PEAS ,CAULIFLOWER IN TOMATO FLAVORED RICED

ITEMS NEEDED
onion-1 chopped
tomato-2 big pured
green chilli-1
chilli pwdr-1
turmeric pwdr-1/4 tspn
cinnamon,cloves,cardomom and bayleaves-each 1
saunf-1 tspn
peas and cauliflower-1/2 cup
white channed -1/4 cup cooked
rice-1.5 cups(soaked for 20 mns)
oil-2tbsp
salt as required
curry leaves-alittle

FOR GRINDING
mint -a handful
cinnamon-1
cloves-2
cardomom-1
saunf-1/2tspn
green chilli-2
red chilli-1
tomato-1/2 chopped(small one)
ginger and garlic paste-1 tspn

METHOD
Grind all items given under for grinding.
Heat oil in a pressure pan and temper with cinnamon,cloves,cardomom,bayleaves and saunf.
Now add onion,curry leaves and green chilli and fry until onion turns brown.
Add green peas,cauliflower and channa and mix well.
Now add the rinded masala and fry until raw smell goes.
Add red chilli pwdr and turmeric pwdr and mix well.
Now addd the rice and fry for a second.
Measure tomato puree and water (4 cups) and add it.
Add required salt and mix well.
Allow to boil ,once bubbles started change heat to low and close the pressure pan and put he whistle and keep it for 10 mnts.
serve with radish and sprouted dhal raitha.

                                                               

VEGETABLE GHEE RICE

ITEMS NEEDED

           










cinnamon stick,cardomom ,cloves and bayleaves each 2 pieces
onion-1 thinly sliced
green chilli- slited
curry leaves a little
mint and corainder leavesa handful each
ginger and garlic paste -1 tspn
vegetables-1cup(carrot,green beans,peas and cauliflower)
ghee-1 tbsp
oil 2tspn
rice-11/2 cup(soaked for 10 mnts and drained)

 heat 1tspn of butter in a pressure cooker and fry the soaked and drained rice for few seconds and keep aside.

now heat remaining ghee and oil in the cooker and add cinnamon,cloves,cardomom and bay leaves and allow to fry for a second.

now add curry leaves,mint and corainder leaves along with onion and fry for few seconds until it chanes its colour.

now add ginger and garlic paste and fry until raw smell goes.

and then add vegetables and required salt and mix them well until vegetables are half cooked.

once vegetables are half cooked add the rice and mix well.

now add water in the ratio 1:2(rice:water) and allow to boil and turn the heat to low
and close the cooker and whistle and keep for just 10 mnts ,no more than that and switch off the heat.

serve warm with any vegetable masala and enjoy.

SPICY VEG FRIED RICE

ITEMS NEEDED

rice-11/2 cups
vegetables-2 cups chopped(carrot,beans,mushroom and green peas
onion-1 big chopped
green chilli-2
curryleaves-a little
red chilli paste-2 tbsp or adjust to your taste
ginger and garlic paste-2 tspn
soya sauce-1tspn(i used darker one) if used lighter one add 2tspn
boiled chickpeas-a handful
butter -2tspn (not shown)
oil 2tspn(not shown)
salt as needed

for chilli paste
 just soak 10 to 15 nos of red chilli in hot water and drain and grind to smooth paste in a mixer( u can store in fridge for 1 week)

heat butter in a pan and fry the soaked(10 minutes) and drained rice  for 2 minutes and cook it in the cooker with (1:2 ) water and keep aside

 

heat oil in a pan and add giner and garlic paste and fry until raw smell goes

now add onion,green chilli and  curry leaves and fry for a second

now add all the vegetables and required salt and cook it(don't overcook it ,it should be crunchy)

now add red chilli paste and mix well

once chilli paste is mixed with vegetables,add the soya sauce and give it a toss .

atlast add boiled chickpeas and mix with rice.

serve hot with onion raitha and enjoy.


note:adding vegetables is your choice,
        if u want to add egg u can add egg scrambled before adding rice and mix well.
        below picture shows after adding egg.

FRIED RICE

ITEMS NEEDED
Rice-1 cup
Ginger and Garlic-1 tbsp chopped
Onion-1 thinly chopped
Carrot-1 chopped
Green Beans-8 nos chopped
Capsicum-1 chopped
Celery-2 tbsp chopped
Egg-1

Red Chilly Sauce-1 tspn                   
Green Chilly Sauce-1tspn
Tomato Sauce-1tspn
Soya Sauce-1 tspn
White Pepper Pwdr-1/2 tspn
Salt as needed.

