Mumbai Special Tawa Pulao

Serves : 2

Ingredients :-

Basmathi rice : 1&1/2 electric rice cooker cups

Cauliflower : 1/4 of a small cauliflower

Capsicum : 1 small

Carrot : 1

Potato : 1 small

Green peas : 1/2 cup frozen

Tomato : 1 plum

Onion : 1

Green chillies : 2

Garlic : 3 pods

Ginger garlic paste : 1/4 tspn

Cumin : 1/2 tspn

Bay leaf : 2

Pav bhaji masala : 2 tspn

Kitchen king masala : 1 tspn

Garam masala : 1/4 tspn

Salt : 1&1/2 tspn + 1/4 tspn

Water : 1/4 cup

Spring onions : 1 bunch

Red chilly paste : 1 tbspn

Lemon : 1/2

Preparations :-

• Clean rice and add enough water as directed , add 1&1/2 tspn salt and cook till fluffy and cool it.
• Chop onion , slit green chillies , chop cauliflower , capsicum , carrot , potato, spring onions , garlic and tomato .
  
  
• Heat a wok add 1 inch cube butter and 2 tbspn oil and when hot add cumin seeds , bay leaves, finely chopped garlic and green chillies.
  
  
• Then add onions and fry till half done and add ginger garlic paste.
  
  
• Add all veggies except tomato ,mix them and add 1/4 tspn salt and fry them till they are cooked. Check whether veggies are cooked by piercing laddle into a potato piece .
  
  
• Once they are cooked add tomato and add pav bhaji masala , kitchen king masala and garam masala and fry for a minute, add red chilly paste and add water . Adding little water helps in producing enough moist , helps in better mixing of masalas to veggies and helps in not getting burnt to the bottom. Add spring onions and dont mix it.
  
  
• Immediately add rice and give a good mix. Squeeze lemon juice and mix gently. When Rice turns hot switch off stove and serve hot.
  
  
• If u like u can serve it with raitha but i like it as it is.

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Chinthapandu Pulihora / Tamarind rice

Ingredients :-

Ingredients for cooking rice:-

Raw rice : 2 rice cooker cups (sona masoori)

Water : 4 cups

Turmeric : 1/4tspn

oil : 1tspn

Ingredients for making pulusu:-

Tamarind : 2 lemon size balls

oil : 1tbspn

cumin seeds : 1/4 tspn

Dry red chilly :1

Green chillies :2 (slit vertically)

Asafoetida : 1/8tspn

Curry leaves : 1 sprig

Fenugreek powder (menthi podi) : 1/4tspn

Cumin powder (jeelakarra podi) :1/4tspn

Salt :2tspns

Turmeric : 1/8tspn

Mustard powder : 1/2 tspn

Ingredients for Talimpu / Tadka :-

Oil : 1&1/2 tbspn

Urad dal : 1tbspn

Dry red chillies :2

Peanuts : 3tbspns

Bengal gram /chana dal : 2tbspns

Cumin seeds : 1/4tspn

Mustard seeds : 1/4tspn

Green chillies : 4 (slit vertically)

Asafoetida : 1/8tspn

Curry leaves : 2 sprigs

Preparation :-

• Cooking Rice :-
• Wash 2 cups of rice , add double the water and soak it for atleast 15 mins . Then add 1/4tspn turmeric and 1tspn oil and cook the rice . Once rice is cooked cool it on a wide plate .
  
  
  
  
• Extracting tamarind juice :-
• Take 2 lemon size tamarind balls in a microwave bowl , add some water till they immerse and microwave for 2 mins. Let this cool. Once it is cooled extract the thick juice from it.
  
  
  
  
  
  
• Making Pulusu :-
• Heat a shallow frying pan , add 1tbspn oil and when hot add 1/4tspn cumin seeds and 1 broken dry red chilliy , 2 green chillies , add asafoetida and curry leaves .
  
  
• Next add tamarind extract.
  
  
• Add 2tspns salt , 1/8tspn turmeric , Fenugreek powder , cumin powder .
  
  
• let this boil for 15- 20 mins till it thickens. Then switchoff stove and add freshly grounded mustard powder. Let this cool.
• Making Talimpu /Tadka :- Take another pan and heat it . Add 1&1/2 tbspns oil and when hot add urad dal , dry red chillies , peanuts and chana dal . When urad dal turns lite golden colour add cumin seeds , mustard seeds and green chillies . When green chillies are nicely fried then add curry leaves and asafoetida . Switch off stove.
  
  
  
• Mixing :- In cooled rice add talimpu/tadka and pulusu ( thick tamarind juice) . Mix them all well . Put it aside for atleast 2 hrs and then it is ready to serve.
• Serving :-Yummy yummy pulihora is ready to serve . U can serve it with onion or with curd and appadam. But usually it is eaten plain.

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Andhra Egg Fried Rice

Serves : 2 Adults

Heat Variation :- Cook whole process putting flame in medium heat.

