Curd Rice / Thayir Sadam

Ingredients 

Cooked raw rice      : 1 cup
Thick curd               : 1 cup 
Milk / Cream           : 1/4 cup
Pomegranate           : 1/4 cup 
Salt 

For Tempering 

Mustard seeds
Red chilly
Curry leaves
Coriander leaves 
Oil

Method 

Mash and cool the rice.
Add salt, coriander leaves and mix. 
Now add curd and mix well.
Heat 1 tsp oil in a pan, add mustard seeds,red chilly and curry leaves.
Switch off the flame and pour the seasoning on the rice and mix well. 
Finally add cream/ milk, pomegranates and mix well.
Serve with any pickle.. 

Sprouted Green Gram Rice

Ingredients 

Cooked rice          : 1 cup 
Sprouted green gram : 3/4 cup 
Chopped onion        : 2 tbsps
Green chilly             : 2 nos 
Red chilly powder    : 1/2 tsp 
Ginger - Garlic paste  : 1 tsp 
Garam masala powder   : 1/2 tsp 
Cumin seeds                : 1 tsp 
Salt 
Oil 
Coriander leaves

Method 

Heat oil in a kadai, add cumin seeds.
Add chopped green chillies,onion,ginger-garlic paste and fry.
Add the sprouts now and stir.
Add salt and mix and let it cook for few minutes.
Put garam masala powder,red chilly powder and stir.
Add cooked and cooled rice now and mix gently.
Cover and cook for few minutes.
Garnish with coriander leaves and serve with any raita .

Corn Peas Pulao

Ingredients 

Cooked basmati rice   : 2 cups
Sweet corn                 : 3/4  cup
Green peas                 : 3/4 cup 
Ginger-Garlic paste     : 1 tsp
Chopped onion           : 1/2 cup 
Chopped tomatoes     : 2 tbsps
Garam masala powder  : 1 tsp
Pav bhaji masala           : 1 tbsp
Cumin seeds                 : 1 tsp 
Ghee + oil                    : 2tbsps
Coriander leaves 
Salt 

Method 

Heat oil + ghee in a pan,add cumin seeds.
Add chopped onion,ginger-garlic paste and fry for few minutes.
Put tomato,green peas, corn ,salt and let it cook till done.
Add garam masala powder, pav bhaji masala and stir.
Add cooked rice and mix gently.
Cover and cook for few minutes on low flame.
Garnish with coriander leaves.

Ellu Sadam /Sesame Rice

Ingredients

Cooked rice         : 2 cups
White sesame       ; 1/2 cup 
Red chillies           :  4 nos
Peanuts                : 2 tbsps
Mustard seeds     ; 1/2 ysp
Urad dal              : 1/2 tsp
Chana dal            : 1/2 tsp
Curry leaves 
Salt
Gingelly oil 
Asafoetida 

Method

Dry roast Sesame seeds.
Add 1/2 tsp oil in a pan, fry 3 red chillies and grind along with sesame seeds to a fine powder.
Heat remaining oil in a pan,add mustard seeds, when they splutter add urad dal,chana dal, remaining 1 red chilly,peanuts,asafoetida, curry leaves and fry. 
Stir in the rice and the sesame powder.
Serve with papad. 

Linking this to EP series of Julie's hosted by Divya & Hubby's delight

Quick Puliyodharai /Tamarind rice / Puli satham without Pulikachal

Ingredients

Tamarind          : Big  lemon size
Raw Rice                 : 1 1/2cups
Salt 
Turmeric powder 


For the Powder 

Coriander seeds      : 3 tbsps 
Red chillies              : 8 nos 
Chana dal                : 1tbsp
Sesame seeds          : 1 tsp 
Fenugreek seeds      : 1/4 tsp 
Pepper corns           : 1/2 tsp

To temper 

Sesame oil    : 3 tbsps 
Mustard seeds  : 1 tbsp
Urad dal       : 1 tsp 
Chana dal      : 1 tsp 
Peanuts         : 2 tbps
Cashewnuts   : 1 tbsp
Red chilly       : 2 
Curry leaves  
Asafoetida  

Method 

Soak tamarind  and extract 4 cups of juice from it.
Pressure cook rice along with 3 cups of tamarind water, turmeric powder and salt till 4 whistles. 
Allow the rice to cool completely in a wide bowl and add 1 tbsp sesame oil to it so that grains will separate.

