Rajma pulav

Ingredients

1 cup kidney beans soaked overnight and half cooked
1 cup basmati rice soaked for 1/2 hr
2 tsp oil
1 tsp cumin seeds
2 cloves
Small piece of cinnamon
1 Bayleaf
2 tbsp tomato puree
1 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Finely chopped coriander leaves
Roasted cashews and raisins

Heat oil, add cumin seeds, cloves, cinnamon and bayleaf. Fry for a minute and add tomato puree, garam masala powder, turmeric powder, red chilli powder and salt. Mix well and fry for 2 mins. Drain the water from the soaked rice and add the rice to the fried masala. Mix till dry and add 2 cups of water. Add the half cooked beans and transfer to a vessel. Pressure cook for 2 whistles.

Use a fork to seperate the grains. Garnish with finely chopped coriander leaves.

Serve with raita of your choice.
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Mint and peas pulao

Ingredients

1 cup basmati rice

1 cup green peas

1 medium potato cubed

2 tsp oil

1 medium bunch of mint leaves

2 green chillies

1/2 tsp ginger paste

Salt to taste

1/4 tsp turmeric powder

2 tbsp grated coconut

Paste from one onion

2 cloves

1 bay leaf

2 cardamoms

Soak rice for 1/2 hour. Heat little oil, add the mint leaves and fry for 3 to 4 minutes. Grind it along with coconut, ginger and green chillies.

Heat the rest of the oil, add cloves, bayleaf and cardamom. Add turmeric, potato cubes, peas and masala paste. cook for 2-3 minutes and add salt. Add the soaked rice after draining the water and mix well for 2-3 minutes. Add 1 1/2 cups of water, transfer to a vessel and pressure cook it. Garnish with roasted cashews.

Serve with raita of your choice.

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Sweet corn pulav

Ingredients

1 cup basmati rice
1 cup sweet corn
2 tsp oil
1/2 tsp cumin seeds
2 cloves
Piece of cinnamon
1 bay leaf
1 onion cut lengthwise
1 onion and few cashews - grind to paste
Salt to taste
1/2 tsp turmeric powder
1/2 tsp ginger paste
2 tsp garam masala powder

Soak rice for 1/2 hour. Heat oil, add cumin seeds. When it splutters, add cloves, cinnamon and bayleaf. Add onions chopped lengthwise and fry till it starts changing colour. Add ginger paste, turmeric powder, garam masala powder and the onion cashew paste. Fry for 2-3 mins to get rid of the raw smell. Add soaked rice, salt and mix well. Transfer to a vessel, add 1 1/2 cups of water, sweet corn and pressure cook it.

Garnishing options- fried onions, cashews, coriander leaves.
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Peas and cheese rice

Ingredients

1 cup basmati rice

1 cup peas

2 tsp oil

2 cloves

Piece of cinnamon

1 bay leaf

1 tsp cumin seeds

Salt to taste

1 onion chopped

2 green chillies slit into half

1/4 cup grated cheese

Soak the rice for 1/2 hour and cook with salt, cloves, cinnamon, green chillies and bay leaf till soft. Keep aside.

Heat oil, add cumin seeds. When it splutters, add chopped onions. Fry till it changes colours and add cooked peas. Add cooked rice and mix well without breaking it. Finally add grated cheese and mix well.

Garnish with more cheese and fried onions.

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Mattar Paneer biriyani

Inspired from a Tarla Dalal recipe

Ingredients

1 cup rice

1 cup milk

1/2 cup water

Salt to taste

3 cloves

Piece of cinnamon

2 cardamoms

1 bayleaf

1 big onions sliced lengthwise

2 tsp oil

1 tomato pureed

1 onion pureed

1/2 tsp ginger paste

1/2 tsp red chilli powder

1 tsp red chilli sauce

Finely crushed kasoori methi

Finely chopped coriander leaves

1 tsp garam masala powder

Bit of sugar

1/2 cup boiled peas

10-12 pieces of paneer

Soak the rice for 15 minutes, drain and pressure cook with milk, water, salt, cardamoms, bayleaf, cinnamon and cloves.

Heat oil, add onions. After frying for 2 minutes, keep half of it aside for the rice. Add ginger paste, tomato paste, onion paste, red chilli sauce, red chilli powder, garam masala powder, salt, kasoori methi, sugar and mix well. Cook for 3-4 minutes. Add peas and paneer pieces and cook till it gets almost dry.

