Instant pot Jowar rava Kichidi / Instant pot Jonna rava Kichidi

Ingredients

1 cup Jowar rava / Jonna rava

1/2 cup Moong dal / Pesara pappu

6 cups Water

2 tsp Cumin seeds

1 inch Ginger cut into small pieces

10 Crushed pepper

3 Green chilli slits (optional)

1 string Curry leaves

3 Tbsp Ghee

To taste Salt

Method

How to make Jowar rava:

1. First  add whole jowar I hot water. Leave for 3 mins. Drain it. Spread it on cotton cloth in sun.
2. After complete dry, transfer small quantity to the mixi jar and pulse for 5 to 6 times.

For Kichidi:

1. In a vessel take jowar rava, moong dal. Wash well.
2. Turn on the saute mode in Instant pot. Once hot displays add ghee, cumin seeds and saute for 30 seconds.
3. Add ginger pieces, green chillies and fry for 30 seconds. Add crushed pepper and curry leaves and fry.
4. Add washed rava +dal, water and salt. Turn off the saute mode.
5. Press manual high pressure for 22 minutes with NPR. Once done, open the lid, turn on the saute mode for 3 to 5 mins. Turn off the saute mode.
6. Garnish with cilantro and serve with dal. 

Undrallu / Vinayaka Chaturthi Special

Ingredients

Rice rava – 1 cup

Chana dal – ½ cup

Water – 2 cups

Jeera – 1 tsp

Oil – 3 tsp

Ghee – 2 tsp

Salt to taste

Method

                    Heat oil in a pan, add jeera allow them to splutter. Add water and salt. Let it boil. When boiling starts, add rice rava, chana dal and mix it well. Cook on low medium flame. When it completes, Keep it aside. Add little ghee. Make it as balls.

Red Sorrel Leaves Rice / Gongura Annam - One pot meal

Ingredients

1 cup Cooked rice

1 cup Red sorrel leaves / Gongura

To make powder

1 tsp Mustard seeds

1/2 tsp Methi seeds

1 tbsp Sesame seeds

2 to 3 Dry red chillies

For tempering / talimpu

1 tsp Mustard seeds

1/2 tsp Cumin Seeds

1 tbsp Chana dal / Senagapappu

1 tbsp Urad dal / Minapappu

1 to 2 Dry red chillies

3 Green chillies paste

1 medium Red onion (cut into long thin strips)

1/4 tsp Hing

3 tbsp Peanuts

3 tbsp Oil

Method

To powder

1. In a pan dry roast one by one. Allow them to cool. Make rough powder.

For leaves paste

1. Add 1 tsp oil in a pan and add leaves and roast them on low flame till the leaves wilt.
2. It may take 6 to 8 minutes. Remove from heat  and cool. Make a fine paste.
3. Add this paste and powder to cooled rice and mix well.

For Sorrel leaves rice

1. In a pan add remaining oil, add mustard seeds  let them splutter. Add one by one and fry for 2 minutes.   
2. Add this rice to the tempering pan and mix well. Serve with Curd.

Methi Soya Chunks Pulao Step by step method

This challenge is started by Priya akka. It is wonderful challenge. She gave a pair to me. My partner is Poornima. She gave 2 secret ingredients. Those are rice and greens.

Ingredients

Rice - 2 cups

(Soak for 30 minutes)

Methi leaves / menthi koora - 1 big bunch
Cooked soya Chunks - 1/2 cup
Coconut milk - 2 1/2 cups

Water - 1 1/2 cups

Chopped onion - 1 big

green chilli slits - 4

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Ginger garlic paste - 1 tsp

Cloves - 2

Cinnamon - small piece

Cardamom - 2

Star anise - 2

Oil + butter - 4 tsp

Method

Separate the leaves from the stem and wash the leaves twice in water.
Cook soya chunks in water for 5 mins and drain it. Squeeze the chunks the water comes out.

In a pressure cooker, heat oil, butter. Add  cloves, cinnamon, cardamom, star anise and fry for 30 seconds.

Add the onion, chillies, turmeric powder, chilli powder and saute till onions turn to golden brown color.

Add ginger, garlic paste and fry. Add methi leaves cooked soya chunks and fry for 3 to 5 minutes.

Add coconut milk, water and wait for till the liquids are hot. Add soaked rice and salt. Mix well.

Close it with a plate and put the flame on low medium. Cook until fully done.

Serve with raita.

Methi Soya chunks Pulao

Methi Soya chunks Pulao with Raita

Linking to:

Shhhhh Cooking Secretly,
Gayathri's WTML event hosted by Rafeeda.

           

Katte Pongali / Ven Pongal

Ingredients

Rice – 1 cup

Moong dal / Pesara pappu – ½ cup

Peppercorns – 20

Cumin seeds – 2 tsp

Ghee – 2 tsp

Water – 3 cups

Salt to taste

Method

1. In a pan dry roast the dal. Keep it aside.
2. Add rice, moong dal and wash twice with water.
3. Transfer it to a pressure cooker, add water and salt.
4. Close it with lid for 3 whistles.
5. Heat ghee in a pan, add cumin allow them to splutter.
6. Add peppercorns and fry for 2 mins.
7. Pour this tempering on the rice and mix well.

