MAMIDIKAYA PULIHORA [ Green Mango Rice ]

This is the another version of pulihora what I prepare with green raw mangoes specialy we andhra people make this rice on ugadi day.This is our telugu new year day we celebrate this day as a first day of our telugu callender, and that is the season starts for mangoes.That fresh mangoes give a very tangy and best taste to the rice

INGREDIENTS:-

11/2cup--sonamasoori rice

1medium size-raw green mango

3no.-green chillies-cut in to lenthwise

1tebsp--bengal gram

ground nus-1/4cup

dry red chillies-4

mustard seeds-1tesp

green chilli and ginger paste-1teasp

cashews--10no.

oil---1tebsp

turmeric powder-1teasp

asafoetida--1/2teasp

salt to taste

METHOD:-

1.cook rice with turmeric and spread in a big plate.[cook rice with 3cups of water]

2.peal outer skin and grate mango and mix with green chilli and ginger paste and keep a side.

3.heat oil in a pan add mustard once mustard popup add ground nuts,channa dal cashews and fry till red colour.

4.now add green chillies,red chillies ,mango mix ,asafoetida stir fry for3-4 minutes and add to rice.

5.mix well mango mixture and rice to combine all the ingredients, mix well togather

mango rice is ready to serve,serve hot with curd and pickle.

Hydrabadi Biryani

Ingredients
Basmathi rice-1 cup.
Fresh thick curds-1 cup.
Water-1 cup.
Mixed diced vegetables (potatoes, carrots, peas) - 2 cups.
Oil-2 1/2 tbsp.
Ginger-garlic paste-1 tsp.
Onions-2 cut lengthwise.
Peeled garlic-6 flakes.
Salt-as required.
Lemon-1.
Finely cut mint leaves-1 1/2 tbsp.
Cut coriander leaves-1 tbsp.

Masala Paste
Cashewnuts-1 tbsp.
Small onions-7.
Ginger-1/2 inch piece.
Cinnamon-1 inch piece.
Cloves-2.
Cardamoms-2
Coriander leaves

Method
For masal paste fry the all the ingredients in 2 tbsp oil & grind with a bunch of coriander leaves.
Wash soaked rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee.
Heat pressure cooker, add oil & fry garlic & onion pieces.
Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender.
Add ground masala paste & fry till smell goes.
Beat curds & add it along with 1 cup of water.
When it starts boiling add rice & salt, cover lid & cook on a low flame.
Keep the weight as soon as the lid is closed.
Remove from fire after 2 whistles.
Squeeze lemon juice & add cut mint leaves & coriander leaves.
Mix well.

Hyderabadi Pucci Biryani

Ingredients: Basmathi 400 Gms Chicken 1 kg (Cut into 8 Pieces) Onions (sliced) 100 Gms Onions (chopped) 100 Gms 50 Gms Ginger paste 5 Gms Garlic Paste 5 Gms Pepper corns (crushed) 5 Gms Mint leaves (chopped) 2 springs Saffron a pinch Milk 2 tbsp Cardamom 4 Cinnamon 1" piece Cloves 4 Shajeera ½ tsp ghee 100 gms lime 1 large Salt to taste Tomatoes 2 Garam masala Powder 5 Gms Red chilli powder 5 Gms

Directions:

Clean the chicken and marinate it with yogurt, garam masala powder, 1/3 of the chopped onions, ½ tspn ginger & garlic paste, crushed peppercorns, lime juice and ½ tspn of salt, for 90 Mins.

Clean and soak rice separately for 30 mins. Boil 1 liter of water in a pan.

Add one clove, one cardamom and ½ the cinnamon to the boiling water. Add the soaked rice and allow to boil for a few mins. Once the rice is half done add 1 tspn oil and salt. Drain and keep aside.

In a thick-bottomed cooking vessel with a narrow neck, heat ½ the ghee. Add shahjeera and the cardamom, cinnamon and cloves, sauté for a minute.

Add rest of the chopped onions, sauté, then add the ginger and garlic paste.

