Egg Fried Rice

Ingredients:

Basmati rice 500gms

Eggs 3

Onions 1

Green chillies 2

Ginger 1"piece

Cinnamon 1

Clove 2

Bay leaf 1

Pepper powder 1 tbsp

Salt as per taste

Oil 4 tbsp

Method:

1. Beat egg and add pepper.Make a big omelet and cut it into small pieces.
2. Heat oil,add all the masala.Saute till they are fried.
3. Add onions,ginger and green chillies.Saute till they are pink in colour.
4. Now add rice to the above mixture and mix thoroughly.

Coconut Rice

Ingredients:

Raw Rice – 1 cup

Grated coconut - 1 cup

Red chilly - 2

Green chilli – 4

Bengal gram dhal – 1 teaspoon

Asafotida – ¼ teaspoon

Cashew nut – 1 tablespoon

Coconut Oil – 4 or 5 teaspoons

Mustard – Half teaspoon

Curry leaves – few

Salt – 1 teaspoon or as per taste

Method:

Cook rice till soft (But not mushy). Put it in a plate or broad vessel and spread it.

Sprinkle one or two teaspoon oil over it.In a kadai put the oil and when it is hot add mustard. When it pops up, add Bengal gram dhal and fry till it turns light brown.

Add cashew nuts, chillies, asafetida powder and curry leaves and fry for a while.

Now add coconut gratings and fry for two/three seconds.

Add cooked rice to this and mix gently.

Garnish with coriander leaves.

Brinji Rice

Ingredients:

Raw Rice – 2 cups

Onion – 2

Tomato - 2

Green Chillies - 4

Fresh Ginger – a small piece

Garlic – 8 cloves

Green Peas – ¼ cup

Carrot – 1

Beans – 4

Potato – 1

Cauliflower florets – ½ cup

Chilli powder – 1 teaspoon

Coriander powder – 2 teaspoon

Turmeric powder – a pinch

Ghee or Oil – 8 tablespoon

Bay Leaves – few

Cloves – 4

Cinnamon – few sticks

Salt – 1 teaspoon

Lemon juice – 1 teaspoon

Coriander leaves - few

Method:

Wash and soak the rice for 15 minutes. Cut the onion lengthwise. Slit the green chilli lengthwise. Chop the tomato, garlic and ginger.

Cut the vegetables into medium size pieces.In a pressure cooker put the ghee or oil and when it is hot, add bay leaves, cloves and cinnamon sticks.

Fry little and add onion, green chillies, garlic and ginger and fry till the onion turns transparent. Add tomato and fry for a while.

Add chilli powder, coriander powder, turmeric powder and salt. Stir well. Add the vegetables. Mix well. Now add the soaked rice and fry till it is hot to touch.

Add 4 cups of water and pressure cook for two whistles.

Garnish with coriander leaves.

Coriander Leaves rice

Ingredients:

Rice – 1 cup

Fresh Coriander Leaves – 1 small bunch

Green Chillies – 2 Nos

Fresh Ginger – a small piece

Tamarind – a small gooseberry size

Urad Dhal – 1 tablespoon

Oil – 1 tablespoon

Mustard – ½ teaspoon

Salt – 1 teaspoon or as per taste

Method:

Cook the rice till soft (not too soft).In a kadai put one teaspoon oil and fry urad dhal till it becomes light brown.

Add green chillies split into two and ginger chopped and fry for a while. Add tamarind also and fry everything together. Cool it. Grind this to a coarse paste.

Before removing add coriander leaves chopped to this and grind it to a fine paste. In the Kadai put the remaining oil and when it is hot add mustard.

When it pops up, reduce the heat and add cooked rice, salt, ground coriander paste. Mix well keeping the flame to low. Once everything blended well, remove it.

Curry Leaves Rice

Ingredients:

1 cup raw rice

To roast:

A handful of fresh curry leaves

2 red chillies

1 tablespoon Bengal gram dhal

1 teaspoon Urad dhal

¼ teaspoon black pepper

¼ teaspoon asafetida powder

1 tablespoon coconut gratings

For seasoning:

5 cashew nuts broken into small bits

2 tablespoon oil

1 teaspoon mustard seeds

Few curry leaves

1 teaspoon salt

Method:

Cook the rice till soft.In a kadai, put one teaspoon oil and roast Bengal gram dhal, urad dhal, red chillies, black pepper and asafetida.

Now add the curry leaves and coconut and fry for a while on low flame. Let it cool. Then Grind this to a powder.In a kadai put the remaining oil and when it is hot add the mustard seeds.

When it pops up, add cashew nuts and curry leaves and then add the cooked rice.

