Capsicum Masala Rice / Bell pepper Rice

This is a simple and easy to make rice recipe that is nutritious as well as tasty.

INGREDIENTS:

• Cooked basmati rice - 2 cup
• Chopped onion - 1 small
• Capsicum / Bell pepper (chopped) - 2 nos
• Peanut - 3 tsp
• Cumin seed - ½ tsp
• Urad daal - 1 tsp
• Chana daal (optional) - 1 tsp
• Coriander seeds - 2 tsp
• Red chilly - 1 no
• Fennel seed - ½ tsp
• Black pepper - ½ tsp
• Cinnamon – 1 inch stick
• Cardamom – 2 nos
• Cloves – 2 nos
• Turmeric powder - 2 pinch
• Ghee - 2 tbsp
• Cashew nut - 1 tsp
• Mustard seed - 1 tsp
• Red chilly - 2 nos
• Salt to taste

PREPARATION METHOD:

• Dry roast 2 tsp peanut, cumin seed, red chilly, coriander seed, urad daal, chana daal, fennel seed, black pepper, cardamom, cloves and cinnamon.
• Grind all the roasted ingredients together.
• Heat ghee in a heavy bottomed pan.
• Add mustard seeds and red chilly, let it splutter.
• Add 1 tsp peanut and cashew nut into it and fry them.
• Add chopped onion and saute for 2 minutes.
• Add chopped bell pepper, turmeric powder and salt into it and saute for a minute.
• Add cooked rice, ground masala and salt into it and mix well.
• Cook for a minute, turn off the stove and serve it.

Recommended Combination: Serve hot with raita.

Mulakum Malliyum varutharacha meen curry

INGREDIENTS:

• Fish - Pomfret or Pompano –  500gm or 1 lb
• Sliced Shallots –  6 nos or (2 tbsp sliced onion)
• Green Chilly(Slit) -4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Kudam Puli(fish tamarind)- 4nos
• Corriander powder – 3 tsp
• Chilli powder – 3 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Salt to taste
• Coconut Oil – 3 tsp
• Curry Leaves

PREPARATION METHOD:

• Heat 2 tsp oil in a pan.
• Add shallots / onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
• Add chili powder and coriander powder and sauté for a minute.
• Add fish tamarind (kudampuli), turmeric powder, salt and little water, let it to boil.
• When the gravy gets thick, add the cleaned fish .
• Cover the pan with a lid and allow to cook for 10 minutes.
• When the fish is cooked, remove from fire.
• Add fenugreek powder, curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread, Kappa / Chakka Puzhukku

Paneer Biriyani / Paneer Rice

INGREDIENTS:

• Paneer - ½ lb or 250 gm
• Chopped onion - 1 cup
• Chopped tomato - 2 no
• Basmati rice - 2 cup
• Ginger and garlic paste - 1 tsp
• Slit green chillies - 2 nos 
• Coriander powder - 2 tsp
• Red chilly powder - 1 tsp
• Garam masala powder - 1 tsp
• Turmeric powder - ¼ tsp
• Fennel seed powder - ½ tsp
• Pepper Powder - ½ tsp
• Cinnamon – 2 one inch stick
• Cardamom – 2 nos
• Cloves – 3 nos
• Bay leaves – 2 nos
• kasoori methi - 1 tsp
• Finely chopped coriander leaves - 2 tbsp
• Ghee - 1 tbsp
• Salt to taste
• Oil 

PREPARATION METHOD:

• Cut paneer into small pieces, lightly fry and keep aside.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry cinnamon, cardamom, bay leaves and cloves together for a minute. 
• Add drained rice and fry for a minute.
• Add water and salt (to taste) and mix well.
• Cover the pan with a lid and let it cook until the rice is cooked and all water has been absorbed.
• Remove the rice from the fire and let it cool.
• Heat 2 tbsp oil in a pan.
• Add onion, green chillies, ginger and garlic paste.
• Sauté onion till it turns transparent.
• Add red chilly powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, turmeric powder, salt and sauté.
• Add tomato and sauté well till the oil separates from the masala.
• Add fried paneer into it and saute well.
• Slow down the flame and cover the pan and let it cook for  5 mins.
• Add corriander leaves into it and cook for a minutes.
• Add Kasoori methi and mix well.
• Add cooked rice into it and mix well.
• Let it cook for a minute.
• Turn off the stove.
• Garnish the biryani with chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

Simple Vegetable Biriyani

INGREDIENTS:

• Chopped Carrot - ½  cup
• Chopped String beans - ½  cup
• Chopped Cauliflower - ½  cup
• Chopped Green peas- ½  cup 
• Chopped Potato - ½  cup
• Chopped onion - 2 cup
• Chopped tomato - 2 no
• Curd - 1 cup
• Basmati rice - 2 cup
• Ginger and garlic paste - 1 tbsp
• Slit green chillies - 4 nos 
• Coriander powder - 2 tbsp
• Red chilly powder - 1 tsp
• Garam masala powder - 1 tsp
• Turmeric powder - ¼ tsp
• Fennel seed powder - 1 tsp
• Pepper Powder - ½ tsp
• Cinnamon – 3 one inch stick
• Cardamom – 4 nos
• Cloves – 4 nos
• Bay leaves – 2 nos
• Finely chopped coriander leaves - ½ cup
• Mint leaves (Pudina ila) - ½  cup
• Ghee - 1 tbsp
• Thinly sliced Onion - 1 cup 
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Heat 2 tbsp oil in a pan.
• Add Onions, green chillies, ginger and garlic paste.
• Sauté onion till it turns transparent.
• Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, salt and sauté .
• Add tomato and sauté well.
• Add all vegetables into it and saute well.
• Slow down the flame and cover the pan and let it cook for  5 mins.
• Add corriander leaves and pudina leaves into it and cook for a minutes.
• Add curd into it and mix well and cook for 2-3 minutes.
• Turn off the stove.
• Heat oil in a pan.
• Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry cinnamon, cardamom and cloves together for a minute. 
• Add drained rice and mix well.
• Add water and salt (to taste) and mix well.
• Cover the pan with a lid and let it cook.
• When the rice is half cooked, add cooked vegetable masala and mix with the rice.
• Let it cook until the rice is cooked and all water has been absorbed.
• Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

Mushroom Rice / Mushroom Biriyani

INGREDIENTS:

• Mushroom - 20 nos
• Basmati rice - 2 cup
• Chopped onion - 2 cup
• Chopped tomato - 2 no
• Ginger and garlic paste - 1 tbsp
• Slit green chillies - 4 nos 
• Coriander powder - 1 tbsp
• Red chilly powder - 1 tsp
• Garam masala powder - 1 tsp
• Turmeric powder - ¼ tsp
• Fennel seed powder - 1 tsp
• Cinnamon – 2 one inch stick
• Cardamom – 3 nos
• Cloves – 3 nos
• Bay leaves – 2 nos
• Finely chopped coriander leaves - ½ cup
• Mint leaves (Pudina ila) - ½  cup
• Ghee - 1 tbsp
• Thinly sliced Onion - 1 cup 
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Clean and cut the mushroom into half and keep aside.
• Heat 2 tbsp oil in a pan.
• Add Onions, green chillies, ginger and garlic paste.
• Sauté onion till it turns transparent.
• Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, salt and sauté .
• Add tomato and sauté well.
• Add mushroom into it and mix well (no need to add water).
• Slow down the flame and cover the pan and let it cook for  5 mins.
• Add corriander leaves and pudina leaves into it and cook for a minutes.
• Turn off the stove.
• Heat oil in a pan.
• Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry cinnamon, cardamom and cloves together for a minute. 
• Add drained rice and mix well.
• Add water and salt (to taste) and mix well.
• Cover the pan with a lid and let it cook.
• When the rice is half cooked, add mushroom masala and mix with the rice.
• Let it cook until the rice is cooked and all water has been absorbed.
• Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle.

Beetroot Rice

INGREDIENTS:

• Basmathi rice - 2 cup
• Chopped Beetroot -1 cup
• Chopped Onion– 1 nos
• Green peas – ¼ cup
• Chopped Green chili - 3 nos
• Ginger Garlic paste - 1 tsp
• Cinnamon -2 inch stick
• Cloves- 2 nos
• Cardamom - 2 nos
• Salt to taste
• Ghee or Oil- 1 tbsp
• Raisins - 2 Tbsp
• Cashewnut - 10 nos
• Chopped corriander leaves

PREPARATION METHOD:

• Heat ghee/oil in a pan.
• Fry raisins and cashew nut and remove from the pan and keep aside.
• Add onion, green chili, ginger garlic paste and saute.
• Add chopped beetroot and saute for 2 -3 minutes.
• Add greenpeas, salt and saute for a few minutes.
• Heat 1 tsp of oil/ghee in a pan and fry cinnamon stick,  cardamom and  cloves.
• Add rice into it and fry for a minute.
• Add the vegetables in rice and mix it.
• Add 4 cups of water and salt and cook the rice and vegetables in low flame.
• Remove from fire and garnish the rice with fried nuts, raisins and chopped corriander leaves.

