Palak Masala Pongal

Ingredients


Rice - 1 Cup
Chopped Yellow Moong Dal - 1/4 Cup
Spinach - 2 Bunches
Slitted Green Chillies - 4 To 7
Chopped Onion - 2
Chopped Tomato - 2
Chopped Brinjal - 2 Or 3
Grated Ginger - 1/2 Inch Pieces
Garam Masala Powder - 1/2 Teaspoon
Ghee - 3 Tablespoons
Cumin Seeds - 1 Teaspoon
Cashew Nuts - 2 Tablespoons
Curry Leaves - 10 To 12

Palak Masala Pongal
Learned From Chef Mallika Badrinath

Preparation


1. In a pan, dry fry rice and yellow moong dal until it becomes slightly brown.
2. In a cooker, heat oil. Add green chillies, onion and fry until they become translucent. Add brinjal and tomato. Fry well and then add spinach.
3. When spinach has boiled well, add grated ginger, garam masala powder, and salt. Add 4 to 5 cups of water.
4. When water boils well, add rice and moong dal. Boil for 10 minutes. 
5. Meanwhile, fry cumin seeds, cashew nuts, and curry leaves in ghee. Add the fried cumin seeds, cashew nuts and curry leaves to the pongal. Garnish the pongal with the remaining ghee.


Now, Palak Masala Pongal is ready!!!


Serve: Chutney and Sambar

Cucumber Rice (Vellarikai Sadam)

Ingredients


Boiled Rice - 1 Cup
Grated Large Cucumber - 1
Chopped Green Chillies/Red Chillies - 3
Finely Minced Ginger - 2 Teaspoons
Lemon Juice - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Hing/Asafoetida - 1/2 Teaspoon
Curry Leaves - 6 Nos.
Coriander Leaves - 1/2 Cup
Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon
Fried Cashews - 7 (Optional)
Fried Ground Nuts - 10 (Optional)
Ghee - 1 Teaspoon (Use only ghee)
Salt


Step-By-Step Pictures

Mustard seeds and urad dal splutters in ghee

Ginger, green chillies, and asafoetida are added

Turmeric powder is added

Cucumber and salt are added

Boiled rice and lemon juice are added

Cucumber Rice

Preparation


1. In a pan, heat ghee. Add mustard seeds and when it splutters, add urad dal followed by curry leaves. 
2. When urad dal turns golden brown, add ginger, green chillies, asafoetida, turmeric powder, grated cucumber and salt in an order and fry for five minutes. Switch off the stove.
3. Now, add the boiled rice, lemon juice, cashews, ground nuts, and coriander leaves and mix well.


Now, Cucumber Rice is ready!!!


Serve: Pickle, Thuvaiyal, Chutney etc.

Oats Curd Rice

Ingredients

Oats - 1 Cup

Boiled Rice - 1 Cup

Curd - 1 Cup

Chopped Green Chillies - 1

Finely Chopped Raw Mango - 1/4 Cup

Grated Ginger - 2 Teaspoons

Curry Leaves - 5 To 6

Mustard Seeds - 1/2 Teaspoon

Red Chillies - 2 To 3

Urad Dal - 1/2 Teaspoon

Raisins - 10 (Optional)

Oil - 1 Teaspoon

Oats Curd Rice
Learned From Chef Damu

Preparation

1. Beat the curd well. 

2. Boil oats using 1/2 cup water and a pinch of salt for 3 minutes. Add green chillies, raw mango, and ginger. Transfer it to a mixing bowl and let it cool down.

3. In a pan, heat oil and add mustard seeds. when seeds pop out, add curry leaves, red chillies, and urad dal. Add this seasoning to the beaten curd.

4. Now, mix both the curd and oats in the mixing bowl. Add raisins and coriander leaves. Now, add the boiled rice and mix well.

Now, Oats Curd Rice is ready!!!

Serve: Pickle, Thuvaiyal, and Subzi.

Olive Rice

Ingredients

Boiled Basmathi Rice - 1 Cup
Coriander Leaves - 1/2 To 1 Cup
Chopped Garlic Pods - 5
White pepper Powder - 1/2 To 1 Teaspoon
Grated Lemon Skin - 1 Teaspoon
Olive Oil  - 2 Teaspoon
Salt

Olive Rice
Learned From Chef Jacob

Preparation

In a frying pan, heat oil. Add garlic pods and fry for 30 seconds. Now, add coriander leaves, boiled rice, white pepper powder, salt, and grated lemon skin in an order. Sprinkle water and cook for 3 minutes in high flame.

Now, Olive Rice is ready!!!

Serve:  Chicken Chalna, Navaratna Kuruma, Shahi Kuruma, Paneer Butter Masala etc.

Egg and Soyabean Sprouts Fried Rice

Ingredients

Cooked Basmati Rice/Left Over Boiled Rice - 1 Cup

Soyabean Sprouts - 1/2 Cup 

Eggs - 3

Green chillies - 2 To 3

Soya Sauce - 1/2 Tablespoon

Ginger Garlic Paste - 1 Teaspoon

Pepper - As Desired

Salt

Oil

Step-By-Step Pictures

Add the eggs and stir for sometime

Soyasauce, green chillies and ginger garlic paste have been added

Adding rice

Egg and Soyabean Sprouts Fried Rice
Learned From cookingandme

Preparation

1. Beat the eggs with some salt and pepper.

2. In a frying pan, heat 2Teaspoons of oil. Add the eggs and stir for some time. You will get egg scrambles. Leave it as large chunks and transfer it to a bowl.

3. In the same pan, add 2 teaspoons of oil. When the oil is hot, add the soybean sprouts and fry until the sprouts become little soft. Now, add the soya sauce, green chillies, and the ginger garlic paste. Saute until the raw smell of ginger garlic paste goes off. 

4. Now, add the cooked rice, salt, and pepper. Finally, add the scrambled eggs and garnish using spring onions. Serve hot. 

Now, the Egg and Soyabean Sprouts Fried Rice is ready!!!

Peanut Rice

Ingredients

Raw Peanuts - 1 Cup

Boiled Rice - 2 Cups

Red Chillies - 3

White/Black Pepper Powder - 1 Teaspoon

Chopped Coriander Leaves - 1 Cup

Salt

Oil

Peanut Rice
Learned From Chef Jacob

Preparation

In a pan, heat oil. Add peanuts, salt, coriander leaves, red chillies, boiled rice and pepper powder in an order. Fry for 5 minutes.

Now, Peanut Rice is ready!!!

Rock Sugar Candy (Kalkandu) Rice

Ingredients

Raw Rice - 1 Cup

Milk - 1 Cup

Kalkandu - 1 Cup

Cardamom - 4

Saffron - A Pinch

Ghee - 3 Tablespoons

Cashew Nuts - 15

Dry Grapes - 15



Rock Sugar Candy (Kalkandu) Rice

Preparation

1. Cook rice with 2 cups of water and 1 cup of milk. Add saffron, cardamom, and ghee.

2. Now, add rock sugar candy. Fry cashew nuts and dry grapes in 1 tablespoon of ghee. Add it to the rice.

Note. The rice would become watery after you add sugar candy. Keep boiling the rice if you do not want the rice to be watery. 

3. Switch off the stove when you get the desired consistency.

Now, Rock Sugar Candy Rice is ready!!