Madhu's recipe: Vegetable pulao - another method

Ingredients:

1. Onion 1

2. Mixed veggies together 1 cup (carrot, peas, potato, capsicum)

3. Cloves 2 , cumin seeds 1 tspn, bay leaf 1, cinnamon stick 1/2 inch.

4. Basmati rice 1 cup (soak in water for 10 min)

5. Salt to taste


To grind in to a paste:

1. Coconut 2 tblspn

2. Fennel seeds 1 tspn

3. Coriander leaves 1 tblspn

4. Green chillies 3

5. ginger garlic paste 1 tspn

Grind the above to a fine paste adding little water.


Method:

1. In a pan heat oil , add cloves, Cinnamon, bay leaf, cumin seeds. Fry for few seconds.

2. Now add chopped onions, fry till translucent.

3. Now add the ground paste mentioned above and also add mixed veggies. Cook till raw smell of paste disappears. May be for 5 or 7 min.

4. Now add 1 cup basmati rice , salt, mix it well and add 1.5 cups of water. If pressure cooker is used, cook till 3 whistles. If rice cooker is used once rice is added and mixed well, transfer it to rice cooker and add water as mentioned and switch on the rice cooker.

5. Finally once rice is cooked serve it with any raita of your choice.

Madhu's recipe: Tomato rice

Ingredients:

1. Onion 1

2. Tomatoes 3

3. Whole garam masala ( cardamom 2, cloves 3, Cinnamon sticks 1/2 inch)

4. Fennel seeds 1 tspn

5. Green chillies 2

6. Turmeric a pinch, Coriander powder, 2 tspn, chilli powder 1 tspn,

7. Salt to taste

8. Basmati rice cooked 1 cup

9. Peas 1/2 cup

10. Ginger garlice paste


Method:

1. In a pan heat oil, add fennel seeds , green chilli and all the whole garam masala mentioned above.

2. Now add chopped onions, fry till translucent.

3. Now add chopped tomatoes, fry for few seconds. Then also add ginger garlic paste.

4. Then add all the powders (coriander, chilli, turmeric)

5. Fry till tomatoes are cooked and the raw smell of powders disappear. Cook for about 10 min on a medium flame.keep stirring occasionaly , so that spices doesn't get burnt.

6. Now add salt, peas and add the cooked basmati rice to the above mixture and mix well till it gets coated well. Cook for 1 or 2 min. Switch off the flame and serve with any raita of your choice.

Note: I used frozen peas, so it can be added finally. If using fresh peas, it has to be pressure cooked first and then has to be added to the above.

Hema's recipe: Vegetable pulao(with coconut milk)

I always prepare veg pulao or biryani. But this time I wanted to try it out with coconut milk.

It came out really well. The coconut milk and the whole spices gives a nice flavour and tastes really nice.



INGREDIENTS:

1) Rice - 1 cup(preferably basmati)
2) Jeera - 1/2 tbsp
3) Cloves - 3 nos.
4) Cinnamon - 1 inch
5) Cardamom - 1 pod
6) star anise - 1
7) Bay leaves - 2
8) Green chilli - 3
9) Coconut milk - 1 cup
10) Assorted veggies - 2 cups(beans, peas, carrot)
11) Water - 1 cup
12) Ghee - 2 tbsp
13) Coriander leaves - a few
14) Salt to taste


METHOD:

1)Soak rice in water for 1/2 an hour.
2)Heat ghee in a pan. Add cloves, cinnamom, cardamom, jeera, star anise and bay leaves.
3)you will get a nice aroma. Now add green chillies and roast till white spots appear.
4)Add the veggies and roast till they turn crisp.
5)Now drain the water and add rice. Mix them well.
6)Add 1 cup coconut milk & 1 cup water and pressure cook them for 2 whistles.
7)Garnish with coriander leaves.
8)Serve it with any raita or any gravy of your choice.
9)I served it with aloo gobi.


VARIATIONS:

1)If possible you can add 2 cups coconut milk instead of that 1 cup water.
2)Adjust green chillies according to your spice.

Hema's recipe: Coriander Rice/Kothamali saadam

I just love to eat variety rice. I always like to try different variety of rice. As I made Carrot rice I was searching in the net for some other rice.

