Vegetable Pulao Recipe

 

Ingredients

• Basmati Rice - 1/4 kg
• Garam Masala - 1tsp
• Bread - 5 slices
• Onion - 1
• Garlic - 3 
• Green Chilli - 2
• Carrot - 2
• Beans - 15
• Peas - 1/2 cup
• Aloo - 2
• Ghee - 1/2 cup
• Oil - 1/2 cup
• Salt to tast

Preparation

1. Wash and soak rice for an hour.
2. Cut bread into pieces. Chop onion, garlic and green chilli.
3. Cut all vegetables (except peas) into lengthwise pieces.
4. Heat pan with ghee and oil on medium flame.
5. Fry bread peaces till they turn golden brown and take them out from oil.
6. Add chopped onion, garlic and green chilli to the oil.
7. When onion turns light brown, add vegetables along with peas
8. Scald and fry for 3 min. Turn off the flame.
9. Drain out water from rice and add water double the measure of rice.
10. Add Garam Masala, fried vegetables and salt to the rice. Cook in pressure cooker.
11. Add bread peaces to the Pulao and scald gently.

Annamu Upma Recipe

 

Ingredients

• Cooked Rice - 1 bowl
• Salt - 1 tsp 
• Onion - 1 (chopped)
• Green Chilli - 2 (chopped)
• Curry Leaves - 1 spring
• Lemon Juice - 1 tsp
• Cashew - Optional
• Seasoning - Chana Dal - 1 tsp, Urad Dal - 1 tsp Mustard - 1/2 tsp, Oil - 3 tbsp

Preparation

1. Heat oil on medium flame. When it is warm, add seasoning.
2. When Dal turns brown in colour, add chopped onion, green chilli and cashew. Stir again.
3. When onion turns brownish in colour, add cooked rice, salt and curry leaves. Stir fry for 3 min.
4. Turn off the flame. Add lemon juice and mix well.

Note - Remaining rice also can use for this dish.

Katte Pongali - Khichdi Recipe

Extra ghee will enhans the taste of Khichdi. Allam Pachadi and Coconut Chutney are good combination of side-dishes.

 Ingredients

• Rice-1cup
• Moong Dal-3/4cup
• Cashew-10
• Black Pepper-1/2tsp
• Jeera-1/2tsp 
• Ghee-3tbsp (1+2)
• Curry Leaves-Few (chopped) 
• Water-3 1/2cup
• Milk-1tbsp

Preparation

1. Pressure cook rice along with Moong Dal and water.
2. Fry cashew, Jeera, black pepper in 1tbsp ghee add to cooked rice along with milk, curry leaves and remaining ghee.
3. Stir well.