Masale Bhaat

One of the ingredients my dear friend Manasi sent me as part of 'Arusuvai' was the masala for the Masale Bhaat, a recipe from Ashwini's Food for thought. The aroma filled the air when I just opened the packet. I had Masale Bhaat for lunch today and I should definitely tell that it was so delicious and out of the world that I will be doing this recipe more often. The rice was so flavorful and tasty and in fact quite easy to prepare too. Thanks Manasi for introducing me to two wonderful marathi recipes. Now that I like both the Chavli curry and Masale Bhaat, I want to try more marathi dishes. Many thanks to Ashwini for sharing such a wonderful authentic marathi recipe for Masale Bhaat. Just love it.

Pulao using MTR pulao masala powder

Feeling lazy to cook? Still want to have a great food that is filling and healthy? Here's a wonderful recipe for mixed vegetable pulao using MTR pulao masala powder.

This is my entry to Think Spice roundup for Star Anise hosted by Sunita of Sunita's world. I prepared this pulao in my prestige handi pressure cooker, which is basically a pressure pan that's all non stick in the inside.

This pulao can be prepared in microwave using microwave rice cooker or a traditional heavy bottomed kadai, which has a lid or in an electric rice cooker.

Ingredients:

Basmathi rice - 1 cup (long grain rice)

Water - 2 cups Mixed vegetables - 1 cup - carrot, beans, peas, corn etc (I used 1 cup of mixed vegetable frozen which has carrots, peas, beans, lima beans and corn)

Onion - 1 large - chopped

Ginger garlic paste - 1 teaspoon (optional)

Oil for seasoning

Star Anise - 3 (optional)

Cumin seeds - 1 teaspoon (jeeragam)

Fennel seeds - 1 teaspoon (sombu)

MTR pulao masala powder - 1/2 teaspoon

Salt as required

Method:

Heat oil in a pressure pan. Add cumin, star anise, fennel and the chopped onions.

Fry for a minute. Add the Ginger garlic paste. When the onions turn translucent, add the mixed vegetables, MTR pulao masala powder. Stir and add Salt as required.

When the content heats up, add Basmathi rice. Mix well.

When the content heats up again, add 2 cups water.

Pressure cook for 10 minutes.

(Note: If using the electric cooking range, remove the cooker from there as the place will still be hot. If using microwave rice cooker, transfer the content to the rice cooker and microwave high for 20 minutes. If using electric rice cooker, transfer the content to the rice cooker and cook. If using a traditional heavy bottomed wide pan, close the lid and cook, stirring occationally.)

Serve hot with raita or chips or enjoy as is.

Tamarind Rice / Puliodharai / Hulianna

The tamarind rice popularly called puliodharai saadam, pulikaaichal or puli chaadham in tamil and Huli anna or puliogare in kannada is a traditional recipe of South India. I do not know what it's called in malayalam or telugu, but, I am sure there will be one recipe for tamarind rice. This is a typical travel food and is my entry to The travel food festival hosted by Simple Indian food. There are many many versions of this tamarind rice, but the recipe that I am sharing here is my mom's and she calls the prepared tamarind paste as chitra anna gojju. To prepare the tamarind rice, this paste is simply mixed with white rice.

Ingredients:

Cooked rice - 2 cups (grains separated)

Tamarind - 2 lemon sized balls

Gingili oil (sesame oil) / Nalla ennai - 1/2 cup

Mustard seeds - 1 teaspoon

Turmeric powder - half teaspoon

Salt - as required

Jaggery - 2 teaspoons

Curry leaves - from 3 to 4 strads

Asafoetida powder - 1/4 teaspoon

Peanuts - half cup

Roast and grind together the following:

Channa dal - 2 teaspoons

Urud dal - 4 teaspoon

Dhania - 2 teaspoons

Fenugreek seeds (vendhayam/mentha) - 1/4 teaspoon

Pepper corns - 1 teaspoon

Dry red chillis - 10 to 12 number

(depending upon how hot you want the rice)

Method:

Soak tamarind in 4 cups warm water for altest fifteen minutes and squeeze using hands. Pour the mixture through a strainer and extract the thick tamarind juice. You can just use your hands to take away the seeds and all the tamarind that is not dissolved. Keep it aside.

Heat oil in a wide heavy bottomed kadai. Tamper the mustard seeds. Add the peanuts and curry leaves.

