Tawa Pulao

 Tawa Pulao is a popular spicy Indian street food in Mumbai. It's a quick and simple recipe made with cooked rice and vegetables and seasoned with Pav Bhaji masala.

Ingredients

• Basmati rice - 1 cup
• Turmeric powder - 1 tsp
• Onion - 1, medium sized
• Tomato - 2, medium sized
• Green bell pepper - 1
• Boiled potato - 2, cubed
• Green peas - 1/2 cup
• Chilli powder - 2 tsp
• Garam masala - 1 tsp
• Pav Bhaji masala - 1 tbsp
• Lemon juice - 1 tbsp
• Salt - as required
• Coriander leaves - to garnish
• Oil - 1 tbsp
• Butter - 2 tbsp

     For chilli garlic paste

• Kashmiri red chillies - 6, deseeded
• Garlic cloves - 5

Method

1. Soak the red chillies for about an hour and grind along with garlic cloves into a smooth paste. Chilli garlic paste is ready.
2. Soak the rice for about 30 minutes.
3. Par boil the rice with turmeric powder and salt, strain and keep aside.
4. Heat oil in a wide pan and add finely chopped onion. Saute well until the onions become translucent.
5. Add chilli garlic paste and saute till oil separates from its sides.
6. Add chilli powder, garam masala and pav bhaji masala. Mix well.
7. Now add chopped tomatoes and cook till they are mashed well.
8. Then add bell pepper, boiled potatoes, green peas and salt. Mix well and cook for 5-6 minutes.
9. Add the cooked rice and mix gently.
10. Adjust salt to taste, add lemon juice and butter, mix well and cook for 1-2 minutes.
11. Garnish with coriander leaves and serve hot with raita and papad.

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Ven pongal|வெண் பொங்கல்

Ven pongal is a traditional South Indian breakfast that is healthy and delicious. This simple recipe is made with rice and split moong dal. It is usually served with coconut chutney and sambar. Pongal is easily digestible and is loved by people of all age groups.

Ingredients

• Raw rice - 1/2 cup
• Split moong dal/Pasiparuppu - 1/2 cup
• Water - 3 cups
• Ghee - 1tsp
• Salt - to taste

     For the seasoning

• Oil - 1 tbsp
• Ghee - 2 tbsp
• Grated ginger - 1 tbsp
• Asafoetida/Hing - 1/4 tsp
• Cashewnuts - 2 tbsp, broken
• Curry leaves - few
• Cumin seeds - 2 tsp
• Whole black pepper - 1 tsp

Method

1. Dry roast the split moong dal in medium flame for 3-4 minutes.
2. Wash the rice and soak it along with roasted dal in water for 10 mins.
3. Add 3 cups of water in a pressure cooker and bring it to boil.
4. Add the soaked rice and dal, salt and 1 tsp of ghee. Pressure cook for 5 whistles in medium flame.
5. Heat oil and 2 tbsp of ghee in a pan in medium flame.
6. Then add hing, ginger, cahewnuts and curry leaves. When the nuts are roasted reduce the flame and add cumins seeds and pepper and roast for 20-30 seconds.
7. Add it to the pongal and mix well.
8. Serve hot with coconut chutney and sambar.

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Tamarind Rice|Puliyodharai|புளியோதரை

Tamarind Rice is a popular and delicious South Indian dish. It is a famous temple prasadam and is an ideal food to pack for travel. It is also a perfect lunch box recipe. You can prepare the tamarind paste (pulikaaichal) in advance and can store in refrigerator for more than a week.

Tamarind Rice

Ingredients

• Raw rice - 1 cup
• Tamarind - Lemon size (soak in 1 cup of warm water and extract juice)
• Roasted Peanuts - 1/2 cup
• Salt - To taste
• Sesame oil - 2 tbsp

     To roast and grind

• Fenugreek seeds - 1 tsp
• Coriander seeds - 2 tbsp
• Red chillies - 3 (depends on your spice level)

     For the seasoning

• Sesame oil - 2 tbsp
• Mustard seeds - 1 tsp
• Channa dal - 1 tbsp
• Urad dal - 1 tbsp
• Asafoetida/Hing - 1/4 tsp
• Red Chillies - 2 (broken into half)
• Curry leaves - few
• Turmeric powder - 1 tsp

