Channa Pulav

This is one of the numerous varients of pulav that you can make at home. Since channa is rich in protein and fibre, this can be considered as a healthy dish. I always make this for my sons tiffin and he loves it. Try it.

Ingredients

Basmati Rice - 1 cup
Kala Channa or chick peas- 1/2 cup
Onion - 3/4 cup (cut lengthwise)
Green Chilli - 1-2 slit
Ginger garlic paste -1 tsp
Mint leaves -fistful
Coriander leaves- fistful
Thin coconut milk - 1 3/4 cup
Lemon juice - 1 tbsp
Carrot-1

Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Garam masala powder -1 tsp
Salt as needed

For the seasoning

Oil - 1 1/2 tbsp ( or 1 tbsp oil +1/2 tbsp butter)
Cloves -2
Cinnamon - 2 inch piece
Cardamom -1

Preparation

Soak channa overnight or for 5-6 hours. Pressure cook till soft adding very less water and salt. Keep it aside.If there is water in the channa, you can use it to dilute the coconut milk.

Soak basmati rice for 20 minutes. Drain the water completely. Heat a tsp of ghee, add 1 clove and 1 inch cinnamon and fry the drained rice for a few minutes or until the water evaporates.

For coconut milk -I diluted 1/4 cup thick coconut milk with water to make 1 3/4 cup thin coconut milk. (ie) I add 1 1/2 cup of water to 1/4 cup thick coconut milk.

Method

Rice is sauteed with a tsp of ghee and kept ready. This is done just to add flavor to the rice.

Now take a pressure pan, heat oil, add cloves, cinnamon, cardamom and saute for a few seconds.

Add onions, green chilli and saute until onions turn pink.

Add ginger garlic paste and saute for a few more seconds. Add cooked channa, sliced carrots,turmeric powder, chilli powder, garam masala powder, mint leaves, coriander leaves and salt needed. Saute for 2-3 minutes.

Add thin coconut milk and lemon juice.When it starts boiling add the rice and mix well

Check for salt at this stage. Taste the water and see.If you need salt, add now and mix well. Close the pan and pressure cook for 1 whistle and keep it in very low flame for 5 minutes and switch off. Open after the pressure subsides and gently fluff the rice with a fork.

Serve hot with Raita, pickle and pappad.

Perfect Microwave Rice

This is the easiest way you can cook rice. No mess, Saves time and we get the perfect texture rice. I came acriss this recipe and tried it for the first time and was simply amazed with the results.

Ingredients

1 1/2 cups white rice - White rice(Ponni Rice)
Water

Directions

Scoop the rice into the microwave-safe container, pot or steamer. Fill the pot with water and swish the water and rice with your hands. Pour out the water, keeping the rice in the pot (just cup your hands around the rice to prevent it from pouring out). Repeat for 2-3 more times until the water is just barely cloudy.

Add enough water to cover the rice by about 2" - or place your finger straight down touching the top of the rice. The water should meet your first knuckle and 1 Inch more.(If it is basmati rice, you need water reaching only upto your first knuckle)

Microwave on high for 14 minutes. Let rest covered for 3 minutes.

Matta Rice

Many of you would be skeptical about this recipe. Come on, even a child knows how to cook rice. But, let me tell you, getting the perfect texture is not that easy. It shouldnt be undercooked or overcooked and smashy. So here is a simple way by which it can be cooked on a pressure cooker. I use the same quantity of rice and water when i cook it in my fridgidaire rice cooker too. Only difference is that there wont be any excess water. Rice can be served directly from the rice cooker after being cooked. Here is my pressure cooked rice!

Ingredients

1.5 cups Palakkadan Matta rice
12 cups water

Method

Take the measured rice in the pressure cooker and wash it,rubbing the grains,until the water turns clear,about 4-5 times. Add the 12 cups of water and keep the cooker on the stove. Turn on the heat to low,cover the cooker and wait for the steam. It will take anywhere between 5-6 minutes. Place the weight and cook the rice on low heat for 1 whistle. Turn off the heat and let pressure go down on it's own. Open and use as needed. There will be plenty of water after cooking,which can be drained off.

