penmai recipes ebook - 40 yummy variety rice recipes pdf

8/11/2019 Penmai Recipes eBook - 40 Yummy Variety Rice Recipes PDF

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Delicious Veg & Non-Veg Rice Recipes

from Penmais Kitchen Queens

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Keerai Rice

Ingredients

Rice - 1 cup

Any Keerai - 1 big bunch

Big Onion - 2

Tomato - 1

Garlic flakes - 4

Green Chillies - 2

Sambar Powder - 2 tsp

Turmeric powder - a pinch

Oil - 1 tsp

Mustard Seeds - tsp

Urad dhal - 1 tsp

Salt - to taste

Method:

1. Cook the rice.

2. Wash keerai and chop it finely.

3. Chop the onions. Slice the green chillies into two.4. Chop the tomatos and crush the garlic finely.

5. In a kadai pour the oil and when it is hot add mustard seeds. When it pops up

add urad dhal and fry it till turns light brown.

6. Then add chopped onion, green chillies, garlic and fry well.

7. Then add tomato pieces and fry for few seconds.


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8. Add sambar powder, turmeric powder and salt and mix well.

9. Now Add chopped Keerai and mix well.

10. No need to add water. The Keerai will get cooked with its own water content.

11. Stir fry till all the water content in the Keerai is absorbed.

12. Then Finally, Add the cooked rice and mix well with the keerai mix.

13. Tasty Keerai Rice is ready to serve hot.


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Vegetable Rice

Ingredients:

Cooked Rice - 2 cup.

Half cooked mixed vegetables - 2 cup (Carrot, Green Peas and Beans) Capsicum - 2 cup (cut into small cubes)

Big Onion - 2 (finely chopped)

Green chilli - 5 (finely chopped)

Bengal gram dhal - 1 tsp

Turmeric powder - a pinch

Oil - 5 tsp

Mustard Seeds - 1/2 tsp Cinnamon Stick - a small piece

Cloves - 2

Cashew nut - 5-10

Curry leaves - few

Salt - to taste


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Method:

1. In a kadai, pour the oil and heat it.

2. Add cinnamon stick, cloves and mustard seeds.

3. When it pops up, add Bengal gram dhal and fry till it turns light brown.

4. Then Add cashew nuts, chillies and curry leaves and fry for a minute.

5. Then add onion and fry till it become transparent.

6. Now add capsicum cubes and fry for 3 minutes on low flame.7. Now Add cooked vegetables, turmeric powder and salt.

8. Mix well and Add cooked rice to this and mix gently.

9. Now Tasty colourful Vegetable Rice is Ready to serve.

Additional Tips:

Left over rice can also be used to prepare this rice.


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Curd Rice-Bagala Bath

Ingredients:

Raw Rice - 1 cup

Warm Milk - 1 1/2 cup

Curd or Plain yogurt - 1 cup

Butter - 1 tsp

For seasoning:

Oil - 2 tsp

Mustard seeds - 1 tsp

Green chilli - 2 Ginger - 1 inch piece (Finely chopped)

Curry leaves - 2 sprigs

Salt - to taste

For garnishing:

Grated carrot or pomegranates or seedless green grapes - 4 tsp

Preparation: Wash and cook rice in such a way that it is slightly overcooked.

(Add 1/4 cup more water than you normally add for cooking rice.)

Chop green chillies and ginger finely.


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Method:

1. When the rice is hot, mash it nicely and add warm milk and mix well.

2. When it is cooled, add curd, butter and needed salt.

3. Heat 2 tsp of oil, add mustard seeds, when it splutters, add green chilli, ginger,

curry leaves and saute for a few seconds.

4. Then Pour it over the curd rice and Mix well with Rice.

5. Garnish it with pomegranates or seedless green grapes or pineapple pieces orgrated carrot or even finely chopped raw mangoes.

Tip:

You can use Red Chilly instead of Green Chillies. That adds more taste to the

Curd Rice.


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Corn Mealmaker Fried rice

Ingredients:

1 cup Basmati rice

1 Onion sliced

1/2 cup meal maker

1/2 cup fresh or frozen Sweet corn

1 spoon Tomato Sauce

1/2 spoon Soya sauce

1/2 spoon Chilli sauce

1/2 spoon Pepper powder

Salt to taste

Olive Oil as required

Method:

1. Cook Basmati Rice with salt and cool it.

2. Cook the Meal maker for 5 minutes in hot water adding some salt. Drain the hot

water, wash it in running cold water and squeeze the excess water.

