50 World Best Rice Making Methods (Part-1)

50 world best Rice Making Methods part1
This document owned by the http://recipes2u.tk

Copy@rights protected by the authors
Main Source Is From http://recipes2u.tk/

For More Details and More Secret Recipes Visit http://recipes2u.tk
Contents
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. Aava sajja Rice soya rice talimpu rice Burnt ginger rice Spicy rice recipe pulihara Dhadhojanam Bitter Gourd Rice Chayote rice Jeera Rice Masoor Dal Khichdi Tomato Rice Tamarind Rice Jeera Rice Peas Pulao Moth Beans Pulao Beetroot Rice Zafrani Pulao Coconut Milk Pulav Spinach Rice Talimpu Rice Hot Mustard Rice Eggplant Masala Baath Gooseberry Rice 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. Bisi Bele Huli Anna Ven Pongal Capsicum Rice Rice Methi Quick Cilantro Rice Quick Spinach Rice Quick Fenugreek Leaves Rice Hot Cumin Seeds Rice Powdered Dal Rice Raw Tamarind Rice Moong Urad Kichdi Spicy Tomato Rice Quick Sesame Rice Mint Coconut Rice Dill and Peas Pulao Amaranth Leaves Pulao Mango Rice Mango Yogurt Rice Mango Masala Rice Bisi Bele Baath Spicy Plantain Flower Rice Eggplant Tindora Masala Rice Masala Moong Dal Khichdi Sesame Rice

Aava sajja Rice

Published October 7, 2011 | By admin
Ingredients: Boiled rice 2 cups green chillies 4 sesame seeds 1/4 cup mustard seeds 1tbsp red chillies 4 salt to taste For tampering Mustard seeds 1tsp cumin seeds 1tsp oil 1tbsp

For More Details and More Secret Recipes Visit http://recipes2u.tk Method of preparation: Grind sesame seeds, mustard seeds, red chillies, salt into paste using little amount of water. Now add the paste to the rice and mix well. Heat little amount of oil and add mustard seeds, cumin seeds, green chillies, curry leaves and when they splutter add this to the rice mixture and serve hot. Posted in Rice

soya rice
soya rice. Ingredients soya 1 cup rice 2 cups cumin seeds 1tsp cinnamon 2inch stick onions 1 green chillies 3 turmeric powder 2 pinch

For More Details and More Secret Recipes Visit http://recipes2u.tk salt oil 1tbsp Method of preparation: slice onions and chop green chillies. cook soya beans with sufficient amount of water. cook rice and keep aside. heat oil in pan, add cumin seeds, cinnamon, onions, green chillies. when onions turn translucent add cooked soya beans, cooked rice,turmeric powder and salt to taste. Posted in Rice

talimpu rice
talimpu rice . Ingredients: boiled rice 1cup yogurt 1cup spring onions 1tbsp raw mango(grated) 2tbsp cumin seeds 1tsp mustard seeds 1tsp red chillies 1 salt to taste oil 1tbsp Method of preparation:

For More Details and More Secret Recipes Visit http://recipes2u.tk For tampering Heat oil in pan, add red chilli pieces, cumin seeds, mustard seeds and curry leaves. Remove when they crackle. In a bowl, add boiled rice, yogurt, tampering, grated mango, salt and mix well. Garnish with spring onions and grated mango. Posted in Rice

Burnt ginger rice

ginger rice . Ingredients: Rice 1cup onion 1small sized ginger 4 one inch pieces oil 6tbsps soy sauce 1tbsp tomato sauce 1/2tbsp red chilli paste 1/2tbsp

For More Details and More Secret Recipes Visit http://recipes2u.tk ajinomoto 1/4tsp salt to taste vinegar 1tsp cashews for garnishing Method of preparation: Soak rice for an hour and cook. stir-fry ginger slices and keep aside. Fry cashews and keep aside. Heat oil, add chopped fried ginger, chopped onion. Now add cooked rice, soy sauce, tomato sauce, red chilli paste, ajinomoto, salt. Stir and toss while cooking. Add vinegar and serve hot garnished with fried ginger slices and cashews. Posted in Rice
Spicy rice recipe


. Ingredients: Basmati rice 1 1/2 cups Brinjals 3-4 med. sized salt Tendli 8-10 red chillies 6-7 corriander seeds 2 tsps dry coconut 1/2cup cumin seeds 1tsp oil 4tsps cloves 5-6 green cardamoms 2-3 bay leaves 2

For More Details and More Secret Recipes Visit http://recipes2u.tk turmeric powder 1tsp cashew nuts 10 scraped coconut 2tsps Method of preparation: soak basmati rice in water for 30min. cut brinjals into cubes and soak in salt water while adding a pinch of turmeric powder. cut tendli lengthwise into four . roast redchillies, coriander seeds, grated dry coconut and cumin seeds and grind them into fine paste. heat oil in a wide mouthed pan, add cloves, cardamom, bay leaves and stir-fry. add ground masala, cut vegetables, turmeric powder and stir fry. add rice n 3cups boiling water and cook covered until done. garnish with cashewnuts and scraped coconut. serve hot. Posted in Rice

pulihara
pulihara Originally uploaded by rajiashine. . Ingredients: rice 1 cup amarind Paste 5 tsps green Chillies 8 ginger 1 inch cube red Chillies 2 peanuts 2 tbsps mustard Seeds 1 tsp chana Dal 2 tsps

For More Details and More Secret Recipes Visit http://recipes2u.tk Urad Dal 2 tsps asafoetida 2-3 pinches Curry leaves 2 stems Method of preparation: Cook rice by adding 2 cups of water and cool it under room temperature. Roast mustard seeds(1tbsp)and red chilies(2) and grind into fine powder by adding salt. Heat oil add red chillies, chana dal, urad dal, rayi, groundnuts, hing, curry leaves and green chillies & grated ginger. Then add the tamarind paste to the oil and add turmeric powder. When the tamarind paste cooks and leaves oil, add salt and remove from heat. Now add this mixture to rice along with roasted ground mustard powder. Posted in Rice

Dhadhojanam
. Ingredients: Boiled rice 2 cups Green chillies 3 Ginger 1 inch piece

For More Details and More Secret Recipes Visit http://recipes2u.tk Mustard seeds 1tsp Cumin seeds 1tsp Bengal gram 1tsp Curry leaves 10 Yogurt 1 cup Turmeric powder 1 generous pinch oil 1tsp salt to taste Method of preparation: This is generally prepared by left over food esp. during morning. In a bowl, mix rice with finely chopped green chillies and chopped ginger. Add yogurt and turmeric powder, salt and keep aside. Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour on the above rice mixture and serve. Posted in Rice

Bitter Gourd Rice

. Ingredients: Bitter gourd 4-5 Onions(medium sized) 2-3 Red chillies 10-15 Salt to taste Oil for frying Method of preparation: Bitter gourds are big no-no when i ask any of my friends. I was the only one who loves them deeply. I love bitterness(somebody help me) but this recipe is not bitter at all.its real spicy.as spicy as you can ever imagine. Use best quality chillies for this recipe to turn good. so..firstly

For More Details and More Secret Recipes Visit http://recipes2u.tk Wash and remove edges of bittergourds. Scrape them(like you do carrots for carrot halwa) and wash it thoroughly(for abt 3min) and keep aside. Make a coarse paste out of onions and red chillies. Heat oil in pan, add the scraped and washed bittergourds. Stir continously and when they change color add the onion-chilli paste. Stir-fry in low flame and add oil as needed until it becomes dry. Remove from heat, add salt and you can have it along with hot rice and ghee as shown above. P.S: use more chillies for spicy stuff and more onions for sweet stuff. Posted in Rice
Chayote rice

Benguluru Vankaya Annam . Ingredients: Chayote (benguluru vankaya) 1 tamarind juice 1tsp Without oil fry until light brown and make powder out of the below 3 ingredients. urad dal 1 tbsp chana dal 1 tbsp dry coconut 1/2 tsp With little oil fry until light brown the below ingredients into smooth powder. Mustard seeds 1/2 tsp cumin seeds 1/4 tsp pea nuts 1tsp corriander seeds 1/4 tsp

For More Details and More Secret Recipes Visit http://recipes2u.tk fenugreek seeds 1/4 tsp cinnamon 1/2 inch cloves 2 black pepper 3 red chillies 1-2 Method of preparation: Remove the seed of washed chayote(benguluru vankaya) and cut into small cubes. Heat 1tsp of oil and cook covered the cubes until done. Cook 2 cups of rice in 4-5 cups of water in cooker. Cool the rice and add both the powders,tamarind juice and chayote cubes. Mix well and serve with lemon and curd. Notes: You can vary the proportions of spices or remove some if you dont like. Or you can just add red chilli and pepper powder to the first ground powder with little tamarind juice and mix to rice. Posted in Rice
Jeera Rice

Jilakarra Annam using jeelakarra kaaram/jeera powder . Ingredients: Jeera/ Cumin seeds 2tbsp red chillies 1-3 pure ghee 1tsp salt to taste Boiled rice 3-4 cups Method of preparation: With little ghee fry red chillies for few seconds. Remove from stove and add jeera. Cool it to room temperature and grind in to fine powder. Mix the jeera powder with rice and a drop of ghee. Notes: You can do talimpu/popu with urad dal and mustard seeds if u like to make the rice a bit crunchy. Powder cant get any spicy than this. You can store the jeera powder in a tight container for months. This way you get a quick tasty and zesty kick in seconds.

For More Details and More Secret Recipes Visit http://recipes2u.tk Posted in Rice
Masoor Dal Khichdi

For More Details and More Secret Recipes Visit http://recipes2u.tk Published October 5, 2011 | By admin
Masoor Dal Khichdi Khichdi is a South Asian rice dish made from rice and dhal / dal. Rice and dhal are simmered together till completely cooked, soft and mushy. It is a comfort dish which can be easily digestible and mostly eaten on cold winter days. In masoor dal khichdi, masoor dal is used instead of regular split moong dal. A dollop of clarified butter / ghee topped at end makes the khichdi even more digestible. Makes: 2 servings . Ingredients: Red Lentils 1/2 cup Rice 1 cup Onion 1 Green Chile 3 5 Ginger 1 inch piece Carrot 1 Potato 1 Frozen Green Peas 1/2 cup

For More Details and More Secret Recipes Visit http://recipes2u.tk Fresh Beans / Snow Peas 10 Red Bell Pepper 1 Turmeric Powder 1 tsp Cilantro few sprigs Coriander Powder 1 tbsp (optional) Black Peppercorns 1 tsp Cumin Seeds 1 tbsp Ghee 1 tbsp Salt to taste Method of preparation: Peel, remove ends and slice the onion. Remove stems, wash and slice the green chillies. Peel and finely chop or grate the ginger. Peel and chop potato into small cubes. Peel, remove ends and chop the carrot into 2 inch long slices. Remove ends and halve the snow peas. Wash, remove stem and chop the bell pepper into 2 inch long slices. Wash rice and dal under water and strain. Crush black peppercorns thoroughly. Clean, wash and roughly chop cilantro. Heat ghee in a pressure cooker, electric rice cooker or heavy bottomed deep vessel. Add cumin seeds, crushed black peppercorns and fry them till golden brown. Add onions, green chiles, ginger and fry until onion turns translucent. Stir in turmeric powder, coriander powder (if using), potato cubes, green peas, carrots, snow peas and bell pepper slices. Fry for 2 4 minutes and add rice and dal. Pour 3 1/2 cups of water and bring to boil. Cook covered till all the water has been absorbed and rice and dal are soft. Garnished with chopped cilantro and a dollop of ghee.

