Coconut rice in rice cooker

 

Ingredients 
Soon masoori Rice: 4 cups - wash n keep aside ( for 4 cups rice you need 10 cups of liquid)
Coconut milk can - 2 can ( measure this can to see how many cups you have and rest you can use water)

Oil - 3 tbsp

Ghee - 2-3 tbsp
Ginger garlic paste - 1 tsp
green chili - 3
Mint - 1/4  cup
Coriander leaves - 1/2 cup (optional)
Onion - 1 L sliced long

Salt - 1 tsp or to taste ( water should taste a little salty for pulao)
Water + coconut milk  = 10 cups

dry garam masala :  
bay leaf - 2
Cinnamon - 4 pieces ( 1 inch)

Shahi jeera - 2 tsp

Green cardamom - 6

Black cardamom - 3

Cloves - 8

Instant Pot Method :
1. Wash rice in rice cooker bowl and keep aside
2. Heat oil and ghee in a pan and add ingredients under dry garam masala, and fry for 2 mins.
3. Now add Onion and green chili and fry till the onion is light brown color.
4. Now add ginger garlic paste, fry for a min.
5. Now add mint and coriander leaves and fry for a min
6. Now transfer this mixture to rice cooker with rice

7. Now add salt, coconut milk, water and mix well
9. Now turn on rice cooker and cook until its done.

10. Now open the lid and transfer the rice to the serving dish and enjoy.

Stovetop Method:

1. Heat ghee in a big vessel and add ingredients under dry garam masala, and fry for 2 mins.
2. Now add Onion and green chili and fry till the onion is light brown color.
3. Now add ginger garlic paste, fry for a min.
4. Now add mint and coriander leaves and fry for a min
5. Now add tomato and cook for 2-3 mins.

6. Now add rice n roast for 1 min.

7. Now add salt, coconut milk, water, mix well and make sure salt is on a little higher side.

8. Now close the lid and make the flame to medium and cook for 5 mins and 

9. Now after 5 mins make the flame too low and cook the pulao with the lid on for 6-8 mins or till water is evaporated.

10. Switch off the flame and let the pulao sit for more than 10 mins before serving.

11. Now open the lid and transfer the rice to the serving dish and enjoy.

for 4 cups

Basmati Rice: 4cups - soak for 15-20 mins
Coconut milk can - 2 can ( add 1 cup of water n mix, measure this can to see how many cups you have and rest you can use water)

Ghee - 2-3 tbsp
Ginger garlic paste - 1 tsp
green chili - 5
Mint - 1/2 cup
Coriander leaves - 1/2 cup
Onion - 1 small sliced long

Tomato - 1 small sliced long

Salt - 1 tsp or to taste ( water should taste a little salty for pulao)
water: 1 cup basmati rice  = 1.25 cups of water
(For this recipe it should be 3 cups so mix coconut milk and water to make it 3 cups)

Masala Egg curry

Egg curry

Set 1 - Hard Boil and cut them into half and keep a side.
Eggs - 18 

Set 2 - Grind to a nice soft paste

Coconut powder - 1 cup
Cashews- 10 
Cilantro - 1 cup chopped or 1/2 bunch 

Set 3

Oil - 4-5 tbsp

Onion - 1 small - cut into the long slices

Curry leaves - 1/4 cup

Green chili - 5-6

Tomato - 2 chopped

Ginger garlic paste - 2 tbsp

Red chili powder - 2 tsp

Turmeric - 1/4 tsp

Salt - to taste

Water - 1 cup

Method:

1. Heat oil in a pan, add onion, green chilis and curry leaves n fry till onions are light brown

2. Now ginger garlic paste n fry for a min

3. Now add tomato and cook till they are soft.

4. Now add red chili powder, turmeric powder and salt and mix well 

5. Now add coconut paste cook for few mins till you see oil on sides.

6. Now add water and cook with lid closed for 5 mins on low to medium flame

7. Now add boiled eggs and mix well n cook with closed lid on low flame for 10 mins.

8. Serve hot with roti n rice.

Stuffed ridge guard curry / Gutti Beerakaya

Stuffed ridge guard curry/ Gutti Beerakaya

Set 1
Ridge guard - 10 - Cut each ridge guard into big cylindrical bite sizes and slit halfway through

Set 2 - Grind to a nice soft powder, do not add water. Once grinded well, take in a plate and add 2 tsp of oil on top and mix well.

