Peas pulav/Mutter Pulao

Ingredients:

1.      1 cup basmati rice

2.      1/2 cup fresh green peas

3.      2 teaspoon cumin seeds

4.      1 teaspoon oil

5.      2 teaspoon ghee (clarified butter)

6.      7 to 8 cloves

7.      Salt to taste

8.      Water as needed

Method:

1.      Wash, drain and soak the rice for 15 minutes. Drain and keep aside.

2.      In pan boil the water, add in rice and salt cook until half done.

3.      Add in peas and cook properly than remove the rice in sieve.

4.      After cool completely transfer the rice in bowl.

5.      Heat oil in small skillet add in ghee, cumin seeds and cloves.

6.      After crack the seeds add this in rice, mix well than cover for 2 minutes.

7.      Your peas pulav is ready serve with Gujarati sweet kadhi.

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White Pulav

Ingredients:
1.      2 cup cooked basmati rice

2.      1 cup chopped par boiled mix vegetables (carrot, cauliflower, green peas, capsicum, french beans)

3.      1 red onion chopped

4.      1 teaspoon oil

5.      2 teaspoon butter

6.      2 bay leaf

7.      1 stick cinnamon

8.      2 to 3 cloves

9.      1 teaspoon cumin seeds

10.  Cashews and kismis

11.  Salt to taste

Method:

1.      Heat the oil and butter in pan, then add cinnamon, bay leaf and cloves.

2.      Now add chopped onion and sauté for 2 minutes.

3.      Then add cashew and kismis sauté for 1 minute.

4.      Add the boiled vegetable, mix well.

5.      Now add rice and salt to it and stir well.

6.      Serve this rice with any daal curry or soup.
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Vegetarian Thai Fried Rice (khao pad)

Ingredients:

1.      3 tablespoon oil

2.      2 cups cooked jasmine rice or long grained rice

3.      2 to 3 garlic cloves minced

4.      1 cup mixed vegetables cut in cubes ( I used carrot, yum, white onion, pumpkin, baby corn, long beans)

5.      1/4 cup basil leaves chopped

6.      1/4 cup fried cashews 

7.      1 tablespoon light soy sauce

8.      Salt

9.      Cucumber

10.  lemon

Method:

1.      In pan heat the oil and stir fry the vegetables until just cooked (Add the harder ones first and tender ones last).

2.      Now add garlic and stir well.

3.      Add the rice to the pan and heat thoroughly.

4.      Finally, mix in the soy sauce, cashew, basil and salt.

5.      Serve hot with thin slices of cucumber and slices of lemon.

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Chutney Pulav with Paneer Balls

Ingredients:

For Chutney:
1. 2 to 4 green chilies
2. 1 small piece of ginger
3. 4 to 5 garlic cloves
4. 1 cup coriander
5. 1 cup mint leaves
6. 1/4 cup peanuts
7. 2 tablespoon lime juice
8. Salt to taste
9. water as required
Method:
• Put the all ingredients in grinder and grind until smooth.
• Add some water if the chutney is too thick
For Balls:
1. 1 cup Paneer
2. 1 tablespoon green chutney
3. 1 tablespoon corn flour
4. Salt to taste
5. Oil for deep frying
Method:
• In one bowl add grated paneer, chutney, salt and corn flour, mix well.
• Make small size smooth balls than deep fry until golden brown.

For Rice:
1. 4 cups boiled basmati rice
2. 3 tablespoon ghee
3. 1 teaspoon cumin seeds
4. 1 bay leaf
5. 3 to 4 cardamoms
6. 3 to 4 cloves
7. 2 split green chili
8. 1 small red onion chopped
9. 1 cup chopped green onion
10. 1 cup boiled green peas, French beans and capsicum
11. 1/2 cup green chutney
12. salt to taste
Method:
1. Take a pan and heat the ghee in it.
2. Add cumin seeds, bay leaf, cardamom, and cloves fry them for minute.
3. Now add split chili, and onion cooked them few minutes.
4. Add the all vegetables, green onion and chutney stir well.
5. Mix the rice to it, add salt and cook for few minutes.
6. To Serve, mold rice on serving plate than decorate with paneer balls. Serve with yogurt.

