SAAMAI(LITTLE MILLET) TOMATO RICE

Ingredients:
Saamai rice-1 cup
(Little millet)
Onion-1 medium(thinly sliced)
Tomato-1 1/2 (thinly sliced)
Green chillies-2
Chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt-to taste
Saunf-1 tsp
Oil- 1 tbsp
Curry leaves - for flavour
Coriander leaves- to garnish

Method:
1.In a kadai,add oil ,saunf and curry leaves and let it splutter.
2.Add thinly sliced onion, green chillies and saute.
3.Add tomato and salt and let it cook till it becomes soft.
4.Add chilli powder, turmeric powder,coriander leaves and mix well.
5.To this,add 2 cups of water and let it boil.
6.Add saamai rice and close the lid.
7.Leave it in medium heat for 10-15 mins.
8.Give a quick stir,so that all the masala would blend well.
9.Hot saamai tomato rice is ready to serve with chips or any side dishes.

MUTTON BIRIYANI

MUTTON BIRIYANI

Ingredients:
Mutton-1 Kg
Seeraga Samba Rice/Basmati Rice-5 cups
Onion- 5 (thinly sliced)
Tomato-4
Green Chilli-4
Ginger Garlic Paste-5 tbsp
Curd-4 tbsp
Mint&Coriander leaves-2 handful
Chilli Powder-1tbsp
Garam masala powder-3 tsp
Whole Garam Masala-1 or 2 of each(cinnamon,cardamom,cloves)
Lemon juice-4 tsp
Oil-3 kuzhi karandi(Ladle)
Ghee-2 kuzhi karandi(Ladle)

Method:
1.Pressure cook the mutton with little curd,chilli powder,lemon juice,salt,ginger garlic paste and water.
2.Strain the water from the cooked mutton and keep it aside.


           
3.In another vessel,in which you are going to prepare the biriyani,add oil,ghee and whole garam masala.
4.Add half of the onion from the given quantity and saute till golden brown.
5.Add ginger garlic paste and saute till the raw smell goes off.
6.Add the remaining onion and add salt and cook well.


            
7.Add tomato,green chillies and cook till it becomes soft.
8.Add chilli powder,garam masala powder,curd,lemon juice and mix well.
9.Once everything blends and oozes out oil,add mint and coriander leaves and the cooked mutton.Stir and leave for 5 mins.


10.Add 10 cups of  hot water (including the strained mutton stock) and let it boil.
11.Add the washed rice and stir gently.Check for salt.
12.Close the lid and leave for 10 mins.
13.Open and give a quick stir,not damaging the rice.
14.Close the lid and leave in sim for 20 mins.
15.Do not disturb the rice.




16.Off the stove, open the lid and  sprinkle little ghee on top of the rice and don't open for another 5-10 mins.
17.Hot Biriyani is ready to serve. 
        

Note:
1.Mutton should be fully cooked(but not very soft)before adding to the biriyani masala.
2.Water measurement is very important,so keep an eye on the rice if you are a beginner.
3.Add the mutton stock while measuring the water for the rice.
4.The method of cooking requires different amount of water.For pressure cooker add1:1.5,for electric rice cooker add 1:2.5,for open cooking add 1:2.
5.Some rice may require more or less  water depending upon the rice quality. 
6.I usually don't soak the rice.
7.Ginger garlic paste ratio 1 ginger:1.25 garlic.
8.Garam masala ratio:
1cinnamon:1/2 cloves:1/3cardamom
9.Just grind them altogether to a fine powder.
10.Add food colour to the ghee while sprinkling finally on the top.(its completely optional).

MINT PULAO

Ingredients:
Basmati rice- 2 cups
Mint leaves-1 bunch
Onion-1 medium (thinly sliced)
Green chillies-2-3 slightly slit
Ginger -1 inch
Garlic -2 pods
Chana dal-1/2 tsp
Urad dal-1/4 tsp
Tamarind-very small piece
Water- 3 cup
Oil-3 tbsp
Ghee-1 tbsp
Salt-to taste

For Tempering:
Bay leaf-2
Cloves-2
Cinnamon-1 inch
Cardamom-2
Cumin seeds-1/4 tsp

For Garnishing:
Cashew nuts(broken)-10 (fry in oil till golden brown)
Onion-1 medium (thinly sliced-crispy deep fry in hot oil)

Method:
1. In a kadai add 2 tsp of oil and add chana dal, urad dal,onion,mint leaves,ginger,garlic,tamarind,green          chillies  and saute for 2 mins.
2. Let it cool for sometime and then grind it to a smooth paste,adding little water.

