Temple Style Puliyogare

I am going to share authentic way of making puliyogare which tasted so close to that served in temples that I absolutely stuck on this recipe after preparing it for the first time. It was absolutely fab and me being a big fan of this rice preperation ,  I always tend to do make it extra so that even after 2nd helping I can still enjoy it next day guilt free and it tastes even better the next day when all the flavours mix well  ....I had actually got this recipe from a chef when I tried it almost came up to same taste as one gives in temples ...tempting isn't it ?...do try this it's fab ....Here is the AUTHENTIC recipe , do drop in a feedback if you try :)

Ingredients

For Puliyogare Paste

1 tsp methi (fenugreek seeds)

1/2 tsp black peppercorn

1 and 1/2 tsp Jeera

2-3 Bedagi Red chillies + 2 Red chilli

3 tbsp Coriander seeds

1/4 tsp Hing powder

2 sprigs of curry leaves

1/2 tsp mustard seeds

1/2 tsp haldi /turmeric powder

Other Ingredients

3 tbsp sesame oil

2 cups cooked Rice  (Basmati Rice /Sona Masoori Rice

1/4 cup tamarind

2 tbsp Jaggery

2 tbsp black til /sesame seeds

For tempering

2 Red chilli (broken into pieces)

2 sprigs of curry leaves

2 tbsp freshly gratred coconut

2 tbsp groundnuts

Method

For Puliyogare paste

• In non stick pan add sesame oil add in methi, black peppercorns, Jeera, Red Chillies, Coriander seeds, Hing , Curry leaves, haldi fry well. Take in out in a mixer grinder . Now add in mustard seeds to the pan and fry well now add this to the mixer grinder and grind to a fine paste.
• Soak tamarind in 1/2 cup water and keep aside for 10 mins . Now extract the juice of the tamarind and keep aside.

• Take a non stick pan add in black sesame seeds and fry well and grind it to fine powder and keep aside.
• In Pan add in sesame oil , add mustard seeds when it splutters add in groundnuts , curry leaves , haldi, add in ground paste and fry well for 2-3 mins add in tamarind water,  Jaggery , salt to taste and cook till it thickens a bit and oil starts oozing out from the sides switch off the gas and keep it aside.
• Now add in Rice , haldi, coconut grated (opt), black sesame powder and fry and toss well.
• Tastes so good it's absolutely heavenly !....Please do not omit the sesame oil as it's a must to get the authentic taste.

Khushka

There are many variations which I follow preparing Khushka biryani ...out of which this is the simplest and most favorite of all in my family . Flavours are really good and tastes so good and can be done in 10-15 mins time ...what more can one ask for it's a super quick lunch idea esp for me when some days I really don't feel like spending more time in the kitchen this is a perfect one pot meal I can think about ....Do try it and leave in your feedback ..hope you love it as much as we did !

Ingredients

1 cup Basmathi Rice

2 tbsp oil 

2 tbsp ghee

2-3 cloves 

2-3 green chilli (Sliced)

1 tbsp ginger garlic paste 

1 ' Dalchini / Cinnamon stick 

1 Bay leaf

1 onion (sliced)

1 big tomato (chopped)

salt to taste

1/4 tsp haldi / Turmeric powder 

2 tbsp coriander leaves (finely chopped)

2 tbsp mint leaves (finely chopped)

3/4 cup water

Method

• Soak Basmati Rice for 20 mins.
• Take a pressure cooker add in oil and ghee and drop in cloves, dalchini, elaichi, bay leaf, fry on a med flame till it gives out lovely aroma then drop in sliced onion and green chillies.
• Fry the onion till it gets little cooked and gets translucent . Now add in ginger garlic paste and fry till it gives out pleasant aroma add in chopped tomato and fry well .
• Add in haldi ,mint leaves, coriander leaves and fry well.
• Add Rice , salt and add in 3/4 cup water and Pressure cook till 1 whistle. Then switch off the gas and Serve with Raita , curry of your choice....it's fab !!!!

