Cilantro Rice

Coriander leaves has so many essential vitamins and minerals for a human body.It acts as a anti-oxidant and antibacterial agent.It can be used as a medicine to control cholestrol and sugar.When my H bought 3 bunches for a dollar,I cannot resist myself in preparing this dish.Coriander rice is a flavourful ice,when prepared,ur house will surely be filled with its aroma.Today we had cilantro rice with eggplant fry and onion raitha.It went well with my family.

Ingredients:
1. Basmati rice            -  2 cups
2.Cilantro                  -   1 bunch
3.Mint leaves              -   1 cup
4.Onion                       -  1
5.Green chillies          -  6
6.whole garam  masalas
7.Ginger                     -     1/2 inch
8.Garlic                     -    4 pods

Method:
* Chop the onion lenghthwise and slit the green chillies.
* Wash and grind the cilantro,mint leaves,ginger,garlic with 2 green chillies.
* Make into a fine paste .
* Wash the basmati rice and soak it in water for 15 mins.
* Take a pressure cooker pour 1 tsp of ghee and fry the basmati rice for few minutes and keep it aside.
* In the same cooker add oil and splutter with  whole garam masalas.
* Saute onion and remaining 2 green chillies till they ooze out oil.
* Pour the grinded  mixture into the cooker and saute it with onions.
* When it  looses its raw smell, add 4 cups of water and bring it to a boil.
* Slowly add the fried basmati rice into the cooker and mix it well.sprinkle salt to taste.
* Transfer the content to the rice cooker.( Chk the rice in between).
 When the rice is cooked pefectly,transfer the rice immediately to another container, this will make the rice non-sticky.Serve it with ritha and eggplant fry.



Sending this to Krithi's Herbs and flowers in my platter - Coriander/Cilantro started by PJ.

Vaangi Baath

Vaangi baath is nothig but a mixture of  sauteed egg plant with masala ,added to the cooked rice.Its a one pot meal and cooked any time ,where we dont have time for elaborate cooking.It is very flavorful and if we have the grinded masala in hand,can be prepared in  a jiffy.Moreover,I will not get any complaints,as egg plants are my H's favourite :)

When we were talking, my friends were telling abt this rice ,this urged me to prepare this .The same masala pwdr can be used to prepare capicum rice also.If we want more spiceness, can also add chilli pwdr.But I was comfortable with the spiceness of the pwdr. Enjoy ur weekend.

Ingredients:


For Grinding:
1.Chana dal                  -        1 tbsp
2.Urad dal                    -        1/2 tbsp
3.Red chillies               -        6
4.Coriander seeds         -        1 tbsp
5.Cumin seeds               -         1/2 tbsp
6.Fenugreek seeds         -         1/4  tsp
7.Peanuts                       -          1 tbsp
8.Sesame seeds             -           1 tbsp
9.Curry leaves               -           few

For the Curry :
1.Onion                        -           1/2
2.Egg plant                   -             2 to 4
3.Gingely oil                -          2 tbsp
4.Cooked rice               -          2 cups

Method;
* Dry roast and grind all the igredients under 'grinding'.
* Take a pan, add oil and temper with mustard seeds and urad dal.
* saute the chopped onion and sprinkle some salt to it.
* When oinion becomes translucent, add the cubed egg plants.
* Saute it well,till the egg plant becomes  90% cooked.
* Now dump in the grinded pwdr and mix it well.
* Add the cooked rice and give it a stir.
* When the rice is well coated with the masala, turn off the heat and garnish with cilantro.
* Serve hot with any raitha.

Note:
Don't use big purple egg plants.It will not taste good compared to small eggplants.

Lemon Rice

Lemon rice is one of the variety rices,which we prepare for many festive occasions.Its easy and simple.My son loves it a lot and he names it as yellow rice.Today i had no veges at home, yet to buy it .
Had lemon, so prepared with potato roast.It went well for our lunch.I am giving u a bit different version of preparing, which my friend sheena used to do.I love her preparation.Give it a try ,ull love it too.

Ingredients:
For setting the rice:
1.Cooked rice                  -        1 1/2 cup
2.Lemon juice                  -         1/2 cup
3.Turmeric pwdr             -          1/4 tsp
4.Salt                               -          to taste

For Tempering:
1.Oil                               -         1 tbsp
2.Mustard seeds             -          1 tsp
2.Urad dal                      -          1 tsp
3.Chana dal                    -          1 tsp
4.Red chillies                -            4
5.Curry leaves               -           1 spring
6.hing                            -             a pinch
7.Cilantro                      -            for garnishing
Method:
* Cook rice with a tsp of  oil and spread it on a tray for drying.
* This oil helps te rice to stay non-sticky.
* When the rice is cold, add lemon juice,salt,and turmeric pwdr.
* Let it sit for 10 mins,so that the rice absorbs the lemon flavour well.
* This is will help us to add the juice according to our taste.
* Now take a wide pan add all the ingredients under ' for tempering' except cilantro.
* When the tadka is over, dump in the lemon rice to the pan and mix well.
* When the rice looses ,the raw smell,turn off the heat and garnish with cilantro.
* Serve hot with crispy potato fry.

