Gongura Pulihora
My vegetable vendor brought home some fresh red sorrel leaves this morning. Prepared a rice dish on the lines of tamarind rice and use sorrel leaves as the main ingredient to provide the tart flavor. A unique Andhra favorite among the ‘gongura’ lovers. The factor that makes this rice special is the tart flavor of roasted gongura flavor which melds beautifully with mustard, fenugreek and red chilli spices yielding a sensational one pot rice dish. A complete vegetarian meal along side a bowl of yogurt and papad.
Gongura Pulihora Recipe
Prep & Cooking: 45-50 mts
Serves 4-5 persons
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Ingredients:
Ingredients:
2 cups raw rice (cook such that each grain is separate, spread to cool)
1/2 tsp turmeric/haldi/pasupu
15-20 fresh curry leaves
salt to taste
2 cups red sorrel leaves, washed
1 tsp mustard seeds
1/2 tsp methi seeds/menthulu/fenugreek seeds
2-3 dry red chilies, tear and de-seed
For tempering/poppu/tadka:
1 tbsp channa dal (split bengal gram)
1 tbsp urad dal/minappapu/split black gram
1 tsp teaspoon mustard seeds
1/4 tsp cumin seeds
1-2 medium dry red chilli
3-4 green chillis slit length wise
1/4 tsp hing/asafoetida/inguva
2 fistfuls roasted peanuts
3 tbsps oil
1 Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
2 Heat 1 tsp of oil in a pan, add the mustard seeds, methi seeds and dry red chillis and roast over slow flame till the methi turns red. Do not burn them nor under roast them. Remove from pan and cool.
3 In the same pan, add 3/4 tbsp of oil, add the red sorrel leaves and roast them on low flame till they wilt and lose their rawness. This should take about 7-8 mts. Remove from heat and cool.
4 Grind the roasted mustard seeds mixture to a coarse powder and then add the cooled red sorrel leaves and grind them together to a fine paste. Do not add water. Remove and keep aside.
5 Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, asafoetida and few curry leaves and fry for a few seconds.
6 Add this tempering along with red sorrel leaves to the cooled rice and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle roasted peanuts and combine well. Let it sit for at least an hour for the flavors to set in. If you feel the rice needs more tart flavor, squeeze some lemon juice.
7 Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and yogurt. Makes for a complete meal.
Easy Chicken Pulao
Many frown upon the plain ‘pulao’ considering it inferior to the pampered ‘biryani’. The chicken pulao that we make at home is no less than any saffron laced biryani in spite of its simplicity. A straightforward and quick pulao recipe that features basmati rice, chicken, coconut milk and fragrant spices. As this decadent one pot dish simmers, the khushboo (aroma) that emanates the kitchen, will put the glamorous biryani to shame.
Quick & Easy Chicken Pulao Recipe
Marination: 10 mts Prep & Cooking: 45-55 mts
Serves 4-5 persons
Cuisine: Andhra
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Ingredients:
1/2 kg chicken, washed and drained completely
2 cups long grained rice, washed and strained
2 onions, finely sliced
2 green chillis, slit
1/2 tsp ginger garlic paste
1 tomato, finely chopped
1 tbsp chopped coriander leaves
6-7 mint leaves
2 1/2 cups water
1/2 cup thick coconut milk
salt to taste
1 1/2 tbsps ghee + 1 1/2 tbsps oil
Marinade:
1/2 cup thick curd/yogurt
3-4 green chillis, make a small slit in them
1/2 tsp ginger garlic paste
1/2 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
1/2 tbsp coriander leaves
6-7 pudina leaves
1/2 tbsp lemon juice
1 tsp salt
Garam Masala:
7 cloves
1″ cinnamon stick
3 elaichi/cardamom
1 star anise
1 marathi mogga
pinch of mace
pinch of nutmeg pwd
2 bay leaves
1 Marinate chicken with the ingredients called for ‘marination’ for 10 mts. While the chicken is marinating, work on the rest of the preparation.
2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds.
3 Add sliced onions and green chillis and saute for 6 mts till onions turn transparent. Add ginger garlic paste and saute further for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts.
4 Add the chicken along with marinade and combine well. Cook on high for 2 mts, reduce flame, place lid and cook for 15-16 mts or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.
