Variety Rice

Spinach & Corn Rice

@ spinach rice

Ingredients
Rice 1 ¼ cups
Spinach 2 medium sized bundles
Ginger 1inch knob, Green cardamom 2, Garlic 4-6 cloves, Green chillies 2-3
Oil 1 ½ tspns, Cumin seeds 1 tspn, Bay leaf 1, Cloves 2
Pepper corns 5
Frozen corn kernels ¾ cup
Black cardamom 2
Cinnamon 1 inch piece
Mace 1 blade
Lemon juice 1 tblspn
Salt to taste

Procedure

  Soak the rice for half an hour. Clean and thoroughly wash and chop spinach. Thaw frozen corn kernels till they are soft. Peel, wash, and finely chop ginger and garlic. Wash green chillies, remove stem and then slit them into two. Heat oil in a non-stick pan, add cumin seeds and when they start to change colour, add bay leaf,cloves, pepper corns, green cardamom, black cardamom, cinnamon and macce. Stir fry briefly. Add chopped ginger, garlic and slit green chillies. Cook on medium heat for a minute. Add corn kernels and continue cooking for two to three minutes.

  Cook the rice first,then  add chopped spinach and mix well. Cook on high heat, stirring gently but continuously. When water is almost absorbed, add lemon juice and lower the heat. Cover the pan and continue cooking for about five to seven minutes .

               Coconut Rice            

@ coconut rice

Ingredients

2 cooked rice
 2 c grated fresh coconut
  1/4 c raisins
1/4 c almonds, sliced /cashews
salt
for tempering
mustard seeds1/4ts
urad dal 1/2 ts
jeera 1/4 ts

red chillies2
hing powder

 pepper(optional)
Procedure

  Spread the cooked hot rice on a flat dish to cool.

In another pot,do the tempering then  fry grated coconut until coconut becomes soft (say, 10 minutes). Add rice,raisins, and almonds.Enjoy!!!

Lemon Rice

@ lemon rice

Ingredients

2 tsp black gram dal
1 c cooked rice
2 tbsp oil
1 tsp mustard seeds
1 tsp chopped ginger
3 pc chopped dried red chilies
1 tsp turmeric powder
Curry leaves
5 tbsp lemon juice
Salt to taste
1 tbsp roasted nuts

Procedure

Soak dal in water for 30 minutes, then drain and dry on paper towel. Set aside. Spread rice on a plate, and sprinkle with a little oil. In frying pan, put oil and sauté mustard seeds, chopped ginger, black gram dal, and chilies, then add turmeric powder and curry leaves. Remove from fire.

Add lemon juice and salt to taste. Add rice and mix well. Top with roasted nuts.

Tamarind Rice

@ puliyohare

Ingredients

1 c rice
1/4 c ripe tamarind
3 tsp chopped ginger
2 tbsp gram dal (optional)
3 red dried chilies
1/4 c oil
1/2 tsp mustard seeds
ds 1/4 tsp turmeric powder
2 1/2 tbsp coriander seeds
1 tsp sesame seeds
Pinch of asafoetida
6 fenugreek seeds, roasted
1/4 c roasted nuts
Salt to taste

Procedure

Cook rice. Soak tamarind in 1 cup hot water for 30 minutes. Extract pulp; add 1/2 cup more water. Mix very well and strain pulp. Soak gram dal in 1/2 cup water for 30 minutes; drain and dry on paper towel. Chop red chilies. Heat oil, add mustard seeds. As soon as seeds start to split, add dal and sauté till light brown.

Add chilies, sauté for a minute; add tamarind pulp, turmeric powder, and salt. Boil until mixture is like tomato paste. Add all spices that have been ground into powder; mix well; stir in the rice. Leave on low fire till rice is done.