Simple Peas Pulao

I have already made a post of Hotel style veg kurma which is my family favorite and I did mention in that post that I always serve it with this simple peas pulao which can be made very quickly with all ingredients easily available and this combo surely rocks ....it's the most requested one in my house too ...So Do try this with Kurma it would be the most requested combo in your house too ....Please do leave in your feedbacks would love to read them :D

Ingredients

2 & 1/2  Cups Cooked Basmati Rice (cook to 80 % and then drain and keep aside).

1/2 cup cooked peas ( I have used frozen which I have boiled)

4 tbsp freshly grated coconut

1 tsp shahi jeera

2 Green cardamom / Elaichi

1' Dalchini /Cinnamon stick

1 tbsp methi / Fenugreek leaves

1 tbsp Coriander leaves

2 tbsp cashews (broken into halves)

2 tbsp Ghee  + 1 tbsp oil

salt to taste

Method

• Spread the cooked Rice add in oil, salt mix lightly and then keep aside.
• Add coconut in mixed grinder and grind to a fine paste and keep aside
• In pan add in ghee when it melts add shahi jeera, Cinnamon, Green cardamom , fry for a min till you get nice aroma.
• Then add in methi, coriander leaves fry well till the leaves are wilted and they shrink in size giving out a very nice aroma.
• Now add in cashews fry till golden add in peas , coconut paste and fry well till it leaves oozes out oil.
• Lower the gas flame to very low now add in Rice and mix in lightly and keep on a simmer flame till well cooked,....serve with Kurma ( my recommendation ) or any gravy of your choice .
• It's simple and truly delicious and lightly fragrant Rice which you will def love :) 

Chana Biryani

This is my version of South Indian Style Biryani with chana which is my hubby's fav so whenever he yearns for biryani this is def the one I prepare it for him along with Veg kurma (which is his most fav combo ) ....hmmm sounds delicious isn't it  try this you you def love it and it will be one of your family favs too :) ....  if you did like it don't forget to leave in your feedback would love to hear from you :) 

Ingredients 

1 cup basmati Rice 

Spices for Cooking Rice 

1 ' dalchini 

2 cloves 

2 elaichi 

1 tbsp mint leaves (finely chopped)

1 tsp coriander leaves (finely chopped)

For other Ingredients 

1 tin boiled white Kabuli Chana/ Chickpeas / Garbanzo beans ( Drained ) ( I have used store brought one if not you have Pressure cook  1 cup chana and use it later )

1 tomato (pureed)

Mixed Whole spices (that is ....1 Bay leaf , 2 elaichi, 2 cloves. 1' dalchini)

1/4 tsp saunf

1 tbsp Ginger garlic paste

1 Big onion (chopped)

1/2 cup of fried onion ( you can use store brought one or do it by slicing 2  onion and spreading for a while and frying it in hot oil )

2 tbsp finely chopped Mint leaves 

2 tbsp finely chopped coriander leaves

2 green chilli (sliced)

1 tbsp red chilli powder

1/2 tsp haldi (turmeric powder)

1/2 tsp Coriander /Dhania powder

1/2 tsp garam masala

1/4 tsp Jeera powder 

1 tsp chana masala powder (Badshah brand or you can use any of your choice)

