Lunch/Dinner - Rice - Mixed Veg Bread Pulav

Mixed Veg Bread Pulav

Ingredients Quantity Basmati Rice,Boiled 2 Cup Onions,Sliced 1 Medium Green Chillies,Sliced 2 Masala Bay leaf 1 Shajeera 1/2 Tsp Cinnamon 1 inch Elachi 2 Cloves 3 Ginger Garlic Paste 1 Tbsp Oil 3 Tbsp Salt To Taste Vegetables Beetroot Pieces 1/4 Cup Carrot Pieces 1/4 Cup Capsicum Pieces 1/4 Cup Potato Pieces 1/4 Cup Bread Pieces,Roasted 3 Slices

Serving 3 Preparation Time 20 mins Cooking Time 10 mins

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1. Wash all the vegetables, peel the skin and cut them into pieces.Wash the rice and soak it for 30 minutes. Heat the oil in a bowl add all masala ingredients and fry them for a min. Add ginger garlic paste and cook for 2 min.
2. Add all veggies and cook this for 5 mins or till the vegetables becomes soft.
3. Add the fried bread pieces and mix with the vegetables.
4. Immediately add the rice and cook for 5 mins.

1. If you are planning masala ingredients with their masala powders, then dont fry them. You can add them after you add vegetables to the pan.
2. When cooking rice for biryani / pulao, wash and soak the rice for twenty minutes. Then drain the rice and leave to dry (you can spread the rice in a plate or on a kitchen towel) for about thirty minutes. This will help to remove the excess starch from the rice, and every grain will be separate.
3. Add a tsp of lemon juice to rice while boiling, to make it white and fluffy. It will also help to bring out the rice flavorful.
4. Check more Pulav/Biriyani Recipes with their combination Vegetable Curries or Non Veg Curries.
5. Try more recipes with Rice.

Breakfast - Utappam - Bread Utappam

Bread Utappam

Ingredients Quantity Rice 2 Cup Bread 4 Slices Salt To Taste Ghee To Grease Granishing Onions,Finely Chopped 2 Carrot,Finely Chopped 2 Cumin Seeds 1 Tsp

Serving 3 Soaking Time 1 Hr Fermentation Time 1 Hr Preparation Time 20 mins Cooking Time 20 mins

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1. Soak rice for 1 hr and drain the water. Now grind it to a fine powder. In a bowl add 2 cups to boil. In a separate bowl add 1 cup rice flour with 1 cup of water and mix well without lumps in it.
2. When water comes to boiling state add the flour paste slwoly to the boiled water and mix well.
3. Keep stirring till the paste becomes little thick. Take out from the flame and let it rest to cool. Now add the remaining flour to the water and mix till becomes like paste and keep it aside for a day or over night to ferment.
4. Next day batter becomes loosen just like dosa batter. In a water bowl soak bread for 5 mins and squeze out the water. Mash the bread finely and add this to the batter. Add salt and mix well.
5. Keep the skillet medium temparature and drop little ghee. Add spoonful of batter and let it spread over by itself. Close the lid on it and keep the flame in simmer.
6. Once its nicely cooked it starts to leaves side of the pan. Then flip the utappam and cook for 2 mins.

1. You can store the batter in freezer for 3-4 days without adding bread.
2. Check more Dosa/Utappam Recipes.
3. Try more recipes with Bread or Rice or Rice Flour.
4. Looking for Chutney Recipes for the best combination.

