Curd fruits rice or Yogurt rice with fruits

Rice : 1 cup
Yogurt : 2 to 3 cups
Salt to taste
Fruits : Pomegranate (Danimma), grapes,  finally chopped and pealed orange pieces each one cup (It will give a good taste for the rice).
Popu :

Vegetable oil or ghee : 1 table spoon
Green chilli : 1
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Cashew nuts : 1/4 cup or optional
Cilantro : to garnish

Preparation :

1. Cook rice with 2 1/2 cups of water, Keep it aside for cooling.
2. All the fruits cut in to Small pieces. Remove the seeds to pomegranate and mix all the fruits
3. Heat ghee or oil in a popu pan. Once the oil is hot add broken red chilli, mustard seeds, cumin seeds and let it to crackle, add green chilli, curry leaves and fry for a minute, add cashew nuts and fry for few seconds. Turn off the flame.
4.Take cooked rice in a bowl add salt, all fruits, above popu mix and yogurt (If needed add some milk it gives taste to yogurt rice. Mix well. Garnish with cilantro.

Yogurt rice ready to serve.

Mango chithrannam or mamidikaya chithrannam ( Pulihora)

Rice ; 2 cups
Mangoes : 2 Big size
Green chillies : 3
Red chilli : 2
Urad dal : 1 tsp
Peanuts : 1 table spoon
Cashew Nuts : 1 table spoon
Curry leaves : optional
Cilantro : optional
Salt to taste
Turmeric : 1/4 tsp
Cumin seeds : few
Mustard seeds : few
Vegetable oil : 2 table spoon or optional

Preparation :

1.Peal and shredded the mango in a plate. Keep it a side.

2. Cook rice with 4 cups of water. Keep it a side for cooling.

3. Heat oil in a popu pan add red chilli, mustard seeds, cumin seeds and curry leaves. When they start to pop, add green chilli, urad dal, soaked chana dal and peanuts. Fry it well. Then add turmeric, cilantro and hing. Turn off the flame.

4. Add prepared shredded mango mix to cooked rice. Add above popu mix and salt according to your taste. Mix well.

Garnish with cashew nuts and raisins. (kiss miss)

 Yammy mango chithrannam (pulihora ) is ready to eat. This tastes very good. Every one in our family likes this a lot.

Kothimeera rice or Cilantro rice

Cilantro ( Kothimeera ) : 1 bunch
Rice : 2 cups
Green chilli : 3
Sesame seeds ( Nuvvulu) : 2 teaspoons
Peanuts : 1 table spoon
Cashew nuts : optional
Onion : 1 cup pieces or 2 big size
Turmeric : A pinch
Salt to taste

Popu (Tadka) ingredients:
Vegetable oil : 1 to 2 table spoons
Cumin seeds, mustard seeds and curry leaves : each few

Preparation :
1. Cut onion, green chilli, cilantro into small pieces.
2. Cook rice with 4 cups of water.
2. Take 1 table spoon oil in a non stick bowl or thick bottom vessel and heat. Add mustard seeds, cumin seeds and curry leaves. Let it to crackle.
3. Add green chilli, peanuts and fry for a minute.
4.Add sesame seeds, cashew nuts and onion. Fry it well and saute them until they turn light golden color.
5. At this time add cilantro, turmeric and required salt. Fry for a minute. Add cooked rice. Fry on low flame for 3 to 5 minutes. Turn off the flame.

Cilantro rice is ready to serve. Serve when it is hot.

Lemon capsicum rice (Capsicum, Nimmakaya chithrannam)

Rice : 1 cup
Capsicum : 1
Onion : 1
Green chilli : 2
Turmeric : 1/2 tsp
Lemon : 2 ( 3 table spoons juice )
Cumin seeds : A pinch (roasted powder)
Methi seeds : A pinch (roasted powder )
Cashew nuts : To garnish
Peanuts : 1 table spoon ( roasted )
Salt to taste
Cilantro : to garnish
For popu :

Vegetable oil : 2 table spoons
Mustard seeds : A pinch
Cumin seeds : 1/2 tsp
Curry leaves : few

Preparation:

Prepared Popu

1. Cook rice with 2 cups of water. Keep it aside.

2. Cut onion, green chilli, capsicum into thin lengthy pieces.

3. In a wide pan or kadai heat oil over medium flame. Add red chilli, cumin seeds, mustard seeds and curry leaves. When they start to pop, add green chilli and onion and stir constantly until they turn light golden color. Then add capsicum pieces, cumin, methiseeds powder and fry capsicum pieces until they become soft. Add turmeric, salt and lemon juice. Mix well and fry for few seconds. Turn off the heat.

