EGG FRIED RICE

Ingredients :

• 2 cups cooked rice
• 1 onion, chopped finely
• 3 eggs, beaten
• 1/2 cup boiled peas
• 1/4 cup finely chopped french beans, boiled
• 1/4 cup carrots, chopped and boiled
• 1 tbsp ginger-garlic paste
• 3 green chillies, chopped finely
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 3 bay leaves
• 2 tbsp oil
• salt as per taste
• coriander leaves  chopped

 Method :

 Heat oil in a pan. Add bay leaves and onion , fry till golden brown.

 Add ginger-garlic paste and green chillies, simmer for a minute.

Add turmeric powder, red chilli powder and simmer for 2 minute.

Add the beaten eggs and stir continuously till well set.

Add chopped and boiled vegetables and stir for 2 minutes.

Add Salt and garam masala. Add cooked rice and mix it well.

Garnish with coriander leaves. Serve hot

Coconut Rice

Ingredients:

• Cooked Rice - 1 cup
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Channa dal - 1/2 tsp
• Curry leaves - a few
• Red chilli - 1
• Coconut - a handful
• Hing - a pinch
• Salt to taste
• Oil
• cilantro

 

Method:

 

Spread the cooked rice in a plate. Add little Gingelly oil so that the rice does not stick to each other.

 Heat oil in a Kadai. Add mustard seeds, channa dal, urad dal, curry leaves, hing and red chilli. Fry well.

Add the coconut and fry till it becomes brown in colour. Add required salt and mix it with rice.garnish with cilantro finally on top..

Cashew fried Rice

INGREDIENTS

Ingredients

• 2 cups rice (cooked)
• 2 inch cinnamon stick
• 2 cardamoms
• 1 onion (thinly sliced)
• 250g mixed vegetables (diced carrot, chopped beans, cooked green peas, chopped baby corn)
• 1 capsicum (chopped)
• 2 garlic cloves (crushed to paste)
• 1 cm ginger (crushed to paste)
• 1 tsp lemon juice
• 2 inch /Pandan/Rampe leaf
• 1 dried red chilli
• 2 spring onions (finely chopped)
• 2 tbsp oil
• ½ tsp turmeric powder
• 200g cashew nut (split into half)
• 4 tsp salt or according to taste

Method:

 Microwave or blanch the mixed vegetables

 Heat oil. Fry the cashew nuts until golden brown and transfer to a plate.

 Fry onion and capsicum in the remaining oil until light brown. Add ginger, garlic, rampe leaf and cooked vegetables.

 Add all the remaining ingredients and cook on low heat for 10 minutes.

 Gently stir in the cooked rice and the fried cashew nuts. Cover and cook for another 4 minutes.

 Serve hot with a side dish.

You can also find Video of corn- kaju fried rice here

Kattu pongali ( Dry Method)

Kattu pongali is like hot pongal in dry form, usually every one knows is  wet hot pongal in andhra and  in tmail nadu  ven pongal but this kattu pongali we call is dry form which tastes good..

 andhra side arya vysyas   well known item,every time i make this with ginger tammarind chutney as side dish to eat..when i was kid my mom used to make this often for breakfast...

Ingredients:  for making Rice

• Rice 1 1/4 cups
• Moong Dal 1/2 cup
• Ginger 1 – 2 inch piece
• Black Peppercorns 1 tbsp
• Cumin Seeds 1 tbsp
• Ghee 2 tsps
• Salt to taste

  For Tammarind and ginger chutney :

•  Tammarind-small lemon size(soaked in little hot water to soften)
•  ginger-half quantity in tamarind
• Jaggery  -1 tsp
• Green chillies or red chillies fried-(3-4)
• salt

Temporing  to rice :
Mustard -1/2 tsp

Split urad dal 1 tsp

chana daal-1 tsp
Cumin seeds 1 1/2 tsp
Pepper corn-1/2 tsp
Ginger chopped -1 tsp
Ghee for temporing
curry leaves few
Red chillies
 
Temporing chutney :
Mustard -1/2 tsp
Split urad dal 1 tsp
chana daal-1 tsp
Cumin seeds  1/2 tsp
Curry leaves few
Red chillies 1 cut pieces

Method :
Rice

 Wash rice and lentils and boil them together in a pressure cooker generally with twice the amount of water as them. Add a pinch of turmeric and salt and cook.

In a pan, heat the oil. Add mustard seeds and other seasoning wait till they pop.

