Tawa Pulao

Tawa pulao is a popular Mumbai street food. It is called tawa pulao because it is prepared on pav bhaji tawa. It is very easy to make at home like pav bhaji.

Ingredients:

• Basmati or any long grain rice- 1 cup
• Cauliflower florets, blanched- ½ cup
• French beans, chopped and blanched- ½ cup
• Capsicum, chopped - ½ cup
• Green peas, boiled- ½ to ¾ cup
• Carrot boiled and diced- ¼ cup
• Onion. finely chopped- 1½ cup
• Tomato, finely chopped- 2 medium
• Ginger garlic paste- 1 tbsp
• Green chili, finely chopped- 1 to 2
• Pav bhaji masala- 4 to 5 tsp
• Turmeric powder- ½ tsp
• Oil- 2 tbsp
• Butter- 2 to 3 tbsp
• Salt to taste
• Fresh coriander leaves, finely chopped- a handful

Method:

• Cook rice with a pinch of salt. (Use less water than usual. The rice grains should be separate but cook properly.) 
• Spread cooked rice in a big plate and let it cool.
• Heat oil and butter in a large pan or wok.
• Add the onion and sauté until pink.
• Add turmeric powder, ginger-garlic paste and chopped tomatoes. Mix well and sauté till tomatoes become soft.
• Add cauliflower florets and french beans. Sprinkle some water. Mix well, cover and cook for 2 minutes.
• Add green peas, carrot, capsicum, pav bhaji masala and salt. Mix and cook for 2-3 minutes.
• Add the rice and mix well. Cover and cook for 2-3 minutes.
• Add coriander and serve hot with papad and raita.

Masoor Khichadi ~ Brown Lentil or Masoor Beans Pulao

Khichdi is always the best choice to quick and healthy one pot meal. Masoor khichdi spicy and tasty recipe compared to regular mung khichdi.

Ingredients:

• Rice- 1 cup (not necessary to use Basmati, I use Kolam rice)
• Masoor / Brown lentil- ½ cup
• Onion, chopped- 1 ½ cup or 2 med
• Tomato, chopped- ½ cup or 1 med
• Star anise- 1
• Bay leaf- 3
• Black peppercorns /Miri- 4
• Cinnamon stick- 1 inch
• Cumin Seeds- 1 tsp
• Garlic, finely chopped- 6 cloves or Garlic paste- 1 tsp
• Asafoetida/hing- ¼ tsp
• Turmeric powder- ½ tsp
• Our mix masala or Malwani masala- 2 to 3 tsp or (2 tsp Red chilli powder+1 tsp Goda masala)
• Garam Masala- ½ tsp (optional)
• Oil- 3 to 4 tbsp
• Salt- to taste
• Water- 2 cups + ½ cup
• Fresh coriander, chopped- as required

Method:

• Wash and soak masoor dal for 4 to 6 hours. Wash and soak rice for 10-15 minutes.
• Heat oil in a pressure cooker, add cinnamon, bay leaves, star anise and cumin seeds. Saute a while.
• Add chopped onions and garlic. Saute till onion becomes transulate.
• Add asafoetida, turmeric powder, mix masala or (red chili powder+goda masala) and mix well.
• Add chopped tomato and saute until soft. 
• Add soaked masoor and ½ cup water. Mix well and bring to boil. Cover with plate and cook for 5 minutes on low heat.
• Add soaked rice, water, garam masala and salt. Mix well.
• Close the lid and pressure cook until 2 to 3 whistles. 
• Garnish with chopped coriander.
• Serve hot with papad and pickle. Here I served with Kairi-Kanda Takku.

Mexican Rice

Mexican rice is spicy, delicious and easy to make recipe. This is a great one dish meal which is goodness with proteins and carbohydrates. I served this rice with roasted chicken and they really are the perfect compliment. Taste of this rice satisfies our Indian palate. You can use leftover rice and beans.

