Prawn Fried Rice / Shrimp Fried Rice

Ingredients:
Medium shrimp- 1/2 lb (shelled & deveined )
Cooked basmathi rice ( For 2 people )

Cabbage ( cut into thin strips ) -1 cup
Beans (cut into thin strip ) - 1 cup
Carrot (cut into thin strip ) - 1/2 cup
Onion - (cut into thin slice ) - 1cup

Green chillies ( cut into thin slice ) -3

Ginger and Garlic ( crushed ) - 1 tbsp

Corriander leaves (chopped ) - 1/2 cup

Oil -3 tbsp

Egg - 1

Soy sauce - 1 tbsp

Ajino motto - 1 pinch

Pepper powder- 1 tbsp

Salt to taste.
Method:

• Heat oil in a pan. when the oil is hot put the crushed ginger and garlic .fry 1 minute.
• Add shrimp / prawn pieces with salt fry 3 to 5 minutes.
• when the prawn is sealed,add onion fry for a minute.
• Then add green chillies,carrot, and beans. fry 2 minutes.
• Finally add cabbage fry for a minute and then add the soy sauce. saute them 2 minutes.
• Lastly add the cooked rice. Fry it 1 minute.
• Heat oil in another pan, add eggs, pepper powder and salt and mix well to get scrambled eggs.
• Add the above shredded eggs and pepper powder to the rice and mix well.
  Garnish with corriander leaves. .

Tomato Rice / Thakkali sadam

Ingredients:
Basmathi Rice-2 cups
Tomato- 3(medium size)

Onion - 1 ( cut into length wise )
Green chillies - 2 nos

Mint leaves-10
Corriander leaves - few ( chopped )

Ginger garlic paste- 2 tbsp

Red chilly powder-1 tbsp

Ghee-1 tbspOil-2 tbsp
Bay leaf - 2

Water - 4 cups

Salt to taste.
For powder:
Cinnamon-1inch

Cardamom-2

Cloves - 2
Fennel seeds - 1 tbsp
Poppy seeds - 1 tsp
Method:

• Wash & soak the rice 15 minutes.
• Heat oil & ghee in the pressure pan and fry all the spice powder and bay leaves.
• Add sliced onions,green chillies and saute it. Put the ginger garlic paste and fry it nicely..
• Add the chopped tomatoes and fry it well.
• Now add the chopped mint leaves and give it a stir.
• Add the red chilly powder and fry it until the raw smell disappears. Put the finely chopped corriander leaves and mix it.Now pour 4 cups of water and allow to boil.
• Now add the soaked rice and pressure cook it for 2 whistles in medium heat.
• Remove the cooker from stove.
• Allow the cooker to cool naturally.

Serve with onion raita.

Mutton Biryani With Seeraka Samba

Ingredients:

Goat meat/Mutton - 1.5 lb
Seeraka Samba Rice - 2 cups
Onion large - 1 ( thin sliced )

Green chillies -6 nos

Tomato - 1 ( chopped )

Ginger garlic paste - 3 tbsp

Chilli powder - 1 tbsp

Turmeric powder - 1 tsp

Mint - 20 leaves.

Corriander leaves - 1 handfull

Curd - 2 tbsp
Bay leaf - 3
Star anise - 1 no
Oil - 4 tbsp

Ghee 1 tbsp ( optional )

Salt to taste.
For powder:

Cinnammon stick - 1

Clove - 2

Cardomom - 2

Fennel seeds - 1 tsp

Poppy seeds - 1 tbsp
Grind them into a fine powder.
Method:

• Wash and soak the rice 15 minutes.
• Cut the mutton pieces into medium size & wash it nicely.
• In a pressure cooker, heat oil then add bay leaves, star anise& grinded masala powder.
• Now put in the sliced onions and green chillies & fry it till golden brown.
• Now add the ginger garlic paste & fry for 5 minutes.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add the mutton pieces along with turmeric, chilli powder and salt. and saute for 5 minutes.
• Now add mint leaves and corriander leaves and fry it for 1 minute.Then pour little water & mix it nicely.
• Now close the lid and pressure cook the mutton till it is tender. Now open the lid and and measure the gravy in the mutton. We need total 4 cups of water for 2 cups of rice including the gravy.( For example, if there is 1 cup of liquid in the mutton, add 3 cups of water.)
• Add the soaked rice along with the required amount of hot water to the mutton in the pressure cooker.mix it gently.
• Close the pressure cooker and cook till the first whistle or cook 10 minutes in medium flame.
• Switch off the stove and let stand till it cools down.
• Delicious mutton biryani is ready.