For More Details and More Secret Recipes Visit http://recipes2u.tk Serve masoor dal khichdi hot with raita or kadhi. Notes: Make sure dal and rice are thoroughly cooked. Traditionally, this khichdi is of little pouring consistency. So add more water to make it little runny. Suggestions: Khichdi burnt at bottom add more water and cooked on low flame next time. Else use a heavy bottomed vessel, better yet, use a double boiler. Variations: Masala Moong Dal Khichdi, Khichdi with just plain rice and dal, Bajre Ki Khichdi made with pearl millet (sajjalu), Asur Khichdi made of mahua flour etc Other Names:Mysore Dal Khichri, Masoori Dal Khichidi, Masoori Pappu Khichree, Khichdee, Khichadi, Khichuri, Khichari.
Posted in Rice

Tomato Rice
Tomato Baath Tomato rice is one of most commonly and easily made recipes. There are numerous versions of tomato baath and this is one of the simplest. Coconut milk is used here along with few simple spices. Tomato puree and chopped tomato are used for a better texture. All the ingredients are cooked along with rice to flavor it. Make sure tomatoes are not too sweet and not too sour. Makes: 2 Servings . Ingredients: Raw Rice 2 Cups Tomato 4 6

For More Details and More Secret Recipes Visit http://recipes2u.tk Onion 1 Green Chiles 2 Freshly Scraped Coconut 1/2 Cup Ginger Garlic Paste 1 tsp Black Peppercorns 6 Cloves 6 Turmeric Powder a pinch Red Chilli Powder 1/2 tsp Cilantro few sprigs Salt to taste Oil 1 tbsp Method of preparation: Wash rice under water thoroughly and soak in few cups of water for few minutes. Remove ends, peel and thinly slice the onion. Remove stems, wash and slice the green chiles. Wash thoroughly, remove the top and pierce 3 of the tomatoes. Finely chop the remaining tomatoes. Boil a cup of water and add 3 whole tomatoes. Once tomatoes turn soft, remove from heat and cool to room temperature. Peel, roughly chop and puree the tomatoes (around a cup). Grind coconut with half a cup of water into smooth paste. Tie the paste in a muslin cloth and squeeze to extract the coconut milk (around quarter cup). Heat oil in a heavy bottomed deep pan, add peppercorns and cloves. After few seconds, add sliced onion, green chiles and salt. Once onion becomes translucent, add ginger garlic paste and fry for few seconds. Then stir in tomato puree, extracted coconut milk, 2 cups of water and salt to taste. Bring to boil and add washed rice discarding the soaked water.

For More Details and More Secret Recipes Visit http://recipes2u.tk Stir in chopped tomato, turmeric powder and red chilli powder. Cook covered on medium flame till rice becomes soft and fluffy. Cook last 5 minutes of cooking time on low flame. Cook on open flame to evaporate any excess moisture. Garnish with cilantro leaves and serve tomato rice with any raita. Notes: Make sure to cook the rice right. Suggestions: If rice is undercooked, add half a cup of water and cook covered till done. If rice is overcooked, use a half cup of less water next time. Variations: Add pepper powder during the last stage of cooking instead of whole peppercorns if you wish. Other Names: Tomato Bhath, Tomato Sadam, Thakkali Sadam. Posted in Rice

Tamarind Rice
Chintapandu Pulihora.
Tamarind rice is a traditional South Indian dish made with freshly prepared tamarind pulp. Sona masoori rice is cooked with 1 part rice and 2 1/4 parts water till done. Oil is tempered with dals and spices. Green chillies and minced ginger is added to the tempering along with fresh tamarind pulp. The pulp is cooked till oil separates from it and later mixed with steamed rice. Makes: 3 Cups of Tamarind Rice.

For More Details and More Secret Recipes Visit http://recipes2u.tk . Ingredients: Steamed Rice 3 Cups Green chillies 3-5 Ginger 1 inch piece Tamarind 3 inch sized ball Turmeric powder 1/2 tsp Raw Peanuts 3 tbsps Raw Whole Cashews 10 Salt to taste Talimpu: Chana dal 1 tsp Urad dal 1 tsp Mustard seeds 1/2 tsp Cumin seeds 3/4 tsp Broken red chillies 5 Curry leaves 15 20 Asafoetida 1/4 tsp Sesame Oil 2 tbsps Method of preparation: Soak tamarind in 1 1/2 cup of warm water for 15 minutes and extract all the pulp. Wash, remove stems and slice the green chiles. Peel and mince the ginger. Heat oil in a pan, add peanuts, cashews and roast them until light golden brown. Remove the peanuts and cashews onto a bowl, add chana dal in the same pan with remaining oil. When chana dal starts to sizzle, add all other talimpu ingredients in order. When chana dal turns light brown, add sliced green chillies and minced ginger.

For More Details and More Secret Recipes Visit http://recipes2u.tk Fry for a minute and add freshly prepared tamarind pulp, turmeric powder and salt. Leave the tamarind mixture to bubble for around 10 minutes or until the oil separates and pulp thickens. Cool and store the prepared tamarind pulp mixture in a sealed jar and refrigerate. For couple of months, you can use this tamarind mixture to mix with the steamed rice to prepare pulihara. In a mixing bowl, add steamed rice, more than half of the cooked tamarind mixture, fried peanuts and cashews. Mix everything thoroughly with a wide spatula. Taste and add more salt if necessary. Serve tamarind rice with half a cup of plain yogurt. Notes:Make sure to let the tamarind mixture cook in the spices. Suggestions:If tamarind rice is not sour enough, add more of the tamarind mixture to the steamed rice. Add another quarter teaspoon of turmeric powder for color. Variations:You can also add chopped cilantro to the tamarind mixture once its removed from heat. Cooked black chickpeas are also added to the tamarind mixture at times. Also check out Ava Pettina Andhra Pulihora. Other Names:Puliyogare, Chintapandu Pulihora, Tamarind Rice, Puliyotharai, Puliyodarai, Puli Saadham, Imli Rice, Huli Anna.
Posted in Rice
Jeera Rice

Jeera Rice. Jeera rice or cumin flavored rice is a simple rice preparation made with cumin seeds. Its a famous accompaniment to any gravy curry offered in almost all the restaurants. Cumin seeds are briefly fried in ghee or oil to extract all the flavor and then soaked basmati rice is cooked in the tempered oil till soft and fluffy. Makes: 3 Servings of Cumin Rice / Jeera Rice. . Ingredients: Basmati Rice 1 1/2 Cups Onion 1 Medium Cumin Seeds 1 1 1/4 tsps Ghee or Oil 2 tsps Salt to taste Method of preparation: Peel and finely chop the onion. Soak basmati rice in water for at least half an hour. Strain the soaked basmati rice and keep aside.

For More Details and More Secret Recipes Visit http://recipes2u.tk Heat ghee in a pan, add cumin seeds and fry for few seconds. Stir in chopped onion and fry till onion turns light golden brown. Add strained basmati rice and fry for half a minute. Pour 2 1/4 cups of water into the pan and season with salt. When water comes to a boil, cover and simmer till all the water has been absorbed. Fluff the rice with fork and serve jeera rice with any gravy curry. Notes:Make sure to cook the rice right. Suggestions:If the rice is not cooked well, sprinkle few tablespoons of water into the rice and cook covered on low flame till done. Variations: Rice can also be cooked in lots of water till 70% done and strained. Its then added to tempered oil along with half a cup of water and cooked till done. Chopped cilantro and fried cashews can be used as a garnish. Other Names:Cumin Flavored Rice, Jeera Rice. Posted in Rice
Peas Pulao

Peas Pulao. Peas pulao is a simple and mildly flavored pulao prepared with green peas and whole spices. Oil is tempered with couple of whole spices and sliced onion is fried. Basmati rice is cooked in the tempered oil along with green peas till the rice is soft and fluffy. Peas pulao serves as a great side dish to any spicy gravy curry or raita. Makes: around 2 Servings of Peas Pulao. . Ingredients: Green Peas 1 Cup Basmati Rice 1 Cup Onion 1 Green Chiles 3 Ginger 1 inch Piece Garlic 2 cloves Caraway Seeds 1/2 tsp Cardamom 1 Cinnamon 1 inch Long Stick Cloves 2

For More Details and More Secret Recipes Visit http://recipes2u.tk Bay Leaf 1 Salt to taste Oil 1 tbsp Method of preparation: Wash basmati rice under water and soak the rice in enough water for around half an hour. Strain the rice and keep aside. Remove stems, wash and slice the green chiles. Peel, remove ends, halve and thinly slice the onion. Peel and mince the ginger and garlic cloves. Heat oil in a pan, add caraway seeds, cardamom, cinnamon, cloves and bay leaf. Fry for few seconds or until caraway seeds start to pop. Add sliced onion and fry till onion turns translucent. Stir in ginger, garlic and green chiles. Fry for few seconds, add green peas and basmati rice. Stir fry for a minute, add 1 1/2 Cups of water and salt. Cook covered until all the water has been absorbed by the rice. Fluff the pulao and serve peas pulao with raita of your choice. Notes: Make sure not to add too much water to cook the basmati rice. Suggestions:If the rice is not cooked well, stir in few tablespoons of water and cook covered on low flame till done. Variations: You can also add a small piece of mace to the tempering. Chopped carrots can be added along with green peas. Cilantro can also be used as a garnish. Other Names: Peas Pulao, Peas Pilaf, Green Peas Rice, Mattar Pulao, Mutter Pulao. Posted in Rice

Moth Beans Pulao

Bobbarlu Annam. Moth beans / Turkish gram is soaked in water and made it sprout. Oil is tempered with cumin seeds. Onion is then made translucent and later couple of spice powders go in. Sprouted moth beans are then added to the pot along with rice and cooked till done. Matki pulao is finished with garam masala and garnished with cilantro and lime juice. Makes: around 2 Servings of Matki Pulao. . Ingredients: Moth Beans / Matki 1 Cup Raw Rice 1 1/2 Cups Onion 1 Ginger 1 inch Piece Green Chiles 3 Red Chilli Powder 1/2 tsp

For More Details and More Secret Recipes Visit http://recipes2u.tk Coriander Powder 1 tsp Cumin Powder 1/2 tsp Cumin Seeds 1/4 tsp Garam Masala 1/4 tsp Kalonji a pinch (optional) Turmeric a big Pinch Asafoetida a big Pinch Spring Onions 1 Cilantro few Sprigs Lemon Juice 1 tsp Oil 1 tbsp Salt to taste Method of preparation: Remove stems, wash and finely chop the green chiles. Peel, remove ends and thinly slice the onion. Peel and mince the ginger Clean, wash and finely chop cilantro leaves. Wash, remove ends and finely chop spring onions. Wash rice under running water and strain the rice. Soak matki in water overnight and then refresh under running water. Spread the soaked matki / mauth beans on a wide colander and cover with wet towel for around 2 days. Every day, refresh the matki beans under running water. Always make sure the towel is damp else sprinkle water to make it wet. Once the moth beans sprout, refresh under fresh running water for the last time. Heat oil in a pan, add cumin seeds, kalonji and fry for few seconds. Then stir in chopped onion and cook till onion turns translucent. Now add green chiles, ginger, coriander powder, cumin seeds powder,red chilli powder and turmeric powder.

