Beet root rice / Beet rice

Ingredients :

• 1 1/2 cup Basmati Rice
• 1 Cup grated beetroot
• 1 cup Fresh or frozen grated  ccconut
• 1 1/2 tbsp Sugar
• 6 tsp Ghee
• Cardamom powder to taste
• 1 inch Cinnamon stick
• 3 to 4 Green Cardamom
• 5 to 6 Cloves
• Dry Fruits pieces.

Method :

Wash and soak basmati rice for 30 mts.Boil water in a pan, add ghee, add soaked rice and cook till rice is 80% cooked

Heat 3 tsp ghee in a pan, add whole spices, add beetroot, add coconut, sugar, dry fruits, mix well.Add boiled rice, mix gently, cover and cook on low heat for 15 minutes

Open cover after 10 minutes, Beetroot rice is ready to serve!

 

  

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Egg Biryani

Ingredients :

• 2 cups Cooked Basmati rice
• 6 Eggs
• 1 finely chopped Onion
• 1 onion cut into thin slices for garnishing
• 2 tsp Ginger Garlic paste
• 2 finely chopped Green chili
• 3 Cloves
• 4-5 Black pepper
• 2 Bay leaves
• 1 Brown (big) cardamom
• 2 Green cardamom
• 1 tsp Red chili powder -
• 1 tsp Coriander powder
  
• 1 tsp Garam Masala Powder
  
• 2 Cinnamon sticks
• 1 tsp Cumin seeds
  
• 3-4 tbsp Vegetable oil
• Salt to taste
• Chopped coriander leaves 
• Water

Method :

 Heat oil in a pan.

Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.Fry for a minute.

 Reduce the heat.Add sliced onion, green chili, ginger garlic paste and fry until light golden brown.

Add red chili powder, coriander powder, garam masala and salt. Mix well.

Add cooked rice , Slowly toss the rice upside down nd mix well.

Meanwhile keep three eggs for boiling.

Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.Heat 1tbsp oil  in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.

Once you are done with the rice. Fry thin strips of onion in oil till golden brown.Then add this onion and add the scrambled eggs to the rice .  Mix and slowly mix it taking care that you do not break the rice grains.

Put the rice in the centre of the serving plate Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate..Garnish with coriander leaves and serve hot.

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Mutter Paneer Pulao

Ingredients : 

• 200 gram Paneer 
• 1 cup Half cooked Peas
• 2 medium Chopped Onion
• 2 large Chopped Tomato 
• 2 tablespoon Ginger garlic paste 
• 2 cups Cooked Rice
• 2-3 Cloves
• 1"  piece  Cinnamon
• 2 Cardamom
• 2 teaspoon Jeera
• 2 Bay leaves
• Oil+Ghee-3 tablespoon
• Few Chopped Cilantro
• 1 teaspoon Red chilly powder
• 1 teaspoon masala
• 1/4 teaspoon Turmeric powder
•  Salt-To taste

 Method :

 Soak rice for half an hour.Drain all water,roast the rice with teaspoon of ghee.Bring 4 cups of water to boil,add cloves,cinnamon and salt.Now add the roasted rice and cook till it cooks.Once it cooked drain all water,close the lid and keep aside.
Cut the paneer in to small bite pieces and shallow fry it with little oil.Keep aside.

Heat oil&Ghee in a Non-stick pan.Add black cardamom,jeera and bayleaf.roast it well.Add ginger garlic paste and fry.Add onion fry till gets soft.

Then add the tomato and fry till get mushy.In this stage add the dry powders,turmeric powder,red chilly powder,Garam masalaMix it well.Add salt to taste.Now add peas together,mix and close the lid for 3 min.

Once peas turned little soft add the paneer cubes and give a nice mix.Now turn the stove in to medium and add the cooked basmathi rice and give a fine mix.

Coat the rice with all masalas.Finally add some cilantro on top.Serve hot with Onion Raitha or Any Veg Gravy
 

 

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Narali Bhat ( Sweet Coconut Rice)

Ingredients :

• 1 1/2 cup Basmati Rice
• 1 1/2 cup Fresh or frozen Coconut
• 1 1/2 tsp Sugar
• 6 tsp Ghee
• 1/2 tsp Saffron
• Cardamom powder to taste
• 1 inch Cinnamon stick
• 3 to 4 Green Cardamom
• 5 to 6 Cloves
• Dry Fruits pieces.

Method :

Wash and soak basmati rice for 30 mts.Boil water in a pan, add ghee, add soaked rice and cook till rice is 80% cooked.Heat 3 tsp ghee in a pan, add whole spices, add coconut, sugar, dry fruits, mix well.Add boiled rice, mix gently, add saffron water, cover and cook on low heat for 15 mts.Open cover after 10 mts, Narali Bhat is ready to serve!  Traditionally jaggery is used to prepare Narali Bhat, you may make use of jaggery instead of sugar.

