The Chef within her…..

The mother, Sister, Wife,

Grandmother who creates yummiest world for her family

Dedicated to all the lovely women folks and Deepali’s Fans

and Big thanks to all who have contributed
 Rice Recipes

Contents
1.TIL Rice - Swapna K ............................................................................................................................... 4
2.Coriander Rice - Swapna K .................................................................................................................... 4
3.Pudina Rice - Ramya S ........................................................................................................................... 4
4.Brinjal Vangi Bhath - Sirisha A ............................................................................................................... 5
5.Capsicum Vangi Bhath - Sirisha A .......................................................................................................... 6
6.Methi Leaves Vangibhath - Sirisha A ..................................................................................................... 7
7.Green Peas Vangibhath - Sirisha A ........................................................................................................ 8
8.Mix Veg Vangibhath - Sirisha A.............................................................................................................. 9
9.Garlic Rice - Sirisha A .......................................................................................................................... 10
10.Onion Lemon Rice - Sirisha A............................................................................................................. 10
11.Lemon Rice - Sirisha A ....................................................................................................................... 11
12.Tomato Bhath - Bhavani SR ............................................................................................................... 12
13.Mango Rice - Sirisha A....................................................................................................................... 13
14.Ajwain Rice - Swapna K ..................................................................................................................... 13
15.Bisibele Bhath - Sirisha A ................................................................................................................... 14
16.Methi Peas Pulao - Sirisha A .............................................................................................................. 15
17.Methi Corn Pulao - Sirisha A.............................................................................................................. 16
18.Orange Pulao - Bhavani SR ................................................................................................................ 17
19.Coriander Tomato Pulao - Sirisha A ................................................................................................... 17
20.Milk Peas Pulao - Sirisha A ................................................................................................................ 18
21.Puliyogere - Sirisha A ........................................................................................................................ 19
21.Lemon Rice - Ramya S ....................................................................................................................... 21
22.Mix Veggi Rice - Sirisha A .................................................................................................................. 22
23.Hyacinth Beans Rice - Sirisha A.......................................................................................................... 23
24.Green Peas Lemon Rice - Sirisha A .................................................................................................... 24
25.Sweet Corn Lemon Rice - Sirisha A .................................................................................................... 25
26.Capsicum Lemon Rice - Sirisha A ....................................................................................................... 25
27.Veg Pulao – Seema ........................................................................................................................... 26
28.Hyacinth Beans Pongal - Sirisha A...................................................................................................... 27
29.Palak Pulao - Sirisha A ....................................................................................................................... 28
30.Mint Pulao - Sirisha A ........................................................................................................................ 29
31.Curry Leaves Rice - Sirisha A.............................................................................................................. 30
32.Lemon Rice - Ramya S ....................................................................................................................... 31
33.Hyacinth Beans Vangibath - Sirisha A ................................................................................................ 32
34.Curd Rice - Sirisha A .......................................................................................................................... 32
35.Tava Pulao - Anu ............................................................................................................................... 33
36.Pulihora Andhra Style - Sirisha A ....................................................................................................... 34
37.Tangy Tamarind Rice - Sirisha A......................................................................................................... 35
38.Gooseberry Rice - Sirisha A ............................................................................................................... 36
39.Palak Khichdi - Sirisha A .................................................................................................................... 37
40.Heralekai Chittranna- Sirisha A.......................................................................................................... 38
41.Peas Pulao - Sirisha A ........................................................................................................................ 38
42.Yakhni Veg Pulao-Gaurav .................................................................................................................. 39
1.TIL Rice - Swapna K

Method

1. Prepare tadka with jeera, urad dal, mustard seeds, chana dal, cashew, peanuts, green
chilli, red chilli and curry leaves.
2. Add this to rice.
3. Add salt. Then add til powder(already shared in powder recipes) 3 to 4 spoons.
4. Then add lemon juice.
5. Garnish with coriander leaves.

2.Coriander Rice - Swapna K

Method

1. Prepare rice and keep aside.

2. Grind jeera, green chilli(1), ginger and garlic.
3. Then add coriander leaves and make paste.
4. Use only required water.
5. In a kadai, add onion and cashew and sauté then nicely.
6. Now add paste and fry till raw smell goes.
7. Add salt and rice.
8. Add ghee and give a mix.
9. To this sometimes I add little pudina.

3.Pudina Rice - Ramya S

Ingredients
• Mint leaves 1 bunch
• Onion 1 finely chopped
• Ginger garlic paste
• Coriander leaves one bunch
 • Pepper
• Jeera
• Cinnamon
• Salt
• Green chillies
• 2 bay leaf
• Cashew
• Oil
• Ghee
• Salt to taste.

Method

1. Grind mint and coriander leaves along with one green chilly.
2. In kadai add oil and fry pepper jeera, bay leaf, cinnamon, cashew nut.
3. Add onion, green chili and ginger garlic paste.
4. Fry for some time, add the mint and coriander leaves to this add salt and cook until done.
5. You can store this and mix to cooked basmati rice whenever needed.

4.Brinjal Vangi Bhath - Sirisha A

Ingredients
• 2 cups rice cooked
• 100 grams Brinjal ( small cubes)
• 2 spoon Oil
• ¼ spoon Turmeric
• 10 Cashews
• 1 Onion slice it vertically
• Salt to taste
• Curry leaves few
• ½ spoon mustard
• 1 spoon Chana dal
• 1 spoon urad dal
• 2 ½ spoons vangi bath powder
• 1 pinch of hing
• 3 spoons dry coconut ( grated and powdered)
Method

1. In a pan add oil, mustard, hing, curry leaves and splatter it.
2. Now add chana dal, urad dal and cashews fry golden brown.
3. Now add onions, brinjal, turmeric and fry on medium flame and allow it to cook
completely and let brinjal becomes soft.
4. Add the vangibath powder, salt and mix well and cook for another 5 mins.
5. Now add dry coconut powder and mix and turn off stove and cool it slightly.
6. Add the cooked rice to the brinjal fry and mix well and serve hot.

