Yes, it’s been a very long time since i updated this blog….work and other commitments had took the priority over this and yes, i did some injustice to this sweet blog of mine . Hopefully, it doesnt happen again. I really wanna update it atleast a week, hmmm…i will try my best.
Ok now…the recipe for simple n yummy corn pulao follows………I am sure this will be a hit especially among kids…Hardly takes 15-20 mts to cook, so it will become a hit among busy moms too…try out ladies
- Rice – 1 cup
- Onions(medium) – 2 finely chopped
- Green chillies – 2 or 3 finely chopped
- Corn kernels – tinned – frozen
- lil ginger garlic paste
- plain corn kernels – pressure cook them with little salt
- Salt to taste
- Oil for frying – 2 to 3 tbsp
- Coriander leaves or cilantro finely chopped for garnishing
- Soak the rice in enough water for 30 mts. Take oil in a pan or kadhai.
- Add the chopped green chillies & fry them little.
- Then add the chopped onions & fry them until they turn pinkish brown.
- To this add salt, ginger garlic paste, corn kernels & mix well for a min.
- Add water. (Rice & Water Ratio 1:2). Once the water comes to a boiling state, add the rice & mix well.
- Close the pan and cook till done.
- Garnish it with coriander leaves
Shahi Pulao is one of the royal dishes of the mughals in India. Shahi means royal and Pulao is savoury rice dish with a medley of fresh vegetables. My version of shahi Pulao is very simple and easy to make. You yourself try and let me know. This is best served with Shahi paneer or Malai Kofta.
- Rice – 2 cups
- Onions – 1 cup
- Coriander leaves 1/2 cup
- Ginger garlic paste 1 tsp
- Green chillies -4
- Mint leaves 1/2 cup (optional)
- Oil – 2 tbsp
- Sugar – 1 tsp
- zeera – 1/4 tsp
Take a pan add oil,zeera,sugar mix till the sugar change its colour to brown then add sliced onions mix them then add gingergarlic,green chillies,mint,coriander leaves,salt mix well. Now add the rice which was soaked for 30min let it come to boil, once water absored then close it with a lid and cook for 5min in very slow flame,if you want add fried onions.
Presenting my kerala style briyani here…this is a traditional northern kerala recipe and it’s normally served with pappadam and raita..But you will also find pineapple slices and jam as an accompaniment to this briyani in most of the kerala weddings / functions…Those who doesn’t like much spices, then this is the ideal briyani for them…Try it out!!
- 1/2 kg chicken
- 1/2 cup yoghurt
- Coriander leaves Mint leaves
- Curry leaves
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp aniseed powder
- Chopped green chillies
- 2 tsp chopped ginger
- 1/2 tsp turmeric powder
- 1 tsp lime juice
- 1 tsp poppy seed paste
- 1 tbsp clarified butter
- 5-6 cinnamon pieces
- 1 bay leaf
- 4-5 cardamom seeds
- 4-5 curry leaves
- 4-5 cloves
- 1 chopped onion
- 1 cup broken rice
- 2 cups water
- 2 tbsp clarified butter
- 5-6 cinnamon pieces
- 1 bay leaf
- 4-5 cloves
- 4-5 cardamom seeds
- 1 nutmeg
- 100 gm onions
- 1 medium tomato cut in 4
For the Marinade:
Mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour.
For the rice:
- Heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and sweat till they turn translucent.
- Add washed and cleaned rice. Cook till rice turns translucent. Add water.
- When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15 minutes. The rice is done.
Served with Pappad and Onion Raita
For the Biryani Masala:
- Heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves.
- Add onions and saute till brown. Add tomatoes. Add marinated chicken.
- Cover pan and cook for at least 5 minutes on a medium flame.
- Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken. Layer the serving bowl with alternating layers of rice and the chicken masala.
Another recipe from my collections for a lazy/ goozy day…but no… no…no… compromise on the taste…the lusciousness of this Chinese rice will make you to empty your plates within minutes…
- Basmati Rice (boiled and drained) 2 cups
- Eggs 3
- Carrot 2
- Spring onion 4-5
- Garlic clove 3-4
- White pepper to taste
- Oster sauce as per your need
- Soya sauce as per your need
- Heat oil in a wok add garlic slices and fry.
- Add all chopped vegetables and fry.
- Put boiled rice, white pepper, oyster sauce, soya sauce and salt.
- Cook eggs and add in rice mix well.
- Serve it piping hot with sauces / gravies of your choice.
Served with Palak Paneer
Ghee Rice or NeyChoru is rice fried in ghee along with aromatic spices and then cooked to perfection. It is finally seasoned with Fried onions, Cashews and Raisins. Neyy Choru is our traditional food (from Kaniyakumari District) served on special occasions. It is usually served with spicy Chicken and Mutton gravies.
Next to Briyani, this rice has the top priority in our customs. We make this dish mostly on the weekends. The aroma of this dish while cooking will trigger everyone’s hunger and will attract them to the table on time.
Biriyani rice – 2 cups
Ghee – 5 to 6 tsp
Cashew nuts – ½ cup
Clove – 4 to 5 pieces
Crushed peppercorns – 4 to 5 no.
Raisins – ¼ cup
Crushed ginger – 1 tsp
Crushed garlic – 1 tsp
Onions (sliced) – 2 no.
Bay leaf – 2 no.
Cardamom – 4 no.
Cinnamon – 2 sticks
Chopped coriander leaves – ¼ cup
Salt – to taste
Water – 4 cups
Ghee rice served with mutton curry and raita
Method of preparation
Wash and drain the rice and keep it aside. Heat three teaspoons of ghee in a pan. To this, add cashew nuts and stir, till it becomes brown. Remove the cashew nuts. Repeat the procedure with raisins.
Take some more ghee and heat in a big vessel. Put cloves, followed by cinnamon, cardamom, crushed pepper, and ginger-garlic paste. Stir well. To this, add pieces of big onion and stir a bit. Now add coriander leaves and stir again. Add some split pieces of bay leaf. When everything is cooked, add water (2 cups of water for 1 cup rice) and cook till the water comes to the boiling stage. Add rice and lemon juice and Stir gently and close the vessel. Cook for five minutes or till done. You may add little saunf powder if your want.
Garnish with cashew nuts, raisins, fried onions (optional) and serve the ghee rice hot. I like it with our spicy traditional mutton curry.
Lemon rice is a typical south Indian dish and it’s often packed for picnics / lunch boxes by many south Indians. It’s very simple and easy to make and keeps good for long journeys… To enjoy lemon rice, potato crisps are a must. Some like them with Vadaam (fat papad-straws) or pickle.
• 2 cups Rice
• 2 to 4 (depending on the juice) Lemons
• 2 tbsp Peanuts
• 1 tsp Turmeric
• 2 tbsp Chana dal
• 1 tbsp Urad dal
• 2-3 Red chilies
• 2-3 Green chilies
• 2 tbsp Mustard seeds
• 1 tsp Jeera
• 1 small bunch of Curry leaves
• 1/2 cup Oil
• Cook rice, drain and keep it aside.
• Add to the rice (not very hot) little oil, turmeric, salt and mix it well.
• Now squeeze lemon juice and add it (according to taste) to rice and mix well.
• Heat oil in a pan, add chana dal, green chilies, urad dal, peanuts, red chilies, curry leaves, mustard and jeera to fry.
• When the ingredients turn brown and mustard starts to splutter, add this to the above prepared rice.
• Now your Lemon Rice is ready.