Kushka

Kushka is a mild - flavoured rice ,where it can be had with any spicy gravy.This is a kind of biriyani.When we had a pot luck,saras brought this flavourful rice.I fell in love immediately.so prepared this rice for my chicken curry.It was awsome.

Recipe source: Saras's Kitchen

Ingredients:
1.Rice             -             2 cups
2.Onion                       -             1 (chopped)
3.Tomato                     -             1/2 (cubed)
4.G&G paste               -              1 tsp
5.Green chillies           -              4 to 6
6.Curd                          -             1/4 cup
7.Whole garam masala -             (few cloves,bay leaf,fennel seeds,cinnamon)
8.Mint leaves                -             a hand full
9.Cilantro                      -             a hand full

Method:
* Wash and soak basmati rice for 20 mins.
* Take a pan,add oil and splutter with whole garam masalas.
*  Saute the chopped onion and slit green chillies well.
* Sprinkle some salt and saute it well.
* Dump in the ginger - garlic paste and scald.
* Now add the curd,mint leaves  and saute it with the mixture.

* Add the tomato chunks and slighlty mix with the masala.Dont mash the tomato,then the colour of the rice will become slight red.
* Now add the soaked rice and slightly fry with the masala.
* Now add 4 cup of water and bring it to boil.
* Add chopped cilantro,a tbsp of ghee ,cover and cook for 1 whitle
* Keep it in dhum for 15 mins.
* Serve it with any gravy.

Note;
* Dont mash the tomato too much.
* We can alter the taste by adding coconut milk instead of water.

Sending this to Aipi and Priya's "Bookmarked recipes" event

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.

Kashmiri Pulao and About the event " Maitri"

Kashmiri pulao is nothing but a mixture of fruits and nuts in the rice.When I was watching ,a cookery show in Jaya Tv,this dish inspired me to do it for my son.This pulao can be prepared in different variations.This version ,is slightly sweeter in taste.But if you ,want to prepare a spicy version,then u can prepare a normal pulao then add the fried fruits and nuts into it.Kids will love it for sure.

And one more interesting event is yet to start ladies.Priya and Reshmi are planning to start a friend ship chain called Maitri.Plz do participate and the details can be found here

Recipe Source :Neengalum Samaikkalam.

Ingredients:
1.Cooked basmati rice    -       1 cup
2.Onion                            -       1/2
3.Green chillies                -       1
4.G&G paste                    -       1/4 tsp (optonal)
5.Grapes                           -       a hand full
6.Apple                               -       1/2
7.Banana                           -          1/2
8.Plums                             -        1
9.Cashews                         -       1 tbsp
10.Raisins                         -        1 tbsp
11.Ghee                             -        2 tbsp
12.Whole garam masala    -        ( 1/2 tsp fennel,few cinnamon sticks,few cardamom,cloves)
Method:
* Take a pan,add ghee ,fry the cashews and raisins,keep it aside.
* In the same ghee,temper with whole garam masala. Saute the onion,green chilly.
* Let it turn translucent and add ginger garlic paste.
* When the raw smell dissappears,add the chopped apples,plums and grapes.
* Let it fry for few minutes.
* At the end add the chopped bananas.Dont mix the mixture too much,as there are chances for the banana to get mushy.
* When the fruits are coated with the onion mixture,add the cooked rice.
* Slowly scald in the mixture with the rice.Now add the fried cashews and raisins.
* Adjust salt to taste,turn off the stove and garnish with cilantro.

Serve with any raitha.We can use any kind of fruits,except citrus related fruits like orange,mosamby as it will give a tangy taste to the dish.

 Sending this to Aipi and Priya's Bookmarked Recipes event

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.

Hydrabadi Dhum Chicken biriyani and Blogging Marathon

           I am happy to announce that,now I am part of blogging marathon for next 7 days started by Srivalli.In which , we will be posting for continous seven days.We have given 7 choices, in which I have selected "Special choice ", category where I can post one dish in each category on each day..She is a very busy women,but still keeping her blog active.Glad to know her.I was planning very hardly to participate in the 30 days event.But unfortunately,cudn't.When she announced the 7 day marathon....I cudnt resist .joined that immediately.                 
              Today's special is Hyderabadi Chicken biriyani.Biriyani in any form or makeover,my husband will be pleased.Inorder to satisfy him, used to prepare varieities of biriyani regularly.Now a days ,started to prepare dhum biriyani s.Bcoz ,its taste makes us to prepare it regularly.O.K enough of bragging my biriyani,lets get into the recipe.But one thing,u will never eat just a plate.That is for sure.

