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Recipe
"With great products come great Recipes"
Breakfast Recipes
Rice Recipes
Breakfast Recipes
- Idiappam:
Ingredients:
Basmati Rice (4 cups),
Salt (1 tsp),
Grated Coconut (1 cup)
Procedure:
Wash and soak rice for few hours. Drain well. Powder it after completely dry. Add salt to it and mix well.
Pour hot water little by little and stir well until it is ready to make smooth dough.
Put small quantity of dough to the " Idiappam Maker" and press it.
Collect it on a greased plate.
- Idli
Ingredients:
Parboiled Rice (3 cups),
Urad Dal (1 cup),
Salt (1 tsp)
Procedure:
Wash and Soak rice and dal separately for few hours.
Grind rice and dal separately, adding required quantity of water.
Mix rice, dal and salt. Add little water and stir well to form a thick batter.
Keep it overnight to ferment.
Pour the batter to idli moulds and steam for about 10 minutes.
- Onion Uthappam
Ingredients:
Idli Batter (2 cups) (see the recipe of Idli),
Chopped Onions (4 medium size),
Minced Green Chilly (3-4 pcs),
Minced Ginger (1 inch size), Oil
Procedure:
Mix idli batter, chopped onion, minced chilly and minced ginger.
Stir well.
Spread 1 spoonful of it to a heated frying pan.
When the base is golden brown, turn the side and cook well.
- Parotta
Ingredients:
Maida : 2 cup
Egg : 1
Salt Required
Water Required
Method:
Mash the Maida adding beaten egg, water and required salt [mash the maida similar to chapati]. Wet a cloth and cover it and keep for 4 hrs. Remove the wet cloth and make small balls.
Flatten the ball at the size of chapati. Grease the flatten surface and keep the other ball. Flatten it. Repeat the same with four or five balls.
Roll it like jamun rolls and cut it with a thickness of 1/2". Take two roll cuts and spread by hand to the size of Parotta.
Grease a flat griddle, heat and place it and make the Parotta.
- Puttu
Ingredients:
Puttu Powder (2 cups)- readymade mix is available,
Salt (1 tsp),
Grated Coconut (1/2 Cup)
Procedure:
Add salt to the Puttu powder. Sprinkle water on it till moist.
Spread little coconut to the bottom of the puttu vessel.
Spread moist puttu powder over it followed by coconut topping. Continue several layers and end it with coconut at the top.
Cover it with the lid and steam it until strong steam comes out through the holes of the lid.
- Uppuma
Ingredients:
Rava (2 cups),
Chopped Onion (medium 2 pcs),
Chopped Green Chilly (3-4 pcs),
Crushed (1/2 inch long),
Salt (1 tsp),
Curry leaves (2 tsp),
Mustard seed (1/2 tsp),
Ghee (2 tsp),
Coriander leaves (little)
Procedure:
Heat the rava till it becomes mild brown. Heat the ghee and fry the mustard seed. Add chopped onion, chilly, ginger and coriander leaves to it and fry for 2 minutes. Add 5 cups water and boil. Add rava to the boiling water little by little stirring the water properly. Cook until it is thick.
- Idli Pakoda
Ingredients:
1 Cup Left Over Idli Batter
½ Cup Besan Flour
½ Tsp Coriander Powder
½ Tsp Chili Powder
Salt to Taste
2 Onions
2 Green Chilies
Coriander Leaves
Fried Cashew Nuts
Oil for Frying
Method:
In a bowl mix all the Ingredients: except oil with little water to make dough with semi solid consistency.
Take some mixture in the palm and pat it with fingers.
Deep fry these pakodas till they become golden brown in color.
- Semiya Idlis
Ingredients:
2 Cups Semiya
¾ Cup Rava
2 Tbsp Ghee
Curd Enough For Batter
4 Green Chilies
Oil / Ghee
Salt to Taste
½ Tsp Mustard Seeds
½ Tsp Urad Dal
½ Tsp Channa Dal
Curry Leaves
Cashew Nuts
Method:
Heat one tbsp ghee in a pan and roast the rava till it is pink.
Remove from fire and transfer onto another plate.
Heat one tbsp ghee and fry semiya without burning.
Remove from fire and mix roasted rava and semiya in the curd.
Add cut green chilies and salt.
Add seasoning and stir well.
Steam cook idlis.
- Pancharatna Idli
Ingredients:
10 Left Over Idlis
½ Tsp Turmeric Powder
1 Tsp Sambhar Powder
1 Tsp Chili Powder
1 Tsp Coriander Powder
Masala Powder Little Bit Each
2 Onions
1 Tomato
Salt to Taste
2 Tbsp Oil
½ Tsp Mustard Seeds
1 Tsp Urad Dal
Method:
Cut the idlis into small pieces.
In a frying pan, add oil and heat it.
Add mustard seeds and when they splutter, add urad dal.
Fry well and add onions.
Sauté well and add tomato.
Fry well till the raw smell goes and add idly pieces.
Add all spices, salt and fry well till the idlis get mixed well with all the other Ingredients.
- Dahi Idli
Ingredients:
8 Left Over Idlis
½ Cup Curd
½ Tsp Mustard Seeds
Coriander Leaves
2 Tsp Oil
Method:
Cut the Idlis into small pieces.
Fry till they become brown on both sides.
Add curd to the fried idlis and mix well.
