Bagara Rice

Bagara Rice is a famous rice preparation of Hyderabad. Any party be it a wedding, birthday or a casual one is never complete without this mildly flavoured basmati rice. The best combination with this is a spicy curry like bagara baingan, chicken curry , mutton or prawns curry. I made Prawns Curry to go along with this.I have already posted the Prawns Curry so now its the turn of Bagara Rice.

INGREDIENTS:

Basmati rice – 2 cups
Cinnamon- 1” pieces 2
Cloves - 3
Bay leaves - 2
Shahi jeera - 1 tbsp
Onion- 1 medium sliced
Green chillies- 2-3 slit

Pudina leaves- 15-20 leaves
Ginger garlic paste- 1 tbsp 
Oil- 4 tbsp
Salt- acc to taste

Water – 3 cups

METHOD:

-Wash the rice and keep aside.

-Heat oil in a pressure cooker , once hot add the shahjeera ,cinnamon, cloves and bay leaves. Let them fry for a few seconds till the aroma is released.

-Add the onion, green chillies and ginger garlic paste and fry for 1-2 min till raw smell of ginger garlic paste is gone. Now add the mint leaves. Fry for a min.

-Now add the drained rice and fry till the moisture goes off from the rice.

-Now add water i used 1:1.5 measure for rice to water. Add salt mix well.

-Close the lid and cook for 2 whistles. Once the pressure goes down open the lid and mix carefully so that the rice grains don’t break.

- Serve with a spicy curry.

I am sending this to Traditional and Native Recipes Event Hosted 

by Sara at Sara's Tasty Buds

. 

Daddojanam

Daddojanam is served in temples as prasadam .It’s a quick and easy recipe that can be finished in 10min if you have pre cooked rice. Whenever i have some left over rice and i don’t want to eat pulihora i make this daddojanam. This is also a convenient dish to take during travelling. Daddojanam is best when served at room temperature and in summer it acts as a coolant to our body.

INGREDIENTS:
Boiled rice or left over rice - 2 cups
Curd - 2 cups
Mustard seeds - 2 tsp
Jeera - 1 tsp
Chana dal - 2tbsp
Whole red chillies - 2
Green chillies - 2-3 finely chopped
Onions - 2 medium finely chopped
Curry leaves - 2 sprigs
Pepper corns - 10
Salt as required
Oil - 2 tbsp

METHOD:
-Mix rice , curd , chopped onions and green chillies and salt and keep asideheat oil.
-Then add chana dal and let fry for about 30 secs.
-Then add mustard seeds , jeera, pepper corns and broken whole red chillies and fry.Lastly add curry leaves.
-Add all the fried ingredients to the curd rice mixure and mix well.

Quick Vegetable Pulao

I prepared this quick pulao with potato, carrot and beans along with prawns curry (royyala iguru) as side dish.If you have the vegetables ready, this pulao can be done in half hour's time. It is less spicy and tastes awesome and kids will definitely love it.

INGREDIENTS:
Basmati Rice -1 cup (washed in running water and strained)
Carrot -1 medium
Beans -3-4
Potato -1 medium
Onion -1 medium
Green chilli -2-3 acc to taste
Oil -4 tbsp
Salt as required
Cinnamon - 1" piece
Cloves- 2
Shajeera- 1 tsp
Ginger Garlic Paste- 1 tsp

METHOD:
-Cut the vegetables lengthwise, i chopped the green chillis also lengthwise.
-Heat oil in a pressure cooker, add the shajeera , cloves and cinnamon. Fry for 1 min.
-Add the ginger garlic paste and fry for 2 min till the raw smell goes.
-Now add the onion and cook till they turn light pink.
-Add the vegetables and mix well , add little salt and fry the vegetables for 5 min.
-Add the drained rice and mix well , add water and adjust the salt.
-Let the water come to boil and close the lid. Cook for 3 whistles.
-Once the pressure is down open the lid mix well and serve with the choice of side or even a simple raita.

