Indian Rice Recipes - Vegetable Pulihora

Ingredients:

500g basmati rice
50g carrots, chopped finely
50g cauliflower, cut into florets
50g cabbage, chopped
20g green chilies
20g red chilies
15g mustard seeds
25g Bengal gram
25g Black gram
50g peanuts
1/2 tsp turmeric
A pinch of asafoetida
2 bunches curry leaves
75g tamarind, soaked in water
75g oil
Salt to taste

Method:

1. Wash the rice, add chopped vegetables, required quantity of water and cook until the rice is three-fourth cooked. Remove from heat and cool it.

2. Heat oil in a pan, fry mustard seeds, red chilies, Bengal gram, black gram, peanuts, and curry leaves until they gets golden brown.

3. Then add chopped green chilies, asafoetida, and tamarind water. Cook until all the ingredients are tender.

4. To this, add turmeric, salt and mix well.

5. Transfer this mixture to the rice and mix well. Allow it to cook on steam for 10 minutes.

6. Serve hot.

Indian Rice Recipes - Yakhni Pulao

Ingredients:

400g basmati rice
250g mutton
250g yogurt
2 small bunches of mint leaves
10g garam masala
2 tsp ginger-garlic paste
50g onions, chopped
5 green chilies, chopped
4 bay leaves
50g ghee or butter
2 eggs
1/2 tsp chili powder
2 boiled eggs for garnishing
Salt to taste

Method:

1. Cut the mutton into pieces, add 1 tsp ginger-garlic paste, garam masala, yogurt, mint leaves, 1/2 litre water, salt and boil in a vessel or cooker.

2. Wash the rice and soak in water for 30 minutes.

3. Heat ghee in a pan, fry the chopped onions until golden brown. Also add remaining ginger-garlic paste, bay leaves, green chilies and fry for few minutes.

4. Then add mutton stock from the boiled pieces, and boil for some time. Later add rice, when it is half cooked, add the mutton pieces, salt and cook until the rice is done.

5. Remove from heat and garnish with boiled eggs.

Indian Vegetarian Recipes - Brinjal Fry

Ingredients:

5-6 baby eggplants
2 onions, chopped finely
2 tsp ginger-garlic paste
2 tbsp oil
2 tbsp kobbari karam podi

Method:

1. Wash the eggplants and cut them into four, lengthwise, to three-fourths of their length.

2. Heat oil in a wide pan, fry the onions and ginger-garlic paste until golden brown.

3. Then add eggplants and fry on low heat until they are tender.

4. Finally add salt, kobbari karam podi and fry for another 5 minutes.

5. Serve as a side dish for parties.


We can prepare many fries by the same procedure like Aloo fry, Okra (Bendi) fry, Dondakaaya fry, Karela fry, etc…

Indian Vegetarian Recipes - Bhendi Pyaz

Ingredients:

250g okras (Bendi, Lady finger)
250g onions, chopped
30g green chilies, sliced long
1 bunch coriander leaves
1/4 tsp turmeric
75g oil
Salt to taste

Method:

1. Wash the okras, pat dry and cut into 1" pieces.

2. Heat oil in a pan, add okra pieces, onions, green chilies and cook for 15-20 minutes on low heat by covering with a lid. Stir occasionally.

3. Now, add salt, turmeric, chopped coriander leaves and stir well.

4. Serve with parathas.

Indian Breakfast Dishes - Coconut Puri

Serves: 6
Preparation time: 20-25 minutes

Ingredients:

For Dough:
2 cups maida (all-purpose) flour
1 cup wheat flour
2 tbsp oil
1/2 tsp salt

For Filling:
1 cup finely grated coconut
1/2 cup gram flour
2 tbsp oil
8-10 sprigs curry leaves, cut into fine pieces
8 green chilies, chopped
1 cm ginger, finely chopped
1/2 tsp chili powder
1/4 tsp mustard seeds
1/4 tsp salt
A pinch of asafoetida


Method:

1. Mix maida, wheat flour, salt, oil with enough water to make a firm dough.

2. Heat oil in a pan, season with mustard seeds and asafoetida. When mustard splutters, add green chilies, ginger, curry leaves and fry for few minutes.

3. Then add coconut, gram flour and fry till roasted. Allow it to cool.

4. Also add salt, chili powder, little water and mix well. Make into small balls.

5. Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and gently roll them out into small puris. (Be careful that the filling does not come out).

6. Deep fry in hot oil till puffed, golden and serve hot with any chutney.