INSTANT MASALA RICE

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INGREDIENTS

Rice – 1 cup (sona masoori rice)

Ghee – 3 to 4 tbsp

Water – 2 1/2 cups

Salt to taste

Finely chopped mint leaves- 1 tbsp

Finely chopped coriander leaves – 1 tbsp

Ginger garlic paste – 1 tbsp

Grind it to a paste

Freshly grated coconut – 3/4 cup

Coriander seeds – 2 tbsp

Cloves – 18

Cardamon – 3

Cinnamon – 1 inch

METHOD

1. Wash and soak rice for 1 hour. Heat ghee in a kadai and add the grinded masala paste.
2. Fry on low flame till the water in the masala paste evaporates .
3. Then, add ginger garlic paste and fry till the raw smell fades.
4. Add finely chopped mint and coriander leaves.
5. Add water and salt and bring it to a boil.
6. Add the previously soaked rice without water and mix well.
7. Cover and cook on low flame till the rice is cooked.
8. Switch off the flame and keep it aside for 5 to 8 minutes and serve.

SUGGESTIONS

1. Serve with chicken curry or any other masala curries.
2. You can adjust water according to your type of rice used.
3. Adjust salt according to your taste.

CHICKEN FRY WITH MASALA PASTE

INGREDIENTS

Chicken – 1 kg

FOR MASALA PASTE

Small onion – 1

Cloves – 25

Cardamom – 4

Cinnamon – 1 1/2 inch piece

Poppy seeds – 1/2 tbsp

Ginger – 2 inch piece

Garlic – 12 or ginger garlic paste 1 1/2 tbsp

Star anise – 1

Coriander seeds – 1 tbsp

Cumin seeds – 1/2 tsp

Fennel seeds – 1/4 tsp

Cashew nuts – 15

Grind all the above ingredients into a fine paste using little water.

Water – 1/2 cup

Red chilli powder – 4 tbsp

Salt to taste

A generous pinch of turmeric

TALIMPU

Oil – 1/2 cup

Crushed garlic – 8

Cumin seeds -1/2 tsp

Broken red chillies – 10

Curry leaves few

Finely chopped onions – 3

A pinch of salt

Green chillies – 6

Turmeric powder – 1/4 tsp

Finely chopped coriander leaves for garnishing

METHOD

• Wash the chicken and put it in the pressure cooker. Grind all the masala ingredients to a fine paste using little water.
• Transfer the masala paste into the chicken. Add salt, red chilli powder, turmeric powder and 1/2 cup of water. Mix well.
• Pressure cook the chicken for 3 to 4 whistles and turn off the flame. Wait for the pressure to release naturally. Keep it aside.
• Heat oil in a wide pan. Add all the talimpu ingredients one by one. Fry till the curry leaves turn crisp and aromatic.
• Add sliced onions, turmeric powder and a pinch of salt. Cover and cook on medium flame till the onions light golden brown.
• Now add the cooked chicken along with any left over gravy and cook on high flame.
• Let the water evaporate. Mix well and adjust seasoning. Roast the chicken on medium flame for 5 to 6 minutes.
• Scrape the sides and bottom of the pan now and then. When the chicken turns light brown in colour, add finely chopped coriander and mix throughly.
• Fry for another 2 to 3 minutes. Check out the seasonings. Switch off the flame and serve hot.

 

METHI RICE

INGREDIENTS 

Basmathi rice  – 1 cup

Cloves – 3

Cardamom – 3

Cinnamon – 1 inch piece

Star anise – 1

Garlic cloves – 8

Ginger garlic paste – 1 tsp

Finely chopped methi leaves – 1/2 cup

Finely chopped mint leaves – 1/4 cup

Finely chopped coriander leaves  – 1/4 cup

Salt to taste

Oil – 1 tbsp

Ghee – 1 1/2 tbsp

Water – 2  1/2 cups

METHOD

• Wash basmati rice and soak in water for 20 minutes. Drain and keep it aside.
• Wash all the finely chopped leafy vegetables and keep it aside.
• Heat oil and 1 tbsp of ghee in a pan. Add garlic cloves, cinnamon, cardamom and star anise.
• Fry for 1 to 2 minutes, add ginger garlic paste. Fry till the raw smell fades away.
• Add 2 1/2 cups of water and salt. Let it boil. Add finely chopped methi leaves, mint leaves and coriander leaves. Mix well and let it boil again.
• Add drained basmati rice. Mix well. Cook on medium flame. Make sure the rice is fully cooked.  Once cooked, keep it covered for 5-6 minutes.
• Lastly, add the remaining ghee. Mix throughly and serve hot with any type of gravy curries.