Note:
We can also add fried peanuts for the rice.

Chicken Biriyani ( Anjappar style)

Chicken biriyani is a one pot dish, where chicken is marinated in spices and cooked with  rice .Its a famous South Indian dish I still remember the days ,when we had chicken biriyani at 'Anjappar '.No one can say no to those juicy chickens .I was longing for those anjappar style biriyani ,here in US.Since I cudnt get that,  started searching for good biriyani recipes and ended in this.Its very easy and simple.My husband just loves this biriyani.He was bugging me to do that for long time.To brighten up his face, I did this today.



Ingredients:
1.Chicken                       -    1 pound
2.Basmati rice                 -    2 cups
3.Onion                          -     1 ( big)
4.Tomatoes                    -      11/2 (big)
5.Green chillies               -       5
5 (a)Chlli pwdr               -     1 tbsp
5(b) G&G paste             -     1 tbsp
6,Whole garam masalas ( 1 inch cinnamom stick,4 cardamoms,5 cloves,a pinch of jaadhikkai,few bayleaves)
7.Mint leaves                  -      hand full
8.Cilantro                       -      hand full
9.Ghee                           -      1/2 cup
10.Oil                            -       1/2 cup


Method:
* Wash and soak basmati rice for 15 mins
* Chop onion length wise and cut tomatoes into chunks.
* Slit green chillies.
* Wash and cut chicken .
* In a pressure cooker, add a tbsp of ghee and fry the soaked basmati rice ,till it turns slight yellow color.

* In the same pan,add ghee ,oil and splutter with whole garam masalas .
* Dump in onion,green chillies and sprinkle some salt.
* When the onion becomes, translucent add tomatoes and sprinkle some salt.
* This makes tomato to cook fast.
* Now add chicken and toss it with G&G paste.
* Allow chicken to cook until it turns white color .
* Now add the chilli pwdr and mix well.
* Turn on the heat to high and make sure u cook chicken well,without any moisture.
( But dont over cook it)
* Now add 4 cups of water and bring it to boil.Now turn ur stove to medium low.

* Slowly add the fried basmati rice and mix it with mint leaves and half of cilantro .
* Adjust salt to taste.
* Close the cooker ,after adding 1 tsp of ghee and  cook it for 1 whistle.( this ghee will enhance the flavor)
* Turn the heat to low and keep in dhum for 15 mins.
* Remove the whistle and transfer immediately to another container.
* This makes the rice non-sticky.
* Garnish with remaining cilantro and serve with raitha.
I am thankful for my friends Sheena and Manju for teaching me this recipe, in my initial days of cooking.

I am sending this dish to Akila's event.

Also sending this recipe to Dr.Sameena's event

Biryani

Vegetable biriyani

Vegetable Biriyani is mostly our saturday lunch and goes well with raitha.It has all kinds of veges and has  mixed flavors.Its a vegetarian delight and full of nutrients.


Vegetable Biriyani!!!






Ingrdients:
1.Basmati rice              -     2 cups
2.Potato                        -     1
3.Carrot                        -     1
4.Peas                           -     1 cup
5.Beans                         -     1 cup
6.Onion                         -      1
7.Tomato                       -     2
8.Green chillies            -      4
9.Chilli pwdr                -     1 tbsp
10.Turmeric pwdr         -     1 tsp
11.Whole garam masala
12.Mint 
13.Cilantro

Method:
* Chop the veges into small pieces.
*  Soak peas over night.



Mixed Veges



*  Chop the onions,tomatoes and slit the green chillies.
*  Wash and soak basmati rice for 15 mins.
*  In a pressure cooker add 1 tbsp of  ghee and fry the basmati rice until it turns out light yellow and keep it aside.
*  Add some 2 tbsp of oil to the cooker and splutter with whole garam masalas ( cinnamon,cloves,fennel seeds,bay leaf)
* Saute onions and green chillies,until it becomes translucent.
* Dump in the veges and give it a toss.
* Add tomatoes and sprinkle some salt .
* Let the veges get cooked .
* When the veges are half cooked, pour 4 cups of water and bring it a boil.
* Add the fried basmati rice to the mixture and add mint leaves.
* Cover it and cook for 1 whistle.
* Turn the stove to low and keep in dhum for 15 mins.
* Transfer the rice to another container .
*  Garnish with cilantro and serve with raitha.



