PEAS PULAV

Ingredients:-
Serves- 4

Basmati Rice- 2 cups
Frozen /fresh peas-1 cup
Sliced onion- 1no.
Green chillies- 2 nos.
Ginger-garlic paste- 1 tsp
Cumin seeds-1 tsp
Bay leaf- 1 no.
Cinnamon- 1" pc
Cloves- 2 nos.
Cumin pwdr- 1 tsp
Coriander pwdr- 1 tsp
Ghee / Clarified butter- 1 tbsp
Salt to taste
Water- 3 cups(1:1.5- rice:water)

Procedure:-

• Heat ghee in cooker pan, saute cumin seeds, crushed cinnamon, cloves, bay leaves, green chillies, ginger-garlic paste and onion.
• Stir in cumin pwdr and coriander pwdr.
• Add frozen/ fresh peas, saute for 3-4 minutes.
• Now add washed and drained rice, fry for a minute, rice grains shd get coated with ghee.
• Finally add water and salt to taste.
• Close the cooker lid, place the weight, pressure cook for 2 whistles.
• Serve hot with any gravy of your choice.

MAVINKAYI CHITRANNA / MANGO RICE

Ingredients:-

Rice-1 cup

Raw mango-1/2 medium size

Onion-2 nos.

Green chillies- 4 nos.

Garlic -3 cloves

Bengal gram/ kadle bele- 1 tsp

Black gram/ uddin bele- 1 tsp

Mustard- 1/2 tsp

Curry leaves- 1 string

Coriander leaves- a fistful

Shredded coconut- 2 tbsp

Turmeric powder- a pinch

Oil to saute

Salt to taste

Procedure:-

• Cook rice and allow it to cool.
• Grate raw mango and keep aside.
• Heat oil, saute' mustard, curry leaves, green chillies, sliced garlic, black gram, bengal gram and onion.
• Cook for 4-5 minutes, then add turmeric powder and salt.
• Remove from heat, stir in grated raw mango.
• Mix this with cooked rice, sprinkle shredded coconut and chopped coriander leaves.

AKKI PAYASA / AKKI HUGGI

"Akki Payas/ Akki Huggi" is a North Karnataka rice variety, which is usually prepared during festivals/ functions along with Kadubu/Holige. Seeing the name payas/huggi, dont think that its a sweet dish. Main ingredients for this dish are rice and kusubi. Many of you would not have heard or seen these seeds. I had brought kusubi while coming from India, I dont think we get them here in US of A. See the picture below for Kusubi seeds, they are like sunflower seeds but white in colour.

Ingredients:-

Rice- 1 cup

Kusubi-1/2 cup

Water-4 cups

Salt to taste

Procedure:-

• Cook rice in cooker with 3 cups of water.
• Grind Kusubi by adding a cup of water, strain it to remove all the pulp, collect only kusubi haalu.
• Add this kusubi haalu to cooked rice and bring it to boil.
• Akki payasa is ready to serve!!

BISI BELE BATH

Ingredients:-

Rice- 1 cup
Toor dal/ split pigeon peas- 1 cup
Water - 6 cups (1:3) for cooking
Chopped onion- 1cup
Cubed tomato- 1 cup
Chopped Beans- 1 cup
Green peas- 3/4 cup
Chopped Carrot-1 cup
chopped Capsicum -1 cup (optional)
Tamarind juice- 1 tbsp
Oil to saute
Salt to taste

For Masala:-
Coriander seeds/dhaniya- 1tbsp
Cumin seeds- 1 tsp
Cinnamon- 1"
Cloves- 2 nos.
Urad dal/ black gram- 1 tbsp
Chana dal/ bengal gram- 1 tbsp
Grated Dry coconut- 2 tbsp
Red chilli pwdr- 2 tsp

Procedure:-

• Pressure cook rice, toor dal and all the veggies together.
• Fry all the ingredients listed in masala list, make powder.
• Keep cooked rice and veggies on medium flame and stir in masala powder.
• Add tamarind juice and salt.
• Bring it to boil. Remove from heat.
• Serve hot with ghee, Chips/ Sandige.

