Baby corn pulav

                                                                                 KONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve sweet corn pulav

How long it takes: 45 minutes

Number of servings: 5-6

Baby corn, young corn, or cornlettes, is a cereal again taken from corn (maize) harvested early while they are very small and immature.  It typically is eaten whole-cob included, in contrast to mature corn,  whose cob is too tough for human consumption.  Baby corn is eaten both raw and cooked.  Baby corn is most common in Asian cuisine.  In thai cookbooks, it is referred to a candle corn.

Now-a-days baby corn is so popular that we use it in various dishes like the salads, baby corn frys, stir  frys,  baby corn masala and today I would like to put up baby corn pulav which is so easy and tasty too.  I have not used many veggies other than the green peas.  Here it goes!!!!

What you need to have:

1. Basummati rice – 1 cup

2. Baby corn chopped – 2 cups

3. Green peas – 1/2 cup

KONICA MINOLTA DIGITAL CAMERA

                                                          Chopped baby corn & Green peas

 Ingredients of Seasoning:

1. Chopped onions – 1 cup

2. Bay leaf/Masala patha – 1

3. Cashews – a few

4. Garam-masala powder – 1/2 teaspoon(homa made)

5. Turmeric powder – 1 teaspoon

6.Red chili powder – 1/2 teaspoon

7. Salt – as per taste

8. Coconut milk – 1 cup(just to add to the dish while cooking)

KONICA MINOLTA DIGITAL CAMERA

                                                                      Ingredients of seasoning

Ingredients of wet masala:

1. Mint leaves – 1/4 cup

2. Cilantro – 1/2 bunch

3. Garlic pods – 4-5

4. Ginger – 1/2 ” piece

5. Green chili – 1-2

6. Fresh grated coconut – 2 tablespoons

KONICA MINOLTA DIGITAL CAMERA

                                                            Ingredients of wet masala

What you do with what you have:

1. Wash and chop baby corn into lengthwise pieces and keep it aside along with green peas as shown in image 1.

2. Place a cooker with 2 tablespoons of cooking oil in it on medium flame. On heating add Tej patha/masala patha to it.  When a pleasant aroma oozes out, add cashews and fry it.  Add chopped onions and required quantity of salt to it and fry till transparent.

KONICA MINOLTA DIGITAL CAMERA

                                                Chopped onions being fried till transparent

3. In the mean time grind all the ingredients of wet masala in the mixer to a fine consistency.

KONICA MINOLTA DIGITAL CAMERA

                                                                               Grind wet masala

4. When onions are fried to transparent, add chopped baby corn and green peas to it and just give a stir .

KONICA MINOLTA DIGITAL CAMERA

                                                         Baby corn  and green peas being added

5. Once done, add grind  wet masala from step-3 to it  and stir into it .

KONICA MINOLTA DIGITAL CAMERA                                                            Wet grind masala being added

6. Once done, add soaked, strained basmati rice to it.  Add coconut milk and the remaining(required quantity ) water to it and closing the lid of the cooker and cook for about 20 minutes on simmering the flame.

KONICA MINOLTA DIGITAL CAMERA

                                                      Coconut milk and water being added

7. When cooked transfer it to a serving plate.  Garnish it with tomato and onion slices or even with a salad!!! Yummmmmmm

KONICA MINOLTA DIGITAL CAMERA

                                                             Ready to serve Baby corn pulav

Good to remember:

1. One need to use basumati rice for best results.

2. You can even use any other veggies of your choice for the dish.

3. One can even avoid coconut milk if not needed.

4. You may have to add more of garam masala powder since the powder I have used is very strong.

Mushroom Fried Rice

KONICA MINOLTA DIGITAL CAMERA

Number of servings: 6

How long it takes: 1 hour 

 

Mushrooms now play a vital role in the menu even among the vegetarian few. I have already put up mushroom masala, mushroom in coconut gravy, and today I am putting up this one pot meal version – mushroom fried rice. I make this mild, and have a gravy side dish like Vegetable Kurm to turn up the spice levels!

