Corn Rice

Corn Citrus Rice with Herbs

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Corn Citrus Rice with herbs is with simple flavors, yet tasty and easy to cook. It is the kind of rice cooked and served in restaurants. It is usually served with roasted or grilled or baked or broiled Chicken or Fish or Salmon. I have tried to cook the rice similar to the rice served in Chili's, which is served along with beans and chicken or fish.

Ingredients:	Quantity
Long grain rice	2 cups
Corn Kernels Canned/Cooked	1/2 cup
Onions finely chopped	1/4 cup
Garlic crushed	3-4 nos
Cilantro Chopped	1-2 tbsp
Parsley Chopped	1-2 tbsp
Lemon juice	2-3 tbsp
Salt	To taste
Pepper	1 tsp
Chicken Stock (Optional)	4 cups
Olive oil/Butter	1-2 tbsp

Preparation:
1) Wash and soak rice for 5-10 min's and set aside.
2) Heat oil in a wok or pan and add the onions and garlic and sauté until the onions are caramelized.
3) Drain and add the rice and sauté (lightly without breaking or smashing the rice) for 2-3 min's.
4) Add the corn, cilantro, parsley, pepper and sauté for 1 more min and then add the chicken stock or water and adjust salt. Let it cook for 15 min's or until the rice is well cooked.
5) Add lemon juice and serve with roasted or baked fish/salmon/chicken or vegetables.

Note: For a more zesty flavor, you can add the lemon zest and one tbsp of butter.

Schezwan Fried Rice

Indo-Chinese Schezwan Vegetable Fried Rice

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After a short break, back with one of my favorite dish, Indo-Chinese Schezwan Vegetable Fried Rice.

Ingredients:	Quantity
Cooked Rice*	3 cups
Sriracha Hot Chili Sauce**	2-3 tbsp
Soy sauce	1 tbsp
Worcestershire sauce (Optional)***	1 tsp
Vinegar	1 tsp
Spring/Green Onions Chopped	4-5 stalks
Garlic Chopped	4-5 nos
Ginger finely Chopped	1/2 tsp
Red Chilies	1-2 nos
Carrots finely chopped	1 nos
Cabbage Shredded	1/2 cup
Capsicum Chopped	1 small
Beans Chopped	4-5 nos
Pepper	To taste
Salt	To taste
Olive oil	3-4 tbsp
Sesame oil	2 tsp

Preparation:
1) Heat half the olive oil in a pan and add the hot chili sauce and let it cook for 2-3 min's or until the raw smell disappears.
2) Add the soy sauce, vinegar, Worcestershire sauce (if using). Schezwan sauce is ready. Remove it and set it aside
3) Heat the remaining oil in a wok and add the red chilies, chopped green onions, ginger & garlic and all the chopped vegetables. Sauté them until the vegetables are just cooked and crisp.
4) Add the Schezwan sauce and sauté it for a min and then add the cooked rice and toss it and let the flavors blend in for a couple of min's. Do not over mix otherwise the rice would get smashed up.
5) Sprinkle pepper and adjust salt as required. As you are using soy sauce and other sauces, they contain salt already, therefore taste the food and then add salt as required.
6) Drizzle sesame oil and toss the rice.
7) Serve hot with just tomato ketchup or with any indo-Chinese curry.

Note: * Rice needs to be cooked 90-95%. You can use any long grain rice or basmati rice or just use raw rice.
** You can make your own hot chili sauce by just soaking 6-8 red chilies in warm water for 10 min's and then grinding it. Cook it in a little oil adding salt, one chopped garlic, 1 tsp vinegar, 1 tsp soy sauce and a little water.
*** If you are a pure vegetarian do not use this sauce. It contains anchovies. Check the label for details.

Bissi Bele Bath / Sambar Sadam

Rice and Dal cooked with vegetables and spices

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Sambar Rice is a famous rice dish served in south India mostly Tamil Nadu and Karnataka. Though it looks simple a lot of ingredients are used and various steps need to be followed, but worth the time and work.

