Butti Anna

Butti Anna
Traditional Curd Rice

Ingredients :

2 cups Cooked Rice

3/4 cup Milk

1/2 cup Curd

1 spoon Oil

1 spoon  Mustard Seeds

8 - 10 Curry leaves chopped

2 - 3 spoons Coriander Leaves chopped

5 - 6 Garlic cloves crushed

1/2 spoon Ginger crushed

7 - 8 Pepper crushed

3 spoons Coconut freshly grated

Salt

Method :

In a large mixing bowl, mash cooked rice.

Mix cooked rice, milk and curd and keep it aside.

For seasoning, take a tadka pan, heat 1 spoon oil and add mustard seeds, garlic, ginger, powdered pepper, curry leaves and coriander leaves on a low flame.

Now pour it into the mixing bowl, add salt, coconut  and mix well.

Make medium sized rice balls.

Butti Anna is ready to serve with chutney powder or pickle.

Note:

Do not add curd when rice is hot, add when rice cools down.

Before making rice balls, see that there are no lumps.
Boiled milk is added not raw milk.

Peas Pulav

Peas Pulav

Ingredients :

1 cup Basmati Rice

1/2 cup Peas

1 Onion chopped

1 Tomato chopped (optional)

1 Bayleaf

3- 4 Green Chillis chopped

1 spoon Ginger and garlic paste

1/2 spoon Turmeric powder

1 spoon Mustard seeds

3  Cloves

1/4 inch Cinnamon stick

1 spoon Coriander seeds

1 - 2 spoon Coconut grated (optional)

Salt

Oil

Method

Make paste of coconut, 2 cloves, cinnamon and 2 spoons of coriander seeds in a mixer jar.

In a vessel heat 3 spoons of oil, add for seasoning, mustard seeds, ginger - garlic paste, 2 cloves, 1 cinnamon, bayleaf, onion, chillies and saute till it turns golden brown.

Add  peas, tomato and stir well.

Now add water 1 : 2.5 ratio.

Cook for 10 mins on medium flame.

Add  turmeric powder, coconut paste, salt and rice.

Now cook  in pressure cooker for 3 - 4 whistles.

Serve Peas Pulav with raitha.

Note: You can even add 3/4 cup Peas instead of 1/2 cup.

Fried Rice

Fried Rice 

Lunch/Dinner Recipe

Ingredients 
2 cups Cooked Rice
1/2 cup Beans finely chopped
1/2 cup Carrot finely chopped
1/2 cup Peas
1 Onion chopped
2 - 3 Green Chillis chopped
2 - 3 Garlic cloves crushed
2 spoons Soya Sauce
1 spoon Pepper powdered
1/4 cup Oil
Salt

Method 
Heat oil in a thick bottom pan, add garlic, onion, green chilli and saute few minutes.
Add beans, carrot, peas and stir fry for 5 minutes on a medium flame.
Add soya sauce, pepper and salt and cook for 2 minutes.
Lastly add cooked rice and mix well.
Stir fry for 2 - 3 minutes and turn off the flame.
Serve fried rice hot.

Note:
You can use basmati rice instead of sona masuri rice.
You can even add capsicum, cabbage, corn and spring onions. 

Pongal

Pongal
Breakfast Recipe

Ingredients :
1/2 cup Rice
1/2 cup Moong Dal
1 spoon Jeera
1 spoon Pepper (powdered)
1 - 2 cloves Garlic (crushed)
1 Tomato ( chopped)
Curry leaves
2 spoons Ghee
Salt

Method :
Cook rice and moong dal with 2 1/2 cups of water in a pressure cooker for 4 whistles and keep it aside.
Now heat 2 spoons of ghee in a pan, add jeera, garlic,pepper, tomato and curry leaves and  pour it to cooked rice.
Lastly add 1/2 cup water to it and salt, cook for 5 mins on a low flame and mix well. Serve it hot.

Tips
You can even add Cashewnuts. 

Lemon Rice

Ingredients:
2 cups Rice cooked
1 Onion chopped
2 Green Chillies chopped
6 Curry Leaves chopped
2 spoons Coriander Leaves chopped
1 spoon Mustard seeds
1 spoon Turmeric Powder
1 spoon Urad dal split
1 spoon Peanuts
1 spoon Lemon Juice
3 spoons Oil
Salt

Method:
Heat oil in a pan on a medium flame, add mustard seeds, urad dal, peanuts and saute well.
Now add onion, chillies, curry leaves, turmeric powder and salt and cook for 2 - 3 minutes and turn off the flame.
Add cooked rice and mix it to the mixture.
Lastly add lemon juice and garnish it with coriander leaves.
Lemon rice is ready to serve.

Tips:
You can even add grated carrot or capsicum  while cooking. 

Curd Rice

Curd Rice
Lunch Box Recipe

Ingredients :
1 Cup Cooked Rice
1/2 Cup Milk
1/4 Cup Curd
2 spoons Oil
1 spoon  Mustard Seeds
1/2 spoon Urad Dal (split)
1 Green Chilli chopped
4 Curry leaves chopped
1 spoon Coriander Leaves chopped
6 Cashewnuts
2 spoons Pomegranate seeds(optional)
Salt

Method :
In a large mixing bowl, put cooked rice, milk, curd and mix well.
For seasoning, take a tadka pan, heat 2 spoons oil and add mustard seeds, urad dal, cashewnuts, green chilli, curry leaves and coriander leaves on a low flame.
Now pour it into the bowl, add salt and mix well.
Garnish it with pomegranate seeds and it is ready.

