Recipe to make the perfect Rice

Each household has their own way of making Rice. There is no right or wrong way of doing it, as long as it does not turn mushy or remain under done. I have found that using the double boiler method works best and you get perfectly made rice which is soft yet firm.

Ingredients :

  • 250 gms Rice
  • 500 ml boiling water
  • 1/2 tsp salt
  • 1 tsp Ghee/clarified butter
  • 2 pans that fit into one another.

Method :

Wash and drain the rice. Tip it into the smaller pan and add the salt and Ghee to it. Boil 1.25 litres of water in the larger pan. Pour 500ml into the rice and place the smaller pan into the larger one in which the water is kept boiling. Cover the pan with a lid large enough to cover the larger pan. Allow to simmer on a gentle flame for twenty minutes. Open the lid and check rice. If it is three fourth done, cover and allow to cook for a further ten minutes. If hard to touch, pour in an extra 100 ml of boiling water and cook for ten minutes. Total time required from start to finish is exactly thirty minutes. Switch off and gently lift the smaller pan out. Fork the rice with a gentle hand, cover and keep aside. Alternatively you can tip it into a casserole or a hot pot to keep it warm.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Simple Vegetable Pulao Recipe

This Pulao may seem a very simple one, but it is so fragrant and delicious that one can gorge on it without any accompaniment. One can serve it with a Raita or a gravy of one’s choice.

Ingredients :

  • 250 gms Basmathi rice
  • 1 carrot
  • 100 gms shelled peas
  • 2 large onions
  • 4 green chillies
  • 2 inch piece of cinnamon
  • 4 cloves
  • 3 Cardamom pods
  • 4 tbsps ghee/clarified butter
  • 5 tbsps oil
  • Salt

Method :

Peel the carrot. Wash thoroughly and chop them into desired shape. Cook them with salt along with the peas. Keep aside. Slice the onions. Mince the green chillies.

Use the double boiler method to cook the rice. Wash the Basmathi rice. Pour in 500 ml of boiling water into it. Add a tbsp of ghee and a tsp of salt and gently place this vessel in a larger vessel which has water boiling in it. Close the larger vessel with a lid and allow the rice to cook undisturbed for half an hour on a gentle flame. The double boiler method not only ensures even cooking of rice, but also the grains remain intact. Remove and invert it into a dish. Allow to cool.

Heat the remaining 3 tbsps of ghee and oil. Drop in the Cinnamon, cloves and Cardamom. After they splutter add the green chillies and onions. Roast till translucent. Toss for a minute. Add the cooked vegetables and rice. Mix gently and heat well. Alternatively you can transfer the Pulao into a microwave safe dish and heat it for five minutes. Serve with a vegetable Raita or any Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Mint Pulao Recipe

This Mint Pulao is so fragrant, that it will leave you asking for more! Fresh home grown mint, freshly plucked chillies definitely makes a difference! Serve it with a Mixed Vegetable Raita or with Papad. Absolutely divine!

Ingredients :

  • 200 gms Basmathi rice
  • One small bunch of Mint
  • 9 green Chillies
  • 1inch piece of Ginger
  • 7 cloves of Garlic
  • 2 onions
  • 2 one inch sticks of Cinnamon
  • 5 Cloves
  • 5 Cardamom
  • 10 Cashewnuts halved
  • Salt
  • 5 tbsps oil
  • 1tbsp Ghee/clarified butter
  • 500ml boiling water.

Method :

Wash and soak the Basmathi rice for half an hour. Drain well and keep aside. Grind to a fine paste the mint, ginger, garlic and, green chillies. Chop onions fine. Heat the ghee oil mixture. Drop in the whole masalas of Cardamom, Cinnamon and Cloves. Toss. Add the halved Cashew nuts and the onions. Roast till the onions turn translucent. Drop in the ground paste, cover and cook till the raw smell of the ginger garlic is gone. Add the boiling water, salt and the Basmathi rice. After the water has started boiling, cover and cook for ten minutes. Open lid, mix thoroughly and again cover and cook for another ten minutes or till all the water has been absorbed. Serve hot with Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Lemon Rice /Chitranna Recipe

The state of Karnataka in India is known for the variety of Rice preparations. One of the easiest and simplest to make is what is known as Lemon Rice or Chitranna. It is served on all auspicious occasions as well as an in the temples.