For More Details and More Secret Recipes Visit http://recipes2u.tk Fry for couple of seconds, add moth beans, spring onions and salt. Cook covered for a minute, add rice and 3 cups of water. Cook covered on medium flame till all the water has been absorbed by the rice. Fluff the rice and mix in garam masala, chopped cilantro and lemon juice. Serve moth beans pulao with raita of your choice. Notes:Make sure matki and the rice is cooked well before removing from heat. Suggestions:If matki is not cooked properly, add few tablespoons of water and cook the rice covered on low heat till done. Variations: Other vegetables like tomato, potato, capsicum can also be added along with onion. Other Names:Moth Beans Pulao, Matki Pulao, Bobbarlu Annam. Posted in Rice
Beetroot Rice

Beetroot Pilaf. Beetroot pilaf is a simple, subtle but colorful pilaf prepared with grated beetroot. Oil is tempered with couple of whole garam masala. Then grated beetroot is added and cooked along with soaked basmati rice till done. The beetroot pilaf has a hint of heat that comes from adding the garam masala during the last minute. Makes: around 2 Servings of Beetroot Pulao. . Ingredients: Beetroot 1 Medium Green Peas 1/2 Cup Basmati Rice 1 Cup Onion 1 Red Chilli Powder 1/2 tsp Green Chiles 2 3 Ginger 1 inch Piece Garlic 2 cloves Cumin Seeds 1/4 tsp Caraway Seeds 1/2 tsp

For More Details and More Secret Recipes Visit http://recipes2u.tk Cardamom 1 Cinnamon 1 inch Long Stick Bay Leaf 1 Garam Masala 1/2 tsp Cilantro few Sprigs Lemon Juice 1 tsp (optional) Salt to taste Oil 1 tbsp Method of preparation: Wash basmati rice under water and soak the rice in enough water for around half an hour. Strain the rice and keep aside. Wash, peel, remove ends and grate the beetroot. Remove stems, wash and slice the green chiles. Peel, remove ends, halve and thinly slice the onion. Peel and mince the ginger and garlic cloves. Wash, remove hard stems and finely chop cilantro. Heat oil in a pan, add cumin seeds, caraway seeds, cardamom, cinnamon and bay leaf. Fry for few seconds or until cumin seeds change color. Add sliced onion and fry till onion turns translucent. Stir in ginger, garlic and green chiles. Fry for few seconds, add grated beetroot, red chilli powder and salt. Cook covered on low flame till beetroot is cooked a little. Now add green peas, basmati rice and 1 3/4 Cups of water. Cook covered until all the water has been absorbed by the rice. Uncover, stir in garam masala, lemon juice and cilantro. Cover and give it a standing time of 3 5 minutes. Fluff up the beetroot pulao and serve with raita of your choice. Notes: Make sure not to add too much water to cook the basmati rice.

For More Details and More Secret Recipes Visit http://recipes2u.tk Suggestions:If the rice is not cooked well, add few splashes of water and cook covered on low flame till done. Variations:You can also add a small piece of mace to the tempering. Chopped mixed vegetables (carrots, cauliflower, green beans, potato etc) can also be added before adding the grated beetroot. Other Names: Beetroot Pilaf, Beetroot Pulao, Beetroot Pulav, Beetroot Rice. Posted in Rice

Beetroot Rice
Beetroot Pilaf. Beetroot pilaf is a simple, subtle but colorful pilaf prepared with grated beetroot. Oil is tempered with couple of whole garam masala. Then grated beetroot is added and cooked along with soaked basmati rice till done. The beetroot pilaf has a hint of heat that comes from adding the garam masala during the last minute. Makes: around 2 Servings of Beetroot Pulao. . Ingredients: Beetroot 1 Medium Green Peas 1/2 Cup Basmati Rice 1 Cup Onion 1 Red Chilli Powder 1/2 tsp Green Chiles 2 3 Ginger 1 inch Piece

For More Details and More Secret Recipes Visit http://recipes2u.tk Garlic 2 cloves Cumin Seeds 1/4 tsp Caraway Seeds 1/2 tsp Cardamom 1 Cinnamon 1 inch Long Stick Bay Leaf 1 Garam Masala 1/2 tsp Cilantro few Sprigs Lemon Juice 1 tsp (optional) Salt to taste Oil 1 tbsp Method of preparation: Wash basmati rice under water and soak the rice in enough water for around half an hour. Strain the rice and keep aside. Wash, peel, remove ends and grate the beetroot. Remove stems, wash and slice the green chiles. Peel, remove ends, halve and thinly slice the onion. Peel and mince the ginger and garlic cloves. Wash, remove hard stems and finely chop cilantro. Heat oil in a pan, add cumin seeds, caraway seeds, cardamom, cinnamon and bay leaf. Fry for few seconds or until cumin seeds change color. Add sliced onion and fry till onion turns translucent. Stir in ginger, garlic and green chiles. Fry for few seconds, add grated beetroot, red chilli powder and salt. Cook covered on low flame till beetroot is cooked a little. Now add green peas, basmati rice and 1 3/4 Cups of water. Cook covered until all the water has been absorbed by the rice. Uncover, stir in garam masala, lemon juice and cilantro.

For More Details and More Secret Recipes Visit http://recipes2u.tk Cover and give it a standing time of 3 5 minutes. Fluff up the beetroot pulao and serve with raita of your choice. Notes: Make sure not to add too much water to cook the basmati rice. Suggestions:If the rice is not cooked well, add few splashes of water and cook covered on low flame till done. Variations:You can also add a small piece of mace to the tempering. Chopped mixed vegetables (carrots, cauliflower, green beans, potato etc) can also be added before adding the grated beetroot. Other Names: Beetroot Pilaf, Beetroot Pulao, Beetroot Pulav, Beetroot Rice. Posted in Rice

Zafrani Pulao
Zafrani Pulao. Zafrani pilaf is a Hyderabadi special prepared with basmati rice and saffron. Saffron is soaked in warm milk to release all the color and flavor. Rice is soaked for sometime and fried in ghee. It is then cooked along with sugar and saffron milk till soft and fluffy. Makes: around 2 Servings of Zafrani Pulao. . Ingredients: Basmati Rice 1 Cup Raisins 10 15 Almonds 10 Cashews 6

For More Details and More Secret Recipes Visit http://recipes2u.tk Cardamom Powder 1/4 tsp Milk 1/4 Cup Sugar 1/4 Cup Saffron a very big Pinch Ghee 1 tbsp Method of preparation: Wash basmati rice under water and soak the rice in enough water for around half an hour. Strain the rice and keep aside. Soak almonds in warm water for sometime and peel off the skin. Soak saffron in warm milk and keep aside. Heat ghee in a pan, add cashews and fry for sometime. Add raisins and fry for few more seconds. Then, add rice and fry for a minute. Stir in saffron milk, sugar and green cardamom powder. Cook for couple of minutes till all the sugar melts, add almonds and 1 1/2 cups of water. Cover and cook till all the water is absorbed. Fluff the rice and serve zafrani pulao with gravy curry of your choice. Notes: Make sure to get the rice right. Suggestions: If the rice is not cooked properly, add few splashes of water to the rice and cook covered on low flame till done. Variations: You can also add yellow food coloring for more vibrant color. Variations include adding ground spices to the rice while its cooking. Other Names: Zafrani Pulao, Zafrani Pilaf, Zafrani Pulav. Posted in Rice

Coconut Milk Pulav

Kobbari Palatho Pulao. For coconut milk, coconut is ground into smooth paste with water. It is then squeezed to extract all the milk. This milk is used to cook the rice. Oil is tempered with whole garam masala. Then mixed vegetables are briefly fried along with rice. Finally coconut milk is added to the rice and cooked on medium heat till done. Makes: around 3 Servings of Coconut Milk Pilaf. . Ingredients: Rice 1 1/2 cups Cauliflower 1/4 medium size French Beans 5

For More Details and More Secret Recipes Visit http://recipes2u.tk Bell Pepper 1/2 Fresh Peas 1/4 Cup Onion 1 Carrot 1 medium size Green Chillies 3 Garlic 2 Cloves Ginger 1 inch piece Cilantro a small Sprig Cumin Seeds 1/4 tsp Caraway Seeds 1/4 tsp Green Cardamom 2 Cloves 4 Cinnamon 1 inch stick Bay Leaf 1 Coconut Milk 1 1/2 Cups Salt to taste Oil 2 tbsps Method of preparation: Wash rice thoroughly under running water. Soak the rice in water for half an hour (if using basmati) and strain the rice. Wash and seperate cauliflower into small florets. String, wash and chop french beans into 1 inch pieces. Peel, wash and slice the onions. Peel, wash and chop the carrot. Remove stems, wash and slit green chillies into two. Wash, remove stem, remove seeds and finely chop the bell pepper. Peel, wash and mince ginger and garlic. Clean in fresh water and roughly chop cilantro. Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds, cardamom, cloves, cinnamon and bay leaf.

For More Details and More Secret Recipes Visit http://recipes2u.tk When seeds start to change color, add sliced onion, minced ginger, garlic and green chillies. Then stir in chopped carrot, cauliflower, beans, peas and bell pepper. Fry the vegetables for a minute, add the soaked rice and fry again for another minute. Pour coconut milk and 1 cup of water and season with salt. Cook covered till all the water has been absorbed by the rice. Garnish with cilantro and serve coconut milk pulav with raita of your choice. Notes: Make sure all rice is cooked right. Suggestions: If the rice is not cooked properly, add few splashes of water to it and cook covered on low flame till done. For coconut milk, grated coconut is ground into fine paste adding enough water. The ground coconut paste is then transferred to muslin cloth. Squeeze the cloth to extract the coconut milk. Variations: You can add your choice of vegetables to the pilaf. Other Names:Coconut Milk Pulav, Kobbari Palatho Pulao, Coconut Milk Pilaf.
Posted in Rice
Coconut Milk Pulav


Kobbari Palatho Pulao. For coconut milk, coconut is ground into smooth paste with water. It is then squeezed to extract all the milk. This milk is used to cook the rice. Oil is tempered with whole garam masala. Then mixed vegetables are briefly fried along with rice. Finally coconut milk is added to the rice and cooked on medium heat till done. Makes: around 3 Servings of Coconut Milk Pilaf. . Ingredients: Rice 1 1/2 cups Cauliflower 1/4 medium size French Beans 5 Bell Pepper 1/2 Fresh Peas 1/4 Cup Onion 1 Carrot 1 medium size Green Chillies 3 Garlic 2 Cloves Ginger 1 inch piece Cilantro a small Sprig

For More Details and More Secret Recipes Visit http://recipes2u.tk Cumin Seeds 1/4 tsp Caraway Seeds 1/4 tsp Green Cardamom 2 Cloves 4 Cinnamon 1 inch stick Bay Leaf 1 Coconut Milk 1 1/2 Cups Salt to taste Oil 2 tbsps Method of preparation: Wash rice thoroughly under running water. Soak the rice in water for half an hour (if using basmati) and strain the rice. Wash and seperate cauliflower into small florets. String, wash and chop french beans into 1 inch pieces. Peel, wash and slice the onions. Peel, wash and chop the carrot. Remove stems, wash and slit green chillies into two. Wash, remove stem, remove seeds and finely chop the bell pepper. Peel, wash and mince ginger and garlic. Clean in fresh water and roughly chop cilantro. Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds, cardamom, cloves, cinnamon and bay leaf. When seeds start to change color, add sliced onion, minced ginger, garlic and green chillies. Then stir in chopped carrot, cauliflower, beans, peas and bell pepper. Fry the vegetables for a minute, add the soaked rice and fry again for another minute. Pour coconut milk and 1 cup of water and season with salt. Cook covered till all the water has been absorbed by the rice.

