" me n my apron "

Ingredients:
Basmati rice           - 1 1/2 cup
Corn kernels           -1/2 cup
Green peas             - 1/2 cup
Onion                     - 1 large finely chopped
Cinnamon sticks     -1 piece
Cardamom              -2
Bay leaves              -1
Cloves                    -2
Turmeric powder   - 1/4 tsp
Ginger garlic paste -1 tbsp
Green chilli            -4
Coriander and mint leaves
Butter/oil/ghee as required

Method:
Soak rice for 15 minutes  in water and drain.
Heat butter/oil or butter in a thick bottom cooking pan.Add cardamom,cinnamon,cloves and bay leaves.Saute it.Now add sliced onion and saute finely.Then add ginger -garlic paste,turmeric powder  and chopped green chillies.Toss until the raw smell  disappears.Now add drained rice and fry for 2 or 3 minutes.Add green peas and corn kernels.Saute again.Add 3 cups of water and cook on medium -high flame with lid closed until the rice is cooked and the water is fully absorbed.Decorate with chopped corainder and mint leaves.Serve with raita.

Source-Nutrela
Ingredients:
Soya chunk boiled  -1 cup
Rice                       - 250gm
Carrot                    -1 chopped(big pieces)
French Beans         - 25gms chopped (big pieces)
Green peas            - 25 gm  
Garam masala        - 1 tsp
Cloves                   - 4
Cinnamon              - 4 small sticks
Green chillies         - 4 chopped
Onion chopped      -1
Oil                         - 2tsp
Water                    - 4 cups
Butter/ghee            - 1 tsp
Salt to taste

Method:
Heat oil in a pan.Add cloves,cinnamon sticks,chopped green chillies and onion.Fry for 2 minutes and add rice.Fry for another 2 minutes and add water.Cover the pan and cook for 15 minutes.
Add soya chunks and all the other ingredients.Cover and cook till done while stirring the mixture.Serve hot with  raita and pickle.

Ingredients:
Cabbage                  - 1small size
(I used purple cabbage)
Basmati rice             - 2 cups
Onion                      -2 chopped
Tomato                   -1 chopped
Ginger paste           -1 1/2 tsp
Garlic paste            -1 1/2 tsp
Green chillies          -4 slited
Corainder powder  -1 1/2 tbsp
Cumin powder         -1/2 tsp
Chilli powder           -1/2 tsp
Garam masala          -1/2 tsp
Lime juice                - 1tbsp
Oil as required
Turmeric powder   a pinch
Salt as required
Mint and corainder leaves for garnishing

Method:
Cook basmati rice  separately and allow it to cool.
Grate cabbage.
Heat oil in a pan.Add chopped onions,ginger garlic paste,green chillies and saute till the onions turn transparent.Add chopped tomato and saute again till it is well blended.Now add coriander powder,chilli powder,cumin powder,garam masala powder ,salt and a pinch of turmeric powder and toss again.Now add the grated cabbage .Pour lime juice to retain  cabbage colour  and cook till cabbage  is done.To this add the cooked rice.and mix well. Garnish with mint leaves and coriander leaves and serve hot with some pickle and curd.

Ingredients:
Rice flour       - 2cups
Water            - 2 cups
Salt to taste
Method:
.Boil water with salt.Add rice flour to this and lower the heat.Stir the flour with a spoon till it is well mixed.Remove from fire and keep it covered for 5  minutes.Remove it to a wide plate for kneading.

.Knead it well to a big dough  ball before the mixture is cooled completely.If you are feeling that water is not completely mixed with flour, you could wet your hands and do it.Make equal sized balls of it.(size of a lemon).Each ball makes each pathiri.

.Take each ball and dip it in dry rice flour.Sprinkle some rice flour on a dry rough surface.Now place each ball on the surface and roll it out into a thin round using a rolling pin.If you didnt get round shape, dont worry trim  the edges using any round shaped lid.

. Heat  tawa or griddle.Spinkle some water and  see whether the water is evaporating quickly.If so its ready to put pathiri.Cook the Pathiri  by turning both sides till it puffs.Remove from fire.


Preparationof coconut milk

Grated coconut  -   1/4 of a coconut
Shallots             -    2
Curry leaves      - 3-4
Oil                     - 1 tsp
Water                - a cup
Salt to taste

.In a mixi ,blend coconut, salt and water together.Drain it through a drainer to get coconut milk.Heat oil in a small pan.Add sliced shallots and curry leaves and saute for sometime.Pour this to the coconut milk.
.To make the pathiri softer,either dip pathiri in the coconut milk prepared earlier or keep it separately and serve.