Dry roast coriander seeds, red chillies,chana dal, fenugreek seeds, sesame seeds, pepper corns to golden brown and powder it.  

Now in a kadai add remaining 2 tbsps oil and add all the ingredients under 'to temper'  in the same order.
Now add the  powdered malala  to the cooled rice and pour the above tempering over it and mix everything thoroughly. 
Adjust the masala powder and salt according to your taste. 
Serve with fried appalam.

Chana Biryani / Chana Pulao

Ingredients 

Cooked Basmati  Rice              : 2 cups
Cooked chana            : 1 cup
Chopped onion             : 1/2 cup
Chopped tomatoes        : 1/4 cup
Curd ( yogurt)               : 2 tbsps
Green chillies                : 2 
Red chilly Powder        : 1 tsp
Coriander powder        : 1 tsp 
Ginger - garlic paste     : 1 tsp 

Garam masala powder  : 1 tsp
Cinnamon
Cardamom
Cloves
Oil
Salt
Coriander leaves
Mint leaves

Method 

Heat oil in a pan add cinnamon, cardamom. cloves one by one. 
Then add chopped onions, chopped green chillies and fry well.
Now add chopped tomatoes and ginger- garlic paste and stir well.
Put red chilly powder, coriander powder,garam masala powder and salt mix well. 
Now add curd and mix .
Add cooked chana and stir...
Close the lid and let it cook.
Add cooked rice and mix well.
Garnish with coriander leaves and mint leaves. 
Serve with any raita... 

Paneer Peas Pulao

Ingredients 

Cooked Basmati Rice : 2 cups
Frozen green peas       : 1 cup
Ginger - Garlic paste   : 1 tbsp 
Cubed Paneer             : 3/4 cup
Chopped onion          : 1/2 cup
Chopped Tomato        : 2 tbsps
Chopped Green Chilly : 1 tbsp
Garam masala              : 1 tbsp
Pav Bhaji Masala         : 2 tsps
Cumin seeds                 : 1 tsp
Ghee + oil                     : 2 tbsps
Salt
Coriander leaves 

Method 

Heat oil + Ghee in a wide kadai, add cumin seeds and green chillies.
Add chopped onion, ginger - garlic paste and fry for few minutes.
Add tomato, green peas and salt and let it cook. 
Toast paneer with little oil Separately.
Add garam masala powder, pav bhaji masala and saute for 2 minutes on low flame.
Add boiled rice and toasted paneer and  mix gently.
Cover and cook for few minutes .
Garnish with coriander leaves.  

Capsicum & Peas Tawa Pulao

Ingredients 

Cooked Basmati Rice : 2 cups
Chopped Capsicum    : 1/2 cup
Frozen green peas       : 1 cup
Ginger - Garlic paste   : 1 tbsp
Chopped onion          : 1/2 cup
Chopped Tomato        : 2 tbsps
Chopped Green Chilly : 1 tbsp
Garam masala              : 1 tbsp
Pav Bhaji Masala         : 2 tsps
Cumin seeds                 : 1 tsp
Ghee + oil                     : 2 tbsps
Salt
Coriander leaves

Method

Heat oil + Ghee in a wide kadai, add cumin seeds and green chillies.
Add chopped onion, ginger - garlic paste and fry for few minutes.
Add tomato, green peas and salt and let it cook.
Now add capsicum and stir.
Add garam masala powder, pav bhaji masala and saute for 2 minutes on low flame.
Add boiled rice and mix gently.
Cover and cook for few minutes .
Garnish with coriander leaves.
Mumbai street food Tawa Pulao is ready..

