Coconut-Rice

Coconut Rice

  • Prepairation Time:
  • Cooking Time:20 to 30 minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Cooked Rice
    2 Cups
  • Grated Coconut
    1 Cup
  • Dried Red Chilli Broken
    2 Pieces
  • Mustard Seeds
    1/2 Tea Spoon
  • Split Black Gram Skinless (Dhuli Urad Dal)
    1 Tea Spoon
  • Peanuts Deep Fried
    1/4 Cup
  • Cashew Nuts Broken
    6-7 Pieces
  • Green Chilli Sliced
    2 Pieces
  • Curry Leaves
    7- 8 Leaves
  • Fresh Coriander Leaves Chopped
    2 Table Spoon
  • Oil
    2 Table Spoon
  • Salt
    To Taste

Method:

  • Heat oil in a pan add mustard seeds wait till it crackled.
  • Now add dried red chilli & urad dal fry till dal color changes to light brown.
  • Add curry leaves, green chilli, grated coconut & fry for a while on low flame.
  • Add fried peanuts & salt mix it.
  • Now add cooked rice mix it evenly, remove from heat.
  • Garnish with coriander leaves & serve it.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Tiranga Pulao

Tiranga Pulao

  • Prepairation Time:
  • Cooking Time:20 to 30 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Cooked Rice
    1.5 Cup
  • Ghee
    3 Table Spoon
  • Onion Finely Chopped
    3 Small
  • Ginger-Garlic Paste
    2 Tea Spoon
  • Cumin Seeds
    1 Tea Spoon
  • Salt
    To Taste
  • For Saffron Layer (Color):
  • Tomatoes Puree (Grated)
    2 Medium
  • Carrots Grated
    2 Medium (Optional)
  • Garam Masala
    1/4 Tea Spoon
  • Red Chilli Powder
    1/2 Tea Spoon
  • For White Layer (Color):
  • Cinnamon
    2.5 Inch Small Sticks
  • Cloves
    3-4 Pieces
  • Green Cardamom
    2-3 Pieces
  • Paneer Grated
    1/4 Cup
  • For Green Layer (Color):
  • Green Peas Boiled
    1/2 Cup
  • Fresh Green Coriander Leaves
    1/2 Cup

Method:

For Saffron Layer:

  • Heat ghee in a pan, add onion & fry till soft.
  • Now add ginger-garlic paste saute until it color changes & add tomatoes puree, grated carrots red chilli powder & garam masala.
  • Cook it till it becomes thick gravy now add salt & rice mix it evenly to make saffron layer.
  • Remove from heat.

For White Layer:

  • Heat ghee in a pan add cumin seeds, cloves cinnamon & green cardamon when it starts crackle then add panner & salt.
  • Now add cooked rice & fried onion mix it properly, remove from heat.
  • Keep aside.

For Green Layer:

  • Take a mixer jar add coriander leaves, garlic, ginger & boiled green peas grind it into smooth paste.
  • Heat ghee in a pan, add cumin seeds saute it add onion fry till it becomes soft.
  • Add the coriander paste cook it for 5-7 minutes.
  • Then add salt & cooked rice mix it evenly to form green layer.
  • Remove From heat.
  • It can be served directly or layered.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Dry Fruits Rice

Dry Fruits Rice

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Rice (Basmati) Soaked
    1.5 Cups
  • Ghee
    2 Table Spoon
  • Bay Leaves
    1-2 Leaves
  • Black Peppercorn
    6-7 Seeds
  • Green Cardamom
    2-3
  • Raisins
    9-10
  • Cashew nuts
    7-8
  • Almonds
    9-10
  • Saffron (Kesar)
    A Pinch (Optional)
  • Salt
    To Taste

Method:

  • Heat ghee in a deep pan.
  • Add bay leaves, peppercorns, green cardamom, almonds, raisins & cashew nuts to the ghee.
  • Stir it well & add rice, saute for 1-2 minutes.
  • Now add saffron & salt stir it for 1 minute.
  • Add 3 cup of hot water when the rice comes to boil, cover it half & cook till rice is done.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Fried-Rice