Keep the flame low. Add curry leaves powder along with salt to the rice and mix well.

Mint Rice

Ingredients:

Raw Rice - 2 cups

Coconut Milk - 1 cup

Big Onion - 1

Lemon Juice - 1 teaspoon

Turmeric Powder - 1/4 teaspoon

Salt - 1 teaspoon or as per taste

To grind:

Pudina leaves - 2 cups

Coriander leaves - 1/2 cup

Green chillies - 2 to 3 Nos

Fresh ginger - 1" piece

Garlic cloves - 2 Nos

For seasoning:

Oil - 4 tablespoon

Cinnamon stick - 2 small pieces

Cloves - 2 Nos

Cardamon - 2 Nos

Bay Leaf - A small piece

Fennel seeds (Sombu) - 1 teaspoon

Method:

Wash and soak the rice in water for about 15 minutes.Chop the onion.Grind Pudina, Coriander leaves, green chillies, ginger and garlic to a fine paste.Put a pressure cooker on the stove and add the oil.

When it is hot add cinnamon stick, cloves, cardamom, bay leaf and fennel seeds. Add chopped onion and fry till it become transparant.

Add Pudina leaves paste, turmeric powder and salt and stir fry for few minutes. Drain the excess water from rice and add to the seasoning. Mix well. Add coconut milk and three cups of water (Total measure of coconut milk and water together should be four cups).

Stir once again and close with lid.Pressure cook it for three whistles.When it is cooled, add lemon juice and mix gently. Garnish with few fresh Mint leaves and lemon wedges.Serve hot

Jeera Rice

Ingredients:

Basmati Rice – 2 cups

Green Peas – 1 cup

Jeera – 2 teaspoons

Bay leaves – few

Ghee – 4 tablespoons

Salt – 1 teaspoon or as per taste

Method:

Soak rice in water for about 15 minutes.

In a pressure cooker put the ghee and heat it.

Add jeera and bay leaves and fry for a while. Then add green peas and stir fry for few seconds. And then add soaked rice and 4 cups of water along with salt.

Mix well. Close with lid and pressure cook for two to three whistles.

Fish Biriyani

Ingrediants:

King Fish - 1/2 kg

Onion(medium) - 6 nos(finely chopped)

Tomato(medium) - 4 nos(finely chopped)

Garlic paste - 2 tbsp

Ginger paste - 2 tbsp

Green chilly paste - 1 tbsp

Garam masala powder - 1 tbsp

Yoghurt/Curd - 4 tbsp

Coriander leaves - 1 cup

Mint leaves(Pudhina) - 1/4 cup

Ghee - 1/2 cup

Lime juice - 4 tsp

For marinade:

Turmeric powder - 1 tsp

Red chilly powder - 2 tsp

Ginger-garlic paste - 2 tsp

Fennel seeds(Perinjeerakam) powder - 1/2 tsp

For rice:

Basmati rice - 2 1/2 cups

Turmeric powder - A pinch

Cardamom(Elakka) - 2 nos

Cloves(Grambu) - 3 nos

Cinnamon(Karugapatta) - 2 nos

Ghee - 1 spoon.

Method:

1)Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for 1 hr in a refrigerator.

2)Fry the marinatd fish fillets in ghee.

3)Remove them to a plate and heat up the same pan.

4)Add onion and fry, till it turns golden brown.

5)Add ginger-garlic-chilly paste and fry for 2 mins.

6)Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few mins.

7)Add yoghurt.

8)Put the fried fish fillets in this masala.

For rice:

9)Boil water in a vessel.

10)Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.

11)Cook rice until it is done and drain. :- Make sure the rice doesn`t get sticky.

12)Heat a little ghee in a pan.

13)Put a little of cooked rice and spread 1 tsp of lime juice over it.

14)Put one layer of the fish masala above that and repeat the process till the rice and masala are over. :- Take care not to break the fish fillets.

15)Close the lid tightly and heat on

Cheetinadu Vegtable Briyani

Ingredients:

Basmati Rice - 1 1/2 cups
2 red onions chopped finely
3 tomatoes - blanched & pureed
1 carrot - cut into thin sticks
1 potato - peeled & cut into thin sticks
1 cup cauliflower florets
1 green bell pepper - chopped
1/2 cup green peas - fresh/frozen
2 green chillies - slit lengthwise
2 bay leaves
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp Garam masala
Salt as per taste
2 tbsp Desi ghee/oil
Chopped cilantro/fresh coriander - for garnish
2 tsp lemon juice

To Grind:

1 small red onion
2 tbsp grated coconut - fresh/frozen
2 tsp ginger-garlic paste
4-5 dry red chillies
2 tsp coriander seeds
1 tsp cumin seeds
2 tsp fennel seeds/saunf
A small stick of cinnamon
4 cloves
4-5 black peppercorns
4 green cardamoms
1 star anise

Method:

Clean Basmati rice in sevefral changes of water. Drain & keep aside for about 15 minutes. Heat a tsp of ghee in a frying pan & fry the rice till fragrant. This takes about a minute. Pressure cook rice or cook on stove top with water in the proportion of 1:1 or 1:1.25 depending on the quality of rice, such that each grain is separate. Set aside & allow it to cool completely.

