every thing.
serve hot..

MIXED VEGETABLE PULAV WITH PAV BHAJI FLAVOR

A aromatic vegetable pulav recipe from Chakh... le....re. This pulav tastes very different and we just love the aroma, thank you so much for the recipe.. Since 1 month I am with my parents because of my moms health . Now she is feeling much better.Both my mom and dad are food lovers. They like different varieties and flavors in their meal,Especially this rice varieties like mixed rice, biryanis and pulavs. Today I wanted to make some pulav and raita for my mom and dad because of V.day and long back when I make this pav bhaji pulav for my hubby dear he likes it very much so I tried it once again and it came out so very well and my mom and dad enjoyed it very much. Ha haa my mom enjoyed it a little bit more I think there is some left over about a small bowl so amma kept it in the fridge and had it for dinner also. One thing about my parents both of them are great food lovers and they enjoy the food what ever I make for them if it is a North Indian or a South Indian dish, ofcourse amma likes pasta also but with some Indian touch... And coming to the recipe I have made little changes in the recipe, she used Asafotieda in the original recipe I didn't used it if you like the flavor then add it with mustard and cumin seeds.And I used fresh vegetables you can use frozen also thats it I think.... Here I go with the recipe...........
INGREDIENTS:-------
Rice -- 1 cup (Iused basmati rice)

Oil --- 3 tab sp

Onion -- 1/2 cup finely chopped

Green chilies --- 2 chopped

Mixed vegetables -- 1 cup cut in to small pieces(I used fresh sweet corn, carrot, green peas)

Tomato puree -- 1/2 cup

Pav Bhaji masala -- 1 1/2 tea sp

Red chilli powder --- 1 tea sp

Garam masala -- 1/2 tea sp

Cumin seeds --- 1/2 tea sp

Mustard seeds --- 1/2 tea sp

Salt -- 1/2 tea sp



METHOD:-----
1.Wash rice and soak for 15 min.
2.Cook with 1 1/2 cup water till done and leave a side to cool
3.If using frozen vegetables thaw them (you can keep them in microwave for 3 min.)
4.I used fresh vegetables so chop them in to small bite size pieces and cook them in little water till they become soft but little crunchy or cook them in steamer for 10 min. remove from heat and leave a side.
5.Now heat oil in a pan add mustarde seeds and cumin seeds let them popup then add green chilies and fry for a while.
6.Now add chopped onions and fry till golden color then add mixed vegetables and fry for 3 min.
7.Then add tomato puree, red chilli powder, pav bhaji masala,garam masala and salt and mix well
8.Now add cooked rice to the vegetable mixture, mix it very well cover with a lid and leave it in a very low flame for 3 min.
9.Remove the lid and mix well once again and adjust the seasoning and switch off the flame.
Serve hot with raita or curd.

PULIYOGARE --- KARNATAKA STYLE TAMARIND RICE

Tamarind rice, Pulihora or Puliyogare is a traditional rice recipe which we south Indians prepare for some special occasions like festivals and marriage functions, but with little difference in the recipe. We Andhra people makes it with plain tamarind juice with out any masala, in Tamilnadu and Karnataka they make it with a flavor full masala powder. As Asha said there are many version s in this recipe and here I tried Asha s Karnataka style Puliyogare (Karnataka style tamarind rice) Thank you so much Asha for this aromatic yummy Puliyogare recipe we enjoyed it. And here is the recipe I didn't change any ingredient. Here I gooo………..
INGREDIENTS:----
FOR PULIYOGARE POWDER: ---
Coriander seeds – 2 tab sp
Cumin seeds – 1 tea sp
Dry red chilies – 3 no.
Mustard seeds – 1 tea sp
Fenugreek seeds – 1 tea sp
Channa dal --- 2 tea sp
Urad dal – 1 tea sp
Pepper corns – 1 tea sp
Turmeric powder – 1/2 tea sp
Asafetida – 1/4 tea sp
Roast all above ingredients with out oil in a fry pan and grind in to a fine powder and leave a side