Method

1. Dry roast fenugreek seeds, coriander seeds and red chillies and grind into a fine powder.
2. Heat 2 tbsp of oil in a pan. Add mustard seeds.
3. When the mustard seeds start to splutter, add channa dal, urad dal, asafoetida, red chillies and curry leaves. Fry until they turn light brown.
4. Add the tamarind extract, turmeric powder and salt and cook on a medium flame until the mixture thickens.
5. Now add the spice powder and roasted peanuts. Mix well and turn off the stove. Pulikaaichal (tamarind paste) is ready.
6. Cook rice with 2 cups of water and spread the cooked rice evenly in a wide bowl to cool. Mix it gently with 2 tbsp of sesame oil and salt.
7. Add the tamarind paste to the rice. Mix gently and serve.

Tips

- If you are preparing pulikaaichal in advance don't add peanuts while preparing the paste. Add roasted peanuts while heating up the paste if stored in fridge.

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Vegetable Biryani

Vegetable Biryani is a healthy and colorful rice dish prepared with spices and vegetables. This nutrient rich recipe contains soya chunks and vegetables chiefly carrots and green beans. Protein-rich soya chunks provides similar taste of meat and is good for women health to maintain healthy bones and overcome menopausal symptoms.

Ingredients

• Basmati rice - 2 cups
• Carrot - 1/2 cup, chopped
• Green beans - 1/4 cup, cut into 1 inch pieces
• Potato - 1/2 cup, peeled and cubed
• Soya chunks - 1/2 cup
• Onion - 1, medium sized
• Tomatoes - 2, large sized
• Ginger garlic paste - 2 tbsp
• Chilli powder - 1 tsp
• Biryani masala - 2 tbsp
• Garam masala - 1 tbsp
• Mint leaves - 1/2 cup
• Coriander leaves - 1/2 cup
• Cinnamon/பட்டை - 1 inch
• Cloves/கிராம்பு - 2
• Fennel seeds/சோம்பு - 1 tsp
• Marathi mokku/மராத்தி மொக்கு - 2
• Star anise/Annachi mokku/அன்னாச்சி மொக்கு - 2
• Bay leaf - 1
• Salt - To taste
• Ghee - 1 tbsp
• Oil - 1 tbsp

Method

1. Soak the basmati rice for half an hour. Drain the water and keep aside.
2. Boil water in a pan and turn off the stove. Add soy chunks and let it sit for 5 minutes. Rinse with cold water and squeeze the water. Keep aside.
3. Heat ghee and oil in a cooker and add cinnamon, cloves, fennel seeds and bay leaf. Saute till it leaves a nice aroma.
4. Add chopped onions and little salt. Saute till golden brown.
5. Add ginger garlic paste and tomatoes. Cook till mashed.
6. Add coriander leaves and mint leaves & cook till wilted.
7. Add chilli powder, biryani masala and garam masala & mix well.
8. Then add chopped vegetables and soy chunks to the cooker and cook for 2 minutes.
9. Now add well drained rice and mix well.
10. Add 3 cups of water and adjust salt to taste.
11. Close the lid and cook for 1 whistle. Then simmer the stove for 5 minutes and turn it off.
12. After the pressure is released gently mix the rice.
13. Serve hot with raita.

Tips

- You can add or omit vegetables like potatoes, green peas, cauliflower, capsicum and beetroot.
- You can also sprinkle some ghee roasted dry fruits over the rice before serving.

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Brinjal Rice|Kathrikkai Sadham|கத்திரிக்காய் சாதம்

Brinjal Rice is a delicious South Indian recipe which is quick and easy to make and can be used for lunch box. Brinjals are sauteed in onion and spices and mixed with rice in this dish. Brinjals provide a high amount of dietary fiber and is a good food for weight loss.

Ingredients

• Cooked Rice - 2 cups
• Brinjals - 6, medium sized
• Onion - 1, medium sized
• Ginger garlic paste - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1 tsp
• Green chillies - 1, slit lengthwise
• Mustard seeds - 1/2 tsp
• Curry leaves - Few
• Salt - To taste
• Ghee - 1 tbsp
• Oil - 1 tbsp

Method

1. Cut the brinjals lengthwise and soak them in water to prevent discoloration.
2. Spread the cooked rice evenly in a wide bowl/plate and mix it gently with ghee and salt. Keep aside.
3. Heat oil in a pan and add mustard seeds.
4. Once the mustard seeds start to splutter add curry leaves, chopped onion and green chillies. Saute well till the onion color changes to light brown.
5. Now add the brinjals & salt and mix well. Cook for 2 minutes.
6. Add ginger garlic paste, turmeric powder & garam masala and cook covered in medium heat until the brinjals are cooked. Sprinkle some water if needed.
7. Now add rice and cook gently without mashing up the rice for 3 minutes in low-medium heat.