4. Add prepared capsicum mix , roasted peanuts to cooked rice. Mix well and garnish with cilantro and cashew nuts.

Yogurt rice or Perugu saddy or Dhaddojanam

RIce : 1 cup

Curd : 2 cups

Ghee or vegetable oil : 1 table spoon

Green chilli : 1

Urad dal : 1 tsp Red chilli : 2 ( split it to small pieces )

Black pepper : 1/2 tsp (Crushed black pepper )

Curry leaves and cilantro : few

Cashew nuts : 1 table spoon or ten to fifteen

Preparation :

1. Cook rice with 2 1/2 cups of water, keep it aside for cooling.

2. Heat ghee in a popu pan. Once the ghee is hot add broken red chilli, cumin seeds, mustard seeds, let it to crackle, add urad dal, green chilli, curry leaves and fry for a minute add crushed pepper powder, cashew nuts and fry for few seconds and turn off the flame.

3. Take yogurt in a bowl and add cooked rice, salt, above popu. Mix well. Garnish with cilantro.

Yogurt rice or Perugu saddy ready to serve.

This recipe is very simply but very tasty.

Tamarind pulihora or pulusu chithrannam

Pulihora is a traditional south Indian recipe.
Ingredients:
Rice : 3 cups
Tamarind : 60 grams or Big lemon size or 1 1/2 cup thick juice
Peanuts : 1 table spoons
Chana dal : 2 tablespoons (Soaked in the warm water)
Urad dal : 1 table spoon
Red chilli : 6
Green chilli : 3 or According to taste
Turmeric : 1/4 spoon
Cumin, fenugreek seeds fried and grounded to powder : 1/4 spoon (optional)
Vegetable oil : 3 table spoons
Cumin seeds, mustard seeds : 1/4 teaspoon
Hing : Pinch
Curry leaves, cilantro : few (optional)
Cashew nuts : to garnish

1. Cook rice with six cups of water. Keep it aside for cooling.

2. Take 2 teaspoons oil in a nonstick bowl or thick bottom vessel and heat it. Add dried red chilli, cumin seeds and mustard seeds. Once they pop add tamarind juice and salt and boil on medium flame to a thick paste for about 10 to 15 minutes stirring frequently. Add fenugreek and methi powder.

3. Heat oil in a popu pan, add green chilli, cumin seeds, mustard seeds and curry leaves. When they start to pop, add urad dal and soaked chana dal and peanuts. Fry it well. Then add turmeric, cilantro and hing. Turn off heat.

4. Add prepared pulihora mix to cooked rice, add popu mix and salt according to taste. Mix well. Garnish with cashew nuts.

Pulihora is ready to eat.

Rice pongal

Rice : 2 cups
Moong Dal : 1 cup
Pepper powder : 1/2 Spoon
Green chilli : 2 or 3 (According to taste )
Cashew Nuts : 1 Tsp
Coriander leaves
Salt to taste.

For Popu
2 table spoon cooking oil, cumin seeds, mustard seeds, urad dal 1 tea spoon .

Preparation
1) Mix rice and moong dal and wash well with water

2) Pressure cook rice and dal with 6 cups of water until tender

3) Once the steam is gone, cook it under slow heat.

4) While rice and dal cooking, in a big vessel heat oil and add popu ingredients. When mustard seeds pop, add green chilli, pepper powder and cashew nuts.

5) After 1 minute add rice, dal mixture and salt. Add 4 cups of water and mix well.
Cover the pot with lid and cook it in slow heat for 10 minutes.

6) Turn off the flame and garnish with coriander leaves.

Rice pongal is ready to serve.

This goes well with peanut chutney or coconut chutney.

Bisi bele bath

This is south indian rice dish. It tastes very good and healthy as well.

Ingredients:

Sona masuri rice. :1 cup

Toor dal. :1 cup

Cut vegetables : each -1 cup (carrot , beat root,potato ,bringal)

Tamarind ( Freshly prepared thick paste ) :2 tablespoons

Turmeric :A pinch

Ginger garlic paste :1 teaspoon

Green chilli : 2 Cut in to small pieces

Bisi bele masala home made or store bought : 2 tablespoon

For popu ingredient’s:

Curry leaves : 10

Coriander leaves : To garnished.