Rice Gruel

Rice gruel or Kanji is a traditional dish of kerala. Everyone can relish it at any time of the day. It can be said as the dish adored by both princes and paupers alike. It can be a very healthy breakfast, a hearty lunch as well as a comforting dinner. It tastes awesome with pappads, cherupayar thoran, pickle and chammanthi. I like it to be a bit over cooked but it depends on each persons preference. Enjoy!

Ingredients

½ cup Parboiled rice /  Rose matta rice / Kuthari
3 cups water

Method

In a pressure cooker boil water. Wash rice thoroughly and add it to boiling water. Pressure cook on low flame for 5 minutes or until it’s well cooked.
Serve with your choice of side dishes

Sweet Corn Chicken Pulav

This is a very tasty recipe that uses a lot of ingredients and requires a bit of an effort. But the final outcome is worth all your efforts. The blending of sweetcorn, chicken and egg makes every bite a delightful experience. It indeed is a dish fit for a king. I prefer my pulav to be lightly bathed in the gravy. But if you want your rice to be richly bathed in a thick gravy, then you need to increase the quantity of all ingredients. 

Ingredients

Basmati rice-2cups
Boiled and shredded chicken-half cup
sweet corn boiled-1cup
green chilli-4
onion-1 small
salt-to taste
turmeric-1/2tsp
red chilli powder-3/4 -1 tsp
Egg-1
oil-1 tsp
Soya sauce -2 tabkespoon
cilantro leaves-1/2cup tightly packed
Mint leaves--1/2 cup tightly packed
cashews-5-6
ghee-2 tsp

To temper

cumin-1/2 tsp
curry leaves-5-6
cloves-3
cinnamon-1"inch stick
ginger garlic paste-1 tsp
cardamom pods opened-2

Method

Wash rice twice and soak in water for 30 mins. Cook it properly and keep it aside.
Chop onion length wise very finely..Heat oil and ghee in thick bottomed vessel and when its hot add in the ingredients needed for tempering.
Saute twice and add in broken cashews and roast them til light brown in colour..Now add onions and green chilli and ginger garlic paste. Cook till brown in colour.
Now add in sweet corn and mix every thing.
Add shredded chicken and cilantro+mint leaves and salt and cook for 5 more mins. Add egg and scramble it. When every thing turns slightly mushy, add soya sauce and mix it with cooked rice.
Your Pulav is ready. Serve it with pappad and salad.

Curd Rice

This is a very famous south Indian dish and very popular with the Tamilians. The satisfaction and happiness with which my friends explained it to me made me to try it out and i realized that this indeed is a very tasty and filling dish. Please try this absolutely yummy and healthy rice dish.

Ingredients

Rice1/2 cup, uncooked
Water1 1/2 cups or as required
Curd1 cup
Salt1 tsp
OIl1 tbsp
Mustard seeds 1 tsp
Asafoetida 1/4 tsp
Green chilies 1 piece finely chopped
Ginger 1/2 tsp paste
Urad dal 1 tbsp
Curry leaves 6 pieces

Instructions

Recipe To Boil Rice For Curd Rice
Rinse the rice thoroughly in water alteast 4-5 times. Soak the rice in water for 10 minutes.
Take the rice in a pan or kadhai and add 2-3 times water. Heat the pan and let water comes to boil once.
Cover the pan with lid and let the rice gets boiled for 5-7 minutes. Check the water level in occasionally and add water if required.
Check if rice is cooked properly by pressing few rice strands between fingers.
Once cooked, strain the excess water from rice using a strainer.
Take the boiled rice in a bigger bowl and add yogurt. Mix well.
Add finely chopped green chilies and coriander leaves. Combine well all the ingredients.
Recipe To Make Tempering for Curd Rice
Heat a tbsp of oil in a tadka pan or a small pan.
Once the oil is hot add dry red chili and sauté for few seconds.
Add cumins seeds and sauté until they turn brown.
Now add urad dal and let the dal turns golden in color.
Add few curry leaves  in oil and sauté for sometime.
Also add ginger paste and let the ginger gets cooked in oil for 20-30 seconds.
Tadka for curd rice is ready. Pour the tadka on curd rice and mix it well.
Curd rice is ready to serve. Serve the south indian curd rice with pickle or pappad.

