Bisi Bele Bath

INGREDIENTS:

Rice - 125g
Toor dal - 50g
Onion - 1
Tomato - 1
Carrot - 1
Beans - 100g
Red chili/Green chili - 2
Mustard seeds - 1/4sp
Urad dal - 1/4sp
Hing - a pinch
Curry leaves and coriander leaves - few
Salt - to taste
Tamarind - small lemon size
Turmeric powder - a pinch
Oil +ghee - 2sp each


TO DRY ROAST:
Coriander seeds - 5sp
Fenugreek seeds - 1/2sp
Red Chili - 6nos
Cumin seed - 1/2sp
Urad dal - 1/2sp
Raw rice - 1/2sp

• All the above dry roast separately and allow it cool to powder it.
• We need to add 3sp of the above powder. If there's more amount, we can use it next time when doing bisi bele bath.

METHOD:

• Soak toor dal and rice separately in water.
• Crush tamarind and take tamarind syrup.
• Boil toor dal alone in a cooker for 1 whistle and keep aside.
• In another cooker, add oil+ghee, green chili, sliced onion, carrot, beans and fry it till the vegetables are soft.
• Then add tomato, hing, 3sp of the above dry roasted powder, salt.
• Sprinkle little water and cook it for a minute.
• Now add the soaked rice, boiled toor dal and tamarind syrup to the cooker with rice and water to the ratio of 1:3.
• Close cooker and cook it for a whistle.
• Open and season with ghee, mustard seeds, urad dal, curry leaves and coriander leaves. 
• Serve hot with pappad or pickle.

Capsicum rice

INGREDIENTS:

Rice - 150g
Capsicum - 2
Onion - 1
Green chili - 1
Garlic - 3
Ginger - half of garlic
Coriander powder - 2sp
Chili powder - 1/4sp
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - few


TO DRY ROAST:


Urad dal - 1/4sp
Chana dal - 1/2sp
Toor dal - 1/2sp
Split chick peas (pottukadalai) - 1/2sp
Groundnut - 4sp

• All the above ingredients dry roast it and allow it to cool. Then powder it in mixie.
• We can also add extra quantity of each ingredients and keep the powder, so that we need not make it each time when we do capsicum rice.

METHOD:

• Cook rice with water to the ratio of 1:1 3/4 and 1/2sp oil and spread it on a wide plate to cool.
• Grind ginger, garlic and green chilli to a paste.
• In a kadai, add oil, sliced onion, grinded paste, capsicum and fry til capsicum becomes soft.
• Now add coriander powder, chili powder, turmeric powder, salt and little water.
• Let it boil till the raw smell of spices get cooked.
• Finally add coriander leaves to the kadai and cook for a minute.
• Now add the capsicum contents and dry roasted powder to the rice and mix well, so that all the contents get blended well together.
• Serve with raitha or some gravies.

Peas pulav

INGREDIENTS:

Rice - 200g
Peas - 1cup
Onion - 1
Garlic - 4
Ginger - equal to garlic
Green chilli - 2
Cinnamon - 1small stick
Cloves - 2
Cumin seeds - 1/2sp
Mint leaves - 1/2cup
Coriander leaves - few
Salt - to taste
Lime syrup - 1sp
Oil+ghee - 2sp each


Note: If it is frozen peas we can add directly without cooking it. If we are adding dry peas, soak it overnight in water and cook it for a whistle along with this recipe.


METHOD:

• Soak rice in water to the ratio of 1:13/4 for 30 mins.
• Grind ginger, garlic and green chili to a paste.
• In a cooker, add oil+ghee, cumin seeds, cinnamon, cloves, onion, grinded paste and fry it for a while.
• Then add peas, salt, mint and coriander leaves. 
• Add little water and leave it for few secs.
• Now add soaked rice with water to the cooker and close to boil for a whistle, then simmer the heat and cook for 12 mins.
• Then off the stove.
• Serve hot with raitha or chicken gravy.