Lunch/Dinner - Rice - Vegetable Soya Granules Biryani

Vegetable Soya Granules Biryani

Ingredients Quantity Soya granules 1 Cup Basmati rice 2 Cups Ginger garlic paste 3 Tbsp Onions,Finely Chopped 1 Cup Green chillies 1 Green peas,Soaked 1/4 Cup Biryani masala 2 Tbsp Potatoes,Cut into small cubes 1/4 Cup Carrot,Cut into small cubes 1/4 Cup Beans,Cut into small 1/4 Cup Tomatoes,Cut into small 1/4 Cup Mint/Pudina,Finely Chopped 1/4 Cup Coriander leaves,Finely Chopped 1/4 Cup Cashew nuts Few Salt To taste Ghee 3 Tbsp Oil 2 Tbsp

Serving 2 Preparation Time 10 mins Cooking Time 20 mins

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1. Heat some ghee,oil,whole garam masala in a pressure pan,add onions,green chillies and fry for a minute.
2. Add potatoes and fry for few minutes. Add ginger garlic paste,green peas,tomatoes,beans,carrot and fry for another few minutes.Add pudina,corinder leaves and give it mix,simmer the flame.
3. Add basmati rice and mix well,add 3 cups of water and give it a stir,cook for 2 whistles.
4. Open the lid and mix the rice nicely and close it again.
5. Mean while in a separate pan boil water. When water boils switch off the flame and drop the soya granules. After 5 mins drain the granules and keep it aside.
6. Add soya granules,cashew nuts,salt, and mix well. Close the lid and cook for 5 mins in low flame.

1. Try Raita combination for biriyani.
2. Try more Biriyani Recipes.

List - Common Meal - Color Rice

Lunch/Dinner- Rice - Mushroom Biriyani

Mushroom Biriyani

Ingredients Quantity Basmati Rice 1 Cup White Button Mushrooms 200g Onions,thinly sliced 1 Big Cinnamon 1" Cloves 3-4 Bayleaves 2 Green Cardamom,Slit 2 Shahi jeera 1 Tsp Olive Oil 2 Tbsp Green Chillies, Slice 2 Salt To Taste

Method :

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1. Heat oil in a kadai and add shahi jeera followed by cinnamon, cloves, slit cardamom and bay leaves and fry them for a minute. Add thinly sliced onion and chilli and fry well.
2. Clean mushrooms nicely, trim the stalks and cut the mushrooms into 4 slices. Add mushrooms to the mixture and fry them for 3-4 mins until the mushrooms start leaving the water and slightly become tender. Add salt, saute for some more time.
3. Add basmati rice and fry well for 2-3 mins. Do this process gently by not breaking the rice granules. Add 3/4 cups of boiling water and cover it and cook for 10-12 mins until done.

Tips :

1. Usually rub the mushrooms with flour to remove the excess dirt and wash them and pat dry them. Do not cut them very thin.
2. If you are using pressure cooker you can add 1 and 3/4 cups of water and pressure cook it for 1 whistle and simmer it for 5-6 mins.
3. If you are using rice cooker, transfer all the rice mixture into the rice cooker and add 1 and 3/4 cups of hot water and cook it until done.

Lunch/Dinner- Rice - Mango Pulihora

Mango Pulihora

Ingredients Quantity Rice, Cooked 2 Cups Mango,Grated 1/2 Cup Green chillies Salt To Taste Oil 2 Tbsp Urad Seeds 1 tsp Cumin Seeds 1/2 tsp Mustered Seeds 1/2 tsp Asafotida Pinch Red Chillies, pieces 1 Ground nuts 2 Tbsp Chana dal 2 Tsp Curry Leaves Few

Method :

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1. Mix the grated mango with the cooked rice. Let it rest for 10 mins to get the flavours to the rice.
2. Heat oil in a pan. Add mustered seeds to it and when mustered seeds splutters and urad dal, chana dal, groundnuts and curry leaves. Fry until golden brown. Add green chillies, Red chillies,and asafotida stirTo it add salt and haldi. Lower the flame cook until the ingredients leave oil.
3. Mix the rice to this mixture and switch of the flame.