Ingredients:
For Marination:
1.Chicken                 -       1 lb
2.G&G paste           -        1 tsp
3.Red chilli pwdr    -        1 tsp
4.Lemon Juice        -        2 tbsp
5.Curd                      -        2 tbsp

For Cooking Rice:
1.Basmati rice         -        2 1/2 cup
2.Oil                        -        1 tsp
3.Whole garam masala ( 2 cloves,1/2 inch cinnamom,2 bay leaves)
4.Salt                       -         1/2 tsp

For Gravy:
1.Whole Garam masala   -       4 cloves.1/2 inch cinnamom,2 bay leaves
2.Ghee                             -       2 tbsp
3.Oil                                -       2 tbsp
4.Onion                            -       1 1/2
5.Tomato                          -       2
6.Green chillies                -       5
7.G&G paste                     -       2 tsp
8.Mint                                -       1 cup
9.Cilantro                          -        1 cup
10.Orange color                 -        1 tsp

Method:
Marination:
* Marinate chicken with all other items under marination for 1 hour.
* This will make the chicken to absorb the masalas well.

Cooking Rice:
* Take a rice cooker and cook basmati rice with oil,salt and whole garam masalas ,up to 90%.
* Take it out and transfer it to another container and close it tightly,as  rice shud  be hot for biriyani.
* We can also cook it on stove top and drain the water .

For Gravy:
* Gravy shud be prepared simultaneously.
* Slice onions finely,chop tomatoes and slit green chillies.
* Take a pan ,add oil,ghee and splutter with whole garam masalas.
* Saute onion and green chillies well with little salt.
* Add G&G paste and saute well.
* When onion leaves out oil, add tomatoes and sprinkle some salt.
* The tomatoes shud disintergrate into the gravy.
* Now dump in the marination and saute well, till chicken is cooked 95 %.
* Add mint, cilantro and cover it and cook for 2 more minutes.

For keeping in dhum:
* Now take a wide- heavy bottomed,container and add 1 tbsp of ghee .
* Transfer the chicken gravy to the container .
* Pour the cooked rice on top of the gravy and spread it well ,without any lumps.
* Repeat the same process again,so there will be 4 levels of  rice and gravy mixture.
* dilute the orange color in a tbsp of water and pour it over the rice.

Keeping in Dhum:
* Take a wet towel and spread it on top of the container .
* Place some weight on top of the towel.Here I have kept 5 plates (dinnerware set) on top.
*  Place a tava over the stove and keep this covered container on top.
* Place it in dhum for 10 to 15 mins.
* Take it out carefully, and mix the rice and gravy using a fork as shown in last pic.
* Serve hot with raitha.


Dhum biriyanis have more flavour than one pot biriyanis.We enjoyed our lunch with biriyani and chicken tikka .For chicken tikka recipe go here.The chicken tasted heavenly,as it was marinated well with masalas.As I have given a pictorial presentation for keeping in dhum for shrimp,in previous posts,u can just refer to the shrimp biriyani for pics.

Check here for  shrimp dhum biriyani

For more chicken varieties go   here .
For more biriyani varieties ...go  here

Check out my blogger marathon buddies , Sri valli, Azeema ,  Bhagi , Champa , Gayathri Anand , Gayathri Kumar , Harini , Jay , Meena , Minu , Padma, Pavani  , PJ, Priya Mahadevan, Priya Suresh, Priya Vasu ,Rujuta, SantosBangar , saraswathi , Shanavi, Smitha, Sowmya, Suma, Usha, Veena,

Mushroom Rice and an award

Mushrooms are low calorie vegetables. Has a good source of protien and fibre.It is very good for cholestrol patients.I had a box of mushrooms,which started to fade.So thought of using it in every  possible dish,prepared this rice and mushroom chicken.It was a good meal of fibre today.The amount of spices can be altered according to ur taste buds.Will post the recipe of mushroom chicken soon.......enjoy this rice till then.........