Carrot Rice

INGREDIENTS:

Rice - 200g
Carrot - 2
Onion - 1
Garlic - 4
Ginger - equal to garlic
Green chili - 2
Coriander leaves - 1 cup
Mustard seeds - 1/4sp
Garam masala - 1sp
Turmeric powder - 1/4sp
Salt - to taste
Oil - 2sp
Butter - 2sp


Note: If needed we can add capsicum and peas.


METHOD:

• Boil rice with water to the ratio of 1:1 3/4 and spread it on a wide plate to cool.
• Grind ginger and garlic to a paste.
• Add oil + butter to an empty kadai. 
• Add mustard seeds, sliced onions, green chili and the ginger garlic paste.
• Then add shredded carrot, turmeric powder, salt and stir it well for 20 mins so that the carrot gets cooked.
• Now add garam masala and coriander leaves and sprinkle 1sp water and mix well.
• Once the water gets absorbed add the contents to the rice and mix it well.
• Serve hot with raitha or some gravy.

Lemon rice

INGREDIENTS:

Rice - 150g
Lemon - 1small
Onion - 1
Green chilli/Red chilli - 2
Mustard seeds - 1/4sp
Groundnut - 1/2sp
Urad dal - 1/2sp
Chana dal - 1/2sp
Curry leaves - few
Turmeric powder - a pinch
Oil - 2sp
Salt  - to taste


METHOD:

• Cook rice with water to the ratio of 1:1 3/4 and 1/2sp oil.
• Let the boiled rice spread in a wide plate to cool.
• In a kadai add oil, mustard seeds, groundnut, urad dal, chana dal and fry til light brown.
• Then add sliced onion, green chilli, curry leaves,turmeric powder and salt.
• Fry it for few mins.
• Now add the kadai contents to the boiled rice and the lime syrup.
• Mix well so that all the content gets blended well.
• Serve with Coriander chutney.

Coconut rice

INGREDIENTS:

Rice - 150g
Shredded coconut - 1cup
Onion - 1
Green chilli - 2
Mustard seeds - 1/4sp
Groundnut - 1/2sp
Urad dal - 1/2sp
Chana dal - 1/2sp
Curry leaves - few
Coconut oil - 2sp
Salt  - to taste


METHOD:

• Cook rice with water to the ratio of 1:1 3/4 and 1/2sp oil.
• Let the boiled rice spread in a wide plate to cool.
• In a kadai add coconut oil, mustard seeds, urad dal, chana dal and fry til light brown.
• Then add sliced onion, green chilli, curry leaves, shredded coconut and salt.
• Fry it for few mins. Dont deep fry.
• Now add the coconut contents to the boiled rice and mix well.
• Serve with Coriander chutney.

Curd semiya

INGREDIENTS:


Semiya - 125g
Milk - 1/2tblr
Mustard seeds - 1/4sp
Urad dal - 1/4sp
Green chilli - 2
Hing - a pinch
Salt - to taste
Curd - 1cup
Sugar - 3/4sp
Cashewnut - 1sp
Dry grapes - 1sp
Pomegranate - 1


METHOD:

• Boil semiya with water to the ratio of 1:2.
• Once boiled filter off the water and add chill water to semiya so that it doesnt get sticky.
• In a kadai add oil, mustard seeds, urad dal, green chilli, hing and fry for a while.
• Add semiya to kadai, then add curd + milk, salt, sugar and mix well.
• Finally season it with cashews, dry grapes and pomegranate separately.

Note : When serving if it gets to a thick solid state, we can either add milk or curd.

Egg rice

INGREDIENTS:

Basmati rice - 1cup(250g)
Onion - 1
Egg - 3
green chilli -1
Garlic - 4
Ginger - 3/4th of garlic
Tomato - 1
Tomato sauce - 1sp
Soy sauce - 1sp
Chilli powder - 1/4sp
Pepper powder - 1/4sp
Salt - to taste
Garam masala - 1/2sp
Curry and coriander leaves - few


METHOD:

• Boil rice with water to the ratio of 1:1 3/4 and 1/2sp oil.
• Then spread the rice in a wide plate and let it cool.
• Grind ginger and garlic to a paste.
• In a kadai, add oil, chopped onion, green chilli, ginger garlic paste, tomato and fry well.
• Now add chilli powder, salt, garam masala and sprinkle little water.
• Let it boil for few mins.
• Now add curry and coriander leaves and mix.
• Keep the above contents separate.
• In an empty kadai, add oil, eggs, pepper powder and fry in to a podimas method.
• Now mix the masala contents, fried egg, tomato sauce and soy sauce to the rice.
• Serve hot with chicken gravy.

