Peanut rice......

Peanut rice is a simple flavor rice of peanut & sesame seeds...it itself a full meal.u can take it as a main course... 

INGREDIENTS:

• Rice-1 cup.
• Roasted Peanut-1/2 cup. *remove the outer skin.
• Sesame seeds-1 tbsp.
• Turmeric-a pinch.
• Red chili-2.
• Grated coconut-1/4 cup.(Optional)
• Mustard seeds-1 tsp.
• Urad dal-1 tsp.
• Chana dal-1 tsp.
• Curry leaves-1 sprig.
• Refined oil-1 tbsp.
• Salt to taste.

Method:

• Pressure cook rice with salt & 1 tsp oil & cool down it in a plate, so that grains r separated from each other. 
• Dry roast the sesame seeds & red chili,remove it from heat & let it cool.Then transfer it to a grinder jar with roasted peanut.Grind it into a coarse powder.

               *if u r taking grated coconut,then dry roast along with sesame seeds & red chili.then grind it.

• Heat oil in a pan,add mustard seeds,when it splutter add urad dal,chana dal & curry leaves,saute it,then add pinch of turmeric powder.Add it to the rice along with powder mixture & mix it well.
• "Peanut rice" is ready to serve.Serve hot with any side dish of your choice...

                                           

Tamarind rice.....

Before 1 year when i came to Chennai,i heard from my husband that south Indian people always prepare lots of variety of rice...that time i was decided to make this..but unfortunately i don't get chance to make it,because he does not prefer any mixed variety of rice..but today i just made it for myself,since he has some party in office...Yahooooooooo
Ummmmm......Its unassuming tangy smell & taste that trigger my mood ......

INGREDIENTS:

• Raw rice-2 cup.
• Turmeric powder-1/4 tsp.
• Fresh Curry leaves-15-20.
• Mustard seeds-1 tsp.
• Dry red chili-2.
• Chana dal(Bengal gram)-1 tbsp.
• Skinless Urad dal-1 tbsp.
• Vertically slit green chili-2.
• Chopped ginger-1+1/2 tsp.
• Hing-a pinch.
• Large lemon sized tamarind ball. (Soak in a cup of water ~10 min & extract pulp)
• Roasted Sesame seeds powder-1+1/2 tbsp.
• Roasted peanut-3 tbsp.
• Refined oil-3 tbsp.
• Salt to taste.

Method:

• Cook the rice in such a way that each grain is separate & spread it in a plate to cool,when it cool sprinkle 1 tbsp oil & fresh curry leaves.
• Heat rest of oil in a pan,add mustard seeds & dry red chili,when it splutter  add chana dal,urad dal,stir it till dal turns golden brown,then add slit green chili,chopped ginger ,hing & few curry leaves,fry for few minute.
• Add tamarind extract & turmeric powder,cook till the raw smell of tamarind disappears(~ 5-7 min),when it will thick but flowing paste,remove it from heat.
• Add the cooked tamarind paste with the cooked rice,mix well so that paste will evenly coated over rice.adjust salt.Finally sprinkle the roasted sesame seed powder & roasted peanut,combine well.
• "Tamarind rice" is ready to serve.Serve with raita. 

Chana dal pulao...

Preparation time:10 min.

Cooking time:35 min.

Main course

serve-4.

INGREDIENTS:

• Basmati Rice-1 cup.
• Chana dal/bengal gram-1/2 cup.
• Cloves-4.
• Bay leaves-2.
• Cinnamon-1/2 inch
• Golden raisins-1 tsp.
• Cardamom-3.
• Cashew-4-5.
• Refined oil-2 tsp.
• Salt to taste.
• Water-2 cups.
• Ghee-1 tsp.
• Green chili slit-2.
• Grated ginger-1 tsp.
• Mint leaf-few.

PREPARATION:

• Wash chana dal & soak it approx.20 min.
• Heat oil in a pan.add cloves,bay leaves,cinnamon,cardamom & ginger & green chili slit.fry for 2 min & add soaked chana dal,fry for another 2 min,at the same time heat 2 cup of water in a pressure cooker.
• Add fried chana dal mixture in the pressure cooker,add rice,cashew,mint leaf & salt.close the lid & wait for 1 whistle.
• Turn off the stove after the whistle & release some pressure,open the lid & lastly add some ghee for nice flavor.
• "Chana dal pulao" is ready to serve....serve hot...

Cauliflower rice/Gobi pulao...

Cauliflower is loaded with nutrients. It is a very good source of vitamin C. It has cancer fighting properties. It is low in fat, high in fiber and has antioxidant and anti-inflammatory properties. It strengthens the immune system and protects against cardiovascular diseases.So let us try to include this vegetable in our diet. Here is a simple Cauliflower rice recipe/Gobi rice.This is also ideal for lunch box,both kids & elders will love this rice.