Ingredients :

  • 125 gms rice
  • 4 green chillies slit
  • A small bowl of coconut grated
  • Half of a large lemon
  • A pinch of Haldi /Turmeric.
  • 2 tsps Ghee/clarified butter
  • 2 tsps Oil
  • 1 red chilly crushed
  • 2 sprigs curry leaves
  • 1 tsp Mustard
  • 1tsp Urad dal/Black Gram Dal
  • 1 tsp Chana dal/Bengal Gram Dal
  • 3 tbsps Peanuts
  • Coriander leaves

Method :

Cook rice with a tsp of Ghee and salt. It should be a little firm to touch. Heat ghee and oil. Add the mustard and after it splutters add the urad dal and chana dal. Roast to a golden brown. Drop in the slit green chillies. Toss. Add the crushed red chilly. Drop in the peanuts and toss for a couple of minutes. Add the curry leaves and mix well. Add the rice, turmeric powder, lemon juice and salt. Mix thoroughly and heat well. Garnish with grated coconut and coriander leaves. Serve with a Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Curd Rice Recipe

A comfort meal for most Indians is the Curd rice. Mosaranna, Thayir saadam, Bakala Bhath, Dahi Bhath as it is called in the various regions of India, it is eaten at the end of a meal. Curd being a probiotic, helps in digestion and this is one item which one finds on every menu in a South Indian household everyday. The seasoning varies depending on the preference.

Ingredients :

  • 100 gms rice
  • 4 tbsps grated coconut
  • 2 green chillies
  • 1inch piece of ginger
  • 1 tbsp Ghee/ clarified butter
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal/Black gram Dal
  • 1 tsp Jeera/Cumin seeds
  • 3 sprigs curry leaves
  • 1 broken Dry red chilly
  • Coriander leaves
  • Pomegranate seeds
  • Thick set curd as required

Method :

Cook rice as usual. Allow to cool thoroughly. Grind together coarsely the grated coconut, green chillies, ginger and salt. Tip it into the rice. Add thick set curd and mix well. Heat the ghee. Add a spoon of mustard . After it crackles add the Urad dal. After this turns golden yellow add the jeera toss, drop in the broken red chilly and a couple of sprigs of curry leaves. Toss. Drop the seasoning into the curd rice. Mix well. Garnish with coriander leaves and pomegranate seeds. Serve slightly chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vangi Bhath/ One pot meal of Rice and Aubergine /Brinjal Recipe

This is a one pot meal where Brinjal is the vegetable of choice. Usually made with the long green variety of Brinjals available during the season, it can also be made with the regular ones too.

Ingredients:

Vangi Bhath Powder:

  • 2 tbsps Coriander seeds
  • 1 tsp Jeera/Cumin seeds
  • 4 tbsps Urad dal/Black gram dal
  • 4 tbsps Chana dal/Bengal Gram Dal
  • 1 inch piece of Cinnamon
  • 4 Cloves
  • 1 tsp Khuskhus/Poppy seeds
  • 1 tbsp Copra/Dry coconut grated
  • 12 Dry red chillies roasted in a little oil.

Method :
Dry roast all the above ingredients except the chillies till they change colour. Powder them and store in an air tight container.

Ingredients :

  • 250 gms rice cooked and ready( should be firm)
  • 2 green brinjals(the long variety) chopped into bite sized pieces
  • 1 tbsp tamarind paste
  • A pinch of hing/asafoetida
  • A pinch of haldi/turmeric
  • 1 broken red chilly
  • 2 slit green chillies
  • 5 sprigs curry leaves
  • 3 tbsps Vangi bhath powder
  • A handful of peanuts
  • A pinch of jaggery
  • Salt
  • 4 tbsps oil
  • 1tsp mustard
  • 1tsp Urad Dal/black gram dal
  • 1 tsp Chana Dal / Bengal Gram Dal

Method :
Heat oil in a pan. . Add a tsp of mustard and after it splutters add a tsp of urad dal and a tsp of chana dal. When they turn golden, add the peanuts, and roast till they change colour. Add the hing, slit green chillies, red chilly and the curry leaves. Toss and add the haldi, immediately followed by the brinjal and salt. Cook till the brinjal are tender. Add the vangi bhath powder, tamarind paste and the jaggery. Mix well. Add the cooked and ready rice and adjust salt. Serve with Raita.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khichdi and Kadhi/One pot meal Recipe

This is the comfort food of most Indians. Throughout India it is known by different names, though the basic ingredients remain the same. Khichdi is a one pot meal of Rice and Green gram dal with seasoning and is enjoyed with either Yoghurt , Kadhi or Avial. Posting a Khichdi with Kadhi today.

Khichdi

Ingredients :

  • 125 gms Rice
  • 125 gms Moong dal/Green gram dal
  • A large pinch of Haldi/turmeric powder
  • Salt
  • 2 tbsps Ghee/clarified butter
  • 1 tsp Jeera/Cumin seeds
  • 1tsp Pepper corns
  • 3 sprigs curry leaves

Method :
Wash the rice and moong dal and keep them aside in a pan. Heat 2 tbsps ghee and add a spoon of jeera and a spoon of pepper corns. After they splutter drop in 3 sprigs of curry leaves. Tip it into the rice and moong dal. Add 4 glasses of boiling water, salt and haldi. Cover and cook till done. Drizzle with 2 tbsps of Ghee.