Note : If needed we can add vegetables if needed.

Tamarind rice

INGREDIENTS:

Rice - 150g
Tamarind - one big lemon size
Oil - 1/4tblr
Mustard seed - 1/4sp
Urad dal - 1/4sp
Chana dal - 1sp
Red chili - 1
Turmeric powder - a pinch
Salt - to taste
Hing(asafetida) - 1/4sp
Sugar - 2sp
Curry leaves - few
Groundnut - 1sp


TO DRY ROAST:


Bengal gram(chana dal) - 1sp
Toor dal - 1sp
Red chilli - 2
Fenugreek(vendhayam) - 1/2sp
Sesame seed(ellu) - 1sp
Urad dal - 1/4sp
Cumin seed - 1/4sp
Coriander seed - 1/4sp
Whole pepper - 1/4sp


METHOD:

• Boil rice with water to the ratio of 1:13/4 and add 1/2sp oil with 1/2sp salt.
• Once boiled spread it in a wide plate.
• Dry roast the above given ingredients one by one and allow it to cool.
• Then powder it in a blender and keep separately.
• Take thick tamarind syrup and keep it aside.
• In a kadai add oil, mustard seed, groundnut, urad dal, chana dal, red chili, curry leaves.
• Fry til it gets light brown.
• Now add the tamarind syrup and allow it to boil.
• Then add turmeric powder, salt, sugar, hing and let boil for 15mins.
• Boil till oil gets separated from the tamarind.
• Now add the dry roasted powder and tamarind syrup gravy to rice.
• Mix it well so that all the ingredients get combined equally.
• Serve hot with paruppu chutney.

Tomato rice

INGREDIENTS:

Rice - 1cup
Cinnamon - 1 small stick
Cloves - 2
Onion - 1
Tomato - 3
Green chilli - 1
Mint leaves and Coriander leaves - few
Salt - to taste
Turmeric powder - a pinch
Oil+ghee - 2sp each


TO GRIND:


Garlic - 6 
Ginger - 3/4th to garlic
Aniseed - 1/4sp
Cardamom - 2


METHOD:

• Soak rice in water with the ratio of rice and water to 1:1 3/4 for 30mins.
• In a cooker, add oil and ghee. Once heated add cinnamon, cloves, onion and green chilli.
• Fry till onion becomes translucent.
• Then add grinded paste and fry till the raw smell goes.
• Now add finely chopped tomato or we can stir the tomato in a blender and add that tomato puree to the cooker.
• Fry for a while.
• Then add salt, turmeric powder, mint and coriander leaves and mix well.
• Now add soaked rice to the cooker contents. 
• Mix well and close cooker to boil for 1 whistle.
• Then simmer the heat to low and leave it for 10 mins.
• Then off the stove.
• Serve hot with raitha.

Arisi Parupu Sadham

INGREDIENTS:


Rice - 175g
Toor Dal - 75g
Mustard seeds - 1/4sp
Onion - 1
Tomato - 1
Garlic - 4
Turmeric powder - a pinch
Rasapodi(cumin, pepper, coriander seeds) - 3/4sp
Coriander powder - 1/2sp
Sambar powder - 1/4sp
Salt - to taste
Oil + ghee - 2sp each


METHOD:

• Soak rice and dal in water with (rice+dal : water) ratio of 1:2 1/4
• If needed we can boil the dal separately and add to the rice.
• In case of boiling dal before add water in the ratio of 1:2(rice : water)
• In a kadai, add oil with ghee and mustard seeds. Add onion and curry leaves and fry till it becomes translucent.
• Add finely chopped or shredded garlic.
• Fry till it turns golden brown.
• Then add tomato and finally add all the dry spices.
• Sprinkle little water and allow it to boil till the raw smell goes off.
• Now add the masala contents to the soaked rice.
• Close cooker and allow it to boil for 1whistle then immediately simmer the heat and leave it for 10mins.
• Then off the stove.