1/4 cup coconut milk 

2 tbsp oil + 1 tbsp ghee 

salt to taste

Method 

• Soak basmathi Rice for 30 mins along with the spices i.t dalchini, cloves, elaichi, mint leaves, coriander leaves and then cook till they are cooked for around 80% and such that when you feel it must be firm but little uncooked . ( Do not discard the spices !). Then spread it on a plate and add in salt and 1 tbsp oil so that the grains do not stick to each other)
• In pan add oil and ghee when it is hot add in bayleaf, dalchini, cloves, elaichi, saunf fry it after a min on two when you get a nice aroma add in 2 sliced green chilli,  1 chopped onion and fry well till it turns brown add in ginger garlic paste and fry well till the it leaves a nice aroma (this will take about 2 mins).
• Now add in haldi, red chilli powder, chana masala, Coriander powder, Jeera powder, garam masala fry well for a min on a low flame then add in tomato puree and fry till it leaves out oil.
• Now add in chopped Coriander leaves, mint leaves, fry well add in the boiled chana and fry till masala gets well coated to the Chickpeas and it leaves out oil add in coconut milk and fry well till it leaves out oil again and it's very thick . Add in salt to taste ( Tastes so good feel like having only this every time I prepare :D)
• Switch off the gas and when the chana gravy cools down then add in the Rice and mix it lightly making sure you don't break the rice grains.
• Serve with Raita or Veg Kurma (post coming soon ). ......Super delicious and Awesome !

Raw Mango Chitranna

Happy Makara Sankranthi wishes to all my readers here is one such recipe which I absolutely love....tangy , super tasty just the way I love it ...brings back my childhood memories when i used to keenly wait for temple priest to give this awesome rice preperation as prasad /bhog ...this is one such recipe which came very close to the taste given in temples and it was v authentic too ...got this recipe from a tv show ...so pls try this if you love this rice preparation to core just like me!!

Ingredients 

3 cups of cooked Basmathi rice 

3 tbsp groundnuts (whole red one/ raw)

For Dry roasting spices

1 tsp mustard seeds

1/4 tsp methi seeds / fenugreek seeds

To be ground to paste

3-4 Green chillies (as per your spice level

1 med sized  Raw Mango deseeded and grated

1/4 cup freshly grated coconut 

Other ingredients 

1/2 tsp haldi /turmeric powder

1 tsp Jeera /Cumin seeds

1/2 tsp chana dal 

1/2 tsp urad dal 

2 sprigs of curry leaves

2 red chillies (broken)

salt to taste

3 tbsp oil 

2 tbsp finely chopped coriander leaves 

Method 

• In pan dry roast mustard seeds and methi till nice aroma and grind this to a fine powder.
• In mixer Grinder grind green chillies, coconut, grated mango  adding little water to a fine paste and keep aside,
• In pan add oil add jeera, chana dal, urad dal, Red chillies fry well when jeera strats to crackle a bit add in curry leaves, groundnuts, fry for 2 mins till groundsnuts start getting a little crunchy then add in the coconut paste and fry well till it leaves out oil.
• Add haldi, freshly powdered spices , salt and give a good mix.
• Switch off the gas then add in rice and give a light toss. Add in coriander leaves. Done !!
• Simply Awesome !....Do try this you will also def say so :)

Sweet corn and Paneer Pulao

I simply love all sort of pulaos ...they are so yumm and  flavours  , aroma they give out in the kitchen and taste buds just amazes anyone's senses...this is one of my son's fav rice dishes which he enjoys a lot... you will simply love the flavour here . Serve it with Raita of your choice or have it just like that but this rice is truly a winner ...Here goes the recipe for that :) 

Ingredients 

1 and 1/2 cup Basmati Rice 

1/2 cup fresh coconut milk + 1 Cup water for Cooking Rice 

2 onion (sliced)

1/2 cup Sweet corn (boiled)

1/2  cup Cubed Paneer 

1/4 tsp Shahi Jeera

2 Green Cardamom / Elaichi 

1 ' Dalchini ( Cinnamom)

1 bay leaf

2 onion (sliced) 

3-4 Green chillies ( Use accroding to your spice level)

3 -4 big flakes of garlic 

1' ginger 

2 tbsp coriander leaves (chopped) 

2 tbsp Mint leaves (chopped)

