Spinach Rice

Spinach Rice can be prepared by numerous ways. Today I am posting one of my easy, quick method which can made in very less time and this tastes so delicious.

In this rice spinach adds color and flavor to plain rice which is easy to make and quick, light lunch box meal. And also nice variation from regular spinach dal/curries.

Ingredients:

Cooked Rice – 2 cups

Cooked Chole| ChickPeas – ½ cup

Chopped Spinach – 3 cups

Jeera – 1tsp

Urad Dal – 1 tsp

Mustard Seeds – ½ tsp

Lemon Juice – 1 tsp

Salt  as Required

Turmeric Powder – ¼ tsp

Oil – 2 tsps

For Spicy Powder

Dry Red Chillies – 3 to 4

Coriander Seeds – 1 tsp

Coconut – 3 tsp

Preparation

• Soak Chickpeas in water over night and pressure cook them.
• After done Drain water and keep Chickpeas aside.
• Now Grind all the ingredients under Spicy Powder and keep aside.
• In a cooking bowl, take oil and once it gets heated add jeera, urad dal and mustard seeds.
• Once mustard seeds get splutter add chopped spinach leaves.
• Add salt and on low heat cook spinach leaves.
• Once spinach leaves are halved cooked add Chickpeas.
• Mix well and cook for some more time.
• Now add grinded powder to it and mix well for 5 mins.

• Remove from heat and add lemon juice and mix well.
• Serve with Raita along with papad !!!!

Chicken Biryani

Today I am posting a different version of chicken biryani which I learnt from my friend Tulasi. This version is quite unique and tastes divine.

This recipe is simple then other chicken biryanis where we separately prepare basmati rice and chicken and lastly mix them.

Gongura Pulihora | Red Sorrel Leaves Rice

I love anything with gongura and gongura pulihora is one of my much loved Items. This Pulihora is a nice variation to regular tamarind or lemon rice.

Gongura Pulihora is a simple and popular dish of Andhra which can be prepared by Red Sorrel Leaves which gives tart savor which joins well with mustard and red chillies.

Here is the recipe of this Yummy Gongura Pulihora!!!!!

Coconut Rice

If you like the flavor of coconut, this rice will be a sure hit in your house. Very easy and quick recipe which can be made in no time and a great option for lunchboxes too.

This Coconut Rice has a natural nutty flavor that is delicious with coconut, chana dal, groundnuts, cashewnuts….

Mango Rice/ Maamidikaya Pulihora

Mango rice is a traditional rice dish of Andhra that is nourished during Ugadi/ Telugu New Year. This is also a usual summer dish when we find plenty of mangoes during summer season.

This Rice is prepared using ripe mangoes and rice which has unique tangy taste and with aromatic tempering of peanuts, green chillies, red chillies, curry leaves. I love this Rice

I learnt this recipe from my friend Tulasi. Simple and very easy to make which is usually prepared during festival season.

Schezwan Fried Rice

Schezwan Fried Rice is colorful and simple spicy rice which can in prepared in very less time. This is mine and my husband’s one of the favorite dish. And I learnt this easy recipe from my friend Tulasi.

This rice is part of Chinese cuisine which is prepared by tossing rice with veggies and schezwan sauce which gives unique and yummy taste. I love its flavor. We can add veggies of our choice.

Methi & ChickPeas Pulao/ Methi & Chole Pulao

Methi & ChickPeas Pulao is very simple and delicious pulao which can be made in less time. 


Today I was very lazy to cook dinner. I wanted to make something very quick. Then I found a couple of bunches of methi leaves and soaked channa in my fridge. I tried out this yummy pulao which turned out a duper super hit. And now this pulao is my very favorite one-pot meal. I added few mint leaves for fresh aroma.

Potato Jeera Rice

Potato Jeera Rice is Simple and Very quick one-pot meal to make. This is mine big favorite and I love to carry it in my lunch box daily.

Potato Jeera rice has a true flavor of Potato in each bite, mild spicy due to spices and nice delicious taste with Jeera.

Cauliflower Rice/Gobi Rice

Cauliflower Rice is a delicious, tasty and nutrition’s one pot meal which has a rich flavor.  This is a different kind of regular rice recipes. Cauliflower has lot of victims and good for health but I and my hubby neglect this veggie as we are not a big fan of cauliflower so to make it tasty I deep fried cauliflower pieces by mixing it with corn flour and rice flour.

This rice has a true flavor of cauliflower in each bite, little spicy due to pepper, masala and nice crunchiness with these cauliflower fritters. I added few drops of lemon juice which made this rice more delicious. I loved its taste and also the gorgeous texture of rice. 

