Fish pulao

I really like fish and I really like all kinds of variety rice.I tried to put them together..bam...i got the fish pulao..hehe..and it tasted really very good! Must try!

Ingredients:

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Tilapia fish fillets - 3 or 1 can tuna (u can add any fish u want..without bones..i used tilapia)

Basmati rice - 3 rice cooker cups.

Onion-2

Oil- 4 tbsp

Garlic - 8 pods

Ginger - 1 inch

Green chillies - 4

Red chilli powder - 1/2 sp

Coriander powder - 1/2 sp

Cumin powder - 1/2 sp

Pepper powder - 1/2 sp

Shredded coconut - 4 tbsp

Salt.

Method:

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Add some salt and Cook the basmati rice with 4 1/2 cups water. Ratio of rice to water is 1:1 1/2.

Open the lid and keep it in a wide pan and cool the rice.

Heat oil in a wide pan.add very finely chopped ginger,garlic and green chillies.Add finely chopped onion.stir for few minutes.Add the red chilli powder,coriander powder,cumin and pepper powder.Add salt.Cook them well in oil.Never add water.If you feel it is dry,add oil.Add coconut and stir for few minutes.Now add diced fillet and salt.Stir well and the fish will break and mix with the masala.Cook really well (15-20 minutes)till it becomes brown..kinda roasted...Now add the rice and stir well till all the lumps in the rice breaks and it mixes well..Adjust salt and serve hot! Serve with the egg curry..the recipe is given in this blog!!!

Poha

This is a new dish for me.Think it is a famous north indian dish.But when I tried it,I really liked it a lot.Poha is avul in tamil.We don't have many avul dishes in south india.This is a great dish to try!

Ingredients:

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1 cup beaten rice (poha) (avul)

1/4 cup crushed groundnuts

1/4 cup grated or scraped coconut

1/4 cup coriander leaves

1 stalk curryleaves chopped

1/4 tsp sugar

salt to taste

5-6 green chillies

1 tsp lime juice

1 1/2 tbsp oil

2 onions chopped

1 can chopped potatoes.

1/2 tsp each cumin & mustard seeds.

Method:

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Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.

After 15 minutes loosen the poha gently, and break lumps with fingers. In a heavy saucepan, heat oil, add cumin and mustard seeds . Add onion, chillies and curry leaves. Stir and fry onions till tender and then add potatoes.Stir for 2-3 minutes.Take off fire.

Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste.

Return to low flame till hot. Stir gently every now and then. Transfer to serving dish and garnish with coriander and coconut.

Bisi Bele Bhath

This is a very famous vegetarian rice dish.

Ingredients:

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Rice - 1 1/2 cups (rice cooker cup)

Toor dhal - 3/4 cup (ratio of rice to toordhal is 1:1/2)

Peas- 1/2 cup

Green Beans- 1/2 cup

Carrot - 2

Potato - 1

cumin seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Asofoetida - 1/4 tsp

Ghee - 4 tbsp

Oinon - 1

Tamarind water - 1/2 cup (take tamarind in the size of a marble)

mustard seeds - 1/2 tsp

Coriander leaves - to garnish

Salt

To roast and grind:

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Roast the following ingredients in 1 spoon oil and then grind with water.

whole Red chilli - 6

Coriander seeds - 1 1/2 tsp

Fenugreek (vendayam) seeds - 1/4 tsp

Chana dhal - 1 tbsp

Urud dhal - 1/2 tsp

poppy seeds(kasa kasa) - 1 tbsp

Cinnamon stick - 2 inch piece

Cloves - 2

Shredded coconut - 1 1/2 tbsp

Method:

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Grind the masala and keep it aside.

Take rice,toor dhal,salt,turmeric powder,asofoetida,cumin seeds and the vegetables in a cooker.Add 6 cups of water and cook this for 3-4 whistles.

Heat 3 tbsp ghee in a pan.Add mustard seeds.Add onion and cook for a minute.Add the tamarind water and cook.Add the ground masala.Add some water and cook for a few minutes.Now add the cooked rice and dhal mixture and mix well.Adjust salt. At last,add 1 tbsp ghee and mix.Garnish with coriander leaves and serve hot!

Egg Curry

This goes great with any type of biryanis and pulaos.

Ingredients:

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Boiled egg - 3

Garlic - 6 pods

Onion (big) - 1

Tomato - 2 medium

Cumin powder - 1 sp

Chilli powder - 1 sp

Coriander powder - 1 sp

turmeric powder - 1 sp

Oil - 4 tbsp

Method:

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Heat oil in a pan.Add finely chopped garlic. Cook it for a minute and add the onion.cook for few minutes and add chilli powder,coriander powder,turmeric powder and cook the masalas in oil for a few minutes.Now add the tomato and 1 cup of water.(You can also substitute with chicken stock).Add salt.Cook really well till the oil separates .Now cut the eggs into halves and add them and mix it gently for a minute and switch off.Serve Hot!

Vegetable Kurma

This is a very good side dish for chapathi . A great way of adding vegetables to our diet which is very healthy...