METHI RICE

Ingredients:-

Rice- 1 cup
Methi/fenugreek leaves- 1 bunch
Sliced Onion-1 cup
Garlic- 4 slice crushed
Dry red chillies- 4-5 nos.
Curry eaves- 1 string
Cumin seeds- 1 tsp
Cumin seeds pwdr- 1 tsp
Oil to saute
Salt to taste

Procedure:-

• Cook rice and allow it to cool.
• Clean methi/ fenugreek leaves, chop and keep aside.
• Heat oil in a wok, saute jeera/cumin seeds, garlic, curry leaves and dry red chillies.
• Then add sliced onion, fry till onion become tender.
• Add chopped methi leaves, fry for 5 minutes.
• Finally add cumin seeds pwdr and salt, stir well, remove from heat.
• Mix rice with this and serve.

COCONUT RICE

Ingredients:-

Rice- 1 cup
Water- 2 cups
Shredded coconut-1 cup
Mustard - 1 tsp
Red chillies- 3 nos.
Urad dal- 1 tsp
Curry leaves- 1 string
Cilantro- 5-6 strings
Oil to saute
Cashew to garnish
Salt to taste

Procedure:-

• Cook rice and keep aside. (For her/him, who doesn't know to cook rice:- Add water and rice in cooker, keep cooker on stove, turn on heat, after 2 whistles turn off heat, rice is ready, as simple as that.)
• Heat oil in a wok, saute mustard, urad dal, curry leaves, red chilles and shredded coconut.
• Fry for 3-4 minutes, then add salt.
• Mix it with rice, sprinkle chopped coriander leaves, garnish with fried cashew and serve.

BUTHI / RICE BALL

Ingredients:-

Rice- 1 cup

Water- 2.5 cups

Salt to taste

Grated Ginger-1 tsp

Grated garlic- 1 tsp

Curd- 1/2 cup

Milk- 1/2 cup

Procedure:-

• Bring water to boil in a vessel, add rice, cook till done.
• Drain out the remaining water.
• Allow rice to cool for sometime.
• Add ginger, garlic, salt, curd and milk, mash and mix thoroughly.
• Make 2-3 rice balls.
• Serve with pickle/ chutney.

HOLIGE-SIKARNE

Click on links below for recipe-
Holige
Holige saaru
Sikarne

JEERA RICE

Jeera Rice is very easy to make and less time consuming.

Ingredients:-

Basmati Rice- 1 cup
Water- 2 cups
Thinly sliced onion- 1 cup
Cumin seeds- 2 tsp
Cumin pwdr-1 tsp
Fried cashew- 2 tbsp
Salt to taste
Ghee/clarified butter- 2 tbsp

Procedure:-

• Heat ghee in a Pressure cooker pan, saute Cumin and onion.
• Add Cumin pwdr and salt.
• Add soaked and drained basmati rice, fry for a minute.
• Add water, close the cooker lid.
• Turn off the heat after 2 whistles.
• Garnish with cashews, serve hot with any gravy.

TOMATO BATH

Ingredients:-

Rice - 2 cups
Water- 4 cups
Carrot- chopped 1/2 cup
Beans- chopped 1/2 cup
Capsicum- chopped 1/2 cup
Tomato- Chopped 1 cup
Onion- chopped 1 cup
Ginger paste- 1 tsp
Garlic paste-1 tsp
Cinnamon - powdered 1/2 tsp
Coriander pwdr/ daniya pwdr- 1 tsp
Clove - 4 nos. powdered
Red chilli pwdr- 2 -3 tsp (as per req.)
Oil to saute
Curry leaves- 1 string
Coriander leaves- 1/2 cup chopped
Salt to taste

Procedure:-

• Heat oil in a pressure cooker/ pan, saute onion, curry leaves and ginger garlic paste.
• Add chopped beans, carrot and capsicum.
• Saute for 5 minutes.
• Add chopped tomato, fry for 2 minutes.
• Add cinnamon, clove pwdr, red chilli pwdr and daniya pwdr. Stir well.
• Now add water and salt to taste.
• Add rice and pressure cook for 2 whistles. Allow it to cool.
• Garnish with chopped coriander.
• Serve hot with raitha.

