URUDORAI

METHOD

Heat little oil, roast hing, add 3 red chilly, 1/4 tsp pepper, 1/4 tsp jeera, 3 tbsp urad dal (u can use black urad dal also) . 

Fry this till golden. 

Allow it to cool. 

Dry grind, adding salt . 

Add this powder to the cooked rice.

Temper mustard ,1 red chilly, curry leaf in little oil and add to the rice. 

Mix well. 

( don't not mix the powder when the rice is hot) 

This rice is good with aviyal, any kootu. 

AVAL BISIBELLA BATH

NEEDED                  serves 3
Vegetables  of ur choice - 1 cup - chopped
( peas , potato , carrot , pumpkin, beans , brinjal ..any)
water -2 cups
turmeric /haldi - 1/2 tsp
tamarind extract - 1/2 cup
salt
jaggery -1 tsp
cooked toovar dal - 1/2 cup
bisibella powder - 3-4 tsp
thick aval /poha - 1 cup
ghee - 1 tbsp

FOR TEMPERING
1 tbsp ghee
1 tsp mustard
pinch hing
curry leaves little
little cashewnut -(opt)

METHOD      (1 cup = 225 ml)

• in a kadai cook the vegetables in 2 cups of water.
• add tumeric and salt
• cover and cook , till the vegetables are 3/4 done .
• then add the tamarind juice, add jaggery.
• add the cooked toovar dal.
• mix well and cook for 5 min .
• then add the bisibella  masala powder. add salt .
• now add the aval /poha .
• mix well and add little ghee.
• cook on a low flame  for 10 min , till the aval is done.
• in a small pan temper mustard , curry leaves, hing , cashewnut in little ghee and add to this aval bisibella.
• remove and serve hot topped with mixture .

PALAK RICE

NEEDED
cooked rice 

Palak - 1 bunch ( discard the stem )

Ginger - 1 small piece  (remove skin )

Green chilly - 2

 1/2 Lemon 

Salt 

3 tsp oil , mustard,  jeera
little groundnut

METHOD

• roughly chop the  palak , and  wash nicely.
• add ginger ,green chilly  salt and grind to a smooth paste.
• 
  
• in a pan add 1/2 tbsp oil and temper mustard,groundnut ,jeera.
• add the palak paste , add hing , turmeric.
• cook for few min and remove .
• in a bowl ,spread the cooked rice , add this prepared palak .
• squeeze 1/2 lemon .
• add salt as required , mix well and serve.
• 
  

CAPSICUM RICE

NEEDED
cooked rice - 1 cup
capsicum - 1 chopped
brinjal - 1 - chopped
onion - 1 - roughly chopped
tomato- 1 - chopped
salt
turmeric powder
chilly powder
garam masala
1 tbsp - oil
mustard , jeera
corriander
1/2 lemon- opt

METHOD 

• In a wok temper mustard , jeera in oil . 
• add the onion and fry till golden .
• then add the tomato , salt , chilly powder, turmeric powder,garam masala  .
• add the brinjal and cook for 2 minutes . 
• add the capsicum and fry for few minutes . (let the capsicum be little crisp )
• remove and transfer it to a large bowl , then add the cooked rice .
• add salt if required .
• squeeze a lemon , mix well and serve with onion  raita .

TINDORA RICE

NEEDED
Ivy gourd / tindora / kavakkai - 20 ( slit cut each tindora into 4 strips )
plain rice - 1 cup
lemon 1/2
salt
turmericpowder / haldi - 1/2 tsp
til oil/ sesame oil -1 or 2 tbsp
1 tsp oil, mustard , jeera, curry leaves - tempering
corriander - for garnishing

TO ROAST AND POWDER
1 tsp oil
red chilly - 6
channa dal  - 1 tbsp
urad dal - 1 tsp
corriander seeds - 1 tsp
black pepper - 1 tsp
white til - 1 tsp
grated coconut - 2 tbsp

in a pan add 1 tsp oil and roast the above said items, add coconut at last  .
allow it to cool and powder it.