Masala Rice

What do we do with leftover rice???? Make Fried Rice or Pulihora or Lemon Rice. Today I made Masala Rice. With some leftover rice i didnt want to make either of the above so Googled and found masala rice , read a couple of recipes and combined them together and made my own version. So Here is my version of Masala Rice.

INGREDIENTS:

Left over rice : 2 cups

Onion: 1 medium chopped

Green Chillis: 2 finely chopped

Peanuts: 2tbsp

Chana Dal/ Senagappu : 2tbsp

Oil - 2tbsp

Mustard Seeds: 1tsp

Jeera: 1tsp

Red Chillis: 2

Curry Leaves: 1 sprig

Turmeric/Pasupu : 1/2tsp

Salt: as required

Red Chilli Powder: 1tbsp

Lemon: 1

METHOD:

Heat oil , once hot add the chana dal and peanuts and fry for 2-3 min.

Now add the mustard seeds,jeera and red chillis fry for 2 min. Now add onions , green chillis and curry leaves and fry for 1 min. Add the salt and turmeric and cook for 2-3min.

Next add the rice and cook for 5 min. Add the chilli powder and fry for 2 min more.

Finally add the lemon juice and serve hot with some curds.

Sending this dish to SHOW ME YOUR HITS: RICE  hosted by Vardhini of Cooks Joy and 30 MINUTES MEAL MELA hosted by Srivalli of COOKING 4 ALL SEASONS

COCONUT RICE

Coconut rice is a rice dish cooked with coconut milk along with whole spices that enhance the dish. Itis a very easy dish to make and it can be had with sides like aloo or chicken or mutton kurma or a simple raita.

INGREDIENTS:
Basmati Rice - 2cups
Coconut milk - 3cups
Onion- 1 large sliced.
Green peas - 5-6 slit
Green chili's - 5(adjust to your taste)
Ginger Garlic paste - 1tbsp
Cloves - 4
Cinnamon stick - 2 one inch pieces
Bay leaves - 2
Star anise - 2
Shahjeera- 1 tsp
Oil- 3 tbsp
Salt according to taste

METHOD:

Coconut Milk Extraction:

Break the coconut, cut it into small pieces and grind it in a mixer.

Now add 2 cups of water and blend it nicely.Strain the mixture with a cloth and keep the milk aside.This is the first milk and it is pretty thick and has lots of flavor.

Now add 1 cup water and blend the mixture again, the milk that is extracted now is the second milk which have low flavor.

Mix both and you have your coconut milk ready.

Rice Preparation:

Heat oil in a pressure cooker.

Once the oil is hot add the shahjeera and other whole spices and fry for 1 min.

Add the sliced onions and slit green chillis and fry for 2 min. Now add the ginger garlic paste and fry till the raw smell goes.

Add the peas and cook or another 3-4 mins.

Now add the rice and mix well till the oil coats on every grain.Fry the rice for 5 min. Add the coconut milk. Add the salt and let it come to a boil.

Once it comes to a boil close the pressure cooker and switch off after 3 whistles.

Serve hot with the coice of kurma or raita.

Seding this to SHOW ME YOUR HITS:RICE being hosted by Vardhini of COOKS JOY and 30 Minutes Meal Mela hosted by  SriValli of COOKING 4 ALL SEASONS

Mushroom Pulao

Ingredients:
Mushrooms - 1lb sliced
Basmati Rice - 2 cups washed and soaked
Onion - 1 big sliced
Green Chillis - 3-4 slit
Mixed Vegetables - 1cup (carrot , peas , potato)
Cloves - 5
Cinnamon- 3 " piece
Shahi Jeera - 2tsp
Bay Leaves - 4-5
Star Anise -2-3
Ginger Garlic Paste - 2tsp
Oil -3tbsp
Haldi Powder - 1tsp
Salt acc to taste
Coriander and Pudina Leaves - 1cup

Method:
-Heat oil , add the whole garam masala's and fry for 30-40 sec's.
-Add the onions and green chillies and fry till onions turn light brown.
-Now add the ginger garlic paste and fry till raw smell goes.
-Add the vegetables, mushrooms , haldi and salt and cook till the vegetables are 1/2 done.
-Add the soaked rice and fry for 3-4 min.
-Add 3 cups of water and cook till done.
-Once the pulao is done add the coriander and pudina leaves , mix and serve with raita.

