Mushroom fried rice

Mushroom fried rice ingredients:

1. Basmathi rice – 1 cup (cooked)
2. Button mushrooms - 1 pack
3. Spring onion – 1 bunch
4. Carrot – 1
5. Beans – 10
6. Green peas – ¼ cup (cooked)
7. Chilli sauce – 1 tsp
8. Soya sauce - 1tsp
9. Ghee/butter – 2 tbsp
10. Cloves – 2
11. Cardamom – 1
12. Cinnamon – 1 inch stick
13. Salt – to taste

Fried rice preparation:

Peel and finely chop the carrots, beans and slice the button mushrooms.

Dry roast cinnamon, cardamom, cloves and powder it.

Take a pan and heat with ghee or butter.

Add chopped carrot, beans ans mushrooms.

Sauté till the vegetables become tender.

Then add cooked peas and salt.

Combine well and sauté for a min.

Add chilli sauce, soya sauce and ground powder and combine well and sauté for few seconds.

Now add the cooked baasmathi rice and combine gently.

Finally garnish with chopped spring onions and serve hot with chicken fry or your favourite side dish.

Pudhina rice

Pudhina rice or Mint leaves rice ingredients:

1. Rice - 2 cups (cooked)
2. Pudhina or mint - 1 bunch
3. Green chillies - 7
4. Cashew nuts - 5
5. Urad dal - 1 tsp
6. Bengal gram dal - 1 tsp
7. Oil - 3 tsp
8. Salt - to taste
9. Ginger garlic paste - 1 tsp

Mint leaves rice preparation:

Clean and wash the mint leaves. Next grind the mint leaves and green chillies in a mixer grinder.

Take a pan and heat with 3 tsp of oil. Then add urad dal, channa dal and cashew nuts.

Fry till they change into golden brown colour. Then add the pudhina paste.

Sauté until the raw smell disappears. Now switch off the stove.

Then mix the cooked rice and pudhina paste. Mix gently.

Serve with potato chips or papad.

Methi rice

Methi rice ingredients:

1. Methi leaves – ½ cup finely chopped
2. Methi seeds – ½ cup
3. Rice – 1 cup cooked
4. Coconut – ½ cup grated
5. Red chillies – 5 or 6
6. Onion – 1 finely chopped
7. Mustard seeds – 1 tsp
8. Urad dal – 1 tsp
9. Channa dal – 1 tsp
10. Asafoetida – a pinch
11. Oil – 3 tsp
12. Salt – to taste

Preparation:

Take a pan and dry roast the methi seeds, coconut and red chillies and powder it.

Add oil in the same pan and heat.

Add mustard seeds, urad dal and channa dal.

Then add chopped onions, methi leaves and asafoetida.

Sauté for few mins.

Then mix the coconut powder and turn off the stove.

Now mix with rice.

Serve with chips or papad

Mango rice

Mango rice ingredients:

1. Rice – 2 cups (cooked)
2. Raw mango – 2 cups (grated)
3. Red chilli – 3 (broken into half)
4. Green chillies – 2 (finely chopped)
5. Urad dal – 1 tsp
6. Channa dal – 1 tsp
7. Cashew nuts – 10
8. Curry leaves – few
9. Oil – 1 tbsp
10. Salt – to taste

Preparation:

Take a pan and heat with 2 tsp oil.

Add urad dal, channa dal and cashew nuts.

Fry till they become golden brown colour.

Remove from the heat and keep it aside.

Add the remaining oil in the same pan and heat.

Add curry leaves, green chillies and red chillies.

Sauté for few seconds.

Then add the grated mango and sauté for few mins or the mango become tender.

Remove from heat.

Now mix with cooked rice and roasted nuts.

Mix gently.

Serve with chips or papad.

Lemon rice

Lemon rice ingredients:

1. Lemon - 1 (big size)
2. Rice - 2 cups (cooked)
3. Green chillies - 2 (slit into half)
4. Red chillies - 2
5. Mustard seeds - ½ tsp
4. Urad dal - ½ tsp
7. Channa dal - ½ tsp
8. Cashew nuts - 5
9. Peanuts - 2 tsp
10. Curry leaves - 7
11. Asafoetida - a pinch
12. Oil - 2 tbsp
13. Salt - to taste
14. Green chillies - 2 (slit into half)
15. Red chillies - 2

Preparation:

Heat 2 tbsp of oil in a pan and add mustard seeds, urad dal, cashew nuts, peanuts, and channa dal.

When the dales colour change into light golden brown colour then add curry leaves and red chillies.

Remove all the ingredients form the pan and keep it aside.

Now add the remaining oil and add turmeric powder, asafoetida and green chillies. Sauté for a min. Then add lemon juice. Cook for 2 to 3 mins.

Then switch off the stove and mix with salt and cooked rice.

Lemon rice is ready to eat.

Potato chips and papad are good combination .

