Garlic Rice ..

Ing :

Butter : 1 table spoon
Vegetable oil : 1/2 table spoon
Cumin seeds : 1/4 tea spoon
Salt : 1/8 tea spoon (adjust accordingly)
Finely chopped garlic : 1/2 tea spoon
Finely chopped cilantro : 1 tea spoon
Raisins : 10 to 12 no.s
Fresh lemon juice : 2 drops

Cooked Basmati rice(at room temperature) : 2 cups

Method :

* In a nonstick pan heat butter along with vegetable oil, once the butter melts completely add in cumin seeds and saute for 20 seconds.

* Now add in the garlic and roast until you get a good aroma. (it takes approximately 40 to 60 seconds)

* Switch off the flame and add in cilantro,raisins,lemon juice and salt.

* Take out the nonstick pan from stove, add in basmati rice and mix it carefully using fork.

* Serve HOT with any Curry..
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Some Curry options :

Aloo Palak (Potato & Spinach curry)

Vegetable Palav ..

Ing :

Vegetables:
Chopped french beans : 1/2 cup
Chopped Carrots : 1/4 cup
Chopped potato : 1/2 cup
Frozen peas/ cooked green peas : 1/2 cup
Chopped cauliflower : 1/4 cup
Chopped onion : 1/4 cup

Masala paste :
Mint leaves : 5 - 6 no.s
Cilantro : 4 - 5 fresh springs
Garlic cloves : 2 - 3
Green chilli / thai hot chilli : 3 ( Adjust accordingly )
Cinnamon : 1/4 " stick
Cloves : 3 no.s
Bay leaf : 1/2 " piece
Cumin seeds : 1/4 tea spoon
Shredded coconut : 4 table spoon

Other ingridients :
Basmati rice : 2 cups
Water : 2 cups
Vegetable oil : 2 table spoon
Ghee : 1 table spoon
Fresh lime juice : 1 table spoon
Salt : 1 tea spoon (Adjust accordingly)
Sugar : 1/4 tea spoon

Method :

* Wash and soak the basmati rice in water for 15 to 20 minutes. Drain the water from rice and keep it ready to use.

Method to prepare masala paste :
* In a blender/mixer combine all the ingridients together and make a fine paste from it, if required use 1 table spoon of water while grinding.

Method to prepare vegetable palav :

* In a non stick pan heat vegetable oil,add onions and saute it for 1 minute.

* Add remaining veggies except peas and cauliflower into the pan and saute it in a medium flame for 3 minutes.

* Pour the grinded masala into pan and mix it well with veggies and cook for 2 minutes in low flame.

* Add in the drained basmati rice and saute it for 2 minutes.

* Lastly add boiled green peas/frozen peas,cauliflower,lime juice,sugar,salt into the pan and mix well.

* In a pressure cooker/rice cooker heat a table spoon of ghee and pour in the above mixture, add 2 cups of water and pressure cook it for 6 - 8 minutes ( one whistle ) or until rice is done in rice cooker.

* Serve with Tomato - Onion Raita ..

Vangi Bhath / Eggplant Rice ..

 

Ing for Rice :

Basmati rice : 2 cups
Clove : 1
Water : 2 and 1/2 cups
Vegetable oil : A drop

Method to prepare rice :

* Wash and soak the rice along with clove for 20 minutes.

* Add a drop of oil and make rice in rice cooker.

* Once rice is done,remove clove from rice and spread rice in a tray.

Ing for Eggplant Masala :

Chopped Eggplant : 2 cups
Sliced Onion : 1/4 cup
Chopped Cilantro : 2 table spoon
Vegetable Oil : 2 table spoon
Ghee : 1 table spoon
Tamrind Juice : 1/2 cup ( If you have tamrind paste,then take 1 table spoon of paste and mix it with 1/2 cup of water)
Salt : 1/2 tea spoon ( Adjust Accordingly)
Powdered Jaggery : 1 table spoon
Vangi Bhath Powder : 3 table spoon
Grated Copra : 2 table spoon
Turmeric powder : 1/4 tea spoon

For Tempering :
Ghee : 1 tea spoon
Curry leaves : 4 no.s
Chopped Cashews : 2 table spoon
Peanuts : 10 no.s

Method to prepare Masala :

* In a non stick pan heat vegetable oil with ghee,add onion and saute it for 1 minute.

* Now add eggplant and turmeric powder and saute it until eggplant becomes soft.

* Add in the tamrind juice,jaggery,1 table spoon of cilantro and salt, cook for 2 to 3 minutes in a medium flame with occasional stirring.

