VEGETABLE
Aloo Bath
3 Potatoes
4 Green chilies
1” piece of Ginger
Handful of Coriander leaves
1 tsp Lemon juice
1 cup Rice
Ghee for frying
Salt to taste
Cook rice and set aside. Boil peeled potatoes and cut them into small pieces. Grind the ginger, chilies and coriander leaves and make a soft paste. Heat ghee and fry the paste for 2 minutes on low flame. Add potatoes and salt and mix well. Let it cook for few minutes. Now add cooked rice. Mix well. Add one teaspoon of lemon juice. Remove from the flame. Garnish with coriander leaves.
Badshahi Pulao
1 1/2 cups Rice
4 med size capsicums
3 hard tomatoes
1/2 cup yogurt
3tbsps melted ghee
1/4 tsp garam masala
1/4 tsp chilli powder
1/2 cup ground fresh coconut
1/4 cup ground almond paste
1/2 cup mashed potatoes
chopped coriander leaves
1 tsp asofoetida
Salt & pepper to taste
Slit capsicums and tomatoes. Deseed and blanch in salted hot water. Drain and set aside. Add garam masala, salt, pepper, coriander leaves and ground coconut paste to the mashed potatoes. Fill the capsicums and tomatoes with this mixture. Heat oil in a flat pan and fry these carefully on all sides. Wash, soak and drain rice. Heat oil and fry cardamom and cinnamon, then add rice and fry for a few minutes. Add salt and almond paste. Pour water and bring to boil. Cook till done. Grains must be separate. Grease an oven proof dish. Spread rice and half of the beaten yogurt. Arrange capsicums and tomatoes. Spread the other half of the rice with the remaining yogurt over it. Cover with a foil and bake in a moderate oven for 15 minutes. Invert dish on a serving plate and offer.
Cabbage Pulav
1 1/2 Basmati Rice
1 medium Cabbage
1 Tomato
1 cup Green Peas (soaked)
4 Green chillies
1\" Piece Ginger
1 tsp Jeera (cumin)
1 tsp asofoetida
1 tsp red chili powder
2 tbsp coriander powder
¼ tsp Tumeric powder
1/4 cup Peanuts
1 bunch Coriander Leaves
3 tbsp ghee
Salt to taste
Wash rice and cook in a rice cooker. When done, spread the cooked rice on a flat plate to let it cool. Shred the cabbage, add along with green peas, water, a pinch of salt, turmeric powder and boil it. Chop tomatoes, chillies and ginger. In a little hot ghee fry the jeera, chillies, ginger, allow it to splutter. Add the tomatoes, then add the cooked cabbage and pea mixture. Add coriander powder, red chilli powder and toss it together with a little more Salt. Fry the peanuts and when rice is done, garnish with peanuts and offer.
Carrot Pulihora
1 cup grated carrots
4 tablespoons boiled chickpeas
3 cups boiled rice
juice of 1 lemon
1/2 teaspoon salt
A pinch of turmeric
1/2 cup chopped coriander
2 tablespoons chopped ginger
A sprig of curry leaves
1 teaspoon mustard seeds
1 teaspoon urad dal
2 tablespoons ghee
Heat ghee in a pan and add mustard seeds. Let splutter, then add chopped ginger, coriander and curry leaves - now add boiled chickpeas and grated carrot. Saute with salt, lemon juice, turmeric for two minutes, mix the above with flaky boiled rice. Garnish with fried urad dal, golden brown.
Cumin Rice With Eggplant And Peppers
1-1/2 C brown rice
2 T virgin olive oil
1 T butter
1 medium eggplant, cut in 1/2-inch cubes
Salt to taste
1 small green bell pepper, diced
1 small red or yellow pepper, diced
2 med tomatoes, peeled, seeded and chopped
4 t ground cumin
1/2 t turmeric
1/4 t ground ginger
1/4 t ground cinnamon
1-1/2 t asofoetida
1/2 t freshly ground pepper
1/4 C chopped parsley or cilantro
3 C water
1 C (about 3 oz) dried provolone, Monterey Jack or Muenster cheese (optional)
Rinse the rice, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375° F. Warm the oil and butter in a large skillet. Add the eggplant and salt lightly, and rapidly saute to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve.
