Jeera Rice

Ingredients:

Basmathi Rice – 2 cups.

Jeera – 3 Spoons

Cashew nuts

Ghee

Salt

Method Of Preparation

    Wash the rice and Soak it in water for 30 mins.

     Heat 2 spoons of ghee in a pressure cooker and put jeera and fry until the aromacomes out. Then add rice and fry for few minutes without breaking it. Add salt & 4 cups of water and cook the rice as usual.

  As a final touch season the Jeera rice with fried cashews.

 Serve hot with Butter chicken masala.

Simple Coconut Milk Rice

Ingredients:
Basmathi rice – 2 cups
Coconut milk(First ) – 4 cups.
Cardamon – 2
Garlic – 20 pods
Green peas – 1/2 cup (Optional)
Ghee – 2-3 spoons
Salt

Method Of Preparation

• Clean and soak basmati rice in water for 30 mins.
• Peel the garlic and keep aside.
• Pour ghee in a pressure cooker and season the cardamon until nice aroma comes. Drain the water completely from rice and fry rice in ghee for few minutes. Do not stir the rice heavily, rice may break.
• Now add the green peas, garlic pods, coconut milk and salt.
• Pressure cook for 2-3 whistles.
• Now delicious and colorful coconut milk rice is ready. Serve hot with spicy veg or non-veg curry.

Mutton Pulao

Ingredients


Mutton- 1 kg
Ginger paste- 1 tsp
Garlic paste - 1 tsp
Cinnamon - 1" long stick
Cloves & Peppercorns - 8
Caraway seeds(karimjerakam) - 1/2 tsp
Cardamoms - 6
Ghee - 8 tblsps
Bay leaves (Karuva Ela) - 3
Onion- 2 medium
Washed Rice - 1 kg
 Potatoes- 250 gms (Peeled and Halved)

Method of Preparation

Put meat in a  pan with about 6 cups of water. Put all the spices over a cloth and tie it to form a  small bag. Put the pan of meat on the flame along with the cloth bag and continue cooking till meat becomes tender. Now remove the meat from the flame, squeeze out the contents and throw away the bag.

Now heat ghee and fry bay leaves well. Then add to it onion and heat it till turns brown. Add the rice. Then add the meat and potatoes and fry for 5 extra minutes. Add the stock and salt and boil  till water is dry. Add more water and cover till rice is done.

When the rice (pulao) is ready, cover the pan with a wet cloth and then cover it with the lid. Keep it simmering on a very low flame for 15 minutes.
Serve it hot with any raita

Shrimp Pulavu

Ingredients

Basmati Rice 500 gms.
Shrimp 1kg.
Bay leaf (Karuva Ella) 2 no.
Sliced onion ¼ cup
Coriander leaves 1 tbsp.
Fresh grated coconut 1 tbsp.
Lemon juice 1 tsp.
Turmeric powder ½ tsp.
Green chili 2 no.
Whole garam masala 1 tsp.
Ghee/Oil 2 tbsp.
Salt As per taste
Method Of Preparation
Wash and soak rice for about 20 minutes. Drain and keep aside. Clean and wash shrimp. Heat Ghee or oil in a thick bottomed pan. Add bay leaves and Whole Garam Masala. Let it crackle. Add sliced onion, sauté till the onion turns pink. Add water, turmeric powder, lemon juice and green chilies slit into two. Bring it to boil and add rice. Cook for a minute and add shrimp. Season with salt. Stir lightly. Stir till rice absorbs all the water and then cover it with a lid and cook it on a slow fire till rice and shrimp are fully cooked. Garnish with chopped coriander leaves and grated fresh coconut. Serve hot.

Chicken Fried Rice

Ingredients
Basmati Rice -1 kg
Soy Sauce - 300 gms
Ginger- 200 gms (cut into small pieces
Garlic- 300gms (cut into small pieces
Coriander leaves
Onion 1no (cut into long pieces
Chicken pieces (pre cooked
Pepper & salt to taste
Method Of Preparation
Boil the Basmati Rice, when it is cooked well keep it a side, and let the water to drain. Heat a little oil in a pan. Fry the onions, cooked chicken pieces, beans, ginger and garlic. Add the soy sauce and the pepper to it. After the soy sauce starts to boil add the cooked rice and mix it well Garnish with coriander leaves.

Chicken Fried Rice

Ingredients
vegetable oil - 1/3 cup
Chicken(diced) - 1/3 lb or
Meat(cooked, cubed or shredded) - 2 cups
Onion - 1 no (diced)
Salt - As required
Pepper - As required
Garlic pods - 3 nos (finely chopped)
Fresh ginger - 2" piece (peeled and finely chopped)
Spring Onions- 3 nos (thinly sliced;white and green separated)
Frozen corn, peas, carrots - 1 1/3 cups
Eggs(large) - 4 nos (lightly beaten)
Cold cooked long-grain rice, - 4cups