Tips :

1. You can even use left over rice to prepare this recipe.
2. Dont cook the rice too much.

Lunch/Dinner- Rice - Oats Pulav

Oats Pulav

Ingredients Quantity Oats 1 Cup Basmati Rice 1/2 Cup Garam Masala Powder 1 Tbsp Pulav Leaves 2 Green Chilli 2 Carrot 1/4 Cup Green Peas 1/4 Cup Beans 1/4 Cup Mint Leaves Few Salt To Taste Coriander Leaves Few Oil 2 Tbsp

Method :

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1. Wash all the vegetables, peel the skin and cut them into pieces.Wash the rice and soak it for 30 minutes. Roast the oats for 5 mins or till they turn light brown color.
2. Heat the oil in a bowl add all vegetables and garam masala. Cook this for 5 mons or till the vegetables becomes soft.
3. Add 2 cups of water to it and then cover with lid until it gets boiled. Add soaked rice and mix it well by adding salt.
4. When the rice is half boiled add oats and cook for 5 more mins or till the oats gets cooked.
5. Garnish with curry leaves.

Tips :

1. If the rice you are using is old, you will have to add a little more water than the prescribed ratio of 2:1.
2. Add a tsp of lemon juice to rice while boiling, to make it white and fluffy. It will also help to bring out the rice flavorful.
3. When cooking rice for biryani / pulao, wash and soak the rice for twenty minutes. Then drain the rice and leave to dry (you can spread the rice in a plate or on a kitchen towel) for about thirty minutes. This will help to remove the excess starch from the rice, and every grain will be separate.
4. Do not stir the rice when cooking, as the rice grains will get crushed releasing starch into the water making the rice sticky.

Sweets - Rice - Dry Dates Pongali / Karjura Pongali

Dates Pongali

Ingredients Quantity Rice 1 Cup Moong Dal 3/4 Cup Fresh Coconut 1/4 Cup Dates 2 Cups Milk 2 Cups Dry Nuts Few Elachi Powder 1 tsp Honey 2 Tbsp

Method :

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1. Dry roast moong dhal until nice aroma rises, Keep aside. In a pan dry roast cashews and coconut one by one until golden brown.
2. Wash and soak dates in hot water for at least for 2 hours. Blend ot to a fine paste by adding little hot water. Dry roast the nuts and coocnut.
3. Pressure cook moong dhal, rice,milk(1 Cup) with water(1 Cup) for 3 whistles in medium flame, mush it up a laddle once and set aside. Mix them well before cook.
4. Add remaining milk and allow it to boil. Combine well,cardamom powder and roasted coconut and cashews and give a quick stir. Once its semi thick switch off the flame. Add dates paste and honey. Combine well till the paste is coated all over the rice.

Tips :

1. Adding saffron is purely optional but will give a richer taste.
2. Adding more milk and cooking the pongal in milk gives a yummy taste.

Lunch/Dinner- Rice - Mustered Puliyogare

Rice_Mustered_Puliyogare

Ingredients Quantity Rice 2 Cup Chana Dal, Soaked 1/4 Cup Ground Nuts 2 Tbsp Curry Leaves Few Salt To Taste Tamarind Paste 1 tsp Green Chillies 2 Tampering Dry Chillies 5 Urad Dal 1/4 tsp Cumin Seeds 1/4 tsp Mustered Seeds 1/4 Tbsp Asafotida 1 tsp Oil 2 Tbsp

Method :

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1. In a blender add muster seeds, 1 Tbsp oil and water. Make a fine paste out of it.
2. Cook the rice as usual. If you are not aware, pls click here. Keep the mustered paste in the middle of the hot rice and close it with the rice on top of it. Let it remains for 10 mins.
3. Add oil in a pan to heat for a while. Add urad dal,cumin seeds, green chillies, asafotida,salt, turmeric powder and tamarind puree. Cook for 5 mins. Cook for 5 mins.
4. Roast the Chana dal, ground nuts, curry leaves and dry chillies one by one in an oil pan. Add these to rice.
5. Finally add the tamarind mix to the rice. Mix the rice with all ingredients till they combine well.

Tips :

1. Dont use cold rice to prepare this.