5 Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. This could take approx 15-18 mts. Turn off heat and do not remove lid for 10 mts.
6 Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice
Hyderabadi Aloo Dum Biryani with Capsicum Tomato Curry
There is something really good about Vizag weather since the past few days. Pleasant cool weather during peak summer season is very unusual and called for leisure vegetarian cooking with warming flavors. Aloo Biryani and Capsicum Tomato curry was our meal this afternoon. Every day ingredients are all you need to prepare Aloo Biryani and it takes less than an hour to prepare. Do garnish with caramelized onions for that extra oomph to the biryani.
Hyderabadi Aloo Biryani Recipe
Prep & Cooking: 45-50 mts
Serves 5-6 persons
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Ingredients:
3 potatoes, peeled, cube and saute in 1 1/2 tbsps of ghee for 8-10 mts till light brown
1 large onion, finely sliced
1 tbsp chopped coriander leaves
1 tbsp chopped pudina leaves
2 tbsps ghee
1 tbsp oil
1 cup thick curd/yogurt
4 green chillis, make a small slit in them
1/2 tbsp ginger garlic paste
1 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd/haldi
1/2 tbsp coriander pwd
salt as required
pinch of saffron soaked in 3 tbsps luke warm milk for 10 mts
Biryani Masala – dry roast for 2-3 mts and powder:
2 cloves
1/2″ cinnamon stick
2 elaichi/cardamom
1/4 star anise
1/4 tsp shah jeera
4 pepper corns
Ingredients to cook rice:
2 cups Basmati rice
3 cloves
3 cardamoms
1/2″ cinnamon stick
1 marathi mogga
1 bay leaf
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
water as required
1 In a bowl, add green chillis, mint leaves, coriander leaves and ginger garlic paste, red chilli pwd, turmeric pwd, coriander pwd, biryani masala pwd and salt and combine well. Add the sauteed potato cubes and yogurt and combine. Marinate for 30 mts.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add the marinated potato cubes along with the rest of the marinade and spread out in the vessel. Add a cup of water and cook till the potatoes are fork tender and the gravy thickens.
6 Next spread the rice over the potato layer, pour 1/2 tbsp of ghee all over the rice, spread the caramelized onions (keep aside a tbsp of caramelized onions for garnish) over the rice layer. Next sprinkle coriander leaves and pour the saffron milk over the rice.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 3 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently, remove onto a serving bowl. Garnish with chopped coriander leaves and caramelized onions and serve hot with raita and curry of your choice
Mint Pulao
Light, aromatic and immensely flavorful rice dish that calls for handful of ingredients. The mint flavor is subtly infused in the rice without being overpowering. Tinted with a light green shade, smelling of warmth and sunshine, pudina pulao makes for an endearing meal to serve family and friends.
Pudina Pulao Recipe
Prep & Cooking: 30-35 mts
Serves 4-5 persons
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Ingredients:
2 cups long grained rice
1 large onion, finely sliced
1/2 tbsp oil + 1/2 tbsp ghee
1/2 tsp shahjeera
1 tsp ginger garlic paste
1/2 tsp red chilli pwd
whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
salt to taste
Make a paste
1/4 cup chopped pudina leaves, packed
2 green chillis
2 tbsps grated coconut
1 Heat oil+ghee in a cooking vessel, add whole spices, shahjeera and bay leaf and saute for a few seconds. Add the sliced onions and saute for 4 mts. Add the ginger garlic paste and pudina-green chillis paste and saute further for another 6 mts. Add red chilli pwd and combine.
2 Add the washed rice and saute for a minute. Add 3 3/4 cups water and bring to a boil. Reduce heat and cover with lid and cook till the rice is done.
3 Serve hot with raita or any curry of your choice.
Egg Dum Biryani
Comfort food, Egg biryani, makes for a perfect Sunday meal with raita and curry. Yesterday, I was inspired to make a flavored rice and since our family loves eggs, I decided on Egg biryani which has a striking resemblance to Hyderabadi Chicken Dum Biryani. Its easy to put together, substantial and full of flavor. Serve to family and friends and wait for the compliments.
Next time will blog another version of Egg biryani that calls for scrambling the eggs.
