Mango Rice

  For me raw mangoes are a heaven, when I have them as slit pieces with salt and chili powder or as an instant pickle that goes well with rice. I had to think about another alternative when I ended up with only a raw mango in the fridge for dinner. I remembered the tangy flavorful rice with fragrant tempering which we usually make for Ugadi (Telugu New year). I Made it for dinner and ended up having a delicious festive rice. Here is how I made it.

Ingredients

Raw mango peeled and grated - 1
Red chilli - 2
Urud dal - 1/2 tbsp
Chana dal - 1 tbsp
Coriander leaves chopped - 2 tbsp
Green chilli slit - 2
Cashew nuts / Peanuts - 1/3 cup
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida powder - 1 pinch
Curry leaves - 1 sprig
Raw Rice - 1 cup
Ghee / Butter - 1 tbsp
Oil - 2 tbsp
salt as per taste

Recipe

1) Pressure cook the rice with ghee, turmeric powder and salt. Keep aside.
2) Heat oil in a pan. Add cashews / peanuts and saute them for a minute.
3) To this add red chilli, mustard seeds, cumin seeds, chana dal,urud dal and green chillies respectively. Once they splutter add in the curry leaves and green chillies.
4) Mix the asafoetida powder and add the grated mango to the pan. Mix nicely for a couple of minutes and switch the stove off.
5) Now add the mango tempering with the cooked rice and mix nicely with a ladle.
6) Garnish with coriander leaves and serve hot.

Tips

1) To check if the peanuts are cooked just tap them with a ladle and they will break into two halves.
2) Do not cook the mangoes for more then two minutes, they will lose the flavor.
3) Try with Basmathi rice for more taste.

Cilantro/Coriander Rice

    An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other.
    Little is known about the origins of the Cilantro plant, although it is generally thought to be native to the Mediterranean and parts of southwestern Europe. Experts believe its use dates back to at least 5,000 BC. References to coriander can be found in Sanskrit writings, and the seeds were placed in Egyptian tombs.
    Gardening buffs might want to consider growing their own coriander plants. A hardy annual that thrives in loamy soil in direct sunlight, coriander should be planted at the same time that you would plant parsley in your particular area.Here I am going to share a very simple and tasty cilantro rice recipe with you.
 
Ingredients

Rice - 2 cups
Water - 4cups
Cilantro - 1 big bunch
Green chillis - 2-3
Grated coconut - 4tbsp
Garlic finely chopped - 6
cloves finely chopped - 2
Cardamom - 1
Bay leaf - 1
Cinnamon - 1inch piece
Salt as per taste
Ghee - 2 tbsp

Recipe

1)Wash the cilantro nicely and blend them with green chilli in a blender.
2)Heat oil in a cooker, add in the cinnamon, bay leaf, cardomon and cloves  and saute for a minute.
3)Then add the chopped ginger, garlic and fry till the raw smell goes.
4)Add the cilantro paste to the cooker and mix nicely for about 2-3 minutes.
5)Then add the rice, salt and water and pressure cooK for two whistles.

Tips

1)Cilantro rice can also be made with already made rice. Follow till step 4 but extend the time to cook cilantro paste to 6-7 minutes. Then mix in the already cooked rice, salt and serve.

Butter Beans Pulav

Butter beans is tasty, versatile and nutritious. They're not just tasty though, butter beans are an good source of low fat protein and may even help cut cholesterol as part of a healthy diet. In common with other beans they are also an excellent source of fiber and iron.They're easy to cook, very versatile and great as a store cupboard standby.Lets see an quick tasty pulav recipe with Butter beans.
 