With Raitha combination

 
Vegetable Biryani

Ghee Rice with Coconut Stew

Ghee rice is boiled in coconut stew and garnished with cashews.Its a vegetarian delight ,can be served as an alternative for Biriyani.I got this recipe from my friend.We can have with any spicy gravies,like chicken,mutton or mushroom.Its a one pot dish and no hassles in washing the dishes.



See the texture......



Ingredients:
1.Basmati rice               -   2 cups
2.Onion                         -   1
3.Green chillies            -   6 to 8
4.Garlic                        -   5 to 6 pods
5.Ghee                          -   1/4 cup
6.Cilantro
7.Whole garam masalas
8.Coconut milk             -  3 cups

Method:
* Soak the basmati rice for 15 mins.
* Saute the onions and slit the green chillies.
* In a pressure cooker,add a tbsp of ghee and fry the basmti rice till it is light yellow and keep it aside.
* In the same cooker,add oil , ghee and fry the whole garam masalas ( fennel seeds,cinnamon ,cloves,bay leaves)
* Saute the green chillies and onion well.
* Add  garlic and saute till it gets soften.
* Add 3 cups of  coconut milk and 1 cup of water, bring it to a boil.
* Adjust salt to taste and add the fried basmati rice to water.
* Cook for 1 whistle and keep in dhum for 15 mins in low flame.
* Once the rice is cooked,immediately transfer it to another container immediately.
* This will prevent the rice from sticking together.



Beautiful ghee rice....




* Garnish with cilantro and fried cashews.
* Serve it hot with chicken or mutton gravy or mushroom gravy for veg lovers.
Note:
For 2 cups of rice,i have used 4 cups of water ( 3 cups of coconut and 1 cup of water).
Green chillies can be added more or less ,according to ur taste buds.
Pulao Rice

My 50 th Post -Mutton Biriyani

I am happy to present you my 50 th posting.I wud remember all my friends in this auspicious occasion. Because, without them this blog wud not be possible. And ofcourse, the biggest critic  my husband - who makes me think, for different  varieties.This Mutton Biriyani is dedicated to my husband Ramesh.This biriyani recipe is from one of my friends.I was inspired by her biriyani.Give it a try u will love it.Lets get into the recipe.


Mutton Biriyani with Egg dressing


Ingredients:
1.Mutton                                  -    1 pound
1 (a).Basmati rice                   -     21/2 cups
2.Onion                                   -     1( big)
3.Tomatoes                             -      2 (medium)
4.Green chillies                      -      5
5.Ginger garlic paste              -     1 tbsp
6.Chilli pwdr                          -     1 tbsp
7.Whole garam masalas
8.Mint leaves                          -     1 cup
9.Orange color                        -   1 tsp ( optional)
10.Ghee & oil                         -   1/4 cup each
Method:
* Chop the onion,tomatoes and slit the green chillies.
* In a pressure cooker, cook the mutton with chilli pwdr , turmeric pwdr and 4 cups of water for two whistles.
* separate the mutton from its stock and keep it aside as shown in the figure.
* Wash the basmat rice and soak it for 15 mins. In a pan fry it with a spoon of ghee ( shown in pic).



Chopped onions,tomatoes,green chillies,fried rice,mutton and mutton stock.

 *  In a pressure cooker , add ghee, oil and splutter with whole garam masalas.( Cloves,Cinnamon sticks,Bay leaves and Fennel seeds)
* Saute the onion and green chillies until it oozes out oil.
* Add Tomatoes and sprinkle some salt.
* When the tomato gets disintergrated, add the mutton pieces and giv it a stir.



Adding mutton to the gravy.

 * Now add the ginger garlic paste and saute it.
* Make sure that there is no water content in the mixture.
* Now measure the mutton stock, it wud be 5 cups.( 1 cup extra-Bcoz mutton wud ooze out water)
* Add the mutton stock to the mixture and giv it a stir.Adjust salt to taste.
* Add the orange color by dissolving it in a tsp of water.Add mint leaves.



Time to add the rice......

  * bring the water to a boil and slowly add the fried basmati rice.Cook for 1 whistle and put it in Dhum for 15 mins in low flame and transfer immediately to another container. So  the rice will not be sticking together.
* Serve hot with baghara baingan and raitha.




 Mutton biriyani,Baghara baingan ,raitha and mutton soup!!!!!!!


Note:
For 1 cup of rice, we can add 2 green chillies and same for the mutton stock.Check out my next post for baghara baingan.


Briyani

Pudina Pulao (Mint Rice)

Pudina - even the name has its mesmerizing aroma. U put it in any dish, it changes the dish totally and takes full control.Its my favourite . Blame it on my mom, who introduced me to this wonderful greens.
She used to make chutneys for chapathis and idlis.Wow the number of chapathis and idlis goes in becomes countless...With a open heart and empty stomach ,I proudly  present u, this mint rice ...



