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Keerai Rice
Ingredients
Rice - 1 cup
Any Keerai - 1 big bunch
Big Onion - 2
Tomato - 1
Garlic flakes - 4
Green Chillies - 2
Sambar Powder - 2 tsp
Turmeric powder - a pinch
Oil - 1 tsp
Mustard Seeds - tsp
Urad dhal - 1 tsp
Salt - to taste
Method:
1. Cook the rice.
2. Wash keerai and chop it finely.
3. Chop the onions. Slice the green chillies into two.4. Chop the tomatos and crush the garlic finely.
5. In a kadai pour the oil and when it is hot add mustard seeds. When it pops up
add urad dhal and fry it till turns light brown.
6. Then add chopped onion, green chillies, garlic and fry well.
7. Then add tomato pieces and fry for few seconds.
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8. Add sambar powder, turmeric powder and salt and mix well.
9. Now Add chopped Keerai and mix well.
10. No need to add water. The Keerai will get cooked with its own water content.
11. Stir fry till all the water content in the Keerai is absorbed.
12. Then Finally, Add the cooked rice and mix well with the keerai mix.
13. Tasty Keerai Rice is ready to serve hot.
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: :
Vegetable Rice
Ingredients:
Cooked Rice - 2 cup.
Half cooked mixed vegetables - 2 cup (Carrot, Green Peas and Beans) Capsicum - 2 cup (cut into small cubes)
Big Onion - 2 (finely chopped)
Green chilli - 5 (finely chopped)
Bengal gram dhal - 1 tsp
Turmeric powder - a pinch
Oil - 5 tsp
Mustard Seeds - 1/2 tsp Cinnamon Stick - a small piece
Cloves - 2
Cashew nut - 5-10
Curry leaves - few
Salt - to taste
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Method:
1. In a kadai, pour the oil and heat it.
2. Add cinnamon stick, cloves and mustard seeds.
3. When it pops up, add Bengal gram dhal and fry till it turns light brown.
4. Then Add cashew nuts, chillies and curry leaves and fry for a minute.
5. Then add onion and fry till it become transparent.
6. Now add capsicum cubes and fry for 3 minutes on low flame.7. Now Add cooked vegetables, turmeric powder and salt.
8. Mix well and Add cooked rice to this and mix gently.
9. Now Tasty colourful Vegetable Rice is Ready to serve.
Additional Tips:
Left over rice can also be used to prepare this rice.
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Curd Rice-Bagala Bath
Ingredients:
Raw Rice - 1 cup
Warm Milk - 1 1/2 cup
Curd or Plain yogurt - 1 cup
Butter - 1 tsp
For seasoning:
Oil - 2 tsp
Mustard seeds - 1 tsp
Green chilli - 2 Ginger - 1 inch piece (Finely chopped)
Curry leaves - 2 sprigs
Salt - to taste
For garnishing:
Grated carrot or pomegranates or seedless green grapes - 4 tsp
Preparation: Wash and cook rice in such a way that it is slightly overcooked.
(Add 1/4 cup more water than you normally add for cooking rice.)
Chop green chillies and ginger finely.
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Method:
1. When the rice is hot, mash it nicely and add warm milk and mix well.
2. When it is cooled, add curd, butter and needed salt.
3. Heat 2 tsp of oil, add mustard seeds, when it splutters, add green chilli, ginger,
curry leaves and saute for a few seconds.
4. Then Pour it over the curd rice and Mix well with Rice.
5. Garnish it with pomegranates or seedless green grapes or pineapple pieces orgrated carrot or even finely chopped raw mangoes.
Tip:
You can use Red Chilly instead of Green Chillies. That adds more taste to the
Curd Rice.
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Corn Mealmaker Fried rice
Ingredients:
1 cup Basmati rice
1 Onion sliced
1/2 cup meal maker
1/2 cup fresh or frozen Sweet corn
1 spoon Tomato Sauce
1/2 spoon Soya sauce
1/2 spoon Chilli sauce
1/2 spoon Pepper powder
Salt to taste
Olive Oil as required
Method:
1. Cook Basmati Rice with salt and cool it.
2. Cook the Meal maker for 5 minutes in hot water adding some salt. Drain the hot
water, wash it in running cold water and squeeze the excess water.