Serve with onion Raitha.

Chicken Briyani With Seeraka Samba Rice

Ingredients:

2 cups Seeraka Samba Rice

1.5 lb chicken with bones

4 tbsp ground ginger garlic paste

1/4 cup yogurt

1 big onion ( sliced thin )

5 green chillies

1 tomato ( chopped )

2 bay leafs
1Star anise

1 tbsp chilli powder

1/4 cup chopped mint leaves

1/2 cup chopped coriander leaves

water 4 cups

4 tbsp oil

2 tbsp ghee
Salt to taste.
For powder:
1 tbsp Fennel seeds

2 cloves

2 cardamoms1″ piece of cinnammon
2 tsp poppy seeds.
Grind them into a fine powder.
Method:

• Wash and soak the rice in water 15 minutes.
• Cut the chicken into medium sized pieces.
• Heat the oil in the cooker.Add the star anise, bay leafs and ground masala powder saute for a minute.
• Add sliced onions and green chillies and fry till they start to brown.
• Add the ginger garlic paste and saute for about 2 minutes.
• Now add chicken pieces along with the chopped tomatos and saute till the juice dries up.
• Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 7 minutes.
• Now add ghee and soaked rice, mix it very gently, then add 4 cups of water, mix well.(slowly)
• Cover and cook with the weight on, until you hear 1 whistle or 10 minutes.
• Switch off gas flame. Allow the cooker to cool naturally.

Serve chicken biryani with onion raita.

Vaangi Baath / Brinjal Rice

Ingredients:

Rice – 1.5 cups

Brinjal – 4 nos

Onion – 1( chopped )

Turmeric powder – 1/2 tsp

Mustard seeds – ½ teaspoon

Ghee - 1 tbsp
Oil - 1 tbsp

Curry leaves - few

Salt – as per taste.
For powder:

Red Chillies – 3 nos

Corriander Seeds – 1.5 tbsp

Cumin seeds - 1/2 tsp
Peanuts - 1 tbsp
Channa dhal – 1 tsp

Urad dhal – 1 tsp

Cinnamon stick – 1 small piece

Cloves – 2 nos

Coconut gratings – 1 tbsp

Salt – ½ tsp

Oil – 2 tsp.

Slightly fry a Channa dal, urad dal, red chillies, corriander seeds,cumin seeds,cinnammin,cloves,peanut and grated coconut in little oil. Let it cool and grind them in to a powder.

Method:

• Cut brinjal length wise and put it in water.
• Cook rice.Make sure you do not over cook rice.Allow rice to cool.
• In a kadai put the oil and ghee and when it is hot add mustard. When it pops up, add chopped onion, curry leaves and fry well.
• Add brinjal along with turmeric powder and salt and stir fry till the brinjal is soft. Add ground vaangi baath powder and stir well. Then add cooked rice and mix well.Serve with onion Raitha.

Lemon Rice

Ingredients:
Rice - 1 cup
Lemon - 1
Green chillies - 4 ( chopped )
Ginger - 1'' ( grated )
Small onion -5(chopped)
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Cashew nuts- 2 ( roasted )
Peanuts - few ( roasted )
Curry leaves - few
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Salt to taste.

Method:

• Cook rice in rice cooker or in open vessel.
• Put it in a plate and spread it. Sprinkle one or two teaspoon oil over it.
• Heat oil in a pan, do the seasoning with mustard seeds,curry leaves, channa and urad dal.
• Add chopped ginger pieces. Fry for 2 mts.
• Add onion and greechilli, saute till the onions turn translucent.
• Meanwhile, take out juice from the lemon and put it in a big bowl. Keep aside.
• Add turmeric powder to the fried onions.Saute for 1 minute.
• Add the lemon juice and mix well. Remove from heat. Add cooked rice, Roasted peanuts and cashews and mix thoroughly. Adjust salt.Lemon rice is ready!!!