Veg Butter Rice

Veg butter rice is very easy and tasty Indian rice recipe prepared with simple and less ingredients. It can be served during lunch or dinner time and goes well with any raita. Enjoy holidays with tasty and delightful veg butter rice.

Ingredients:

1 cup basmati rice
2 tbsps butter
1 carrot, finely chopped
1/2 cup spring onions, finely chopped
1 tsp black pepper powder 
salt to taste

Method:

1: Cook the rice by adding salt. Cook in such a way that each grain should be separate.

2: Heat butter in a pan, add pepper powder and saute for few seconds.

3: Now add carrots, spring onions, little salt and fry for few minutes stirring continuously.

4: Now add cooked rice and mix thoroughly. Adjust salt.

5: That's it, VEG BUTTER RICE is ready to serve.

Sending this recipe to  Christmas Delicasy hosted by Julie

Meet you all again with another interesting recipe, till then it is bye from Archana.

Pappu Biyyam / Dal Rice

'Pappu' means dal in telugu and 'Biyyam' means rice,so if you combine both it literally means 'Dal Rice'.This is a typical dish prepared only in the Telangana region of Andhra'. It's my favourite rice recipe.  Personally i like it with curd and mango pickle. I hope you too like it.

Ingredients:

2 cups rice
1/2 cup bengal gram (chana dal)
4-5 green chillies, slit lenghtwise
2 dry red chillies
few curry leaves
1 big onion, cut in big cubes
1 potato, cut in cubes
1 tbsp oil
salt to taste
1/2 tsp mustard seeds
1/2 tsp cumin seeds

Method:

1: First mix rice and chana dal, wash and soak them in enough water for atleast 20 mins.

2: Heat oil in a pan, add mustard seeds, cumin seeds, green chillies, red chilli, curry leaves and saute for few seconds.

3: Add onions and fry them. Add chopped potato and saute for 5 minutes.

4: Add 5 cups of water and boil. When the water is boiling add salt, strained rice & dal and allow it to cook on medium heat until the water is evaporated.

5: After all the liquid is gone on top put flame in sim. After 5 mins switch off the stove and dont take out lid for 15 mins.

6: Ur tasty dal rice / pappu biyyam is ready to serve with pickle and curd.

Note:

If you are using pressure cooker or electrical rice cooker, add only 4 and ½ cups of water.

Sending this recipe to 'Healthy Lunch' hosted by Smita & guest hosted by Kavi.

Meet you all again with another interesting recipe, till then it is bye from Archana.

Vangi Bhath / Brinjal Rice

Happy Halloween.

This is another rice variety i made with brinjal. Vangi Bhath or Brinjal Rice is a Karnataka speciality. It is very tasty as well as complete meal in itself. I hope you all enjoy it......

 Ingredients:

1 cup basmati rice, cook and keep aside
3 brinjals, cut into cubes or lenghtwise
3 tomatoes, finely chopped
2 green chillies, slit lenghtwise
1/4 tsp turmeric powder 
1 1/2 tbsp oil
salt as per taste
few coriander leaves, finely chopped

To be roasted and grounded:

1 tbsp coriander seeds
1 tbsp bengal gram / chana dal
4 red chillies
2 tsp urad dal
1/4 tsp black peppercorns
1 tbsp coconut

For the seasoning:

1/2 tsp mustard seeds
1/4 tsp urad dal
pinch of hing
few curry leaves

Method:

1: Heat a tsp of oil and fry coriander seeds, chana dal, urad dal and pepper. After it turns slightly brown add coconut and fry. Powder it and keep aside.

2: Heat a tbsp of oil, add the ingredients for seasoning. Add brinjals, chillies and turmeric powder. Cook the brinjal in low flame adding water when needed.

3: Then add the grounded powder and required salt. When brinjals are slightly cooked, add the finely chopped tomatoes and cook well.

4: Then add the cooked rice and mix well. Adjust salt.

5: Garnish with coriander leaves. Serve with any raita.

Sending this to HLI-Brinjal hosted by Priya originally started by Kalyani and also to  HCC - Healthy Lunch @ Edible Entertainment (started by Smita).

Meet you all again with another interesting recipe, till then it is bye from Archana.

Mango Rice

Mango rice is a ANDHRA speciality. Rice mixed with grated unripe mango is as simple and easiest as lemon rice and is served during Ugadi festival. People celebrate the season’s fresh produce of mangoes by preparing mango rice. Lets learn how to make mango rice with Archana......

Ingredients:

3 cups cooked rice, each grain should be seperate
1 1/2 cup peeled and grated raw mango
1 1/2 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp chana dal
1 tbsp split black gram dal (urad dal)
1/4 cup peanuts
1/4 tsp hing
1tsp turmeric powder
few curry leaves
5-6 green chillies, slit lenghtwise
2-3 whole red chillies, broke into pieces
salt to taste

Method:

1: Heat oil in a pan, add mustard seeds, cumin seeds. Once they pop, add hing, chana dal, gram dal (urad dal), peanuts and let them turn pale gold on medium heat.

