Thur Dhal Masala Khichdi with Dry Spices n Khadi

Thur Dhal Masala Khichdi with Dry Spices n  Khadi 

• Raw Rice -1/2 cup
• Thur Dhal -1/2 cup 
• Water - 2 -1/2 to 3 cup's 
• Oil - 1 tblsp
• Mustard seeds -1/2 tsp 
• Cumin seeds - 1/2 tsp 
• Cloves - 3 
• Cinnamon stick -1/2 inch piece 
• Black Pepper corn - 3
• Dry Red Chilly -1 broken 
• Freshly grated garlic - 1 tsp 
• Freshly grated Ginger -1 tsp 
• Green chilly -1 , chopped 
• Onion -1/2 cup, chopped 
• Red Chilly powder -1 tsp 
• Coriander powder -1/2 tsp
• Cumin Powder -1/2 tsp
• Turmeric  powder -1/4 th tsp 
• Salt to taste 

Garnish

• Coriander leaves chopped -2 to 3 tsp
• Ghee - 2 tsp

Method
Wash the rice n thur dhal n soak it in enough water for 10 mts n drain the water completely 

Add  oil in a pressure cooker n splutter mustard seeds. Then add cumin seeds, let them sizzle , then add Cloves , Cinnamon stick  Black Pepper corn, torn dry red chilly  Freshly grated garlic . Freshly grated Ginger, chopped Green chilly  , chopped Onion  n cook till translucent . add Red Chilly powder , Coriander powder  ,Cumin Powder ,Turmeric  powder n  Salt to taste ,Add the soaked drained rice n dhal , water , mix well n cook for 3 whistle's .. Garnish with  chopped coriander leaves n top with ghee while serving . 

Khadi 

• Curds -1 cup 
• Water -2 cup's
• Besan /Gram Flour -1 tblsp 
• Turmeric powder -1/4 th tsp
• Jaggery - small piece 
• Salt to taste 

Seasoning 

• Ghee - 2 tsp
• Cloves -3 
• Cinamaon stick -1/2 inch 
• Cumin seeds -1/2 tsp
• Curry leaves -1 sprig
• Green chilly -3
• Ginger -1/2 inch piece

Garnish 

• Chopped coriander leaves - 1tsp 

 Method

whisk the curds n dilute it by adding 2 glass of water .

 In a vessel add diluted curd ,add the besan, turmeric powder n salt , stir well n   see to it that no lump of besan is formed . keep aside .

In a kadai add ghee, add cumin seeds , cloves, cinamon stick n stir for few seconds .. Then add crushed Green chilly  , ginger chopepd n fry for a while , Add hing , curry leaves n fry for a minute ..  add the diluted  curd mixture n then boil on slow heat and stir continuously for 10 minutes or till besan is cooked well n the raw smell goes .  switch off and garnish with coriander leaves . 

Khara Pongal with Dry fruits

Khara Pongal with Dry fruits 

• Raw Rice -1/2 cup                                   
• Moong dal  -1/2 cup   
• Water -3 cups                            
• Ghee  -1 tblsp
• Slit Cashwenuts -10 
• Raisins -12 
• Mustard seeds.. 1 tsp    
• Turmeric Powder..1/4 th tsp 
• Slit green chilles ..2                                                     
• Pepper corns-1/2 tsp                                  
• Cumin seeds   -1 tsp                                     
• Curry leaves  -2 sprigs 
• Grated coconut-1/4 th cup                             
• Salt to taste  

 Method 
Wash Rice 

 Dry roast Moong dhal till the color changes slightly , cool n pressure cook rice n dry roasted moong dhal for 2 to 3  whistle with turmeric powder n mash a little .   

In a kadai  add ghee , add slit cashewnuts n riasins n roast fro a while . splutter mustard seeds then add cumin seeds ,  pepper corns, ,slit green chilles  n  curry leaves, fry for a while n then  add cooked stuffs along with salt n grated coconut n mix well . 

Note : Add  little water if its too dry . 

Serve warm adding melted ghee at the top along with any raitha .