I came across this coriander rice from sailusfood. I liked it and gave it a try. It was awesome!!!!!! The grated coconut added when grinding gives a nice flavour and taste.
I just loved it. But I changed the recipe a little according to my taste.

Here goes the recipe.




INGREDIENTS:

1) Rice - 1 cup(preferably basmati rice)
2) Coriander leaves - 1 big bunch
3) Grated coconut - 3 tbsp
4) Green chillis - 3 nos.
5) Cloves - 3 nos.
6) Cinnamon - 1" piece
7) Cardamom - 2 nos.
8) Bay leaf - 1 no.
9) Ginger - 1" piece
10) Jeera - 1/2 tbsp
11) Ghee - 2 tbsp



METHOD:

1) Wash and soak the rice in water for half an hour.
2) Wash the coriander leaves and chop them.
3) Grind the coconut, ginger, jeera, greenchilli along with chopped coriander into a fine paste.
4) Heat ghee in a pressure cooker, add cloves,cinnamon,cardamom,bay leaf and fry for few seconds.
5) Add the grounded coriander paste and fry for few minutes.
6) Then add rice and mix well. Now add salt.
7) Add 2 cups water, srinkle lime juice and pressure cook it for 2 whistles.
8) Serve it with any raita.



Variations:

1)According to your spice, adjust the green chillies.
2)you can also add tomatoes or peas in this rice. But I like to eat it as plain green rice & did not add anything.
3)Lime juice is added so that the rice grains remain separate and fluffy.

Madhu's Recipe: Vegetable Biriyani

Ingredients

Cardamom - 3

Cinamon stick - 1

Bay leaf - 1

Star anees - 1

Cloves -3

Onions- 1 Big (thinly sliced)

Green chillies - 2

Ginger garlic paste - 1 tspn

Chilli powder - 1 tspn

Coriander powder - 2 tspn

Yogurt -1/4th cup

Pudina leaves - handfull

Coriander leaves - handfull

Mixed vegetables(1-carrot, 2 small potatoes, beans 150 gms,peas 1/4 cup,capsicum 1/2)

(cut veggies into medium size cubes.)

Method:

1.Heat oil in a pressure pan.

2.Add, cinamon sticks, bay leaf, cloves, cardamom, star anees. Fry for few seconds.

3.Now add pudina leaves, coriander leaves, fry for a minute.

4.Then add sliced onions, fry till onions are translucent.

5.Now add ginger garlic paste.fry for few seconds.

6.Now add chopped tomatoes and green chillies. Cook till tomatoes are mushy.

7.Now add chilli powder, coriander powder, fry till raw smell goes.

8.Now add yogurt. Mix well.

9.Then add all mixed vegetables.mix well.

10.Now add 1 cup basmati rice mix everything well.

11. Pour in 1.5 cups of water. Add salt as per taste. Cover and cook for 3 whistles and keep in medium flame/sim , for 5 minutes then switch off the stove.

If using Electric rice cooker, transfer these to the cooker, and switch it on.Once done, vegetable biriyani will be ready to be served.Can serve it with any raita.

Hema's recipe: Carrot Rice

Once I had gone for lunch to my friend's house. She had prepared so many dishes and carrot rice was one of them. It was so tasty,
spicy and aromatic. I just loved it and she told me the recipe.


when I read about the contest in manjulaskitchen, I just remembered that rice. So I tried it and it came out well. But I did some variations according to my taste. My husband
who is the first tester and taster of all my recipes just loved it.

Carrot rice is a very delicious and nutritious recipe. It is a perfect lunch box recipe for kids. It can be prepared very quick and the whole spices added in this
rice gives a nice flavour that makes you crave for the food. This absolute whole meal dish would be loved by Kids.

Sending it to 1)Manjulaskitchen.com

2)Think Spice - Think Garam Masala hosted by Sara, an event by Sunitha

INGREDIENTS:


1) Basmati Rice - 1 cup
2) Grated Carrot - 2 cup
3) Onion - 1 no.
4) Green Chilly - 3 nos.
5) Ginger Garlic Paste - 1 tsp
6) Jeera - 1 tsp
6) Bay leaf - 1 no.
7) Cloves - 2 nos.
8) Cinnamon - 1 no
9) Cardamom - 2 nos
10) Cashews - 5 nos.
11) Salt to taste
12) Ghee - 2 tbps
13) Lime juice - 1/4 tbsp
14) coriander leaves - a few
15) Water - 1.5 cups

METHOD:

1)Wash and soak rice in water for 1/2 an hour.