METHOD;

• Pressure cook rice in 1 1/2 cup water, (2 whistle)
• cook the rice, then fluff it with little salt and little til oil . keep aside.
• 
  
• in a pan add oil and temper mustard , jeera , curry leaves.
• add tindora , salt , haldi .
• cook on medium flame till it gets slightly roasted.
• add 1 cup water ,so that the tindora gets cooked well.
• then add the powdered masala , cook till the oil seperates and thick .
• add this to the cooked rice and mix well .
• serve with onion raita and frymus  .

TAWA PULAV

NEEDED
basmathi rice - 1 cup -( soak in water for 1/2 an hr)
VEGETABLES- peas - (cooked) , capsicum , carrot- finely chopped
onion - roughly chopped
tomato - 1 big - finely chopped
turmeric powder
salt
little chilly powder
1 tbsp oil

TO GRIND 
green chilly - 1 or  2
ginger - small piece
garlic - 3 flakes
grind this and keep aside.

METHOD:

• Drain the water from basmathi rice , wash twice . 
• then pressure cook the rice adding water as required. 1 whistle.
• (water measurement depends on the rice variety , u r using)
• when the rice is done , spread in a bowl and allow it to cool .
• add 1 tsp oil to the rice and pluff it . keep aside .
• 
  

• in a wok add 1 tbsp oil , add the onion.
• fry till golden , add tomatoes , cook for 2 min.
• then add carrot , capsicum . 
• fry for few minutes , add the peas .
• add the ground chilly garlic ginger paste.
• add salt  , little chilly powder, turmeric .
• cook till oil seperates, remove and add this to the cooked rice .
• mix well , garnish with corriander . 
• serve with onion raita . 

NOTE
instead of green chilly and chilly powder , u can add pav baji masala.

CORN RICE

NEEDED
Cooked rice - 2 cups
sweet corn - 1 cup (pressure cook )
2 green chilly
pepper powder
little amchur powder
salt
lemon
corriander
1 tbsp oil , 1 tsp jeera ,
turmeric powder

METHOD

• add little salt to the cooked rice , pluff the rice and keep aside .
• in a wok and oil and temper jeera .
• add green chilly and then the cooked corn . 
• add salt and pepper powder, amchur powder .
• add the corn  to the rice .
• add corriander , squeeze a lemon .
• mix well  and serve  with any side dish .

MINT PULAO

NEEDED
Cooked rice - 2 cups
1 big onion - roughly chopped
1 big tomato - chopped
turmeric powder
salt
1 Tbsp oil , dalchini / pattai , cloves

TO GRIND
pudina - 1 cup
Green chilly
ginger- small piece

Grind this adding water asrequired.

METHOD

•  add 1 tsp til oil ,very little salt to the cooked rice , fluff the rice , and keep aside .
• in a pan add  oil and dalchini, cloves. 
• add the onion and saute till light brown .
• add the tomato , haldi . salt  add cook for few minutes.
• now add the pudina paste and cook till oil seperates.
• remove and add to the cooked rice , mix well .
• serve with raita....

SPINACH CARROT RICE

NEEDED
Palak / spinach - 1 cup - chopped
grated carrot - 1 cup
1 big onion - chopped (opt)
cooked rice - 2 cups
pepper powder
salt
1 /2 tbsp jeera
1 tbsp butter or oil

METHOD;

• in a wok add oil and temper jeera, add onion and fry till light brown .
• add carrot , spinach , cook for few min .
• add salt and pepper powder, mix well .
• then add the cooked rice mix well and remove .
• serve with onion raita.........

COCONUT RICE

NEEDED:
Cooked rice
Salt

TO ROAST:
Grated coconut- 1 cup
2 tsp oil
1 tsp mustard
2 tsp urad dal
Green chilly
Curry leaves

METHOD:

• temper mustard in 2 tsp oil and add urad dal, green chilly.
• Then add the grated coconut and cook till light brown. 
• Then remove  and add the cooked rice .
• Add salt , curry leaves  and mix well.

