Karibevu Anna (Tangy curry leaves rice)

Ingredients:
Cooked rice  -2 cups
Jaggery powder - 1 tsp
Ghee - 1 tsp
Salt
Coconut (Grated) - 1/2 cup

Seasoning Items:
oil - 5tsp
mustard seeds-1/4 tsp
channa dal - 1 tsp
curry leaves -1 strand
hing - pinch off
peanuts - 4 tsp

To Powder:
Tamarind  - small piece
Curry leaves - 1 cup
Red chillies - 3
Hing

Method:
1. In a pan add oil 1 tsp, once heated up add all ingredients under To Powder and shallow fry till
    you get nice aroma from curry leaves.
2. Once it gets cooled, make a coarse powder and set aside
3. In a big pan make seasoning and keep heat in low
4. Now add cooked rice, salt and jaggery to above seasoning pan and mix well
5. Switch off stove and spread powder on rice, add ghee and coconut and mix well
6. Serve hot with curd

Serves for 2

Tomato Pulao

Ingredients:
Tomato - 1 big(Cut into medium size)
Cinnamon - small piece
Bay leaves
Coriander leaves
Bread crumbs
Kasuri Methi
Cooked Rice - 2 cups
Green Chilli - 2
Turmeric powder
Salt
Mustard seeds
Hing
Sugar

For grinding:
Tomato - 1
Ginger
Garlic

Method:
1. Grind tomato,ginger,garlic to coarse
2. In a frying pan, add 5 tsp of oil,mustard seeds,hing,cinnamon,Bay leaves,chopped green chillis
3. Now add grounded puree, salt, turmeric,sugar and cook for 10 min
4. Add kasuri methi, coriander and saute for a min
5. Mix this with Cooked rice and bread crumbs

Serves for 2

Jeera rice

Ingredients:

• Basmati Rice - 2 cups
• Cumin seeds - 3 tsp
• Ghee - 5 tsp
• Hing
• Mint leaves - 4-5 leaves
• Salt
• Cashews
• Water
• Kasuri methi - 1 tsp

Method:

• Soak basmati rice in water for about 30 min, drain out water and set aside
• In a heavy pan heat ghee and add jeera, pinch of hing
• Once cumin seeds/jeera splutters add 2 cups of water and boil on medium high heat
• While water getting boiled add mint leaves and salt
• Once water gets boiled thoroughly add rice and continue boiling by stirring in between
• When the water evoporates, cover lid and set heat to low
• Cook on very low heat for about 5 min and switch off stove
• Crush kasuri methi and sprinkle on Jeera rice
• Garnish with cashews and serve hot.

Puliyogare

Ingredients:

·         Tamarind – 250 grams

·         Jaggery – 50 to 100 gms (Adjust according to sweetness required)

·         Gingery oil/Sesame oil – 1 cup

·         Channa dal – 3 tsp

·         Peanuts – ½ cup

·         Red chillies – 5 nos

·         Masala powder

·         Garnish powder

Ingredients for Masala powder

·         Red chillies (Byadagi) – 1 cup

·         Coriander seeds – 3 cups

·         Methi seeds – 2 tsp

·         Cumin seeds – 2 tsp

·         Black pepper – 1 tsp

·         Mustard seeds – 1 tsp

·         Turmeric powder – ½ tsp

·         Hing – ¼ tsp

·         Curry leaves – 4-5 strands

Dry roast above ingredients and make it to fine powder

Remains fresh when refrigerated

Ingredients for Garnish powder

·         Black pepper – 1 cup

·         Coriander seeds – 1 cup

Dry roast above ingredients and make it to fine powder

Remains fresh when refrigerated

Method to make puliyogare paste

·         Soak tamarind with little water for one hour and grind it to smooth paste

·         Heat 3/4 cup gingery/sesame oil and add mustard seeds, red chillies, channa dal, peanuts

·         When the seeds start crackling, add the tamarind pulp, salt and jaggery. Mix well.