Mix the fried onions with the cooked rice. In a MW safe dish, add 2 tsp milk, spread half the rice and press well. Spread the mattar paneer mixture and then finally the remaining rice. Sprinkle some more milk and Mw high for 1-2 minutes.

Invert on the serving plate and serve hot with raita of your choice.

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Onion capsicum rice

Ingredients

2 cups cooked rice

2 tsp oil

1 big onion cut lengthwise

1 capsicum chopped lengthwise

Salt to taste

1/2 tsp turmeric powder

1 tsp vangi bhath powder

Finely chopped coriander leaves

Heat oil and fry the onions and capsicum for some time till soft. Add turmeric powder, vangi bhath powder, salt and mix well. Add the cooked rice and mix well without breaking it.

Add finely chopped coriander leaves and garnish with fried onions and capsicum.

Sending it over to Sri Lekha for her Variety rice event

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Cauliflower biriyani

Ingredients

1 cup basmati rice

2 onions sliced lengthwise

1 small cauliflower-cut into florets

2 tsp oil

1 tsp cumin seeds

1 green chilli slit into half

Bit of asfoetida

Few cashew nuts

Few curry leaves

1/2 tsp turmeric powder

1 tsp garam masala powder

Salt to taste

1/2 cup beaten curds

Finely cut coriander leaves

Soak the rice for 1/2 hour in sufficient water. Heat oil and add cumin seeds. When it splutters, add green chillies, cashews and roast till it starts turning golden brown. Add asafoetida, curry leaves, onions and fry for 2 mins. Add the cleaned cauliflower florets, rice (after draining the water) and cook for 2 mins. Finally add 2 cups of hot water, salt, turmeric, curds, garam masala powder and mix well.

Transfer to a vessel and pressure cook. Garnish with fried onions, cashews and coriander leaves.

Serve hot with raita and papad.

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Shahi korma biriyani

Thanks SE, Kanchan and Sandhya for the awards-have posted them here

This recipe is also inspired from Tarla Dalal's recipe with changes for convenience

Ingredients

1 cup basmati cup
Salt to taste
1/2 tsp turmeric powder
4 cloves
Small piece of cinnamon
2 bay leaves
1/2 cup chopped onions
1 medium tomato
1 cup mixed vegetables (peas, carrot, beans, potatoes)
1/4 cup milk
1 tbsp cashews
2 tbsp poppy seeds
1/2 tsp ginger paste
Finely chopped coriander leaves

Soak the rice for 15 minutes and pressure cook with turmeric, salt, 2 cloves, piece of cinnamon and 1 bayleaf.

Make a smooth paste of cashews, onions, tomato and poppy seeds. Heat non stick pan, add cloves, bayleaf and heat for a minute. Add the ground paste, ginger paste, salt and cook on low flame till raw smell goes off and it is dry. Add cooked vegetables and mix well.

Divide the rice into two portions. Put milk in the bottom, spread one layer of rice, then the cooked shahi korma and then finally the remaining rice. Microwave for 2 minutes. Turn on the serving plate and garnish with coriander and fried onions.

Serve with raita
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Lemon Peas rice

Ingredients

1 cup cooked peas

2 cups cooked rice

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

2 green chillies cut into 2

1/2 tsp turmeric powder

Few curry leaves

Bit of asafoetida

Salt to taste

Finely chopped coriander leaves

Few cashews

1 tsp lemon juice

Heat oil, add mustard seeds, blackgram dal, cashews and bengalgram dal. When it splutters, add green chillies, curry leaves and asafoetida. Add turmeric powder and then cooked peas. Add cooked rice, salt and mix well. Finally add lemon juice and coriander leaves. Mix well.

Serve with raita of your choice. Ideal for travel and lunch boxes or a quick meal.

Sending it over to Sudheshna for Think Spice:Think Turmeric event, a series started by Sunita

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Navratan pulav

Ingredients

2 cups basmati rice (soak for 10 mins)
Salt to taste1 tsp ghee
1 cup grated paneer
2 onions
1/2 cup peas
1/2 cup carrot chopped lengthwise
1/2 cup beans chopped lengthwise
Few roasted cashews
Few raisins
1 potato cut lengthwise
1 tomato chopped finely
1/2 tsp cumin seeds
Piece of cinnamon
2-3 cloves
1 cardamom crushed
1/2 tsp turmeric powder
1 tsp garam masala powder
1/2 tsp red chilli powder
Finely chopped coriander leaves
3 tsp oil

Heat ghee, add cumin seeds. When it splutters, add cloves, cinnamon, cardamom and fry for a minute. Add turmeric powder and transfer to the vessel with rice. Add salt and cook till soft and grainy.

