02
Oct 16

Phalahari steamed samba rice

Ingredients:

  • Samba rice: ½ cup
  • Water: 1 cup
  • Sendha namak (rock salt): ½ teaspoon
  • Ghee (clarified butter): 1 teaspoon

Preparation:

  1. Clean and wash rice. Soak it into double quantity of water Keep aside for 15-20 minutes.

Method:

  1. Cook the rice in rice cooker or pressure cooker along with ghee and rock salt. Phalahari steamed samba rice is ready to be served.
    Phalahari steamed samba rice

    Phalahari steamed samba rice

    Ingredients

    Ingredients

    Soak

    Soak

    Phalahari steamed samba rice

    Phalahari steamed samba rice


24
Apr 16

Fish biryani (fish tahari /fish pulao)

Biryani is all time favorite traditional recipes and cooked in all over India especially in south India. It is one pot meal of rice lovers. Fish biryani is very delectable dish; always use bigger chunks of pieces as they are cooked very fast .you can use any types of fish, but preferably using the fish with single bone or boneless. This recipe is very delicious and nutritious.

Ingredients:

  • Basmati rice: 1 cup (150-200 gm)
  • Fish: 4 pieces (150-200 gm)
  • Refined oil/cooking oil l: 5 tablespoon
  • Curd: ½ cup
  • Onion: 50gm
  • Cumin seed: 1 teaspoon.
  • Salt: 1 teaspoon
  • Water: 2 cup
  • Ginger: 2 inch piece
  • Garlic: 3-4 flakes
  • Green chili: 4 no.
  •  Potato: 2 no. (Medium size)
  • Tomato: 1 no. (Medium size)
  • Cabbage: 1 bowl (chopped)
  • Lemon: 1 no.
  • Whole Garam masala:
  • Clove: 3 no.
  • Cinnamon: 2 inch stick
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Mace: 2 inch piece

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes. Again wash the fish drain out all the water.
  2. Take a bowl; put Garlic paste, salt, turmeric powder, mix well and make paste. Rub the paste on the fish. Keep aside.
  3. Clean and wash rice. Keep aside in a sieve.
  4. Slit the green chili, keep aside.
  5. Chop the potato, onion, tomato, cabbage, ginger and garlic. Keep aside.
  6. Make paste of ginger, garlic and green chili, keep aside.
  7. Fry the fish, keep aside.

Method:

  1. Heat 3 tablespoon of oil in a fry pan.
  2. Add cumin, whole Garam masala and green chili, sputter for few seconds, add chopped onion; fry it in high flame till it gets transparent.
  3. Add potato, cabbage and tomato one by one in sequence, frying after 2 minutes each.
  4. Add ginger, turmeric powder, chili powder, coriander powder and salt, fry for couple of minutes, and add curd, reduce the flame to lower, cook till vegetables are 80% done.
  5. Add washed rice and fry for 3-5 minutes.
  6. The moment some of rice begins to change color, add hot water, Place on high flame, when it starts to boil, add fried fish in it.
  7. Reduce the flame and cover the pot, cook it till rice is done.
  8. Put off the flame, Allow to cool for about 5-6 minutes, after cooling, stir lightly with the help of fork, and add lemon juice and green coriander leaves.
  9. Serve Fish biryani (fish tahari /fish pulao) in a rice plate and decorate with left over green coriander leaves.
  10. Mouth watering Fish biryani (fish tahari /fish pulao) is ready to serve with raita.
Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Ingredients

Ingredients

Fry the fish

Fry the fish

Ingredients

Ingredients

Add cumin, whole Garam masala and green chili

Add cumin, whole Garam masala and green chili

add chopped onion

add chopped onion

add chopped onion

add chopped onion

Add potato

Add potato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add ginger, turmeric powder, chili powder, coriander powder and salt

Add ginger, turmeric powder, chili powder, coriander powder and salt

add curd

add curd

add curd

add curd

add curd

add curd

Add washed rice

Add washed rice

Add washed rice

Add washed rice

Add washed rice

Add washed rice

add hot water

add hot water

add hot water

add hot water

add fried fish

add fried fish

add fried fish

add fried fish

cook it till rice is done

cook it till rice is done

add lemon juice and green coriander leaves

add lemon juice and green coriander leaves

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

  • fish is rich in protein, iron, Zinc, iodine, potassium calcium etc…
  • Fish protein is one of the best proteins.
  • It is very high in calcium, phosphorus and vitamin B6.
  • Fish is a brain booster.
  • Have fish thrice in a week, it does not matter whether it is river fish or sea fish.

23
Mar 16

Jeera rice (cumin rice fry)

Ingredients:

  • Basmati rice: 1 cup
  • Ghee (clarified butter): 1 teaspoon
  • Salt: half teaspoon
  • Cumin: 1 tablespoon
  • Water: 2 cup

Preparation:

  1. Clean and wash rice. Soak it into water. Keep aside for 20-30 minutes.

Method:

  1. Cook /stem the rice. You can cook rice into rice cooker/pressure cooker. Keep aside.

Seasoning:

  1. Heat ghee, in a fry pan and roast the cumin along with salt.
  2. Fry for minutes, turn off the flame.
  3. Add this prepared seasoning into cooked. Mix thoroughly and serve hot.
  4. Aromatic cumin rice is ready to serve.
  1. Jeera rice (cumin rice fry)
    Ingredients

    Ingredients

    Heat ghee

    Heat ghee

    add cumin

    add cumin

    cumin along with salt

    cumin along with salt

    stem the rice

    stem the rice

    add Seasoning

    add Seasoning

    Jeera rice (cumin rice fry)

    Jeera rice (cumin rice fry)

    Jeera rice (cumin rice fry)

    Jeera rice (cumin rice fry)


26
Jan 16

Brown rice pulao

Brown rice has never been a regular part of our diet perhaps due to its color as we are so used to eating white colored rice. Moreover, I hardly eat rice once in a week and that too only basmati rice because eating rice leaves you feeling heavy in the stomach.

