Plain and Simple Fried rice ~ Garima

Got this simple tasty rice dish with one of my friend....

INGREDIENTS U NEED:

1.Basmati rice - 2 cup
2.French cut beans - 1/2cup (fresh or frozen)
3.Peas - 1/2cup (fresh or frozen)

4.Cashewnuts - 2tbs

5.Raisins -1 tbs(optional)
6.Cumin seeds - 1tbs
7.Curry leaves - 2stgs
8.Mustard seeds - 1/2tbs
9.Salt to taste
10.Oil - 2tbs

 

METHOD OF PREPARATION:

• Heat oil in a pan,add mustard seeds once its starts to crackle add cumin seeds,curryleaves,raisins and cashewnuts fry it for few mins.
• Now add peas,french cut beans and enough salt and saute it for few mins or untill slightly cooked.
• Then add rice and 4cups of water and give it a stir and put it in the electric cooker or just leave it in the stove top.
• Once its done Finally garnish with corriander leaves and serve. 

 GOES WELL WITH:

       Spicy Chicken Curry

Freshly Grated Coconut Rice

Coconut rice is a very famous Indian recipe which is normally made on the festival days but i make it all the time.Check this one with the freshly grated coconut which makes difference and tastes much better than frozen coconut....

INGREDIENTS U NEED:
1.Basmati rice - 2cups(Cooked)
2.Freshly grated coconut - 2cups
3.Onion - 1(Finely Chopped)
4.Green chilli - 3or 4(Slit)
5.Peanuts - 1/2cup(Optional)
6.Seasoning - Mustard,Channa dhal,Urad dhal,Asafoetida,Curry leaves
7.Salt to taste
8.Oil

METHOD OF PREPARATION:

• In a wide bowl spread the cooked basmati rice and allow it to cool and keep it aside.
• Heat oil in a pan,add the seasoning one by one and add peanuts fry and allow them to turn red.
• Now add the green chilli,onion and roast them for few mins.
• Finally add grated coconut combine and saute for 5mins on low flame or untill light brown and turn off the heat. 
• Then add this seasoning to the cooked rice and combine well and serve hot with any of ur choice. 

 

GOES WELL WITH:
        Pakoda or Chicken fry

Mango Carrot Rice ~ Indiainteracts

Tried it and Loved it so much and the link is below the pic......

LINK:
http://www.youtube.com/watch?v=txSEc50dkJA

GOES WELL WITH:
      Vathal

RATING:
****

Puliyodharai (Prishiv-innovation)

Another Tried Yummy Recipe.....

INGREDIENTS:
1.Tamarind - Lemon Size
2.Turmeric - 2tbsp
3.Salt - As you want
4.Cooked raw rice

Grinded Items:
1.Fenugreek Seeds -1tbsp
2.Coriander Seeds -1tbsp
3.Curry Leaves -10
4.Red Chilli - 7
5.Urad Dal -1tbsp

For Seasoning:
1.Mustard Seeds - 1tbsp
2.Peanut - Few
3.Hing -1tbsp
4.Bengal Gram - 2tbsp
5.Gingelly Oil - 6tbsp

METHOD OF PREPARATION:

• Soak tamarind for 30minutes, extract the juice and keep it in a bowl.
• Keep pan in the gas stove, add oil, urad dal, fenugreek seeds, bengal gram, curry leaves and red chilli. Fry well until it becomes golden brownish colour.
• Let it be cool. After it becomes cool grind these item in a mixer and keep it aside.
• In the mean time you can prepare the peanut. Fry peanut for 5minutes, and remove the skin for the peanut and the peanut should be in half pieced shape. Take it in a bowl.
• Now keep pan in the gas stove pour the gingelly oil and put the mustard seeds, hing, urad, bengal gram, curry leaves and peanut.
• Fry these items until it becomes golden brownish colour.
• Now pour the tamarind water and salt, boil until the raw smell of tamarind vanishes.
• Put the grinded items and allow this to boil until it comes like thick paste.
• Puliyodharai is ready to mix in the cooked rice.
• Before mixing puliyodhara paste, if you want, add gingelly oil in the plain rice. Then mix the paste you can feel the real taste of puilyodhara rice.

GOES WELL WITH:

      Potato Fry or Papad

RATING:
*****

Okra rice (Kavis kaimanam)

Yet another tried recipe....