INGREDIENTS:

• Basmati Rice-1 cup.
• Medium sized Cauliflower-1.
• Big Onion-1.
• Big & juicy Tomato-3.
• Green Peas-3 tsp.
• Ginger-1 inch(finely chopped).
• Finely chopped garlic-3 cloves.
• Finely chopped green chili-1.
• Turmeric powder-1/4 tsp.
• Chili powder-1 tsp.
• Coriander powder- 2 tsp.
• Oil-2 tbsp.
• Salt to taste.

For the seasoning:

• Cinnamon-1 inch piece.
• Cloves-2.
• Bay leaf-1.
• Cardamom-1.

PREPARATION:

Gobi pulao

• Wash the basmati rice in water & pressure cook it by adding 2 cups of water.
• Finely chop onions,green chili,ginger & garlic.
• Puree the tomatoes,blanch the cauliflower florets i.e.-cut the cauliflower florets & put them in boiling water to which a little salt & a pinch of turmeric powder is added.Let it remain in the water for 3 minutes.
• Heat 1 tbsp of oil in a pan & fry the cauliflowers adding 1/2 tsp chili powder.don't overcook,so that it retain its crunchiness.Keep aside.
• Heat oil in a pan & add the Cinnamon,Cloves,Bay leaf & Cardamom,then add finely chopped onions & saute till it turns golden brown.Now add ginger+garlic,green chili & saute it.
• Then add tomato puree,turmeric powder,salt,remaining chili powder,coriander powder & cook till the raw flavor goes & oil separates.
• Now add cooked cauliflowers,cooked rice to the tomato gravy.Mix everything well & simmer for few sec until everything gets coated well.
• Garnish with finely chopped coriander leaves. 
• Delicious & simple "Gobi pulao" is ready to serve & serve it with raita. 

Green peas pulao....

INGREDIENTS:

• Basmati Rice-1 cup.
• Green peas-1 cup.
• Cloves-4.
• Bay leaves-2.
• Cinnamon-1/2 inch.
• Cardamom-3.
• Chopped Onion-1.
• Cashew-4-5.
• Refined oil-2 tsp.
• Mint leaf(for garnishing)
• Salt to taste.
• Water-2 cups.
• Ghee-1 tsp.

PREPARATION:

Green peas pulao

• Heat oil in a pan.add cloves,bay leaves,& onion.fry for 2 min & add rice,fry for another 2 min,at the same time heat 2 cup of water in a pressure cooker.
• Add fried rice mixture in the pressure cooker,add cashew,green peas & salt.close the lid & wait for 1 whistle.
• Turn off the stove after the whistle & release some pressure,open the lid & lastly add some ghee for nice flavor.
• "Green peas pulao" is ready to serve....serve hot...

Paneer Biryani...

INGREDIENTS:

For the marination:

• Paneer-1 packet(cut in 1/2 inch cubes).
• Turmeric powder-1/4 tsp.
• Chili powder-1/4 tsp.
• Lemon juice-1/2 tsp.
• Salt-1/4 tsp.

For the biryani:

• Basumati rice-1 cup(soaked in water at-least 5 mins).
• Oil-3 tsp.
• Cinnamon-1/2 inch.
• Star anise(Ful chakri)-1.
• Cashews-1 tsp.
• Large whole cardamom(Badi elaichi)-1.
• Cardamom powder-1/4 tsp.
• Cloves-2.
• Whole peppercorns-4-5.
• Chopped mint leaf-2-3 tsp.
• Bay leaf-1.
• Large onion-1(finely sliced).
• Ginger-garlic paste-2 tsp.
• Turmeric powder-1/2 tsp.
• Chili powder-1/2 tsp.
• Pinch of sugar.
• Salt to taste.

Optional:

• Ghee-1 tsp.
• Rose water-1/4 tsp.
• Pinch of saffron soaked in warm milk.

PREPARATION:

• Marinate the Paneer with for the marination ingredients & set aside.
• Heat up the oil in a vessel over medium heat.add the whole spices & stir until fragant about 30-40 sec.
• Then add the gg pste,turmeric powder,chili powder,salt & sugar to the oil,stir constantly until the oil floats in the top(~3-4 mins).
• Now mix the soaked & drained basmati rice into the masala mix along with the marinated paneer cubes.stir well till everything is coated with masala(~2-3 mins).
• After the rice is well mixed,add the boiling water to the pot.let it boil & then simmer over low heat for about 5-10 min or till done.
• While the rice is cooking,in a separate pan,fry the sliced onions till light brown,also saute the raisins & cashews till fragrant.
• Once the rice is done,mix the fried onions,raisins,cashews & mint leaves along with ghee.
• Sprinkle the cardamom powder & cover it for last half an hour.
• "Paneer biryani" is ready to serve & then serve warm with raita or curry of your choice.  

Optional:

•  After the rice is done,lightly sprinkle some rose water & saffron soaked milk before covering it up for half an hour

Another quick variation:

• Using pressure cooker for the rice fastens the process further,just give 1 whistle.turn off the stove after the whistle & release some pressure.

Here's hoping that this dish fascinates you to try your hand at it .

Have a great week ahead:)