Ingredients :-

Basmathi rice : 2 rice cooker cups

Eggs :3

Onion :1 big

Tomato :1

Green chillies : 5

Mint leaves : leaves of 5 sprigs

Coriander leaves : 5 sprigs

Oil: 2Tbspn

Whole garam masalas : ( cloves :3 ,cardamoms :3 , cinnamon stick :

2" piece , bay leaves :2 )

Ginger garlic paste : 1/2 tspn

Turmeric : 1/4tspn

Coriander powder : 1/2tspn

Garam masala powder : 1/4 tspn

Salt :2tspns

Preparation :-

• Take 2 rice cooker cups of basmathi rice into electric cooker bowl , wash it and add 3 cups of water . Let this soak for 10 mins . Next add 1/4 tspn turmeric , 1tspn salt and few drops of oil to soaked rice and cook it . Immediately takeout the plug once it reaches 'WARM' mode . After 10 mins take out the lid , Mix rice from the bottom and cool it . (U can make this fried rice with left over rice also . If u have leftover rice skip this step . Just add sufficient salt and turmeric to left over rice and mix well.)
• Chop 1 onion, 1 tomato , 5 green chillies , mint and coriander leaves . Take 3 eggs out and put ready everything .
• Heat a wok or wide mouth pan , add 2 Tbspns oil and when hot add whole garam masalas and fry for a minute.
• Next add green chillies and when they turn white add onions and fry till golden brown. Then add ginger garlic paste , pinch of turmeric and mint leaves.
• Next add tomato and fry till mushy .
• Add coriander powder , garam masala powder , 1/2 tspn salt and mix nicely.
• Now break 3 eggs and scramble them. Next add coriander leaves and fry for a minute.
• Add cooked rice or leftover rice and mix well . Put lid.
  
  
• When it turns hot switch off stove and take the lid out only after 5 mins . (If u want it to be little tangy u can squeeze juice of 1/2 lemon after switching off the stove . But usually we dont add lemon juice )
• Enjoy hot hot spicy Andhra egg fried rice . Serve it with sherva or any choice of ur curry.

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Palak Pulao

Ingredients :-

Basmathi rice : 2 rice cooker cups

Spinach : 1/2 bunch or little less

Tomato : 1 vine ripe tomato

Green chillies :5

Onion : 1 small

Carrot : 1

Potato : 1

Corn kernels and sweet peas : 1/4 cup

Coconut milk :1 rice cooker cup

Raw whole masalas : (cloves :4 , cardamoms :4 , cinnamon : 2 sticks , mace : 2 strands, star anise :2 , bay leaves :2 small , shajeera : 1/4 tspn)

Oil :2 Tbspn

Ginger garlic paste : 1/2 tspn

Garam masala powder : 1/2 tspn

Coriander powder : 1/2tspn

Lemon juice : Juice of 1/2 lemon

Coriander leaves : 5 sprigs

Mint leaves : Leaves of 5 sprigs

Curd :1 tbspn

Preparation :-

• Take 2 rice cooker cups of rice , wash them and pour sufficient water and soak.
• Clean and chop spinach , chop tomato and chop 2 green chillies .
• Take chopped ingredients into blender and blend it fine .
• Chop onions , 3 green chillies , carrot , potato . Put ready corn kernels and sweet peas.
• Heat a pan add oil and when hot add whole garam masalas and fry for a minute.
• Add green chillies and onions . Let onion get fried till golden brown . Then add ginger garlic paste and fry for a minute.
• Add potato , carrot , corn and peas.
• Let the vegetables cook . When veggies are half done add coriander powder and garam masala powder . Give a good mix and let them cook further . (cook covered and add little salt to fasten the cooking process)
• Once veggies are cooked add chopped mint and coriander leaves. Add 1Tbspn of curd and cook for 5 mins.
• For 2 cups of basmathi rice we need 3 cups of water . Instead of adding complete water and to enhance the taste here i am adding 1 rice cooker cup of spinach paste , 1 rice cooker cup of coconut milk and 1 rice cooker cup of water . So totally it makes 3 cups.
• Add 2 tspns of salt and let this boil .
• Once it boils fully add strained rice , squeeze juice of 1/2 lemon and if u wish add little ghee or butter. Cook covered. Put flame in med-high and when rice is formed reduce heat to medium and last 5 minutes cook it on sim or low flame . Cook the whole process covered with lid.
• Once u see rice is formed and no liquid is remained then Put lid and after a minute switch off stove and dont open the lid for next 10-15 mins. As we are adding spinach paste and coconut milk , in the final cooking process rice might get stick to the bottom and get over roasted . So be careful and for this situation there is a simple tip , when rice is formed dont disturb and switchoff stove , u might think that rice is still grainy . Yes rice will be grainy and u can see liquid on top but dont worry simply switchoff and put lid and dont disturb for 10-15 mins . Always remember that basmathi rice gets cooked fully only after switching off stove. U will be surprised after 10-15 mins if u open the lid the rice will be fully cooked . Just mix it from the bottom and put lid again . U can serve after 2 mins. Hope this tip helps u . Plz follow the tip as i said , trust me u will get perfect ,fluffy palak pulav . Plz dont try to cook rice on heat till fully done it just results in over roasting and ruins ur effort.
• Serve this hot hot palak pulao with sherva and raitha and enjoy tasty and nutritious spinach rice casserole.

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