Green Masala Rice
1 cup of Basmati rice (washed & soaked)
2-1/4 cups of water
1 cups green peas
2 medium potatoes, boiled
1 tsp cumin seeds
1 tsp asofoetida
4 tbsp ghee
Salt to taste
For the Green Masala:
small bunch of Coriander leaves
20 mint leaves
3 green chillies
1/4 inch of ginger
Grind all ingredients of masala together with a little water. In a little hot ghee fry the cumin seeds and the ground green masala, and salt. Saute till the oil leaves the masala. To this add the green peas and potatoes. Add the soaked rice and water and pressure cook for 20 minutes.
Green Pulav #1
3 cups Rice
2 bunches Spinach
3 tbsp butter
2 pods cloves
2 green cordamoms
1" piece cinnamon Stick
1 tsp Ginger paste
1 tsp Red chili powder
Salt to taste
Wash and Cook Rice and keep aside. Wash spinach and cook it till soft Allow it to cool down then grind it to fine paste. Set aside. Heat butter in a pan. Add cloves Cinnamon, cardamoms, peppercorns, and fry for 2-3 minutes on medium flame. Then add Ginger paste add red chili powder, stir fry for 2 minutes. Then add spinach paste and salt to it, mix thoroughly. Add Cooked rice to it, mix well and offer hot.
Green Pullav #2
1 cup uncooked rice
1-1/2 cups cauliflower (cut into big pieces)
¾ cups green peas
1 cup corn
¾ cups potatoes chopped
2 bay leaves
1" stick cinnamon
2 cloves
2 black cardamom
salt to taste
4 tablespoons ghee
For Paste:
1 big bunch fresh coriander
6 green chillies
1 tsp asofoetida
1 inch piece ginger, minced
Heat the ghee and fry the paste for at least 2 minutes. Add the cinnamon, cloves, cardamoms and bay leaves and fry for 1 minute. Add the rice, vegetables, salt and enough water to cook. Cover and cook slowly until the water is absorbed and the vegetables are cooked.
Herbed Vegetable Risotto
Rice cooked 1½ cup
Butter 2 tbsps
Tomatoes, chopped ¼ cup
Zucchini, cubed ½ cup
Salt and pepper to taste
Butter 1 tsp
White sauce 1 cup
Tabasco 1 tsp
Chopped parsley 1 tbsp
Chopped basil 1 tbsp
Asofoetida 1 tsp
Salt to taste
Melt the butter and add the tomatoes and zucchini. Cook on medium heat until done but still crisp. Add salt and pepper to taste. For the sauce: Melt the butter and add the parsley and basil. Sauté for a few seconds. Add white sauce (a roux of butter, flour and spice), tabasco and salt. Now mix rice, vegetables and the sauce, and offer.
Konkani Surai Rice Ambado
Left over rice
Salt
Chilli Powder
Coriander Powder
Jeera powder
Haldi Powder
Lemon Juice
Bread crumbs
Coriander leaves
Boiled and mashed Potato
Garam masala Powder
Green chilli
Oil for frying
Mix all the ingredients together well, in quantities to taste. Make into balls and flatten them. In a shallow non-stick pan put as little ghee as possible. Cook the ambado on both sides till crispy. Remove, drain, and offer with lemon wedges.
Korma Chawal
4 tablespoons butter
1 inch fresh ginger
3 fresh green chilies, seeded and quartered
1 bay leaf
2 cups fresh vegetables, diced
2 cups Basmati rice
For Dry Masala:
2 teaspoons salt
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon asofoetida
3 cups vegetable stock
2 tablespoons coriander leaves for garnish
In a wok or heavy skillet, heat the butter and add the ginger, the chilies, bay leaf and vegetables and stir-fry 2 minutes. Add the rice and stir constantly until the rice begins to glisten, about 2 minutes. Stir in the dry masala. Add the stock and bring to full boil. Cover and simmer for 15 minutes. Remove pot from heat and let stand 10 minutes, being sure not to lift the cover. Then gently fluff rice with a fork, lifting from the bottom. Garnish with coriander leaves and offer.