Pour the tamarind water. when it starts boiling add the salt, turmeric powder, asafoetida powder and jaggery. Allow it to boil for alteast 10 minutes in high or until the raw tamarind smell goes away.

Reduce the heat and mix in the ground masala and you will notice the content thickening gradually. Allow it to boil partially closed stirring occasionally. This will take atleast 15 minutes. If you think the water is not enought pour half a cup of water and allow it to boil. You can see the masala blending well with the tamarind water. At this stage you can add a tablespoon of sesame oil for flavor.

Turn off the heat and let it sit for 5 minutes. Mix a tablespoon of this gojju to the prepared rice. Add a dash of ghee which is optional and enjoy the tamarind rice with pappads, chips or just curds.

Cherry Tomato Pulao

My friend Sharmi of Neivedyam is hosting the Jhiva for Ingredients event and she has chosed the staple food of the south, RICE. Last weekend, my dear friend Sowmya gave me a bag full of fresh ripe cherry tomatoes that she grew in her garden. The first thing that came to my mind was to try 'Mahanandhi' Indira's Cherry Tomato:Basmati Pulao, which I've been wanting to try for a long time.



Big thanks goes to Sharmi for hosting the event, Indira for her wonderful recipe and to my friend for the tasty juicy Tomatoes. The main recipe is from Mahanandhi, but I substituted Sprouted Kala Channa in the place of frozen fresh chickpeas. Here is how I prepared.



Ingredients:

Basmathi Rice - 1 Cup

15 to 20 cherry tomatoes - cut into half

1 Big Onion - chopped

3 green chillies - cut lengthwise

1/2 cup Sprouted Kala Channa

Salt

Bay leaf - 3

Oil for seasoning

1/2 pinch Food Color : Orange red color (Optional)

For Masala, grind coarsely the following:

2 pods Cardamom

2 cloves

1/2 inch Cinnamon

1/2 teaspoon black peppercorns



Method:

Heat oil in a large saucepan. I used Prestige Kadai Pressure cooker. Fry the Onions until soft. Add the green chillies, masala powder, bay leaf and Sprouted Kala Channa. Fry for a couple of minutes.

Add the cut Cherry Tomatoes and fry until the Tomatoes are tender. Now, add the Basmathi Rice, pour exactly 2 1/2 cups water and brind it to a boil.

Add Salt and the Food Color (optional) and give a stir.

Since I used Kadai Pressure cooker, I turned off the heat after 3 whistles (Please remember to take the cooker away from heat if cooking in electirc cooking range). If you are using a large saucepan, like Indira says, reduce the heat to medium and cook covered for atleast 10 to 15 minutes, until the moisture is absorbed. Do not stir as the basmathi rice will break. Just before serving, sprinkle finely chopped fresh cilantro. This tasted yummy and the best part is, its so easy to prepare.

Very delicious and yet simple. Thanks Indira. This is my kadai pressure cooker that I got from India this time. I recommend this very handy and a convenient Cooker for busy moms.

Pongal Gojju

One of the very common breakfast item in south India is the famous VenPongal - (Seasoned Rice and Dal) and Gojju - (gravy with tamarind). Its very easy to prepare and is sure a filling one. Venpongal is called 'Huggie' in Kannada. Pronounced 'hug' as 'who'g and 'gie' as 'ghee'.

Pongal Recipe:

Ingredients:

1 Cup - (Ravi) Sona Masoori Rice
1/2 Cup - Split Moong Dal (Hesaru Bele)
1 teaspoon - Cumin Seeds
1 teaspoon - Crushed Pepper
Salt as required
Ghee - 2 tablespoons
Curry Leaves
Asafoetida Powder
Cashew Nuts (Optional)

Method:

Wash rice and dal. Add the cumin seeds, pepper and salt. Add just 4 cups water and pressure cook for 5 whistles.

Transfer the contents to a large bowl.

For the seasoning, heat little ghee and fry the cashewnuts. Add the curry leaves and asafoetida powder. Pour the seasoning into the pongal with the remaining ghee and stir well until even distribution.

