Rice Pudding with Jaggery ( Paramannam )

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Ingredients.

  1. Rice
  2. Jaggery
  3. Milk
  4. Condensed Milk ( Optional )
  5. Nuts & Raisins
  6. Cardamom Powder
  7. Ghee

Procedure.

Step 1.

wash 1 small cup of rice and pressure cook it for 3 whistles with 3 cups of water.

Step 2.

When pressure goes down again keep it on stove add,1 cup milk & jaggery according to your taste and mix it well.

Step 3.

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Heat ghee in a pan fry raisins and nuts in ghee till it changes to golden in colour and add it to the rice and mix it well with rice.Add some cardamom powder to it and dish is read.Add more ghee for taste, use less milk & jaggery if you use condensed milk.This pudding becomes more lumpy in consistency when it cools down.

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Enjoy…….

Curd Rice

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Ingredients.

  1. Rice
  2. Curd
  3. Milk
  4. Green Chillies
  5. Curry Leaves
  6. Pepper Powder
  7. Oil
  8. Salt
  9. Mustard Seeds
  10. Cumin Seeds

Preparation.

Step 1.

Take 1 small cup of rice wash it and add 3 cups of water to it and rest it for 20 mins then pressure cook it for 3 whistles so that rice will be like mushy.

Step 2.

Mix 4 to 5 or more tbsp of curd  to it and mix it well, at this point we will see our rice thick in consistency so now add milk according to it so that it will be a bit running in consistency.

Step 3.

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Now its time to tadka, heat 2 to 3 tbsp of oil in a pan and add 1/2 tsp of mustard seeds,very less of cumin seeds and 3 to 4 chopped green chillies, curry leaves and fry them for a while, at last add pepper powder to it and mix this tadka with rice and salt according to taste. 

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Mix it well, check the seasoning and its ready to serve.

 

 

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Enjoy……

Biryani With Leftover Mushroom Curry & Eggs.

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Ingredients.

  1. Mushroom Curry
  2. Eggs
  3. Shahi Jeera
  4. Corainder Powder
  5. Kacha Masala
  6. Garam Masala
  7. Curd
  8. Coriander
  9. Mint
  10. Green Chillies
  11. Ginger & Garlic Paste
  12. Lemon Juice
  13. Chilli Powder
  14. Red Colour
  15. Ghee

Preparation.

Step 1.

I had some leftover mushroom curry, to that i added all biryani ingredients and  made biryani with some additional eggs in it, as it came out excellent here goes recipe for leftover mushroom biryani.

Step 2.

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This is my leftover mushroom curry for that i added some mint, coriander, green chillies, garam masala, coriander powder, chilli powder, salt, G & G paste,Shahi jeera, kacha masala,curd and lemon juice roughly according to your curry and taste.

Step 3.

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Add some boiled eggs to it. Please keep it in your mind that mushroom curry also consist of some masala, add extra ingredients according to it like salt, chilli’s and all.

Step 4.

Wash rice and soak it for 20 m.

Step 5.

Now boil water in a pan with some kacha masala, jeera and salt, once it starts boiling add rice and wait till it starts boiling. when it starts boiling wait for a while & drain rice and add it to marinated mushroom mixture and cook it for 30 mins under slow flame.

Step 6.

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Rice should not be over cooked, as we want our rice to be grainy in our biryani. add some ghee and colour on top of it and cook for 30 mins.

Step 7.

Biryani is ready to eat, i assure you that no one can come to know that you used leftover curry in it. For my mushroom curry, do look at my mushroom curry with black pepper as i used this curry in this biryani.

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Enjoy……..

Egg Biryani

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Ingredients.

  1. Basmathi Rice
  2. Eggs
  3. Mint
  4. Corainder Leaves
  5. Green Chilli’s
  6. Onions
  7. Chilli Powder
  8. Turmeric
  9. Kacha Masala
  10. Ginger & Garlic Paste
  11. Sajeer ( Shahi Jeera )
  12. Cashew nuts
  13. Coriander Powder
  14. Lemon Juice
  15. Garam Masala
  16. Curd
  17. Salt
  18. Ghee
  19. Oil

Preparation.

Step 1.

Wash 1 glass of rice and soak it for 1/2 hour. Boil 3 eggs and remove the shells and give 4 cuts with knife and keep it aside.

Step 2.

Heat 3 tbsp of oil in a pan add chopped cashew nuts, 1/4 tsp of shahi jeera, 1/4 tsp of kacha masala, & 2 long shopped onions, 3 slit green chilli’s and fry it until it turns its colour.

Step 3.

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Now add 1/4 tsp of turmeric, 1/2 tsp of G & G paste, 1 tsp of chilli powder, 1/2 tsp of coriander powder, 1/4 tsp of garam masala, hand full of mint, & coriander,salt to taste and mix them well.

Step 4.

Add 2 tbsp of curd and 3 tbsp of lemon juice and add 3 boiled eggs in it and mix well and cook for some time so that masala gets mixed up with eggs.

Step 5.

Now add 1 1/2 glass of water for 1 glass of rice and let that come to boil. Once it starts boiling add soaked rice to it and let it boil.

Step 6.

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When water evaporates its time to add 1 tsp of ghee, mint and close the lid and cook it in slow flame for 5 m.

Step 7.

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Rice is done now, don’t remove it immediately,let it cool for some time then serve it with any gravy or raita.