Ingredients:	Quantity
Rice	1 cup
Toor Dal	3/4 cup
Turmeric Powder	1 tsp
Asafoetida	1/2 tsp
Salt	To taste
Ghee/Oil	2-3 tbsp
Tamarind Paste	1 tbsp
Vegetables *
Sambar Vengayam (Small Onions/Pearl Onions)	8-10 nos
Tomato	1 nos
Potato Peeled and chopped	1 nos
Capsicum Chopped	1/4 cup
Carrot Peeled and chopped	1 nos
Green Peas	1/4 cup
Brinjal	2-3 nos
Drumstick	1 nos
Spice Paste:
Dry Red Chili	6 nos
Bengal Gram Dal	2 tbsp
Coriander Seed	1 tbsp
Black Pepper	1 tbsp
Cumin Seeds	1 tsp
Fenugreek Seeds	1/2 tsp
Cinnamon Stick	1 nos
Cloves	2 nos
Asafoetida	1/2 tsp
Poppy Seeds	1 1/2 tsp
Grated & Dry Roasted Copra **	1/4 cup
Tempering:
Ghee	1 tbsp
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Cumin Seeds	1/2 tsp
Dry Red Chili Halved and De-seeded	1 nos
Curry Leaves	1 strand
Chopped Coriander	To Garnish
Fried Cashews	To Garnish (Optional)

Preparation:
1) Soak Rice and Toor Dal for 30 Min's. Pressure cook rice and Dal together adding salt, turmeric powder and Asafoetida.
2) Heat 1 tsp oil in a small fry pan and fry Red chili, Coriander seeds and Bengal Gram Dal for 1-2 Min's and then add the rest of the items for spice powder excluding grated copra and poppy seeds until they release fragrance. Soak the poppy seeds in water for 5 Min's. Add the copra and 2-3 tbsp water and grind into a smooth paste ***.
3) Heat oil/ghee in a sauce pan and fry the sambar onion and other vegetables for few Min's. Add the tomato and salt and sauté for 2 more Min's.
4) Add the tamarind paste and 1 cup water and cover the pan and simmer for 12 - 15 Min's to let the vegetables cook well. Add the spice paste. Cook until the raw smell disappears.
5) Mix in the cooked rice and Dal, and stir well to prevent lumps.
6) Heat ghee and add all the ingredients for tempering. Once the mustard seeds splutter add it to the rice mixture.
7) Garnish with chopped coriander and cashews and serve hot with potato chips / fry or avial.

Note: * Vegetables can be added or left out based on the availability.
** Copra is dry coconut
*** Dry grind the spices first and then add the copra and water to get a smooth paste.

Tomato Rice

Spicy Tomato Rice with Herbs

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Ingredients:	Quantity
Cooked Basmati Rice	2 cups
Peeled and Crushed Tomato	1 no
Spring Onion/Scallions	5-6 nos
Dried Oregano	2 tsp
Dried Mint	1 tbsp
Dried Parsley	1 tbsp
Bay Leaf	1 nos
Garlic Powder	1 tsp
Finely Chopped Green Chilies	2 nos
Mustard Seeds	1 tsp
Cayenne Pepper *	1/4 tsp
Paprika*	3/4 tsp
Pepper Powder	1 tsp
Dijon Mustard (Optional)	1/2 tsp
Tomato Paste	3-4 tbsp
Garam masala	1/2 tsp
Salt	To taste
Chopped Coriander Leaves	To Garnish
Olive Oil**	2 tbsp

Preparation:
1) Cook Rice in 3 cups water and set aside.
2) Heat oil in a sauce pan and add mustard seeds and once they splutter crush the dried herbs and add it and saute for 10 seconds.
3) Add the spring onions, green chillies and garlic powder. Saute for a min and then add the crushed tomatoes, tomato paste and Dijon Mustard.
4) Add the Cayenne pepper, paprika and garam masala and saute for 4-5 mins or until the raw smell disappears and tomato is well cooked.
5) Add 1 cup of water and simmer for 2-3 mins.
6) Add the cooked rice, sprinkle pepper powder and salt and saute it. Simmer it for 3-4 mins.
7) Garnish with the chopped coriander leaves and serve with raita or vegetable or chicken curry.