1/4 tsp Baadshah Biryani Masala powder 

2 tbsp oil + 1 tbsp ghee 

few cashews fried till brown and reserved for garnishing 

salt to taste

Method 

• Soak Basmati Rice for 30 mins then add in 1/2 cup coconut milk and water and cook till 80% done then keep aside. add little oil and salt and spread so that the grains don't stick to each other.
• In grinder grind the green chillies, ginger, garlic to a fine paste and keep aside.
• In pan add oil + ghee add elaichi , bay leaf, dalchini , 1/4 tsp Shahi jeera when its sizzles add in onion fry till light brown then add the paste and fry well till it leaves out nice aroma.
• Add coriander leaves, mint leaves fry well . now add sweet corn , Paneer and toss well and delicately so that Paneer doesn't break.
• Add Rice and salt and mix well.
• Now add the Biryani Masala powder, fried cashews and give a final mix. Keep on low heat for 5 mins till all the flavours are nicely infused,
• Done!...Enjoy this Rice as it is with any spicy Gravy of your choice :)

My style Veg Biryani

This is my style simple and flavourful biryani which is very close to the one who get in hotels ...my kids simply love with this with Paneer butter masala ...so here you go recipe for this lovely rice.

Ingredients

For Making Rice

1 cup Basmati Rice

1 and 1/4 cup Water

2 elaichi

1' dalchini

2 cloves

For Ground Masala Spice

2 ' cinnamom 

3 cloves

2- 3 cardamom 

Other Ingredients

2 tbsp coriander leaves

1 tbsp Ginger garlic paste

2 - 3 green chillies

2 Red onion (sliced )

1 tsp Shahi Jeera

1/4 cup carrot (cut into small cubes) 

4-5 button mushroom 

1/4 cup cauliflower (cut into small florets)

1/4 cup paneer

1/4 cup peas

1/4 tsp Haldi 

salt to taste 

2 tbsp oil + 1 tbsp ghee

Method 

• Cook Rice with the water and spices (I did in Rice cooker for that correct measurement of Water is mentioned ) if stove top cook the Rice to about 80 % and drain and keep aside .
• Add little oil and salt to taste so that the rice grains separate and doesn't stick. Allow it to cool to Room temperature. 
• Powder all the ingredients mentioned to a fine powder (discard the peel of elaichi if you don't like).
• In a Wok or large pan add oil , ghee add shahi jeera when it splutters add sliced onion and fry well .Now add in the gin - garlic paste, Green chillies, fry well  till nice aroma , now add in all the vegs except the paneer and fry well till all vegs are cooked . Now add the paneer and fry till Paneer is lightly golden brown  add in crushed spices, haldi, salt .
• Now add in coriander leaves, mint leaves and fry well for a min till everything is well mixed up.
• Now add the rice and mix well . Serve with Raita of your choice ....Done !!....Hope you will enjoy this as much as my kids love it :)...Simple and so v close of  Hotel style simple Biryani as my kids call it :D

Masala Bhaat (Maharastrian style)

This recipe was shared by by very good friend Nutan she has got lovely collection of recipes this is one among them ...this is so flavorful and yummy rice you will absolutely love it ...here goes the recipe for that ......

Ingredients

2 Cups Pre cooked Basmati Rice ( cook till 80 % and feel if it feels cooked yet a bit grainy then its done drain and keep aside ) ( mix in 2 tbsp oil add put salt to taste and allow it to cool ) 

2 onion (chopped )

1/4 cup Chopped Cauliflower ( cut into small florets)

1/4 cup french beans chopped 

1/4 cup carrots ( cubed )

For the spice paste :