Ingredients:
1.Basmati rice                        -           2 cups
2.Mushroom                           -           1 cup
3.Peas                                     -           1/2 cup
4.Onion                                   -           1
5.Green chillies                      -            4
6.Garlic pods                          -            6
7.Cilantro                                -            a hand ful


For seasoning:
1.Oil                                        -             2 tbsp
2.Fennel seeds                         -             1 tsp


Method:
* Boil the rice and keep it aside.let it be 95 % cooked.
* Take a pan,season with the ingredients .
* Saute the chopped onion.
* blend garlic and green chillies in a blender.
* Add it to the pan.
* When the raw smell vanishes , add the mushrooms and green peas.
* Now add the cooked rice and give it a stir.
* Adjust salt and garnish with cilantro.




Satya of  "My Innovative Kitchen"   a very innovative blog and Reva of "Kaarasaram"  - well known for her impressive clicks,have passed on this beautiful award ..

I am now passing on this award to my friends

1.Shanavi of   "Kitchen secrets"
2.Saras of        " Saras Kitchen'
3.Soumya of    "Soumya's Kitchen"
4.Asiya Omar of "Samaithu Asathalam"
5.Priya Sreeram of "Bon Appetit"
6.Sheena of  "Sheenababu's Kitchen"
7.Geetha of "En Samayal Araiyil"
8.Pavani of "Food Lovers"
9.Pushpa of "Taste as u cook"
10.Akila of "Learning to cook"
11.Jay of "Tasty appetite"
12.Suja suganathan of "Kitchen corner - try it" 
13.Raji of "Raks Kitchen"
14.Kurinji of "Kurinji Kadhambam"
15.Biny anoop of "Biny's Recipes"
16.Menaga of "Sashiga "
17.Swathi of "Zesty southindian Kitchen"
18.Krithi of "Krithi's Kitchen"
19.Ambreen or  "Simply Sweet n savoury"

the list goes on and on........
Plz accept my award and pass it on to ur 15 fellow bloggers.
Keep the chain rolling gals.......

Chicken Fried Rice

Fried rice. is the  best way to serve veges to our kids,If prepared in a healthier way.I used to prepare ,once in a month.This time, wanted to do chicken version.It was fabulous and went well with oven roasted chicken 65 .Will post the recipe soon.

Ingredients:

For Cooking Rice:
1.Basmati rice             -          2 cups
2.Water                       -           3 cups
3.Oil                           -            few drops

For frying:
1.Onion                      -            1
2.Garlic                     -             4 pods
3.Ginger                    -             1/2 inch
4.Green chillies        -              2
5.Carrot                    -              1
6.Peas                       -              1/2 cup
7.Colored capsicum -               1/2  cup
8.Spring onions        -                1 tbsp (optional)
9.Cilantro                -               hand full
10.Eggs                    -               1 (optional)

Flavouring agents;
1.Pepper pwdr          -              2 tbsp
2.Ajinomotto             -              2 tsp
3.Soy sauce               -              1 tbsp
4.Vinegar                   -              1 tsp

For cooking chicken:
1.Chicken pieces       -             1/2 cup
2.G&G paste             -              1 tsp
3.Turmeric pwdr       -              1/2 tsp
4.Garlic                     -              4 pods
5.Green chillies        -               2
6.Pepper pwdr          -               1 tbsp
7.Salt                        -                1 tsp

Method:

Rice:
* Cook the rice with all the other ingredients and cool it off  in a plate for half an hour.I used rice cooker.We can also cook the rice on stove top and strain the water.The ultimate motto is to get non sticky rice.If u have leftovers in ur fridge, then it will be very apt for fried rice.

Cooking chicken:
* Wash and pressure cook the chicken with G&G paste ,salt and turmeric pwdr,for 2 whistles.When the pressure is released,remove the bones and cut into small pieces.
* Grind garlic and green chillies together into a fine paste.Take a pan add very little oil and saute this paste and slowly add the cooked chicken pieces.Adjust pepper and salt to the chicken and keep it aside.