5.Capsicum Vangi Bhath - Sirisha A

Ingredients

• 2 cups rice cooked

• 1 cup capsicum (cut into 1/2 inch size)
• 2 spoon Oil
• ¼ spoon Turmeric
• 10 Cashews
• 1 Onion slice it vertically
• Salt to taste
• Curry leaves few
• ½ spoon mustard
• 1 spoon Chana dal
• 1 spoon urad dal
• 2 ½ spoons vangi bath powder
• 1 pinch of hing
• 3 spoons dry coconut ( grated and powdered)

Method

1. In a pan add oil,mustard, hing, curry leaves and splatter it.

2. Now add chana dal, urad dal and cashews fry golden brown.
3. Now add onions,capsicum, turmeric and fry on medium flame and allow it to cook
completely and let capsicum becomes soft but not mushy.
4. Add the vangibath powder, salt and mix well and cook for another 5 mins.
5. Now add dry coconut powder, mix and turn off stove and cool it slightly.
 6. Add the cooked rice to the capsicum
7. Fry, mix well and serve hot.

6.Methi Leaves Vangibhath - Sirisha A

Ingredients

• 2 cups rice cooked

• 1 cup methi leaves ( chopped)
• 2 spoon Oil
• ¼ spoon Turmeric
• 10 Cashews
• 1 Onion slice it vertically
• Salt to taste
• Curry leaves few
• ½ spoon mustard
• 1 spoon Chana dal
• 1 spoon urad dal
• 2 ½ spoons vangi bath powder
• 1 pinch of hing
• 3 spoons dry coconut ( grated n powdered)

Method

1. In a pan add oil,mustard, hing, curry leaves n splatter it.

2. Now add chana dal, urad dal,cashews and fry golden brown.
3. Now add onions,methi leaves, turmeric and fry on medium flame and allow it to cook
completely and soft.
4. Add the vangibath powder, salt and mix well and cook for another 5 mins.
5. Now add dry coconut powder and mix and turn off stove and cool it slightly.
6. Add the cooked rice to the methi fry and mix well and serve hot.
7.Green Peas Vangibhath - Sirisha A
Ingredients

• 2 cups rice cooked

• 1 cup Green peas
• 2 spoon Oil
• ¼ spoon Turmeric
• 10 Cashews
• 1 Onion slice it vertically
• Salt to taste
• Curry leaves few
• ½ spoon mustard
• 1 spoon Chana dal
• 1 spoon urad dal
• 2 ½ spoons vangi bath powder
• 1 pinch of hing
• 3 spoons dry coconut ( grated n powdered)

Method

1. In a pan add oil,mustard, hing, curry leaves and splatter it.

2. Now add chana dal, urad dal and cashews fry golden brown.
3. Now add onions,green peas, turmeric and fry on medium flame and allow it to cook
completely and soft.
4. Add the vangibath powder, salt and mix well and cook for another 5 mins.
5. Now add dry coconut powder and mix and turn off stove and cool it slightly.
6. Add the cooked rice to the peas fry and mix well and serve hot.
8.Mix Veg Vangibhath - Sirisha A
Ingredients

• 2 cups rice cooked

• ½ cup Green peas
• 1 cup methi leaves finely chopped
• ½ cup potato ( cut into small cubes n cooked)
• 2 spoon Oil
• ¼ spoon Turmeric
• 10 Cashews
• 1 Onion slice it vertically
• Salt to taste
• Curry leaves few
• ½ spoon mustard
• 1 spoon Chana dal
• 1 spoon urad dal
• 2 ½ spoons vangi bath powder
• 1 pinch of hing
• 3 spoons dry coconut ( grated n powdered)

Method

1. In a pan add oil,mustard, hing, curry leaves and splatter it.

2. Now add chana dal, urad dal and cashews fry golden brown.
3. Now add onions,green peas, methi leaves, turmeric and fry on medium flame and allow it
to cook completely and soft.
4. Now add potatoes and fry again for 3-4 mins.
5. Add the vangibath powder, salt and mix well and cook for another 5 mins.
6. Now add dry coconut powder and mix and turn off stove and cool it slightly.
7. Add the cooked rice to the veggies, fry and mix well, and serve hot.
9.Garlic Rice - Sirisha A
Ingredients

• ½ cup garlic finely chopped ( around 20)

• 2 cups cooked rice
• ½ spoon mustard
• ½ spoon jeera
• ½ spoon pepper powder
• A pinch of hing
• Curry leaves few
• 1 spoon Chana dal
• 1 spoon urad dal
• 6-8 red chillies ( broken)
• Ghee
• Salt

Method

1. In a pan add 2-3 spoons ghee, mustard, jeera, hing, curry leaves and splatter it.
2. Now add Chana dal, urad dal and fry golden brown.
3. Add garlic and fry golden brown.
4. At this point add red chilli and pepper powder and fry again.
5. Add salt according to taste.
6. Now add cooked rice, mix well and allow it to set for 5 mins in low flame.
7. Serve hot

10.Onion Lemon Rice - Sirisha A

Ingredients

• 1 cup rice cooked

• 1 medium onion finely chopped
• 6 green chilles finely chopped
• Few curry leaves
 • ½ spoon turmeric powder
• 2 spoons groundnut
• ½ spoon mustard seed
• 1 spoon urad dal
• 1 spoon chana dal
• Coriander leaves finely chopped
• 2 spoons lemon juice
• Oil
• Salt

Method

1. In a kadai add 2-3 spoons oil ,once it’s hot ,add mustard, curry leaves and splatter it.
2. Now add urad, chana dal and fry golden brown.
3. Now add peanuts and fry them until they turn slight golden brown.
4. Then add onion,green chillies and sauté for a minute or two till the onion turns slight
brown in color.
5. Now add turmeric and fry again.
6. Turn off the flame and add rice, salt and lemon juice.
7. Mix everything well.
8. Garnish with Coriander leaves and serve hot.