For More Details and More Secret Recipes Visit http://recipes2u.tk Garnish with cilantro and serve coconut milk pulav with raita of your choice. Notes: Make sure all rice is cooked right. Suggestions: If the rice is not cooked properly, add few splashes of water to it and cook covered on low flame till done. For coconut milk, grated coconut is ground into fine paste adding enough water. The ground coconut paste is then transferred to muslin cloth. Squeeze the cloth to extract the coconut milk. Variations: You can add your choice of vegetables to the pilaf. Other Names:Coconut Milk Pulav, Kobbari Palatho Pulao, Coconut Milk Pilaf.
Posted in Rice

Spinach Rice
Palakura Annam. Oil is tempered with whole garam masala and onion is cooked in it. Spinach is chopped and added to the tempered oil along with garbanzo. Soaked rice is added to the pot and cooked in equal parts of milk and water. Spinach rice is finished with garam masala and served hot with raita. Makes: around 3 Servings of Spinach Rice. . Ingredients: Basmati Rice 1 1/2 cups Spinach 2 Cups Packed Boiled Garbanzo / Chickpeas 1/2 Cup Onion 1 Large

For More Details and More Secret Recipes Visit http://recipes2u.tk Green Chillies 3 Ginger 1 1/2 inch piece Cumin Seeds 1/4 tsp Caraway Seeds 1/4 tsp Green Cardamom 2 Cloves 3 Cinnamon 1 inch stick Bay Leaf 1 Coriander Powder 1 tsp Red Chile Powder 1/2 tsp Garam Masala Powder 1/4 tsp Milk 1 Cup Salt to taste Oil 2 tbsps Method of preparation: Soak the rice in water for half an hour and strain the rice. Wash and finely chop spinach leaves. Peel, wash and slice the onions. Remove stems, wash and slit green chillies into two. Peel, wash and mince the ginger. Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds, cardamom, cloves, cinnamon and bay leaf. When seeds start to change color, add sliced onion, minced ginger and green chillies. When onion turns translucent, add spinach, red chile powder, coriander powder and salt. Once spinach wilts, add the soaked basmati rice and fry again for couple of seconds. Add garbanzo, milk and 1 1/2 cups of water to the rice pot. Stir once and cook covered till all the water has been absorbed by the rice.

For More Details and More Secret Recipes Visit http://recipes2u.tk Alternatively, pressure cook for 3 whistles. Sprinkle garam masala on top and serve spinach rice with raita of your choice. Notes: Make sure rice is cooked right. Suggestions: If the rice is not cooked properly, add few splashes of water to it and cook covered on low flame till done. Variations: You can swap garbanzo with fresh peas. Other Names: Spinach Rice, Palak Baath, Palakura Annam. Posted in Rice

Talimpu Rice
Talimpu Annam. Talimpu rice is a tempered rice usually prepared with the leftover rice. Dalia powder is prepared with dalia / roasted gram and garlic to spice up the plain rice. Oil is tempered with dals and spices. Onion is fried in tempered oil till translucent and the rice is added along with dalia spice powder. Makes: around 2 Servings of Talimpu Annam. . Ingredients: Steamed Rice 2 cups Onion 1 Small

For More Details and More Secret Recipes Visit http://recipes2u.tk Dalia / Roasted Gram 2 tbsps Whole Red Chile 1 Garlic 1 Clove Green Chiles 2 Salt to taste Talimpu: Garlic 3 Cloves Chana Dal 1/4 tsp Urad Dal 1/4 tsp Mustard Seeds 1/4 tsp Cumin Seeds 1/2 tsp Broken Red Chiles 4 Asafoetida a pinch Curry Leaves 6 Oil 1 tbsp Method of preparation: Peel and finely chop the onion. Remove stems, wash and slice the green chiles. Peel and mince the garlic cloves. Grind dalia, red chile, one clove and salt into smooth powder using a spice blender. Heat oil in a pan, add chopped garlic cloves and chana dal. Let the chana dal fry for couple of seconds before adding remaining talimpu ingredients. When mustard seeds start spluttering, add chopped onion, green chiles and salt. Once onion turns translucent, add steamed rice and ground dalia powder. Fry for a minute or two to let the rice absorb all the flavors.

For More Details and More Secret Recipes Visit http://recipes2u.tk Remove from heat and serve talimpu rice immediately. Notes: Talimpu rice is generally prepared with leftover rice. Suggestions: If the rice is not warm enough, put it back on heat and cook till the rice is little warm. For more spice, add more red chiles to the dalia or more green chiles to the tempering. Variations: You can also add finely chopped cilantro to the rice if you wish. Other Names: Talimpu Annam, Tadka Chawal, Tempered Leftover Rice. Posted in Rice

Hot Mustard Rice

Ava Annam. Steamed rice or leftover rice is tempered with urad dal and spices. Mustard seeds are powdered and mixed with tempered rice along other spices. This is a quick and easy rice dish that gives a lot of heat. Ava annam is usually served with big scoops of yogurt aside or with cucumber raita. Makes: around 2 Servings of Hot Mustard Rice. .

For More Details and More Secret Recipes Visit http://recipes2u.tk Ingredients: Steamed Rice 2 Cups Mustard Seeds 1 tbsp Green Chiles 2 Red Chile Powder 1/2 tsp Salt to taste Talimpu: Urad Dal 1/4 tsp Cumin Seeds 1/4 tsp Mustard Seeds 1/4 tsp Broken Red Chiles 3 Asafoetida a pinch Curry Leaves 4 Oil 1 tsp Method of preparation: Remove stems, wash and slice the green chiles. Grind mustard seeds, red chile powder and salt into fine powder using a spice blender. Heat oil in a pan, add all talimpu ingredients in order along with green chiles. When urad dal changes color, stir in rice and remove from heat. Now stir in ground mustard seeds powder. Taste and adjust the seasoning if necessary and keep covered for around 10 mintues. Serve hot mustard seeds rice with any raita or with a glass of buttermilk. Notes: Make sure not to cook the rice once the mustard seeds powder is added. Suggestions: If the rice is not spicy enough, add more green chiles or the red chile powder.

For More Details and More Secret Recipes Visit http://recipes2u.tk Variations: You can also use leftover rice in the same method. Other Names: Hot Mustard Rice, Ava Annam, Rai Chawal, Ava Pettina Annam. Posted in Rice
Mint Cilantro Rice

Pudina Kothimera Annam. Mint cilantro rice is prepared by frying the mint and cilantro leaves and grinding them into fine paste with spices. The paste is then cooked briefly with garbanzo

For More Details and More Secret Recipes Visit http://recipes2u.tk and mixed with steamed rice. Serve mint cilantro rice with raita of your choice. Makes: around 3 Servings of Mint Cilantro Rice. . Ingredients: Basmati Rice 1 1/2 Cups Mint 2 Cups loosely packed Cilantro 1 1/2 Cups loosely packed Curry Leaves 10 Grated Coconut 3 tbsps Green Chiles 4 6 Tamarind 1 2 inch sized Ball Cashews 15 Cumin Seeds 2 tsps Jaggery 1 inch Block (optional) Turmeric powder a pinch Asafoetida a big Pinch Boiled Garbanzo / Chickpeas 1 Cup Salt to taste Oil 1 tbsp Method of preparation: Wash rice and soak in fresh water for half an hour. Cook the rice with 2 1/2 cups of water till rice is soft and all the water has been absorbed. Soak tamarind in few tablespoons of water for some time and extract all the pulp. Remove stems, wash and roughly chop green chiles. Clean, wash and roughly chop mint leaves, cilantro leaves and curry leaves. Heat a tsp of oil in a pan, add cashews and fry them till they turn light golden brown.

For More Details and More Secret Recipes Visit http://recipes2u.tk Remove cashews and add all the chopped leaves to the remaining oil and fry till they wilt. Remove from heat and cool the leaves to room temperature. Grind the fried leaves with coconut, tamarind pulp, half of the cashews, half of cumin seeds, jaggery (if using), green chiles and salt into smooth paste adding sufficient water. Heat remaining oil in a pan, add remaining cumin seeds, turmeric powder and asafoetida. Fry briefly, stir in chana, cashews and salt. Fry the chana for few seconds, stir in ground mint paste. Add few tbsps of water if necessary and cook on low for 2 4 minutes. Remove from heat and stir in steamed basmati rice. Thoroughly mix everything and serve mint cilantro rice with tomato raita or boondi raita. Notes: Make sure not to overcook once the paste is added to the oil. Suggestions: If the paste is overcooked, the coconut might turn strong and the leaves lose the aroma. Adjust the spice with green chiles. Add more jaggery or tamarind according to preference. Variations: You can also check the variation of rice here. Other Names: Mint Cilantro Rice. Posted in Rice

Carrot Rice

For More Details and More Secret Recipes Visit http://recipes2u.tk Carrot Annam. Carrots are peeled and grated. Rice is steamed with couple of spices. A spice mixture is prepared with freshly roasted coriander seeds, red chiles etc. Carrot is cooked along with spice mixture and steamed rice until all the flavors come together. Makes: around 3 Servings of Carrot Rice. . Ingredients: Carrots 2 3 Medium Rice 1 1/2 Cups Onion 1 Large Coriander Seeds 1 tbsp Sesame Seeds 1/2 tbsp Whole Red Chiles 4 6 Fresh Grated Coconut 2 tbsps Cloves 2 Cinnamon 1 inch Stick Bay Leaf 1 Cumin Seeds 1/2 tsp Salt to taste Oil as required Ghee 1/2 tsp Method of preparation: Peel and slice the onion. Peel, remove ends, wash and grate the carrots. Heat half a tsp of oil in a pan, add coriander seeds, broken red chiles and sesame seeds. Fry till aromatic or until the coriander seeds change color.

For More Details and More Secret Recipes Visit http://recipes2u.tk Cool to room temperature and grind into fine powder. Now add grated coconut and grind again and remove the masala mixture onto a bowl. Wash rice under fresh water and strain the rice. If using basmati rice, soak the rice in water for half an hour before straining. In a heavy sauce pot or in a cooker, add ghee, cinnamon, cloves and bay leaf. Fry briefly and add rice and few pinches of salt. Fry for couple of seconds and pour 2 1/2 cups of water. Bring to boil and cook covered till all the water is absorbed. Heat oil in a pan on medium high heat, add cumin seeds and sliced onion and fry till it turns translucent. Stir in grated carrot, add salt and cook covered for a minute. Then stir in ground masala mixture and cooked rice. Mix thoroughly, add a splash of water and cook covered for 2 3 minutes until rice absorbs all the flavors. Then fry on high flame to evaporate any leftover moisture. Serve carrot rice with any raita of your choice. Notes: Make sure carrot and rice is cooked properly and make sure not to burn any of the ingredients while roasting. Suggestions: If the rice is not cooked properly, put it back on heat, add a splash of water and cook covered till done. Variations: Also garnish with chopped cilantro or with roasted nuts. Other Names: Carrot Rice, Carrot Annam, Gajar Chawal. Posted in Rice

Eggplant Masala Baath


Vankaya Masala Baath. Indian baby eggplants are deep fried and mixed with home made spice powder. Oil is tempered with spices and eggplant mixture is briefly fried. Rice is steamed and then added to the eggplant mixture and briefly cooked. Serve the eggplant masala baath with raita. Makes: around 3 Servings of Eggplant Masala Baath. . Ingredients: Baby Eggplants 7 8 Rice 1 1/2 Cups Salt to taste Oil as required Ghee 1/2 tsp Masala:

For More Details and More Secret Recipes Visit http://recipes2u.tk Marathi Mogga 1 Star Anise 1/4 Coriander Seeds 1 1/2 tbsps Whole Red Chiles 4 6 Cloves 1 Cinnamon 1 inch Stick Talimpu: Urad Dal 1 tsp Mustard Seeds 1/2 tsp Cumin Seeds 1/2 tsp Asafoetida a big pinch Curry Leaves 8 Oil 1 tbsp Method of preparation: Remove stems, wash and chop the eggplants into small chunks. Heat half a tsp of oil in a pan, add all masala ingredients in order. When the mixture is aromatic, remove from heat. Cool to room temperature and grind into fine powder. Deep fry the chopped eggplant until they turn golden in color. Strain the deep fried eggplant and mix it with the ground spice powder and salt. Wash rice under fresh water and strain the rice. If using basmati rice, soak the rice in water for half an hour before straining. In a heavy sauce pot or in a cooker, add ghee, rice and few pinches of salt. Fry for couple of seconds and pour 2 1/2 cups of water. Bring to boil and cook covered till all the water is absorbed. Heat oil in a pan on medium heat, add all talimpu ingredients in order. When urad dal changes color, add the spiced eggplant mixture and fry for couple

