Mango Pulao

Ingredients:-
1 cup mango, grated
2 tsp ghee
1 cup Basmati rice
1/2 cup cocunt, grated
2 cloves
salt to taste
For the Masala Powder:-
2 tsp coconut,grated
2 tsp corriander seeds
1 tsp cumin seeds
4-6 red chillies
1/2 tsp turmeric powder
2 cloves
2 cardamoms
A small piece of nutmeg
1 tbsp oil
For the tempering:-
1 tsp mustard seeds
1 tsp black gram dal
A sprig of curry leaves
1 tbsp ghee
Method:-
1.In a kadhai, roast all the masala ingredients with little oil.Then grind to a fine powder.
2.Mix grated mango with half of the masala powder.Add a little salt to it.Set aside.
3.Heat ghee in a pan.Add mustard,black gram dal and curry leaves to it.
4.Add the mango mixture to it.Fry and set aside.
5.Wash and drain the rice.Mix the remaining masala powder with it.
6.Heat ghee in a pressure cooker and fry the cloves and cardomam in it.Add rice with
2 cups water and salt to taste.Pressure cook it for two whistle.
7.Add the mango mixture and grated coconut to ther rice.Keep it on a low flame for about 5
minutes.
8.Serve hot with onion raita.

Cabbage Rice

Ingredients:-
1.Rice 1 cup
2.Cabbage 2 cups (shredded)
3.Onion 2 (chopped)
4.Oil 2 tblsp
5.Salt as required

For grinding:-

a.grated coconut 1/4 cup
b.roasted gram 2 tblsp
c.green chillies 4 (chopped)
d.ginger 1/2 inch bit

For seasoning:-
Mustard seeds,blak gram dal, }half a teaspoon each.
Cumin seeds }
Red chillies 2
Cashewnuts 8

For garnishing:-
Finely cut coriander leaves 1 tblsp
Curry leaves 1 tblsp

Method:-
1.Boil rice till each grain is separate.
2.Grind the masala items into a paste.
3.Heat oil in a Kadai.
Add seasonings.
Add chopped onions and fry till crisp.
Add shredded cabbage and fry till it is cooked.
Pour the grinded paste.Reduce the flame
Add rice and salt.Mix well.
4.Garnish with coriander leaves and curry leaves.

Brown Rice Bisibelebath

Ingredients:
Brown Rice 1 cup
Toor dal 1/2 cup
Turmeric powder 1/2 tsp
Water 1 cups
salt and oil as needed
Ghee 1 tblsp
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Onion 1/2 cup (cut into small pieces)
Beans 1/2 cup (cut int small pieces)
Carrot 1/2 cup (cut into small pieces)
peas 1/2 cup
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To Grind:
Channa dal 1 tblsp
Urad dal 1 tblsp
Dhania 2 tblsp
Fenugreek 1/2 tsp
Pepper 8
Asafoetida a small piece
Red chilli 4
Clove 2
Cinnammon sick 1" piece
Grated coconut 1/2 cup
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For Seasoning:
Cashewnuts 10
Peanut 10
Curry leaves few
Red chilli 2 (broken)
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Method:
Soak brown rice in 3 cups of water for one hour.
Soak toor dal with turmeric powder in one cup water for ten minutes.
Transfer both the rice and dal in a pressure cooker with the same water.
Allow 5 whistles.Keep aside.
Cut all the vegetables into small pieces.
Fry all the items mentioned in "To Grind" with little oil and grind
into a fine powder.
Add two cups of water in tamarind and exract juice.
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Take a deep bottomed vessel.
Add oil and fry onion till brown.
Add beans,carrot and peas.Saute well.
Add the cooked rice and dal with salt.
Add the tamarind juice.
Add the ground powder.
Mix well and add the remaining one cup of water.
Cover and cook for 2-3 minutes.
Fry cashewnuts,peanuts,curry leaves and broken red chillies in ghee
and add to it finally.

Coconut Milk Rice

Ingredients:
Basmati rice 1 cup

Onion 1/2 cup (cut lengthwise)

Green chilli 2 (cut lenghwise)

Mint leaves few

Cashewnuts 5

Coconut milk 1 cup

Bay leaf 1

Ghee 1 tblsp

coriander leaves for garnishing

salt as required

for grinding:

Cinnamon 1"stick

Cloves 2

ginger 1" piece

garlic flakes 3 peeled

Method:

Soak rice in water for 1/2 hour.

Grind cinnamon,cloves,ginger and garlic into a fine paste.

Heat ghee ina pan.Saute the onion,ground paste,green chillies, and mint leaves.

