Corn Capsicum Pulao

Ingredients:

175g(1 cup) Basmathi Rice

100g Corn Nibblets

1 tsp Ghee

1/4 tsp Black Pepper

1" Cinnamon Stick

1/2 cup Spring Onion, chopped

50g Capsicum, chopped

400 ml (2 cups) Water

salt to taste

Preparation:

1. Wash and Soak the rice for 30 minutes. Drain the water and keep it aside.

2. Heat ghee in a pan, add black pepper and cinnamon stick.

3. Add chopped spring onion, corn, capsicum and saute for 30 seconds.

4. Add soaked rice and saute for a minute.

5. Add 2 cups of water, salt and bring it to boil.

6. Cover and cook it on low flame till it is done.

7. Serve hot .

Vegetable Dum Biryani

Ingredients:
1 cup Basmati rice
2 Onion, thinly sliced
2 Tomatoes, finely chopped
1/4 cup green peas
1 Carrot, cut into small pieces
10 Beans, cut into small pieces
1 potato, cut into small pieces
2 cardamoms
1 Cinnamon
2 Cloves
1 Bay Leaf
2-3 tsp Chilly Powder
2 green chilly, slit
1-2 tsp ginger garlic paste
Few mint leaves and coriander leaves
3 tsp ghee
Water
Salt

Preparation:
1. Soak rice for 30 minutes.
2. Cook rice separately and keep it aside.
3. Heat ghee in a kadai, add cinnamon, cardamom, bay leaf, cloves and saute for a minute.
4. Add onions and saute till the onion becomes golden brown.
5. Add tomatoes, chilly powder, ginger garlic paste salt and saute for 2-3 minutes.
6. Add vegetables and cook for 5-7 minutes on low flame.
7. Add water and cook till the vegetable becomes soft.
8. Finally add mint and coriander leaves and mix well.
9. In a heavy vessel, arrange alternate layers of vegetable masala and rice.
10. Cover and cook it on low flame for 15-20 minutes.
11. Serve hot with raita.

Carrot Pattani Sadham( Carrot Peas Rice)

Usually kids won’t eat vegetables easily. But they eat when u add vegetables with fried rice, pulov etc. Instead of preparing the same dish you can prepare it in different ways using different vegetables and kids will also enjoy eating when it is cooked in a different way than usual. Carrot pattani sadam is also similar to fried rice but with a little variation. The kids will enjoy eating this rice. So try this recipe and give it to your kids as it is also a healthy dish.
Ingredients:
2 cup Rice (raw rice)
2 Onion, finely chopped
3-4 Carrots, grated
½ cup Peas, cooked
4 Garlic Cloves
3-4 Green Chilly
A small piece of Ginger
2 Cloves
1 Bay leaf

1 tsp Turmeric powder
A small piece of cinnamon
2 tsp Oil
4 cups Water
Salt

Preparation:
1. Pressure cook rice with little salt and keep it aside.
2. Grind ginger, garlic and green chilly together to paste.
3. Heat oil in a kadai, add onion and saute till the onion becomes golden color.
4. Add ginger green chilly paste and saute for a minute.
5. Add grated carrot, turmeric powder, salt and saute for 2 minutes.
6. Cover and cook till the carrot becomes soft.

7. Add peas to the above mixture and mix well.

8. Add rice to carrot peas mixture and mix well.
7. Reduce flame to simmer and cook for 5-7 minutes.
8. Serve carrot peas rice with Raita.

Puliodharai

Ingredients:
1 cup Raw Rice
1 lemon size ball Tamarind
2 tsp Chana dal
1/4 tsp Sesame seeds
1 tsp cumin seed
1/4 cup Peanuts
1/4 tsp Turmeric Powder
1 tbsp Mustard
1 tsp urud dal
1/4 tsp Asafoetida
6 Red chilly
2 tsp oil
1 Garlic cloves, finely chopped (optional)
A pinch of Asafoetida
Few Curry leaves
Salt

Preparation:
1. Soak tamarind in water and extract thick juice out of it.
2. Pressure cook rice and Keep it aside.
3. Dry roast 4 red chilly, sesame seed and grind it to a coarse powder.
4. Heat oil in a pan, add mustard, chana dal, red chilies, ground powder, curry leaves, peanuts and saute for a minute.
5. Add tamarind extract, turmeric powder, asafoetida, salt and cook till it thickens (thick paste).
6. Add tamarind paste to the rice (according to the taste) and mix well.

Lemon Rice

Ingredients:
2 cup(s) Cooked rice
1/2 cup Lemon juice
1/2 tsp Mustard
Curry Leaves
3-4 Green Chilly, finely chopped
2-3 tsp Oil
½ tsp Turmeric Powder
½ Cup Cashew nuts
1 tsp Bengal gram dal
A pinch of asafoetida
Salt

Preparation:
1. Heat oil in a pan and add mustard seeds, allow it to splutter.
2. Add Bengal gram dal, green chilies, curry leaves and fry for 1 min.
3. Add lemon juice and asafoetida.
4. Next add turmeric powder and stir well.
5. Add cooked rice and salt. Mix well very gently so that the rice does not break.
6. Finally add the fried cashew nuts and serve hot.

