Puliyodharea
Ingredients: 3-4 Tbsp – Gingely Oil ¼ cup – Peanuts, raw ½ tsp – Mustard Seeds 1 Tbsp – Channa Dal 1 tsp – Urad Dal 1-3 nos – Red chillies (adjust to taste, more chillies are added in the roasted powder) 6-8 nos – Curry Leaves, washed & patted dry and roughly torn into pieces ½ tsp – Turmeric … Continue Reading →
Dal biriyani
Ingredients: 2 Cups Rice 1 Cup Toor Dal (Red Gram split) 2 Onions 1 tsp Jeeram (Cumin Seeds) 1 tsp Turmeric Powder 1 tsp Red Chili powder 1 tsp Ginger and Garlic paste 1 tsp Green chili paste 2 tbsp Butter 1 Tomato 1 Potato cubed and deep fried(can be substituted with fried bread pieces) Salt 1 tsp Garam Masala … Continue Reading →
Coconut Rice
Ingredients: Raw Rice – 1 cup Grated coconut – 1 cup Red chilly – 2 Green chilli – 4 Bengal gram dhal – 1 teaspoon Asafotida – ¼ teaspoon Cashew nut – 1 tablespoon Coconut Oil – 4 or 5 teaspoons Mustard – Half teaspoon Curry leaves – few Salt – 1 teaspoon or as per taste Method: Cook rice … Continue Reading →
Brinji Rice
Ingredients: Raw Rice – 2 cups Onion – 2 Tomato – 2 Green Chillies – 4 Fresh Ginger – a small piece Garlic – 8 cloves Green Peas – ¼ cup Carrot – 1 Beans – 4 Potato – 1 Cauliflower florets – ½ cup Chilli powder – 1 teaspoon Coriander powder – 2 teaspoon Turmeric powder – a pinch … Continue Reading →
Coriander Leaves rice
Ingredients: Rice – 1 cup Fresh Coriander Leaves – 1 small bunch Green Chillies – 2 Nos Fresh Ginger – a small piece Tamarind – a small gooseberry size Urad Dhal – 1 tablespoon Oil – 1 tablespoon Mustard – ½ teaspoon Salt – 1 teaspoon or as per taste Method: Cook the rice till soft (not too soft).In a … Continue Reading →
Curry Leaves Rice
Ingredients: 1 cup raw rice To roast: A handful of fresh curry leaves 2 red chillies 1 tablespoon Bengal gram dhal 1 teaspoon Urad dhal ¼ teaspoon black pepper ¼ teaspoon asafetida powder 1 tablespoon coconut gratings For seasoning: 5 cashew nuts broken into small bits 2 tablespoon oil 1 teaspoon mustard seeds Few curry leaves 1 teaspoon salt Method: … Continue Reading →