Kashmir pulav

Kashmir pulav Ingredients:

1. Basmati rice – 2 cups
2. Milk – ½ cup
3. Cream – ½ cup
4. Water – 3 cup
5. Cumin seeds – ½ tsp
6. Cloves – 2
7. Cardamoms – 2
8. Cinnamon – small stick
9. Bay leaf – 1
10. Ghee – 1 tbsp
11. Saffron strands – a pinch
12. Saffron colour – small pinch (optional)
13. Salt – to taste
14. Cashwenuts – 5
15. Pista – 5
16. Badam – 5
17. Kismis - 5 (dry grapes)
18. Fruits – for garnishing (as you wish)

Pulao Preparation:

1. Clean and wash the rice.

Drain all the water and keep it aside.

Take a heavy bottomed pan and heat with ghee.

Add cumin seeds, bay leaf, cinnamon, cardamom and cloves.

Saute for few mins.

Then add the washed and drained basmati rice and fry for 2 mins.

Now add cream, milk, saffron strands and saffron colour.

Combine gently.

Add water, salt and combine gently.

Bring it to boil.

Then close with a lid and cook on low flame till each grain should be cooked and separate.

Remove from heat and garnish with chopped fruits and fried nuts and mix gently.

Keep it covered for the flavours to blend.

Serve hot with raitha.

Note:

Take a pan and heat with 2 tsp of ghee.

Roast the cashewnuts, badam, pista and dry grapes.

Remove from pan and keep it aside.

Wash and cut the fruits into small pieces and keep it aside.

Ghee rice

Ghee rice Ingredients:

1. Basmati rice – 2 cups
2. Onion – 1 finely sliced
3. Ghee (Clarified butter) – 2 tbsp
4. Cinnamon – small stick
5. Cumin seeds – ½ tsp
6. Cardamom – 2
7. Clove – 2
8. Cashew nuts - 6
9. Ginger – 1 inch piece
10. Garlic – 2 flakes
11. Green chillies – 2 or to taste
12. Salt – to taste

Preparation:

Make a paste with ginger, garlic and green chillies and keep aside.

Take a pressure cooker and heat with ghee.

Add cinnamon, cardamom, cloves and cashew nuts and fry for few seconds.

Then add sliced onions and sauté till they turn into golden yellow colour.

Now add the ginger garlic and green chillies paste and sauté till the raw smell disappears.

Now add the rice and fry for about 2 to 3 mins.

Then add 4 cups of water and salt.

Combined well and close the pressure cooker.

Now pressure cook for 2 whistles and switch off the stove.

Serve hot with raita or any side dish of your liking.

Fried Rice

Fried Rice Ingredients:

1. Rice – 1 cup (cooked)
2. Spring onion – 1 bunch
3. Carrot – 1
4. Beans – 10
5. Green peas – ¼ cup (cooked)
6. Chilli sauce – 1 tsp
7. Oil – 2 tbsp
8. Cloves – 2
9. Cardamom – 1
10. Cinnamon – 1 inch stick
11. Salt – to taste

Preparation:

Peel and finely chop the carrot.

Finely chop the beans.

Dry roast cinnamon, cardamom, cloves and powder it.

Take a pan and heat with oil.

Add chopped carrot and beans.

Sauté till the vegetables become tender.

Then add cooked peas and salt.

Combine well and sauté for a min.

Add chilli sauce and ground powder and combine well.

Sauté for few seconds.

Now add the cooked rice and combine gently.

Serve hot.

Curry leaves rice

Curry leaves rice ingredients:

1. Curry leaves- 1 cup
2. Rice- 2 cups (Cooked )
3. Black gram- 1 tsp
4. Bengal gram- 1 tsp
5. Red chillies-4
6. Coriander seeds – 1 tsp
7. Turmeric powder- 1/2 tsp
8. Salt to taste
9. Gingelly oil- 2 tsp

Curry leaves rice procedure:

Mix the hot cooked rice with a spoon of gingelly oil.

Heat a kadai and pour 1 tsp of oil.

Add the black gram, Bengal gram, coriander seeds and red chillies.

Fry them and when they become slightly golden brown colour, add turmeric powder and the curry leaves and fry it until crisp. Take them away.

When cooled, powder all of these ingredients coarsely.

Add this powder to the rice with enough salt.

Mix gently.

Serve with potato chips.

Curd rice

Curd rice ingredients:

1. Rice - 1 cup (cooked)
2. Curd or yogurt - 2 cup
3. Mustard seeds - ½ tsp
4. Urad dal - ½ tsp
5. Channa dal - ½ tsp
6. Dry red chilli - 1
7. Ginger - ½ inch (minced)
8. Green chillies - 1 (finely chopped)
9. Oil - 2 tbsp
10. Curry leaves - 5

Yogurt Rice Preparation:

Take a pan and heat with 2 tsp of oil and add mustard seeds.

When they start to crackle then add urad dal, channa dal, ginger, curry leaves, red chilli and green chilli.

Remove from the stove and mix with rice, curd and salt.

Pickle is the best combination for curd rice.