For More Details and More Secret Recipes Visit http://recipes2u.tk of minutes. Slowly add the steamed rice and mix everything thoroughly. Remove from heat and keep the pot covered for couple of minutes. Serve eggplant masala baath with any raita of your choice. Notes: Make sure to cook the rice right. Suggestions: Adjust the spice with red chiles. Variations: Also check egglant tindora masala rice. Other Names: Eggplant Masala Baath, Vankaya Masala Baath. Posted in Rice

Gooseberry Rice
Usirikaya Pulihora. Gooseberry / Amla is chopped up and ground into paste with coconut and green chiles. Oil is tempered with spices and the gooseberry paste is briefly fried till the raw smell is gone. Finally steamed rice is mixed with the tempering and gooseberry rice is served immediately with pickle or raita. Makes: around 3 Servings of Gooseberry Rice. . Ingredients: Raw Rice 1 1/2 cups Gooseberry (Fresh or Frozen) 5 6

For More Details and More Secret Recipes Visit http://recipes2u.tk Grated Coconut 1/2 Cup Green Chiles 4 5 Turmeric Powder few Pinches Salt to taste Talimpu: Mustard Seeds 1/2 tsp Cumin Seeds 1/2 tsp Chana Dal 1/2 tsp Urad Dal 1/2 tsp Broken Red Chiles 5 Asafoetida a pinch Curry Leaves 6 Oil 1 tbsp Method of preparation: Wash and chop the gooseberry around the seed and discard the seed and chop up the flesh. Remove stems, wash and slice the green chiles. Grind chopped gooseberry, coconut, green chiles and salt into paste adding enough water. Refresh rice with water and cook in 3 cups of water until all the water has been absorbed and rice turns soft. Fluff up the rice on a wide plate and keep aside. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add ground gooseberry paste and turmeric powder. Cook till the raw smell of the gooseberry and the green chile is gone (around 3 mintues). Stir in steamed rice and fry for a minute or two to let the rice absorb all the

For More Details and More Secret Recipes Visit http://recipes2u.tk flavors. Cover and remove from heat. Serve gooseberry rice immediately with raita or with any pickle. Notes: Gooseberry rice can be prepared with leftover rice. Suggestions: Make sure not to overcook the gooseberry paste once added to the pan. Variations: You can also add chopped onion and cilantro to the tempering if you wish. Roasted peanuts are also generally added to the rice. Other Names: Gooseberry Rice, Amla Rice, Usirikaya Annam, Usirikaya Pulihora. Posted in Rice

Bisi Bele Huli Anna

Bisi Bele Huli Anna. Mixed vegetables are chopped up and cooked in tempered oil. Whole spices and lentils are dry roasted and ground into fine powder. Rice and toor dal is cooked till soft and added to the tempering along with spice blend. The mixture is cooked till all the flavors are absorbed by the rice and dal. Serve bisi bele huli anna hot with a crispy papad. Makes: around 4 Servings of Bisi Bele Huli Anna. . Ingredients: Raw Rice 1 Cup Toor Dal 1 Cup Tamarind 1 inch Sized Ball

For More Details and More Secret Recipes Visit http://recipes2u.tk Potato 1 Onion 1 Fresh Peas (shelled) 1/4 cup Carrot 1 Small Raw Peanuts 1/2 Cup Dry Coconut 2 inch Piece Turmeric Powder a big Pinch Cilantro few Sprigs Salt to taste Masala: Coriander Seeds 1 Tbsp Whole Dried Red Chiles 5 6 Fenugreek Seeds 1/8 tsp Mustard Seeds 1/4 tsp Cinnamon 1 inch stick Clove 1 Chana Dal 1/2 tsp Urad Dal 1/2 tsp Talimpu: Chana Dal 1 tsp Urad Dal 1 tsp Mustard Seeds 1 tsp Asafoetida a few Pinches Curry Leaves 6 Ghee 1 tbsp Method of preparation: Peel and slice chop onion. Wash, remove ends, peel and chop the carrot.

For More Details and More Secret Recipes Visit http://recipes2u.tk Peel and cube the potato. Soak tamarind in a cup of water for few minutes and extract all the pulp. Wash and finely chop the cilantro and curry leaves. Refresh toor dal and rice with fresh water. Pressure cook both of them along with peanuts in 4 cups of water for 3 whistles. Heat a heavy pan on medium heat, lightly roast all masala ingredients one after another and keep aside. Once cooled, grind all the roasted masala ingredients into fine powder along with dry coconut using a spice grinder. Heat oil in a deep vessel, add all talimpu ingredients in order. When mustard seeds start spluttering, add chopped onion, potato, carrot and fresh peas. Sprinkle water if necessary and cook covered until all the vegetables are thoroughly cooked. Then add tamarind pulp, turmeric powder and finely ground masala powder. Fry briefly, stir in cooked rice, dal and salt. Pour around 2 cups of water, mix thoroughly and cook the whole mixture on low flame for around 10 minutes. Stir in cilantro, garnish with freshly grated coconut and serve bisi bele huli anna with deep fried papad. Notes: Make sure all the ingredients are thoroughly cooked and the masala ingredients are perfectly roasted. Suggestions: If the rice or the dal is not cooked properly, put it back on heat, add few splashes of water if necessary and cook covered till done. Adjust the amount of water to the bisi bele huli anna since it dries out fast. Variations: You can also choose your choice of vegetables and cook them all together before adding to the tempered oil. Other Names: Bisi Bele Huli Anna Posted in Rice

Ven Pongal
Ven Pongal. Rice is pressure cooked along with moong dal till rice is soft. A tempering / talimpu is prepared with cumin seeds, black peppercorns and curry leaves. The rice is then tempered with the spices and served with coconut chutney or with onion chutney and sambar. Makes: around 3 servings of Ven Pongal. . Ingredients:

For More Details and More Secret Recipes Visit http://recipes2u.tk Rice 1 Cup Moong Dal 1/3 Cup Cumin Seeds a big Pinch Curry leaves 2 Salt to taste Talimpu: Cumin Seeds 1 tsp Crushed Black Peppercorns 1 tsp Curry Leaves 10 Ghee 1 Tbsp Method of preparation: Crush the cumin seeds and keep aside. Crush the black peppercorns coarsely and keep aside. Tear curry leaves if they are too big. Wash rice and moong dal together with fresh water and strain. Pressure cook rice and moong dal together in a pot with 3 cups of water for 3 whistles. Leave the cooker for 10 minutes for pressure to release. Uncover, add salt, 2 curry leaves, a pinch of crushed cumin seeds and a cup of water. Stir well and leave the cooker on low flame. Heat ghee in a pan, add cumin seeds. When cumin seeds starts to change color, add crushed black peppercorns and curry leaves. Fry till black peppercorns turn light golden brown and remove from heat. Add the above tempering to the pressure cooker. Cook for 3 5 minutes on low flame and remove from heat.

For More Details and More Secret Recipes Visit http://recipes2u.tk Serve ven pongal with simple onion chili chutney. Notes: Make the onion chili chutney with tamarind in place of lemon juice. Suggestions: If the rice is not cooked properly, add a cup of water and pressure cook or cook covered till done. Rice should be soft but not completely mushy when done. Adjust the black pepper for heat. Variations: You can also add cashews to the tempering. Grated ginger can also be added. Other Names: Ven Pongal, Kattu Pongali. Posted in Rice
Capsicum Rice

Butta Pacchi Mirapakaya Annam. Bell pepper is sliced and cooked in tempered oil along with sliced onion. Peanuts are roasted with red chiles and ground into fine powder. Finally the powder is mixed with bell pepper and steamed basmati rice. Serve capsicum rice with any raita of your choice. Makes: around 2 Servings of Capsicum Rice. . Ingredients: Bell Pepper 1 Onion 1 Small Basmati Rice 1 Cup Raw Peanuts 1/3 Cup Whole Red Chiles 3 4 Tamarind 2 inch Piece Mustard Seeds 1 tsp Curry Leaves 5

For More Details and More Secret Recipes Visit http://recipes2u.tk Cilantro few Sprigs Salt to taste Oil 3 tsps Method of preparation: Peel and slice the onion. Wash, remove stem, discard seeds and slice the bell pepper into 2 inch long strips. Soak tamarind in few tablespoons of warm water and extract all the juice discarding the veins. Wash and finely chop the cilantro. Cook basmati rice in 1 1/2 cups of water till all the water has been absorbed by the rice. Heat two tsps of oil in a pan, add raw peanuts and fry till peanuts turn golden brown. Remove the peanuts from heat, add broken red chiles, cumin seeds and fry till red chiles change color and crisp up. Remove the red chiles from heat and cool the ingredients to room temperature. Grind the peanuts, red chiles, cumin seeds and salt into fine powder. Heat tsp of oil in the pan, add mustard seeds and curry leaves. When mustard seeds start spluttering, add bell pepper and onion. When onion turns translucent and the bell pepper turns little soft, add the peanuts powder. Stir well and add tamarind extract and salt. Mix well and stir in cooked basmati rice and cilantro. Serve capsicum rice with any raita of your choice. Notes: Make sure not to overcook the bell pepper.

For More Details and More Secret Recipes Visit http://recipes2u.tk Suggestions: Adjust the red chiles according to spice preference. Variations: You can also add chopped cashews along with mustard seeds. Other Names: Capsicum Rice, Butta Pacchi Mirapakaya Annam. Posted in Rice

Rice Methi
Menthi Kura Annam. Fenugreek leaves are separated and washed. They are then cooked along with onion, tomato and other whole and powdered spices. Basmati rice is added to the fenugreek leaves mixture and cooked till fluffy. Serve methi rice with your choice of raita. Makes: around 2 Servings of Methi Rice. . Ingredients: Basmati Rice 1 Cup Fenugreek Leaves 2 Cups Packed Onion 1 Small Tomato 1 Large

For More Details and More Secret Recipes Visit http://recipes2u.tk Green Chiles 2 3 Ginger Garlic Paste 1/2 tsp Garam Masala Powder 1/2 tsp Red Chili Powder 1/4 tsp Turmeric Powder 1/8 tsp Bay Leaf 1 Mace a Small Piece Cardamom 1 Cinnamon 1 inch Stick Cumin Seeds 1/4 tsp Salt to taste Oil 1 Tbsp Method of preparation: Remove stems, wash and slice the green chiles. Peel and finely chop the onion. Wash and finely chop the tomato. Separate and wash the fenugreek leaves. Heat oil in a pan, add cumin seeds, cinnamon stick, green cardamom, bay leaf and mace. Fry till aromatic or until spices turn light brown, add chopped onion, ginger garlic paste and green chiles. Fry till onion turns light golden brown, add fenugreek leaves, chopped tomato and salt. Cook till tomatoes turn soft and stir in red chile powder, garam masala powder, turmeric powder, basmati rice and fry for a minute or two. Pour a cup and quarter of water and cook covered on low flame till rice absorbs all the moisture. Remove from heat, cool to room temperature, fluff up the methi rice. Garnish with roasted cashews and serve methi rice with your choice of raita.

