PUDINA RICE

INGREDIENTS

Basmathi rice – 1 cup washed and soaked for 30 minutes

Pudina leaves – 1 1/2 cup

Oil -1 tsp for frying pudina

Green chillies- 5

Ginger – 1 inch piece

Ghee – 1tbsp

Oil – 1tbsp

Sahjeera – 1/4 tsp

Bay leaf – 1

Ginger garlic paste – 1tbsp

Finely sliced onion – 1 big size

Water – 1 1/2 cups

METHOD

  1. Heat oil in a pan and add green chillies. Fry for a few seconds and then add washed pudina leaves.
  2. Fry for 2 minutes and add ginger pieces. Cook for another 2 minutes on high flame and switch off the flame.
  3. Add 1 tsp lemon juice and grind it to a fine paste.
  4. Heat oil and ghee in a pan. Add sahjeera and bay leaves. Fry for few seconds. Add finely chopped onions.
  5. Fry till the onions becomes light brown and then add ginger garlic paste.
  6. Fry on medium flame till the raw smell fades out. Then add grinded pudina paste.
  7. Fry on medium flame till the raw smell fades away. Add salt and water.
  8. Bring it to boil. Add strained rice and mix well. Keep covered and cook on low flame till the water evaporates. Goes well with chicken curry.

NOOKALU ANNAM

INGREDIENTS

Nookalu – 1 cup

Water -6 cups

Milk – 5 cups

Freshly grated coconut – 1cup

Salt to tast

METHOD

  1. Wash nookalu 2 to 3 times. Cook nookalu with 6 cups of water on medium flame.
  2. Once water is absorbed, add 5 cups of milk. Cook on medium flame till the nookalu become mushy.
  3. Stir once every few minutes. The consistency of nookalu annam should be like thick dosa batter.
  4. Lastly, add freshly grated coconut and cook for 5 more minutes. Add salt and mix well.
  5. If the nookalu annam is thick, add some more water.
  6. Serve hot with butter and avakaya.

KARIVEPAKU RICE

INGREDIENTS

Raw rice – 1 cup

Curry leaves – 1/2 cup

Freshly grated coconut – 1/2 cup

Peanuts – 2 tbsp roasted and skinned

Cumin seeds – 1 tsp

Garlic clove – 1 optional

Green chillies – 4

Lemon juice – 1 1/2 tsp

TALIMPU

Ghee – 1bsp

Oil – 1 tbsp

Mustard seeds- 1 tsp

Urad dal -1 1/2 tsp

Cashew nuts – 8 cut into pieces

METHOD

  1. Cook rice with 2 1/2 cups of water. Cool it and keep it aside.
  2. Grind grated coconut, curry leaves, green chillies, cumin seeds and ground nuts to a fine paste.
  3. Heat oil and ghee in a kadai. Add mustard seeds. Let them crackle. Add urad dal and cashew nuts.
  4. Fry for a minute. Add karivepaku paste and fry till water evaporates.
  5. Add salt and mix well. Then add cooked and cooled rice. Mix well.
  6. Cook on low flame till the mixture coats well. Lastly, add lemon juice and mix well.
  7. Serve with ullipaya perugu pachadi. Adjust seasonings.

CARROT PALAK RICE

INGREDIENTS

Rice – 1 cup

Chopped palak – 1 cup

Grated carrot- 1/2 cup

Onions – 1 sliced

Garlic cloves – 5 finely chopped

Black pepper corns – 3 to 4

Cloves – 3 to 4

Cinnamon – 1 inch

Cumin seeds – 1/2 tsp

Ghee – 1 1/2 tbsp

Salt to taste

METHOD

  1. Cook rice with 2 1/2 cups of water and cool it. Keep it aside.
  2. Wash finely chopped palak and boil it . Strain and squeeze water. Keep it aside.
  3. Heat ghee in a kadai and add cumin seeds. When cumin seeds start to crackle, add black pepper corns, cloves and cinnamon.
  4. Fry for few seconds. Add finely chopped garlic and sliced onions. Saute it for 2 minutes.
  5. Add the grated carrot, salt and strained palak. Fry till the raw smell goes away.
  6. Add cooled rice and mix well. Check out the seasonings. Cook on low flame till the rice absorbs the masala.
  7. Garnish with finely chopped coriander leaves. If u want it to be more spicy, add green chillies.

SOYA GRANULES AND TOTAKURA RICE

INGREDIENTS

Basmathi rice- 1 cup washed and soaked for 1 hour

Finely chopped totakura- 1 1/2 cups

Soya granules- 1 cup

Ginger garlic paste – 1tbsp

Pulav masala – 1/2 tsp

Ghee – 1tbsp

Oil – 1 tbsp

Onions – 2 finely chopped

Green chillies – 2 slited

Water – 1 1/2 cups

Salt to taste

METHOD

  1. Washed and soak basmathi rice for 1 hour.
  2. Boil soya granules in water for 5 to 8 minutes. Strain and wash in cold water.
  3. Squeeze off the excess water and set aside. Wash totakura well and strain it. Boil totakura in water for 5 to 6 minutes on high flame.
  4. Strain and squeeze off the excess water and set aside. Add oil and ghee in a kadai. Add finely chopped onions and green chillies.
  5. Add salt and cook on low flame till onions turns light pink. Then, add ginger and garlic paste and fry for 5 minutes on medium flame.
  6. Add soya granules and mix well. Fry for 3 to 4 minutes. Then add squeezed totakura and mix well.
  7. Cook on medium flame for 4 minutes. Add salt and pulav masala. Mix well.
  8. Add water and bring it to boil. Add strained basmathi rice. Check out seasonings.
  9. Cook on low flame till the rice is done. Goes well with raita and any masala curries.

MAGAYA RICE

INGREDIENTS

Rice – 1 cup cooked with 2 1/2 cups of water and cool it.

Magaya pachadi – 4 to 5 tbsp (according to your taste)

Ghee – 3 tbsp

TALIMPU

Oil – 1tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 seeds

Curry leaves – few

METHOD

  1. Take a bowl. Mix rice, ghee and magaya pickle. Adjust seasoning.
  2. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves and fry for 10 seconds and pour it over the magaya rice.
  3. Adjust pickle according to your taste.