Methi Corn Pulav - மெத்தி கார்ன் புலாவ்

Methi Corn Pulav - மெத்தி கார்ன் புலாவ் 
Posted by Krithiga Sathya Narayanan
Posted on 25/09/2017

Rice-2 cups 
Methi- 1 cup
Corn-1/2 cup
Onion-1
Tomato-1
Ginger and garlic paste
Green chilly paste
Turmeric powder
Red chilly powder
Cumin powder
Coriander powder( each 1/2 tea spoon)
Garam masala- 1 tea spoon 
Cinnamon stick -1
Cardamom-2
Bay leaf -1
Jeera-1 teaspoon 
1. Soak rice for 30 minutes. In a kadai add oil and butter. Add whole garam masala. Then add onion, then gg paste, green chilly paste. 
2. Add tomato. Then Methi leaves, corn. Mix well. Add all powders, soak rice, salt and 3 cups water. Close the lid and cook for one whistle. Remove and cool . Gently mix with fork.

Spinach Biryani

Recipe : Spinach Briyani
Posted by Krithiga Sathya Narayanan
Posted on 04/05/2017

Spinach / paalak-2 cups
Basmati rice-2 cups
Coriander leaves-1 handful
Mint-1 Handful
Ginger-a small piece
Garlic-4
Green chilly-3
Cinnamon- 1
Cloves-2
Bay Leaf - 1
Cardamom-2
Star anise-1
Cumin seeds-1tea spoon
Lemon juice-1spoon
Briyani Masala powder-1/4th teaspoon
Onion-1 finely chopped
Salt
Ghee-1 spoon
Oil-1 spoon

1. Soak rice for 20 minutes.
2. Grind spinach, coriander leaves, mint, green chili, garlic and ginger to a fine paste.
3. In a cooker, add oil and ghee. Season with whole garam masala and cumin seeds.
4. Add onions, sauté well.add the paste. Sauté for few minutes till raw smell goes.
5. Add salt, ( 2 cups green paste+1 and half cup water) and lemon juice.
6.cook for 2 whistle and switch off. Yummy Briyani is ready.
Note: if you want you can add Peas, carrot. It's your wish. You can add fried bread in the finishing time. You can make No onion, no garlic too.just add ginger only in the grinding part. Avoid onions. Directly add the paste.

Tawa Pulav - Mumbai's Street Food

Posted by Lakshman Brahma on 31/12/2016 

Ingredients 

1 ½ cups rice (cooked). I used sona mansuri, but Basmati will be good.

¾ tsp cumin (jeera)

1 big onion chopped or sliced thinly

1 tsp ginger garlic paste

1 carrot chopped small

1/4 cup green peas (mashed or as it is)

1/2 cup Tomato sauce ( instead use 2tomato chopped small )

1 small capsicum cubed

1/2 cup beans cut

1 tsp red chili powder

1 1/2 tsp pav bhaji masala

Salt to taste

3 tbsp butter / oil

3 to 4 tbsp. water

Coriander leaves for garnishing

How to make the recipe :  Heat butter/oil in a pan, add cumin and sauté till they begin to crackle.  Add onions, fry them till transparent.  Add ginger garlic paste, fry till u get an aroma.  Add tomato sauce and salt. (If using tomato fry till tomatoes are mushy).  Add the vegetables, red chili powder and pav bhaji masala powder, mix well.  Pour 3 to 4 tbsp. Water just enough to cook the vegetables. Cook till the beans and the carrot are cooked. Add the cooked rice and mix well. Garnish with coriander leaves. Serve tawa pulao.  Do not add too much water to the masala while cooking. It can make the rice soggy and sticky.

Kashmiri Pulav

Recipe : Kashmiri puloav
Shared by :Chitra Lalitha
Dated : 18/01/2015

Ingredients. 1 cup basmathi rice. 2 tsp jeera. 1/2 piece cinnamon. Few cloves and cardamon. 3 tsp ghee. Half apple cut into small pieces. A bunch of grapes. Half pomegranate. Two big slices of pineapple cut into small pieces. A handful of raisins. A pinch of salt.

Method. Cook rice with one and quarter cup of water in pressure cooker or rice cooker. In pressure cooker 3 whistle. In rice cooker upto it comes to keep warm mode.


Remove it and let it cool for some time. . In a pan add the ghee and allow jeera cinnamon cloves and cardamon to splutter. Then add the rice and mix and add a pinch of salt. Simmer the gas and add the cut fruits and close it and keep for five minutes. Remove from gas and garnish it with raisins. Serve with onion raitha. Serves two people.

Peas Pulav

Recipe : Peas Pulav

Shared by : Swaminatha Sharma

Dated : 18/01/2015

A different and Traditional dish in North India and easy to prepare.