11.Lemon Rice - Sirisha A

Ingredients

• 1 cup rice cooked

• 6 green chilles finely chopped
• Few curry leaves
• ½ spoon turmeric powder
• 2 spoons groundnut
• ½ spoon mustard seed
• 1 spoon urad dal
• 1 spoon chana dal
• Coriander leaves finely chopped
• 2 spoons lemon juice
 • Oil
• Salt

Method

1. In a kadai add 2-3 spoons oil once it’s hot ,add mustard, curry leaves and splatter it.
2. Now add urad, chana dal and fry golden brown.
3. Now add peanuts and fry them until they turn slight golden brown.
4. Then add green chillies and sauté for a minute.
5. Now add turmeric and fry again.
6. Turn off the flame and add rice, salt and lemon juice.
7. Mix everything well.
8. Garnish with Coriander leaves and serve hot.

12.Tomato Bhath - Bhavani SR

Ingredients

• 1cup rice
• 1 onion sliced
• 5 tomatoes sliced
• 3 tomatoes juice with 1tbsp fresh coconut
• Red chilli powder
• Green chillies 2
• Pepper powder 1tsp
• Jeera
• Cloves
• Cardamom
• Cinnamon stick
• Mogu

Method

1. In a cooker take oil add jeera whole masala and fry for 2mins,add green chillies onions
and sliced tomatoes mix them and let them fry for 5 mins.
2. Add red chilli powder, pepper powder, turmeric, salt give a mix add 1.5cup of tomato
juice and 1.5 cup of water now add rice and cook for 2whistles.
 3. Garnish with coriander and serve with Raita

13.Mango Rice - Sirisha A

Ingredients

• 1 cup rice cooked

• 6 green chillies finely chopped
• ½ cup grated raw mango (sourness depends on your taste)
• Few curry leaves
• ½ spoon turmeric powder
• 2 spoons groundnut
• ½ spoon mustard seed
• 1 spoon urad dal
• 1 spoon chana dal
• Coriander leaves finely chopped
• Oil
• Salt

Method

1. In a kadai add 2-3 spoons oil ,once it’s hot ,add mustard, curry leaves and splatter it.
2. Now add urad, chana dal and fry golden brown.
3. Now add peanuts and fry them until they turn slight golden brown.
4. Then add green chillies and sauté for a minute.
5. Now add turmeric and fry again.
6. Turn off the flame and add rice, salt and grated mango.
7. Mix everything well.
8. Garnish with Coriander leaves and serve hot.

14.Ajwain Rice - Swapna K

Method

1. In a kadai add ghee, ajwain, nicely chopped garlic, red chillies.

2. Add cooked rice and salt to taste.
 3. Serve hot. Good for stomach... Digestion.

15.Bisibele Bhath - Sirisha A

Ingredients

• 1 cup rice
• ½ cup toor dal
• ½ cup beans cooked
• ¼ cup carrot cooked
• ¼ cup potato cooked
• 1 onion sliced
• 1 tomato finely chopped
• ½ cup capsicum chopped medium size
• ¼ cup fresh green beans cooked
• 3-4 spoons ghee
• Few curry leaves
• A pinch of hing
• 2 spoons bisibelebath powder
• 1 small lemon sized tamarind juice
• 2 spoons jaggery powder
• ¼ cup freshly grated coconut r blended
• 1 spoon mustard
• 1 spoon urad dal
• 1 spoon chana dal
• 10 cashews
• Salt

Method

1. Wash rice and toor dal.

2. Add 4 cup of water and make 3 whistle in cooker.
3. Heat ghee in kadai add mustard, hing, curry leaves and splatter it.
4. Now add urad,chana dal, cashews and fry golden brown.
5. Now add onion,tomatoes and capsicum.
6. Sauté for few mins till becomes mushy.
 7. Now add cooked vegetables,rice and toor dal mixture, bisibelebath powder, tarmarind
juice, jaggery, coconut and salt to taste.
8. Add ½ cup of water if required.
9. Stir well and bring it to boil.
10. Serve hot with boondi, curd or chips.

Note- use vegetable stock instead of water. If spiciness is less add red chilli powder or
bisibelebath powder according to taste.

16.Methi Peas Pulao - Sirisha A

Ingredients

• Rice - 1 cup (washed and soaked for 15-20mins)

• Oil
• Mustard - 1 spoon
• Few Curry leaves
• Ginger garlic paste - ½ spoon
• Cloves - 2
• Cinnamon - ½ inch
• Bay leaf - 1
• Cardamom - 2
• Green chillies - 4
• Onions - 2 finely chopped
• Tomatoes - 1 finely chopped
• Green peas - ¼ cup
• Methi leaves - ½ cup washed and finely chopped
• Salt to taste
• Red chilli powder - ½ spoon
• Jeera powder - ½ spoon
• Coriander powder - ½ spoon

Method

1. In a pan add 2-3 spoons oil, mustard, curry leaves, and all the spices listed above and
sauté them.
 2. Add ginger garlic paste, chopped green chilli, onions, tomatoes, peas and fry them well.
3. Now add methi leaves and fry them.
4. Add red chilli powder, jeera powder, coriander powder,salt and mix once.
5. To this add rice and add 2 3/4cups water and close the lid and pressure cook for 3
whistles.
6. Serve hot with raitha.