What you need to have:

1. Chopped mushroom – 2 cups

2. Cooked Basumati rice – 2 cups

3. Grated carrot – 1 cup

KONICA MINOLTA DIGITAL CAMERA

                                       Ingredients of mushroom fried rice

KONICA MINOLTA DIGITAL CAMERA

                                                   Cooked Basumati rice

 ingredients of seasoning & other ingredients

1. Chopped onions – 1 cup

2. Slit green chilli – 6-8

3. Ginger – 1″ piece

4. Garlic pods – 6-8

5. Cloves – 5-6

6. Cinnamon – 4-5 pieces

7. Cumin seeds – 1 and 1/2 teaspoon

8. Dhania-jeera powder – 1/.2 teaspoon

9. Garam masala powder – 3/4 teaspoon (home made)

10. Salt – as required

10. Cooking oil – 2 tablespoon

KONICA MINOLTA DIGITAL CAMERA

                         Ingredients of seasoning & other ingredients

What you do with what you have:

1. Wash, peel and chop onions lengthwise, wash, peel and grate carrots, also wash and chop mushrooms too and keep it aside as shown above.  Wash and drain water from rice and cook it in the cooker as usual till done.  On releasing of pressure allow rice corns to cool as shown above.

2. Place a wide skillet on medium flame with 2 tablespoons of cooking oil in it.  When heated add cumin seeds to it.  Once it starts spluttering, add cinnamon and cloves to it

KONICA MINOLTA DIGITAL CAMERA

                                              Seasoning in progress

3. When fried, add ginger-garlic paste and slit green chili to it and give a stir.

KONICA MINOLTA DIGITAL CAMERA

                      Slit green chili & ginger-garlic paste being added

4. While being done, add chopped onions and salt required for the dish to it and give a stir at regular intervals so that the onions turn transparent.

KONICA MINOLTA DIGITAL CAMERA

                           Chopped onions being fried in seasoning

5. When done add chopped mushroom and grated carrots from step 1 and cook till done with a lid on top.

KONICA MINOLTA DIGITAL CAMERA

                            Chopped carrots & mushrooms being cooked

6. Add all powders as the veggies are cooked and stir well.

KONICA MINOLTA DIGITAL CAMERA

                              All powders added to the cooked veggie

7. Add cooked rice and mix well. Squeeze lemon juice and garnish with chopped cilantro and enjoy with any side dish of your choice!!!!! Yummmmm :)

KONICA MINOLTA DIGITAL CAMERA

                                     Cooked basumati rice being added

KONICA MINOLTA DIGITAL CAMERA

                                          Ready to serve mushroom fried rice

Good to remember:

1. Cook rice corns in such a way that each grain is separate.

2. If needed garnish with chopped cilantro.

3. One can even use tender french beans, green peas etc. if necessary.

Cabbage rice (Version-1)

KONICA MINOLTA DIGITAL CAMERA

Cabbage/Kosgadde in english and kannada respectively is used in a number of dishes. I have already put up Cabbage Bhuthi, Cabbage Sanna polo and Cabbage Paratha. This recipe today is for the Cabbage rice, a great combination with either tomato salad or just like that.

What you need to have:

1. Cooked basumati rice – 2 cups

2. Chopped cabbage – 3 cups

3. Green peas – 1 and 1/2 cup

4. Chopped onions – 1 cup

5. Cumin seeds – 1 teaspoon

6. Red chilli pieces -= 8-10

7. Curry leaves – 2-3 sprigs

8. Raisins – A handful

9. Cooking oil -3-4 teaspoons

10. Salt – as per taste                                                   

KONICA MINOLTA DIGITAL CAMERA

Ingredients of seasoning

KONICA MINOLTA DIGITAL CAMERA

Chopped Cabbage & Green peas

Ingredients of wet masala:

1. Fresh grated coconut – 2 tablespoons

2. Mint leaves – 2 tablespoons

3. Ginger – 1″ piece

4. Green chilli – 3-4

5. Bilimbi – 1

6. Cinnamon – 1 ” piece

7. Cloves – 3-4

8. Cilantro – 1 tablespoon

KONICA MINOLTA DIGITAL CAMERA

Ingredients of wet masala

What you do with what you have:

1. Wash and peal onions lengthwise. Wash and chop cabbage fine and keep it aside.

2. Cook green peas in cooker adding a little salt till soft. Also later on cook basumati rice in the cooker in such a way that each grains are separated rather than sticky. Let the cooked rice cool down.

KONICA MINOLTA DIGITAL CAMERA

Cooked basumati rice

3. Place a skillet with 3-4 teaspoons of cooking oil in it on medium flame. On heating add cumin seeds to it. When it splutters add raisins, red chilli pieces and curry leaves. When fried add chopped onions and required quantity of salt to the dish and fry till transparent.