1. Rice - 1.5 Cups
2. Peas - 1/2 Cup (Fresh)
3. Onion - 1/2 Cup (Chopped Finely)
4. Green Chilly - 4 or adjust to your taste (Cut in to pieces)
5. Bay Leaf - 1
6. Cinnamon Stick - 1
7. Cumin Seeds - 1 tsp
8. Clove - 3
9. Garam Masala - 1.5 tsp
10. Salt - Needed qty
11. Oil - 1tbs

Method of Preparation
1. Wash rice and remove water and allow to drain.
2. Heat oil in a pan, add bay leaf, cinnamon, clove and then cumin seeds. Fry for few seconds.
3. Now, add the chillies. Fry it for few seconds. Then add onion and fry till it changes to golden brown.
4. Finally add the peas. Now, add the washed rice.
5. Add salt and garam masala. Mix well.
6. Switch off the stove.
7. Add 2 cups of water to 1 cup of rice.
8. Transfer to electric rice cooker.
9. Remove when cooked.
10. Serve hot with raitha, kurma /chips.

Panneer Capsicum Masala Rice

Recipe : Panneer Capsicum Masala Rice
Shared by : Swaminatha Sharma
Dated : 18/01/2015

Kids love to have lot of varieties on Rice as well as Panneer. This is season for Capsicum, where this is added to panner and rice, gives a different taste. Let us prepare and make our kids happy too....!!

Ingredients
Ghee - 2 ts
Panneer - 1 cup (cut to pieces)
Capsicum - 1/2 cup (Cut to pieces)
Ginger - Garlic Paste - 1 tsp
Rice - 2 cups
Curry Leaves - 1 bunch
Salt - to taste

For Grinding
Mustard Seeds - 1 tsp
Cumin seeds - 1 tsp
Urud Dal - 1 tsp
Coriander seeds - 2 tsp
Cinnamon - 3 pieces
Red Chilli - 3 pieces

Preparation Method :-

First in a pan pour 1 tsp of oil and saute all the ingredients for grinding and make it as a powder in a Mixer Blender. In a large pan, pour ghee and when hot, add mustard seeds, ginger-garlic paste, panneer, capsicum, curry leaves and saute for 2 mins. Make it sure that capsicum is crispy enough. Then add rice, salt and the Grinded powder and mix it thouroughly so that it makes a full aroma of the Rice. Serve hot with Papads and with Pudina Chutney.

Green Peas Rice

Recipe : Green Peas Rice

Shared : Yashodhara Ramurthy

Dated : 07/01/2015

Ingredient
Basmati rice. 1 cup
Greaed coconut. 1/4. Cup

Green peas. 1 cup
Green. Chilly. 4. No
Oil. 2 teaspoon
Chana dal. Nd. Urad dal. Each. 1/4. Teaspoon
Pinch of hing
Sugar. 1. Pinch
Salt. To tast
Cashew. Nut. 5. To. 8. as u wish

Method : wash and soak. Basmati rice for 20 minuts.
Add. 2 cup. Of. Boiling water and cook in medium flam. (For 15 mins). Add few drops of lemon juice while. Cooking. The rice.  In the mean time. Add. Green peas in one cup boil water with a pinch of salt and a pinch of dugar. To mantain the Greanish just cook for 3 minuts and strain. let it cool  Heat 2 teadpoon of oil.  Roast Chana dal, Urad, Dal, Hing. Green chilly. Curry leave. As. Golden. Color and add bit in the rice & add Slightly roasted Coconut (grated coconut). Add. Roasted. Cashew nut. also. In the rice. Finaly. Mix the rice. Slowly. With. Green peas. and salt to tast.  Very simple green peas rice. Is ready

Matar Paneer Pulao

Recipe : Matar Paneer Pulao
Shared by : Girija Subramanian
Dated : 06/01/2015

Ingredients.

Basmati rice. 1 cup
Shelled green peas. 1/2 cup
Onion. 1medium Green chillies. 2 nos
Paneer. 50gms
Jeera. 1tsp
Ghee. 2tbsps
Shahi Biryani Masala. 1 tsp
(Everest)
Salt to taste

Preparation...

1. Wash and soak the rice for 30 mins.
2. Chop the onion finely.
3. Slit the green chillies length wise.(if you want spicy Pulao then add more chillies)
4. chop the Paneer into small cubes.

Method....

1. Heat the ghee in a kadai and add the Paneer cubes. Lightly fry them and remove.

2. In the same leftover ghee, add jeera, followed by green chillies and onions.

3. Fry onions till transparent and add the green peas and saute for a couple of minutes. Add salt and mix well.

4. Now add the soaked rice, after draining the entire water, and saute for two mins. Then add one and half cups of boiling water and cook on medium flame for 7 to 8 mins.