Season with mustard seeds and coriander leaves.
- Idli Pizza
Ingredients:
1 Cup Urad Dal
2 Cups Rava
2 Cups Water
2 Tomatoes
2 Capsicums
1 Medium Sized Onion
1 Cup Grated Mozzarella Cheese
Salt to Taste
Method:
Soak dal in water for 4-5 hours.
Grind dal in a mixer with water.
Add rava and salt to dal and make consistency of the mixture as of idli.
Ferment the mixture overnight.
Steam the batter for 5 minutes in the pressure cooker container.
Top the half cooked batter with the cheese, sliced tomatoes, peppers, and onions.
Steam again for another 10 minutes.
Cut it into slices like pizza and serve it hot.
- Idli Finger Fries
Ingredients:
Idlis
Oil
Method:
Cut left over idlis into thin slices.
Heat oil in a deep frying pan.
Deep fry these idli pieces in heated oil.
- Stuffed Idlis
Ingredients:
Left Over Idli Mix
Potatoes
Onions
Cashews
Green Chilies
Shelled Peas
Coriander Leaves
Method:
Boil, peel and mash potatoes.
Cut onions thin/small and fry with chopped green chillies, cashews, and curry leaves.
Add tomatoes, shelled peas and fry until done.
Add mashed potatoes and mix well with salt.
Add chopped coriander leaves and remove from the fire.
Grease idli stand and pour a small spoon of idli batter.
Place one tbsp potato mixture in a flat spoon.
Pour a spoon full of idli batter on top and cover the stuffing.
Steam cook. top>>
- Dal Idli
Ingredients:
1 Cup Moong Dal
1 Cup Urad Dal
¼ Cup Rice
½ Tsp Mustard Seeds
½ Tsp Gram Dal
1 Inch Ginger
Curry Leaves
2 Green Chilies
½ Tsp Cumin Seeds
Pinch Of Asafetida
Cashew Nuts
Salt to Taste
Method:
Soak moong dal and urad dal along with rice for 4 hours.
Grind coarsely and leave to ferment for 6 hours.
Season with mustard seeds, cumin seeds, gram dal, cashew nuts in little hot ghee.
Add finely cut coriander leaves and chilies.
Steam cook idlis.
- Aval Idli
Ingredients:
1 Cup Parboiled Rice
1 Cup Rice
1 Cup Aval
¼ Cup Blackgram Dal
Salt to Taste
Method:
Clean and soak the Ingredients: separately 8 hours.
Grind to make the batter similar to that of the regular idli batter.
Let it ferment overnight.
Add salt and mix the batter thoroughly before pouring on to the idli plates.
Steam cook for 10-15 minutes.
- Pumpkin Sweet Idli
Ingredients:
2 Cups Grated Pumpkin (Red)
1 Cup Idli Rava
¾ Cup Jaggery Or Brown Sugar
½ Cup Grated Coconut
Cardamom Powder
Nutmeg Powder
Method:
Mix all the Ingredients: and keep aside for 2 hours.
Steam cook idlis.
- Instant Rava Idli
Ingredients:
1 Cup Rava
1 Cup Sour Curd
¼ Tsp Soda
4 Green Chilies
½ Tsp Mustard Seeds
Cashew Nuts
¼ Inch Ginger
Curry Leaves
Coriander Leaves
Salt to Taste
Method:
Dry roast rava till it is slightly brown and allow it to cool.
Add seasoning with mustard seeds, curry leaves, and cashew nuts.
Mix all the Ingredients: to batter consistency.
Steam cook idlis.
- Fluffy Idlis
Ingredients:
2 Cup White Urad Dal
4 Cup Rice Flour
½ Tsp Yeast
2 Tbsp Cooked Rice
Salt to Taste
Method:
Wash and soak urad dal in plenty of water for 4 hours.
Grind it with yeast, salt and cooked rice till nice and frothy.
Blend this with the rice flour.
Allow it to ferment overnight.
Steam cook fluffy idlis.
- Kerala Plain Dosa
Ingrediants:
Raw Rice - 1 kl
Black Gram - 400 gm
Salt - rqrd
Procedure:
Wash and soak rice and black gram for 4-6 hours. Grind and keep aside for nearly 8 hours. '''''
Put required salt and water, mix it together. Heat the frying pan and apply oil on it.
Pour one ladle mixture on the frying pan and spread it evenly.
When it turns brown, turn the side and cook well.
- Masala Dosa
Dosa Ingrediants:
Raw Rice - 1/2 kl
Black Gram - 300 gm
Salt - rqrd
Procedure:
Wash and soak rice and black gram for 4-6 hours.
Grind and keep aside for nearly 8 hours.
Put required salt and water, mix it together.
Masala Ingrediants:
Potato - ½ kl
Onion - ¾ kl
Curry Leaves - 1 stem
Green Chili - 5
Mustard Seeds - 1 sp
Turmeric Powder - ½ t sp
Coconut Oil - 2 ds sp
Salt - rqrd
Procedure:
Boil the potato, peel and mash it. In a pan pour coconut oil, splutter mustard seeds.
Add sliced onion and green chili (cut in round) and sauté well.
When it turns brown add smashed potato, turmeric powder and salt. Mix well Remove from fire.
Heat the frying pan and apply oil on it. Pour one ladle grinded mixture on the frying pan and spread it evenly.