17.Methi Corn Pulao - Sirisha A

Ingredients

• Rice - 1 cup (washed and soaked for 15-20mins)

• Oil
• Mustard - 1 spoon
• Few Curry leaves
• Ginger garlic paste - ½ spoon
• Cloves - 2
• Cinnamon - ½ inch
• Bay leaf - 1
• Cardamom - 2
• Green chillies - 4
• Onions - 2 finely chopped
• Tomatoes - 1 finely chopped
• Sweet corn - ¼ cup
• Potato - ½ cup small diced
• Methi leaves - ½ cup washed and finely chopped
• Salt to taste
• Red chilli powder - ½ spoon
• Jeera powder - ½ spoon
• Coriander powder - ½ spoon

Method

1. In a pan add 2-3 spoons oil, mustard, curry leaves, and all the spices listed above and
sauté them.
2. Add ginger garlic paste, chopped green chilli, onions, tomatoes, sweet corn, potato and
fry them well.
 3. Now add methi leaves and fry them.
4. Add red chilli powder, jeera powder, coriander powder,salt and mix once.
5. To this add rice and add 2 ¾ cups water and close the lid and pressure cook for 3
whistles.
6. Serve hot with raitha.

18.Orange Pulao - Bhavani SR

Ingredients

• Basmati rice 1cup

• Orange juice 1cup (fresh home-made shouldn't be sweet)
• Whole masala
• 2 Onion sliced
• Green peas
• 2 Carrot chopped
• Green, yellow, red capsicum fine sliced 1cup
• Green chillies
• Red chilli powder
• Pepper powder

Method

1. In cooker add oil, jeera, whole masala, fry for 2 mins ,add green chillies, onion, and all the
vegetables, little salt
2. Fry them nicely
3. Now add 1 cup orange juice ,1 cup water ,salt ,rice and cook for 2 whistles
4. Garnish with fresh orange pieces, coriander
5. Serve hot with raitha

19.Coriander Tomato Pulao - Sirisha A

Ingredients

• Rice - 1 cup ( washed n soaked for 15-20 mins)

• Onions - 1,1
 • Tomatoes - 2,1
• Ginger - 1inch
• Garlic - 6pods
• Green chillies - 6
• Red chilli powder - ½ spoon
• Salt to taste
• Cinnamon - ½ inch
• Cloves - 2-3
• Cardamom - 2
• Oil
• Mustard - 1 spoon
• Few Curry leaves
• Coriander leaves - ¼ cup
• Coriander seeds – 1 tsp dry roast

Method

1. Prepare Fine of 1 tomato,1 onion, coriander seeds, coriander leaves, green chillies, ginger
and garlic, red chilli powder and salt.
2. In a cooker add 2-3 spoons oil, mustard, curry leaves, cloves, cinnamon, elachi and sauté
them.
3. Add chopped onions and fry them.
4. Add chopped tomatoes and fry them for 2mins.
5. Add prepared purée and fry for 2-3mins.
6. Now add rice and 2 3/4 cup water and close the lid.
7. Pressure cook for 3 whistles.
8. Mix the rice well once cooled.
9. Serve hot with raitha.

20.Milk Peas Pulao - Sirisha A

Ingredients

• Rice - 1cup ( washed and soaked for 15-20 mins)

• Water – 1 ½ cups
• Milk - ¾ cup
• Oil - 1 spoon
 • Ghee - 1 ½ spoon
• Jeera - ½ spoon
• Cloves - 4
• Cinnamon - 1 inch
• Bay leaf - 1
• Cardamom - 4
• Onions - 2 finely sliced
• Peas - ½ cup
• Salt to taste
• Green chillies - 8
• Garlic - 6pods
• Ginger - 1 inch
• Mint leaves - 1 fist finely chopped
• Coriander leaves - ½ cup finely chopped
• Chilli powder - ½ spoon
• Few curry leaves

Method

1. Prepare coarse paste of green chillies, Ginger & garlic.

2. In a cooker add ghee, oil, jeera and once it splitter add curry leaves, cloves, cinnamon,
cardamon, bay leaves and sauté them.
3. Add onions, peas and fry them.
4. Now add chilli paste, chilli powder, chopped mint and coriander leaves and fry for 2 mins
5. Add rice, water, milk, salt and let it boil.
6. Once it starts boiling, close the lid and pressure cook for 3 whistles.
7. Serve hot with raitha.

21.Puliyogere - Sirisha A
Ingredients

Gojju:

• 1 big ball size tamarind ( soaked and pulp extract 1 cup)

• ½ cup oil
• 1 spoon mustard
• 4-5 red chilli
 • Pinch hing
• Few curry leaves
• ½ spoon turmeric
• ¾ cup jaggery
• Salt to taste
• Few curry leaves

Masala powder :

• Oil
• 2 spoons coriander seeds
• 1 spoon jeera
• 1 spoon urad dal
• 1 spoon chana dal
• ½ spoon mustard
• ½ spoon pepper
• ¼ spoon methi
• ¼ cup dry coconut (sliced or grated)
• 8-10 red chilli
• 5 badgi chillies

Method

1. In a tawa dry roast sesame until it turns golden brown and keep aside.
2. In the same tawa heat 2 tsp oil,add coriander seeds, jeera, urad dal, chana dal, mustard,
pepper and methi.
3. Fry on low flame until it turns golden brown.
4. Add dry coconut, red chilli, badgi and few curry leaves.
5. Fry until the spices turn crisp and golden brown.
6. Cool completely and transfer to the everything to blender.
7. Blend to a fine powder.
8. In a large kadai heat oil and splutter mustard, red chilli, pinch hing and few curry leaves.
9. Add tamarind extract, add water if required
10. Now add turmeric ,cover and boil for 25-30 minutes on low flame.
11. Further add jaggery ,salt and stir well.
12. Simmer for 5 minutes or until oil separates.
13. Add prepared puliyogare masala powder and stir well.
14. Keep stirring until oil separates from the sides.
15. Cool completely and store in an airtight container.
For rice:

• Oil
• ½ spoon mustard
• 1 spoon chana dal
• ½ spoon urad dal
• 2 spoons peanuts
• 1 red chilli
• Few curry leaves
• 2 cup cooked rice
• Salt to taste

Method

1. In kadai heat 2 spoons oil and splutter mustard, chana dal,urad dal, peanuts,red chilli and
few curry leaves sauté for a minute.
2. Further add prepared 2 spoons puliyogare gojju and sauté for a minute.
3. Now add rice,salt and mix well.
4. Serve hot with small piece of onion.