 Add curry leaves, chillies and crushed/uncrushed peppers as the mustard seeds are popping.

 Peppercorns (miriyalyu) are very important ingridient in this particular dish. It gives that unique taste and flavor. I like whole peppercorns instead of crushed because its my wish whether to eat or leave them

 Add this popu/tadka to the rice and mix well. Thats it its ready.

 Serve hot with pickle or cocunut chutney.Generally i do with this ginger-tammarind chutney will go..

This is dry(rice podi ga untundi)method of kattu pongali unlike hot pongal(wet).

Tammarind ginger chutney : 
 
Grind all items needed for chutney in the blender add salt and spice by adjusting taste..add jaggery according to ur taste..put temporing to the chutney.
 
Serve hot hot rice with ginger tamamrind chutney..

This goes to http://gayathriscookspot.blogspot.com/2011/03/puliodharai-and-my-first-event.html for her lovely event" Walking Through The Memory Lane"

Choose healthy, stay healthy

Choose healthy, stay healthy

Good Cooking OilsCanola Oil

Flax seed Oil
Peanut Oil
Olive Oil
Safflower Oil
Sunflower Oil
Corn Oil


Bad Cooking OilsVegetable Shortening
Butter
Palm Oil
Palm kernel Oil
Coconut Oil

Good Fats
Monounsaturated Fats
Polyunsaturated Fats

Bad Fats
Saturated Fats
Trans Fats

Simple Rice

INGREDIENTS:

• 1/2 tbsp pepper
• 1tbsp jeera
• Few curry leaves
• Salt - 1/4 tsp
• A very small piece of dry ginger(optional)

 METHOD:

 Powder ingredients coarsely.

Add this powder to cooked rice with 2 tsps ghee. Very tasty and healthy rice

Cauliflower rice

Ingredients:

• Basmati rice - 1 cup
• Onion - 2
• Tomato(big) - 3
• Cauliflower 1
• Boiled Peas - 1/2 cup
• Lemon - 1
• Garam masala - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Coriander(finely chopped) - 1 tbsp
• Salt to taste
• Fried cashews - 1 tbsp
• Refined oil.

 Grind  Paste :

•  Small onions - 8
•  Green chillies -2
•  Ginger - i/2 inch piece  (The above items to be sauted with little oil and then grinded)

 Method : 

Cook the rice with with 2 cups of water and let them cool.

Blanch the tomatoes in the hot water for about 10 min, then grind it and keep it separately.

Cut the onions into small pieces.

Separate the cauliflower into small pieces and soak them in the hot water with salt and turmeric powder for about 5 min.

Drain of the water from the cauliflower and deep fry them till they are crispy and keep it separately.

 Place a big kadai(pan) in the heat with 2 tbsp of oil and add the onions and saute them until they are golden brown.

Then add the grounded paste and fry for about 4 min.

Add the tomato paste, boiled peas, chilli powder, garam masala with enough salt and mix well.

Then add the cooled rice and half of the fried cauliflower and mix thoroughly.

Place in the heat for about 3 min.Lastly, add the fried cashews, rest of the cauliflower, corainder, grated coconut and lemon juice on top of it and mix well.

Serve hot with onion/carrot raita and potato chips.

Chick peas,green peas rice

Ingredients:

• Raw Rice 2 cups
• Chickpeas1 cup
• Green peas 1/2cup
• Tomatoes 2
• Onion 1
• Cinnamon 2 inch stick
• Cloves 4
• Cardamom 1 pod
• Bay Leaf 1
• Garlic pods 2
• Dried Fenugreek Leaves/ Kasturi Methi 2 tbsps
• Salt to taste
• Oil 2 tbsps

Paste:

• Cumin Seeds 2 tsps
• Whole dried red chillies (mildly hot) 8-10
• Onion 1 small
• Garlic 5 pods
• Fresh Coconut (grated) 2 tbsps
• Oil 1 tbsp

Method
Soak chickpeas in water overnight and pressure cook in water for 3 whistles.(Alternatively, use canned chickpeas).

Peel and chop onion roughly.Peel and roughly chop garlic pods.

Heat oil in a pan, add all paste ingredients except coconut.

Stir fry until onion turns translucent and remove from heat.

Once cooled, grind the fried ingredients along with coconut into smooth paste.

Wash, remove ends and chop tomato into small pieces.Peel and chop onion.Peel and crush garlic pods.

