Green Mango Pulusu

Ingredients:

Green mango-1 or 2
Diced Onions-1/2 cup
Chana dal-1 tsp
Urad dal - 1 tsp
mustard seeds-1/2 tsp
Cumin- 1/2 tsp
Dry red peppers-2
Roasted Methi (Fenugreek) seed powder-1/2 tsp
Roasted Coriander Powder -1 tsp
Green chillies-2
Crushed garlic-1 large clove
Roasted sesame powder-1 Tbsp
Turmeric- little
Tamarind Pulp-1 tsp
Salt- 3/4 tsp or to taste
Oil- 2 tsp

Method:

Boil  the mangoes until they become soft, and squeeze out all the juice from them. Add sesame powder, coriander powder, methi powder, salt and jaggery, mix very well. Heat oil in a sauce pan add chana dal, urad dal, mustard seeds, cumin, crushed garlic and curry leaves fry them little add onions and until they clarify. Add tamarind pulp and mango juice mixture, boil for 2-3 minutes and serve hot Rice.

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.

Coriander(Cilantro) Spicy Rice

Ingredients:

Basmathi Rice - 4cups
Coriander Leaves (Cilantro)-2 bunches
Diced onions-1cup
Frozen Green Peas - 1cup
Carrots(Diced Lengthwise) - 1cup
Cut snap beans- 1cup
Green chillies- 4-5
Garlic - 6 cloves
Cloves-10
Cardamom-4
Cinnamon- 4 small pieces
Turmeric-1tsp
Bay leaf-2
Oil -2Tbsp
Ghee-1Tbsp
Salt-2 tsp or as per taste
Cumin seeds-1tsp
Cashew nuts- 10-15 (Fry them in oil until golden brown)

Method:

Take green chillies, garlic, and coriander leaves make into a paste in blender and set aside. Take cloves, cinnamon, cardamom, make into a powder and set aside.
Heat oil and Ghee together in a pan, add cumin seeds and bay leaf, add chilli coriander paste and fry little, and add diced onions, saute for 2 minutes or until clear, and add vegetables, turmeric, masala powder and fry little and add washed basmathi rice, fry for 2 minutes and add water and salt, and cook for 20-25 minutes on medium high heat, while parcially cover the dish, to avoid boiling over. When most of the water evaporates, Reduce the heat to low cover the dish completely cook for 10 more minutes or until done. Garnish with cashew nuts and fresh coriander, and serve hot with Raitha.

Note:

Instead of cooking this out side on stove, you can use rice cooker to complete the dish. Once you saute vegetables and rice, transfer everything to rice cooker, add water and cook. When cooker is done transfer the Coriander rice to serving dish.