INGREDIENTS U NEED:

1.Boiled rice - 1 cup
2.Lady's Finger - 1 cup - cut into 1 inch long pieces
3.Onion - 1 - chopped
4.Garlic - 2 nos - finely chopped
5.Turmeric powder - 1/4 tsp
6.Cumin powder - 1/4 tsp
7.Black pepper powder - 1/2 tsp
8.Tamarind - 1/2 lemon size - extract juice adding 1/4 cup of water
9.Cumin seeds - 1/2 tsp
10.Salt - 1/2 tsp or as per need
11.Oil - 5 tsp
12.Curry leaves - few
13.Coriander leaves - few
14.Roasted peanuts - few(optional)

METHOD OF PREPARATION:

• Heat 2 tsp of oil in a pan, add chopped garlic, then lady's finger.
• When it is half cooked, add salt and fry again. when cooked well, add 1/4 tsp of pepper, stir well, turn off gas and keep it aside.
• Heat 3 tsp of oil in a pan, splutter cumin seeds, add onion, curry leaves and fry until golden brown in onion.
• Add tamarind juice now, turmeric powder, cumin powder and salt(very little) and let it boil until oil gets separated.
• Finally add the remaining pepper powder, roasted peanuts, coriander leaves and mix well.
• Add cooked rice now, mix well and serve with any raitha.

GOES WELL WITH:

     Vathal or Papad

RATING:
****

Iyengar Puliyodharai (Geetha Radhus kitchen)

Tried this recipe from Radhus kitchen and the result is outstanding so give it a try and the link is below this pic....
 

 GOES WELL WITH:

      Chicken fry

WEBSITE LINK:

http://www.youtube.com/watch?v=ZWDaFoq7vEQ&feature=related
http://www.youtube.com/watch?v=bUDfTkJCg0o&feature=relmfu
http://www.youtube.com/watch?v=tdu3gU-9HJU&feature=relmfu

RATING:
*****

Coconut Rice (Indiainteracts)

Tried this recipe it tastes so good.Try it and the link is below............

Website Link:

http://www.youtube.com/watch?v=JQvF5QmkX7g

RATING:
*****

Channa rice (vidhas-jg.blogspot)

Another tried rice recipe came out excellento......

INGREDIENTS U NEED:
1.Rice - 1cup
2.Channa -1 cup
3.Onion - 1
4.Tomato - 1
5.Coconut - 2 tbsp
6.Garlic - 2 to 3 pods
7.Red chili - 1
8.Salt to taste
9.Garam masala - 1/2 tsp
10.Oil
11..Cumin seeds for tempering

METHOD OF PREPARATION:

• Soak the Channa for 8 hours and pressure cook it. ( I will cook the Channa and keep stock for 1one week)
• Cook the rice and let it cool.
• Combine coconut, garlic, red chili and ground it to a paste.
• Heat oil in a kadai and splutter cumin seeds.
• Add chopped onions, saute till it turns pink. Add chopped tomatoes and cook it well.
• Add the paste, salt , garam masala and cook until the raw smell goes.
• Add the cooked rice and mix well. Garnish with cilantro.

GOES WELL WITH:

       Raita

RATING:
****

Mughlai Egg Biryani(Andhra ruchulu)

Yet another tried recipe......

INGREDIENTS U NEED:
1.Boiled eggs-4
2.Basmati rice or jasmine rice-2 1/2 cups
3.Finely chopped onion-1
4.Chopped mint-1 table spoon
5.Chopped cilantro -1 table spoon
6.Fresh yogurt/curd-1/2 cup
7.Finely chopped green chilis-2 teaspoons
8.Ginger garlic paste-1/2 teaspoon
9.Whole garam masala-10 no
10.Biryani masala-1/2 teaspoon

For egg masala:
1.Dhaniya powder-1/2 teaspoon
2.Red chili powder-1/2 teaspoon
3.Turmeric-1 pinch
4.Amchoor/dry mango powder-1/2 teaspoon
5.Subji masala powder-1/4 th teaspoon(optional)
6.Besan powder/chikpea flour/chenagapindi-2 teaspoons

METHOD OF PREPARATION:

• Heat 1 table spoon of oil in a kadai.
• Mix all the masala's add some water,and make it like a paste.
• Make some scars on eggs with knife on all sides,it helps to absorb the masala flavour.
• Now Dip the eggs in masal paste and fry in kadai,once it roasted keep a side.
• Soak the rice in water for 40 minutes.
• Now take deep bottomed vessel,add butter to it,when it heats up add the whole garam masala(1 clove,4 pepper corns,2 cinnamon/dalchini,2 cardamom/ilaichi)
• When the aroma comes out add the chopped onions,saute until it turns to nice brown colour.
• Now add the green chilis,ginger garlic paste,fry well.And add mint(pudina), and cilantro(kothimeera) and the salt.
• Now add the curd,cook for 5 to 6 minutes.Now add the water and rice ,cook until the bubbles starts,Now at this stage add the roasted eggs mix well,cook on low flame or until done.
• Serve hot with gravy,and raitha and salad onions with lemon. 