KONICA MINOLTA DIGITAL CAMERA

Seasoning in progress

4. When onions is fried and transparent add chopped cabbage from step 1 to it and close it with a lid till it turns soft and cooked.

KONICA MINOLTA DIGITAL CAMERA

Chopped cabbage being added

KONICA MINOLTA DIGITAL CAMERA

Cabbage being cooked in seasoning

5. Grind all ingredients of wet masala in the mixer to a fine but thick consistency adding a water in steps.

KONICA MINOLTA DIGITAL CAMERA                                               Grind wet masala

6. When cabbage is cooked and also the wet masala from step 5 to it. On mixing add cooked green peas too to it. Add cooked rice from step 2 to it and give a stir with a wooden spatula checking for salt.

KONICA MINOLTA DIGITAL CAMERA

Wet masala being added

KONICA MINOLTA DIGITAL CAMERA

           Cooked green peas & rice being added

7. Transfer it to a serving plate and enjoy it with a dash of tomato sauce or a salad.

KONICA MINOLTA DIGITAL CAMERA

Ready to serve cabbage rice with tomato sauce

Number of servings: 4-6

How long it takes: 45 minutes

Good to remember:

1. Use fresh and tender cabbage for the dish also chop it fine.

2. Cook rice in such a way that each grain is separate and not over cooked. Always use a wooden spatula to mix the masala finally so that it does not get crushed and turn soggy.

3. Using mint leaves is an option.

Green Peas Pulav

How long it takes: 45 minutes

Number of servings: 4

Green peas now available as fresh, frozen, dry and used in various dishes and has almost turned out to be among the more ubiquitous vegetables. I always have a stock of it in either forms and I use it in my breakfast dishes like the upma, poha and also in some rice items like the Bisi bele bhath, Pulav/Veg Biriyani and Alu-muttar masala. Today I would like to addyet another dish to add to the long list of one pot meals on this blog.

What you need to have:

1. Basumati rice – 1 cup

2. Green peas – 2 cups

3. Chopped onions – 1 cup

4. Raisins – A handful

5. Bay leaf – 2

6. Cumin seeds – 2 Teaspoons

7. Cloves – 3-4

8. Cinnamon – 3 pieces

9. Garlic pods – 4-5

10. Ginger – 2″ piece

11. Green chili – 5-6

12. Pepper powder – 1 Teaspoon

13. Dhania-jeera powder – 1 Teaspoon

14. Cooking oil – 3-4 teaspoons

15. Salt – as per taste

Basumati rice

Ingredients of Green peas pulav                           

Ingredients of seasoning

What you do with what you have:

1. Wash, peal and chop onions lengthwise, slit green chili, peel garlic and ginger and keep aside. Wash and drain water from basumati rice and keep aside as shown above.

2. Place a cooker with 3-4 teaspoons of cooking oil in it on medium flame. On heating add cumin seeds, bay leaf, cloves, cinnamon and star anise in a row. Later, on frying  add slit green chili to it.

Seasoning in progress

3. Add chopped ginger garlic paste to it and fry for a while. Add chopped onions and required quantity of salt to it and fry till transparent.  While being done then add green peas and dhania-jeera powder to it and just stir fry for a minute.

Green peas being added to the seasoning

4. Add washed basumati rice and pepper powder to it and stir for a few seconds.

Basumati rice and pepper powder

5. Add required quantity of water depending upon the brand of basumati rice and set the cooker. Close the lid and cook as usual for 25 minutes and it is done.

Adding water and setting the cooker

6. Green peas pulav is now ready to be served and enjoyed with any of your favorite dishes or even with a tomato salad.                                                               

Ready to serve Green peas pulav

 

Drumstick Greens Rice

This one is Drumstick /Nugge/Mashingasanga  in English, Kannada and konkani respectively.  This vegetable is somewhat unique and not the most versatile. However, it goes selectively into dishes providing a provides a special something to the flavor of the dish. It is a good combination with Egg plant, and also the popular South Indian Sambar!  In this post however, I am using the greens of this vegetable ( see photo below) as the main source of flavor in this rice dish. You can think of dish as a variation of the more popular Methi pulav - both the leaves by themselves are a bit bitter but makes for a great pulav nevertheless.