Tomato Rice

This rice preparation is ideal for packing in a lunch box, and sure to be enjoyed by young and old alike. The traditional tempering and common spices attracts everyone. It combines an assortment of ingredients that complement tomatoes best! It is a perfect rice dish for all to relish.

Ingredients

5-6 tomatoes
1 large capsicum or 2 small capsicum
1 large onion or 2 small onions
1 inch ginger
6-7 garlic flakes
¼ or ½ cup fresh coconut or dry coconut
1 tsp cumin seeds/jeera
1 tsp cumin seeds powder/jeera powder
3 cloves
1 inch cinnamon
3 tbsp oil
2 cups rice
salt
water
coriander leaves for garnishing

Instructions

Slice the onions and capsicum.
Make a smooth and fine paste of the tomatoes, ginger, garlic, coconut, green chillies, cinnamon, cloves, jeera powder.
Clean and wash the rice. you can also soak the rice for 20-25 minutes.
in a pan heat oil or ghee.
Fry the cumin seeds, bay leaves.
add the sliced onions and brown them.
Now add the sliced capsicum and saute for 2-3 minutes.
Measure the masala paste in a measuring cup and add it.
for 2 cups of rice you will need 4 cups of the paste.
If the paste yield is less then add water.
Add salt and cover and cook the rice till its done.
Garnish tomato rice with fresh grated chopped coriander leaves
serve tomato rice hot.

Lemon Rice

This is a very common rice fish in South India and the most often made of all the rice dishes. The addition of peanuts gives the dish an additional charm. It can be prepared easily and hence the favourite tiffin item for all mothers. Please try it.

Ingredients

½ cup moong dal or yellow split peas;
1 and ½ cup rice
4 tbsp lime or lemon juice
1 tbsp black mustard seeds;
1 dry red chilli
1 green chilli, chopped
1 tbsp fresh ginger, finely chopped or grated
½ tsp turmeric powder
1 tsp salt
2 tbsp oil
3 cups water
2 tbsp chopped coriander leaves
Few unsalted peanuts

Method

Wash and soak rice and dal, separately, for 15 minutes. Once soaked, wash, drain the water and keep aside.
In a deep pan, bring 3 cups of water to boil. The water level should be to ½-inch above the rice.
Add soaked rice and let it simmer covered, on low-medium flame, until the rice gets cooked (it will take about 15 minutes). Turn off the flame and let the rice rest for five minutes.
Once done, remove from the stove, drain off the excess water, take a fork and fluff the rice so you will have nice separate grains. Keep the cooked rice aside.
In a small bowl, mix lemon juice with turmeric powder and salt.
Now take another pan, heat some oil and add the mustard seeds and dried red chilli. Once the mustard seeds start to pop, reduce the heat to low flame and add soaked and drained dal and lemon juice mixture. Simmer for 3 minutes, stirring occasionally.
Add the cooked rice along with ginger and chopped green chilli . Stir gently for about 1 minute and your lemon rice is ready to serve!
Garnish with fresh coriander leaves and unsalted peanuts.

Mughlai Chicken Biryani

Of all the biryani recipes that ive tried in my kitchen, this one is my personal favourite. I made this on the day of Eid and it was a huge success. Everyone liked the distinctive aroma of the spices and the perfect blend of cashews and almond paste and all the ground spices. It involves a little extra work when compared to the usual biryani recipes. But the outcome is worth all the effort. 