For More Details and More Secret Recipes Visit http://recipes2u.tk Notes: Grind a tbsp of coriander seeds, half inch cinnamon stick, a clove and a red chile for fresh garam masala. Suggestions: Make sure spices are not burnt. Variations: You can also add chopped potato or peas to the mixture along with tomato. Other Names: Methi Rice, Menthi Kura Annam, Fenugreek Leaves Rice. Posted in Rice

Quick Cilantro Rice

Kothimera Annam. Cilantro / Coriander leaves are chopped up and blended into smooth paste with green chiles. The fresh cilantro paste is then briefly fried in oil infused with lot of whole spices. Steamed rice is then folded into the cilantro paste and garnished with cashews. Serve quick cilantro rice with raita of your choice. Makes: around 1 2 Servings of Quick Cilantro Rice. . Ingredients:

For More Details and More Secret Recipes Visit http://recipes2u.tk Steamed Rice 2 Cups Cilantro 2 Cups (Packed) Cashews a Small Handful Ginger Garlic Paste 1/2 tsp Green Chillies 3-5 Cloves 3 Cinnamon 1 inch stick Bay Leaf 1 Mace 1/2 inch Piece Whole Red Chiles 2 3 Green Cardamom 1 Cumin Seeds 1/4 tsp Curry Leaves 5 Salt to taste Oil 2 Tbsps Method of preparation: Remove stems, wash and roughly chop green chillies. Clean and wash cilantro leaves thoroughly. Remove hard stems, roughly chop washed cilantro. Blend the chopped cilantro, green chillies and salt into smooth paste adding sufficient water. Heat oil in a pan on medium heat, add cashews and fry till golden brown in color. Remove the cashews from heat and add cumin seeds, cloves, cinnamon, mace, bay leaf, green cardamom, red chiles and curry leaves to the remaining oil. Fry briefly or until aromatic, stir in ginger garlic paste. Fry till ginger garlic pastes loses its raw smell. Then stir in cilantro paste and fry for less than a minute. Then add the already steamed rice and mix thoroughly to coat the rice with the fried paste. Remove from heat and keep it covered till required.

For More Details and More Secret Recipes Visit http://recipes2u.tk Garnish with reserved cashews and serve quick cilantro rice with raita of your choice. Notes: Make sure not to overcook the cilantro paste. Suggestions: Use leftover rice if available and warm it up before adding to the pan. If cilantro paste is over fried and loses its fragrance, stir in few tsps of instantly blended cilantro paste to bring back the freshness. Variations: You can also add tamarind pulp or lemon juice to the cilantro paste. Other Names: Quick Cilantro Rice, Kothimera Annam. Posted in Rice
Quick Spinach Rice


Palakura Annam. Spinach leaves are chopped up and cooked in oil along with freshly ground spices and whole spices. Onion is also added before adding spinach. Steamed rice is mixed with the spinach mixture for a quick recipe. Serve quick spinach rice with tomato raita or with any raita of your choice. Makes: around 2 Servings of Quick Spinach Rice. . Ingredients: Raw Rice 1 1/2 Cups Spinach 2 3 Cups Packed Onion 1 Large Green Chiles 3 5 Toor Dal 3 Tbsps Cumin Seeds 1/2 tsp Star Anise 1/2 Cinnamon 1 inch Stick

For More Details and More Secret Recipes Visit http://recipes2u.tk Cloves 3 Coriander Seeds 1 2/ Tbsps Red Chile Powder 1/4 tsp Oil 2 Tbsps Method of preparation: Wash rice with fresh water and cook in 3 cups of water till all the water has been absorbed and rice turns soft but not mushy. Peel and finely chop the onion. Wash and roughly chop the spinach leaves. Remove stems, wash and slice the green chiles. Roast toor dal in a pan on low heat until it turns golden brown in color. Remove from heat, cool to room temperature and grind into fine powder using a spice blender. Heat a tsp of oil in a pan on low heat, add star anise, cinnamon, cloves and coriander seeds. Fry till aromatic or until the spices change color. Remove from heat and grind the roasted spices into fine powder using a spice blender. Heat remaining oil in the same pan, add cumin seeds. When cumin seeds change color, add chopped onion. Fry till onion turns golden brown in color. Add sliced green chile and spinach leaves. Fry till spinach leaves wilt. Stir in ground masala powder, toor dal powder, red chili powder and salt. Stir in steamed rice and carefully mix all the ingredients. Remove from heat and keep covered for couple of minutes. Uncover and serve quick spinach rice with tomato raita or with any raita of your choice. Notes: Make sure rice is cooked right and the spices are not over roasted.

For More Details and More Secret Recipes Visit http://recipes2u.tk Suggestions: Adjust red chile powder for spice. If rice is not cooked well, add a splash of water after adding it to the pan and cook covered on low flame. Variations: You can also add a tbsp of lemon juice if desired. Other Names: Quick Spinach Rice, Palakura Annam. Posted in Rice

Quick Fenugreek Leaves Rice

Quick Fenugreek Leaves Rice. Fenugreek leaves / methi is fried in oil along with spices and onion. Then steamed rice is mixed with the spiced fenugreek leaves mixture for quick version of fenugreek leaves rice / methi rice. Serve quick fenugreek leaves rice with raita of your choice. Makes: around 2 Servings of Quick Fenugreek Leaves Rice. . Ingredients: Raw Rice 1 1/2 Cups Fenugreek Leaves 2 2 Cups Packed

For More Details and More Secret Recipes Visit http://recipes2u.tk Green Chiles 3 5 Onion 1 Tomato 1 Ginger 1 inch Piece Garlic 1 Clove Salt to Taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Curry Leaves 5 Oil 2 tsps Method of preparation: Wash rice with water and cook in 3 cups of water till all the water has been absorbed. Remove from heat and fluff the rice with help of a fork. Separate fenugreek leaves and throughly wash them with fresh water. Remove stems, wash and slice the green chiles. Peel and slice the onion. Wash and finely chop the tomato. Peel, wash and grate the ginger. Peel and grate the garlic. Heat oil in a pan on medium high heat, add all talimpu ingredients in order. When mustard seeds start spluttering, add ginger and garlic. Fry briefly and add onion and green chiles. Fry for couple of minutes till onion turns golden brown. Stir in fenugreek leaves and fry till the leaves wilt and start to crisp up. Add tomato in middle of the pan and season with salt. Let the tomato soften a bit, then stir in steamed rice.

For More Details and More Secret Recipes Visit http://recipes2u.tk Mix thoroughly to let rice absorb all the flavors. Remove from heat and serve quick fenugreek leaves rice with raita of your choice. Notes: Make sure not to overcook rice. Suggestions: Make sure to fry the fenugreek leaves well else they taste bitter than required. Variations: Check other fenugreek leaves recipes here. Other Names: Quick Fenugreek Leaves Rice. Posted in Rice
Hot Cumin Seeds Rice

Jeera Annam. Cumin seeds are roasted and ground into powder with spices. Steamed rice or leftover rice is tempered with urad dal and spices. Hot cumin seeds rice is usually served with big scoops of yogurt aside or with cucumber raita. Makes: around 1 2 Servings of Hot Cumin Seeds Rice. . Ingredients: Steamed Rice 2 Cups Cumin Seeds 1 1/2 Tbsps Green Chiles 2 Red Chile Powder 1/2 tsp Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp

For More Details and More Secret Recipes Visit http://recipes2u.tk Urad Dal 1/4 tsp Broken Dried Red Chiles 3 4 Asafoetida a Big Pinch Curry Leaves 5 Oil 2 tsps Method of preparation: Remove stems, wash and slice the green chiles. Roast cumin seeds in pan till aromatic or until they turn golden brown. Grind cumin seeds, red chile powder and salt into fine powder using a spice blender. Heat oil in a pan, add all talimpu ingredients in order along with green chiles. When urad dal changes color, stir in steamed rice, ground cumin seeds powder and salt. Taste and adjust the seasoning if necessary and keep covered for around 10 mintues. Serve hot cumin seeds rice with any raita or with a glass of buttermilk or with a huge dollop of plain yogurt. Notes: Make sure not to over cook the rice once its added to the pan, else it becomes dry. Suggestions: If the rice is not spicy enough, add more green chiles or the red chile powder. Variations: You can also use leftover rice. Add a tbsp of lemon juice if desired. Other Names: Hot Cumin Seeds Rice, Jeera Annam. Posted in Rice
Powdered Dal Rice


Pappula Annam. A mixture of dals (chana dal, toor dal, urad dal) is roasted on low flame in heavy bottomed pan and powdered. Steamed rice is mixed with the freshly roasted and powdered dal mixture for a quick recipe. Serve powdered dal rice with tomato raita or with any raita of your choice. Makes: around 2 Servings of Powdered Dal Rice. . Ingredients: Raw Rice 1 Cup Onion 1 Large Green Chiles 3 5 Toor Dal 1 1/2 Tbsps Chana Dal 1 Tbsp Urad Dal 1 Tbsp Garlic 2 Cloves Red Chile Powder 1/4 tsp

For More Details and More Secret Recipes Visit http://recipes2u.tk Turmeric Powder 1/8 tsp Salt to Taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Dried Red Chiles 3 4 Curry Leaves 5 Oil 2 Tbsps Method of preparation: Wash rice with fresh water and cook in 2 cups of water till all the water has been absorbed and rice turns soft and fluffy. Peel and finely chop the onion. Remove stems, wash and slice the green chiles. Peel the garlic cloves. Roast toor dal, chana dal and urad dal in a pan on low heat until they turn golden brown in color. Remove from heat, cool to room temperature and grind into fine powder using a spice blender. Heat oil in the wide pan, add all talimpu ingredients in order. When cumin seeds change color, add chopped onion. Fry till onion turns brown around the edges. Add sliced green chiles and grate the garlic into the pan. Fry till raw smell of garlic is gone or until few seconds. Stir in ground dal powder, red chili powder, turmeric powder and salt. Immediately stir in steamed rice and carefully mix all the ingredients. Remove from heat and keep covered for couple of minutes. Uncover and serve powdered dal rice with tomato raita or with any raita of your

For More Details and More Secret Recipes Visit http://recipes2u.tk choice. Notes: Make sure rice is cooked right and the spices are not over roasted. Suggestions: Adjust green chiles for spice. If rice is not cooked well, add few splashes of water after adding it to the pan and cook covered on low flame. Roast a big batch and keep a jar of freshly roasted dal powder and use it as required. Variations: You can also add a tbsp of lemon juice if desired. Other Names: Pappula Annam, Powdered Dal Rice. Posted in Rice

Raw Tamarind Rice

Chintapandu Pulihora. For raw tamarind rice, tamarind is not cooked with other spices. Tamarind is soaked in warm water and the thick juice is extracted. It is then mixed with steamed rice along with fried spices and dals. Serve raw tamarind rice with yogurt. Makes: 3 Cups of Tamarind Rice. . Ingredients: Steamed Rice 3 Cups Green chillies 3-5 Tamarind 1 1/2 inch sized ball Turmeric powder 1/2 tsp

For More Details and More Secret Recipes Visit http://recipes2u.tk Raw Peanuts 3 tbsps Salt to taste Talimpu: Chana dal 1/2 tsp Urad dal 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1/2 tsp Broken red chillies 5 Curry leaves 10 Asafoetida a Big Pinch Sesame Oil 2 Tbsps Method of preparation: Soak tamarind in few tablespoons of warm water for 15 minutes and extract all the thick pulp discarding any veins. Wash, remove stems and slice the green chiles. Heat oil in a pan, add peanuts and roast them until light golden brown. Remove the peanuts onto a bowl, add all other talimpu ingredients in order in the same pan with remaining oil. When chana dal turns light brown, add sliced green chillies. Fry for a minute and add turmeric powder and remove from heat. In a mixing bowl, add steamed rice, freshly squeezed tamarind extract, fried peanuts and salt. Mix everything thoroughly with a wide spatula. Taste and adjust seasonings if necessary. Leave the tamarind rice covered for couple of hours if possible. Serve raw tamarind rice with half a cup of plain yogurt. Notes: Make sure to adjust tamarind extract according to the sourness of the tamarind.

