Rice Pongali

Ingredients

1. 1 cup Rice
2. 1 cup Moong dal
3. 1 tbsp Cumin powder
4. 1/4 cup Ghee
5. 1 tbsp Black pepper powder
6. Cashew nuts as needed
7. Coriander leaves as needed
8. Salt to taste

Procedure

• I prefer to use pressure pan, use normal pan and use pressure cook to cook.
• Take ghee in pan and heat on low heat.
• Add cumin powder, cashews and fry for 1 minute. Add the dal and fry until it turns golden brown.
• Add rice and 6 cups, then add rice, 4 cups of water and black pepper powder.
• Add salt and stir well.
• Pressure cook for 10-12 minutes. Garnish with coriander leaves. Serve hot

Raagi sangathi

Ingredients

1. Rice - 1 cup
2. Raagi Flour - 1 cup
3. Water - 3½ cups
4. Salt for taste

Procedure

• Cook 1 cup of rise with 3 cups of water in cooker or directly in a thick bottom vessel, add salt for tase
• After rice is cooked welll, str cooked rice well in a thick bottom vessel
• Add ½ cup water and 1 cup raagi flour and stir well with a stick or back side of a big spoon
• Keep it on low flame for 10 min and keep the lid on it
• After 10 min make round balls and eat hot hot with any chutnies or gravy curries.

Masala Bath

Ingredients

• 2 cups long grain rice
• 2 onions (chopped)
• 1 cup peas (boiled)
• 2 carrot (thinly chopped)
• 2 tbsp. cabbage (chopped)
• 2 stalk curry leaves
• 1 tsp. grated ginger
• 1 tsp. grated garlic
• 4 green chillies (halved)
• 2 tbsp. cashews(pieces)
• 2 tbsp. small raisins
• 2 tbsp. peanuts
• 2 tsp. cumin seeds
• 1 tsp garam masala
• 1/2 tsp. turmeric powder
• salt to taste
• 2 tsp. lemon juice
• 5 tbsp. oil

Procedure

1. Wash and soak rice for 15-20 minutes. Heat oil in a thick bottom pan.
2. Add cashews, peanuts, fry till light brown.
3. Add green chilli, curry leaves, cumin seeds, allow to splutter.
4. Add ginger, garlic, stir. Add chopped onion, stir fry for till onions slightly changed color
5. Add all other vegetables, masalas, rice, stir 2 minutes.
6. Add 8 cups water, masalas, lemon juice, salt. Bring to a boil, cover, cook on low flame till done.
7. Stir occasionally, add more water if required. All water should evaporate when the grain is cooked. Serve with raitha

Mixed Vegetable Layered Rice

Ingredients

• 2 cups rice basmati
• 2 cups mixed vegetables sliced flat and broad as per vegetables (potato, onion, french beans, carrots, cauliflower capsicum zuchini bottle guard as per choice)
• 1 tomato chopped
• 2 tbsp ghee
• 1/2 tsp dalchini (cinnamon) - lavang (clove) powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp dhania powder
• salt to taste
• lemon juice to taste
• 1/2 tsp ginger-garlic grated or paste
• 2 tbsp curds
• 1 tsp mixed cummin & mustard seeds

Procedure

1. Boil rice till grains separate.Cool in a broad based vessal. Heat ghee in a pan.
2. Add cumminseeds, ginger-garlic paste and cinnamon clove powder.
3. Fry for few mins.Add all other masalas, and tomato, fry for another minute.
4. Add all vegetables and curds, cover and allow it to cook till vegetable are soft.
5. In a transparent casserole spread half the rice. Wet hand and press down lightly.
6. Put the vegetables on the rice and spread evenly. Save 1 tbsp for topping.
7. Add the remaining rice and press down as before.
8. Spread the remaining 1 tbsp masala in the centre of the rice. Cover with foil.
9. Bake for 15 minutes before serving. Garnish with colored vegetables.(like carrot brocaley green onions)

Miriyalu Annam

Ingredients

1. 1 cup Rice
2. 1 tsp Black pepper
3. 1 tsp Urad dal
4. 1/2 tsp Coriander seeds
5. 1/2 tsp Cumin seeds
6. 1/4 tsp Fenugreek seeds
7. 1 Red chilli
8. A pinch of Turmeric powder
9. 1/2 tsp Mustard seeds
10. A pinch Asafoetida
11. Few Curry leaves
12. 1 tsp Tamarind pulp
13. 1 tablespoon Oil
14. Salt to taste
15. peanuts/cashew nuts