Egg Biryani Recipe
Prep & Cooking: 1 hr 15 mts
Serves 5 persons
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Ingredients:
4-5 hard boiled eggs, peeled and make long slits along each egg
2 large onions, finely sliced
1 small tomato, finely chopped (optional)
1 tbsp chopped coriander leaves
1 tbsp chopped pudina leaves
2 tbsps ghee
1 1/2 tbsps oil
3/4 cup thick curd/yogurt
5 green chillis, make a small slit in them
1/2 tbsp ginger garlic paste
1/4 tbsp red chilli pwd (adjust)
1/2 tbsp coriander pwd
2 tbsps lemon juice
salt as required
pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts
Biryani Masala:
4 cloves
1/2″ cinnamon stick
2 elaichi/cardamom
1/4 star anise
1/4 tsp shah jeera
5 pepper corns
Ingredients to cook rice:
2 1/2 cups Basmati rice
3 cloves
5 cardamoms
1/2″ cinnamon stick
1 marathi mogga
2 bay leaves
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
water as required
1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
2 Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
5 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
6 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently and serve hot with raita and curry of your choice
Hyderabadi Chicken Dum Biryani
For many of my dear readers, today’s post is a long awaited one. At last I got to blog the recipe of the quintessential ‘home style’ Chicken Dum Biryani from the royal kitchen of the Nizams. A dish that calls for an elaborate process and requires lots of TLC aka ‘tender loving care’ while preparing unlike the quick pressure cooker biryani. There are two versions, Kachha (raw) and Pakki (cooked) Biryani. Today’s recipe is basically a Hyderabadi kachha style of biryani where marinated raw chicken and partially cooked basmati rice are layered and cooked on dum, over low heat. I prepared this biryani a couple of times, the recipe is perfect and has never failed me. Once the biryani is cooked on dum, as you open the lid, the kitchen smells fragrant, rich with the reassuring aroma of pure ghee and saffron and the chicken cooked to melt in the mouth tenderness.
Chicken Dum Biryani
A few things to keep in mind while preparing biryani. Use best quality aged Basmati rice, good quality chicken and the best saffron available. Marinate chicken for at least 4-6 hrs and if running out of time then two hours will do. No short cut methods and all the ingredients listed below are a MUST, in other words, there are no substitutes for the mentioned ingredients.
Marinated Chicken ~ Partially cooked basmati rice
Caramelized Onions ~ Saffron Milk
Hyderabadi Chicken Dum Biryani Recipe
Marination: 4 hrs Prep & Cooking: 1 hr
Serves 6-7 persons
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Ingredients:
1 kg chicken, washed and drained completely
2 large onions, finely sliced
2 tbsps chopped coriander leaves
1 tsp saffron
1/2 cup luke warm milk
salt to taste
2 tbsps ghee + 5 tbsps oil
For marination:
3/4 cup thick curd/yogurt
8-10 green chillis, make a small slit in them
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup chopped coriander leaves
3/4 cup pudina leaves
juice of 1 lemon
1 3/4 tsps salt
Biryani masala, make pwd:
8 cloves
1″ cinnamon stick
4 elaichi/cardamom
3/4 tsp shah jeera
12 pepper corns
Ingredients to cook rice:
4 cups Basmati rice
6 cloves
3 cardamoms
1″ cinnamon stick
3 bay leaves
1 marathi mogga
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
water as required
1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Add the saffron to the luke warm milk and combine well. Keep aside.
5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.
Tomato Coconut Rice
Tomato Coconut Rice
Prep & Cooking: 45 mts
Serves 4-5 persons
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Ingredients:
1 1/2 cups raw rice
10-12 curry leaves
1 clove
1 cardamom
1″ cinnamon stick
1 star anise
1 large onion, finely sliced
3 ripe tomatoes, finely chopped
1/2 tbsp finely chopped coriander leaves
salt to taste
1 tbsp oil + 1/2 tbsp ghee
Make a paste:
1/2 tbsp coriander seeds, dry roast
1/2 tsp cumin seeds, dry roast
1 tsp saunf, dry roast
4-5 tbsps grated fresh coconut
1″ ginger
5 garlic flakes
3 cloves
1″ cinnamon stick
1 cardamom
1 tbsp chopped coriander leaves
6-7 mint/pudina leaves
1-2 green chillis (adjust)
2 shallots or a small onion
1 Heat oil+ghee in a vessel, add bay leaf, clove, cardamom, star anise and cinnamon and saute for few secs. Add the sliced onions and saute for 4-5 mts. Add the chopped tomatoes and saute for 4 mts.
