Pepper Rice

This is a very easy , simple delicious and one of my favourite dishes. Ideal dish for winter. I learnt this recipe from my co sister Jyothi Kattinakere.
Give it a try and let me know how you liked it.

Preparation time: 10 min
Servings: 2

Ingredients: 

• 2 Cups cooked white rice ( left over will do)
• 1 cupe sliced Onion
• 1 tsp freshly crushed Pepper corns
• 1 and 1/2 tbsp Ghee / clarrified butter
• 1 tbsp Lemon juice
• 1/2 tsp mustard seeds
• salt to taste

Method:

• Heat Ghee/Clarified butter in a pan. Add mustard seeds. Once mustard seeds splutter, add crushed pepper. Saute for 30 secs.
• Add  sliced Onion. Saute for 2-3 min until raw smell goes.
• Add salt, mix well. 
• Add cooked Rice, mix well for 2 mins.
• Finally add Lemon juice and mix well.
• Serve hot with Mild dal and papad. . 

White Radish Rice/ ಮೂಲ೦ಗಿ ಅನ್ನ

Have you ever thought of preparing rice from white Radish?, in fact I had never thought of it until I tasted it during my last India visit. My mom had prepared this delicious bath. She had grown lots of white Radishes in the Hithalu(backyard).. In this recipe, she used green leaves along with Radish like any other Radish dishes( I just took few clicks).  I have heard, seen lots of people waste green leaves of Radish, dont know why? it really tastes very good. We can prepare palya, sambar out of it. I never seen white radish with leaf here in Toronto, so I have to prepare this dish with red Radish. I really liked this bath. Hope you will like it too.

 Preparation time: 40 min
servings: 4

Ingredients:

• 2 cups long grain white rice
• 1 large Radish with green leaf chopped
• 1 medium Onion chopped
• 3 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Turmeric powder
  
• Few curry leaves
• Salt to taste

for grinding

• 1/2 cup grated Coconut
• 4-5 red Chilies(to taste)
• 1 tsp Coriander seeds
• 1/2 tsp Cumin
• Generous pinch of Hing
• 1/4 lemon size Tamarind or 1/2 squeezed lemon

 Method:

• Cook the rice with 4 cups of water. Make sure the rice is not sticky. Keep aside to cool.
• Heat 2 1/2 tbsp oil in a pan, add Mustard seeds and Turmeric powder. Now add the chopped Radish, Onion and salt to taste. Cover and cook for 5 min.
• In the mean while heat 1/2 tbsp Oil in a pan and roast the "for grinding" ingredients except coconut and Tamarind. Then grind with coconut and Tamarind using little water.
• Add the ground mixture to the half  cooked Radish. Mix well and cook until tender and water evaporates.
• Now mix the rice with cooked Radish and mix very well. Adjust the salt if required. If you have not used the Tamarind, now add the Squeezed Lemon. Mix well. 
• Serve the any raitha and Papad or any sandige.

Capsicum Rice

Preparation time: 30 min

Servings: 2

Ingredients:

• 3 cups long grain Rice cooked.
• 2 Capsicum / Bell Pepper Chopped ( I used 1 Red and 1 Green)
• 2 tbsp Oil
• 3 Cloves
• 2 Cardamum
• 1 Bay leaf
• 1 tsp Ginger-Garlic paste
• 4-5 green Chilies finely minced
• Salt to taste
• 1 small squeezed Lemon

Method:

• Heat the Oil in a pan, add Cloves,Cardamom, Bay leaf, minced green Chilies and Ginger-Garlic paste. Saute  for 30-40 secs.
• Now add the Chopped Capsicum, Cook for 8-10 min on medium heat( until gets soft). Then add cooked Rice and salt to taste, mix very well. 
• Finally add the squeezed Lemon and mix well.
• Serve hot with Raitha or any gravy.