Recommended Combination: Serve with Pappadam/Chips and raita.

Soya Biriyani

INGREDIENTS:

• Basmati rice – 2 cup
• Soya Chunks - 2 cup
• Chopped onions – 2 cup
• Tomato (chopped) – 1 no
• Diced Carrot and Peas– 1 cup 
• Green chilly – 2 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic – 1 tsp
• Chilly powder – 1 tsp
• Turmeric Powder - ¼ tsp
• Coriander powder – 1 tsp
• Fennel seed Powder - 1 tsp
• Garam Masala Powder - 1 tsp
• Cinnamon – 2 one inch stick
• Cardamom – 3 nos
• Cloves – 3 nos
• Bay leaves – 2 nos
• Finely chopped coriander leaves - 1 cup
• Ghee - 3 tbsp
• Thinly sliced Onion - ½ cup 
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Wash and soak rice for 10 mins and then drain it. 
• Soak soya chunks in hot water for 15 minutes.
• Drain the chunks and put them in cold water.
• squeeze the chunks out of water and keep aside.
• Heat 1 tbsp ghee in a heavy bottomed Pan.
• Fry thinly sliced onions(for garnishing) until golden brown and remove it and keep it aside.
• Add the remaining Ghee and fry cinnamon, cardamom and cloves together for a minute. 
• Crush  chopped Garlic and Ginger with Green Chillies .
• Add this to the pan along with chopped Onion and saute till translucent.
• Add chopped tomato and saute well.
• Add chili powder, coriander powder, fennel seed powder, turmeric Powder and garam masala and saute till the raw smell goes.
• Add Soya chunks, carrot and peas to it.
• Add ¼ cup water and salt to it and let it cook for 5 minutes.
• Add mint leaves and cilantro to it and cook for a minute.
• Add drained rice into it and mix well.
• Add 4 cups of water, salt(to taste) and mix well.
• Cover the pan with a lid and let it cook.
• Remove from fire when the rice is cooked and all water has been absorbed.
• Garnish the Biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with Chicken Curry / pickle.

Cauliflower Mutta Thoran / Cauliflower Egg Stir fry

Combination of Egg and Cauliflower results in a delicious thoran.

INGREDIENTS:

• Finely chopped Cauliflower- 1 cup
• Onion(finely Chopped)- 1 nos
• Green Chilly(roundly cut) - 3
• Turmeric powder - ¼ tsp
• Grated Coconut-¼ cup
• Mustard seeds – ½ tsp
• Red Chilly-2 nos
• Egg - 3 nos
• Salt – to taste
• Oil - 2 tsp
• Curry leaves- few

PREPARATION METHOD:

• Cook Cauliflower in little water, Turmeric powder and Salt.
• Beat the Eggs and keep aside.
• Heat Oil in a pan and allow Mustard seeds and Red chilly to splutter.
• Add Chopped Onion and Green Chilly and saute well.
• When Onion turns transparent, add the beaten egg,  grated Coconut and salt and stir continuously.
• Add Cooked Cauliflower along with Curry leaves  and saute well.
• When the thoran becomes dry, remove from fire.

Recommended Combination: Serve with Rice / Chappathi / Dosa.

Nei Choru / Ghee Rice

Nei Choru or Ghee rice is popular in kerala, in northern part. The taste of ghee and spices in this rice is equally enjoyed by kids and adults.

INGREDIENTS:

• Basmati rice - 2 cups
• Sliced Onions - 1 small 
• Cloves -4
• Cardamom -4 
• Cinnamon -2 inch long 
• Ghee - 4 tbsp
• Cashewnut - 12 nos
• Raisins - 2 tbsp
• Thinly sliced Onion - 1 small(for garnishing)
• Salt to taste
• Water- 4 cups

PREPARATION METHOD:

• Wash the rice and drain it.
• Heat 1 tbsp ghee in a pan 
• Fry cashews and raisins and keep it aside.
• Add 1 tbsp Ghee and fry the thinly sliced onions(for garnishing) until golden brown and remove it.
• Add the remaining Ghee in the same pan and saute all the spices for 2 minutes.
• Add sliced onions and saute the onion until translucent.
• Add the drained rice to the pan .
• Stir continuously and fry for 3-4 minutes.
• Add water and salt to the pan.
• Cover the pan with a lid and let it cook.
• Remove from the fire when the rice is cooked and all water has been absorbed .
• Garnish the rice with fried Onion, Cashewnut and raisins.