Servings:2

Ingredients:

• Cooked long grain rice - approx 1 cup (from ½ cup of raw rice)
• Olive oil or butter- 3 tbsp
• Spring onions's bulbs/white part, sliced- 1 cup
• Spring onions's green part, chopped- ½  cup
• Red bell peppers, cut into cubes- ¼ cup
• Green bell peppers, cut into cubes- ½ cup
• Kidney beans (Rajma), boiled- ¼ cup
• Sweet corn kernels, boiled- ¼ cup
• Tomato- 1
• Tomato ketchup- 1 tsp
• Jalapeno sauce- 1 tbsp or (2 tsp jalapeno pepper or green chili+coriander leaves paste) or 2 tsp finely chopped jalapeno pepper
• Garlic paste- 1 tsp
• Red chili powder or chili flakes - 1 tsp or to taste
• Taco/Fajita seasoning- 1 tsp (optional)
• Salt- to taste
• Grated cheese for garnishing- as required

Method:

• Cook rice with a pinch of salt. Let it cool. 
• Blend the tomato without water and make a puree.
• Heat the oil in a wok, add and saute sliced a white onion for a while. 
• Add bell peppers and saute for a minute.
• Add rajma and corn, saute for a minute.
• Add tomato puree, garlic paste and jalapeno paste, mix well and saute for 2 minutes.
• Add tomato ketchup, chilli powder, taco seasoning and salt. 
• Add rice and chopped greens of spring onion. Mix well and saute on a medium flame for 2 to 3 minutes, while stirring occasionally.
• Cover and cook for 1-2 minutes.
• Garnish with grated cheese and serve hot. I served this with Mexican roasted chicken.

Tip:

• You can use french beans, carrots, green peas as per your like.
• You can use chicken also. 

Taco/Fajita seasoning:

Sweet Corn Pulao /Rice

Sweet corn pulao/rice a delicious and party recipe. This is mild in taste so this rice is good alternative for jeera rice. We can quickly make this tasty corn pulao which goes well with any curry and raita.

Ingredients:
For Rice-

• Basmati rice- 2 cups
• Vegetable stock or water- 3¾ to 4 cups 
• Oil- 2 tbsp
• Cumin seeds- 1 tsp
• Bay leaf- 2
• Cinnamon stick- 1 inch
• Cloves- 5
• Pepper corns- 4
• Green cardamom- 3
• Salt- to taste
• Lemon juice- ½ tsp

For Pulao-

• Sweet corn kernels, boiled - 1 ½ cup
• Pure ghee or butter- 3 tsp
• Green chilli, cut- 3 to 4
• Onion, sliced- 1 cup
• Garlic, minced or ground- 5 to 6 cloves
• Turmeric powder-  ½ tsp
• Chilli flakes- 1 tsp
• Coriander leaves, finely chopped- ¼ cup
• Salt- to taste

Method:

• Wash and soak basmati rice in a water for 20 minutes, later drain water in a strainer and set aside.
• Heat a oil in a pressure pan. Add bay leaf, cinnamon, pepper corns, cloves, cardamom and cumin seeds to it. Saute the spices for a while.
• Add drained rice, pinch of salt, lemon juce and required water or stock.
• Mix well and close the lid of cooker. Take 3 whistles. Let it cool. Separate the cooked rice granules with soft hand. 
• Heat ghee or butter in a large pan or wok. Add chilles pieces, onions slices and saute it well till onion turns into pink color.
• Add garlic, corn kernels and turmeric powder, chilli flakes and salt. 
• Add cooked rice and mix it well. Cover and cook for 2 minutes on low flame.
• Garnish with chopped coriander and serve hot.

Narali Bhat ~ Sweet Coconut Rice

Narali Bhat is specially made on Narali Pournima. Narali Pournima and Raksha-bandhan falls on same day. Narali Pournima is mostly celebrated in Maharashtra. Narali Pournima is celebrated in large scale in Koli community (Fishermen).
On narali pournima, people do sea-worship by throwing coconuts into the sea in Konkan. We prepare some sweet goodies from coconut. We offer narali bhat to God. Narali bhat is heavenly blend of rice, coconut and jaggery.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Rice (Basmati tukada or Ambe Mohar)- 1 cup
• Clarified butter/Pure Ghee- 3 to 4 tbsp
• Jaggery, grated- ¾ cup to 1 cup 
• Clove- 4
• Fresh coconut, scrapped- 2 cups
• Cardamom powder - ½ tsp
• Nutmeg powder- ½ tsp
• Salt - a pinch  (¼ tsp)
• Cashew nuts, sliced- ¼ cup
• Raisins/Kishmish (golden or black)- 2 tbsp  

Method:

• Wash and strain the rice. Keep in strainer for 15 min.
• Boil 2 ¼ cups of water.
• Heat 2 tbsp ghee in a casserole. (You can use pressure pan.)
• Fry the cloves in the ghee for few seconds. Add rice and fry lightly for 2 minutes on med heat.
• Add hot water to the rice. Add salt also. Cover and cook the rice. (or pressure cook.)
• Meanwhile combine scrapped coconut, jaggery, cardamom & nutmeg powder. Mix and mash lightly with hand.
• Once rice is cooked nicely, put it into a big plate and spread evenly.
• While the rice is still hot, add coconut mixture into the rice. Mix very gently. Otherwise, rice grains may get broke. 
• Heat 2 tbsp ghee in a non-stick or heavy bottom deep & large pan/wok.
• Add and fry cashew nuts in the ghee till they turns golden brown. Fry slightly kishmish. 
• Immediately add this rice and give nice stir gently.
• Keep tava under pan/wok. This prevents rice from burning.
• Cover with a lid. Cook for 10 to 15 minutes on low heat. Stir occasionally.
• While cooking rice, jaggery melts and rice become thin previously.
• When rice gets thick, switch off the gas. Do not reduce its whole moisture. Soft rice tastes better.
•  Keep covered for 15 minutes.
• Serve hot or on room temperature. 

Tips:

• Here I used natural/organic jaggery, thus rice got dark brown colour. But you may use regular yellow jaggery.
• Adjust the jaggery ¾ cup to 1 cup, how sweet you like.
• Rice should be cooked completely. Rice can not cook after adding jaggery. 
• Do not overcook, coconut rice become hard. Because jaggery become more thick and stiff after heating.
• You can use sugar instead of jaggery. Or you can use half quantity of sugar and half quantity of jaggery.  

Authentic Method:

Ingredients:

• Rice (Basmati tukada or Ambe Mohar)- 1 cup
• Clarified butter/Pure Ghee- 2 tbsp
• Jaggery, grated- ¾ to 1 cup 
• Clove- 4
• Fresh coconut, scrapped- 2 cups ~from 1 large coconut (Read more in notes.)
• Cardamom powder - ½ tsp
• Nutmeg powder- ½ tsp
• Saffron - a pinch (optional)
• Salt - a pinch  (¼ tsp)
• Cashew nuts, sliced- ¼ cup
• Raisins/Kishmish (golden or black)- 2 tbsp  

Method:

• Wash and strain the rice. Keep in strainer for ½ to 1 hour.
• Scrap the coconut. Take only white part. Do not take bottom brown part.
• Blend the scrapped coconut with 1 cup of warm water. Squeeze out the coconut milk with the help of a fine strainer. You will get approx 1 ½ cup of thick coconut milk. This is first extract. 
• Blend the scrapped coconut with 1 cup of warm water. Repeat this process. Now you will get approx 1 cup coconut milk. This is second extract. 
• Heat the ghee in a non-stick or heavy bottom deep & large pan/casserole. Fry the cloves in the ghee for few seconds.
• Add and fry cashew nuts in the ghee till they turns golden brown.
• Add rice and fry lightly for 2 minutes on med heat.
• Meanwhile heat second extract of coconut milk.
• Pour this hot coconut milk into the pan. Add saffron, salt and mix well. Cover and cook the rice for a minute. 
• Now pour thick coconut milk into the pan and cook the rice completely. You can add more water if required. 
• Once the rice is completely cooked, add raisins, jaggery, cardamom & nutmeg powder. Mix very gently and well, otherwise rice grains may get broke. 
• While cooking rice, jaggery melts and rice become thin previously .
• Cover and cook for 5 minutes on low heat. Stir occasionally.
• When rice gets thick, switch off the gas. Do not reduce its whole moisture. Soft rice tastes better.
• Keep covered for 15 minutes.
• Serve hot or on room temperature. 

Tips:

• One thing keep in mind: You have to use 2 ¼ cups liquid (i.e. coconut milk+water) for 1 cup of rice.
• You can use readymade coconut milk.
• Here I used natural/organic jaggery, thus rice got dark brown colour. But you may use regular yellow jaggery.
• Adjust the jaggery ¾ cup to 1 cup, how sweet you like.
• Rice should be cooked completely. Rice can not cook after adding jaggery. 
• Do not overcook, coconut rice become hard. Because jaggery become more thick and stiff after heating. 

Tiranga Pulao ~ Tricolour Rice

Saffron, white and green rice are stacked one on one. This rice represents our lovely National flag ~ Tiranga. Tiranga pulao is made to celebrate our national festivals.

Preparation:

Rice-

• Basmati rice- 1½ cup
• Salt- a pinch
• Lemon juice- 1 tsp
• Water- 2½ cups

Wash and soak rice in water for 20 minutes. (or as directed on rice pack.)
Drain and cook with 2½ cups water. Add a pinch of salt and lemon juice.
Allow to cool the rice. Separate grains with soft hand in the big plate.
Make three equals parts of cooked rice.