Keep the potato masala in the middle and fold it from both sides. Cook both the side of dosa until it turns brown.
- Rava Dosa
Ingrediants:
Bombay Rava - ½ kl
Black Gram - 300 gm
Oil - 2 ds sp
Green Chili - 6
Curry Leaves - 1 stem
Salt - rqrd
Procedure:
Wash and soak black gram for half an hour and then grind it.
Fry rava and mix it with grinded black gram.
Then mix green chili (cut in small pieces) and curry leaves, keep aside for 1 hour.
Heat the frying pan and apply oil on it, pour one ladle mixture on the frying pan and spread evenly.
When it turns brown, turn the side and cook well.
- Ghee Roast
Ingrediants:
Raw Rice - ½ kl
Black Gram - ½ kl
Ghee - 3 sp
Salt - rqrd
Procedure:
Wash and soak rice and black gram for 4-6 hours.
Grind and keep aside for nearly 8 hours.
Put required salt and water, mix it together.
Heat the frying pan and apply ghee on it, pour one ladle mixture on the frying pan and spread evenly thin it.
Put little ghee on its top. When it turns brown, turn the side and cook well.
- Wheat Flour Dosa
Ingrediants:
Wheat flour - ½ kl
Green Chili - 5
Shallot - 8
Salt - rqrd
Water - rqrd
Procedure:
Mix the wheat flour with salt and water.
Cut the green chili and shallot in small pieces, and add to the mixture.
Heat the frying pan and apply oil on it, pour one ladle mixture on the frying pan and spread evenly.
Cook both the side of dosa.
- Maida Dosa
Ingrediants:
Maida - ½ kg
Egg - 2
Salt - rqrd
Procedure:
Mix maida with salt and water.
Beat egg, and add to the mixture.
Heat the frying pan and apply oil on it, pour one ladle mixture on the frying pan and spread evenly.
Cook both the side of dosa.
- Onion Dosa
Ingredients:
1 Cup Dosa Batter
2 Onions
Coriander Leaves
Green Chilies
Method:
Cut onions, coriander leaves and green chilies into small pieces and mix well.
Heat the griddle, when hot smear with oil.
Pour dosa batter on the griddle.
Immediately spread the onion mixture over the dosa.
Smear some oil and cook.
Note: In the same way, you can prepare dosas with many other vegetables like carrot, beetroot, cabbage, capsicum etc.
- Neer Dosa
Ingredients:
2 Cups Rice
½ Cup Grated Coconut
Salt To Taste
Oil
Method:
Soak the rice overnight.
Grind the soaked rice to a fine paste along with grated coconut.
Add salt, enough water to make a thin batter.
Keep aside for 2 hours.
Prepare dosas.
- Bread Dosa
Ingredients:
4 Bread Slices
1 Cup Dosa Batter
2 Green Chilies
Coriander Leaves
Oil
Method:
Mix chopped green chillies and coriander leaves to the dosa batter.
Heat the griddle, when hot smear with oil.
Dip the bread slices in the dosa batter and place it on the griddle.
Smear some oil around the bread slice.
Cook till it is golden brown on both sides.
- Soft Dosa
Ingredients:
1 Cup Rice Flakes
2 Cup Rice
1 Tsp Methi Seeds
1 Small Cup Curd
4 Green Chilies
Method:
Soak rice flakes, rice, methi seeds in curd overnight.
Grind all the Ingredients: to batter and allow fermenting for 8 hours.
Prepare dosas without spreading much.
- Pesarat Dosa
Ingredients:
1 Cup Moong Dal
1 Tbsp Cumin Seeds
3 Green Chilies
Salt To Taste
Method:
Soak Moon dal in plenty of water for 6 hours.
Drain the water and grind it along with cumin seeds, water, salt and chilies into batter.
Prepare dosas.
- Moong Dal Dosa
Ingredients:
2 Cup Moong Dal
1 Cup Urad Dal
6 Green Chilies
1 Tsp Grated Ginger
Salt to Taste
Method:
Soak dals for 4 hours in water.
Grind all Ingredients: to form batter.
Prepare dosas.
- Instant Dosa
Ingredients:
2 Cups Maida Flour
1 Cup Gram Flour
½ Tsp Baking Soda
2 Tbsp Curd
Salt to Taste
Oil
Method:
Mix all Ingredients: except oil together along with water to form batter.
Prepare dosas.
- Avalakki Dosa
Ingredients:
3 Cups Rice
1 Cup Avalakki
5 Cups Buttermilk
Salt to Taste
Method:
Wash the rice and avalakki and soak in buttermilk for 8 hours.
Grind this mixture to fine paste adding water if required.
Mix salt and prepare dosas.
- Palak Dosa
Ingredients:
Left Over Dosa Batter
Green Palak
Salt to Taste
Coriander Leaves
Method:
Chop palak and coriander leaves.
Mix all the Ingredients: and prepare dosas.
Note: You can also prepare cabbage dosa, patrode dosa, brinjal dosa, tomato dosa and cucumber dosa in the similar manner.
- Egg Dosa
Ingredients:
1 Egg Per Dosa
Left Over Dosa Batter
Salt to Taste
Black Pepper Powder
Oil
Method:
Heat the dosa griddle and spread dosa batter.
Break one egg on the dosa and spread a little.
Sprinkle salt and pepper powder.
Spread 1 tsp oil around dosa.