Recommended Combination: Serve hot with Chicken Curry / pickle.

Fish Curry in Tamarind Juice

Tamarind juice give a distinct taste to the fish curry. We can use King Fish (Neymeen) or Pomfret (Aavoli) to make this fish curry.

INGREDIENTS

• Fish (King Fish or Pomfret) - 500g or 1lb
• Chopped Ginger - 1 tsp
• Green Chilies (slit) - 4 nos
• Sliced Onion - 2 tbsp
• Tamarind - A gooseberry sized ball
• Tomato - 1 medium size
• Coriander powder - 1 tbsp
• Chilly powder - 1 tbsp
• Turmeric powder - ¼ tsp
• Fenugreek powder - a pinch
• Coconut Oil - 1 tbsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Clean and cut the fish into pieces.
• Soak tamarind in ¼ cup of warm water and take the extract from it.
• Heat 1 tsp oil in a pan or chatti.
• Add sliced onions and saute for a minute.
• Add ginger, garlic, green chilly and saute well.
• Add chilly powder and corriander powder into it and stir well till the raw smell goes.
• Grind tomato to fine paste.
• Add this paste into the pan. 
• Add turmeric powder, salt and tamarind juice along with little water and allow to boil.
• When it starts boiling, add the fish pieces and allow to cook.
• When the fish is cooked well sprinkle fenugreek powder and remove the curry from fire .
• Add curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Appam

Asparagus Mezhukkupuratti / Asparagus Stir Fry

For Vegetarians Asparagus is a good healthy option to make a variety of dishes. You can make delicious naadan dishes easily using Asparagus.

INGREDIENTS:

• Asparagus (sliced) - 1 Cup
• Sliced Onion - 2 tbsp
• Turmeric powder - ¼ tsp.
• Crushed Chilly - 1 tsp
• Salt to taste
• Oil -2 tbsp

PREPARATION METHOD:

• Cook asparagus in little water along with turmeric powder and salt.
• Heat oil in a pan.
• Add sliced onion and saute a minute.
• Put the cooked asparagus and crushed chilly into it and fry utill it turns golden brown.

Recommended Combination: Serve hot with Rice.

Thenga varutharacha Meen Curry / Fish Curry in fried Coconut paste

Roasted Coconut paste will give a distinct taste to Fish curry. We have used Pomfret (Aavoli) to prepare this fish curry.

INGREDIENTS:

• Fish - Pomfret (Aavoli) – 500gm or 1 lb
• Sliced Shallots – 6 nos or (2 tbsp sliced onion)
• Green Chilly(Slit) -4 nos
• Chopped Ginger - 1 tsp
• Chopped Garlic - 1 tsp
• Kudam Puli(Fish Tamarind)- 4nos
• Grated Coconut- ½ cup
• Corriander powder – 3 tsp
• Chilli powder – 3 tsp
• Turmeric powder – ¼ tsp
• Fenugreek Powder -a pinch
• Salt to taste
• Coconut Oil – 3 tsp
• Curry Leaves

PREPARATION METHOD:

• Heat 1 tsp of oil in a pan, add grated coconut and saute till golden brown.
• Add chilly powder and corriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Heat 1 tsp oil in a pan.
• Add shallots/ onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
• Add coconut paste, water, salt, kudam puli and turmeric powder and allow to boil.
• When the gravy gets thick, add the fish .
• Cover the pan with a lid and allow to cook for 10 minutes.
• When the fish is cooked, remove from fire.
• Add fenugreek powder , curry leaves and remaining Coconut Oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread

Carrot Kichedi / Carrot Pachadi

Carrot Kichedi is a simple and delicious dish.

INGREDIENTS:

• Finely Chopped Carrot - ¼ cup
• Green chillies - 4 nos
• Curd - 1 cup
• Turmeric powder - ¼ tsp
• Water 
• Salt - to taste
• Curry leaves - A few
• Mustard seeds - ¼ tsp 
• Red chilly - 2 nos 
• Coconut Oil - 1 tsp 

PREPARATION METHOD:

• Cook Chopped carrot and Green Chilly in water along with salt and turmeric powder .
• When the cooked carrot is cool,add Curd to it and stir well.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Add Curry leaves and fry it.  
• Pour the seasoning over the Kichedi.  

Recommended Combination: Serve with Rice.