2: Now add green chillies, red chillies, curry leaves, turmeric powder and saute for few seconds.

3: At the end add grated mango and cook for 2-3 minutes. Turn off the heat and keep aside.

4: Spread the cooked rice on a wide plate, sprinkle salt and add the tempering and use your hand to combine well till the tempering is well blended with the rice. Adjust salt.

5: Serve with mango pickle.....

Sending this to  HCC - Healthy Lunch happening @ Edible Entertainment (started by Smita).

Meet you all again with another interesting recipe, till then it is bye from Archana.

Jeera Rice

Jeera Rice (cumin flavored rice) is a simple and tasty variation on plain rice with cumin seeds. with any  It is popular dish in North India. It can be served with any vegetarian curry or dall fry.

Ingredients:

1 cup basmati rice
2tsp cumin seeds
2 green chillies, cut in long strip
3-4 mint leaves
1 onion, finely chopped
2 tbsp oil
few coriander leaves, finely chopped
salt to taste

Method:
1:wash and soak basmati rice for 10-15 minutes.

2: Heat oil in a pan, add cumin seeds, green chillies, onions and fry till onions become transparent.

3: Add mint leaves, coriander leaves and saute for 1-2 minutes.

4: Finally add rice, water(1cup rice =1.5 cups of water ) salt and stir. Cover with a lid and cook until the rice is done.

5: Serve jeera rice hot with spicy raita or dall fry.

Jeera rice served with dall fry.........

Meet you all again with another interesting recipe, till then it is bye from Archana.  

Aloo Pudina Rice / Potato Mint Rice

Aloo pudina rice - As it sounds, the recipe is quite interesting to make and taste. Learn how to make Aloo pudina rice by following these easy steps.

Aloo Pudina Rice / Potato Mint Rice

Ingredients:

2 cups basmati rice, cook and allow to cool
1/2  bunch of mint leaves, wash and keep
1 potato, cut into cubes
1/2 cup green peas, frozen
4 green chillies
1/2 tsp cumin seeds
2 tsps oil
ginger, small piece
salt as per taste

Method:

1: Grind mint leaves, green chillies, ginger together and keep aside.

2: Heat oil in a pan, add cumin seeds and let it to splutter.

3: Now add potatoes, green peas, little salt and cook for 5-7 minutes.

4: Now add the grinded masala and let it cook till potatoes become soft. Switch off the flame and allow it to cool little.

5: Add the potato mixture, salt to the rice, mix well. Adjust the salt and serve with raitha or gravy curry.

Corn Fried Rice

Corn fried rice is very easy to prepare and everyone loves it......Learn how to make this delicious, yummy rice recipe.

Corn Fried Rice

Ingredients:

2 cups rice,cook and allow it to cool
1 1/2 tbsp oil
1/2 tsp garlic paste
4-5 green chillies, thinly sliced
1 cup corn seeds (boiled)
1 1/2 cup chopped vegetables (beans,carrot,peas)
1/2 cup chopped fresh mint leaves
1 tsp soya sauce
salt to taste
coriander leaves for garnishing

Method:

1: Heat oil in a pan, add garlic paste and stir for 30 seconds. Now add green chillies and saute for couple of minutes.

2: Then add all vegetables, salt, mint leaves and let it cook till they becomes soft and tender.

3: Now add soya sauce, corn seeds and stir for 3-4 minutes.

4: Add cooked rice and mix well.

5: Garnish with coriander leaves and serve hot with gravy or raitha.

Tamarind Rice or Pulihora

Pulihora is south Indian rice recipe which is very famous across India. It is served as prasad in temples and as a meal in all the occossions. 

 
Tamarind Rice or Pulihora

Ingredients:
2 cups rice, cook and let it to cool
70 grams tamarind
5 tbsp oil
2 tbsp mustard seeds
2 tbsp cumin seeds
few curry leaves
4 tbsp bengal gram (chana dal)
2 tbsp black gram (urad dal)
1 tsp fenugreek seeds (methi)
4-5 green chillies
3-4 red chillies
1 1/2 tsp turmeric powder
1/2 tsp hing
100 grams peanuts
20 grams jaggery
salt as per taste
coriander leaves, finely chopped

Method:
1: Soak tamarind in hot water and extract thick juice from it. Throw the pulp.

2: Heat oil in a pan, add mustard seeds, cumin seeds, hing, fenugreek seeds, peanuts, bengal gram and black gram. Fry till they start changing colour.

3: Now add green chillies, red chillies, curry leaves. Fry the seasoning well, add turmeric powder and mix well.

4: Add tamarind pulp, salt, jaggery and let it boil till it becomes thick and looses oil. Let it to cool.

5: Add tamarind mixture to the prepared rice and mix well gently. Adjust salt according to your taste.

6: Garnish with coriander leaves and serve after 3 to 4 hours.

Note:

1: After rice is cooked , spread it on a broad vessel to cool down. While spreading the rice, use a fork so that the rice grains will not get mashed up.