·         The liquid will start boiling, keep stirring in between

·         Now add the 5-6 tsp of powdered masala and simmer till you get a sticky thick paste.

·         Switch off stove and allow it to cool

·         This will keep well for a month in a airtight jar

Method to make puliyogare

·         Make fresh seasoning by heating 4-5 tsp of gingery/sesame oil add mustard seeds, few peanuts, curry leaves,pinch of hing and turmeric powder

·         Add cooked rice and salt to the above seasoning (Rice should be cooked with less water than the usual measurement)

·         Add 3 tsp of puliyogare paste and mix with rice

·         Spread 2 tsp of powdered masala and 1 tsp of garnishing powder over rice and mix well

·         Serve hot with curd.

Veg Biryani

Ingredients:

1. Basmathi rice – 2 cups
2. Vegetables – 1 cup
3. Curd – ½ cup
4. Salt
5. Coriander powder – 1 tsp
6. Chilli powder – 1 tsp
7. Cloves – 2
8. Cinnamon – small piece
9. Bay leaves
10. Crushed whole pepper – ½ tsp
11. Jeera – 1 tsp
12. Hing
13. Ghee – 3 tsp
14. Coriander leaves

Method:

1. Soak basmathi rice for about 30 min
2. In a frying pan add ghee, add bay leaves, jeera, pepper and once it splutters,add cinnamon,cloves, hing, chilli powder, coriander powder, sauté it for 2 min
3. Now add chopped vegetables (cut it lengthwise), salt, curd and sauté it for 2 more min
4. Mix this with soaked rice and cook it till done.
5. Garnish with coriander leaves

Kashmiri Pulao

Ingredients:

1. Basmati rice - 2 cups
2. Chopped fruits - 1 cup (Apple, Pineapple)
3. Ghee - 4 tsp
4. Onion paste - 1/2 cup
5. Vegetables (Chopped) - 1 cup (Beans,Carrot,peas)
6. Coriander leaves - to garnish

Masala Paste - 1

1. Coconut - 1/4 cup
2. Green chillies - 4
3. Ginger and garlic - small peice
4. Black pepper - 1/4 tsp
5. Mint leaves - 4 nos

Masala Paste - 2

1. Coconut - 1/4 cup
2. Red chillies - 4
3. Cashews - 1/4 cup

Method:

1. Soak basmati rice for 1/2 hr
2. In pressure cooker add ghee, onion paste, fry for few seconds then add masala paste 1 and vegetables
3. Drain out soaked rice and add to above masala, fry for 2 mins
4. Add 3 cups of water, salt and pressure cook the rice
5. Take frying pan, add little ghee then add masala paste 2 and fry for 2 mins
6. Now add cooked rice to the pan, mix well
7. Switch off stove, add chopped coriander, fruits
8. Serve with raita

Servings - 3

Tamarind Rice

Ingredients:

1. Cooked rice - 1 cup
2. Tamarind extract - 1 cup
3. Jagery - small piece
4. Curry leaves
5. Peanuts - 10 nos
6. Till (powdered) - 1 tsp
7. Salt
8. Green chillies  - 3 nos
9. For seasoning - Oil -6 tsp, mustard seeds,channa dal, hing, termeric powder

Method:

1. In a pan, add oil, mustard seeds and once it splutters add channa dal,peanuts,hing,green chillies,curry leaves and fry for few seconds
2. Add tamarind extract,jagery, salt, termeric powder and boil till it becomes pulp
3. Switch off stove, mix this pulp with cooked rice, add till powder, mix well and serve hot

Servings - 2

Tomato Rice

Ingredients:

• Tomatoes - 3
• Onion - 1
• Garlic - 4 pods
• Ginger - small piece
• Cinnamon - small piece
• Salt
• coriander leaves
• Cooked rice - 2 cups
• For Seasoning - Oil - 6-7 tsp,Mustard seeds,zeera,hing 

Method:

• Grind masala with 2 tomatoes,garlic,ginger,salt,cinnemon and keep aside
• Chop onions to thin pieces(vertically) and cut 1 tomato to quite big piece
• In a pan, add oil, zeera,mustard seeds,hing, once it splutters add chopped onions and tomato
• Fry till onion turns light brown and add grinded masala,coriander leaves and cook for 10-15 mins
• Mix this gravy with cooked rice and serve with raita 

Servings - 2

Mango Rice (mavinakayi chitranna)

Ingredients:

• Cocunut(shredded) - 1/2 cup
• Mango(shredded) - 1 cup
• Red chillies - 6-7
• Roasted methi seeds - 1/4 tsp
• Hing(for grinding) - 1/4 tsp
• Jagery - small piece
• curry leaves
• coriander leaves
• salt
• Cooked rice - 2 cups
• For seasoning - oil - 6-7 tsp,mustard seeds,hing,channa dal,peanuts

Method:

• Fry red chillies,methi seeds with little oil and grind it with coconut and hing
• In a pan, add oil,mustard seeds,channa dal,peanuts,hing
• Add grinded masala to the above seasoning, add salt,jagery,curry leaves,coriander leaves and fry for 5 mins
• Now add shredded mango and fry for 10 mins
• mix this with cooked rice

Servings - 2

Spinach Rice

Ingredients:
1. Spinach(chopped) – 1 cup
2. Rice(raw) – 2 cup
3. Water – 5 cups
4. Cashews – 10 nos
5. Garlic – 1 pod
6. Green chilies – 5-6 nos
7. Ghee – 4 tsp
8. Jeera – 1 tsp
9. Black pepper(crushed/powdered) – ½ tsp
10. Mustard seeds,turmeric powder,hing

Method:
1.In a pan, heat ghee,once it melts add cashews and fry till golden brown
2.Take out the cashews from ghee and keep aside
3.Now add mustard seeds,hing,jeera,black pepper.Once it splutters add green chillies
garlic(crushed),chopped spinach,turmeric powder and fry for 5 mins.
4.Add water to the pan, when water starts boiling add soaked rice(raw rice should be
soaked before for 30 mins) ,cover the lid and continue boiling rice on moderate
heat till done.
5.Once rice is cooked well, add cashews, mix well and serve hot with raitha.

Servings: 2-3 nos

Simple-Easy Vegetable pulao

Ingredients:
Basmati/Sona masoori rice - 2cups
Chopped Beans and Carrot - 1 cup
Peas - 1/2 cup
Ginger-Garlic paste - 1/2 tsp
cinammon - 2-3 small pieces
Cloves - 2-3 nos
cardommom seeds - 2-3 nos
Black pepper - 4-5 nos
Jeera - 1/2 tsp
Cashews - 7-8 nos
Bay leaves
Coriander leaves
Oil - 1/2 cup

Method:
1. In a pan add oil,mustard seeds,Jeera,black pepper.Once it splutters add
Ginger-Garlic paste,cinammon,cardommom,cloves,cashews and fry for 1-2 mins
2. Add chopped vegetables and continue frying for 2 mins
3. Add bay leaves,above masala to the rice and pressure cook till done.
4. Serve with Raita.

Fried Rice

Ingredients:
Onion - 1 (Small)
Beans and Carrot (cut it length wise), - 1/2 cup
Spring onions - 1(small bunch)
Capsicum - 1(small)
Green chillies - 3-4 nos
Jeera - 1 tsp
Ginger Garlic paste - 1/2 tsp
Butter - 7-8 tsp
Soy sauce - 4-5 tsp
Cooked Basmati rice - 2 cup
Salt

Method:
1. In a pan add butter and jeera once it splutters add green chillies,Ginger-Garlic paste,onions and fry for 2
    min
2. Add chopped carrot , beans,capsicum and continue frying
3. Now add spring onions(do not let it become soft)
4. Add cooked rice,salt. soy sauce and mix well