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South Indian Tomato Rice

Ingredients:

1.      4 cups cooked rice

2.      1 cup chopped onion

3.      2 cups chopped tomatoes

4.      1/8 cup soaked split gram lentils

5.      1 tablespoon  split black gram lentils 

6.      2 tablespoon chopped green chili

7.      1/4 split peanuts

8.      3 tablespoon oil

9.      1 teaspoon mustard seeds

10.  1 teaspoon cumin seeds

11.  1 teaspoon chopped ginger

12.  few curry leaves

13.  1/2 teaspoon red chili powder

14.  1 tablespoon sambar masala

15.  Salt to taste

Method:

1.      Heat the oil in pan and add mustard and cumin seeds.

2.      After popping seeds add chopped onion.

3.      Cook the onions until pinkish color than add both lentils, curry leaves, ginger and green chili.

4.      Add peanuts and sauté for 2 to 3 minutes or until light brown color.

5.      Add the chopped tomatoes and red chili powder, sambar masala, and salt, mix well. Cooked another 3 to 4 minutes.

6.      Now add rice to it and stir well.

7.      Garnish with tomato and serve.

A Perfect pair Mango with Sticky rice (Khao niew ma muang)

 

Sticky rice with mango (khao (rice) niew(sticky) ma muang(mango)) is a traditional Thai  dessert. it’s very popular sweet and my son love it. Mostly I never make Thai food at home because it’s easily available here in Thailand.Traditional sticky rice make in traditional Thai steamer. If you don’t have a sticky rice steamer, you can try steaming in a regular steamer or rice cooker, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through. You could also try in microwave.  The water level should be just above rice,, so for 1 cup of rice to have ½ cup water. for prepare in microwave  I recommend using glass or ceramic bowl with lid or microwave rice cooker is the best.
Here i make this rice in microwave. The best mango to eat with this dish is south east asia mangoes. Which called ‘Naam Dok Maai’ this mango is not very sweet like Indian mangoes and good going with this sticky rice or glutinous rice.

Ingredients:

For Rice:

1. Thai white glutinous rice
2. Water as needed
3. 1 mango sliced
4. Mung beans for decoration
   

For Coconut sauce:

1. 3/4 cup coconut milk (fresh or caned)
2. 1/3 cup sugar
3. 1/4 teaspoon salt

For Topping sauce:

1. 1/4 cup coconut milk
2. 1 ½ teaspoon sugar
3. 1/4 teaspoon salt
4. 1/4 teaspoon tapioca flour, rice flour or cornstarch

Method:

1. Wash and soak the glutinous Thai rice for at least 2 to 4 hour before steaming.
2. Steam for 30 to 35 minutes on medium- high in rice cooker or until nice and chewy.
3. In microwave cook 10 minutes in high hit. Take it out and stir.  
4. While steaming prepare the sauce for the rice. 
5. Add the coconut milk to a saucepan along with the sugar and salt.
6. Stir over low heat in 40 second to one minutes and stir until dissolved sugar. Set aside (Hard boiled coconut milk will curdle.).
7. Now prepare the topping sauce in a small pan add the coconut milk, sugar, salt and rice flour and stir over low heat until thickened and remove from heat. Set a side.(If you don’t like you can avoid this topping sauce).
8. When the rice is finished pour ¾ of coconut sauce over the hot sticky rice and mix well.
9. Keep adding more until you reach saturation point. (Depending on the rice absorb.)
10. It should be around ¾ of the sauce. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid.  
11.  Let it sit for 5 to 10 minutes. The rice should be a little mushy.
12.  Sliced mango and arrange on a plate sticky rice next to it.
13. Add a spoon of the topping sauce and garnish with fried mung beans.(oops  in my kitchen no have).
14. This dish is not eat very cold or hot you can enjoy in room temperature.