Add the chopped tomatoes and the red chilli powder, sauté till it is slightly cooked. Then add the marinated chicken without the marinade. Stir-fry for a minute.

Add the marinade and cook till the gravy leaves the side of the container. Adjust the seasoning.

Remove half the curry from the vessel; spread half the cooked rice over the curry in the vessel, garnish with chopped mint leaves and deep fried onion slices.

Place the second layer of curry over the rice and spread the remaining rice over it. Garnish with mint leaves and deep-fried onion slices. Pour ghee on the edges of the layered biryani so that seeps inside.

Seal the container with dough so that the steam does not come out. Cook on low flame for 10-15 minutes. An alternative method is that a griddle is put on the flame and the biryani container over it with a weight on top. Or the container can be put in an oven and baked for 10-15 mins on medium heat.

Break the seal just before serving. Biryani serving must have both the layers of rice and curry. Serve with raitha.

Suji's Vegeterian Gumbo

I add my "Suji's" tag to any dish I create based on a traditional recipe. I have to for veggie and grocery shopping this weekend and when I checked my freezer and pantry, I had few things. After debating for 2 minutes as to what to make for dinner, here is what I came up with. I served this gumbo with brown rice. Also, I think I will add some shrimp next time ;).

Ingredients:

Cut Okra - 1lb ( I used frozen cut okra)
Ready cut diced tomatoes - One 15 OZ can
Chick Peas - One 15 oz can
White onions - 1 cup finely diced
Red bell pepper - 1 finely diced
Celery - 1/2 cup finely diced
Garlic - 3 cloves minced
Salt - to taste
Water - 1 cup
Butter - 2 tsps.
Oil - 3 Tbsp.

Seasonings:
Paprika - 1 Tbsp.
Red Chili Powder - 1.5 tsps.
Oregano - 1tsp
Rosemary - 1/2 tsp.
White pepper - pinch
Nutmeg - pinch
All spice - pinch

Procedure:

- Heat butter and oil in a skillet or wide bottomed pot.
- Add garlic, onions, celery and bell pepper. Season with slat and saute till soft.
- Add everything under seasonings and saute for one minute.
- Add the tomatoes, okra and chickpeas.
- Stir the pot or pan without using the spatula.
- Add the cup of water, adjust seasonings, cover and cook for 15 minutes on medium-low flame.
- Check in between but do not mix too much.
- Remove the lid to see okra is cooked. You will notice that okra is not sticky at all (something about canned tomatoes sourness).
- Now cook on high for a minute or two till you get a thick consistency.

Remove form heat and serve over hot brown rice.

Bisibela Bhaath - Comfort Food

My colleague asked for this recipe last weekend. Since I never made it before, I came up with a recipe of how it should be made and gave it to her. She said it turned out awesome which is always nice to hear. So I decided to make it today and changed couple of things around than the original recipe but here it is.

As I mentioned earlier, anything with rice is comfort food for me. And when you add lentils and vegetables, hmmmmm.........

Note:
1. If you do not the instant bisibela bhaath mix - here are the standard ingredients that go into making the powder.
- Coriander seeds, cumin seeds, curry leaves, Chana dal (senagapappu/bengal gram), asafoetida, dried red chillies.

2. I bought bisibela bath mix which has tamarind pulp in it. So I did not use tamarind paste. If you buy the powder add a table spoon of tamarind extract to this.

3. I added edamame instead of green peas.

4. The mix I bought was very salty so I used very little salt. You can adjust this mix according to your taste.


Ingredients:

Toor dar/Kandi pappu ( lentils) - 1 cup dry
Rice - 1.5 cups dry
Ground nuts - 1/2 cup
Green chillies - 3 slit length wise
Carrot - 1 cup cut into 1/2 inch strips
Green beans - 1 cup cut into small pieces
Edamame - 1/2 cup shelled
Corn kernels - 1/2 cup
Red pepper - 1 diced
Bisibela bath mix - 3 Tbsp - 5 Tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Inguva ( asafoetida) - pinch
Dried red chilli - 2
Curry leaves - 6
Salt - to taste ( the mix had salt so I used very little)
Butter - 2 tsp.
Oil - 4 tsp. +2 tsp.
Water - 1/2 to 1 cup


