Nimmakaya Pulihora / Lemon Rice

This is very simple Indian recipe.., a variety of Rice with just lemon and nothing much. Also an immd. recipe that comes to our mind when feeling lazy to cook :) This is a pretty common recipe that is made in almost every Indian's kitchen but hope this helps any priliminary cooks :) I also have a beautiful tip that makes this dish more yummy. Check it out below the post. Hope you'll enjoy it.. it's my mom's special :)

Kobbari Annam / Coconut Rice

Coconut Rice is a very famous Indian recipe which is normally made on the festive days after the Puja most of the times. As, we break the Coconut in the end of the Puja, we get a fresh Coconut. So, instead of taking the coconut directly, this a yummy way of taking it. There are two varieties of Coconut rice. One is made with the Coconut milk/Cream, and the other with the shredded Coconut. Both differ in their taste but equally make the thali a delightful one. Check this one with Coconut milk/Cream.

Egg-Tofu Fried Rice

Ingredients:

1 cup cooked Basmati Rice
1 cup chopped long thin pieces of
Cabbage+Carrot+French cut beans/beans
1 Egg
1/2 cup Tofu cubes
1/2 tbsp Ajinomoto
1 tsp Pepper powder
1 tbsp Red Chilli powder
2 tbsp Soy sauce
Salt to taste

Directions:

1. Heat 2 tbsp oil in a pan break egg into it. Stir continuously to fry it into pieces and collect it in a plate.
2. Add Tofu cubes, fry them until golden brown, remove and collect in the same plate.
3. Heat some oil in the same pan, add chopped vegetables, add salt and saute them nicely for atleast  5 min.
4. Once the vegetables become tender, add pepper powder, chilli powder, ajinomoto, soy sauce and mix them well. Add fried egg and tofu pieces.
5. Add cooked rice and saute the whole mixture again for 3 min. Remove it from heat and serve hot with Wet Manchuria or any other choice curry. 'Wet Manchuria recipe' is listed in the blog archives for reference. 

Note:
Tofu can be replaced with Paneer(Indian cheese) if desired.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Tomato Rice / Tomato Annam

Ingredients:

1 cup Rice(cooked)
1 cup chopped Tomato
1 small Potato/Aloe(chopped)
1/2 cup chopped Onion
3 slit Green Chillies
1 tbsp chilli powder
1 tsp Garam Masala
1 tsp Coriander powder
1 tsp Ajinomoto(optional)
2 tbsp Peanuts
1 tsp Cumin seeds/Jeelakarra
1 tsp Mustard seeds/Aavalu
1 tbsp Black gram/Minapappu
1 tbsp Bengal gram/Pachi Senaga Pappu
2 Red chillies torn into pieces
Curry Leaves
Chopped coriander
Pinch of Turmeric
Salt to taste

Directions:

1. Heat oil in a pan, add peanuts bengal gram, black gram, cumin seeds, mustard seeds, red chillies and a pinch of Hing(asafoetida). Fry them until golden brown. Add curry leaves, green chillies and onion. Fry them again until onion becomes translucent.
2. To the above mixture, add chopped tomatoes, potato, turmeric and a tsp of salt. Let the tomatoes and potato cook well and become soft.
3. Add garam masala, red chilli powder, coriander powder and mix the whole mixture well.
4. Add coriander leaves, cooked rice, mix well and adjust salt. Tasty Tomato rice is ready to serve now.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Mirchi Rice/Chilli Rice

Ingredients:

1 cup Rice
2 medium size green chillies
salt to taste
3 tbsp lemon juice
Pinch of Hing
1 tbsp Jeera

Directions:

1. Cook rice and keep aside.
2. Take a small pan, heat oil, add jeera, hing, chopped chillies. Fry them for a while and remove from flame.
3. Add lemon juice and grind the whole mixture.
4. Add the mixture to rice and adjust salt. Mirchi rice is ready. Serve it with any spicy curry.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Pappongali (KattuPongali)

Ingredients:

1 cup Rice
1/2 cup Moong dal
1 tbsp Jeera
1 tbsp Black pepper powder
2 tbsp chopped Chashews

Directions:

1. Mix rice and moong dal in a vessel and wash it thoroughly.
2. Cook it with 4 1/2 cup water in a pressure cooker.
3. Take cooked rice mixture into a vessel, mix and adjust water until the mixture is soft and loose, adjust salt.
4. Take a small pan, heat oil, add jeera, pepper powder and cashews. Fry them and add it to the rice mixture.
5. Serve PONGALI hot with tamarind/chintapandu pulusu.


*We welcome your valuable suggestions on this Recipe*

 The following link is for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Pulihora

I believe.. this recipe lures almost every South Indian. Ready to go for it ?!!!!

Ingredients:


1 1/2 cup rice
1/2  cup thick tamarind pulp
5 medium size slit chillies
Pinch of Asafoetida/inguva/hing - for flavor and aroma
curry leaves
2 big red chillies torn into pieces
1tsp avalu/mustard seeds
1 tsp jeera/cumin seeds
1 tbsp black gram/minappappu
1 tbsp bengal gram/pachi senaga pappu
Pea nuts and cashews as desired
3 spoons oil
salt to taste

Directions:


1. Cook rice and keep aside.
2. Heat a pan with oil and add the bengal gram, black gram, jeera, mustard seeds, red chillies, green chillies, curry leaves, hing,cashews and peanuts. This makes a perfect tadka/talimpu for pulihora.
3. Once it is perfectly fried, add the tamarind pulp and a pinch of turmeric to it and mix well for few minutes.
4. As soon as the oil starts oozing out from the mixture, remove it from the flame and add it to the rice. Mix well with salt and serve hot.


Tips: 
Add bit more of hing which gives good flavor to the dish.
You can also add a tsp of pepper powder in tadka/talimpu if u want the dish to be a bit spicy.


*We welcome your valuable suggestions on this Recipe*