GOES WELL WITH:
     Raita

RATING:
****

Tomato Bath ~ GeetRadhu Kitchen

Tomato bath is also called as tomato rice turned out excellent which I tried from radhu mami kitchen.Here is how she makes.....

INGREDIENTS U NEED:
1.Cooked rice-2cup
2.Tomato-3(Chopped)
3.Onion-1(Sliced)
4.Ginger-1inch(Chopped)
5.Green chilli-3(Finely Chopped)
6.Chilli powder-1/2tbs
7.Corriander powder-1tbs
8.Turmeric powder-1/4tbs
9.Garam masala powder-1/2tbs
10.Corriander leaves-To garnish
11.Seasoning-Cinnamon,Cloves,Cardomom,Saunf,Khuskhus,Curry leaves
12.Salt as needed
13.Oil
14.Ghee

METHOD OF PREPARATION:

• Heat oil in a pan,add all the seasoning one by one and let it spluter,now add chopped ginger,greenchilli and onion fry untill onion becomes brown and translucent.
• Then add tomato and fry it for few mins and add chilli powder,corriander powder,salt,turmeric powder,garam masala powder fry it nicely and well cooked and switch off the heat.
• Now add this tomato mixture with cooked rice and mix it well by adding little ghee and corriander leaves and serve.

GOES WELL WITH:
    Raita and Pakoda

RATING:
*****

LINK:
http://www.youtube.com/watch?v=f7em5AYHm5Y&feature=related
http://www.youtube.com/watch?v=C7BSa2zUktE&feature=related
http://www.youtube.com/watch?v=2ObMbK4AzQo&feature=related

Curd rice ~ Ramya

Curd/Yogurt rice is truly a very comfort and healthy food.It tastes great with any kind of pickle.This recipe is adopted from my friend and here it is for u all....

INGREDIENTS U NEED:
1.Boiled Rice-2cup
2.Curd(Yogurt)-5cup
3.Cold Milk-1cup
4.Green Chilies-4(Finely chopped)
5.Ginger-1inch(Grated)
6.Coriander Leaves-1cup(Finely chopped)
7.Seasoning-Mustard Seeds,Curryleaves
8.Water-1cup(Boiled) (Optional)
9.Salt as needed
10.Oil

METHOD OF PREPARATION:

• In a big bowl take the rice and mash it using masher and then add curd and milk mix it well altogether well. 
• Now heat oil in a pan,add mustard seeds,green chilli and curry leaves saute them for a minute.
• Then pour this mixture into the rice and add grated ginger and enough salt mix it well.  
• Finally add boiled warm water if required to keep the rice semiwater consistency.
• Finally garnish with corriander leaves and serve. 

 GOES WELL WITH:

    Any kind of Pickle

Mint rice (Samai)

One more tried recipe....

INGREDIENTS U NEED:
1.Basmati rice - 1 cup
2.Potato - 1 (small)
3.Peas - 1/4 cup
4.Mint - 1 (small bunch)
5.Coconut - 2 tbsp
6.Green chilli - 4 to 5
7.Ginger - small piece
8.Turmeric powder - 1/4 tsp
9.Bay leaf - 1
10.Cloves - 2
11.Cardamom - 1
12.Lemon - 1/2
13.Salt - to taste
14.Oil - 3 tbsp

METHOD OF PREPARATION:

• Cook Rice, Peas and Potato together in cooker, then allow it to cool.
• Heat Oil in a pan. Add Green chilli, Ginger, Turmeric powder, Mint leaves and Coconut. Fry till the mint leaves are wilted and then grind it.
• Hat Oil in a pan add Bay leaf, Cloves, Cardamom, ground paste and mix well.
• Then add cooked Rice(with Potato and Peas) and combine it well.
• Leave this in low heat for 10 min (if necessary, sprinkle water often).
• Now add lemon juice and mix well. 

 

GOES WELL WITH:
       Onion raita

Tomato Biryani(Myerecipecorner)

One more tried recipe....

