Onion Rava Dosa..

Rava Dosa is a popular South Indian dish. It looks like thin crepes. Rava Dosas are quick to make. These crepes are prepared without fermenting. They can be served as a snack or part of a main meal. Initial days my rava dosa was terrible.. They use to be thick and never got the golden color. Slowly I learned to master it and now it is just perfect how it has to be. My hubby is not a big fan of rava upma, but thank god he atleast like rawa dosa. So here is the recipe of onion rava dosa in my way...

Ingredient's

Semolina 1/2 cup

Rice flour 1/2 cup

Maida 1/4 cup

Ginger, finely chopped 1tbsp

Green chillies 1, chopped

Whole black pepper 2 tsp, Jeera 1tsp

Onion 1, finely chopped

Coriander leaves,chopped 1 tblsp

Curry leaves 1 sprig

Salt as needed

Oil/ghee as needed.

Cooking Method

Take all the ingredients except onion in a bowl and mix water with it. Use a egg beater for easy mixing. Keep onions aside. The batter should be very thin of running consistency.

Heat a non stick dosa pan preferably. It should be really hot. Drizzle some oil and pour the watery batter, first to form a outer circle and then fill in the centre, just one layer. Immediately top the chopped onions in a sprinkled way. Add a tsp of oil/ ghee over it. Let it cook in medium flame until the dosa browns to a golden colour. It takes some time in medium flame. If you cook in high flame you may not get the crispy dosa. So cook slowly in medium flame. Do not flip, just fold and serve hot.

Serve hot immediately with sambar and chutney the best combo.

Tomato Rice.. Pressure Cooker Version.

Tomato rice is one of the best rice dish in my opinion. Because it gives a very tangy taste and i love it. Even in my family also every one likes it. When i got newly married i was not sure to pack this rice for my hubby in his lunch bcoz i had no idea whether he will like it or not. Few months back i wanted to give something different for his lunch. Without telling him i packed tomato rice for his lunch box and he liked it very much and he requested me to give tomato rice very often. My recipe is very different from a usual tomato rice. Do try and let me know..

Ingredient's

2cup Raw rice

3tbsp green peas

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms, 2 dry red chillie

2 Onions, 2 green chillies (finely sliced)

1 1/2tsp ginger-garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin 

1/2cup curd 

Tomato 3 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste

Coriander leaves for garnish)

Cooking Method 

Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the sliced onions and saute for 3mts. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts. Add red chili powder turmeric and coriander powder and mix. Add chopped tomatos, curd, green peas and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame) 

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Meethi Pulao.. Fenugreek Rice!!!

Meethi Pulao. I love greens and make it a point to prepare all kind of green vegetables at least 4 to 5 days a week as I strongly believe that we are what we eat. I always prefer the mini meethi leaves which are available here very easily, this mini meethi leafs perfect for a meal rather than those huge bunches which give me a headache when it comes to cleaning!! This is a simple and flavorful pulao made in jiffy and perfect for lunch box also. Nowadays i'm giving more rice items for my hubby in a lunch box, so that even i can get a chance to cook different differnt kinds rice items. Because it is easy to prepare to and delicious to eat...

Ingredients 

2cup Basmati Rice 

1 cup chopped veggies Beans, carrot, peas, potaos. 

1cup meethi leafs 

1 large onion. 2 green chillies, 1 large tomato 

1 star anise, 1 big cardamom, 1 cinnamon, 1tsp cumin 

1tsp turmeric, 1tsp coriander powder, 1tsp garam masala 

2tbsp chopped coriander leafs 

Oil and Salt as per taste

Cooking Directions 

Wash and soak the rice for at least 1/2 hour. In a pressure cooker add oil, when the oil hot, add cumin, star anise, cardamom and cinnamon, when they starts spluttering, add onion and green chillies, fry to golden brown. 

Then add chopped veggies, meethi leafs, turmeric, coriander, garam masala and salt. fry for another 3 to 4 minutes. 

Add chopped tomatos and basmati rice. mix it gently and add 2cups of water and close the lid and cook for 3 whistle (1 in high flame and 2 in low flame) 

Garnish with coriander leafs and Serve hot with Raita.

Mini Idiyappam With Black Channa Curry.

Idiyappam is a common breakfast dish in Kerala and Tamilnadu. It is made of rice flour and is a very healthy breakfast as it is steamed. Last month we had been to coorg there they served us idiyappam for the breakfast with black channa curry, from there i became a fan of this dish. Keeping that taste in my mind i also prepared this idiyappam on 15th Aug for breakfast. Usually people make this idiyappam in a very different way. I feel this is the best and very simple idea. Do try and let me know...