21.Lemon Rice - Ramya S

Ingredients

• Mustard
• Urad dal
• Chana dal
• Peanuts
• Green chillies
• Onion
• Ginger
• Cashew nut
• Turmeric powder
• Coriander leaves
• Coconut
• Cooked rice one cup
 • Salt to taste
• Lemon juice of two medium sized.

Method

1. Heat oil and add mustard urad dal, chana dal, green chillies finely chopped, onion finely
chopped, cashew and peanut, fry until done.
2. Add turmeric powder ginger finely chopped.
3. To this add the cooked rice and lemon juice.
4. Garnish with fresh coconut and coriander leaves

22.Mix Veggi Rice - Sirisha A

Ingredients

• Rice - 1 cup cooked

• Oil - 2 spoons
• Mustard - 1 spoon
• Chana dal - 1 spoon
• Urad dal - 1 spoon
• Peanuts - 2spoons
• Few curry leaves
• Turmeric powder - ½ spoon
• Salt to taste
• Lemon juice - 2 spoons
• Few Coriander leaves finely chopped
• Beans - ¼ cup chopped
• Carrot - ¼ cup chopped
• Peas - ¼ cup
• Potato - ¼ cup chopped
• Green chillies - 5-6 vertically cut

Method

1. In a pan add oil, mustard, curry leaves, chana dal, urad dal, peanuts and sauté them.
2. Add chopped green chillies,carrot, beans, peas, potato and fry them all well.
3. Add turmeric powde, coriander leaves, salt and mix well, off the stove.
 4. Now add cooked rice to this, lemon juice and mix well.
5. Serve hot with raitha

23.Hyacinth Beans Rice - Sirisha A

Ingredients

• 1 cup rice cooked

• 6 green chilles finely chopped
• ½ cup hyacinth beans cooked
• Few curry leaves
• ½ spoon turmeric powder
• 2 spoons groundnut
• ½ spoon mustard seed
• 1 spoon urad dal
• 1 spoon chana dal
• Coriander leaves finely chopped
• 2 spoons lemon juice
• Oil
• Salt

Method

1. In a kadai add 2-3 spoons oil ,once it’s hot ,add mustard, curry leaves and splatter it.
2. Now add urad, chana dal n fry golden brown.
3. Now add peanuts and fry them until they turn slight golden brown.
4. Then add green chillies and sauté for a minute.
5. Now add hyacinth beans,turmeric and fry again.
6. Turn off the flame and add rice, salt and lemon juice.
7. Mix everything well.
8. Garnish with Coriander leaves and serve hot.
24.Green Peas Lemon Rice - Sirisha A
Ingredients

• 1 cup rice cooked

• 6 green chillies finely chopped
• ½ cup green peas cooked
• Few curry leaves
• ½ spoon turmeric powder
• 2 spoons groundnut
• ½ spoon mustard seed
• 1 spoon urad dal
• 1 spoon chana dal
• Coriander leaves finely chopped
• 2 spoons lemon juice
• Oil
• Salt

Method

1. In a kadai add 2-3 spoons oil ,once it’s hot add mustard, curry leaves and splatter it.
2. Now add urad, chana dal and fry golden brown.
3. Now add peanuts and fry them until they turn slight golden brown.
4. Then add green chillies and sauté for a minute.
5. Now add green peas, turmeric and fry again.
6. Turn off the flame and add rice, salt and lemon juice.
7. Mix everything well.
8. Garnish with Coriander leaves and serve hot.
25.Sweet Corn Lemon Rice - Sirisha A
Ingredients

• 1 cup rice cooked

• 6 green chilles finely chopped
• ½ cup sweet corn cooked
• Few curry leaves
• ½ spoon turmeric powder
• 2 spoons groundnut
• ½ spoon mustard seed
• 1 spoon urad dal
• 1 spoon chana dal
• Coriander leaves finely chopped
• 2 spoons lemon juice
• Oil
• Salt

Method

1. In a kadai add 2-3 spoons oil ,once it’s hot ,add mustard, curry leaves and splatter it.
2. Now add urad, chana dal and fry golden brown.
3. Now add peanuts and fry them until they turn slight golden brown.
4. Then add green chillies and sauté for a minute.
5. Now add sweet corn,turmeric and fry again.
6. Turn off the flame and add rice, salt and lemon juice.
7. Mix everything well.
8. Garnish with Coriander leaves and serve hot.

26.Capsicum Lemon Rice - Sirisha A

Ingredients

• 1 cup rice cooked

• 6 green chilles finely chopped
 • ½ cup capsicum chopped into small pieces
• Few curry leaves
• ½ spoon turmeric powder
• 2 spoons groundnut
• ½ spoon mustard seed
• 1 spoon urad dal
• 1 spoon chana dal
• Coriander leaves finely chopped
• 2 spoons lemon juice
• Oil
• Salt

Method

1. In a kadai add 2-3 spoons oil ,once it’s hot ,add mustard, curry leaves and splatter it.
2. Now add urad, chana dal and fry golden brown.
3. Now add peanuts and fry them until they turn slight golden brown.
4. Then add green chillies and sauté for a minute.
5. Now add capsicum, turmeric and fry again till soft.
6. Turn off the flame and add rice, salt and lemon juice.
7. Mix everything well.
8. Garnish with Coriander leaves and serve hot.

