variety rice

Prathyuksha Prajodh Stress Free Samaiyal

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Variety Rice

Contents

Mango Rice.................................................................................................................................... 2

Corn Rice ....................................................................................................................................... 4

Pudhina Potato Rice ..................................................................................................................... 6

Kovakkai Rice ................................................................................................................................ 8

Fruit Rice ...................................................................................................................................... 11

Ghee Rice .................................................................................................................................... 13

Vegetable Rice with moong dal ................................................................................................. 16

Capsicum Rice ............................................................................................................................ 18

Peanut Rice ................................................................................................................................. 21

Palak Rice .................................................................................................................................... 23


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Mango Rice

Ingredients Basmati rice - 1 cup (cooked) Mango - 1 cup (Grated) Mustard seeds - 1 tsp

Urad Dal - 1 tsp Channa Dal - 1 tsp Ginger - small amount (chopped) Red chillies - 2 Green Chillies - 2 Curry leaves Cilantro


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Turmeric powder - a pinch Salt - to taste Oil - tblsp Method 1.Heat oil in a pan, pop mustard seeds, Urad dal and Channa dal. 2.Add Chopped ginger, Red chillies , Green chillies, Curry leaves and Turmeric powder. 3.Add Grated Mango, Salt and saute well till mango is tender. 4.Add Cooked rice and mix well. 5.Garnish with Cilantro.

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Corn Rice

Ingredients 1 kg basmathi rice 1 cup corn(boiled) 1 cup chopped onion 2 tsp tamarind extract 1 cinnamom stick 5 tsp cloves 1 tsp sombu 5 tsp ghee 1 cup coriander and mint leaves Salt to taste.


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Make Masala: 1 tsp bengalgram 1 tsp coriander seeds 1 tsp blackgram 5 dry chilli * Fry all ingredients then grind it well.(w/o oil) Method Just fry the rice with ghee.(soak-1hour-before fry) Heat ghee, Fry the cinnamon, sombu, cloves, coriander, mint and onion till get slightly brown color. Then add masala, rice, salt and (1 cup rice ->1 1/2cup of water) Stir it well. After 2 whistle, turn off the flame. Garnish with corn and coriander leaves. #####################################################################################


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Pudhina Potato Rice

Ingredients 1 cup rice 2 potatoes, cooked and cubed 1 cup packed pudina leaves 1 clove chopped garlic 1 tablespoon of grated coconut 3 green chillies 2 tablespoon of cooking oil 1/2 teaspoon turmeric powder 4 to 5 curry leaves salt to taste


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Method Cook the rice with 2 cups of water until all the rice is absorbed. Once cooked completely, allow the rice to cool. Wash the mint leaves and grind the mint leaves along with the green chilly and grated coconut into a smooth paste. Heat oil in a pan; add cumin seeds and garlic; saute for a few seconds. Add the mint puree, potato, turmeric, curry leaves and salt and saute it for few minutes. Add in the cooked rice and stir until well combined. Serve warm with raita.

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Kovakkai Rice

Ingredients Basmati Rice: 2 cups (long grained rice) cooked such that each grain is separate Onion: 1 (large) finely sliced Oil: 2 tbsp oil Ghee: 1/2 tbsp ghee Ginger garlic paste: 1 tsp Garam masala: Whole (4 cloves, 1" cinnamom, 1 elachi, 1 star anise, 1 bay leaf) Coconut paste: 2 tbsps Coriander powder: 1 tsp Cumin powder: 1/4 tsp


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Red chili powder: 1 tsp Turmeric powder: 1/4 tsp Ivy Gourd: 1/4 kg (nip the ends and slit each length wise into two long pieces) Salt to taste Lemon juice: 1 tbsp Coriander leaves for garnish Coarsely crush (do not make a paste): Coriander leaves: 5 tbsps (chopped) Pudina leaves: 7-8 (chopped) Green chillis: 2 Method Heat 1 1/2 tbsp oil+1/2 tbsp ghee in a cooking vessel, add the halved dondakayalu/tindora and saute on medium flame till well roasted, approx 15 mts. Remove them onto a plate and keep aside. In the same vessel, add the remaining oil. Add whole spices and bay leaf and saute for half a minute. Add the sliced onions and saute for 6 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute for 3 mts.