2)Heat ghee in a pressure cooker, add jerra,cloves,cinnamon,cardamom,bay leaf,cashews.

3)Add onions sliced lengthwise and saute till they are translucent.

4)Add ginger garlic paste,green chilly, salt and saute well untill the raw smell goes off.

5)Add the grated carrot and sprinkle little water and allow it to cook.

6)Once the carrot is half cooked, add rice and mix it well.

7)Now add 1.5 cups water, sprinkle lime juice and pressure cook for 2 whistles.

8)Garnish with coriander leaves.

9)Serve hot with any raita.



VARIATION:

1)According to your spice, adjust the green chillies. you can add chilli powder if you want more spicy. But the green chillies and whole spices are enough.
2)you can also add mint leaves before you add the carrot.
3)Do not grate the carrot very finely since it gets smashed. I like carrot to be seen so grate it little big.
4)Lime juice is added so that the rice grains remain separate and fluffy.

Hema's recipe: Tomato Pulao

INGREDIENTS:

1) Rice - 1 cup(prefrably basmati)
2) Onion - 1
3) Tomato - 4
4) Bay leaves - 2
5) turmeric - 1/4 tsp
6) Red chilli powder - 1 tsp
7) coriander powder - 2 tsp
8) cumin seeds - 1 tsp
9) salt to taste
10) Ghee - 2 tsp



Grind the following to a paste:

1) Onion - 1/2
2) Green chiili - 2-3
3) cloves - 2
4) cinnamon - 1 stick
5) cashews - 4-5
6) Ginger - a piece
7) Garlic - 2


METHOD:

1)Soak rice for 1/2 an hour. Cut onion length wise and chop tomatoes, keep aside.
2)Grind the masala to paste and keep it aside.
3)Heat ghee in a pan, add cumin seeds and crushed bay leaves.
4)Add onions and fry till they are translucent. Now add that grounded masala paste and cook till the raw smell goes and oil comes out.
5)Now add chopped tomatoes, salt, turmeric, chilli powder, coriander powder. Mix everything nicely and cook for 2 mins.
6)Finally add rice and stir it well for a minute. Add 1.5 cups water and cook for 2 whistles.
7)Serve it with cucumber/onion raita.

Hema's recipes - Green Peas Rice

I have a friend who taught me peas pulao in north indian style. so just thought why don't we do it in south Indian style by adding coconut. believe me after preparing it, the aroma of the dish was spread in my house. coconut, the main ingredient of the dish makes it so delicious. My husband just loved it and appreciated me.

Recipe is as follows:

INGREDIENTS:

Green Peas - 1 /2 cup
Rice - 1 cup (preferably basmathi rice)
Onion - 1
Grated coconut - 1 teaspoon
Ginger - 1 small piece
Garlic - 2-3 pods(optional)
Cumin seeds - 1/2 teaspoon
Green chilli - 2-3
Red chilli - 1
Mustard seeds - 1/2 teaspoon
Urad dhal - 1/2 teaspoon
Curry leaves - few
Salt - to taste
Cooking oil - 2 teaspoon

METHOD:

1) Wash & soak the rice in water for about 1/2 an hour.
2)Wash the green peas nicely & keep it aside.
3) Finely chop the onion and keep it aside
4) Put the red chilli, greenchilli, cumin seeds, grated coconut, garlic and ginger in the mixer and grind it to a fine paste.
5) Heat some oil in the cooker, once the oil gets hot add the mustard seeds.When the mustard seeds start to
crackle add urad dhal and curry leaves and fry them till the color of the dhal change to golden brown.
6) Add the chopped onion and fry them till the onion becomes transparent. Then add the green peas and salt and cook them for about 5 minutes in the medium flame.
7) Add the grinded paste into the pan and cook it till the raw smell of the masala goes off (you can fry them in the pan for about 5 -10 minutes in the low flame).
8) Now add the rice. stir it well for a minute so that it gets mixed up with peas & masala.
9) Add 1 and 1/2 cup water(depends on quantity of rice). Cover the cooker lid and put it on for 1 whistle.
10) The yummy green peas rice is ready to serve. You can serve it with cucumber/onion raita.