Grind all the ingredients mentioned in the list into a smooth paste adding little water.
Heat Ghee in a large wok, add cumin seeds, bay leaves, turmeric powder & green chillies. allow them to sizzle & add chopped onions. Fry onions till they turn pink.

Add chopped carrots, potatoes & saute for a while. When half done add cauliflower florets, bell peppers & green peas one by one until cooked. The vegetables should retain their crunch.

Add pureed tomatoes & bring the mixture to a boil. Add lemon juice & salt as per taste.

Add rice & Garam Masala & fluff with fork & garnish with chopped cilantro.

Tomato Rice

Ingredients:

Rice (Sonamasoori or Basmati) – 1 cup
Onion – 1
Tomato – 3
Cinnamon – 1 inch stick
Cloves – 2
Brinji leaves – a small leaf
Fennel seeds – ½ teaspoon
Curry leaves – a sprig
Ginger garlic paste – ½ spoon
Turmeric powder – a pinch
Masala powder or Chili powder – ½ to 1 spoon (depends on the spiciness of the Chili powder)
Salt – to taste
Ghee or Oil- as required

Method:

1.Cook rice with Salt and keep it aside.

2.Slice Onion lengthwise and Chop Tomato into small pieces. Keep them aside.

3.Heat Oil or Ghee in a pan. Add Cinnamon, Cloves, Brinji leaf and Sauf. Once it started sizzling add Curry leaves and Onion.

4.Fry Onion till it turns into golden brown. Add Ginger garlic paste and fry till the raw smell goes.

5.Add Turmeric powder, Masala powder or Chili powder, Salt and fry till the raw smell of masala goes. Add little salt since we’ve already salt to the rice.

6.Add chopped Tomatoes and fry till it becomes soft. Mash Tomatoes while you sauté it.

7.Add the cooked Rice now and mix well with masala and Tomato mix. Remove from heat.

Sambar Sadham Chettinadu

This Recipe is very much traditional,Try this
it will come with a yummy taste..


Ingredients:

Rice-1 ¼ cups
Thur dhal-3/4 cup
Tamarind-qty equal to the size of a gooseberry

Vegetables

Carrot-1
Drumstick-1
Potato-1
Beans-8
Green Peas or chickpeas-1 handful
Small onion -20 to 30
Tomato-1
Curry leaves-little
Coriander leaves-little
(If one of the vegetable is not there you can substitute with some other one you like.)

To season

Mustard seeds-1 teaspoon
Urudh dhal-1 teaspoon
Red chillies-2
Coriander leaves-little
Asafetida-a pinch

Masala to grind:

Red chillies-4
Coriander seeds-3 tablespoons
Pepper-1 teaspoon
Bengal gram-1 tablespoon
Curry leaf-little
Cinnamon-2 pieces
Clove-2
Fenugreek seeds-1/2 teaspoon
Asafetida-a small piece (if powder is used add while seasoning)

1.Dry roast all the items .Add fenugreek at last as it will get roasted fast.

2.Powder the roasted items

Method:

1.This rice can be prepared either in rice cooker or in pressure cooker. I feel it is easy in Rice cooker. But those who are used to cooking rice in pressure cooker can opt for thatCook rice with little extra water.Cook the thoor dhal in the pressure cooker separately.Season the vegetables in little oil with mustard seeds and cook them nicely in microwave or in the stove.Dissolve the tamarind in one cup of water

2.If you are using rice cooker, when the rice gets cooked add the vegetables, cooked thoor dhal the grinded masala powder and the salt required into the rice cooker and mix well. Add the tamarind water also into the rice cooker. The rice should be little watery. As time goes on it will become thick. Cook for 5 to 10 minutes more.

3.Those who are using pressure cooker can cook rice, vegetables and dhal separately. Then keep a flat bottomed vessel in the stove. Add the rice, dhal, cooked vegetables, grinded masala and the salt needed into it and mix well.