Cook till golden brown.
- Coconut Dosa
Ingredients:
1 Cup Long Grain Rice
½ Cup Grated Coconut
Salt to Taste
Oil
Method:
Soak rice for 6 hours.
Grind rice and coconut together to a very fine mixture.
Add water if required while grinding.
Make the batter considerably thin.
Add salt and mix well.
Prepare dosas.
- Adai (Dal Dosa)
Ingredients:
1 Cup Channa Dal
1 Cup Tuvar Dal
¼ Cup Urad Dal
¼ Cup Moong Dal
¼ Cup Rice
½ Cup Grated Coconut
2 Green Chilies
4 Red Chilies
1"Ginger
Salt to Taste
½ Cup Chopped Coriander
8 Curry Leaves
Oil
Method:
Soak dals together and rice separately for 2 hours.
Grind rice, chilles, curry leaves and ginger together.Add dals and grind again.
Add salt, coriander and coconut and mix well.
Heat a griddle and pour some batter and spread in a circular motion.
Spread one spoon of oil around the dosa and cook both sides.
Rice Recipes
- Lemon Rice
Ingredients:
Plain Rice - 3 cups,
Lemon Juice - 6 tb sp ,
Green Chilly [chopped] - 3 tsp,
Green Ginger [chopped] - 1 1/2 tsp,
Turmeric powder - 1 tsp,
Table Salt - 1 1/2 tsp,
Vegetable oil -3 tb sp,
Mustard seed - 1 1/2 tsp,
Chana Dal - 3 tb sp
Method:
Boil the plain rice.
Mix the lemon juice, chilies, ginger, salt and turmeric together.
Sprinkle over the rice. Stir until each grain is coated.
Using a small skillet, fry the dhal and mustard seed in the oil.
When the mustard seed crackles and the dhal becomes golden brown mix with rice and stir.
[ Note: If available and 3 heaping table spoonminced green coriander leaves.]
- Puliyogare
Ingredients:
2 Cups Cooked White Rice
1 Cup Grated Dried Coconut (Copra)
4 Tsp Coriander Seeds
2 Tsp Peppercorns
A Pinch Of Asoefetida
4 Tsp Ground Nuts
2 Tsp Mustard Seeds
12 Red Chillies
4 Tsp White Sesame Seeds
2 Sprigs Curry Leaves
2 Tsp Urad Dal
1 Tsp Channa Dal
1½ Cups Thick Tamarind Juice
1 Small Piece Jaggery
2 Tsp Cumin Seeds
2 Tbsp Puliyogare Mix
Salt To Taste
Method:
Roast the coriander, cumin, 6 red chillies, 1 sprig curry leaves, pepper, asoefetida, 1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal, 1 tsp urad dal and 2 tsp peanuts one by one till they turn aromatic.
Blend to a fine powder using a coffee grinder and set aside.
Fry the remaining musatard seeds, red chillies, urad dal, channa dal, peanuts, sesame seeds, and curry leaves in heated oil.
Add the tamarind juice, salt, and jaggery. Mix well.
When the liquid starts boiling, add the powdered masala and cook in low flame till a sticky masala is obtained.
Allow the masala to cool.
Mix this with plain cooked rice to get puliyogare or tamarind rice.
Add dried copra gratings to rice.
- Mushroom Rice
Ingredients:
1 Cup Rice
1 Cup Sliced Mushrooms
½ Tsp Red Pepper Flakes
1 Tsp Oregano Leaves
1 Tsp Parsley Flakes
½ Cup Minced Onion
2 Tsp Margarine
Salt to Taste
Method:
Heat the margarine so that it melts.
When it is hot, add onions and sauté till they become pinkish brown.
Add pepper flakes, oregano leaves, parsley flakes.
Add rice and mushroom.
Pour the two cups water, add salt and cook well.
Garnish with fried cashew nuts.
- Mattar Cheese Pulao
Ingredients:
1 Cup Basmati Rice
½ Cup Green Peas
1 Onion
2 Green Chillies
½ Cup Grated Cheese
1 Bay Leaf
2 Cloves
Few Pepper Corns
1 Inch Cinnamon Stick
2 Tablespoons Oil
Salt to Taste
Method:
Wash and soak rice in water for 30 minutes.
Cook rice and keep it aside.
Cook peas separately.
Cut onion into thin long slices.
Mince the green chillies.
Fry cloves, bay leaf, cinnamon, green chillies, pepper corns in heated oil and sauté briefly.
Add onions and sauté till they become pinkish brown.
Add peas and mix well.
Add this mixture to the cooked rice along with salt and mix well.
Garnish with the grated cheese.
- Shrimp Biriyani
Ingredients:
1 Lb Shrimp
1 Cup Basmati Rice
4 Onions
Small Grated Ginger
2 Cloves Garlic
4 Green Chilies
3 Cups Grated Coconut
2 Tsp Garam Masala
2 Tsp Lime Juice
2 Tsp Cashew Nuts
2 Tsp Raisins
2 Bay Leaves
¼ Cup Ghee or Butter
Salt to Taste
Method:
Clean the fish and remove the veins.
Soak the rice in normal water for 20 minutes.
Grind green chilies, garam masala, ginger, garlic, cashew nuts and coconut into a paste.
In heated oil, fry half of the onions until they become golden brown in color.
Add the grinded paste to the onions and stir for about 5 minutes.
