Caramel Poha/Aval Kesari

I love Poha and also kesri made of sooji is one of my fav...:-)
But this aval kesari using caramel syrup is totally a new thing for me, and it looks soo yumm n Priya's Place when i 1st saw it thr...when i tried this, the taste s heavenly...everyone n family liked it a lott...Its a very different yet healthy and tasty way to have the kesari with poha...Just check it out the full recipe here:-

I served it chilled as a desert..its a quick and easy to make desert which u can use for party recipes too..:-)
I made caramel syrup at home and used it in this recipe, and this dish is a real hit at my home..even my son liked it a lott...Thanx a lott Priya for sharing such a nice and delectable recipe...friends plz visit her space, she really has a damn good space wid so many new as well as authentic and healthy recipes...:-)

I am linking this recipe to Priya's Bookmarked Event

Celebrating My 200th Post with Butter Rice

This is my blog's 200th post...and i decided to make a dish from my fav list from Mom's kitchen and share it with all of u...Butter Rice is one more product of my Mom's Kitchen , which all of us n my family were craving for...me and my bro dont want anything else with it as we liked to eat and finish this soon mom made and gave it to us..:)This is a sweet ,simple , easy to make dish and also can be made from left over rice..
and here it goes:-

Ingredients:

1 cup - Rice(arua)
3 tbsp - butter
1/2 tbsp - ghee
2 tbsp - sugar
1 tbsp - cumin seeds (shajira & ordinary mixed)
1 tbsp - halved cashews
1/2 tbsp - skinned and halved Almonds
1/2 tbsp - raisins
4 to 5 - whole pepper corns
1 bay - leaf
1/2" - dalchini
2 1/2 cups - water (approx.)
salt to taste
Few chopped coriander leaves for garnishing

Method

Wash rice well and soak in salt water for 30 minutes.
Heat 2 tbsp butter and 1/2 tbsp ghee in a heavy or nonstick pan.
Add cashews and raisins to ghee.
Fry to a light brown, drain, keep aside.
Add jeeras, peppercorns, bayleaf and dalchini to same ghee.
Stir fry for a few seconds, drain, and add rice
Keep aside the drained water.
Stir gently, frying rice till 2min.
Add salt water, bring to a boil.
Simmer covered, till rice is cooked and water evaporates.
Each grain should be separate.
Then put 1 tbsp butter and sugar over it. Mix well.
Garnish with coriander leaves.
Serve hot with dal tadka or a spicy gravy vegetable or have it like this....enjoy...:)
 
* Note:- If u dont want it sweet then, u can discard the using of sugar and enjoy it ...:)
 
Sending it to Aipi's bookmarked event

Pakhala

My summer treat is Pakhala, a very popular dish of my state...u can have it anytime as breakfast/lunch/evening tiffin or even as dinner...It is soo tasty and  the person may be rich or poor his/her day never pass without pakhala.Pakhala is an Odia term for an Indian food consisting of cooked rice soaked or little fermented in water. The liquid part is known as Torani. A traditional Oriya dish, it is also prepared with rice, curd, cucumber, Cumin seeds, fried onions and mint leaves. It is popularly served with fried vegetables as potato, brinjal, Badi and saga bhaja or fish fry.
 

Probably Pakhala is the food of Odia's just as the Sattu for the Bihari's and Dal Bati for the Rajasthani's. However that does not mean pakhala is eaten and savored only by Odia's. In fact,the popularity of pakhala transgresses the Odisha  border to be enjoyed in states like Bengal, Assam, Jharkhand and Chattisgarh and even insome parts of Myanmar and Bangladesh. To the Bengali’s it is known as Panta Bhat,to the natives of Chattisgarh as Pakhal Bhat or Bore Bhat and to the Assamiya as Poita Bhat. Not only this, People in southern India have their own form of pakhala, the ‘tair sadam’ / curd rice which falls in the same category.
 
Eating pakhal has been recommended to prevent heat stroke in hot weather. I will post all the side dishes  for pakhala soon one after another, so that u people can have it and enjoy the taste of it...
 
Method
 
Cook rice and allow it to cool (do not freeze).

Add curd and salt to taste.
Mix well before eating..Garnish as per ur choice...
Serve it with fish fry /saga bhaja/ ambula jhola/badi chura/ alu or ny fried veg/baigan chakta/or any other dry curry and salad..