* Add vangi bhath masala powder and copra,mix well and keep stirr the mixture until everything mixes well for 1 to 2 minutes.

* In a small sauce pan make the tempering and add it into ablove mixture.

* Add remaining cilantro and mix once and switch off the flame. Keep the mixture to sit for 4 to 5 minutes.

* Add rice into masala,mix well and serve with raita.

Fenugreek leaves Palav / Methi Pulao ..

 
 
Ing :
Basmati rice : 1 cup
Fenugreek leaves(chopped) : 1 cup
Onion (Sliced) : 1/2 cup
Garam masala powder : 1 tea spoon
Water : 1 and 1/2 cup
Lemon juice : 1 tea spoon
Bay leaf : 1
Cinnamon : 1 inch piece
Cloves : 2
Green chilli (sliced) : 4
Red chilli powder : 1/4 tea spoon
Sugar : 1/4 tea spoon
Salt : 1/2 tea spoon ( According to your taste)
Vegetable oil : 1 table spoon
Unsalted Butter : 1 table spoon
Tomato(chopped) : 1/2 cup
Garlic pods(finely chopped) : 1/4 tea spoon
Cumin powder : 1/2 tea spoon
Coriander powder : 1/2 tea spoon
Fennel seeds (coarsely crushed) : 1 tea spoon
Turmeric powder : 1/4 tea spoon

Method :
* Wash and soak basmati rice in water for 15 to 20 minutes. Drain the rice and keep it ready to use.
* Heat oil and butter together in a non stick pan. To this add fennel seeds,cinnamon stick, bay leaf, cloves and fry 30 seconds.

* Add sliced onions and turmeric powder and fry until onion turn transperent.

* Now add garlic and green chilli, fry well for 1 minute or until the raw smell goes away.

* Add fenugreek leaves and fry for another 2 mins.

* Add garam masala powder,red chilli powder,coriander powder,cumin powder,sugar,salt,lemon juice and fry for 1-2 mins.

* Now add drained basmati rice and fry well for 1 to 2 minutes.

* Transfer this mixture into a rice cooker and add 1 and 1/2 cup of water into it.

* Stirr it once and taste the liquid to adjust salt,if required add salt at this point.

* In a cooking mode cook the rice.(as you cook white rice in rice cooker).

* Serve hot with any raita or with yogurt/curd.

Spicy Pongal / Khara Pongal ..

Ing :

Moong dal : 1 cup
Basmati rice : 1 cup
Milk : 1/2 cup
Water : 5 cup
Salt : 1/2 Tspn ( According to your taste )
Green chilli : 3
Cilantro : 3 Tspn
Crushed black pepper : 1 Tspn
Ghee : 3 Tspn
Turmeric powder : 1/4 Tspn
Sugar : 1/4 Tspn
Chopped ginger : 1 Tspn
Chopped cashews : 3 Tspn
Cumin Seeds : 1/2 Tspn
Asafoetida : 1/4 Tspn
Shredded Coconut : 2 Tspn

Method :* In a pan heat 1/2 tspn of ghee and add moong dal , continuously saute until you will get a good aroma from moong dal in a low flame. ( It will take approximately 3 to 4 minutes )

* Wash basmati rice for 3 to 4 times in cold water,drain the water and keep it ready to use.

* Slit all the green chillies and keep it ready to use.

* In a pressure cooker heat 1/2 Tspn of ghee,add 2 piece of green chilli,turmeric powder and 1/2 Tspn of ginger suate this for 30 seconds.

* Add water and milk into this mixture and keep it to boil. ( Boiling time will be approximately 2 to 3 minutes )

* Now add fried moong dal,rice and 1/4 tspn of salt and pressure cook this for 5 to 6 whistles in a medium flame.
* In a pan heat rest of the ghee and add cumin seeds,after 10 seconds add rest of the ginger and green chilli then saute it for 30 seconds.

* Now add black pepper powder,Asafoetida and cashews fry until cahsews start change in the color.

* After pressure completely goes off from the cooker, open it and transfer the rice and moong dal mixture into above mixture.

* Add sugar,salt,shredded coconut and cilantro into it.
* Cook the pongal for 2 to 3 minutes in a low flame.

* Serve hot with any chutney/curry or just with yogurt.

Pictoral Steps :

 

 

 

 

 

 

 

 

 

 

 

 

 

Mango Rice / ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ ..