1 & 1/2 tsp Coriander seeds

1/2 tsp fennel seeds

2 cloves

small piece of star anise

1 ' ginger

3 big flakes of garlic 

2 green cardamom 

1 ' cinnamom 

1/2 cup coriander leaves

2 tbsp mint leaves

1 tsp peppercorn 

2-3 green chillies 

Other Ingredients 

1 Bay leaf 

1/2 tsp haldi powder 

Dash of lemon juice

2 tbsp Butter/Ghee + little oil 

salt to taste

Few cashews for garnishing

Method

1. Grind to paste corinader seeds, fennel seeds, cloves, green cardamom , cinnamon, star anise, cinnamon, ginger, galic, coriander leaves, mint, green chillies, peppercorn to a fine paste. 
2. In wide mixing non stick pan add ghee / butter then add bayleaf , then add chopped onion and fry till turns golden brown add the paste and fry on a simmer gas till oil leaves out and your left with a very pleasant aroma.
3. Add all the pre cooked vegs and haldi powder and fry well for 3-4 mins.
4. Switch off the gas and mix in the rice, add salt to taste.
5. It's so delicious that you can have just like that or serve with Boondi Raita ........simply Yummy !

2

Chilli Pineapple Fried Rice

Ingredients
2 cups cooked jasmine rice( day old cooked rice)
1 cup pineapple cut into cubes
1/2 cup frozen thawed green peas
5-6 cloves of garlic finely chopped
2 tbsp finely chopped ginger
3 green chillies finely chopped
2 tbsp finely chopped spring onion (white part)
2 tsp chilli oil
a pinch of yellow food colour(optional)
2 eggs lightly beaten (skip if your a vegetarian)
2 tbsp spring onion greens
salt to taste

For the sauce
2 Tbsp golden moutain seasioning sauce or light soya sauce
2 tbsp pineapple juice
1/2 tsp sugar
1 tsp oyester sauce

Method

• In a bowl add all the ingredients mentioned under "Sauce" and keep aside
• Heat a wok, add 1 tsp oil and then add egg and scramble it and keep aside
• Add 2 tsp oil in the same wok and then add ginger,garlic green chilli and spring onion whites and stir fry for a min and then add rice, salt and stir fry for 3-4 minutes on a high flame
• Reduce the heat and then add the green peas,pineapple cubes, food colour , sauce and mix well and cook for a min 
• Add egg, spring onion greens and mix well
• Lastly add the chilli oil and mix it well and cook for 2 min and then serve hot

Thai Chilli Basil Rice

Ingredients

3 cups cooked & a day old jasmine rice
1 cup frozen peas & carrots
1/2 cup parboiled snow peas
1 cup Bean sprouts
1 cup chopped Thai Basil
1/4 cup chopped chives
1 egg
2 shallots finely chopped
5-6 cloves of garlic finely chopped
2 Fresh Red chilli sliced
2 tsp fish sauce
2 tsp soya sauce
2 tsp cooking wine or sherry (optional)
1 tsp brown sugar
2 tsp oil
2 tsp toasted sesame oil
salt to taste

Method

• Heat a wok, add 1 tsp oil and then when its hot add an egg and cook stirring until they are lightly scrambled but not too dry 
• Then add 1 tsp oil and add in the garlic, shallots,chilli and fry for a minute
• Add Basil, fish sauce,soya sauce, cooking wine, brown sugar and stir for few seconds
• Add the vegetables,cooked rice,salt and mix till well combined and then add the chives,bean sprouts and cook for 5 more minutes
• Lastly add the sesame oil and mix well and then serve hot 

Thai Penang Curry Noodles

Ingredients

200 gms Boiled Noodles
1 tbsp chopped garlic
1 onion sliced
1 cup capsicum cut into strips
2 tbsp Panang Curry Paste
1/2 cup crushed roasted peanuts
1/2 cup coconut milk
10-15 thai basil leaves 
1 tsp fish sauce or soya sauce
1/4 cup tofu cubes
1/2 tsp white pepper powder
1 tbsp finely chopped coriander leaves
salt to taste
2 tbsp sesame oil 
1 tsp roasted sesame seeds for garnishing

Method

• Heat 1 tbsp oil in a pan, add garlic and fry till light brown and then add onion and fry till translucent
• Add capsicum and fry till crunchy & crisp 
• Add the curry paste, peanut and mix well
• Add coconut milk,fish sauce and bring it to a boil 
• Then add basil leaves, tofu salt, pepper, coriander leaves and mix well
• lastly add noodles and toss well ,sprinkle sesame oil and sesame seeds and then serve hot