Cumin,mustard seeds and hing (inguva) : each pinch

Vegetable oil : 4 tablespoons or ghee.

PREPARATION.

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1.Take washed rice and toor dal in a pressure cooker then add 6 cups of water. Cover with lid and cook it for 4 to 5 whistles. Once the steam is gone, cook it on low flame.

2. While the rice and dal are cooking, then take another big bowl. heat ghee or oil. Add cumin and mustard seeds. Once they pop add curry leaves and ginger garlic paste. When ginger garlic paste turn brown, add, hing , green chilli and cut vegetables . When they start to get tender, add tamarind pulp, turmeric and salt. After 1 minute add the cooked and mashed rice, toor dal mixture, bisi bele masala along with 6 cups of water. Stir it well. Cover the pot and cook in simmer for about 10 minutes. Turn off the flame. Bisi bele  bath ready to serve.

Serve with a tea spoon of ghee and papads.

Preparation of Bisi bele masala

1 table spoon chana dal

1 table spoon Moong dal

1 Tsp coriander seeds

8 to10 cloves

cinnaman ( 1-2 Inch)

1/4 spoon Methi seeds

A pinch of pepper corn

5 red chillies

Fresh or dried coconut powder 2 Table spoons

Toast above ingradients and grind into smoth powder.

Basmati pilaf with mint with fresh green piece or Mint poluv

For today’s meal I made basmathi pulao with fresh mint leaves and green peas. You can try the same without basmati rice as well.

Basmathi rice : 2 cups

Fresh green peas :1/2 cup

Onion : 1 small size

Green chilli : 3

Roasted cashews : 1/4 cup

salt (salt to taste)

Cloves : 4

Cinnamon : 4

Bay leaves : few

Cardamon : 4

Ghee : 2 table spoons or Vegetable oil : 1 : 1

Cumin seeds : 1/4 tsp

Ginger thin pieces : 10 or 1 table spoon

Prepare grinded masala with below ingredients.

Fresh mint leaves : 2 cups

Grated/Shredded coconut powder : 1/4 cup

Green chillis : 3

Cilantro : few

Preparation:

Heat oil in a big pan over medium heat. Add cumin seeds. Once they pop add onion slices and green peas. Saute to tender.

Add ginger pieces and fry for few seconds. Add cloves, cinnamon, bay leaves, cardamon and fry for 10 seconds.

Add masala paste prepared above to cook over low heat, stirring frequently for about 3 minutes until it turns to pale green to bright green color. Add the basmathi rice, salt and four cups of water . Mix it and bring it to boil. Then lower the heat and simmer for about 15 minutes until water evaporates and rice cooks to tender. At this stage add cashew nuts and fluff the rice gently with a spoon. Cover for 5 minutes and serve hot.

This is very healthy and tasty food.

It goes well with potato kurma, or Meal maker kurma and yogurt pachadi.

Vegetable Biryani

Ingredients:

Basmathi rice : 3 Cups
Carrots : 2
Beans : 10
Potato : 1 Medium size
Green peas : 1/2 Cup g
Onion : 1 Small
Green chillis : 4
Salt to taste

Spices (Masala) :

Cinnamon sticks : 2
Cloves : 6
Cardamon : 6
Coriander seeds : 1 Teaspoon
Saajira : 1/2 teaspoon
Dry fruits : 4 tsp
Cumin and mustard seeds (a pinch)
Cooking oil : 4 table spoons
Ghee for taste : 1 table spoon

Preparation

(1) Wash rice well. Add 4 1/2 cups of water.

(2) Cut all the vegetables into small pieces.

(3) Dry roast pea nuts. sesame seeds , poppy seeds, cloves, coriander seeds , cardamon and saajira.

(4) Grind above ingredients into fine powder.

(5) Heat oil in a sturdy pot over medium heat. Add cumin, mustard seeds. When seeds start to pop add onion, ginger garlic paste and saute to soft. Next add carrot, beans and potato’s. Cook them until soft on medium heat and mix them using sturdy spoon. Add the powder prepared in step 4. Then add water, salt with rice. Cover the pot and cook in medium heat.

When rice reaches the tenderness you desire, turn off the heat. Keep it aside for 4 to 5 minutes.

Keep the vegetable biryani in a serving dish,Decorate with dry fruits and green coriander leaves.