For More Details and More Secret Recipes Visit http://recipes2u.tk Suggestions: If tamarind rice is not sour enough, add more of the tamarind mixture to the steamed rice. Variations: You can also add chopped ginger with the spices. Cooked black chickpeas are also added to the tamarind mixture at times. Also check out Ava Pettina Andhra Pulihora. Other Names: Puliyogare, Chintapandu Pulihora, Tamarind Rice, Puliyotharai, Puliyodarai, Puli Saadham, Imli Rice, Huli Anna. Posted in Rice
Moong Urad Kichdi


Moong Urad Kichdi. Moong dal and split urad dal are soaked for couple of hours and cooked with rice. The cooked rice is then seasoned with whole spices and powdered spices. Potato and onion are also added to the kichdi. Serve urad and moong dal kichdi with dollop of ghee. Makes: around 4 Servings of Moong Urad Kichdi. . Ingredients: Raw Rice 1 Cup Split Urad Dal 1/2 Cup Moong Dal 1/2 Cup Onion 1 Potato 1 Coriander Powder 1 tsp Cloves 1 Cinnamon 1/2 inch stick

For More Details and More Secret Recipes Visit http://recipes2u.tk Cumin Seeds 1/2 tsp Black Pepper Powder to Taste Salt to Taste Oil 1 Tbsp Method of preparation: Peel and finely chop the onion. Boil potatoes in water till soft. Peel and dice the potato. Grind cloves and cinnamon into fine powder. Soak urad dal in water for around half an hour. Rub the soaked urad dal between fingers to loosen the skin. Strain the urad dal to discard some of the skins. Soak moong dal in water for half an hour. Bring to boil 5 cups of water to boil. Stir in soaked dals and rice. Boil till rice and both the dals are cooked. Heat oil in a pan, add cumin seeds. Fry till they change color, add chopped onion. Once onion turns light brown, add chopped potatoes. Fry briefly, stir in ground clove and cinnamon powder, coriander powder, black pepper powder and salt. Fry for couple of seconds and add to the rice pot. Stir well and cook the rice for 5 10 more minutes to let the rice absorb all the flavors. Remove from heat and serve urad and moong dal kichdi with dollop of ghee. Notes: Make sure dals are cooked well. Suggestions: If moong dal or urad dal are not cooked well, add more water to teh pot and cook on low flame till done.

For More Details and More Secret Recipes Visit http://recipes2u.tk Variations: Check other recipes with rice here. Other Names: Moong Urad Kichdi. Posted in Rice
Spicy Tomato Rice


Spicy Tomato Rice. Freshly prepared tomato puree and onion are cooked in whole spices and fresh blend of powdered spices. For quick version of tomato rice, use the leftover rice or steamed rice and mix it with the tomato sauce. Cook for couple of minutes and serve spicy tomato rice with raita of your choice. Makes: around 2 Servings of Spicy Tomato Rice. . Ingredients: Tomato 2 Steamed Plain Rice 2 1/4 Cups Onion 1 Ginger Garlic Paste 1/2 tsp Green Chiles 2 Daliya / Roasted Gram 1 Tbsp Coriander Seeds 1 Tbsp Cloves 2

For More Details and More Secret Recipes Visit http://recipes2u.tk Cinnamon 1 inch Stick Red Chili Powder 1/2 tsp Cilantro few Sprigs Salt to Taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Asafoetida a Big Pinch Curry Leaves 5 Oil 2 tsps Method of preparation: Wash and roughly chop the tomatoes. Grind the chopped tomatoes into paste. Peel and finely chop the onion. Wash, remove stems and slice the green chiles. Wash and finely chop the cilantro leaves. Grind roasted gram into fine powder. Grind coriander seeds, cloves, cinnamon into fine powder using a spice blender. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add ginger garlic paste. Fry for couple of seconds, stir in chopped onion. Fry till onion is light golden brown, add green chiles and the ground spice powder. Fry briefly, stir in pureed tomato, red chili powder and salt. Boil till tomato puree cooks and thickens. Stir in ground daliya powder, salt and steamed rice. Stir carefully and cook covered on low for around 5 minutes. Stir in cilantro and remove from heat.

For More Details and More Secret Recipes Visit http://recipes2u.tk Serve spicy tomato rice with your choice of raita. Notes: Make sure rice is not overcooked. Suggestions: Use leftover rice or refrigerated rice if possible. Make sure tomato puree is thick before adding steamed rice. Adjust spice according to taste. Variations: Add chopped and roasted cashews for crunch and texture. Check other recipes with tomato here. Other Names: Spicy Tomato Rice. Posted in Rice
Quick Sesame Rice


Nuvvulu Annam. White sesame seeds are toasted on low flame till golden brown in color. They are then ground into powder with cashews and mixed with steamed rice and spices. Serve quick sesame rice with few tablespoons of yogurt or with raita. Makes: around 2 Servings of Quick Sesame Rice. Ingredients: Steamed Rice 2 1/2 Cups Sesame Seeds 3 Tbsps Raw Cashews app. 10 Green Chiles 3 4 Red Chili Powder 1/4 tsp Salt to Taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Dried Red Chiles 3 4

For More Details and More Secret Recipes Visit http://recipes2u.tk Curry Leaves 5 Oil 2 tsps Method of preparation: Heat a heavy bottomed pan on low heat. Add sesame seeds and toast the seeds till light golden brown in color. Remove the sesame seeds from heat and cool to room temperature. Grind sesame seeds and cashews into fine powder using spice blender Remove stems, wash and slice the green chiles. Fluff the steamed rice and keep aside. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add green chiles. Fry briefly, stir in steamed rice, ground sesame seeds powder, red chili powder and salt. Mix well and remove from heat. Serve quick sesame rice with few tablespoons of yogurt or with raita. Notes: Make sure the sesame seeds are not over toasted. Suggestions: Make sure to adjust spice with green chiles or red chili powder. Dont over cook rice. Variations: Add finely chopped onion once the talimpu ingredients are added. Other Names: Quick Sesame Rice, Nuvvulu Annam. Posted in Rice
Mint Coconut Rice


Pudina Pulav . Ingredients: Raw Rice 2 cups Mint Leaves 2 cups Yogurt 1/4 cup Ginger 2 inch piece Lemon Juice 2 tsps Dried Whole Red Chiles 3-5 Coconut (shredded) 3 tbsps Black Peppercorns 10-15 Chana Dal 1 tsp Mustard Seeds 1/2 tsp Cumin Seeds 1 tsp Peanuts 2 tsps Oil 2 tbsps Method of preparation:

For More Details and More Secret Recipes Visit http://recipes2u.tk Cook the rice in 4 cups of water in a cooker and keep aside. Clean and wash mint leaves. Peel and roughly chop ginger. Tear red chiles into small pieces. Grind mint leaves, ginger, red chiles, peppercorns, coconut, yogurt and salt together into smooth paste. Heat oil in a deep vessel, add peanuts and roast for few seconds. Then add chana dal, mustard seeds and cumin seeds. When mustard seeds stop spluttering, add the above mint paste and stir fry for few seconds. Now add the rice and mix thoroughly. Cook covered for 2-3 minutes and stir in lemon juice.. Serve hot with any raita. Notes: I liked this mint rice without addition of yogurt. Posted in Rice

Dill and Peas Pulao

. Ingredients: Rice 1 1/2 cups Fresh or Frozen Peas 1 cup Dill Leaves 1/4 cup Garlic 3 pods Cloves 3 Green Cardamom 1 Cinnamon 1 inch stick Coriander Powder 1 tsp Onion 1 Green Chiles 2 Broken Red Chiles 3 Salt to taste Oil 2 tbsps

For More Details and More Secret Recipes Visit http://recipes2u.tk Method of preparation: Wash rice thrice with water, strain and keep aside. Wash and finely chop dill leaves. Remove stems, wash and slice green chiles. Peel and slice the garlic. Peel and finely chop onion. Heat oil in heavy pot or in rice cooker over medium high heat. Add garlic, cloves, cardamom, cinnamon, red chiles, green chiles, and onion. Stir until onion turns little brown. Add rice, fresh peas (if using), coriander powder, dill, 3 cups of water and salt. Cook covered until almost done. Add frozen peas (if using) at this stage and cook for 5 more minutes. Serve hot with any raita. Notes: Make sure not to add anything that has strong flavor other than dill leaves. Posted in Rice
Amaranth Leaves Pulao

Thotakura Annam . Ingredients: Amaranth Leaves 40 50 leaves Rice 1 1/2 cups Onion 2 Caraway Seeds 1 tsp Asafoetida a pinch Salt to taste Oil 1 tbsp Masala: Fenugreek Seeds 1/2 tsp Coriander Seeds 2 tbsps Cloves 1 Cinnamon 1 inch stick

For More Details and More Secret Recipes Visit http://recipes2u.tk Whole Red Chiles 4 6 Oil 1 tbsp Method of preparation: Pluck from the thick stems, wash and roughly chop amaranth leaves. Peel and slice the onion. Wash rice and cook in 3 cups of water until almost done. Heat oil in a wok, add all masala ingredients in order. Fry for a minute or two and grind into fine powder using a spice blender. Heat oil in a wok, add caraway seeds and asafoetida. Then add sliced onion and little salt. When onion starts to brown a bit, add chopped amaranth leaves. Then add the ground masala powder. When amaranth leaves turns soft, add almost cooked rice. Stir thoroughly and cook covered for about 5 mintues. Serve hot with any raita. Notes: Also throw in some vegetables (peas, tomato, potato) if you wish. Posted in Rice

Mango Rice
Mamidikaya Pulihora . Ingredients: Raw Mango 1 Green Chiles 3 Rice 1 1/2 cups Turmeric Powder 1/2 tsp Salt to taste Talimpu: Raw Peanuts 2 tbsps Chana Dal 1/2 tsp Urad Dal 1/2 tsp Cumin Seeds 1/2 tsp

For More Details and More Secret Recipes Visit http://recipes2u.tk Mustard Seeds 1/2 tsp Whole Red Chiles 2 Curry Leaves a few Asafoetida a big pinch Oil 1 tbsp Method of preparation: Peel, deseed and chop mango into small pieces. Alternatively, grate the mango. Make sure the raw mango is sour enough. Remove stems, wash and slit green chiles. Cook rice in 3 cups of water until done. Fluff the rice onto a wide plate. Heat oil in a pan, add peanuts and fry for few seconds. Then add all other talimpu ingredients in order. When dals turn golden brown, add green chiles, chopped mango, turmeric powder and salt. Remove from heat once the mango turns soft. Pour the above mango mixture onto the cooked rice and mix everything well. Serve with a cup of plain yogurt. Notes: Make sure rice is not overcooked. Posted in Rice

Mango Yogurt Rice

Mamidikaya Daddojanam . Ingredients: Raw Mango 1 Plain Yogurt 1 1/4 cups Green Chiles 2 Ginger 1 inch piece Cooked White Rice 2 cups Salt to taste Talimpu: Chana Dal 1 tsp Urad Dal 1 tsp Mustard Seeds 1 tsp

For More Details and More Secret Recipes Visit http://recipes2u.tk Cumin Seeds 1 tsp Broken Red Chiles 4 Asafoetida a pinch Curry Leaves 4 6 Turmeric Powder a big pinch Oil 1 tbsp Method of preparation: Peel, deseed and grate the raw mango. Remove stems, wash and finely chop green chiles. Peel and mince the ginger. In a mixing bowl, add rice, grated raw mango, half of green chiles and salt. Press the whole mixture with the back of spoon to combine all the flavours. Mix in yogurt, half a cup to one cup of water and keep the bowl aside. Heat oil in a small pan, add all talimpu ingredients in order. Then add other half of chopped green chiles, ginger and remove from heat. Add this to above yogurt bowl. Mix thoroughly and serve. Notes: Make sure raw mango is sour Posted in Rice

