Mushroom Biryani

2 lbs Mushroom
2 Onions
4 Cups Basmati rice
1 Lemon
3/4 Cups Oil and ghee
2 tsp Soya sauce
7 Cloves garlic
4 Green chillies
3 tsp Chopped ginger
3 Cinnamons
3 Cardamoms
3 Cloves
3 Tomatoes
1 1/2 tsp Chilly powder
3 tsp Coriander powder
Mint leaves
Salt to taste
Coriander Leaves

Soak rice for 1 hour.Trim mushrooms into big pieces.Cut onions, chillies and tomatoes.Grind cardamom, cloves, ginger, cinnamon, garlic into a paste.In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till it turns golden brown.Then add all other ingredients, mushrooms and stir for 10 minutes.Add 7 cups water and let it boil, add the soaked rice and stir till the rice level and the water level equals, pressure cook in low flame for 15 minutes.

Brown Cinnamon Rice

2 Cups brown rice
2 tsp Cinnamon powder
1/2 Cup dried currants
1/2 Cup almonds
2 Cup water
Salt to taste

Wash brown rice.Add water and salt to it.Boil it.Now cook over medium flame till rice turn tender.Keep it covered for 20 minutes.Add dried currants and almonds.
Serve hot.

Kashmiri Pulao

* 500 gm: Basmati rice
* 2 cups: Milk
* ½ cup: Cream
* 1 cup: Fruits (chopped, mixed)
* 1 tsp: Sugar
* 2 tsp: Ghee
* 3 no: Cloves
* 1 no: Bay leaf
* 1 inch long piece: Cinnamon
* 3 no: Cardamom
* ½ tsp: Cumin seeds
* Rose water
* Salt to taste

Gently wash rice and soak in water for about 10-15 minutes.Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.Sprinkle few drops of rose water before serving.

masala corn with rice

2 corn cobs
1 tomato chopped fine
1 tbsp. coriander chopped fine
1/4 cup tamarind juice
1 tsp. red chilli
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
2 tsp. sugar
salt to taste
1 tbsp. gram dal
1/2 tsp. each cumin and mustard seeds
1 tbsp. oil
2 cups plain boiled rice
1 tsp. butter



Method



Break the corn cobs into 1 1/2" chunks. Pressure cook till tender. Keep aside. Heat oil in a heavy pan. Add the gram dal and stir. Add the cumin and mustard seeds and wait to splutter. Add the tamarind juice, all dry masalas, sugar and salt. Bring to a boil and simmer for 5 minutes. Add the corn cobs, coriander and stir. Cover and simmer on low till the gravy becomes thick. The masala should coat the corn pieces well. Dot the hot boiled rice with butter. Serve the masala corn hot with the rice.

Note: You can use tiny corn pierces or forks or your fingers to hold the corn while eating it. Use corn which is tender and juicy or it will become difficult to eat while hot.

Variation: If you still find it difficult to eat the cobs, remove the kernels after boiling, and add to gravy. Proceed as above.

lemon rice

Oil 2 tbs
Mustard Seeds 10 gms.
Curry leaf 8-10 nos.
Chana Dal 20 gms.
Urad Dal 20 gms.
Finely Chopped Ginger 1 inch.
Rice 250 gms.
Green Chilli Chopped 2 Nos.
Finely Minced Onion 1 large.
Turmeric Powder a-pinch
Peanuts 10 gms
Lemon Juice 1 small
Salt to taste



Boil the rice till it is tender, strain water and keep aside. Heat Oil in a pan. Then add mustard seeds, Curry leaf, Chana dal , Urad dal and red dry chili, stir well. When these turns a little brown in color add green chili, chopped, ginger, minced Onion, Peanuts and turmeric powder. Again stir well and keep in heat for two minutes. Then add pre-boiled rice, lemon juice and salt. Keep these things in heat for about 3-4 minutes and lemon rice is ready, to serve.