Procedure:
- Wash and cook lentils with 6 cups of water. If you have a pressure cooker you can use 2 cups of water and cook it for 2 whistles.
- Wash and cook rice with 4 cups of water.
- In a wide pot, heat oil and butter. Add ground nuts and fry them till they turn pale brown.
- Add green chillies and all the vegatbles.
- Season with little salt and saute for 2 minutes.
- Add 1/4 cup of water, cover and cook till vegetables are tender.
- Add the bisibela bath mix. Mix well with veggies.
- Add cooked lentils and mix well.
- Add cooked rice 1 cup of water and mix well. Make sure the heat is on medium to medium low.
- Turn the stove off and serve hot with papadams.

I served it with oven baked crinkle fries:). I will post pictures for this later tonight as the battery died while uploading them.

Edited to add: I added the picture of the veggies. I do not have any pitcures of the final product because the familia finished it off before I could take a picture of final prodcut.

Lemon Rice

There are 3 different ways that I make lemon rice.

- Kadapa Way with putnala pappu (Dhalia) podi and ground green chillies and ginger
- Easy way with basic popu(tadka)
- Mother in law's way with roasted ground fenugreek, mustard and cumin seeds.

Yesterday I did the easy way. Here is a picture of the ingredients.



Ingredients:

Rice - 2 cups (Uncooked)
Green Chillies - 5 cut into small pieces ( adjust this according to your spice level)
Curry leaves - 8 to 10
Ginger - 1 Tsp Grated
Senaga Pappu ( Chana dal) - 2 Tsp.
Minapappu (Urad Dal) - 2tsp.
Peanuts - 1/4 cup
Dried Red Chillies - 2
Cumin Seeds - 2 Tsp.
Mustard Seeds - 2Tsp.
Asafoetida - Pinch
Turmeric - 1/4 tsp.
Lemon Juice - 4 Tbsp. (Adjust according to your taste)
Salt - to taste
Oil - as needed

Procedure:

- Cook rice with 4 cups of water and keep aside.
- Heat oil in a wide skillet. Add mustard, cumin seeds and asafoetida.
- Add senagapappu, minapappu, dried red chillies, curry leaves and pea nuts.
- Saute them for few minutes. Once the lentils start to turn golden brown, Add green chillies, ginger and salt.
- Cook for 30 seconds. Add lemon juice and turmeric.
- Turn the flame to low and mix the cooked rice to this mixture. Adjust seasonings.

In Kadapa, they would always serve this rice with a dryish wet potato curry. Since the family is on all sorts of diet, we rarely cook potatoes. I did serve with some dondakaya fry. Recipe for it later :).

Vegetable Biriyani

I am not going to go into the difference between biriyani, pulao and all. I know you can easily look it up on wiki or even "google" it. So I am just going to give you my recipe of what and How I make biriyani.


Most of the dry spices can be bought in regular stores or you can even look them up in your ethnic food stores.

Depending on how mushy your rice becomes use either 6 or 8 cups of water for 4 cups of rice. Since I used sona masori rice instead of basmati, and the brand I used takes lot of water I used 8 cups. However I usually follow 1.5 cups of water per 1 cup of rice.
Rice – 4 cups dry
Water – 6 to 8 cups
Red Onions - Onions – 1.5 cups sliced
Roma Tomatoes – 2 medium chopped fine
Mixed vegetables – 1.5 cups ( mix of carrot, corn, bean, peas)
Ginger Garlic paste – 1 Tbsp.
Mint – few sprigs
Curry Leaves – 6
Green Chillies – 4
Lemon Juice – 4 Tsps.
Garam Masla – 2 Tsp.
Red Chilli Powder 1 tsp.
Salt – To taste
Butter – 2 Tbsp.
Oil – ¼ cup
Dry Masala:
Cloves – 8 (2 per cup of rice)
Cinnamon – 1 inch piece
Cardamom – 4 (1 per cup of rice)
Japatri ( mace) – 2 crushed to pieces
Marathi Mogga ( badi Elaichi) – 2
Cumin Seeds – 1 Tsp.
Dry Bay Leaf - 2