Linking to:
Sara's Dish in 30 Minutes,
Siris Food Flavours,
WTML @ Gayathriscookspot.


        

Hyderabadi Chicken Biryani

Ingredients

Finely chopped onion – 2 cups

Ginger garlic paste – 1 tsp

Pudina – ½ cup

Coriander leaves – ½ cup

Lime juice – ½ piece

Food color / Saffron strings soaked in milk.

Butter – ½ stick

Oil – 3 Tsp

For chicken marination

Chicken – 2 lbs / 1 kg

Ginger garlic paste – 2 tsp

Turmeric powder – 2 tsp

Red chilli powder – 4 Tsp

Green chillies – 5

Garam masala – 1 tsp

Coriander powder – 2 tsp

Lime juice – 2 tsp

Salt to taste

Marinate chicken and leave it for 2 hours.

For rice

Rice – 3 cups

Water – 5 cups

Whole garam masala – 2 Tsp

Salt to taste

Method

For rice

1. Wash the rice and soak it in water for 30 mins.
2. In a bowl add water and bring it to boil.
3. Add whole garam masala, drained rice, salt and cook until ¾ done.

For chicken

1. In a pan heat butter and oil.
2. Add onion and fry till it becomes brown color.
3. Take some fried onions and keep it aside.
4. Add ginger garlic paste to the onion pan and fry for 2 mins.
5. Add marinated chicken and mix well.
6. Cover it with lid and cook until half cooked.

For Biryani

1. In a heavy bottomed pan, Add drained and cooked rice for bottomed layer.
2. Above that add cooked chicken, above that fried onion pieces, pudina leaves, coriander leaves.
3. Above that cooked rice, chicken, fried onions, pudina, coriander leaves.
4. The upper layer must be rice. Sprinkle dissolved food colour / saffron milk.
5. Cover it with lid. Attach the lid and pan with Wheat flour dough.
6. By this way it can’t release steam.
7. Cook on low flame for 30 – 45 mins.
8. After 30 mins remove the lid, Mix well. Serve.

Linking to:
Cook like a Celebrity Chef event by Food Corner.

  

Rajma Mushroom Pulao

Ingredients

Rice – 2 cups

(Soak for 15 mins.)

Chopped mushrooms – 250 gms

Boiled rajma – 1 cup

Chopped green chilli – 4

Chopped onion – 1 medium

Chopped tomato – 1 medium

Ginger garlic paste – 1 tsp

Salt to taste

Water – 4 cups

Lemon juice – 2 tsp

Pudina, coriander leaves

For tempering

Mustard seeds – 2 tsp

Cumin seeds – 2 tsp

Whole garam masala – 1 Tsp
Garam masala – 1 tsp 

Fennel seeds – 1 tsp

Oil – 2 tsp

Butter – 1 Tsp

Method

1. Heat oil and butter in a pressure cooker and temper it.
2. Add onion, green chillies,whole garam masala and sort for 5 mins.
3. Add ginger garlic paste and mix well for 2 mins.
4. Add tomato and cook for 3 mins.
5. Add mushrooms, rajma and mix well. Cook for 7 -8 mins.
6. Add water and let it boil. Add rice, garam masala, pudina, coriander, salt and mix well.
7. Close it with lid. After 3 whistles, open the lid. Add lemon juice and mix well.
8. Serve with Raita.

Linking to:
Saras - Dish in 30 Minutes,
WTML @ Gayathriscookspot,
New "U" @ Cooksjoy,
Cooking With Seeds - Dals,
Dish Name Starts With R.

 

Mexican Rice

Ingredients

Cooked rice – 1 cup

Knorr garlic cube – 1

Red chilli powder – 1 tsp

Salt to taste

(Knorr cube has salt)

Oil – 1 ½ tsp

Method

1. Heat oil in a pan, add cube powder and mix well.
2. Add rice, chilli powder, salt and mix well for 3 mins.
3. Place 2 Tsp of rice in the center of tortilla. Roll and serve.

Linking to:

Sara - Dish in 30 Minutes,
New "U" @ Cooksjoy,
WTML @ Gayathriscookspot,
Flavors Of Cuisines "Mexican"@My Food Treasures. 

 

Hara Bara Rice

Ingredients

Basmati rice cooked – 1 cup

Palak puree – 1 cup

Chopped onion – 1 medium

Green chilli – 5

Ginger garlic paste – 1 tsp

Garam masala – ½ tsp

Sugar – ¼ tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Whole garam masala – 2 Tsp
Fennel seeds – ½ tsp

Oil – 2 tsp

Butter – 1 tsp

Method

1. Heat oil and butter in a pan. Temper it.
2. Add chopped onion and fry until color changes.
3. Add ginger garlic paste and fry until raw smell goes.
4. Add green chillies, palak puree, sugar, salt and fry for 5 mins.
5. Add cooked rice and mix well.
6. Serve with raita.

Linking to :
Saras Dish In 30 Minutes - Rice Recipes,
Foodabulous Food,
Siris Food Flavours,
WTML @ Gayathriscookspot.