Kadhi

Ingredients :

  • 2 tbsps Besan/Chickpea flour
  • 1 glass thick curd
  • 3 green chillies finely chopped
  • 2 inch piece of ginger grated
  • Sugar
  • Salt
  • A large pinch of Haldi/Turmeric
  • Coriander leaves
  • 1 tsp Jeera /Cumin seeds
  • 2 Cloves
  • A pinch of Hing/ asafoetida
  • 2 sprigs curry leaves
  • 2 tbsps Ghee/clarified butter

Method :

Mix the besan in a little water and add it to the curds. Add two glasses of water and churn the curds. Drop in the green chillies, ginger, haldi, sugar and salt and boil well. Heat 2 tbsps of ghee. Add a spoon of jeera, a couple of cloves and after they splutter a pinch of hing and two sprigs curry leaves. Boil well. Remove from heat and garnish with coriander leaves.

Serve the Khichdi with a tsp of ghee and Kadhi.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vegetable Pulao Recipe

Vegetable Pulao with the aroma of freshly ground spices, is a one pot meal that is not only delicious but also quick and easy. Accompanied by a mix vegetable Raita it is sheer bliss!

Ingredients :

  • 250 gms Basmathi rice
  • 1 carrot
  • 2 potatoes
  • 100 gms shelled peas
  • 2 large onions
  • 4 green chillies
  • 2 inch piece of cinnamon
  • 4 cloves
  • 3 Cardamom pods
  • 4 tbsps ghee/clarified butter
  • 5 tbsps oil
  • A pinch of turmeric
  • Salt

Method :

Peel the carrot and potatoes. Wash thoroughly and chop them into desired shape. Cook them with salt along with the peas. Keep aside. Slice the onions. Mince the green chillies. Powder the spices.

Use the double boiler method to cook the rice. Wash the Basmathi rice. Pour in 500 ml of boiling water into it. Add a tbsp of ghee and a tsp of salt and gently place this vessel in a larger vessel which has water boiling in it. Close the larger vessel with a lid and allow the rice to cook undisturbed for half an hour on a gentle flame. The double boiler method not only ensures even cooking of rice, but also the grains remain intact. Remove and invert it into a dish. Allow to cool.

Heat the remaining 3 tbsps of ghee and oil. Add the green chillies and onions. Roast till translucent. Add the powdered spices and turmeric. Toss for a minute. Add the cooked vegetables and rice. Mix gently and heat well. Alternatively you can transfer the Pulao into a microwave safe dish and heat it for five minutes. Serve with a vegetable Raita or any Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Coriander Rice Recipe

Coriander/Cilantro rice is a fragrant one pot meal which is accompanied by a mixed vegetable Raita or plain yoghurt. I like mine with a few mint leaves thrown in as it makes the rice more aromatic. You can add vegetables of your choice, though I prefer to add only potatoes apart from the onions that are sautéed to make the rice even more flavourful!!!

Ingredients :

  • 250 Gms Basmathi rice
  • One small bunch coriander leaves
  • 8 green chillies
  • A few mint leaves
  • 2 inch piece of ginger
  • 7 cloves of garlic
  • 1 large lemon
  • 3 tbsps grated coconut
  • 1 large potato
  • 3 large onions
  • Salt
  • 2 Cloves
  • 1 inch stick of Cinnamon
  • 1 pod Cardamom
  • 1 tsp jeera/cumin
  • 3 tbsps ghee/clarified butter
  • 4 tbsps oil
  • A few coriander leaves for garnish

Method :

Prepare the Basmathi rice by the double boiler method. Grind together the coriander and mint leaves. Coconut, green chillies, ginger, garlic and juice of half a lemon. Slice the onions. Deskin and cube the potato. Heat the ghee and oil mixture. Throw in a tsp of jeera, and after it splutters add the Cardamom, cinnamon and cloves. Drop in the onions, potatoes and salt. Roast till translucent. Add the ground paste, rice and salt. Mix and heat well. Add the remaining lemon juice and garnish with coriander leaves.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Jeera Rice Recipe

Fragrant Jeera Rice is a family favourite. Accompanied by a Dal Tadka or a even a simple Dal it is a comfort meal. Any Punjabi curry too goes equally well with it. A kuchumber and yogurt complete the meal.

Ingredients :

  • 250 gms Basmathi rice
  • 1 tsp jeera/ cumin seeds
  • 1 Bay leaf
  • 3 tbsps ghee/clarified butter
  • Coriander leaves
  • Salt

Method:

I prefer cooking Basmathi rice the double boiler way. Wash the rice and put it in a vessel. Pour boiling water (for one part of rice it is two parts of water) into it, add a spoon of ghee and a tsp of salt, mix well and lower the vessel into a larger vessel in which the water has been kept boiling. Cover tightly and cook on a slow flame for half an hour. Remove and invert the rice on a large dish. Fork it gently. Heat ghee and add the jeera and Bay leaf. After the jeera stops sputtering add the chopped coriander leaves. Toss, and pour this seasoning into the rice. Mix well and transfer to a microwave safe dish. Heat well.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.