Egg Biryani by Vah Chef

Vah Chef has been giving us many tasty recipes , with his guidance we all are making delicious restaurant style food in our kitchens with very little effort , this is also a recipe from his kitchen

it turned out fabulous as all the other recipes of Vah Chef.

Click Here to watch the video of this tasty biryani and give it a try am sure you all will also love it.

Vaangi Bhaath

1st time i tried out this vaangi bhath following the recipe from here , i followed the recipe as it is and it turned out really very delicious , had it with curds and papad with which it was heavenly

UPPU PONGAL

INGREDIENTS:

Rice - 1cup

Pesarapappu(moong dal) - 1 cup

Ghee - 2tbsp

Senagapappu (chana dal) - 1 tbsp

Hing - a pinch

Mustard Seeds - 1tbsp

Jeera - 1tsp

Ginger - 1" piece

Red chillis - 2

Peppercorns - 8-9

Salt as required

Curry Leaves - 1 sprig

METHOD:

-Cook the rice and pesarapappu and required salt together in a pressure cooker. You must add a little extra water so tht the mixture dosent become too dry for for the above measurement u can add 2 and 1/2 cups of water.When done keep aside.

-Heat the ghee ( this gives taste to the dish so put tadka with ghee only) , add the senagapappu and let fry for 1 min , now add hing ,mustard seeds , jeera, chopped ginger , red chillie , peppercorns , and curry leaves and fry for 2 min.

-Add the tadka to the rice and pesarapappu mixture and serve

CHICKEN FRIED RICE

INGREDIENTS:

Left over rice - 2 cups

Eggs - 2

Boiled and shredded chicken - 1/2cup

Carrot - 1

Beans - 5-6

Spring onion - 1

Soya sauce - 1tbsp

Vineger - 1tbsp

Salt as required

Oil- 3tbsp

METHOD:

-Heat 1tbsp oil and add the beaten eggs and scramble them till dry.

-Heat 2tbsp oil in a large kadai , once hot add the finely chopped carrots beans and spring onions and fry for 1 min.

-Now add the egg mixture and the shredded chicken and fry for another 2 min.

-Add salt,soya sauce and vineger and mix well and cook for a further 2 min.

-Finally add the rice mix well and cook for 5 min and serve hot.

TOMATO RICE

INGREDIENTS:

Rice - 2 cups

Tomatoes - 2 medium

Onion - 1 medium

Green chillis- 1-2 ( acc to ur taste)

Oil - 2tbsp

Garam Masala - 1 tbsp

Red chilli powder - 1 tsp

Haldi - 1/4 tsp

Salt as required

METHOD:

-In a mixer blend the tomatoes well and keep the juice aside.

-Heat oil add jeera and fry for a min.

-Now add the sliced onions and slit green chilli's and fry for 2 min.

-Add haldi , salt , red chilli powder and garam masala and cook till onions are soft.

-Add the rice and fry the rice for 5 min.

-Now add the tomato juice and cook till the bubbles come.

-Close the lid and cook for 3 whistles and cool and serve with raita.

PEAS PULAO

INGREDIENTS:

rice - 2 cups

peas - 1 cup

onion(finely slit) - 1 small

garam masala - 1/2tsp

salt as required

METHOD:

-Heat oil in a pressure cooker add the jeera and onion and fry for 3-4 min.