Coconut Rice ( My style)

Preparation time: 30 min
Servings: 2

Ingredients:

• 1 cup long grain white rice
• 3/4 cup freshly grated Coconut
• 2 Green Chilies chopped to taste
• 2 tbsp Ghee / Clarified Butter
• 1 tsp Chana dal / split yellow lentil
• 1 tsp Urid dal / black gram dal
• 1 medium Onion chopped
• 1/2 tsp Mustard seeds
• 1 spring curry leaves.
• 8-10 Cashew nut
• 2 tsp squeezed Lemon
• Salt to taste

Method:

• Pressure cook the Rice with 1 1/2 cup water ( 2 whistle).
• Heat Ghee in a pan, add Mustard seeds, Chana dal, Urid dal, green Chilies, Curry leaves and Cashew nut. Saute for 30-40 secs.
• Add Onion, saute for 2-3 min (until pale brown).
• Now add grated Coconut, saute for 3 min on a low to medium flame.
• Add cooked Rice, Salt to taste. Mix well. Finally add squeezed Lemon and mix well.
• Serve with raitha or any curry. I prefer curry as it contains coconut.

Note: You can finish off  with handful of coriander leaves/ Cilantro.

Mixed Vegetable Rice

Hmm, I dint know what to cook for dinner yesterday as I didnt have enough veggies in my fridge to make any palya or curry. So thought of making some rice item, just gave it a shot. It came out really good. Give it a try and let me know how you liked it. Enjoy.
Servings: 2
Preparation time: 30 min
Ingredients:

• 2 cups cooked white Rice
• 1 Potato chopped
• 1 Tomato chopped
• 1 Carrot chopped
• 1 Banana Pepper chopped
• Some snow Peas
• 8-10 Soya chunks
• 1/2 tsp Mustard seeds
• 3 tsp clarified Butter/ Ghee
• Pinch of Hing/Asafoitida
• Pinch of Turmeric powder
•  3-4 Cardamum
• 3-4 Cloves
• 1 inch Cinnamon stick
• 3/4 tsp Garam masala powder
• salt to taste

Method:

• Heat the Clarified Butter/Ghee in a pan, add the Mustard seeds, Cardamom, Cloves, Cinnamon stick, Hing and Turmeric powder.
• Now add all chopped vegetables except Soya chunks. Add some salt. Cook until they become soft.
• In the mean while microwave the Soya chunk in salt water for 2 min. Squeeze out the water and add to the cooked vegetables. Add Garam Masala powder. Mix well. You can add red Chili powder if you like spicy rice.
• Now add the cooked Rice and salt to taste. Mix very well.
• Serve with Raita of your taste.

Methi/ Fenugreek leaves Rice

Ingredients:

• 2 cups long grain  Rice soaked in water for 15-20 min
• 1/2 bunch Methi/ Fenugreek leaves finely chopped
• 1 tsp Ginger-Garlic paste
• 2-3 green Chilies chopped( to taste)
• 1 tsp Cumin seeds
• 2tsp Oil or Ghee/ clarified Butter
• 4 cloves
• 1 inch Cinnamon stick
• 3 Cardamom
• salt to taste

Method:

• Heat clarified Butter or Oil in a heavy griddle, add Cumin seeds, Cinnamon stick, Cloves and Cardamom, saute for few secs.
• Then add Ginger-Garlic paste and chopped green Chilies saute for 30 secs.
• Now add chopped Fenugreek leaves and saute for 3-4 min.
• Add soaked rice saute for 2 min.Then add salt to taste and 3 1/2 cup of water. 
• Cover the lid and cook for about 10 min (Or until rice cooks)  in a medium heat.Keep mixing in  between. 
• Delicious rice is ready!!!!
• Serve hot with any Raita of your choice.Enjoy..

Vegetable Fried Rice

Ingredients:

• 3 cups pre-cooked white Rice
• 1/4^th cup finely chopped Green Beans
• 1 medium size Carrot chopped
• 1/4^th cup Capsicum/Bell Pepper chopped
• 1/4^th cup shredded Cabbage
• 1 medium Onion slitted.
• 1/5^th cup chopped Spring Onion
• 1 tsp Ginger-Garlic paste
• 3-4 tsp Oil
• 4 tsp Soya sauce
• 2 tsp hot Tomato sauce/ Chilli sauce.
• 2 tsp Vinegar
• Salt to taste

Method:

• Heat the Oil in a pan. Add the chopped Onion and saute for 30 sec then add the Ginger-Garlic paste saute for 3 sec.
• Then add all the chopped vegetables except Cabbage. Saute for 2 min.
• Then add Shredded Cabbage, Soya sauce, Tomato/Chilli sauce,Vinegar and salt to taste. Mix well.
• Add pre-cooked Rice and mix well. Adjust the salt if needed.
• Serve hot with Tomato Ketchup.
  
