COCUNUT MILK FRIED RICE WITHOUT GARLIC

COCUNUT MILK FRIED RICE WITHOUT GARLIC

CARROT 1 no
BEANS 5 nos
CAPSICUM 1 no
CABBAGE 2 leaves chopped vertically
ONION 1 no
POTATO 1 no
GREEN CHILLI 5 nos
GINGER 2 inch sized
COCUNUT MILK from half COCUNUT equal to the required water for rice.
BASMATHI RICE 3 small cups ( equal to 300gms)
WATER.5  glasses ( measure of water will be with the same cup in which rice was measured.)
PUDINA OR MINT BASIL ( an alternate used for pudina ) 4 to 5 leaves ( I have shown the leaves for viewers ) this is mint basil leaves
OIL AND GHEE 4 table spoon
CINNAMON 1/2 inch
CUMIN SEEDS 1 tsp
SALT TO TASTE
FRIED RICE POWDER 4 tsp available in the market.
LEMON 1/2 squeezed to juice

 

METHOD:-

Clean and soak rice for 1/2 an hour. Drain water fully. Add cocunut milk to the rice in a cooker required salt for the rice. Close the lid and when steam comes out ,put the weight and simmer for 5 minutes and switch off the stove.

Meanwhile take kadai with the mentioned oil. When it gets heated add cumin seeds, cinnamon and onion and sauté till onion turns pink. Coarsely grind ginger and green chillies and add it to the onion and sauté for few minutes. Add mint leaves.

Boil finely chopped vegetables till half done. Add these vegetables to the kadai and mix well Add required amount of salt, fried rice powder and mix well. When the rice is cooked transfer the cooked rice to kadai and mix for five minutes in low flame.Add juice of half lemon and mix well. Add coriander leaves for garnishing.

CAPSICUM FRIED RICE

MUTAR PULAV

INGREDIENT
Peas 1 cup
Onion  2 big
Basmati rice 1 cup
Water 2 cups
Pudina leaves little
Coraiander leaves little
Salt to taste
Garam masala 1 tsp
Turmeric powder 1/4 tsp
Corainder powder  1/2 tsp
Ginger garlic paste 2 t sp
Juice of 1/4 lemon
Cumin seeds for seasoning
Oil 2 tsp
Ghee 2 tsp

METHOD

Wash and soak the rice for half an hour.
In a pressure pan add oil and ghee. Add the cumin seeds. When it splutters add onion and saute for some while till it becomes soft.Add ginger garlic paste turmeric powder , coriander powder, green chillies,Pudina and coriander leaves and saute for few seconds.Add the garam masala powder ,fresh peas,rice and fry for few seconds. Add the water, salt, lemon juice.When the water starts to boil close the lid and put on the whistle of the cooker and immediately simmer the stove for 7 minutes. Switch off after 7 minutes. When the pressure cools down open the lid and mix well and serve.

TOMATO DRUMSTICK BATH

This rice is a variation in usual tomato rice. It tastes very good.

INGREDIENT

Tomato 1/2 kg
Onion 1/4 kg
Sambar powder 2 tssp
Drumstick 1 big
Salt as per taste.
Coriander powder 1 tsp
Turmeric 1 tsp
Garlic 4 pods
Asafoetida 1 tsp
Oil 1 tbspn
Gingelly oil 1 tsp
Ghee 1 tsp
Mustard seeds for seasoning
curry and coriander leaves for garnishing

METHOD

Boil the tomatoes and drumstic till the skin of the tomato opens.
Grind tomato and garlic to a smooth paste.
On a preheated kadai add oil and mustard seeds .When it splutters add cut onion and stir continuously till the onions become light brown.Now add the tomato puree salt sambar powder, coriander powder , turmeric and let it boil till oil comes out of it . The mixture should be in semi solid form ,
Now remove the pulp from the drumstick using knife. Add this to the tomato mixture and let it boil for 3 minutes.
Take one cup of cooked rice, Add ghee and gingelly oil and add the mixture and mix well. Add curry leaves and coriander leaves for garnishing

SAMBAR RICE

 

SAMBAR RICE
RICE HAF CUP
WATER 2 CUPS
THOOR DHAL 1/4 CUP
VEGETABLES ASSORTED (BEANS, CARROT, RADDISH, POTATO, BRINJAL ETC) - 1/2 CUP
ONION BIG 1
SMALL ONION HANDFULL
TURMERIC POWDER 1/2 TSP
HING 1 TSP
SALT AS PER TASTE
TOMATO 1 BIG
GARAM MASALA 1/2 TSP
TAMARIND SMALL BALL SOAKED AND JUICE TAKEN 1 AND HALF GLASS

FOR SEASONING:

MUSTARD SEED 1 TSP
FENUGREEK SEED 1 TSP

MASALA FOR THE SAMBAR:-

RED CHILLI 4
DHANIA 1 TSP
BENGAL GRAM DHAL 1/2 TSP
ROASTED CHANNA DHAL 1/2 TSP
FENUGREEK 1/4 TSP
JEERA 1/2 TSP
PEPPER 1/4 TSP
CURRY LEAVES HAND FUL
ROASTED GRATED COCONUT 3 TSP