SEMIYA BIRYANI

NEEDED:

roasted semiya / vermicelli - 1/2 cup

coconut milk- little (1/4 cup)

mixed vegetable- ( carrot, capsicum , peas, cabbage,  ..any ) 1/4 cup - finely chopped

onion- 1 - chopped

saunf - 1/4 tsp 

corriander - little

garlic - 3 flakes (opt)

1 green chilly 

salt

oil , jeera

METHOD:

• grind corriander, garlic, saunf , green chilly into a paste adding water as req.
• in a  pan add oil , temper jeera .
• add the onion and saute till golden.
• add the ground paste  and cook till the raw smell goes.
• add  the vegetables and fry for 2 min. (c whether the veg is soft)
• add the coconut milk.
• pour water adquate for the vegetables  and semiya.
• add salt , when  it boils add the roasted vermicelli. 
• close the lid and cook for few min  on a medium flame. 
• remove and serve with any raita.

PEANUT RICE

NEEDED:
cooked rice -  1 cup
roasted peanut/ verkadalai  (skin removed) - 4 -5 tbsp
dry coconut /kopra - grated - 3 tbsp
red chilly 4 - 5
salt
curry leaves or corriander
2 tsp oil, 1 tsp mustard
half lemon (opt)

METHOD:

• cook the rice  and spread in a plate. let the rice be grainy, without sticking to each other.
• dry roast red chilly, kopra till it turns light golden.
• add peanuts to kopra and grind this coarsely. (just pulse once)
• add this powder to the cooked rice, add salt .
• temper mustard, curry leaves and add to the rice . add corriander.
• squeeze lemon if u want.
• now mix the rice evenly  and serve.

ALMOND RICE

THIS IS SAME AS WE MAKE JEERA RICE ,IN ADDITION WE R ADDING ROASTED ALMOND TO THIS .

NEEDED:
 almond 10 . -chopped
green chilly - slit
1 tsp jeera
ghee 3 tsp
salt
haldi
basmathi rice or plain rice

METHOD:
in a pan add ghee and roast the almond .remove and keep aside .
then in the same pan temper jeera in ghee , add the chilly .
then add the rice and fry for 2 min.
then transfer it to a vessel in which u r going to pressure cook .
add water , according to the  rice variety.
add the roasted almond, salt, haldi .
mix well.pressure cook .
serve with  any dal.............

BRINJAL RICE

NEEDED:

Brinjal 2 big - finely chopped
Onion 1 - chopped
Green chilly
Hing
Haldi/ turmeric powder
Salt
Garam masala
3tsp oil. Mustard. Jeera , urad dal , 1 tsp channa dal

Method:

• Temper mustard,  jeera , urad dal , channa dal. add green chilly,  onion . Fry till light brown & add the Brinjal. 
• Add hing , haldi, garam masala, salt.
• Cook for few min  ( brinjal shd get cooked).
• Then add the cooked rice.
• add little salt (for rice) if req .squeeze little lemon juice.
• Mix well & serve

LEMON RICE

HEALTH BENEFITS OF LEMON:

1. lemon has strong anti bacterial, anti viral &  immune boosting powers.

 2.lemon juice is a digestive  aid & liver cleanser , which helps in weight loss.

3.lemon contains citric acid , bio flavonoids, vitamin C, pectin, calcium- which promotes immunity & fights infection.

NEEDED:

Cooked rice
1 lemon
turmeric powder- 1 tsp
green chilly- chopped
salt
3 - 4  tsp oil
1tsp mustard
1/2 tsp urad dal.
1 tsp channa dal
curry leaves

METHOD :

• Temper mustard , u.dal , channa dal, in oil. add the green chillies, curry leaves & haldi .
•  now add this to the  cooked rice  .
•  add salt & squeeze the lemon juice .
•  mix well & serve.