Procedure:

- Wash rice and soak it in water.
- Mince curry leaves, mint and green chillies together.
- Heat butter and oil in a pan. Add all the dry masala. Fry for 30 seconds on medium flame making sure they don’t burn.
- Add curry leaves, mint and chilli mixture to this. Stir and fry for 20 seconds.
- Add onions and ginger garlic paste.
- Season with just enough salt for onions and cook till onions are soft.
- Add mixed vegetables to this. Season with salt. Cover and cook till vegetables are tender.
- Add garam masala, red chilli powder and sauté till the raw smell of hcilli powder is gone.
- Add tomatoes and lemon juice. Cover and cook till tomatoes are soft.
After this you can cook in two different ways
Procedure 1:
- Remove rice from water and add it to the cooked masala mixture. Stir till the rice grains are mixed with masala.
- Add 8 cups of water to this. Season with salt. Water should be a bit salty.
- Cover and turn the heat to high and bring it to a boil.
- Turn the flame to low and cook till rice is done. To check if you stick a spoon it should come out dry.

Procedure 2:
- Add 8 cups of water and rice together to the masala mixture instead of frying the rice first.
- Follow the rest of the steps as above.

Starting at the top from left:
Cumin seeds, bay leaf, garam masala, cardamom pods broken
cloves and cinnamon, japatri ( mace), Red Chili Powder, Marathi Mogga



Final Product - I am no food porn photographer;)

Vegetable Fried Rice

Super simple fried rice :).

Ingredients:

Cooked Rice - 3 cups
carrots - 2 Finely diced
Celery - 2 finely diced
Snow peas - 12 - 14 chopped fine
Fresh water chest nuts - 6 finely diced
Onions - 1/4 cup finely diced
Garlic - 2 cloves minced
Ginger - 1 tsp. minced
Chili oil - 1 tsp.
Sesame Oil - 1 tsp.
Vegetable Oil - 3 Tsp.
Soy Sauce - 3 Tbsp. + 3 Tbsp.
Salt and pepper - to taste

Procedure:

- Mix 3 Tbsp. soy sauce to the white rice and keep it in the refrigerator.
- Heat chili, soy and vegetable oils in a wok.
- Add ginger, garlic and onions and saute till fragrant.
- Add the vegetables and stir for 3 minutes.
- Season with slat and pepper and add 3 Tbsp. soy sauce.
- Add the cooked rice to this mixture and stir till you can see the grain separate.

Turn off and serve.

Pulagam Recipe

Prep & Cooking: 30 mts including soaking time of rice
Serves 4-5 persons
Cuisine: Andhra
.
Ingredients:

1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)
1/2 cup split yellow moong dal (pesara pappu)
1 tbsp ghee
1 tsp cumin seeds
10-12 fresh curry leaves
1/4 tsp whole black pepper (optional)
salt to taste
3 ½ cups of water
10-12 cashewnuts lightly fried in ghee till golden brown

1 Wash the rice and dal and soak them together in water for 15-20 mts.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the curry leaves and black pepper corns and fry for a few seconds.
3 Add the drained rice and dal and combine with spices and fry for a few seconds.
4 Add water and salt and pressure cook till the rice and dal are cooked and soft.
5 Garnish with fried cashwenuts and serve with tomato chutney or avakai.