Gojju Recipe:

Ingredients:

Peeled Small Onions - 1 Cup

Oil for seasoning - 2 tablespoons

Mustard Seeds - 1 teaspoon

Urud Dal - 1 tespoon

(Mentha) Fenugreek Seeds - 1/4 teaspoon

Tamarind Concentrate - 1 teaspoon (if using raw tamarind, soak small lemon sized tamarind in water and sqeeze. Use the the tamarind water)

Curry Leaves

Asafoetida Powder

Turmeric Powder

Salt

Roast and Grind:

Urud Dal - 1 tablespoon

Dhania - 1 tablespoon

Red Chillis - 2

Sesame Seeds - 1 teaspoon

Channa Dal - 1 teaspoon

Method:

Heat Oil in a Kadai. Add the Mustard Seeds, Urud Dal and Fenugreek Seeds. Add the Onions and fry for a minute. Add the Tamarind Concentrate and 2 Cups of water. Allow it to boil. When its boiling, add the Turmeric Powder, Asafoetida Powder, Salt and Curry Leaves.

When the Onions are tender, add the ground masala and cook for 5 minutes.

This Gojju can be served with plain rice too. Tastes good with Appalam or Vadagam.

Presentation:

Serve Pongal and Gojju as shown in the above picture. (Fill pongal in a Cup and topple upon the plate).

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

Beetroot Pulao

This is the recipe for my version of Beetroot Pulao. I like this colorful, healthy Beets. The heat for this pulao comes from the MTR Pulao Powder. Green Chillis or any other brand of pulao powder can be substituted in the place of the MTR Pulao Powder.

Ingredients:


Basmathi Rice - 1 Cup (Soak in Water for 15 minutes)

Red Onions - 2 (Cut lengthwise)

A handful of Chopped Cabbage

Beetroot - 2 (Scrape the skin and dice the beetroots)

Oil for seasoning

Cumin Seeds - 1 teaspoon

Cloves - 3 to 4

Bay Leaves - 2

Salt

Garam Masala Powder - 2 teaspoons

MTR Pulao Masala Powder - 3/4 teaspoons


Method:

In a Pressure Pan, Heat oil.

Add the Cumin seeds, Bay Leaves, Cloves, then the Onions. fry the onions.

Add the diced Beetroot and the chopped Cabbage.

Add Garam Masala and MTR Pulao Masala Powder and stir.

Add Salt.

Add 2 cups of warm water. When the water comes to a boil add rice and stir well.

Pressure cook in low heat for 10 minutes.

If using a heavy kadai, cook for 20 minutes with lid.

If using a rice cooker, transfer the contents to the rice cooker and cook until done.

Serve warm with Raitha of your choice.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

Chinese-Style Vegetable Fried Rice

Here is the recipe for my version of Chinese style Vegetable Fried Rice. Very easy and very tasty too. I used Sona Masoori Rice for this Fried rice. I think any rice variety, short or long grain will make a perfect tasty fried rice.

Ingredients:

Rice - 1 Cup ( Cook rice and separate grains)

Mixed Vegetables - Steam cooked - 2 Cups

Vegetables used in this recipe,

Broccoli florets
Baby carrots cut lengthwise
Beans chopped 3/4 inch

Chopped Cabbage handful

Other Vegetables:

Red Onions cut lengthwise
Green Bell Pepper cut lengthwise
Spring Onions one bunch

Sauce:

Maggi Tomato Chilli Sauce - 2 tablespoons
Worchestershire Sauce - 1 tablespoon
Soy Sauce - 1 1/2 tablespoons

Chinese Salt - Aji no moto
Oil - 2 tablespoons

Method:

Steam Cook the Mixed Vegetables.

Heat Oil in a large Kadai, Add the Onions and fry for a couple of minutes.

Then, add the Green Bell Pepper. Saute for another 4 to 5 minutes.

Mix in the Steam Cooked Mixed Vegetables. Fry for a couple of minutes.

Add the Tomato Chilli Sauce, Worchestershire Sauce and Salt. Stir.

Add the cooked Rice and Stir Gently.

Add the Soy Sauce and Stir Gently until Even Distribution.

Garnish with Finely chopped Spring Onions.

Serve Warm immediately.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

Bisi Bela Bhath

I often relish this Delicious Delicacy with all the Vegetables in it. My Mom used do Bisi Bela Bhath with only Pearl Onions and its Heavenly taste has always been my favorite since childhood. I wanted to try the same Bisi Bela Bhath with 'No Vegetables' including the Pearl Onions. I did not find any major difference in taste as it still had the same Terrific Taste. Here is the recipe for the Bisi Bela Bhath with no Vegetables.

