Paneer Fried Rice

Ingredients:
1.Basmati rice- 2 cups
2.Paneer cubes-1.5 cups
3.Olive oil- 2 tbsp
4.Capsicum(chopped finely)-2
5.Carrot(chopped finely)-2
6.Sugar 3 tsps
7.Spring onions 1 bunch 
8.Pepper - 3 tsps
9.Salt
10.Soy sauce,chilli sauce,tomato ketchup- 1 tsp each

Method:
1.Chop the green part and white part of spring onions separately
2.Soak basmati rice for 30 minutes and cook it with water ratio 1 : 1 & 1/2 in rice cooker.
3.Allow it to cool and separate the grains. Keep aside.
4.Immerse the paneer cubes in hot water for five minutes.Drain the water and crumble well.
5.Heat 2 tbsp olive oil in a wide non stick pan,add white part of spring onion.Keep in high flame.
6.Then add chopped carrot ,sugar and fry for 1-2 minutes.
7.Next add the capsicum and mix well in high flame.Toss all the veggies now and then to give it a nice smoky flavour
8.Add pepper,1 tsp each of chilli sauce,soy sauce and tomato ketchup and stir.
9.Finally toss in the crumbled paneer pieces.
10.You can either crumble panner finely or in medium sized chunks depending on how you wish.
11.Add needed salt and mix.Toss in the green part of spring onions to garnish.
12.Keep in medium flame.Add cooked rice and mix well.Make sure you do not break the rice.Mix gently
13.Serve hot with ketchup or with Gobi manchurian.Tastes heavenly!!

Carrot Rice (Chettinad style)

Ingredients:
1.Grated carrot- 2(1 cup)
2.Basmati Rice- 1 cup
3.Chopped onion-1/2 
4.Cloves-2
5.Cinnamon- 1 small stick
6.Jeera/Saunf- 1 tsp
7.Oil/Butter- 2 tbsp
8.Cilantro- handful
9.Green chilly-1
10.Salt
11.Turmeric powder- 1/4 tsp

To grind without adding water:
1.Chopped tomato-1
2.Red chillies- 1-2(as per taste)
3.Grated coconut- 2 tbsp
4.Chopped onion-1/2

Method:
1.Soak basmati rice in water for 20 minutes
2.Cook with 1.5 cups of water in rice cooker. Do not overcook rice.
3.Heat oil in a pan, add jeera/saunf,cloves,cinnamom,green chilly and when jeera splutters add chopped onion and saute till they become golden brown.
4.Toss in the grated carrots,add little butter,salt and turmeric and cook for 5-8 minutes in low-medium flame sauteing now and then so that the carrots don't get burnt.
5.Set aside the carrot+onion mixture.
6.Add oil/butter to the same pan and empty the ground paste to it. Cook for 10 minutes in medium flame sauteing inbetween till the raw smell of onion fades away.
7.Add the carrot+onion mixture,mix,sprinkle little water and cook for 5 minutes.
8.Add this to the cooked basmati rice and  mix gently without mashing the rice.
9.Garnish with cilantro
10.Serve with raita

P.S:For people who don't like the flavour of clove/cinnamon,skip that or you can add a clove and cinnamon stick while cooking rice to get the masala flavour and remove it while mixing so that you don't bite into it.Or use a pinch on any garam masala when you saute carrots+onions.

Vegetable Dum Biryani(Homestyle)

 

Ingredients:

1. Long grain basmati rice( 2 cups)
2. Onion-1(Chopped very finely)/Fried onion from store
3. Potatoes – 2 (cut into large pieces)
4. Green Peas – 1 cup
5. Beans – 1 cup, cut into long pieces
6. Carrots – 1( cut into big pieces)
7. Cauliflower – 15-20 florets
8. Green Chilies – 4 (slit them vertically)
9. Paneer-1/2 cup(cut into cubes)
10. Mint Leaves
11. Cilantro
12. Ginger/Garlic Paste – 1 Tbsp
13. Coriander Powder – 2 tsp
14. Turmeric Powder – 1/2 tsp
15. Garam masala/Biryani masala- 2 tsp
16. Yogurt/curd- 1 cup(beat it nicely)
17. Oil/Butter
18. Saffron- 12 strands
19. Salt

 Spices:

1. Cloves-2
2. Bay leaves- 2
3. Cinnamon stick- 1/2
4. Cardamon(optional)-2

Method:
1.Soak rice in water for 30-45 minutes.
2.Heat 4 cups of water,add rice,cook for 5 minutes.Make sure its just half cooked.Drain and set aside.
3.Also soak saffron strands in water and keep aside.
4.Heat a large pan with oil,add all the spices and saute.
5.Add ginger garlic paste and stir for 2-3 minutes.
6.Then add the finely chopped onion and fry it well or you can add fried onion bought from any store(available in indian store)
7.Next toss in the cauliflower,carrot,potatoes,peas,beans,green  chillies one by one,add salt and allow them to cook 60%.Dont overcook and mash them.
8.Add the coriander,turmeric powder and little garam masala/biryani masala.
9.After 5 minutes,add the cubed paneer and saute without breaking it.
10.Add Mint leaves,cilantro ,the cup of curd,mix and allow the spices to soak into the vegetables.
11.Now there are two options.Either cook in a slow rice cooker or in a large non stick round bottomed vessel.
12.Rice cooker: Coat the bottom with little ghee/butter.First layer with soaked rice,second layer with the cooked marinated vegetables.Alternate this.Drizzle the saffron water.Top with a little fried onion.Don't mix.Switch on the cooker.(If you want,can add a layer of almonds,raisins,cashews too).
13.Round bottomed Vessel: Follow the same as step 12.layer it with bread loaves finally.Close it with a lid. Cook on low flame for 20-30 minutes.
11.Serving: Just mix the biriyani gently and serve hot with raita.

Quick Tip!!:I choose to cook in a rice cooker as i need not worry about burning/sticking to the vessel.

Pudina Paneer pulao

Ingredients:

1. Basmati Rice - 1 cup
2. Fresh Mint/Pudina leaves- 1 full bunch
3. Chopped green chillies-3
4. Chopped onion-1
5. Paneer- 1 slice
6. Ginger garlic paste- 1 spoon
7. Turmeric-1/2 spoon
   
8. Salt
9. Butter- 1 tablespoon
   
10. Oil- 3 spoons

Spices:

1. Cloves  - 3
2. Saunf-1/2 spoon
3. Bay leaves- 2
4. Broken Cinnamon stick- 1

Method:
1.Soak 1 cup basmati rice in water for 20 minutes
2.Wash the mint leaves and grind to a smooth paste along with 2 green chillies and half cup water.
3.Heat oil+butter in the Kadai
4.Add all the 5 spices in the list,ginger garlic paste,1 green chilly chopped lengthwise and chopped onions.Saute well.You can add chopped brocolli,capsicum chopped lengthwise as well.I added them & it turned out delicious.
4.Add the paneer cubes cut into 1 " pieces and saute till they turn light brown.
5.Next,add the mint paste and simmer for 5 minutes.
6.Add the basmati rice+needed water.Add salt & mix well so that the rice absorbs all the spices.(Ratio-Basmati Rice:water is 1:1.5)
8.Finally transfer the mixture from the kadai to either cooker /rice cooker and allow to steam/cook.
9.Serve hot with any raitha.

Vegetable pulao

Ingredients:

1. Basmati Rice - 1 cup
2. Chopped onion-1
3. Chopped green chillies-2
4. Green Peas- 1 cup
5. Potato(Chopped lengthwise into thin pieces)-2
6. Carrot(Chopped lengthwise into thin pieces)-1
7. Beans (Chopped into medium sized pieces)- 100 g
8. Chopped capsicum(Chopped lengthwise into thin pieces)-1
9. Chopped spring onions
   
10. Fresh Mint/Pudina leaves
11. Salt
12. Butter- 1 tablespoon
    
13. Oil- 2 spoons

Spices:

1. Cloves  - 3
2. Crushed Cardamom-2 
3. Saunf-1/2 spoon
4. Bay leaves- 2
5. Broken Cinnamon stick- 1

Method:
1.Soak 1 cup basmati rice in water for 20 minutes
2.Heat oil+butter in the Kadai
3.Add all the 5 spices in the list,green chillies and chopped onions.Saute well.
4.Next add in the green peas,chopped potato,chopped carrot,chopped beans ,chopped capsicum one by one.Sprinkle water and close the kadai with a lid,to allow the vegetables to cook.
5.Remove the lid once every minute,for around 5 minutes,sprinkle water and close it again.
6.Add the chopped mint leaves.Check if the vegetables are half cooked and little soft & not mashed.
7.Add the basmati rice+needed water.Put salt ,chopped spring onions and mix well.
(Ratio-Basmati Rice:water is 1:1.5)
8.Finally transfer the mixture of rice+vegs from the kadai to either cooker /rice cooker and allow to steam/cook.
9.Serve with onion raitha.