Spinach/Palak Puree-

• Spinach- 1 cup 
• Garlic cloves- 4 to 5 cloves
• Ginger- ½ inch
• Green chili- 2

Boil the water. Add pinch of baking soda. Blanch spinach leaves. (Put spinach leaves in boiling water. Switch of the gas. Drain water after 2-3 minutes. Wash leaves in cold water and drain.) Grind together all above ingredients with required water into smooth paste.

(Variation:You may use ½ cup pudina/mint leaves + ½ cup coriander leaves instead of spinach. No need to blanch mint & coriander leaves. Just grind along with other ingredients and make a paste. Even no need to add sugar while cooking.)

Tomato Puree-
Tomato- 2
Boil tomato for 5 minutes. Peel and grind into smooth paste.


Ingredients:

For saffron/orange rice-

• Cooked rice- 1/3 rd part of rice
• Tomato puree- ½ cup
• Carrot, boiled & diced- ¼ cup
• Oil or Ghee- 1½ tbsp
• Turmeric powder- ½ tsp
• Red chilli powder- ½ tsp
• Bay leaf- 1
• Star anise- 1
• Brown Cardamom- 1
• Cinnamon stick- ½ inch
• Black peppercorns- 2
• Golden raisins- 2 tbsp 
• Salt- to taste

For white rice-

• Cooked rice- 1/3 rd part of rice
• Cashew nuts- 6 (can be used cashew tukada- 2 tbsp)
• Coconut milk- 2-3 tbsp (optional)
• Oil or Ghee- 1 tbsp
• Cumin seeds- ½ tsp
• Cinnamon stick- ½ inch
• Black peppercorns- 2
• Brown Cardamom- 1
• Salt- to taste

For green rice-

• Cooked rice- 1/3 rd part of rice
• Onion, chopped- ¼ cup
• Palak puree- ½ cup
• Green peas, boiled- ¼ cup
• Oil or Ghee- 1½ tbsp
• Bay leaf- 1
• Star anise- 1
• Cinnamon stick- ½ inch
• Black peppercorns- 2
• Cloves- 2
• Hing- ¼ tsp
• Sugar- a pinch
• Salt- to taste

Method:

For saffron/orange rice-

• Heat oil in a non stick pans. Add bay leaf, star anise, brown cardamom, cinnamon, peppercorns and saute for few seconds. 
• Add carrot, chili powder, turmeric powder and saute for while.
• Add raisins, tomato puree, salt and mix well. Bring to boil.  
• Add rice and mix well. Cover and cook for 3-4 minutes on low heat.
• Switch off the gas and keep it aside. 

For white rice-

• Heat oil in a non stick pans. Add cashew nuts and fry on low heat till they turn golden brown. Put out from pan and keep aside.
• Add brown cardamom, peppercorns, cumin seeds and saute for few seconds. 
• Add rice, coconut milk, cashew nuts, salt and mix well. Cover and cook for 3-4 minutes on low heat.
• Switch off the gas and keep it aside. 

For green rice-

• Heat oil in a non stick pans. Add bay leaf, star anise, brown cardamom, cinnamon, peppercorns, cloves and saute for few seconds. 
• Add onion and saute till it turns pink. Add hing and saute for a second.
• Add green peas and saute for while.
• Add spinach puree, sugar, salt and mix well. Bring to boil.   
• Add rice and mix well. Cover and cook for 3-4 minutes on low heat.
• Switch off the gas and keep it aside. 

Assembling:

# 1 

• Grease the bowl with little ghee. 
• Put orange rice and press lightly with a spoon.
• Put white rice on orange rice and press lightly with a spoon.. 
• Top it with green rice and press lightly with a spoon.
• Keep the serving plate invert on the bowl and turn gently it upside down.
• Garnish with cooked carrot pieces and cashew nut. 

# 2 

• Grease the square glass dish with little ghee. 
• Put and arrange these three rice like tiranga.

Serve hot this tiranga pulao with curd base raita and any type of paneer curry dish. 