Raw Mango Rice / Mangai Satham

Ingredients

Cooked Rice       : 2 cups
Grated Raw mango  : 1 cup
Peanuts                   : 2 tbsps
Green chilly             : 1
Red chilly                : 3
Grated Ginger         : 1/4 tsp
Turmeric powder
Asafotida
Salt
Curry leaves
Mustard seeds
Urad dal
Chana dal
Oil

Method 

Spread the cooked rice on a plate.
Heat oil in a kadai ,put mustard seeds, urad dal,chana dal, chopped green chillies, red chillies, peanuts, asafotida, curry leaves one by one.
Add grated mango, turmeric powder, salt and mix well.
Saute for few minutes over a medium heat until the mango is cooked.
Remove from heat and add cooked and cooled rice.
Mix well and serve with any papad.

Kala Chana Khichdi

Ingredients 

Cooked Basmati Rice      : 1 cup
Cooked Kala chana         : 3/4 cup
Ghee                                : 2 tbsps
Cumin seeds                     : 1 tbsp
Grated Ginger                   : 1 tsp
Chopped tomato               : 1/4 cup
Coriander powder            : 1 tsp
Red chilly powder             : 1 tsp
Garam masala powder      : 1/2 tsp
Turmeric powder              : 1/4 tsp
Coriander leaves
Salt

Method

Heat the ghee in a thick bottomed pan on medium heat.
Drop cumin seeds, when they splutters add grated ginger and fry.
Add tomatoes,coriander powder, red chilly powder, turmeric powder, garam masala powder, salt and mix well.
Add the cooked chana and mix well.
Now add the cooked basmati rice and blend well.
Cook khichdi for few mins on low flame..
Garnish with coriander leaves, serve hot with any curry or raita.
I served the khichdi with Papad ki Sabzi..

Black Eyed Beans Biryani / Pulao

Ingredients

Soaked/Frozen Black eyed beans    : 1 cup
Basmati/Long grain rice                   : 1 1/2 cups
Chopped onion                               : 1/2 cup
Chopped tomato                             : 1/4 cup
Green chilly                                     :1
Ginger - Garlic paste                       : 1 tsp
Red chilly powder                           : 1 tsp
Coriander powder                           : 2 tsps
Garam masala powder                     : 1 tsp
Ghee + oil                                        : 3 tbsps
Cinnamon                                        : 1 small piece
Cardamom                                      : 2 nos
Cloves                                             : 2nos
Salt
Coriander leaves
Mint leaves

Method

Wash & Soak rice for 1/2 an hour
Grind Cinnamon, Cardamom, Cloves,Green chilly, Ginger - Garlic paste,Coriander powder, red chilly powder to smooth paste.
Heat oil + ghee mixture in a pressure cooker ,add chopped onion and fry till golden colour.
Add the masala paste and fry for few mins.
Add chopped tomato,coriander leaves,mint leaves and stir.
Add beans, soaked rice, salt and fry for few mins.
To this add 2 cups of water and pressure cook on a low flame for 1 whistle.
Serve hot with any raita ..

Orange Pulao /Pilaf / Pulav

Ingredients 

Basmati Rice - 1 cup,

Orange juice – 1 cup

Coconut milk - 1/2 cup

Cardamom - 2

Bay leaf - 1

Cinnamon - 1 

Fennel seeds - 1 tsp

Onion ( chopped) - 1 cup

Green chily - 4

Ginger - Garlic paste - 1 tsp
Scrapped Orange Zest - 1 tsp
Oil
Salt
Coriander leaves


Method 

Wash and soak the rice for 10 mins.
Heat oil in pan, fry cardamom, bay leaf, cinnamon,Chopped onion, Chopped green chillies.
Add ginger - Garlic paste and stir.
Add soaked rice and saute for few mins.
Now add coconut milk ,orange juice, salt and mix well.
Cook till done and Garnish with fried cashews, scrapped orange zest and coriander leaves. 
Serve with any raita.  

