Mung Dal Khichadi

Ingredients

1.Rice - 1/2 cup
2.Mung Dal - 1/2 cup
3.Water - 2 cups
4.Green chillies - 3 slitted
5.Tomato chopped - 1 or you can add vegetables
6.Onion chopped - 1 small
7.Oil - 2 tsp
8.Salt


Preparation

1.Heat the oil in a cooker and add the mung dal to it and fry it for 2 mts then to this add the chopped onion,green chillies and saute it well.

2.Add the chopped onions to it and saute it for 2 mts ,then add 2 cups of water to it and bring it to boil . Add salt to this and mix it well.When it begins to boil add the washed rice to it .

3.Just 3 or 4 whistle will be enough for this to be cooked.


Serve it as hot ...........

Tomato Rice

Ingredients

1.Ghee - 2 tsp
2.Red chilli - 2 broken
3.Mustard seeds - 1/4tsp
4.Cumin seeds - 1/4 tsp
5.Chana dal - 1 tsp
6.Urad dal/ Splitted Black gram - 1 tsp
7.Ginger chopped - 1/2 tsp
8.Green chillies chopped - 1 tsp
9.Curry leaves
10.Onion chopped - 1 small or 2 tsp
11.Tomato chopped - 2 big
12.Red chilli powder - 1/4 tsp
13.Cooked rice - 1 cup
14.Salt
15.Coriander leaves


Preparation

1.You can use any kind of white rice for to prepare the rice. Or use the basmathi rice.Cook the rice in 2 cups of water.Drain it out and keep it aside.

2.Heat the ghee in a pan and splutter the mustard seeds ,then add red chillies to it,add cumin seeds ,chana dal ,and urad dal to it.When it becomes slightly brown in color add the chopped green chillies ,curry leaves,chopped ginger to it.

3.Then add 2 tsp of chopped onion to it .saute it for 2 mts and add the chopped tomatoes to it .Cook it till it becomes half cooked.Add red chilli powder and salt to it and mix it well.

4.Then add the cooked rice to it and mix it very well.Garnish it with coriander leaves.
You can make variations according to your taste.

Baby Potato Rice

Ingredients

1.Basmathi rice - 2 cup
2.Oil - 2 table spoon
3.Baby potatoes - 200 gm
4.Onion - 3 no
5.Cinnamon stick - 1
6.Cloves -2
7.Cardamom - 2
8.Water - 4 cup
9.Ghee - 3 table spoon
10.Turmeric powder - 1/4 tsp
11.Red chilli powder - 1 1/2 tsp
12.Garam masala powder - 1 1/2 tsp
13.Tomato - 1
14.Coriander leaves - 2 table spoon
15.Pudhina leaves - 1 table spoon
16.Curd - 1/2 cup
17.Salt

Preparation

1.Boil the potatoes and peel its skin .Then pick the potatoes with a fork.Then heat the oil and deep fry the potatoes in it.

2.In a frying pan heat the ghee and to this add the cinnamon,cardamom,and cloves to it.Add the chopped onions to it and saute it well.Then to this add chopped tomatoes and saute it again.

3.To this add the turmeric powder,chilli powder,garam masala powder and mix it well.Add salt to it.

4.Add curd to it and then add the fried potatoes to it .Add fried rice to it so that it will not be sticky together.

5.Pour 4 cup of boiled water to it ,and cook it .When it begins to boil make it in simmer and cook it for another 10 to 15 mts.

6.When the rice become cooked add chopped coriander and pudhina leaves to it.

Fried Fish Masala Rice By Lekshmi Nair

Ingredients

1.Fish - 1/2 kg(ney meen )
2.Turmeric powder - 1/4 tsp
3.Red chilli powder - 1 tsp
4.Salt
5.Oil - 1/2 cup

Other ingredients

1.Pulav Rice/Kaima rice - 2 cup
2.Onions - 3
3.Ginger - 1 1/2 table spoon
4.Garlic - 1 1/2 table spoon
5.Green chillies - 2
6.Turmeric powder - 1/4 tsp
7.Red chilli powder - 1/2 tsp
8.Coriander powder - 1 tsp
9.Garam masala powder - 1/2 tsp
10.Lemon juice - 1 table spoon
11.Pepper powder - 1/4 tsp
12.Salt
13.Coriander leaves
14.Pudina leaves


Preparation

1.Cook the rice by adding it in boiling water .When the rice is done drain it out from the water and keep it aside.

2.Marinate the fish with red chilli powder,turmeric powder,salt and little lemon juice.Keep it for 30 mts and deep fry the fish in 1/2 cup of oil. And make the fried fish into small pieces.Then in the same oil add the ginger,green chillies,and garlic saute it well.

3.To this then add the chopped onions and saute the onions.Then add turmeric powder,chilli powder,coriander powder,pepper powder,and garam masala powder to it.Then add coriander leaves,mint leaves ,fried fish to it and mix it well in high flame.