2ND POWDER:--
Sesame seeds – 1 tab sps
Dry coconut – 2 tab sps
Dry roast these two ingredients too and grind in to a powder and leave a side.
FOR RICE:--
Sona masoori rice – 2 cups
Wash and soak rice for 10 min and cook till done and spread on a plate to cool.
FOR TAMARIND JUICE:--
Tamarind juice – 1/2 cup
Salt to taste
Sugar to taste
FOR SEASONING:--
Oil --- 1 tab sp
Mustard seeds – 1/2 tea sp
Chanadal --- 1 tea sp
Peanuts – 2 tab sp
Dry red chili – 1 broken
Few curry leaves
METHOD:----
1. Heat oil in a fry pan add mustard seeds let them popup then add chana dal, pea nuts, dry red chili and curry leaves let them fry till light golden color then add the tamarind juice and boil till raw smell disappears.
2. Now add the 1 masala and cook till it become thick and oil floats on top.
Then now add the 2nd powder, salt to taste and sugar mix well and remove from heat and let it cool
3. Add this puliyogare paste to cooked rice (according to your taste, if any left over puliyogare paste is the after you use just keep it in the fridge and you can use it when you want.) mix well to combine the rice and puliyogare paste mix well and serve with plain curd. (Yogurt)
CHECK MY ANDHRA STYLE PULIHORA HERE
THIS KARNATAKA STYLE PULIYOGARE IS FOR TRIED AND TASTED HOSTED BY ZLAMUSHKA'S AND THIS MONTH'S GUEST HOSTED BY ASHWINI'S SPICY CUISINE

VEGETABLE BATH FROM FOODIE'S HOPE

This recipe I have adopted from Asha's Foodie's Hope who is well known as Ashakka. She is the inspiration for every new blogger and a great cook. I like her blog because of her traditional Karnataka recipes not only Karnataka recipes and also many international recipes we can find in her blog. Thank you so much Asha for this delicious Vegetable Bath recipe.
Asha says this one is her mom's recipe which is rice and vegetables are cooked in spicy aromatic coconut masala. And we can keep this masala in the fridge for 2 days hummm good idea.. And here I go with the recipe……….
I didn’t make any changes.

INGREDIENTS:---
Rice -- 2 cups
Mixed vegetables – 2 cups (I used carrot, potato, cauliflower, peas,)
Onion – 1 medium sliced
Oil and ghee mix – 1 tab sp
Salt to taste
For masala:--
Grated coconut – 1 cup
Green chilies – 3-4 (according to your taste)
Cloves – 4
Cinnamon – 1 inch piece
Ginger – 1 inch piece
Garlic – 5 cloves
Few curry leaves
Coriander stems --- 6 (this is to avoid green color and give a nice aroma to the rice)
Mint – 20 leaves
Add a little water to all above ingredients and grind in to a coarse paste and leave a side.

METHOD:---
Now let us see how to make this aromatic vegetable bath.
1. Wash rice and add 3 and 1/2 cup s of water and soak for 10 -15 min then cook and spread in a plate to cool and leave a side.
2. If you are using frozen vegetables the thaw them to room temperature, if you are using tin vegetables then drain the water, or if you are using fresh one s then cut them in to small cubes and cook in a little water and a pinch of salt till tender and keep a side.
3. Peel wash and slice the onion
4. Now heat oil and ghee mix in a pan add onion slices and fry till light brown color now keep the flame low and add ground masala and cooked vegetables and mix gently and cook in a low flame for 5 min.dodn't fry just heat nicely till the masala gives a nice aroma.
5. Add this masala with salt to taste to rice and mix gently to combine well.
Just add as much as masala you need and rest of the masala you can keep it in the fridge and you can use it for 2-3 days
Serve this delicious aromatic vegetable Bath with raitha and salad.
I served this with dal, raitha and pappad.
This is my entry for the event TRIED AND TASTED HOSTED BY ZLAMUSHKA'S AND THIS MONTH'S GUEST HOSTED BY ASHWINI'S SPICY CUISINE

SAFFRON RISOTTO

Risotto is one of the traditional rice dish in Italian cuisine and also from the Italian part of Switzerland like Ticino. This creamy rice dish with nice saffron aroma is typically from Ticino. I adopted this recipe from here and the only one thing I change in this recipe is traditionally they use white wine in this recipe I didn't use wine.And here is the recipe.....

