Here is another tasty recipe for prawn lovers :)Ingredients: - Prawns- 250 gms
- Basmathi Rice - 200 gms (approximately)
- /Normal rice
- Big Onion-1
- Tomato- 2
- Garlic -5
- Ginger -1 inch
- (Ginger garlic paste/
- Ginger + Garlic powder - 1 and 1/2 teaspoons)
- Cinnamon - 1 inch piece
- Cloves- 2-3 pieces
- Fennel- 1 teaspoon
- Poppy seeds-1 /2 teaspoon
- Turmeric powder- pinch
- Chilli powder- 1/2 teaspoon
- Coriander powder - 1/2 teaspoon
- Garam masala powder - 1/2 teaspoon
- Food colour powder- pinch(optional)
- Curry leaves, coriander leaves, fried cashews for garnishing
- Butter/Ghee
- lemon juice- 1 teaspoon(optional)
- Oil-1 table spoon
- Salt
Method: - Cook the rice seperately. Tip: Don't ever over cook the rice for pulav, variety rice and Biriyani.
- Allow the rice to cool down slightly.
- Chop the onions, tomatoes, ginger, garlic into fine pieces and keep it aside.
- Heat oil in a large pan and add cinnamon, cloves, fennel, poppy seeds.
- When the fennel and poppy seeds turn slightly brown,
- Add the butter and then ginger garlic powder / paste / pieces.
- Add the onions and fry it till it turns glassy brown.
- Add the tomatoes and cook it under closed lid for few minutes.
- Once the onions and tomatoes are cooked well, add turmeric powder, chilli powder, coriander powder and (half the amount ) salt.
- After 2 minutes add the prawns and allow it cook under closed lid.
- Sprinkle water only if needed. Otherwise do not add water.
- Finally when the prawns are cooked, add garam masala powder and cook it for another 2-3 minutes. Add salt if needed and the food colour (optional)
- Now add the plain cooked rice to the masala and slowly stir until the rice turns evenly colored.
- Finally garnish the tasty prawn pulav with chopped curry leaves, coriander leaves and fried cashews. Add more butter and salt if needed.
- Sprinkle few drops of lemon juice if needed.
- Serve it hot with potato chips and onion raita..Hmmm..Yummy yummy:-b
The other member of the variety rice comes here:
Ingredients: - Rice- 300 gms ( approximately)
- Tomatoes-4
- (or 3 tablespoons of Tomato puree+ 2 tomatoes)
- Large Onions-2
- Green chillies- 2
- Cinnamon- a small piece
- Cloves-2
- Puthina/Mint leaves-2 teaspoon(optional)
- Ginger- one inch piece
- Garlic -4
- Turmeric powder- 1/4 teaspoon
- Chilli powder-3/4 teaspoon
- Coriander powder- 1/2 teaspoon
- Garam masala powder- 1/2 teaspoon
- Coriander leaves for garnishing
- Oil-4 tablespoon
- Butter or ghee - 1 tablespoon(optional)
- Salt
Method: - Cook the rice seperately using slightly less water than usual and allow it to cool in a plate.
- Heat oil and butter in pan(if you like to use ghee, it can be added finally)
- Add cloves, cinnamon, mint leaves uncut green chillies and ginger garlic paste to the pan.
- Add the cut onions and fry till it becomes transparent and slight golden brown.
- Add the cut tomatoes (or tomato puree) and required salt.
- Add turmeric powder, chilli powder, coriander powder and finally after few seconds garam masala powder to the pan.
- Allow it to cook nicely.
- Add little by little the cooked rice and mix it with tomato masala.
- Add enough rice according to the amount of tomato masala.
- Garnish with coriander leaves and serve it hot with any kind of chutneys.
Ingredients:
- Mushroom- 250 gms
- Basmathi Rice-( ~300 gms) 1 1/2 cup
- Water-2 1/2 cup
- Large Onion-1
- Green chilli-1
- Ginger garlic paste- 1 1/2 teaspoon
- (5 garlic+ 1 inch ginger)
- Puthina(Mint)- 1/4 cup
- Coriander leaves- 1/4 cup
- Cloves-3
- Bay leaf-1
- Cinnamon- two small pieces
- Turmeric powder-1/4 teaspoon
- Chilli powder-1 teaspoon
- Coriander powder- 3/4 teaspoon
- Garam masala powder- 1/2 teaspoon
- Ghee- 2 tablespoon
- Oil- 3 tablespoon
- Lemon juice- 2 teaspoon(1/2 lemon)
- Salt
- Coriander leaves and Fried Cashews(optional) for garnishing
Method:
- Wash the mushrooms, peel off the outer layer and cut into equal large pieces
- Heat oil in pan and add the cloves, bay leaves and cinnamon.
