PULAO

JEERA PULAO

                                                

Ingredients:

 Long Grain (Basmati) Rice 1 cup
 Water 2 cups
 Cumin seeds(jeera) 11/2tsp
 oil  1tbsp
salt to taste
 leaves 2 Bay
cloves 3-4
Few  Black pepper
 Black Cardamom 1

PREPARATION:

    * Clean and wash rice. Wash and drain rice 2-3 times
    * Soak in water for 15-10 minutes.
    * Heat oil and add cumin seeds (jeera), bay leaf, cardamom,
    * Whole black pepper and cloves.
    * When Cumin seeds are done add the rice and salt, mix well.
    * Add water.
    * When it starts boiling low down the flame of the gas and cover it partially.
    * Keep an eye, rice will be done when holes appear on the surface
    * Water is completely absorbed.
    * Serve the jeera pulao hot with any gravies or raita.




SAMBHAR RICE RECIPE

                                         

Ingredients:

      Plain rice -1 cup 
     Toor dhal 1 cup

      (soak the dhal for 3-4 hours in hot water)
     Turmeric powder 1/4 tsp
.    Coriander powder 1/2 tsp
     Chilly powder 1/2 tsp
     Sambar powder 2 tsp
     Tamarind paste 1 tsp

     Salt to taste
     Cashews  2
     Ghee for frying
     Mustard seeds 1/2 tsp
     A few curry leaves
     Apinch of asafoetida
     Few chopped shallots (sambar onions)
     Few chopped corriander leaves

PREPARATION

• Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
• Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.
• Cook in pressure cooker for 10 to 12 minutes.
• Add ghee in the pan and fry the shallots (sambar onions), as it's getting brown add the mustard seeds, cashewnuts, curry leaves.
• Add this seasoning to the Sambar Bath.
• Sprinkle with chopped Corriander Leaves.
• Serve hot.

METHI PULAO  (veynthayam)

                                               
       

Ingredients:
      RICE (Basmati) 11/2 cup
      Green peas 1 cup
      Paneer 50gms
     (cut into small cubes and deep fried)
     A small bunch of methi leaves (chopped)
     Tomatoes 2 (chopped)
     Flakes of garlic  (paste) 4-5
    Green chilies (chopped) 2-3
    Turmeric powder 1/4th tsp
    Oil/butter 1tbsp
    Red chili powder to taste
    Salt to taste


PREPARATION:

    * Wash methi properly and drain the water and keep aside.
    * Heat oil in the pan and add garlic paste and fry till light brown.
    * Now add tomatoes, peas. Methi, green chilies, salt, chili powder
    * Turmeric powder. Stir-fry for 8-10 minutes.
    * Add rice and fry well for another 5 minutes.
    * Add enough water and pressure cook on low flame for 5 minutes.
    * Garnish with fried paneer.
    * Serve the methi (fenugreek) pulao hot with chilled raita.