Heat 1 tsp oil, add one onion chopped and tomato. Fry for 2 minutes and add carrot, beans and peas. (can add cauliflower and capsicum too) Fry for a minute and add little water and cook covered till soft. Add a bit of salt, garam masala powder, red chilli powder and mix well. Add the cooked rice and mix slowly without breaking the rice.

Heat 2 tsp oil. Make small balls of the grated paneer and fry them till golden brown. Keep aside. Fry onion pieces cut lengthwise well and then fry potato pieces. Add finely chopped coriander leaves, paneer balls, potato pieces, fried onions, cashews and raisins to the rice and mix well.

Serve with raita of your choice.
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Paneer kofta pulav

Adapted from Mallika Badrinath's Rice delights with slight changes

Ingredients

1 cup basmati rice

Salt to taste

2 onions

3 tbsp oil

Few roasted cashews

1 bay leaf

Coriander leaves to garnish

Masala paste

3 tbsp dry coconut powder

1/2 tsp ginger paste

2-3 red chillies

2 tsp coriander seeds

2 cardamoms

Piece of cinnamon

2 cloves

5-6 peppercorns

For kofta

1 cup grated paneer

2 tbsp all purpose flour

Salt to taste

1/2 tsp red chilli powder

1/2 tsp garam masala powder

Finely chopped coriander leaves

Soak the rice for 10 minutes. Heat 2 tsp oil, add bayleaf and onions and fry for 2-3 minutes. Add the masala paste and fry till you get nice aroma. Add the rice (after draining the water in a seperate container) and fry for 2 more minutes. Transfer to the container with the drained water, add salt and pressure cook or cook on a pan till soft and grainy.

Mix the ingredients for kofta and make balls. Deep fry or fry in the paniyaram pan using little oil till golden brown. Add koftas to the rice just before serving. Garnish with coriander leaves and cashews.

Serve hot with raita/chips

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Tomato channa pulav

Ingredients

1 cup soaked and cooked chickpeas
1 cup basmati rice (soaked for 1/2 hr)
Salt to taste
2 tsp oil
1 tsp cumin seeds
1 big tomato pureed
2 cloves
1 cardamom
Small piece of cinnamon
1/2 tsp turmeric powder
1 tsp garam masala powder
1 medium onion chopped
Finely cut coriander leaves

Heat oil, add cumin seeds. When it splutters, add cloves, cinnamon and cardamom. Fry for a minute and add it to the soaked rice. Add salt, turmeric powder and cook the rice.

Heat another tsp of oil and add the chopped onions. Fry for a minute and add the pureed tomato. Add garam masala powder and allow it to cook for 2-3 minutes. Add the cooked chickpeas and mix well. Allow the mixture to get dry and finally add the cooked rice. Mix slowly to coat the rice with the mixture.

Garnish with coriander leaves and serve with raita/chips of your choice.
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Kabooli (Rajasthani biriyani)

This is the probably my first recipe with this huge list of ingredients and a lengthy process..But the taste of this dish is out of the world..

Ingredients

List 1

2 cups rice
Salt to taste
Small piece of cinnamon
1 bay leaf
1/2 tsp turmeric powder
1/2 tsp lemon juice
2 tsp oil

List 2 (for gatta)

1 cup gram flour
Salt to taste
2 tsp beaten curd
1/4 tsp thymol seeds/ajwain
1/2 tsp cumin seeds powder
1 tsp red chilli powder
1/2 tsp turmeric powder
Bit of asafoetida
1 tbsp oil

List 3- Masala paste (grind)

2 green chillies
Small piece of ginger
1 tsp coriander seeds
2 tbsp mint leaves

List 4 (Mix and keep ready)

1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp cumin seeds-coriander seeds powder
1 tsp garam masala powder
Bit of sugar
Bit of salt
1 cup thick beaten curd

List 5 (for garnishing)

2 bread slices cut into pcs and fried
2 small potatoes-chopped and fried
2 onions chopped lengthwise and fried till brown
Roasted cashews and raisins
Chopped coriander leaves

List 6 (for tempering)

1/2 tsp white sesame seeds
Bit of asafoetida
1 tsp mustard seeds
1 tsp oil

List 7 (others)

2 tsp oil
1/2 cup cooked peas

Soak rice for 10 minutes and cook with the rest of the ingredients in List 1 and 4 cups of water. Spread on a plate to cool and seperate using a fork.

