Peas Pulav

Ingredients:-
Basmathi Rice - 1 cup
Green peas (shelled) - 1 cup
Small onions - 1/2 cup
Coconut milk - 1 cup
Water - 1 cup
Ghee - 1 tbsp
Refined oil - 1 tbsp
Bay leaf - 1
Cardamon and cloves - 2 each
Salt to taste
Sugar - 1 tsp (optional)

To Grind:-
Small onions - 10 nos
Ginger - 1/2 inch piece
Green chillies - 5 nos
Grated coconut - 1/2 cup

Preparation:-

• Wash and soak the rice for 10 minutes.
• In a pressure cooker take ghee and oil and heat it.
• Then add the cardamon, cloves and bay leaf and saute it for 1 minute.
• Add the onions and saute till it turns golden brown.
• Then, add the peas and grinded paste and cook them in a low flame till the raw smell goes out and a nice flavour reaches your nose.
• To this, add the coconut milk, water with enough salt and sugar and mix it thoroughly.
• When the mixture starts boiling, add the rice into it.
• Cover the cooker with lid and pressure cook for 10 to 15 minutes in a low flame.

When done, serve hot with onion raithas or vegetable kurma.

Coconut Milk and Mushroom Pulav

Ingredients:
Basmati rice - 2 cup
Mushroom - 200 gms
Coconut Milk - 3 1/2 cups
Garlic - 20 flakes
Salt to taste.

Preparation:

• Wash the rice and soak it for about 15 mins.
• Wash the mushrooms in a hot water and then cut them into slices.
• In a pressure cooker, directly add the rice, coconut milk, garlic flakes, sliced mushrooms with enough salt.
• Place it in fire, when the steam comes out place the weight, reduce the flame and cook for about 20 mins.( We can use the electric rice cooker for this recipe, as it works out well).
• When done, switch off the fire and let it cool.

This is extremely an wonderful dish, and it goes well with double beans masala or chicken gravy.
this would be something different recipe, try this out friends and if you feel, that it is really different, please post back a feedback to me.

Cauliflower Fried Rice

Ingredients:
Basmati rice - 1 cup;
Onion - 2;
Tomato(big) - 3;
Cauliflower 1;
Boiled Peas - 1/2 cup;
Lemon - 1;
Garam masala - 1/2 tsp;
Red chilli powder - 1/2 tsp;
Coriander(finely chopped) - 1 tbsp;
Salt to taste;
Fried cashews - 1 tbsp;
Refined oil.

To be grinded:
Small onions - 8;
Green chillies -2;
Ginger - i/2 inch piece;
(The above items to be sauted with little oil and then grinded)

Preparation:

• Cook the rice with with 2 cups of water and let them cool.
• Blanch the tomatoes in the hot water for about 10 min, then grind it and keep it separately.
• Cut the onions into small pieces.
• Separate the cauliflower into small pieces and soak them in the hot water with salt and turmeric powder for about 5 min.

• Drain of the water from the cauliflower and deep fry them till they are crispy and keep it separately.
• Place a big kadai(pan) in the heat with 2 tbsp of oil and add the onions and saute them until they are golden brown.
• Then add the grounded paste and fry for about 4 min.
• Add the tomato paste, boiled peas, chilli powder, garam masala with enough salt and mix well.
• Then add the cooled rice and half of the fried cauliflower and mix thoroughly.
• Place in the heat for about 3 min.

• Lastly, add the fried cashews, rest of the cauliflower, corainder, grated coconut and lemon juice on top of it and mix well.
• Serve hot with onion raida and potato chips.

Mushroom Fried Rice

My kids and hubby like mushrooms very much, that they take in any dish made out of the mushrooms. So, i try out various dishes with mushrooms. Once I tried out the mushroom fried rice, with varying ingredients and it really worked out well. This recipe is a favourite of my family.

Ingredients:
Basmati rice - 1 cup;
Button Mushrooms - 1 cup;
Onion - 2 (big);
Tomato - 2;
Green Chillies - 2;
Coriander (chopped)- 1 tbsp;
Oil - 1 tbsp;
Salt to tast.

