Archive for June, 2008

• Mushroom biryani

  Date: 2008.06.17 | Category: General | Response: 0

  Mango rice
  Ingredients: – 2 cups cooked basmati rice, 1 medium sized raw mango, 2 red chillies, few curry leaves, 2 green chillies, 1 tablespoon Bengal gram, 1 tablespoon black gram, 1 pinch turmeric, 1 pinch mustard seeds, 2 tablespoons ghee and salt to taste.

  Preparation time : – 7 minutes Serves : – 2

  HOW TO PREPARE: – Grate the mango. Finely chop the green chillies. Take a frying pan and add the ghee. Heat it up well and then add the mustard seeds and let it crackle. Then add the red chillies and the curry leaves and let it splutter. Sauté briefly and add the green chillies, Bengal gram and black gram. Sauté at regular intervals till the ingredients turn golden brown. Now add the grated mangoes and salt to taste. Mix it well and cook for five minutes. Turn of the flame and add the cooked rice. Stir well and serve hot.

  Mushroom biryani
  Ingredients : – 2 cups cooked basmati rice, 10 medium sized mushrooms, 1 big onion, 2 green chillies, 1 bowl curd, 1 pinch turmeric, 1 teaspoon biryani masala, 4 tablespoons oil and salt to taste.

  Preparation time : – 20 minutes Serves : – 2

  HOW TO PREPARE : – Wash the mushrooms and pat dry. Cut it into small pieces and add it to the curd. Put in the turmeric, biryani masala and salt and mix it up well. Set it aside and let the mushrooms marinate for 1 ½ hours. Slice the onions into thin long pieces and finely chop the green chillies. Now take a frying pan and add one tablespoon oil and bring to heat. Add the green chillies and sauté briefly. Follow it with the sliced onions. Sauté till the onions turn dark brown and remove from flame. Now in another pan pour the remaining oil, add the marinated mushrooms and cook till the curd becomes a thick gravy. Now add the rice and onions and mix it up well. Turn of the flame and serve hot.

• DRUMSTICK PULAO

  Date: 2008.06.16 | Category: Indian Recipes, Vegetable Recipes | Response: 0

  DRUMSTICK PULAO
  Ingredients: – 1 cup basmati rice(long grain), 1 drumstick, 1 pinch mustard seeds, 1 pinch cumin seeds, few curry leaves, 2 green chillies, 1 big onion, 2 tablespoons cashew nuts, ½ teaspoon ginger garlic paste, 1 pinch turmeric, ¼ teaspoon red chilly powder, 2 tablespoons oil and salt to taste.

  Preparation time : – 30 minutes Serves : – 2

  HOW TO PREPARE: – Cut the drumstick into 2 inch pieces, finely chop the onions and green chillies. Now take a frying pan and pour the oil. When the oil is hot add the mustard seeds and let it crackle. Then add the cumin seeds and sauté till it turns golden brown. Then add the drumstick pieces and the cashew nuts and sauté for two minutes. Put in the ginger garlic paste, onions and green chillies. Sauté till the raw smell leaves and add turmeric, curry leaves and chilly powder. Sauté briefly and add salt to taste. Cook till the entire masala blends. Turn of the flame and set it aside. Now take a rice cooker and add the rice and pour in three cups of water. Put the drumstick gravy we just prepare and stir well. Cook till it’s done. When you make the drumstick gravy, add a little extra salt if you don’t put salt in your rice.

  GARLIC RICE
  Ingredients : – 2 cups cooked rice, 10 big garlic flakes, ¼ teaspoon mustard seeds, 2 dried red chillies, 1 ½ tablespoons oil and salt to taste.

  Preparation time : – 7 minutes Serves : – 2

  HOW TO PREPARE : – Peel the garlic flakes and chop them. Now take a frying pan and pour the oil. Bring to heat and when the oil is hot add the mustard seeds. Let it crackle, break the chillies into halves and add them too. Sauté till the chillies turn a shade darker and add the garlic. Sauté till they turn golden brown. Now put in the salt and add salt to taste. Mix well and let it cook till the rice gets heated up. Turn of the flame and serve hot.

  GREEN RICE
  Ingredients : – 2 cups cooked rice, 1 big onion, 1 bunch spinach, 2 big green chillies, ½ inch cinnamon stick, 2 cloves, 3 tablespoons ghee and salt to taste.

  Preparation time : – 8 minutes Serves : – 2

  HOW TO PREPARE : – First wash and then finely chop the spinach. Blend it in a mixie till it becomes a nice fine paste and set it aside. Chop the onions and green chillies and set it aside too. Now take a frying pan and add the ghee. Bring to heat and when the ghee is done add the cinnamon and cloves. Sauté briefly and add the onions and green chillies. Sauté till the onions turn golden brown. Add the spinach paste and salt to taste. Cook till the ghee begins to float on the spinach paste. Put in the cooked rice and mix it up well. Ensure that the spinach paste is evenly spread out on the rice. Garnish with chopped roasted garlic and serve.

• Brown rice

  Date: 2008.06.12 | Category: Indian Recipes, Vegetable Recipes | Response: 0

  Ingredients: – 1 cup basmati rice(long grain), 2 big onions, 1 teaspoon ginger garlic paste, few mint leaves, 1/2 teaspoon sugar, 2 bay leaves, 2 big green chillies, 1inch cinnamon, 5 black cardamoms, 6 tablespoons ghee and salt to taste.

  Preparation time : – 20 minutes Serves : – 2

  HOW TO PREPARE: – Finely chop the onions and green chillies and keep it aside. Take a frying pan and pour some oil and bring to heat. Once it’s hot add the cinnamon, bay leaves and black cardamom and fry till for a minute. Put in the sugar and sauté till it is like caramel. Add the onions, green chillies and ginger garlic paste. Sauté till the raw smell leaves. Put the rice and sauté for two minutes. Pour in 2 cups of water and bring to boil. When the mixture begins boiling add the salt and cook till its 3/4 done. Steam cook it till it’s done. Garnish with finely chopped mint and serve.

  Coriander rice

  Ingredients : – 2 cups cooked rice, 1 bunch coriander leaves, few mint leaves, 5 green chillies, 5 cashew nuts, 1/4 teaspoon sugar, 1 tablespoon oil and salt to taste.

  Preparation time : – 8 minutes Serves : – 2

  HOW TO PREPARE : – Wash the coriander, mint and chillies and cut them. Put the coriander, mint, green chillies, sugar and salt in a mixer and blend it into a fine paste. Take a pan and pour the ghee and heat it well. Pour in the coriander paste and fry for few minutes. Turn of the flame and add the cooked rice and mix well. Ensure that the paste has spread evenly. Decorate with roasted cashew nuts and chopped coriander.