3. In a pan, Add oil, fry onion till brown.4. Add Sweet corn and Meal maker, saute it for few minutes until they are cooked.

5. Add Tomato and Soya sauce. Saute it for a minute.

6. Add Pepper powder and salt. Saute for a minute.

7. Add the rice, Mix it well. Keep in low flame for about 2 minutes and serve.


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Carrot Rice

Ingredients:

Grated carrot - 1cup

Medium onion -1sliced

Ginger garlic paste -1tsp

Green chillies - 4 sliced or to suit heat level

Toasted cashew - 1 tbsp

Spinach - 2handfuls (chopped)

Coriander - handful chopped

Ghee - 1tsp

Lemon - 1 juice it

Oil - 1tbsp

Elaichi - 3

Cinnamon - 1"piece

Jeera - 1tsp

Cloves - 3

Bayleaf - 2

Salt - to taste

Boiled rice - 1cup(basmati)


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Method:

1. Heat oil in kadhai. Add the whole garam masala and jeera.

2. Add the onions and saut till lightly browned.

3. Add ginger garlic paste. Cook until raw smell disappears. Add the green chillies

saut for 2 mins and add the grated carrots.

4. Saut for 5 mins then add the chopped spinach saut until just cooked.

5. Add salt, add a tbsp of coriander and the cooked rice and the lemon juice andghee. Mix well until the carrot masala mixes with rice, sprinkle toasted cashew

and mix around once.

6. Carrot rice is ready to be served.

7. Serve with capsicum and tomato raitha and potato chips.

Variations:

Spinach can be replaced with cooked double beans or sweet corn. Can use mint

instead of spinach and when doing so use cooked channa. Omit the cashews if

using channa or double beans gives a different taste.


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Capsicum Tomato Raitha

Ingredients:

Ripe tomato (seeds removed) - 2 chopped

Green capsicum - 1 chopped

Yoghurt -1 cup

Oil -1/2 tsp

Salt - to taste

Mustard - 1 tsp

Toasted crushed jeera - 1 tsp

Method:

Heat kadai and add oil and temper the mustard.

Add the chopped seedless tomato and saut well. Use ladle to crush the tomato and if need be sprinkle water to let the tomato cook

to a mushy consistency.

Add the chopped capsicum cook until it is jus done.

Sprinkle the jeera powder and salt. Mix well.

When cooled add to yoghurt and mix. Raita is ready.

The finished raita will taste slightly tangy with the flavour from capsicum.


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: :

Mushroom Biryani

For Masala:

Cumin seeds ()- 1 tsp

Ginger - 1/2 inch

Garlic cloves - 4

Coriander leaves - 1/2 cup

Mint leaves - 1/2 cup (or dried - 1/4 cup)

Chilly powder - 1 tsp

Green chilly - 4 (about 2)

Ingredients:

Basmati rice - 2 1/2 cups

Chopped Onion - 2 cups

Tomatoes - 2

Mushroom sliced - 2 cups

Cloves - 3

Cinnamon stick - 1

Cardamom - 2

Fennel seeds ()- 1 tsp

Bay leaves - 2

Ghee - 2 tbsp

Oil - 2 tbsp

Salt to taste


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Method

1. Grind everything from "Masala" to a fine paste.

2. Wash basmati rice and soak it in water for 20 minutes.

3. Heat oil in a pan and saute onions until brown.

4. Add sliced mushrooms and cook till it becomes soft.

5. Add the chopped tomatoes and cook for 2 to 3 minutes stirring constantly.

6. Now add the ground masala/paste and cook till the raw smell is gone.7. Heat ghee in another pan and add fennel seeds, ground cardamom, cloves and

cinnamon followed by bay leaves.

8. Add drained basmati rice and mix well and gently stir for a couple of minutes.

9. Now add the prepared gravy to the rice and combine them well. Remove from

heat.

