ANARDANA PULIHORA

required:oil-2 tbsp,dry red chilli-4 broken,mustard seeds-1/2 tsp,uraddal-1&1/2 tsp,chanadal-1 tsp,peanuts[with or without skin]-2 handfuls,curry leaves-a handful,salt-according to taste,rice-3/4th cup uncooked,ginger finely chopped-2 tsp,pomegranate powder-3 tsp,sona masoori rice uncooked-3/4 th cup

method

grind the store bought dried pomegranate seeds into a fine powder.cook the rice and refrigerate for some time.take a non stick pan and heat it up,pour oil,mustard seeds,dry red chillies,uraddal,chanadal,curry leaves,peanuts,ginger one after the other and fry nicely.add rice,salt and mix well.lastly add the pomegranate powder and mix again.

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PULAGAM

required:rice-3/4th cup,pottu pesarapappu split[green moongdal with skin]-1/4th cup,salt-according to taste,water-2&1/4 th cups,jaggery pd-2&1/2 tbsp,ghee-1 tbsp

method

toast green gram and rice for a minute on low flame.wash and cook the dal, rice with salt and water.cook for 2 whistles on medium to high flame.when still hot mix ghee and jaggery powder.mix delicately

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MUSHROOM&COCONUT PULAO

required:basmathi rice-1&1/2 cups,green chillies-5,garam masala powder-3/4th tsp,ghee-1 tsp,mint-few leaves,coriander leaves-1 small bunch,onion-1/2 large,cinnamon-1" piece,green cardamom-2,cloves-2,coconut grated-1/2 cup,salt-according to taste,shitake mushrooms-340g sliced,ginger&garlic paste-3 tsp

method

cook the basmathi rice and keep.cool it in the refrigerator after it comes to room temperature.grind green chillies,mint and coriander.take a thick bottomed pan and heat it up.tip in cloves,cardamom,cinnamon and when they change colour add the onion and stir fry until golden.time to add the ginger garlic paste and the chilli paste.stir fry until the raw smell is gone.add rice and coconut together.mix well and tip in salt,garam masala.turn off after 3-4 min.sprinkle some fried onions on top if available.pour the ghee at last and mix.

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RAJMA AND MUSHROOM PULAO

required:boiled rajma-1/2 cup,shittake mushrooms-170g,green chillies-6 slit,mint-5 leaves,coriander-1/2 bunch finely chopped,onion-1 small thinly sliced,ginger&garlic paste-1 tbsp,salt-according to taste,red chilli pd-1/4 th tsp,garam masala-1/2 tsp,water-3 cups,basmathi rice soaked-2 cups,bay leaf-1,cinnamon-1" piece,cloves-2,cardamom-1 green,mace-tiny piece,star anise-little piece,black cumin-1/2 tsp,ghee-3 tsp,oil-1&1/2 tbsp,ghee-2 tsp

method

soak the rajma overnight and boil with salt and enough water to cook for 3 whistles in a pressure cooker.

soak the basmathi rice for 15 min and drain.take a pressure cooker and heat it up.add ghee,oil to it.when hot tip in cloves,cardamom,mace,star anise,bay leaf together.when they change colour,add onions,green chillies and fry until the onions are light golden in colour.put ginger&garlic paste and fry for a minute on medium flame.

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VANGIBATH

required:small green brinjal or long brinjal-1/2 kg,coriander seeds-1&1/2 tsp,groundnuts1/2 cup,uraddal-4 tsp,cinnamon-2"piece,cumin seeds-1 tsp,cashews-2 tbsp,cloves-5,dry red chillies-11,dry coconut-2 tbsp,sona masoori rice-1&1/4th cup,water-2&3/4th cups,fenugreek seeds-less than 1/4 th tsp,tamarind paste-3 tbsp,salt-according to tatse,oil-4 tbsp,turmeric pd-1/2 tsp,mustard seeds-1/2 tsp,chanadal-3/4 th tsp,curry leaves-few,hing pd-2 pinches,jaggery pd-1 tsp

method

pressure cook the rice with water and keep.

dice the brinjal into thick wedges and keep in salted water.

dry roast uraddal,cinnamon,dry red chillies,cloves together.again dry roast cumin seeds,fenugreek seeds until nice aroma comes.grind  everything into a fine powder.this is the vangibath masala.this masala can be stored in a clean jar.

heat the oil in a wide pan and tip in mustard seeds,hing pd,chanadal,curry leaves,turmeric pd one after the other.when mustards pop add groundnuts,cashews.when they slightly change colour put squeezed and drained brinjal.tip in salt and cover on high flame for a min.after that reduce the flame and keep it covered until the brinjal turns soft.then add tamarind paste,coconut,jaggery pd and mix well.turn off after a min.to this mixture add rice,ground powder and mix well.