Hyderabadi Shrimp Dum Ka Biryani/Prawns Dum Ka Biryani

Dum Biryani is a special dish prepared with meat/shrimp/fish/chicken marinated with spices and yogurt and is layered with this marinated at the bottom of the cooking pot and a layer of half cooked basmati rice places over it. And the vessel is sealed tightly to allow cooking in its own steam (i.e. dum). Once the biryani is done when you open the seal, a delicious fragrance comes all over.

Preparing this dum biryani is a laborious process, it requires attention time to time to avoid over cooking of rice, but the output pays off.

Moong Dal Murukku - SanKranthi Pindi Vantalu Special

Wish You All A Happy Bhogi !!


Hope You All Having a Wonderful Pongal !!

Festive's are without sweets and savories. So for this bhogi I prepared these Moong Dal Murukku. Murukku is a crispy munchy and pretty famous snack of South Indian during festivals. 


I used Moong Dal and Rice Flour to make these awesome Murukku.

Pittu - Steamed Mixture of Rice Rava & Jaggery

Pittu is a traditional south indian sweet which is prepared in Andhra. This is all time favorite of mine.
When we were kids my mom used to make this dish quiet regularly as it is very healthy.

Green Vegetable Biryani

Yesterday was Friday evening and after a hectic week with work, I wanted to prepare something special for dinner, so taught of preparing   Green Vegetable Biryani that I learnt from my friend Tulasi!!

Green Vegetable Biryani is a great variation to regular veggi biryani and is prepared with full of green veggies, this is Very tasty and looks very appetizing, and can be served with raita or curry.

Ingredients:

Basmati Rice – 2 cups

Coriander leaves – 2 medium bunches

Red chillies – 3 no

Green chillies – 4 no

Mint leaves – ½ cup

Onions – 1 no finely sliced

Ginger Garlic paste –1 tsp

Red chilli powder – ¼ tsp

Garam masala – 1 tsp

Mixed Veggies (Chopped carrot, grean peas,potato) – ½ cup

Lemon juice – 3 tsp

Oil

Water – 2 1/2 cups

Salt As Required

Biryani Masala

Bayleaves – 4-5 no

Cloves – 3 no

Cardamom – 1no

Black cardamom – 2 no

Star Anise – 2 no

Mace/jathipoo – 1 no

Black Stone flower/kalpasi – 2 no

Cinnamon –2 no  1’’ sticks

Black Pepper Corns – 2-3 no

Preparation

• Wash basmati rice and soak in water for 30 minutes.
• Meanwhile make a smooth green paste by grinding coriander leaves, red chillies, green chillies(2 no) and Keep aside.
• Heat oil in a pan and when oil gets heated add ginger garlic paste and sauté for a minute.
• Later add all the biryani masala items and stir well.
• Now add onions, green chillies (2 no slit) and sauté for few minutes.
• Add chilli powder, garam masala, and grinded green paste and sauté for another 3-4 minutes.
• Add the mixed veggies, mint leaves and cook for 5 minutes.
• Add basmati rice by draining water and mix well till the biryani masala goes well with rice.
• Now take the above mixed spices rice in rice cooker add water,lemon juice and salt and cook well.
• Serve with raita or curry.

Sending this to CWS-Rice hosted by Reva originally started by Priya and to my event CC-What's For Friday Dinner

 

Kudumulu, Paala Undrallu -----Vinakaya Chavithi Neivedyam

Suklaambara Dharam Vishnum

Sashi Varnam Chatur Bhujam
Prasanna Vadhanam Dhyaayet
Sarva Vighna Upashaanthaye.................

వినాయక చవితి శుభాకాంక్షలు !!!

Wishing All My Readers, Friends a Very Happy Vinayaka Chavithi !!!!

For this Chavithi I prepared  Kudumulu, Paala Undrallu ,Pulihora. Here I am posting the recipes of Paala Undrallu, Kudumulu.

Kudumulu

Ingredients:

Raw Rice – 1 cup

Water – 2 cups

Channa dal – 4 tsps

Cumin seeds – ½ tsp

Ghee – 1 tsp

Preparation

• Soak Channa Dal in water for 1 hour.
• After 1 hr drain water and keep aside.
• Heat ghee in a pan, add soaked channa dal, jeera and fry for 1 min.

• Add Water and salt and bring it to boil.
• When water is boiling, reduce the flame.
• Add rice rava and stir continuoslt without any lumps.
• Cover it for 5-8 mintues.
• Turn off heat and cool
• Once it gets cooled make balls.
• Pressure cooks these balls on medium flame for 10 mins.
• Kudumulu are ready !!