3. In a pan, Add oil, fry onion till brown.4. Add Sweet corn and Meal maker, saute it for few minutes until they are cooked.
5. Add Tomato and Soya sauce. Saute it for a minute.
6. Add Pepper powder and salt. Saute for a minute.
7. Add the rice, Mix it well. Keep in low flame for about 2 minutes and serve.
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: :
Carrot Rice
Ingredients:
Grated carrot - 1cup
Medium onion -1sliced
Ginger garlic paste -1tsp
Green chillies - 4 sliced or to suit heat level
Toasted cashew - 1 tbsp
Spinach - 2handfuls (chopped)
Coriander - handful chopped
Ghee - 1tsp
Lemon - 1 juice it
Oil - 1tbsp
Elaichi - 3
Cinnamon - 1"piece
Jeera - 1tsp
Cloves - 3
Bayleaf - 2
Salt - to taste
Boiled rice - 1cup(basmati)
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Method:
1. Heat oil in kadhai. Add the whole garam masala and jeera.
2. Add the onions and saut till lightly browned.
3. Add ginger garlic paste. Cook until raw smell disappears. Add the green chillies
saut for 2 mins and add the grated carrots.
4. Saut for 5 mins then add the chopped spinach saut until just cooked.
5. Add salt, add a tbsp of coriander and the cooked rice and the lemon juice andghee. Mix well until the carrot masala mixes with rice, sprinkle toasted cashew
and mix around once.
6. Carrot rice is ready to be served.
7. Serve with capsicum and tomato raitha and potato chips.
Variations:
Spinach can be replaced with cooked double beans or sweet corn. Can use mint
instead of spinach and when doing so use cooked channa. Omit the cashews if
using channa or double beans gives a different taste.
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Capsicum Tomato Raitha
Ingredients:
Ripe tomato (seeds removed) - 2 chopped
Green capsicum - 1 chopped
Yoghurt -1 cup
Oil -1/2 tsp
Salt - to taste
Mustard - 1 tsp
Toasted crushed jeera - 1 tsp
Method:
Heat kadai and add oil and temper the mustard.
Add the chopped seedless tomato and saut well. Use ladle to crush the tomato and if need be sprinkle water to let the tomato cook
to a mushy consistency.
Add the chopped capsicum cook until it is jus done.
Sprinkle the jeera powder and salt. Mix well.
When cooled add to yoghurt and mix. Raita is ready.
The finished raita will taste slightly tangy with the flavour from capsicum.
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: :
Mushroom Biryani
For Masala:
Cumin seeds ()- 1 tsp
Ginger - 1/2 inch
Garlic cloves - 4
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup (or dried - 1/4 cup)
Chilly powder - 1 tsp
Green chilly - 4 (about 2)
Ingredients:
Basmati rice - 2 1/2 cups
Chopped Onion - 2 cups
Tomatoes - 2
Mushroom sliced - 2 cups
Cloves - 3
Cinnamon stick - 1
Cardamom - 2
Fennel seeds ()- 1 tsp
Bay leaves - 2
Ghee - 2 tbsp
Oil - 2 tbsp
Salt to taste
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Method
1. Grind everything from "Masala" to a fine paste.
2. Wash basmati rice and soak it in water for 20 minutes.
3. Heat oil in a pan and saute onions until brown.
4. Add sliced mushrooms and cook till it becomes soft.
5. Add the chopped tomatoes and cook for 2 to 3 minutes stirring constantly.
6. Now add the ground masala/paste and cook till the raw smell is gone.7. Heat ghee in another pan and add fennel seeds, ground cardamom, cloves and
cinnamon followed by bay leaves.
8. Add drained basmati rice and mix well and gently stir for a couple of minutes.
9. Now add the prepared gravy to the rice and combine them well. Remove from
heat.