27.Veg Pulao – Seema

Method

1. Thinly slice 1 big onion

2. Chop Beans and Carrot Length wise as long as onions
3. Chop 2- 3 green chillies
4. Keep the following ready in a small plate: 2 cloves, 2 cardamom, 1 small piece cinnamon
stick and 1 bay leaf
5. Wash and Soak 1 cup of rice for 15-20 mins.
6. Drain the water after 10 mins of soaking
7. Take 2 tsp oil in the cooker
8. Add 1 tsp Jeera when oil heats
9. After Jeera splutters, add all the dry spices
 10. Add chillies
11. Add Onions and 1 tsp Ginger Garlic paste
12. Fry this for 2 minutes
13. Add Chopped Vegetables and fry for 2- 3 mins
14. Add drained rice to the above
15. Mix well and fry it for 1 min
16. Add salt as required
17. Add 1-1 ½ cups of water
18. Mix well and close the pressure cooker
19. Wait for 1 whistle and turn of the gas
20. Wait for pressure to cool down
21. Your quick pulav is ready

Variation:
• Instead of vegetables, add 3 big chopped tomatoes and fry well
• Your Tomato pulav is ready to enjoy

28.Hyacinth Beans Pongal - Sirisha A

Ingredients

• 1 cup rice
• ½ cup yellow moong dal
• ½ cup hyacinth beans ( fry till raw smell goes off)
• 2 green chillies
• 1 spoon jeera
• 2 spoon pepper (crushed)
• Few curry leaves
• 8 cashew nuts
• ¼ spoon hing
• 1 spoon ginger (chopped)
• 2 spoon ghee
• 1 tablespoon cooking oil
• Salt to taste
Method

1. First dry roast moong dal in a kadai.

2. Wash rice and moong dal together.
3. In a pressure cooker, add the soaked rice, dal, hyacinth beans 4 cups of water and
pressure cook for 3-4 whistles.
4. Once pressure is released, remove the cooker lid and mash the mixture using a ladle.
5. In a deep bottom pan, add ghee and roast cashews in hot ghee until they turn golden
brown. Remove cashews and keep them aside.
6. Into the same pan, add oil, once hot, add cumin seeds, pepper, hing, salt, chopped
ginger, green chilli and curry leaves.
7. Sauté for a minute or two.
8. Now add cooked mixture and mix it well making sure no lumps are formed.
9. Reduce the flame and cook it for 5 minutes.
10. Serve the Pongal hot with coconut chutney.

29.Palak Pulao - Sirisha A

Ingredients
• Rice - 1 cup (washed and soaked for 15-20mins)
• Oil
• Mustard - 1 spoon
• Few Curry leaves
• Ginger garlic paste - ½ spoon
• Cloves - 2
• Cinnamon - ½ inch
• Bay leaf - 1
• Cardamom - 2
• Green chillies - 4
• Onions - 2 finely chopped
• Tomatoes - 1 finely chopped
• Green peas- ¼ cup
• Potato - ½ cup small diced
• Palak leaves - ½ cup washed and finely chopped
• Salt to taste
• Red chilli powder - ½ spoon
• Jeera powder - ½ spoon
 • Coriander powder - ½ spoon

Method

1. In a pan add 2-3 spoons oil, mustard, curry leave and all the spices listed above and sauté
them.
2. Add ginger garlic paste, chopped green chilli, onions, tomatoes, green peas, potato and
fry them well.
3. Now add palak leaves and fry them.
4. Add red chilli powder, jeera powder, coriander powder,salt and mix once.
5. To this add rice and add 2 3/4 cups water and close the lid and pressure cook for 3
whistles.
6. Serve hot with raitha.

30.Mint Pulao - Sirisha A

Ingredients

• Rice - 1 cup ( washed n soaked for 15-20 mins)

• Onions - 1,1
• Tomatoes - 2,1
• Green peas - ½ cup
• Ginger - 1inch
• Garlic - 6pods
• Green chillies - 6
• Red chilli powder - ½ spoon
• Salt to taste
• Cinnamon - ½ inch
• Cloves - 2-3
• Cardamom - 2
• Oil
• Mustard - 1 spoon
• Few Curry leaves
• Mint leaves - 1 cup
Method

1. Prepare Fine of 1 tomato,1 onion,mint leaves, green chillies, ginger and garlic, red chilli
powder and salt.
2. In a cooker add 2-3 spoons oil, mustard, curry leaves, cloves, cinnamon, elachi and sauté
them.
3. Add chopped onions and fry them.
4. Add chopped tomatoes, green peas and fry them for 2mins.
5. Add prepared purée and fry for 2-3mins.
6. Now add rice and 2 ¾ cup water and close the lid.
7. Pressure cook for 3 whistles.
8. Mix the rice well once cooled.
9. Serve hot with raitha.

31.Curry Leaves Rice - Sirisha A

Ingredients

• Rice - 1 cup cooked

• Ginger - 1inch
• Garlic - 6pods
• Green chillies - 6
• Salt to taste
• Curry leaves - 1 large cup
• Jeera - ½ spoon
• Peanuts - ¼ cup
• Oil
• Urad dal - 1 spoon
• Chana dal - 1 spoon
• Mustard - ½ spoon
• Hing a pinch

Method

1. Prepare fine paste of curry leaves, green chillies, ginger and garlic, jeera, salt.
2. In a kadai add 2-3 spoons oil, mustard, hing and splutter it.
3. Add urad, Chana dal and fry.
 4. Now add peanuts and fry again.
5. Now add the curry leaves paste and cook well until the oil release. Cool it completely.
6. Now add rice n mix well.
7. Note taste good when made bit spicy.

