3. * RICE DISHES *
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3.1 BLACK EYED BEANS RICE
INGREDIENTS
Seasoning:
2 tsp Butter
1 tsp Mustard seeds
1 tsp Shahi jeera
1 inch Cinnamon stick
3-4 Cloves
1 Bay leaf
3-4 Black pepper corns
1 tbsp Peanuts
1 tsp Cumin powder
1 cup Black eyed peas
2 cups Basmati rice, uncooked
1/2 cup Mint, finely chopped
1 tsp Salt to taste
1 tsp Cilantro, chopped
DIRETCIONS
- Heat oil and fry seasonings until they splutter.
- Add black eye beans, rice, mint, salt and fry for 2 minutes.
- Add 4 cups water and cook till rice is soft.
- Garnish with cilantro
3.2 CABBAGE RICE
INGREDIENTS
1 cup Basmati Rice, uncooked
Seasonings:
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Coriander seeds
1 tbsp Urad dal
1 tbsp Channa dal
3 Dry Red Chillies
2 tbsp Peanuts
1 pinch Asafetida powder
½ cup Cabbage, grated
1 pinch Turmeric powder
1 tbsp Lemon juice
1 pinch Salt to taste
1 tsp Cilantro, finely chopped
DIRECTIONS
- Cook rice such that each grain of rice is separate and let it cool.
- Heat oil and fry the seasonings until they splutter.
- Add cabbage and fry it for 2 minutes
- Add lemon juice, turmeric and salt.
- Add it to the rice and mix well.
- Garnish with cilantro
3.3 CORIANDER & MINT RICE
INGREDIENTS
1 cup Basmati rice
Grind Masala:
¼ cup Cilantro
¼ cup Mint Leaves
½ inch Ginger
4 Red Chillies
Seasonings:
2 ½ tbsp Oil
2 Cloves
1 inch Cinnamon stick
2 Cardamom
1 Bay leaf
6 tbsp Mixed vegetables - Carrots, beans, peas 1 pinch Salt to taste
DIRECTIONS
- Wash rice and drain.
- Grind masala ingredients.
- Heat oil and fry seasonings.
- Add masala and fry on a medium flame until the aroma comes.
- Add rice and fry for two minutes.
- Add mixed vegetables and salt.
- Add 2 cups water and cook in rice cooker.
3.4 CORN RICE
INGREDIENTS
| 1cup | Basmati Rice, uncooked |
|---|---|
| 1 tbsp | Kala Jeera |
| ½ tbsp | Shahi Jeera |
| 1 tsp | Jeera |
| 3-4 | Red chilies |
| 1 1/2cup | Corn (frozen, yellow) |
| 2-3 | Bay leaves |
| 1/2 tsp | Turmeric powder |
| 1 pinch | Salt to taste |
| handful | Cilantro, chopped for garnish |
DIRECTIONS
- Cook rice such that each grain of rice is separate and let it cool.
- Dry roast kala jeera, shah jeera, jeera, red chilies.
- Grind the mixture into a coarse powder.
- Stir fry and cook the corn.
- Heat oil and fry bay leaves for a minute.
- Add corn, turmeric, salt and fry for a couple of minutes.
- Add the ground powder and fry for a minute.
- Add rice and cook on very low heat until it is well mixed.
- Garnish with cilantro.
3.5 EGGPLANT RICE
INGREDIENTS
| 1 cup | Basmati Rice, uncooked |
| 4 | Eggplants, small, round |
| 1 tsp | Salt |
| Seasonings: | |
| 1 tsp | Oil |
| 1 tbsp | Chana dal |
| 1 tbsp | Urad dal |
| 1 tbsp | Coriander seeds |
| 6 | Red Chillies |
| 1 inch | Cinnamon stick |
| 2 | Cloves |
| 1 pinch | Asafetida |
| 2 tbsp | Coconut, dry |
| 1 tbsp | Oil |
| ½ tsp | Mustard seeds |
| 3-4 | Curry leaves |
| 2 tsp | Tamarind, extract juice |
| 1 pinch | Turmeric powder |
| 10 | Cashew nuts, fried |
| 3-4 stalks | Cilantro, finely chopped |
DIRECTIONS
- Cook rice and set aside.
- Cut eggplants into thin long slices and sprinkle with salt.
