Fried rice in telugu traditional style we say bhagarannam.....we love to have bhagarannam with chicken curry for Sunday's lunch.
Ingredients:
Basmathi Rice - 3 cups, cleaned and soaked for 30 minutes
Onions - 1 cut length wise
Green chilli's - 8 cut length wise
Carrots - 1/4 cup diced
Green Peas - 1/4 cup
Ginger garlic paste - 1 tbsp
Shahjeera - 1 tsp
Cloves - 5
Cardamom - 4 gently crushed
Bay leaves - 3
Anise - 3 crushed
Cinnamon - 1 crushed
Pudina leaves - 7 chopped
Oil - 1 tbsp
Butter - 2 tbsp
Lemon juice - 2 tbsp
Water - 4.5 cups
Cooking Method:
Heat oil and butter in a pan. Add green chilli's and the whole spices. Saute for 1 minute.
Add onions to it and stir it until it turns soft. Add ginger garlic paste to it and stir it. Let it stay for a minute. Add carrots, green peas to it and mix well. Cover the pan with a lid and let it cook for few minutes until the veggi's becomes soft. Turn off the stove.
Clean the basmathi rice and take it into the rice cooker and add 4.5 cups of water.
Add all the above mixture to it. Turn on the rice cooker...I use electric cooker. After its 3/4 done mix the rice from the bottom so that the spices and the veggi's to do stay just on the top of the rice. After its done...add 2 tbsps of lemon juice and serve it.
Ingredients:
Basmathi Rice - 2 cups
Dondakaya / Tindora - 3/4 cup cut length wise
Brinjal - 1/4 cup cut into pieces
Mint - 15 leaves
Onions - 1 medium cut into length wise.
Green chilli's - 5 slit long
Turmeric - 1/2 tsp
Ginger garlic paste - 1 tsp
Cilantro / Coriander leaves - 1/2 nunch chopped
Lemon Juice - 2 tsp
Oil - 4 tbsp
Salt - As needed
Ghee - 2 tbsp
Dry coconut grated or pieces - 1/2 cup
Red Chilli's - 4 tsp
Dhaniya / Coriander seeds - 4 tbsps
Cumin seeds - 2 tsps
Water - 1/4 cup
Whole spices :
Cloves - 4
Cardamom - 4
Star anise - 1
Shahjeera - 1/2 tsp
Bay leaves - 2
Nutmeg - a pinch
Cooking Method:
Cook basmathi rice and set aside.
Dry roast dry coconut, red chilli's dhaniya / coriander seeds, cumin seeds until it starts changing the color. Grind into paste by adding water. You can add more water if needed.
Heat 2 tbsps oil in a pan and roast Dondakaya / Tindora until its cooked soft. Take it into a bowl.
Heat 2 tsps oil, ghee in the same pan. Add whole spices to it. Wait for few seconds. Add onions, green chilli's, turmeric, ginger garlic paste, mint leaves, brinjal, salt and let it cook well. Now add the grinded masala paste and salt to it and mix well. Let it cook until oil oozes out of it. Add Cilantro / Coriander leaves to it and mix it.
Add Dondakaya / Tindora to the mixture and let it cook for other 2 minutes.
Add basmathi rice to it and mix it well. Let it cook for other 2 minutes. Take it into a bowl and garnish it with coriander leaves. Its ready to be served.
This is another recipe that I make during any festivals.
Ingredients:
Rice - 1 cup
Cumin seeds - 1/2 tsp
Green chillies - 4 (slit long)
Dry Red Chillies - 2
Curry Leaves - 6
Cashews - 2 Tb-spoons
Peanuts - 2 Tb-spoons
Asafetida / Hing - 2 pinches
Yogurt - 1.5 cup
Whole Black Pepper - 1 Tbsp
Fenugreek and Cumin powder - 2 pinches
Salt - as needed
Oil - as needed
Method:
Cook rice and keep aside.
Heat oil in a pan. Add jeera, green chillies, cashews, peanuts and roast it for 2 minutes. Add curry leaves, dry red chillies, asafetida, whole black pepper and salt to it and roast it for another 2 minutes.
Mix this in the cooked rice and add yogurt,Fenugreek and Cumin powder. Mix all of it together well and serve it.
This is one of the recipe which I make all the time during festival times or auspicious days.
Ingredients:
Rice - 1 cup
Cumin seeds - 1/2 tsp
Green chilli's - 4 (slit long)
Dry Red Chilli's- 2
Curry Leaves - 6
Cashews - 2 Tb-spoons
Urad Dal - 2 Tbsp
Peanuts - 2 Tbspoons
Asafetida / Hing- 2 pinches
Lemon juice - 5 Tbspoons
Turmeric - 1/4 tsp
Salt - as needed
Oil - as needed
Method:
Cook rice and keep aside.
Heat oil in a pan. Add jeera, green chillies, cashews, peanuts and roast it for 2 minutes. Add curry leaves, dry red chilli's, asafetida, turmeric and salt to it and roast it for another 2 minutes.
Mix this in the cooked rice and add lemon juice. Mix all of it together well and serve it.
Beetroot is supposed to be very good for you. It helps in reducing Cholesterol and Blood pressure. This recipe is another way to make eat beetroot in some form.
Ingredients:
Basmati rice - 2 cups
Beet root - 1/2 cup grated
Onions - 1/4 cup
Green chillies - 4 (slit long)
Ginger garlic paste - 1 tsp
Bay leaves - 2
Cloves - 3
Elachi/Cardamom - 4
Shajeera - 1tsp
Cinamon - 1/2 stick
Cilantro - as needed
garam masala - 1 pinch
Jeera powder - 2 pinches tsp
Green Chillies - 7
Fresh peas - 3 Tbsp
Cashews - 2
Ajinamoto(Tasting Salt) - 2 pinches
Lemon juice - 2 Tb spoons
Salt - as needed
Oil - as needed
Method:
Wash basmati rice and let it soak for 15 minutes.
In a rice cooker, add 1/2 spoon of salt and the spices (cloves, elaichi, dalchini and bay leaves) and cook it.
Heat oil in a pan and add shajeera. Stir it. Add onions and let it cook until it turn into golder brown. Add green peas,ginger garlic paste, green chillies, jeera powder and cashews. Mix well and wait for a minute.
Now add grated beet root to it.Stir and close the lid and let it cook for 5 minutes on medium heat until the raw smell is gone.
Add red chilli powder,salt, Dhaniya powder, garam masala,Ajinamoto and lemon juice and stir well. let it cook for 3 more minutes. Turn the stove low, and add the cooked basmati rice and to this pan and mix well.
Take it in a bowl and garnish it with cilantro.
Can be eaten with Raita.
Cilantro- Coconut Raita Recipe:
http://sindhu-cookingmyhobby.blogspot.com/2011/08/cilantro-and-coconut-raita.html