Matar Masala Pulao

Matar Masala Pulao  

• Zeera Samba Rice - 1 cup 
• Water-2 cup's 
• Fresh Green Peas -2 cup's 
• Ghee - 1 tblsp
• Cloves -4 
• Cinnamon stick - 1 inch piece
• Green Cardamom -3 
• Bay leaf -2
• Pepper Corns - 1/4 th tsp 
•  Saunf /Fennel Seeds -1/2 tsp 
• Cashwenuts -6 to 8 broken 
• Onion -1 huge 
• Ginger Garlic Paste -1 tsp 
• Tomatoes-2 
• Red Chilly powder- 1 tsp 
• Garam Masala Powder-1/2 tsp 
• Biryani Masala Powder-1/2 tsp 
• Coriander Powder - 1 tsp 
• Turmeric Powder -1/2 tsp 
• Coriander leaves -1 tblsp chopped 
• Salt to taste 

Method 
Slice Onion n chop tomatoes .

In a pressure cooker add ghee , then add cloves, cinnamon stick , Green cardamom , bay leaf, pepper corns, saunf n cashews n fry for few seconds , Then add sliced onion n fry till pinkish red . Add ginger garlic paste n saute for few seconds .Add chopped tomatoes n cook till raw smell goes . Add green peas, Rice, all the powders, water , salt n chopped coriander leaves .. Mix well n pressure cook for 2 whistle .

Serve with curds/Raitha  

Ghee Rice with Coconut Milk

 Ghee Rice with Coconut Milk 

•  Jeera Samba rice -1 cup
• Coconut Milk -1 cup  
• Water -1 cup
•  Onion -1 
• Cinnamon stick-1 inch 
• Cloves -3 to 4 
•  Green Cardamom-3 
• Marati Moggu -2 
•  Bay Leaf-1 
•  Cashew Nuts- 8 , slit 
•   Ginger-Garlic paste -1 tsp 
•  Green chilly-2 or 3 
• Ghee -1 tblsp heaped 
• Salt to taste 

Method

Wash the rice n keep aside

Chop onion n green chilly
In a pressure cooker add ghee , then add Cinnamon stick ,Cloves ,Green Cardamom ,Marati Moggu ,Bay Leaf ,Cashew Nuts n stir for few seconds . Then add chopped onion n fry till transparent , add ginger garlic paste n fry for few seconds , add chopped green chilly n stir again . Add rice , n stir for few seconds ..add coconut milk , water n salt ..mix well n cook for 2 whistle .

Hulianna / Tamarind Rice with Ground Masala

 Hulianna / Tamarind Rice with Ground Masala 

• Cooked Rice – 3 cups
• Tamarind – 2 lemon sized balls 
• Warm Water --1-1/2 cup's to soak the tamarind . 
• Salt to taste

To Roast n grind to a fine powder 

• Oil -2 tsp 
• Coriander seeds – 1 tblsp
• Chana dhal – 1 tblsp
• Urad dhal– 2 tsp
• Cumin seeds– 1 tsp
• Methi seeds – 1/2 tsp
• Hing /Asafoetida – a small piece
• Red chillies – 4 

Seasoning 

• Oil- 1 tsp 
• Groundnuts 2 tblsp
• Oil --1 tblsp
• Mustard seeds – 1 tsp
• Curry leaves – 2 sprig's 
• Dry Red Chilly - 2 , broken 
• Turmeric powder – 1/2 tsp

Method
Soak tamarind in warm water and squeeze  1 cup thick pulp.. 

In a pan add oil n  roast coriander seeds, chana dhal ,Urid Dhal ,Cumin seeds, hing, red chilles  n methi seeds till golden color . Cool it . 

Grind the roasted ingredients to a fine powder.

In a kadai add a tsp of oil n roast groundnuts . Remove it n peel the skin . 

In a kadai  add oil n splutter mustard seeds,  add broken dry red chillies n curry leaves  stir for few seconds . Add the tamarind pulp , salt , turmeric powder n cook for a minute or two . Add roasted groundnuts, cooked rice, ground masala powder n mix gently ,so the rice grains wont break .

Serve hot . 

Methi Mint Chana Pulao With Chilly Tadka Raitha .

Methi Mint Chana Pulao With Chilly Tadka Raitha .

• Raw Rice -1 cup
• Water - 2 cup's 
• Ghee - 1 tblsp 
• Kabuli Chana - 1/2 cup 

To roast n grind to a paste 

• Oil -2 or 3 tsp 
• Cinnamon -1 inch piece
• Cloves -4 
• Star Anise -1 
• Green Cardamom -2 
• Green Chilly - 3 , add according to the spice , roughly chopped 
• Mint Leaves - 1 cup
• Coriander leaves -1/2 cup 
• Ginger -1/2 inch piece, chopped 
• Garlic Flakes - 4 to 6. roughly chopped 
• Onion - 1,roughly chopped 
• Tomato -1,roughly chopped 
• Salt to taste . 