- Heat oil, fry seasonings, then grind mixture into a powder.
- Heat oil, fry mustard seeds, then add eggplant, tamarind and turmeric. Cook until eggplants are soft.
- Add rice, 2 tsp ground seasonings
- Mix well and cook on low for a minute.
- Garnish with cashews and cilantro.
3.6 KHICHADI
INGREDIENTS
| 1 cup | Basmati Rice |
| ½ cup | Moong dal |
| 2 tbsp | Ghee |
| 1 tsp | Cumin seeds |
| 1 pinch | Asafetida |
| ¼ cup | French beans, chopped |
| ¼ cup | Cauliflower, cut into florets |
| ¼ cup | Carrots, chopped |
| ¼ cup | Peas |
| ½ tsp | Turmeric powder |
| 4 cups | Water, boiling hot |
DIRECTIONS
- Wash rice and dal together, and then drain water.
- Heat ghee and fry cumin and asafetida.
- When cumin seeds splutter, add French beans, cauliflower, carrots and peas. Fry for 2 minutes.
- Add rice and turmeric and continue to stir fry for 2 minutes.
- Add boiling water and salt.
- Cover and cook on low heat until done.
- Serve with 1 tsp ghee.
3.7 MANGO RICE
INGREDIENTS
1 cup Basmati Rice, uncooked
1 pinch Turmeric powder
½ cup Mango, grated ¾ tsp Salt to taste
Seasonings:
1 tbsp Oil
½ tsp Mustard seeds
½ tsp Urad dal
½ tsp Channa dal
1 tbsp Cashew Nuts, chopped
2 Red Chillies
½ tsp Curry leaves
½ tsp Red Chilli powder ¼ tsp Asafetida powder
DIRECTIONS
- Wash rice, add 2 ½ cups water and turmeric. Bring to a boil, then reduce heat and cook until the rice is done.
- Spread rice on a large plate to cool.
- Mix salt and grated mango and spread over the rice.
- Heat oil and fry seasonings.
- Add chilli powder, asafetida and fry for few seconds.
- Mix well with grated mango and cooked rice.
3.8 PEAS RICE
INGREDIENTS
1 cup Basmati Rice
1 tsp Ghee
1-2 sticks Cinnamon
5-6 Cloves
1 tblsp Butter
¾ cup Peas
1 pinch Salt to taste
DIRECTIONS
- Wash rice and drain well.
- Heat ghee and fry cinnamon and cloves.
- Grind into a coarse powder.
- Heat butter, and then add rice and fry until the rice changes color.
- Add the ground powder and fry for a minute.
- Add peas and salt and mix well.
- Add 2 ½ cups of water to the rice. Bring to a boil, then reduce heat and cook until the rice is done.
3.9 RICE STICKS
INGREDIENTS
1 pkg Rice sticks
Seasonings:
3tbsp Oil
1tsp Mustard seeds
1 tbsp Channa dhal
1/2 tbsp Urad dhal
6 Red chillies
4 Curry leaves
1/2 tsp Garam masala powder
1 cup Peas, fresh cooked or frozen
2 tbsp Lemon juice
Few Cilantro, chopped finely
DIRECTIONS
- Cook rice sticks as per directions on the package and set aside.
- Heat oil and fry seasonings until they brown.
- Add garam masala powder and fry for a few minutes.
- Add peas, stir well and then add the lemon juice and salt.
- Add rice sticks and mix gently till the rice sticks are coated with the ingredients.
- Garnish with cilantro.
3.10 SHAHI SAFFRON RICE
INGREDIENTS
| 2 cups | Basmati Rice |
| 2 tsp | Milk |
| 2 pinches | Saffron threads |
Seasonings:
| ½ | Butter stick |
| 4 | Cloves |
| 1 tsp | Cumin seeds |
| 2 | Cardamom pods |
| 1 inch | Cinnamon stick |
| 1/4 tsp | Fennel seeds (saunf) |
| 6 | Black peppercorns |
| 3 | Bay leaves |
| 3 cups | Water |
| 1 pinch | Salt to taste |
| 1 tsp | Cashew nuts, chopped and roasted |
| 1 tsp | Raisins |
| 1 tbsp | Cilantro, finely chopped |
DIRECTIONS
- Wash rice, soak for 15mins, then drain.