Fried Rice

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Rice Soaked
    2 Cups
  • French Beans Finely Chopped
    6-7
  • Carrots Finely Chopped
    2 Medium
  • Cabbage Finely Chopped
    1/2 Cup
  • Ginger Finely Chopped
    1 Inch Piece
  • Garlic Finely Chopped
    6-7 Cloves
  • Spring Onion With Green Leaves Finely Chopped
    3-4 (Reserve some spring onion green for garnish)
  • Red Chilli Paste
    1 Tea Spoon
  • Vinegar
    1 Table Spoon
  • White Pepper Powder
    1/4 Tea Spoon
  • Oil
    4 Table Spoon
  • Salt
    To Taste

Method:

  • Cook rice in three cups of water wait until it just cooked.
  • Keep aside.
  • heat oil in a pan & add chopped garlic, ginger & spring onion fry for 1 minute.
  • Now add french beans, carrot & chopped cabbage stir it for 1 -2 minutes.
  • Add red chilli paste, white pepper & salt.
  • Add rice to the pan & cook it on high flame for 1 minute.
  • Tossing continously mix vinegar.
  • Serve it hot garnished with spring onion green.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Tamarind Rice

Tamarind Rice

  • Prepairation Time:
  • Cooking Time:30 to 40 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Cooked Rice
    2 Cups
  • Tamarind Pulp
    1/2 Cup
  • Oil
    2 Table Spoon
  • Curry Leaves
    5-6 Leaves
  • Mustard Seeds
    1 Tea Spoon
  • Dry Red Chillies
    4 Broken
  • Roasted Peanuts
    1/4 Cup
  • Fresh Coconut (Grated)
    3 Table Spoon
  • White Sesame Seeds (Til) Roasted
    1 Tea Spoon (Optional)
  • Chana Dal (Split Bengal Gram)
    1 Table Spoon
  • Dhuli Urad Dal (Skinless Split Black Gram)
    1 Table Spoon
  • Turmeric Powder
    1/4 Tea Spoon
  • Salt
    To Taste

Method:

  • Heat 2 table spoon of oil in a deep pan.
  • Add dried red chillies,mustard seeds chana dal, dhuli urad dal.
  • Saute for 3-4 minutes dal color changes to golden.
  • Now add curry leaves,turmeric powder,white sesame seeds, roasted peanuts & grated coconut.
  • Fry it for half minutes now add tamarind pulp & salt.
  • Cook it for 3-5 minutes.
  • Now add cooked rice to the pan, mix it evenly.
  • Cook it for 2-3 minutes
  • Remove the pan from heat.
  • Serve it

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Corn-Pulao

Corn Pulao

  • Prepairation Time:
  • Cooking Time:20 to 30 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Rice Soaked for 1/2 hours
    2 Cups
  • Sweet Corn
    1 Cup
  • Bay Leaf (Tej Patta)
    1 Piece
  • Cumin Seeds (Jeera)
    1 Tea Spoon
  • Cloves (Laung)
    3-4 Pieces
  • Garlic Chopped
    4-5 Cloves
  • Ginger Grated
    1 Inch Piece
  • Red Capsicum
    1 Medium cut into small cubes
  • Tomato Finely Chopped
    1 Medium
  • Cinnamon
    1 Inch Stick
  • Green Cardamoms (Choti Elachi)
    2 Piece
  • Black Cardamoms(Badi Elachi)
    2 Piece
  • Black PepperCorns(Kali Mirch)
    4-5 Seeds
  • Ghee
    2 Table Spoon
  • Lemon Juice
    1 Table Spoon
  • Salt
    To Taste

Method:

  • Take a pan heat ghee in it
  • Add cumin seeds & when it starts to color change, add bay leaf,green cardamoms, black cardamoms, cinnamon sticks, cloves & black peppercorns to it.
  • Saute for 6-7 seconds then add garlic & ginger saute for a minute at medium heat.
  • Add sweet corn,tomato & red capsicum & cook for 2-4 minutes.
  • Now drain the soaked rice & add it to the pan stir properly for 1-2 minutes.
  • Add around 3 cups of water & salt & wait for boiling.
  • Cook on high heat, stir it continuously.
  • When the water is absorbed then add lemon juice.
  • Cover the pan with lid & cook for 5-7minutes at low heat.
  • Remove the pan from heat, corn pulao is ready to serve.
  • Note: Instead of red capsicum you can use green capsicum.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Brown Onion Rice

