Kanchipuram Idli

Ingredients

Rice – 1 cup

Parboiled rice – 1 cup

Urad dal/black gram
dal – 1 cup

Poha/rice flakes – ½
cup

Fenugreek seed – ½ tsp

Salt as per taste

Ginger – 1 tsp

Turmeric powder – ½
tsp

For tempering

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Chana dal – 2 tsp

Urad dal – 2 salt

Cumin seed – 1 tsp

Whole pepper – 2 tsp

Asafoetida – ¼ tsp

Few curry leaves

Method

Wash and soak rice,
par boiled rice and urad dal in water for 3 to 4 hours. Soak rice flakes in
water for half an hour.

Blend it in a
blender along with rice flakes. Cover
and let it ferment for 10 to 12 hours.

Next day to it add
ginger powder, turmeric powder and salt. Mix it well and temper it with the
ingredients given.

Take idli mould. Grease
it with oil and pout the batter. Steam it for 10 to 12 minutes. Serve hot with
coconut chutney.

Instant Rava Idli | Suji Idli | Soft and Spongy Semolina Idli

Ingredients
Semolina - 1 cup
Yogurt - 1/2 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp

For tempering
Mustard seed- 1 tsp
Gree chilli- 1 chopped
Urad dal - 1 tsp
Black pepper crushed - 1 tsp
Few curry leaves

Method
Heat oil and temper with the ingredients given. Then add semolina and roast for few seconds.
Remoe in a bowl and to it add yogurt, baking soda and salt and little water. Mix well.
Let it rest for 10 to 15 minutes. In the meanwhile, if it becomes thick add little more water.
Grease idli mould with oil and pour the batter.
Steam for 10 to 12 minutes and remove and serve hot with chutney.

Masala Rice | Spiced Rice | Fried Masala Rice

Ingredients

Rice – 200 gm

Cumin seed – 1 tsp

Cinnamon stick – 1 small piece

Cloves – 2 to 3

Cardamom - 2

Onion – 2  medium sliced

Ginger garlic paste – 1 tsp

Few curry leaves

Puree of one tomato

Green chilli – 1 slit

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Rosted cumin powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – ½ tsp

Juice of half lemon

Salt as per taste

Few chopped coriander leaves

Method

Wash and soak rice in water for half an hour.

Slice onion and keep aside.

Heat oil in a pan and add whole spices like cumin seed, cardamom, cloves and cinnamon and cook till it splutter.

Add curry leaves, green chilli and ginger garlic paste and sauté for few seconds

 Add sliced onion and cook till translucent. Add puree of tomato and cook for a minute.

Add all the powdered masala and salt. Mix well. Add coriander leaves. Add juice of half lemon.

Add water. It should be double the quantity of rice.

Cover and let it boil. Add rice and cook on a medium flame.

When it is 90% done, slow the flame and let it simmer on a low flame till it is fully cooked.

Serve hot with veg or non veg curry.

Kushka Rice

INGREDIENTS
Rice -  Half kg washed and soaked in water for half an hour
Cumin seed - 1 tsp
Cinnamon - 1 small stick
Cloves - 3 to 4
Cardamom - 2
Bay leaf - 1
Onion - 1 medium sliced
Handful of chopped mint leaves

METHOD
Heat oil in a pan along with one tsp of ghee/butter. When hot add all the whole masala and fry for a minute, then add onion and cook till it becomes translucent.
Add chopped mint leaves and fry for few seconds. Add water, double the quantity of rice and enough salt to make it salty. Cover and let it boil.
When it starts boiling, add rice and cook on a medium flame till half done. Stir it and slow the flame and cover and cook till the rice is fully cooked. Serve hot with veg or non veg curry.

How To Make Fresh Leftover Rice | Kitchen Tips and Tricks

Method
Put leftover rice in a pan and cover it with a lid. Take idli maker, add little water and place a plate on it. Put this rice vessel, cover it and steam it for 10 to 15 minutes. It will become as fresh as freshly cooked rice.