Layered Vegetable Rice
2 cups rice basmati
2 cups mixed vegetables
1 tomato chopped
2 tbsp ghee
1/2 tsp dalchini (cinnamon)
¼ tsp lavang (clove) powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp dhania powder
salt to taste
lemon juice to taste
1/2 tsp ginger, grated or paste
2 tbsp curds
1 tsp mixed cumin & mustard seeds
Boil rice till grains separate. Cool in a large vessel. Heat ghee in a pan. Add cumin seeds, ginger paste, cinnamon and clove powder. Fry for few minutes. Add all other masalas and tomato, fry for another minute. Add all vegetables and curds, cover and allow it to cook till vegetable are soft. In a casserole dish spread half the rice. Wet hand and press down lightly. Put the vegetables on the rice and spread evenly. Save 1 tbsp for topping. Add the remaining rice and press down as before. Spread the remaining 1 tbsp masala in the centre of the rice. Cover with foil. Bake for 15 minutes before serving. Garnish with vegetables.
Maharastra Varhadi Aloo Bhat
1-1/2 cup Rice
5 green chillies, chopped
4 large potatoes
½ cup cashew nuts, broken
3/4 cup yoghurt
1" piece ginger
2 pieces cinnamon
1/2 cup coriander leaves, chopped
1/4 cup dry coconut (copra), grated
3 tsp coriander seeds
1/4 turmeric
Salt to taste
Ghee for frying
Wash and peel potatoes and cut into cubes. Wash rice and set aside. Fry potatoes and cashew nuts separately. Set aside. Take blender and add green chillies, ginger, cinnamon, coriander seeds and make them into a paste using scant water. Heat 2 tbsps ghee and fry the ground paste. Add fried potatoes and yoghurt. Add rice and stir fry. Add 3 cups water, salt and cook the rice. Add most of the fried cashew nuts last, just long enough to heat them with rice. Garnish with dry grated coconut and coriander leaves, and add garnish with remaining cashews.
Methis Peas Pulav
2 cups basmati rice
1-1/2 cups of peas
4-5 bunches of fresh methi leaves (fenugreek leaves)
1 tsp. Mustard seeds
3 tbsp. Ghee
A pinch of hing
1/2 tsp garam masala
1 small bay leaf
4-5 green chilies
Salt to taste
Wash rice and pressure cook till done. Let bay leaf cook with the rice. When done, allow it to cool. Wash the methi (fenugreek) leaves and chop them fine. Set aside. Heat the ghee in a pan, add mustard seeds, hing and green chilies. Add the methi leaves and peas and cook for 5 minutes. Add 1/2 tsp garam masala and mix well. Cover with a lid and let cook for 10 minutes. Remove from heat, add the rice, ghee, and salt and mix well. Serve hot.
Mixed Steamed Rice
Boiled peas 3/4 cup
Boiled corn kernels 3/4 cup
Peeled and diced tomatoes 3/4 cup
Rice 1/2 cup
Chopped capsicum 1/2 cup
Ghee 2 tbsps
Chopped green chilli 1
Water 1 3/4 cups
Salt 1 tsp
Asofoetida 1-1/2 tsp
Garam masala powder 1/4 tsp
Heat oil in a pan, add rice, fry until glistening and a few shades darker. Add salt and water, cover and cook on a slow flame, till the water is absorbed. Remove from heat, add the other ingredients and mix well. Grease a ring mould or any other mould, put the rice mixture into it, and level properly. Steam this mould, covered, for 15 minutes. Uncover on to a decorative plate and offer.
Peas Masala Rice
1 cup Rice
1/2 Coconut, grated
2 Green Chilies
1 small Ginger
1/2 cup Green Peas
2 tsp Ghee
2 Cardamoms
4 Cloves
1 Cinnamon
Salt to taste
Coriander leaves
Mustard seeds
First grind coconut, ginger, cinnamon, cloves, green chillies, and cardamom to a smooth paste by adding little water. In a pan heat a little ghee and fry the mustard seeds, add ground masala and saute well. Clean the rice in running water, drain well, and add to the masala. Stir well for two minutes to coat. Add the green peas, 2-1/4 cup water and salt. Close the pan tightly and steam until rice is done. Garnish with coriander leaves.