3. Meanwhile cook the basmati rice with some salt and little oil.
4. Place a kadai/pan in the stove and add little ghee and oil and heat them.
5. To this, add all the items under tempering and let it splutter.
6. Now,add the grounded mint paste to it and let it cook till oil separates from it.

7. Take the paste and add to the cooked rice and mix well.

8. At last,add the fried onion and cashews for garnishing.
9. Serve hot with raitha and chips.

KHEEMA BIRIYANI

Ingredients:

Basmati rice- 2 cups

Kheema-1 cup (pressure cook for only 1-2 whistle with little ginger garlic paste,curd and salt)

Onion-1 medium (thinly sliced)
Tomato-1 small (cut into small cubes)
Green chillies-2-3 slightly slit
Ginger garlic paste -1 tsp
Curd -2 tsp
Chilli powder-1/2 tsp

Garam masala powder-1/4 tsp
Biriyani powder- 1 tsp(optional)
Mint leaves- 1/2 cup
Coriander leaves-1/2 cup
Cloves-2
Cinnamon-1 inch
Cardamom-2
Oil-3 tbsp
Ghee-1 tbsp
Salt-to taste

Coconut milk-1/2 cup

Water- 3 cups

Method:

1.Soak the rice in water for sometime.

2.In a kadai,add oil,ghee and add cloves,cardamom and cinnamon and let it splutter.
3.Now add ginger garlic paste,onion and saute well.
4.When onion turns golden brown,add tomato and mix well.
5.Add green chillies,chilli powder,biriyani powder and curd  to it.
6.Add the kheema,mint leaves and coriander leaves and saute.

7.Transfer this to the rice cooker.

8.Add water in the kadai in which you made the gravy and let it boil.
9.Pour it into the rice cooker.
10.Add coconut milk,salt and switch it on.

11.When it starts to boil,add the rice and close the lid.

11.Mix it once in between when it is getting cooked.

Note:
1.Add 1/2 to 1 cup extra water if you are cooking in an electric rice cooker.

2.Garam masala powder is a grounded powder, home-made with cinnamon,cloves,cardamom with
1 : 3/4 : 1/2 ratio.(Just grind them to a fine powder all together).
3.If you are using chicken kheema,you need not pressure cook them.(add them directly to the onion tomato gravy).

MUSHROOM PEAS BIRIYANI

Ingredients:
Mushroom - 1 cup
Peas -1/2 cup
Basmati rice- 2 cups
Onion-1 medium (thinly sliced)
Tomato-1 small (cut into small cubes)
Green chillies-2-3 slightly slit
Ginger garlic paste -1 tsp
Curd -2 tsp
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp
Biriyani powder- 1 tsp(optional)
Mint leaves- 1/2 cup
Coriander leaves-1/2 cup
Cloves-2
Cinnamon-1 inch
Cardamom-2
Oil-3-4 tbsp
Salt-to taste
Water- 3 1/2 cup

Method:
1.Soak the rice in water for sometime.
2.In a pressure cooker,add oil and add cloves,cardamom and cinnamon and let it splutter.
3.Now add ginger garlic paste,onion and saute well.
4.When onion turns golden brown,add tomato and mix well.
5.Add green chillies,chilli powder,turmeric powder,biriyani powder,curd  to it.
6.Add the mint leaves and coriander leaves and saute.
7.Add mushroom and peas and mix well.
8.Add water and let it boil.
9.Now add rice and  salt.
10.Pressure cook for 3 whistles.
11.Serve hot with chips,raita

Note:
1.Add 1/2 to 1 cup extra water if you are cooking in an electric rice cooker.