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LEFTOVER CHICKEN FRY PULAO

required:1/2 kg left over chicken fry,1&3/4 th cups basmathi rice,salt-to taste,garam masala-1/2 tsp,cinnamon-2" piece,cloves-4,green cardamom-2,star anise-1,bay leaves-2,mace-1,coriander chopped-1 small bunch,mint leaves-1/2 small bunch,green chilli-1 slit,oil-1 tbsp,water-2&1/4th cups,ginger&garlic paste-1 tsp

method

soak the basmathi rice for 30 min. take a pressure pan and heat it up with oil.add the cinnamon,star anise,cardamom,cloves,bayleaves,mace,green chilli and fry.now add the ginger&garlic paste and fry again until it changes colour.add the soaked and drained rice and stir fry for a min.tip in coriander,mint leaves and mix well.add the chicken fry now

pour water and tip in salt,garam masala.the water should be on the salty side.when the water heats up close the lid and put on high flame.when the cooker starts a mild whistling sound, reduce the flame and cook for 5 more min and turn off

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PESTO EGG FRIED RICE

required:rice-1 cup,black pepper pd-1 tsp,salt-according to taste,basil pesto-4 oz,oil-4 tsp,garlic cloves-3 finely chopped,yellow bellpepper chopped-1/4th,green bell pepper or capsicum chopped-1/4 th,green chilli-1 finely chopped,eggs-5 whites and 1 yolk

method

mix the eggs and make omelette with 2 tsp of oil in a pan.remove to a plate.cook the rice and keep seperately or use any leftover rice.in the same pan heat the remaining oil and tip in garlic,green chilli 

and fry until garlic is light brown.now add the bell peppers and stir fry until a min.combine rice with pesto and add.also add omelette pieces.sprinkle pepper pd,salt and mix well.stir fry for another min or two.

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SESAME TAMARIND RICE

required:rice-2 cups,white sesame seeds-6 tbsp toasted,dry red chillies-20,salt-according to taste,oil-3 tbsp,mustard seeds-1 tbsp,chanadal-4 tsp,uraddal-4 tsp,curry leaves-2 handfuls,tamarind paste-approximately 5 tbsp,raw groundnuts with skin-2 handfuls,hing-1/2 tsp
method
cook the rice with water in a pressure cooker or rice cooker.dry roast red chillies and grind with sesame seeds.take a pan and pour oil.heat it up and tip in the mustards,chanadal,uraddal,curry leaves,hing one after the other.when the dal turns light brown ,add the peanuts and toss until they change colour.
now add the tamarind paste and saute for a minute.lastly add the ground chilli pd.mix well and turn off.add this mix and salt to the rice and mix again.

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CHANADAL KICHDI

required:chandal-1/2 cup,sonamasoori rice-1&little less than 1/2 cup, mustard seeds-1/2 tsp,cumin seeds-1 heaped tsp, coriander pd-1 tbsp, green chillies-3 slit,dry red chillies-2 broken,salt-according to taste, turmeric pd- 2 pinches,coriander-few leaves,water-4&1/4 th cups,oil-1 tbsp
method
soak chandal for 25 min.also soak the rice for 20 min.take a pressure cooker and heat up the oil.pop the mustards and tip in dry red chillies,cumin seeds, green chillies,tumeric pd.when the chillies change colour add chanadal,coriander pd, rice and stir fry for few sec.add water and close the lid.keep the flame high and turn off after 3 whistles.add coriander after the pressure goes down

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CORN AND METHI PULAO

required:bay leaf-1,mace-1,star anise-1,cinnamon-1" piece,green cardamom-3,cloves-6,cumin seeds-3/4 th tsp,methi leaves seperated from stems-1 bunch, green chillies-6 slit,sweetcorn frozen or fresh-1 heaped cup,turmeric pd-a pinch,oil-1 tbsp, ghee-1 tbsp,onion-1 small thinly sliced,ginger &garlic paste-1 tbsp, India gate basmathi rice-2 cups,water-3&1/4 th cups
method
soak the basmati rice in water for 30 min.meanwhile take a pressure cooker and heat the ghee&oil.tip in bayleaf, mace,star anise, cinnamon,cardamom,cloves,cumin seeds and saute for 30 sec.now tip in onion, green chillies, turmeric pd.when the onion is slightly brown add the ginger&garlic paste and fry until the raw smell disappears.tip in corn,methi leaves and stir fry for a min.now add the rice,salt
and fry again for 30 sec.pour water, mix well and check the salt.water should taste slightly salty.when it comes to a boil close the lid of the pressure cooker and put on high flame.when the sound of the first whistle starts, immediately turn the flame to low and turn off after 5 min.