Mango Masala Rice

Mamidikaya Chitrannam . Ingredients: Raw Mango 1 Raw Rice 1 1/2 cups Salt to taste Masala:

For More Details and More Secret Recipes Visit http://recipes2u.tk Sesame Seeds 1 tsp Coriander Seeds 1 tbsp Whole Dried Red Chiles 2 Talimpu: Urad Dal 1/2 tsp Mustard Seeds 1/2 tsp Cumin Seeds 1/2 tsp Broken Red Chiles 5 Curry Leaves 6 Oil 1 tbsp Method of preparation: Wash rice under water thoroughly and cook in 3 cups of water until done. Heat half a tsp oil in a pan on low flame, roast all masala ingredients seperately and keep them aside. Once cooled, grind all the masala ingredients with sufficient salt into fine powder. Wash, peel, deseed and grate the mango. Spread the hot rice on a wide plate, mix in finely grated mango and ground masala powder. Heat oil in a pan, add all talimpu ingredients in order. When dal changes color, remove from heat and pour on the mango rice. Stir briefly and serve hot with yogurt. Notes: Make sure all the masala ingredients are roasted properly without getting burnt. Posted in Rice

Bisi Bele Baath

Bisi bele Huli Anna . Ingredients: Raw Rice 2 cups Toor Dal 2 cups Tamarind 2 inch sized ball

For More Details and More Secret Recipes Visit http://recipes2u.tk Potatoes 2 Onion 2 Tomatoes 4 Fresh Peas (shelled) 1/4 cup (optional) Coconut 1 tbsp (optional) Salt to taste Masala: Coriander Seeds 2 tbsps Whole Dried Red Chiles 8 10 Chana Dal 1 tsp Urad Dal 1 tsp Fenugreek Seeds 1/2 tsp Cinnamon 2 inch stick Garlic 5 8 pods Poppy Seeds / Khus Khus 1 tsp Oil 1 tsp Talimpu: Chana Dal 1 tsp Urad Dal 1 tsp Mustard Seeds 1 tsp Asafoetida a big pinch Curry Leaves 8 Ghee 1 tbsp Method of preparation: Peel and finely chop onion. Wash and chop tomato. Peel and finely chop potato. Soak tamarind in a cup of water for few minutes and extract all the pulp.

For More Details and More Secret Recipes Visit http://recipes2u.tk Wash dal under water and pressure cook in 4 cups of water for 3 whistles. Once cooked, thoroughly mash the cooked dal and keep aside. Wash rice under water and pressure cook in 4 cups of water for 3 whistles. Heat oil in a pan, lightly roast all masala ingredients one after another and keep aside. Once cooled, grind all the roasted masala ingredients into fine powder using a spice grinder. Heat oil in a deep vessel, add all talimpu ingredients in order. When mustard seeds start spluttering, add chopped onion, tomato, potato and fresh peas (if using). Sprinkle water if necessary and cook covered until all the vegetables are thoroughly cooked. Then add tamarind pulp, mashed dal, finely ground masala powder and 2 4 cups of water. Bring dal to a boil, add cooked rice and salt. Mix thoroughly and cook the whole mixture on low flame for 10 minutes. Serve hot with fine boondi or potato chips. Notes: Make sure all the ingredients are thoroughly cooked and the masala ingredients are perfectly roasted. Posted in Rice

Spicy Plantain Flower Rice

Aratipuvvu Masala Annam . Ingredients: Banana Flower 1 Raw Rice 2 cups Tamarind 1 inch sized ball Turmeric Powder 1 tsp Garlic 5 pods Potato 1 Carrot 1 Onion 1

For More Details and More Secret Recipes Visit http://recipes2u.tk Green Chiles 4 Roasted Coriander Powder 1 tbsp Ghee 1 tsp Talimpu: Fenugreek Seeds 1/2 tsp Chana Dal 1 tsp Urad Dal 1/2 tsp Cumin Seeds 1/2 tsp Mustard Seeds 1/2 tsp Broken Red Chiles 3 Curry Leaves 8 Oil 1 tbsp Method of preparation: Peel and lightly mash garlic. Wash, peel and finely chop potato. Peel, remove ends, wash and finely chop carrot. Peel and thinly slice the onion. Soak tamarind in half a cup of water for few minutes and extract all the juice. Pressure cook rice in 4 cups of water until fluffy. Peel more than half of the petals from the plantain flower. Check this to see how to remove hard stem and hard covering of each flower. Finely chop the prepared flowers or coarsely grind them. Apply salt, turmeric powder and leave for 5 10 minutes. Then refresh the chopped plantain flower under cold water, squeeze off the excess water and reserve for later use. Heat oil in a pan, add all talimpu ingredients in order along with mashed garlic. When mustard seeds start spluttering, add chopped green chiles, onion, potato and carrot.

For More Details and More Secret Recipes Visit http://recipes2u.tk Once vegetables cook a bit, stir in reserved plantain flower and tamarind extract. Cook covered for a minute and stir in steamed rice, roasted coriander powder and ghee. Mix thoroughly and remove from heat. Serve hot with any raita. Notes: Make sure to prepare the plantain flower right else it turns bitter. Posted in Rice

Eggplant Tindora Masala Rice

Vankaya Dondakaya Masala Annam . Ingredients: Indian Eggplants 3 Tindora 15 app. Raw Rice 2 cups Cloves 2 Cinnamon 1 inch stick Cardamom 1 Bay Leaf 1 Fenugreek Seeds a pinch

For More Details and More Secret Recipes Visit http://recipes2u.tk Green Chiles 2 Asafoetida a pinch Freshly Scraped Coconut 1 tbsp Cilantro few leaves Oil 1 tbsp Salt to taste Masala: Whole Red Chiles 3 Coriander Seeds 1 tbsp Cloves 2 Cinnamon 1 inch piece Cumin Seeds 1 tsp Sesame Seeds 4 tsps Caraway Seeds 1 tsp Dry Coconut (grated) 2 tbsps Method of preparation: Wash, remove stem and chop eggplants into big chunks. Wash, remove ends and vertically chop tindora into small sections. Remove stems, wash and slit the green chiles. Soak rice in water for around 10 minutes. Heat a pan on low flame, add all masala ingredients one by one and roast until aromatic. Grind all the roasted masala ingredients into fine powder using a spice blender. Heat oil in a large pot, add cloves, cinnamon, cardamom, bay leaf, fenugreek seeds, green chiles and asafoetida. Add chopped tindora, eggplants, drained rice, ground masala powder and salt. Stir fry for few minutes and add 4 cups of water. Cook covered on low flame until rice is soft.

For More Details and More Secret Recipes Visit http://recipes2u.tk Garnish with fresh coconut and cilantro. Serve eggplant tindora rice with any raita. Notes: Make sure not to burn any of the masala ingredients.
Posted in Rice
Masala Moong Dal Khichdi

Masala Moong Dal Khichdi khichdi is a South Asian one pot meal made from rice and lentils / dal. Rice and dal are simmered together till completely cooked, soft and mushy. Most of the times several spices (cloves, cinnamon, coriander) and various mixed vegetables (mostly potato, cauliflower, green peas) are cooked along with rice and dal. Makes:2 servings

For More Details and More Secret Recipes Visit http://recipes2u.tk . Ingredients: Split Moong Dal 1/2 cup Rice 1 cup Onion 1 Green Chile 3 5 Carrot 1 Potato 1 Cauliflower 1/2 of medium one Frozen Green Peas 1/2 cup Snow Peas 10 Turmeric Powder 1/2 tsp Cilantro few sprigs Coriander Powder 2 tsps Cumin Powder 1/2 tsp Cinnamon 2 inch piece Cloves 4 Bay Leaf 1 Cumin Seeds 1 tbsp Ghee 3 tsps Salt to taste Method of preparation: Peel, remove ends and slice the onion. Remove stems, wash and slice the green chiles. Peel and chop potato into thick slices. Peel, remove ends and chop the carrot into 2 inch long slices. Remove ends and halve the snow peas. Break cauliflower into small florets and wash them thoroughly. Wash rice and dal under water and strain. Clean, wash and roughly chop cilantro.

For More Details and More Secret Recipes Visit http://recipes2u.tk Heat a tsp of ghee in a pan, add coriander powder and cumin powder. Once the powders release the aroma, remove from heat. Heat two tsps of ghee in a pressure cooker, electric rice cooker or heavy bottomed vessel. Add cumin seeds, cinnamon, cloves, bay leaf and fry till cumin seeds splutter. Add onions, green chiles and fry until onion turns translucent. Stir in turmeric powder, potato cubes, green peas, carrots, snow peas and cauliflower florets. Fry for 2 4 minutes until the veggies turn a little soft and add rice and dal. Pour 4 cups of water and bring to boil. Cook covered till all the water is absorbed and moong dal loses its shape. Stir in fried coriander cumin powder and garnish masoor dal khichdi with chopped cilantro. Serve masala moong dal khichdi with plain yogurt, kadhi, pickle (achaar), papad, ghee. Notes: Mixing in coriander cumin powder at end makes the khichdi quite strong. If you prefer, add the coriander and cumin powders to cooking rice to make them less significant. Suggestions: Khichdi burnt at bottom use a heavy bottomed vessel. Better yet, use a double boiler. Variations: Khichdi made of rice and masoor dal with added vegetables, plain moong dal khichdi without any spices and veggies etc Other Names: Moong khichri, Moong Dal khichidi, Spicy Moong khichree, khichdee, khichadi, khichuri, khichari. Posted in Rice

Sesame Rice
Nuvvu Sajja Ingredients: Boiled Rice 6-8 cups Sesame Seeds 1/2 cup Whole Red Chillies 3 Fresh Grated Coconut 1 tbsp Mustard Seeds 1 tsp Oil 1 tsp Salt to taste

For More Details and More Secret Recipes Visit http://recipes2u.tk . Talimpu: Mustard seeds 1/2 tsp Broken red chillies 2 Curry leaves 4 Oil 1 tsp Method of preparation: Heat a wok on medium-low, add few tbsps of water and sesame seeds. Let the water evaporate and sesame seeds roast and turn light brown. Remove roasted sesame seeds from wok, heat a tsp of oil. Add mustard seeds and whole red chillies. When mustard seeds crackle, add coconut and remove from heat. Grind roasted sesame seeds, mustard seeds, coconut and red chillies into somewhat coarse powder with sufficient salt. Mix the sesame powder and boiled rice thoroughly and keep aside. In a wok, add all talimpu ingredients in order. When mustard seeds crackle, add sesame rice and mix well. Serve hot with any raita. Notes: Add sliced green chillies to talimpu if you like. Posted in Rice

50 World Best Rice Making Methods (Part-1)

Cargado por

Información del documento

Título original

Derechos de autor

Formatos disponibles

Compartir este documento

Compartir o incrustar documentos

Opciones para compartir

¿Le pareció útil este documento?

¿Este contenido es inapropiado?

Copyright:

Formatos disponibles

50 World Best Rice Making Methods (Part-1)

Cargado por

Copyright:

Formatos disponibles

50 world best Rice Making Methods part1

This document owned by the http://recipes2u.tk

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Aava sajja Rice

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Burnt ginger rice

Main Source Is From http://recipes2u.tk/

Spicy rice recipe

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

. Ingredients: Boiled rice 2 cups Green chillies 3 Ginger 1 inch piece

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Bitter Gourd Rice

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Masoor Dal Khichdi

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Moth Beans Pulao

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Coconut Milk Pulav

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Coconut Milk Pulav

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/

Main Source Is From http://recipes2u.tk/