Chintapandu pulihora/Tamarind rice

Ingredients

1.Rice - 2 1/2 cups(wash,cook and spread the rice to cool in wide bowl)

2.Tamarind - Big lemon size

3.Turmeric powder - 1/2tsp

4.Green chillies - 4(slit in middle)

5.Dry red chillies - 2

6.Oil - 4tbsp+2tsp

7.Channa dal - 1 1/2tsp

8.Urad dal - 1tsp

9.Mustard seeds - 3/4tsp

10.Jeera - 3/4tsp

11.Hing - 1/4tsp

12.Curry leaves - few

13.Peanuts - 4tbsp

14.Cashew nuts - 2tbsp

Method

1.Soak tamarind in 1/2 cup water for 30 minutes.Discard seeds and blend into thick paste with out adding water.Remove fiber from the tamarind paste and keep this aside.

2.In a non stick pan heat 2tsp oil and add tamarind paste and cook in high flame for 4mts.Add salt,turmeric powder and mix well.Reduce flame to medium and cook for 10-12mts or until the tamarind gets cooked and the leaves the moisture from the tamarind.

3.Mix the tamarind paste to the rice.Heat oil in a vessel.Add mustard seeds,once it starts dancing add cumin seeds,chana dal,peanuts,cashew nuts and fry till it changes nice color.Add green chilli,dry red chilli,hing,and curry leaves.Mix this seasoning to the rice and combine well.Adjust salt.

4.Let it rest for 1hour and serve.Tastes better after 1-2 hours.

Mamidikaya Pulihora

Ingredients

1.Rice - 2 1/2 cup(rice cooker cup size)

2.Grated raw mango - 2 cups(use less if it is very tangy)

3.Salt - to taste

 For seasoning

1.Oil - 4tbsp

2.Mustard seeds - 1tsp

3.Chana dal - 1tsp

4.Urad dal - 1/2tsp

5.Cumin seeds - 1tsp

6.Peanuts - 3tbsp

7.Cashew nuts - 2tbsp

8.Curry leaves - few

9.Hing - 1/4tsp

10.Dry red chilli -2

11.Green chilli - 3(slit in the middle)

12.Turmeric powder - 1/2 -1tsp

Method

1.Cook the rice by adding water and 1/2tsp oil.Transfer this to the wide plate and allow it to cool.

2.Heat oil in pan.Add Mustard seeds,chana dal,urad dal,peanuts,cashew nuts and fry till the dal and peanuts turns into golden brown color.Add green chillies,cumin seeds,hing,turmeric powder,salt and mix well.Add grated mango and fry for 3-4mts by stirring in between.Finally add Curry leaves and mix this seasoning to the rice.

Mushroom fried rice

 

Ingredients

1.Boiled rice - 2 1/2 cups

2.Finely sliced capsicum - 1/4cup(mixed color)

3.Finely sliced carrot - 1/4 cup

4.Sliced ginger - 1tbsp

5.Garlic(chopped) - 1tbsp

6.Pepper - 1tbsp

7.Soy sauce - 1tbsp

8.Salt - to taste

9.Spring onions - 2tbsp(finely chopped) + garnishing

10.Oil - 2tbsp

11.Mushroom - 12(chopped medium pieces)

Method

1.Heat oil in wide bottom pan.Add ginger garlic and fry for 30 secs.Add chopped spring onions and saute for a minute.

2.To this add chopped mushroom and saute for 3-4mts till mushrooms gets slightly cooked.To this add capsicum,carrot  and saute for a minute.It should not lost its crunchiness.

3.Add soya sauce,pepper powder,salt and mix well.

4.Finally add boiled rice and mix gently.Garnish with green onions and serve with raita or your choice of dish.

Coriander Pulao

Ingredients

1.Coriander leaves - 1medium size bunch (makes around 1/2 cup paste)

2.Ginger garlic paste - 1tsp

3.Turmeric powder - 1/4tsp

4.Red chilli powder  - 1/2 tsp

5.Salt - to taste

6.Cumin seeds -1/4tsp

7.Cinnamon stick - 1

8.Cloves - 3

9.Cardamom  -3

10.Oil - 4tbsp

11.Rice - 1 1/2 cup(standard cup size) or 2cups rice cooker cup

12.Coconut paste - 11/2 tbsp

13.Jeera powder - 1/2tsp

14.Broken Cashewnuts - 2tsp

15.Green chillies - 5

16.Potatoes - 1medium(chopped medium pieces)

17.Green beans - 10(cut into pieces)

18.Tomato -1(chopped)

19.Frozen green peas - 1/8cup

20.water - 31/4 cups

Method

1.Blend coriander leaves,green chillies into smooth paste.