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Enjoy Egg Biryani…………

Bisi Bele Bhath

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Ingredients

  1. Rice
  2. Chana Dal ( Yellow split peas )
  3. Mung Dal
  4. Toor Dal (lentils)
  5. Green peas
  6. Carrot
  7. Onions
  8. Green chilli’s
  9. Cardamom
  10. Cloves
  11. Cinnamon
  12. Jeera
  13. Turmeric
  14. Ginger & Garlic Paste
  15. Potatoes
  16. Tomatoes
  17. Tamarind
  18. Chilli Powder
  19. Salt
  20. Sambar Masala
  21. Dry Red chillies
  22. Ghee
  23. Oil
  24. Coriander Leaves

Preparation

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Step 1.

Heat a  pressure cooker and add 3 tbsp of oil and add 1 clove, small cinnamon stick, 1 elaichi , 2 dry red chilli’s and 1/2 tsp cumin and fry it.

Step 2.

Now add 1 chopped onion and 2 green chilli’s and stir it. Then add 1/4 tsp of turmeric and 1/2 tsp of G & G paste and fry it.

Step 3.

Add Carrots, peas, Potatoes, 1 tomato, 2 tsp of chilli powder, salt  to taste and let it fry.

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Traditionally they will use blend of roasted 4 types of pulses, and red chillis and coriander seeds as masala but here we are using sambar masala and we use that pulses along with rice not as masala.

Step 4.

For 1 cup rice take 3/4 cup of 3 types of mixed dal, means 1/4th of each dal wash it and soak it for 30 m. 

Step 5.

Now add rice along with pulses and fry it for a while,  now add 2 tsp of sambar masala, 1/2 cup of tamarind juice and cook it.

Step 4.

Now add 4 cups of water and give a stir and close the cooker & keep whistle, we have to get 3 whistles and off the cooker.

Step 5.

Rice will be Mashed up with lentils and we can see vegetables, add 2 tbsp of ghee if  you like or else no need. Sprinkle coriander leaves & Serve it hot with papad and yogurt.

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Enjoy Your rice……..

chinese & Thai Style Egg Fried Rice

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Ingredients

  1. Rice
  2. Eggs
  3. Peas
  4. Onions
  5. Green chilli’s
  6. Ginger & Garlic Paste
  7. Aginomoto
  8. Soya Sauce
  9. Pepper Powder
  10. Salt
  11. Oil

Preparation

Step 1.

Cook Rice and keep it a side.

Step 2.

Heat  Oil in a pan and add eggs and stir as we do for scrambled eggs, and add pepper powder and salt and set to a side.

Step 3.

Heat oil in a pan add finely chopped onions,chilli’s and let them fry until transparent and add G & G paste 1/2 tsp and 1/2 tsp soya sauce, a pinch aginomoto and mix well.

Step 4.

Add peas and cook, now add rice and egg and mix well

Step 5.

Check the seasoning like salt, soya sauce.

Egg fried rice is ready this goes very well with thai dishes,and chinese dishes.

 

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Enjoy yummy egg fried rice………..

Chicken Biryani

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Ingredients

  1. Chicken
  2. Basmati Rice
  3. Mint
  4. Coriander leaves
  5. Green chilli’s
  6. Onions
  7. Mirchi powder
  8. Salt
  9. Ginger & Garlic paste
  10. Garam Masala
  11. Coriander Powder
  12. Orange & Red Colour
  13. Kacha masala
  14. Oil
  15. Ghee
  16. Kaju
  17. Sajeere (Jeera)
  18. Curd
  19. Lemon Juice

Preparation

Step 1.

 

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Take 250 grms of chicken and add salt, Mirchi Powder 2 tsp, Ginger & Garlic Paste 2 tsp, Chopped Mint 1cup, Coriander 1/2 Cup, Slit Green chilli’s 8, Garam Masala 1tsp, Coriander Powder 1tsp, Kacha Masala 1/2 tsp, Sajeera 1/4 tsp, 2 tbsp of Lemon juice, Fried onions,Oil 2 tbsp and 4 tbsp of Curd and mix it and marinate it for 2 hrs or more.

 

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Step 2.

For 250 grms of chicken take 400 grms of Rice, wash it and soak it for at least 30 mins.

Step 3.

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Now take a water in a bowl and add 1/4 tsp of kacha masala, 2 pinch’s of sajeera, salt according to taste, means water should be a bit salty so that when we boil rice it infuses all the flavours and salt to rice.

 

Step 4.

Now when water get’s boiled add rice and let it boil, Once rice starts boiling remove rice and drain water using strainer. At this stage rice is cooked 50% as you can see in the above picture. Rice should not be cooked more because we want our  rice to be grainy grainy and fluffy,we should not over cook at this stage. Once rice starts boiling at that time you have to drain it off. This is the most important stage of biryani.

Step 5.

Now take a Deep pan cooker,or else you can marinate chicken in cooker it self so that you don’t need to change chicken into cooker, Now add Piping hot rice on to the chicken, Sprinkle fried onions on top and 2 tsp of Ghee on it and few drops of colour around and fried cashew nuts.

Step 6.

Now put the cooker in very low flame and cook it for 45mins. If you want you can put 1st 5 mins in medium flame so that cooker gets hot by that time.

Step 7.

It should cook in very low flame so that chicken and rice get cooked evenly, By the time of chicken gets cooked, half cooked rice also gets cooked perfectly. 

Step 8.

Chicken  Biryani is ready, This is my special recipe as it comes out perfectly, fluffy fluffy rice with all biryani flavours and it don’t need an curry to go with it as it will be spicy and chicken to go with it.

Step 9.

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Serve it with raita.

 

 

 

Chicken Biryani is ready

 

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Enjoy yummy chicken biryani………