KHARA PONGAL

Ingredients:-
Rice- 1 cup
Moong dal/green gram- 3/4 cup
Water- 6 cups
Onion- 1 cup
Cumin seeds- 1 tsp
Coriander pwdr - 1 tsp
Poppy seeds- 1 tsp
Ginger - 1 inch
Grated coconut- 1 cup
Green chillies- 7-8 nos.
Curry leaves - 1 string
Cilantro- chopped 1 cup
Dry red chillies- 7-8 nos.
Mustard seeds-1 tsp
Oil -1 tbsp
Salt to taste

Procedure:-

• Roast moong dal until light brown.
• Grind grated coconut, 1/4 cup of onion, cumin seeds, green chillies, poppy seeds, coriander powder, ginger together. Keep it aside.
• Put 1/2 tbsp of oil in a vessel heat it, when hot add 3/4 cup of chopped onion, fry for 3 mins.
• Add water, bring it to boil.
• Add rice,dal and salt. Cook till done.
• Add ground paste to the cooked rice and dal, stir until it blends well.
• Heat 1/2 tbsp of oil in a pan, add mustard seeds, curry leaves, red chillies and fry it.
• Add this seasoning to the cooked rice and garnish with chopped cilantro.
• Serve hot/ cold.

PALAK/ SPINACH RICE

Ingredients:-

Palak/Spinach - 1 bunch
Rice - 1 cup
Onion - 1 medium size
Tomato- 1 no.
Green chillies- 6-7 nos.
Shredded coconut- 1/2 cup
Cinnamon- 1 stick
Clove- 3 nos.
Curry leaves - 1 string
Coriander leaves- 1/4 bunch
Black Pepper- 4 corns
Oil- 1 tbsp
Mustard- 1 tsp
Salt to taste
Water- 2 cups (1 rice:2 water)

Procedure:-

• Grind spinach, cinnamon, clove, pepper,green chillies,shredded coconut and salt together and keep it aside.
• Heat oil in a vessel , saute mustard, curry leaves, chopped onion and then saute chopped tomato.
• Then add ground masala paste, cook for 5 minutes.
• Add water, when it starts boiling add rice , cook till done.

Thanx Jyo for sharing this recipe.

BIRANJI

My hometown Ranebennur is very famous for Biranji. There are many Biranji Special Hotels, where it is served with Badanekayi Yennegayi. Yummy!



My mother is wellknown among our relatives for her special Biranji. I dedicate this post to my mom, who taught me to cook this delicious dish.




Ingredients:-
Rice- 1 cup
Butter- 1/4 lb
Dry red Chillies- 8-10 nos
Garlic-10 cloves
Cinnamon- 1 stick
Clove- 3 nos
Grated dry coconut- 1/2 cup
Mustard - 1tsp
Curry leaves
Salt to taste
Coriander leaves
Cashew-roasted

Procedure:-

• Take a thick bottomed vessel, place butter in it and heat.


• When butter starts to boil, add mustard, curry leaves,chillies, garlic.


• Fry it until garlic turns to golden brown.


• Then add powdered cinnamon and clove.


• Add 2 cups of water (1 rice:2 water) and 1tsp salt.


• When water starts boiling add washed and drained rice.


• Cook on medium flame till done.


• Sprinkle grated dry coconut.


• Garnish with cashew, coriander leaves.


• Serve hot with Badanekayi yennegayi.