VEGETABLE PULAO

Ingredients:

VEGETABLE PULAO

3 cups basmati rice
2-3 tbsp ghee
1 tsp shah jeera
2 bay leaves
2 big onions finely sliced
1 tbsp grated ginger
3-4 green chillies slit length wise
1 cup chopped mixed vegetables like beans, green peas, tomato, paneer , carrots or potatoes
½ tsp turmeric powder
salt to taste
1 cup pudina
3 cups coconut milk
2 ½ cups water
2-3 tbsps lemon juice
fresh coriander leaves for garnish
3-4 bread slices (cubed and lightly fried in ghee) - optional

POWDER:

For Masala Powder (lightly dry roast in a pan and grind to a fine pwd)
2 green cardamoms
4 cloves
2” cinnamom stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillis

METHOD:

Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink.Add the mixed vegetables and on medium heat, let them cook. Add salt and keep covered for 4-5 mts.Add turmeric pwd, masala pwd and combine well. Stir fry for a minute.Add the mint leaves and combine.Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.Add the drained basmati rice and mix well. Add salt, if required, at this stage. Reduce heat to medium and let it cook covered with lid.Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread cubes, fried onions and garnish with fresh coriander leaves.8 Serve with raita

chinese fried rice

CHINESE FRIED RICE

Ingredients:

Basmathi Rice- 2 cups

carrot-1/2 very finely chopped

capsicum-1 finely chopped

cabbage-1 cup

spring onions - 1 cup

green peas-1/4 cup

french beans - 1/2 cup

ajinimotto-1/4 tsp

soyasauce- 1 to 2 tsp

chilli sauce- 1tsp

pepper powder-1 1/2tsp

salt to taste

oil-4 tsp

Method:

Soak the Basmathi Rice in water for 15 mins, cook rice in rice cooker.Heat oil in a pan and add the all veggies one by one .Do not saute it for a long time as the colour of the veggies will change. Add ajinomotto,chilli sauce ,soya sauce to it. Add salt and pepper, now add cooked rice fry for 3-4 min . Serve hot with veg manchurian.

Pappu pongali

PAPPU PONGALI:

Ingredients:

1 cup Rice
1 cup Moong dal (pesara pappu)
1 tbsp Cumin seeds
1/4 cup Ghee
2 tbsp Black pepper
1/2 cup Cashew nuts

Coriander leaves

curry leaves

2 tsp ginger

pinch of hing

Salt to taste

Method:

Take ghee in pan and heat on low heat, add cumin seeds, cashews,ginger,hing and fry for 1 minute. Add the dal and fry it turns golden brown. Add 1 cup of rice and and 1 cup of fried dal (you already did that) with 4 cups of water ,then put salt,coriander,curry leaves and black pepper.Stir well. Pressure cook for 10-12 minutes.Serve hot

Daddojanam (Curd rice)

DADDOJANAM:

Ingredients:

2 cups rice
2 cups sour thick curd
4 Green chilis
1 " ginger
Salt to taste

For tempering:

1 tsp oil
1tsp mustard seeds
1 tsp chana dal
1 tsp urad dal

1 tsp whole black pepper
2 red chilis
few curry leaves
Coriander leaves

Method:

Take cooked rice in a vessel .Heat oil in a small wok and add mustard seeds,chana dal,urad dal,red chillies ,black pepper fry till golden brown,then add chopped ginger and greenchilis to it stir well,and remove from the flame. Cool and slightly mash the rice in a vessel and add the thick curd,and salt. Add the seasoning to rice and mix thoroughly. Add finely chopped coriander leaves, Curryleaves .Serve with lime or mango pickle.

Coconut rice

COCONUT RICE

Ingredients:

1 cup cooked rice
½ cup freshly grated coconut
1 green chilies (chopped)
2 curry leaves
2 red chili
½ tsp chana dal
½ tsp urad dal

½ tsp Mustard seeds
1 tsp oil
Salt to taste
peanuts (roasted)
Cashew Nuts Procedure

Method:

Heat oil in a pan add mustard seeds, chana dal,urad dal , curry leaves, green chilies.
add grated coconut and fry on medium heat till coconut turns light golden in color.
Then remove from heat and keep aside.
In a wide container spread the pre-cooked rice and add the fried coconut mix thoroughly add required amount of salt and serve.

Rice ravva pulihora

RICE RAVVA PULIHORA:

Ingredients:

1 cup Rice ravva
4 tsp lemonjuice
salt to taste

1 tsp turmeric powder
1 bunch curry leaves

For tempering :

2 tsp oil
1 tsp urad dal
2 tsp ground nuts
1/2 tsp chana dal
2 dry red chilly
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tspnfenugreek
pinch of asafoetida
3 green chillies

Method:

Take a bowl or pan heat it and add 1 tspn oil , add oil and all temperings let it splitter now add 2 glasses of water (500ml) , salt ,turmeric powder.When water boils fully add ravva and mix well . it just takes 5 mins to get cooked . When it is fully cooked switchoff the stove and put a lid on it.Add lemon juice to the mixture.