Pulav with Green Peas
2 Cups Basmati rice
5 Green Chilies (slit side ways)
1/4 Cup Peas
2 Tej Patta (Bay leaves)
Salt to taste
3 Lavang (cloves)
3 Elaichi (cardamom)
4 Tbsp Ghee
1 tsp Saunf (fennel seeds)
In hot ghee fry the fennel seeds, bay leaf, lavang and elaichi for a minute then add sliced green chilies and fry till crisped. Add Peas and fry for 2 minutes, then add four cups of water. While boiling, add washed rice and steam until done. Garnish with fresh coriander leaves.
South Indian Pullav
1 cup Basmathi rice
1/3 cup Tomato puree
1 cup Vegetables (preferably peas and carrots)
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Ginger powder
1/4" piece Ginger
1/8-1/4 tsp Chili powder
Green chili, minced
1-2 pieces Cardamom
2 tsp. asofoetida
1 whole Clove
1/4" stick or 1/8 tsp powder Cinnamon
Bay leaf
1 tsp Salt
1 tsp Coriander leaves
Clean the rice with water and set aside. Fry the cracked cardamom in butter for a few minutes. Add the green chili, bay leaf, cloves, asofoetida, cinnamon and fry until lightly brownedAdd the ginger paste, dhania powder and chili powder (if you want extra hotness). Add the tomato paste and about a cup of water, then bring the mixture to boil. Add the vegetables, rice and salt. If you like coconut, add ¼ cup of coconut flakes. Reduce the heat and cover the vessel. After about 4 minutes, stir the mixture. Cover the lid again and wait until cooked (might take about 10-15 minutes). Sprinkle on the coriander leaves in the end.
Spinach Pullao
Rice 1 cup
Spinach 1 cup
Green chillies 2
Ghee 2 tbsps
Cumin seeds 1 tsp
Cashew nuts, small handful
Curd 2 tbsps
Salt to taste
Make a paste out of the spinach and chillies. Wash the rice and soak for 15 minutes. Melt the ghee. Fry the cashew nuts till light golden and keep aside to garnish. Add the cumin to the ghee and, after a minute, the spinach paste. Fry for three minutes. Drain the rice and add to the paste. Roast for a few minutes. Add two cups of hot water and salt. Cover and place on medium heat until cooked. Mix the curd. Serve hot with cashew nuts on top.
Tri Color Pulao
1-1/2 cups rice
1/2 cup tomato juice
1tbsp tomato sauce
1 cup coconut extract
1 diced tomato
1/4 cup french beans, diced & cooked
1/4 cup peas & cauliflower, cooked
1 cup water
1 cup beaten yogurt
1 tsp asofoetida
Salt & pepper to taste
Grind to Paste:
3 Green chillies
Handful of mint
Handful of coriander
1/8 cup grated coconut
1” fresh ginger
2 tsp cumin seed
1/2 juice of lemon
RED RICE: Wash, soak and drain half a cup of rice. Bring to boil with half a cup of tomato juice and half a cup of water. Remove and cool thoroughly. Lightly fry the diced tomatoes with salt and chilli powder. Add sauce and grated carrots. Gently mix the above into rice and set aside.
WHITE RICE: Wash, soak and drain 1/2 cup of rice. Bring to boil with one cup of coconut extract and one cup of water. Remove and divide it into two portions and leave to cool. Heat ghee, splutter cumin seeds, and then fry cooked cauliflower. Add to this one portion of the white rice. Sprinkle salt, pepper and keep aside.
GREEN RICE: To the second portion of the white rice, mix the ground green paste with salt, ghee, cooked beans and peas and keep aside.
Grease a medium sized pan. Arrange the green layer first. Follow up with the white layer. Sprinkle well beaten yogurt. Now arrange carefully the red layer on top. Bake in a hot oven for 15 minutes. Invert carefully on a serving plate and offer.
Unpolished Rice
2 cup cooked rice
½ cup each of seasonal vegetables
The rice has to be soaked for one hour before cooking and the cooking time is approximately 40 minutes. Mix all the ingredients well. Add vinaigrette dressing to taste. Offer at room temperature or chilled.
