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cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrots | cucumber carrot curd for acidity with 19 amazing images. cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrots | cucumber carrot curd for acidity is a simple everyday fare in many South Indian homes. Learn how to make Indian carrot cucumber curd rice. To make cucumber and carrot curd rice, heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the urad dal, asafoetida and curry leaves and sauté on a medium flame for 1 minute. Pour the tempering over the rice mixture and mix well. Serve immediately. Who can resist a bowlful of cool Indian carrot cucumber curd rice on a hot summer’s day? And if you suffer from acidity, then this soothing bowlful is more than tasty – it is nothing short of ambrosia for you! Curd is known to be probiotic and thus aids in digestion. When reinforced with carrots and cucumber, the curd rice gets all the more pleasing for your stomach and taste buds because cucumber is considered one of the best vegetables for combating acidity. Further this cucumber carrot curd for acidity recipe makes use of cumin seeds for tempering, which too is known for its digestive properties. However, indulge in this recipe if curd suits you and doesn’t cause acidity. You will notice that the proportion of alkaline veggies is much more than the amount of rice in this South Indian curd rice with carrots, which is a wonderful step to avoid and alleviate acidity. Tips for cucumber and carrot curd rice. 1. Ensure that each grain of cooked rice is separate to enjoy its mouthfeel. 2. For those who suffer from extreme acidity, we suggest you avoid the use of green chilli paste. 3. Ensure that the curd is fresh, as sour curd can aggravate acidity. 4. If you wish, you can refrigerate this rice and serve it later. Enjoy cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrots | cucumber carrot curd for acidity | with step by step photos.

Chinese vegetable fried rice recipe | veg Chinese fried rice | Indo-Chinese veg fried rice | Indian style Chinese vegetable rice | with amazing 30 images. No Chinese meal is complete without vegetable fried rice or Hakka Noodles. Indo-Chinese street food preferred by most college going students is a favorite among most adults. The greasy, spicy Chinese vegetable fried rice taste amazing as it is but, when served Manchurian gravy or chow chow gravy, it makes a mini meal in itself. The roadside stalls provide humongous quantity of veg Chinese fried rice for a very cheap price but, this is often unhealthy and contains a large amount of MSG. This recipe of vegetable fried rice has tips to keep the rice grains separate will help you make tasty Chinese fried rice at home without any added colours or flavour enhancers. The vegetable fried rice recipe can be customized as per your personal preference. Toss in the vegetables you love and perk up the flavor with the addition of various sauces you like and make a quick meal. If you enjoyed our recipe for Indian style Chinese vegetable rice, then check out our collection of recipes for Chinese Rice Dishes and learn how to make fabulous rice dishes like Triple Schezuan Rice, Burnt Garlic Fried Rice and 5 Spice Mushroom Rice . Serve Indo-Chinese veg fried rice with Crispy Fried Corn and Mixed Vegetables In Black Bean Sauce. Enjoy Chinese vegetable fried rice recipe | veg Chinese fried rice | Indo-Chinese veg fried rice | Indian style Chinese vegetable rice | with detailed step by step recipe photos below.

raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with 23 amazing images. raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna is an Andhra style rice delicacy. Learn how to make tangy kachi keri rice. To make raw mango rice, heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes. Add the asafoetida and turmeric and sauté on a medium flame for a few seconds. Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. An evergreen favourite, the mangai sadam is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch. While red and green chillies are used to add spice to the raw mango rice Indian style, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely. Enjoy the mavinakayi chitranna with papad. You can also serve with side dishes like Cucumber Pachadi, Mango Pickle and Ginger Chutney. Tips for raw mango rice. 1. The cooked rice has to be perfectly made. Each grain of rice has to be separate. Learn how to make the perfect cooked rice. 2. Saute the asafoetida and turmeric powder for not more than 3 to 4 seconds, else it might burn. 3. We have used sesame oil for this rice, but you can use oil of your choice. Enjoy raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with step by step photos.

brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with 34 amazing images. brinjal rice is a wholesome South Indian style rice made using brinjals. Learn how to make brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | brinjal rice, also known as "Vangi bhat " or "Baingan Pulao," is a delicious and flavorful South Indian dish that combines the earthy flavors of brinjal (eggplant) with aromatic spices and rice. It is a vegetarian dish that is often served with raita or yogurt. Uniqueness of this vangi bhaat is its freshly homemade spice powder. This South Indian style brinjal rice is easy to prepare and makes for a satisfying meal on its own or as a side dish. You can also try Maharashtrian Style Baingan Rice. pro tips to make brinjal rice: 1. For richer flavour, cook this brinjal rice in ghee instead of oil. 2. You can also add potato cubes to make this recipe. 3. Do not pressure cook for more than 2 whistles otherwise the brinjals will become mushy. Enjoy brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with detailed step by step photos.

