Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail
Showing posts with label Indian Style Veg Rice Dish. Show all posts
Showing posts with label Indian Style Veg Rice Dish. Show all posts

Saturday, March 28, 2015

Vegetarian Hyderabadi Zafrani Pulao


Ingredients:

1 Cup Basmati Rice (soaked in water for 30 mins)
1 Sliced Onion
1 tsp Ginger garlic paste
2 tbsp Ghee
Saffron soaked in 1/2 cup milk
1 tsp Cumin seeds
2 Cardamom
1 inch Cinnamon Stick
2-3 Bay leaves
Few cloves
2-3 pepper corns
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 cup dry fruits( Raisins, Almonds and cashews)
Salt to taste
1 and half cup water

Preparation Method:

1. Heat a thick bottom pan and put some ghee to it and add all the dry spices and saute.

2. Now add sliced onion and cook until its golden brown. Once done add ginger garlic paste and cook for few more seconds. Add all the dry fruits to it and give it a good mix.

3. You can now add cumin powder, coriander powder, salt to taste and mix again.

4. Finally add your basmati rice with 1/2 cup saffron milk and 1 and half cup of water.  Cook until rice is cooked well. Your hyderabadi Zafrani pulao is ready to be served.



Wednesday, April 13, 2011

Vegetable Biryani

Ingredients
2 cup Basmati Rice or long grain rice
Veggies- Potatoes, broccoli/cauliflower, onion, peas and french beans (fried)
Mushrooms and bread crumbs (Optional)
1 tsp Ginger garlic paste
Half 2 small size tomatoes puréed
3-5 tsp Oil
Salt to taste
Red chili powder
Coriander powder
Garam Masala
1 Cinnamon stick
1 Black cardamom
3-4 peppercorns
Cumin seeds
Water

Preparation Method:

    * Soak Rice in water for 15-20 mins and keep it aside.
    * Heat 1 tsp oil in a pressure cooker or a cooking pan. Add cinnamon stick, black cardamom, peppercorns and cumin seeds and roast them until you get nice aroma.
    *  Now add chopped Onion and sauté them well. After they are slight brown add ginger garlic paste and tomatoes puree and cook stirring it in-between until it releases some oil.
    * Add salt, coriander powder, red chili powder and mix well.
    * half cook rice in a separate cooker and keep it aside
    * Now meantime in a different frying pan or kadhai add some oil and fry all your veggies one by one. You can also add bread cut into small rectangular pieces or into four pieces and deep try.
    * You can also fry mushrooms if you are adding them.
    * Now mix all the fried veggies to the paste of spices you prepared and mix well.
    * In the end take a large pan with lid or pressure cooker and layer rice in three levels. first white rice and then your veggies and then again white rice and then veggies again and then the final layer of rice. If your paste isn't sufficient then you can reduce your layering level too. Close the lid and cook for few more minutes. until your rice is fully cooked.
    * Garnish it with chopped green Coriander leaves.

Tuesday, March 8, 2011

Kumaoni Dubke or Garhwali Faanu/ Phanu or Black Chickpeas Sour Cream


Ingredients
1 cup black chickpeas (soaked overnight)
1 cup sour curd preferably- not yogurt
salt to taste
Pinch of Asafoetida (Hing)
Pinch of turmeric powder
Pinch of red chili powder
1 teaspoon coriandar powder
1 teaspoon cumin seeds
2 tablespoon Oil

Preparation Method
  • Grind soaked black chickpeas into a fine paste and put it in a bowl.
  • Now add sour curd, salt, turmeric powder, red chili powder and coriander powder and whisk it well.
  •  Heat oil in a cooking pan and add cumin seeds. Once they crackle, pour your chickpeas mixture to it and mix well. If its too thick then add some water to it and stir it continuously for 5-8 mins on medium heat.  Once you start seeing some cream on top and your gravy thickens a bit, turn of the heat and
  • Finally add Black Chickpea dumpling/ Pakoda to the curry  and close the lid for few mintues for dumplings to become tender 
  • Goes well with white rice but you can serve it with roti, chapati or paratha as well.

Friday, December 17, 2010

Masoor Dal/Red Lentil Khichdi


Ingredients:

1/2 cup Rice
1/2 cup Masoor dal(Red lentils)
1 medium size onion
1 chopped green chilly
1/2 cup green peas (Optional)
Chopped coriander leaves (cilantro)
2 small size tomatoes
1 teaspoon ginger garlic paste (Optional)
1 teaspoon cumin seeds
2-3 tablespoon oil
Salt to taste
½ teaspoon Coriander powder
Pinch of red chili powder
Pinch of turmeric
1 cups of water

Preparation Method
  • Wash Rice and Masoor dal together and keep it aside for 10mins 
  • Heat oil in a pressure cooker or pan with lid and add cumin seeds, chopped green chilies and chopped onion. Sauté until golden brown 
  • Add green peas and sauté for 1min and add chopped tomatoes(or pureed) 
  • Now add salt, turmeric powder, chili powder and mix well 
  • Add washed rice and Masoor dal, mix again 
  • Finely add water and close the lid. 
  • Once cooked garnish with chopped coriander leaves 
  • Serve with yogurt, Raita  or butter/ghee

Wednesday, November 3, 2010

Nutrela Peas Pulao


Ingredients:
1 cup Basmati/ simple Rice
½ cup Fresh or frozen peas
½ cup nutrela/ soya chunks
1 medium size onion
1 teaspoon cumin seeds
Pinch of salt
2 tablespoon oil
Water

Preparation Method;