Ingredients 

1 cup rice flour 

Water as required to make a soft dough 

Oil - 2 tsp 

Salt as required.

Cooking Directions 

In a mixing bowl, take rice flour, add salt, oil and water to make a soft dough. Knead it well. Grease the inside of the idiyappam maker with oil and fill it with the prepared dough and press it in a circular motion on idly plate in the form of long strings. Then steam it for 10-15 minutes. I used my idly pot for steaming. 

The basic idiyappam is ready. It can be served with any curry of your choice or coconut chutney. 

Puffed Rice Masala..

Last weekend I bought a bag full of puffed rice from grocery store. I wanted to use as much as possible and finish it otherwise it will loose its crunch very soon and also if it gets old, a strange smell comes out of it. I am not the one who wants to just throw things away. Thats a big reason I buy in lesser quantities. This time the quantity was more but the price was less that was the main thing which tempted me very much. Every time when my husband comes from office he wants something very light in snacks. This time i have made this puffed rice masala. Very easy to make and very tasty to eat with cup of tea..

Ingredients: 

1/2 kg puffed rice

1 cup peanut, 1 cup roasted gram 

1 full garlic cloves finely chopped

Curry leaves, a few

5 to 6 dry red chillies

1/2 tsp turmeric powder 

Salt to taste

3 tbsp oil

Cooking Method

In a large deep frying pan, dry roast the puffed rice for few minutes and keep it aside. Then in the same pan add oil, when the oil is hot add curry leafs, red chillies, peanuts, roasted gram and chopped garlic and fry for 5 to 6 minutes in a low flame. Now add the turmeric and salt and fry for another 1 to 2 minutes. then allow it to cool. Finally add the puffed rice to it and mix it well.

Masala pori is ready to eat. Store it in an air tight container upto ten days.

Palak Biryani (Spinach Rice) Pressure cooker version

I'm back from my long holidays!!! After so many days i'm writing my blog again and i'm not having any idea what should i write, this happens with me every time when ever i give a long gap in my blog writing then i will not know only what to write. After a long holiday i'm feeling lazzy to cook some different dishes except dal and rice. I had this recipe in my waiting list from a long time, i think now the time has come to post this Palak Briyani recipe. Since i'm not cooking any other dishes..

Ingredient's
3 cups of shredded spinach
1 cup basmati rice
1/2cup mutter, 1/2cup chopped beans
1 large onion, 2 green chillies, 1 large tomato (sliced thin)
1tsp red chilli powder, 1/2 tsp turmeric powder
2 tsp coriander powder, 2tsp ginger garlic paste
2 bay leafs, 1 green cardamom, 2 dry red chillies
Oil and Salt to taste

Cooking Method

Wash and keep the rice aside with 2 cup of water. In a pressure cooker add oil, when the oil is hot add bay lefas, dry red chillies and cardamom, when they turn brown, add onion and green chillies and fry to golden brown, then add all the masala powder, ginger garlic paste and tomato, cook for 3 to 4 minutes. Now add the green peas, beans, spinach, rice and salt. mix them all together and add 2cup of water. and close the lid and cook for 3 whistle (1 in high flame 2 in low flame)
Serve hot with Raita.

Prawn Biryani (Pressure Cooker Version)

Prawn Biryani.. The delicious and tastiest biryani i have ever eaten. I have become a huge fan of this dish from the day i have cooked. Though it was bite of sweet in taste because of prawns but awesome. You guys must be thinking when ever i cook biryani i always cook in pressure cooker, right!! Let me explain. Cooking in pressure cook is very easy compare to open pot, because it saves lot of time and efforts, and i personally feel it taste good too. You might also like some more recipe's of Prawn.

Ingredients
1/2 kg Basmati rice, 1/2 kg Prawns
2 big size onion, 4 tomato, 3 green chilly. Finely chopped
3tbsp of chopped mint and coriander leafs
2tbsp Ginger garlic paste
2tbs red chilly powder, 1tbs turmeric powder, 1tbs coriander powder, 1tbs garam masala
1cup curd, 2tbsp lemon juice
2 bay leafs, 3 dry red chilly
2 small green Cordamom
Pinch of orange food color
Oil and Salt as per taste.

For marinating prawns
1cup curd
2tbsp lemon juice
1/2tsp ginger garlic paste
Salt as per taste.