Pala Undrallu

Ingredients:

Rice Flour – 1 cup

Milk – 1 cup

Sugar – ¾ cup

Grated Coconut – ½ cup

Water – 2 ½ cups

Elachi Powder – a pinch

Preparation

• Fry rice flour for 2 mins.
• Boil 2 cups of water and add rice flour.
• Mix well and immediately cover with lid on very low heat.
• Cook for 5 minutes and let it cool
• After it gets cooled make small balls and pressure cook them without whistle for 10 minutes.

• In another vessel add ½ cup of water, sugar and bring to boil.
• On low flame add coconut and rice balls and mix well
• Cook for 5 mins
• Add milk and cook for another 5 mins.
• Lastly add cardamom powder.

Black Channa Rice

I love Black Channa in any dish. Last week I had soaked channa in my fridge, and then thought to make use of them for my lunch box.

So tried this rice and it came out so tasty!! Loved it!!

This simple rice is not only colorful and vibrant but also low in calories and nutritious too. This tangy rice is prepared by using black channa, tomato puree, green chillies, onions and basmati rice

Ingredients:

Basmati Rice – 1 cup

Black Channa – 1 cup

Onion – 1 no

Green chillies – 4 to 5 no

Ginger garlic paste – 1 tsp

Cloves – 2 no

Cinnamon stick – 1’’ inch

Cardamom – 1 no

Tomato paste – ½ cup

Coriander leaves – 2 tsp

Salt as Required

Oil – 3 tsp

Preparation

• Soak Black Channa overnight and pressure cook them with salt for 5 to 6 whistles or cook for ½ hr.
• Wash Basmati Rice and soak them in water for 30 minutes.
• In pan heat oil, add ginger garlic paste and cook for 1 min.
• Now add cloves, cinnamon sticks, cardamom and sauté for few minutes.
• Add onions and green chillies and mix well.
• Add soaked and cleaned black chickpeas and mix well
• Add tomato puree, coriander leaves and mix well
• Cook for 5 mins.
• Add basmati rice by draining water and mix well.
• Now take the above mixed spices, rice in rice cooker add water, lemon juice and salt and cook well.
• Serve with raita or curry.

Sending this to Food Palette - Black hosted by Akheela, HCC - Healthy Lunchboxes hosted by Anamika originally started by Smita, Dish it Out : Tomato and Chilli hosted by Reva originally started by Vardhini 

Paneer Pulao

Paneer pulao is very easy to make and it is quick too. We can prepare this rice in no time. Nice for lazy weekends when you feel like puttering in the kitchen.

To prepare this, lightly shallow fry paneer first since it helps to add color to pulao and a few roasted cashews make this special. I added few mint leaves for fresh aroma.

Ingredients:

Basmati Rice – 2 cups

Paneer – 16-20 small cubes

Onion – 1 small

Bay leaf – 2 leaves

Lemon juice – 3 tsps

Coconut milk – ½ cup

Mint leaves – ¼ cup chopped

Cloves -  4 no

Green chillies – 3 no

Cinnamon sticks – 2 small

Jeera – 1 tsp

Salt As Required

Ginger garlic paste – 1 tsp

Ghee or Oil – 2 tsp

Water – 2 ½ cups

Cashews – 6-10 no

Preparation

• Shallow fry paneer cubes in 1 tsp of oil for 4 -5 minutes, until they gently turn to golden brown on both the sides.
• Remove the paneer and keep in cold water with salt for 5 minutes

• After 5 minutes remove from water and keep them aside.
• Wash basmati rice and soak in water for 30mins
• Now in a cooking pan heat ghee in a pan,add ginger garlic paste.
• Now add bay leaves, cloves, jeera, cinnamon sticks, cashews and sauté for few minutes.
• Add onions and green chillies, mint leaves and mix well.
• Add basmati rice by draining water and mix well
• Now take the above mixed spices, rice in rice cooker add water, coconut milk, lemon juice and salt.
• Lastly place paneer cubes on top of rice and cook well.
• Serve with raita.

Sending this to HLI-Paneer hosted by Jayashree originally started by Kalyani

Simple & Quick Tomato Coconut Rice

One pot meals are my fast and quick meals on busy days.  Tomato and Coconut is a very unique and delicious combination which makes them a perfect pair. I usually make this rice on weekdays as it is very simple meal and takes very very less time.

The flavor combination of coconut and the tangy taste of tomatoes make this dish absolutely yummy. It can be prepared in a rush and it is a great option for lunch box.

First time I made this tomato carving and it came out so pretty.

