Mamidikaya ( Green mango) Pulihora

Ingredients:

Grated green mango - 1 cup
Cooked rice - 4 cups

Seasoning:
Oil - 2-3 Tbsp
Dry red peppers -2-3
Chana dal - 2 Tbsp
Urad dal - 1Tbsp
Mustard seeds- 1 Tbsp
Hing - 1/4 tsp
Turmeric - 1/4 tsp
Sliced green peppers -2-3
Curry leaves - few
Salt - 3/4 tsp or to taste

Method :.

Heat oil in a pan, add chana dal, urad dal, red peppers, and mustard seeds, when they splatter add green chillies, curry leaves and hing. Add grated mango and fry for 5-8 minutes and add turmeric.
Turn off the heat add cooked rice and salt, mix well until all the mango seasoning and rice mixes evenly. Serve this dish as brunch or side dish with lunch or dinner.

Protein Rich Masala Kichidi

Ingredients:

White or Brown Basmathi Rice - 2cups
Toor dal-1/2 cup
Soaked and sprouted whole moong or Moongdal- 1/2 cup
Soaked and sprouted black chana- 1/4 cup
Firm Tofu- 1cup (Dice into small pieces)
Finely chopped onion- 1/2 cup
Slivered almonds-few (Toasted)
cinnamon-1piece
Cloves-3
cardamom-1
Bay Leaves-2
Oil- 3tsp (Can be used more oil if anybody wants)
Salt-1 tsp or as per taste
Chopped coriander leaves- 2Tbsp

For Masala:

Large onion-1
Green chillies-2
Anise seeds -1tsp
Poppy seeds-1tsp
Small cinnamon piece-1
Cloves-2
Ginger -small piece
Garlic- 2 cloves
Cardamom-1

Note: Grind all above masala ingredients into a paste and set aside.
Stir fry tofu pieces in 1 tsp oil and set aside.

Method:

Pressure cook all the dals together and set aside. Heat 1 tsp oil in a pot, fry whole masala ingredients (Cinnamon, cardamom, cloves and bay leaves), add chopped onion and saute until clear. Add rice and fry for few minutes and add water and half the salt, cook until rice is done.

Heat 1 tsp of oil in another pan, place the ground masala paste, fry until nice aroma comes or till raw onion smell is gone. Add 1 cup of water and remaining salt, while cooking, mix cooked dal and cook until becomes like a thick gravy. Add the cooked rice mix very well, cook in low heat for 5 minutes. At the end add the sauteed tofu pieces, mix well and garnish with chopped coriander and toasted almonds, serve hot.

Chinese Style Vegetable Fried Rice

Ingredients:

Cooked Rice (Cold) - 4 cups
Chopped onions- 1/2cup
Chopped Green onions- 2-3 Tbsp.
Chopped vegetable mixture(Carrots, green and red peppers, celery, beans, peas)- 1 cup total
Egg beaten -1 (Optional)
Crushed Garlic- 1 1/2 tsp
Dry red Chillies-4
Red chilli paste- 1tsp
Soy Sauce -2Tbsp
Black pepper powder-1/4 tsp
Salt-1/2 tsp or to taste
Oil -1 1/2 Tbsp
Cashews- 10 for garnishing.
Chopped coriander Leaves- 1Tbsp

Method:

Scramble beaten egg and set aside. Fry Cashews and set aside.
Heat Oil in a wok or in a deep pan, fry red chillies, add onions and green onions, saute for a minute and add garlic and vegetables stir fry for 2-3 minutes(Vegetables should not become soft). Add soy sauce and chilli paste, mix well and add cold cooked rice and toss everything together. Add scrambled egg and black pepper powder mix everything very well and toss frequently until the Rice is heated through.
Garnish with chopped coriander leaves and cashews and serve hot.

Vegetable Pulao

Ingredients:

Basmati Rice-4cups
Chopped Onions-1cup
Diced potatoes-1/2cup
Diced carrots-1/2cup
Cut Beans-1/2cup
Frozen Peas-1/2cup
Garam Masala powder-1tsp
Ginger garlic paste-2tsp
Cloves-5
Cumin seeds-1tsp
Small cinnamon pieces-2-3
Bay leaves-2
Cashews-12-15
Cardamom seeds-few
Oil-3Tbsp
Ghee(Clarified butter) - 1Tbsp
Salt - 1 1/2tsp or as per taste
Chopped Coriander leaves(Cilantro)- 2-3Tbsp
Chopped Mint-1Tbsp

Method:

Heat oil and ghee in a pan, add cinnamon, cloves, bay leaves, cumin seeds, cardamom seeds and cashews, fry little and add onions, fry until clear. Add ginger garlic paste, mint, half of the cilantro and fry for 2 minutes and add peas, potatoes, carrots, beans and saute for 5 minutes and add rice, fry for 2 minutes. Add 8 cups of water, salt and garam masala powder,and mix everything well,taste the salt, if needed add little more at this time, let it boil and cover the dish cook on medium low heat until done. Or you can transfer, whole thing into a Rice cooker and cook until done. Garnish with cilantro, serve hot with Raitha.