Heat oil in a heavy bottomed vessel, add cinnamon, cloves, cardamom, bay leaf, garlic and chopped onion.

Fry until onion turns translucent, then add chopped tomato and cook until tomato turns soft.

Then add the ground masala paste, dried fenugreek leaves, cooked chickpeas and salt.

 Stir fry for a minute or two add the raw rice and 4 cups of water.

Cook covered on low flame for 30-40 minutes or until the rice is thoroughly cooked.

Serve hot with any raita.

Note :As i dnt have spices so i just added pulao masala..

.

Matki(Moth) beans rice

Ingredients :

• 1 cup long-grain rice cooked
•  1 cup sprouted matki (moath) cooked
• 1/4 tsp asafoetida (hing)
• 1 small onion chopped fine
• 2 green chillies, chopped
•  1 tsp cumin seeds
• 1 tsp grated ginger
•  4-6 spring onions chopped
•  1/4 tsp turmeric powder (haldi)
•  1/2 tsp chilli powder
• 1 tsp coriander powder
• 2 small Tomatoes(Save few pieces for garnish)
•  1 tbsp oil
•  3 cloves (powdered)
•  salt to taste.
• For the garnish:
• Tomato pieces
•  2 tbsp chopped cilantro.

 Method :

Cook rice and Matki (do not overcook)separately and keep them aside.

Heat the oil, add cumin seeds,onions fry until reddish.Add hing, green chillies, ginger, and spring onions,tomatoes, saute` for a few minutes.

Add the turmeric powder, chilli powder,coriander powder and add 1/4 cup of water and salt.

Simmer until the water is almost evaporated.

Add the cooked the matki ,clove powder,mix well and let it simmer for a while.

Take it out and add this thick sauce to the rice and mix thoroughly.Adjust the salt.

Garnish with Tomato pieces and cilantro and serve with a Raita

Variation :To make this even more nutritious,you could let the Matki sprout. Soak in water for 6-8 hours,drain the water, and then tie them in a damp cloth.Put it in a dish covered and leave it overnight.

They will sprout warm weather sooner than in cold.You can add Bell peppers and carrots to this Pulao to make it more colorful!

Matki sprout rice can prepare with that...

Soya chunks veg biryani

Ingredients:

• 3 cups basmati rice – washed and soaked in water for 15 mts
• 1 cup dried soya chunks - washed and boiled in water till soft
• 2-3 tbsp ghee
• 1 tsp shah jeera
• 2 bay leaves
• 2 big onions finely sliced
• 1 tbsp grated ginger
• 3-4 green chillies slit length wise
• 1 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
• ½ tsp turmeric powder
• salt to taste
• 3-4 tbsps of fresh mint leaves (pudina)
• 3 cups of freshly extracted coconut milk
• 2 ½ cups water
• 2-3 tbsps lemon juice
• fresh coriander leaves for garnish
• 3-4 bread slices (cubed and lightly fried in ghee) - optional
• 8-10 cashewnuts (lightly roasted in ghee till golden brown)
• For Masala Powder (lightly dry roast in a pan and grind to a fine pwd)
• 2 green cardamoms
• 4 cloves
• 2” cinnamom stick
• 3-4 pepper corns
• 1/4 tsp fennel seeds (optional)
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1-2 dry red chillis  

  
  

  Soya chunk biryani

  

Method

 Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. \

Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink.

Add the mixed vegetables and on medium heat, let them cook. Add salt and keep covered for 4-5 mts.

Add turmeric pwd, masala pwd and combine well. Stir fry for a minute.

Add the cooked soya chunks and keep covered for 2 mts. Add the mint leaves and combine.

Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.

Add the drained basmati rice and mix well. Add salt, if required, at this stage. Reduce heat to medium and let it cook covered with lid.

Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread cubes, fried cashewnuts and garnish with fresh coriander leaves.

Serve with raita, mixed vegetable curry .

Rice ravva pulihara(Tammarind pulp)

Ingredients :

*Rice Ravva 1 cup
*water 2 cups
*oil 6 spoons (approximately ..)
*Bengal gram 2 spoons
*mustard seeds 2 spoons
*jeera 1 spoon
*black gram 2 spoons
*curry leaves
*asafoetida a pinch
*peanuts 4 spoons
*red chilies 4
*green chilies 6
*sprigs curry leaves few
*lime size tamarind, soaked in hot water(You can Use lemon juice also for mixing ravva)
*turmeric 1 spoon
*Salt to taste
*cilantro garnishing

Method :

Mix the rice ravva with sufficient water and little oil. Cook the rice ravva until it is done.