Phodnicha Bhaat

Ingredients
Peanuts - a handful
Mustard seed - 1 tsp
Cumin seed - 1 tsp
Garlic - 3 to 4 crushed
Green chillies - 2
Few curry leaves
Onion - 1 medium
Leftover cooked  rice - 1 cup
Turmeric powder - 1/4 tsp
Chilli powder - as per taste
Few chopped corriander leaves
Juice of half lemon
Salt as per taste

Method
Heat oil in a pan and fry peanuts. Remove and keep aside.
In the same oil, add mustard and cumin seed. When they splutter add green chillies, curry leaves and crushed garlic. Saute for few seconds. Add sliced onion and cook till it becomes soft.
Add rice to it and also add turmeric powder, chilli powder and salt. Mix well and let it cook for a minute.
Add chopped corriander leaves and juice of half lemon. Serve hot.

Prawns Fried Rice

Ingredients

Cooked
rice – 1 cup

Prawns
– 10 to 15

Ginger
– 1-inch piece chopped

Garlic
– 5 to 6 chopped

Green
chilli - 1

Soya
sauce – 1 tsp

Black pepper
and salt as per taste

Mix
vegetable – capsicum, spring onion, carrot, French beans cut into small pieces

Salt
– 1 tsp

Method

Use
cooked rice. Best rice should be rice cooked one day before.

First
clean and wash prawns and keep aside.

Heat
olive oil in a pan. Add ginger, garlic and green chilli and sauté for few
seconds.

Add
mixed vegetable and saute on a high flame for 2 to 3 minutes. Then add soya
sauce, salt and pepper and mix well.
Make a hole in the centre and put prawns.  Let the prawns get cooked and then mix
vegetables to it.

Add
cooked rice, mix well, serve hot.

Beetroot Idli Recipe

Ingredients

Rice – 1 cup

Parboiled rice/ukda chawal – 1 cup

Urad dal/black gram dal – ½ cup

Fenugreek seed/methi seed – 1 tsp

Salt – 1 tsp

Cooked rice or poha/rice flakes soaked in water – 1 cup

Beetroot – 1 chopped

Whole black pepper – 1 tsp

For making chutney

Daliya/roasted chana dal – ½ cup

Ginger – 1 inch piece

Coconut pieces – 2 tbl.sp

Green chilli as per taste

Salt as per taste

For tempering

Mustard seed – 1 tsp

Few curry leaves

One red chilli  chopped

Method

Wash and soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours.

Blend it to a fine paste by adding cooked rice or poha.

Cover and leave it to ferment for 8 to 10 hours or overnight.

Next day in a blender, blend one beetroot and whole black pepper and add to the batter. Mix well.

Grease idli maker with oil and pour this batter. Let it steam for 10 to 15 minutes.

When cooked, let it cool down for some time. Demould it and serve hot with chutney.

For making chutney

Blend all the ingredients given and  temper it with mustard seed, curry leaves and red chilli.

Mix Dal Dosa With Cheese

Ingredients
rice - 1 cup
urad dal - 3 tbl.sp
chana dal - 3 tbl.sp
moong dal - 3 tbl.sp
tuvar dal - 3 tbl.sp
one small piece of ginger
green chilli/red chilli as per taste
few corriander leaves
cumin seed - 1 tsp
salt - as per taste
grated carrot
grated cabbage
grated cheese

Method
Wash and Soak rice and dal in water for 3 to 4 hours and blend it to a fine paste by adding little water and ginger, green chilli, corriander leaves.
Leave this to rest for half an hour or overnight to ferment.
Heat a flat pan and with the help of a spoon pour the batter in thin circular shape. Top with grated carrot, cabbage and cheese. Serve hot.