Beetroot Curry

Beetroot is rich in dietary fiber and has no cholestrol, which makes it a healthy side dish.
Beetroot Curry is a tasty side dish for Chapathi or Naan.

INGREDIENTS:

• Chopped Beetrot -2 medium size
• Diced Onion- 1 no
• Chopped Potato - 1 no
• Diced Tomato - 1 no
• Grated Coconut- ½ cup
• Red Chilly Powder - 1 tsp
• Coriander Powder- 1 tsp
• Turmeric Powder- ¼ tsp
• Fennelseed powder - 1 tsp
• Coconut Oil -1 tbsp
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Cook Chopped Beetroot, Onion and Potato along with Chilly Powder, Coriander Powder, Turmeric Powder, salt and water.
• Grind the coconut into a fine paste.
• Add this paste to the cooked vegetables along with Fennelseed powder and tomato.
• Allow to boil for few minutes. 
• Turn off the stove and add Coconut Oil and Curry leaves.

Recommended Combination: Beetroot curry can be served hot with Chappathi / Rice / Poori / Dosa

Beetroot Mezhukkupuratti / Beetroot Stir Fry

Beetroot Mezhukkupuratti / Stir Fry is a tasty side dish which goes together with Rice.
Beetroot is rich in dietary fiber and has no cholestrol.

INGREDIENTS:

• Chopped Beetrot -2 medium size
• Chopped Onion - 1 small
• Turmeric powder - ¼ tsp. 
• Red chili powder - ½ tsp.
• Salt to taste
• Oil -1 tbsp
• Curry leaves -a few

PREPARATION METHOD:

• Cook beetroot in little water along with turmeric powder, chilli powder and salt.
• Heat oil in a pan.
• Put onion into it and saute till it turns translucent.
• Add the cooked Beetroot and curry leaves into it and fry it.

Recommended Combination:Beetroot Mezhukkupuratti can be served with Rice.

Egg Fried Rice

Fried rice is a popular food which comes in a variety of flavours.
One of them is Egg Fried Rice, which is prepared by mixing scrambled egg and Vegetables in rice.

INGREDIENTS:

• Basmati rice - 2 cup
• Eggs - 3 nos
• Thinly sliced carrot, string beans, cabbage  - 1 cup
• Thinly sliced onion – 1 small
• Thinly sliced capsicum - ¼ cup
• Green peas- ¼ cup
• Thinly sliced garlic – 1 tsp
• Pepper powder - 1½ tsp
• Soy sauce - 1 tsp
• Olive oil / vegetable oil
• Salt to taste
• Chopped green onion

PREPARATION METHOD:

• Cook the rice and let it cool.
• Beat the eggs with a pinch of salt.
• Heat oil in a pan, add 1 tsp onion and saute well.
• When the onion turns pink colour add beaten egg stir well.
• Sprinkle ½ tsp pepper powder into the scrambled egg, mix well and keep aside.
• Heat oil in a pan and add onion, garlic  and saute well.
• Add all the vegetables and sauté it for 2 minutes.
• When the vegetables are cooked add salt and 1 tsp pepper powder.
• Finally add cooked rice, soy sauce, scrambled eggs and mix well.
• Remove from fire and garnish with chopped green onion.

Chicken Fried Rice

Chicken Fried rice is a popular food.
Chicken Fried Rice is prepared by mixing scrambled egg, Vegetables and chicken in rice.

INGREDIENTS:

• Basmati rice - 2 cup
• Small Chicken pieces -½ cup
• Eggs - 2 nos
• Thinly sliced carrot, string beans  - 1 cup
• Thinly sliced onion – 1 small
• Green peas- ¼ cup
• Thinly sliced garlic – 1 tsp
• Pepper powder - 2 tsp
• Soy sauce - 2 tsp
• Olive oil / oil
• Salt to taste
• Chopped green onion

PREPARATION METHOD:

• Cook the rice and let it cool.
• Mix the chicken pieces with salt and pepper powder .
• Heat oil in a pan .
• When chicken is fried, remove it from oil
• Heat 2 tbsp oil.
• Add onion, garlic and saute till it turns trasparent.
• Then add eggs into it and stir it.
• Add pepper powder, salt and vegetables into it and stir well for few minutes.
• Add fried chicken, soy sauce and salt into it and mix well.
• Add cooked rice and mix well.
• Garnish with Spring Onion.

Recommended Combination: Serve hot with raita.

Chicken Biriyani

Chicken Biriyani is a spicy delighthful dish very popular in India. There are different varieties of Biriyani based on the spices added and the main ingredient.