Ingredients:

Rice – 1 Cup (I used Ravi Sona Masoori)

Thoor Dal (Red Gram Dal) – ¾ Cup

Oil – 1 tablespoon

Mustard Seeds – 1 tablespoon

Urud Dal – ½ tablespoon

Tamarind Concentrate – ¾ tablespoon

Turmeric Powder

Salt

Asafoetida

Curry Leaves

Ghee – 1 tablespoon

Gingili Oil (Nallennai) – 2 tablespoons

Peeled Small Onions (Pearl Onions) – 1 Cup (Optional)

Ghee Fried Cashews (Optional)

Roast Separately and Grind Together:

Coriander Seeds (Dhania) – 1 tablespoon

Fenugreek seeds (Mentha) – ½ teaspoon

Urud Dal (Black Gram Dal) – 1 tablespoon

Channa Dal (Bengal Gram Dal) – 2 tablespoons

Cinnamon – 1-inch stick

Cloves – 3

Desiccated Coconut – 2 tablespoons

Red chillis - 3 or as per the heat you want

Method:

Mix Rice and Thoor Dal together and Cook in Pressure Cooker or Cook Rice and Thoor Dal Separately and Mix together, whichever method is Convenient. Keep it aside. When Cooking Together Use a little Extra Water.

Heat Oil in a Large, Deep, Heavy Bottomed Kadai, Tamper Mustard Seeds, then add Urud Dal. When it turns light Brown. Fry the Pearl Onions for two minutes and add 2 Cups of Water and Let it Boil until the Onions are tender. If No Onions are used, directly add 2 Cups of water to the Seasoning.

When it starts to boil, add Tamarind Concentrate, Turmeric Powder, Curry Leaves and Asafoetida and let it Boil for 5 minutes.

Add the Ground Powder and Let the content Boil for a Couple of Minutes.

Now Reduce the Heat and Mix in the Cooked Rice and Dal Mix and Add Salt. Mix gently until even Distribution. Mix in the Gingily oil and Ghee. Garnish with Cashews. Serve Warm with Raitha and/or Chips.

Cabbage Peas Biryani

Ingredients:

Basmathi Rice – 1 Cup – Soak in Water

Cabbage – Chopped – 2 Cups

Peas – Fresh / Frozen – ¾ Cup

Onion – 1 Medium Size – Chopped

Oil – 1 tablespoon

Mustard Seeds – 1 teaspoon

Asafoetida

Turmeric Powder

Dhania Powder – 2 teaspoons

Cumin Powder – 1 teaspoon

Garam Masala Powder – 1 teaspoon

Fresh Thick Curds – ¼ Cup - Beaten

Curry Leaves (optional)

Cashews or Sliced Almonds – handful

Ghee – 1 tablespoon

Salt

Method:

Heat oil in a large heavy bottomed Kadai / pressure Pan. Tamper the mustard seeds, add asafoetida and sauté the chopped onions.

Add the turmeric powder, dhania powder, cumin powder and garam masala powder and fry for a minute.

Add the chopped cabbage and peas and fry for a couple of minutes, until the content heats up.

Add one and half cups of warm water. When the water comes to a boil add rice and stir well.

Pressure cook in low heat for 10 minutes.

If using a heavy kadai, cook for 20 minutes with lid.

If using a rice cooker, transfer the contents to the rice cooker and cook until done.

Add the curry leaves and salt and stir.

Drain water and add the basmathi rice and stir. Fry for a minute. Add the curds and stir.

Mix in ghee and ghee fried cashews or sliced almonds. Serve warm with your favorite raitha.

If you want a low fat cabbage peas biryani, omit the ghee and ghee fried cashews or almonds.

Mixed Vegetable Rice / Palyadha Anna

Ingredients:

Cooked Rice – 2 ½ Cups (Grains Separated)

Mixed Diced Vegetables like Carrots, Beans,Potatoes and Peas - 1 Cup
Onion – 1 Medium – Chopped (optional)
Oil – 2-tablespoon

Mustard seeds - 1 teaspoon

Urud Dal - 1 tablespoon
Turmeric powder

Asafoetida powder

2 pods cardamom

Salt – as required

Ghee

Coriander leaves (cilantro) - For Garnishing

Ghee Fried Cashews – (optional)

Roast each ingredient separately:

Urud Dal – 2 tablespoons
Channa Dal – 2 tablespoons
Dhania – 1 tablespoon

Dry grind together with:

Red Chillis
¼ inch Cinnamon Stick
2 Pods Cardamom

Method:

Heat oil in a heavy, large Kadai and add mustard seeds, when it sputters, add Urud Dal. When it starts turning light brown add the Chopped Onions. Sauté in medium heat and when the onions turn translucent add turmeric, salt, Asafoetida powder along with Diced Mixed Vegetables. (If onions are not used, add the mixed diced vegetables directly on the seasoning) Fry until the Vegetables are tender. Stir occasionally, and now add 2 to 3 tablespoons of the ground powder. Mix well and now add the cooked rice. Mix very gently and when its ¾ mixed, add Ghee and then mix again until even distribution. Garnish and Serve Warm with Raitha/Chips.