Basmati rice              - 2 cups
Prawns                     - 1 1/4cups
Onion                        -3
Tomato                     - 2
Ginger paste              - 11/2 tsp
Garlic paste               - 1 1/2 tsp
Green chillies             - 3
Chilli powder             - 1/2 tsp
Turmeric powder       -1/4 tsp
Pepper powder          -1 tsp
Garam masala            -1 tsp
Coconut milk              - 3tbsp
Salt as required
Ghee as required
Coriander leaves,cashews and raisins for decorating

Method:
Marinate prawns with 1/2 tsp pepper powder and salt .
Cook basmati rice with salt and water.
In another pan , melt butter or ghee,saute finely sliced onions ,chopped greenchillies ,ginger paste,garlic paste till the onions turn transparent.Now add finely sliced tomatoes and salt if required .Saute again.Add the marinated prawns to this and cook again till its done.Now add the cooked basmati rice and mix well.Pour coconut milk over this.Sprinke it with 1 tsp garam masala powder and 1/2 tsp pepper powder.Decorate with coriander leaves,cashews and serve hot.

      

      

Ingredients:
Basmati rice or any long grain rice     - 2 cups
Onion                                                 - 1 sliced finely
Bay leaves                                          - 2
Cadamom                                           -3
Cinnamon  sticks                                 -2
Cloves                                                 -2
Ghee                                                    -1/2 cup
Method:
Wash and drain rice.Keep it aside.Heat ghee in a thick bottom vessel.Add half of the onion sliced to this and saute for some time till it becomes soft.To this add bay leaf,cadamom,cinnamon sticks and cloves .Saute again.Now add the drained rice and fry it .When we start hearing the breaking sound of rice add 4cups of boiling water(double the quantity of rice) along with salt.Cook for about 10 min on medium flame with lid closed.After 10 minutes,check whether the water is fully absorbed.If not cook for some more minutes without lid.Separate each rice grain with a fork and remove from fire.

For garnishing:
Cashews  - 2 tbsp(for garnishing)
Raisins     -1 tbsp(for garnishing)
Ghee as required

Method:
Heat ghee in a small pan.Crispy fry half of an onion sliced ,raisins and cashews.Garnish on top.

Ingredients:
Mushrooms   sliced         -1 pound
Boiled rice                       - 3 cups
Onion  sliced                   - 1 1/2 onion
Ginger crushed               - 1 tsp
Garlic  crushed               - 1 tsp
Green chillies crushed     -  1/2 tsp
Garam masala powder    - 1 tbsp
Pepper powder              - 11/2 tsp
Turmeric powder            - 1/4 tsp
Tomato sauce                 - 2 tbsp
Chilli sauce                     - 1 tbsp
Cashews and mint leaves for  garnishing

METHOD:

Wash mushrooms thoroughly and marinate with  salt ,turmeric powder and 1 tsp pepper power.

Heat ghee in a pan.Saute onions till golden brown.Remove 1/4 th of it and keep aside for later garnishing.
Garish with onions,mint leaves and cashews.Serve hot with raita.

Paalada along with mutton curry is one of my sister's specialities.During our vacation in June- July in India ,when my sister and myself were together at our home,I was going behind her for more paalada and mutton though I had it for 2-3 times.While I'm writing this itself that taste is lingering on my taste buds.

Dont think that it can be taken only with mutton.Even sugar or pickle will goes well with it.Its very easy to make as well as tasty.Here comes the Rice Paalada recipe. Mutton curry is following.

Ingredients:
White Long grain rice  - 2cups
Egg beaten                  -1
Coconut milk               -3/4 cup
Salt to taste

Method:
Soak rice for three hours.Grind together all the ingredients except coconut milk to make a fine paste.Gradually add milk little by little to make it loose.Now it is ready to use.No need to ferment like dosa batter.In a hot pan pour 1/2 cup of batter and tilt the pan to form a thin even layer.Cook for a few minute on high flame until the edges start to leave the pan and is crispy.Remove immediately and fold to four.If you use more rice with less egg,the paalada will be more whitish.