Note:

You can slightly dry roast the split moong dal before soaking in water along with rice. You can also add an extra glass of water if you want a more gooey texture of the lentil-rice medley

Fried Rice

Ingredients :
-> 1 cup medium grain rice
-> 1 bunch spring onions, finely chopped
-> 1 carrot, finely chopped
-> 2 to 3 cabbage leaves, finely chopped
-> 6 to 7 french beans, finely chopped
-> 1 tbsp. oil
-> ¼ tsp aji-no-moto
-> 1½ tsp soya sauce
-> 1 tsp chilli sauce

Method :

Boil rice till each grain is separate and almost cooked. Drain and keep it to cool in a plate.
Heat oil in a pan and put vegetables, except spring onions.
Stir fry till it becomes crispy, put spring onions, salt and sauces.
Mix properly and pour over the rice.
Combine the rice and vegetables gently, till evenly coated.
Adjust sauces and salt as per taste.
Before serving, heat properly either in oven or in microwave.
Ready to serve hot

Fish Biryani

Ingredients:

• 2 Cups basmati rice
• 1 Cup tomato puree (preferably fresh)
• 1 Cup coconut milk
• 2 Cups of water
• 1 tsp Chili powder
• 1 tsp Garam masala(optional)
• 10-12 pieces of thorn less fish
• 1 Inch ginger
• 8 Flakes garlic
• 1 Cup yogurt
• 4-5 Green chilies
• 1 Bunch coriander leaves
• 1/2 tsp Turmeric
• 2 Onions sliced
• 2 tsp Oil
• Salt to taste

How to make Fish Biryani:
• For Marination:
• Grind ginger, garlic, green chilies, turmeric, and salt into a fine paste.
• And marinate the fish with it.
• Sprinkle with coriander leaves and keep aside for at least 30 min

Rice Preparation
• In a pan put 1 tsp oil and fry the rice for 2-3 min.
• Then add the tomato puree, coconut milk and 1-1/2 cups of water.
• Add salt, chili powder, garam masala and mix it very well.
• Cover the pan with a lid.
• Partially cook the rice (80%) on a slow flame.

Fish Preparation
• In a pan put 1 tsp oil and sauté the onions to golden color.
• Add marinated fish to it put some water and cover with the lid for 5-6 min
• Do not to break the fish pieces when stirring.
<>Final preparation
• Take a baking dish, layer the rice then arrange the fish with its gravy and then again layer of rice.
• Add the milk so that the rice doesn't dry.
• Cover with aluminum foil and keep it in the preheated oven for 7 min.
• Fish Biryani is ready.

Mutton Biryani

Ingredients:

• 1/2 kg Mutton
• 2 Cups basmati rice
• Few flakes garlic
• 3 tsp Coriander powder
• Dried coconut
• 1 Inch stick cinnamon
• 3 Green chillies
• 1 tsp Chilli powder
• 1 Cup onion
• 1 Inch piece ginger
• 1 tsp Poppy seeds
• 3 Cloves, peppercorns and cardamoms
• 1 Cup curd
• 1/2 Cup onion
• 2 Bay leaf
• 8 tbsp Fat
• Salt to taste


How to make Mutton Biryani:
• Clean the meat and cut into pieces.
• Soak the meat in curd.
• Roast cardamom, cinnamon, peppercorns and powder cloves. Make powder.
• Grind ginger, red chillies, green chillies, half the onions, garlic and copra.
• Now heat fat in a pan. Add chopped onions and ground spices.
• Fry until onions turn golden brown.
• Now add meat and fry well. Add poppy seed powder.
• Add salt and remaining curd. Cook till meat becomes tender.
• Add powdered spices to it and remove from the flame.
• Chop remaining onions. Fry them in fat in a separate pan.
• Add cloves and bay leaf.
• Fry for few minutes and add rice. Fry for another few minutes.
• Put salt to taste and make the quantity of water double.
• Remove from the flame when rice gets cooked and no moisture is left.
• Arrange a part of cooked rice in a pan and sprinkle saffron water over it.
• Place the meat over it and cover with rice layer once again.
• Garnish with fried onions and nuts.
• Mutton Biryani is ready.

Paneer-Methi pulav

It has been a long time since I blogged a recipe. To tell you the truth it has been a long time since I have prepared a proper meal. I have been preparing salads mostly. Anyways today I managed to come out of office after nearly 10 hours of toil and pushed myself to make something special for Krishna and I remembered this recipe which my mother used to prepare when I was a kid(she got this recipe from Femina ). I decided to wing it even though I only had a vague recollection of the actual method. So here is how I made it.