Add the shrimps and salt.
Fry well and keep stirring so that all the shrimps are coated with the cooked masala.
Take a separate pan and fry the bay leaves in heated oil.
Add the remaining onions and fry until the onions are golden brown.
Add the rice and stir fry for about 10 minutes. Add the peas, salt and 2 cups of water.
Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
Preheat the oven to 300°F.
In a serving bowl mix the shrimps and rice together and cover the bowl with the aluminium foil.
Keep the bowl in the oven for about 10 - 15 minutes.
Add lime juice and garnish with fried cashew nuts and raisins.
- Kesar Pulao
Ingredients:
1 Basmati Rice
1cup Sugar
4 Cardamom
Few Strands of Saffron
4 Cloves
5 Tsp Mixed Dry Fruits (Pista, Cashew Nut, Almond)
2 Tsp Raisins
4 Tsp Pure Ghee
1 Tsp Mustard Seeds
Silver Paper (Varak)
Method:
Wash and soak rice for 30 mins.
Boil the rice in adequate water.
When the rice is half cooked, add sugar and ghee.
When cooked completely, add the saffron, cardamom, cloves and half of the dry fruit.
Stir gently and cover for 10 minutes under low flame.
Garnish it with remaining dry fruit and silver paper.
- Jeera Pulao
Ingredients:
1 Cup Basmati Rice
2 Cups Water
2 Tsp Cumin Seeds
4 Tsp Oil
Salt to Taste
2 Bay Leaves
4 Cloves
6 Whole Black Pepper
Method:
Wash and soak the basmati rice for half an hour and drain the water.
Heat oil and add cumin seeds, bay leaf, cardamom, whole black pepper and cloves.
When cumin seeds are fried, add the rice and salt, mix well.
Add water and cook the rice properly.
- Peanut Rice
Ingredients:
3 Cups Long Grained Rice
1 Cup Grated Coconut
2 Cups Peanuts
1 Tsp Mustard Seeds
1 Tsp Channa Dhal
1 Tsp Urad Dhal
2 Or 3 Curry Leaves
4 Red Chilies
2 Tsp Garam Masala Powder
Oil to Fry
Salt to Taste
Method:
Boil rice in adequate water so that it is not sticky.
Fry peanuts and coarsely powder in a mixer.
Heat oil and add mustard seeds.
Add channa dhal, urad dal and fry till dals turn golden brown colour.
Add red chillies, grated coconut and fry for a while.
Add peanut powder, rice and garam masala powder. Mix well.
- Nawabi Biriyani
Ingredients:
300 Gms Basmati Rice
½ Kg Mutton
4 Sliced Onions
½ Tbsp Ginger-Garlic Paste
¼ Cup Milk With Saffron
2 Tsp Garam Masala
4 Red Chilies
1" Piece Cinnamon
½ Cup Curd
3 Cardamoms
6 Pepper
4 Cloves
1 Tsp Cumin Seeds
½ Tsp Turmeric Powder
1 Bunch Coriander Leaves
6 Apricots
1 Cup Dry Fruits
Ghee as Required
Method:
Fry dry fruits and apricots in little ghee along with little salt to taste.
Fry sliced onions separately in heated oil and add red chilies.
Grind onions and red chilies to a fine paste.
Mix the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
Heat ghee in Cooker and add marinated mutton.
Cook the mutton well in the Cooker.
In another pan, heat ghee, add the whole spices and fry well.
Add the washed rice to this spice mixture and fry for 5 minutes.
Add salt, warm water and cook the rice.
Remove and spread out to cool.
In a thick bottomed vessel, apply ghee and add the cooked mutton.
Sprinkle little garam masala powder.
Cover with a layer of rice, followed by a melted ghee.
Add saffron milk.
Add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
Garnish with chopped coriander leaves.
- Mutton Biriyani
Ingredients:
Mutton - 400gms,
Turmeric
Powder - 1/2tsp ,
Garlic - 5 pieces,
Fresh ginger
- 2 pieces,
Cinnamon [karuvapatta] - 2 pieces,
Cloves - 4 nos,
Green chilly - 4nos,
Coconut Milk - 1 cup,
Basmati Rice - 2 cup,
Ghee - 1/2 cup,
Onion - 3 nos [sliced],
Cashew nut - 50gms,
Kismas - 50gms,
Garam Masala - 2 tsp,
Salt - [required],
Coriander leaves,
Mint leaves
Method:
Clean the mutton. Add items 2 to 8 and also salt. Simmer [half cook] the mutton in a cooker [15 to 25 minutes].
Fry the cashew nuts and Kismass in ghee.
Fry the sliced onion and keep aside.
Fry the rice in the same ghee.
Mix the rice with simmered mutton.
Add 5 cup water and cook it.
Add garam masala and coriander leaves.
Garnish biriyani with fried onion, cashew nuts, kismass and mint leaves.
A tomato flower can be made and keep over the biriyani.
Also boiled egg [ slices] can keep on the sides of the plate as decorative while serving.
- Ground Nut Rice
Ingredients:
1 Cup Rice
½ Cup Ground Nuts
½ Cup Cashew Nuts
½ Cup Ghee
Salt To Taste
½ Tsp Mustard Seeds
1 Tsp Bengal Gram
1 Tsp Black Gram
1 Tsp Garam Masala Powder
Few Red Chilies
Few Curry Leaves
Method:
Cook rice, add 1 tsp oil and allow it to cool.