Ingredients

Chicken cut into small pieces 1 1/2 kg
Medium onions sliced 2
Garlic cloves, crushed 6
Ginger, ground 2 tsp
Yoghurt 1/2 cup
Tomatoes 1/4 kg
Green whole cardamom 10
Black whole cardamom 4
Black cumin seeds 2 tsp
Cloves 10
Black pepper 2 tsp
Cinnamon stick 2
Coriander powder 2 tsp
Salt 3 tsp
White pepper 1/2 tsp
Ground nutmeg 1 tsp
Green chilies chopped 2
Lemon juice 1 tsp
Oil 1/2 cup
Saffron, dissolved in a cup of hot milk 1 tsp
Rice 5 cup

Directions

Heat oil in a pan and add onions. Cook on medium-low heat until golden brown.
Remove onions and add chicken to the pan, stirring until brown.
Meanwhile, in a blender, add yoghurt and half of the cooked onion and garlic/ginger.
Blend and add to chicken also add tomatoes, cloves, black pepper, black cumin,cardamoms and a stick of cinnamon.
Add coriander powder, salt and white pepper.
Cook for half an hour on medium heat.Stir frequently.
When the water has dried up and the chicken is done, add nutmeg.
Boil rice in eight cups of water with salt and the remaining spices.
Cook approximately for 10 minutes.
Drain the water leaving the whole spices with the rice.
In a pan, make alternate layers of rice and chicken.
Add half of the lemon juice, remaining onions and the chilies.
Pour 1/4-cup oil on the top along with the saffron/milk mixture.
Place in pre-heated oven (350 degrees) for one hour.

Vegetable Friedrice

Ingredients

Basmati Rice /Long Grain Rice : 2 cups
Spring Onions : 2 stacks (finely chopped)
Capsicum : 1/2 cup (finely chopped)
Green Chilies : 2 nos (cut lengthwise)
Ginger : 1/2 tbsp (finely chopped)
Garlic : 1/2 tbsp (finely chopped)
Soya Sauce :1 tsp
Vegetables (carrots,  cabbage and beans) : 1 cup (finely chopped) par boiled for 2 mins
Peas : 1/2 cup
Vinegar : 3/4 tbsp
Pepper powder : 1/4 tsp or as required
Salt to taste
Olive oil : 11/2 tbsp

How to make Vegetable Fried Rice:

1. Clean and soak the rice for about 20 minutes. Drain the water and boil the rice with water and a pinch of salt and cook until almost done. Rice gets cooked in its own steam when left covered. So it is best to leave it slightly uncooked.  When the rice is cooked, drain the water, add some cold water to it. Again drain it and keep aside.
2. Par boil the vegetables & peas for a couple of mins and keep it aside.
4. Heat olive oil in a large pan, once the oil is hot, add chopped garlic,ginger,green chillies,spring onion whites and stir fry for minute on high.
5. Add the parboiled vegetables and toss them on high heat for 3-4 mins.
6. Add salt and pepper powder and combine well, cook on high for a mintue.
7. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a minutes and mix well.
8. Add vinegar and soya sauce,toss everything on medium heat for a 2 mins.
9. Turn off flame. Garnish with chopped spring onion greens.

Prawns Biryani

Ingredients

For the rice:
Basmati rice - 3 cups
Water - 6 cups
Cardamom & clove - 6 each
Cinnamon - 1 medium size stick
Ghee - 3 tbsp
Lemon Juice - 3-4tbsp
Salt

For the masala
Prawns - ½ kg
Ginger garlic paste - 2 tbsp
Chilli powder - ½ tbsp
Pepper powder - ½ tsp
Onions - 3, chopped finely
Green chilli -5-6
Tomato - 2-3, chopped finely
Coconut - 1 handful
Coriander leaves - 1 handful
Curd - ½ cup
Cashews - 6-8 (soaked in 2 tbsp water),
Garam masala - 1 tsp