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Spinach and Peas pulao

Spinach and Peas Pulao is a great one pot meal which is easy to make. The combined flavour of spinach and green peas makes the dish delicious and also healthy as it is loaded with full of vitamins and minerals.

Ingredients

• Basmati Rice - 2 cups
• Spinach(palak) - 250g
• Green Peas(fresh/frozen) - 1 cup
• Onion - 1, medium sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Garam masala - 2 tsp
• Green chillies -1, slit lengthwise
• Cinnamon - 1 inch
• Cloves - 2
• Bay leaf - 1
• Salt - To taste
• Ghee - 1 tbsp
• Oil - 1 tbsp

Method

1. Soak the rice for at least half an hour.
2. Remove the stems of spinach, wash 2 to 3 times and chop them. Keep aside.
3. Heat oil and ghee in a pressure cooker and add cinnamon, cloves and bay leaf. Fry for few seconds.
4. Add finely chopped onions, green chillies and little salt. Saute till it turns golden brown.
5. Add ginger garlic paste and fry in medium heat till the raw smell goes.
6. Add turmeric powder & garam masala and fry for a while.
7. Now add chopped spinach and cook till it wilts.
8. Add green peas, mix well and add 3 cups of water.
9. When it started to boil, add well drained rice and adjust salt to taste.
10. Close the lid and cook for a whistle. Then simmer the stove for 5 minutes and turn it off.
11. Once the pressure is released, mix gently and serve hot.

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Chettinad Chicken Biryani

Chettinad Chicken Biryani is the spiciest and the most aromatic delicious biryani made with fresh ground masalas and spices. The chicken is marinated and cooked in a spicy masala which gives a very distinctive taste unlike the simple chicken biryani.

Ingredients

• Basmati Rice - 2 cups
• Chicken - 500g
• Onion - 1, large sized, cut lengthwise
• Tomatoes - 2, medium sized
• Coconut milk - 1 cup
• Coriander leaves - To garnish
• Cinnamon/பட்டை - 1 inch
• Cloves/லவங்கம் - 2
• Marathi mokku/மராத்தி மொக்கு -2
• Star anise/Annachi mokku/அன்னாசி மொக்கு - 2
• Bay leaf - 1
• Curry leaves - Few
• Mint leaves - A handful
• Fennel seeds/சோம்பு - 1 tsp
• Salt - To taste
• Butter - 1 tbsp
• Ghee - 1 tbsp
• Oil - 2 tbsp

    For the masala

• Ginger - 3 inch piece, cut small
• Garlic - 10 cloves
• Fennel seeds - 1 tsp
• Green chillies - 3
• Red chillies - 2
• Cinnamon - 1 inch
• Cloves - 3
• Mint leaves - 1/4 cup, tightly packed

    For the marination

• Curd - 2 tbsp
• Chilli powder - 2 tsp
• Coriander powder - 2 tbsp
• Turmeric powder - 1 tsp
• Ground masala - Half

Method

1. Grind the ingredients given for the masala into a smooth paste and keep aside.
2. Marinate the chicken with the ingredients given for the marination for 1 hour.
3. Soak the basmati rice for half an hour. (the soaking time depends on the type of rice used, for some types 10 minutes is enough).
4. Heat 2 tbsp of oil and 1 tbsp of ghee in a pressure cooker and add cinnamon, cloves, marathi mokku, anachi mooku, bay leaf, fennel seeds, curry leaves and mint leaves. Fry for a while in low heat.
5. Add onion & little salt and saute till it turns golden brown.
6. Add finely chopped tomatoes and cook till it gets mashed.
7. Add the remaining half of the ground masala and saute well till the raw smell goes.
8. Now add the marinated chicken & salt and cook covered in medium heat till it gets half cooked.
9. Meanwhile, roast the well drained rice with 1 tbsp of butter in a pan in medium heat till the water gets evaporated.
10. Add 1 cup of coconut milk and 2 cups of water to the half cooked chicken and allow it to boil.
11. Add roasted rice and adjust salt to taste.
12. Close the lid and cook for 1 whistle. Then simmer the stove and cook for 6 minutes.
13. Leave aside for 10 minutes after the pressure is released. Mix gently and garnish with coriander leaves.