Chitranna (Raw Mango Rice)

Chitranna is a flavorful, tangy and spicy South Indian rice recipe from raw mango. It is very easy, quick and tastes similar to "Lemon Rice". This rice is made during festivals.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Cooked rice- 3 cups (don't necessary to use Basmati rice, use your daily used rice, I used Kolam rice)
• Raw mango, grated- ½ to 1 cup (as your choice)
• Fresh coconut, scrapped- ¼ cup
• Green chillies, chopped- 2 to 3
• Groundnuts- ¼ cup or a handful
• Cashew nuts- 1 tbsp (optional)
• Curry leaves- 1 string
• Split bengal gram (chana dal)- 1 tbsp
• Split black gram (urad dal)- 1 tsp
• Whole dry chillis, torned- 2
• Mustard seeds- 1 tsp
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Salt- to taste
• Sugar- a pinch (optional)
• Oil- 2 tbsp
• Fresh coriander, finely chopped- ¼ cup

Method:

• Separate the cooked rice granules with hand and add salt. Mix well and keep aside.
• Heat oil in a pan and add peanuts. Fry them on med heat till they turn brown. Put out peanuts from pan and put on rice.
• Add mustard seeds in same oil. Once they sputter add urad dal and chana dal. Fry on low heat till they turn brown.
• Add green chilli pieces, curry leaves. Saute a while.
• Add red chilli and the hing and saute a while.
• Add grated mango, turmeric powder and little salt. Saute on low heat for 3-4 mins.
• Add grated coconut, sugar and saute a while.
• Add cooked rice with peanuts and mix well.
• Cover the pan and cook rice on low heat for 2-3 minute.
• Now add chopped coriander, mix well and saute a while.
• Serve hot with papad.

Notes:

• Personally, I don't like too sour, so I used only ¼ cup raw mango.You can minimise the quantity of raw mango as your likes.
• If the raw mangoes are not sour enough, then a tbsp of lime juice can be added to the rice in the end.
• Rice should be cool enough while mixing.  
• You can also use left over rice for this recipe.
• For a change, you can use poha/bitten rice insted of rice. (Use socked poha like Kande-Pohe recipe.) 

चित्रान्न ~ कैरी भात

चैत्र महिन्यातील खासीयत असलेल्या चित्रान्न या पदार्थाचे मुळ कर्नाटकात असले तरी हा भात महाराष्ट्राच्या सीमावर्तीय भागातही बनवला जातो. दाक्षिणात्य 'लेमन राइस' च्या चवीशी साधर्म्य असणारा हा भाताचा एक प्रकार आहे. यासाठी शिळा भातही चालेल.
साहित्य:

• शिजलेला मोकळा भात- ३ कप (बासमती वापरण्याची गरज नाही, मी रोजच्या वापरातील 'कोलम' तांदुळ वापरला आहे. )  
• कैरीचा कीस- १/२  ते १ कप 
• खवलेले ओले खोबरे- १/४  कप 
• हिरव्या मिरच्या, चिरून- २ ते ३
• कढीपत्ता- १ डहाळी 
• शेंगदाणे- मुठभर 
• काजू तुकडे- १ टेबलस्पून (ऐच्छिक) 
• चणाडाळ- १ टेबलस्पून 
• उडीद डाळ- १ टीस्पून 
• लाल सुक्या मिरच्या, तोडून- २
• मोहरी- १ टीस्पून 
• हिंग- १/४  टीस्पून 
• हळद- १/२  टीस्पून 
• मीठ- चवीनुसार
• साखर- चिमुटभर (ऐच्छिक) 
• तेल- २  टेबलस्पून 
• बारीक चिरलेली कोथिंबीर- १/४  कप 

कृती:

• सडसडीत भात शिजवून घ्यावा. थंड झाल्यावर हलक्या हाताने मोकळा करून घ्यावा. त्यात भाताच्या प्रमाणात मीठ घालून मिसळून घ्यावा.  
• कढईत तेल गरम करावे. तेलात शेंगदाणे आणि काजू खरपुस तळून घ्यावेत. झाऱ्याने बाहेर काढून भातावर टाकावेत. 
• त्याच तेलात मोहरी टाकावी, ती तडतडली की चणाडाळ व उडीदडाळ टाकून सोनेरी तपकिरी रंगावर तळून घ्यावी. 
• त्यात हिरव्या मिरचीचे तुकडे व कडीपत्ता टाकून जरासे परतावेत. 
• त्यात सुक्या मिरच्यांचे तुकडे आणि हिंग घालून जरासे परतावे. 
• आता त्यात हळद, कैरीचा किस, साखर व जरास मीठ घालुन ३-४ मिनिटे मध्यम आचेवर परतावे. 
• त्यात खवलेले खोबरे घालून पुन्हा जरावेळ परतावे. 
• आता त्यात शेंगदाणे व काजू घातलेला भात टाकून चांगला मिसळून घ्यावा आणि झाकण ठेवून ३-४ मिनिटे वाफ काढावी. 
• नंतर त्यात कोथिंबीर टाकुन पुन्हा एकदा जरासा परतून घ्यावा. 
• चित्रान्न तयार आहे. भात पापडासोबत वाढावा.        