Ingredients

* Basmati rice - 2 cups
* Fenugreek leaves - 2 cups
* Green chillies - Optional
* Onion - 1 medium sized
* Paneer cubes - 1/2 cup
* Salt - acc to taste
* Cinnamon - 1/2 stick
* Cloves - a few
* Cardamom - 2
* Bay leaves - few
* Turmeric powder - optional
* Oil - 1/2 tsp

Lightly fry the paneer cubes before hand and keep them aside. Cut the onion lengthwise into small pieces and slit the green chillies lengthwise. Heat oil in a pan. Add cinnamon, cloves, cardamom, bay leaves to the pan. Add onions, green chillies, turmeric powder and fry them a little. Add fenugreek leaves to the pan and let them cook a little bit. Wash the rice and add enough water for the rice to cook(I usually follow 1:3/2 ratio for rice:water), add the above cooked fenugreek leaves mixture and paneer cubes to rice and let it cook thoroughly. End result tasted almost the same as my mother's, mission accomplished :-)).

For more Rice Recipes please visit us at: http://www.GumaGumalu.com

Karapu Annam(Chilly Rice)

Karapu Annam is a dish in which the rice is mixed with the powder made of red chilles,coriander seeds and jeera .It is traditional dish made in Telanagana region of Andhra Pradesh,India.Its a very good dish for the spicy lovers and also it takes very less time for preparation.

Ingredients:

• Rice---2cups
• Red chillies---100gms
• peanuts---1tbsp
• Green chillies---5 to 6
• Channa dal----2tbsp
• Garlic---1 small
• Turmeric powder---1/2tbsp
• Oil
• Salt as required
• Coriander leaves---50gms
• Jeera---25gms
• A few Curry Leaves

Preparation Method:

• Cook the Rice.
• First to prepare the powder,slightly roast the coriander leaves,red chilles and jeera.
• Allow them to cool .Grind them and add the crushed garlic along the salt as required as shown below.

• Now take a pan with the 2 tbsps of oil and fry the green chilles,curry leaves,peanuts and channa dal.
• Take the rice in a dish which is wide enough to mix the rice.
• Add the mixture from the pan to the rice.
• Also add 2tbsps of powder which we prepared along with the salt if it is required as we havealready added to the powder.Mix well.
• Our spicy karapa annam is ready.Tastes great with ommlete.

Note:We can store this powder for almost a month.

For more Rice Recipes please visit us at: http://www.GumaGumalu.com

Cabbage Fried Rice

As I mentioned in my previous post here is the recipe for Cabbage Fried Rice. I love cabbage in fried rice and noodles.. I do cook cabbage with tomatoes and pepper, with potatoes or just along with other vegies when I bake or stir fry. But most of all I enjoy cabbage in stir fry noodles or fried rice. You can add other vegies also in this fried rice. But I wanted the real flavour and taste of cabbage to dominate so I did not add any except for some chopped carrot. And off course added some scrambled egg too..You can omit this if you are strictly a vegan.

As I already posted we enjoyed this fried rice with the deep fried breaded shrimp.
Ingredients:
1 lb Cooked Basmati or Regular Rice(Ponni or Masoori Raw Rice)
2 cups chopped cabbage
1 cup choice of other vegies (Carrots, beans, etc..) chopped
2 Eggs Crambled(optional)
1 Tbsp Cooking oil
1 big Onion cut length wise
4 Green Chillies slit into half.
1 Tsp Ginger Garlic Paste
2 Tbsp Soy Sauce
1 Tbsp Teriyaki Sauce
1 Tbsp Chilli Garlic Sauce or plain Chilli Sauce
A pinch of China Salt
1/4 Tsp Black Pepper powder
Regular salt to taste
Finely chopped coriander leaves to garnish
Procedure:
In a Skillet, heat oil, add Onions, Chillies and fry till Onions are little cooked and yet crisp.
Add Ginger Garlic paste, fry a little.
Now add the Chopped Cabbage and other vegies(if using),some salt and cook for 5 mins or so, without losing the crispness of the cabbage and other vegies.
Now add scrambled egg if using.
Add the china salt(Ajinomoto) and all the sauces, saute.
Add the precooked rice, more salt, and mix well.
Add black pepper powder and mix again.
Garnish with Coriander leaves and remove from heat.

