Ingredients:

Method:

• Shell the peas and keep aside.

• Cut carrot beans and onion finely.  Soak rice for 20 mins.

• Heat oil & butter and fry cinnamon, cloves and bay leaf.  Then add the chopped onion and saute. Now add the ginger garlic paste. Saute it till the raw smell goes. Then add the chopped veggies and saute for a few seconds and add one and a half cups of water to this let it boil. 

• Drain the rice and add this to the boiled water. Let it cook till the water got absorbed.

• Let it rest for 5 mins.  Then transfer it to a serving dish, garnish with chopped coriander leaves.

• Serve it with any desired vegetable gravy. 

Ingredients:

• Cooked rice                          : 1cup

• Ghee                                     : 2 tablespoon

• Mustard seeds                      : 1/2 tsp

• Urad dal                               : 1/2 tsp

• Chana dal                             : 1/2 tsp

• Broken cashews                   : 1 tsp

• Kariveppila podi                  : 2 tbsp  

Method

• Heat ghee in a pan, add mustard seeds, chana dal and urad dal. When it splutters add cashews. When the cashews change colour add the cooked rice to this. 

•  Add kariveppila podi to this and mix well. Switch off the stove.  

• Serve it with potato chips or appalam.

Note: You can use gingelly oil instead of ghee and on the final stage add a tsp of ghee.
           I already posted Kariveppila podi  in this blog before. 

Ingredients:

• Cooked rice                             : 1 cup

• Garlic  cloves                          : 10 nos

• Pepper pdr                              : 1/2 tsp

• Salt to taste

• Turmeric pdr                           : a pinch

• Gingelly oil                             : 1 tbsp

• Curry leaves                            : 1 sprig

Method:

• Mix peeper pdr, salt and turmeric pdr together with  very little water and form a paste. 

• Marinate the garlic cloves with this paste for 20 mins.

 

• Sprinkle salt to the rice and mix well and keep aside.

• Heat oil in a tawa and fry the marinated garlic till golden brown.

• Add the rice to this and mix well.

• Add curry leaves to this  and transfer to a serving bowl.

 

Bisibelebath is almost  like sambhar sadham, its a dish from Karnataka.

Ingredients:

Three different colours of rice are combined together to make this rice!
Palak rice, Tomato rice and Coconut rice are the three different rices.

Ingredients:

For Palak rice:

Basmati rice (cooked)    : 1 cup
Palak                              : 1/2 bunch
Onion                             : 1/2
Cumin seeds                  : a pinch
Garlic paste                    : 1/4 tsp
Green chillies                 : 2 nos
Oil                                  : 1 tbsp
Salt to taste

Method:

 

Heat oil in a kadai, add cumin seeds, when it pops, add garlic paste and saute for a while and add chopped onion and saute it well.  Then add the palak puree and salt  to this and saute till it leaves the side of the kadai.   Add cooked rice to this and mix well. Switch off the stove and keep aside.

For Coconut rice:

Method:

For Tomato rice:

Method:

Ingredients:

Method :

Method:

Ingredients:

Method:

Ingredients:

Basmati rice      : 2 cups
Cumin seeds      : 1tsp
Ghee                  : 1tbsp
Green chillies    : 2 nos
Water                 : 1&1/2 cups
Salt to taste



Method:

Cook basmati rice in a rice cooker adding one and half cups of water and salt. The rice should not be overcooked.
Heat ghee in a pan and add cumin seeds, when it splutters add the chopped green chillies to this and saute for 2 secs.

                                   Add the cooked rice to this and mix well.

 Keep it in low flame for 2 mins stirring it evenly. Check for salt and switch off the flame.
Serve it with some spicy curry of your choice!!

Saute for a while  till the mint get coated evenly on the rice. Switch off the stove and sprinkle lime juice. Serve hot with potato chips and  onion raita!.

Ingredients:

Broccoli Rice:

Ingredients:

Basmati rice               : 1 cup
Fresh peas                  : 1/2 cup
Onion                         : 1 small
Cumin seeds              : 1/4 tsp
Green chillies            : 1 chopped
Salt to taste
Oil as required

Method:


Wash and soak basmati rice for 10 mins. Cook it in a rice cooker adding one and a half cup of water, little salt and tsp of oil or ghee. Keep aside.

Heat 2 tbsp of oil in a kadai, add cumin seeds. Then add the chopped onion & the green chillies chopped and saute a while , the add the shelled peas to this. Add a little water and little salt. Let it cook till the water got absorbed.  The add the cooked rice and mix well. Remove from fire and serve hot!

 Ingredients:

Raw rice                             : 2 cups
Violet brinjal                      : 2 thinly sliced & put it in water
Mustard seeds                    : 1 tsp
Channa dal                         : 1/2tsp
Ground nuts                       : 2 tbsp
Curry leaves
Turmeric pdr                      : a pinch
Salt to taste
Oil for frying

Vangi Bath masala

Red chillies                        : 3 nos
Coriander seeds                 : 1 tsp
Channa dal                        : 1/2 tsp
Urad dal                            : 1/2 tsp
Cinnamon                         : 1 small stick
Clove                                : 1
Khus khus                         : 1/4 tsp
Sesame seeds                    : 1/4 tsp
Hing  powder                    : 1/4 tsp
Grated coconut                 : 3 tbsp
Cumin seeds                     : a large pinch

In a pan roast all these adding one by one and grind it to a powder and keep aside.


Cook rice in a rice cooker adding 3 and a half cups of water, when it is almost done, add salt,a tsp of ghee and lemon juice . Keep aside.
Smear turmeric and salt on the brinjal pieces and keep aside.