4.Add the tamarind water also into the mix. Cook for 5 to 10 minutes more.Finally season with the items given in ‘To season’Some cashews can also be roasted in ghee and added for extra taste. While serving garnish with coriander leaves and little ghee. Serve along with papad

Chettinadu Puliyodarai

Ingredients :

For the mix

Coriander seeds-2 tsp

Channa dhal-1 tsp

Fenugreek seeds-1/2 tsp

Red chillies-8

In a kadai dry roast all the items in low fire for 5 to 6 minutes and grind it in the small jar of the mixie

Ingredients for the Rice:

Raw rice-2 cups

Tamarind-size of a small lemon

Curry leaves-little

Turmeric powder-1 tsp

Asafoteds-1/2 tsp

Ground nut-2 tsp

To season

Mustard seeds-1 tsp

Channa dhal-1 tsp

Curry leaf-little

Red chillies-2(If the mix is not used use 6 more chilies)

Method:

1.Keep the kadai in the stovePour four table spoons of gingili oilSeason with items given in ‘To season’Add the groundnut also and roast for 2 minutesDissolve the tamarind in ½ cup of water

2.Add this water into the kadaiAdd the grinded mixAdd little turmeric powder,asafoteda powder and required salt(2 to 3 table spoons, Remember salt is needed for the rice too)

3.Keep the stove in sim and cook till oil separatesNow The Puliyodarai mix is ready

4.Cook the rice with little less water than usual in such a way that they do not stick to each otherTransfer the rice into a flat bottom vessel.

5.Add 1 tablespoon oil, mix well and allow it to cool .Once the rice cools ,little by little add the Puliyodarai mix into the rice and mix well.

6. If there is extra mix, it can be stored for future use. It can be even kept outside. It will not get spoiled for 10 days .If refrigerated the mix will stay fresh for a longer time

Capsicum Masala Rice

Ingredients:

3 cups of cooked rice (each grain should be separate, add a tsp of ghee to the rice and combine)

1 1/2 tbsp ghee/oil

1 tsp mustard seeds

10-12 fresh curry leaves

2 big capsicums (bell peppers – thinly sliced)

salt to taste 1 tbsp

grated fresh coconut (optional)

1 tbsp roasted peanuts (garnish)

To be roasted in ghee and ground to a fine powder:

3-4 dry red chillis (adjust to your spice level)

1 tbsp coriander seeds

½ tsp cumin seeds

1 tsp black gram dal

1” cinnamon stick

2 tbsp roasted peanuts

1 tsp ghee

Method :

1. Heat ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown. Add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat. Once cool, grind to a make a fine powder.

2 .In the same vessel, add oil/ghee and once its hot, add mustard seeds and let them splutter. Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp.

3. Add the sliced capsicums and fry them for approx 3 minutes. Don’t over cook them, let the capsicums retain their crunchy texture. Add salt to taste and combine well.

4.Reduce heat and add the cooked rice and combine with the spice mixture.

5. Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed. Serve hot

Chettinadu Mushroom Biriyani

Ingredients:

Basmathi Rice – 1 kg

Mushroom – 4 Gms. (or) Mushroom – 200 Gms,

Carrot – 100 Gms,

Beans – 100 Gms,

Cabbage – 100 Gms,

Cauliflower – 100 Gms

Green Peas – 100 Gms

Cut into cubes of green peas sixe or lengthwise.

Onion -3 Nos finely chopped

Tomato – 3 Nos finely chopped

Green Chillies – 5 Nos

Garlic Flakes – 10 Nos

Grated Coconut – 2 Cups

Oil or Ghee or Dalda – 6 Tablespoon

Cinnamon – An onch

Ginger – An inch

Fennel Seeds – 1 Teaspoon

Clove - 3 Nos

Turmeric Powder – 1 Teaspoon

Corriander Leaves – A handful

Mint Leaves – A Handful

Salt – To taste

Method:

Cut Mushroom and vegetables and cut to medium sized cubes or lengthwise.

Extract milk from the grated coconut and keep aside.

Grind together, fennel, garlic, ginger, cloves, turmeric powder and green chiilies.

Heat a pan, add oil or ghee and then add onion, when it turns transparent add the cinnamon, tomato and mushroom or mushroom and vegetables and saute for a while.

Add the Corriander leaves and the mint leaves.

Then add the ground masala mix and add the required amount of salt.

Then add water to the level all the items to immerse and then allow it to boil.

Then add the briyani rice along with the watre, pre washed and soaked for an hour.

When half cooked add the coconut milk and mix together and allow to cook in low flame.

When the rice is fully cooked turn the rice slowly and keep it tightly closed for 20 minutes before serving.