Brown Onion Rice

  • Prepairation Time:
  • Cooking Time:30 to 45 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Basmati Rice
    1.5 Cup
  • Onion
    2 Large Finely chopped in half Moon shape
  • Cinnamon Powder
    1/2 Tea Spoon
  • Green Cardamom Powder
    1 Tea Cpoon
  • Cumin Seeds
    1 Tea Spoon
  • Black Cardamom
    2-3 Pieces
  • Cloves
    3-5 Pieces
  • Ghee
    1.5 Table Spoon
  • Salt
    To Taste

Method:

  • Wash rice properly.
  • Soak it now in water for 15 to 20 minutes.
  • Heat ghee in a pan.
  • Add cumin seeds, cloves, black cardamom in the pan. Now just wait for crackle it.
  • Now add onion to it and stir it until the color changes to golden brown.
  • Put powder of green cardamom & cinnamon. Mix it well in the pan.
  • Now add soaked rice to it and stir it for 5 minutes then put 3 cups of water to it with required salt on it.
  • Cover the pan. Please remember to leave a little gap while covering the pan, otherwise the water will boil over the pan.
  • After around 10 minutes, you will see that the Water is absorbed. Now check to see if grains looks soft. Now your Brown Onion Rice is ready to serve.
  • Serve it with veg or non-veg gravy.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Mater pulao

Matar Pulao

  • Prepairation Time:
  • Cooking Time:20 to 30 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Basmati Rice
    1 Cup
  • Onion Chopped
    1 Medium
  • Green Peas (Matar)
    1 Cup
  • Ghee
    2 Table Spoon
  • Cumin Seeds
    1 Tea Spoon
  • Bay Leaf
    1 Small
  • Cinnamon
    1 Inch Stick
  • Salt
    To Taste

Method:

  • Wash & saoked rice for 15 to 20 minutes.
  • Heat ghee in a pan.
  • Add cumin seeds, bay leaf & cinnamon stick to it saute for 1/2 minute.
  • Add onion to it fry till it color change to golden.
  • Add peas saute for 2-3 minutes.
  • Now add rice, add 2 cups of water & salt.
  • Reduce the heat & bring it to boil.
  • Cover with lid, cook till water is absorbed & all rice are done.
  • Serve hot.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Shahi Rice

Shahi Rice

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Cooked Rice
    2 Cup
  • Green Peas
    1/2 Cup Boiled
  • Carrot
    1 Small Chopped and Boiled
  • French Beans
    2 Table Spoon
  • Cottage Cheese (Paneer)
    100 Grams Cut into Cubes
  • Onion
    1 Large Cut into Ring Shaped
  • Kasuri Methi
    1 Tea Spoon
  • Cinnamon (Dalcini) Powder
    1/2 Tea Spoon
  • Garam Masala
    1 Tea Spoon
  • Shahi Jeera
    1/2 Tea Spoon
  • Ghee
    2 Table Spoon
  • Salt
    To Taste

Method:

  • Heat ghee in a kadhai.
  • Add cumin seeds wait till crackled.
  • Add onion fry till light brown.
  • Add cinnamon powder, , kasuri methi saute for 2 minutes.
  • Add all boiled vegetables paneer & dry fruits.
  • Add rice, garam masala & salt.
  • Saute for 2 -4 minutes.
  • Remove from heat & serve it hot.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Palak Corn Rice

Palak (Spinach) Corn Rice

  • Prepairation Time:
  • Cooking Time:20 to 25 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Rice (Soaked)
    2 Cups
  • Corn
    1/2 Cup
  • Ghee
    1 Table Spoon
  • Palak Puree
    1 Cup
  • Onion
    1 Finely Chopped
  • Garlic
    1 Tea Spoon
  • Ginger
    1 Inch Finely Chopped
  • Bay Leaves (Tej patta):
    1 Piece
  • Cinnamon (Dalchini)
    2 Pieces
  • Cloves(Laung)
    3-4 Pieces
  • Black Pepper(Kali Mirch)
    3-4 Pieces
  • Cumin Seeds
    1/2 Tea Spoon
  • Salt
    To Taste

Method:

  • Heat ghee in a deep pan.
  • Add bay leaves, cinnamon, cloves, black pepper, cumin seeds saute for a minutes.
  • Now add onion, garlic paste, ginger cook till color change into golden.
  • Put palak puree & corn to it mix it properly cover & cook for 2-4 minutes.
  • Add rice mix it well add 3 cups of water & salt.
  • Stir to mix wait for boiling.
  • Cook on medium heat.
  • Cover the pan & cook it till rice is completely done.
  • Serve it hot.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.