Give this a shot – you may never have had anything made out of these leaves before, which is one more reason to try this one ! ( And no, this is not the first time I am using Drumstick greens – old-timers might recall this recipe from nearly 4 years ago - Drumstick Greens Paratha !)

How long it takes: 1 hour

Number of servings: 4

What you need to have:

1. Basumati rice – 1 Cup

2. Drumstick greens – 2 cups

3. Chopped Ridge gourd – 1/2 cup

4. Chopped Capsicum – 1/2 cup

Basumati Rice washed & dained

                                                                                                                                               

Fresh Drumstick greens

Chopped veggies

Ingredients of Seasoning    

Ingredients of Seasoning:

1. Chopped onions – 1 cup

2. Chopped Tomatoes – 1/4 cup

3. Coconut milk – 1 Cup(thick)

4. Raisins and Cashew – a handful

5. Ginger-Garlic paste – 1 Teaspoon

6. Garam masala powder – 1 /2 Teaspoon

7.  Chilli  powder – 1 Teaspoon

8. Cumin seeds – 1 Teaspoon

9. Salt – To taste

10. Cooking oil – 2 Tablespoons

What you do with what you have:

1. Wash and drain water from Basumati rice and keep aside.

2. Wash and chop Capsicum and  remove the ridges of the gourd and chop.

3. Wash, peal and chop onions lengthwise. Chop tomatoes and cashews.   Also extract coconut milk from fresh grated coconut.

4.  Place a cooker with 2 tablespoons of cooking oil in it on medium flame. When heated add cumin seeds to it. When it splutters, add chopped tomatoes and fry till done.

Chopped tomatoes being fried in oil

5. When the contents are fried, add chopped onions from step 2 and salt as per taste. Fry till transparent.

Onions being fried in oil

6. When done, add all powders and ginger-garlic paste and fry till you get a pleasant aroma.

Ginger-Garlic paste and powders being added to seasoning

7. When done, add chopped veggies and also fresh drumstick greens  from step 1 and just stir for a while.

Drumstick greens , chopped veggies being added to seasoning

8. Finally add Basumati rice to it and just fry for a minute.  Add coconut milk and water to the dish. Check for salt and close the lid of the cooker and cook for about 20 minutes.

Basumati rice being added

 

Coconut milk being added to the dish

9. When done just transfer it to a serving dish and enjoy with salad or even plain or with plain curds.

Ready to serve Drumstick greens rice

Good to remember:

1. Tender Drumstick greens is the best option ofor this dish.

2. Veggies like French Beans too can be used .

3. Both thick and the second light coconut milk also can be used.

Mushroom-Almond Rice

Mushroom-Almond Rice

How long it takes: 1 Hour

Number of servings: 4-5

Mushrooms are probably the trendiest ingredient these days, as I’ve noticed all kinds of mushroom based dishes served at restaurants – such as mushroom masala, mushroom soup with spring onions and mushroom biryani etc. I have also noticed that they have a divisive character – either you eat it or you hate it. I also have put up mushroom masala, and mushroom stir fry on this blog. Today’s one pot meal with mushrooms is an easy recipe that can be prepared even by beginners. Here it is:

What you need to have: 

1. Basmati Rice – 1 Cup

2. Butter – 3-4 Tablespoons

3. Chopped Onions – 2/3 Cup

4. Garlic cloves  6-8 (sliced long)

5. Green Bell Pepper – 1/2 Cup

6. Cumin seeds – 1 Teaspoon

7. Raisins – A handful

8. Sliced Almonds – 2/3 cup

9. Mushrooms – 1 Cup

10. Coconut milk – 1/3 cup

11. Ground Pepper powder – 1/2 Teaspoon

12. Lemon juice – 1 Teaspoon (before serving)

Basmati Rice

Ingredients of Mushroom-Almond Rice

What you do with what you have:

1. Wash, drain water from rice and spread it on a plate as shown in Image-1.

2. Wash and chop capsicum, onions, mushroom and keep it aside as shown in Image 2.

3. Slice almonds, peel and slice garlic cloves too and keep aside.

Sliced garlic, almonds & other ingredients

4. Place a spatula with a little cooking oil in it on low flame and fry diced almonds in it till done.

Almonds being fried

5. Place a cooker with 4-5 Teaspoons of cooking oil on medium flame. When hot, add jeera/cumin seeds to it. When it splutters, add sliced garlic pods and fry till done.