Note: * Substitute Cayenne pepper and paprika with 1 tsp red chili powder. ** Substitute Olive oil with cooking oil.

Prawn Pulao

Prawn Pulao

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Ingredients:	Quantity
De veined Prawn	750 gms
Basmati Rice	3 Cups
Large Onions	2 nos
Tomatoes	2 nos
Ginger-Garlic paste	2 tbsp
Mint & Coriander Chopped	1/4 cup
Coriander Chopped	1/4 cup + some for Garnish
Green Chilies Slit	3 nos
Red Chilly Powder	2 tsp
Garam masala	1 tsp
Turmeric Powder	1/2 tsp
Yogurt	1/2 Cup
Coconut Milk	1 1/2 cups
Bay leaf	1 nos
Cinnamon Stick	1 nos
Cloves	2-3 nos
Lemon	Half

Preparation:
1) Soak the rice for 30 mins. Heat oil in a sauce pan and add the whole garam masala and the chopped mint coriander leaves and fry for 2 mins.
2) Then add the onions and fry till light golden brown, and then add the ginger garlic paste and slit green chillies and turmeric.
3) Add the tomatoes and saute until the tomatoes soften. Add the red chili powder and saute for a min.
4) Add the prawns and saute for 2 more mins.
5) Add the coconut milk and the yogurt and the garam masala and simmer for few mins.
6) Add the rice to it and mix it lightly and then add 2 1/2 cup of warm water. Adjust salt and sprinkle some garam masala and squeeze in the lime juice.
7) Close it and cook 12 - 15 mins or pressure cook, simmer it for 2 whistles.
8) Garnish it with the coriander leaves and serve with raitha or a fish curry.

Note: Pulao served with masala raitha.

Tandoori Chicken Biryani

Tandoori Chicken Biryani

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Ingredients:	Quantity
Basmati Rice	5 cups
Big Onion	2 nos
Tomatoes	4 nos
Ginger garlic paste	2 tbsp
Green Chillies	5 nos
Garam Masala Powder	1 tsp
Bay Leaf	2 nos
Cinnamon Sticks	2 nos
Cloves	6-7 nos
Cardamom	3 nos
Star anise	2 nos
Mace	1 nos
Ghee	2 tbsp
Saffron	Few strands
Milk	1/2 cup
Lemon juice	2 tbsp
Chopped Mint Leaves	1/4 cup
Chopped Coriander Leaves	4 tbsp
Oil	2 tbsp
Fried Onion	1/4 cup
Tandoori Chicken
Chicken Drumsticks	4 nos
Chicken Thighs	4 nos
Lemon Juice	4 tbsp
Dried Fenugreek Leaves	1 tbsp
Yogurt	1/2 cup
Oil	1 tbsp
Ginger Powder	1 tsp
Garlic Powder	1 1/2 tsp
Onion Powder	1 tsp
Turmeric Powder	1 tsp
Red Chili Powder*	2 tsp
Coriander Powder	1 tbsp
Cumin	1 tsp
Pepper Powder	1/2 tsp
Amchoor Powder	1 tsp
Cinnamon Powder	1/2 tsp
Cloves Powder	1/2 tsp
Cardamom Powder	1/2 tsp
Mace Powder	1/2 tsp
All spice	1/4 tsp
Fennel Powder	1/4 tsp
Powdered Bay leaves	1/4 tsp
Mustard Powder	A pinch
Salt	To taste
Red Orange Color	A pinch (Optional)