INGREDIENTS U NEED:

1.Basmati rice-2cups
2.Onion-2(Sliced)
3.Tomato-3(Chopped)
4.Mint and corriander leaves-1cup(Chopped)
5.Gingergarlic paste-1tbs
6.Chilli powder-3tbs
7.Turmeric powder-1tbs
8.Seasoning-Cinnamon,Cloves,Cardamom
9.Salt as needed
10.Oil

METHOD OF PREPARATION:

• Heat oil in a pressure pan, add the cinnamon, cloves and cardamom. When the aroma rises add the onions and fry till pink in color, now add the ginger and garlic paste and fry till the raw smell leaves.
• Then add the peas, chopped tomatoes, chilly powder, turmeric powder and salt. Cook till the tomatoes are mashed and oil separates.
•  Now add the mint and coriander leaves, fry for a minute. Now add the required water for the rice and check the seasoning. Add the washed and drained rice and cook until the rice becomes tender.

GOES WELL WITH:
     Raita

RATING:
****

Tomato rice(Mriganayani)

Yet another delicious and spicy recipe which i tried.......

INGREDIENTS U NEED:
1.Basmati Rice - cook 2 cups with 3 cups water.
2.Onions - 2(Chopped finely)
3.Ginger, Garlic, Green Chilli - chopped finely
4.Tomatoes -4(Chopped finely)
5.Turmeric Powder-1/2tbs
6.Rasam Powder-2tbs
7.Sambar Powder-1tbs
8.Salt as needed
9.Ghee - 2 tsps

METHOD OF PREPARATION:

• In a wide pan, add oil. ,add finely chopped ginger,garlic and green chilli and saute it for few mins. Then, add the onions and fry for a couple of minutes.
• When the onions are done, add the chopped tomatoes and fry well,now add turmeric powder and enough salt.
• Then  Rasam Powder and Sambar powder Mix well and let this cook on medium for a while. Add about 2 more tsps of oil at this point.Keep cooking until most of the moisture evaporates.You can see the tomato paste getting thicker. Keep stirring it so it does not stick to the bottom.
• Cool down the cooked rice so that they don't stick together.
• When the tomato paste is done, mix the rice little at a time with the tomato paste. Add salt if required. At this point, add about 2 tsp of ghee - that just brings out all the flavor and cuts down the heat a little bit. 

GOES WELL WITH:
     Cucumber Raita

RATING:
*****

Ghee Rice ~ Kulamma

Ghee rice is made pretty common in most houses now because it is very easy to cook.It is always served with spicy dishes like chilli chicken fry etc. Lets go to the receipe now.....

INGREDIENTS U NEED:

1.Basmati rice-2cup
2.Onion-2(Chopped lengthwise)
3.Green chilli-4(Slit)
4.Tomato-1(Chopped)
5.Mint leaves-2cups(Chopped)
6.Corriander leaves-1(Chopped)
7.Seasoning-Cinnamon,Cardomom,Star anise,Bay leaves
8.Salt as needed
9.Ghee

METHOD OF PREPARATION:

• First wash and soak the rice for half an hour in water,drain it completely and keep it aside.
• Heat ghee in the pan and add the rice and fry it untill it absorbs all the water and keep it aside.
• Now heat little more ghee in a big bottomed pan,add seasoning,onion,green chilli saute it for few mins.
• Then add tomato and fry it for 5mins and add 3cups of water and let it boil.
• At this stage add fried rice,mint and corriander leaves and keep it in the medium flame,once its done switch off the flame and add some ghee on top.

GOES WELL WITH:

         Chicken fry

Freshly Grated Coconut/Thengai Rice

Coconut rice is very yummy and easy dish  and one of the popular variety rice in south india.The taste for this dish comes from freshly grated coconut .Here is how i make it......

INGREDIENTS U NEED:
1.Cooked Rice - 2 cup
2.Coconut - 1 ½ cup(Grated)
3.Peanuts - 1/4cup
4.Onion-1(Finely chopped)
5.Green Chilies or Red chilli - 2 (Slit length-wise)
6.Curry leaves -  2 sprigs
7.Corriander leaves - 3sprigs (Chopped)
8.Seasoning-Mustard,Cumin,Urad dhal,Channa dhal
9.Salt as needed
10.Oil

METHOD OF PREPARATION:

• Heat Oil in a pan. Add Mustard seeds, Urad dal and Cumin seeds,Once the seeds starts spluttering add Chana dal, Peanuts and fry for a minute.
• Then add Green Chilies, Curry leaves ,Onion fry till it turns into golden brown.
• Add grated Coconut, Salt and fry for 3 to 4 minutes or till the Coconut turns light-brown.
• Add the Cooked rice and mix well. Remove from heat and garnish with Coriander leaves.

GOES WELL WITH:

      Papad

Raw Mango Rice

Raw mango rice is also called as mamadikay pulihora in Telugu which is my all time favorite dish.The tangy flavor of the mango mixed with rice is delicious. Here is how i make it....