Cumin & Garlic being fried in oil

6. When done, add raisins and chopped onions and fry till onions are transparent. Adding some salt prevents the frying onions from getting burnt. When onions are fried transparent, add chopped capsicum and saute for a while.

Onions & raisins being fried in the seasoning

7. Finally add chopped mushroom and rice and fry for a while. Add half the quantity of Almonds as well and also add 1/3 cup of coconut milk and remaining quantity of water and cook till done.  Sprinkle 1/2 teaspoon of pepper powder while cooking.

Chopped mushroom and rice being fried in the Seasoning

Ready to be cooked

8. Pressure cook the rice / cook it until done. Decorate it with remaing quantity of fried Almonds, lemon juice and a little pepper powder and enjoy either plain or with a spicy dish or raita.

Ready to serve Mushroom-Almond rice

How long it takes: 1 Hour

Number of servings: 4-5

Good to remember:

1. Use fresh mushrooms for the dish.

2. Pepper powder is optional.

3. A dash of lemon juice gives a unique flavour to the dish.

South Indian Sambar

South Indian Sambar

How long it takes - 1 hour

Number of servings - 10 people

Sambar is one of the staple dishes in the kitchens of the South Indians and a favourite among North Indians. People have their own way of preparing the same even though the ingredients are the same but the proportions to one another could be still different and hence the difference in taste. People in Tamil nadu do not roast the ingredients of sambar powder but they dry it in the sun and powder the same. We dry roast certain ingredients and fry one or two of the ingredients in oil and powder all together.  Today I would like to put up south indian sambar with the ground masala ingredients which would be really yummy and more tastier than the sambar prepared with sambar powder but of course without coconut.  Here it is:

What you need to have:

1. Toor Dal/Pigeon dal  – 1/3 cup

2. Mixed vegetables – 4-5  cups

Mixed Vegetables

What you do with what you have:

1. Wash Toor dal and soak it for 15 minutes till you cut all the veggies in the cooker adding around 2 cups of water.  Add a pinch of Turmeric powder and 1/2 Teaspoon of cooking oil as well to it. (The reason for adding cooking oil is for the dal to cook well).

2. Wash and chop all the vegetables of your choice.  The most important of them being French Beans, Radish, Potato, Brinjal Onion, Carrots, Tomato, Drumstick. (Drumstick to be cooked directly in a different vessel and mixed subsequently).

3. Place the cooker with dal and the chopped veggies from step-2 on medium flame and cook it till done for about 25-30 minutes adding a little salt so that it is no over cooked.

Cooked Veggies with Toor Dal

Ingredients of Wet Masala:

1. Chickpeas dal – 2 Teaspoons

2. Blackgram dal  – 1 Teaspoon

3. Coriander seeeds – 4 Teaspoons

4. Cumin seeds – 1/2 Teaspoons

5. Fenugreek seeds – 10 grains

6. Mustard seeds – 1/3 Teaspoon

7. Pepper  corns – 5-6

8. Asafoetida (soft) – Size of a peanut

9. Turmeric powder – 1/2 Teaspoon

10. Bilimbi or Tamarind -  4 or a small piece of it.

11. Red chilly – 5-6 (Byadgi/Kashmiri)

Ingredients of Wet Masala

4. Place a spatula with 4 teaspoons of cooking oil in it on medium flame.  On being heated add Bengalgram dal, Blackgram dal and fry for a while.  When done, add Coriander seeds, Cumin seeds, Fenugreek seeds, Asafoetida, Pepper, Mustard seeds at once and stir into it.  Finally add Red chillies and Turmeric powder and turn off the flame. On cooling, grind it in the mixer adding either Bilimbi or Tamarind and water in steps to a medium thick consistency.

Fried Ingredients of Wet Masala

Ground Wet Masala

5. Transfer cooked veggies from the cooker to a broad based bowl and add the ground wet masala from step-4 to it.  Add required quantity of water to bring it to the required consistency and check for salt stiring consistently. Finally add chopped coriander leaves .

Ground wet Masala added to cooked veggies

Ready to serve Sambar

6. Place a spatula with 2 teaspoons of cooking oil on medium flame.  When hot, add mustard seeds to it.  When it splutters add red chilli pieces and a pinch of Asafoetida powder and finally curry leaves to it.  Switch off the flame and season it to the dish. Enjoy with papad and rice, Yummmmmmmmmmmmm!