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CRANBERRY RICE

required:cranberries-8 oz[except for 7 berries],oil-4 tbsp, mustard seeds-1 tbsp,chanadal-1 tbsp,uraddal-1 tbsp,peanuts-3/4 th cup, green chillies-11 slit,hing-2 pinches,rice-1&1/4th cups, salt-according to taste, curry leaves-1 handful, ginger-1&1/2 "piece-chopped,dry red chillies-2,turmeric pd-1/4 th tsp
method
nicely wash the cranberries and drain.put them in a vessel and on a medium flame cook them until they turn mushy.if necessary mash them a little.cook the rice with water.add turmeric pd and salt to the rice.give it a mix and while it comes to room temperature prepare the tempering.
heat a pan and pour oil.when the oil is warm tip in mustards,hing.when they start popping tip in chanadal,uraddal.tip in peanuts when the dal is slightly brown.when the peanuts change colour add green chillies, curry leaves,ginger one after the other and finally the curry leaves.when the chillies change colour add the cranberry paste and mix well.turn off after a min.add this to the rice and mix well.adjust any salt if necessary.

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VANGIBATH

required:ghee-1 tbsp,oil-1 tbsp,India gate basmathi rice-2 cups,water-3 cups,purple long brinjal-1/2 kg,coriander-small bunch,coconut-1/2 of a large size grated,green chillies-6,salt-according to taste,ginger&garlic paste-1&1/2 tsp,turmeric pd-1/4 th tsp,onion-1 medium sliced thin and halved,garam masala pd-1 tsp
method
soak the rice for 15-20 min.wash the brinjal and dice them into fingers.keep them soaked in salted water.meanwhile heat a pan with oil,ghee.saute the onions along with green chillies,turmeric pd.when the onions are lightly brown, tip in the ginger&garlic paste.fry until the raw smell disappears.now add the brinjal[squeeze and throw away water] to the pan and cover for 2 min on high flame.open and saute until almost the brinjal is soft.tip in coconut,coriander,garam masala and mix well.start cooking the rice in water using a rice cooker or a pan.when the rice is half cooked and starts floating add the prepared masala and mix well.cover until it's done

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BEETROOT PULAO

required:oil-1/2 tbsp,ghee-1/2 tbsp,bayleaves-2,cloves-3,cardamom-1,cinnamon-1" piece,beetroot-1 medium size grated,onion-1 small sliced,green chillies-2 slit,ginger&garlic paste-1/2 tbsp,coriander-a small bunch chopped,red chilli pd-1 tsp,water-3 cups,india gate basmathi rice-2 cups
method
soak the basmathi rice for 15 min.in a pressure cooker heat the oil and ghee.tip in bay leaves,cloves,cardamom,cinnamon and wait until they change colour.now add the onion,green chilli and fry until the onion sweats.next tip in ginger&garlic paste and fry until the raw smell disappears.add the beetroot,drained rice,red chilli pd and saute for 2 min.add water,salt,coriander.add just enough salt so that the water is slightly salty.when the water starts boiling close the lid with the whistle in place and cook on a high flame.when the first whistle starts lower the flame and turn off after the second whistle.

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TOMATO RICE WITH SAUSAGES

required:chicken jalepeno sausages-5 medium size diced,red pepper-1 diced roughly,salt-according to taste,coriander-little roughly chopped,tomato puree-6 oz,onion-1/2 medium size chopped roughly,ginger&garlic paste-1 tsp,rice-1&1/2 cups,oil-2 tbsp,processed cheese-3 tbsp[optional], any non veg pickle gravy-1 tsp[optional]
method
cook the rice in water and keep aside.add oil in a thick bottomed pan and heat it up.fry the sausage pieces in the oil until they slightly change colour and remove them to a plate.tip in the onion and when it sweats add ginger&garlic paste.after the raw smell disappears add the tomato puree to the pan and mix well.after cooking for 2 min, tip in the rice and mix again until the rice is nicely coated.lastly add the sausages,cheese,pickle gravy,coriander and turn off

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METHI RICE

required:oil-1&1/2 tsp,cumin seeds-1 tsp,coriander-a small bunch,methi leaves-from a big bunch,green chillies-3,garlic cloves-2 or 3 cloves,salt-according to taste,sona masoori rice-1&1/2 cups,water-3 cups,fried cashews-few
method
cook rice with water in a pressure cooker and let it cool down.grind coriander[with stems],methi leaves,garlic cloves,green chillies.fry this paste in a pan along with cumin seeds until the oil resurfaces.add the cooked rice and tip in salt,cashews and mix well.