Note:
Do not add curd when rice is hot, add when rice cools down.

Bisibelebath

Bisibelebath

Ingredients:
1 cup Rice
3/4 cup Toor Dal
1 cup Beans chopped
1 cup Carrot chopped
1/2 cup Peas
1/2 spoon Mustard seeds
1/2 Onion chopped
1 Tomato chopped
2 spoons Tamarind juice/ extract
2- 3 spoon Dry Coconut grated
Pinch of Asafoetida
Salt
Oil

Bisibelebath powder (picture is shown above)
1 spoon Coriander seeds
1 spoon Chana Dal
1 spoon Urad Dal
3 Cinnamon
2 Clove
1/4 spoon Turmeric Powder
2 - 3 spoons Red Chilli Powder

Method:
Cook rice in a pressure cooker for 3 whistles on a medium flame.
Cook toor dal and vegetables in a pressure cooker for 2 whistles.
Roast all the ingredients in a pan for bisibelebath powder on a low flame for 3 minutes.
Grind all the ingredients into fine powder.
Now in a pan, heat 3 spoons oil, add mustard seeds, onion, asafoetide, tomato and saute well.
Now add cooked dal, vegetables, cooked rice and mix well.
Add tamarind extract, dry coconut, bisibelebath powder and salt, cook for 10 - 15 mins on low flame, stir in between.
Bisibelebath is ready to serve.

Vegetable Pulav

Ingredients :
2 cups Rice
1 cup Beans chopped
1 cup Carrot chopped
1/2 cup Peas
1 Onion chopped
1 Tomato chopped
3- 4 Green Chillis chopped
1 spoon Ginger and garlic paste
1/2 spoon Turmeric powder
1 spoon Mustard seeds
4 - 5 Cloves
1/4 inch Cinnamon stick
1 spoon Coriander seeds
1 - 2 spoon Coconut ( grated)
Salt
Oil

Method
Make paste of coconut, 3 cloves, cinnamon and 2 spoons of coriander seeds in a mixer jar.
In a vessel heat 4 - 5 spoons of oil, add for seasoning, mustard seeds, ginger - garlic paste, 3 cloves, 1 cinnamon, onion, chillies and saute till it turns golden brown.
Add vegetables( beans, carrot, peas, tomato) and stir well.
Now add water 1 : 2.5 ( 5 cups of water)
Cook for 10 mins on medium flame.
Add  turmeric powder, coconut paste, salt and rice.
Now cook  in pressure cooker for 3 - 4 whistles.
 Pulav is ready to be served with raitha.

Puliyogre

Tamarind Rice / Puliyogre

Ingredients:
3 cups Cooked Rice
1/4 cup Tamarind extract

3 spoons Grated Dry Coconut

1 spoon Jaggery (optional)

1 spoon Mustard Seeds

2 - 3 spoons Groundnuts

Curry Leaves few

Oil

Salt

Pinch of Asafoetida

Puliyogre Powder
2 spoons Chana Dal
2 spoons Urad Dal
1 spoon Coriander seeds
1/4 spoon Methi Seeds
1/4 spoon Pepper
1 spoon Sesame seeds
1 spoon Red Chilli Powder


Method:
First dry roast chana Dal and urad dal for a minute on a low flame and transfer to a plate.
Dry roast coriander seeds, methi seeds, pepper, sesame seeds on a low flame for a minute.
Grind in a mixer jar, chana dal, urad dal, coriander seeds, methi seeds, pepper, sesame seeds and red chilli powder to make a fine powder.
For seasoning, add 3 spoons oil in a pan, add mustard seeds, groundnuts, asafoetida, curry leaves and add tamarind extract and fry.
Add jaggery, ground powder, coconut, 1/2 cup water, salt into the pan and cook for 2 minutes on a low flame.
Now mix cooked rice and puliyogre  paste and serve hot.

Note
You can store puliyogre powder for 3 - 4 days.

You can store Puliyogre paste in refrigerator for 2 to 3 days. 

Methi Pulav

Methi Pulav

Ingredients :
1 cup Rice
2 cups Methi Leaves chopped
1 Onion chopped
3 Green Chillies chopped
1/2 spoon Ginger - Garlic paste
1 Tomato chopped (optional)
1/4 spoon Turmeric powder
1/2 spoon Mustard seeds
3 Cloves
1/4 inch Cinnamon
1 Bay Leaf
Coriander Leaves chopped
Salt
Oil

Method
In a vessel, heat 4 - 5 spoons of oil, add mustard seeds, ginger - garlic paste, cloves, cinnamon, bay leaf, onion, green chillies and saute till it turns golden brown.
Add methi leaves and mix well.
Add 2 1/2 cups water and cook for 10 mins on a medium flame.
Add turmeric powder, tomato, coriander leaves, salt and rice.
Now cook it in pressure cooker for 3 - 4 whistles. Serve methi pulav with raitha.

Tips:
You can use basmati rice for pulav.