Mint Rice (Pudina Pulav)

Ingredients:
Mint - 1 Bunch (~20 leaves)
Basmati Rice - 2 Cups
Green Chillies - 2
Cardamom - 2
Cloves - 2
Cinnamon - 1 inch stick
Bay leaf - 1
Fried Cashews (optional)
Red Onion - 1 sliced
Peas & Carrots - 1 Cup
Coconut - frozen or fresh or dried - 1/4 cup
Coconut Milk - 1 cups
Water - 3 Cups
Oil - 4 Tbsp
Salt - As required

Method:

1. Grind mint, chillies, coconut and make into paste.
2. Heat oil in a pan and fry cardamom, cloves and cinnamon.
3. Saute onions in that till they turn transparent.
4. Add the mint paste, peas & carrots and fry till all the ingredients mix well. Add rice & saute for few more minutes.
5. Now pour coconut milk & water into the pan and bring it to boil.
6. Add salt and cook in Rice Cooker.
7. When rice is done, just stir it once with fork and add fried cashews and close it with lid for about 2 mins.
   

Delicious Mint rice is ready..! U can serve with Raitha..!
For more Rice Recipes please visit us at: http://www.GumaGumalu.com

Sweet Rice with Jaggery (Paramannam):

Prep time: 30 minutes
Cooking time : 45 minutes
Cuisine : Andhra


Ingredients:
1 cup of rice
1 cup of grated jaggery
3 tbsp of roasted cashewnuts
2.5 cups of milk
1/2 cup of water

Method:
1. Mix the milk and water in a thick bottom vessel, keep it on high heat and bring to broil.

2. Reduce heat to low, add rice and cook till done. Finally garnish with roasted cashews and offered as neivedyam to Lord Ganesha.

VAANGI BHAAT FOR RCI

This is my entry to Ashaji's RCI - Karnataka. Thanks asha for hosting a lovely event. For this event only I tried this rice dish called "VAANGI BHAAT". Really our family enjoyed a lot. I tried Nupur's Vaangi Bhaaat recipe . Really came out very delicious. Thanks Nupur. Here is my recipe:


VAANGI BHAAT:
Prep time : 20 minutes
Cooking time : 1 hour
Serves : 3
Cuisine : Karnataka

Ingredients:
1 cup basmati rice
6 small brinjals
2 tbsp ghee or oil
3 bay leaves
1 big onion chopped finely
5 tbsp of green leaves (mixed of coriander and mint)
salt to taste
4 green chillies (slit them length wise)
few curry leaves
1/2 tsp turmeric powder
1/2 tsp cumin seeds powder
1/2 tsp coriander powder

For masala paste:
1/2 cup onion (chopped big slices)
1/2 cup fresh coconut
1/2 tsp peppercorns
1 tsp ginger garlic paste
3 cloves
3 cardamom pods
1 small piece of cinnamon stick
salt to taste
3 dried red chillies
1 tsp oil

Method:
1. Wash the brinjals, remove the stems, slit part way into quarters and keep in salt water.

2. Wash and soak the basmati rice for 30 minutes.

3. Heat 1 tsp oil in a kadai, add all above masala paste ingredients, roast lightly, turn off the heat. Let them cool completely and then make paste with little water.

4. Stuff above masala paste into brinjals and keep aside.

5. Heat oil, add bay leaves, onions, curry leaves and green chillies, saute till transparent. Add turmeric powder, cumin powder, coriander powder and green leaves, fry for few more seconds on low heat.

6. Add remaining masala paste and stuffed brinjals, fry for 5 minutes, add soaked rice, fry for more few seconds, then add water and salt, mix, covered, cook till done.

