Pulihora Pindi (Lemon flavoured powdered rice)

Pulihora Pindi

Ingredients:
Raw Rice semi powdered -1 cup
water-2.5 cups
salt-1/2 tsp
oil-1 tbsp
curry leaves-4
whole dry red chilli-2
green chilli slit-2
mustard seeds-1 tsp
cumin seeds-1 tsp
lemon juice-2 - 4 tbsp
chana dal-2 tsp
urad dal-1 tsp
turmeric powder-1 tsp

cooked rice

Procedure:

1)In a wide pan  convenient enough to cook rice, add the above rice after washing and draining the water twice.
2)Now to the rice add 2.5 cups of water,salt a pinch,oil so that the rice does'nt get sticky.
3)Cook on medium flame for 15 min  and keep stirring ocassionally so rice doesnt stick to the bottom of the pan.
4)In a seperate pan add some oil,mustard seeds,cumin seeds,asafoetida,green chillies,whole dry red chilli,chana dal,urad dal.Fry till the mustard seeds start to crackle on low to medium heat.
5)Sprinkle some turmeric powder on the rice and its done.
6)Now when the rice gets cooked,take off the heat and set aside for 5 minutes.When the rice  is not too hot for us break the lumps  formed with  your hands.
7)Add the fry,salt,lemon juice to the rice as per taste.Mix well .


P.S:Careful while cooking the rice donot over cook.Donot powder the rice too much,should appear like the rice grain is cut into two or 3 pieces.

Storage:Tastes fantastic for 3 days if refrigerated.

Jeera Rice (Cumin Seed Rice)

Jeera Rice

Ingredients:
Basmati Rice-1 cup
Cumin Seeds-1 -2 tbsp
Bay leaf-3
Cloves-2
Cinnamon stick-1/2"
salt
oil-1tbsp
butter-1 tbsp
garam masala-1 -2 tsp(optional)
water-1 3/4 cup


Procedure:
1)wash the basmati rice and keep it aside for 10 min.
2)In a pan add some oil,cinnamon stick ,cloves,bay leaf,cumin seeds,garam masala.Fry till cumin seeds crackle.
3)Now add the basmati rice mix well,salt mix well.Fry the mixture for 5 to 8 minutes.
4)Cook the rice by adding water and the butter.
5)Serve with any spicy curry.


P.S:The garam masala can be added if the spicy version is preferred.The butter added during cooking gives a rich taste to the rice optional though.

Storage:Edible for 3 days if refrigerated.

Mint Rice(Pudina Pulav)

Mint is well known for improving our digestion system.Here is a very simple and quick recipe.Its called the pudina pulav(Mint Rice).We usually enjoy this recipe on a weekend every month.

Ingredients:
Basmati rice-1cup
Mint leaves(washed and made into a paste)-6 tbsp
Onions finely chopped-1 cup
Green chilli-2.
bay leaf-3
cinnamon stick-2 small pieces
garam masala-1-2tsp
red chilli powder-1tsp
salt
oil/butter-2tbsp
ginger garlic paste-1 tsp
turmeric powder-1/2 tsp


Procedure:
1)Wash the mint leaves and make them into a paste along with the green chillis.Add apprx 3 to 4 tbsp water if required.
2)Wash the basmati rice,drain the water and kep it aside for 15 min.
3)In a pan,add oil/butter cinnamon stick,bay leaf and fry them for a min.
4)Add onions,ginger garlic paste and fry them till tender or light brown in color.
5)Now add salt,garam masala,red chilli powder,turmeric,the mint paste and fry all of them for apprx 15 min.
6)When the mint leaves are done add the basmati rice and mix well.Adjust spices and salt  as required.Mix it on medium fla me for 5 min and take off the heat.
7)In a rice cooker cook the rice mixture by adding 1 and 1/2 to 2 cups of water.
8)Serve with raita.


Raita:
Yogurt-1/2 cup
onions finely chopped-1/4 cup or less
salt

1)Beat the yogurt to make a smooth paste and add 1/4 cup water.The mixture should look like thick but free flowing yogurt barter.
2)Add the onions ,salt and mix well
3)Keep the raita in refregirator.

P.S:The rice can also be cooked outside with 2 cups water.The spices like garam masala can be ignored if required.But it usually tastes good with it.

Storage:Mint rice is edible for 2 days if refrigerated.

Light Vegetable Pulav

Experiment 2

Light Vegetable Pulav

Today I made light vegetable pulav.The reason I call it light is,unlike the usual pulav which have tons of veggies in them my pulav is easy to make and has just 2 to 3 vegetables.Lets take a look at it.

Ingredients:

Basmati rice-2 cups
Potatoes chopped into medium chunks-2 medium
Green Peas-1/2 cup
diced Carrot-1/2 cup
Garam masala-1n1/2 tbsp
Red Chilli powder-2tsp
Salt
Cumin seeds-1 tsp
Turmeric powder-1/2 tsp
Asafoetida-1/2 tsp
Butter-1 tbsp
Oil-2 tbsp
Water-3 cups


Procedure:
1)Wash the basmati rice and keep it aside.
2)In a pan take some oil and butter let them melt together.After the oil gets heated add cumin seeds,turmeric and asafoetida.Let the cumin seeds crackle.
3)Next add the chopped potatoes and fry them for 2 min.Add the carrots and peas and let the veggie mixture fry for 3 to 5 mins.Keep stirring them once in a while and cover the pan with a lid.
4)After the potatoes start to have a very thin brown layer,add salt,garam masala,red chilli powder and mix thoroughly.Let this stay for a minute.e careful no to burn the vegetables or over cook them.Its just till the flavour gets stuck with the vegetables.
5)Now add the basmati rice.Mix well and adjust any salt or spices if required.Leave the mixture for 2 min stirring constantly.
6)Add 3 cups water and cook the rice either in a rice cooker or directly .If cooking directly please watch carefully.
7)Serve with raita.


P.S:You can add any vegetable mixture you like.I could have added the ginger garlic paste which is also a variation,but that would not make the pulav light though healthy.The gin-gar paste is usually added after the cumin seeds crackle.

Storage:Pulav is edible for a span of 3 days if kept in a refrigerator.