SUGGESTIONS

Adjust the water quantity according to your wish.

 

GHEE RICE

INGREDIENTS

Basmathi rice – 1 cup

Water – 2cups

Cloves – 10

Cardamom – 6

Cinnamon – 2 inch piece

Bay leaves – 4

Thinly sliced onions – 1 medium size

Green chillies – 5 (slit)

Ginger garlic paste – 1 tbsp

Salt to taste

Ghee – 2 tbsp

Oil – 1 tsp

METHOD

• Wash basmathi rice 2 to 3 times in water to remove excess starch. Soak them for 30 minutes.
• After 30 minutes, drain all the water. Heat ghee and oil in a pan. Add cloves, cinnamon, cardamom and bay leaves and saute for few seconds.
• Add sliced onions and green chillies and saute till they become transparent.
• Add ginger garlic paste and saute on medium flame till the raw smell goes away.
• Add salt and 2 cups of water. Stir well. When the water starts boiling, add drained rice and mix well. Taste the water. It must be slightly salty.
• Cook on low flame until the water is absorbed. Switch off the flame.
• After 5 to 6 minutes, open the lid and mix it slowly. Serve hot.

SUGGESTIONS

Ghee rice can be served along with gravy type curries.

JEERA RICE

INGREDIENTS

Basmathi rice – 1 cup

Cumin seeds (jeera) – 1/4 tsp

Shajeera – 1/2 tsp

Cloves – 6

Cinnamon – 1 inch piece

Cardamom – 3

Bay leaf – 1

Oil – 1tbsp

Ghee – 1tbsp

Ginger garlic paste – 1 1/2 tsp

Water – 2 cups

Salt to taste 

METHOD

• Rinse rice with water. Add water and soak for 15 minutes. Drain it compleately in a colander.
• Heat ghee and oil in a pot. Saute bay leaf, cloves, cinnamon and cardamom until they begin to sizzle.
• Add cumin seeds and shajeera on a low flame until they get roasted well. Add ginger garlic paste and fry until raw smell goes away.
• Transfer drained rice to the pot and roast for 1 to 2 minutes. This helps to bring out the aroma.
• Pour 2 cups of water and add salt. Stir well and taste the water. It must be slightly salty.
• Bring water to a boil and cook on medium heat until the water is absorbed. Switch off the flame.
• After 5 to 6 minutes, open the lid and mix it slowly. Serve with any curry.

SUGGESTIONS

• Do not over mix the rice.

CHICKEN KURMA

INGREDIENTS

Bone less chicken – 1/2 kg cut into cubes

Ginger garlic paste – 1 tbsp

Finely chopped green chilli – 2

Ghee or oil

Cloves – 6

Cardamom- 3

Cinnamon- 1/2 inch piece

Onion paste- 1/ 4 cup ( 3 tbsp)

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Salt to taste

Chopped coriander to garnish

Cardamon powder- 1/2 tsp( only seeds)(optional)

MASALA PASTE

Grated coconut – 1 tsp

Cashew nuts – 15

Poppy seed – 2 tbsp

METHOD

1. Wash the boneless chicken cubes. Marinate with ginger garlic paste and green chillies. Mix well keep it aside.
2. Heat a pan with oil or ghee. Add cloves, cinnamon and Cardamom. Fry for one to 2 minutes.
3. Add onion paste fry on low flame till raw smell goes.
4. Add marinated chicken to the onion paste. Fry on high flame for about 5to 6 minutes .
5. Add turmeric powder,salt and chilli powder. Cover and cook for 3 to 4 minutes on medium flame.
6. Add grinded masala paste add 1/2 cup of water . Cover and cook till chicken becomes tender.
7. Lastly add chopped coriander leaves and Cardamom powder. Mix well .
8. Goes well with biryani rice and roti’s.

• suggestions

Adjust seasoning.