CORRIANDER RICE

NEEDED:
1  cup corriander  - wash well
green chilly
1/2 lemon
cooked rice
salt
2 tsp oil
mustard
ground nut- 2 tsp

METHOD:

• grind corriander , greenchilly  , salt  to a smooth paste, adding water if req.
• then transfer it to a bowl & squeeze lemon. mix well .
• in 2 tsp oil, temper  mustard , groundnut & add the corriander paste .
• cook for a min & add the cooked rice . mix well .
• add little salt for rice , lemon juice  if req. stir for 2 min & remove.

note:
add the paste according to the amt of rice.
make the corriander paste spicy .
if there is little paste left out , u can have it with idly, dosa, curd rice..........

ORANGE RICE

NEEDED:
kamala orange- remove skin , seed - then pureed - 1cup r 1/2 cup
basmati  rice r plain rice-  1 cup
masala item - bay leaf , dalchini/pattai, elachi , etc
outer skin of the orange  - finely chopped , 1 tsp
2 green chilly - slit
salt

METHOD:

• in 2 tsp oil or ghee  temper jeera ,masala items, green chilly.
• then add the rice , fry for 1 min and  then add the orange puree and  remaining water as req for the rice.
• prssure cook  .
• while serving add 1  or 2 fruit pieces, chopped orange rid . mix well and serve.

NOTE:
 to add taste to the rice , u can add even amchur powder.
dont use  if the fruit is very sour.

PUDINA RICE

Mint is used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain.
 IT IS GOOD FOR ACIDITY.

 mint leaves are used to whiten teeth.

 Mint tea is a diuretic.

 A common use is as an antipruritic, especially in insect bite treatments (often along with camphor).

 The strong, sharp flavor and scent of mint is sometimes used as a milddecongestant for illnesses such as the common cold. 

NEEDED:
pudina/ mint leaves - 1 handful
green chilly
1/2 lemon
groundnut - 2 tsp
cooked rice
3 tsp oil, mustard - for tempering
salt
haldi (opt)

METHOD:

• grind pudina ,green chilly to a smooth paste. add salt & squeeze 1/2 lemon .
• mix well &  keep aside.( make it little spicy )
• temper mustard in 2 tsp oil . add the groundnut , haldi .
• then add the pudina paste. cook for 1 min & add the cooked rice.
• mix well & remove .

MANATHAKALI RICE

A SIMPLE RICE WHICH U CAN MAKE IN 2 SECONDS. APART FROM TASTE, IT IS VERY  GOOD FOR HEALTH ,SPECIALLY STOMACH. CAN HAVE LITTLE OF THIS RICE ONCE A WEEK.

NEEDED:

cooked rice - 1 cup
manathakali vathal- 1 tbsp
ghee-1 tsp
salt to taste
2 tsp oil  for frying

METHOD :

• fry manathakali vathal in oil & keep aside.
•  in a bowl add the cooked rice , fried vathal ,salt & ghee.
• mix well. can eat with raitha if u want.

NOTE
 if u have fried manathakali vathal remaining  , eat with curd rice.

PANEER PULAO

NEEDED:

basmathi rice - 1 cup
water - 1 1/2 cups
fresh paneer - 1/2 cup
little peas
1 onion - chopped
ginger , garlic - finely chopped
2 green chilly  - slit
tomato  1 small or tomato puree -2-  3 tbsp
curd - 2 tbsp
garam  masala - 1/2 tsp
ghee - 2tsp
salt
tempering:  1tsp oil, bay leaf, 2 lavang

METHOD:

•  soak rice for 20 min.
• heat oil+ ghee, add bay leaf,lavang, green chilly, ginger & garlic.
• fry for 2 min , then add onion- fry till light brown.
• add tomato & salt , fry until mushy & raw smell goes.
• add peas , curd,garam masala, fry for 2 min.
• then add rice , saut'e for a min.
• add water & req salt.
• pressure cook for 2 whistle.
• meanwhile toast paneerwith little oil till golden brown.
• once the pressure releases , add the paneer to the rice, stir once & keep closed until serving time.
• pulao pairs well with any spicy masala curry.

NOTE:
make sure to add paneer to the cooked rice immediately once the pressure releases, so that the flavour is well blended with paneer.