10. Cook for a whistle and then turn off the stove.
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: :
Singapore Fried Rice
Ingredients:
For Chicken:
Chicken breast - 1
Cinnamon - 1
Peppercorns - 1/2 tsp lightly crushed
Annasipoo - 1(staranise)
Turmeric pow - 1/4 tsp
Garlic - 2 flakes crushed
Pearl onions - 5 sliced
Water
Salt - to taste
Curry powder - 1/2-3/4 tsp
Soysauce, vinegar - 1/2 tsp each
Rice
Cooked and cooled rice - 1 cup Vegetables
Julienne all veggies
Cabbage, carrot handful each
Capsicum - 1
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Spring onions- both green and white parts chopped
Garlic - 2 tsp finely chopped
Flaked red chillies - 1 tsp(donot powder but crush in mortar and pestle)
Oil - 1 tbsp
Soy sauce - 1 tsp each of light and dark variety
Shelled green peas - 1 tbsp
Bean sprouts - 1 handful( mulaikattiya moondhal)
Mushroom - 1 handful, turmeric powder- 2 pinches
Curry powder - 1/2 tsp
Optiona l- shelled deveined prawns-1 handful
Salt as required
Method
1. Cooking Chicken - place chicken breast in a vessel add all the dry ingredients
and add the soy sauce, vinegar and water. Water just to cover chicken and cookuntil it is well done. Let it cool. Then shred the chicken into small bite sized
pieces. The cooked liquid is the chicken stock which can be used to prepare
soups. If want to use stock u also need to add handful of chopped leeks and
carrots too.
2. In a wok or kadhai add the oil and heat it until smoking now add the garlic saut
add the white portion of spring onion saut add green peas and mushroom saut
add salt, flaked red chillies, turmeric powder, curry powder saut add the prawns
at this stage cook until prawns is 3/4 done now add the cabbage, carrot, bean
sprouts and capsicum saut once. Now addthe soy sauce. Cook in such a way
the veggies retain their crunchiness. Add the cooked shredded chicken finally
add the cooked rice and mix it well.
3. Garnish with the green portions of spring onions.
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Optional:
1. Add chopped egg omelette to the above. Add it when adding the cooked chicken
2. Also not necessary that u need all ingredients. U can keep it veggie omitting the
chicken, prawn and egg. But to get flavour as in any chinese cooking the garlic,
springonion, capsicum, must.
3. It tastes even better if prepared with thin rice noodles instead of rice( rice sevai
pol irrukum intha noodle)4. Sounds tedious but once chicken and vegetables are prepared it is a matter of
stir frying
5. Serve with chicken 65/, or manchurian or chilly oil.
Chilly Oil Preparation:
1. Soak 6 bright red long dry chillies in vinegar. Pound it coarsely with 5 garlic
flakes and salt in mortar and pestle.
2. Heat 1 tbsp oil add the pounded chilly / garlic mix and cook until raw smell
disappears. Keeps well for a week. Very spicy too.
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: :
Pineapple Rice
Ingredients:
Cooked rice - 1 bowl
Pineapple, cut into small cubes - 1 cup
Onion - Half or one
Ginger - a small piece
garlic flakes - 3 to 4
Coriander Leaves & Mint Leaves chopped - few
Red Chilli Powder - 1/2 teaspoon
Pepper crushed or u can use pepper powder - 1 teaspoon
Oil, preferably Olive oil - 1 tablespoon
Lemon Juice - 1 teaspoon
Salt
Chop onion, ginger, garlic, coriander leaves and mint leaves finely.
Method:
1. In a kadai add oil and the pineapple pieces. Fry for a few minutes.
2. Add ginger and garlic and fry for few seconds. Add onion and fry till it becomegolden.
3. Add chopped coriander and mint leaves and stir well. Add red chilli powder and
salt. Mix it well. Sprinkle two or three handful of water. Close with a lid and cook
on low flame for few seconds.
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4. Then, Open the lid and stir it well till all the water is absorbed. Add cooked rice
and pepper powder.
5. Keep the stove on high and stir it for less than a minute. Add lemon juice and mix
it well. Garnish with coriander leaves.
