Dill Pulao

Dill is my favorite and I wanted to try this dill in pulao and it was a big hit especially with my daughter who is a very fussy eater. The veggies are optional but I feel guilty to make any dish without the veggies, so I have added whatever my family likes. You may add the veggies of your choice and if there is none available you can even skip the veggies and make the pulao with just the dill leaves. This is a very flavorful and healthy one pot meal.

Ingredients

• 1 cup Basmati Rice
• 1 bunch Dill leaves (cleaned and chopped)
• 3 cups chopped Vegetables (Cauliflower, Potato, Lima beans, Carrots)
• 2 Cardamom
• 4 Cloves
• 1" piece Cinnamon
• 1 Bay leaf
• 1 tsp Cumin seeds
• 2 tbsp Oil (Olive Oil preferably)
• 3 Green chillies (Adjust to your taste)
• 1 tbsp finely chopped Ginger
• 1/2 tsp All Spice Powder (Optional)
• 1/2 tsp Asafoetida
• 1 tsp Salt (Adjust to your taste)

Method

1. Heat oil in a cooker and when the oil is hot enough add the cardamom, cloves, cinnamon, bay leaf, asafoetida, cumin seeds, all spice powder(if adding), green chillies and ginger.
2. Add the Dill leaves and saute for a few minutes. Then add the vegetables and mix well.
3. Wash and add the basmati rice and mix well. Add 1.5 cups of water and salt and close the cooker and cook on low heat for around 15 min or till the rice is cooked.
4. Serve Dill pulao hot with a raita of your choice.

Tomato Pulao

This is a yummy tomato rice recipe that I learnt from my cousin Roopa. She makes this every time we visit as it is my daughter's favorite. My daughter has even named this rice as Roopa Peri mammu :-)

 

Ingredients

• 1 cup Basmati rice
• 3 Tomatoes (medium size)
• 1" piece Cinnamon
• 4 Cloves
• 2 Cardamom
• 1 cup thin Coconut milk OR 1 cup Water
• 1 Bay Leaf
• 1" piece Ginger
• 2 Green chillies
• 1/2 tsp Turmeric Powder
• 1/4 tsp Chilli Powder (Adjust to taste)
• 1 tsp Coriander Powder
• 2 tbsp Oil (I use Olive Oil)
• 1/4 tsp Asafoetida
• 2 springs Coriander Leaves finely chopped
• 1 spring Mint leaves finely chopped
• 1 tsp Salt (Adjust to taste)
• 1 tsp Cumin seeds
• 1 cup Paneer cubes

Method

1. Grind the tomatoes, cinnamon, cardamom, cloves, ginger, green chillies in a mixer and keep aside.
2. Heat the oil in a cooker and add the asafoetida, cumin seeds and bay leaf. When the cumin seeds start crackling, add the ground tomato mixture, turmeric powder, chilli powder and coriander powder and saute till it starts to leave oil.
3. Wash and drain the rice and add it to the cooker along with the coconut milk/ water and salt and close the cooker and allow it to cook on low heat for 10-15 min or till done.
4. Around 10 min later add the Paneer cubes and the mint leaves and give it a stir. Taste and adjust the salt or spice requirements and close and simmer for 2 more min and switch off.
5. Garnish with Coriander leaves and serve hot or pack it for your picnic as it tastes good even when cold.

Vegetable Biriyani

Vegetable Biriyani is an exotic dish with the inviting smell of saffron. It makes a very good party food. It may look a little time consuming but in the end, you will feel it was definitely worth your time. Enjoy cooking!!!

Ingredients
For Rice:

• 1 cup Basmati Rice
• 2 cups Water
• 1/4 tsp Salt
• 1 tbsp Oil (Preferably Olive oil)
• 2 pinch Saffron threads
• 2 tbsp warm Milk

For Marinating:

• 4 cups chopped Vegetables (Carrots, Beans, Cauliflower, Broccoli, Green Peas, Potato)
• 1 tsp Turmeric
• 1 tsp Chilli powder
• 1 tbsp Coriander powder
• 1/2 tsp Salt
• 1 cup Curd

To Grind:

• 1 Cardamom
• 1" Cinnamon
• 2 medium Tomatoes
• 3 cloves
• 1/4 cup mint leaves
• 1" Ginger
• 2 Green chillies

For Vegetable Gravy:

• 2 tsp oil
• 1 Black Cardamom
• 1 Star Anise
• 1 tsp Cumin seeds
• 1 Bay leaf
• 1/4 tsp Asafoetida
• 1 tsp Garam Masala
• 1/4 tsp Salt (Adjust to taste)

For Garnish:

• 1 tbsp Sliced Almonds
• 1 tbsp Melted butter

Method:

1. In a big bowl, add the ingredients for marinating except the vegetables and mix well. Now add the chopped vegetables and mix well so that the vegetables are coated well with the masala. Close it and keep aside to allow it to marinate for 30 min. 
2. Now wash and cook the rice separately with oil, salt and water.
3. Soak the saffron threads in warm milk for 15 min.
4. In the mean time prepare the ground paste with the ingredients to grind.
5. Heat a large wok and add the oil. Add the black cardamom, star anise, bay leaf, cumin seeds and asafoetida.
6. When the cumin seeds start crackling, add the ground paste and stir well till it begins to leave oil.
7. Add the marinated vegetables, salt, Garam masala and cover and cook on medium heat till they are tender but not mushy. Switch off and keep aside.
8. Now gently fluff the cooked rice with a fork and fold in the saffron milk.
9. Now take a huge bowl that is oven safe and put half the cooked vegetables and spread it into an even layer.
10. On top of the vegetables, add half the cooked rice with saffron and spread it into an even layer.
11. Add the remaining vegetable gravy on top of the rice and spread it evenly.
12. Now add the remaining rice and spread it evenly.
13. Spread the melted butter evenly on top and add the chopped almonds.
14. Preheat the oven to 350F and cover the bowl with aluminium foil and place it in the oven for 30 minutes.
15. Yummy Vegetable biriyani is ready to serve.

Suggestions / Notes

1. If you don't have an oven, you may use a microwave safe bowl and arrange the biriyani and place it in microwave (covered) on high for 5 min.

Puliyodharai

This is my mother's famous Puliyodharai recipe. It tastes so similar to the puliyodharai prasadam you get at the temples. She always makes the Pulikaaichal her own random way with no specific spoon measurement but only eye measurement (kann alavu as she says) ;-) So I asked her to note down the measurements of how much she has used with the proper measuring spoons, the next time she made and she immediately did this the next day and gave me the recipe. Now I am revealing her secret :-)

Pulikaaichal
This is the Tamarind spice mixture needed to make the Puliyodharai. It is like a pickle or thokku that can be made and stored for later use.

Ingredients

• 200 gm Tamarind paste
• 10 long Red chillies
• 1 tsp Methi seeds
• 1 tsp Asafoetida
• 1/2 cup Oil
• 2 tsp Urad dal
• 2 tsp Channa dal
• 1/4 cup Peanuts
• 2 springs Curry leaves
• 1 tsp Mustard seeds
• 5 Red chillies split into 2
• 1 cup water
• 1 tsp Turmeric powder
• 1 (heaped) tsp Salt (Adjust to taste)

Method

1. Heat 1 tsp oil in a pan/ wok and fry the methi seeds and the 10 long red chillies. Fry them on medium heat till they turn brown. Switch off and allow it to cool and grind these in a mixer to a fine powder and keep aside.
2. Heat the remaining oil in the pan and add the mustard seeds. When the mustard starts crackling add the asafoetida, urad dal, channa dal, 5 split red chillies and the peanuts and fry them till they turn a light brown.
3. Now add the curry leaves and the water. Stand back while adding water as it will splatter. Then add the Tamarind paste, turmeric powder and salt. Bring the mixture to a boil and then simmer it till the mixture thickens slightly (like a halwa).
4. Now add the ground powder and mix well. Switch off the stove.
5. Follow the recipe below to make the Puliyodharai and store the remaining Pulikaaichal in an airtight container once it is cooled.

Suggestions/ Notes

1. The Pulikaaichal keeps good at room temperature for a week and it definitely keeps good for more than 6 months in the refrigerator but be sure to use a clean dry spoon every time.

Puliyodharai
This is also known asTamarind rice and is made by mixing the Pulikaaichal with cooked rice.

Ingredients

• 1 tsp Pulikaaichal (Adjust to taste)
• 1 cup cooked Sona Masoori Rice

Method

1. Add the Pulikaaichal to the hot Rice and mix well with a fork.
2. Puliyodharai is ready to serve hot or cold!

Suggestions/ Notes

1. Once you make the Pulikaaichal, you can almost instantly make the Puliyodharai and this Puliyodharai tastes good even if it is cold. Hence it can serve as a nice picnic food or travel food. Also it keeps good for a day or two when kept at room temperature itself.
2. My Mom heats a little oil and fry more peanuts and add it to the rice along with a pinch of turmeric and mix the Pulikaaichal to make the Puliyodharai. But I am a little lazy and want to make the Puliyodharai instantly so added more turmeric powder and peanuts in the Pulikaaichal itself :-)

Vegetable Fried Rice

The Veg fried rice is an Indo-Chinese dish. This recipe tastes just like the ones you get in the restaurants. Try it to believe it!

