PUDINA RICE

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INGREDIENTS

Basmathi rice – 1 cup washed and soaked for 30 minutes

Pudina leaves – 1 1/2 cup

Oil -1 tsp for frying pudina

Green chillies- 5

Ginger – 1 inch piece

Ghee – 1tbsp

Oil – 1tbsp

Sahjeera – 1/4 tsp

Bay leaf – 1

Ginger garlic paste – 1tbsp

Finely sliced onion – 1 big size

Water – 1 1/2 cups

METHOD

1. Heat oil in a pan and add green chillies. Fry for a few seconds and then add washed pudina leaves.
2. Fry for 2 minutes and add ginger pieces. Cook for another 2 minutes on high flame and switch off the flame.
3. Add 1 tsp lemon juice and grind it to a fine paste.
4. Heat oil and ghee in a pan. Add sahjeera and bay leaves. Fry for few seconds. Add finely chopped onions.
5. Fry till the onions becomes light brown and then add ginger garlic paste.
6. Fry on medium flame till the raw smell fades out. Then add grinded pudina paste.
7. Fry on medium flame till the raw smell fades away. Add salt and water.
8. Bring it to boil. Add strained rice and mix well. Keep covered and cook on low flame till the water evaporates. Goes well with chicken curry.

MUTTON KEEMA

INGREDIENTS

Mix well the below ingredients and cook in pressure cooker till the mutton is cooked. It takes about 3 to 4 whistles.

Mutton keema- 1kg

Red chilli powder – 3 to 5 tbsp according to your spice level

Turmeric powder – 1/2 tsp

Salt – 2 tsp

Pulav masala – 2 tsp [check out my previous posts]

Clove powder – 1/4 tsp

Ginger garlic paste – 2tbsp

Cashew nuts – 1/4 cup

Oil – 1 tbsp

TALIMPU

Oil – 1/4 cup

Cumin seeds – 1/2 tsp

Mashed garlic cloves – 10

Dry red chillies – 15 pieces

Curry leaves – generous amount

Pulav masala – 1/2 tsp

Finely sliced onions – 4medium size

Green chillies – 4 slit

Turmeric powder – 1/4 tsp

Salt – 1/2 tsp

METHOD

1. Pressure cook mutton keema with all the ingredients till the mutton is cooked.
2. Allow the pressure to release. Heat oil in a kadai and add cumin seeds let them splutter.
3. Add garlic, dry red chilli pieces and curry leaves. Fry for few seconds and add pulav masala. Mix well.
4. Immediately add finely sliced onions and mix well. Add green chillies, salt and turmeric powder,
5. Mix well and cover and cook on low flame till onions becomes light brown. Mix in intervals.
6. Then add cooked keema. Mix well and cook on medium flame till the water in the cooked keema evaporates.
7. Fry keema for another 3 to 4 minutes. Check out the seasonings.
8. Serve with rice or roti .

SOYA GRANULES AND TOTAKURA RICE

INGREDIENTS

Basmathi rice- 1 cup washed and soaked for 1 hour

Finely chopped totakura- 1 1/2 cups

Soya granules- 1 cup

Ginger garlic paste – 1tbsp

Pulav masala – 1/2 tsp

Ghee – 1tbsp

Oil – 1 tbsp

Onions – 2 finely chopped

Green chillies – 2 slited

Water – 1 1/2 cups

Salt to taste

METHOD

1. Washed and soak basmathi rice for 1 hour.
2. Boil soya granules in water for 5 to 8 minutes. Strain and wash in cold water.
3. Squeeze off the excess water and set aside. Wash totakura well and strain it. Boil totakura in water for 5 to 6 minutes on high flame.
4. Strain and squeeze off the excess water and set aside. Add oil and ghee in a kadai. Add finely chopped onions and green chillies.
5. Add salt and cook on low flame till onions turns light pink. Then, add ginger and garlic paste and fry for 5 minutes on medium flame.
6. Add soya granules and mix well. Fry for 3 to 4 minutes. Then add squeezed totakura and mix well.
7. Cook on medium flame for 4 minutes. Add salt and pulav masala. Mix well.
8. Add water and bring it to boil. Add strained basmathi rice. Check out seasonings.
9. Cook on low flame till the rice is done. Goes well with raita and any masala curries.

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.