bisi bele bhat recipe | Karnataka style bisibele bhat | how to make bisi bele bhat at home | with step by step photos. bisi bele bhat is a traditional spicy rice dish from Karnataka which is full of flavours. The coconut based paste is the essence of this Karnataka style bisibele bhat. Coconut along with chana dal, urad dal, Kashmiri red chillies, cinnamon and coriander seeds is roasted in coconut oil and then blended to a paste. In some more oil, a whole lot of veggies along with rice and toovar dal are sautéed. They are cooked in tamarind pulp, salt and enough water for about 4 whistles. Once the pressure cooker cools down slightly, top the Bisi Bele with ghee and you are ready to serve. Karnataka style bisibele bhat is served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to this One Dish Meal. Check out for many more wholesome, quick and easy to prepare, one dish meal recipes in a pressure cooker like Bulgur Wheat and Paneer Pulao, Brinjal Rice, Aloo Gobhi Pulao and Chakra Pongal. Enjoy bisi bele bhat recipe | Karnataka style bisibele bhat | how to make bisi bele bhat at home.

sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao | with 27 amazing images. sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao is an Indian sweet recipe is a sweet version of pulao with some basic spice and condiments along with sugar. Learn how to make zarda pulao. To make sweet rice, combine the rice and sugar in a bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the cinnamon, cloves and bay leaves and sauté on a medium flame for 30 seconds. Add the rice-sugar mixture and mix well. Combine the saffron-milk mixture and saffron colour (optional) in a small bowl and mix well. Add this saffron mixture to the rice, mix well and cook on a slow flame for 4 to 5 minutes or till the sugar melts completely, while stirring occasionally. Serve the sweet rice hot garnished with almond and pistachio slivers. Try this simple version of the popular zarda pulao. With the addition of saffron, cinnamon, cloves and bay leaves, a sweet, spicy aroma fills the whole house kindling everybody’s appetite! This Indian sweet rice is made on auspicious occasions like vasant Panchami and also cooked as a first dish during house-warming in India. The quintessence of this recipe is perfectly cooked rice with each grain separate like we make for pulao. Learn how to make cooked rice. You do not need to prepare any syrup for this meetha chawal, as the rice and sugar are cooked together. The flavour and the aroma of this duo is just irresistible! If you like desserts made with rice, then do try recipes from different regions of India like South Indian Paal Payasam, Bengali Payesh, Punjabi Phirni. Tips for sweet rice. 1. A good quality saffron is required to get the rich hue and aroma of this rice. 2. If you wish you can add a little edible yellow colour to get the perfect yellow coloured rice. 3. After you have cooked the rice, ensure you cool it well by spreading in a flat plate so each grain remains separate. Enjoy sweet rice recipe | meethe chawal | Indian sweet rice | zarda pulao | with step by step photos and video below.

Lemon Rice is an all-time favourite rice preparation in South India, where it is made on a regular basis for lunch or dinner, offered as prasad to devotees at temples, served as part of a wedding spread, and carried frequently in the dabba to work or school. With a holistic flavour that combines spice and tang, this rice does not need any complex accompaniments – just a papad or some crispy potato wafers would do!

mixed sprouts brown rice recipe | healthy sprouts pulao | healthy Indian mixed sprouts pulao | mixed sprouts with brown rice | with 19 amazing images. A good dish to pack in the tiffin box , to work or school, the mixed sprouts brown rice will be loved by the whole family. This healthy sprouts pulao is a slightly healthier choice than white rice pulao. Learn how to make healthy Indian mixed sprouts pulao. Mixed sprouts with brown rice is a sumptuous brown rice preparation punctuated with scrumptious sprouts, spring onions and other veggies, and flavoured elegantly with a few common spice powders. Once the brown rice has been cooked then it is only a matter of adding all these ingredients in batches and cooking them together. Here white rice which is polished has been replaced with brown rice to keep some of the fiber intact. Further the proportion of brown rice to the sprouts and veggies in Mixed healthy sprouts pulao has been kept less, so as to add a dose of fiber and antioxidants further. The combination of rice and sprouted legumes (matki) in mixed sprouts brown rice improves the protein quality of this rice-based delicacy, which is also loaded with other nutrients like iron, folic acid and vitamin B1 too. This healthy Indian mixed sprouts pulao can be enjoyed by heart patients in small quantities, though it is best avoided by diabetics. Enjoy mixed sprouts brown rice recipe | healthy sprouts pulao | healthy Indian mixed sprouts pulao | mixed sprouts with brown rice | with step by step photos.

Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients. The simple process of sealing the lid with chapati dough and allowing the ingredients to cook within a covered environment makes all the difference. Basically, what happens in this process is that no moisture is lost. Water evaporates but keeps condensing inside the pot itself, so practically nothing leaves the pot – including the flavours and the aroma of the ingredients. This is what you call a pucca flavour lock! Relish this Lajjatdar Handi Biryani, allowing every spoonful to rest on your palate, and you will be able to discern the flavours of all the ingredients right from the whole spices used to flavour the rice and the tangy chana masala mixture, to the saffron and herbs used to top the layered rice. Lose yourself in the experience... You can also try other variants of biryani like Shahi Korma Biryani and Masoor Biryani .