- Add ginger garlic paste and fry it in oil.
- Then add the coriander leaves and the mint leaves and cook it well in the oil.
- Now add the sliced onion and fry it till it changes into transparent.
- Add the cut mushrooms and then the turmeric powder, chilli powder, coriander powder and salt.
- Cook the mushrooms with the lid closed without adding water.
- After it is half cooked add to itthe garam masala.
- Now add the washed basmathi rice and water.
- Check for the salt and add few drops of lemon juice and cook the rice in pressure cooker or rice cooker.
- Finally add the ghee and garnish with fried cashews and coriander leaves while serving.
I love this colorful simple recipe because it helps me when there is no vegetables at house. I used to do this rice with puthina chutney.
Ingredients:
- Lemon juice-1 small fruit
- Rice-2 cups
- Ginger -1/2 inch
- Garlic-3 or 4
- Green chillies-2 or 3
- Mustard-3 teaspoon
- Urad dal -3 teaspoon
- Chana dal-3 teaspoon
- Coriander powder-1/2 teaspoon
- Curry leaves-3 teaspoon
- Tamarind powder-1/4 teaspoon
- Oil-3 tablespoon
- Salt
Method:
- Make lemon juice and keep it aside.
- Cook the basmathi rice seperately with 3 cups of water for 2 cups of rice.
- Add required amount of salt while cooking the rice.
- Allow the rice to cool seperately before preparing the lemon rice.
- Heat oil in pan and add the mustard seeds and the curry leaves.
- When it splutters, add the urad dal and the chana dal and fry it till it is roasted to golden brown in medium flame.
- Add the green chillies and then the ginger garlic paste.
- Now add turmeric powder and the coriander powder to the pan.
- Finally add the lemon juice with 3 or 4 spoons of water and required amount of salt.
- Add rice in portions and mix it evenly.
- Serve it with puthina chutney, or any other varieties of chutney or any kind of pickle.
Pongal with sambar and chutney is the favorite dish for most of the South Indians, I guess.
Ingredients:
- Basmathi Rice-300 gms
- Moong dal( Pasiparuppu)-100 gms
- Water- 2 and 1/2 times that of the combined amount of rice and moong dal.Use same measuring cups.
- Ghee/ Butter-50 gms
- Cumin seeds (jeera)-2 tablespoons
- Pepper-1 tablespoon
- Cashew-6 or 7
- Curry leaves -1 tablespoon
Methods:
- Wash the Basmathi rice and Moong dal and cook it together in a pressure cooker.
- The rice needs a little more water than usual.
- Heat small amount of ghee or butter in pan.
- Fry the cashews in ghee till golden brown and keep it aside.
- Make half of the pepper and cumin seeds as coarse powder.
- Heat the remaining ghee and add curry leaves,pepper-cumin powder and the remaining cumin seeds and pepper.
- When it splutters, add it with the cooked pongal and mix it.
- Garnish it with cashews.
- Pongal- Sambar- Coconut Chutney is the perfect combination.Can be served with one of the either.
Cumin Rice is the most simplest and fastest flavoured rice, I have ever known.
I learnt from my hostel canteen Cook. He used to prepare this for the late comers, whenever there is hardly any food left.So quick and simple..
Ingredients:
- Basmathi rice-1 cup
- Water-1 1/2 cup
- Butter-1 1/2 tablespoon
- Cumin seeds- 2 tablespoon
- (Powdered cumin-1/2 tablespoon, if more flavour is desired)
- Green chilli/red chilli -3
- Onion(large)-2
- Salt
- Curry leaves and Coriander leaves for garnishing.
Method:
- Cook 1 cup of Basmathi rice in 1 1/2 cup of water. Add required amount of salt while cooking rice.
- Heat butter in a pan ( oil can also be used) and add the cumin seeds (and the powdered cumin).
- When the cumin seeds start spluttering, add the chillies and then the onions.
- Add a pinch of salt and fry till the onion is cooked.
- Mix it with the cooked rice and garnish it with curry leaves and coriander leaves.
- Suits with all kind of kuzhambu or gravies.