Traditional way of preparing Pakhala is slightly fermented rice. people cook rice and add water to it along with little bit of old pakhal (something like making curd using milk and old curd). Pakhala tastes best when served after 8 to 12 hrs after preparation. Generally boiled potato and other fried vegetables or fried fish is served with pakhala. Modern day variation is to add curd instead of fermenting it..


So have it and cool ur body from the heat of summer and get a nice sleep...enjoy..:)

Some side dishes for Pakhala:-

1. Machha bhaja/fish fry
2. Bhendi Bhaja/stuffed okra
3. Chhueen bhaja/drumstick fry
4. Bhaja Santula
5. Bandhakobi/cabbage Santula
6. Badichura
7. Guduguda

Kanika

KANIKA  is one of the most favourite dish of mine from my childhood days...It is among the famous MAHAPRASAD  in Jagannath Temple.

[ In most temples of India, devotees may take "PRASAD", holy food that has been offered to the deities. But only here in Jagannath Puri is this blessed food called "MAHAPRASAD''. "MAHA" has two meanings here. First, it means great. Lord Jagannath is described as MAHA PRABHU, the Lord with the great arms. MAHA BAHU, and the family name of one of the main groups of worshippers is MAHAPATRA. So this word MAHAPRASAD itself gives us the impression of something great.The second meaning of MAHAPRASAD is "MA-PRASAD". for the main thali must be taken to Mother Bimalas temple and returned and mixed in all the other pots offered before it is considered fit to be "eaten" by Lord Jagannath. ]

I must tell u that there is a  variation of this authentic recipe, which used generally in marriages , threading ceremony and in many festive occasions in Orissa. It is a sweet Pulao with  a strong fragrance of nutmeg, cardamom and clove..u can eat it with side dishes like the famous Besara, Mahura, Dahi -Baigan, Dalma, tomato / Mango Khatta etc.....

Here i am writing the authentic style of the KANIKA...Its actually a very easy to make, sweet and delicious recipe.....

Ingredients

Basmati rice -  2 Cups(Soak for 30 min)
Sugar - 1/2-1 Cups
Water - 4 Cups
Kismis/raisins  - 10
Cashew nut - 6
Cardamom - 2-4 (green)

Cloves - 4

Ghee - 6 tbsp

1-2 tsp Sugar (for the colouring)

salt to taste

Method

Wash rice and drain it .

In a Cooker heat ghee, add 1-2 tsp of sugar mentioned for colouring and wait until the sugar has turned into a rich brown syrup.
Now add the rice, cardamoms, cloves, raisins, and cashew  nuts to it and stir fry for 3-4 min..
Then add the 1/2-1 cup sugar with water into it. (Water should be double the amount of rice )
Mix and cook in high flame until 1 whistle, then cook in simmer for 5 minutes more or up to another whistle.

Leave the cooker to cool..Open the lid and take out the delicious Kanika out in a  plate.
Garnish it with Cashew nuts and raisins..
Serve hot or cold with or without any curry...

*Sending this authentic and yummy recipe for Nivedita and Priya's Celebrate Sweets - Sweets With Rice

Mixed Friedrice

Friedrice is a popular component of Asian cuisine, especially Chinese food. It is one of my favourites since college days. Here i made this Chinese recipe with a bit Indian touch by using some spices..My family loved the result...Hope you people will love this too.... :-)

Ingredients

Rice - 2 cups
Prawns - 1\2 cup(remove the head,wash, add lil salt & turmeric powder and keep aside)

Chicken - 1\4 cup (Wash and cut into tiny pieces)(Add lil salt and turmeric powder and keep aside)
Cumin seed - 1 tsp
Cinnamon stick-1/2"
Small Cardamom - 2(slit)
Eggs - 2
Green chillies - 2-3(slit lengthwise)
Spring onions - 5 to 6
Capsicum - 1
Soya sauce - 2 tsp
Beans - 3-4
Carrot -1
Oil - 4 tbsp
Pepper powder to taste
Salt to taste

Method

Wash and cook the rice, by adding 1 tsp salt to it.
When it is just cooked, strain and spread  it in a wide plate and cool.
Scramble the eggs and keep aside.
Chop the spring onions .
Deseed and chop the capsicum.
Finely chop the beans and carrot..
Heat oil in a kadai, (wok) add prawns, fry till they are cooked and keep aside.
Add the chicken to the remaining oil in the kadai, fry till cooked and keep aside.
To the remaining oil, add cinnamon ,cardamoms,capsicum,slitted green chillies, beans,carrot,  and spring onion , one by one in that order.
Stir-fry briefly after each addition.Fry till cooked.
Now add the rice, soya sauce, salt, pepper powder, prawns and chicken ..
Finally add scrambled eggs and mix well .
Keep covered on a low flame till heated through.
Serve hot with chilli chicken or chicken manchurian...