The rice remains separated if we use some oil while cooking it.

Place the rice in a wide plate and allow it to cool. . Heat oil in a wok and fry the mustard seeds,
jeera,Bengal gram, black gram, asafoetida, peanuts,red chilies, chopped green chilies, curry leaves until golden brown in color. .

Strain the water from tamarind and add to the above mixture. Add enough salt and cook until the mixture thickens. . Garnihs with cilantro.

Now, add this mixture to the cooked rice ravva and mix well. . Serve hot when it is done.

Spinach paneer rice

Ingredients:

1/4 cup rice
1/4 cup spinach (palak), chopped
1/4 cup paneer (cottage cheese), chopped
A pinch cumin seeds (jeera)
1/2 teaspoon ghee or oil
Salt to taste

Method :

Heat the ghee in a pan and add the cumin seeds.

When the seeds crackle, add the rice and saute for 2 to 3 minutes.

Add the spinach, paneer, salt and 1 cup of water and pressure cook for 2 to 3 whistles.

Mix well and serve lukewarm with fresh curds or dal.

Variation :

Try like this, add a couple of green chillies along with the cumin seeds. Sometimes  even add black pepper powder just for a change .

Veg biryani(nepal style)

Ingredients

*1 and ¼ cups Rice (Basmati Rice for better taste)
*1 and ½ teaspoon Oil
*½ cup green peas
*1 large onion chopped
*½ large tomato chopped
*1 tablespoon Lemon juice
*½ teaspoon Ginger paste or finely chopped
*1 teaspoon Garlic paste or finely chopped
*¼ teaspoon turmeric (to taste)
*1/3 teaspoon cumin (to taste)

Extra Spice

*2-3 Green chilies (slit into 2)
*1 Bay leaf
*2 Black cardamom
*¼ teaspoon cinnamon
*4-6 cloves
*Salt to taste

Method :

 Wash rice in lot of water and then soak in water for about 1 hour.

 Heat oil in a pan, add cumin and when they start to change color, add turmeric, bay leaf, cloves, cardamom, and cinnamon.

 Add ginger, garlic and chilies. Cook on medium heat for one minute.

Add onion, tomato and green peas for 2 to 3 minutes.

 Drain the water from rice and add rice, stir gently for about a minute.

Add 2 and 1/2 cup of water. Add salt to taste. Cook on high heat, stirring gently but continuously.

 When water is almost absorbed, add lemon juice. Lower the heat. Cover the pan and continue cooking for about 5 to 7 minutes or until the rice is completely cooked.

Paneer biryani

Ingredients:

•1 cup Basmati rice
•1 onion, sliced
•1 -1/2 tblsp ginger-garlic paste
•1 tsp green chilli paste
•3 tblsp ketchup
•1/2 roma tomato chopped
•1 cup paneer cubes
•3 tblsp yogurt
•1/2 tsp garam masala
•Palmful of dried parsley(optional)
•1/2 tsp butter , oil each
•Salt to taste
•2 tblsp whole cashewnuts
sugar 

Method :

Wash the rice, soak and keep aside.Put 2 cups of water to boil.

Heat the butter and oil in a pressure cooker, add the cashewnuts & fry until golden brown. Remove & keep aside.

In the same oil fry onion, ginger, garlic and green chilli paste and stir for a few seconds.
Then add the tomato, ketchup and paneer cubes and cook for some time.

Then add garam masala  drained rice. Fry for 30 seconds.

Then add whisked yogurt, parsley, sugar, 2 cups of hot water and salt and pressure cook on high until you hear the pressure had built up.

Reduce the stove to med or med -low  cook for 3 mins only.

After 3 mins remove from stove , let cool for 5 mins.

After 5 mins forcefully allow the steam to escape by lifting the whistle.

Fluff the pulao with a fork/spoon gently, transfer to a serving dish.

Garnish with fried cashew parsley.

Serve hot with chilled raita  papad
 
Alternation

I’ve substituted paneer with slightly pan-fried firm tofu.