Peas Pudina Rice

You do not require all the vegetables for this and can prepare this rice with readily available ingredients at home very quickly.

Ingredients:

1. Basmathi Rice - 1 cup
2. Chopped onions- 1 cup
3. Green Peas- 1.5 cups
4. Fresh Mint/Pudina leaves
5. Cloves  - 3
6. Turmeric- 1/4 spoon
7. Red chilli powder- 1/2 spoon
8. Pepper powder- 1/2 spoon
9. Pulao/Garam masala - 1 spoon
10. Salt
11. Butter- 2 spoons
12. Oil- 2 spoons

Method:

1.Heat little oil+butter.Add the basmathi rice and saute for 5 minutes.
2.Cook the rice and peas separately in rice cooker adding water.(Ratio-Basmathi Rice:water is 1:1.5)
3.Make sure you cook the frozen peas well,else it tastes very hard and spoils the taste of the rice.
4.In the same pan, add 2 spoons butter,cloves and onion and fry till it turns golden brown.
5.Add the mint leaves.
5.Add salt,turmeric,chilli powder,pepper powder & garam masala. Sprinkle little water and wait till the spices get into the onions.
6.Finally add the cooked rice, mix without breaking the basmathi rice and Serve.
7.You can also add capsicum to this rice.(if available at home)

Bisibela Bath

 Ingredients:

1. Rice -1 cup
2. Thoor Dhal -1 cup
3. Whole Small onions-12
4. Carrots -2(Chopped into thin long pieces)
5. Potato-2(Chopped into small cubes)
6. Peas-100 g
7. Capsicum -1(Chopped into thin long pieces)
8. Drumstick-8 pieces
9. Tamarind-100 g
10. Sambar Powder- 3 spoons
11. Turmeric
12. Salt
13. Gingely oil - 1 Tablespoon
14. Ghee- 2 spoons
15. Mustard & Curry leaves

To Grind:Fry the below ingredients in little oil and grind to form a fine powder.

1.Chana Dhal- 2 spoons

2.Dhania seeds- 2 spoons

3.Shredded coconut- 2 spoons

4.Red Chillies - 3

5.Khus Khus/Poppy seeds-10 g

Method:

1. Pressure cook the rice and Thoor dhal together for 4-5 whistles.(Add more water than for regular rice and cook for 2 extra whistles as the rice should get mashed up well)

2.Heat oil in Large kadai,add onions.Saute till it turns brown.Then add carrots,potatoes,peas,drumstick,capsicum one by one.

3.Sprinkle water every 3 minutes.Close the kadai with lid and cook till vegetables turn soft.

4.Once the vegetables become supple,add the drained tamarind water,salt ,turmeric & sambar powder and allow it to boil for 10 min till the raw smell vanishes.
5. Add the powdered spices and mix well.
6.Finally add the cooked rice+dhal,mash and mix well in the kadai.
7.Seasoning:Gingely oil+mustard+curry leaves
8.Add 2 spoons ghee.
9.Serve with papad and any raita.

                              

Capsicum Cabbage Cheese rice

Ingredients:(Good for 3 people)

1.Basmati Rice ( 2 cups)

2.Cabbage (1 small piece-shredded)

3.Capsicum (2-Cut into thin long slices)   

4.Chopped onion (1-Cut into thin long slices)

5.Grated Cheese  (100 g)[Any normal cheese .Dont use Parmesan/mozarella cheese]

6.Pepper powder( 2 spoons)

8.Butter (50 g)

9.Refined Oil (2 spoons)

10.Ginger garlic paste.
11.Salt
12.Green chillies (2)

Method:
1.Add little butter in the Kadai and saute the Basmati rice for 3-5 minutes.Add 3 cups of water to the rice and cook.(Rice:water ratio is 1:1.5 )
2.Add some refined oil to the same kadai and add 1 spoon of ginger garlic paste,chopped onions ,chopped green chillies and saute till onion turns soft and golden brown.
3.Then add the capsicum slices,sprinkle some water and close the kadai with a lid so that the vegetables turn supple and soft.
4.Add salt & 2 spoons pepper powder.
5.Finally add the shredded cabbage because cabbage cooks faster and turns brown very soon.

6.Now add the cooked rice to this paste and mix slowly without breaking the basmati rice.

7.Grate the cheese on top.

8.To get a chinese flavour, add 2 spoons of soy sauce ( if u need)

9.Serve hot.