INGREDIENTS U NEED:
1.Raw mango-1medium(Grated)
2.Coooked rice-2cups
3.Peanut-!/2cup
4.Turmeric powder-1/4tbs
5..Seasoning-Mustard,Urad dhal,Channa dhal,Curry leaves,Red chilli,Asafoetida
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• Heat oil in a vessel,add the mustard seeds, Once they starts to crackle  add the channa dal and gram dal and let them turn red on medium heat.
• Now add the red chillis,curry leaves and asafoetida,Toss them for a few seconds.
• Add the peanuts and stir it for few mins or untill brown. 
• Then add  grated mango, salt and turmeric powder stir fry it for 5-10mins or dry, turn off heat and keep aside.
• Now Spread the cooked white rice on a wide plate,add the fried mango and use your hand or utensil  to combine well till they are all well blended with the rice and serve.  

GOES WELL WITH:

       Vathal or Appalam

Mint Rice(srishkitchen)

INGREDIENTS:

1.Raw Rice - 2 cups
2.Mint Leaves - 1 cup
3.Coconut Milk - 1 cup
4.Onion - 1 (Finely Chopped)
5.Green Chilly - 3 (Slit lengthwise)
6.Ginger Garlic Paste - 1 tbsp
7.Lemon Juice - 1 tbsp
8.Seasoning-Aniseed - 1 tsp,Cinnamon - 2,Cloves - 2,Bay Leaf - few
9.Cooking Oil
10.Salt - to taste

METHOD OF PREPARATION:

• First Grind mint leaves and chillies to a fine paste without adding water.
• Heat oil in a pressure cooker and saute it with aniseeds, cloves, cinnamon and bay leaf. Add onion and ginger garlic paste to it and fry until the onion becomes soft. 
• Then add grinded paste to it and fry until the raw smell leaves off.
• Now add rice to it and fry a while and add the coconut milk, water, lemon juice and required amount of salt and stir it well. when the water starts to boil well, simmer the flame and close the lid. Let it cook for 10 minutes and switch off the flame. 
• Once the pressure is released, open the cooker and transfer the dish to a serving bowl. Mint Rice is ready to serve!

GOES WELL WITH:

     Raita

RATING:
*****

Brinjal/Kathrikai Rice

I love anything with eggplant in it. Roasted, grilled, fried, sauteed, curried etc...I don't remember liking Brinjal/kathirikkai so much as a kid but now, I pick it up every week during grocery shopping. The basic recipe i took it from tv and made with little different .Try it out... 

INGREDIENTS U NEED:
1.Brinjal-5-6(Criss-cross cuts into it from the base almost upto the stalks)
2.Cooked rice-3cups
3.Onions-1(Finely choped)
4.Garlic-5cloves
5.Tamarind-lemon size
6.Dry or fresh coconut-5tbs
7.Turmeric powder-Pinch
8.Seasoning-mustard,urad dhal,curry leaves
9.Salt as needed
10.Oil

GRIND:
Corriander seeds
Fenugreek seeds
Red chilli
Khus Khus
Cinnamon
cloves
Coconut
Fry the above items in a little oil and grind with onion,garlic,turmeric powder,salt,tamarind and dry or fresh coconut

METHOD OF PREPARATION:

• First stuff the brinjal with the grinded mixture and keep it aside.
• Meanwhile in a pan add oil,seasoning,onions and saute it for few mins
• Then add stuffed brinjal and fry it for 5-10mins and add little water and mix it well and let it cook untill it becomes thick and oil seperates on top and let it cool down .
• Now in a cooked rice add little oil and mix it to get rid of the stickyness and then add the brinjal mixture and mix it together well ,adjust the salt as per the taste.
• Finally garnish with corriander leaves.

GOES WELL WITH:
      Omellet Curry

Tamarind Rice with Leftover Rice

Tamarind rice is my all time favorite dish since childhood,its like a biryani for me but anyways this rice can be made with leftover rice or freshly cooked rice but it tastes so good and better with leftover rice.Try it at home....

INGREDIENTS U NEED:
1.Boiled rice or Left over rice - 4cup
2.Tamarind pulp-l cup
3.Raw Peanuts-1/2cup
4.Seasoning-Mustard,Cumin,Urad dhal,Fenugreek seeds,Curry leaves
5.Oil
6.Salt as needed

METHOD OF PREPARATION:

• In a bowl add boiled rice and mix it together with tamarind pulp ,salt and turmeric powder and keep it aside.  
• Heat oil in a pan,add seasoning,peanuts saute it for few mins.
• Then add rice and fry it for 5 mins or until hot enough to eat and garnish with corriander leaves and adjust salt according to the taste.

GOES WELL WITH:
      Potato fry