See another recipe with Palyadha Anna Podi: Capsicum Rice.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

Quick Mango Rice / Maanga Saadam

Ingredients:

Raw Mango – 1 (Peel Skin and Grate)
2 Cups Cooked Rice (Grains Separated)
Oil - 1 tbsp (Preferably Gingily Oil)
Asafoetida
Mustard Seeds – 1 teaspoon
Red chillis – 2 (Both cut into half)
Green chillis - 2 (Chop)
Curry Leaves
Turmeric Powder (optional)

Method:

Heat Oil in a Kadai, add Mustard Seeds, when it sputters add, Red Chillis, Green Chillis, Curry Leaves, Asafoetida, Grated Raw Mango and Salt. Fry for 4 to 5 minutes. Now, Mix the Cooked rice gently. Serve Warm.

Note:

Its easier when the Peeled Mangoes are chopped using a Chopper.

Recipe Contributed and Photographed by my sister B.

Green Peas Pulao

“Oru maalai elaveyil neram, azhagaana ilai udhir kaalam……” (meaning, "one day on a beautiful fall season" - a song from a tamil film Gajni), I wanted something warm and a mildly spiced meal. A very simple dish, cause I was already feeling sleepy on a cold autumn day and didn't feel like cooking much. I thought hey, why not make a simple Pulao and the simplest Pulao that came to my mind was Green Peas Pulao. Here it is.

Ingredients:

1 cup Basmathi rice
Green Peas soaked in water the previous day – 1 cup heaped (Frozen peas is fine too)
Onion – 1 medium sized chopped
Salt
Ghee/Oil – 2 tablespoons
Cloves – 3
Cinnamon – ½ inch
Sonf – ½ teaspoon
Bay leaf – 1
Green chilli 2 small vertically slit.
Garlic – 3 pods sliced

Method:

Soak rice in water.

Heat Ghee/Oil in a Pressure Cooker (mine is heavy kadai pressure cooker from prestige), add Sonf, Cloves, Cinnamon, Bay Leaf, Garlic, Green Chillis and Onion. Sauté until the Onion turns translucent. Add the Peas, then Salt and stir. Allow the content to heat up. Drain the water and add the Basmathi rice to the heated content. Give a stir and allow it to get heated. Add 1 cup water and cook closed. Cook in high for 1 whistle and take the cooker away from the Cooking range, if it is electric cooking range. Open the lid after 15 to 20 minutes. Note: Do not open even if the indicator shows its ready to open). Warm Peas Pulao is ready. Garnish with Coriander leaves.

Click here for Sia's version of Peas Pulao.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

Kashmiri Pulao

This is my Amma’s most Beautiful, Colorful and Tasty Creation. I love this Sweetie, Fruity and Nutty Pulao. Because it is colorful and has the fruits and nuts and since we use Saffron, we named it Kashmiri Pulao. The recipe for the Pulao is very simple but a little time consuming, since we have to gather all the ingredients. Once everything is assembled, it’s just mixing the ingredients with the rice. Very Simple and definitely worth the try. Here is the recipe.


Ingredients:



Rice:

Sona Masoori Rice or Basmathi rice – 1 cup (I use Ravi sona masoori rice. For this pulao any kind of rice is okay except the sticky rice. Basmathi rice would taste even better)
Salt – 1 teaspoon
Sugar – 2 teaspoons
Saffron – ¾ teaspoon

Fresh fruits:

Apple – 1 – chopped
Pomegranate – ½ cup seeds – washed (Wash the seeds because the juice will stain the rice and other ingredients)

Nuts/Dry fruits:

Sliced Almonds – 2 tablespoons
Broken Cashews – 3 tablespoons
Raisins – 3 tablespoons

Vegetables:

Carrots – ¾ cup chopped
Green Peas – ¾ cup chopped
Yellow corn – ½ cup

Others:

Tutti Frutti
Cardamom – 4 to 5 pods
Ghee – 2 tablespoons
Sugar - 2 teaspoons

Method:

1. Cook rice with Saffron, Sugar and Salt and separate grains. Keep it aside in a large mixing bowl.

2. Boil water and add the vegetables. Cook until the vegetables are tender. Drain water and keep it aside.

3. Ghee fry the Dry fruits. Keep it aside.

4. To the rice, add the Cooked vegetables, Fresh Fruits, Ghee roasted Dry Fruits, Crushed Cardamom, Ghee, Sugar and Tutti Frutti. Mix gently until all the ingredients are distributed evenly.