INGREDIENTS:---
Oil --- 1 tab sp
Arborio rice --- 1 cup
Onion --- 1 medium finely chopped
Garlic -- 1 clove minced
Saffron --- 1 tea sp or 1 pak(not ground)
Chicken or vegetable stock ---2 and 1/2 cup s
Half- and- half ---- 4 tsp
Cheese --- 100 gms finely grated
METHOD:----
1. Heat oil in a pan add finely chopped onions and minced garlic and fry till soft take care that onions should not change the color.
2. Now add the rice and stir till rice turns in to translucent stir continuously.
3. Now add 2&1/2 cups of stock, saffron stir well cover with a lid and cook in a low flame for 20 min. no need to stir in between because it is cooking in a low flame, let it cook well till rice becomes soft.
4. then add cream and grated cheese mix well, check and adjust the season.
5. Serve immediately with a meat dish or salad.
I served it with some fried chicken.
This Risotto is also goes to A.W.E.D -SWITZERLAND AT CURRY LEAF S Experiments,Emotions,Experiences with food EVENT BY DK OF CHEF IN YOU

SOYA NUGGETS PULAO

SOYA NURRETS PULAO

Dry Soya nuggets – 15 no.
Basmati rice --- 2 cups
Onion – 1 medium sliced
Tomato – 1 big chopped
Ginger garlic paste – 1 tea sp
Cloves – 4 no.
Cardamom --- 3no
Cinnamon --- 1/2 inch sticks 3 no.
Cumin seeds – 1 tea sp
Oil or ghee --- 2 tab sp
Turmeric powder – 1/2 tea sp
Red chili powder – 1 tea sp
Salt to taste
Wash and soak basmati rice for 10 min.
In a pan boil water and add 1/4 tea sp salt and add Soya nuggets (chunks) cover with a lid and remove from the heat and leave a side for 1/2 hour then drain the hot water and pour cold water and leave for 2 min and drain the cold water also and squeeze out the extra water fro the chunks and leave a side.
Now heat oil or ghee in a pan add cloves, cardamom, and cinnamon, cumin seeds and let then popup.
Then now add sliced onions and fry till light brown color then add chopped tomato and ginger garlic paste and stir for 5 min. or till tomato becomes soft.
Then add Soya chunks, turmeric powder and red chili powder mix well and cook for 5 min in a very low flame.
Now add soaked basmati rice (drain the water in to a bowl and add only rice) and fry for 3 min.
Add 3 & 1/2 cup water to the rice and Soya chunks and add salt to taste mix well cover and cook till done.
Open the lid and add 1 tea sp ghee on top again cover with lid and switch off the heat and leave it like that for 10 min. then open the lid and mix well and serve.
Serve with onion or cucumber raitha.
For me I don’t need any curry for this pulao, this it self is a full meal so….. If you need any side dish you can make any kurma or any thing you like.

This is my entry for SINGLE SERVING RECIPE EVENT at Sahaja s Spicy rasam

KRISHNA PRASADAM(A SIMPLE KHICHDI)

'Whatever you do, whatever you eat, whatever you offer or give away, and what ever austerities you perform - do that as an offering to me' (Krishna speaking to Arjuna, his dear devotee in the Bhagavad - gita.)