10. Cook for a whistle and then turn off the stove.


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: :

Singapore Fried Rice

Ingredients:

For Chicken:

Chicken breast - 1

Cinnamon - 1

Peppercorns - 1/2 tsp lightly crushed

Annasipoo - 1(staranise)

Turmeric pow - 1/4 tsp

Garlic - 2 flakes crushed

Pearl onions - 5 sliced

Water

Salt - to taste

Curry powder - 1/2-3/4 tsp

Soysauce, vinegar - 1/2 tsp each

Rice

Cooked and cooled rice - 1 cup Vegetables

Julienne all veggies

Cabbage, carrot handful each

Capsicum - 1


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Spring onions- both green and white parts chopped

Garlic - 2 tsp finely chopped

Flaked red chillies - 1 tsp(donot powder but crush in mortar and pestle)

Oil - 1 tbsp

Soy sauce - 1 tsp each of light and dark variety

Shelled green peas - 1 tbsp

Bean sprouts - 1 handful( mulaikattiya moondhal)

Mushroom - 1 handful, turmeric powder- 2 pinches

Curry powder - 1/2 tsp

Optiona l- shelled deveined prawns-1 handful

Salt as required

Method

1. Cooking Chicken - place chicken breast in a vessel add all the dry ingredients

and add the soy sauce, vinegar and water. Water just to cover chicken and cookuntil it is well done. Let it cool. Then shred the chicken into small bite sized

pieces. The cooked liquid is the chicken stock which can be used to prepare

soups. If want to use stock u also need to add handful of chopped leeks and

carrots too.

2. In a wok or kadhai add the oil and heat it until smoking now add the garlic saut

add the white portion of spring onion saut add green peas and mushroom saut

add salt, flaked red chillies, turmeric powder, curry powder saut add the prawns

at this stage cook until prawns is 3/4 done now add the cabbage, carrot, bean

sprouts and capsicum saut once. Now addthe soy sauce. Cook in such a way

the veggies retain their crunchiness. Add the cooked shredded chicken finally

add the cooked rice and mix it well.

3. Garnish with the green portions of spring onions.


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Optional:

1. Add chopped egg omelette to the above. Add it when adding the cooked chicken

2. Also not necessary that u need all ingredients. U can keep it veggie omitting the

chicken, prawn and egg. But to get flavour as in any chinese cooking the garlic,

springonion, capsicum, must.

3. It tastes even better if prepared with thin rice noodles instead of rice( rice sevai

pol irrukum intha noodle)4. Sounds tedious but once chicken and vegetables are prepared it is a matter of

stir frying

5. Serve with chicken 65/, or manchurian or chilly oil.

Chilly Oil Preparation:

1. Soak 6 bright red long dry chillies in vinegar. Pound it coarsely with 5 garlic

flakes and salt in mortar and pestle.

2. Heat 1 tbsp oil add the pounded chilly / garlic mix and cook until raw smell

disappears. Keeps well for a week. Very spicy too.


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: :

Pineapple Rice

Ingredients:

Cooked rice - 1 bowl

Pineapple, cut into small cubes - 1 cup

Onion - Half or one

Ginger - a small piece

garlic flakes - 3 to 4

Coriander Leaves & Mint Leaves chopped - few

Red Chilli Powder - 1/2 teaspoon

Pepper crushed or u can use pepper powder - 1 teaspoon

Oil, preferably Olive oil - 1 tablespoon

Lemon Juice - 1 teaspoon

Salt

Chop onion, ginger, garlic, coriander leaves and mint leaves finely.

Method:

1. In a kadai add oil and the pineapple pieces. Fry for a few minutes.

2. Add ginger and garlic and fry for few seconds. Add onion and fry till it becomegolden.

3. Add chopped coriander and mint leaves and stir well. Add red chilli powder and

salt. Mix it well. Sprinkle two or three handful of water. Close with a lid and cook

on low flame for few seconds.


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4. Then, Open the lid and stir it well till all the water is absorbed. Add cooked rice

and pepper powder.

5. Keep the stove on high and stir it for less than a minute. Add lemon juice and mix

it well. Garnish with coriander leaves.