DRY FRY THE ABOVE INGREDIENTS AND MAKE A COARSE POWDER TO IT ADD TOMATO A LITTLE ONION 1 CLOVE GARAM MASALA , SALT AND GRIND IT TO A SMOOTH PASTE ADDING LITTLE WATER

METHOD:-

PRESSURE COOK THE RICE ALONG WITH DAAL ONION AND HING AND ALL THE ASSORTED VEGETABLES.TAKE KADAI AND ADD 3 TSP OF OIL AND ADD MUSTARD AND FENUGREEK FOR SEASONING TO IT ADD THE SMALL ONION. AND LET IT FRY FOR 1 MINUTES ADD THE TAMARIND JUICE AND BOIL FOR 10 MINUTES NOW ADD THE GROUND MASALA TO THE BOILING TAMARIND WATER AND BOIL FOR 2 MINUTES .TRANSFER THE BOILING MIXTURE TO THE COOKED SOFT FOOD AND MIX WELL ADD A TSP OF HING, CURRY LEAVES AND CORIANDER LEAVES AND  FINALLY ADD 3 TSP OF GHEE . MIX WELL

PEPPER KUZHAMBU RICE

ingredient

COOKED RICE A BOWL
TAMARIND 2 LEMON SIZED
PIGEON PEAS(TOOR DAAL) 2 TSP
RED CHILLIES 8 NOS
PEPPER 2 TSP
CUMIN SEEDS 1 TSP
CORIANDER SEEDS 1 TSP
FENUGREEK SEEDS 1 TSP
ASAFOETIDA GUM A SMALL PINCH
GARLIC 10 PODS
GROUND NUTS A HANDFUL
SALT TO TASTE
CURRY LEAVES
MUSTARD SEEDS 1 TSP
TURMERIC POWDER.
GINGELY OIL 50 ml

MASALA FOR THE KUZAMBU

Roast daal, 4 red chillies ,pepper , cumin seeds , coriander seeds , fenugreek seeds half of the groundnuts and half of the garlic with half a tsp gingely oil each seperately and grind it coarsely .

METHOD

1.Boil water and soak tamarind . Take juice out of the tamarind and strain the dust away.
2.Take a kadai and add 50 ml gingely oil , add mustard seeds. After it spluters add 4 red chillies, remaining garlic pods, asofoetida,curry leaves and
turmeric powder
3. Add the thick tamarind juice and the required amount of salt and let it boil till it reduces to half .
4. At this stage add the remaining groundnuts, and ground masala to the tamarind juice and let it boil till it reaches half of its content and thickens and oil stays above.
5.Take cooked rice in a bowl and pour the above kuzambu and mix well. Garnish with curry leaves.

WHITE FRIED RICE

INGREDIENT

INDIA GATE BASMATI RICE BROWN PACKET 500 GMS
GINGER 50 GMS
GARLIC 50 GMS
GREEN CHILLY 2
BEANS 50 GMS
CARROT 50 GMS
PUDINA HAND FULL LEAVES
LEMON 1
PATTANI 25 GMS
CORIANDER LEAVES
ONION 2 NO
REFINED OIL 2 TABLE SPOON
CHEE 1 TSP
SALT AS PER TASTE
WATER 1 : 1.5

FOR MASALA

BAY LEAVES 2
CINNAMON 2 STICK
CLOVES 2 NOS
ELAICHI 2 NOS
SAUNF 1 TSP

GRIND THE ABOVE MASALA IN A MIXI AND KEEP IT ASIDE

METHOD

SOAK THE PATTANI FOR 8 HOURS SOAK THE RICE IN WATER FOR EXACTLY HALF AN HOUR. CUT THE ABOVE VEGETABLES. TAKE A PRESSURE COOKER PAN AND ADD OILADD CUT ONION AND FRY TILL LIGHT PINK.ADD THE GINGER GARLIC PASTE PUDINA LEAVES AND SAUTE TILL GOOD AROMA COMES OUT. ADD THE VEGETABLES AND PATTANI AND FRY FOR 2 MINUTES. NOW ADD THE GARAM MASALA AND FRY FOR 2 MINUTES. ADD THE RICE AFTER DRAINING THE WATER AND ADD SALT, JUICE OF ONE LEMON , GHEE. MIX WELL.lET THE WATER START TO BOIL LET HALF THE WATER BE ABSORBED IN THE RICE AND THEN CLOSE THE LID AND IMMEDIATELY PUT THE WEIGHT ON THE COOKER AND SIMMER IT. WAIT FOR JUST 5 MINUTES AND SWITCH OFF.AFTER THE PRESSURE GETS RELEASED OPEN THE LID AND MIX WELL. ADD CHOPPED CORIANDER LEAVES ON TOP.