Mint Rice

 Ingredients:
1. Basmati rice            -  2 cups
2.Mint leaves              -   1 cup
3.Onion                       -  1
4.Green chillies          -  6
5.whole garam  masalas
6.Cashews   ( for garnishing)
7. Cilantro

Method:
* Its a one pot dish.
* Chop the onion lenghthwise and slit the green chillies.
* Wash and grind the mint leaves with 4 green chillies.
* Make into a fine paste as shown.



Mint and chilli paste

 * Wash the basmati rice and soak it in water for 15 mins.
* Take a pressure cooker pour 1 tsp of ghee and fry the basmati rice for few minutes and keep it aside.
* In the same cooker add oil and splutter with shown whole garam masalas.



Cinnamon,cloves,bay leaves and fennel seeds

 * Saute onion and remaining 2 green chillies till they ooze out oil.
* Pour the grinded mint & chilli mixture into the cooker and saute it with onions.



Sauting mint with onion

 * When mint looses its raw smell, add 4 cups of water and bring it to a boil.
* Slowly add the fried basmati rice into the cooker and mix it well.sprinkle salt to taste.
* Let cooker whitles once and keep in dhum for 15 mins in low flame.
* Transfer the rice immediately to another container, this will make the rice non-sticky.
* Garnish with cilantro and fried cashews.
Coconut and Mint Pulao

Mango rice

Mango is rich in nutrients. It has vitamins A,C,E ,K and B6 and also has, potassium,copper and amino acids.Its very healthy to eat mangoes either raw or cooked. India is the "number 1" producer of mangoes with 13,501,000 tonnes, produced every year.

Besides its nutritional values, it has a bond on everyones life. U can never forget the days when we used to buy mango pieces in front of our schools , with our little pocket money.The mangoes which are a like semi circles, with slighlty sprinkled salt and chilli pwdr........hmmmm i am just going back to St'Marys school - Chengalpet. "Memories"- the only vitamin ,which keeps man to move on. And i still remember my days with my twin sister in Tamilnadu ,where we used to eat mangoes from a big basket- both hiding at each door.........

wow..thank u mango for making me so happy..

Sorry , iam bit carried away.....Lets get into the dish.When we think of variety rice, we think of festivals.Bcoz variety rice are cooked during pregnancy for poo mudi,baby shower etc......
I have taken a medium sized green mango as in pic.Wash and peel the mango. I hav grated the mango in the larger holes of the grater as it shud be seen in the rice.

These are the ingredients for tampering. Six to seven red chillies, 4 green chillies, 1 tbsp of chana dal,1 tbsp of urad dal, a pinch of asafoetida,curry leaves cilantro and salt to taste.

Take 1 1/2 cup of basmati rice and cook it with a tsp of oil and transfer it to another bowl.
In a heated pan, add mustard . Once it gets splattered, add the chana dal and urad dal. Fry the green chillies and red chillies along with hing and curry leaves. Once the red chillies gets its light brown color, add the mango and saute.Make sure that, u dont cook the mango too much.Add salt to taste. Now add the rice to the mango mixture and saute it .

Garnish with cilantro and serve it.Wow wat an aroma...................

Note:

Make sure that the mango is little sour ( pulippu).If not just add some lemon juice to restore the sourness of mango.

Tomato Rice

Tomato rice also known as tomato bath, plays a vital role in south indian cuisine.Every thali served in south india, has tomato rice.So lets get in to the very basic method of preparing tomato rice.....






Ingredients:


For preparing 2 cup of tomato rice, u can take 1 onions ,3 tomatoes (big ) ,5 to 6 chilles and 4 to 5 pods of garlic.

Chop onions,tomatoes and slit the chillies.Garlic can be crushed.



Basmati rice ( 2 cup) is boiled with 1 spoon of oil.This oil makes the rice non-sticky and once the rice is boiled, transfer it to another container.



In a pan,splatter some whole garam masalas (cinnamon,cardaman,cloves)and curry leaves.Add the onion and saute till light brown.Add the chillies and crushed garlic and fry it for a minute.Now add tomatoes.Always add salt to cooking in a regular basis, instead of adding it in the end.Once the tomatoes are cooked, add chilli pwdr,turmeric pwdr and mix it well.When the raw smell of the masala is gone ,add water to the mixture and let it boil till the oil ooses out.Then add the gravy to the rice and garnish with cilantro.Here i hav served with yam fry and raitha.

Tomato rice and raitha goes very well.This tomato rice can also done in cooker, where we put all. ingredients together and pressure cook it

Tomato Rice