Ready to serve Sambar.

How long it takes – 1 hour

Number of servings – 10 people

Good to remember:

1. Use quality Toor dal for best flavour and colour.

2. Veggies of your choice can be used.  But for Drumstick, cook it in a seperate bowl to avoid it from getting over cooked.

3. Tamarind pulp/dry  can be used instead of Bilimbi.

4. Adjust the ingredients as per the required quantity.

5. Chilly should be adjusted  as per one’s palate.

Mexican Rice

Mexican Rice

How long it takes : 45 minutes

Number of servings : 4

This time, I though of putting up something different and experimental. This Mexican Rice should have been a non-veg recipe, since I am a vegetarian I have just omitted the non veg part of it to convert it into a veggie recipe.  I hope the viewers would not object for the same and would respond positively for the same. Just like Indian-Chinese, I have taken the liberty of this Indianized Mexican dish, hope you enjoy it.  It is usually a bland dish, so my advice would be to make a side dish along with it. Here it is.

What you need to have:

1. Basmati rice – 1 cup

2. Big Bell Peppers – 2 (Chopped coarse)

3. Green Peas – 1/4 cup

4. Onions  – 1/2 Cup (chopped)

5. Garlic cloves – 4-6 (chopped)

6. Cashews – A handful

7. Raisins – A handful

8. Coriander leaves – 1/4 cup (chopped)

9. Cooking oil (Saffola) – 3 Tablespoons

10. Pepper powder – 2 Teaspoons

11. Salt – To taste

Basmati Rice

Chopped  fresh veggies

Ingredients of Seasonings

What you do with what you have:

1. Wash Basmati rice, drain water, and keep it aside in a plate so that it is ready to cook.

2. Wash, peel and chop onions as required and keep it aside. Wash and chop bell peppers too and keep aside. Chop cilantro too fine.

3. Place cooker with cooking oil in it on medium flame. When hot, add Just crushed Garlic cloves to it and when fried add both cashews and raisins in it and fry it till done.

Dry fruits being fried in oil

4. When done add chopped onions from step-2 to it and fry it adding required quantity of salt so that it is not burnt.

Chopped onions being fried

5. When fried add chopped bell peppers from step-2 to it and also green peas to it and fry for around 5 minutes on a low flame.

Chopped Bell peppers and Peas being added to the seasoning

6. When done, add Basmati rice from step-1 to it and just stir in for a while and add required quantity of water to it and check for salt and add half the quantity of pepper powder and cilantro to it and close the cooker lid and cook till done.

Basmati rice being added to the dish

Water added to the dish

7. When cooked garnish it with chopped coriander leaves and remaining pepper powder.

Cooked Mexican rice

8. Enjoy with any spicy dish of your choice like  the Veg-kurma, veg-sagu, or even with salad.

Ready to serve Mexican rice & Raitha

How long it takes : 45 minutes

Number of servings : 4

Good to remember:

1. This dish is served as a non-veg and for which chicken broth should be used.

2. The dish since is bland can be enjoyed with the side dish of your choice.

3. Always cook on low-medium flame to avoid it from burning.

4. One can add green chillies to make the salad spicy.

Tindura Rice

Tindura Rice

How long it takes – 1 hour

Number of servings -3-4

Tindura is Indian gourd in English and Thendle, Thondekayi and Kovakayi in Konkani, Kannada and Tamil respectively. It is available in 3-4 varieties like the organic and the usual hybrid and also Mara thonde. It is available in almost six months of a year especially after the onset of the winter season to the end of summer. We prepare a variety of dishes like the tendle thalasani, gojju, and curry in combination with cashews. I have already put up these dishes on this blog. Today I would like to put up yet another recipe for ‘one pot meals’ which is a rare dish but of course very yummy.

Fresh Tindura creeper on the fence of my garden

Fresh tender Tinduras

What you need to have:

1. Basmati rice – 1 cup

2. Tindura – 3 cups (Preferably tender)

3. Onion – 1 Big

4. Tomato – 1 Big

5. Cumin seeds – 1 Teaspoon

6. Pav-bhaji masala – 2 Teaspoons

7. Coriander leaves – A handful (to garnish)

8. Roasted Cashews – To garnish

9. Cooking oil – 2 Tablespoons

10. Salt – To taste

Basumati Rice

Ingredients of Tindura Rice

What you do with what you have:

1. Wash and cut Tinduras lengthwise as shown in the above image and keep it aside. Wash and cut tomatoes. Wash, peel and chop onions too. Apply a little salt to half the quantity of the tinduras and keep it aside.