Ing :

Cooked basmati rice : 3 cups
Shredded raw mango : 1/4 cup
Shredded coconut : 2 Tspn
Ground nuts : 15 no.s
Turmeric powder : 1/4 Tspn
Salt : As per taste
Chopped cilantro : 2 Tspn
Vegetable oil : 2 Tspn
Sugar : 1/4 Tspn
Mustard seeds : 1/4 Tspn
Urad daal : 1/4 Tspn
Green Chilli : 2

Method :

* In a pan heat oil, add mustard seeds and urad daal, after 20 seconds add ground nuts. Keep frying ground nuts till it turns to crispier(about 2 mins in medium flame), add turmeric powder,green chilli and shredded coconut,mix once and switch off the flame.

* In a separate bowl mix rest of the ingridients together and add above mixture.

* Mix well and serve with Raita.

Vegetable Fried Rice ..

Ing :

Cooked Basmati Rice : 4 Cups
Carrot : 1/2 Cup
Beans : 1/2 Cup
Spring Onions : 1/2 Cup
Cabbage : 1/2 Cup
Green Chilli : 2
( Chop all the veggies into same size and keep it ready )
Sugar : 1/4 Tspn
Salt : 1/2 Tspn ( According to your taste )
Soya Sauce : 1 Tspn
Tomato Sauce : 1 Tspn
All - in - one sauce : 1/2 Tspn
Vegetable Oil : 3 Tspn
Black Pepper Powder : 1/2 Tspn
Cilantro for garnishing

Method :

* In a wok heat oil, add the veggies into it. And saute the veggies with sugar in low flame for about 3 minutes.

* Now add salt,black pepper powder and stirr it for 30 seconds.

* Add soya sauce,tomato sauce,all in one sauce and saute it till the nice aroma comes out. ( this will take approximately 1 to 2 minute )

* Add the cooked rice into this mixture and mix well, switch off the flame.

* Garnish with cilantro and serve with any curry.

* I served with Potato & Spinach curry.

Notes :

* Before cooking the rice, wash and soak it in a cold water for 10 minutes. Add a drop of oil and cook the rice.

* Once the rice is done, transfer it into a tray.

Dhood Palav / Milk Palav ..

Ing :

Basmati Rice : 1 Cup
Coconut Milk : 1/2 Cup
Plain Milk : 1/2 Cup
Water : 1/4 Cup
Salt : 1/2 Tspn ( As per taste )
Sliced Onion : 1/4 Cup
Green Chillies : 3
Cumin Seeds : 1 Tspn
Bay Leaf : 1
Cinnamon : 1 inch piece
Cardamom : 2
Vegetable Oil : 1 Tspn
Ghee : 1 Tspn
Ginger & Garlic Paste : 1 Tspn
Cashew Paste : 1 Tspn
Boiled Peas / Frozen Peas : 1/4 Cup

Method :

* Wash and soak the Basmati rice in a cold water for 30 minutes. Drain the water and keep it aside.

* Take Non-stick ( must ) vessel and add ghee and oil into it.

* Once the oil becomes little hot, add bay leaf,cinnamon and cardamom and fry for 30 seconds.

* Now add the cumin seeds and onion, fry the onion till it turns to transparent.

* Add the green chilli and Ginger garlic paste and fry for another 1 minute.

* Add the basmati rice into this mixture and saute for 1 minute.

* Add the coconut milk,milk,water,cashew paste and salt into the mixture and mix well and close the vessel with a lid.

* Once the rice cooked well, add the boiled peas and stirr well and switch off the flame.

* You can serve with any curry, I served with Spinach Curry.

IMPORTANT NOTE :

* Cook this dish(complete process) in a low flame.
* Cashew paste = 8 cashews + 1 Tspn milk, In a blender make a smooth paste.
* Ginger garlic paste = 2 inch ginger piece + 3 Garlic pods , In a blender make a smooth paste.

Spinach Rice / ಪಾಲಕ್ ಭಾತ್ ..

Ing :
Chopped Spinach - 2 Cups
Chopped Onion - 1/2 Cup
Cooked green peas / frozen green peas - 1/2 Cup
Green Chilli - 2 ( According to your taste )
Lemon Juice - 1/2 Tspn
Salt - According to your taste
Vegetable oil - 2 Tspn
Cooked white rice - 4 Cups
Cumin seeds - 1/2 Tspn
Garlic paste - 1/4 Tspn
Sugar - 1/2 Tspn

Method :

* Take a pan and add oil, once it becomes little hot add cumin seeds,onion,green chilli and garlic paste saute it for 2 mins.

* Add spinach and green peas and suate for 3 to 4 minutes in a medium flame, then add sugar,salt,lemon juice. Cook for 2 minutes in a low flame.

* Switch off the flame and add rice to above mixture,mix well and serve.