A reminder of the opulence of the Nawabs, the Kabuli Chana Kofta Biryani is a royal treat that pampers you with every mouthful! Perfectly cooked long-grained rice is layered with a richly flavoured tomato gravy studded with scrumptious kabuli chana koftas. The gravy, made with tomato puree, masala pastes and spice powders has an intense aroma and deep flavour, which are ideal for the mealy koftas made of soaked and ground kabuli chana. A lacing of saffron, milk and mint before baking the Kabuli Chana Kofta Biryani is the final masterstroke, which enhances this already luxuriant fare. Serve with Mint Raita and papad.

matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with 47 amazing images. matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice is a delight to enjoy with every bite. Learn how to make matar paneer pulao. To make matar paneer biryani, make the rice and curry. For the milk rice, heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Divide the rice into 3 equal portions and keep aside. For the curry of Indian paneer peas pulao, heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute. Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the curry into 2 equal portions and keep aside. Finally to make matar paneer rice, grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon. Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it. Repeat the step 2 to make 1 more layer of curry and rice. Pour the milk evenly over it and sprinkle coriander over it. Cover with a microwave safe lid and microwave on high for 3 to 4 minutes. Serve hot. Paneer is a show-stealer and undoubtedly a favorites’ to many. Layers of rice cooked in milk for a rich flavour and aroma and spicy matar paneer curry make this matar paneer biryani a real delicacy. Definitely worth a try with a bowl of raita! The appearance, taste and mouth-feel of this matar paneer pulao are similar to what you get in restaurants, mainly due to the special combination of Indian spice powders and readymade tomato puree used for the gravy, and that final touch of fresh cream. You can make the rice and the curry in advance, but we recommend that you assemble this matar paneer rice and microwave it just before serving. Tips to make matar paneer biryani. 1. In this pulao we have cooked the rice in milk to give it a rich flavour. But if you wish you can cook the rice in water. See how to cook basmati rice without pressure cooker. 2. When you have time on hand, you can also make soft and fresh Paneer at home. 3. Instead of heating the biryani in a microwave, you can layer it in the same way in a handi, cover with a lid and seal the handi edges with the chapati dough like dum biryani. Enjoy matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with step by step photos.

Hyderabadi cuisine in general is marked by its richness, and this biryani tops the charts! There is a rich dimension to every component of this biryani. The koftas are made of potatoes and paneer perked up with dry fruits, nuts and cream, while the rice itself is flavoured with whole spices and herbs and enhanced with a rich paste of cashewnuts and melon seeds. The Hyderabadi Sofiyani Biryani has sweet, hot and spicy dimensions, which make it a dashing treat for your taste buds. While many of the ingredients like ginger, green chillies, etc. add to the pungency of this rich preparation, dairy products give it a luxuriant feel. However, a cup of pineapple cubes added to the biryani makes all the difference because its juicy, tangy, sweet taste helps to highlight all the other flavours of this dish. Enjoy it hot and fresh with a garnish of fried onions. You will also enjoy other Hyderabadi delicacies like the Khubani ka Meetha and the Mirchi ka Salan .

The very mention of saffron brings to mind a royal experience, and indeed, this recipe maintains that reputation! Rice is flavoured aesthetically with saffron and rose water, and perked up with an assortment of dried fruits and nuts. Served with Mixed Vegetable Curry, the Saffron Rice offers an exquisite experience, which you will relish and remember forever. To create a meal combo also serve along Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket .

Chana Dal aur Gur Chawal is a sumptuous combination of spicy chana dal served with aromatic jaggery-sweetened rice. The gur chawal imbibes the flavour and aroma of fennel and cardamom beautifully, in such a way that it kindles ones appetite. It is such a lip-smacking meal you are sure to over-eat, but worry not – an assortment of ingredients like hing, saunf and black salt will aid digestion.

chitranna rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | lemon rice | with 25 amazing images. This famous South Indian rice dish, chitranna rice is made by tempering cooked rice with traditional ingredients like mustard, dals and peanuts, perking it up with onions and coconut, and flavouring it with lemon juice. The crunch of peanuts, the flakiness of coconut and the tang of lemon juice ensure a good balance of texture and taste in Karnataka chitranna rice. You will surely enjoy this easy and convenient recipe. We have had many requests for Karnataka recipes and hence we made this famous Karnataka nimbehannu chitranna. chitranna rice is a very popular South Indian recipe, which is considered very auspicious and made on festival days as an offering to God. People don’t mind standing in long queues to get their share of Karnataka chitranna rice prasad at temples. Owing to the ease of making it and the convenience of being a one-dish vegetarian meal, chitranna rice is a popular choice for packed South Indian lunches too. The only difference is that you can add onions when making it casually and without onions for Karnataka chitranna rice prasad. I would like to share some important tips, points to make the perfect chitranna rice. 1. Wash around ¾ cup of rice few times and soak with enough water for half an hour. Washing helps in removing excess starch from the rice which eventually results into non-sticky grains. 2. Add oil while cooking the rice. Oil coats the rice grain helping us to achieve separate grains on cooking. 3. I have used raw peanuts in chitranna rice. You can replace peanuts with cashew nuts or use a combination of both. Enjoy chitranna rice | lemon rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | with detailed step by step photos.
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