Mango Rice

Sour , tasty and lovely summer afternoon lunch food ..

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Ingredients
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Raw Mango Rice - 1 , grated
Grated Coconut - 1 Tbsp
Greenchillies - 4 , pounded
Turmeric
For the Tadka :
Ground nuts - 1 Tbsp
Mustard Seeds
Curry Leaves
Rice - 2 cups , cooked and cooled.
Gingelly Oil - 2 Tbsp
Asofoetida - 1 pinch

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Method
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1. Once the rice is cooked, spread it on a wide plate and add to it a drop
of gingelly oil
2. Add oil to the kadai , add the mustard seeds , curry leaves , ground nut
, asofoetida .
3. Add the grated raw mango and turmeric and fry till the mango is cooked .
Cook the mango only in low flame
4. When the mango gets softer , add the pounded green chillies , a little
salt and grated coconut .
5. When the mango is all tender , switch off the gas.
6. Add the cooked rice to the cooked mango . Mix it thouroughly and re heat
when serving.

Veg Fried Rice

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Ingredients
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Carrot , Beans , Cabbage , Spring Onions - 3/4 cup , Finely chopped
Soy Sauce - 1/2 Tblsp
Chilli Sauce - 1/2 Tblsp
Pepper - 1/2 Tblsp
Ajinomotto - 1 Tsp
Oil
Salt
Jeera / Basmati Rice - 1 cup

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Method
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1. Cook the rice separately and allow it to cool
2. Heat oil in a kadai ( wok , if you have one ) and add the vegetables .
3. Add the salt and pepper and keep stiring the vegetables till they are done
4. Add the soy sauce , chilli sauce , ajinomotto and stir .
5. Once they are done, add the cook rice and stir for a couple of minutes.

Peas Pulao

The Fragrance of this pulao is so amazing ..that it makes one ask for more ..

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Ingredients
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Peas - 1 cup
Jeera / Basmati Rice - 1 cup
Green chillies - 3
Pudina + Coriander Leaves - 1 cup ,Finely chopped
Onion - 1 Big, sliced
Clove - 4
Bay Leaves - 1 medium sized leaves
Cardamom - 2
Cinnamon Stick - 0.5 inch
Salt- As Required
Ghee - 2 Tblspoon

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Method
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1. Add ghee in the pressure cooker and fry the onions , cloves , cinnamon
sticks, green chillies and the bay leaves .
2. Fry till the onion is all glossy.
3. Add the peas to it and fry for a min.
4. Add the rice to it.
5. Add the coriander and the pudina leaves to it.
6. Add the 2 cups of water to one cup of rice and keep the rice on fire
unitl 2 whistles and then switch off
7. Serve hot .

Mushroom Dum Biryani

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Ingredients
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Mushroom – 200gm

Curd – 1 .5 cup

Garam Masala

Ginger Garlic paste

Chilli Powder

Cumin Powdder

Coriander Powder

Onion - 2 sliced

Tomato - 2 sliced

Mint Leaves - Handful

Coriander Leaves - Handful

Basmati / Jeera Rice - 1 cup

saffron - 4 to 5 strands

Atta for Dum



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Method
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1. Soak rice in water for half an hour and then cook the rice separately.

2. Spread the cooked rice on a wide plate and mix it with salt .

3. Clean the mushrooms and slice them each into 4 pieces

4. Heat oil in a kadai and now add the onions . Fry them till brown and then

add the tomatoes along with a little salt.

5. Once the tomato is cooked, add ginger garlic paste , chilli powder,

coriander powder , cumin powder , garam masala and cook till the raw smell

is gone.

6. Add the mushroom , the mint leaves and the coriander leaves and cook in

low flame until the mushroom is cooked.

7. Heat a tawa for about 10 min in medium flame and then reduce the flame .

8. Mix the saffron in 2 table spoons of hot water and keep aside.

9. Take a wide kadai . Spread a little of the mushroom gravy . Top it with

a thin layer of rice. Sprinkle the saffron water on top the rice. Now again

spread a layer of the mushroom gravy . Then a layer of rice with saffron

water topping . Repeat till the last. The top most layer should be rice.

10. Put the lid on to the kadai and seal the lid around with the atta

prepared. No steam should escape out of the lid.

11. Keep the kadai onto the tawa and leave for about 15 min in low flame.

12. Serve with raitha.



Optional - While cooking the rice , add cardamom , clove , cinnamon,pepper n

bay leave to the water itself to get more spice to the food