- Soak saffron in 2 tsp of hot milk
- Heat butter and fry the seasonings for 20 seconds.
- Put rice into a rice cooker and add 3 cups of water.
- Dissolve saffron strands in the rice and water.
- Add seasonings and salt and cook rice.
- Garnish with cashews, raisins and cilantro.
3.11 SPICY TOMATO RICE
INGREDIENTS
Seasonings:
1 inch Cinnamon stick
3-4 Cloves
1 tsp Mustard seeds
1 tsp Kala Jeera
1 tsp Shahi Jeera
1 Bay leaf
3-4 Pepper corns
1 tbsp Peanuts
1 tbsp Mint leaves, chopped 3 Large ripe tomatoes, chopped 2 cup Basmati Rice, uncooked ½ tsp Garam masala powder 1 tsp Coriander powder 1 tsp Red Chilli powder 1 pinch Turmeric powder 1 pinch Salt to taste
1 tsp Cilantro, finely chopped
DIRECTIONS
- Heat oil and fry seasonings until they splutter.
- Add mint, tomatoes, uncooked rice, garam masala, coriander, chilli, turmeric and salt. Fry for 2 minutes.
- Add 4 cups water and cook until rice is soft and cooked.
- Garnish with cilantro.
3.12 TAMARIND RICE
INGREDIENTS
For Paste:
1 slab Tamarind, soaked for 2 hours
3 inches Ginger, chopped
2 tbsp Turmeric powder
6-7 Dry Red Chilies, halved
1 pinch Salt to taste
- Extract thick juice from tamarind and set aside.
- Add ginger, turmeric, chillies and salt.
- Cook till the mixture becomes thick and remove from heat when all the water has evaporated.
For Rice:
2 cups Rice, uncooked
8 tbsp Oil
Seasonings:
1 tsp Mustard seeds
2 tbsp Peanuts, raw
1 tbsp Urad dal
1 tbsp Chana dal
3-4 Curry leaves
DIRECTIONS
- Cook rice, transfer to a large bowl and then add 2 tbsp oil.
- Heat oil and brown seasonings.
- Add seasonings to the rice.
- Add 4 tbsp tamarind paste and mix thoroughly.
TIP: You may not use up all the tamarind paste; remaining paste can be kept refrigerated for 10 days.
3.13 VEN PONGAL RICE
INGREDIENTS
1 cup Basmati Rice, washed
½ cup Moong Dal, washed
½ inch Ginger, chopped
1 tsp Cumin seeds
1 tsp Black pepper corns
1 tsp Black pepper powder
2 tbsp Cashews
3 tbsp Ghee
1 tsp Salt to taste
DIRECTIONS
- Mix rice and 3 cups of water in the rice cooker.
- Add dal, ginger, cumin seeds and whole black pepper and cook the rice.
- Heat ghee and brown the cashews.
- Add cashews, curry leaves, black pepper and salt to rice and mix well.
Serve while hot.
3.14 YOGURT RICE
INGREDIENTS
1 cup Basmati Rice, washed
2 cups Buttermilk
2 cups Yogurt
½ cup Sour cream
1 tsp Salt to taste
Seasonings:
4 tbsp Oil
½ tsp Mustard seeds
2 tbsp Chana dal
2 tbsp Urad dal
2-3 Dry Red Chillies
½ inch Ginger, finely chopped
3-4 Curry leaves
5-6 stems Cilantro, finely chopped
1 Cucumber, finely chopped OR
¼ Green mango, finely chopped
DIRECTIONS
- Cook 1 cup rice with about 3 cups of water and set aside.
- Wait 10 minutes and while still warm, mix buttermilk, yogurt, sour cream and salt into the rice.
- In a separate pan, heat oil and fry seasonings. Stir frequently until the dals get brownish in color.
- Add seasonings to the rice.
- Garnish with cilantro. TIP: For a different taste, add either finely chopped cucumbers with the skin or finely chopped green mango.