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Kathiyawadi Kadhi Khichadi

Ingredients:

For khichdi:

1. 1 cup rice
2. 1/2 cup split moog beans with skin
3. 1/4 tsp turmeric
4. Salt to taste
5. Water as needed
6. Ghee (clarified butter) for serveing

Method:

1. Wash the mung beans and rice together. Drain.

2. Add salt, turmeric and water than pressure cook for 3 whistles and set aside till the steam has been released.

3. Take it out from pressure cooker, add the ghee and mix well.

4. Serve hot with Kadhi and Papad (also Lasun Chutney).

For Kadhi:

1. 1 cup yogurt
2. 2-3 teaspoon chick pea flour
3. Small piece of jaggery
4. Salt (depends on sourness of curd)
5. 5-6 curry leaves
6. 1 teaspoon mustard seeds
7. 1 teaspoon ginger chili paste
8. A pinch of asafetida
9. 1/4 teaspoon turmeric
10. 1/2 teaspoon coriander powder
11. 1/4 teaspoon red chili powder
12. 1/4 teaspoon cumin seed
13. 1/4 teaspoon fenugreek seed
14. 1/4 dry or fresh fenugreek leaves
15. 1 small onion finely chopped
Method: 
1. In one saucepan add yogurt, chickpea flour, water, turmeric, fenugreek leaves, jaggery, ginger, chili, coriander powder and chili powder. 
2. Mix well to avoid any lump formation.
3. Chopped onion, heat oil in a pan and add mustard - fenugreek seed and cumin seeds.
4. Little cracking seeds than add asafetida and chopped onion sauté for 1 minute.
5. Now add curry leaves and yogurt mixture and cook 5 to 7 minutes. Keep stirring.
6. Garnish with fenugreek , coriander or curry leaves.
7. Serve hot Kadhi soup with Khichdi.

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Whole Masoor (puy lentils) Biryani

Ingredients:
1/4 cup Milk with Saffron,
2  cups Basmati Rice,
1/2  cup Whole Masoor, (puy lentils)
1 Potato,  (cut in sliced)
1/2 cup  Capsicum,(sliced)
2 tomato,(cut in sliced)
3 to 4 Onion sliced, (crisp fried)
1 Onion finally chopped,
1/2 cup Coriander chopped,
1/2 cup Mint(pudina) chopped,(optional) 
3 tbsp Vegetable Oil,
1 cup Yogurt, (beaten)
10-20 Raisin,
10 cashew nut, (fried)
3 tsp Biryani masala,
1/4 tsp Turmeric powder,
2 tsp. Red Chili powder,
1 Onion finally chopped,
1 tbsp Garlic chopped,
2-3 pieces cinnamon,
4 Cardamom,
2 Bay leaves,
1 tsp Cumin seeds,
3 tsp Ginger-Garlic paste,
1 tbsp Whipping cream,
Salt to taste,

Method:
* Soak Masoor for 2-3 hours.
* Add enough water & cook till masoor is soft, not too much cook.
* Drain the masoor, keep aside.
* Heat oil (2 tbsp) in a pan. Add  finely chopped onion, fry till golden brown.
* Add ginger garlic paste. Fry for a minute.
* Add masoor followed by turmeric, red chili Powder, biryani masala, and salt to taste. Fry for two minutes.

* Add yogurt (thick),raisins,whipping cream, mint, and cook till mixture becomes semi dry. keep aside.
* Now heat 1 tbsp of oil and fry cumin seeds, cloves, cinnamon, tejpatta.
* Add rice and fry a little, add enough water (double that of rice) and salt, cook till rice is done.
* Remove the rice and spread on plate.
* Peel the potato and cut to potato ,tomato and capsicum in long stick size.
* Deep fry potato chips lite golden brown.
* Capsicum also fry for 1 minute.
* Mix together chopped coriander and fried onion. Set aside.
* Take microwave safe large bowl and spread a layer of rice, capsicum, fry potato, fry onion.
* Cover with masoor mixture and alternate rice, capsicum, potato, onion and massor a couple of times.
* Top with saffron milk and ghee.
* Cover lid tightly and place  medium heat in microwave for about 5 t0 7 minutes.
* Garnish with cashew nut, coriander, fried onion, tomato.
* Serve with Onion garlic raita and papadum.

# Tips some time i not used microwave, i take large bowl and  mixed rice, masoor mixture, vegetables mix together and cover and left for 5 min its gives nice aroma.