Soya Bean Dosa

Ingredients
rice - 2 cups
urad dal/black gram dal - 1 cup
soya bean - 3/4 cup
fenugreek seed - 2 tsp
salt - 1 tsp

Method
Wash and soak rice, urad dal and fenugreek seed together and in another bowl soak soya bean for 4 to 6 hours.
Blend this to a fine paste and leave it to ferment for 8 to 10 hours or overnight.
Heat a pan and with the help of a spoon pour one spoon of  batter into the pan and spread it in a circular way. Put little oil on sides.
Remove when ready and serve hot with chutney.

Chicken Spinach Pulao

Ingredients
rice - 200 gm
chicken - 250 gm
ginger garlic paste - 2 tsp
cumin seed - 1 tsp
small piece of cinnamon
cloves - 2 to 3
cardamom - 1
bayleaf - 1
onion - 1 big
tomato - 2 medium
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
corriander powder - 3 tsp
garam masala - 1/4 tsp
red chilli powder and salt as per taste
juice of half lemon
chopped corriander leaves
spinach puree of 10 to 12 spinach leaves
ghee or butter - 1 tbl.sp

Method
Soak rice in water for half an hour
Heat two tbl.sp of oil in a pan and add cumin seed, cloves, cardamom, cinnamon, bayleaf and saute for few seconds.  Add onions and fry till golden brown in color. Add ginger garlic paste and saute for few seconds till the raw smell goes. Add chopped tomatoes and cook till it is totally mashed up. Add all the powdered masala, corriander leaves, chicken pieces and saute for few seconds. Add  water double the quantity of rice, juice of lemon and cover and let it boil. Add soaked rice and cook till 75% done. Add puree of blanch spinach leaves, mix well and let it cook.
When it it almost done, add ghee or butter and let it simmer on a low flame till done. Serve hot with salad.

White Vegetable Pulao Recipe

Ingredients
Basmati rice - 250 gm
onion - 1
bay leaf - 1
cinnamon stick - 1
cloves - 2 to 3
cumin seed - 1 tsp
black cardamom - 1
green cardamom - 1
ginger garlic paste - 1 tsp
green chilli - 2 to 3
mixed vegetables - carrot, corn, french beans, green peas boiled
juice of half lemon
salt as per taste
few corriander leaves

Method
Soak rice in water for half an hour and then cook till 80 percent done. The water for cooking should be double the quantity of rice and also add lemon juice to it for tanginess as we are not adding tomatoes and lemon juice also helps the rice in making white.
In another pan heat oil and add cumin seed, bay leaf, cinnamon, cloves, green and black cardamom and saute for few seconds. Then add onion, green chillies and saute till onions become translucent.Add ginger garlic paste and saute for few seconds till the raw smell goes. Add all the vegetables, mix well and cook for 2 to 3 minutes till the veggies become tender. Add rice to it and mix it gently. Cook for two minutes on a low flame. Serve hot.

Singaporean Chicken Fried Rice

Ingredients
rice cooked - 1/2 kg
mixed vegetables - red, yellow  and green pepper cabbage, carrot, spring onions, beans
chicken - shtedded and boiled - 100 gms
garlic - 7 to 8 chopped
ginger - thinly sliced 1 inch piece
soya sauce - 2 tsp
red chilli sauce - 1 tbl.sp
curry powder - 2 tsp
egg - 1
salt and pepper as per taste

Method
Cook rice and let it cool down.
cook egg and scramble it.
Chop all the vegetables.
Heat oil in a pan add ginger garlic and saute for few seconds and then add all vegetables and chicken pieces and scrambled egg and saute for few seconds on a high flame. The vegetables should be crunchy.. Add sauce and curry powder and mix well and cook for a minute. Add rice , salt and pepper and mix well gently. Serve hot

Mince Chicken Kofta Pulao

Ingredients

for making kofta
mince chicken - 250 gm
onion - 2
ginger garlic paste - 2 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
juice of half lemon
egg - 1
red chilli powder and salt as per taste
few corriander leaves
juice of half lemon
few corriander leaves

for making pulao
rice - 1/2 kg
1 big onion
cumin seed - 1 tsp
bay leaf - 1
tomato - 2
ginger garlic paste - 1 tbl.sp
corriander powder - 2 tbl.sp
roasted cumin powder - 2 tbl.sp
turmeric powder - 1/2 tsp
garam masala - 1 tsp
red chilli powder and salt as per taste
water/chicken stock - double the quantity of rice

