Research "Ek Khoj"

Ingredients:
1 Cup Raw Rice
2 Cups Coconut Milk

1 Cup Pudina/Mint Leaves, Chopped
"½ Cup Paneer/Cottage Cheese Cubes
3 Green Chilies
1" piece Ginger
4 pods Garlic
1 Onion, Sliced
2tbsp Ghee
3 pieces Cinnamon
3 pieces Clove
2 Elaichi/Cardamom


Method:
Paneer pudina pulao Shallow fry Paneer and keep aside. Grind Green Chilies, Garlic and Ginger to a paste. In a thick-bottomed pan heat Ghee and add Cinnamon, Clove, Cardamom and fry.

Now add the Chili paste, Onions and fry for 2 minutes. Add Rice, Pudina and Paneer and mix well with the Masala. Add Coconut milk and close the vessel and cook till done.

Remove to a serving dish and serve hot with Raitha.

Recipes that are regulars at my maternal home and recipes that I make often, food that comforts me at times when I feel nostalgic and food that I want my children to experience, so that tomorrow they can look back and cherish the memories of home and mom’s cooking.



Ingredients:

Methi leaves – ½ cup finely chopped
Methi seeds – ½ cup
Rice – 1 cup cooked
Coconut – ½ cup grated
Red chillies – 5 or 6
Onion – 1 finely chopped
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Channa dal – 1 tsp
Asafoetida – a pinch
Oil – 3 tsp
Salt – to taste

Preparation:

Take a pan and dry roast the methi seeds, coconut and red chillies and powder it.
Add oil in the same pan and heat.
Add mustard seeds, urad dal and channa dal.
Then add chopped onions, methi leaves and asafoetida.
Sauté for few mins.
Then mix the coconut powder and turn off the stove.
Now mix with rice.
Serve with chips or papad

Ingridents:

Rice – 1 cup (cooked)
Spring onion – 1 bunch
Carrot – 1
Beans – 10
Green peas – ¼ cup (cooked)
Chilli sauce – 1 tsp
Oil – 2 tbsp
Cloves – 2
Cardamom – 1
Cinnamon – 1 inch stick
Salt – to taste

Method:

Peel and finely chop the carrot.
Finely chop the beans.
Dry roast cinnamon, cardamom, cloves and powder it.
Take a pan and heat with oil.
Add chopped carrot and beans.
Sauté till the vegetables become tender.
Then add cooked peas and salt.
Combine well and sauté for a min.
Add chilli sauce and ground powder and combine well.
Sauté for few seconds.
Now add the cooked rice and combine gently.
Serve hot.

Ingredients:

8 pieces of bread slices
Potato 1
Tomato 1
Curry leaves
Mustard
Hing
Salt
Pepper
Ghee 2 Tbspn
A little butter
Juice of one lime
Coriander

Method:

Cut the bread slices into small squares (4 by 4 should be good) and keep aside.
Boil the potato.
Cut the potato and the tomato into small pieces.
Heat some ghee in a kadai and add seasoning- mustard seeds, hing and curry leaves.
Add potato. Fry it for sometime.
Add some lemon juice, salt, little pepper and some butter.
After you fry this for sometime, add the tomato. Fry it again for sometime.
Add the bread slices and mix well.
Allow it to cook for sometime.
Garnish it with coriander.

Ingredients:
1. Rice – 1 cup
2. Seasame seeds - ¼ cup
3. Mustard seeds – ½ tsp
4. Urad dal – ½ tsp
5. Channa dal – ½ tsp
6. Red chillies – 4
7. Coriander seeds – 1 tsp
8. Curry leaves – 8
9. Ghee - 2 tsp
10. Salt – to taste

Method:-

First dry roast the sesame seeds, red chillies and coriander seeds and powder it.
Now take a pan and heat with ghee.
Then add mustard seeds, urad dal and channa dal.
When they colour change to golden brown add curry leaves and turmeric powder.
Sauté for a min.
Then add the powder and mix well.
Finally add the cooked rice and salt. Mix gently until coat the rice well.
Gingilli rice is ready.
Serve with papad or chips.

Ingredients:

Basmati rice – 2 cups
Milk – ½ cup
Cream – ½ cup
Water – 3 cup
Cumin seeds – ½ tsp
Cloves – 2
Cardamoms – 2
Cinnamon – small stick
Bay leaf – 1
Ghee – 1 tbsp
Saffron strands – a pinch
Saffron colour – small pinch (optional)
Salt – to taste
Cashwenuts – 5
Pista – 5
Badam – 5
Kismis - 5 (dry grapes)
Fruits – for garnishing (as you wish)

Preparation:

Clean and wash the rice.
Drain all the water and keep it aside.
Take a heavy bottomed pan and heat with ghee.
Add cumin seeds, bay leaf, cinnamon, cardamom and cloves.
Saute for few mins.
Then add the washed and drained basmati rice and fry for 2 mins.
Now add cream, milk, saffron strands and saffron colour.
Combine gently.
Add water, salt and combine gently.
Bring it to boil.
Then close with a lid and cook on low flame till each grain should be cooked and separate.
Remove from heat and garnish with chopped fruits and fried nuts and mix gently.
Keep it covered for the flavours to blend.
Serve hot with raitha

Note:

Take a pan and heat with 2 tsp of ghee.
Roast the cashewnuts, badam, pista and dry grapes.
Remove from pan and keep it aside.
Wash and cut the fruits into small pieces and keep it aside.