5. Take care not to overcook the rice.

6. Add the Biryani masala and mix well without breaking the rice.

7. Stir half of the fried Paneer cubes into the Pulao and use the remaining for garnishing.

8 Serve hot with any raita of your choice.

9. I prefer boondi raita.

Green Peas Pulav

Recipe: Green Peas Rice

Shared by : Yashodhara Ramurthy

Dated : 06/01/2015

Ingredient
Basmati rice. 1 cup
Greaed coconut. 1/4. Cup

Green peas. 1 cup
Green. Chilly. 4. No
Oil. 2 teaspoon
Chana dal. Nd. Urad dal. Each. 1/4. Teaspoon
Pinch of hing
Sugar. 1. Pinch
Salt. To tast
Cashew. Nut. 5. To. 8. as u wish

Method : wash and soak. Basmati rice for 20 minuts.   Add. 2 cup. Of. Boiling water and cook in medium flam. (. For.15. Minuts ). Add few drops of lemon juice while. Cooking. The rice.  In the mean time. Add. Green peas in one cup boil water with a pinch of salt and a pinch of dugar. To mantain the. Greanosh just cook for 3 minuts and strain. let it cool  Heat 2 teadpoon of oil. Roast. Chana dal. Urad. Dal. Hing. Green chilly. Curry leave. As. Golden. Color. And add bit in the rice. And. Add. Slightly roasted. Coconut. ( greated coconut ). Add. Roasted. Cashew nut. also. In the rice. Finaly. Mix the rice. Slowly. With. Green peas. and salt to tast. Very simple green peas rice. Is ready 

Peas Pulav

Recipe : Peas Pulao
Shared by : Swaminatha Sharma
Date : 06/12/2014

Ingredients
1 1/2 cups long grain rice
1/2 cup peas boiled
1 tbsp. broken cashews
1 tbsp. soft small raisins
4 green chillies slit
1 tbsp. coriander finely chopped
2 onions cut into strips
1/2 tsp. cumin seeds
3-4 pinches asafoetida
2 cloves
2 bayleaves
2 cardamoms
1" cinnamon
4-5 black peppers
3 tbsp. ghee or oil
1/2 tsp. garam masala
salt to taste
lemon to taste

Preparation Method  :  Wash and soak rice in salted water for 30 minutes. Heat oil, fry onions till crisp.  Drain. Fry cashews till light brown, drain, keep aside.  Add cumin seeds to remaining oil, allow to splutter. Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir.  Add green chillies, drained rice, stir gently till well coated. Add raisins. Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.  Add more water if required. Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.  Stir gently with a spatula. Cover and finish off cooking till all water evaporates. Garnish with coriander and some saved fried onions.  Serve hot with kadhi or a spicy curry.Serve hot with dal fry or a spicy gravy vegetable.

Vegetable Biryani

Recipe : Vegetable Biriyani:(Without Onion/Garlic)

Shared by : :Lakshminarayanan TV

Date : 30/11/2014

For Rice :

1 cup basmathi rice

1 tsp ghee

2 cloves

2 small cinnamon sticks

2 choti elaichis (green)

1 badi elaichi (Black)

2 bay leaves (medium size)

2 tbsp milk

Pinch of salt

For Gravy : Masala items:

1 tsp jeera

2 cloves

2 cinnamon sticks

2 choti elaichis (green)

2 badi elaichi (Black)

2 bay leaves

½ tsp Javithri (grated)

2 tbsp Ginger

5 green chillies

Other items:

2 tsp Red chilly powder

1 tsp turmeric powder

2 tbsp milk

1 cup altogether - carrot, beans, cauliflower, peas, potato.

10 – 15 soya chunks (small size ) If big reduce the number.

1 cup curd

10 – 15 cashewnuts

10 – 15 raisins

Mint and basil leaves handful

3 tbsp ghee

1 tsp Rose water

Salt to taste

Preparation Method :-

1. Soak the basmathi rice for 30 mins. Bring 3 - 5 cups of water to boil. Add the items mentioned under rice to it and simmer it uncovered. Once its 3/4th cooked remove it from the gas and strain using strainer. 

2. Meanwhile cut the vegetables ( I used frozen due to unavailability of certain vegetables). 

3. Soak the soya chunks in warm water adding some salt to it for 10 mins. Once done, press out the water and wash 2 – 3 times with cold water. Be sure to remove out the water fully from the chunks each and every time you wash. This will help to get rid of the soya smell.

4. Grind the mint and basil leaves along with 2 tbsp of curd and keep aside.

5. In a pan add ghee and masala items and fry. 

6. Add the grounded mint paste and add vegetables to it.

7. Now add red chilly powder and turmeric powder and give it a stir.

8. Add salt and 1 cup water and keep the pan closed. Let the vegetables cook for some time. Add Soya once the vegetables are little cooked.

9. Keep stirring every 10 mins.

10. Once its half cooked, whisk the remaining curd and add to it. Check for salt. If it’s less add little more at this stage itself.

11. Let it be on stove for another 5 mins.

12. Now switch off the gas, In another cooker, add this gravy a little, on the top of it, add a layer of rice, sprinkle some rose water, again a layer of gravy, rice and rose water keep doing till everything is finished. The final layer should be rice. Cover it with a wet cloth and keep a plate on it. Keep a Heavy weight stone on the top of the plate and bring the cooker to boil. Keep it in simmer for 10 mins and Switch it off.