Procedure

• Wash and boil the rice.Cook rice and keep it aside.
• Fry peanuts/cashew nuts. Dry roast the black pepper, urad dal, coriander seeds, cumin seeds, fenugreek seeds and dry red chillies and grind to a fine powder.
• Heat oil in a pan and add mustard seeds, a pinch of asafoetida and curry leaves.
• Add salt and tamarind pulp to the seasoning and Bring it to boil( for 2-3 minutes).
• Add the powdered ingredients, stir well and cook till oil starts leaving the sides of the pan. Remove from heat and mix it with rice.Mix well. Serve hot with Raitha or fesh curds.

Bhagara Rice

Ingredients

1. 2 cups rice (basmati)
2. 1 tbsp ginger-garlic paste
3. 1/2 cup mint leaves
4. 5 - 6 slit green chilis
5. 6 cloves
6. 6 cardamoms
7. 3 - 4 1" cinnamon sticks
8. 1 tsp shah - jeera
9. 2 bay leaves
10. a few curry leaves (optional)
11. 2 tbsp chopped coriander leaves
12. 2 tbsp oil
13. 1 tbsp clarified butter
14. salt to taste
15. 2 cups

Procedure

• wash and soak rice for 30 minutes and drain.
• Heat oil and butter in a thick pan.
• Add all the (cinamon sticks jeera) spices and sauté.
• Add slit green chilies, mint and curry leaves, ginger - garlic paste.
• Fry for a while and add 2 cups of water to it. Bring to a boil, add salt and drained rice.
• Allow the rice to cook on a high flame uncovered till half cooked.
• Reduce the flame to slow, cover the vessel and cook till done.
• Sprinkle coriander leaves on the top and serve hot with any chutney raithai.

Pongal

Ingredients

1. 1 cup Rice
2. 1 cup Green Gram (split)
3. 15 nos. Black Pepper
4. 1 no. Bay leaves
5. 2½ tbsps. Clarified Butter
6. ½ tsp. Cumin Seeds
7. 2 pinches of Asafoetida
8. Salt to taste

Procedure

• Wash and drain the dal and rice together.
• Place in a colander till all the water is drained.
• Heat ghee, add cumin seeds, bay leaf, black pepper corns, asafoetida, rice and dal.
• Gently stir till you get the aroma (5 minutes). Add water and salt and cook covered till done.
• While cooking it is important to keep adding more water if the recipe turns dry.
• Serve hot with yoghurt.

Rice Kesari

Ingredients

• 1 cup rice(long Grain)
• 1 cup sugar
• 1/2 cup ghee
• 3 cloves
• 1 tsp cardamon powder
• 1" piece cinnamon
• 1 tbsp small raisins
• 1tsp almonds and pistas
• saffron crushed
• A pinch of food color(yellow or orange)

Procedure

1. Boil rice in plenty of water. Do not add salt. When the rice is just about but not yet done, drain and cool.
2. Add sugar, colour, cardamon and saffron. Heat ghee in a thick bottom pan, add cloves, cinnamon raisins and rice.
3. Fry them for few seconds on low flame,cook them for 5 minskeep stirring occationally.
4. Till the water evaporates.
5. When the water dries up remove from the pan place it in a flat plate and garnish with dry fruites.
6. Serve hot.

Spring Onion Rice

Ingredients

1. 1 cup Basmati Rice
2. 2 cups Water
3. 2 bunched spring Onions
4. 1tsp ghee
5. Salt To taste.
6. 1 tbsp Oil
7. Ingredients for powder:-
8. 1 Tbsp Urad Dal
9. 1 tbsp chana dal
10. 1 tbspCoriander Seeds
11. 4 no Red Chilies
12. 1 tsp Cumin Seeds
13. 1 tbsp dry coconut
14. For Seasoning
15. 1 tsp Mustard Seeds .
16. 1 tsp Urad dal
17. 1/4 cup Raw Peanuts

Procedure

• Wash and Cook the Rice and let it cool.
• Grind powder with powder ingredients.Keep aside.
• Chop the Onions including the green part.
• Heat oil in a pan and put all the ingredients of the seasoning.
• FRy them for 3-4 mins on a medium flame.
• Add the Onions and stir.Add salt and ground powder cook for a few minutes.
• Add rice to it. Add Ghee,Turn off the heat.
• serve hot with riatha.