टीपा:

• मला स्व:ताला फारसे आंबट आवडत नाही त्यामुळे मी १/४  कप एवढाच कैरीचा किस वापरते. तुम्ही सुद्धा तुमच्या आंबटपणाच्या आवडीवर किसाचे प्रमाण ठरवा. 
• कैरी आधीच चाखून बघा म्हणजे ती किती आंबट आहे हे कळेल, त्यावरून किसाचे प्रमाण ठरवा. 
• भात फोडणीला घालताना तो पुरेसा थंड झाला असावा. 
• शिळा भात संपवण्याचा एक रुचकर उपाय.
• साखर जास्त घालू नका. हा साखरभात नाही.       
• बदल म्हणून भाताऐवजी पोहे वापरावे. कांदे पोह्याला जसे पोहे भिजवतो तसे भिजवून वर सांगितलेली फोडणी करावी.       

Palak Pulao (Spinach Pulao)

Palak Pulao (Spinach Pulao) is healthier variant of Pulao. Palak Pulao is easy to made, delicious, balanced and nutritious recipes. Like all greens, Palaks are rich in iron, vitamins.

Ingredients:

• Basmati Rice- 1 cup 
• Spinach puree- 2 cup (from med size bunch)
• Water- approx ½ to ¾ cup (depends upon consistency of spinach puree)
• Green chili- 2 to 4
• Onion, sliced- 2 large or 1 ½ cup
• Cali flower florets- 1 cup
• Carrot, diced- 1 large or 1 cup
• French beans, chopped-  ½ cup
• Potato, cubed- 1 med
• Green peas- 1 cup
• Tomato, cubed- 1 large
• Ginger~garlic paste- 2 tsp
• Bay leaves- 2
• Cumin seeds- 1 tsp
• Black peppercorns- 6
• Cloves- 4
• Black cardamom- 2
• Green cardamom- 2
• Star anise- 2
• Garam masala powder- ½ tsp
• Hing- ¼ tsp
• Cashew nuts- 10
• Kishmish/golden raisins- 1 tbsp
• Sugar- ½ tsp
• Salt- to taste
• Oil- 3 tbsp
• Clarified butter/pure ghee- 1 tbsp

Method:

• Wash the rice and soak it in the water for 20 minutes. Drain with strainer.
• Wash the spinach leaves. 
• Boil sufficient water with pinch of baking soda.
• Add spinach in water and blanch spinach leaves. Wash leaves with cold water and drain.
• Grind spinach into a fine paste with little water.
• Heat oil in a pressure cooker.
• Add all mentioned whole spices/khada masala and hing. Saute while.
• Add cashew nuts, saute till they turn light brown.
• Add green chilli and onion, saute till onion turns translucent.
• Add ginger-garlic paste and all veggies except tomato. Mix well and saute for a minute.
• Add spinach puree, mix well and cook for a minute.
• Add rice, mix well and saute for a minute.
• Now add water, tomato, sugar, kishmish, garam masla and sault. Mix well.
• Add pure ghee. Cover the lid and cook till one whistle. Then cook on low heat for 10 minutes and switch it off. Once the pressure is released, mix gently. 
• Serve hot with any raita and papad.

Notes:

• You can add veggies as your choice. 
• If you like spicy, grind chilli with spinach. Even you can grind ginger, garlic, chilli along with spinach.
• You can use 1 cup of spinach puree instead of 2 cups for light taste and colour. Adjust water according to spinach puree. 
• You can add paneer cubes in this pulao or grate paneer over while serving.