Note:- See the recipe for chilli chicken:-
http://mugdha-cookingfundas.blogspot.com/2009/04/chilli-chicken.html

Khichdi

Ingredients

Rice ( Arua Chaula )- 1 Cup
Ghee - 2 tbsp
Moong Dal ( Muga Dali )- 1/2 Cup
Beans -1/2 Cup( chopped )
Cauliflower  Florets-1 cup
Carrot ( Gajar ) -1/2 Cup ( cut in to cubes )
Cumin ( Jeera )- 1 tsp
Cashew nuts-Few
Turmeric Powder- 1 tsp
Water - 2 and 1/2  Cups
Sugar- 1 tsp
Salt to taste.

Method

Wash rice and dal together.
Heat up the ghee in a pressurecooker and mix in cumin seeds & cashew nuts.
When the seeds crackle mix in the vegetables,rice and dal and stir fry for 2-3 minutes.
Mix turmeric powder and continue to stir fry for 2 minutes.
Mix in 2 and 1/2 cups of water with 1 tsp sugar and salt to taste.
Cover the lid and cook n high flame up to one whistle.
Now cook in low flame for another whistle and keep aside.
Serve with pure ghee.

Tomato Rice

Ingredients:

2 large tomatoes made into a thick puree
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom
1 tsp red chili powder
Salt to taste
1 tsp garam masala powder
1 tblsp ghee
2 cup water

Preparation:

Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.

Tamarind Rice

Ingredients:

2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
a pinch of asafoetida
1 tsp methi
1 tsp mustard
1 tsp channa dal
6 red chilly
100 gms oil(as needed)
a bunch of curry leaves
1/2 cup peanuts

Method:

Cook the rice and spread on a plate. keep aside.
Heat the pan add asafoetida,methi dry fry (without oil) for a minute.
Grind this into a fine powder. Set aside.
To the tamarind juice add salt, turmeric powder, jaggery, ground powder of methi and asafoetida(hing)
Fry mustard, red chillies, channa dal, peanuts and curry leaves in oil.
Pour into the tamarind juice mixture.
Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
Add cooked tamarind gravy to the rice.
Pour in 1 tsp. of oil, if needed. Mix well and serve.

Methi/Palakh Pulao

Ingredients:

1 1/2 Cup Long Grain (Basmati) Rice
1 cup green peas
50gms paneer (cut into small cubes and deep fried)
A small bunch of methi/palakh leaves (chopped)
2 tomatoes (chopped)
4-5 flakes of garlic (paste)
2-3 green chilies (chopped)
1/4th tsp. turmeric powder
Red chili powder to taste
Salt to taste
1tbsp oil/butter

Method:

Wash methi/palakh properly and drain the water and keep aside.
Heat oil in the pan and add garlic paste and fry till light brown.
Now add tomatoes, peas,methi/palakh, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes.
Add rice and fry well for another 5 minutes.
Add enough water and pressure cook on low flame for 5 minutes.
Garnish with fried paneer. Serve pulao hot with chilled raita.

Lemon Rice

Ingredients:

2cups boiled Rice
1/3rd cup Lemon juice
6 tbsp Oil
1/2 tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Few Coriander Leaves finely chopped

How to make lemon rice:

Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Garnish with chopped coriander leaves.

Kesar(saffron) Pulao

Ingredients:

1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
1 1/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar) dissolved in 2tsp warm water/milk
2 tbsp pure ghee
1 tbsp mustard seeds
Water for boiling rice.

Method:

Wash soak and drain rice.
Bring water to boil and add the rice and simmer the flame.
When rice is half done add sugar (dissolved in little water) and ghee.
When fully done add the saffron, cardamom, cloves and half of the dry fruit.
Stir gently and cover for 10 minutes.
Garnish it with remaining dry fruit and silver paper. Serve the kesar pulao fresh and hot.

Kashmiri Pulao

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1 litre water
50gms oil
salt to taste

Method:

Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Jeera Pulao

Ingredients:

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao:

Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice and salt, mix well.
Add water. When it starts boiling low down the flame of the gas and cover it partially.
Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
Serve the jeera pulao hot with any gravies or raita.

Instant Onion Rice

Ingredients:

4 big onions
2 cardamom (elaichi)
1 cup rice
1/2 tsp chilly powder
salt to taste
mustard seeds for seasoning

How to make instant onion rice:

Heat the pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.
Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes.once the rice boils serve it hot with aaloo fry. I am sure you will enjoy this instant onion rice.