7. Garnish with any vegetable gravy dish. I prepared aloo gravy as combo for this vaangi bhaat. Really enjoyed lot.


Note: Nupurji mentioned some tips to prepare this dish. While preparing this dish, they are very helpful. The tips are here.

VEG PIZZA

Veg Pizza:
Prep time : 3 hours
Cooking time : 45 minutes
Serves : 2-3
Source : Nupur's One Hot Stove


Pizza Sauce:
Prep Time : 15 minutes
Cooking time : 40 minutes

Ingredients for Sauce:
1 small onion (finely chopped)
4 garlic pods
1 bell pepper (green/red/orange) (finely chopped)
2 cups tomato puree
1 tsp red chilli powder
salt to taste
1 tbsp tomato ketchup or sugar
1/2 tsp black pepper powder

Sauce Preparation:
1. Heat the oil in a saucepan, add garlic and finely chopped onions, fry till transparent on low heat.

2. Add finely chopped bell pepper, stir well and cook for 5 minutes.

3. Add tomato puree, chilli powder and tomato ketchup. Mix well, uncovered, cook for 20minutes (approx) on simmer or until sauce is thick.

4. Add salt and pepper and let it cool to room temperature. A thick sauce is very important, because a watery sauce will make the crust soggy.

Pizza Dough:
Prep time : 3 hours

Ingredients:
2 cups maida or all purpose flour
1 cup wheat flour
1/2 tsp sugar
1 tsp active dry yeast
1 tsp salt
water as required to make soft dough

Pizza Dough Preparation:
1. Add 1/2 tsp sugar and 1 tsp active dry yeast to 1/4 cup warm water and keep aside for 10 minutes.

2. Mix the maida and wheat flour in a big bowl, add above yeast mixture, sugar, salt and some more water gradually and make a soft dough. Place the dough on a floured surface and knead with your hands and placed in an oiled bowl. Cover with damp cloth or plastic wrap and let it rise for 1-2 hours. Left over pizza dough can be frozen for future use.

Assembling and Baking:
1. Preheat the oven to 475 degrees for 20-25 minutes.

2. As the oven pre-heats, make the pizza base. Make the dough into two equal portions of two large pizzas (serving 2-3 each). Lightly apply the oil on a baking sheet and start stretching the dough on that baking sheet and press down as above to make the pizza base.


3. Spread pizza sauce on pizza base, leaving the edges unsauced. Sprinkle the grated cheese on top of the sauce. We topped the pizza with onions, red and green bell peppers slices and also with grated carrot juliens or your choice of veggies etc.,


4. Place the baking sheet with decorated pizza into the oven. Bake for 15 minutes or until the crust is crispy and golden and the cheese is browning and bubbling.


5. Cut into wedges and serve hot. Yummy veg pizza is ready to serve.

Vegetable Pulao

Vegetable Pulao

Ingrediants :-

2 cups Basmati rice
1/4 cup oil and ghee mixed (any oil)
2 small onions finely diced
2 cups vegetables cut into small pieces(carrot,beans,cauliflower and peas)
TO MAKE GRAVY: 2 tomatoes, 3 cloves, garlic, 1/2" fresh ginger, 1/4" cinnamon stick, bunch of coriander leaves, 1 green chillie,1/4 cup grated coconut

Process
Soak the rice in cold water for about 30 mins. Set it aside. 2. Grind the ingredients mentioned to form a gravy. Pour the oil and ghee combined in a big pan. To this add the diced onions.Fry till it turns golden brown. Later add the gravy and mix it well for about 2 mins. 3. Add the vegetables and make sure they are coated well with the gravy. Stir well. After a couple of mins, add the rice and mix. 4. Finally add water(for 1 cup of rice add 2 cups water) and salt. Allow it to come to a boil before putting the lid on. Simmer the gas and let it cook for about 20 to 25 mins or until rice is done. For garnish you can use some bay leaves and corriander leaves. To make the recipe more enticing you can add some toasted cashews in the end. Onion pacchidi will be a good accompaniment. y leaves.