Dhal Rice

Ingredients:

Mysore dhal 1 cup
Rice 1 cup
Big Onion 1
Tomato 3
Green Chili 4 to 5
Garlic pods 3 to 4
Sambar powder 1 Tablespoon
Turmeric powder 1/2 Teaspoon
Oil
Salt

Make a coarse paste:

• Small onion 4 and 1/2 teaspoon cummin(jeeragam) seed.
• Put it into a mixcy and make a coarse paste.

Method:

• Wash the dhal and rice.
• Add oil to cooker and saute onions and curry leaves for 3 minutes.
• Add green chili and tomatoes and fry well.
• Add Sambar podi and turmeric powder and saute for 2 minutes.
• Add the coarsely grinded paste and fry for 2 minutes.
• Add rice and dhal.
• Add 3 and 1/2 cups of water.
• Close the cooker and leave 2 whistle.
• Open the cooker add 2 tablespoon of ghee and serve hot.

Serve with appalam and any vegetable curry.

Sweet Pongal

Ingredients

Raw Rice 1 cup
Moong dal 1/4 cup
Powdered Jaggery 1 and 1/4 cup
Cardamom powdered 4
Cashewnut 10
Raisins8
Ghee 10 teaspoon

Method

• Add little ghee to a kadai and add moong dal fry for 2 minutes and leave it a side.
• Add the rice and dal to pressure cooker and add 3 cup of water and pressure cook it (leave 3 to 4 whistle).
• Add jaggery in half cup of water and keep in sim till it dissolves completely.
• Filter the jaggery.
• Open the cooker and mix well and add the jaggery and mix well and keep the stove in low flame.
  
• Heat ghee and fry cashewnuts and raisins and add to pongal along with cardamom powder.

Ven Pongal

Ingredients:

Raw Rice 1 Cup
Moong dhal 1/2 Cup
Water 3 cup
Cashew nut 10
Curry leaves little
Whole pepper 1 Tablespoon
Jeera (Cummin) seeds 1/2 Tablespoon
Ginger 1 inch
Ghee 3 Tablespoon
Dry Red Chili 4

Method:

• Add little ghee to a kadai and fry the moon dhal for few minutes and leave it aside.
• Add the remaining ghee to the pressure cooker.
• Add curry leaves, whole pepper, jeera seeds and dry red chili and fry for 1 minutes.
• Add finely chopped ginger and cashew nut and fry for a while.
• Add the fried moong dal and raw rice and fry for few second.
• Add salt and water close the pressure cooker and leave for 4 whistle.
• When pressure is released open the cooker and mix well.
• Serve hot with coconut chutney and sambar.
• Goes well with Medu Vada.
  

Egg Rice

Ingredients

Rice 1 Cup
Egg 2
Onion 1
Green Chili 1
Ginger n garlic paste 1 Teaspoon
Turmeric powder a pinch
Chilli powder a pinch
Garam masala a pinch
Jeera(Cummin) Seeds 1/2 Teaspoon
Salt
Coriander Leaves little
Curry leaves 2 or 3

Method

• Cook the rice, do add salt for the rice while cooking the rice.
• Add oil to the pan and add jeera seeds and fry for few seconds.
• Add onion and green chilli fry for 3 minutes.
• Add the ginger-garlic paste and fry for sometime.
• Add turmeric chilli powder, garam-masala and salt and mix well.
  
• Lightly beat the egg and pour and keep stiring.
• Add the cooked rice add mix well.
• Garnish with the coriander leaves and curry leaves.

Cabbage Rice

Ingredients:

Basmati Rice 1 Cup
Cabbage finely choped 3/4 Cup
Onion 1
Cinnamon 1 Inch
Cardamon 2
Cloves 2
Sombu(Fennel Seeds) 1 Teaspoon
Cashew nut little (Fry it in ghee or oil)-Optional
Salt
Oil

Grind to Paste:

Coriander Leaves a handful
Green Chilies 3 to 4
Grated coconut 1/4 cup

• Grind all the above to a paste.

Method:

• Add oil to pressure cooker and add cinnamon, cardamom, cloves and fennel seeds.
• Add onion and saute for 3 to 4 minutes.
• Add cabbage and fry for 2 to 3 minutes.
• Add the grinded paste and fry for 2 minutes.
• Add rice and 2 cups water cook the rice.
• Garnish with fried cashew nuts and coriander leaves.
  

Pudina (Mint) Rice

Ingredients:

Rice 1 Cup
Cashew nut little (Fry it in ghee or oil)-Optional
Turmeric powder 1/4 teaspoon
Salt
Oil

Make a Paste:

• 1 bunch pudina(Mint) grind it to paste and keep it aside.