To be grinded:
Coconut(scraped) - 2 tbsp;
Cashews - 10;
Green Chillies - 3;
Cloves - 2;
Cardamom - 2;
Ginger - 1/2 inch piece.

Preparation:

• Cut the mushrooms into thin strips , put them in a hot water for 5 min and drain the water.

• Cook the rice with two cups of water and allow it to cool.
• Chop the onions, tomato and chilli into thin long pieces.

• Heat oil in a Kadai and add the jeera seeds, when it splutters add the onions and saute it.
• When the onions are golden brown in colour add the tomatoes and chillies and saute them.
• Then, add the grounded paste and mix them well, cook it until the raw smell goes out.

• Now, add the mushrooms, saute them for 3 min.
• Add the rice with enough salt and mix well.
• Let the contents be in the heat for atleast 5 min, taking care to mix in between, so that it does get burnt.

• Garnish with the finely chopped corainder leaves and serve hot with tomato sauce or any raidas.

Pudina Rice

The Pudina leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion.


Pudina is used in variety of dishes such as vegetable curries, chutneys, desserts, soups and juices. Here, I have tried out the pudina rice. Though this recipe is familiar, I have done this recipe with varying ingredients to make it much more tastier and as well to attract the kids.

Ingredients:
Basmati rice - 1 cup;
Potatoes - 2 (boiled and cut into cubes);
Peas(boiled) - 1/4 cup;
Onion - 2;
Tomato - 2(optional);
Ginger - 1/2 inch;
Grated coconut - 2 tbsp;
Cashew - 10;
Green Chillies;
Pudina - 1 bunch;
Coriander leaves - 1 small bunch;
Cardamom, cloves and briyani leaves - a few;
Lemon - 1/2;
Ghee or oil;
Salt to taste.

Preparation:

• Boil the rice with 2 cups of water and keep it separately.
• Heat a little oil in the kadai and saute the pudina leaves and ginger.
• Then grind the pudina with green chillies, cashews, coconut and a pinch of turmeric powder.
• Heat the ghee in a kadai and add all the garam masala items to it, then add the onion and saute it well.
• To it, add the grounded paste, with the boiled potatoes, peas and the tomatoes.
• Cook till the raw smell goes out and then add enough salt and the rice to it.
• Saute out the rice well till it gets well heated.
• Squeeze the lemon on top of it, mix well.
• Serve it hot with onion raida.

wow ! Orange pulav !

Guys, see here the oranges are crying for your attention. Please, heed to.

Today let us think about this fruit which is well known for having lots of beta-carotene. Now a day everybody is talking about the term antioxidants which is sourced plenty from Beta carotene. “Citrus sinensis”, I mean “sweet orange” is oval to sphere-shaped fruit having leathery and porous skin.

The transformation of oranges from raw to ripe, the change of color with taste, find here in the form of “ORANGE PULAV”. Try this fine dish to dine.

Ingredients:

Basmati Rice - 1 cup,

Orange juice – 1 cup

Coconut milk - 1 cup

Cardamom - 2

Bay leave - 1

Cinnamon - 1 bit

Orange color powder - 1 pinch

Onion - 2

Green chili - 4 or 5

Ginger - Garlic paste - 1 tsp

Ghee or Oil - 3 tbsp

Coriander leaves

Roasted cashews - 1 tbsp

Seedless green grapes - 1/4 cup

Orange – 1 (peeled and sectioned)

· Wash and soak the rice for 10 minutes

· Cut the onions and green chilies lengthwise

· Fry cardamom, bay leave and cinnamon in a pan with little oil/ghee

· Add cut onions and green chilies and sauté it

· Then add ginger-garlic paste and soaked rice and sauté it for 2 minutes

· Heat the coconut milk and orange juice with enough salt and saffron and add the mixture to the pan. Mix the content well.

· Pressure cook the whole mix for 10 minutes

· Add coriander leaves, cashews, grapes and sectioned orange to the pulav and serve.

Try this and post your comment with satisfaction.