Fry ground nuts without oil and remove the skin.
Add mustard seeds to heated oil.
When they splutter, add channa dal and urad dal and fry till they turn golden brown.
Add garam masala and fry for few minutes.
Add it to rice along with enough salt and mix well.
Add fried cashew nuts and garnish the rice.
- Cabbage Rice
Ingredients:
1 Cup Rice
250 Gms Cabbage
4 Onions
½ Cup Oil
Salt To Taste
½ Cup Grated Coconut
4 Tsp Roasted Gram
10 Green Chillies
Little Ginger
1 Bunch Coriander Leaves
1 Bunch Curry Leaves
½ Tsp Mustard Seeds
1 Tsp Channa Dal
1 Tsp Urad Dal
½ Tsp Cumin Seeds
8 Cashew Nuts
Method:
Boil rice ensuring that each grain is separate.
Allow it to cool completely.
Grind chilies, ginger and grated coconut with minimum water.
Heat oil, add the seasonings and fry till golden brown.
Add sliced onions and fry till crisp.
Add shredded cabbage and fry till the cabbage is completely cooked.
Add masala and fry for 10 minutes.
Add rice and salt and fry for 5 minutes.
Garnish with coriander leaves, curry leaves and fried cashew nuts.
- Mango Rice
Ingredients:
1 Cup Rice
1 Medium Sized Sour Green Mango
8 Green Chillies
6 Tsp Ghee or Oil
1 Cup Grated Fresh Coconut
Pinch Of Turmeric Powder
Salt to Taste
Few Curry Leaves
Few Coriander Leaves
1 Tsp Channa Dal
1 Tsp Mustard Seeds
1 Tsp Urad Dal
4 tsp Cashew Nuts
Method:
Cook the rice ensuring that each grain is separate.
Allow it to cool completely.
Add one teaspoon of oil and mix.
Scrape the outer skin of mango and grate it.
Grind the chilies into fine paste.
Heat oil, add mustard seeds.
When they splutter, add dals and fry till light brown.
Add chili paste with grated mangoes. Fry for few minutes.
Add turmeric powder and salt and mix.
Pour over rice and mix well.
Garnish with coriander leaves, curry leaves and grated coconut.
- Fish Fried Rice
Ingredients:
½ Kg White Fish
2 Cup Basmati Rice
4 Onions, Chopped
½ Cup Oil
1 Cup Grated Coconut
2 Tsp Coriander Seeds
Pinch Of Turmeric Powder
Small Piece Of Ginger
2 Tsp Cumin Seeds
½ Tsp Fenugreek Seeds
1 Bay Leaf
Juice of ½ Lime
Salt To Taste
Method:
Wash the rice and soak it in water for 30 minutes.
Wash and cut the fish into 2-inch pieces.
Fry coriander seeds, turmeric powder, cumin seeds, and fenugreek seeds and grind them into powder.
Mix ginger, salt to taste and grind again.
Heat oil in a large frying pan and fry the mixture for about a minute.
Place the fish in the pan, stir without breaking the pieces.
Cover the pan and allow the fish to cook in its own steam for five minutes.
Remove the fish carefully with a fish slice and keep them warm.
Fry the onions with the bay leaf in the remaining oil till brown.
Drain the rice and add to the onions.
Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture.
Add extra warm water, just enough for the rice to simmer and cook
Garnish with chopped coriander leaves.
- Kashmiri Pulao
Ingredients:
500 Gms Basmati Rice
150 Gms Onions
5 Gms Cinnamon
5 Gms Cardamom
5 Gms Cloves
A Pinch Of Turmeric Powder
1gm Saffron
10 Ml Milk
20 Gms Walnut
20 Gms Cashew Nut
1litre Water
50 Gms Oil
Salt to Taste
Method:
Wash and soak rice for 30 mins.
Slice onions vertically.
Fry whole spices, turmeric powder, add rice and mix well.
Add saffron dissolved in little warm milk.
Add hot water and salt and cook well.
Heat oil and fry onions till golden brown and remove.
Fry cashew nuts and walnuts in little oil.
Garnish kashmiri pulao with fried onions, walnuts and cashew nuts.
- Bisi Bele Bath
Ingredients:
2 Cups Rice
1¼ Cup Tur Dal
1 Cup Grated Coconut
4 Tsp Oil
½ Cup Dried Coconut (Copra)
10 Beans
2 Carrots
2 Potatoes
¼ Kg Small Onions
A Pinch Of Turmeric Powder
2 Tsp Tamarind Pulp
10 Red Chillies
2 Tsp Mustard Seeds
¼ Tsp Cumin Seeds
½ Tsp Coriander Seeds
1 Tsp Channa Dal
1 Tsp Urad Dal
¼ Tsp Pepper
¼ Tsp Fenugreek Seeds
1 Clove
¼ Tsp Aniseeds
½ Tsp Poppy Seeds
2 Cardamoms
Little Cinnamon
20 Gm Cashew Nut
Curry Leaves Few
Coriander Leaves Few
Ghee for Frying
Salt to Taste
Method:
Cut vegetables in uniform sizes and slice onions.
Wash rice and dal thoroughly.
Add a pinch of turmeric powder and chopped vegetables (except onion) and cook in adequate water.