Parsley can be substituted with kastuoori methi

Chineese style biryani

INGREDIENTS

*1 Small Cabbage
*100 gms Peas
*2 Green Capsicums
*3 medium sized Onions
*2 Carrots
*1 big bowl of boiled Rice
*3-4 tsp Oil
*1 tbsp garam Masala
*Salt to taste
*Pinch of Chinese salt (ajinomoto)
*2 tbsp Soya sauce
*1 tsp Red Chilli Powder
*1-2 Green Chillis
*1 tsp Orangish-red colour (easily available).

METHOD

Boil the Rice and keep aside for cooling (with salt added).

Dilute orangish-red colour in little water and keep aside.

Take a deep bottomed pan and heat some oil in it, put garam masala, then put all the cut vegetables and green chillis in it(cut into thin strips).

Saute the vegetables for about 10 mins on medium flame and let it be covered, add salt and red chilli powder.

Then add boiled rice(don't mix it) chinese salt and soya sauce and mix well den add red diluted colour(spread it all over) and mix quickly.

Simmer the flame and keep it covered for about 5-6 mins and serve hot.

Curd rice/Daddojanam

Ingredients:

*Boiled rice or left over rice - 2 cups
*Curd - 2 cups
*Mustard seeds - 2 tsp
*Jeera - 1 tsp
*Chana dal - 2tbsp
*Whole red chillies - 2
*Green chillies - 2-3 finely chopped
*Onions - 2 medium finely chopped
*Curry leaves - 2 sprigs
*Pepper corns - 10
*Salt as required
*Oil - 2 tbsp
*cilantro leaves
*cashew optional

METHOD:

Mix rice , curd , chopped onions and green chillies and salt and keep asideheat oil.

Then add chana dal and let fry for about 30 secs.

Then add mustard seeds , jeera, pepper corns and broken whole red chillies and fry.Lastly add curry leaves.

Add all the fried ingredients to the curd rice mixure and mix well.

Garnish with cashews,cilantro..

Paalak Rice/Spinach rice

Ingredients:

For rice :
*Basmathi rice – 1 cup (can use other rices too)
*Chopped spinach – 3 cups
*Green chillis - 2 to 3
*Turmeric powder – 1/4 tsp
*Onion -1 /4 roughly chopped
*Oil -1 tsp
*cinnamon,cloves – 1 each

 fry seperately

*Mustard seeds – 1/4 tsp
*curry leaves
*urud dhal – 1 tsp
*channa dhal – 1 tsp
*Red chilli -2
*onion smal size -1
*salt as needed

Method :

Soak Basmathi rice in water for 15 mins. This make your rice longer/lengthier.

Take chopped spinach,green chillies and onion in bowl with little water. Microwave or cook in vessel for 3-4 mins.

Grind this into fine paste with little turmeric powder and little salt.

Heat the pressure cooker. Heat one tsp of oil , add cinnamon , cloves then add the grinded paste. To this add drained rice and add required amount of water and cook this as usual. For Basmathi rice, for 1 cup rice add only one cup of water since the grinded paste will make another cup.

Mean while take tawa. Add 2 tsp of oil . Add Mustard seeds when it splutter add the urud dal ,channa dal and curry leaves . Let it turns golden brown.

Now add the chopped onions,Redchilli and the chopped spinachi( more spinach gives more taste, minium 3-4 cups need). Add little salt for this.(remember you have add little for rice).

Let if fry well. Once the rice is done let it cool and then add into this mixture. Don’t add hot rice and mix all the grains will break and gets mashed.

 Alteration

You can also add little coconut milk (say instead of 1 cup water you can add 1/2 cup coconut milk and 1/2 cup water)

You can add whole milk too instead of coconut milk.

Bellam pongali/jaggery pongal

Ingredients :

*Rice : 1 cup
*Moong dal : 1 cup
*Jaggery or suger : 1 cup
*Ghee ; 1 cup or optional
*Cashew nuts, Badam ( almond ), Raisins : each 1/4 cup

Method :
Cook rice, moong dal( pesaru pappu), with five cups of water. Keep it aside.Take jaggery in a bowl, add 1/2 cup of water keep on stirring the syrup till it comes to a thin stage (teega pakam), turn off the flame.

Heat ghee in a bowl or non stick pan over medium flame, once the ghee is hot roast cashew nuts, badam and raisins (kish miss).

Take cooked rice, jaggery syrup, ghee , cashew nuts,badam, raisins in to a bowl. Mix well to warm for two minutes .

 Now jaggery pongal is ready to serve.

