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rice dishes

TAWA PULAV

Posted on by Lakshmi Vasanth

TAWA PULAV

Ingredients :  Rice - 1 glass

                      Capsicum – 1no

                      Tomatoes – 2 nos

                      Onion – 1no

                       Ginger- 2 tsp

                       Garlic – 4 tsp

                       Red chili pd – 1 tsp

                       Turmeric powder- ½ tsp

                        Pav bhaji masala – 1tsp

                        Garam Masala – 1tsp

                        Cumin seeds – ½ tsp

                        Sugar - 1tsp

                        Butter / oil – 3 tblsp

                        Mix veggies – Carrot, Peas, Cauliflower, Potato – 2 cups

                        Lemon juice – juice of 1 lemon

                        a few chopped coriander leaves salt as required

Method : Cook the rice till the rice grains are cooked well.The rice grains should be separate also cooked well.Steam the Mix veggies till they are cooked well .

In a pan melt the butter/ oil . Add the cumin and fry them till they get browned.add the finely chopped onions and saute till translucent. Add the ginger and garlic and saute till the raw aroma goes away.

Then add the finely chopped tomatoes and capsicum/bell pepper.

Stir and add all the spice powders - turmeric, red chili powder , Garam Masala and pav bhaji masala and sugar.

Stir again and saute the whole mixture till you see butter releasing from the sides.

Add the mix veggies at this point and the cooked basmati rice and gently mix the veggies with the rice.

garnish with coriander leaves and sprinkle some lemon juice on the tava pulao.

serve tava pulav hot with onion tomato raita or cucumber raita or plain yogurt accompanied with papad and pickle.

 

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Coconut Rice

Posted on by Lakshmi Vasanth

Coconut Rice

Ingredients : Cooked Rice – 1 glass

                      Fresh Coconut scrapped – 1cup

                      Green Chillies – 5 nos

                      Mustard Seeds – 2tsp

                      Urad Dal- 2 tsp

                      Channa Dal – 2 tsp

                      Groundnuts – 1/4 cup

                      Cashew nuts – 5 nos

                      Curry Leaves

                      Hing – 1 tsp

                      Coconut oil – 1 tsp

                      Til Oil – 2tblsp

                      Cooking Oil – 3tblsp

                      Salt to taste

 

Method : Take oil in a pan add Mustard seeds, Urad Dal, Channa Dal, Groundnuts, Cashewnuts and let them fry till the mustard seeds pops and all the dals are light brown colour.

Finely chop the Green Chilles.

Now add this to the pan with CurryLeaves. Give a mix. Now add the Coconut scrapped, with Salt, Hing and mix well. Keep the fire in low flame.

Lastly add the coconut oil. It will Give a nice aroma. Give a final stir for 2 mins and remove from fire 

Note : If you are going to eat immediately donot brown the Coconut. It gives a very good taste to the Coconut Rice.

If going to take to travel then you can brown the Coconut

Now add the cooked rice to this and mix well. At this stage add the Til oil and mix well . Til oil is important to keep the Coconut rice moist and soft.

Hot Coconut rice is ready. Serve with Papads/ Vadams/ Chips

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VEG PULAO

Posted on by Lakshmi Vasanth

VEG PULAO

Ingredients : Basmati Rice – 1 cup

                       Cauliflower,Carrot,Potato,Green peas (All veggies)–2 cups

                       Green Chillies – 2 nos slit vertically

                       Onions – 2 nos

                       Sugar – 1 tsp

                      Milk – 1 cup

                      Salt to taste

                      Everest Shahi Biriyani Masala – 1 tsp ( Optional)

                      Butter – 1 tblsp

                      Oil – 1 tblsp

                      Cashew nuts – 10/15 nos

                      Coriander leaves – ½ cup

 

Garam Masala for tadka - Star anise- 2 nos

                                            Bay leaves – 4 nos

                                            Big cardamom – 1 no

                                            Cloves – 3 nos

                                            Cinnamon – 2 inch stick

                                            Green Cardamon – 4 nos

                                            Cumin seeds – 1 tsp

 

Method : Soak the rice for ½ an hour.

In a Heavy bottom pan add butter and oil to this add the garam masala mentioned for tadka. Let it flutter and release the aroma.

Add the onion and sauté nicely Once the onion is pink in colour add the vegetables Toss well . Now add the rice which has been drained. Mix well with light hands so that the rice kerneals do not break as the rice would be very soft as soaked in water.

Add Milk and water in ratio of rice 1 cup / Milk & water 2 cups .Slit the green chillies and put, also add sugar, salt and mix well and close the lid and keep in slow fire.

After 15 mins just open - you will see that the rice has soaked all the water , now add the Shahi masala mix well and close the lid and remove from fire.

Garnish with fried cashew and coriander leaves. Hot Veg Pulav is ready. Can be eaten with a raita and Papad. A Wholesome meal mainly liked by people who are not found of spicy food.

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