Coconut Rice

Ingredients:
2 Cup Raw rice, cooked
1 cup grated coconut
½ tsp Mustard
1 tsp split black gram
1 tsp split bengal gram
½ tsp Asafoetida (optional)
3 green chilly, finely chopped
1 tsp Cashew nut
2 tsp Oil
Few curry leaves and salt to taste

Preparation:
1. Heat oil on medium level in a large heavy-bottomed vessel for about 2 minute(s).
2. Add the mustard seeds and fry till they splutter.
3. Add the grams, asafoetida and fry for a few seconds till the grams turn light brown.
4. Add the chopped green chilly, curry leaves and the grated coconut. Saute on medium / low heat for about 4 minutes till the coconut is light brown in color.
5. Add the rice and salt to the coconut mixture and mix well.
6. Keep on low heat for 2 minute(s) or till the rice is flavored with the coconut mixture.
7. Garnish with fried cashew nut.

Tomato Rice/ Thakkali Sadam

Ingredients:
1 cup Rice (raw rice or basmati rice)
3 Tomatoes
1-2 Onion
3 Green Chilly
1 tsp Ginger garlic paste
2 cloves
2 Cardamom
1 piece Cinnamon
2 tsp Oil/Ghee
2 cup Water
1-2 tsp chilly powder
1/2 tsp Turmeric powder
Coriander leaves
Salt

Preparation:
1. Wash and soak the rice for 20 minutes.
2. Heat oil in a pressure cooker.
3. Add cloves, cinnamon, cardamom and saute for a minute.
4. Add green chilly, onion and fry till the onion becomes golden brown.
5. Add tomatoes, chilly powder, turmeric powder, ginger garlic paste, salt and cook till the tomatoes are pureed.
6. Add rice and saute for a minute.
7. Add water and cover the cooker.
8. Once the whistle comes simmer it and cook for 5 minutes.
9. Mix well and garnish with coriander leaves.

Coriander Rice

Ingredients:
2 cup(s) Rice, cooked
1/2 tsp Mustard
1 tsp Urud Dal
4 Green Chilly
1 bunch Coriander leaves
1 tsp grated coconut
2 tsp Tamarind paste
A small piece of ginger
1/2 cup peas, cooked
Few curry Leaves
Salt
Oil

Preparation:
1. Wash and cut coriander leaves.
2. Grind coriander leaves, green chilly, ginger, coconut, tamarind paste together to a paste with little water and keep it aside.
3. Heat oil in a kadai, add mustard, urud dal and curry leaves.
4. Once the mustard start splutter, add peas, rice, coriander paste and mix well.
5. Cover and keep it simmer for 5 minutes.
6. Serve with potato chips/ raita.

Mutton Biryani

Ingredients:
300g mutton (cut it into medium pieces)
600 g basmati rice, washed, drained and soaked for half an hour before cooking
2-3 onion, thinly sliced
2-3 tomato, finely chopped
1 1/2 tsp(s) garlic paste
1 1/2 tsp(s) ginger paste
4-5 tsp ghee/oil
2 cinnamon sticks
3 clove
2 green cardamoms
2 bay leaves
2 green chilly, slit
3 tsp red chili powder
1/2 tsp turmeric powder
1/4 teaspoon turmeric powder
Few fresh mint leaves
Bunch of fresh coriander leaves
Salt

Preparation:
1. Heat ghee/oil in a heavy bottom vessel add cinnamon sticks, clove, cardamoms, bay leaf and saute for few seconds.
2. Add green chilly and onion and fry till onion become light brown colour
3. Add tomatoes and fry for sometime
4. Add the washed mutton, Salt, chilly Powder, turmeric powder, and ginger garlic paste
5. Saute until the mutton gives out its own juices.
6. Add little water and simmer until the mutton is cooked.
7. Add finely chopped coriander and mint leaves.
8. In a separate pot, parboil rice until the grains are half cooked.
9. Strain the rice. keep it aside
10. Spread out the mutton mixture in a heavy bottom pan.
11. Spread the rice on top of mixture. Again spread the mutton mixture.
12. Cover the pan with a tight fitting lid.
13. Cook on low flame for 15-20 minutes.
14. Serve hot with raita.

Curd Rice

Ingredients:
1 Cup Boiled Rice
1-1½ cups Curd
2 tbsp Oil
1-2 green chilies
1 tsp urud dal
1 tsp mustard seeds
1 tsp finely chopped ginger
A pinch of Asafoetida
Few Curry Leaves
Finely chopped coriander leaves
Salt

Preparation:
1. Mix curd with the cooked rice, mash and keep it aside.
2. Heat oil in pan, add mustard seed.
3. When the mustard seeds starts splutter add urud dal and saute for a minute.
4. Add asafetida, curry leaves, ginger, green chilies and saute them for a minute.
5. Remove from the heat and add to the rice and mix well.
6. Garnish with chopped coriander leaves.

Vegetable Pulao /Vegetable Pulav

Ingredients:
1 Cup Rice (basmathi rice)
2 cup(s) Water
1 Carrot, cut it in to small pieces
10 Beans, cut it into small pieces
10 cauliflower florets
1/4 cup peas
4 Green Chilly, slit length wise
1 Bay leaf
1 Cinnamon (small stick)
2 cloves
2 tsp ghee
Salt

Preparation:
1. Heat ghee in the pressure cooker, add bay leaf, cloves, cinnamon and saute for a minute.
2. Add Green chilly, vegetables and saute for 2-3 minutes.
3. Then add rice, salt and water; cover and cook till it is done(once the whistle comes reduce the flame and cook for 5 minutes).
4. Serve hot with raita.