Ingredients:

Tomato – 2 no

Coconut grated fresh or dry– 1 cup

Basmati Rice cooked – 1 cup

Garlic – 3 pods

Curry leaves – 5 -6 no

Red chillies – 4-5 no

Green chillies – 2 no

Jeera – 1 tsp

Turmeric  powder– a pinch

Cashews (optional) – 5-6 no

Salt As Required

Oil – 2 tsps

Preparation

• Take tomatoes, coconut, green chillies, jeera, salt in a blender and make a smooth paste and keep aside.
• Meanwhile in a small cooking pan fry cashews in very little amount of oil and keep aside.
• In another cooking pan add oil and when oil gets heated add mashed garlic; curry leaves, red chillies and fry for 1-2 min
• Now add above grinded paste, turmeric and mix well.
• Now close this with a lid and cook for 10-15 by stirring in between.
• After 15 mins or when the tomato paste is cooked add the cooked basmati rice, fried cashews and mix well.
• Garnish with coriander leaves.
• Serve with raita or plain yogurt.

Sending this to MMK- One Pot Meal hosted by Kalyani  and Any One Can Cook hosted by Umm Mymoonah

 

Carrot Rice

I and my husband always enjoy the healthy food. So I usally prepare our’s lunch box at night and just take them to work the next day!! They are two reasons for it, I am not much comfortable with outside food and also not many food places around my office.

I plan ahead what to cook some simple food which can be done quickly and easily. And also my husband helps in chopping vegetables, I really need to appreciate him for this, which makes my cooking much easy and can be done in no time. For lunchboxes I usally carry chapati’s with simple curry or some rice items.

Carrot Rice is one of the simple dish which can be prepared in very less time and it tastes awesome !! Love it !! Carrots are highly nutritive, rich in protein, minerals and vitamins. I learnt this recipe from my mom !!

Ingredients:

Carrot – 4 no large

Rice – 2 glasses

Jeera – 1 tsp

Onion small chopped – 1 no

Green chillies chopped – 4 no

Red chillies – 2 -3 no

Tuurmeric powder – ¼ tsp

Garam masala powder – 1 tsp

Chole/ Chickpeas – ½ cup (optional)

Curry leaves – 4-5 no

Ginger garlic paste – 1 ½ tsp

Salt As Required

Oil – 5 tsp

Preparation

• Wash and cook rice with 4 cups of water and keep it aside.
• Wash and Grate carrots and keep aside.
• Meanwhile in a microwave safe bowl take this grated carrot mixture, put little water in it and microwave it for 12-15 mins and keep it aside.
• In a cooking pan heat oil and add jeera, red chillies and curry leaves.
• After jeera gets splutter add chopped onions and green chillies
• Cook till onions get soft.
• And ginger garlic paste and mix well.
• Now add microwaved grated carrot and little water mix well
• Add turmeric powder, salt, red chilli powder and mix well.
• Cook for 10 mins and add garam masala powder and mix well.
• Cook for another 5-8 mins
• Add cooked rice and mix well till the carrot mixture mixes well with rice.
• Serve with raita.

Sending this to Light Lunches hosted by Redchillies, Quick and Easy Recipe Mela hosted by Nithu and Cook it healthy hosted by Sobha and MMK - One Pot meal hosted by kalyani

Toor Dal Khichidi

Toor Dal Khichidi is a quick meal and a comfort food. I regularly cook this quick food usually in my busy days.

It is nutritious and very low in masalas, when compared to pulao or biryani. We can prepare khichdi in many ways one common is rice and lentils are cooked together.  

We can use either Toor dal, masoor dal or moong dal. I usually make khichidi using toor dal and moong dal. This weekend I prepared using toor dal. 

Ingredients:

Toor dal – ½ cup

Rice – 1 cup

Ginger garlic paste – 1 tsp

Ghee – 2 tsps

Pepper corns – 4-5 no

Cardamom – 1 no

Jeera – 1 tsp

Cinnamon sticks – 2 no small

Onion – 1 small chopped

Green chillies – 3 chopped

Coriander leaves chopped – 3 tsps

Methi leaves chopped – 5 tsps

Fresh Coconut grated – 5 tsps

Garam masala powder – 1 tsp (optional)

Salt As Required

Water – 2 ¼ cups

Lemon juice – 2 tsps

Preparation

• Soak Rice and Dal together in water for 30mins
• After 30 mins drain the water out of rice and dal mixture and keep aside
• Heat oil in a pan, when oil gets heated
• Add ginger garlic paste, jeera
• When jeera gets crackle add cloves, cardamom, pepper corns, cinnamon sticks and stir well
• Add chopped onions, green chillies and mix well
• After onions get soft add chopped coriander, methi leaves and mix well
• Add fresh grated coconut, garam masala and mix well.
• Add rice, dal mix stir for 2-3 minutes
• Now take the above mixed rice, dal mixture into rice cooker add water, salt.
• Lastly add lemon juice and cook rice well
• Serve with ghee, Curry, pickle, Chutney or papad.

Sending this to Cooking with Whole foods -Toor Dal/ Pigeon Peas hosted by Suma orginally started by Kiran