-Now add salt ,garam masala and peas and fry for abt 5min

-Add the washed and drained rice and fry for 2 min.

-Add the required water and let it cook for 2 whisltes and serve.

PULIHORA (TAMARIND RICE)

INGREDIENTS:
Left over rice - 3 cups
Oil - 5tbsp
Haldi -1tsp
Hing - a pinch
Chana dal - 2tbsp
Urad dal -1tsp
Red chillies - 4
Green chillies - 6-7
Peanuts - 3tbsp
Mustard seeds - 1tbsp
Jeera - 1tsp
Ginger finely mashed - 1"
Tamarind pulp - 6tbsp
Salt- as required

METHOD:
-To the rice add 1 tbsp oil , a pinch haldi and little salt and mix well.
- Heat 3tbsp oil add peanuts , chana dal and fry for 2 min.
- Now add mustard seeds , jeera , green chillies , red chillies, curry leaves and fry for 3-4 more mins.
-Switch off the flame and now add the finely mashed ginger and let fry for 1/2 min
-Add the whole mixture to the rice and mix well
- Heat 1tbsp oil add a pinch of haldi , hing and salt and fry for 1 min.
- Now add the tamarind pulp and cook for abt 5-7min till the mixture thickens.
- Add the tamarind mixture to the rice and mix well and serve.

JEERA FRIED RICE

INGREDIENTS:
Boiled rice- 2cups
Jeera - 1tbsp
Cloves - 2-3
Green chillies - 3-4

METHOD:
-After the rice is cooked spread in in a plate and leave. In this way the rice grains won't stick to each other.
-Heat oil add the jeera, pound the cloves and add.
-Just before switching off add the greem chillies and add to the rice and mix well. Tastes well when served with the spicy dal fry(one of my previous posts)

PRAWNS PULAO

INGREDIENTS:
Prawns - 1/2 kg
Rice - 1/2 kg (wash and leave them)
Oil - 4tbsp
Jeera - 1/2tsp
Onions 1 big - (chopped into long slices)
Green chillies - 3-4 slit
Red chillies - 2 (broken into halves)
[Ginger - 1" piece
Garlic - 5pods
Dalchini - 1" piece
Cloves - 4-5
Elaichi -1
Star anise - 1/2
Coriander seeds - 2tbsp
Jeera - 1tsp
Khus Khus (poppy seeds) - 1tsp ]
grind all the ingredients in the square brackets

METHOD:
-Heat oil add jeera, red chillies, onions and green chillies and fry till onions turn transparent.
-Now add the prawns and fry for another 5 min.
-Add the masala paste fry for 2-3min and add red chilli powder,turmeric,salt and let cook till prawns are done.
-Add rice to the prawns and mix well and fry for another 5min.
-Add the required amount of water adjust the salt and red chilli powder and cook for 3 whistles.

CHICKEN PULAO

INGREDIENTS:
Chicken - 1/2 kg
Rice - 1/2 kg (wash and leave them)
Oil - 4tbsp
Jeera - 1/2tsp
Onions 1 big - (chopped into long slices)
Green chillies - 4-5 slit
Red chillies - 2 (broken into halves)
[Ginger - 1.5" piece
Garlic - 7 pods
Dalchini - 1.5" piece
Cloves - 5-6
Elaichi -2
Star anise - 1
Coriander seeds - 3tbsp
Jeera - 1.5tsp
Khus Khus (poppy seeds) - 1.5tsp ]
grind all the ingredients in the brackets

METHOD:
-Heat oil add jeera, red chillies, onions and green chillies and fry till onions turn transparent.
-Now add the chicken and fry for 10 min.
-Add the masala paste fry for 3-4min now add red chilli powder,turmeric,salt and let cook till chicken is done.
-Add rice to the chicken and mix well and fry for another 6 min.
-Add the required amount of water adjust the salt and red chilli powder and cook for 2 whistles and then 10min on low flame.