Preparation:
1) Clean the chicken and cut the Chicken thighs into two to three big pieces and make incision on the drumsticks.
2) Mix all the ingredients for tandoori masala and marinate the chicken for 3-4 hours or overnight.
3) Preheat oven to 375°F and roast the well marinated chicken for about 25-30 mins turning sides once in between. Baste oil.
4) Soak basmati rice for 30 mins. Boil enough water adding the whole garam masala, once the water boils add the rice and salt.
5) When the rice is half cooked remove from heat and strain the water.
6) Heat oil in a large pan and fry the sliced onions until they are caramelized and add green chillies and ginger garlic paste. Fry until the raw smell of the ginger garlic paste is gone. Sprinkle the garam masala powder and then saute for a min.
7) Add the tomatoes and once the tomatoes are well cooked add the tandoori chicken and saute for a min or two and remove the gravy mixture.
8) Soak the saffron in warm milk for 10 mins.
9) Layer a large pan with half the quantity of rice, then sprinkle half mint and coriander leaves and layer the remaining rice and sprinkle rest of the mint coriander leaves. Sprinkle the ghee and pour in the saffron soaked warm milk.
10) Finally layer the chicken gravy mixture and close it with a lid and let it cook on low heat for 15-20 mins. Garnish with fried onion and serve with raita.

Note:* You can substitute the list of spices with Ready Made Tandoori Masala and Garam Masala.
You can adjust the red chili and green chilly to make it very fiercer. The above recipe(spices) is suitable for kids to eat.
You can add the juices that got out while roasting chicken into the gravy in step 7, once the tomatoes are cooked.

Flavored Rice

A simple flavored rice, really smells very good and good to eat with any nice gravy, curry or korma. It went along very well with the shrimp curry.

Ingredients:

Basmati rice 4 cups
Ghee 2 tbsp
Cinnamon 3-4 sticks
Star anise 2-3
Clove 4-5
Bay leaf 2
Cardamom 2
Mint leaves from 2-3 strands
Coriander leaves 
Green chilly 4
Garam masala powder 1 tsp
Salt to taste
Lime juice few drops

Preparation:

1) Wash and sock the rice in water for 30 mins.
2) Drain water and fry the rice in 1 tbsp ghee for a few mins and set aside. 
3) Add 8 cups water to the pressure cooker or rice cooker and add all the items leaving rice and Garam masala. 
4) Once water starts boiling add the rice, Garam masala powder and lime juice and let it cook for three whistles on pressure cooker or until done in a rice cooker.

This rice is simple & flavored and can be served with any spicy curry dishes.

Lemon Rice

A very simple dish, yet tasty. Tried of cooking and want to eat some simple yet homemade food. This is one of the quickest south Indian dish that can be made. There can be variations to this, but all of us liked this recipe.


Ingredients:
Rice 1 cup (Cooked)
Lemon 2 nos
Turmeric 1 tsp
Salt to taste
Fried Cashews (Optional, can use peanuts)

Tempering:
Green chilly 3
Dry Red Chilly 2
Mustard 1 tsp
Black gram dal 2 tsp
Channa Dal 1 tsp
Ginger 2-3 small pieces
Curry leaves
Sesame Oil 2 tsp
Asafoetida 1/2 tsp

Chopped Coriander for garnishing

Preparation:
1) Spread the cooked rice while it is hot. Add 1 tsp sesame oil, Turmeric, salt and the lemon juice.
2) Meanwhile fry all the ingredients in the remaining oil and add to the rice.
3) Add the fried cashews and mix well. Garnish it with the chopped coriander

Good to be served with fried potatoes and mango pickle. Even plain potato chips would be good.