Tips

- For roasting the rice, you can use ghee or oil if you don't have butter.

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Cilantro Rice|Kothamalli Sadham|கொத்தமல்லி சாதம்

Cilantro rice is a quick and easy lunch box recipe. Coriander leaves are pureed in the food processor and mixed with rice in this recipe. This flavorful dish provides a wide range of health benefits as it is packed with vitamins and minerals.

Ingredients

• Rice - 1/2 cup
• Coriander leaves/Cilantro - 1 cup, tightly packed
• Onion - 1, medium sized
• Ginger - 1 inch
• Green chillies - 2
• Cumin seeds/சீரகம் - 1 tsp
• Urad dal/உளுந்து- 1 tsp
• Channa dal/கடலை பருப்பு- 1 tsp
• Curry leaves - Few
• Salt - To taste
• Ghee - 2 tsp
• Oil - 1 tbsp

Method

1. Cook rice and spread the rice evenly in a wide bowl. Mix it with ghee and salt without mashing up the rice.
2. Grind coriander leaves, ginger, green chillies with little water into a smooth paste. Keep aside.
3. Heat oil in a wide pan and add cumin seeds, urad dal and channa dal. Fry till they change light brown in color and add curry leaves.
4. Add chopped onion and little salt. Fry till the onion turns golden brown in color.
5. Now add the coriander paste and salt. Mix well and cook till the raw smell goes.
6. Simmer the stove and add rice. Mix gently and adjust salt to taste. Serve hot.

Tips

- You can also make the coriander paste in bulk and store in the refrigerator for few days.

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Onion Rice

Onion Rice is a quick and easy rice recipe and can be used for lunch box. You can also use leftover rice for this recipe.

Ingredients

• Cooked Rice - 1 cup
• Onion - 1, large sized
• Cumin powder - 1 tsp
• Coriander powder - 2 tsp
• Garam masala - 1 tsp
• Green chillies - 1, slit lengthwise
• Mustard seeds - 1 tsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp

Method

1. Heat oil in a wide pan and add mustard seeds.
2. Once the mustard seeds start to splutter, add channa dal and urad dal. Fry till they turn light brown.
3. Now add curry leaves, chopped onion and green chillies. Saute till the onion turns transparent.
4. Add cumin powder, coriander powder, garam masala & salt and saute them for 2 minutes or till the raw smell goes. Sprinkle some water if required.
5. Now add cooked rice and cook gently without mashing the rice for 5 minutes in medium heat.
6. Adjust salt to taste and garnish with coriander leaves.

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Chicken Biryani

Chicken Biryani is a very popular dish among South Asia. This is an easy version since there is no marinade and can be done in 30 minutes yet more delicious.

Ingredients

• Chicken - 1/2 kg
• Basmati Rice - 1/2 kg
• Onion - 1, cut lengthwise
• Tomato - 2
• Ginger garlic paste - 2 tbsp
• Green Chillies - 1, slit lengthwise
• Chilli powder - 1 tsp
• Garam masala - 1 tbsp
• Biryani masala - 1 tbsp
• Cinnamon - 1 inch
• Cloves - 3
• Bay leaf - 1
• Fennel seeds - 1 tsp
• Cilantro - 1/4 cup
• Mint leaves - 1/4 cup
• Yogurt - 2 tbsp
• Lemon juice - 1 tbsp
• Oil - 2 tbsp
• Ghee - 1 tbsp
• Salt - To taste

Method

1. Soak the rice for half an hour.
2. Heat oil and ghee in a cooker and add cinnamon, cloves, bay leaf and fennel seeds.
3. Add chopped onion, green chillies and saute well till it turns golden brown.
4. Now add ginger garlic paste and stir a little.
5. Add chopped tomatoes and cook till it gets mashed.
6. Add garam masala, chilli powder, biryani masala, cilantro, mint leaves, lemon juice and yogurt and fry for a while.
7. Now add chicken pieces and continue frying till the chicken gets almost cooked. This is the step where we compensate for chicken marination. So don't skip it.
8. Add rice, mix well and cook for 2 minutes.
9. Add 800 ml of water and pressure cook for one whistle.
10. Serve hot with raita and curry.

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