OATS NOMBU KANJI (OATS PORRIDGE) RAMADAN SPECIAL

Ingredients:
Oats-1 cup
Moong dal(optional)-1/4 cup
Onion-1 medium(thinly sliced)
Tomato-1 small (cut into medium cubes)
Green chillies-3
Ginger garlic paste-1 tsp full
Mint and Coriander leaves-handful
Coconut milk-1/2 cup
Oil- 2 tsp
Salt- to taste
Lemon-2tsp.

For Tempering:
Cardamom-1
Cloves-2
Cinnamon-1 inch
Cumin seeds-1 tsp
Fenugreek seeds- 1 tsp

Method:
1.In a pressure cooker,add oil and add all items under tempering.
2.Leave till nice aroma comes from it.
3.Now add ginger garlic paste and onion,green chillies and saute well.
4.Add tomato to it and cook well.
5.Now add mint leaves and coriander leaves.
6.Add 2cups of water and salt and let it boil.
7.Now add moong dal,oats,lemon juice and cook for 2 whistles.
8.Open and add coconut milk and more water according to the thickness you wish and let it boil.
9.Serve it hot.

Note:
1.Oats can be cooked in open vessel too.
2.The same recipe can be done with broken rice.
3.Make kanji to medium thickness.Not so watery or not too thick.

CARROT RICE

Ingredients:
Rice-1 cup
Carrot- 3 thinly grated
Onion-1 big
Green chillies-4
Ginger garlic paste-1/2 tsp
Turmeric powder-1/4 tsp
Chilli powder-1/2 tsp
Oil-2 tbsp
Salt-to taste
Water- 2 cups
Coriander leaves

For Tempering:
Cardamom-2
Cloves-2
Cinnamon-1 inch
Bay leaves-1-2
Saunf-1/2 tsp

Method:
1.Soak rice in water for sometime.
2.In a pressure cooker, add oil and add all items under tempering one by one.
3.Let the aroma come out from it.
4.Now add onion,green chillies and ginger garlic paste and saute until it turns golden brown.
5.Add grated carrot,turmeric powder and chilli powder and saute until raw smell goes off.
6.Add coriander leaves.
7.Now add water and salt and let it boil.
8.Add rice and cook for 3 whistles.
9.Hot carrot rice is ready to serve.

Note:
1.Even left over rice can be used.
2.For this,from 2nd- 6th step is the same procedure and then add the cooked rice and saute well.Close the lid and leave for sometime.
3.Ginger garlic paste is optional.

DAL BIRIYANI (PARUPPU RICE)

Ingredients:
Basmati rice or biriyani rice-1 cup
Moong dal-1/3 cup
Onion-1 big(thinly sliced)
Tomato (optional)-1/2 (cut into small cubes)
Green chillies-2-3 slightly slit
Garlic-8 pods (peeled and thinly sliced)

                (Or)

Ginger garlic paste-1 tbsp. 

Turmeric powder-1/2 tsp
Mint leaves- 1/2 cup
Coriander leaves-1/2 cup
Cloves-3
Cinnamon-1 inch
Cardamom-2
Oil-3-4 tbsp
Salt-to taste
Water-2 1/4 cup (for dal and rice included)

Method:
1.Soak the rice in water for sometime.
2.Dry roast the dal in a tawa till you get a nice aroma and slightly golden brown.
3.Now wash and drain the dal.

4.In a pressure cooker,add oil and add cloves,cardamom and cinnamon and let it splutter.
5.Now add onion and garlic and saute well.

6.When onion turns golden brown,add tomato and mix well.
7.Add green chillies,garlic slices,turmeric powder to it.
8.Add the mint leaves and coriander leaves and saute.

 
9.Add water and let it boil.
10.Now add the roasted and washed dal and rice together.


                    

11.Add salt and water in the ratio of 1:2
12.Pressure cook for 3 whistles.
               
                   

13.Serve hot with spicy gravies or curries.

Note:
1.Add 1/2 to 1 cup extra water if you are cooking in an electric rice cooker.

2.If you are cooking in an open vessel,add 1:2 ratio.