32.Lemon Rice - Ramya S

Ingredients

• Cooked rice one cup

• Mustard 1 tsp
• Urad dal 1tbsp
• Chana dal 1tbsp
• Hing, ¼ tsp
• Salt 1tsp
• Green chillies 3 finely chopped
• Onion ½ finely chopped
• Ginger 2 inch finely chopped
• Coconut freshly grated 3tbsp
• Peanut a half handful-preference is roasted and deskinned
• Coriander leaves
• Lemon juice of two medium sized
• Oil 3tbsp.

Method

1. Cook and cook rice keep aside.

2. In a kadai heat oil, add mustard, urad dal, chana dal, peanuts, green chillies and hing
3. Fry for a few minutes.
4. Add onion and ginger fry for a few minutes
5. Add turmeric powder, sauté until the raw smell disappears.
6. Add the cooked rice, mix well
7. Add salt and lemon juice mix well.
8. Add the grated coconut and coriander leaves mix well.
9. Serve hot with papad or potato chips
33.Hyacinth Beans Vangibath - Sirisha A
Ingredients

• 2 cups rice cooked

• ½ cup hyacinth beans cooked
• 2 spoon oil
• ¼ spoon turmeric
• 10 cashews
• 1 onion slice it vertically
• Salt to taste
• Curry leaves few
• ½ spoon mustard
• 1 spoon chana dal
• 1 spoon urad dal
• 2 ½ spoons vangi bath powder
• 1 pinch of hing
• 3 spoons dry coconut ( grated n powdered)

Method

1. In a pan add oil,mustard, hing, curry leaves and splatter it.

2. Now add chana dal, urad dal and cashews fry golden brown.
3. Now add onions, hyacinth beans, turmeric and fry on medium flame and allow it to cook
completely.
4. Add the vangibath powder, salt and mix well and cook for another 5 mins.
5. Now add dry coconut powder and mix and turn off stove and cool it slightly.
6. Add the cooked rice to the hyacinth beans fry and mix well and serve hot.

34.Curd Rice - Sirisha A

Ingredients

• 2 cups cooked rice

• 1 ½ cup curd
• ¼ cup milk
• Salt to taste
 • Few coriander leaves, finely chopped
• Oil
• ½ spoon mustard seeds
• 1 spoon urad dal
• 1 spoon chana dal
• A pinch of hing
• 5-6 green chillies / chilli paste
• Few curry leaves

Method

1. In a large bowl take cooked rice and mash well.

2. Further add curd, salt and milk mix well without any lumps.
3. Also add more curd or milk to adjust the consistency.
4. In a Kadai add oil, mustard seeds, urad dal, Chana dal, hing allow to splutter.
5. Now add green chillies and curry leaves.
6. Now pour the tempering over the curd rice and mix well.
7. Garnish with coriander leaves.

8. Cashews and raisins can be added.

9. Pomegranate and green grapes can also be added. Choice is yours

Note by Ramya S:
If milk is added little more and the level of curd is reduced, the sourness can be avoided. I cook
the rice with milk and little fresh cream.... anyone who is health conscious avoid the cream

35.Tava Pulao - Anu

Ingredients

• 2 tbsp butter or oil

• 1 tsp jeera
• medium onion cut in julienne
• tsp ginger paste
• tsp garlic paste
• 4 tomatoes
• ½ red capsicum cut in cubes
 • ½ green capsicum cut in cubes
• ¼ cup carrot boiled and diced
• ¼ cup green beans diced and boiled
• ¼ cup green peas diced and boiled
• tsp red chilli powder
• tbsp Pav bhaji masala
• cups cooked rice
• Salt to taste
• Pepper 1 tsp

Method

1. In a tawa heat butter, once melted add jeera then add onions and sauté till translucent
then add ginger garlic paste.
2. Let it cook when raw smell goes add salt and pepper.
3. Then add tomatoes and mix nicely and cook till they leave juice
4. Then add red chilli powder and mix nicely
5. Add red and green capsicum and mix nicely
6. Add pav bhaji masala.
7. Mix nicely then add all boiled veggies ( make sure they r not over cooked it should be like
able to bite)
8. Add cooked rice and mix nicely where all veggies and rice is incorporated nicely.
9. In the last add coriander leaves and squeeze l lemon.

36.Pulihora Andhra Style - Sirisha A

Ingredients

• 1 cup cooked rice

• ½ spoon mustard
• 2 red chillies broken
• ½ spoon jeera
• 1 spoon urad dal
• 1 spoon chana dal
• Few curry leaves
• ¼ cup peanuts
• A pinch of hing
 • A small lemon sized tamarind (thick tamarind pulp, sourness according to your taste)
• 4 green chillies slit
• ½ spoon turmeric
• spoon jaggery
• Salt
• Oil

Method

1. In a kadai add oil, mustard, hing, chana dal,urad dal, red chillies,jeera,curry leaves, green
chillies and fry well.
2. Now add peanuts, turmeric and fry.
3. Now add tamarind pulp, jaggery and salt as per taste.
4. Cook till the mixture thickens for about 15 mins in medium flame untill oil release.
5. Cool it completely and add rice to the mixture and mix well.

37.Tangy Tamarind Rice - Sirisha A

Ingredients

• 1 cup cooked rice

• ½ spoon mustard
• 1 spoon urad dal
• 1 spoon chana dal
• Few curry leaves
• ¼ cup peanuts
• ½ cup onions sliced thin
• ½ cup capsicum finely chopped
• A small lemon sized tamarind (thick tamarind pulp, sourness according to your taste)
• 6-8 green chillies slit
• ½ spoon turmeric
• 1 spoon jaggery
• Salt
• Oil
Method

1. In a kadai add oil, mustard,chana dal,urad dal, curry leaves, green chillies and fry well.
2. Now add peanuts, onions, capsicum, turmeric and fry well.
3. Now add tamarind pulp, jaggery and salt as per taste.
4. Cook till the mixture thickens for about 15 mins in medium flame or till oil release.
5. Cool it completely and add rice to the mixture and mix well.