Vermicelli pulihora

VERMICELLI PULIHORA

Ingredients:

2cups vermicelli
4 tsp tamarind juice
2 tsp oil
1 bunch curry leaves
6 green chilies
2 tsp groundnuts
1 tsp jeera (cumin seeds)
1 tsp mustard
2 tsp chana dal
2 tsp urad dal
1/2 tsp turmeric powder
2 red chilies
Salt to taste
A pinch of asafoetida

Method :

Heat oil in a pan and add mustard seeds and cumin seeds.
When they splutter, add red chilies, urad dal, chana dal, curry leaves and fry for a minute.
Also add groundnuts, green chilies, turmeric and asafoetida.
Fry for a minute and add tamarind pulp and little water.
When the water is boiling, add vermicelli and salt; mix well and allow to cook until the vermicelli is tender.
Remove and serve hot.

Atukula pulihora

ATUKULA PULIHORA:

Ingredients :

Atukulu 1 cup
chinta pandu 4 tbsp

Green Chillies 5

turmeric 1/2 tbsp

Salt to taste

For tempering:

Oil 1 tbsp

Red Chilis 2

Urad Dal 2 tsp

Chana Dal 2 tsp

muturd Seeds 1 tsp

Jeera 1 tbsp

Method:

Take one cup of Atukulu in a bowl. Then take the juice of chintapandu and pour that in atukulu. Keep the mixture aside for 5 mins. Cut the green chillies in round shape and keep it aside. Heat the oil in a pan. Then add the seasoning to the heated oil and after the mustard seeds spulter, add the green chillies then add the atukulu,chintapandu-juice mixture to that heated seasoning and add the pasupu also. Keep that on the stove for 5 mins add the salt .

Dabbakaya pulihora

DABBAKAYA PULIHORA:

Ingredients:

Rice: 2 cups(cooked)
1 Big dabbakaya : Squeeze the juice and keep it aside

For tempering:
2 sprigs fresh curry leaves
1 tsp each of mustard seeds, chana dal,urad dal,jeera
1 pinch asefotida
1 tsp turmeric
2 green chillies
1 inch ginger cut into very small pieces
1/4th cup groundnuts
2 tbsp of sunflower oil
salt to taste

Method:

Now take kadai and add 1 tbsp of sunflower oil.Add groundnuts, mustard seeds, chana dal, urad dal, jeera , hing and saute for 2 minutes. As soon as the mustard seeds start spluttering, add green chillies, ginger pieces, curry leaves and saute for 1 minute then turmeric , salt. Add cooked rice mix well now let it cool and add dabbakaya juice to it .

Chintapandu pulihora(tamarind)

CHINTAPANDU PULIHORA:

Ingredients:

Rice --2 cups(cooked)

Tumeric powder 1/4 tbsp

Curry leaves 1 bunch

peanuts 1/2 cup

Tamarind--100g

channa dal 1 tbsp

mustard seeds 1/2 tbsp

cumin seeds 1/2 tbsp

dry red chili 5

green chilis slit length wise 4

hing 2 pinches

oil 3 to 4 tbsp

salt to taste

sugar 1/2 tsp

till powder 2 tsp

Method :

Soak the tamarind in water for about 30 minutes and extract the juice .Now heat oil in a deep vessel.Add turmeric ,mustard seeds and let them splutter. Then add peanuts, dry red chillis, cumin seeds, chana dal , hing and fry for 15-20 seconds till light brown. Now add the slit green chillis and curry leaves and fry for 10 seconds. After then add the tamarind extract .Cook untill the raw smell disappears and all water evaporates. Add salt to taste and little sugar .Now add the thick mixture to the rice evenly checking the salt and adding till powder for extra flavour.

Mavidikaya pulihara (MANGO)

MANGO PULIHORA

Ingredients:

1 cup of cooked rice

2 cups of grated green mango
½ tsp of turmeric

salt to taste

Tempering:

2 tsp oil

5 red chillies

7-10 green chillies

3 sprigs of curry leaves

1 tsp mustard seeds

pinch of asafoetida (inguva)

1 tsp urad Dal

1 tsp of channa dal

1/2 cup of toasted peanut

Method:

In a small frying pan ,heat 2tsp of oil add mustard seeds ,chana dal,urad dal and wait for them to splutter.Add green chilies, sauté for a min or two. Add asafoetida, red chilies, curry leaves and sauté for a minute.Finally add the roasted peanuts and turn off the heat.
Transfer the rice into a mixing bowl add the grated mango, salt and sprinkle the turmeric powder. Top this with the garnish. Mix this thoroughly .

Nimmakaya pulihora( lemon rice )

Ingredients:

LEMON RICE

Rice: 2 cups(cooked)

1 Big lemon: Squeeze the juice and keep it aside

For tempering:
2 sprigs fresh curry leaves
1 tsp each of mustard seeds, chana dal,urad dal,jeera

1 pinch asefotida
1 tsp turmeric
2 green chillies
1 inch ginger cut into very small pieces
1/4th cup groundnuts and cashewnuts(optional)
1 tbsp of sunflower oil

salt to taste

grated carrot

Method:

Now take kadai and add 1 tbsp of sunflower oil.
Add groundnuts, cashewnuts, mustard seeds, chana dal, urad dal, jeera ,hing and saute for 2 minutes. As soon as the mustard seeds start spluttering, add green chillies, ginger pieces, curry leaves and saute for 1 minute then turmeric , salt. Add cooked rice mix well now let it cool and add lemon juice to it can also garnish with grated carrot.