Prawns Pulao (Kolambi Bhat)

Prawns Pulao (Kolambi Bhat) is one of the tasty and authentic recipe from the Kokan belt of Maharashtra. This pulao also known as Kolambichi Khichadi. This is a well loved dish in my family.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Prawns (shrimp/zinga/kolambi),Peeled and deveined- 1 cup 
• Basmati rice or Kolam rice- 2 cups
• Onions, sliced or chopped- 2 med
• Tomato, chopped- 2 large 
• Garlic ginger paste- 1 tbsp
• Homemade masala/Malwani masala/(2 tsp Red chilli powder+ 1 tsp Garam masala)- 3 to 4 tsp
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Lemon juice- 1 tbsp
• Salt- to taste
• Oil- 3 to 4 tbsp
• Clarified butter (ghee)- 1 tbsp
• Caraway seeds (shahajeera)- 1 tsp
• Cloves(Laung)- 5
• Black Pepper Corns- 8
• Cinnamon stick- 2"piece
• Black Cardamoms(Badi Ilaichi)- 2
• Bay Leaves- 2
• Star anise- 2
• Cream of Coconut or Coconut Milk- 1 cup 
• Hot water-3 cups
• Fresh coriander, finely chopped- ¼ cup
• Fried onion (barista)- 1 cup (optional)

Method:

• Peel, devein and wash. If prawns are  larger, prick slightly them. 
• Add ginger garlic paste, turmeric powder, hing, malwani masala or red chilli powder, lime juice and some salt and mix well. Marinate for min 30 minutes. 
• Wash and soak rice for 30 minutes in water ,drain & keep aside.
• Heat oil in a heavy bottomed or non-stick casserole. Add all whole spices. 
• Add onion and saute onion turns translucent. 
• Add tomato and cook till the tomato turns soft. 
• Add Prawns and saute for 2 minutes.
• Add Rice, saute for a minute.
• Add hot water, coconut milk, garam masala (if you are using) and salt as required. Stir and mix well. Add ghee.
• Turn heat to low and cover with lid. Cook till all the rice is done. Stir occasionally. 
• Garnish with coriander and fried onion. Serve hot with lemon, koshimbir and solkadhi. 

Tip:

• I mostly use small prawns for this prawns pulao, they taste better.
• You can skip coconut milk & use only water for cooking. But don't get authentic taste of this pulao.

Try our Dried Prawns (Sode) Pulao. (Click here)

Curd Rice (Dahi Butti)

Summer special recipe "Curd Rice" gives coolness to your stomach. It is a comfort food also.

हि पाककृती वाचा मराठीतून ………. इथे क्लिक करा.  


Ingredients:

• Rice- 1 cup
• Curd/yogurt - 1½ cup (should not too sour)
• Cucumber- 1 med. (optional)
• Oil- 1 tbsp
• Curry leaves- 1 string
• Dry red chilies- 2 to 3
• Splits of black gram (Urad dal)- 1 tsp 
• Mustard seeds- 1 tsp
• Asafetida (Hing)- ¼ tsp
• Peanuts- 2 tbsp (optional)
• Salt to taste

Method:

• Cook rice and cool the rice to room temperature.
• Transfer rice into a large sized bowl. Separate it's grains.
• Add yogurt and salt. Mix well.
• Cut the cucumber into small pieces. 
• Heat oil in a tadka pan or small pan. Fry peanuts and take out. 
• Spread cucumber pieces and peanuts on the rice.
• Add urad dal in hot oil in the tadaka pan and fry till color turns pink. Then add mustard seeds, red chilies, curry leaves and hing . Turn off the heat and pour this tempering into curd rice.
• Mix well and serve.

Tips and Variations: 

• If you like soft and runny curd rice, add  ¼ cup cold milk.
• You can add  grated ginger in curd rice for a twist. 
• You can add red or green grapes or pomegranate kernels or white sweet onion. But do not store or carry this curd rice when you used any kind of fruit or vegetables. The rice becomes bitter and soggy. 
• You may use dried stuffed chillies (sandagi mirachya) instead of red chillies. The rice becomes more tasty.

Healthy and Easy Spinach Rice (Palak Khichadi)

Healthy and tasty option for dinner..........

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Rice- 1 cup (Not necessary to use Basmati rice, use your daily used rice. I used here unpolished rice which is more healthy.)
• Split green gram (Mung Dal)- ½ cup
• Peanuts- ¼ cup (If you like peanuts, use more upto ½ cup)
• Spinach, chopped- 3 cups (or 1 small bunch)
• Onion, chopped- ¾ cup (1 large)
• Tomatoes, chopped- ½ cup (1 med.)
• Garlic, crushed or finelly chopped -  6 cloves
• Mustered seeds- ½ tsp
• Cumin seeds- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Turmeric powder- ½ tsp
• Chilly powder or Homemade (gharguti) masala- 2 tsp
• Goda masala- 2 tsp
• Salt- to taste
• Oil – 3 tbsp
• Hot water- approx 2  ½ to 3 cups (depends your rice quality)
• Frsh coconut, scrapped- ¼ cup (for garnishing)
• Desi Ghee or Sajuk Tup (Clarified butter) -  as required (optional)