Spinach Rice

Ingredients:

Basmati rice 4 cups
Spinach 1lb
Big onion 1 nos
Ginger Garlic paste 2 tsp
Green Chillis 8 nos ground into a paste
Whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
Pudina leaves from 3-4 strands
Ghee 2 tbsp
Oil 1 tbsp
salt to taste
Garam masala powder 1/2 tsp
Coriander leaves chopped


Preparation:

1) Soak basmati rice in water for min 30 mins. Drain and fry the rice in 1 tbsp ghee for a few mins and set aside.
2) Add oil in the pan and fry the onion, ginger garlic paste, ground chillies and then add the spinach and fry until the raw smell is gone.
3) In a pressure cooker or rice cooker, add 8 cups water and add all the whole garam masala and let it boil for few mins and then add rice and the spinach and mix well.
4) Top it up with the remaining ghee and sprinkle the chopped corriander and garam masala powder and let it cook.
5) It can be served with raita. A cucumbar raitha tastes good with this.

Curd Rice

Few of my friends have been asking for more of vegetarian recipes, I thought i will add more of vegii ones. So thought of adding my favourite curd rice.

This is a special delicious one, but don't add the optional items given, to your everyday curd rice, it would add on to your calories.



Ingredients:

Well cooked rice 1 cup,
Curd 1/2 cup,
Milk as required,
Salt as required,
Butter(Optional) 1 tbsp,
Fresh Cream(Optional) 1 tbsp

For Seasoning

Mustard 1 tsp,
Black gram Dal 1 tsp,
Green chilly 1,
Dry Red Chilly 2,
Few Curry leaves ,
Few Coriander leaves
Oil 1 tsp

Preparation:

1) Cook the rice well and add milk to it and smash the rice.
2) Add oil to a small tawa and fry the ingredients for seasoning.
3) Add it to the rice.
4) If you like add the butter and cream to the rice and refrigerate it.
5) Then add the curd and salt 1 hour before you are ready to eat.

My cousin has been asking me to add the quantity for each of the ingredients, so I started adding them approximately from this post and will update the older ones soon. But the quantity are indicative and it can be modified based on individuals taste buds :-).

Chicken Biryani

Simple and Easy Chicken Biryani

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This is one of the first dishes I have blogged long time ago. Updated it to my current standard of cooking. The biryani is easy and for beginners, where the rice and chicken are cooked together in a pressure cooker.

Ingredients:	Quantity
Basmati Rice	2 cups
Chicken cut into large pieces	1 lb.
Onion Sliced	2 nos
Tomato	2 nos
Ginger Garlic Paste	2 tbsp
Green Chilies	2-3 nos
Chili Powder	2 tsp
Coriander Powder	1 tsp
Black Pepper	1/2 tsp
Cumin Powder	1/4 tsp
Turmeric Powder	1/2 tsp
Garam Masala	1 tsp
Cardamom	2-3 nos
Cinnamon	1 stick
Cloves	2-3 nos
Bay Leaves	1 nos
Ghee	1-2 tbsp
Salt	To taste
Milk	1/4 cup
Saffron	3-4 strands
Yogurt	1/2 cup
Lime juice	1-2 tbsp
Fried Onions	1/2 cup

Preparation:
1) Marinate the chicken in the yogurt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, salt, finely chopped green chilies, one tbsp ginger garlic paste, half of the whole garam masala, half of finely chopped tomato, half of fried onion, ghee, lime juice and mint & coriander leaves. Let it marinate for at least for an hour or two.
2) Soak the basmati rice for 30 min's and fry in ghee for few min's (frying is optional) and set aside. Soak the saffron in the warm milk.
3) Heat oil in a pan and add the remaining whole garam masala, ginger garlic paste and the chopped onions and sauté for few Min's and add the tomatoes and slit green chilies.
4) Add the marinated chicken with all the marinade and the saffron soaked milk. Sauté for a few min's and then remove from heat. Measure the liquid in the gravy and add remaining water enough to cook rice. (Rice:Liquid is 1:1.5 ratio)
5) Pressure cook the rice and gravy mix on medium high until pressure is released. Add the whistle and simmer it for 10-12 min's. (No whistles).
6) Once the pressure reduces remove the lid and garnish with the remaining fried onion and chopped coriander and serve with raita or any curry dish.