For garnishing
Cashews & raisins - 1 handful each
Onion - 1 medium, sliced finely
Coriander leaves
Ghee - 1 tbsp

Instructions
Rice preparation:
Wash and soak the rice in water for 25 minutes. Drain the water completely. Boil 6 cups water with half the quantity of whole masala & keep it aside. Heat ghee in a vessel/pan, splutter the remaining whole masala and add the rice. Fry the rice for around 5-7 minutes or until the rice starts cracking. Add the boiled water, lemon juice & salt. Cook till the rice is done and water is completely dried. Spread the rice in a tray & keep aside

Masala preparation

Marinate the prawns with 1 tbsp of ginger garlic paste, red chilli powder, pepper powder and salt and keep it for 2-3 hours in the fridge. Meanwhile grind together a handful of coconut & coriander leaves with a little water & keep it aside. Also grind the soaked cashews into a smooth paste.
Shallow fry the marinated prawns after the specified time. Once the prawns are fried, keep it aside and use the same oil to cook onions, remaining ginger garlic paste (1 tbsp) and green chilli. Once onions are fried well, add chopped tomatoes. Once the tomatoes are cooked, add curd, coconut, coriander leaves paste. Once it boils add fried prawns and cook in low flame for 5-6 minutes. Add the cashew paste & 1 tsp of garam masala. Mix well. Cook for 2 more minutes & remove from fire.
Heat ghee in a pan and fry the cashews & raisins. Remove them from the pan & in the remaining ghee fry the onions till it becomes golden brown. Drain the excess ghee in a paper towel & keep it aside.

Layering the Biriyani

Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of masala in the dish. On top of that spread some rice and make another layer. Again spread another layer of masala on top of the rice. Repeat the process until the masala and rice is finished. The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves in between the layers. Cover the dish with a wet cloth. Bake in the preheated oven for 25-30 minutes.

Chicken Biryani

Ingredients

250 g  basmati rice
4 tbsp vegetable oil
300 g onions, sliced
150 g onion, chopped
3 tbsp Biryani masala(if using)
( Or you can use chilly powder+pepper powder+garam masala+ coriander powder)
4 chicken breast (skin removed)
1 2 cm piece of cinnamon stick
3 bay leaves
5 green cardamom pods
1 pinch saffron strands (optional)
3 tbsp fresh coriander, chopped
1 tbsp mint leaves
1 pinch salt to taste
To serve
1 handful fried onions

Method

Wash the rice in several changes of warm water before leaving to soak in cold water for 20-25 minutes (if you have time).
Preheat the oven to 180C/gas 4 Gently heat the 4 tablespoons of oil in a frying pan and fry the sliced onions until golden brown. Drain on absorbent paper.
In the same oil, sauté the diced onion for 5 minutes. Once they are light golden brown add biryani masala. Add a little water to prevent the spices from burning, and stir well for a few minutes, or until you can start to see oil rising to the surface.
Add the chicken and pour in about 100ml of water. Leave the masala to cook for about 15 minutes, or until the meat is cooked through.
In the meantime, make the rice. Drain the soaked rice and bring around 2 pints of water to the boil in a pan.
Add the cinnamon stick, bay leaves, green cardamom pods and saffron (if using). Throw in the rice and stir well before seasoning the water well with salt and then drizzling in the remaining oil.
Allow to cook for 5 minutes before draining and dividing the rice into three equal portions. Check the chicken is cooked and the gravy has thickened before dividing into two equal portions.
Grease an ovenproof dish (such as a casserole dish) and layer the bottom with aromatic rice. Sprinkle with some chopped coriander, mint leaves and then spread a layer of chicken followed by another sprinkling of chopped coriander.
Repeat the layering until all the rice and chicken has been used. Seal the dish tightly with foil and a tight-fitting lid and pop in the oven for 10 minutes.