2.In a pressure cooker heat oil .Add cashewnuts and fry till it changes color.Add cinnamon stick,cloves,cardamom and fry for a minute.

3.Add all the chopped vegetables and saute for a minute.To this add ginger garlic paste and cook till rawness disappears.

4.Add turmeric powder,salt,red chilli powder and mix well.To this add coriander paste,coconut paste and fry in medium flame for 5-6minutes.

5.Add 3 1/4 cups water to the coriander paste and let it boil.

6.Finally add washed rice and pressure cook in high flame for 5mts and reduce the flame to medium and cook for 5mts.Turn off the flame.

7.Once the pressure releases remove the lid and add frozen green peas.Cover the lid again for 5mts.

8.Transfer it to the bowl and serve with raita or your choice of your curry.

Vegetable Pulao with Soya chunks

Ingredients 

1.Basmathi rice - 3 cups 

2.Coconut milk - 1cup 

3.Onion - 1/4 cup(sliced)

4.Green chillies - 3(slit in center)

5.Salt - to taste

6.Red chilli powder - 1tsp

7.Turmeric Powder - 1/2 tsp

8.Ginger garlic paste - 2tsp

9.Coriander powder - 1tsp

10.Garam masala - 2tsp

11.Amchoor powder - 1/2 tsp

12.Green cardamoms - 4

13.Black cardamom -1

14.Bay leaf  - 3

15.Cloves - 4

16.Nutmeg - 2

17.Broken cashewnuts - 1tbsp

18.Raisins - 1tsp

19.Paneer - 1/4 cup(cubed)

20.Beans - 1/2 cup(chopped)

21.Carrot - 1/2 cup(chopped)

22.Potato - 2(peeled,diced)

23.Coriander leaves - 1/2 cup(finely chopped)

24.Mint leaves - 1/2 cup(finely chopped)

25.Tomatoes - 1 (chopped)

26.Soya chunks - 1cup (boiled and sqeezed in cold water)

27.Cauliflower - 1/2 cup(cut into florets)

28.Ghee - 3tbsp

29.Oil - 2tbsp

Method

1.Heat oil,ghee in a pressure cooker.Add whole garam masala(cardamom,black cardamom,cloves,bay leaf,nutmeg),Cashewnuts,raisins and fry for a minute.
2.Add sliced onion and fry for a minute. To this add ginger garlic paste and cook for 1minute.
3.Add chopped tomatoes,carrots,cauliflower,french beans,potato and saute in high flame for 4minutes.
4.Reduce flame to medium and add coriander leaves,mint leaves to the vegetables.
5.Add salt,turmeric powder,red chilli powder,coriander powder and mix well.
6.Add paneer,soyachunks to the vegetables and saute for a minute.
7.Add garam masala,adjust salt to the vegetables.Mix well.Pour coconut milk,4 cups water.Let it boil.
8.Once the water gets boiled add rice and pressure cook in high flame for 4mts. Reduce flame to medium and cook for 3mts.Turn off the flame.
9.Serve with raita or choice of your dish.

Capsicum rice

Ingredients

1.Red bell pepper - 1

2.Green bell pepper - 1

3.Rice - 2cups

4.Roasted Peanuts - 4tbsp

5.Curry leaves - 10

6.Dry red chillies - 4

7.Coriander seeds - 1tsp

8.Cumin seeds - 1/2 tsp

9.Salt - to taste

10.Ghee - 4tbsp

11.Mustard seeds - 1/4tsp

12.Sesame seeds - 1tsp

13.Urad dal - 1tsp

14.Cloves - 4

15.Cardamom - 2

16.Cinnamon powder -1/2tsp

Method

1.Dry roast red chilli,urad dal,cardamom,cloves,coriander 

seeds,sesame seeds,cumin seeds,mustard seeds in medium flame till it changes color.Once the spices turns the color turn off the flame.Keep this aside to cool.Add 3tbsp roasted peanuts to spices and grind into coarse powder.To this add cinnamon powder and keep it aside.

2.Heat ghee in a wide bottom pan.Add dried red chilli,curry leaves,sliced capsicum pieces and fry for 5mts.It should not loose its texture and crunchiness.

3.Add grounded masala powder to this and mix well.Adjust salt.

Reduce flame to low and add cooked rice.Mix well till the capsicum and masala combine with rice.Transfer it the bowl.Finally add 1tbsp of roasted peanuts on top of the rice.

4.Serve hot with vegetable korma or your choice of dish.