Seasoning 

• Ghee -1tblsp 
• Onion -1 , chopped 
• Tomato -1 copped ,small 
• Methi Leaves -1 bunch , cleaned n only the leaves . 
• Coriander Powder-2 tsp 

Garnishing 

• Lemon Juice -2 tsp 

Method 
Soak kabuli chana overnight or for 8 hours . 

Pressure cook the soaked kabuli chana  till soft for about 10 to 14 whistle.

Wash white rice .

 In a kadai add oil n add cinnamon stick, cloves, star anise, green cardamom n saute for few seconds . Add chopped green chilly , add roughly chopped onion , ginger chopped , garlic flakes n saute for few minutes till it changes color , add tomatoes ,coriander n mint leaves n stir again for few minutes till it wilts.cool it n grind all to a fine paste along with salt .


Ina kadai add ghee, chopped onion n saute till transparent . Add chopped tomatoes n cook till mushy . Add methi leaves n cook till it wilts n raw smell goes . Add coriander powder n ground paste n stir well . Add cooked kabuli chana , raw rice , water n pressure cook for two whistles. Add lemon juice n mix well . 

Chilly Tadka Raitha 

• Curds -1 cup 
• Ghee -2 tsp 
• Mustard seeds -1/2 tsp 
• Chilly powder -1 tsp 
• Salt to taste 

Method 
In a bowl take curds ,add salt .

In a pan add ghee, splutter mustard seeds ,switch off and add chilly powder n pour this to the curds .

Serve Methi Mint Chana Pulao With Chilly Tadka Raitha

Menthya Batate Masala Baath

Menthya Batate Masala Baath 

• Cooked Rice -2 cup's
• Methi leaves /Fenugreek leaves - 2 cup's ( washed n roughly tore with hands to avoid bitterness )
• Potato -2 small, washed , removed the skin n chopped into small cubes
• Oil - 1 tblsp
• Mustard seeds - 1 tsp
• Urid Dhal -2 tsp
• Hing/Asafoetida - 2 pinch
• Curry leaves - 1 sprig
• Dry Red chilly broken - 2
• Vangibaath powder - 1 tblsp
• Turmeric powder -1/4 th tsp ,
• Lemon sized Tamarind - ( soak in little water fro 20 mts , n extract the thick water )
• Jaggery - 1 tsp, crushed
• Salt to taste
• Lime Juice -2 tsp

Method
In a kadai add oil, splutter mustard seeds, then add urid dhal , curry leaves, broken dry red chilly n hing . Fry for a while ..then add Chopped potato cubes , little water n cook till soft but not mushy . Add torn methi leaves  n cook till it wilts . Add tamarind extract water, crushed jaggery  n boil well for sometime  . Add Vangibaath powder n turmeric powder,.Add salt n cooked rice .Mix well .Switch off and add lime juice . Mix n serve with Curds . 

Bhuga Chawal / Sindhi Pulao

Bhuga Chawal / Sindhi  Pulao

• Raw Rice /Sona Masuri - 1 cup,can use any other variety of rice 
• Water -2 cup's
• Oil-1 tblsp heaped
• Cumin seeds -1/2 tsp
• Cinnamon -1 inch stick
• Cloves -3 to 5
• Green Cardamom -2
• Bay Leaf -1
• Onion - 2  huge
• Red Chilly Powder -1 tsp
• Coriander powder - 2 tsp
• Salt to taste

Method
Wash the rice

Thinly slice the onion's

In a cooker add oil, then add cumin seeds, cinnamon stick, cloves , green cardamom n bay leaf..saute for a few seconds . Then add the thinly sliced onions n roast till brownish almost caramelized . Add red chilly powder , coriander powder n stir for few seconds .Add water, salt , rice  .mix n cook for 2 whistle .

Serve hot with Raitha /Curds . 

Mumbai Style Tomato Pulao

Mumbai Style Tomato Pulao

• Cooked Rice - 2 cup's ( i used Sona Masuri ) 
• Oil+ Ghee - 1 tblsp 
• Onion - 1 
• Tomatoes -3 
• Ginger Garlic Paste - 1 tsp heaped 
• Green Chilly -2 
• Tomato Ketchup- 1 tblsp 
• Green Peas - 1/2 cup
• Capsicum - 1  
• Red Chilly Powder - 1/2 tsp
• Pav Bhaji Masala - 2 tsp heaped 
• Turmeric  Powder-1/4 th tsp
• Salt to taste 
• Chopped Coriander leaves to garnish - 2tsp 

Method 
Wash n pressure cook green peas for just 1 whistle n Keep aside .