2 Add the ground paste and fry for 8-10 mts, low flame. Add salt to taste and combine well. Add rice and combine well and saute for a mt.
3 Add 2 3/4 cups of water and bring to a boil. Reduce flame, place lid and cook till rice is done. Garnish with coriander leaves.
4 Serve hot with any curry of your choice or with just pickle and yogurt.
Methi Matar Pulao
My love for methi has not diminished in spite of having an overdose these winter months. I am making optimum use of fresh methi during season since I will not be able to relish it during the summer months. Likewise with season fresh green peas. Fresh methi and matar decided on a date with rice. A match made in heaven. Delightful aromatic pulao, with green peas popping beautifully against the greens and rice.
Fresh methi leaves, Fenugreek leaves, Menthu kura
Methi Matar Pulao Recipe
Prep & Cooking: 40 mts
Serves 4-5 persons
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Ingredients:
2 cups basmati rice – washed and drained
1 1/2 tbsps ghee
2 green cardamoms
4 cloves
2” cinnamom stick
1 star anise
a bay leaf/biryani akku
1/2 tsp sugar
very small pinch nutmeg pwd
2 onions finely sliced
1/2 tbsp ginger-garlic-green chilli paste
1 cup fresh methi leaves
1/2 tbsp fresh coriander leaves, finely chopped
1/4 cup fresh green peas
3 3/4 cups water
salt to taste
1 Soak picked methi leaves in about 1/4 cup water, 1/2 tsp salt and a pinch of sugar for 15 mts. Strain water and squeeze leaves of water. This removes any bitterness of the leaves. Keep aside.
2 Heat ghee in a vessel, add bay leaf, cinnamon, cloves, caradamom, star anise and sugar and stir for a mt. Add the sliced onions, ginger-garlic-green chilli paste. Saute the onions till they turn transparent.
3 Add the coriander leaves and methi leaves and saute for 4 mts. Add the drained rice and green peas and saute for 2 mts.
4 Add water and bring to a boil. Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid.
5 Once the rice is cooked, turn off heat. Serve warm with raita.
Vegetable Pulao
Its difficult giving exact proportions of ingredients and spices while writing a recipe since most of my cooking is done by ‘andaz’. Sometimes, I just follow my mood and the available ingredients/spices while preparing a dish like today’s recipe. I try my best to be close to the required amount of spices used in a particular dish while writing the recipe.
Vegetable Pulao Recipe
Prep & Cooking: 45 mts
Serves 4-5 persons
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Ingredients:
2 cups basmati rice – washed and drained
1 1/2 tbsps ghee
1 tbsp oil
2 green cardamoms
4 cloves
2” cinnamom stick
1 star anise
2 bay leaves
very small pinch nutmeg pwd
2 onions finely sliced
1/2 tbsp ginger-garlic-green chilli paste
1 1/2 tbsps of fresh mint leaves/pudina, finely chopped
1 1/2 tbsps fresh coriander leaves, finely chopped
1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes)
1 tomato, chopped
1/2 cup thick coconut milk
3 1/4 cups water
salt to taste
8-10 cashew nuts (lightly roasted in ghee till golden brown)
coriander leaves for garnish
1 Heat ghee and oil in a vessel, add bay leaves, cinnamon, cloves, caradamom and star anise and stir for a few seconds. Add the sliced onions, ginger-garlic-green chillis paste. Saute the onions till they turn transparent.
2 Add the coriander and mint leaves and saute for 2-3 mts. Add the chopped mixed vegetables and cook on medium for 4-5 mts.
3 Add a chopped tomato and stir fry for a minute. Add the drained rice and saute for 2 mts.
4 Add the coconut milk and water. Bring to a boil.
5 Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid.
6 Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves.
7 Serve warm with raita.
Prawn Fried Rice
Along with Royallu Vepudu, I also made a quick, easy and flavorful Indo-Chinese style sweet and sour Prawns the other day and used the left overs to prepare Prawn Fried Rice. Fried rice is something that I make on days I am rushed for time. Fried rice being open to endless variations, I just throw together whatever few basic ingredients I have on hand for a quick, fuss-free, one pot meal.