Garlic Pods 3
Ginger 1 inch
Green Chilies 4
Grated Coconut 1/4 Cup
Sombu (Fennel Seeds) 1 Teaspoon

• Grind the above ingredients into a pate.

Method:

• Add oil to vessel and add the grinded paste and fry for 2 minutes.
• Add the pudina paste and turmeric powder fry for 3 to 4 minutes.
• Add rice, water 2 cups and salt.
• When rice is cooked garnish it with fried cashew nuts.

Simple healthy pudina rice is ready to eat. It is good with potato sabji and raita

Bisibelebath (Sambar Sadham)

Ingredients:

Rice 2 Cup
Toor Dhal 1 Cup
Turmeric Powder 1/4 Teaspoon
Asafoetida Powder 1/4 Teaspoon
Potato 1 small
Carrot 2
Beans 8
Peas 1/2 Cup
Drumstick 1
Small Onion 12 to 14
Tomato 4
Dry Red Chilies 6
Mustard 1 Teaspoon
Tamarind Lemon size (make a pulp)
Ghee 4 Teaspoon
Cashew nut little(Fry it in ghee)
Oil

Masala Powder:

Channa Dhal 2 Teaspoon
Dhania Seeds 3 Teaspoon
Fenugrek(Methi seeds) 1 Teaspoon
Dry Red Chilli 14
Cinnamon 1 Inch
Cloves 1
Grated Coconut 3 Table spoon

• Fry all the above ingredients in a fry pan.
  
• When it cools add to mixcy and powder it.

Method:

• Add rice, toor dhal, asafoetida powder, salt, turmeric powder and add 5 cups water to pressure cooker and cook it.
• Leave it aside.
  
• Add oil to a pan and add mustard when it splits add 6 dry red chilies and curry leaves.
• Add small onions and fry for 3 to 4 minutes.
• Add tomato, vegetables and salt fry for 2 to 3 minutes.
• Add 5 to 6 spoon of masala powder fry for 2 minutes.
• Add water and cook the vegetable.
• Add tamarind pulp and boil it.
• Note this gravy should be watery.
• Add this gravy to cooked rice and dhal.
  
• Mix well, add ghee and fried cashew nuts.
• Garnish with coriander leaves.

Goes well with potato chips.

Coconut Rice

Coconut rice is one of the dishes that can be prepared in no time, but tastes deliciously.

Ingredients:

Rice 2 Cup
Grated Coconut 1 Cup
Mustard 1/2 Teaspoon
Urid Dhal 1 Teaspoon
Channa Dhal 1 Teaspoon
Curry Leaves a handful
Dry Red Chili 4 to 5
Ghee 1 Teaspoon
Salt
Oil


Method:

• Cook rice with salt.
• Add oil to pan and add mustard, urid dhal, channa dhal, dry red chilies and curry leaves and fry for 2 to 3 minutes.
• Add the grated coconut and fry for 1 to 2 minutes.
• Add rice to the pan and mix well in low flame.
• Add salt if needed.
• Add ghee and mix well.
  

Masala Rice

Ingredients:

Basmati Rice 1 Cup
Onion 1 big
Tomato 2 Big
Green chili 3 to 4
Curd 2 Tablespoon
Chili Powder 1 Teaspoon
Cinnamon 1 Inch
Cardamon 2
Cloves 2
Sombu(Fennel Seeds) 1 Teaspoon
Ginger and Garlic Paste 1 Tablespoon
Garnish with coriander leaves
Salt
Oil

Method:

• Add oil to pressure cook and add cinnamon, cardamon, cloves and fennel seeds.
• Add ginger and garlic paste, onion and fry for 2 to 3 minutes.
• Add tomato, green chili, chili powder and curd fry for 3 to 4 minutes.
• Add rice, salt and add 2 cups of water after 2 whistle off the stoves.
• Garnish with coriander leaves.
  

Curd Rice

Curd rice is one of the most popular finishing course in South India. There are lots of recipe around. But I found the following simple and tasty....... Believe me u will become fan of this curd rice once u taste it.

Ingredients:

Rice 2 Cups
Mustard 1/2 Teaspoon
Urid Dhal 1 Teaspoon
Channa Dhal 1 Teaspoon
Curry Leaves a handful
Green Chili 2 or 3
Ginger 1 Inch
Curd 3 to 4 Cups
Milk 1 Cup
Carrot grated 1/4 Cup (Optional)
Oil
Salt

Grind:

• Add ginger, green chili's and curry leaves to mixcy and grind coarsely.
  

Method:

• Cook rice with salt(rice should be soft).
• Add milk and curd to rice and mix well.
• Add more curd and salt if needed.
  