2. Place a skillet with 1/2 cup cooking oil in it on medium flame and on heated add cashews and fry till light brown and crispy and keep it aside. In the same oil, add salted Tinduras from step-1 to it and fry till light brown and crispy and keep it aside along with chopped coriander leaves which are used for garnishing for Tindura rice when done. (Use the remaining oil for seasoning of Tindura Rice)

Salted Tinduras being deep fried

Fried Tinduras and Cashews & chopped Cilantro

3. Place a cooker with 4-5 Teaspoons of cooking oil on medium flame. When hot, add raisins and cumin seeds to it. When fried, add chopped tomatoes from step-1 to it and fry it till done.

Seasoning in progress

4. When fried, add remaining chopped Tinduras to it and just stir for a while.

Chopped Tinduras being fried in seasoning

5. When done, add chopped onions from step-1 to it; also add required quantity of salt to the dish and fry till done.

Chopped onions being fried in the seasoning

6. Finally, add washed and dried Basmati rice and MTR pav-Bhaji masala to it, stir for a while and add required quantity of water on checking for salt and cook it as usual till done.

Basmati rice being added

Required quantity of water added to the dish

7. Ready to serve Tindura rice is as shown in the image below. Garnish it with fried Tinduras, and chopped coriander leaves and enjoy plain or with any salad of your choice.

Ready to serve Tindura rice being garnished

How long it takes – 1 hour

Number of servings -3-4

Good to remember:

1. Always use tender Tinduras to avoid the dish from turning tangy. Tender ones are very sweet.

2. One can use any masala powder of your choice.

3. Let the rice granules be cooked well but let it be separate as shown in the dish though cooked with the masala and not separately.

4. Applying salt to Tindura while frying will enhance the taste of the fried veggie.

Khushka (Biryani)

Khushka (Biryani)

How long it takes -1 hour

Number of servings –  4-5

Khushka is a Muslim-style Biryani prepared by the people of Tamil nadu.  Vegetarians and non-vegetarians can enjoy this delicious rice meal cooked in coconut milk. Some people use tomatoes and some prefer lemon juice instead.  Here it is:

What you need to have:

1. Basmati rice – 1 cup

2. Sliced onions -2 (Big)

3. Slit Green chillies – 4

4. Water – As needed

Basmati Rice


Ingredients

Ingredients of Seasoning:

1. Bay leaves – 2-3

2. Ginger-Garlic paste – 1 Teaspoon

3. Cardamom – 2-3

4. Cloves – 3

5. Cinnamon -1 piece(2″)

6.Star anise – 1

7. Chopped Cilantro – A handful

8. Chopped Mint – A little

9. Lime juice – 2 Teaspoon

10. Oil/Ghee – 2 Tablespoon

Ingredients of Seasoning

What you do with what you have:

1. Wash, drain water from Basmati rice and keep it aside as shown in image-1.

2.Wash, peel, chop onions and chop it lengthwise, slit green chillies, wash chop cilantro, mint and keep it aside separately as shown in image-2, and 3 respectively. I ground the fresh coconut and extracted coconut milk as well. (One can grind 3/4 cup fresh grated coconut add water in steps in the mixer and grind it to a fine consistency and strain it in a strainer and the coconut milk is ready).

3. Place a cooker with 2 Tablespoons of oil in it on medium flame.  When heated, fry all dry masala items one after the other in a row.

Dry masala being fried

4. When done add slit green chillies, raisins and chopped onions and required quantity of salt to the dish and keep stiring so that onions do not get burnt.

Chopped onions being fried in the seasoning

5.. Add chopped cilantro, mint from step-1 to it and fry well on simmering the flame, and add rice from step-1 to it and coconut milk as well and fry for 2 minutes.

Basmati Rice being added to the seasoning

6. Finally add required quantity of water and lemon juice to it and cook till done.  Serve with a spicy kurma or any dish.

Coconut milk and water being added

Ready to serve Khushka with Onion Bhaji

How long it takes -1 hour

Number of servings –  4-5