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Add the coconut paste and mix. Saute for 2 mts. Add coriander pwd, cumin powder, tumeric pwd and red chili pwd and mix. Add the sauteed dondakayalu and mix. Cook for 7-8 mts. Add the cooked rice and salt to taste and mix. Place lid and cook on low flame for 2-3 mt. Add lemon juice and mix. Turn off heat and remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice. ####################################################################################


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Fruit Rice

Ingredients 1/2 cup green grapes 1/2 cup pomegranate 1 kg basmathi rice 1 cup chopped onion 1 cup coconut milk 4 cashews 3 cardamoms 3 cloves


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1 tsp pepper 5 tsp ghee Salt to taste Method Soak the rice about 10 mints. Heat the ghee fry onion,cashews,cardamom,cloves,pepper and salt. Add rice and milk then add 1/2 cup of water(1 cup rice ->1 1/2 cup of water). Stir it well. After 2 whistle turn off the flame. Then open the cooker add the fruits into the rice.

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Ghee Rice

Ingredients Long grained rice - 2 cups, washed and drained Onion - 1, large, finely sliced Green chilies - 2, slit length wise Cloves - 6 Cardamom - 2 Cinnamon stick - 1" stick (2 pieces) Bay leaf - 2 Garam masala powder - 1/4 tsp Cashew nuts - 10-12, break into small pieces Raisins - fistful (optional)


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Salt to taste Coriander leaves - 2 tbsps, finely chopped Ghee - 4 tbsps Method Heat a heavy bottomed vessel, add 3 tbsps ghee and allow it to melt. Once hot, reduce flame, add the cashew nuts and saute till golden brown and remove. Add the raisins and saute for a few seconds and remove. Keep aside the cashew nuts and raisins. In the same vessel, add the sliced onion and saute till the onions are caramelized. This could take about 9-12 mts. Remove the onions and keep aside. In the same cooking vessel, add a tbsp of ghee and once hot, add the cardamom, cinnamon, cloves and bay leaf. Allow to splutter. Add the green chilies and saute for a few seconds. Add the drained rice and saute on low flame for 4 mts. Do not over mix or the rice might break. Add 3 3/4 cups hot water, garam masala powder and salt to taste. Bring to a boil. Reduce flame to low, place lid and cook till the rice is soft. Remove lid and mix well. Remove onto a serving plate. Garnish with caramelized onions, cashew nuts and coriander leaves and serve with chicken or paneer curry or chicken ghee roast. Tips You can add a tsp of ginger garlic paste at the time of sauteing the whole spices. Saute for 3 mins and then add the rice.


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Roast the rice for at least 3 minutes. Do not skip this step and do not over roast.

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Vegetable Rice with moong dal

Ingredients 1 cup rice ¼ cup green mung beans soaked for 5-6 hours or overnight 1 cup steamed carrots, beans ½ teaspoon turmeric powder ½ cup fresh tomato puree 1/4 cup freshly ground onion paste, along with 1 inch ginger and 2 cloves garlic 1/4 teaspoon cinnamon powder 1/4 teaspoon cardamom powder ½ teaspoon cumin seeds 2 slit green chillies (optional of giving children) 1 tablespoon of freshly chopped coriander leaves 1 tablespoon ghee salt to taste Method Soak the green moong beans for 5-6 hours or overnight. Wash and soak the rice in 2 cups of water for 1 hour. Heat ghee in a large sauce pan on medium heat; add the cumin seeds and allow them to crackle. Stir in


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the onion paste and saute on medium heat until the onions change color and begin to get a sweet smell. Stir in the tomato puree, spice powders, turmeric powder, green chillies. Sauté the above mixture until the tomatoes become tender and soft. Stir in the rice, soaked green moong and salt along with the water that it was soaked in. Allow the mixture to come to a boil and then turn the heat to low. Cover the pan and simmer to cook the rice for about 30 minutes or more minutes until the rice and green gram has been fully cooked and all the water has been absorbed. Turn off the heat and let the rice rest for 10 minutes before you can open to stir. Gently stir in the steamed vegetables, chopped coriander leaves and serve warm. You could alternatively cook in the pressure cooker if you prefer that method.