Chicken fried rice

INGREDIENTS:

Chicken - 250g
Basmati rice - 250g
Egg -2
Onion - 1
Garlic - 1/2sp
Ginger - 1/2sp
Capsicum - 1
Green chilli - 1
Soy sauce - 1sp
Tomato sauce - 1sp
Pepper powder - 1/2sp
Salt - to taste


METHOD:

• Boil chicken in a cooker with ginger and garlic paste, salt and little water.
• Cook basmati rice with rice and water to the ratio of 1:1 1/2.
• Keep kadai and add oil.
• Once heated add chopped onion, green chilli, capsicum, boiled chicken and fry well.
• Now add soy sauce, tomato sauce and fry once and keep this mixture separately.
• In an empty kadai, add oil, 2 eggs, pepper powder, salt and stir it.
• Now mix all the above contents (basmati rice, chicken, egg mixture) equally so that all gets combined to a single tatse.
• Chicken fried rice is now ready.

10 minutes Biriyani

INGREDIENTS:

Chicken - 250g
Basmati rice - 250g
Onion - 1
Tomato - 1/2
Green chili - 2
Aniseed - 1/2sp
Whole pepper - 1/2sp
Coriander seeds - 1sp
Turmeric powder - 1/4sp
Chilli powder - 1/2sp
Lime syrup - 1sp
Salt - to taste
Coriander leaves - few
Mint leaves - few
Oil + ghee - as required


METHOD:

• Boil the basmati rice with ratio 1:1 1/2water.
• Make a powder of aniseed, whole pepper and coriander seeds.
• In a kadai, add oil and ghee. Then add onion, green chilies and fry til it becomes translucent.
• Now add chicken, salt, turmeric powder, tomato, powdered contents, chilli powder, mint leaves and coriander leaves.
• Add little water and close to boil for few minutes.
• Open and fry til remaining water gets absorbed and it gets to the gravy state.
• Now add basmati rice to it and sprinkle lime syrup in it.
• Mix well and serve with raitha.

Mutton Biriyani

INGREDIENTS:

Mutton - 1/4kg
Basmati rice - 250g (1/4kg)
Onion - 2
Tomato - 1
Green chili - 3
Mint leaves - 1cup
Coriander leaves - 1/2cup
Coconut milk - 1/2tblr
Oil + ghee - Add bit extra so that rice doesnt gets sticky
Lime syrup - 2sp
Bay leaf - 2
Salt - to taste
Turmeric powder - 1/4sp


TO GRIND:


Garlic - 10
Ginger - equal to garlic
Cinnamon - 3small sticks
Cloves - 2
Cardamom - 2
Red chili - 4


METHOD:

• Wash mutton and keep aside.
• Soak basmati rice in water for 30mins. 
• The water we are going to add is in the ratio of 1:1 3/4. (this water includes the coconut milk also).
• Keep cooker. Add oil and ghee to the equal amount.
• Put the bay leaf, onion, green chili, mutton, turmeric powder, salt, grinded paste, tomato, mint leaves and coriander leaves in a step by step process, so that each ingredient gets cooked.
• Now close cooker and allow the mutton to get boiled in 3 whistles.
• Open it and add the rice into it.
• Add coconut milk and the remaining water.
• Now there should be 1:1 3/4 ratio of rice and water in the cooker (including all the coconut milk and the water used before for boiling mutton).
• Add salt, stir once and then close cooker to boil for 1whistle. 
• Then simmer to low heat, allow the biriyani to be in dhum for 15mins.
• Open the cooker and now add the lime syrup over it, stir and serve hot with raitha.

Note : People who feels coconut milk as cholesterol can also add sour curd (pulitha thayir) instead of it.