Lemon rice

1 cup small grain rice
2 cups water
1 tablespoon refined oil
1 teaspoon mustard seeds
4 green chillies
1 inch ginger cleaned and chopped
1 teaspoon tumeric powder
Salt to taste
1/4 cup lemon juice
1/2 cup peanuts
1 teaspoon coriander seeds
1 teaspoon sesame seeds


Cook the washed rice and allow it to cool. Dry roast the
coriander, sesame seeds & turmeric powder. Heat the oil
in a pan. Fry the mustard seeds,ginger,chillies,peanuts
and turmeric powder. Add salt to the frying mixture.
Take the pan off the stove and add the lemon juice. Add
the cooked rice and mix thoroughly. Mix in the roasted
coriander, sesame and turmeric powder.

bisi bele bhath

Red gram dal (tur) - 1/2 cup
Rice - 1 1/2 cups
Brinjals - 2 small
Onion - 1 no.
Carrot - 1 no.
Drumsticks - 2 nos (optional)
Tamarind - size of a small lime
Dry red chillies - 6 (you can reduce or increase as per your taste)
Green chillies - 4 nos
Fenugreek seeds - 1 tsp
Coriander seeds - 1 tbsp
Mustard - 2 tsp
Cashewnuts - 20 gms
Fresh grated coconut - 1 tbsp
Asafoetida - 1/2 tsp
Curry leaves - Few
Coriander leaves - Few
Poppy seeds(khus khus) - 1 tsp
Aniseeds(saunf) - 1/2 tsp
Cloves - 4 nos
Cardamoms - 4 nos
Cinnamon - Small piece
oil - for frying
Salt - as per taste

Method:
Peel the onions and cut into big pieces.
Chop the vegetables into 2.5 cm pieces.
Wash rice and dhal. Place it in one of the containers

and add 2 1/2 cups of water, a pinch of turmeric powder

and chopped vegetables and cook it in a pressure cooker

Heat a little oil in a frying pan. Add 3 red chillies,

fenugreek, coriander seeds and grated coconut. Fry until

fenugreek turns golden brown in color. Powder the above

and keep it aside. Heat some more oil and fry poppy

seeds, cloves,cinnamon, cardamom and aniseeds. Powder

them and keep it aside. Soak tamarind in a little water

and extract juice. Heat little oil, add remaining dry red

chillies, mustard, curry leaves and green chillies. When

the mustard crackles, add to the rice and mix well. Add

tamarind juice and salt to taste and mix thoroughly.

Heat little ghee and fry cashewnuts until golden brown

in color. Add to the rice along with powdered ingredients

and masala powder. Mix well. Remove from fire. If you

like ghee, add just before serving.

veg fried rice

rice 200 gm

onion 1

green chillies 4

beans 50 gm

carrots 50gm

fresh peas 50gm

pudina 3 tsp

ginger garlic paste 1 tsp

garam masala 1 tsp

cardamom 3

cloves 4

cinnamon 1' peice

shajeera 1 tsp

oil 2 tbsp

ghee 1 tsp

salt to taste

wash the rice and soak for ten min.u can use long grain or

basmati rice for this. cook it . the cooked rice should be soft

but separate. heat oil in a kadai or pan put finely sliced onions

slit green chillies, pudina and fry till they r dry and add finely cut

vegetables ginger garlic paste, cardamom,cloves,cinnamon and

shajeera and fry for two min more.now add cooked rice and salt

as required and mix all the ingredients well and fry for two min

more and serve hot with curd raitha or any other gravy curry.

u can add boiled and shredded chicken peices, or egg also. or

fried paneer peices.

venn pongal

rice 1 cup
moongdal 1/2 cup
turmeric 1/4 tsp
curry leaves 1 tsp
black pepper 1 tsp
green chillies 2
cumin seeds 1 tsp
salt to taste
oil 2 tbsp
ghee 2 tsp

wash rice and dal together and soak for half an hr. heat oil and
ghee. add cumin seeds, green chillies pepper corn and curry leaves.
fry a little and add 3 cups of water, turmeric and salt as required.
when the water boils add the strained rice and dal and cook till its
soft. serve hot with any pickle. u can add a tsp of ghee before
serving and decorate with kaaju.