Heat little oil and fry channa dal, urad dal, pepper, cumin, coriander, fenugreek, and poppy seeds, aniseeds, cinnamon, cardamoms, red chillies.
Grind these into mixture along with grated coconut.
Heat oil, add mustard seeds. When mustard crackles, add curry leaves. Add tamarind juice, the grinded masala and salt to taste.
Add to the boiled rice, mix well and cook for 5 mins.
Add grated copra.
Heat little ghee and fry cashew nuts until they become golden brown in colour. Add this to the rice.
Garnish with chopped curry and coriander leaves.
- Curd Rice
Ingredients:
2 Cups Boiled Rice
4 Cups Plain Yogurt
1 Cup Milk
1 Cup Grated Coconut
2 Tsp Oil
Chopped Coriander Leaves
1 Cucumber
2 Green Chilies
1 Tsp Chana Dal
1 Tsp Urad Dal
1 Tsp Mustard Seeds
2 Tsp Chopped Ginger
Salt to Taste
Method:
Scrape the outer skin of cucumber and cut into very small pieces.
Mix boiled rice with coconut and cucumber.
Heat oil and fry mustard seeds.
When it splutters, add channa dal and urad dal.
After a minute, add in the ginger, coriander and green chilies.
Fry them for a minute.
Mix this with the rice.
Just before serving, add yogurt (curd), milk and salt.
- Coconut Rice
Ingredients:
2 Cup Basmati Rice
1 Grated Coconut
6 Tsp Ghee
½ Tsp Mustard Seeds
1 Tsp Channa Dal
1 Tsp Urad Dal
4-6 Green Chilies
1 Bunch of Coriander Leaves
Salt to Taste
Method:
Wash and soak the rice in water for 30 minutes.
Cook the rice.
Fry mustard seeds in heated oil and when they splutter, add channa dal, Urad dal and chilies and fry.
Mix well with cooked rice along with grated coconut and salt.
Garnish with coriander leaves.
- Vegetable Pulao
Ingredients:
3 cups of Basmati rice,
2 Cups of chopped carrots, beans and broccoli mixed,
6 small baby corn,
Salt to taste,
Butter or vegetable oil for cooking
Method:
Evenly chop the carrots, beans and broccoli. Add the peas and baby corn.
Wash and soak Basmati rice. Heat oil in a large pan.
Add the chopped vegetables, with cinnamon and bay leaves. Fry for 5 minutes.
Drain the rice, add to the pan and fry for another 3 minutes. Add the drained water and salt to taste.
Cover and cook until the rice is done. To be served hot.
- Curry Rice
Ingredients:
1 Cup Rice
¼ Cup Chopped Curry Leaves
10 Red Chilies
Small Sized Tamarind
Pinch Of Asafetida
2 Pieces Garlic
2 Onions
2 Tomatoes
Salt to Taste
Oil
10 Cashew Nuts
Cloves and Cinnamon
Method:
Cook rice, add 1 tsp oil and allow it to cool.
Cut small onions, garlic and tomatoes into small pieces.
Fry garlic, red chilies, curry leaves in little oil.
Blend this into mixture with a pinch of asafetida and tamarind.
Fry cinnamon and cloves in heated oil, add onions and then tomatoes.
Fry till tomatoes are cooked properly.
Add masala paste and fry in a high flame for 10 minutes.
Add rice, salt and mix well.
Fry cashew nuts and garnish the rice.
- Mint Pulao
Ingredients:
2 Cups Basmati Rice
4 Potatoes
4 Onions
1 Cup Peas
1 Cup Grated Coconut
1 Bunch Mint Leaves
6 Green Chillies
1 Small Piece Ginger
½ Tsp Turmeric Powder
4 Cloves
2 Cardamoms
1 Bay Leaf
1 Lemon
Salt to Taste
Ghee to Fry
Method:
Clean, wash and soak the rice for 30 minutes.
Cook the rice with salt to taste.
Cook the potatoes separately.
Cook the peas till they become soft.
Grind together coconut, green chilies, and ginger and turmeric powder.
Peel and dice potatoes.
Slice onions into pieces.
Heat oil, add onions and sauté.
Add cardamom, bay leaves and cloves.
Add the ground masala paste and peas.
Add potatoes, rice and salt if necessary.
Squeeze lime juice and mix well.
Garnish with grated coconut, curry and coriander leaves.
- Navaratna Pulao
Ingredients:
1 Cup Basmati Rice
1/2 Cup Oil
2 Onions
6 Cloves
1" Cinnamon Stick
½ Tsp Cumin Seeds
Salt To Taste
¼ Cup Peas
6 Drops Green Food Coloring
1/2 Cup Tomatoes
¼ Tsp Red Pepper Powder
2 Tsp Garam Masala
6 Drops Red Food Coloring
1 Cup Ghee
1 Tsp Almonds
1 Tsp Cashew Nuts
1 Tsp Golden Raisins
1 Tsp Pistachio Nuts
1" Piece Ginger
Method:
Clean, wash, and soak rice for 30 mins.
Heat oil and fry the onions.
Add whole spices and fry for a minute.
Add rice and fry for 2- 3 minutes.
Add water and salt to taste.
Cook the rice in Pressure Cooker for 20 minutes.
Divide rice into three parts.
For the first part of the rice, mix boiled peas, little salt (if required), and green food coloring mixed with little water.