Ingredients:
Basmati rice(boiled)        -2 1/2 cups
Tomato (smashed)          -2-3
Onion                             -1/2(finely chopped)
Ghee or gingely oil          -2 tbsp
Mustard seeds                - tsp
Cumin seeds                   -1/2 tsp
Cashew nuts(broken)      -1 tbsp(optional)
Chana dal                       -1 tsp
Ginger(finely chopped)    -1 tsp
Cardamom                      -1
Clove                              -1
Cinnamon sticks              -1
Green chilli(sliced in 1/2) -2
Dry chilli                         -2
Turmeric powder            -1/4 tsp
Asafoetida                      - pinch
Chili powder                   -1/4 tsp
Salt                                 - to taste
Curry/coriander leaves    - to garnish

Method:
In oil/ghee add clove, cardamom ,cinnamon sticks, mustard seeds, onion, cumin seeds, dal, cashew nuts, dry and green chilli, ginger. When they turn brown ,add the tomato paste, chili and turmeric powders, asafoetida, salt and saute it.When sauted add half glass water. When it boils add cooked rice and mix and close and keep under low flame for 5mins. Your tomato rice is ready.Garnish with curry/coriander leavesThis is a \picy variety rice. Serve hot with french fries and curd or salad.

Flattened rice flakes      -1/2 cup(optional)
Coconut milk                -1 1/2 cup
Sugar                            -1 tbsp
Yeast                            -1 tsp
Warm water                  -1/4 cup
Salt to taste           

Method:
Soak rice for 6-8 hours. Grind together the soaked rice,cooked rice,flattened rice flakes(aval) and coconut milk to make a smooth batter of dripping consistency.The batter should be looser than dosa batter.If it is not loose ,you can add some water.
In a quarter cup of warm water,add the yeast granules and keep it for 5 minutes till it dissolves.Add this to the batter made.Add sugar also.Keep it for 7-8 hours or overnight for fermentation.Add salt to this .In a
hot appachatti( if you dont have appachatti,you can use any non-stick pans) ,pour 1/2 cup of batter and swril around the pan.Cook it with lid closed on medium flame for 1-1 /2 minutes.

Coriander powder -1 tbsp
Cumin powder       -1/2 tsp
Garam masala        -1/4 tsp
Corainder leaves    -1/4 cup
Ghee or oil             -3tbsp

or
Milk powder        -1 tsp
Butter                   -1/4 tsp(optional)
Sesame oil            -2 tbsp
Mustard seeds      -1 tsp
Channa dal           -1 tbsp
Dry chillies            -2 nos
Green chilliies        -2 or 3 nos(slit into two)
Ginger                   -1 tbsp(finely chopped)
Curry leaves          -1 string

Method:
In a bowl add curd,milk,asafoetida,salt,butter and mix rice and mash well and keep it aside.In oil, splutter mustard seeds,dry chillies  as well as green  chillies ,channa dal,ginger,curry leaves.Once sauted add this to the rice and mix . Your curd-rice is ready to be served.

This was shared by Nazia

Ingredients:-

Boiled basmati rice -2 cups
Big Lime                -1 1/2
Mustard seeds       -half tsp
Dry chilli                -3
Green chilli            -2(sliced in half)
Ginger                   -1tsp(finely chopped)
Small cumin seeds -1tsp
Asafoetida(kayam) -pinch
Channa dal            -1tbsp
Turmeric powder   -1/2 tsp unheaped(for colour)
Salt                        -1/4 tsp
Sesame oil
Curry leaves
Method:-
In oil ,splutter mustard seeds and saute drychillies.Add green chilli,ginger,cumin,channa dal,turmeric on medium flame.Then add curry leaves, lime juice (squeezed through a strainer) , a of pinch asafoetida and salt.Mix well .Now add the boiled rice to this and mix. Your lemon rice is all ready to be served.
This is a yummy preparation which takes just minutes and can be served with just a pickle ,chutney or french fries.

Ingredients:
 Basmati rice or any white rice   - 1glass
 Cumin seeds                            -1 tsp
 Fenugreek seeds                      -1/4 tsp
 Turmeric powder                     -1/4 tsp
 Coconut(grated)                      - 1cup
 Garlic                                      -1pod
 Shallot                                     -1
 Salt as required
 For  1 glass of rice,add 3 1/2 glasses of water along with 1/2 tsp cumin seeds,a pinch of turmeric powder,1/4 tsp fenugreek seeds and salt in a cooker.Cook it in a high flame till one whistle comes.Switch it off and remove from fire.By this time grind together,coconut,1/4 tsp cumin seeds,1/4tsp turmeric powder,1shallot(optional) and1 garlic .Pour this mixture to the rice cooked and cook it in low flame .If the kanji is very thick,you can add more water.When it begins to boil,remove  from fire.In a small pan,add some oil or ghee.Now add chopped shallots , curry leavesand saute it .When shallots become light brown in colour add this to the porridge to give a good flavour.