Ingredients:

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Potato - 2

Carrot - (big)2

Peas - 1 cup

green beans - 1 cup

Onion - 1

Tomato -2

Ginger Garlic Paste - 1 sp

Cinnamon stick -1

Cardamom -2

Clove-2

Aniseed - 1

bayleaf -1

Green chilli - 2 (add more if you need more spice)

oil - 3 tbsp

milk-1 cup

To grind:

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Onion - 1/2 (if u have small onions add 6 of them..definitely better than big onion)

Coconut - 4 tbsp

kasakasa - 1 tsp

cashew -8

cumin - 1 tsp

fennel seeds - 1 tsp

whole peppercorns - 10

green chilli - 2

Coriander leaves - handful

Soak this in the mixie for at least half an hour and then add water and grind.

Method:

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Cut all the vegetables into small pieces.

Heat oil in the cooker.Add the whole spices(cinnamon,clove,cardamom,aniseed and bayleaf).Add

onion and green chillies.After it is cooked,add ginger garlic paste.cook for a few minutes.Add tomato and ground masala.Cook this really well till the oil seperates.Now add the vegetables and 1 cup water.Add salt.Cook for 3 whistles so that the vegetables would be soft and great to eat with chapathi.Switch off and let it stand for a few minutes.Open and add 1 cup of milk.Adjust salt.Serve hot with chapathi!!

Coconut Rice

Coconut Rice (using coconut milk)

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A very easy recipe but a festive one.You can make this for any occasion.

Ingredients:

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Coconut milk - 1 can (8 oz)

Basmati Rice - 4 rice cooker cups

Garlic - 8

Ginger - 1 inch size

(Grind ginger and garlic together and make a paste)

Green chilli - 4

Cashew - 12 (optional)

Onion- 1 small

Cinnamon stick - 1

Cardamom-2

cloves - 4

Dries bayleaf - 1

Butter - 1/2 stick

oil - 1/4 cup

salt - app. 1 tbsp

Method:

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Soak basmati rice in water for 1/2 an hour and drain well.

For Rice cooker,

Heat butter and oil in a pan.Add the cinnamon,cardomom,cloves,bayleaf and cashew.Add onion and green chilli and cook for a minute. Add ginger garlic paste and cook for a few minutes.

Now take 1 can coconut milk(it comes upto 2 1/2 rice cooker cup) and 31/2 cups water in the rice cooker.Ratio of rice and liquid is 1:1 1/2.Add salt.Now add basmati rice and the cooked masala.

For oven ,

Heat butter and oil in a pan.Add the cinnamon,cardomom,cloves,bayleaf and cashew.Add onion and green chilli and cook for a minute. Add ginger garlic paste and cook for a few minutes.

Add 1 can coconut milk(it comes upto 2 1/2 rice cooker cup) and 31/2 cups water.Ratio of rice and liquid is 1:1 1/2.Add salt.After it starts boiling,add basmati rice.Now when the liquid is all soaked up by the rice,cover it airtight with an aluminium foil and put it in the oven.350 degrees for 20 minutes.

Serve hot with any gravy... preferably non veg !!

Mutton Biryani

Mutton Biryani

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This is an ultimate dish for all the non vegetarians ...Everytime I cook biryani(by God's Grace),it comes out with consistent taste.Thats because I calculate...Its more like a formula..Its a very easy recipe....I will give you the exact mesurements.You cannot go wrong!!

Ingredients:

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Mutton - 2 pounds

Basmati Rice - 4 cups(rice cooker cup) (soaked for 1/2 hour)

Butter - 3/4 stick

Oil-1/4 cup

cinnamon stick - 1/2 (cut the whirled shape stick(big) into two,if the whirled stick is small you can add it whole)

cloves - 4 (1 per cup)

aniseed - 1

bayleaf-1

Green chillies - 8 (2 per cup)

onion - 1

tomato-2

turmeric powder - 1/2 tsp

chilli powder - 1/4 tsp (adjust according to your spice level)

coriander leaves - handful chopped

mint leaves - 1 box (box as in the mint in american stores-handful)

Salt - to taste

To Grind:

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fennel seeds - 1 tbsp

garlic - 12 (3 per cup)

ginger - 1 inch

cloves 4 -( 1 per cup)

cinnamon stick - 1/2 ( the rest of the stick or 1 small stick)

Method:

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In a cooker,take mutton with 4 cups of water.pinch of tur pd,1/2 spoon cumin powder,1/4 spoon pepper powder,salt,few coriander and mint leaves.cook for 3-4 whistles.

Heat butter and oil in a large pan.Add the whole spices.Add green chilli.saute for a minute.Add onion.Now cook very well till the onion gets golden brown...till you get nice onion aroma...now add the grounded paste,tomato,tur pd,chilli pd and cook well till oil seperates.Add the coriander and mint leaves.now add the mutton (only the mutton-not the stock).Cook for a few minutes.Add the stock.Add 6 cups.If you don't have enough stock,add water.Now comes the most important step.Add salt.Add salt so that when you taste it..you should really taste salt..if you think.."well i think i taste salt" ..then you should add more..hehe...you should taste salt very well...okay you get the point...Now when it starts to boil,add the drained basmati rice.when the rice absorbs all the water.Preheat oven to 350 degrees. Close it with aluminium foil airtight and put it in oven.for 20 minutes.

Note:

1)As soon as the water is absorbed...close it airtight and 'immediately' put it in oven or else you get half cooked and half uncooked rice.learnt my lesson the hard way hehe!!

2)If you are cooking for guests,you can make it till you add the water and switch off...you can make this hours ahead...just 1/2 an hour before the guest arrives,add the basmati rice and pop it in oven.By this way,you can serve your guests real hot biryani..straight from the oven...they will surely appreciate it!!!!

If you have any doubts...write in the comment..