2: The tamarind infused rice tastes better and also gets its colour when rested for few hours.

3: You can add less or more tamarind paste according to how sour you want the rice to be. Adjust as per your preferences.

4: You can store the paste in the refrigerator and use it when required.

Lemon Rice

I love lemon rice since its so simple to make and it is served during festivals, and as prasad at temples. Let us learn how to make delicious lemon rice.


Lemon Rice

Ingredients:
2 cups rice, cook and leave it to cool
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chana dal
1 tsp urad dal
pinch of hing
1/2 cup groundnut
2 dry red chillies, cut each into 2 pieces
4-5 green chillies
1/2 tsp turmeric powder
few curry leaves
salt as per taste
5-6 tbsp lemon juice
coriander leaves, finely chopped

Method:

1: Heat oil in a pan, add mustard seeds, cumin seeds and let them splutter.Now add green chillies, red chillies and saute for 30 seconds.

2: Add urad dal, chana dal, groundnuts and fry till they turn red on medium heat. Then add turmeric powder, curry leaves, hing and fry for 10-15 seconds. Turn off heat.

3:Mix lemon juice, salt and the sauted mixture to the rice. Adjust salt and lemon juice.

4: Garnish with coriander leaves.

5: Yummy lemon rice is ready to serve.

Note:

1: You can use leftover rice to make lemon rice.

Masala Khichdi

Khichdi is one of the most easiest and simplest to make. This recipe is best and easy for bachelors to make. It can be had as it is or with yogurt or any pickle. Personally I like to mix some mango pickle in yogurt & have it with khichdi.

Masala Khichdi

Ingredients:

1 cup rice
1/2 cup yellow moong dall
2 small potatoes, cut in cubes
2 tomatoes, cut in cubes
1 onion, cut in cubes
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch of hing (optional)
salt to taste
few curry leaves
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
3 green chillies, cut lenghtwise
coriander leaves, for garnishing
3 cups water

Method:

1: Wash the rice and yellow moong dall together, drain water and keep aside.

2: Heat oil in a pan, add mustard seeds, cumin seeds and let it splutter

3: Then add hing, turmeric powder, curry leaves, green chillies and saute for 30 seconds.

4: Now add onions and fry for 1 minute. Add potatoes, tomatoes, red chilli powder, coriander powder, garam masala and saute 1 more minute.

5: Add this mixture to the washed rice, salt, 3 cups of water and cook either in rice cooker or on stove.

6: After it is cooked, mix well, garnish with coriander leaves and serve hot.

Tawa Pulao

Tawa pulao is a very famous street food in Mumbai. When I browsed for the recipe, I was quite surprised to find the secret ingredient used here is pavbhaji masala. It certainly imparts a nice flavour and a typical street food spicy taste to the pulao. I have made this quite a few times at home and it was liked by one and all.

Tawa Pulao

Ingredients:

2 cups basmati rice, cook and allow it to cool
2 tbsps oil
1 tsp cumin seeds
2 green chillies, slit lenghtwise
1 tsp ginger garlic paste
1 onion, finely chopped
2 tomatoes, finely chopped
1 cup chopped vegetables - carrot, capsicum, beans
1/2 cup green peas
1/2  tsp red chilli powder
1 tbsp pav bhaji masala
salt to taste
1 tsp fresh lemon juice
coriander leaves, for garnishing

Method:

1: Heat oil in a pan, add cumin seeds and let it splutter.

2: Then add green chillies, onions and ginger garlic paste and saute till the onions turn translucent. 

3: Add tomatoes and cook for 3-4 minutes stirring continuously.

4: Add pav bhaji masala, red chilli powder and saute for 1 minute.

5: Now  add all the vegetables, green peas, salt and stir well. Cook till the vegetables are soft.

6: Finally add lemon juice, rice and stir well on a medium flame for about a minute.

7: Garnish with coriander leaves and serve HOT!!!!!

Tomato Rice

Tomato Rice

Ingredients:

2 cups rice, cooked
2 tomatoes, cut into cubes
1 onion, chopped
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chana dal
1 tsp urad dal
1/4 tsp garam masala
pinch of hing
2 dry red chillies, cut each into 2 pieces
2 green chillies, cut into lenghtwise
1/2 tsp turmeric powder
few curry leaves
1 tsp chilli powder
salt as per taste
coriander leaves, finely chopped

Method:

1: Heat oil in a pan, add mustard seeds, cumin seeds and let them splutter.Now add green chillies, red chillies and saute for 30 seconds.

2: Add urad dal, chana dal and fry till they turn red on medium heat. Then add turmeric powder, curry leaves, hing and fry for 10-15 seconds.

3: Add the chopped onions and fry them till they turn transperent. Add tomatoes and fry for 5 minutes.

4: Add red chilli powder, garam masala and keep frying for a minute. Turn off the heat.

5: Add cooked rice, salt and mix well. You may need to use your fingers to mix well.

6: Taste and add salt if necessary. Garnish with coriander leaves.

Note:

1: You can use leftover rice to make tomato rice.