Frying:
* Slice all the veges,including onion ,ginger and garlic into thin slices.
* Take a wide pan,add oil , saute onion,ginger and garlic slices.
* Now slowly dump in the veges and give it a stir.
* Scrumble egg and add it to the mixture.
* Now slowly add the seasonings and toss it.
* Mix the cooked rice and adjust salt to taste.
* Now sprinkle cooked chicken and spring onions .
* Garnish with cilantro and serve with any dry or ketch up.

For more Indo chinese dishes go here.....

Rice Kitchadi ( Arisi Upma)

Rice Kitchadi or arisi upma is a light breakfast or dinner.Its a variation of rava kitchadi.Its a very authentic rural dish ,where my MIL's mother used to do in mud stove, with sticks ignited.The kitchadi will start to cook in the slow flame.This gives an immense taste .My H's fav too.Very delicious dish to try ....

Ingredients:
1.Rice                 -        1 cup
2.Onion               -        1
3.G&G paste       -        1/2 tbsp
4.Green chellies  -        2
5.Cilantro            -        few springs

For Tempering:
1.Mustard seeds   -       1 tsp
2.Urad dal            -        1 tsp
3.Chana dal          -         1 tsp
4.Cumin seeds      -         1 tsp
5.Curry leaves      -         1 spring

Method:
* Wash and dry the rice on a muslin cloth.
* When the rice is half dry, break it in pulse mode in blender.
* Take a pan,add oil , splutter with mustard seeds,cumin seeds,urad dal,chana dal and curry leaves.
* Saute onion ,with green chillies and sprinkle some salt.
* When the onion is translucent, add G&G paste and saute it well.
* When the raw smell, is gone add 2 cups of water and bring it to boil.
* Slowly add the broken rice ,stirring occasionaly.Make sure that there is no lumps formed.
* Turn the stove to medium low and cover it.
* When the kitchadi is  cooked well, add 1 tsp of ghee and garnish with cilantro.
Serve it hot with chutney or sambar..

For more Tiffin varieties, go here

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.

Left over spl - Tamarind Rice

I had some left over rice sitting in my kitchen.Used my grand ma's method and prepared this tamarind rice.It tastes heavenly than the one which we prepare instatantly.The reason is ,tamarind juice is marinated with the left over rice overnight .This makes the rice to absorb the flavors well.So no worries, if u have so much rice left over .

Ingredients:
1.Tamarind Juice             -            1/4 cup
2.Turmeric Pwdr             -             1 tsp
3.Salt                               -              to taste

For Tempering:
1.Mustard seeds               -              1/2 tsp
2.Urad dal                        -               1/2 tp
3.Chana dal                      -                1 tsp
4.Methi seeds                   -                1/4 tsp
5.Hing                               -                a pinch
6.Curry leaves                   -                1 spring

Method:
* Take thick juice from tamarind.
* Add tamarind juice ,turmeric pwdr to the rice and marinate overnight.
* Take a pan, add oil,splutter with all the ingredients under 'For tempering'.
* Dump in the marinated rice to the tadka ad mix well.
* Adjust salt to taste.
* Serve with any deep fry.
Note:
Dont add too much water to the tamarind juice,it will make the rice watery.Take a thick paste.

Rice and Lentil ( Arisi paruppu sadam)

Arisi paruppu sadam ,can also be called as village biriyani.This is a one pot dish ,where rice and toor dal are cooked together with spices.This is very famous in Chidambaram area.My MIL does this dish very well.This is my husband's favourite.

Arisi Paruppu sadham!!!!