Coriander Rice

Coriander rice ingredients:

1. Rice - 2 cups (cooked)
2. Coriander - 1 bunch
3. Green chillies - 7
4. Cashew nuts - 5
5. Urad dal - 1 tsp
6. Bengal gram dal - 1 tsp
7. Oil - 3 tsp
8. Salt - to taste

Coriander rice preparation:

Clean and wash the coriander leaves. Next grind the coriander leaves and green chillies in a mixer grinder.

Now take a pan and heat with 3 tsp of oil. Then add urad dal, channa dal and cashew nuts.

Fry till they change into golden brown colour.

Then add the coriander paste. Sauté until the raw smell disappears.

Now remove from the stove and mix with cooked rice. Mix gently.

Serve with potato chips or papad.

Coconut Rice

Coconut rice ingredients:

1. Rice – 1 cup (cooked)
2. Coconut – ½ cup (shredded)
3. Onion – 1 lengthwise chopped
4. Green chillies – 2 chopped
5. Ginger - ½ inch piece
6. Cardamom - 2
7. Mustard seeds – ½ tsp
8. Urad dal – ½ tsp
9. Channa dal – ½ tsp
10. Cashew nuts – 5
11. Curry leaves – 5
12. Coriander leaves - few
13. Oil – 4 tsp
14. Salt – to taste

Coconut rice preparation:

Heat a pan with oil. Add cardamom. Then add mustard seeds, urad dal, channa dal and cashew nuts.

When they colour change to golden brown add curry leaves, onion, coconut and green chillies.

Sauté until the raw smell disappears.

Then add the cooked rice and salt. Mix gently.

Serve with papad or chips.

Bisibelabath

Bisibelabath ingredients:

1.Rice - 1 cup
2. Toor dhal - 3/4 cup
3. Vegetables - 2 cups (as you wish)
4. Tamarind - lemon size
5. Onion - 1 (sliced)
6. Coconut - 1 tbsp (grated)
7. Ghee - 1 tbsp
8. Oil - 1 tbsp
9. Salt to taste
10. Coriander leaves - few
11. Bay leaf – 2
Bisibelabath powder ingredients:
1.Rice - 1 tbsp
2. Red chillies - 10
3. Coriander seeds - 2 tbsp
4. Mustard seeds - 1 tsp
5. Cumin seeds - 1 tsp
6. Peppercorns - 1/2 tsp
7. Fennel seeds - 1tsp
8. Urad dhal - 1 tsp
9. Chana dhal - 1 tsp
10. Cinnamon - 1"
11. Cradamom - 3
12. Badi laung - 5
13. Turmeric powder - 1/4 tsp
14. Coconut - 2 tbsp (grated)
15. Asafoetida - a pinch
16. Curry leaves - few
17. Ghee - 2 tbsp

Powder preparation:

Take a pan and heat with ghee.

Add all the powder ingredients except asafoetida.

Roast on low flame untill they turn into golden brown colour.

Remove from flame and add asafoetida.

Allow it to cool for sometime.

Then grind it to a coarse powder.

Allow to cool and store in an air tight container.

Use as required.

This will keep fresh for months in an air tight container.

Bisibelabath Preparation:

First cook rice and dhal separately.

Soak the tamarind in 1 cup of water for 20 mins.

Squzee and extract the juice and keep aside.

Take a pan and heat with ghee.

Add onions and saute on low flame till they turn transparent.

Add vegetables and little amount of salt.

Close with a lid and cook on low flame till they become tender.

Now add cooked rice and dhal.

Combine well and add tamarind extract, 3 tbsp of bisibelabath powder, coconut grating and salt.

Combine well and adjust salt.

Again close with a lid and cook for 30 mins.

Now transfer into pressure cooker and add 21/2 cups of water and again mix well.

Close with a lid and pressure cook for 1 whistle.

Now remove from flame and allow it to cool for 10 mins.

Then transfer into servind bowl.

Bisibelabath is ready to serve.

Serve hot with melted ghee, papad or any other side dish of your choice.

Carrot Rice

Carrot rice ingredients:

1. Rice - 2 cup (cooked)
2. Grated carrot - 1 cup
3. Peas - 1 cup (boiled)
4. Onion - 1 chopped
5. Green chillies - 5
6. Turmeric powder - ¼ tsp
7. Mustard seeds - ¼ tsp
8. Urad dal - ½ tsp
9. Channa dal - ½ tsp
10. Cashew nuts - 7
11. Curry leaves - few
12. Red chilli powder - ¼ tsp
13. Salt – to taste

Carrot rice preparation:

Heat a pan with 1 tsp of oil. Add mustard seeds, urad dal, channa dal, cashew nuts and curry leaves.

When the nuts colour change to light brown colour add chopped onions and green chillies.

Fry till the onion colour changes to golden brown colour. Now add turmeric powder, chilli powder, salt and grated carrot.

Mix well and close the pan with a lid and cook on low flame till the carrot is cooked.

Then add the boiled peas and mix well. Now add the cooked rice and mix gently.

Finally garnish with coriander leaves.

If you want add few drops of lemon juice.

Serve with potato chips or spicy potato roast.