• Add oil to kadai and add mustard, when it slits add urid dhal and channa dhal.
• Add the coarsely grinded paste to the kadai and fry for 2 to 3 minutes.
• Add this to curd rice and mix well.
• Garnish with grated carrot and coriander leaves.

Yummy curd rice ready......

Tomato Rice

Ingredients:

Basmati Rice 1 Cup
Tomato 5
Onion 1 small
Ginger and Garlic paste 1 Tablespoon
Cardamom 2
Sombu 1 Teaspoon
Cinnamom 2 small pieces
Cloves 2
Peas 1/2 Cup
Dhania Powder 1 Teaspoon
Chilli Powder 1 and 1/2 Teaspoon
Jeera Powder 1 Teaspoon
Coconut Milk 2 Cup
Coriander Leaves
Curry Leaves

Method:

• Add oil to pressure cooker, then the spices and saute for 2 minutes.
• Add onion, when it turns golden brown add tomato, curry leaves and ginger and garlic paste fry for 2 minutes.
• Add peas, chilli powder, dhania powder and jeera powder.
• Fry for 3 to 4 minutes.
• Add rice, salt and 2 cups of coconut milk, leave 2 whistle.
• Open the cooker after 20 minutes and garnish with coriander leaves.

Serve with raita or egg curry.

Jeera Rice

Ingredients:

Jeera 2 Tablespoon
Rice 1 Cups
Oil 1 Tablespoon
Red Chillies 2
Salt
Curry leaves

Method :

• Heat the oil in a pan, add red chillies, jeera.
• Once jeera splutters turn off the stove and add curry leaves.
• Add rice , add some salt(according to your taste) and 2 cups water.Turn on the cooker.
• Garnish with coriander leaves.
  

Simple isn’t it….yet tasty with fry (any veg fry goes well with this).

Ghee Rice

Ingredients:

Basmati Rice 1 Cup(Soak in water for 1/2 to 1 hour)
Onion 1 Big
Cinnamom 2 small pieces
Cloves 2
Cardamom 2
Green Chillies 4
Whole Pepper 1 Teaspoon
Cashew nut Little
Ginger and Garlic paste 1 Tablespoon
Coriander Leaves
Ghee

Method:

• Add ghee to pressure cooker.
• Add the cloves, cinnamom, cardamom and whole pepper, fry for 2 minutes.
• Add onion and green chillies, when it turns golden brown colour add ginger and garlic paste, fry for 2 to 3 minutes.
• Add 2 cups of water, rice and salt.
• Close the cooker. Do not put weight.
• When steam comes from cooker, note the time and leave it for 7 minutes.
• Then switch off the stove.
• After 15 minutes open the cooker.
• Garnish it with fried cashew nut and coriander leaves.

Serve hot with raita.

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Lemon Rice

Ingredients:

Rice 1 Cup
Green Chillies 6(Cut into small pieces)
Ginger 1/2 Inch(Cut into small pieces)
Urid dal 1 Teaspoon
Channa dal 1 Teaspoon
Mustard 1 Teaspoon
Lemon 2(Squeeze it in a small bowl)
Water 1 Cup
Curry Leaves
Turmeric Powder 1 Teaspoon
Ghee 1 Teaspoon
Oil

Method:

• Cook rice with salt and keep a side.
• Add oil to a saucepan, then add mustard.
• When it splits add urid dal, channa dal, curry leaves.
• Add turmeric powder, ginger and green chillies. Fry it for 2 to 3 minutes.
• Add lemon juice and 1 cup of water.
• Boil the content till all the water evaporates and oil separates.
• Add the rice to the saucepan and add ghee and mix well.

The lemon rice is now ready to serve.

Fried Rice

Ingredients:

Basmati Rice 1 Cup
Carrot 1
Peas 1/2 Cup
Beans 1/2 Cup
Cabbage 1/2 Cup
Spring Onion 1 Bunch
Green chili 1 Small (Cut into small pieces)
Garlic 2 Pods (Cut into small pieces)
Ginger 1/2 Inch (Cut into small pieces)
Soya Sauce 1 Teaspoon
Ajenomoto( Chinese Salt) 1 Teaspoon
Pepper 1 and 1/2 Teaspoon
Oil

Method:

• Cook rice with salt, add drain it.
• Add oil to kadai, then add green chili, garlic and ginger. Saute it well.
• Then add all the vegetables and sprinkle some water & cover it for 2 to 3 minutes.
• Add finely chopped spring onion and fry well.
• Sprinkle pepper and ajenomoto.
• Add cooked rice and soya sauce, mix well.
  
• Add pepper and salt if needed.

If needed add scrambled egg(with pepper and salt) to the rice and mix well.
Fried rice ready, Drop your comments.