Recently I visited an exquisite Onam festival lunch party in my colony and got an opportunity to try brown rice. The preparation was surprisingly nice and I was amazed to know the taste was far better than the acclaimed Basmati rice. The taste lasted for long and made me feeling very light.

Having brown rice this day changed my view completely about rice and these days I often cook different variants of brown rice. It’s an exciting discovery of food which is full of vitamin & minerals, an essential requirement of our body.

Ingredients:

  • Brown rice: 1/2 cup
  • Capsicum: 1no. (Medium size)
  • Mustard seed: ½ teaspoon
  • Urad dal (split black gram): 1 tablespoon
  • Ginger: 2” piece
  • Garlic: 2-3 flacks
  • Onion: 1no. (Medium size)
  • Curry leaves: 1 twig
  • Cumin: ½ teaspoon
  • Coriander leaf: 20 gm
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Green chili: 1 no.
  • Red chili powder: 1 teaspoon
  • Cooking oil/olive oil: 1 tablespoon
  •  Salt: 1 teaspoon
  •  Lemon: 1 no.

Preparation:

  1. Boil the brown rice in rice cooker or pressure cooker.
  2. Drain the extra water on the strainer, if it is there.
  3. Chop the capsicum, ginger onion, green chili and garlic into Julian (longitudinally).

Method:

  1. Heat oil in a fry pan, add mustard seed and cumin.
  2. When it begins to sputter, add urad dal, fry till it gets light brown in color.
  3. Add onion, fry on high flame till it gets translucent.
  4. Add capsicum, fry for couple of minutes.
  5. Add ginger, garlic, curry leaves and green chili stir fry for a minute.
  6. Add turmeric powder, coriander powder and chili powder and stir properly.
  7. Immediately add cooked brown rice and salt, stir continuously for 3-4 minutes.
  8. Put off the flame and add lemon juice, transfer in to serving bowl.
  9. Serve with mix vegetable raita/dip. This goes very well with this dish.
    Brown rice pulao

    Brown rice pulao

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Boil the brown rice

    Boil the brown rice

    Drain the extra water

    Drain the extra water

    add urad dal

    add urad dal

    Add onion

    Add onion

    Add capsicum

    Add capsicum

    Add ginger, garlic, curry leaves

    Add ginger, garlic, curry leaves

    Add turmeric powder, coriander powder and chili powder

    Add turmeric powder, coriander powder and chili powder

    add cooked brown rice

    add cooked brown rice

    Brown rice pulao

    Brown rice pulao

    Brown rice pulao

    Brown rice pulao

  • Brown rice is packed with the anti-inflammatory benefits of fiber and antioxidant effect of manganese.
  • Just half cup of Brown rice provides manganese of our daily requirement.
  • Capsicum contains carotenoids, which provide vitamin` A’ and iron.
  • Lemon juice provides vitamin `C` and also help absorption of the iron.

17
Oct 15

Sama pulav (phalahari recipe)

Ingredients:

  • Sama rice: 1 cup
  • Potato: 2 no. (Medium size)
  • Peanut: 3 Tablespoon
  • Ginger: 1” piece
  • Green chili: 2 no.
  • Cashew nut: 8-10 no.
  • Coriander leaves: 2 tablespoon.
  • White rock salt: 1 teaspoon
  • Ghee: 2 tablespoon
  •  Sugar: half teaspoon (optional).
  •  Water: 2 cup

Preparation:

  1. Clean and wash rice. Keep aside in a sieve to get rid of extra water.
  2. Chop potato into small cube.
  3. Chop ginger and green chili into small pieces.

Method:

  1. Heat 2 tablespoon of ghee in cooker/fry pan.
  2. Fry cashew nut and groundnut for 3-5 minutes. Stir continuously till brown color comes, add green chili and ginger further fry for few seconds.
  3. Add potato and stir.
  4. Lower the flame and cover it (about 3-4 minutes).
  5. Add washed rice and fry for 3-5 minutes.
  6. The moment some of rice begins to change color.
  7. Add water, close cooker, put on high flame and bring to full cooking pressure.
  8. Put off the flame and allow it to cool, add lemon juice and coriander leaves. Stir well.
  9.  You can use rice cooker instead of pressure cooker.
  10. Sama pulav is ready, transfer into serving bowl.
    Sama pulav (phalahari recipe)

    Sama pulav (phalahari recipe)

    Ingredients

    Ingredients

    Frying  groundnut

    Frying groundnut

    Frying  groundnut  and potato

    Frying groundnut and potato

    Add washed rice

    Add washed rice

    Add washed rice and fry

    Add washed rice and fry

    Add water

    Add water

     cooking rice

    cooking rice

    Sama pulav (phalahari recipe)

    Sama pulav (phalahari recipe)

    adding coriander leaves

    adding coriander leaves

    Sama pulav (phalahari recipe)

    Sama pulav (phalahari recipe)

  • This is eaten during fasting.
  • It is highly nutritious and easily digestible.
  • In some part of India, it is a part of staple diet.