4.Add the cooked rice to it and mix it well ,add lemon juice to it ,and mix it well.Turn off the fire and you can add coriander leaves to it.

Serve it as hot with raitha ...................

Hyderabadi Chicken Biriyani

Hyderabad is famous for Biriyanis and pearls.Hyderabadi biriyani is considered to be come from the kitchen of Nisam the ruler of the historic hyderabad city.I got all the information regarding with the biriyani from my friend Thasneem.There are two ways of preparation of this biriyani.First one is Kacchi (means not cooked)dum biriyani and another one is pakki (means cooked)biriyani. Here i am going to write about the kacchi biriyani.In which the chicken pieces are cooked along with the rice.We tasted the Hyderabadi biriyani from different restaurant but the famous paradise hotel Biriyani is my favourite.Also the Suruji Restaurant also serves delicious Hyderabadi biriyani. Ingredients should be added in the correct quantity then only you will get the right taste.Use the best quality basmathi rice for biriyani.And saffron is another ingredient do not avoid that. Ingredients

For marinating the chicken

1.Chicken - 1 kg
2.Yogurt - 1 cup
3.Green chillies- 8 to 10 make slit in each
4.Ginger and garlic paste - 1 tsp each
5.Turmeric powder - 1/2 tsp
6.Red chilli powder-1 tsp
7.Cumin/jeera powder - 1/2 tsp
8.Coriander powder - 1 tps
9.Chopped coriander and mint leaves - 1/2 cup each
10.Salt

Make masala Powder with below ingredients

11.Cinnamon -2 stick
12.Cardamom-4
13.Pepper corns - 10 to 12 no
14.Black jeera/Shah jeera - 3/4 tsp
15.Cloves - 4 no
16.Bay leaves

For the preparation of rice

1.Rice - 4 cups
2.Cloves - 4 no
3.Cardamom -3 no
4.Cinnamon - 1 stick
5.Bay leaf - 1no
6.Star aniseed/Thakkolam -1
7.Shaa jeera - 1/2 tsp
8.Oil - 2 tsp
9.Salt

Other ingredients
1.Onions sliced - 2 no
2.Saffron - 1 tsp
3.Luke warm milk - 1/2 cup
4.Chopped coriander and mint leaves -2 tsp each
5.Ghee - 2 tsp
6.Oil -1 tsp

Preparation

1.Marinate the chicken pieces with the ingredients come under for marination along with powdered masala.And keep it for 5 to 6 hours ,or keep it in fridge for overnight.

2. Cook the rice along with lots of water and masala needed for the rice. When it is half cooked strain it from the water and spread it on a plate.

3.Mix the saffron with lukewarm milk and keep it aside.

4.Heat the ghee and oil in a pan and fry the onions till it becomes golden brown color.

5.In a heavy bottom sauce pan add 3 tsp oil and then add the marinated chicken pieces .Then spread it with a spoon.Usually they are putting half cooked rice above the chicken pieces and on above it put the fried onions,chopped coriander,mint leaves and the saffron milk pour 1/2 tsp ghee over it.Cover it with a tight lid.And cook it for nearly 30 mts in medium flame. Or another method is



6.In a heavy bottom sauce pan add 3 tsp oil and then add the marinated chicken pieces .Then spread it with a spoon.Then on high flame cook it for 3 minutes,sprinkle little oil above the chicken pieces.half cooked rice above the chicken pieces and on above it put the fried onions,chopped coriander,mint leaves and the saffron milk pour 1/2 tsp ghee over it.Cover it with a tight lid.And cook it for nearly 30 mts in medium flame.Let it set for 10 mts before opening.


7. And if you don't get a tight lid to cover you can use a kitchen towel and cover it and over it place the plate.Or cover it with2 sheets of aluminium foil paper and then cover it with lid.

Neychoru -Ghee rice -kerala Recipe

In my home we usually use the special Jeeraka shala rice for the neychoru,But if it is un available you can use the basmathi rice.......

Ingredients

1.Basmathi rice/Jeeraka shala rice - 2 cup
2.Water - 3 1/2 cup
3.Cardamom - 2
4.Cloves -3 or 4
5.Cinnamon - 1 piece
6.Pepper - 4 or 5
7.Salt
8.Raisins - 50 gm
9.Cashew Nuts - 50 gm
10.Ghee - 5 to 6 tsp
11.Onions sliced - 2
12.Bay leaf - 1

Preparation

1.Heat 3 tsp of ghee in a cooker and saute the cardamom,pepper,bay leaf,cinnamon,cloves,one sliced onion fry it till it becomes translucent.

2.Then pour the water to it with salt and bring it to boil then add rice to it and cook it.When your cooker give 4 whistle the rice will be done .Or you can cook it for 20 mts.

3.Then heat 1 tsp ghee in another pan and fry the cashew ,raisins,onions for garnishing.

Add this to the rice and enjoy it with chicken curry....................