Butter Beans Pulav

Ingredients

Basmathi Rice - 1 cup
Boiled Butter Beans - 1/4 cup (Soak the Butter Beans overnight and pressure cook it for 2 whistles)
Garlic - 5
Coconut Milk - 1 cup
Ghee - 2 tbsp
Shallots - 8
Green chili - 2
Pudhina - 1 tbsp
Corriander - 2 tbsp
Cardomon - 1
Cloves - 1
Bay Leaf - 1
Cinnamon stick - 1 inch
Salt as per taste
Oil - 1 tbsp 

Recipe

1)First grind onions, green chilli, garlic, coriander into a fine paste.
2)Heat oil in cooker, add the cloves, bay leaf, cinnamon stick and cardomon. Fry till they are slight brown.
3)Now add in the grinded paste and cook for about 5-6 minutes by stiring continuously.
4)Mix in the butter beans, salt and coconut milk, water, corriander, pudina and rice.Stri nicely and pressure cook for two whistles to get a tasty Butterbeans Pulav.

Vegetable Fried Rice

Rice is one of the most popular foods in the world and stir-frying it with fresh vegetables,seafood,meats and other delectable,is a great way to enjoy it.Fried rice is an incredible dish regarded to be invented sometime during the Sui dynasty (589-618 AD).Here I am going to share with you a very simple Cumin seeds Fried Rice.

Ingredients

Freshly washed and chopped vegetables - 2 cups (carrot,corn,beans,capsicum,peas)
Basmati rice - 2 cups
Salt as per taste
Jeera - 1 tbsp
Onion thin slice - 1 (Big)
Oil - 1 tbsp
cloves -1
Cinnamon -1 inch piece
Cardomon powder - 1 pinch
Butter - 1 tbsp
Bay leaf - 1
Green chillis slit - 2

Recipe

1)Fry the Basmati rice with the butter in a pan till the rice appears glazed.Once done  keep aside.
2)Heat oil in a cooker,add the cloves,bay leaf,cinnamon and cardomon.Fry till the are  slight brown.
3)To this add the onions,green chillis and cumin seeds and saute till the onions are soft  and pink.
4)Mix in the chopped vegetables and fry them for about 10 minutes.
5)Now,add the rice,salt and 3 1/2 cup of water and pressure cook for two whistles to get a tasty fried rice.

Tips

1)Cooked rice can also be used to make fried rice,taking care all the ingredients are  mixed well in pan for about 5 minutes.
2)You can also microwave the vegetables for about 5 minutes to fasten the process.

3)We can also use an electric rice cooker.Take care to make the gravy in a pan and then transfer them to the rice cooker along with rice and water.Large quantity party food can be made very easily with this process.

Chinese Fried Rice

Chinese fried rice,while the exact origins of fried rice are lost to history,it’s believed that it was invented sometime during the Sui dynasty (589 – 618 AD),in the city of Yangzhou in eastern Jiangsu province.Yangchow (Yangzhou) Fried Rice is still the standard by which all other Chinese fried rice dishes are judged: morsels of fluffy rice tossed with roast pork, prawns, scallions and peas. In American-Chinese restaurants you’ll sometimes find it called "special fried rice".Fried rice is a staple food of many cuisines and cultures,prized for its versatility and economy.Although fried rice has Chinese roots,American,Cuban,Indonesian and Hawaiian versions are popular today.Fried rice is a great way to use up leftover rice,vegetables,meats,and even fruits.This is our favorite quick and tasty meal and makes an awesome pair with Spicy Manchurian.

Ingredients

Oil - 3tbsp

Onion chopped - 1(Red Onions cut lengthwise)

Beans chopped - 1/2 cup

Carrot chopped - 1/2 cup

Capsicum chopped - 1/2 cup

Spring Onion finely chopped- 2

Eggs - 2

Peas -1/2 cup

Soy sauce - 2 tbsp(add more if you like)

Rice - 2 cups

Bean sprouts - 1 cup

Green chilies - 2

Black Pepper as per taste

Salt as per taste

Recipe

1)Soak rice for 15 mins and drain.Cook them with salt.Take care not to overcook the rice.Each grain of rice should be seperate.

2)Heat a wok or frying pan and add 1 1/2 tablespoons of oil. When the oil is hot, add the eggs,and salt(Take care to add salt just enough for the scrambled egg).Cook,stirring,until they are lightly scrambled but not too dry. Remove the eggs and clean out the wok.