Serve warm or at room temperature.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

This is also my entry to "Recipes for the rest of us" event hosted by Ramki of One page cookbooks.

Lemon Rice

Lemon Rice is a traditional recipe of South India. This is known as Nimbehannu Chitra Anna in Kannada, (Nimbehannu – Lemon) and Yezhumichhampazha sadam in Tamil (Yezhumichhampazham – Lemon).

Ingredients:

Rice – 1 cup
Lemon – 2 or Concentrate Lemon juice – 3 table spoon
Oil – 1 tablespoon
Mustard seeds – 2 teaspoon
Urud Dal – 2 table spoon
Turmeric powder
Curry leaves
Asafoetida powder
Green chillis – 3
Salt
Ghee fried Cashews for garnishing.

Method:

Cook Rice, Separate Grains and keep it aside.

Assemble all the ingredients in front of you

Heat oil in a large kadai. Add the Mustard seeds, when it starts to sputter, add the Urud Dal. When the Dal turns light brown. Add the Green chillis, Asafoetida, Curry leaves and Turmeric Powder and turn off the heat completely. Immediately, add lemon juice (readymade or from fresh lemon) and add the salt. Stir well. Now mix the rice gently in the seasoning until the rice content turns yellow. (Taste the rice, and adjust the lemon and salt according to your taste.) Mix well for equal distribution of the seasoning and garnish with Cashews. Serve warm. Many ingredients, but takes very less time to prepare.

Tomato Rice

This is a very simple way of making Tomato Rice, especially when we have to get ready the lunch box in the busy morning hours. I cook rice in my Microwave rice cooker. The rice grains do not stick to each other which is good for all kinds of Mixed rice recipes.

Ingredients

Rice – 1 cup
Tomatoes – 6 – (Red ripe juicy tomatoes – Chopped)
Onion – 1 medium (Chopped)
Mint leaves – handful
Curry leaves – 1 strand
Oil - 1 tablespoon
Mustard seeds – 1 teaspoon
Urud Dal – 1 tablespoon
Green Chillis – 2 (if its too hot)
Asafoetida
Turmeric Powder
Salt


Method:

Cook rice, separate grains and keep it aside.

Heat oil in a kadai and add mustard seeds, when it sputters, add the urud dal, When the urud dal turns slightly brown, add the green chillis. Add the onion and sauté until it turns translucent. Add the tomatoes and sauté until the tomatoes are cooked and blends with the onion. Now add the turmeric powder, asafoetida and Salt. Stir well. Add the mint leaves and curry leaves and salt and stir well. Reduce the heat completely and add the rice and mix gently until the white rice grain is not seen. Serve hot with chips/raitha.

Sprouted Moong in Vegetable Pulao

This is a very simple recipe for a Vegetable Pulao, where I have added sprouted moong to make it more nutritious. The protein rich sprout is very health-friendly and are excellent to those trying to lose weight and gain energy.

I try to add sprouted moong in my diet atleast twice a week. I make a variety of dishes with the moong sprouts of which ‘Sprouted moong in Vegetable Pulao’ is one such recipe.

Ingredients:

1 cup basmathi rice ( soak in water for 10 minutes)
Onion – 1 medium – finely chopped
Carrot, Beans and Potato all chopped finely – 1 cup
sprouted Moong– 1 cup
Jeera – 1 teaspoon
Sonf – 1 teaspoon
Cinnamon – ½ inch
Cloves – 3
Bay leaf - 1
Garlic – 3 flakes (optional)
Green chillies – 2 vertically cut
Little oil
1 teaspoon ghee
Salt
Coriander leaves for garnishing.

Method:

Heat oil in a pressure pan.

Add all the masala spices and green chillies and stir for a minute.

Add the vegetables and then the sprouted moong. Add salt and stir.