So since I am a Krishna devotee what ever i cook in my kitchen i first offer to Krishna then only we have food at home. This simple krishna prasadam is an offering in ISKCON temple and they distribute this prasadam among the devotees all over the day.and also in Madhura(Krishna birth place) temple they serving this as a annaprasadam(annadanam) and in both temples they serve this in small almond leaf cups(donne) and very very hot hot
When i first tasted this in ISKCON temple from that time I made this as my fasting day dinner because this is very light and not much oil and helthy too
while doing fasting for full day and make this in the evening for dinner will give you a very instant energy.this should be like semi liquid not thick like pongal. I hope you all like this.

Raw rice --- 1 cup

Split moong dal ---- 1/2 cup(pesara pappu)

Carrot --- 1 cut in to small cubes

Bottle gourd --- 1 cup cut in to small cubes

Potato -- 1 small cut in to cubes

Ghee --- 2 tab sp

Black pepper corns --- 1 tea sp

Cumin seeds --- 1 tea sp

Asafetida --- 1/2 tea sp

A few curry leaves

Mustard seeds --- 1/2 tea sp

Ground nuts --- 1/4 cup

salt to taste

turmeric powder --- 1/2 tea sp

Method :----

Mix rice and dal wash well and add 5 cups water and all vegetables and cook till done or if you are use ing pressure cooker cook for 3 whistles means rice and dal should be in a mashey textureand vegetables are well cooked.add salt and turmeric powder mix well and keep a side

Now heat ghee in a fry pan add ground nuts and fry till golden color and crisp remove and keep a side.

now add mustard seeds to the same ghee and let them popup then add pepper corns, cumin seeds, curry leaves,asafetida let them fry for a sec. and add this and fried ground nuts(half) to rice and dal mixture mix well .

Garnish with remining ground nuts and serve with pappad(appadam) and lemon pickle.

Enjoy your dinner.yes this is a good choice for dinner.

You can use any other vegetables like green pea s, fresh beans, pumpkin, but not drumstick.

This is my entry for Ramki s Recipes for rest of us - Dinner at Siri' s corner

TOMATO RICE

INGRIDENTS:------

cooked rice --- 2 cups

Tomatoes --- 4 big ripe

Onion --- 1 big

Green chilies ---- 3no.

Garlic ---- 6 cloves

Oil ---- 1 tab sp

Mustard seeds --- 1/2 tea sp

Urad dal --- 1 tea sp

Chanadal --- 1 tea sp

Cumin seeds --- 1 tea sp

Dry red chilies ---- 2 broken

Afew curry leaves

Turmeric powder --- 1/2 tea sp

Red chili powder ---- 1 tea sp

coriander powder --- 1/2 tea sp

cumin powder --- 1/2 tea sp

Salt to taste

METHOD:---

Peel, wash and chop onion and garlic very finely, wash and chop tomatoes very finely slit green chillies.

Heat oil in a fry pan add mustard seeds and let them popup then add urad dal, chana dal,cumin seeds, dry red chilies and curry leaves let them fry for few sec.

Then add finely chopped onion and garlic and fry till onion become soft then add chopped tomatoes and salt to taste let them cook till tomatoes are become pulpy.

Now add turmeric powder, red chili powder, coriander powder, cumin powder mix well and cook till oil leaves from the sides of the pan cook in a low flame.

Now mix well and add 1/4 cup water mix well and again cook till it become like a chutney.

Then add cooked rice to this tomato mixture remove from the heat and mix well to combine well and leave for 10 min. to half an hour then serve

Serve with potato fry (bangaladumpa vepudu) or with pappad and onion curd chutney

Agood choice for lunch box.

Enjoy your meal.