3)Heat the remaining oil in the wok and add the green chilies,chopped onions and stir-fry until onions turn a nice browen colour,about 5-7 minutes.Then mix the vegetables(Beans,Carrot,Capsicum.Peas,Spring

onions) and stir fry for 4-5 minutes.

4)Add rice and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

5)Add 2 tbsp of Soy sauce,pepper,scrambled egg and stir fry for one more minute till the rice and all the other ingredients blend well.

Tips

1)The authentic recipe uses Sesame oil.

2)Take care that vegetables are not overdone,they should be crisp.

3)Take care not to add to much salt because soy sauce already has salt.

4)Even two days old rice is perfectly fine this recipe.

5)Mushroom,cabbage,leak,bOk choy,celery,broccoli,celery,tofu(For stir-frying or deep-frying, use firm or extra-firm tofu. Firm tofu will keep its shape and not fall apart in the wok.Drain the tofu before

using, as this allows it to absorb the other flavors in the dish) also go great with Chinese Fried Rice.

Tomoto Rice

Tomato Rice is a popular South Indian recipe.I love it's tangy taste. This is one of the best dishes. Tomato's origins can be traced back to the early Aztecs around 700 A.D; therefore it is believed that the tomato is native to the Americans.An interesting aspect of tomato history is the classic debate: Is the Tomato a Fruit or Vegetable? (To be! not to be!) Although the facts about tomatoes put them in the fruit category, it is a food that we commonly think of and use as a vegetable.The English word tomato comes from the Spanish tomatl, first appearing in print in 1595.Tomatoes are rich in vitamins A and C and fibre, and are cholesterol free.
Here is my version of Tomato rice's recipe.
Ingredients
Oil - 4 tbsp
Bay Leaf - 1
Cardomon - 1
Cloves - 2
Cashew - 1/4 cup
Onion Medium chopped - 1
Ginger finely chopped - 1 inch piece
Garlic finly chopped -4-5
Green Chilli slit - 2
Tomatoes big(very finely chopped) - 2
Chilli powder - 1 tsp
Salt as per taste
Turmeric - 2 pinches
Garam Masala Powder - 1 tsp
Basmati Rice - 2 cups
Fresh Corriander - 1
Water
Recipe
With Pressure Cooker
1)Heat oil in a Pressure cokker and add Bay leaf,Cardomon,Cloves.Fry them for about 30 secs and then add the onions,fry till trasnlucent.
2)To this add Ginger and Garlic,fry for a minute and add green chillies and Tomato.
3)Keep mixing till the tomatoes blend nicely for about 4-5 minutes
4)Then mix in the other spices,Chilli powder,Turmeric powder and Garam Masala.
5)Cook on medium heat for 3-4 minutes,stirring frequently.
6)Now add the corriander leaves,water(For 2 cups of rice i use 3/12 cup of water as there is little water in the Tomato Gravy we have made),salt and rice. Give a nice mix and pressure cook it for 2 whistles.
With Rice Cooker
1)Follow the same recipe for making tomato mix as above in a pan and then transfer it to a Rice cooker.
2)Add 2 cups of rice and 4 cups of water.
3)Once done mix them nicely.
4)And Cook them in the rice cooker
With Plain Rice
1)Make the rice seperately with rice cooker or Pressure cooker.
2)Make the tomato mix (with just enough water content in it, so that it mixes well with the rice and does not make it soggy) in a large skillet and then mix the rice well enough to blend together.
In a Wok with lid
1)Make the Tomato mix in the wok.
2)In the meantime soak the rice for about 15-20 mins in water.
3)Then add water 3-3/12 cup for 2 cups of rice.Stir nicely and close with the lid.
4)Let it cook for 15-20 minutes undisturbed.

Tips
1)It tastes more better with Basmathi rice.
2)If not served immediately(for large quatities), then pour into a oven safe tray, sprinkle little water, cover with aluminum foil, keep the tray in the oven and maintain oven temp. at 200 F.
3)Adding mint leaves and pea pods brings in some jest to the rice.