Ingredients:
1.Rice                                    -            3/4 cup
2.Toor dal                             -             3/4 cup
3.Onion                                 -             1
4.Tomato                              -              1
5.Green chillies                   -                2
6.Red chillies                      -              3 to 4
7.Chilli pwdr                       -               1/4 to 1/2 tbsp (optional)
8.Whole garam masala    
9.Curry leaves
10.Cilantro

Method:
* Wash and soak rice & toor dal for half an hour.
* Chop onion ,tomato and slit green chillies.
* In a pressure cooker, add a tbsp of oil and splutter with whole garam masala ( Cinnamom,fennel seeds,cloves) and red chillies.
* Saute onion and green chillies till , they become translucent.
* Dump in the tomato and sprinkle some salt .
* Add turmeric pwdr,chilli pwdr and mix it well.
* When the tomato becomes mushy, add 3 cups of water and bring it to a boil.
* Adjust salt to taste.
* Now add rice , toor dal and  pressure cook for 3 whistles.
* Garnish with cilantro and serve with pappad or pickle.

Indian style fried rice

To make ur family eat all veges, this is a best dish.As it has all veges sauteed well with rice.
This fried rice has all indian ingredients ( ajinomotto is optional).It is very appealing for kids.A good way to feed them veges.

Ingredients:
0.Basmati rice             -       1 1/2 cups
1.Beans                         -       10
2.Carrot                        -       1
3.Peas                           -       1 cup
4.Onion                         -       1
5.Green chillies              -        4 to 5
6.G&G paste                -           1 tbsp
7.Garlic                         -         4 to 5 pods
8.Ajinomotto                 -        a pinch (optional)
9.Pepper pwdr              -       1 tbsp

Method:

* Wash and cook basmati rice with 3 cups of water and a tbsp of oil.
* Once they are cooked,dry them in a wide mouthed pan.
* This helps the rice to be non-sticky.
* Chop onion,veges ,garlic finely.
* Take a pan , add  a tbsp of oil and fry onion ,green chillies till it is light brown.
* Saute garlic and G&G paste well with onion.
* Dump in all the veges and saute them by sprinkling some salt.
* This helps the veges to get cooked.
* Add a pinch of ajinomotto to the veges.
* Sprinkle the rice evenly into the pan and toss it well.
* Now add pepper pwdr and mix it well.
* Serve hot with sauce or ketchup.

Note:
These ingredients are to my spice level.If u want to have less spicy,then cut down green chillies to 2 and half tbsp of pepper pwdr.

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

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

Bisibela bath

Bisibela bath is a blend of Toor dal, rice and all kind of vegetables.Its a healthy dish and has a mixed flavor . This dish is introduced to me by the city of bangalore.I went to B'lore on a family trip and was introduced to the wonderful dish.From that day it become my favorite. Try my recipe it will become ur favourite also.

Bisibelabath pwdr :
1.Red chillies - 10
2.Coriander seeds - 2 tbsp
3.Chana dal - 1 tbsp
4.Urad dal - 1 tbsp
5.Cumin seeds - 1 tbsp
6.Methi seeds - 1/4 tbsp
7.Coconut (shredded) - 1 tbsp

Dry roast all the ingredients and and cool it for some time. Then make it into a pwdr as shown below.

Method :

We can take all kinds of vegetables . Here i have taken 1 carrot, 1 potato, 1 red pepper, 4 beans ,4 ladies fingures , 10 pieces of ridge gourd and few drumsticks.Cut them lenghthwise as shown below. Take 1 big onion , 1 1/2 tomatoe , 4 chillies and chop them . Take a small lemon size tamarind and take out the juice.Take equal proportion of rice and toor dal .But I have taken 3/4 cup of rice and 1/2 cup of toor dal , as it is so much for 2 of us.Wash it and soak for 1/2 an hour

In a pressure cooker . add rice,toor dal, carrot,potatoes,beans,ridge gourd ,half the onion,half the tomato ,2 chillies and sprinkle some turmeric pwdr and add 5 cups of water for 1 1/4 cups of (rice & toor dal).Cook it till u get 3 whistles.Take it in a separate container after cooking as shown below.

In the same cooker , add some oil and splatter some mustard seeds, cumin seeds and methi seeds. Saute the remaining vegetables , ladies fingure,red pepper, drumsticks and add the turmeric juice......

Let it comr to a boil. Now add the powdered masala to ur taste . After some time add the rice mixture into the cooker and mix it well.

Sprinkle some salt and add a tbsp of ghee. Serve it hot with chips ...wow.......the same saravana bhavan taste .. Try it , sure it will remind our chennai restaurant taste.