Vanga Samaikalam: VARIETYRICE

Showing posts with label VARIETYRICE. Show all posts

May 30, 2018

KALACHANA BIRYANI

Recipe Highlights
Healthy Kalachana biryani.If u want you can add cinnamon sticks,cloves,cardamom,bayleaf.

Ingredients	Cooking Time : 45 Mins
Kala chana – 2 cups Onion - 1 Tomato -2 Oil – 2 teaspoon Cuminseeds – 1 teaspoon Ginger garlic paste – 1 teaspoon Turmeric powder – 1/4 teaspoon Chilli powder – 1 1/4 teaspoon	Coriander powder – 1 teaspoon Garammasala powder – 1/4 teaspoon Basmati rice – 2 cups Water – 3 cups Corinder leaves and mint leaves Salt – to taste

Method
Step :1 Soak Kala chana overnight and pressure cook it 4 whistles. Soak the basmati rice for 30 minutes. Heat oil in a pan then add cumin seeds.Add onions and saute it with little salt. When it comes to transulent add ginger garlic paste and fry it till the raw smell goes off. Then add turmeric powder and tomato and fry it till tomatoes mushy.
Step 2: Now add chilli powder,coriander powder and garam masala. Finally add kalachana and salt to taste.Let it cook for 5 minutes.Add corinader and mint leaves and mix it well. Transfer the masala into the soaked basmati rice. I am using rice cooker to cook the rice.Mix everything and switch ON the rice cooker. If u r going to cook it in a pressure cooker means put everything in the pressure cooker and cook it for 2 whistles and switch off the flame. Serve hot.
Kalachana Biryani is now ready to serve.

Sep 27, 2016

TOMATO RICE METHOD 2

Recipe Highlights
Simple Tomato Rice.You can also use Basmati Rice.

Ingredients	Cooking Time : 20 Mins
Onion - 2 Tomato - 4 Oil – 3 teaspoon Greenchilli - 3 Cooked Rice – 3 cups Turmeric powder – 1/4 teaspoon Chilli powder – 3/4 to 1 teaspoon Ghee – 2 teaspoon Coriander leaves Salt - to taste	To Grind Coconut - 1 tablespoon Ginger – a small piece Garlic – 4 small pieces Fennel seeds – 1 teaspoon

Method
Step :1 Heat oil in a pan add onions and greenchillies.Saute it with little salt.fry it till the onions are transparent. Then add turmeric powder,chilli powder,saute it for a minute. Grind the ingredients given above in the column to grind and add it to the onions and fry it till the raw smell goes off.Then add tomatoes and fry till it comes to mushy consistency.Add salt to taste.
Step 2: Finally add coriander leaves.Keep it in a low flame and let's it wait till it looses out oil.Then Switch off the flame. Take cooked rice and mix it with the tomato mixture.Add a teaspoon of ghee on the top of it and mix it well. Serve Hot with potato masala.
Tomato Rice is now ready to serve.

Sep 23, 2016

COCONUT RICE / THENGAI SADHAM

Recipe Highlights
Coconut is easy and tasty rice prepared with fresh grated coconut.

Ingredients	Cooking Time : 15 Mins
Grated coconut – 1/2 cup Cooked rice – 1 cup Ghee or coconut oil – 2 teaspoon Mustard and Urad dal – 1 teaspoon Channa dal –1 teaspoon Salt - to taste	Redchilli – 2 to 3 Hing – a pinch Curry leaves – 1 spring Cashewnuts - 10

Method
Step :1 Heat ghee or coconut oil in a pan.Add mustard and urad dal.Then add chanadal and fry it till it becomes golden brown then add redchilli,hing,curry leaves and cashewnuts one by one and fry it. Add grated coconut and fry it for 2 minutes in a medium flame.Finally add the cooked rice and salt.Mix it well. Coconut Rice /Thengai Sadham is ready to taste.
Coconut Rice / Thengai Sadham is now ready to serve.

Sep 20, 2016

Recipe Highlights
Lemon rice easy to make variety rice.

Ingredients	Cooking Time : 10Mins
Cooked rice – 1 cup Lemon juice – 2 teaspoon Oil – 1 teaspoon Mustard and Urad dal – 3/4 teaspoon Channa dal – 3/4 teaspoon Peanut – 1 teaspoon Cashewnuts - 5 Salt - to taste	Redchilli - 2 Hing – a pinch Turmeric powder – 1/4 teaspoon Curry leaves

Method
Step :1 Heat oil in a pan.Add mustard and urad dal,then add chana dal and peanut, fry it in a medium flame till it becomes golden brown. Then add redchilli,cashewnuts,curry leaves,turmeric powder and hing. In the mean time squeeze lime juice and salt in the rice and mix it well. finally add the rice in to the pan and mix it well in a low flame for 2 minutes and switch off the flame. Serve hot.
Lemon Rice is now ready to serve.

Step :1
Heat oil in a pan.Add mustard and urad dal,then add chana dal and peanut, fry it in a medium flame till it becomes golden brown.
Then add redchilli,cashewnuts,curry leaves,turmeric powder and hing.
In the mean time squeeze lime juice and salt in the rice and mix it well.
finally add the rice in to the pan and mix it well in a low flame for 2 minutes and switch off the flame.
Serve hot.

Lemon Rice is now ready to serve.

Oct 9, 2015

VEGETABLE PULAO

Recipe Highlights
Simple pulao with mixed vegetables.You can also add your favorite vegetables too.

Ingredients	Cooking Time : 45 Mins
Basmati rice – 1 1/2 cup Onion - 1 Green chilli - 2 Carrot - 1 Beans – 10 to 12 Capsicum – 1/2 Green peas – 1/2 cup Mint and coriander leaves Bay leaf - 2	Ghee – 3 teaspoon Ginger garlic paste – 1 teaspoon Cashew nuts – 10 Cumin seeds or shahi jeera – 1 teaspoon Cinnamon sticks - 2 Cardamom seeds - 2 Cloves – 4 to 5 Star anise - 1 Salt – to taste

Method
Step :1 Rinse and soak the basmati rice for 30 minutes. Chop the vegetables.Heat ghee in a pan add cashew nuts,cumin seeds,Cinnamon sticks,Cardamom seeds,Cloves and Star anise Add onions and saute it with little salt.Then add ginger garlic paste and saute it till the raw smell goes off.Add green chillies.
Step 2: Add all the vegetables,salt and saute it till all are half way cooked.then add chopped coriander and mint leaves. Drain the rice. Finally add the drained rice and fry it for a minute,so that the rice gets coated with the ghee. Pour water and cook it in a rice cooker or Cook this for one whistle and simmer it for 5 minutes,then switch off the flame.
Vegetable pulao is now ready to serve.