  
  
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Ghee Rice

This is one of the easiest and quick recipes and one of the ideal recipes for working women I feel.No special ingredients required and can be easily found in almost all Indian kitchens and easily available in  any grocery store as well.If you can not make the saagu or gravy, dont worry have with left over curry or any gravy or Pickle Lol!!!!......This is recipe is good for parties as well but cook fresh saagu ;). Give it a try and let me know how you like it...

Ingredients:

•  2 cups Cooked white rice
• 3 tsp Ghee/clarified Butter
• 1/2 tsp Oil.
• 3-4 Cardamum
• 1 samll Cinnamon stick
• 3-4 Cloves
• 1 Bay leaf
• 1/2 tsp Ginger-Garlic paste
• 2 chopped green Chillies
• 1/2 bowl chopped green Beans or green Peas ( Optional)
• salt to taste
• 1 tsp Lemon juice

Method:

• Heat the Oil and Ghee/ clarified Butter in a thick bottom pan at low heat.Add the Cardamum, Cinnamon stick,Cloves and Bay leaf, saute for 30 sec.
• Then add Ginger-garlic paste, green Chillies and Beans/Peas, saute untill Beans or Peas becomes soft.
• Add cooked Rice, salt to taste and Lemon juice then  mix well.
• Serve hot with Koorma or Saagu  of your  choice.

Note:Heat the Oil before adding the Ghee so that Ghee doesnt burn.You can add Cashew nuts while frying if you want.

Raw Mango Rice

 I learnt this recipe from my aunt Sowmya Bhat.She used to make Mango rice on Makara sankranthi or Pongal.Easy to make and simple recipe.I prepared it several times and it has come out really good. Give a try and do not forget to tell me the result.Enjoy....
Ingredients:

• 2 cups cooked white Rice
• 1 small raw Mango grated
• 4 tsp grated Coconut
• 1 tsp Mustard seeds
• 1 tsp Black Gram dal
• Handfull of Peanuts
• 2 whole green Chillies
• 2 green Chillies chopped
• 1/2 tsp Termeric powder
• 1/4 tsp Hing/Asafoetida
• 2 springs of Curry leaves
• 2 tsp Oil
• Salt to taste

Method:

• Grind the Coconut, green Chillies, Mustard seeds with little water.
• Heat the Oil in a pan, add 1/2 tsp Mustered seeds, once the mustered seeds spluttered, add the Black Gram dal,chopped  green Chillies, Peanuts, Curry leaves,Hing,, termeric powder saute for 2 min on medium heat.
• Switch off the heater and add the grated Mango and Couconut -Mustered paste.
• Add Salt to taste
• Mix with cooked rice.
• Serve with plain Yogurt or Raitha of your choice.

Veg Biriyani

  Ingredients:

• 1 cup Basmathi rice( soaked in water for 30 min)
• 1 cup Cauliflower florets
• 1 cup Soya chunks
• 1 medium Potato Chopped
• 1/2 cup Beans chopped
• 1 Onion chopped
• 1/2 cup Mint leaves chopped
• 1 Bay leaf
• 4 Cardamum
• 4 Cloves
• 1/2 cup Yogurt
• 1 tsp Ginger Garlic paste
• 2-3 green Chillies
• 2 tsp Oil
• 3-4 strands fo Saffron soaked in Water
• 2 tbs veg Biriyani powder
• Salt to taste

Method:

• Heat the oil in a heavy large Pan. Add the Bay leaf,Cardamom, Cloves, chopped Onion and Ginger-Garlic paste.Saute for 3-4 min.
• Add the Cauliflower, Beans, chopped Potato, green Chillies and Mint leaves,saute for 5 min.
• Boil the Soya chunks in Water and drain in the mean while.
• Add Yogurt, salt and Biryani powder.Then add Soya chunks.Just bring to boil.( half cook)
• Cook the soaked rice to 80%.
• Pour the rice on top of the half cooked vegetables and spread evenly.
• Pour the saffron water.
• Cover the pan with a lid and cook for 7-8 min on a medium to low heat.
• Serve hot with Onion raitha.

Note:Adding half cup of chopped Coriender leaves makes the Biriyani even more tastier.I skipped it.