Chop onion, tomatoes , capsicum n slit green chilly .

In a kadai add ghee + oil n add chopped onion n fry till transparent , add ginger garlic paste n slit green chilly n fry for a few seconds . Add chopped tomatoes n cook till mushy adding salt .Add tomato ketchup , chopped capsicum n cook till soft , retain the crunchiness . Add red chilly powder, pav bhaji masala , turmeric powder n mix well . Add cooked rice n mix again . Add cooked green peas n sprinkle chopped  coriander leaves n mix again . 

Serve hot with Curds . 

Left Over Rice Baath with Terrace Grown Tomatoes, Mint Leaves n Green Chilly .

Left Over Rice Baath with Terrace Grown Tomatoes, Mint Leaves n Green Chilly .

• Left Over Rice - 2 cup's or else can use fresh Cooked Rice
• Tomatoes -  4 to 6 depending upon  the size of the tomatoes .fully ripened n juicy .
• Mint leaves . a fistful
• Green Chilly -2
• Ghee + Oil - 2 tsp can add a  little more 
• Cloves - 3
• Cinnamon -1/2  inch stick
• Green Whole Cardamom - 2
•  Cashew nuts   slit -6 to 8
• Garlic Cloves - 4
• Onion -1
• Red Chilly Powder-1/2 tsp
• Coriander Powder - 1 tsp
• Turmeric Powder-1/4 th  tsp
• Salt to taste

Method

Chop onion , tomatoes n green chilly .

Tear mint leaves with hands

Crush garlic flakes with skin

In a kadai add ghee + oil n add cloves, Cinnamon stick, whole green cardamom , cashew nuts n stir for few mts till you get a nice aroma, Add crushed garlic n saute again till brown , Add chopped onion n fry till transparent .,Add chopped green chilly n stir for few seconds . Add chopped tomatoes along with salt n cook till  mushy n the raw smell goes.  Add all the powders n stir for few seconds . Add hand crushed mint leaves n stir for a second . Then add the cooked rice n mix well ..till all the masala coats well .

Green Peas Ghee Rice

Green Peas Ghee Rice

• Green Peas -1 cup
•  Jeera Samba rice -1 cup 
• Water -2 cup's 
•  Onion -1 
• Cinnamon stick-1 inch 
• Cloves -3 to 4 
•  Green Cardamom-3 
• Black Peppercorns-1/2 tsp 
•  Bay Leaf-1 
•  Cashew Nuts-4 to 6 
• Raisins-3 to 5 
•  Crushed Ginger-Garlic-1 tsp 
•  Green chilly-1 
• Ghee -1 tblsp 
• Salt to taste 

Method

Wash the rice n keep aside

Chop onion n green chilly

In a pressure cooker add ghee , then add Cinnamon stick ,Cloves ,Green Cardamom ,Black Peppercorns ,Bay Leaf ,Cashew Nuts,raisins Then add chopped onion n fry till transparent , add crushed ginger garlic paste n fry for a few seconds , add chopped green chilly n stir again . Add rice , green peas n stir for few seconds ..add water n salt ..mix well n cook for 2 whistle .

Tri Color Capsicum Masala Rice Baath .

Tri Color Capsicum Masala Rice Baath 

• Red , Green n Yellow Capsicum ... washed n sliced thinly, 2 cup's
• Cooked Rice ..2 cup's ( i have used Sona Masuri rice )
• Salt to taste 

To dry roast n prepare  Masala Powder

•  Groundnuts--2 tbsp 
•  Chana dal..1/2 tsp 
•  Urad dal..1/2 tsp
• Coriander seeds..1 tsp 
• Cumin seeds ..1/2 tsp 
• Sesame seeds / Thil..1 tsp 
• Dry red chilly..4 /5 

Seasoing 

• Ghee ..1 tblsp  
• Mustard seeds ..1 tsp 
• Curry leaves ..1 Sprig 
•  Onion..1 
• Turmeric Powder ..1/2 tsp 
• Garam Masala ..1/2 tsp

Garnishing 

• Coriander leaves, finely chopped..2 tsp 
• Lemon Juice ..2 tsp 

Method 

Dry roast   peanuts, take out  n peel the skin n set aside 

Then dry roast chana dhal, urad dhal, coriander seeds, cumin seeds, sesame seeds and dry red chilly , cool n then coarsely powder dry roasted ingredients . 