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: :

Ellu Saatham/ Sesame Rice

Ingredients:

Cooked Rice - 2 cups

White ellu - 3 teaspoons

Black ellu - 2 teaspoons

Red chilly - 4 to 5

kadalai paruppu - 2 teaspoons

Asafotida - teaspoon

Gingelly Oil - 4 or 5 teaspoon

Salt

Method:

1. In a kadai, dry roast the sesame seeds without adding oil. Remove it.

2. In the same kadai put a teaspoon of oil and roast kadalai paruppu, red chillies

and asafoetida. Cool it and powder it along with fried ellu seeds and salt.

3. Put the cooked rice in a broad vessel and add required sesame powder along

with few drops of oil. Mix thoroughly. Thats all.


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: :

Tomato Biriyani

Ingredients:

6 Tomato (grind it into fine paste)

3 Onions finely chopped

1 Onion for making paste along with jeera, somp, lavangam and pattai (Grind all

the items with required amount of green chillies and make fine paste)

One coconut (take milk out of it)

2 Tumblers of rice ( wash the rice and remove the water and keep it aside for 10

min)

Required amt of salt

1/2 table spoon of red chilly powder

Making:

1. Take pressure pan and pour oil sufficiently so that it should spread throughout

the pan.

2. Also add 2 table spoon of ghee.

3. Now add some somp and then add the chopped onions. fry it nicely.

4. Now add the onion paste and fry it. Add tomato paste, coconut milk, salt, chillypowder and let it boil for 3 to 5 mins and then add the soaked rice into it (see that

the water should not be more while rice is added dont add water to it.

5. It should be boiled only with coconut milk). then close the lid of the pan and allow

for three whistles. open and garnish with coriander leaves.

6. Your tomato biriyani is ready


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: :

Vegetable Fried Rice

Ingredients

Basmati Rice - 2 cups

Carrots (chopped) - 1/2 cup Beans (chopped) - 1/2 cup

Onion (chopped) - 1/2 cup

Peas - 1/2 cup

Capsicum (chopped) - 1/4 cup

Garlic - 4 cloves (minced)

Soya sauce - 1 tbps

Chili sauce - 1 tbps

Oil (for frying)

Salt (to taste)

Pepper - 1/4 tsp

Coriander - 1/2 cup (For garnishing)

Splitted Cashew nuts (roasted) - 8 (For garnishing)


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Method to prepare Fried Rice:

1. Take 2 cups of Basmati rice , wash it and soak in warm water for 15 minutes and

cook adding 2 1/2 cups of boiling water and a tsp of oil. Fluff it with a fork and

spread it on a plate to cool. The cooked grains should be separate.

2. Heat oil in a pan, when the oil is very hot, add garlic and ginger, saute for a few

seconds. Then add beans and fry for a few seconds, followed by Peas, carrot,Onions, cabbage, and capsicum.

3. Add Soya sauce and Chili sauce and fry for few seconds. Add salt and pepper to

it and boil for few seconds.

4. Add the boiled rice to the vegetable mixture and mix it well. After stirring well ,

collect it in a bowl.

5. Then , garnish it with coriander and cashew nuts. Serve it hot. The easy and

tasty vegetable fried rice is ready.

6. It goes well with Raitas & Gobi Manchurian.


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: :

Methi Peas Pulao

Ingredients:

Rice - 2 cups.

Peas - 1/2cup.

Methi (vendhaya keerai) - 1/2 cup.(only leaves)

Big onion- 3 sliced.

Tomato - 1 chopped.

Ginger garlic paste - 1 tsp.

Green chilly- 2 to 3.

curry masala items- (cinnamon- 1,cloves-3,cardamon-3)

Garam masala - 1 spoon.

Ghee

Refined oil.

Salt.

Mint and coriander leaves.- few.

Fennel seeds - a spoon.

Method:

1. Use a pressure cooker for easy cooking .

2. Pour oil and ghee in cooker and heat it.

3. Add the curry masala items and fry it.

4. Then add the sliced onions and saute till it becomes golden brown, add green

chillies and add ginger garlic paste.


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5. After the raw smell goes away add tomato and add little salt so that it becomes

mushy.

6. Add methi leaves ,Rice and peas and then add 5 cups( 1 cup rice = 2.5 cups of

water for normal rice.)

7. Add garam masala and salt.

8. Add mint and coriander leaves

9. Close the lid. After 1 whistle sim it for 10 mins and serve with raitha.


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penmai recipes ebook - 40 yummy variety rice recipes pdf

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