Double Beans Pulao

Ingredients 

Basmati Rice     : 2 cups ( cooked)
Double beans    : 1 cup ( cooked )
Chopped onion  : 1/2 cup
Salt
Oil

To Dry roast & Grind 

Coriander seeds   : 2 tbsps
Poppy seeds        : 1/2 tbsp
Red chilly             : 5 nos
Cumin seeds        : 1 tsp
Cinnamon            : 2
Cardamom          : 2
Cloves                 : 3


Method 

Heat oil in a pan , add onion and saute until they turn little brown.
Add cooked beans , salt and grounded powder and mix everything well.
Now add cooked rice to the masala and stir gently. 
Garnish with coriander leaves and serve with any Raita.. 

Kofta Pulao/Pulav/Pilaf

 

Ingredients For Kofta  


Cooked & mashed potato : 1/2 cup
Grated Paneer                 : 1/2 cup
Chopped coriander leaves  : 1/4 cup
Red chilly powder               : 1/2 tsp
Garam masala powder        : 1/2 tsp
Salt
Corn flour                           : 1 tbsp

Method
Mix everything together , make small balls and fry in hot oil and keep aside.

Ingredients for Pulao 

Basmati rice         : 2 cups
Sliced onions        : 1 cup
Ginger - Garlic paste : 1 tsp
Cardamon                : 2
Cinnamon                 : 2
Cloves                      : 4
Bay leaves                : 1
Green chillies ( chopped )  : 1tbsp
Oil + Ghee              : 2 tbsps
Salt


 Method 

Wash & soak rice in 3 1/2 cups of water for 10 mins.
Heat oil and ghee ,Add cinnamon, cardamom, cloves, bayleaves, green chillies and fry.
Now add ginger - garlic paste , onion and saute well.
Add the soaked rice along with water and put salt to it..
Mix well and cover with a lid and let it cook till done .
Add the fried koftas with the pulao and serve. 

Schezwan Fried Rice

Ingredients

Cooked Basmati rice        : 1 cup
Chopped vegetables         : 1/2 cup ( i used carrot,capsicum,cabbage, beans )
Chopped onion               : 1/2 cup
Red chillies                     : 10 nos
Chopped garlic               : 2 tbsps
Soya sauce                     : 1 tbsp
Salt
Oil

Method

Boil red chillies and 1 1/2 tbsps of garlic for 5 mins and let it cool.
Grind to a smooth paste and keep aside.
Heat the oil ,add the remaining garlic and saute till golden brown colour.
Add chopped onion and vegetables and saute for 3 mins. The vegetables should be crisp.
Now add red chilly + garlic paste and cook for another 2 mins.
Add the cooked rice,soya sauce, salt and mix well.
Toss for few seconds till all the ingredients are mixed well.
Serve with any raita .

Fruit pulao after a little break

A very Big Haiii to all of you .Hope you all had a wonderful time.We celebrated our mom's 60th b'day and have really enjoyed a lot.... Its been almost 2 weeks since i came here and thanks for all the comments.  So after a little break here we go with simple and really a royal rice becoz it has got all rich ingredients in it like fruits , nuts ,saffron .sounds interesting ..right.? lets go.

Ingredients

Cooked rice   : 1 cup
Fruits             : 1 cup ( apple, pomogranate, pineapple, grapes)
Chopped onion   : 1/4 cup
Pepper powder    : 1 tsp
Cashewnuts         : 1/4 cup
Raisins                : 1 tsp
Saffron                : few strands
Milk                     ; 2 tbsps
Cinnamon
Cardamom
Cloves
Bayleaves
Ghee
Salt

Method

Soak saffron in milk and keep aside.
Heat Ghee in a kadai, add cinnamon, cardamom, cloves and bayleaves one by one.
Then add chopped onion and fry well .
Add chopped or cubed fruits and mix well .
Then put cooked rice, pepper powder , salt and saute well.
Pour the saffron milk over the pulao and mix again.
Garnish with fried cashewnuts and raisins.