Chicken/Mutton Biriyani

Ingredients:

1 kg Rice
1 kg Mutton/Chicken

Spices:
10 gms Cardamom
2-3 Bay Leaves
2 tsp Kasoori Methi
10 gms Cinnamon
10 gms Cummin seed
10 gms Cloves

40 gms Ginger
20 gms Garlic

100 gms Green Chillies

50 gms Fried Onion

1 bunch Coriander Leaves

1 bunch Pudina

5-6 strands of Kesar

1 cup milk

2 Lemon
2 tbsp Raw Papaya paste

1/4 cup Curd

1/4 kg Ghee

Method

Wash mutton/chicken and take it in a vessel.

Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.

Then add curd and raw papaya paste to it, mix the stuff thoroughly. Leave the material for half an hour.

Mix the kesar strands with 1 cup boiled milk and keep aside.

Semi cook the marinated mutton/chicken.

Take 2 litres of water in a vessel and put it on the stove.

When water boils well put salt with the rice in the vessel. Mix it.

Take out some semi-cooked rice and spread it on the semi cook meat as a layer.
Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Spill the kesar milk over the rice.
Now put a plate on the vessel and seal the edges with dough or you can also do it in a cooker(removing its whistle).
Put the vessel on the stove, cook for 10-15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minute.
Biryani is ready to serve with garnishing of fried onions, coriander leaves,mint leaves and fried nuts,raisins....
Serve it with kachumber or raita...

Veg Biriyani

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make biryani :

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
Soak the almonds in water for half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Cover the lid tightly .
Put the handi on gas or in a pre-heated oven for 15-20 minutes.
Serve the biryani hot with mint chutney and other vegtables.

Garlic Rice

Ingredients:

2 cup cooked rice
2 tsp crushed garlic
2 green chillies chopped
2 tblsp cashewnuts
1 tblsp almonds
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste

How to make garlic rice:

Take a heavy pan and heat ghee in it.
Now add garlic and green chilies to it.
Once garlic turns golden in color, add the dry fruits and roast for half a minute.
Now add the cooked rice, sprinkle salt and pepper and mix well.
Garnish the Garlic Rice with fresh coriander and serve.

Veg Friedrice

A basic recipe for  veg friedrice that you can enjoy:-

Ingredients:

400 gm Rice
100 gm oil
65 gms onion
1-2 tsp soya sauce
2-3 green chillies
1 capsicum(chopped)
1 cup chopped cabbage
1/2 cup chopped carrots
1/4 cup beans
Few small pieces of paneer
Few spring onion
Few coriander leaves
Few Cashew nuts,raisins & almonds
Spices:- 2 gms cinnamon, 2 gms Bay leaf, 1 gm peppercorns
6 gms Salt


Method:

To the hot pan, add the washed and drained rice and the spices.
Keep stirring and fry for 4-5 minutes till the rice appears glazed.
Add salt and water to the rice. Water should be the double amount of rice..
Boil and simmer till the water is almost absorbed and then put into a very slow flame and leave for 10-15 minutes till the rice is cooked.
Heat oil in a large pan and add the finely sliced onion.
Fry till golden brown, remove from the pan and keep aside.
Then fry all the vegetables with soya sauce till done and add it to the cooked rice.Mix well.

Serve garnished with fried onions,nuts,raisins,spring onions and coriander leaves.
I served it with some paneer curry and salad..

For Non-vegeterians:

Add small chicken(boneless) pieces and few prawns in place of the vegetables.
You can also garnish it with boiled eggs cut in to pieces with other garnishings.....
See my post mixed friedrice for this.. :)

Curd Rice

Ingredients:

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. mustard seeds
1 tsp cumin seeds
Few cashew nuts(optional)
Few grapes(optional)
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

How to make curd rice:

In a saucepan heat 2 tablespoonful of oil.
Add mustard seeds to the oil.
When the cumin & mustard seeds start popping add chana daal.
After a minute, add in the ginger, coriander and green chilies.
Sauté them for a minute.
Take the pan off the gas. Add in the rice.
Mix the salt and desiccated coconut. Just before serving, mix all the ingredients with yogurt (curd) . Curd rice is ready to be served.

Coconut Rice

Ingredients:

400 gms rice
120 gms coconut
40 ml ghee
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 tsp of ghee. Fry the cashewnuts and remove.
Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
Serve hot garnished with coriander leaves.