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POTATO AND EGG RICE

required:red chilli pd-1/2 tsp,garam masala pd-1/2 tsp,coriander chopped,eggs-6,cardamom-2,cloves-3,cinnamon-1" piece,ginger&garlic paste-2 tsp,sona masoori rice-2 cups,water 4 cups,blanched green peas-1/2 cup,potatoes-4 cut into small cubes,black pepper pd-1/2 tsp,green chillies-3 slit,onion-finely chopped -1 tbsp,oil-2 tbsp,salt-according to taste
method
cook the rice with water in a rice cooker or pressure cooker.heat very little oil and pour the eggs.after they are cooked remove to a plate.heat up the remaining oil and tip in cardamom,cloves,cinnamon,ginger&garlic paste and fry until the raw smell disappears.now tip in the onions,green chillies and fry until they sweat.add the potatoes,green peas and fry until there is a bite.now add the cooked rice into the pan along with salt,eggs,red chilli pd,garam masala pd,coriander

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DILL RICE

required:basmati rice-1 cup,low sodium chicken stock-1&3/4 th cup,cardamom-2,cinnamon-1"piece,bay leaves-2,salt-according to taste,dill-1 big bunch,salt-according to taste
method
soak the basmati rice for 30 min.cook the basmati rice with the chicken stock in a rice cooker.remove the thick stems from the dill bunch.put the leaves in a colander and wash. roughly chop the dill.in a heated pan; tip in cardamom,cinnamon,bayleaf.when they slightly change colour add the dill leaves.after a few seconds add the rice and mix lightly.adjust salt if necessary.

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BROCCOLI AND GREEN PEAS PULAO

required:butter-1 tbsp,broccoli-1 medium size,oil-1 tbsp,green chillies-5 slit,coriander chopped,mint leaves-few,basmathi rice-2&1/2 cups,frozen and thawed green peas-3 handfuls,milk-2&1/2 cups,water-2 cups,salt-according to taste,cloves-8,cardamom-3,cinnamon-2 pieces,bayleaves-2,ginger&garlic paste-2 tsp
method
soak the basmathi rice for 15 min.add butter in a pan and when it melts add broccoli florets with little salt and stir fry.after they slightly soften remove to a plate.in the same pan add the oil and when hot tip in cloves,cardamom,cinnamon,bay leaves.tip in green chillies,mint,coriander leaves and fry.now add the soaked rice,green peas and fry for a min.add the water,salt and milk and cover until rice is cooked.mix broccoli at last

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PALAK KICHDI

required:baby spinach leaves-5 handfuls,rice-1 cup,moongdal-1/2 cup,oil-1/2 tbsp,ghee-2 tbsp,cinnamon-1 small piece,cardamom-1,cloves-2,dry red chillies-3 broken,cumin seeds-1/2 tsp,onion-1 small finely chopped,tomato-1 medium finely chopped,curry leaves-1 sprig,turmeric pd-1/4 th tsp,salt-according to taste,red chilli pd-1 tsp,ginger&garlic paste-1 tsp,garam masala pd-1/2 tsp,water- 4+3 cups

method

grind the spinach leaves with little water.cook the rice, dal,salt,turmeric pd together in a pressure cooker with 4 cups of water for 2 whistles.when the pressure comes down add the pureed spinach and remaining water to the dal mixture and cook until the raw smell of the spinach disappears.take a pan and heat it up with oil,ghee.tip in cinnamon,cardamom,cloves,dry red chillies,cumin seeds one after the other.when they slightly change colour add onion and fry until light brown.tip in ginger&garlic paste and fry.next add the tomatoes,curry leaves,red chilli pd,garam masala and wait until the oil appears on the surface.add this tempering to the kichdi and mix well

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MUSHROOM AND CURRY LEAVES PULAO

required:basmathi rice-1&1/2 cups,curry leaves-2 handfuls,cardamom-2,cloves-6,cinnamom-1" piece,shahjeera-1/2 tsp,bayleaf-1,oil-1&1/4 tbsp,button mushrooms-1/2 kg diced into quarters,onion-1/2 big-sliced thin and halved,green chillies-3,ginger&garlic paste-2 tsp,mace-1,salt-according to taste ,garam masala-1/4 th tsp,water-2 cups,star anise-1
method
fry the curry leaves in a pan with very little oil until crisp.later grind the leaves into a pd.cook the basmathi rice with water and after it cools down it should be fluffed.in the same pan,heat the remaining oil and add onions,green chillies,mace,cardamom,cloves,bayleaf,cinnamon,shahjeera,star anise and fry until the onion is light brown on medium flame.now add the ginger&garlic paste and fry until the raw smell disappears.tip in the mushrooms and fry on high heat until the water from the mushrooms evaporates completely and the mushroom is soft.add the rice,salt and curry leaf pd,garam masala and mix well

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