Method Of Preparation

1)Heat a tbsp of oil in a large heavy-bottomed nonstick skillet on a high heat.
2)Add the chicken and cook, stirring occasionally, until lightly browned.
3)Add onions, salt and pepper.
4)Cook for 1 - 2 mins, until onion is fragrant.
5)Add the garlic, ginger and Spring Onions whites and stir-fry, until fragrant, for about 30 secs.
6)Add the frozen vegetables.
7)Cook, until just defrosted, but still crisp.
8)Transfer contents of the skillet to a large bowl.
9)Heat 2 tbsp of oil in the same pan.
10)Add the eggs and season with salt and pepper.
11)Stir the eggs constantly and cook, until almost set, but still moist.
12)Transfer the egg to the bowl.
13)Heat up the remaining oil in the same pan.
14)Add rice and use a spoon to break up any clumps.
15)Add salt and pepper and stir-fry the rice to coat evenly with oil.
16)Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.
17)Stir the rice again, breaking up any new clumps.
18)Add the Spring Onions greens.
19)Transfer to the bowl.
20)Stir all the ingredients together with the rice.



:- Serve hot.

Vegetable Pulao

Ingredients
Basmati rice - 2 cups (soak in water for 30 mins and drain)
Boiled vegetables
(Carrot, Beans, Peas, Corn, Cauliflower, Capsicum) - 1- 2 cups
(easy way out is to buy a mixed vegetable packet)
Ginger-garlic paste - 1 tbsp
Onion(medium) - 1 no
Green chillies - 2 nos
Whole garam masala:-
(2 each of Cardamom, Cinnamon, Cloves, Bayleaves)
Cumin seeds(Jeerakam) - 1 tbsp
Ghee - 2 - 3 tbsp
Hot water - 4 cups
Salt - As reqd
Cashewnuts, raisins, coriander leaves for garnishing


Method Of Preparation

1)Heat a pan and add the ghee.
2)Once the ghee melts, add the whole garam masala and cumin seeds.
3)After the cumin crackles, add ginger garlic paste, onions and chillies.
4)When the onions are transparent, add the vegetables and salt to taste.
5)Add the rice and fry for 2 - 3 mins.
6)Add water and allow it to cook on a low flame till done.
7)Garnish with cashew, raisins and coriander leaves.

Curd Rice

Ingredients
Rice - As required
Sour Curd (Pulicha thayiru) - 1 cup
Milk - 3/4 cup
Salt - 1/2 tsp
Oil - 3 tsp
Black gram (Uzhunnuparippu)- 1/4 tsp
Red chillies (Pathalumulaku) - 3 - 5 nos
Asafoetida(Kayam)- A pinch

Method Of Preparation

1)Cook rice in a pressure cooker and leave it for about 3 hours in a closed vessel.
2)Pour sour curd, milk, salt into the rice and mix well.
3)Heat oil in a small pan and add mustard seeds. When it pops, add black gram, red chillies and roast them fully. Then, add a pinch of asafoetida.
4)Remove from fire and add this to the curd rice.
5)Mix well the mixture and the curd rice is ready to be served.

Carrot rice

Ingredients
Basmati rice - 2 cups
Carrots (medium)- 4 – 5 nos
Onions (medium)- 2 nos
Ginger -1" piece
Green peas (optional)
Turmeric powder - 1 tsp
Kashmiri chilly powder- 2tsp

Coriander powder - 1 ½ tsp
Cumin powder - 2 - 3 tsp
Garam masala powder -1 tbsp
Salt – As required
Ghee/Butter/Veg oil – ½ cup
limeJuice 1 lime's
Coriander leaves

Whole spices:
Fennel seeds -1 tsp
Cinnamon (Karuvapatta) sticks 2-3
Cloves 4 – 5 nos
A couple of Bay leaves
Peppercorns (optional)

Method of Preparation
1) Soak the rice in water for at least 30 minutes.
2) Cook the rice separately. Drain and set aside.
3) Heat ghee/butter/oil in a pan.
4) Put in the whole spices and fry for a few seconds.
5) Add the thinly sliced onions and ginger and saute, till the onions turn pink and translucent.

6) Add the powders and saute further.
7) Add the grated carrots and peas and mix well.
8) Add salt and mix well again.
9) Throw in the cooked rice and mix further.
10) Add in the lemon juice and finely chopped coriander leaves.
11) Mix everything well.

Vegetable Fried Rice

Ingredients

Basmati rice - 2 cups
Carrot - 1 no
Beans - 6 nos
Cabbage - 1/4 piece
Onion(small) - 1 no
Capsicum - 1 no
Pepper powder - 1 tsp
Salt - As reqd
Butter - 1 tbsp
Oil - 2 tbsp
Ajinomotto - A pinch(optional)
Spring onion - A small bunch for garnishing

Method Of Preparation

1)Chop all the vegetables into fine pieces.
2)Cook rice along with a tsp of salt and a few drops of oil. Drain and keep aside.
3)Heat butter and oil in a nonstick Kadai.
4)Add onion and fry, till it becomes soft.
5)Add all the vegetables one at a time and saute, till they become soft.
6)Add salt, pepper and ajinomotto.
7)Add the rice and stir carefully on full heat.
8)Garnish with finely chopped spring onions.