Drain wate from the rice and add it to the sauted onion .

Stir well and saute for few minutes.

Add one cup of coconut milk and one cup of water.

Add salt and bay leaf and close the lid.

Reduce the flame and keep it for 20 minutes.

Cook till it is done.

Garnish with coriander leaves and fried cashewnuts.

Mushroom Fried Rice

Ingredients:

Basmati rice 2 cups
Mushroom 1 cup (thinly sliced)
Onion 1
Peas 1/2 cup
Ginger 1 tblsp (chopped)
Pepper 1 tsp (crushed)
Soy sauce 1 tblsp
Seasame oil 1 tblsp

Method:

* Soak rice in three cups of water for 40 minutes. Keep aside.
* Heat oil in a kadai and fry onion (cut into small pieces) till brown.
* Boil the mushroom separately till tender.
* Add the cooked mushroom with onion.
Add peas
Add sliced ginger
Add crushed pepper
Add soy sauce
Add salt
Add oil and stir well till the mixture becomes tender.
* Mix the rice( with water) with mushroom mixture and keep it in electric
cooker.
* Serve fried rice with tomato ketchup.

Cranberry Rice

Ingredients:

Basumati Rice 1 cup
Cranberry (dried) 1 cup
Onion 1
Peas 1/2 cup
Grated carrot 1/2 cup
Tamarind water 1/2 cup
---
Ginger garlic paste 1/2 tsp
Chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
----
Jaggery (powdered) 1 tsp
oil and salt as required
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For seasoning:
cardamom 1
cloves 1
bay leaf 1
cinnamom one inch piece
saunf 1 tsp

Method:
1.Soak rice in 1 1/2 cup water for 40 minutes.
2.Take a kadai.Heat oil and fry seasonings.
3.Cut onion into small pieces and fry till brown.
4.Add Cranberry and fry till it gets to a jelly consistency.
5.Add peas and grated carrot
Add Tamarind water and salt
Add ginger garlic paste,
chilli powder,coriander powder and cumin powder.
Add little water.
6.Mix all the items and saute well
Add powdered jaggery.
7.Mix the entire mixture with the soaked rice and keep it in the electric cooker.
(tamarind water and jaggery are added to reduce the tartness of cranberry)

Vermicelli Pulav

Ingredients:

Vermicelli 2 cups
Onion 2
Tomato 2
Beans 10
Grated carrot 1/2 cup
Ginger garlic paste 1 tblsp
mint leaves few

For Seasoning:

Cardamom 2
cloves 2
Bay leaf 1
cinnammom one inch piece

Method:
Fry vermicelli till brown
Cut onion,beans and tomato into small pieces

Heat oil in a kadai.Fry the seasonings.
Add onion and fry till brown.
Add tomato,beans,and grated carrot.
Sprinkle little water and allow the vegetables to cook till soft.
Add ginger garlic paste.
Pour four cups of water with enough salt.
When it starts boiling add the fried vermicelli and mix well.
Garnish with mint leaves.

Barley,beans Rice

Ingredients:

Brown rice 1 cup (rinsed)
Barley 1/2 cup (rinsed)
ginger one inch size
sesame oil 1 tblsp
beans 1 cup (cut into one inch pieces)
vinegar 1 tsp
salt as required
green onion 1/2 cup (thinly sliced)

Method:

Combine rice,barley with three cups water in a medium saucdepan.
Bring to a boil and add salt.
Reduce heat to low and cook five minutes more.
Remove from fire and let stand for five minutes.

Meanwhile heat seasame oil in a pan and fry ginger till it
becomes brown.
Add beans,vinegar and little salt.
Cook over medium heat for three minutes and stir well.

Stir beans over cooked rice and barley.
Sprinkle chopped onions.

Vangi Bath (brinjal rice)

Ingredients:
1.Rice 1 cup
2.Brinjal 10 n0s.(cut into one inch long)
3.Peas half cup cooked
4.Curry leaves few
5.Cashew nuts few
6.salt,oil and ghee asa required

Fry and powder:
a.red chillies 5
b.coriander seeds one tblsp
c.grated coconut 2 tblsp
For seasoning
mustard,black gram dal ,bengal gram dal each one tsp.

Method:
1.Heat oil in a kadai and fry the items mentioned and make it a powder.
2.Cook rice and allow it to cool.
3.Heat oil in a pan.
addseasonings. when it is done add
asafoetida and brinjals.
4.Fry in medium flame till roasted.
5.Add cooked peas,powdered spices,salt and rice.
6.Fry for few minutes. add little ghee.
7.Remove from fire and add fried cashewnuts and curry leaves.