PALAK RICE~

Palak rice is one of my favorite recipe. First I had this at my neighbor aunty house, she prepares very nice palak rice. Then I asked this recipe for her and tried this…Today am  posting  this recipe here…

 

 

INGREDIENTS:

2 Cup Rice

1 cup palak

1 onion

1 tomato

½ cup coconut

Ginger-garlic paste

3-4 green chilly

2 Clove

2 Cardamom

Cinnamon

Ghee and salt

Cumin seeds

 

procedure :

• First prepare rice and keep it aside.

• Heat some ghee in pan, add chopped onion (half) and green chilly fry till slight color change. Keep it in separate bowl.

• In same pan add palak and fry it.

 

• Now add this palak, fried onion, green chili, ginger garlic paste and coconut, blend this to fine paste.

• Again heat some oil in pan, add cumin seeds and remaining chopped onion, tomato and sauté till it becomes soft.

 

• Add palak paste and simmer for 5 minutes on medium flame.

• Finally add to prepared rice and mix it well.

 

• Healthy palak rice is ready to serve with raita..

 

 

 

 

 

 

VEGETABLE PULAO~~

Ingredients:

1 ½ Cup basmati rice

1 Onion

Veggies (carrot, potato, peas, beans)

2-3 green chili

Ginger-Garlic paste (homemade)

2 tsp red chili powder

Cumin powder

Coriander powder

2 tsp curd/yogurt

Salt and water

Oil

1 inch Cinnamon

2 Cardamom

2 Clove

2-3 pepper

Bay leaf

Cumin seeds

Coriander and mint leaves

 

Procedure: 

              

                             

                                                                                                

• Soak the rice for 15-20 minutes.

• Heat some oil in pan, add all the spices (cardamom, clove, cinnamon, bay leaf) and cumin seeds.

 

• Now add onion, sauté it till it becomes transparent and then add ginger-garlic paste sauté till raw smell disappears.

 

• Add very small amount of pudina and coriander.

• Add the veggies, cook for 2 minutes.

 

• Then add red chili powder, cumin powder, coriander powder and sauté them (if you don’t have all this handy you can add store bought pulao masala).

• Add salt according to your taste.

 

• Add 2tsp of curd and sauté for some time.

 

• Now take the soaked rice, add all this above mixture to this and add 1:1 amount of water for rice..

 

• Keep it on rice cooker till it’s done.

• Take 2 tsp of warm water and add food color (optional)

• Finally when it comes to warm add, add this color..

 

• Garnish with coriander and pudina and serve with raita..:)

 

 

 

 

KASHMIRI PULAO~

 

Once I had   tasted this at restaurant, it was so good and tasted unique. I liked it very much then I tried this recipe and it came perfect. Now it became regular dish and our favorite. Kashmiri pulao is delight, flavorful, healthy with all fruits, veggies and nuts..

 

INGREDIENTS

2 cups basmati rice
Onion
5-6 Green chilly
Carrot
Peas
Cashew
Raisins (dry grapes)
Pomegranate seeds
1 inch Cinnamon
2-3 clove
2 cardamom
Cumin
Saffron
Ghee/oil

PROCEDURE

 

 

• Cook the basmati rice and spread it in large plate to avoid sticking.

• Boil the veggies of your choice (avoid potato) and set aside. I used only carrot and peas.

 

 

• Heat skillet, add 1tbsp ghee and 2 tbsp. oil, then roast cashew and raisins and keep aside.

• In same pan add all the spices, cumin seeds, green chili and sauté it.

• Now add onion and fry till it becomes transparent.

• Add boiled veggies and sauté for 3-4 minutes.

 

 

• Add salt as required.

• Now add cooked rice, saffron and mix well. Finally add pomegranate seeds, the original recipes says to add 2 - 3 tbsp. of cream at this point to make it rich. I didn't, but it still came out perfect.

 

 

Kashmiri pulao goes well with any kind of gravy or raita. Am sure you  all like this recipe….:)

 

 

               Leave your suggestion and comments are appreciated.:)

 

 

CURD RICE...

 

Curd rice is a mixture of yogurt with rice seasoned with various spices. It is one of the most loved South Indian dish eaten during lunch or dinner, usually at the end of the meal.

It is Considered to be a comfort food, it may be made in a very simple manner by mixing yogurt with rice and a little salt or can be prepared with  much more spices and even fresh or dry fruits..

 

INGREDIENTS

 

1 cup boiled Rice

 

2 cups Yogurt (Curd)
 

½ tbsp. Salt

 

1-2 Green Chilies

 

Coriander Leaves

Tadka/seasoning

2 tbsp. Oil
 

1 Red chilly

½ tbsp. Urad Dal

½ tbsp. Mustard Seeds

½ tbsp. finely chopped Ginger

 

PROCEDURE

• Take boiled rice, if u r making rice for curd rice, add 1:3 cups of water instead of 1:2 so that it becomes mashy.
• Add finely chopped green chilies, chopped coriander and thick yogurt and mix it nicely.

TADKA/seasoning

• Heat some oil in pan, add red chilies, mustard seeds, cumin seeds and Urad dal sauté it till color change and also add hing(optional).

• Once this Tadka is cooled, add this to curd rice.

• Garnish with coriander and ready to serve.

You can also add cucumber, carrot or pomegranate or any kind of fruits you like.

   

 

Leave your suggestion and comments are appreciated...:)

 

 

 

 

 

 



 

 



VANGIBATH..

 

 

Preparation Time:10-15 minutes

Cooking Time:40 minutes

 

Ingredients :

• 2 Brinjal

• 1/2 Cup Dry coconut

• 1 Tbsp Coriander seeds

• 1 Tbsp Cumin seeds

• 3 Cloves

• 1 inch Cinnamon

• 1 Tbsp Lime juice

• Jaggery

• Salt

• Coriander

• 1 Cup Rice

• Curry leaves

•  Red Chilly powder 

• 1 Tbsp Urad Dal

Vangibath Powder

Dry coconut, coriander seeds ,cumin seeds, cloves ,cinnamon , red chilly ,Urad dal .Dry roast all the ingredients and blend into a coarse powder. This powder can be preserved in air tight container for your next preparation.

Procedure

• Heat 2-3 tbsp of oil in a vessel in a medium flame.
• Add mustard seeds, cumin seeds  once it starts  spluttering add chopped brinjal and fry it till there is slight color change. add 1-2 tbsp of chilly powder depending on how much spicy you need.
• Then add prepared Vangibath powder to the mixture ,add  1-2 tbsp of lime juice and a small amount of jaggery.
• Stir the mixture well and add salt according to your taste.
• Then add this mixture along with rice with 1:2 ratio of water and keep it in rice cooker for cooking.
• Once the rice is cooked, you can add 1 tbsp of ghee which gives extra flavor for vangi bath.
• Then garnish it with coriander and vangi bath is ready to serve.

 

 

Enjoy vangibath and leave your suggestion and comments are appreciated...:)