Method
for making kofta
Mix all the ingredients given and make small balls and deep fry in oil till golden brown in color.

for making pulao
Heat oil in a pan and add cumin seed, when they splutter add onions bay leaf and cook till onions become translucent. Add ginger garlic paste and stir fry for few seconds till the raw smell goes. Add tomtoes and cook till it is completely mashed up.
Add all the powdered masala and stir fry for few seconds. Add water and corriander leaves and let it boil.
Add rice  and cook till it is 3/4th done. Place these koftas in the rice and again cover and let it cook till the rice is fully cooked. Serve hot with raita.

Fried Prawn Pulao

Ingredients

Prawns - 200 gm
rice - 1/2 kg

for marination
chilli powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
salt as per taste
juice of half lemon

for making pulao
onion - 1 big
green peas - 100 gm
few curry leaves
ginger garlic paste - 2 tsp
tomato puree - 2 tbl.sp or 2 to 3 tomatoes
chillli powder - 1 tsp
green chilli - 2
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
salt as per taste
juice of half lemon
few corriander leaves

Method
First clean and wash prawns and marinate it with ingredients given. Leave for half an hour and then fry it and remove and keep aside. Wash rice and soak in water for half an hour.

In the same oil fry onions till soft. Then add curry leaves, ginger garlic paste and saute for few seconds.
Then add tomato puree and cook for 2 to 3 minutes and add all the powdered masala and green chilli. Fry for a minute. Then add green peas, juice of half lemon, salt, corriander leaves and water. The water should be double the quantity of rice.
Leave it to boil.
When it starts boiling add rice and cook on a medium flame till done. In the end add fried prawns to it. Mix it well and on a slow flame leave it to simmer for few minutes till rice is fully cooked.

Serve hot with raita.

Mutton Biryani

Ingredients

Mutton – ½ kg

Basmati rice – 1 kg

Bay leaf - 2

Onions – 6 to 7

Yoghurt – 2 tbl.sp

Ginger garlic paste – 2 tbl.sp

Green chilli - 3

Tomato paste – 2 tbl.sp or 3 tomatoes

Chilli powder – 2 tsp

Coriander powder – 3 tsp

Roasted cumin powder – 1 tsp

Garam masala –1/2 tsp

Turmeric powder – ½ tsp

Salt as per taste

Coriander and mint leaves

Saffron soaked in milk  or food color

Roast and Make a powder of

Black cardamom – 1

Green cardamom – 2

Cinnamon – 1 small piece

Cloves – 3 to 4

Mace – 1

Star aniseed – ½

Whole pepper – 2 tsp

For making  rice

Bay leaf – 1

Cumin seed – 1 tsp

Black cardamom – 1

Cinnamon – 1

Cloves – 4

Salt as per taste

One spoon oil




Method
Soak rice in water for half an hour.
Fry onions till golden brown in color and keep aside.
First marinate mutton by adding green chilli paste, red chilli powder, coriander powder, roasted cumin powder, garam masala, yoghurt, turmeric powder, salt,corriander and mint leaves, roasted and powdered whole garam masala and fried onions. Keep little onion aside for garnishing.
Leave it for 3 to 4 hours or overnight.

Heat oil in a pan add ginger garlic paste and saute till raw smell goes. Then add tomato paste or tomatoes chopped and cooked till mashed up.
Add this marinated mutton . Mix well and let it cook till it becomes little soft. Keep on stirring in between and add little water if needed.

Keep enough water in a pan for cooking rice by adding all the ingredients given.
When it starts boiling add rice and cook till 75% done.

Remove and drain the water and keep rice aside.

When mutton is cooked, add this  rice on top of it and set it properly. Garnish with fried onions, garam masala, corriander and mint leaves, saffron soaked in water and ghee or butter. Cover it and cook on a low flame till rice is cooked well.