        

Ragi Sangati / Ragi Flour Balls

Ingredients

Ragi flour – 2 cups

Cooked rice – ½ cup

Water – 5 cups

Salt to taste

Method

In a heavy bottomed vessel, add water, rice and salt.

Cook the rice for 5 mins. Add flour. Don’t mix it. Close it with lid.

Cook on low medium flame for 20 mins. After that remove from the flame.

Mix it with pappu gutti or wooden spatula. 

Wet your palms take small dough and make balls.

Linking to:
Dish In 30 Minute - Rice Recipes,
Foodabulous Fest Event by Preeti,
Walk Through Memory Lane.
New "U" 2013,
Hearth and Soul Blog Hop : 133:1/8/2013,
Akila's Dish Name Starts With R.

         

Kashmiri Pulao

Ingredients

Rice – 1 cup

(Soak in water for ½ hour)

Sugar – 1 Tsp

Onion chopped – 1 medium

Carrot chopped – ½ cup

Milk – 1 cup

Water – 1 cup

Saffron strands – 10

(Soaked in 2 Tsp of milk)

Tomato ketchup – 1 tsp

Dry ginger powder – ½ tsp

Nutmeg powder – ½ tsp

Salt to taste

Fruits

Apple pieces – 1 cup

Pineapple pieces – 1 cup

Pomegranate seeds – ½ cup

Dry fruits

Raisin – 2 Tsp

Cashwenut chopped – 3 Tsp

Almonds chopped – 3 Tsp

Ghee – ½ tsp

Fry in a ghee and remove it.

For tempering

Fennel seeds / saunf – 1 Tsp

Cumin – 1 Tsp

Garlic pods – 5

Green chilli chopped – 4

Whole garam masala – 2 Tsp

Oil – 2 Tsp

Method

For rice preparation

1. Heat ghee in a pan and add soaked rice without water. Saute it for 2 mins.
2. Add water, milk and sugar. Cook on medium flame.
3. At last add soaked saffron and mix well. Remove from the flame. Cool it.

For pulao

1. Heat oil in a pan and temper it.
2. Add onions and fry for 2 mins. Add carrot pieces and mix well. Cook for 3 mins.
3. Add chopped fruits, dry fruits, dry ginger powder, nutmeg powder and mix well.
4. Cook for 3 mins. Add cooked rice, salt. Mix well
5. Cover it with lid for 2 mins. Switch off the flame.

Linking to :

Siris Food Flavours,

Ramya's Innovative Recipes 2013,

EP Series - Garlic or Turmeric hosted by Viya.

               

                 

Vegetable Fried Rice

Ingredients

Cooked rice – 2 cups

Chopped Colored peppers – 2 cups

Chopped onion – 1

Chopped spring onion – 1 bunch

Chopped celery – ¼ cup

Broccoli florets – ½ cup

Chopped green chilli – 3

Ginger garlic paste – 1 tsp
Whole garam masala - 1 tsp

Tomato ketchup – 3 tsp

Soya sauce – 2 tsp

Chilli sauce – 3 tsp

Salt to taste

Oil – 3 Tsp

Method

1. Heat oil in a pan, add whole garam masala and fry for 1 min.
2. Add ginger garlic paste and fry for 2 mins.
3. Add onion, chillies, peppers, broccoli, celery, spring onion and mix well.
4. Add salt and cook on low medium flame until soft.
5. Add rice and mix well for 3 mins. Add ketchup, soy sauce, chilli sauce and mix well.
6. Saute for 5 mins. Serve with raita.

Linking to :

60 days to Christmas hosted by Divya & Priya,

EP Series - Garlic or Turmeric hosted by Viya,

Ramya's Innovative Recipes 2013.

              

Sesame Seeds Rice

Ingredients

Cooked rice – 2 cups

Sesame seeds – 5 Tsp

(Dry roast & make powder)

Almonds – 5

Green chillies – 5

Tamarind juice thick – 2 Tsp

Curry leaves – 4

Mustard seeds – 1 tsp

Salt to taste

Oil – 3 tsp

Method

                    

1. Mix sesame seeds powder with rice.
2. Heat oil in a pan, add mustard seeds allow them to splutter.
3. Add green chillies, curry leaves, almonds and mix for 2 mins.
4. Add rice and mix it. Now add tamarind juice and mix it. Leave this for 5 mins on low medium flame.
5. Add salt and mix well. Leave it for 5 mins.

Linking to

60 days to Christmas hosted by Divya & Priya,

Ramya's Innovative Recipes 2013,

Siris Food Lovers.
Akila's Dish Name Starts with S.

                         

              

Jowar Rice / Jonna Annam

   

    Jowar is very healthy food. It is rich in carbohydrates and less fat. It can be used in different forms. This is very popular in South India.

Ingredients

Jowar granules – 1 cup

Water – 4 cups

Salt to taste

Method

                     Take jowar in a mixi jar, rotate the mixi knob until it makes granules. Heat water in a bowl, add jowar granules, salt and cook like rice on low medium flame. Serve with dal.

Linking to :

Hearth & Soul Blog Hop 128 : 11/27/2012,
Siris Food Flavors.