METHOD
Cook rice with water in the ratio(1:2),keep aside,now heat oil in a kadai add chopped ginger and garlic and fry for a second,now add onion and fry,add all the vegetables and salt and cook,don't overcook it should be crunchy,now add pepper pwdr and all the sauces and fry for a second,move the vegetables to one side of the kadai and add the beaten eggg and cook,once the egg is half cooked mix with the vegetables andadd the rice and mix well.serve with any curry.

VEGETABLE RICE

ITEMS NEEDED
Onion-1
Green Chilli-2
Vegetables-3/4 cup(carrot,eans,peas and cauliflower)
Ginger and Garlic Paste-1 tspn
Oil-1tbsp

Cinnamon,Cloves,Cardomom and Bayleaves-each 1
Milk-1cup
Water-1cup
Rice-1cup(basmathi rice)
Mint and Corainder Leaves-1 handful
Salt as needed.
METHOD

First soak rice for 1/2hour,heat oil in a pan temper with cinnamon cardomom,cloves and bayleaves,add mint and corainder leaves and fry for a second,now, add onion and greenchilli fry until raw smells goes add ginger garlic paste,fry it well,add vegetables and fry it,now,add rice and mix it well for 2 mnts,now add milk and water and let it boil and then add salt(add salt after milk get boiled) and close it and put whistle and keep it for 10mnts in low flame.once cooked u can add 1 tspn of ghee for rich taste(optional).

CHICKEN DUM BRIYANI

INGREDIENTS

Onion - 1
Tomato - 1.5
Green Chilli - 5-6
Mint (1/2 bunch)
Coriander Leaves - 1 handful
Curry Leaves
Chicken - 2 lbs
Cloves - 3-4
Cinnamon - 2-3 small piece
Cardamom - 2 pieces
Black Cardamom - 2 pieces
Bay leaves - 2 pieces
Star Anise - 2
Shahi Jeera - 1 tsp
Ginger & Garlic Paste - 1 tbsn
Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 2 tsp
Curd - 1/2 cup
Garam Masala - 1 tsp
Cashew - 10 pieces
Dry Grapes - 1 tbsn
Oil as need
Salt as needed
Rice - 3 cup

Method:
To Cook Rice:
Boil 2 liter of water in large pot
Add following:
 1 piece of Cinnamon
 1 piece of Cardamom
 1 piece of Clove
 1 piece of Bay Leave
 1 piece of Black Cardamom
 1 piece of Star Anise
 1/2 tsp of Shahi Jeera

When water boils, add washed 3 cups of rice, Wait for rice to cook up to 75%, remove pot from heat and filter rice from water - Keep it aside

 
Marinating Chicken:

To Chicken, add 1 tsp of Ginger & Garlic paste, pinch of turmeric powder, 1/2 tsp of Chilli Powder, 1 tsp of Coriander Powder, 50% of Curd, little bit of salt, little mint leaves, little onion, little of tomato, 2 split green chillis, little oil - Marinate for 1/2 hour

 
COOKING

 Heat oil in a heavy bottom pot, add Cinnamon, Cardamom, Clove, Bay Leaves, Black Cardamom, Star Anise, Shahi Jeera, Cashew Nut and Dry Grapes. Once splatter, add curry leaves, minced garlic, green chillis, mint leaves - roast it for few minutes, add Ginger & Garlic paste and roast for few seconds, add onion, add tomato, add turmeric powder, add chilli powder, add coriander powder, add garam masala, add remaining curd, add marinated chicken - Cook until chicken is 75% cooked. Now, add cooked rice. Add Saffron color powder to 2 tsp of water and sprinkle on top of added rice.
 
Cover with lid - cook in medium heat for 15 minutes
After 15 minutes, remove pot from heat, remove lid, cover pot with Aluminum foil and cover with lid on top of Aluminum foil
 

Place a Flat Pan on Medium Heat ,Place covered Pot on top of Flat pan and continue with medium heat for 15 minutes,After 15 minutes, turn off heat and leave Pot on Flat Pan for another 15 minutes without opening pot lid,After 15 minutes, Mouth watering Dum Briyani is ready to serve.