Ghee Rice

Preperation Time: 35-40 min

Ingredients:
Basmati Rice - 2 cups
Ghee - 3 tbsp
Onion - 1
Cashews and Raisins (as desired)
Fennel Seeds - 1/4 tsp
Cardamom - 2
Cloves - 2
Cinnamon (1 inch piece) - 1
Water - 3 cups
Pineapple chunks (optional) - 1 cup

Preperation Method:
1) Wash and soak for half an hour in water. Drain it and keep aside. Boil water with salt and keep it hot.
2) Heat ghee in a pan and roast cashews and raisins and keep aside.
3) In the same pan, add whole spices and chopped onion and fry until onion turns golden brown in color.
4) Add washed and drained rice to the pan and fry until the rice changes color. Add the Hot water to the rice and allow it to boil. When the water starts to boil, reduce the flame to medium heat.
5) When water gets absorbed and small holes appear in the top of rice, then cover the pan with a lid and switch off the flame. Keep the pan covered for half an hour.
6) Add the items fried in ghee and pineapple chunks to the rice and serve hot :-

Tomato Rice

Preperation Time: 30 min

Ingredients:
Rice - 1 cup
Tomatoes - 2 nos (chopped)
Onion - 1 (Small, chopped)
Ginger - 1 inch piece finely chopped
Chilli Pwdr - 1 tsp
Corinader Pwdr - 2 tsp
Jeera Pwdr - 1 tsp
Turmeric Pwdr - 1/2 tsp
Garam Masala - 1 tsp
Fenugreek Pwdr - 1/2 tsp
Asafoetida - 1 tsp
Mustard Seeds - 1 tbsp
ChannaDal - 2 tbsp
Peanut - 2 tbsp
Urad Dal - 2 tbsp
Cilantro Leaves - 1/2 cup
Salt for taste
Oil

Preperation Method:
1) Cook rice seperately.
2) Heat oil in a pan, Add mustard seeds and allow it to sputter. Then add channa dal, peanut, uad dal and fry until it turns into golden color.
3) Add onion to the pan and fry until the onion turns translucent.
4) Add ginger, tomato, salt to the pan and keep stirring. When everything mixes well together, add all powders and let it cook for 3-4 minutes.
5) Keep stirring frequently. When the tomatoes are cooked well, then add the cooked rice to the pan and mix well.
6) Garnish with cilantro leaves and serve hot :-

Tamarind Rice (Pulisadam)

Preperation Time: 25-30 min

Ingredients:
Rice (Any type of rice) - 1 Cup
Tamarind Paste - 1 tbsp
Water - 1 1/2 cup
Sesame Seeds - 1 tsp
Mustard Seeds - 2 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Dry red chilli - 2 to 3
Asafoetida - 2 tsp
Reanut (raw) - 2 tbsp
Turmeric pwdr - 1/2 tsp
Red chilli pwdr - 1/2 tsp
Coriander pwdr - 1 tbsp
Oil (Sesame Oil / Gingerly oil) - 3 tbsp
Salt for taste

Preperation Method:
1) Wash the rice and cook it. Keep the cooked rice aside.
2) Heat oil in a pan. Add dry red chilli and fry well. Then add mustard seeds and allow it to sputter.
3) Add Channa dal, urad dal, peanuts, sesame seeds and fry well until the mix turns golden brown in color.
4) Add all powders to the mix and stir for a minute.
5) Mix tamarind paste in water and add the tamamrind mix to the pan. Allow it to boil. Stir occassionally. Keep boiling the mix until it turns into a semi thick paste.
6) Add the cooked rice to the pan containing the paste and mix well.

Enjoy your Pulisadam with Pickle.. :-

Note: The semi thick paste made using steps 2-5 above can be stored in a refrigerator for long time and can be used to mix with rice for making Tamarind rice whenever we want..

Vegetable Pulav

Preperation Time : 30-40 min
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Ingredients:
Basmathi Rice - 2 cups (for 3-4 people)
Carrot - 1 nos (small)
French Beans - 5-6 nos
Cabbage - 1/4 cup
Green Capsicum - 1 nos
Red Capsicum - 1 nos
Yellow capsicum - 1 nos
Ghee - 4 tbsp
Cummin Seeds - 2 tbsp
Cloves - 2-4 nos
Bay leaves - 1
Cinnamon stick - 1
Coriander leaves - 1/4 cup
Kasoori Methi - 1 tbsp (optional)
Cashews - 5-10 nos
Raisins - 10 gm
Salt for taste
Water - 4 cups
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Preparation Method:
1) Heat ghee in a pan. Add 1 tbsp cummin seed and allow it to sputter. When it starts sputtering, add cloves, bay leaves, cinnamon stick and fry for a minute.
2) Add soaked rice to the pan and fry for 2 minutes.
3) Add 4 cups of water and cook the rice.
4) Cut the vegetables into long thin pieces.
5) Heat ghee in another pan. Add cummin seed and allow it to sputter. Add the vegetables and stir for some time till the vegetables become tender.
6) Add coriander leaves and kasoori methi into the cooked vegetable mix.
7) When the rice is cooked and the water evaporates completely, then add the contents of the second pan and mix well.
8) Fry cashew nuts and dry raisins in ghee in a pan. Distribute it evenly over the top of rice. Garnish pulav with coriander leaves and serve hot :-

Curd Rice

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Preperation Time : 20-30 min
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Ingredients:
Rice - 2 cups
Yogurt - 2 cups
Milk - 1 cup
Ginger - 1/2 tsp
Green Chillies - 3 nos
Curry leaves - a few
Coriander leaves - 1 tbsp
Red chillies - 2
Mustard Seeds - 1/2 tsp
Black gram - 2 tbsp
Cashews - 5-10 nos
Butter - 2 tbsp
Salt for taste
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Preparation Method:
1) Cook rice in 4 cups of water and allow it to cool.
2) Mix yogurt, 1/2 cup milk and salt to rice and keep aside.
3) Heat butter in a deep pan. Sputter mustard seeds, add black gram and stir till it turns light brown color.
4) Add red chilly, ginger, green chilly, curry leaves and cashews to the pan and fry on a low heat for few seconds.
5) Add the cooked rice to this. If the rice mix is thick, then add little more milk and mix well.
6) Garnish with coriander leaves :-