recipes from my kitchen to yours..

Vegetarian fired rice July 31, 2009

Filed under: Rice — awalkwithpriya @ 12:32 pm
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Ingredients:

1. Rice – 2 cups (Sona masoori works best, Use 1rice :1.5 water )

2.  Carrots – 2 finely chopped

3.  Green beans – 15  finely chopped

4. Spring onions – 1 bunch( approx: 4)

5.  Green chillies- 4 ( adjust according to spice level)

6.  Pepper – 1/2 tbs

7. salt -1 tbs

8. Lemon juice- 1/2 tbs

9.  garlic – 1 clove finely chopped

10. oil – 2 tbs

Method:

1. Wash and cook rice and set it aside to cool for at least 1/2 an hour add some lemon juice and 1/2 tbs salt . (U can use left over cold rice)

2. In a pan add 2 tbs oil heat it up and add chopped garlic and saute for 2 secs and add chopped spring onions and fry for another 2 seconds.

3.  Add green chillies, chopped carrots, chopped beans and fry with lid till they are 90% cooked. Don’t burn the bottom.

4. Finally add 1/2 tbs salt, pepper, lemon juice and cook for another 1 minutes and mix this with the rice.

5. Garnish with some chopped spring onions and serve.

Tip: You can use 1 tbs soy sauce and 1/2 tbs vinegar also.

 

Kobbari Annam December 21, 2008

Filed under: Rice — awalkwithpriya @ 9:21 pm

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Tomato Rice December 2, 2008

Filed under: Rice — awalkwithpriya @ 5:45 pm
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Winter weekends make us lazy. This weekend was no diffrent. After the four long holidays which included lots of potluck parties..So I had no plans to spend lot of time in kitchen yesterday. I wanted to make something real quick. So here it is Tomato rice..which tasted delicious.

Ingredients:

1. Basmathi rice/ any rice – 2 cups (I used Basmathi rice)

2. Tomatoes- 3-4

3. Onions – 1

4.Curry leaves – 4

5. Mutter / peas- 1 small cup

6. Coriander – to garnish

7.Turmeric – 1/2 tbs

For seasoning:

1. Mustard seeds – 1 tbs

2. Shah jeera – 1 tbs

3. Cardamon – 1

4. Biryani flower – 1 (optional)

5. ginger garlic paste – 1 tsp (optional)

Method:

1. Boil the rice by adding 1 tbs salt and also turmeric. ( So that they mix well )

2. Now in a large sauce pan add oil, mustard seeds, Shah jeera, Cardamon, Biryani flower, ginger garlic paste, curry leaves and let them sputter.

3. Now add onions and fry until they are golden brown and add chopped tomatoes. ( sprinkle 1/4 salt )

4. Once rice is boiled add that to this and mix well.

5.Now garnish with coriander and U can as well add some lemon juice to it.

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Katte pongali! November 12, 2008

Filed under: Rice — awalkwithpriya @ 3:17 pm
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Katte Pongali is my husband’s favorite dish. We make it very often during festivals as nivadyam. Yesterday for no special reason we wanted to make katte pongali. Without pondering much we made it. It came out very well. We enjoyed ours with groundnut chutney and mukkala pulusu. So here is the recipe.

Ingredients:

Rice – 1 cup

Pessara pappu/moong dal- 1 cup

water – 4 cups

Ginger – small piece

green chillies -5

Black pepper – seeds or powder – 4 or 1/4 tsp

coriander – to garnish.

Ghee- is optional

seasoning:

Mustard seeds – 1 tsp

methi powder – a pinch

hing – a pinch

Sanagapappu/chana dal – 1 tsp

Minnapappu/urad dal – 1tsp

Method:

1. pressure cook rice,moong dal and green chillies.

2. Once the rice is ready then in a pan add 1 tsp oil, mustard seeds,Mustard seeds,methi powder, hing, chanadal, urad dal.

3. Now add the seasoning and 1 tsp salt to the rice and mix well.

4. Garnish with coriander and server with ground nut chutney or sambar.

 

Vegetable Biryani.. October 30, 2008

Filed under: Rice — awalkwithpriya @ 3:19 pm
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I come from a city where this particular dish is very famous..Ya Ya I am talking about Hyderabadi Biryani. There are many a variations in making this Biryani. Here is mine.

Biryani is usually eaten along with raitha(a curd dish) or mirchi ka salan( a green chili gravy)

Ingredients:

Basmati rice :  2 cups (Soak Rice for 10 mins and add 21/2 cups water while cooking ) * add little and and 1 tsp salt to the boiling rice.

Vegetables to be chopped:

Potatoes : 2

onions : 1

carrots : 2

beans : 10

peas : 1/3 cup

seasoning:

cardamon: 2

lavang :2

green chilies : 6

Bay leaves :2

Shah jeera – 1 tsp

Cinnamon: 1

Biryani flower :1

Oil-2 tsps

ghee/butter -1/2 tsp

Ginger garlic paste – 1 tsp

Saffron color- a pinch

Method:

1.In a large saucepan put 1 tsp oil and 1/2 tsp ghee/butter, bay leaves, cinnamon,cardamon,lavang,biryani flower, green chilies, shah jeera,ginger garlic paste and finely chopped onions. (Don’t burn the onions cook on low flame)

2. When onions turn golden brown add all the chopped vegetables. (* add just a pinch of salt and cover the pan with a lid*).

3. When the vegetables are 80% done. Turn the stove off.

4. Take a big pan, take half of the cooked vegetables and spread as a layer, and now on top of it add another layer of cooked rice, repeat this until you are done with both rice and vegetables.

5. Now mix a pinch of saffron color in water and sprinkle it on the layer of rice and vegetables.

We are almost done!

6. Now you have to cook this on stove for another 10 minutes or you can keep it in oven at 300 degrees for about 15 minutes. (* when you cook on stove make sure you put this pan in another big pan with water as you don’t  burn the bottom *)

That’s it! Your biryani is ready.