Coconut powder - 1 cup
Peanuts - 1/2 cup roasted
Sesame seeds - 2-3 tsps roasted

Coriander powder - 1 tsp (optional)
Red chili powder - 8 tsps ( The one we added is not that spicy) Please add to your taste
Ginger garlic paste - 2 tbsp
Turmeric - 3/4 tsp
Cilantro - 1 cup chopped or 1/2 bunch 

Salt - to taste

Set 3

Oil - 4-5 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Onion - 1 small - cut into the long slices

Curry leaves - 1/4 cup

warm water - 1 big cup

Method:

1. Stuff Ridge guard with set 2 masala and keep a side.

2. From set 3, Heat oil in a pan, add mustard n cumin seeds, let them splutter.

3. Now add onion and curry leaves n fry till onions are light brown

4. Now add Stuffed ridge guard and 2 -3 tsp of extra masala on top and cook on low flame with half lid closed for 15-20 mins.

5. Keep rotating suited ridge guard in between. 

6. Add little water on all side and cover n cook again for 5 mins.

7. Serve hot with roti n rice.

Dosakaya shrimp curry

 

Set 1:

Oil - 4 tbsp
Dosakaya - 2 cups  cut into small bite pieces 
Shrimp - 30 pieces medium size
Onion - 1 medium - chopped fine
Tomato - 1 medium chopped
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Salt - to taste

Water - 1 cup

Method:
1. Heat oil in a small pan add oil and shrimp and let them turn pink in color and switch off.
2. Heat oil in a pan, add onion, curry leaves and fry till onions are soft
3. Now add ginger garlic paste and mix well
4. Now add tomato and cook till they are soft with lid closed.
5. Now add dosakaya pieces, cook them or 5 mins.
6. Now add red chili powder, turmeric powder, coriander and cumin powder, salt and mix well.
7. Now add water and close the lid and cook for 10 mins on medium flame.

8. Now switch off the flame and serve hot with rice.

Chole rice for lunch box

 Set 1

Rice - 1 cup cooked

Tomato - 1 medium purred 

Boiled chana - 1/2 cup

Set 2 
Onion - 1 small chopped
Green chili - 1
Ginger garlic paste - 1 tsp
red chili powder - 1/4 tsp

Coriander powder - 1/4 tsp

Chole masala - 1/4 tsp

Turmeric - 1/8 tsp

Salt - to taste

Oil - 2-3 tbsp
Lemon juice - 1 tbsp 

Method:
1. Heat oil in a pan,
2. Now add onion and fry till onions are light brown.
3. Now add ginger garlic paste and cook for a min 

4. Now add tomato paste and cook till for 5 mins with lid closed
4. Now add turmeric, red chili powder, coriander powder, chole masala and  salt and cook till oil is oozing out.
5. Now add boiled chana and cook  for 2-3 mins with lid closed
6. Now add cooked rice and mix well and cook for more 2 mins on low flame 
7. Add lemon juice and mix well and switch off the flame and serve hot.

Palak paneer rice

 

Set 1
Rice - 1 cup cooked

Set 2 - grind to a paste with little water
Spinach - 1.5 cups chopped
Green chili - 4 
Garlic - 5
Ginger - 1 inch
Cardamom - 2
Cloves - 4
Cinnamon - 1 inch

Set 3
Oil - 2-3 tbsp
butter - 1 tsp
Onion - 1 small chopped fine
Spinach - 1/2 cup chopped
Paneer - 10 pieces
Salt
Lemon juice - 1 tbsp 
Method:
1. Heat oil in a pan,
2. Now add onion and fry till onions are light brown.
3. Now add spinach paste and cook till for 5 mins with lid closed
4. Now add butter, turmeric, salt and mix well and cook till oil is oozing out.
5. Now add panner pieces and chopped spinach and cook till for 5 mins with lid closed
6. Now add cooked rice and mix well and cook for more 2 mins on low flame 
7. Add lemon juice and mix well and switch off the flame and serve hot.

Perfect semiya payasam

 
Semiya piyasam:

Sagu biyam - 1/4 cup ( wash nicely)

Ghee - 2 tbsp

Cashews - 2 tbsp

Raisin - 1 tbsp

Semiya - 3/4 cup

Water - 1 cup

Milk - 3 cups (boiled and keep aside until room temp)

Sugar - 3/4 cup

Cardamom powder - 1/2 tsp

Salt - a pinch

Milk - 3/4 cup (boiled and keep aside until room temp)

Method:

1. Soak Saggu biram for 15 mins

2. Now heat ghee in a pan and add cashews and fry till light golden brown. Now add raisin to in cashews and fry for a min and keep aside.

3. Now add semiya in same pan with leftover ghee and roast vermicelli nicely n keep a side.

4. Now in same pan add water, soaked sagubiyam and cook for 2 mins on medium flame.

5. If you see sagubiyam floating on top that means its cooked nicely

6. Now add 3 cups of milk and let it boil.

7. Now add vermicelli and cook until it's just breakable, do not overcook.

8. Now add 3/4 cup sugar, let it cook for 2-3 mins

9. Now add cardamom powder.

10. Now add cashews and raisins n mix well

11. Add salt n mix well n switch off the flame and keep aside.

12. After you keep aside add 3/4 cup boiled and room temp milk to payasam