Cooking Method

In a large mixing bowl, add curd, lemon juice, ginger garlic paste, salt and prawns, mix it well and keep it the fridge for 30 to 40 minutes. Soak the rice in 1 cup of water for about 10 to 15 minutes with food color. Heat pressure cooker and, add oil, elaichi, bay leafs, and red chilly, leave till it become's brown. Then add onion, green chillies and fry to golden brown. after add all the masala powder and ginger garlic paste, fry for another 10 to 15 minutes. Now add the tomatos and fry till it starts leaving oil. Now add the marinated prawn and rice. Give a good mix and from top add mint and coriander leafs. Add salt if needed. Close the pressure cooker lid and cook for 3 whistle(1 in high flame and 2 in low flame). Serve hot with Raita.

Tips: Don't add too much of water. When you are cooking in a pressure cooker. If you are using Basmati Rice. Soak the rice in a water for 10 to 15 minutes before cooking for the best result.

Chinese Schezwan Fried Rice

I got this recipe from a Tv show called Fringi Tarka in foodfood channel. I feel it is the best and easy recipe to cook fried rice. I have used less schezwan sauce, because my husband has stopped eating spice food from last month... Now i have to really think twice before i put any green chillies or red chillies in the dish.. Nowadays i'm in a big trouble because i love spice food and he don't allow me to eat. Let's see how long even i can survive without spice food...

Ingredient's
2 cup boiled rice (you can use leftover rice to)
2cup vegetables finely chopped (cabbage, carrot, beans, capsicum, spring onion)
1 onion, 2 green chillies, 6 garlic cloves, finely chopped
2tbsp schezwan sauce, 1tbsp soya sauce, 1tsp white vinegar, 1tbsp tomato sauce
Oil and Salt to taste.

Cooking Method
In a deep frying pan, add oil, when it is hot, add garlic, onion and green chillies. saute for 2 to 3 minutes, then add all the vegetables and fry for 3minutes. Then add the schezwan sauce, soya sauce, white vinegar, tomato sauce and salt mix it well. Now add the boiled rice and mix it gently and cook for another 2 to 3 minutes..
Chinese Schewan Fried Rice is read to serve. Serve hot with stir-fried vegetables.

Egg Biryani.... (Pressure Cooker Version)

Ingredients

4 hard boiled egg, and 1/2 carrot chopped
2 cup Basmati Rice, pinch of food color
2 Onions,3 Tomatoes, 4 Green chillies, Mint leaves finely chopped
2 tsp Ginger garlic paste
3 Cardamoms
1-1/2 tsp Chilly Powder, 1 tsp turmeric, 1 tsp garam masala,3 tsp Coriander Powder
3 bay leaves and 4 dry red chillies
1 Lemon, 1/2cup curd
3/4 cups Oil/ghee
Salt to taste

Cooking Method

Clean and soak the rice for 1 hour in enough water taken in a pot and add the pinch of food color. Heat oil in a pressure cooker and add bay leaves and red chillie, when they turn into brown, add onion and green chillies sautee to golden brown, Than add all the masala powder and fry till oil seprates, now add chopped tomato, lemon and curd fry till tomatos are soft, then add the eggs, carrot and little salt fry for 2 to 3 minutes. Then add the rich and mix it gentely and close the lid, and cook for 3 whistle (1 in high flame, 2 in low flame)
Serve hot with rita..

Mushroom Pulao.. (Pressure cooker version)

Pulao usually comes to my rescue when I am not in the mood of cooking and hence prefer to cook 1 pot meal. Yesterday I cooked mushroom pulao which is not just easy to make but also very tasty. Mushroom pulao is a nice variation from the usual matar pulao or vegetable pulao.
Some of my favorite Rice Items Recipe's are: Mutton Briyani, Mushroom Briyani, Soya Chunk Briyani. 

Ingredients

1 cup Basmathi Rice

1 1/2 cup of sliced mushroom, frozen peas and carrot

1/4 cup thinly sliced onion, 2 Green Chilli 

2 Cloves, 1 Stick cinnamon, 2 Bay leaf, 1 Star Anise, 2 dry red chilly

1/2tsp turmeric, 1/2tsp coriander powder and 1/2tsp garam masala

1tsp ginger garlic paste

3tbsp mint leafs

1 tbsp ghee

Salt and Oil as per taste

Cooking Method

Soak the rice in water for few minutes. Heat oil and ghee in pressure cooker. Add cloves, cinnamon, bay leaf, dry chillies and star anise. After a few seconds, add ginger and garlic paste, onion and green chilli. Saute for a couple of minutes. Add mushroom, peas and carrot, stir well. Add salt, all the masala powder and mint leafs. and cook for 2 to 3 minutes. Now add salt, rice and water, mix it well and close the lid and pressure cook for 2-3 whistles. (1 in high flame and 2 in low flame.