Veg pulao with Coconut milk

Ingredients :

* 2 1/2 cup Basmati

* 2 Onions (long slices)
* 2 Big Tomatoes
* 15-20 Beans (cut into 1 inch pieces)
* 2-3 Carrots (cut into pieces)
* 1 1/2 cup Cauliflower
* 1 cup Peas
* 1 tbsp Mint leaves (chopped)
* 1 tbsp Coriander leaves
* 1/3 cup Oil
* 2 Bay leaves
* 1 inch Cinnamon stick
* 4 Cloves
* 1 1/2 tsp Kasuri methi (dry Fenugreek leaves)
* 3 Marathi Moggu (chaluva miriyalu or tokamiriyalu)
* 1 Star Anise
* 3 Cardamom
* 1 1/2 cup Coconut milk
* Salt to taste
Grind the following ingredients into a thick paste:

* 20-22 Green Chilies

* 1 hand full of Mint (Pudina) leaves

* 1 hand full of coriander (Cilantro) leaves

* 1 inch cinnamon stick

* 6 Cloves

* 1/2 tsp Peppercorn

* 1/4 tsp Turmeric powder

* 2 tbsp Dhania (Coriander) powder

* 1/2 medium sized Onion

* 4 tbsp Ginger Garlic paste

Method

First wash and soak the Basmati rice for 10 to 15 minutes.

 Take a pressure cooker or deep pan. Add oil and when it is hot add Bay leaves, Cinnamon stick, Cloves, Kasuri methi, Marathi Moggu, Star Anise and Cardamom.

 After a minute or so add onion and sauté for 3 minutes.

Then put all the vegetables and 1 tsp salt. Cook for 6 minutes.

Add tomatoes and cook them till they are mushy or pulpy.

 Then put the paste that was prepared earlier and mix well.

 Cover and cook on simmer till oil separates.

 Add coconut milk and 2 cups of water required for the rice to be cooked.

When the contents come to a boil. Taste the liquid and add salt if required.

Now add rice, mint leaves and coriander leaves.

 Close the lid and cook till you hear 1 whistle (pressure release) if your using a pressure cooker. If you are using a deep pan then cook till most of the water dries up.

You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely. And you are done!

Serve piping hot with tomato,carrot, onion and cucumber raita

TIP: If you don’t have canned coconut milk you can prepare it yourself. Grate one coconut. In a blender grind the grated coconut with one cup of lukewarm water for a few minutes. Then strain through a fine sieve to get the coconut milk.

Mint- vegetables pulao

Ingredients :

* Basmati Rice : 1 cup
* Mint :1 bunch
*Cilantro : for garnishing
*Onions :1
*Ginger-garlic paste :1 tsp
*green Chillies :4
*Coconut grated : 3 tsp
*Vegetables (Carrots,beans,peas,cauliflowers) :1 cup
*Salt to taste
*Cinnamon :1 piece
*Cloves :1 no
*Bay leaf :2 Nos
*Butter/Ghee/oil :3 tbsp

Method :

Soak Basmati Rice in water for on hour then dain the rice and fry it for 5 mins in low flame.

Pour oil in tava and add cinnamon,cloves,bayleaves one by one

Add onions(length wise cutted) and fry till it becomes brown

Add gingergarlic paste and fry.Add cutted vegetables and fry

Grind coconut,greenchilli and mint leaves into fine paste and add

Add little water and salt.Keep rice,one and a half cup water and fried things together in rice cooker

when it is done garnish it with corriander leaves

Tips

Soak rice in rice in water for half an hour then drain it and fry the rice in dry tavaThis will help the rice to come lengthy(will not break) when it is cooked.

Jeera-black pepper rice

Ingredients:

*Boiled Rice - 1cup
*Ghee - 3tsp
*Hing - little
*Mustard - 1tsp
*Pepper - 8-10nos
*Jeera - 2tsp
*Urad dhal split - 1tsp
*Channa dhal - 1tsp
*Curry leaves - few
*Dry red chilli - 1no
*Cashews - 6nos

Method :

Take the rice in a mixing bowl.

 In a blender grind jeera and pepper. Pour it on top of the rice.

 In a heated kadai, add ghee, to it add hing, mustard, urad dhal, channa dhal and stir fry, once they are golden brown, remove from fire, add the curry leaves and then pour it on top of the jeera powder on the rice.

Add salt and mix thoroughly.

Fry cashews in a tsp of ghee and decorate it before serving.