Mix the ingredients of gatta and make a dough of it. Make balls and roll it into chapati. Roll it tightly and stick the end with a drop of water. Repeat for rest of the dough and cook these rolls in boiling water for 10 minutes. Drain water, cool and cut into 1 inch pieces. Fry them in oil and keep aside.

Heat 2 tsp oil, add the masala paste and cook till oil seperates. Add the masala curd and cook till thick. Now add the fried gatta, potato cubes, bread slices and cooked peas. Divide into two portions

Add fried onions, cashews and raisins to the rice and divide it into three portions.

Temper mustard seeds, asafoetida and sesame seeds and put it in a round thick kadai. Spread one portion of the rice, then one layer of the masala, again rice, masala paste and finally the last layer of rice. Sprinkle a little milk and cook on low flame for 5-10 minutes.

Invert on a tray and garnish with chopped coriander leaves. Serve with curd, pickle and papad.
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Tiranga/Tricolour Biriyani

Ingredients

2 cups basmati rice
1/2 cup mixed vegetables (carrot, peas, beans, cauliflower)
3 tbsp oil
1 onion chopped lengthwise
Few cashews
1 potato chopped lengthwise
1 tsp turmeric powder
Salt to taste
3 cloves
Piece of cinnamon
1 bay leaf
1/2 cup beaten curd
1 tsp garam masala powder

To grind to paste

1/2 cup chopped coriander leaves
2 green chillies
Piece of ginger
2 tbsp grated coconut
1 chopped onion

Wash and soak the rice for 10 minutes. Add salt, cinnamon, bayleaf, cloves, 1 tsp oil and cook the rice till soft. Divide into three portions.

Heat the 2 tbsp oil, add onion, potato, cashews and fry till onions start getting brown. Add turmeric and one portion of the rice. Mix well.

Grind the masala paste and heat with 2 tsp oil..Add the curd, garam masala and keep stirring till it starts leaving oil and gets thick. Add a little salt and then add the second portion of rice and mix without breaking the rice.

Add cooked vegetables to the third portion and keep ready.

Take a kadai, spread some fried onions in the base. Next spread a layer of the rice with yellow colour. Then spread the plain rice with vegetables as the second layer. Finally spread the third portion of rice with masala paste. Press well and cook covered on low flame for 5-10 minutes.

Serve hot with raita of your choice.
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Avalakki Bisibela bhath

This Karnataka special dish is made of beaten rice/poha instead of normal rice.

Ingredients

1 cup poha (washed in soaked in just enough water for 15 mins)
1/3 cup Redgram dal (Tur dal)
Tamarind- a small lemon size
1 tsp Mustard seeds
1 tsp Bengalgram dal
1 tsp Blackgram dal
Groundnuts- few
Curry leaves- few
Carrot- 1
1/4 cup Peas
Beans- 10
1/4 tsp Turmeric powder
Jaggery- little
Water
Coriander leaves for garnishing
Salt to taste
2 tbsp Oil

For masala paste
1 1/2 tsp Bengalgram dal
1 tsp Blackgram dal
1/2 tsp Coriander seeds
2 Red chilli
Cinnamon stick- a small piece
2 Cloves
2 Cardamom
3 tsps Coconut powder

Cut the carrot and beans into long pieces. Pressure cook the vegetables and dal seperately till soft.

Soak the tamarind in some warm water and extract the juice. Roast the masala ingredients and grind it to a paste.

Heat oil, add mustard seeds, bengalgram dal, blackgram dal. When it starts spluttering, add the curry leaves, groundnuts, turmeric powder and finally the extracted tamarind juice. Add the masala paste, salt, cooked dal, vegetables and jaggery. Let it cook for some time.

Finally add the soaked poha and mix well. Let it cook for five minutes.

Garnish with coriander leaves and some ghee. Serve hot with raita of your choice and chips.

Sending over to Margot's Wholesome Lunchbox event
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Aloo cheese rice

Ingredients

2 boiled and chopped potatoes
1/2 cup grated cheese
2 tsp oil
1 tsp cumin seeds
1 small onion chopped
1/2 tsp turmeric powder
1 tsp vangi bhath powder
2 cups cooked rice
Salt to taste
Finely chopped coriander leaves

Heat oil, add cumin seeds. When it splutters, add the onions and fry for 2-3 minutes. Add potatoes, turmeric powder, vangi bhath powder and salt. Mix well and add cooked rice. Slowly coat the rice with the masala without breaking it.