38.Gooseberry Rice - Sirisha A

Ingredients

• 1 cup rice cooked

• 6 green chilles finely chopped
• ½ cup grated gooseberry
• Few curry leaves
• ½ spoon turmeric powder
• 2 spoons groundnut
• ½ spoon mustard seed
• 1 spoon urad dal
• 1 spoon chana dal
• Coriander leaves finely chopped
• Oil
• Salt

Method

1. In a kadai add 2-3 spoons oil ,once its hot ,add mustard, curry leaves and splatter it.
2. Now add urad, chana dal and fry golden brown.
3. Now add peanuts and fry them until they turn slight golden brown.
4. Then add green chillies and sauté for a minute.
5. Now add grated gooseberry, turmeric and fry again till soft
6. Turn off the flame and add rice, salt and Mix everything well.
7. Garnish with Coriander leaves and serve hot.
39.Palak Khichdi - Sirisha A
Ingredients

• 1 cup rice(washed & soaked for 15-20mins)

• ½ cup moong dal, washed
• ¼ tsp turmeric
• 1 tbsp ghee
• 1 tsp jeera
• 2 pods cardamom
• 1 inch cinnamon
• 1 bay leaf
• 2 dried red chilli
• ½ onion, finely chopped
• ½ tsp ginger garlic paste
• 3-4 green chilli, slit (according to spiciness)
• 1 tomato, finely chopped
• 1 cup palak (handful) (boil n make puree)
• Salt
• 1 fist peanuts( optional can be added while preparing khichdi)

Method

1. In a pressure cooker add rice, moong dal, turmeric and add 4 cups of water and pressure
cook for 4 whistles n keep it aside.
2. In a kadai heat 1 tbsp ghee and sauté jeera,cardamom,cinnamon,bay leaf and dried red
chilli. Add onion and fry till they turn slightly golden.
3. Add ginger garlic paste, green chilli and sauté.
4. Then add tomato and sauté till it turn soft and mushy.
5. Add palak puree and cook for 5 minutes or till palak changes colour.
6. Add pressure cooked rice and moong dal.
7. Then add 1 cup water and salt according to taste.
8. Simmer and boil for 5 minutes or till khichdi absorbs palak flavour.
9. Serve hot.
40.Heralekai Chittranna- Sirisha A
Ingredients

• 1 cup rice cooked

• 6 green chillies finely chopped
• Few curry leaves
• ½ spoon turmeric powder
• 2 spoons groundnut
• ½ spoon mustard seed
• 1 spoon urad dal
• 1 spoon chana dal
• Coriander leaves finely chopped
• ¼ cup heralekai juice ( depends on the sourness)
• Oil
• Salt

Method

1. In a kadai add 2-3 spoons oil ,once its hot ,add mustard, curry leaves and splatter it.
2. Now add urad, chana dal and fry golden brown.
3. Now add peanuts and fry them until they turn slight golden brown.
4. Then add green chillies and sauté for a minute.
5. Now add turmeric and fry again.
6. Turn off the flame and add rice, heralekai juice,salt and Mix everything well.
7. Garnish with Coriander leaves and serve hot.

41.Peas Pulao - Sirisha A

Ingredients

• 1 cup rice soaked for about 15-20 mins

• 1 spoon jeera
• 4 cloves
• 1 bay leaf
• 1 star anise
• 1 inch cinnamon stick
 • 6 black pepper
• 2 cardamom
• 1 medium sized onion(thinly sliced)
• 4-5 small green chili
• 1 spoon ginger garlic paste
• 1 cup peas
• Salt to taste
• Ghee

Method

1. In a cooker heat ghee and add jeera, cloves, bay leaf, star anise, cinnamon stick, black
pepper and cardamom and sauté till they turn aromatic.
2. Now add onions and fry till they turn translucent.
3. Add green chili and ginger-garlic paste, add green peas and sauté well.
4. Now add rice and 2 1/2 cup water, salt and mix well.
5. Pressure cook for 3 whistles on medium flame.
6. Serve peas pulav with raita

42.Yakhni Veg Pulao-Gaurav

Ingredients

For Veg Stock:

• 2½ cup water
• ½ carrot, chopped
• ¼ potato, cubed
• 10 florets cauliflower / gobi
• ½ onion, petals
• 5 beans, chopped
• 1 tsp salt

For Pulao:
• 1 tbsp ghee / clarified butter
 • 1 bay leaf / tej patta
• 5 cloves
• 1 inch cinnamon
• 2 pods cardamom / elachi
• 1 tsp cumin / jeera
• ½ tsp fennel / saunf
• ½ tsp pepper
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• ¼ cup curd / yogurt
• 1 green chilli, slit
• 1 cup basmati rice, soaked 30 minutes
• 2 tbsp fried onion
• 2 tbsp coriander, finely chopped

Method

1. In a large kadai heat 1 tbsp ghee and sauté 1 bay leaf, 1-inch cinnamon, 5
cloves, 2 pods cardamom, 1 tsp cumin, ½ tsp fennel and ½ tsp pepper.

2. Add in 1 onion and sauté well

3. Also sauté 1 tsp ginger garlic paste till the raw aroma disappears.

4. Further add in boiled vegetables and sauté for 2 minutes.

5. Now add ¼ cup curd and sauté on low flame.

6. Additionally, add in 2 cups of prepared veg stock and 1 slit green chilli. Mix
well.

7. Add in 1 cup basmati rice soaked for 30 minutes and mix well.

8. Further add 2 tbsp fried onion and 2 tbsp coriander.

9. Cover and simmer for 20 minutes or till rice gets cooked completely. You can
alternatively pressure cook for 2 whistles on medium flame.

10. Finally, serve veg yakhni pulao with raita or paneer curries.