4. * DALS & RASAMS
4.1 BLACK EYED PEAS (Alsandhalu) RASAM
INGREDIENTS
| ½ cup | Black eyed peas, soaked for 6 hours |
| 2 | Tomatoes, chopped |
| 4 cups | Water |
| 1 pinch | Turmeric |
| 1 pinch | Salt to taste |
For Powder:
| 2 tsp | Toor dal |
| 2 tsp | Channa dal |
| ¼ tsp | Black pepper corns |
| 2 tsp | Coriander seeds |
| 2 | Dry Red Chillies |
Seasonings:
| 2 tbsp | Oil |
| 1 tsp | Mustard seeds |
| 1 tsp | Cumin seeds |
| 2-3 | Curry leaves |
| 1 pinch | Asafetida powder |
| 1 tsp | Dry coconut |
| 1 tbsp | Cilantro, finely chopped |
DIRECTIONS
- Pressure cook black eyed peas with 1 ½ cups water, then blend and set aside.
- Cook tomatoes with water and turmeric.
- Add mashed black eyed peas and salt.
- Make a fine powder by roasting all the powder ingredients and then grinding them.
- Add the powder to the beans and cook for 5 minutes.
- Heat oil and fry seasonings until they splutter.
- Garnish with coconut and cilantro.
4.2 CHANNA DAL
INGREDIENTS
1 cup Channa dal ¼ tsp Turmeric powder
Seasonings: 2 tbsp Ghee 1 tsp Cumin seeds ½ tsp Black pepper, crushed ½ inch Ginger, chopped 2 Dry Red Chillies, chopped into 4-5 pieces 5-6 Curry leaves 1 tbsp Grated Coconut
¼ tsp Garam masala 1 pinch Salt to taste
DIRECTIONS
- Wash and cook dal until it is tender.
- Add turmeric powder.
- Heat ghee and fry seasonings until coconut turns gold in color.
- Pour seasonings over the dal.
- Add garam masala, salt and mix well.
- Boil for five minutes.
Serve with rice or chapattis.
4.3 DAL & TOMATO RASAM
INGREDIENTS
| ¼ cup | Toor dal |
| 1 pinch | Turmeric powder |
Seasonings:
| 1 tsp | Oil |
| ½ tsp | Mustard seeds |
| ½ tsp | Cumin seeds |
| 2 | Dry Red Chillies, crushed to bits |
| ½ tsp | Black pepper, crushed |
| 5-6 | Curry leaves |
| 1 pinch | Asafetida powder |
| 2 | Tomatoes, chopped |
| ½ lime ball | size Tamarind, soaked for juice |
| 1 pinch | Salt as needed |
| 1 tbsp | Cilantro, chopped |
DIRECTIONS
- Wash the dal and cook in 1 ½ cup boiling water.
- Add turmeric powder.
- Heat oil and fry seasonings.
- Add seasonings to the cooked dal.
- Add tomatoes, tamarind juice and salt.
- Add 2 cups water and boil well.
- Remove from heat, then garnish with cilantro.
4.4 KADDU KA DALCHA
INGREDIENTS
| 1 cup | Channa dal, cooked |
| 1 tbsp | Tamarind paste |
| 3 cups | Pumpkin (kaddu), chopped |
| 1 | Large Tomato, chopped |
| 1 tsp | Jaggery |
| 1 tsp | Turmeric powder |
| 1 tsp | Red Chilli powder |
| 1 pinch | Salt to taste |
Seasonings:
| 2 tbsp | Oil |
| 1 inch | Cinnamon stick |
| 5 | Cloves |
| 1 | Bay leaf |
| 5 tsp | Black pepper corns |
| 2 | Dry Red Chillies |
| ½ tsp | Mustard seeds |
| ½ tsp | Cumin seeds |
| ½ tsp | Shahi Jeera |
| 1 pinch | Asafetida powder |
| ¼ tsp | Turmeric powder |
| 2 tsp | Cilantro, chopped |
DIRECTIONS
- Grind channa dal into a paste.
- Add tamarind paste and 2 glasses of water.
- Add pumpkin, tomatoes, jaggery, turmeric, red chilli powder and salt, and then bring the dal to a boil.
- Heat oil and fry seasonings until they splutter.
- Add seasonings to the dal.
- Garnish with cilantro
4.5 MASOOR DAL
INGREDIENTS
| 1 tbsp | Oil | | 3 pinches | Asafetida powder | | 2 | Bay leaves |
Seasonings:
| 1 cup | Whole lentils | | 1-2 | Tomatoes, chopped | | 1 tsp | Cinnamon powder | | 1 tsp | Cumin powder | | 1 tsp | Chilli powder | | 1 pinch | Salt to taste |
| 1 handful | Cilantro, chopped |
DIRECTIONS
- Heat oil, add asafetida and bay leaves.