Method:

• Sock peanuts in water for atleast 1 hour. 
• Separate the spinach leaves from the stem. Wash and chop the leaves. Use the tender stems.
• Wash rice, mung dal  properly, drain and keep aside.
• Heat oil in a casserole. Add mustered seeds. When they will start pooped,  add cumin seeds, garlic and onion. 
• When onion turns pink, add turmeric powder, hing, chilly powder and sauté for a while. 
• Add tomato, spinach, groundnuts and goda masala. Sauté for a minute. 
• Add rice and dal. Add hot water as required. Cover and cook simmer for 15 to 20 minutes or till cooked. You can also make  this rice in pressure cooker. 
• Before serving, if you like, add some ghee on rice.
• Garnish with grated coconut. Serve hot with any type of salad and papad.

Tip: You can use any other leafy vegetable like Methi (Fenugreek) etc.

Jeera Rice

Ingredients:
• Basmati rice-1 cup
• Cumin seeds- 2 tsp
• Ghee-1 tbsp
• Black cardamom- 1
• Salt to taste
• Hot water- 2 cups


Method:

• Wash rice thoroughly and soak in water for half an hour. Drain.
• Heat ghee in a pan. Add cumin seeds, and cardamom.When cumin seeds crackle, add the rice. Add salt to taste.
• Stir till ghee coats every grain of rice and it looks glossy. Add two cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. 
• Rice will be done water has been completely absorbed. Mix the rice very smoothly, otherwise grains will brake. 
• Serve hot with any curry.

Masale Bhaat (Maharastrian authentic pulao)

Masale bhat is very popular menu of Maharastrian marriage.
The traditional menu for Maharastrian marriages is Puri, Batata bhaji, Aluch fatfat, some other curry, Masalebhat, Koshimbir, Chantey, Varan-bhat, Papad, Bhaji (pakoda), Jalebi and Mattha.

ही पाककृती वाचा मराठीतून... इथे क्लिक करा.

Ingredients:

• Basmati rice (Authentically used 'Ambemohar' Rice, you may use 'Kolam' rice also) – 1 ½ cups
• Green peas- ½ cup
• Ivy gourds (tondli/ tindora), quartered- ¼ cup
• Califlower florets - ½ cup
• Brinjal, cut into med. pieces- ¼ cup
• Cashewnuts, broken- ¼ cup
• Peanuts, soaked- ¼ cup
• Raisins - 1 tbsp (optional)
• Mustard seeds- 1 tsp
• Asafoetida (hing)- ¼ tsp
• Turmeric powder- ½ tsp
• Curry leaves- 7/8
• Groundnut Oil (or any oil)- 3 to 4 tbsp
• Salt to taste

Kala Masala -

• Dry coconut , grated- 1 tbsp
• Cinnamon sticks- 2 pieces of approx.1 inch
• Sesame seeds- 1 tbsp
• Cloves- 3 to 4
• Black cardamoms- 2
• Cumin seeds- 2 tsp
• Dry red chills (byadagi chilli)- 3 to 4

Garnish -

• Fresh scrapped coconut- 4 tbsp
• Fresh coriander, finely chopped- 4 tbsp
• Clarified butter (desi ghee)- As required

Method:
Wash the rice in two to three changes of water. Drain and keep aside. wash and cut all vegetables. 

On moderate heat, roast the dry coconut, dry chilies cumin seeds, sesame seeds, cloves, black cardamoms and cinnamon till the coconut turns golden. Let them cool. Put in a grinder and grind into a powder. Keep aside.

Heat oil in a pan. When hot, add mustard seeds. When they begin to pop, add curry leaves, turmeric powder, hing and sauté for a minute. 
Next add all vegetables, peanuts, cashews and raisins. Sauté for few minutes. 

Add rice and mix well. Add the powdered spices & salt and mix until the rice is well coated. 
Add 3 cups of warm water, cover pan with a lid and cook until rice is done. You may cook this rice in a cooker.
Garnish with fresh scraped coconut and coriander. Add desi ghee to enhance the taste. Serve hot with a papad, curry and mattha or raita.


Notes:

• This is a authetic recipe of Masale Bhat. This is not much more spicy, because it is served with other curry. 
• If you don’t have time to make ‘Kala Masala’, you can use ‘Goda Masala’ instead of this. There is only little bit change in taste. Even I also used goda masala maximum times for this. (Use 1 tsp chilli powder + 2 tsp Goda masala.) Goda masala easily available in the market.