INGREDIENTS:

• Basmati Rice - 2 cups
• Chicken pieces - 500g or 1lb
• Sliced Onion - 2½ cups
•  Tomato ( Chopped ) - 1 nos
• Green chillies - 5 nos.
• Chopped Garlic- 1 tbsp
• Chopped Ginger - 1 tbsp
• Cinnamon-4 pieces
• Cardamom-2 nos
• Cloves-4 nos
• Turmeric powder - ¼ tsp
• Chilli powder - 2 tsp
• Coriander powder - 2 tbsp
• Garam Masala - 2 tsp
• Boiled Eggs - 2 nos.
• Ghee - 5 tbsp
• Oil -2 tbsp
• Salt as needed
• Chopped coriander leaves - 3 tbsp
• Chopped mint leaves - 2 tbsp

For garnishing

• Thinly sliced onion - ½ cups
• Raisins - 2 tbsp
• Cashewnut - 15 nos
• Chopped coriander leaves

PREPARATION METHOD:

• Wash Rice and drain it.
• Roast the drained rice in ghee for 2 minutes.
• Add 4 cups of water with salt, cinnamon, cardamom and cloves.
• Cook rice(half cook).
• Crush garlic, ginger and green chillies.
• Heat oil in a pan.
• Add 2 cup sliced onion, crushed green chilly,  garlic, ginger, and saute well. 
• When onion turns transparent, add chilli powder, corriander powder, 1 tsp garam masala and saute well.
• When the raw smell goes, add tomato and saute .
• Add chopped corriander leaves and chopped mint leaves.
• Add chicken pieces, salt, turmeric powder, water and allow to cook .
• Once the chicken is cooked, remove it from fire (make sure the gravy is thick).
• Fry Raisins, cashewnuts and 1/2 cup sliced onions in ghee, till brown and keep aside.
• In an tray, spread a layer of chicken, rice, sprinkle corriander leaves, sprinkle garam masala then ghee. 
• Keep repeating the above step and finally spread the remaining rice and corriander leaves on it.
• Sprinkle fried cashews, raisins and fried onion.
• Cover the tray and bake for 20 min at 350 deg celsius in Oven or tightly cover the pan and put it on a heated heavy pan and cook on low fire for 20 mins. 
• Add the boiled Egg in rice and serve it.

Recommended Combination: Serve hot with Pappadam/Chips and Raita.

Vegetable Pulav

Vegetable Pulavu is prepared by cooking  fresh cut vegetables together with rice and spices.

INGREDIENTS:

• Basmathi rice - 2 cup
• Chopped Carrot,Green beans and peas -1 cup
• Chopped Onion– 1 nos
• Diced Potato – ¼ cup
• Chopped Green chili - 3 nos
• Ginger Garlic paste - 1 tsp
• Cinnamon -2 inch stick
• Cloves- 2 nos
• Cardamom - 2 nos
• Salt to taste
• Ghee or Oil- 1 tbsp

PREPARATION METHOD:

• Heat Ghee/Oil in a Pan.
• Add Onion, Green Chili, Ginger Garlic paste and saute.
• Add Potatao and saute for 2 -3 minutes.
• Add chopped vegetables and saute for a few minutes.
• Heat 1 tsp of oil/Ghee in a pan and fry Cinnamon Stick,  Cardamom and  cloves.
• Add Rice into it and fry for a minute.
• Add the Vegetables in Rice and mix it.
• Add 4 cups of water and Salt and cook the rice and Vegetables in low flame.

Recommended Combination: Serve hot with Pappadam/Chips and Raita.

Vegetable Fried Rice

Vegetable Fried rice is a healthy food.

INGREDIENTS:

• Basmati rice - 2 cup
• Thinly sliced carrot, string beans, cabbage  - 1 cup
• Thinly sliced onion – 1 small
• Thinly sliced capsicum - ¼ cup
• Green peas- ¼ cup
• Thinly sliced garlic – 1 tsp
• Pepper powder - 1 tsp
• Soy sauce - 1 tsp
• Olive oil / oil- 1 tbsp
• Salt to taste
• Chopped green onion

PREPARATION METHOD:

• Cook the rice and let it cool.
• Heat oil in a pan.
• Add onion, garlic and saute well, till onion turns transparent.
• Add all the vegetables and saute till they become soft.
• Add salt and pepper powder into it and saute for a minute.
• Add soy sauce and saute for a minute.
• Add the rice and mix with vegetables .
• Remove from fire and garnish with chopped green onion.

Recommended Combination: Serve hot with chicken or Raita.