Mango Rice

Ingredients

1. 1 Cup Rice
2. 1" piece Ginger
3. 2 Green chilis
4. Salt to taste
5. Seasoning : 2 tspOil
6. 1 tsp Mustard seeds
7. fresh Curry leaves
8. 1/4 Cup Peanuts

Procedure

• Cook the Rice in rice cooker.Set a side,and let it cool.
• Chopp ginger and green chilis finely.
• Peel and grate the Raw Mango.
• Take a pan and heat oil in it.Add all the ingredients of seasoning.
• Fry for a minute and add ginger, green chilies and & shredded mangoes to it.
• Keep stirring for a few minutes till the mango gets cooked.Remove from the flame.
• Mix it with rice and serve hot or cold.

Cabbage Pulao

Ingredients

1. 1 1/2 Basmati Rice
2. 1 medium Cabbage
3. 1 Tomato
4. 1 Cup Green Peas (Soaked)
5. 2 Onions (medium)
6. 4 Green chillies
7. 5 pods Garlic
8. 1\" Piece Ginger
9. 1 tsp Jeera
10. 1 tsp red chili powder
11. 2 tbsp coriander powder
12. A pinch of Tumeric powder : a pinch
13. 1/4 Cup Peanuts
14. 1 Bunch Coriander Leaves
15. 3 tbsp oil
16. Salt to taste

Procedure

• Wash rice and cook in a rice cooker.And keep the cooked rice in a flat plate. Let it to cool.
• Shred the Cabbage and Green peas, add water, a pinch of salt, a pinch of turmeric powder and boil it.
• Chop onions, tomatoes, garlic, chillies and ginger.
• Take a Frying pan, add oil and jeera, chillies, ginger, allow it to splutter.
• Add the chopped Onions, when it turns light golden brown, add tomatoes and Garlic. Add now the cooked Cabbage, peas.
• Add Coriander powder, red chilli powder and toss it together and add Salt.
• Take a small skillet and fry peanuts in it.
• When the rice is almost done, add the peanuts to the rice.
• Serve hot with pickle and raitha.

Jeera Rice

Ingredients

1. 1 cup long grain rice
2. 2 onions cut into rings
3. 3 cup rice
4. 2 tsp shajira
5. 4 cup ghee
6. 2 tsp cashews
7. 4 whole pepper corns
8. 1 bay leaf
9. 1 tsp. sugar
10. 1/2 tsp cloves
11. 1 tsp cinnamon
12. salt to taste

Procedure

• Wash rice thoroughly and soak in salt water for 30 minutes.
• Heat ghee in a heavy bottom pan Put
• jeera,bayleaf,pepper corns, cloves, cashews and cinnamon in ghee fry them for few mins.
• Add onions and fry until trnsperant.
• Add rice.fry them gently till light brown.
• Add water and put salt and stirwell, bring to boil.
• Cover it cook it on a low flame.Till rice is done.
• Remove from the pan and garnish with coriander leaves.
• Serve hot Raitha.

Vanghibath

Ingredients

1. 5 medium brinjals (vankayalu)
2. 11/2 Cup Rice
3. 2 tsp black gram
4. 1 tsp coriander seeds
5. 1/2 tsp fenugreek seeds
6. 1 tsp mustard seeds
7. 5 red chilis
8. 1 tsp cumin seeds
9. 3 tsp Tamarind pulp
10. A pinch of turmeric powder
11. a pinch of asafetida
12. 2 tbsp. oil
13. salt to taste
14. Curry leaves and coriander leaves.