When everything has heated up, add the basmathi rice and 2 cups water.

When it starts to boil add one teaspoon ghee and close the lid.

Add 2 cups of warm water. When the water comes to a boil add rice and stir well.

Pressure cook in low heat for 10 minutes.

If using a heavy kadai, cook for 20 minutes with lid.

If using a rice cooker, transfer the contents to the rice cooker and cook until done.

Garnish with coriander leaves and serve hot with favorite raitha or chips.

Capsicum Rice

I make a coarse powder out of urud dal and channa dal and use it for a variety of rice like capsicum rice, potato rice, onion rice, tomato rice etc. This is one of my favorite dishes. This is very simple and comes very handy when we have to pack lunch in the morning. It saves a lot of time. This rice is called ‘palyadha anna’ or ‘podi kuttidha anna’. Sometimes, I use this powder as vangi bath too, to prepare dishes with eggplant (brinjal). Just a different taste :-)

The recipe for this all-purpose palyadha anna podi is,

Measurements:

3 table spoon - urud dal

3 table spoon - channa dal

2 red chillie (add more if the red chillie is not so hot)

½ inch cinnamon

1 table spoon - dhania (optional)

Roast the dals separately and grind it with red chillie and cinnamon.

Ingredients:

Rice ( Sona Masoori rice) – 1 cup (you can also use basmathi rice)

Capsicum –3 medium sizes – thinly sliced

Oil – 2-table spoon

1 teaspoon – mustard seeds

1 teaspoon – urud dal

Turmeric powder

Asafoetida powder

2 pods cardamom

Salt – as required

Ghee and coriander leaves (cilantro)

Method:

Cook rice and allow it to cool. Separate grains.

Heat little oil and add mustard seeds, when it sputters, add urud dal. When it starts turning light brown add the capsicum. Sauté in medium heat and when its done add turmeric, salt, asafoetida powder and Cardamom. Stir and now add 2 to 3 spoons of the ground powder. Mix well and now add the cooked rice. Stir very gently and when its ¾ mixed, add 2-table spoon ghee and then mix again until even distribution. Garnish with cilantro and/or ghee roasted cashews.

Serve with Raitha and/or Chips.

Note:

You can garnish with Ghee fried Cashews as well.

While Sautéing the Capsicum, add 1/2 teaspoon Tamarind Concentrate for a different taste.

You can make combination rice such as onion and capsicum, onion and potato or with as many types of vegetables as you want. Its all up to your taste.

This powder goes well with vegetables like Onion, Potato, Tomato, and Capsicum.

Carrot and peas can be cooked separately and add to the rice to make it more colorful.

This is my entry to Mixed rice varieties event hosted by EC of Simple Indian Food.

Vegetable Biryani

This is a very simple vegetable biryani that I prepare in my favorite Kadai Pressure Cooker. It’s the best I would say. I have electric cooking range in my house. Follow the given procedure to avoid over cooking and to prevent burning. I use Sona masoori rice. You can also use biryani rice/basmathi rice.

Ingredients:

Basmathi rice 1 cup wash and soak for 15 mins
Mixed diced vegetables ( peas., carrot, cauliflower, cabbage, beans etc.) – 2 cups
Onion medium size – 1 – thinly sliced.
Jeera – 1 tea spoon
Oil and salt.

Masala spices:

Cloves – 2/3
Bay leaf – 1
Cinnamon – ½ inch

For the masala, grind the following:

Garlic – 5 flakes
Green chillies – 2 (if its too hot)
Fry the above in little oil separately and Grind together with
Cardamom – 2 pods
Fresh coconut 2 tbsp or ½ cup coconut milk
Corriander leaves – handful

Method

Heat oil in a Pressure pan, add jeera and then masala spices.

Add onion and when it turns light brown add the ground paste.

Stir for a couple of minutes. Add the vegetables and salt.

Let the content heat up for sometime. Stir occationally.

Add 2 cups of warm water. When the water comes to a boil add rice and stir well.

Pressure cook in low heat for 10 minutes.

If using a heavy kadai, cook for 20 minutes with lid.

If using a rice cooker, transfer the contents to the rice cooker and cook until done.

Garnish the Biryani with coriander leaves.

Serve hot with any Raitha and /or chips.

Note:

1.You can add sliced almonds to make it more tasty.

2. You can add mint leaves instead of coriander leaves.

3. You can add the mint leaves after sauteing the onion instead of grinding it together with other ingredients.