Serve with mint raitha or chips.

Bisi Bele Bath.... (Pressure Cooker Version)

This is one of the easiest and simplest way to cook BBB and it taste awesome... It has been a long time i ate BBB, it was there in my mind to cook at home from a long time but was not having right idea to cook. Then i asked my sister how to cook this BBB. She told me one very easy way to cook. It is in pressure cooker, and i laugh at her. She told me it is true and it will taste delicious. I will tell you the recipe you can also trying cooking in this version then tell me or laugh at me ok... Today morning i thought why not cook BBB for brunch and it is true you can cook BBB in pressure cooker too, and it taste delicious :)

Ingredient's
1/2 cup rice, 1/2 cup toordal
3 cup of chopped vegetable. ( cabbage, capsicum, beans, green peas, cauliflower)
1 onion, 1 tomato, 3 green chilies (finely chopped)
1tsp red chilly powder, 1tsp coriander powder, 1/2tbp turmeric
3tbsp bisibele bath masala powder, 1tbsp sambar powder
1tsp ginger garlic paste


Tempering
2tbsp penuts, 1tbsp cashew
4 dry red chilly, 5 garlic cloves, 10 curry leafs, 1tsp mustard
Salt and Oil to taste.

Cooking Method
Wash dal and rice and put it in the pressure cooker with 5 cup of water and salt. Allow 4 whistle (1 in high flame 3 in low flame) after the pressure is gone from the cooker then add all the vegetable, onion, tomato, green chilly, ginger garlic paste, and all the masala powder. mix it gently and again cook for 3 whistle (1 in high flame 2 in low flame) In the mean time take a frying pan, add oil and fry cashew and penuts, and set it aside. After the pressure is gone from the cooker open the lid and add the fried cashew and peanuts, Then prepare for the tempering, in the same frying pan add oil, mustard, curry leafs, red chillis and garlic cloves, when they start turning golden brown remove from the heat and add in to the BBB and mix it well.
Bisi bele bath is ready to Serve. 
Serve hot with Ghee and Mixture. 

Mint Rice... (Pudina Rice)

Tempt your palate with an aromatic and cooling rice recipe, the mouthwatering Pudina Rice (Mint Rice). The fresh sprigs of mint or Pudina leaves are ground and then added to the rice while cooking to impart the delectable minty flavour....

Ingredient's

2 cups rice

1/2 cup green peas 

2 cups fresh mint leaves 

1 onion, chopped fine, 3 to 4 green chillies

1 tbsp ginger garlic paste

4 green cardamom pods

1 bay leaf

1 tbsp ghee

Salt to taste

Cooking Method

If using basmati, soak the rice in 4 cups water for half an hour and cook in pressure cooker for 1 whistle. Once pressure leaves the cooker, spread out on a plate and let it cool without clumping. If using rice cooker or any other method, cook until the rice is done yet firm. Grind the mint leaves, green chillies and ginger garlic to a paste. Heat ghee in a pan add the cardamom, bay leaves and saute for about a minute, taking care not to burn them. Then add the chopped onions and green peas saute unil it turns transparent. Add the ground paste to the pan and fry for about 2 to 3 mins until it turns fragrant.the add salt. Mix in the cooled rice without breaking it too much. 

Serve with a raita of choice.

Plain Khichdi (In North Indian Style)

This is one of the simplest recipes of khichdi you can imagine. Great not just for sick people but also when you want to eat light after a heavy lunch. Adding ghee on top of khichri if you want to eat and it taste just superb. Khichdi is a easy to digest healthy Indian food..

Ingredient's

1cup rice, 25gram toordal

1 onion, 2 green chillies and 1 tomato, chopped finely

1tsp turmeric, 1/2tsp coriander powder

1/2tsp cumin seeds

Salt and Oil to taste

Cooking Method

In a pressure cooker add rice, dal, turmeric, salt and water. Boil for atleast 4 to 5 whistle in a medium flame. In deep frying pan add oil, cumin seeds, when turns brown, add onion and green chillies, fry to golden brown, then add tomato and coriander powder, fry till tomato soften. Now add the boiled rice and salt if needed mix it nicely. cook for 2 to 3 minutes... Serve hot with Ghee...

