Mushroom Rice


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Ingredients:

  • Basmati Rice – 500gm
  • Mushrooms – 200gm
  • Capsicum – 2
  • Cloves – 4
  • Cinnamon pieces – 2
  • Bay Leaves (Tej Patta / Masala Leaves) – 2
  • Ghee – 2 Spoons
  • Salt – as required
  • Onions – 3
  • Paneer – 100gm
  • Green Chillies
  • Coriander leaves for garnishing

Procedure:

  • Soak the rice for 30 min
  • Boil rice in a container until it gets cooked properly and water dries up
  • Finely chop onions and cut paneer as cubes
  • Cut Mushroom into slices
  • Heat ghee in a pan and fry paneer until light brown color and keep aside.
  • Fry onions in the pan until it turns pink, then add cloves, cinnamon, tej patti and mushroom and fry for few minutes.
  • Add chillies, capsicum, salt and paneer along with little water cook at low flame.
  • When vegetables are cooked properly remove it from the flame
  • Mix the rice with cooked vegetables and mushroom and serve them hot.
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Thotakura Pakodi (Amaranthus Pakodi)


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Ingredients:

  • Besan – 200gm
  • Thotakura (Amaranthus) – 1/2 cup
  • Green Chilli – 4
  • Onion – 1
  • Ginger – 1 Piece
  • Ajwain – 1/2 Spoon
  • Jeera – 1/2 Spoon
  • Salt
  • Oil

Procedure:

  • Take a bowl and mix the besan and chopped amaranthus, salt.
  • Grind the green chillies, ajwain, ginger and zeera.
  • Mix the chopped onions, green chillies, ajwain, ginger and zeera to the besan dough.
  • Take a pan and heat the oil, then put the besan dough in the oil as pakodas, yummy and healthy amaranthus thotakura) pakodi is ready.

Methi Rice ( Fenugreek Rice )


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Ingredients :

  • Methi / Fenugreek Leaves – 1 bowl
  • Rice – 150 grams
  • Tomato – 2
  • Onion – 1
  • Ginger Garlic Paste
  • Cloves – 2
  • Cinnamon – 1 inch piece
  • Salt
  • Green Chillis
  • Ghee

Procedure:

  • Cook rice in normal procedure and keep aside.
  • separate leaves only form fenugreek stems and wash them. we need to use only leaves for this recipe.
  • take a kadai and pour ghee, cloves, cinnamon, ginger garlic paste, salt, chopped onions, and saute them, until they become golden brown.
  • now, add cut tomato pieces, methi leaves( Fenugreek leaves ) and cook on low flame for 5-10 minutes and keep aside.
  • now, mix the boiled rice to the above mixture and allow it to cook on low flame for 5 minutes. mix continuously.
  • you can garnish with cashew pieces and coriander leaves.
  • yummy methi/ fenugreek leaves rice is ready 🙂
  • it’s a very healthy dish for diabetics and pregnant women.

 

Tomato Rice


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Ingredients:

  • Basmati Rice – 1 cup
  • Tomatoes – 3 or 4
  • Onions
  • Green Chillis
  • Oil
  • Salt
  • Ginger Garlic Paste
  • Turmeric Powder
  • Spices like cloves, bay leaves, cinnamon – 1 or 2 pieces

Procedure:

  • take pressure cooker, add 2 spoons of ghee/oil, ginger garlic paste, spices, chopped onions, green chillis and let them cook until they become golden brown.
  • make tomato puree, by using mixer grinder.
  • add tomato puree and salt to the mixture in pressure cooker. Let it cook for 5 minutes.
  • wash basmati rice and strain the water and add basmati rice to the cooker. mix water at 1:2 ratio. for 1 cup rice, add 2 cups water.
  • steam cook for 2 whistles.
  • yummy tomato rice is ready. 🙂

 

Lemon Rice


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Ingredients:

Procedure:

  • mix salt and turmeric in rice and cook in pressure cooker and keep it aside.
  • mix tadka ( How to prepare Tadka (పోపు) ) , roasted ground nuts, red chilli, ginger pieces ,green chilli in the rice and mix nicely so that flavor is uniformly distributed.
  • Yummy Lemon Rice is ready 😉

 

 

Jeera Rice with Chole Curry


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Ingredients for Jeera Rice :

Ingredients for Chole Curry :

  • Chick Peas – 250 grams
  • Onions – chopped
  • Tomatoes – 2
  • Green Chillis
  • Salt
  • Turmeric powder
  • Chilli powder
  • bay leaf
  • Tadka ( How to prepare Tadka (పోపు) )
  • Oil
  • Ginger Garlic paste
  • Garam Masala Powder

Procedure for Jeera Rice :

  • Wash Rice and keep it aside.
  • take a pan and add ghee and hear for a minute and add the spices mixture and jeera seeds.
  • When jeera becomes slightly brown, add the rice to it.
  • for 1 cup rice, add 2 cups water and salt and pressure cook for 20 minutes.
  • you can garnish with fried curry leaves or chopped onions.

Procedure for Chole Curry :

  • Soak chickpeas overnight and mix salt and cook in pressure cooker for 20 minutes so that they become soft.
  • make tomato puree in a mixer grinder and keep it aside.
  • take a pan and add oil and prepare tadka ( How to prepare Tadka (పోపు) )
  • now add chopped onions and 2 spoons of ginger garlic paste and saute till they become golden brown.
  • now add tomato puree, 2 spoons of garam masala and salt  to the above liquid mixture.
  • now add the cooked chickpeas and add little water for gravy.
  • add salt, if you need more salt.
  • cook on low flame for 5-10minutes.
  • yummy chole curry is ready 🙂

Jeera Rice can be had with the just prepared chole curry 🙂

 

 

Prawns Biryani


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Ingredients :

  • Mace ( Jaji kaya ) – 1
  • Cinnamon – 1 inch piece
  • Elaichi – 2
  • Clove – 8
  • Ghee – 2 table spoons
  • Basmati Rice – 500grams
  • Prawns – 250 grams
  • Green Chilli
  • Onions
  • Ginger Garlic paste
  • Salt
  • Water

Procedure :

  • Clean and wash the prawns.
  • Mix ghee and basmati rice and keep them aside.
  • Now grind mace, cinnamon, elaichi, clove into a rough paste and mix in the rice.
  • Take a pan and add Ghee, ginger garlic, clove, green chilli ,onions and then add prawns to it.
  • add water : for 1 cup basmathi rice, add 1.5 cup water.
  • add enough salt.
  • Allow it to boil and steam cook for sometime.
  • Yummy prawns biryani is ready !!