METHI PULAO

INGRIDENTS:-------
Basmati rice ---- 1 1/2 cup
Methi leaves ---- 2 cups
Mint and coriander leaves --- 1/4 cup
Onion --- 1 medium
Green chilies --- 4 slit
Ginger garlic paste --- 1 tea sp
Ghee or oil --- 1 tab sp
Clove --- 4 no
Cinnamon – 1 inch pieces 3
Cardamom --- 4
Salt to taste
Turmeric powder --- 1/4 tea sp

METHOD:-------

Wash and soak rice in 2 & half cup s water
Clean wash drain and chop methi leaves, peel wash and slice onion.
Heat ghee or oil in a pan add clove, cinnamon, cardamom let them popup then add sliced onion slit green chilies and fry till onion become soft and light golden color
Then add ginger,garlic paste stir once and then add chopped methi leaves mint and coriander leaves and fry for 3-4 min.
Now drain water from rice and reserve the water a side add rice to onion and methi mixture in the pan and stir for few sec. then add turmeric powder, salt to taste mix well and add water mix once again and cover and cook till done
If you are cooking in a pressure cooker cover and cook till 2 whistles
Remove from heat let it cool, open and mix once gently and serve hot with raita and gobi Manchurian.

Enjoy your meal.

CHETTINAD VEGETABLE BIRYANI

I have adopted this recipe from here but i made little changes since iam following Mallika Badrinath s recipe so i mix the both recipes i hope you all like this and this is my entry for RCI-CHETTINAD guest hosted by Srimati of few Minutes wonder event started by Lakshmi
INGRIDENTS:-----
Basmati rice --- 1 1/2 cup
Carrot ---- 1 no. cut into small pieces
Beans --- 10 no. cut in to small pieces
Cauliflower --- small flowerets 1/2 cup or chopped
Green peas --- 1/4 cup
Onion --- 1 small sliced
Ginger --- 1/2 inch piece
Garlic --- 5 cloves
Fennel seeds --- 1 tea sp
Green chilies --- 3
dry Red chilies --- 3
Fresh mint leaves --- a few 10- 15 leaves
Coriander leaves --- 1/4 cup
Cinamon -- 1 inch pieces -- 2
Cloves --- 4
Bay leaves --- 2
Fennel seeds -- 1/2 tea sp
Coconut milk --- 1 cup
Water --- 2 cups
Ghee -- 1 tab sp
Salt to taste
Tomato puree --- 2 tab sp or 1/4 cup chopped tomato
Oil --- 1 tab sp

METHOD:----
Wash and soak rice for 15 - 20 min.
Make a fine paste with Chilies,ginger, garlic, fennel seeds, mint and coriander leaves and keep a side.
now drine rice from the water and keep the water a side and heat ghee in a pan add rice to the ghee and fry till they dont stick to the pan and remove and keep a side
Now heat oil in a pan and add cinamon , clove, fennel seeds, bay leaves and let them popup then add slices onion and fry till onion become soft then add vegetables and fry for a few sec, then add ground masala, tomato puree and cook for few sec.
Now add coconut milk and water and salt to taste mix well and bring to a full boil then add rice mix well and cover and cook till done (if you are useing pressure cooker then waite for 2 whistles and switch off the heat)
Let it cool and serve warm with onion pachadi.

USIRI ANNAM (INDIAN GOOSEBERRY RICE)

INGREDIENTS:----

Rice ---- 1 cup

Indian gooseberry --- 1/2 cup grated

Ginger and green chili paste --- 1 tea sp

turmeric powder --- 1/2 tea sp

Oil --- 1 tab sp

Mustard seeds --- 1/2 tea sp

Ground nuts ---- 1 tab sp (peanuts, verusenagapappu)

chanadal -- 1 tea sp

Afew curry leaves

Asafoetidea --- 1/4 tea sp (hing, inguva)

Red chilies -- 2 broken

Salt to taste

Method ---

Wash and add 2 cups water to the rice and soak for 10 min. and cook till done and spread in abig plate to cool.

Heat oil in a deep frying pan add mustard seed let them popup then add peanuts,chanadal.red chilies, asafoetidea,curry leaves,ginger and green chili paste turmeric powder stir continuously, and then add grated gooseberry mix well and switch off the heat.Add salt to taste and rice mix well to combine every thing.

Serve hot with plain curd and good choice for lunch box

enjoy your meal

This is my entry for FIC-- YELLOW at tongue ticklers