Mushroom Biryani (Pressure Cooker Version)

I just made few changes in the method of preparation. It came out so yummy that my husband enjoyed and asked me to prepare it again for this weekend. I have never tried biryani in this style. I can bet you this is the best mushroom biryani I ever had,and very easy to cook also. Here you go…

Ingredients
200 gms Mushroom, 1/2cup mutter, and 1/2 carrot chopped
4 cup Basmati Rice, pinch of food color
2 Onions,3 Tomatoes, 4 Green chillies, Mint leaves finely chopped
2 tsp Ginger garlic paste
3 Cardamoms
1-1/2 tsp Chilly Powder, 1 tsp turmeric, 1 tsp garam masala,3 tsp Coriander Powder
3 bay leaves and 4 dry red chillies
1 Lemon, 1/2cup curd
3/4 cups Oil/ghee
Salt to taste 

Cooking Method
Clean, wash and soak the rice for 1 hour in enough water taken in a pot and add the pinch of food color.Trim mushrooms into big pieces and keep it aside.
Heat oil in a pressure cooker and add bay leaves and red chillie, when they turn into brown, add onion and green chillies sautee to golden brown, Than add all the masala powder and fry till oil seprates, now add chopped tomato, lemon and curd fry till tomatos are soft, then add the mushroom, mutter, carrot and little salt fry for 2 to 3 minutes. Then add the rich and mix it gentely and close the lid, and cook for 3 whistle (1 in high flame, 2 in low flame)
Serve hot with rita..

Egg Onion Dosa

Here is a very unique and delicious recipe for a breakfast specially on weekends. I have been always cooking this dosa but i use to feel bore to take a picture and post it. Today i was feeling very hungry, i opened my fridge and saw dosa batter. I took the dosa batter out and was not feeling like eating plain dosa then i thought why not make a egg and onion dosa and post it also. Here is the recipe. i am sure everybody will love it.....

Ingredient's
Dosa batter
1 egg
1 onion, 2 green chillies, coriander leaves chopped finely 
pinch of salt and black pepper powder
Oil as per req

Cooking Method
In a large bowl add egg, onion, chillies, salt and pepper, mix it well together, Spread the dosa batter on pan in circular motion to make a little thick dosa. Then pour the egg mixture little by little on dosa, add coriander leaves from the top, put some oil on the dosa edges, cover the lid and cook both the side.
Serve hot with any kind of chutney or plain.

Iam sending this recipe to Ayeesha Riaz of tasteofpearlcity. 

Mutton Biryani

Biryani, a unique rice dish is relished by millions of people all over the Indian sub continent. It is made up of rice,spices and meat.In a way it can be compared to the casserole dishes of the west where all the ingredients are assembled and cooked together.It is a unique combination of rice, meat,yogurt and various spices, sometimes as many as 21 spices which include exotic spices like saffron and rose petals.
The most common version of Biryani is with meat and chicken, though in many homes all over India, the vegetarian version is also made, and is usually called Tehri or vegetable Biryani.Depending on the region it is made in, Biryani comes in various styles like Hyderabadi Biryani, Lucknawi etc each with its own distinctive regional touch. Biryani is usually served with raita,korma or curry.

Ingredients
1/2 kg Basmati rice
Mutton 1/2 kg
2 big size onion, 4 tomato, 3 green chilly, thinly slices
Pudina and Coriander leaves as per ur requirnment, finely chopped
Ginger, garlic paste 2tbs
2tbs red chilly powder, 1tbs turmeric, 1tbs coriander powder, 1tbs garam masala
1cup curd, 2tbs lemon juice
Bay leaves 3 to 4, 2 small elaichi (Cordamom)
Oil as per ur requirment
Salt as per taste

Cooking method

Wash and Soak the basmati rice for at least 8 to 10 minutes, Wash and cut the mutton and set it aside.
Heat up the pressure cooker add oil, elaichi, tejpatta, leave till it become's brown, Add onion, ginger garlic paste fry for 2mints, then add mutton, turmeric, and salt, fry it till the mutton starts leaving oil, Then add the all masala's stir it for 50sec, Add tomato, curd, lemon, green chilly, pudina and coriander leafs cook for 2 to 3 whistle, in a medium flam (NOTE DONT ADD ANY WATER IN THE CHICKEN) In a mean time, Half boil the rice in a seprate pan. add water in to rice as per it required's, Allow the pressure to go completely from the pressure cooker, Then in a big pan add the mutton and the rice mix it up slowly..
Cover the lid and cook till the rice is completely cooked in a low flame.
Serve it hot with (Raita)
Delicious Mutton Biryani is ready to serve....