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Tiranga Pulao / TriColor rice

Ingredients :

• 3  Cups Cooked rice
• 2 Finely Chopped Onion
• 8 Green chillies
• 1 bunch Mint leaves
• 3 Tomatoes
• A pinch of  Turmeric powder
• 6 Cardamom
• 8 Cloves
• 2 ” piece Cinnamon stick
• 2 Tsp Shahijeera / caraway seeds
• Small piece Ginger
• 1 Tsp Ginger garlic paste
• 1/4 Tsp Cumin seeds
• 4 Tbsp Ghee / Clarified Butter

Method :
Chop the tomatoes into small pieces and grind into fine paste in mixie. Clean the mint leaves from the bunch and grind them into paste along with two green chillies.  Divide the cooked rice into three equal parts. Heat  a tbsp of ghee in a pan. Fry some chopped onion and saute till they are soft. Add half the ginger garlic paste, 1/3 of garam masala (cardamom, cloves, cinnamon, shahijeera) , little turmeric powder and saute a little more. Now add the tomato paste and let it boil for few minutes to remove the raw smell. Add one part of rice along with salt as per taste. Mix well and fry for few minutes more. Remove from fire and keep it aside. This is tomaro rice.

Now Clean the pan and heat 1 tsp of ghee and add chopped onions, 2-3 slit green chillies, cumin seeds and chopped ginger. Saute them till onion is soft  and add another part of rice, some garam masala  along with salt as required. Mix and fry it well till all spices are mixed well. Take it out and keep aside. This is jeera rice..

Clean the pan and heat the remaining Ghee. Fry the remaining chopped  onions and green chilies till soft. Add ginger garlic paste,  little turmeric powder , garam masala and fry for a  minute. Now add the mint leaves paste and fry a little. Add the remaining rice along with salt and mix well.  Fry for two minutes  more and remove from fire.This is pudina rice.along with salt and mix well.  Fry for two minutes  more and remove from fire.This is pudina rice.
Spread the green pudina  rice first in  a serving plate. Next put the jeera rice. Lastly put the tomato rice neatly. Garnish with onion and lemon slices and serve hot.. This tricolor pulao looks very bright, colorful and attractive without any artificial colors..

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Masale Bhat

A staple of any Maharashtrian wedding menu, this special rice preparation is a spicy, vegetarian and Maharashtrian version of the North Indian  Pulav. The spice that really makes this dish “masaledaar” (spicy) is the Maharashtrian Goda/Kala Masala. Adding a vareity of veggies like peas, gherkins (thondli/tinda), cabbage, cauliflower, onion and eggplant (single or combination) to this quick and easy one pot concoction not only enhances the flavor but also adds to the overall color and texture of the dish.

Ingredients :

• 1 cup Basmati rice
• 2-3 Tbsp oil
• ½  tsp mustard seeds (rai/mohri)
• ½  tsp cumin seeds (jeera)
• 1 tsp turmeric powder (haldi)
• ½  tsp red chilli powder
• 1-2 pinches asofoetida (hing)
• ½ cup fresh peas
• 2-3 tsp Cashew Nuts pieces
• 2 ½  cups water
• salt, to taste
• 1½ tsp Maharashtrian Goda/Kala Masala (if can’t find it, you can use the regular Garam Masala)
• Grated Fresh coconut (optional for garnishing )
• Finely chopped Fresh coriander(  for garnishing )
• Ghee (clarified butter optional)

Method :

Rinse the basmati rice in water and set aside.

Heat oil in a large pot and add mustard and cumin seeds.When they cackle add turmeric powder and pinch of aesofoetida.Then add the peas and sauté for a min. Add the rice and cashew nuts and sauté for another min or so.Season with salt, goda/kala masala and red chilli powder. Add water, mix well and cook covered for 15-20 mins on medium-low heat, stirring once in a while, till the rice soaks up all the water and is well cooked.Garnish with chopped coriander and grated coconut. Serve hot with a teaspoon of melted ghee

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Makhana Pulao

 

 Ingredients :

• Rice 250 gm
• 1 tbsp Butter
• 1 tbsp Oil
• 1 tsp Garam masala
• Makhana (lotus seeds)
• 1 tbsp Yoghurt
• 1 chopped Onion
• Salt as per taste
• Coriander leaves

Method :

Clean and Soak rice. Heat oil and butter , then saute onion till it becomes pink, then add makhana seeds, garam masala, rice,  salt, yoghurt and mix it well. Add water and cook. Garnish with coriander leaves and golden fried onion and serve .

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Veg Fried rice

Ingredients :

• 2 cups Basmati (Long-Grained) Rice
• 1/2 cup finely chopped Carrots
• 1/2 cup finely chopped Capsicums
• 1/2 cup finely chopped French beans.
• 2 finely chopped Spring Onions
• 2 finely chopped Green chillies
• 1-2 Tsp Soya Sauce
• 1 Pinch Ajino Moto
• 10-15 Golden fried Cashew Nuts Pieces
• 2-3 Tbsp Oil
• Salt as per taste

Method :

Wash rice properly, soak them in water for 10 minutes.Then cook it in a cooker to make rice which has all grains separated . Take pan or kadai, add oil to it, saute green chillies. Then add all vegetables to it and cook it for 7-8 minutes. Then add cooked rice to it and mix it well. Then add salt & soya sauce, cashew nuts and again mix it well and cook for 3-4 minutes. Garnish with Spring Onion greens, Cashew Nuts and serve hot.

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