Ingredients:

Basmati rice - 2 cups
Water - 3 cups
Ginger garlic paste - 3 tsp
Green chillies - 5
Onion - 1 lengthwise chopped
Tomato - 1 finely chopped
Cinnamon - 1 inch stick
Cardamom - 2
Clove - 2

Method:-

Heat the pressure cooker with ghee.
Then add cashew nuts, cinnamon, cardamom, clove and bay leaf.
Sauté for few mins.
Then add onions. Fry for few mins.
Next add tomatoes, ginger garlic paste and green chillies.
Sauté until the raw smell disappears.
Then add carrots, beans and peas.
Combine well.
Then add rice, coconut milk, water, coriander leaves and mint leaves.
Close the pressure cooker.
Now pressure cook for 2 whistles and switch off the stove.
Now your mixed vegetable rice is ready.
Serve hot with onion raitha.

Inridents:-

Ingredients:-

Brinjals, quartered 4 small
Carrot, ½ inch pieces 1 medium
Cauliflower 5-6 small florets
Green peas ¼ cup
Green chillies 4
French beans, ½ inch pieces 7-8
Potato, ½ inch pieces 1 medium
Tomatoes, ½ inch pieces 2 medium
Fresh coriander leaves, chopped 1 tablespoon
Split green grams(dhuli moong dal) ¼ cup
Spinach (palak), hand torn 7-8 leaves
Rice (kolam), soaked 1 cup
Soya granules ¼ cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion, sliced 1 large
Salt to taste
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon

Method:-

Heat oil in a deep pan.
Add cumin seeds and when they begin to change colour, add onion, brinjals, carrot, cauliflower, green peas, green chillies, French beans and potato.
Sauté for two minutes.
Add salt, turmeric powder and red chilli powder and mix.
Cover and cook on low heat for three to four minutes.
Add rice and three cups of water.
Cover and cook for two minutes.
Add soya granules, stir and again cover and cook for two minutes.
Add tomatoes, coriander leaves, split green gram and spinach leaves and stir to mix well.
Add salt, stir and cover.
Cook on medium heat till done.
Serve hot.

Ingredients:-

2 cups rajma
1 cups rice
3 red tomatoes (cut into small pieces)
2 tbsp biryani masala
1/2 tsp clove powder
3 tsp salt
3/4 tsp cardamom
1/2 tbsp red chilly powder
3 tbsp oil
1 tsp jeera
1 cup yogurt (dahi)

Method:-

Soak Rajma for 4-5 hrs in water and pressure cook it.
Cook the rice by adding 1 1/4cup water in cooker.
Put oil in kadai and add jeera when it splutters add the tomatoes and sauté it until the oil separates out.
Add all the masala and mix it well.
Add about 3 tsp of dhai and the cooked Rajma (drain all the water out).
Cook theRajma until it becomes thick.
Serving the Biryani
Take a square pan put a layer of rice in the pan and pour about 2 tbsp of dahi and sprinkle little biryani masala.
Second put the cooked rajma.
Lastly put another layerof rice, curd, masala and garnish it with cilantro (Kothimeer).

Seasoning:-

Green Chillies 2 or 3 sliced
Mustard seeds 1 tea spoon
Cumin seeds 1 tea spoon
Curry leaves 10-15 leaves
Channa Dal (Yellow Split Peas) 1 table spoon
Cashews (optional)

Ingredients:-

Basmati Rice 2 cups
Water 3 cups
Kabuli Channa 3/4 cup
Lemon Juice 4 Oz. or to your taste

Spice Mix Powder:-

Coriander (Dhaniya) seeds 2 tbsp
Methi Seeds about 6-8
Red Chillies 4 or to your taste

Method:-

Soak Kabuli Channa for 8 hours and cook them in pressure cooker just like cooking for channa masala.
Keep them aside.
Dry Grind Coriander seeds, Methi Seeds, Red chillies.
Wash the Rice with Luke warm water and soak it in 3 cups of cold water for10 minutes.
Cook the rice in automatic rice cooker or pressure cook if you like.
[Well, I prefer automatic rice cooker, because I am not very good in using pressure cooker, anyway]
Heat 6-8 tablespoons of oil and season the Mustard seeds, Cumin seeds, Channa dal and Curry Leaves.Add Cooked Channa, and Dry Spice powder, lemon juice, salt to the above oil.
Let it stay for 2-3 minutes and switch off the stove.Pour this mixture to the cooked Basmati Rice and mix it well.