Singapore Fried Rice

Ingredients

2 cups cooked jasmine rice or basmati rice(day old)
5-6 mushrooms finely sliced
1 carrot finely chopped
1 green capsicum finely chopped
1 onion finely chopped
2 tsp ginger chopped
2 tsp Minced garlic
2 tsp Minced green chillies
1 1/2 tsp curry powder
1 tsp soya sauce
1/2 tsp sugar
salt to taste
3 tsp oil
spring onion greens to garnish

Method

• Heat 2 tsp oil in a pan, add ginger,garlic,green chilli  and fry for 1 min 
• Add onion and stir fry till transparent and then add all the vegetables and stir for a min and then set it aside on a plate
• Heat 2 tsp oil in a pan add the curry powder and fry on a low flame till fragrant  and then add rice and keep frying for 2-3 minutes and then add the vegetables,soya sauce, sugar, salt and mix it well and cook for 5 min and then  garnish it with spring onion greens and serve hot

Pindi Biryani

I love this biryani and I have tried this from NITA MEHTA'S Book ..this recipe is def a keeper I have made a few changes according to my family's taste .....My Hubby and my kid simply adore's this biryani .....This is one the best Biryani I have personally tried so far.....SO try this and serve with love  :-)

Pindi Biryani

Ingredients

11/2 cup basmati rice

2 tsp salt

1/4 tsp haldi

Whole Spices

3 cloves

1 Brown cardamom

1 1/2 stick dalchini

For the Tomato paste

1/2 cup tomato puree

3 tbsp oil

2 red chillies broken

1 tsp kasoori methi

 3 cloves of garlic sliced

1' ginger (sliced)

Other Ingredients

 1 tbsp oil /butter

1 Bay lef

4 peppercorn

 1 tsp jeera

3/4 tsp salt

 1 onion (chopped)

 

1/2 cup boiled peas

1/2 cup milk 

Method

•  Boil basmati rice when 3/4 done drain and keep aside.
•  In pan add butter then add haldi, salt and fry then add basmati rice and mix
• Grind the spices to a fine powder and keep aside.
• In pan add oil then add red chillies broken then fry well add sliced garlic and ginger then fry now add kasoori methi and fry well
• now add powdered spices and mix well then fry on low flame for 3-4 mins
• then add tomato puree and mix well. Cool and grind it to a smooth paste.

For Veg Layer

• In pan add butter/ oil add jeera then fry well now add bay leaf, powdered peppercorn then fry well add onion fry well till onion turns brown then add tomato paste and fry well.
• Add salt, garam masala then mix . Add peas and fry well now add milk and cook till sauce thickens

For layering

• Sprinkle rice on deep pan then layer with peas curry  then add rice and repeat then cook on v low flame for 10 mins till flavours get mixed up well ...U'll just love this...Serve with Raita of your choice,...I just love to have this with my Chilled Spinach Raita.

Tastes Heavenly and Amazing:)

Paneer rice with curry leaves

This is a very simple , delicate mild flavoured rice which I did personally experimented and  I have added light touch of south Indian flavour which I just adore.......

Ingredients

1 cup Basmati Rice

2 Red chilli broken

1/2 cup cubed Paneer

2 Sprigs of curry leaves

1 small onion (finely chopped)

2 green chillies (Slit)

1/2 tsp grated ginger

2 tbsp butter + 1 tsp oil

salt to taste

Method:

Soak Basmati Rice for 30 Min's, then drain and cook till 3/4 done and keep aside. Mix salt and Oil to it so that they don't stick together.

Heat Butter /Oil in a kadai or deep pan add  green chillies,grated ginger to it and fry now add curry leaves , broken red chilli , onion and  continue frying till onions are translucent.

Now add cubed paneer pieces and fry well till they turn golden brown now Switch off the flame and mix rice and keep aside......Serve with with the fav curry of your choice.