Procedure

• Wash and clean the Brinjals Cut brinjals into thin long pieces,set aside.
• Roast Coriander seeds blackgramdal,red chilis and fenugreek seeds, in a pan.
• Grind together all the roasted ingredients to a fine powder.
• Heat oil in a wok, add mustard seeds, cumin seeds and a pinch of asafetida.
• Add the brinjal pieces and fry. Now add the ground ingredients, turmeric powder, salt and tamarind pulp, Cook for five minutes.
• Wash rice and cook rice in cooker separately.
• When it is done remove from the rice cooker,and transfer into a deep vessal.
• Add brinjal curry to rice and getnly mix with a spoon.
• Garnish with coriander leaves and Curry leaves.

Vegetable Biryani

Ingredients

1. 1 kilo Basmati Rice,
2. 1 big Potatoe,
3. 3 tomatos,
4. 1 carrot,
5. 1/2 coconut,
6. 1/4 Green Peas, 1 Bunch of Pudina,
7. 3 Lavanga,
8. 3 elaichi's,
9. 2 onions,
10. 100 gms oil,
11. 100 gms ghee,
12. Ginger 1 piece,
13. 2 Biryani Leaves,
14. 20 gms Cashew nuts,
15. 1 bunch of Kothamir,
16. Salt to taste.

Procedure

• Wash the rice and dry it. Boil carrot, potato, green Peas.
• Make half of the masala items into paste. Place a big vessel on a low flame.
• Pour oil, ghee in the vessel.
• Add the remainig masala items to the oil.
• Add the onions, greenchillies, Masala paste, Biryani leave and let it fry.
• Pour water twice that of rice. When boiling, add rice to it.
• Add salt, boiled carrot, potatoe green peas. Boil for some time.
• Add Ghee fried cashew nuts.
• Add kothamir to it. Now hot vegetable pulao is redy to eat.

Coconut Rice

Ingredients

1. 1 cup cooked rice
2. ½ cup freshly grated coconut
3. 1 green chilies (chopped)
4. 2 curry leaves
5. 2 red chili
6. ½ tsp black gram
7. ½ tsp. Bengal gram
8. ½ tsp.Mustard seeds
9. 1 tsp. oil
10. Salt to taste
11. peanuts (roasted)
12. Cashew Nuts

Procedure

• Heat oil in a pan add mustard seeds, Black and bengal gram, curry leaves, green chilies.
• add grated coconut and fry on medium heat till coconut turns light golden in color.
• Then remove from heat and keep aside.
• In a wide container spread the pre-cooked rice and add the fried coconut mix thoroughly add required amount of salt and serve.

Daddojanam

Ingredients

• 2 cups rice
• 2 cups sour thick curd
• 4 Green chilis
• 1 " ginger
• Salt to taste
• 1 tsp Turmeirc powder
• Seasoning:
• 
  
• 1 tsp oil
• 1tsp mustard seeds
• 1 tsp bengal gram
• 1 tsp split black gram
• 2 red chilis
• few curry leaves
• Coriander leaves

Procedure

1. Wash rice and cook in arice cooker.
2. Transfer cooked rice to a deep vessal.Let it cool.
3. Heat oil in a small wok and add mustard seeds.
4. Once the seeds crackle add all the ingredients of the seasoning, fry till golden brown,then add chopped ginger and greenchilis to it stir well,and remove from the flame.
5. Cool and slightly mash the rice in a vessel and add the thick curd,and salt.
6. Add the seasoning to rice and mix thoroughly.
7. Garnish it with cashew nuts and finely chopped coriander leaves. Curryleaves.
8. Serve with lime or mango pickle.

Bissi bala bath

Ingredients

1. 11/2 cup rice
2. 1 1/2 cup toor dal
3. 3 cup diced mixed vegetables
4. (carrots, beans, potato, peas, cauliflower)
5. 1 small brinjal diced (optional)
6. 3 onions sliced lengthwise
7. 1 1/2 tsp ginger garlic paste
8. 1 cup tamarind pulp
9. 100 gr jaggery(Approximately a small lemon size.)
10. 1 cup ghee or oil
11. 1 1/2 tsp mustard
12. 1/2 tsp cumin seeds
13. 1 small bunch curry leaves
14. A pinch asafoetida
15. 2 tbsp chopped coriander powder
16. 1 tsp sambar masala
17. 1 tsp chilli powder
18. 1 tsp turmuric powder
19. salt to taste
20. Bissi bela Bath Masala :
21. 1 tsp oil
22. 1 tsp methi seeds
23. 1 tsp cummin seeds
24. 2 tsp coriander seeds
25. 5-6 pepper corns
26. 1\" piece cinnamon
27. 2 tbsp grated coconut
28. 1 small bunch curry leaves
29. 3 red chillis