Sending this to
1. priti's Festive food event 
2. Kid's menu event by Neha

Republic Day Special

Ingredients

Carrot pulao : 1  cup ( Recipe here )
Mint  pulao  : 1 cup  ( Recipe here ) 

Ingredients for cabbage pulao

Cooked rice       : 1 cup
Grated cabbage  : 3/4 cup
Chopped onion  : 1/2 cup
Green chilly        : 2
Ginger - garlic paste  : 1 tsp
Cinnamon
Cardamom
Cloves
Salt
Oil

Method

Heat oil in a pan ,add cinnamon,cardamom , cloves and chopped green chillies one by one.
Add chopped onion and fry for few mins.
Add grated cabbage, ginger-garlic paste ,salt and mix well and fry till cabbage is half cooked.
Add cooked rice and stir gently to mix well.
Garnish with coriander leaves.
In a wide plate arrange carrot pulao on the top, cabbage pulao in the middle and mint pulao in the bottom.
Serve with any raita. 

Ulundu (Urad dal) Kanji with sprouted fenugreek

This kanji is very easy to prepare and easy to digest.. This is a recipe cooked without oil and very very good for health especially for sick people and cooking time is very less. Sending this to priya's think spice - Think fenugreek originally started by sunitha and Priya's let's sprout Event and also to kid's menu event by Neha

Ingredients

Rice  : 1 cup
Urad dal  : 1/2 cup
Sprouted fenugreek seeds  : 1 tbsp
Garlic       : 5 pods
Grated coconut : 1/2 cup
Cumin seeds     : 1/2 tsp
Salt

Method

Wash rice and dal ,put in a pressure cooker ,add sprouted  fenugreek,garlic,coconut,cumin seeds and salt. 
Add 5 cups of water and mix well.
Pressure cook till 5 whistles.
Mash well  and it should be in semi solid consistency.
Serve hot with any thuvayal and papad.

Carrot Pulao

Sending this to suma's Healing food- carrot event

Ingredients

Grated carrot     : 1 cup
Basmati rice       : 1 cup
Chopped onion  : 1/2 cup
Green chillies     : 4
Ginger - garlic paste  : 1 tsp
Cinnamon          : 1/2 inch
Cardamom         : 2
Cloves               : 4
Bayleaves          : 2
Pepper              : 1/2 tsp
Coriander leaves  : 2 tbsp
Ghee                   : 2 tsp
Salt

Method

Wash and soak rice for 10 mins.
Heat 1tsp ghee add 1/2 of the masalas ( cinnamon, cardamom,cloves, 1 bayleaves,pepper) and fry until the spices puff up.
Add rice and fry for just 2 mins.
Add 1 1/2 cups of water ,salt and let the rice cook.
Heat remaining 1 tsp ghee in a pan and add the remaining masalas ,chopped onion , chopped green chillies,ginger-garlic paste and fry  until translucent.
Add grated carrot ,salt and cook till done.
Add cooked and cooled rice and mix well.
Turn off the flame, garnish with coriander leaves.
Serve hot with any raita.

Sago Bagala Bath

Sending this to CWS- Sago guest hosted by Nilou of kitchen samraj started by priya 

Ingredients

Sago           : 2 cups
Curd/yogurt : 11/2 cups
Green chilly  : 1
Red chilly     : 1
Mustard seeds : 1 tsp
Cashew nuts    : 1 tbsp
Raisins            : 1 tbsp
Water              : 31/2 cups
Oil                  : 1 tsp
Salt
Coriander leaves
Curry leaves 

Method

Wash and soak sago in 31/2 cups of water and cook in pressure cooker till done.
Heat oil in a pan and temper it with mustard seeds, curry leaves, chopped green chilly and red chilly .
Add it to the cooked sago.
Add yogurt ,salt and mix well.
Then add raisins and cashewnuts and chopped coriander leaves and serve.