Cook for 2-3 minutes and add coriander leaves and cheese. Mix well. Garnish with more cheese.

Serve with raita of your choice.

Sending it over to Nags for her MM:Ravishing rice recipes event started by Meeta
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Black eyed pea rice

Ingredients

1 cup cooked black eyed pea
2 cups cooked rice
Salt to taste
1 tsp oil
2 cloves
Small piece of cinnamon
1 small bayleaf
1/2 tsp ginger paste
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
1/2 tsp turmeric powder
1 tsp garam masala powder
Finely chopped coriander leaves

Heat oil, add mustard seeds, cumin seeds, bengalgram dal and blackgram dal. When it splutters, add cloves, cinnamon and bayleaf. Then add ginger paste, turmeric powder and cooked black eyed pea. Add salt and garam masala powder. Mix well and add the cooked rice. Finally garnish with coriander leaves.

Serve hot with raita.

This quick rice variety is my second entry to WYF:Quick Meal event

Also sending it over to Curry leaf for the FIC:Favourite event started by Sunshinemom and Lori's MLLA-11 event started by Susan

I have a new blog (http://simpleindianfood-blogroll.blogspot.com/2009/05/how-to-create-blog.html) that would feature my blogroll and awards.

Two other important sections in this blog would be "Cookbook reviews" and "Help on Blogging".

Help on blogging segment would feature notes for new bloggers who need assistance. The first step in this direction is "Creating a blog" .

Now for the second and most interesting section about Cookbook reviews. Inviting you all to be a part of this blog by sending me reviews of the cookbooks you have so that we can have one place that would feature all the cookbooks. It would help others to choose the books that would suit their needs and style of cooking. Please mail me the reviews and a picture of the cookbook front cover at easycrafts@gmail.com. I will soon come up with a logo that we can have in our blog sidebar which will link to the reviews of cookbooks. Hoping to get a good response from you all in this small effort of making a collection of good cookbooks.

My first cookbook review is LIFCO's How to Cook .
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Tawa pulao

Ingredients

1 cup mixed vegetables (cut lengthwise and slightly cooked)
1/2 cup paneer cut lengthwise
1 medium tomato (chopped)
1 cup cooked rice
1 onion chopped
2 tsp oil
2 green chillies-slit
1/2 tsp ginger paste
Salt to taste
1 1/2 tsp pav bhaji masala
Finely chopped coriander leaves

Roast the paneer pieces in a drop of oil in tawa till crispy on all sides. Heat oil in a tawa, add the onions and green chillies and fry for a minute. Add the chopped tomatoes and cook for another 2 minutes till the tomatoes become soft. Now add the ginger paste, mixed vegetables and fry on high flame for a minute. Add salt and pav bhaji masala. Mix well. Finally add the cooked rice and paneer pieces. Coat the rice with the masala and cook for 2-3 minutes.

Garnish with finely chopped coriander leaves.

Sending this over to Kadumanga's COT:Flavored Rice event

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Carrot Peas masala rice

Ingredients

2 cups cooked rice
2 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
1/2 tsp turmeric powder
1/2 cup cooked carrot and peas
3 tsp vangi bhath powder
Salt to taste
Finely chopped coriander leaves

Heat oil, add mustard seeds and dals. When it splutters, add turmeric powder and vangi bhath powder. Mix well and add cooked carrot, peas and rice. Add salt and mix well. Garnish with coriander leaves.

Serve hot with raita of your choice.

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Veg pulav

Ingredients

1 cup basmati rice (soaked for 1/2 hr in 2 cups water)
1 tsp oil
1 tsp cumin seeds
1 onion (chopped lengthwise)
Salt to taste
1/2 cup chopped vegetables (carrots, beans and peas)
Small piece of cinnamon
2 cloves
Few roasted cashews

Heat oil, add cumin seeds, cloves and cinnamon. When it splutters add onions and cook for a minute. Add the soaked rice after draining the water to a different vessel (not to be thrown). Fry for 2 minutes and then transfer it to a vessel for pressure cooking. Add the water that was used for soaking the rice and vegetables. Add salt and pressure cook for one or two whistles.

Mix well without breaking the cooked rice and garnish with roasted cashews. Serve hot with any spicy gravy of your choice or as it is for kids.

Sending over Milagu kuzhambu (pepper sambar) to Think Spice: Think Pepper event started by Sunita and guest hosted by Divya Vikram

Cucumber raita goes to AFAM:Cucumber event started by Maheswari and guest hosted by Neha

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