INSTANT MASALA RICE

INGREDIENTS

Rice – 1 cup (sona masoori rice)

Ghee – 3 to 4 tbsp

Water – 2 1/2 cups

Salt to taste

Finely chopped mint leaves- 1 tbsp

Finely chopped coriander leaves – 1 tbsp

Ginger garlic paste – 1 tbsp

Grind it to a paste

Freshly grated coconut – 3/4 cup

Coriander seeds – 2 tbsp

Cloves – 18

Cardamon – 3

Cinnamon – 1 inch

METHOD

  1. Wash and soak rice for 1 hour. Heat ghee in a kadai and add the grinded masala paste.
  2. Fry on low flame till the water in the masala paste evaporates .
  3. Then, add ginger garlic paste and fry till the raw smell fades.
  4. Add finely chopped mint and coriander leaves.
  5. Add water and salt and bring it to a boil.
  6. Add the previously soaked rice without water and mix well.
  7. Cover and cook on low flame till the rice is cooked.
  8. Switch off the flame and keep it aside for 5 to 8 minutes and serve.

SUGGESTIONS

  1. Serve with chicken curry or any other masala curries.
  2. You can adjust water according to your type of rice used.
  3. Adjust salt according to your taste.

SOYA GRANULES PULAV IN ELECTRIC RICE COOKER

INGREDIENTS

For the curry

Soya granules – 1cup

Finely sliced onion -1

Ghee – 1tbsp

Oil – 1tbsp

Chopped mint leaves – 1/3 cup

Chopped coriander leaves – 1/3 cup

Ginger garlic paste – 1tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1tbsp

Pulav masala – 1 tsp

Salt- 1/2 tbsp

Coriander powder – 1 tsp

Cumin powder – 1/2 tsp

Curd – 1cup

*For rice

Basmathi rice – 2cups

Water – 2 1/2 cups

Salt -1 tsp

Star anise – 1

Cloves – 4

Cinnamon – 1inch piece

Cardamom – 2

Shahjeera – 1tsp

Finely chopped mint leaves – 1tbsp

Finely chopped coriander leaves – 1tbsp

Green chillies -4 slit

Ghee – 1tbsp

*For garnishing

Fried onions – 2 tbsp

Safforn – 1/4 tsp [ soak in 3 tbsp of milk ]

Ghee – 1tsp

METHOD

  1. Cook soya granules in boiling water for 5 to 6 minutes. Once done, drain it.
  2. Wash with cold water for 2 times and squeeze it. Keep it aside.
  3. Heat oil and ghee in a pan and add finely sliced onions.
  4. Add salt and fry on medium flame till the onions become golden colour.
  5. Add ginger garlic paste and fry for 2 minutes. Add turmeric powder, coriander powder, cumin powder, red chilli powder and pulav masala.
  6. Mix well and add mint and coriander leaves. Fry on medium flame for 2 minutes and add soya granules.
  7. Mix well and cook on medium flame for about 4 minutes.
  8. Add curd and mix well. Cook on medium flame till the water in the curry reduces to 3/4 .
  9. Meanwhile wash and soak basmathi rice for 15 minutes and strain it.
  10. In a electric rice cooker, add strained basmathi rice, salt and water.
  11. Mix well. At this stage, taste the water. It should be salty.
  12. Then, add all the remaning ingredients and mix well. Switch on the rice cooker.
  13. Strain the saffron from milk and keep it aside.
  14. When rice is 3/4th done, add strained saffron milk. Spread fried onions and 1 tsp of ghee on top of the rice.
  15. Spread the previously made curry evenly on the top of the rice. Close the lid and cook till the cooking mode switches to keep warm mode.
  16. Switch off the rice cooker. Allow to rest for 10 minutes.
  17. Use a fork to fluff the rice and transfer to a bowl and serve with raita.

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.