Procedure

• Method Roasting of spices should be done on low flames till brown.
• Grind in a dry grinder.
• Wash and soak rice and dal for some time. Pressure cook dal with one whistle only. It wil be half done.
• Take a large sauce pan or pressure cooker,put the ghee and heat.
• Add the seeds curry leaves and onions.Stir well. Add the ginger garlic and fry till onion are transperant.
• Add all the vegetables and rice. Add 8-10 cups of water.
• When it comes to boil add dal. Add all the dry masalas, ground masala, tamarind juice, jaggery, cover and let it cook till the rice is doneIf rice is not done add some more waterand cook until done.(allow 2 whistles).
• Add ghee and mix gently. Put Coriander leaves and fresh curry leaves. Serve with chips or papad

Pulao with Green Peas

Ingredients

1. 2 Cups (Wash drain & keep aside )
2. 5 Green Chilies (slit side ways)
3. 1 Big Onion (chopped)
4. 1/4 Cup Peas
5. 2 Tej Patta(Bay leaves)
6. Salt to taste
7. 3 Laung
8. 3 Elaichi
9. 4 Tbsp Oil
10. 1 tsp Saunf(fennel seeds)

Procedure

• Heat 4 tbsp. of oil in a pressure pan when the oil is hot & add fennel seeds , Bay leaf , Laung , Elaichi to it and fry for a minute then add sliced onions & Green chilies & fry till onions turn light golden .
• Then add Peas and fry for 2 min. Then add into it 4 cups of water
• While boiling add washed rice and pressure cook till 1 or 2 whistles. Before serving garnish with fresh coriander leaves.
• Serve with Raita.

Soya Chunks vegetable Pualo

Recipe

Ingredients

• 3 cups basmati rice – washed and soaked in water for 15 mts
• 1 cup dried soya chunks - washed and boiled in water till soft
• 2-3 tbsp ghee
• 1 tsp shah jeera
• 2 bay leaves
• 2 big onions finely sliced
• 1 tbsp grated ginger
• 3-4 green chillies slit length wise
• 1 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
• ½ tsp turmeric powder
• salt to taste
• 3-4 tbsps of fresh mint leaves (pudina)
• 3 cups of freshly extracted coconut milk
• 2 ½ cups water
• 2-3 tbsps lemon juice
• fresh coriander leaves for garnish
• 3-4 bread slices (cubed and lightly fried in ghee) - optional
• 8-10 cashewnuts (lightly roasted in ghee till golden brown)
• For Masala Powder (lightly dry roast in a pan and grind to a fine pwd)
• 
  
• 2 green cardamoms
• 4 cloves
• 2” cinnamom stick
• 3-4 pepper corns
• 1/4 tsp fennel seeds (optional)
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1-2 dry red chillis

Procedure

1. Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink.
2. Add the mixed vegetables and on medium heat, let them cook.
3. Add salt and keep covered for 4-5 mts.
4. Add turmeric pwd, masala pwd and combine well. Stir fry for a minute.
5. Add the cooked soya chunks and keep covered for 2 mts. ]
6. Add the mint leaves and combine.
7. Add the coconut milk, let it come to a boil, reduce heat and add the water.
8. Bring to a boil again.
9. Add the drained basmati rice and mix well.
10. Add salt, if required, at this stage.
11. Reduce heat to medium and let it cook covered with lid.
12. Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread cubes, fried cashewnuts and garnish with fresh coriander leaves.
13. Serve with raita, mixed vegetable curry

Rice Upma

Ingredients

1. Rice rawa - 1 cup,
2. water - 3 cups ,

Procedure

• In a pan, heat 6 tsp of oil and add 1/2 tsp mustard seeds, 1 tsp urud dal, 1 tsp gram dal, 3 red chillies, a pich of asafoetida.
• Then add 6 tsp grated coconut and fry lightly.
• Now add 3 cups water and when it comes to boil, add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft.
• Add a bunch of curry leaves.
• Add 2 tsp of ghee while serving.