Ingredients:

Capsicum – 4-5 nos (Can take all colors also)

Rice – 1 cup

Water for cooking rice – 2 cups (as required)

Onion – 2 nos

Garlic – 5-6 cloves

Tomato – 2 medium sized

Turmeric powder – 1/4 tsp

Red Chili powder – 2 tsp

Coriander powder – 2 tsp

Garam Masala – 1/2 tsp

Mustard – 1 tsp

Oil – 3 tsp

Salt – to taste

Capsicum Masala Rice

Method:

1. Heat oil in a pan add mustard and allow it to splutter.

2. Add sliced onion, garlic and chopped tomato and fry until raw flavor fades.

3 . Now add the rice (soak in water for 10-15 mins) and fry in that oil mixed onions.

4. Add chili powder, coriander powder, garam masala, turmeric powder and salt and finally add water.

5. Pressure cook the rice and keep it aside. It will look like plain masala rice.

6. Now take a tawa, add little oil and add the sliced capsicum and add a pinch of salt.

7. Saute for few mins and add this to the cooked masala rice and mix well.

Serve hot with little ghee and corinader leaves.

Ingredients:

Cooked Rice – 2 Cups

Onion – 1 Sliced

Ginger Garlic Paste – 1 tsp

Carrot – 1 sliced

Mustard – 1 tsp

oil – 3 tsp

Salt – to taste

To Grind:

Mint leaves – 2tbspn

Coconut – 2 tbspn

Green chili -3 nos (according to your taste)

Roasted Urad Dhal – 3 tsp

Method:

1. Take a pan, heat oil and add mustard. Allow it to splutter.

2. Now add sliced onion and add ginger garlic paste.

3. Saute them until the raw flavor fades.

4. Now add carrot and add very little water for the carrot to half cook.

5. Take mixer and ground the ‘to grind’ items to a fine paste adding little water.

6. Now add them to the cooking pan and leave them for few mins until the raw flavor fades from the ground paste and the mixture becomes thick.

7. Add the required salt.

8. Finally add cooked rice and mix well and garnish with coriander leaves.

If serving for kids, you can add a spoon of ghee before serving. That will enhance the taste of the easy mint or pudhina rice.

Ingredients:

Rice – 2 cups

White Channa (Kondai kadalai) – 1 Cup

Aloo – 1 Cup (cut into cubes)

Bay leaves – 2

Cloves – 4

Cinnamom – 3-4

Ginger garlic paste – 1 tsp

Onion – 3 Sliced

Green Chilli – 3 nos

Oil – 3 tsp

Ghee – 2 tsp

Curry & Coriander leaves  - for garnishing

Salt – to taste

Water – as required

Aloo Channa Pulav Recipe

Method:

Soak Channa overnight and keep them.

1. Take a pressure cooker and add oil.

2. Add the cloves, cinnamom and bay leaves.

3. Now add the sliced onions, sliced green chilli and also the ginger garlic paste.

4. Sauté them until the raw flavor fades.

5. Now add the Potato cubes and the channa.

6. Add the raw rice directly without soaking in water or without washing it.

7. Mix well and add ghee (if you are diet conscious you can add gingelly or sesame or til oil) and saute.

8. Now add the required salt and water.

9. Mix well and allow the rice to cook for 2 whistles.

10. After steam subsides, open the cooker and garnish with the curry and coriander leaves.

Serve hot with Raita.

Note: Adding gingelly oil in good for health and helps the rice to come well (non-sticky).

Ingredients:

Chopped Carrot, beans and potato – 2 cups

Overnight soaked Channa – 1 cup

Rice – 2 cups

Onion – 3

Ginger garlic paste – 2 tsp

Clove, Cinnamom – 3 each

Green Chilli – 3 nos sliced

Oil – 5 tsp

Salt – to taste

Water – to cook rice

Method:

1. Grind 2 onions and keep it aside.

2. Heat oil in pan add one chopped onion and add the cinnamom and clove and fry. Also add the sliced green chilli.

Instant Vegetable Rice Recipe

3. Now add the ground onion and ginger garlic paste and saute.

4. Add the vegetables and rice and fry for few mins.

5. Add the required amount of water and add salt.

6. Add one tsp ghee finally before closing the pan.

7. Allow it for 2 whistles and open after steam subsides.

Garnish with coriander leaves and serve hot with onion raita or cucumber raita.

Ingredients:

Basmati rice – 2 cup

Water – 4 cup

Corn – 2 cups

Garam Masala powder – 2 tsp

Pepper powder – 1/2 tsp

Chilli powder – 2 tsp

Salt – to taste

Oil – 2 tablespoon

Coconut milk – 2 cup

Tomato Paste – 2 cup

Finely chopped Onion – 1 cup

Cooked Carrot, beans and peas – 2 cup

For Masala:

Cinnamom – 2

Poppy seeds – 1 tablespoon

Dry Chilli – 6

Jeera – 2 tsp

Coriander seeds – 1 tablespoon

Ginger – 1 inch piece

Garlic – 6

For frying:

Elachi – 4

Cinnamom – 4

Clove – 4

Jeera powder – 2 1/2 tsp

Bay leaves – 4

Butter – 1 table spoon

Method:

1. Grind the masala ingredients and keep it ready.

2. Take a tawa, heat oil add grinded masala and saute till raw flavour fades.

3. Add the coconut milk, garam masala powder, pepper powder, chilli powder along with tomato paste and allow it to boil for sometime till it becomes a thick paste.

4. Take another tawa, heat oil, add onion, cooked vegetables, cooked corn, salt and saute.

5. Soak the rice for 10 mins.

6. Take a pan, add butter along with frying ingredients and fry for sometime and add the soaked rice and little salt and add water and allow it to cook.

7. Take a baking bowl, spread the cooked rice, overlay with cooked vegetables and the third layer be the masala prepared and the final layer be the chopped coriander leaves.

8. Close the bowl with silver foil and bake it in oven for 20 mins at 180 degree centigrade.

Corn Pulao

Rich Corn pulao ready.