Left over rice was exactly what I needed along with the sweet and sour prawns to whip together a quick fried rice that had the flavors melding together to create a wonderfully savory rice dish. Anyone out there looking for a satisfying meal with a lot of flavor and ease in preparation has to try this one.
Sweet and Sour Prawns
Sweet and Sour Prawns Recipe
Marination: 15 mts Cooking Time: 10 mts
Serves 4 persons
Cuisine: Indo-Chinese
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Ingredients:
1/2 kg cleaned and de-veined prawns
1 tsp finely minced garlic
1 tsp finely minced ginger
1/4 cup spring onions, finely chopped
2 finely chopped green chilli (optional)
1 tsp red chilli paste
1 tsp light soya sauce
1/2 tbsp vinegar
1/2 tsp brown sugar
1 tbsp tomato ketchup
salt to taste
1 tbsp sesame oil or peanut oil
1 Marinate the cleaned and de-veined prawns in tomato sauce, vinegar, soya sauce, brown sugar and red chilli paste for 15-20 mts.
2 Heat oil in a wok or kadai, swirl it all over and it should be smoking hot. Add the minced garlic and ginger and saute for a few seconds. Add the chopped spring onion whites and green chillis stir for 2 mts, constantly tossing them.
3 Add the marinated prawns along with any left over marination and cook on high heat for a mt without tossing. Flip the other side and cook for another mt. Combine once again and cook on medium heat for 3 mts or till done, tossing constantly. Season with salt.
4 Garnish with spring onions greens and serve hot as an appetizer or stir fry.
Prawn Fried Rice Recipe
Prep & Cooking Time: 30 mts
Serves 4 persons
Cuisine: Indo-Chinese
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Ingredients:
4 cups of cooked (cold) rice (long grain variety)
1/4 cup spring onions, finely chopped
1 cup finely chopped vegetables (carrots, beans and capsicum)
1 cup sweet and sour prawn stir fry (recipe above)
1 tsp vinegar
pepper pwd as required
salt as required
1 1/2 tbsps sesame oil or peanut oil
1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onions and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 3-4 mts.
3 Add salt and pepper pwd combine. Add the cooked prawns and toss. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.
4 Add vinegar and toss all the contents on high heat for a few seconds. Turn off flame. Garnish with chopped spring onion greens and serve hot.
Paneer Vegetables & Vegetables in ginger garlic sauce and sesame seeds
The vegetable fried rice I prepare is simple with minimal ingredients. I do not add soy sauce which imparts a dark color to the rice. Do use capsicums as it enhances the over all flavor.
Vegetable Fried Rice Recipe
Prep & Cooking Time: 30 mts
Serves 4 persons
Cuisine: Indo-Chinese
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Ingredients:
4 cups of cooked (cold) rice
2 spring onions, finely chopped
fistful of chopped capsicum
1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts
3/4 tbsp vinegar
fine black pepper pwd as required
salt to taste
1 1/2 tbsps sesame oil or peanut oil
1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 3-4 mts.
3 Add salt and pepper pwd combine. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.
4 Add vinegar and toss all the contents on high heat for a 30 secs. Turn off flame. Garnish with chopped spring onion greens and serve hot.
Vegetable Fried Rice
Note:
Finely minced garlic is an optional ingredient. Fry the garlic till well toasted followed by spring onions and follow the rest of the recipe. Try to use freshly ground black pepper. Always use cold rice or rice that has been cooked the previous night.
Tomato Rice
Tomatoes are abundantly available. Bought few kilos to prepare home made tomato sauce. I decided on tomato rice for lunch and prepared a flavorful rice dish that exudes the essence of tomatoes. A recipe I learnt from a Tamilian friend calls for roasted peanuts, a touch of asafoetida and a few roasted and coarsely powdered spices that include coriander seeds and bengal gram dal.