For the second part of the rice, mix diced tomatoes, red pepper, little salt (if required), garam masala powder, and red coloring mixed with little water.
Keep the rice separately and warm in the oven.
For the third part of the rice, fry almonds, cashew nuts, pistachios, raisins, ginger and chili in ghee and mix with the rice.
While serving, spread all the three layers of rice one above another.
- Methi Pulao
Ingredients:
2 Cups Basmati Rice
1½ Cup Green Peas
100 Gms Paneer
4 Tsp Oil
A Small Bunch of Fenugreek Leaves
2 Tomatoes
4 Flakes of Garlic
6 Green Chilies
Pinch of Turmeric
Powder
Red Chili Powder to Taste
Salt to Taste
Method:
Wash and soak rice for 30 mins.
Cut paneer into small pieces and deep fry it.
Wash and chop fenugreek leaves.
Slice green chilies into small pieces.
Heat oil in the pan and add garlic paste and fry till light brown.
Add tomatoes, peas, chopped fenugreek leaves, green chilies, salt, chili powder and turmeric powder.
Fry for 10 minutes.
Add rice and fry well for another 5 minutes.
Add enough water and cook in the pressure cooker.
Garnish the pulao with fried paneer.
- Khichdi
Ingredients:
200 Gm Basmati Rice
100 Gm Masoor Dal
100 Gm Moong Dal
1 Cup Grated Coconut
1/4 Cup Peas
Cauliflower
1 Tsp Ginger-Garlic Paste
2 Dried Red Chilly
2 Bay Leaves
½ Tsp Cumin Seeds
1 Tsp Mustard Seeds
1 Tsp Garam Masala Powder
8 Tsp Ghee
Salt to Taste For Powder
2 Cardamoms
4 Cloves
1 Inch Cinnamon Stick
4 Red Chilies
1tsp Cumin Seeds
1 Tsp Coriander Seeds
1 Tsp Garam Masala Powder
½ Tsp Turmeric Powder
Method:
Roast the moong dal in low flame till it becomes golden brown in color.
Wash this dal along with basmati rice and masoor daal.
Fry cumin seeds, coriander seeds, garam masala powder, turmeric powder, cardamoms, cloves, cinnamon stick, and red chilies well and grind these together in a mixer.
In a pressure-cooker, heat ghee and add mustard seeds.
Add cumin seeds, garam masala, and gingergarlic paste.
Fry for a minute and add powdered masalas.
Add peas and cauliflower. Saute for 2 minutes on low flame.
Put the rice and the dals also into the pressure cooker.
Add water and salt and cook by closing the lid of the cooker.
- Hyderabadi Biryani
Ingredients:
500 Gms Basmati Rice
200 Gms Ghee
250 Gms Potatoes
300 Gms Carrots
300 Gms Beans
200 Gms Onions
8 Green Chilies
30 Gms Ginger
20 Gms Garlic
1/2 Tsp Turmeric Powder
4 Tsp Garam Masala Powder
1 Cup Curd
1 Tsp Saffron
½ Cup Milk
½ Cup Mint (Pudina Leaves)
½ Cup Coriander Leaves
6 Tsp Rose Water
100 Gms Cashew Nuts
100 Gms Almonds
50 Gms Raisins
Salt to Taste
Method:
Wash and soak the basmati rice for half an hour and drain the water.
Add 2 tsp of garam masala, salt and boil the rice in adequate water.
Once the rice is cooked, drain the additional water if any and keep the rice aside.
Cut all the vegetables in uniform size and slice green chilies.
Chop coriander and mint leaves.
Grind peeled ginger and garlic.
Soak the almonds in water for half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee and fry onions until golden brown.
Add green chilies, ginger, garlic and stir for a minute.
Add turmeric and chili powder.
Add garam masala powder and chopped vegetables.
Add the portion of plain curd, stir, and add water.
Cook the vegetables in low flame.
When the vegetables are cooked, add dry fruits and nuts.
In the handi (pressure cooker) with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
After that, spread half the rice.
Again sprinkle the remaining saffron-curd, mint and coriander.
Spread the remaining rice on the top.
Place a moist cloth on top, cover the lid tightly.
Place the handi in a pre-heated oven for 15-20 minutes.
- Vangi bhath (Brinjal Masala rice)
Ingredients:
3 Cups Rice
250 Gms Brinjal
¾ Cup Oil
1 Cup Grated Copra (Dried Coconut)
2 Tsp Cumin Seeds
2 Tsp Coriander Seeds
2 Tsp Garam Masala
2 Tsp Cashew Nut
1 Tsp Mustard Seeds
2 Tsp Channa Dal
2 Tsp Urad Dal
5 Red Chilies
2 Tsp Tamarind Pulp
A Few Curry Leaves
Salt to Taste
Method:
Wash and cut brinjal into small pieces.
Cook rice in water ensuring that the cooked rice is not sticky.
Fry cumin, coriander, channa dal, urad dal, red chilies separately without oil and grind these into coarse mixture.
Heat the oil and add mustard seeds.
When the mustard seeds splutter, add brinjal and fry for 10 mins.
Add tamarind pulp, salt, and garam masala powder and fry till the brinjal leaves oil.
Now mix this with the rice properly and add prepared coarse masala powder along with little garam masala powder. Add grated copra, curry leaves and fried cashew nuts. Mix well and serve.
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