Serve hot with raita.

Chicken Fried Rice

Ingredients

Rice – 250 gm

Chicken – 200 gm

Onion – 1

Chopped garlic – 5 to 6

Chopped ginger –  1 tbl.sp

Mixed vegetable – carrot, French beans, capsicum, spring onion

Egg – 1

Soya sauce – 1 tsp

White pepper powder – 2 tsp

Vinegar – ½ tsp

Salt as per taste

For marinating chicken

Soya sauce – 1/2 tsp

Salt and pepper as per taste

Corn flour – ½ tsp


Method
Marinate chicken with given ingredients and keep aside for 10 to 20 minutes. Then cook it.
Heat oil in a pan add garlic, ginger and saute for few seconds. Then add onion and cook till soft. Add  all the vegetables and cook for few minutes.
Add egg and scramble it and mix with the vegetable. Add soya sauce, white pepper powder, vinegar and salt and mix well and add rice to it and mix it.
Cook for a minute and serve hot.

Mutter Paneer Pulao

Ingredients
rice - 1/2 kg
green peas - 100 gm
paneer cubes - 100 gm
onion - 1
tomato - 2
ginger garlic paste - 2 tsp
bay leaf - 1
cumin seed - 1 tsp
red chilli powder - 2 tsp
corriander powder - 2 tsp
garam masala - 1 tsp
turmeric powder - 1/2 tsp
salt as per taste
juice of half lemon
corriander leaves for garnishing

Method

Soak rice in water for half an hour.
Heat oil in a pan and add cumin seed and bay leaf. when it splutters add onion and fry till light golden brown in color. Then add ginger garlic paste and saute for few seconds. Then add tomatoes and cook till it is mashed up.
Add all the powdered masala and stir fry for few seconds. Add green peas, salt, juice of half lemon and water (double the quantity of rice) and corriander leaves.
Let it boil.
Drain water from the rice and put it in the boiling water. When the rice is half cooked. Add paneer cubes and gently mix. Slow the flame and cook till rice is very well cooked. Serve hot with korma.

Chicken Pulao

Ingredients

Chicken – 250 gm

Basmati rice – ½ kg

Onion – 1

cumin seed - 1 tsp

 ginger garlic paste – 1 tsp

tomato – 1

green chilli – 2

few curry leaves or 1 bay leaf

red chilli powder – 1 tsp

corriander powder – 1 tsp

roasted cumin powder – 1 tsp

garam masala – ½ tsp

juice of half lemon

corriander and mint leaves

salt as per taste

Method

Wash chicken and keep aside.

Wash rice and soak in water for half an hour.

Heat oil in a pan. Add cumin seeds and let it splutter. Then add curry leaves, green chillies and stir fry for a minute. Then add onions and fry till golden brown in color.

Add ginger garlic paste and saute for few seconds till the raw smell goes and then add tomato and cook till it is completely mashed.

Then add all the powdered masala  and salt and stir fry for a minute and then add chicken pieces. Mix it well and cook for 2 minutes.

Add water double the quantity of rice and corriander leaves and lemon juice.

Let it boil. Add drain rice and cook till the rice is fully cooked on a medium flame.

Serve it hot with raita.

Chicken and Vegetable Fried Rice

Ingredients
cooked rice - 2 cups
boiled and shredded chicken - 1 cup
crushed ginger and garlic - 1 tsp
mixed vegetable - 200 gm (carrot, capsicum, beans, onion)
soya sauce - 1 tsp
green chilli as per taste
egg - 2
salt and pepper as per taste

Method

Heat oil in a pan,  add crushed ginger and garlic and saute for few seconds. Then add green chilli and again saute for few seconds and then add boiled and shredded chicken and stir fry for 2 to 3 minutes.
Then again mixed vegetable and cook on a high flame for 2 to 3 minutes. Add soya sauce, salt and pepper and eggs, mix well and cook till the eggs are cooked. Add rice and mix gently.Serve hot with manchurian.