Tomato Rice
Prep & Cooking: 40 mts
Serves 4-5 persons
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Ingredients:
2 cups raw rice (cook such that each grain is separate, add 2 tsps of oil to rice and combine)
4 ripe tomatoes, blanch, remove skin and puree
2 onions, finely sliced
1-2 green chillis, slit lengthwise
large pinch turmeric pwd
For spice pwd: Dry roast and make coarse pwd
4 dry red chillies, de-seed, tear
1 tbsp coriander seeds/dhaniyalu/dhania
1 tbsp bengal gram/senaga pappu/channa dal
1/2 tbsp urad dal/minapappapu/black gram dal
large pinch fenugreek seeds/methi/menthulu
1/4 tsp asafoetida/hing/inguvva
For seasoning/tadka/poppu:
1/2 tsp mustard seeds
12-15 curry leaves
2 tbsp roasted peanuts
salt to taste
2 1/2 tbsps oil
1 Heat a tbsp of oil in a pan, add the tomato paste and cook till it forms a slightly thick paste (approx 10-12 mts).
2 Heat the remaining oil in a separate heavy bottomed vessel, add mustard seeds and once they splutter add the curry leaves, asafoetida and turmeric pwd and stir fry for a few seconds. Add sliced onions and green chillis and stir fry for 6-8 mts.
3 Add the tomato paste to the sauteed onions and combine. Add salt to taste and combine well.
4 Reduce heat, add the cooked rice, combine, sprinkle the spice mixture. Add the roasted peanuts and combine with the rice.
5 Serve hot with any curry of your choice or with just pickle, yogurt and appadam.
2 Heat the remaining oil in a separate heavy bottomed vessel, add mustard seeds and once they splutter add the curry leaves, asafoetida and turmeric pwd and stir fry for a few seconds. Add sliced onions and green chillis and stir fry for 6-8 mts.
3 Add the tomato paste to the sauteed onions and combine. Add salt to taste and combine well.
4 Reduce heat, add the cooked rice, combine, sprinkle the spice mixture. Add the roasted peanuts and combine with the rice.
5 Serve hot with any curry of your choice or with just pickle, yogurt and appadam.
Mexican Rice Recipe
Prep & Cooking: 40 mts
Serves 4-5 persons
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Ingredients:
2 cups raw rice, washed
1 1/2 tbsps oil (I used olive oil)
1 1/2 cups chopped mixed vegetables
fistful of corn kernels (optional)
3-4 cloves garlic
1/2 tsp red chilli flakes
3/4 tsp cumin pwd
3 tbsps worchestershire sauce
1 tsp balsamic vinegar
2-3 tbsps tomato sauce
2 tbsps chopped coriander leaves
2 tbsps grated cheese (optional)
salt to taste
1 Heat olive oil in a cooking vessel, on medium heat and add garlic and onions and saute for 3 mts. Add the chopped vegetables and corn kernels and saute for 5 mts.
2 Add the red chilli flakes, cumin pwd, tomato sauce, worchestershire sauce, balsamic vinegar and salt to taste. Combine.
3 Add the washed rice and saute with the rest of the ingredients for 4 mts.
4 Add 3 1/2 cups water and fresh coriander leaves and bring to a boil. Reduce flame to low and place lid. Cook the rice till done and do not stir inbetween. At this point, you can serve the rice as it is or you can place the cooked rice in a casserole, sprinkle cheese and bake for 10-12 mts in the oven). I served the rice without cheese.
5 Serve hot with potato wedges (boil potato wedges with skin and shallow fry in a skillet till nicely browned, sprinkle mixed dried herbs). Makes a complete meal.
Mexican vegetable rice with potato wedges
Note:
Do visit this website for more information on Mexican recipes and cooking classes. The above recipe were originally prepared by Manju Sethia who also designed the taco maker.
Pulagam Recipe
Recipe source: Amma
Prep & Cooking: 30 mts including soaking time of rice
Serves 4-5 persons
Cuisine: Andhra
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Ingredients:
1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)
1/2 cup split yellow moong dal (pesara pappu)
1 tbsp ghee
1 tsp cumin seeds
10-12 fresh curry leaves
1/4 tsp whole black pepper (optional)
salt to taste
3 ½ cups of water
10-12 cashewnuts lightly fried in ghee till golden brown
1 Wash the rice and dal and soak them together in water for 15-20 mts.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the curry leaves and black pepper corns and fry for a few seconds.
3 Add the drained rice and dal and combine with spices and fry for a few seconds.
4 Add water and salt and pressure cook till the rice and dal are cooked and soft.
5 Garnish with fried cashwenuts and serve with tomato chutney or avakai.
Note:
You can slightly dry roast the split moong dal before soaking in water along with rice. You can also add an extra glass of water if you want a more gooey texture of the lentil-rice medley.