Ingredients

• 2 cups cooked Basmati Rice
• 3 Tablespoons Olive Oil
• 1 cup Vegetables( Beans and Carrots - diced)
• 1/4 cup Green Peas
• 1/2 cup Cabbage, thinly sliced
• 1/4 cup green Capsicum thinly sliced
• 1 Tablespoon Soy Sauce
• 1/2 Teaspoon Black Pepper powder freshly ground
• 1/2 Teaspoon Salt

Method

1. Heat a large pan and add olive oil.
2. When oil is hot add the vegetables, cabbage, peas and capsicum and stir fry till the vegetables are just cooked but still crisp and not over cooked.
3. Add the cooked rice, pepper powder, salt and soy sauce and mix everything well.
4. Cook the fried rice for 2-3 minutes and serve hot.

Suggestions/ Notes

• Olive oil is used here to get the restaurant style taste. However it could be replaced with any other oil too.
• Mix the rice with a fork so that it doesn't get broken or mushy.
• You may add or subtract the veggies according to your taste to make it more nutritious and tasty.

Bisibele Bath

Bisibele Bath is famous in Karnataka and is an easy single dish meal. It is very healthy and filling and can be made in a jiffy especially if you have guests visiting your place. This recipe serves 4.

Ingredients

• 1/2 cup Rice (Sona Masoori or any short grain rice)
• 1/2 cup Toor Dal
• 1/4 tsp turmeric
• 2 cups diced Vegetables (Carrots, Potatoes, Beans)
• 1/4 cups Peas
• 1/4 cup Lima beans
• 1 small tomato, diced
• 1 tsp Tamarind paste (adjust as per taste)
• 1 tsp Rasam powder
• 2 tbsp Bisibele Bath powder
• 2 tsp Ghee
• 1 tbsp Salt (Adjust to taste)
• 1/4 tsp Mustard
• A pinch of asafoetida 
• 1 spring Curry Leaves
• 1/4 cup Cashews/ Peanuts

Method

1. Wash and soak the rice and toor dal for 15 min
2. In a pressure cooker, drain and add the soaked rice and toor dal, vegetables, peas, Lima beans, tomato and turmeric. Mix well.
3. Add 5 cups of water, tamarind paste, rasam powder, bisibele bath powder and salt. Mix everything well and pressure cook for 4 whistles.
4. Taste and adjust for salt/ spice/ sourness.
5. Heat ghee in a small pan and add the mustard. When it crackles add the cashews/ peanuts and fry them till golden brown. Then add the asafoetida and curry leaves.
6. Add the seasoning to the bisibele bath and serve it hot!

Suggestions/ Notes

• The Rasam Powder and Bisibele Bath Powders can be either homemade or store bought.
• The vegetables added to the Bisibele bath can be anything of your choice. But if you are adding, capsicum/ cauliflower/ broccoli/ any veggie that gets cooked fast, cook them separately and add it in step 4 and stir well. Cover and simmer for 5 min so that the veggies soak in the flavour.

Vegetable Pulao

The Vegetable Pulao is a one dish meal and very easy to make. I have used only carrots, beans, potatoes and cauliflower in this recipe. But you may add or subtract the veggies to suit your taste. This recipe serves 4.

Ingredients 

• 2 cups Basmati Rice
• 4 tbsp Ghee / Oil
• 2 cups chopped vegetables (Carrots, Beans, Potatoes, Cauliflower)
• 1/2 cup Peas
• 2 tbsp Cashews
• 1 tbsp Raisins (optional)
• 2 tsp Salt (Adjust to Taste)
• 1/2 tsp Turmeric powder 
• 1/2 tsp Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin seeds
• 1/4 tsp Asafoetida
• 1 Bay Leaf
• 2 Black Cardamom
• 1 star Anise seed

Grind to Paste:

• 1 Inch Ginger
• 3 Green chillies
• 2" Cinnamon stick
• 4 Cloves
• 1/4 cup Mint leaves
• 1/2 cup Coriander leaves
• 3 green Cardamoms   

Method

1. Heat 1 tsp of Ghee is a pan, fry the Cashews and Raisins and keep them aside.
2. Heat the remaining Ghee/Oil in a thick bottomed vessel / Cooker and add the Bay leaf, Asafoetida and Cumin seeds.
3. When the Cumin seeds start crackling, add the Ground paste and fry it till the oil separates from it.
4. Now add the Vegetables, Turmeric powder, Chilli powder and  Coriander powder and mix everything well.
5. Wash the Rice and add it along with 4 cups of Water and Salt. Stir well and simmer the stove.
6. Cover and cook until the rice is done.
7. Add the fried Cashews and Raisins to the Vegetable Pulao and serve hot with a Raita.