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: :
Ellu Saatham/ Sesame Rice
Ingredients:
Cooked Rice - 2 cups
White ellu - 3 teaspoons
Black ellu - 2 teaspoons
Red chilly - 4 to 5
kadalai paruppu - 2 teaspoons
Asafotida - teaspoon
Gingelly Oil - 4 or 5 teaspoon
Salt
Method:
1. In a kadai, dry roast the sesame seeds without adding oil. Remove it.
2. In the same kadai put a teaspoon of oil and roast kadalai paruppu, red chillies
and asafoetida. Cool it and powder it along with fried ellu seeds and salt.
3. Put the cooked rice in a broad vessel and add required sesame powder along
with few drops of oil. Mix thoroughly. Thats all.
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Tomato Biriyani
Ingredients:
6 Tomato (grind it into fine paste)
3 Onions finely chopped
1 Onion for making paste along with jeera, somp, lavangam and pattai (Grind all
the items with required amount of green chillies and make fine paste)
One coconut (take milk out of it)
2 Tumblers of rice ( wash the rice and remove the water and keep it aside for 10
min)
Required amt of salt
1/2 table spoon of red chilly powder
Making:
1. Take pressure pan and pour oil sufficiently so that it should spread throughout
the pan.
2. Also add 2 table spoon of ghee.
3. Now add some somp and then add the chopped onions. fry it nicely.
4. Now add the onion paste and fry it. Add tomato paste, coconut milk, salt, chillypowder and let it boil for 3 to 5 mins and then add the soaked rice into it (see that
the water should not be more while rice is added dont add water to it.
5. It should be boiled only with coconut milk). then close the lid of the pan and allow
for three whistles. open and garnish with coriander leaves.
6. Your tomato biriyani is ready
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: :
Vegetable Fried Rice
Ingredients
Basmati Rice - 2 cups
Carrots (chopped) - 1/2 cup Beans (chopped) - 1/2 cup
Onion (chopped) - 1/2 cup
Peas - 1/2 cup
Capsicum (chopped) - 1/4 cup
Garlic - 4 cloves (minced)
Soya sauce - 1 tbps
Chili sauce - 1 tbps
Oil (for frying)
Salt (to taste)
Pepper - 1/4 tsp
Coriander - 1/2 cup (For garnishing)
Splitted Cashew nuts (roasted) - 8 (For garnishing)
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Method to prepare Fried Rice:
1. Take 2 cups of Basmati rice , wash it and soak in warm water for 15 minutes and
cook adding 2 1/2 cups of boiling water and a tsp of oil. Fluff it with a fork and
spread it on a plate to cool. The cooked grains should be separate.
2. Heat oil in a pan, when the oil is very hot, add garlic and ginger, saute for a few
seconds. Then add beans and fry for a few seconds, followed by Peas, carrot,Onions, cabbage, and capsicum.
3. Add Soya sauce and Chili sauce and fry for few seconds. Add salt and pepper to
it and boil for few seconds.
4. Add the boiled rice to the vegetable mixture and mix it well. After stirring well ,
collect it in a bowl.
5. Then , garnish it with coriander and cashew nuts. Serve it hot. The easy and
tasty vegetable fried rice is ready.
6. It goes well with Raitas & Gobi Manchurian.
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: :
Methi Peas Pulao
Ingredients:
Rice - 2 cups.
Peas - 1/2cup.
Methi (vendhaya keerai) - 1/2 cup.(only leaves)
Big onion- 3 sliced.
Tomato - 1 chopped.
Ginger garlic paste - 1 tsp.
Green chilly- 2 to 3.
curry masala items- (cinnamon- 1,cloves-3,cardamon-3)
Garam masala - 1 spoon.
Ghee
Refined oil.
Salt.
Mint and coriander leaves.- few.
Fennel seeds - a spoon.
Method:
1. Use a pressure cooker for easy cooking .
2. Pour oil and ghee in cooker and heat it.
3. Add the curry masala items and fry it.
4. Then add the sliced onions and saute till it becomes golden brown, add green
chillies and add ginger garlic paste.
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5. After the raw smell goes away add tomato and add little salt so that it becomes
mushy.
6. Add methi leaves ,Rice and peas and then add 5 cups( 1 cup rice = 2.5 cups of
water for normal rice.)
7. Add garam masala and salt.
8. Add mint and coriander leaves
9. Close the lid. After 1 whistle sim it for 10 mins and serve with raitha.
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