Thinly slice Onion 

In a kadai add ghee  n splutter mustard seeds n add curry leaves then  add sliced onion n fry till it turns reddish  brown n add sliced tri coloured capsicum n cook till the capsicum's turn soft but not mushy as retain the crunchiness of the vegetable . Add turmeric powder, garam masala powder , dry roasted masala powder and salt ..stir for few seconds ... Add cooked rice n mix gently n cook for few mts ..Switch off and add chopped coriander leaves n lime juice ...Mix well .

Serve with Raitha 

Coriander Leaves Masala Baath

Coriander Leaves Masala Baath 

• Sona Masuri Rice ..1 cup 
• Water ..2 cup's 
• Fresh Coriander Leaves ..1 huge bunch  
• Salt to taste

To roast n grind to powder n paste 

• Oil..2 tsp
• Coriander seeds ..1 -1/2 tsp
• Chana Dhal..2 tsp
• Urid Dhal..1-1/2 tsp 
• Red chilly ...1
• Green Chilly ..3
• Tamarind..Tamarind seed size

Seasoning 

• Oil ... 2 tsp 
• Mustard seeds ..1 tsp
• Urid dhal ..1 tsp
• Curry leaves ..1 sprig 
• Hing/Asafoetida ..1 pinch

Garnishing 

• Ghee ..2 tsp 

Method 

Wash n pressure cook rice for 2 whistle ..cool it well 

In a pan add oil n roast coriander seeds, chana dhal. urid dhal, dry red chilly, green chilly .Remove it n cool ...Powder the roasted ingredients along with tamarind . 

Add chopped coriander leaves in the pan  n fry till it wilts ...remove n cool it n make a paste of it . 

In a kadai add oil ,splutter mustard seeds n then add urid dhal n stir for few mts .Add hing n curry leaves n stir again . Now add the roasted powder n stir ..Add the coriander paste n stir again for few seconds ..Add salt n cooked rice n mix well..Add ghee on top while serving 

Njoy with Raitha n Chips . 

 Lemon Rice 

• Cooked Rice ..1 cup  
• Oil ... 2 tsp  
• Mustard seeds-1/2 tsp 
• Ground nuts ...2 tsp heaped 
• Chana dhal-1/2 tsp
• Urid dhal -1 tsp 
• Curry leaves-1 sprig
• Green chillies - 3 chopped or according to the taste
• Coriander leaves chopped .. 1 tblsp 
• Turmeric powder-1/4 th tsp 
• Lime juice- 2 tsp 
• Salt to taste 

Method 
Soak chana dhal for 20 mts . 
In a deep bottomed kadai add oil, mustard seeds , once it crackles add groundnuts n fry for a while then add chopped  green chillies,  curry leaves soaked chana dhal, urid dhal n chopped coriander leaves n saute for some time ...  then add turmeric powder , cooked  rice  ,salt  n mix well . switch off and add the  lime juice .. mix well n serve hot . 

Devastana/ Temple Style Chithrana

Devastana/ Temple Style Chithrana  

• Raw Rice .. 1 Cup (Sona Masuri )
• Water ...2 Cups 

To dry roast n powder 

• Coriander Seeds .... 2 tblsp 
• Cumin seeds ...1 tsp 
• Pepper Corns ...1 tsp 
• Chana Dhal.. 2 tsp
•  Urid Dhal ..2 tsp 
• Black thil/Sesame seeds ..2 tsp

 Seasoning .

• Coconut Oil.. 3 tsp 
• Mustard seeds..1 tsp 
• Green chilly chopped ...3 
• Grated ginger .. 1/2 tsp 
• Chana Dhal...1 tsp 
• Urid Dhal..1 tsp 
• Curry leaves..2 sprigs 
• Turmeric Powder ..1/4 t tsp 
• Salt to taste  

Method 
In a pressure cooker add  raw rice n water ...cook for 2 whistle . 

In a pan  add Coriander seeds, cumin seeds, pepper corns , chana dhal , urid dhal n sesame seeds , dry roast everything ... Let it cool completely n then grind to a powder . 

In a kadai add oil, splutter mustard seeds, add chana dhal,  urid dhal n roast for few seconds ,add chopped Green chilly, grated ginger n curry leaves ... fry for few mts . Now add the turmeric powder ,dry roasted powder, salt n mix well ..Add cooked rice n mix again ...