Katte Pongali (Spicy Moong dal Rice)

Ingredients:

Long grain Rice-2cups
Moong dal-1cup
Cumin seeds-1Tbsp
Dry red chillies-2
Crushed black pepper-1Tbsp
Green chilli paste-1tsp
Ginger paste-1tsp
Salt-1tsp or as per taste
Oil-1Tbsp
Ghee (clarified butter)- 3Tbsp
Cashew nuts-12-15
Curry leaves-few
Water-5cups

Method:

Wash moong dal, drain all the water and let them dry on paper towel. Heat oil in a pan, add moong dal fry until dal turns light brown and set aside. In a 3 qt pot heat ghee and add cumin seeds, red chillies, crushed pepper and cashew nuts, fry until cashews turn golden brown, and add curry leaves, ginger and green chilli paste, fried dal and rice, fry altogether for a minute and add water and salt, and mix everything together and cook on a medium heat, until rice is almost done and cover the dish, and cook on medium low heat until rice is completely done. Serve hot with ginger chutney or onion pulusu.

Note: You can transfer everything into a rice cooker and cook until done instead of cooking out side on a stove.Or another way of cooking this dish is you can cook dal and rice with salt separately in a pressure cooker and transfer to a bowl. Fry all the seasonings just like above and add that to the cooked rice and dal mix. Mix everything together very well and serve.

Tomato Pulihora

Ingredients:

Cooked long grain rice-4 cups
Tomato puree-3/4-1cup
Tamarind pulp-1Tbsp
Sliced green chillies-2
Garlic -3 cloves
Chana dal-1Tbsp
Urad da-1Tbsp
Coriander seeds - 3/4 Tbsp
Dry red peppers-2
Cumin seeds-1/2 tsp
Turmeric-1/2 tsp
Salt-3/4 tsp or as per taste
Oil-2tsp

For Seasoning:

Dry red chilies-2
Chanadal-11/2tsp
Urad dal-1tsp
mustard seeds-1tsp
Curry leaves -few
Cashews-few
Oil-2Tbsp

Method:

Take Tomato puree and tamarind pulp together and boil for for few minutes, add salt, sliced green chillies and turmeric and boil for 2-3 minutes more. Heat 1-2 tsp of oil in small pan, add dry red peppers, chana dal, urad dal, coriander seeds, cumin seeds, garlic and few curry leaves and fry for few minutes until dals turn golden brown, let it cool and grind into powder and set aside.
Place cooked rice in a bowl, add tomato, tamarind mix and ground masala and mix well with hand altogether without mashing the rice. Heat oil in a small pan, add cashews, dry red chillies, chana dal, urad dal, mustard seeds, and curry leaves, when they splatter add this seasoning to above rice, and mix well together and serve as a brunch or a side dish.

Pulihora (Tamarind Rice)

Ingredients:

Long grain rice - 2 cups 

Tamarind Pulp - 3-31/2 Tbsp.

 Cashew nuts or peanuts - few 

Turmeric-1 tsp 

Salt-11/2tsp. or as per taste 

Oil-31/2Tbsp. 

Fenugreek Seeds(Methi)-1/2 tsp

Chana dal-3Tbsp 

Urad dal - 11/2 Tbsp 

Mustard seeds- 2tsp. 

Dry red chillies-4 

Sliced Green Chillies - 4 

Grated ginger-1Tbsp.

 Curry Leaves - few 

Asafoetida (Hing)-1/2tsp. 

Method: 

Cook Rice separately, let it cool in a platter, add turmeric. (Rice should be firm and not soft, so add 1/2 cup less water while cooking.) Heat oil in a pot add methi seeds, when they turn brown add mustard seeds, dry red peppers, cashews or peanuts, chana dal, urad dal. When dals turn brown add sliced green chilies, grated ginger, hing and curry leaves, fry for a minute, add tamarind pulp, salt and cook for a minute. Add this spicy seasoning to cooked rice. With hand mix all the rice and spicy paste altogether thoroughly, without mashing the rice.. Adjust tamarind pulp and salt if needed. You can serve the pulihora, after 1 hour.This pulihora will taste better next day. Serve as a breakfast, snack or special side item with lunch or dinner.