- Add seasonings and mix well.
- Add 3 cups water and pressure cook for 3-4 whistles.
- Garnish with cilantro.
4.6 METHI MOONG DAL
INGREDIENTS
1 cup Moong dal
Seasonings:
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
2-3 Dry Red Chillies
1 pinch Asafetida powder
1 bunch Fenugreek, chopped finely 1 Tomato, chopped into small pieces
1 ½ tsp Salt to taste 1 tbsp Cilantro, finely chopped
DIRECTIONS
- Wash dal. Soak in water for 1 hour.
- Heat oil, fry seasonings until they splutter.
- Add fenugreek and fry for 1 minute.
- Add dal, tomatoes, 3 cups water and cook until it is soft.
- Add salt to taste and garnish with cilantro.
4.7 OKRA & TOMATO SAMBAR
INGREDIENTS
1/8 slab Tamarind, soaked 1 cup Toor Dal ½ tsp Turmeric powder 10-12 Fresh Okra, washed and sliced lengthwise
Seasonings:
2 tbsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
½ tsp Urad dal
½ tsp Asafetida powder
2 small Tomatoes, chopped
2 tbsp Sambar powder
1 pinch Salt to taste
4-5 stems Cilantro, chopped
DIRECTIONS
- Extract Tamarind juice.
- Pressure cook dal with 3 cups water, a drop of oil and turmeric.
- Mash well and set aside.
- Heat oil and fry seasonings.
- Add okra and fry for a few minutes.
- Add tomato and fry for a few more minutes.
- Add tamarind juice, sambar and salt.
- Cook for 5 minutes and then add dal.
- Add cilantro and simmer for 5 minutes.
4.8 RAW MANGO DAL (Mamidikaya Pappu)
INGREDIENTS 1 cup Toor Dal
Seasonings:
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
2-3 Dry Red Chillies
1 pinch Asafetida powder
1 Raw mango, cut into small cubes
1 tsp Turmeric powder
1 pinch Salt to taste
1 tbsp Cilantro, finely chopped
DIRECTIONS
- Pressure cook dal with 2 cups water, for 2 whistles.
- Heat oil and fry seasonings until they splutter.
- Add raw mango and cook until soft.
- Add turmeric, salt, dal and simmer for a minute.
- Garnish with cilantro.
4.9 SPINACH DAL
INGREDIENTS
1 ½ cup Toor dal, washed
1 bunch Fresh Spinach, chopped finely
2 Tomatoes, chopped into small pieces
1 ½ tsp Salt to taste
Seasonings:
2 tbsp Ghee
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Urad dal
2-3 Dry Red Chillies
DIRECTIONS
- Pressure cook dal, spinach and tomatoes with 4 ½ cups water.
- Mash dal thoroughly and then add salt.
- In another pan, heat ghee and fry seasonings until they brown.
- Add seasonings to the dal.
- Cook for a few minutes until the dal gets a little thick.
4.10 SPINACH & DILL DAL
INGREDIENTS
Seasonings:
1 tbsp Oil
½ tsp Cumin seeds
1-2 Dry Red Chillies, crushed, to taste
3-4 pinches Asafetida powder
1 Small Green Pepper, finely chopped
1 small bunch Dill leaves, chopped
3-4 Spinach leaves, chopped
1 sprig Mint leaves, finely chopped
1 Small Tomato, finely chopped
½ tsp Coriander powder
½ tsp Turmeric powder
1 pinch Salt to taste
1 cup Moong dal, soaked for 15 minutes, then drained
1tbsp Ghee 1 tbsp Lemon juice to taste
DIRECTIONS
- Heat oil and fry seasonings until they splutter and brown.
- Add green pepper, dill, spinach, mint and tomato.
- Add coriander, turmeric, salt and stir fry for a couple of minutes.
- Add dal and 2 cups of water.
- Mix well, then bring to a boil and simmer on medium heat for 15 minutes or until the dal is done. If using pressure cooker allow 1 whistle.
- Add ghee & lemon juice before serving.