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Capsicum Rice

Ingredients 1 cup Rice (Sona masuri or Basmati) 3-4 large Capsicums 10-12 Cashew nuts,slit into halves 3 tbsp Vangibath powder a sprig of Curry leaves juice of 1 small Lemon 2 Red Chillies,broken 1/4 tsp Turmeric powder 1/4 tsp Sugar(optional)


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1 tbsp Chana dal 2 tsp Urad dal 1/2 tsp Mustard seeds Salt to taste 2-3 tbsp Oil Method Prepare rice in the usual way you make and cool the rice completely.For 1 cup of sona masuri rice you would need 2 1/4 cups of water and for 1 heaped cup of Basmati rice you need 2 cups of water. Remove the seeds from capsicum and cut it into thin 1/2" pieces. Heat oil in a big kadai/pan and crackle mustard seeds. Add chana dal,urad dal and cashew nuts and fry until the dals and nuts turn slight golden brown in color. Now add slit red chillies and curry leaves and fry for a minute. Add chopped capsicum and saute it for 2 mins.Add sugar to it as it eases the process of frying and balance the flavors in the rice later.Saute it until the capsicum pieces turn soft. Add salt,turmeric and mix and remove it from stove. Add vangibath powder to it and mix well.Add cooled rice and lemon juice and mix it nicely.Now taste the rice and adjust it by adding enough salt, vangibath powder and lemon juice. Serve it with simple Onion-Tomato Raita and chips/salad.


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Tips If you do not have vangi bath powder in hand,you can prepare instant masala like this.Heat 1 tsp of oil in a pan and roast 1.5 tsp of Urad dal, 1.5 tsp of Chana dal, 5-6 Red chillies, 1/2"Cinnamon, 2tbsp Coriander seeds and 1/2 tsp Cumin seeds and cool the mixture a bit and grind it to a coarse powder. You can add fresh/frozen Green Peas or potatoes along with capsicum pieces.If you are using potatoes add the potatoes first and let it cook completely before you add capsicum to it. You can add chopped coriander and grated fresh coconut to the rice at the end and mix. Instead of Capsicums you can use colored bell peppers too in the recipe. #####################################################################################


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Peanut Rice

Ingredients 1 cup basmathi rice 1/2 cup peanut 3 dry chilli 1 cup chopped onion 2 tsp ginger garlic paste 1/4 tsp turmeric powder 1 tsp sombu 5 tsp ghee 1 cup mint leaves Salt to taste


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Method Roast peanuts and drychili until they get slightly brown color,then grind it make a fine powder. Just fry the rice with ghee.(soak-1hour-before fry) Heat the ghee fry sombu,onion,turmeric powder and ginger garlic paste. Then add rice,salt and peanut powder,mix it well. Add water and stir it well for 1 cup of rice add 1 1/2 cup of water. After 2 whistle turn off the flame. Garnish with nuts and coriander leaves. #####################################################################################


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Palak Rice

Ingredients 2 cups long grained rice large bunch of spinach, wash thoroughly, blanch for 3 mts, strain and puree 1/2 cup lightly sauteed paneer cubes (optional) 1 large onion, finely sliced 1/2 tbsp oil + 1 1/2 tbsps ghee or butter 1 tsp ginger garlic paste whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf) 1/4 cup curd/yogurt 1/2 tsp sugar


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salt to taste Coarsely crush (do not make a paste): 1 1/2 tbsps chopped coriander leaves 1 tbsp chopped pudina leaves 3 green chillis Method 1 Heat oil+ghee in a cooking vessel, add whole spices and bay leaf and saute for a few seconds. Add the sliced onions and sugar saute for 4 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for 5 mts. Add the spinach puree and cook further for another 8-10 mts. Add yogurt and combine and allow to cook for a mt, stirring constantly. 2 Add the washed rice and saute for 2 mts. Add 3 1/2 cups water and salt and bring to a boil. Reduce heat, add paneer cubes (if using), cover with lid and cook till rice is done. 3 Serve hot with raita or any curry of your choice.

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variety rice