  • Soak nutrela chunks in hot water or boil them with close lid 
  • Wash rice nicely and drain. keep it aside for 10mins 
  •  Heat oil in a pressure cooker or pan and add cumin seeds and chopped onion.  
  •  Once onion turns slightly golden add green peas and sauté till peas are nicely cooked 
  •   Now add pinch of salt and soya chunks and mix well. 
  •   Add rice and give it a nice mix and add water 
  •   Close the lid and once rice is done garnish with coriander or anything you like 
  •     Serve with any gravy or curry

Tuesday, October 26, 2010

Urad Dal Khichdi/Split Black Gram Khichdi

Ingredients:
1 cup Rice
½ cup Urad dal(split black gram with skin)
1 medium size onion
1 chopped green chilly
Chopped coriander (cilantro)
1 teaspoon ginger garlic paste
1 teaspoon cumin seeds
2-3 tablespoon oil
Salt to taste
½ teaspoon Coriander powder
Pinch of red chili powder
Pinch of turmeric
½ cups of water

Preparation Method
  • Wash Rice and urad dal together and keep it aside for 10mins
  • Heat oil in a pressure cooker or pan with lid and add cumin seeds, chopped green chilies and chopped onion. Saute until golden brown 
  • Now add salt, turmeric powder, chili powder and mix well 
  •  Add washed rice and urad dal, mix again 
  •  Finely add water and close the lid. 
  •  Once cooked garnish with chopped coriander leaves 
  •   Serve with yogurt, butter/ghee

Wednesday, October 20, 2010

Zucchini Rice


Ingredients:
2 medium size grated Zucchini
1 cup rice
1 chopped medium size onion
1 green chilly
1/2 cup coconut milk
1 teaspoon cumin seeds
Salt to taste
2 tablespoon oil
1 cube butter
Pinch of turmeric powder
Pinch of coriander powder
Pinch of red chili powder

Preparation Method:
  • Heat oil in a cooking pan add cumin seeds, chopped green chili and chopped onion. Wait until it turns golden brown. 
  • Add zucchini and mix well. Now add turmeric powder, salt, red chili powder and coriander powder, give it a stir. 
  • Now add coconut milk and cook for a  min
  • Finally add rice and close the lid 
  • Once rice is done garnish it with coriander leaves or anything you like and add butter on top and keep it close until butter melts 
  • Serve it with yogurt, pickle, any gravy or chutney

Thursday, October 7, 2010

Poha/ Rice Flakes Snack



Ingredients:

1 cup Rice Flakes (Also known as Flattened Rice or beaten Rice)
1 small size chopped onion
2-3 curry leaves (kadipatta)
¼ cup peanuts
Cubed potato (Optional)
Green peas(Optional)
1 teaspoon cumin seeds
Pinch of turmeric powder
Pinch of coriander powder
Pinch of red chili powder
Salt to taste
1-2 tablespoon Oil
Lemon (Optional if you like tangy flavor)
Coriander leaves

Preparation Method:

  •  Wash Poha and drain water completely, keep it aside for a while
  •  Heat oil in a pan and add cumin seeds and curry leaves. Once cumin splutter add chopped onion 
  •  Saute them nicely for 2-3 mins on medium heat 
  •  Now sauté chopped potato and peas
  • Add roasted peanuts, salt, turmeric powder, coriander and chili powder and mix well 
  • Finally add your washed poha and mix well again and close the lid for few mins and turn of the heat
  •  Garnish with coriander leaves and serve it with coconut chutney

Wednesday, September 22, 2010

Lemon Rice/ Chitranna



   Ingredients:

   2 cups cooked rice
   1 medium size chopped Onion
   1 green chili
   Curry leaves
   Mint /coriander leaves
   2 tsp lemon juice
  Cashews/ peanuts or both (can use roasted ones also)
  1 teaspoon cumin seeds
  ½ tsp mustard seeds
  Pinch of turmeric
  Sal to taste
  2 tsp Oil

Preparation Method:



1.  Heat 2 tsp of oil in a pan. Add cumin and mustard seeds.

2.  Once they splutter add curry leaves and green chilies to it. Sauté for a min and add chopped onion. Sauté until they are half cooked. 

3. Add salt and turmeric powder and give it a mix. 

4.  Now add cashews or peanuts and mix again. Cook for a min and turn off the heat. 

5.  After it’s cooled down a bit add cooked rice and lemon juice. Mix it well 

6. You can garnish it with coriander leaves or mint leaves and serve.

Friday, September 17, 2010

Vegetable Pulao or Veggie Rice


Ingredients:
1 cup Basmati Rice or long grain rice
Veggies- Potatoes, broccoli, onion, carrot, beans and coriander leaves
Mushrooms, paneer and bread crumbs (Optional)
1 tsp Ginger garlic paste
Half 2 small size tomatoes puréed
3-5 tsp Oil
Salt to taste
Red chili powder
Coriander powder
Garam Masala
1 Cinnamon stick
1 Black cardamom
3-4 peppercorns
Cumin seeds
Water

Preparation Method: 

  • Soak Rice in water for 15-20 mins and keep it aside. 
  • Heat 1 tsp oil in a pressure cooker or a cooking pan. Add cinnamon stick, black cardamom, peppercorns and cumin seeds and roast them until you get nice aroma.
  •  Now add chopped Onion and sauté them well. After they are slight brown add ginger garlic paste and tomatoes puree and cook stirring it in-between until it releases some oil. 
  • Add salt, coriander powder, red chili powder and mix well. 
  • Add rice, mix well and close the lid. Keep it aside once done.
  • Now meantime in a different frying pan or kadhai add some oil and fry all your veggies one by one. You can also add bread cut into small rectangular pieces or into four pieces and deep try. 
  • You can also fry mushrooms if you are adding them. 
  • In the end add all the fried veggies and crumbs to your pulao. 
  • Garnish it with chopped green Coriander leaves.

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