MASALA UPMA

INGREDIENTS

Rice rawa – 1 cup

Potato – 1 [cut into cubes]

Carrot – 1 [cut into cubes]

Green chilles – 5 cut in two pieces,

Garlic cloves – 15 (skinned)

Cumin seeds – 1 tsp

Broken red chilles – 10

Onions – 2 cut into cubes

Ginger garlic paste – 1 tbsp

Ghee – 2

 Oil – 2

Pulav masala – 1 tsp

Turmeric powder – 1/4 tsp

Salt to taste

Water – 2 cups

METHOD

• Heat oil and ghee in a kadai. Add garlic cloves and fry for 2 minutes on medium flame.  Add cubed potatoes and carrots. Cover and cook for 3minutes.
• Add cumin seeds, red chillies, onions, green chilles and curry leaves. Cover and cook till onions and potatoes are cooked well.
• Add ginger garlic paste, turmeric powder and salt. Mix well. Fry till the raw smell fades away.
• Add rice rawa. Mix well. Fry for 2 to 3 minutes and then add the pulav masala. Mix thoroughly.
• Pour water. Cover and cook on low flame till the water dries up.
• If rawa is not cooked properly, sprinkle some water and cover. Let it cook for 3 to 4 minutes.

SUGGESTIONS

You can use vegetables of your choice.

FISH FRY

INGREDIENTS

Fish – 8 pieces

Ginger and garlic paste – 1 1/2  tbsp

Besan flour – 2tbsp

Red chilli powder – 4 tbsp

Lemon juice – 1 1/2 tbsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 1/2 tsp

Pulav masala – 1 tsp

Salt to taste

Oil – 1 tbsp for mixing

Oil – for frying

FOR GARNISHING

Lemon wedges –  3 to 4

Onion wedges

METHOD

• Wash the fish pieces well under running water. Apply some salt and turmeric to the fish pieces and rest it for a few minutes.
• Wash the fish again and add lemon juice if there is any unwanted smell.
• In a bowl, add ginger garlic paste, lemon juice,  red chilli powder, coriander powder, besan powder, pulav masala and salt as per taste .
• Mix all the spices well using 1 tbsp of oil.
• Coat the fish with the masala paste. Marinate for one hour.
• Take a pan. Add 3 to 4 tbsp of oil and heat it. Place the fish pieces carefully on the pan and cook them for 5 to 6 minutes on one side.
• Flip the fish pieces and cook for 5 to 6 minutes.
• Once the fish is well cooked, place them on absorbent paper to remove excess oil.
• Similarly, fry the rest of the pieces. Sprinkle lemon juice while serving the fish.

Serve with onion rings.

SUGGESTIONS

• Make sure to fry both the sides well until fish turns golden red and crisp.

MUTTON CURRY

INGREDIENTS

Mutton – 1 kg ( bone less medium size pieces)

Onion paste – 1 cup ( check out my previous post)

Turmeric powder -1/4 tsp

Salt to taste

Ginger garlic paste – 2 tsp

Red chilli powder – 4 tbsp

Clove powder – 1/4 tsp

Pulav masala – 1 1/2 tsp ( check out my previous post)

Oil – 3/4 cup

FOR TEMPERING

Oil- 4 tbsp

Crushed garlic – 10

Cumin seeds – 1/2 tsp

Broken red chilli pieces – 12

Curry leaves – hand full

Pulav masala -1/4 tsp ( check out my previous post )

METHOD

1. Heat oil in a pressure cooker. Add onion paste fry on medium flame for 5 minutes.
2. Add turmeric and salt and fry for another3 minutes. Add ginger garlic paste and add red chilli powder mix well.
3. Add washed mutton mix well. Cook on low flame for 5 to 6 minutes.
4. Add clove powder and pulav masala . Mix throughly . Fry for 8 to 10 minutes on medium flame add 1 1/2 cup of water and put the lid on.
5. Cook on high flame for 2 to 3 wishles . Lower the heat cook on low flame for 5 to 6 minutes.
6. Switch off the flame, let the pressure release naturally. Once the pressure is realesed open the lid.
7. Check out whether mutton is cooked properly or not.
8. For tempering , take a wide kadai heat oil . Add crushed garlic fry for 30 seconds .
9. Add cumin seeds, red chilli pieces,and curry leaves mix well . Add pulav masala and cooked mutton to this .Immediately cover the kadai with lid for one minute.
10. Remove the lid .Cook on low flame till oil starts to float on top. Adjust seasoning.

• SUGGESTIONS

Garnish with coriander leaves.