Lemon Rice

Ingredients:
1 cup Cooked Rice
4 tbsp. Cooking Oil
½ tsp. Cumin seeds
½ tsp. Mustard seeds
3 - 4 Curry leaves
2 Green Chillies
½ Lemon Juice
½ tsp. Turmeric Powder
¼ Cup Roasted Pea Nuts
Salt to taste

Method:

Add 4 tsp. of the cooking oil into a frying pan and heat it on a medium flame for around 30- 45 sec till oil gets heated. Add the cumin seeds and mustard seeds to the oil. Once the seeds start popping, add the curry leaves, green chillies and the peanuts. Now stir the mixture for about a minute. Next add the turmeric powder and salt. Mix it well. Next remove the pan from the flame and mix this into the already cooked white rice. Now add the lemon juice to the mixture. Now place this mixture over a low flame and keep stirring until all the ingredients are mixed with white rice properly.

Methi Pulao

Ingredients:

• 2 Cups Basmati Rice

• 1½ Cup Green Peas

• 100 Gms Paneer

• 4 Tsp. Oil

• A Small Bunch of Fenugreek Leaves

• 2 Tomatoes

• 4 Flakes of Garlic

• 6 Green Chillies

• Pinch of Turmeric Powder

• Red Chilli Powder to Taste

• Salt to Taste

Method:

• Wash and soak rice for 30 mins.

• Cut paneer into small pieces and deep fry it.

• Wash and chop fenugreek leaves.

• Slice green chillies into small pieces.

• Heat oil in the pan and add garlic paste and fry till light brown.

• Add tomatoes, peas, chopped fenugreek leaves, green chillies, salt, chilli powder and turmeric powder.

• Fry for 10 minutes.

• Add rice and fry well for another 5 minutes.

• Add enough water and cook in the pressure cooker.

• Garnish the pulao with fried paneer.

Spinach Carrot Pulav

Ingredients:

• 2 Cups Rice, cooked
• 2 Cups Spinach, chopped
• 1 Cup Carrots, grated
• 1 Cup Onion, chopped
• 1 Tablespoon Ginger-Garlic, paste
• 3 Tablespoon Oil
• 1 Teaspoon Cumin Seeds
• 1/2 stick Cinnamon
• 3 Cloves
• 1 Black Cardamom
• 2 Green Cardamom
• 4-5 Peppercorns
• 1 Teaspoon Tumeric Powder
• 1 Teaspoon Red Chili Powder
• Salt to Taste

Method:

1. Heat oil in deep nonstick pan on medium heat.
2. Add all the dry whole spices: cumin seeds, cinnamon stick, cloves, cardamoms, peppercorns and roast for a minute.
3. Add onions and ginger-garlic paste and cook till onions become translucent.
4. Add 2-3 tablespoons of water to prevent onions from burning.
5. Add the chopped spinach and grated carrots and cook for 4-5 minutes.
6. Add tumeric powder, red chili powder and salt and mix well.
7. Add rice and mix well. Serve hot.

Corn Methi Pulao

Ingredients
1 Cup basmati rice
2-3 Peppercorns
1 Cinnamon stick
2 Cloves
2 Green cardamoms
1 Onion, sliced
1 Cup fenugreek leaves, chopped
1/2 Cup sweet corn (makai)
1/4 tsp Turmeric powder
1 tbsp Butter
1 tbsp Oil
Salt, to taste
Water
Instructions
Wash rice and keep it aside.
In a vessel, add 2 cups of water and bring it to a boil.
Heat butter and oil in a pressure cooker.
Add the peppercorns, cinnamon, cloves, green cardamoms and onion.
Saute for some time.
Add fenugreek leaves, corns and turmeric powder. Stir for a few seconds.
Finally, add the rice and required amount of water, along with salt.
Pressure cook till 1 whistle.
Allow the steam to escape before opening.
Serve hot with fresh curd and papad.
Makai or Corn Methi Pulao is ready.

Tomato Pulav

Ingredients:
250 gms green tomatoes
500 gms rice
1 cup coriander leaves
10 to 12 mint leaves
1 green chilli
3to 4 garlic cloves
1 inch ginger
1 onion
1 tsp coriander powder
1 tsp whole masala(lavang daalchini kalilimiri bay leaves)
Salt as per taste
Oil for cooking

Method

1. Make a paste of green tomatoes, garlic, onion, ginger, coriander and mint leaves.
2. Heat 4 tbsp. oil in the pan add the whole masala.
3. Add the green tomato paste, salt and coriander powder mix well.
4. When it starts bubbling, add the rice and stir for 2 min.
5. Add water (twice the quantity of rice)
6. Cook and enjoy as wholesome meal.

Amritsari Vadiyaan Pulao

Ingredients

• 3 Whole Amritsari Vadiyaan (urad daal) break in small bite size pieces
• 2 onions sliced vertically
• 2 potatoes sliced vertically like French fries
• 2 cups of green peas (fresh)
• 3 cups of basmati rice soaked in water
• 2 bay leaf / tej pata
• 1 big black cardamom
• Salt and Red chili powder to taste
• 3 green chilies with slit in middle
• 1 tbsp of ginger
• 3 tbsp of Oil
• 2 tbsp of lemon juice
• 2 1/2 cups of Water

Directions

1. In a non stick deep dish pan / kadiay add oil
2. When oil is hot add ginger and green chilies.
3. Saute them on low heat, when ginger turns pink add bay leaf, cardamom.
4. Turn to high heat now and add vadiyaan pieces and roast them.
5. When vadiyaan turn golden brown add potatoes and let them fry.
6. When potatoes are half done, then add onions and peas.
7. Saute them and add salt and red chili powder.
8. Now add soaked rice without water and saute them for 4 minutes.
9. Now turn the gas to medium heat and add water. Stir with wooden spoon and add lemon juice.
10. Cover the pan with heavy lid and let it cook.
11. Serve hot with cold cucumber raita and vinegar onions or any kind of pickle.