Vegetable pulav

@ vegetable pulav

Ingredients
  Basmathi rice 2 cups
Mint leaves few sprigs
Coriander leaves 1 bunch
Water 3 ½ cups
Kewra essence few drops
Saffron ½ tsp (dissolved in 1tsp milk)
Almonds 20 gms, Raisins 20 gms, Cashewnuts 20 gms
Turmeric powder 1 tsp
Salt to taste
Red chilli powder 1 tsp
Potatoes 1 cup (diced)
Cauliflower florets 1 ½ cup
Peas 1 cup
Cumin seeds 1 cup
Carrots ½ cup (diced)
Peppercorns 8
Cloves 6, Bayleaves 2, Cardamoms 4, Cinnamon 1 stick
Refined oil 50 gms
Onions 2 (Sliced)

Procedure

Wash and soak the basmathi rice. Drain and keep aside. Fry onions in oil and set aside. To the same oil, add the whole masalas, vegetables and cook for few minutes. Add Jeeraka Samba rice and fry till grains separate. Add salt, chilli powder, turmeric powder and water. When rice is ¾th done, add the saffron and cook till fully done.

Sprinkle with kewra essence. Granish with chopped cashewnuts, almonds, raisins, fried onions, fresh mint and coriander leaves. Serve steaming hot with raita.

@ curd rice

Curd Rice

Raw rice 1cup Milk 250ml Fresh curd 1/2 cup Salt to taste Finely cut ginger 1 tsp Asafoetida 1 tsp Green chillies 8 Finely cut coriander leaves 1tbs For seasoning: Mustard seeds 1/2 tsp Black gram dal 1 tsp Bengal gram dal 1 tin

Method Cook rice till it becomes soft. Drain water and allow it to cool. Mash with hand and add thick milk. Heat oil, add the seasonings and fry till golden brown. Add slit green chillies and ginger, sauté for a minute and pour over the rice. Add curd, salt, asafoetida and mix well. Serve soon after mixing with curd. Keeping it for a long time will turn the rice rice sour. Garnish with coriander leaves.  Peas Pulav Ingredients :   Basmati Rice                 1 cup Peas                         1 cup Onions                       1 NO Ginger                       1'inch piece chopped finely green Chillies/serrano pepper 2 nos Salt                         Acc to taste Cinnamon                     1 piece Cloves                       1 no Bay leaf                     2 Nos coriander                    for garnish Butter/Ghee/margarine        2 tbsp water                        2 cups cashew                       1/4 cup sugar                        1 tsp   Method:   Soak The Basmati Rice in water for half an hour before cooking.Wash & drain the rice.   In a rice cooker or in a pan take some butter/ghee. AS it starts melting add  bay leaf,cinnamon,cloves. fry for a minute till the aroma starts filling the room at which time start adding chopped ginger,serano pepper & Peas.   Fry them briefly & add the rice,salt & sugar . Fry it till all the rice is quoted with ghee & spices. Add the water & cover the lid.   In a seperate pan add a little butter & fry the cashew pieces & keep aside.   In the same pan fry the onions till it turns translucent & brown.   Garnish the rice with cashews,onions & coriander.   Mango rice Mango Rice Ingredients :   Raw Green Mango          1 NO Ginger chopped           1 piece Green chili peppers      2 Nos Salt                     Acc to taste Rice                     1 Cup   Seasoning :    Oil                      2 tsp Mustard seeds            1 tsp Curry leaves fresh       few (optional)     Peanuts                  1/4 cup   Method: Cook the Rice so that each grains are separate & let it cool. Peel & grate the Raw Mango. In a pan heat the oil add the seasoning. Fry for a minute & then add ginger, green chilies & shredded mangoes . Keep stirring for a few minutes till the mango gets cooked. Take care that the mango does not loose its color. Mix it with rice & serve hot or cold. Tomato Rice @ tomato rice Ingredients :   Tomatoes medium size    4 Nos Chopped lengthwise Basmati Rice            1 Cup Onion Small             1 NO  Chopped lenghtwise Ginger finely chopped   1 " inch piece Salt Acc To Taste Chilli Powder           1 tsp Dhani Powder            2 tsp Jeera Powder            1 tsp Tumeric                 1/2 tsp Garam Masla Powder      1 tsp Oil                     3 tbsp Fresh Coriander         For Garnishing Mustard seeds           For Seasoning   Method: Cook the Basmati Rice & let it Cool. Heat the Oil in the Pan & add mustard seeds. When it starts spluttering add Onions , fry till translucent. Add ginger ,tomatoes , salt,tumeric & keep stirring. When Everything is mixed together add all the dry masala powders. Let it cook; keep stirring frequently. When the tomatoes are cooked add the Rice & combine. Garnish with Fresh Coriander leaves & enjoy.