In  a kadai heat oil add mustard seeds, when it pops add channa dal, when it turns light red colour add curry leaves. 
Add a small pinch of turmeric pdr,  the vangi bath masala powder and mix well.
Add the cooked rice and the fried brinjal pieces, again mix it well.
 (Here I used a dosa tawa to fry the brinjal pieces separtely, so that less oil can be used for frying).
Serve hot with pappadam or chips.

Ingredients:

 Raw rice                  : 2 cups
Tomatoes                  : 3 nos
Green chillies           : 2 nos
Turmeric pdr            : 1/8 tsp
Cloves                      : 2 nos
Cinnamon                : 1/4"pc
Onion                      :1 sliced
Garlic                      : 4 cloves
Chilli pdr                 : 1/4tsp
Salt to taste
Curry leaves            :1sprig
Oil                           : 1tbsp


Method: 



Cook rice in a rice cooker adding salt.  You can use the left over rice also. The rice should not be overcooked.

Heat oil in kadai, add cinnamon and cloves. When it is done add garlic cloves and fry. Then add the finely sliced onion and slit green chillies,  saute till the onion is light pink in clolour. Add the chilli pdr and turmeric pdr, mix well.

Now add the chopped tomato and saute it well. When it becomes mushy add  a little salt and mix well. Now add the cooked rice, mix well. Check salt and garnish with curry leaves. Serve it with potato chips or kondattam!!

Ingredients:

Cooked rice                 : 2 cups
Tamarind                     : 1 lemon size
Roasted peanuts           : 2 tbsp
Turmeric powder         : 1/4 tsp
Mustard seeds              : 1 tsp
Urad dal                       : 1 tsp
Chana dal                     : 1 tsp
Red chillies                  : 2 nos
Sesame oil                   : 2 tbsp
Fenugreek seeds          : 1 tsp
Coriander seeds           : 1 tbsp
Sesame seeds               : 1/4 tsp
Red chillies                   : 3
Salt to taste
Curry leaves

Method:

Dry roast fenugreek seeds, red chillies, coriander seeds. Finally add sesame seeds and roast it, then grind it together to a fine powder.

Soak tamarind in 1 cup of warm water and extract the juice and keep aside.
 
Heat oil in a kadai, add mustard seeds. When it pops up add urad dal, chana dal and red chillies.
Add the tamarind extract and turmeric pdr. Let it boil and till it becomes thick, add salt to this.

Then add the cooked rice( cook the rice in such a way that each grains are seperate) and mix it gently with the tamarind paste. Then sprinkle the spice powder over this. Add the peanuts and curry leaves, Mix it well and serve it with vadakam or kondattam !!

പച്ചക്കറി ബിരിയാണി

Ingredients:

Basmathi rice                   : 2 cups
Onions                             : 2 nos
Carrot                              : 1 diced
Cauliflower                     : 1/4
Capsicum                        : 1/2 chopped
Beans                              : 100 gms
Peas                                : 50gms
Paneer                             :  50 gms
Green chillies                 : 2 nos 
Ginger                            : 1/2" pc }  make a paste
Garlic                             : 2 cloves}
Yoghurt                          : 2 tbsp
Salt to taste
Chilli pdr                        : 1 tsp
Coriander pdr                 : 2 tsp
Tomato                           : 1 
Coriander leaves            : 1/2 cup chopped
Oil or ghee                     : 3 tbsp
Cloves                            :5nos
Cinnamon                      : 1"pc
Bay leaf                          :1
Cashews fried &broken  : 10nos                          


Method:

Chop onion and tomatoes. Slit green chilli lengthwise.
Dice carrots into small cubes. Cut the beans into small pieces. Cut paneer into cubes and fry it and keep aside.
Separate cauliflower into small florets. Chop capsicum.
Make a paste with ginger and garlic.
Heat oil or ghee in a kadai add whole garam masala to it.Fry for a second add chopped onions and   saute this till the onions become translucent. Now add the ginger garlic  paste and saute for a minute. Add green chillies and chopped tomatoes to this. Saute till the tomatoes become soggy. Now add yoghurt and mix well.
Add all the vegetables and paneer to this. Add chopped coriander leaves and finally the rice(wash it well before adding).


Add 4 cups of water and salt to this and mix well. Transfer this to a rice cooker and switch on to cooking mode. When it comes to the warm mode transfer this to a hot pack and garnish with fried cashews and chopped coriander leaves. Serve hot with raita , pappad and pickle.

Ingredients:

Basmati rice                              : 2 cups
Carrot                                        : 1 finely chopped
Beans                                         : 6 nos finely chopped
Capsicum                                   : 1/2 finely chopped
Soya chunks                               : 4 or 5
Spring onion                               : 2 finely chopped
Garlic                                          : 2 cloves 
Green chillies                              : 2 nos
Ginger                                         : small piece
Soya sauce                                  : 1 tbsp
Vegetable oil                               : 2 tbsp
Salt to taste                           
Vinegar                                        : 1 tsp

Method:

Soak rice for 20 mins in water.
Chop green chillies, ginger and garlic finely and keep aside.
Soak soya chunks in hot water for 10 mins and squeeze it, wash again and cut very finely.
Cook rice adding salt and 3and a half cups of water in a rice cooker and keep aside.
Heat oil in a kadai add chopped garlic, green chilli and ginger and saute for 1 min. Then add chopped capsicum and saute for 1 more min and add the chopped vegetables, chopped soya  and saute again for 2 to 3 mins adding salt.
Then mix the cooked rice with this and fry for 2 mins. Add vinegar and soya sauce mix well. Garnish with finely chopped spring onion and serve.