Vangi Bath / Kathirikai Satham

Ingredients:
For making masala powder:

• Coriander seeds - 2 tblspn
• Channa dal - 2 tblspn
• Urad dal - 1 1/2 tblspn
• Methi seeds - 1/4 tspn
• Red chillies - 5 nos
• Cloves - 2 nos
• Cinnamon stick - 1 no (2 inch )
• Elachi - 1 no
• Grated coconut - 2 tblspn

Other ingredients:

• Cooked rice - as required
• Brinjal (purple colour) - 8 nos
• Turmeric powder - 2 pinch
• Mustard - 1/2 tspn
• Urad dal - 1 tspn
• Channa dal - 2 tspn
• Tamarind - lemon size
• Curry leaves - few nos
• Salt - to taste
• Oil - 2 tblspn

Method:

• Dry roast the ingredients given under For making masala powder and make powder except coconut 
• Individually dry roast the coconut and powder it and then mix with the masala powder
• Soak the tamarind in warm water and keep aside
• Heat oil in a kadai add mustard after it pops out add the urad dal, channa dal, curry leaves and saute after dal turns golden brown add turmeric powder
• Then add chopped brinjal saute it till it becomes tender and cooked well
• Now add  tamarind juice and keep in low flame for 2 to 3 minutes till raw smell of the tamarind goes
• Then add masala powder as required, salt and mix well
• Add cooked rice and mix well keep in flame for a minute or two
• Serve the hot and delicious vangi bath along with  raitha or any side dish

Mint Chole Pulav / Pudhina Kondakadalai Pulav

Ingredients:

• Jeeraga samba rice - 1 cup
• Sprouted channa - 1/4 cup
• Mint leaves - hand full 
• Coriander leaves - few nos
• Onion - 1 no ( medium size)
• Tomato - 1/4 part
• Green chilli - 1 no ( large )
• Ginger garlic paste - 1 tspn 
• Jeera - 1/4 tspn
• Turmeric powder - 2 pinch
• Garam masala powder - 1/2 tspn
• Lime juice - 1 tspn
• Salt - to taste
• Oil - 2 tblspn
• Ghee - 2 tspn ( for flavour )

For tempering:

• Chinnamon stick - 1 no ( 1inch )
• Cloves - 2 nos
• Bay leaves - 1 no (small)

Method:

• Wash and soak the rice in water for 15  minutes.
• Cook the sprouted channa in pressure cooker with 1 and 1/2 cup water for 2 to 3 whistle
• Chop onion ,tomato, chilli thinly
• Heat oil and ghee in a kadai, add item under "For tempering" and after it pops out add jeera
• Then add onion after it turns pale pink colour add tomato and ginger garlic paste saute for a minute
• Now add mint leaves after it shrinks add cooked chole, saute for few seconds then add turmeric,garam masala powder
• Add the chole cooked water for 1 cup rice 2 cups water
• when it starts boiling add lime juice salt, soaked rice and mix well, on top add the coriander leaves
• Close the cooker lid and keep the weight. cook for 2 to 3 whistle ( depends on quality of rice )
• Switch off the stove, after pressure completely released open the lid and mix it well
• Serve this tasty mint chole pulav hot with raitha or any other side dish

Note:

• You can also add 1 no elachi, even ghee fried cashew
• Also can use fried onions for garnishing

Kovakkai Varagarisi Rice / Tindora or Ivy Gourd Kodomillet Rice

Ingredients:

• Varagarisi or kodomillet  - 2 cups
• Chopped Kovakkai - cups
• Onion - 1 no
• Ginger garlic paste - 1 tspn
• Turmeric powder - 1/4 tspn
• Chilli powder - 1/2 to 3/4 tspn
• Garam masala or curry powder - 1/2 to 1 tspn
• Salt - to taste
• Oil - 2 tblspn
• Ghee - 1 tspn

Method:

• Heat oil and ghee in a pressure cooker add chopped onion followed by ginger garlic paste
• After the raw smell goes add kovakkai, turmeric ,chilli powder, a pinch of salt and mix well
• keep in low flame and allow the kovakkai to cook 
• After it becomes tender add garam masala and 2 cups of water 
• When water starts to boil add salt and rice mix them well and close the lid along with weight 
• Keep in low flame for 5 to 8 mins, then switch off the stove
• Serve hot the tasty and healthy kovakkai varagarisi rice 

Varagarisi Sweet Corn Pulav / Kodo Millet Sweet Corn Pulav

Ingredients:

• Varagarisi / Kodo millet - 1 cup ( water 2 cups )
• Sweet corn - 3 tblspn
• Onion - 1no
• Green chilli - 2 nos
• Mint leaves chopped - 2 tblspn
• Ginger garlic paste - 1 tspn
• Garam masala - 1/2 - 3/4 tspn
• Turmeric powder - a pinch
• Cloves - 2 nos
• Cinnamon stick - 1 no ( 1 inch size )
• Lime juice - 1/2 tspn
• Oil - 2 tblspn
• Ghee - 1 to 2 tspn
• Salt - to taste

Method:

• Heat oil and ghee in a pressure cooker, add cloves, cinnamon, chopped onion, slitted green chilli and saute for a minute
• Then add ginger garlic paste after the raw smell goes add chopped mint leaves and turmeric powder
• After few seconds add sweet corn, garam masala and saute in low flame for a minute
• Now add 2 cups of water, salt and allow to boil
• when water starts boiling add lime juice followed by varagarisi and mix well
• After the rice cooks 80 % or after 2 minutes close the lid put weight and keep in low flame for 5 to 7 minutes and then switch off the stove
• Serve hot the tasty and healthy varagarisi sweet corn pulav along with raita as side dish

Soya Pulav / Meal Maker Pulav

Ingredients:

• Soya chunks or meal maker - 3/4 cup
• Jeeraga samba rice - 2 cups
• Onion - 1 big 
• Tomato - 1 small
• Green capsicum - 1/2 no
• Sweet corn - 2 tblspn
• Ginger garlic paste - 1 tblspn
• Mint leaves (chopped) - 2 tblspn 
• Cashew - few nos
• Lime juice - 1 tspn
• Salt - to taste
• Oil - 3 to 4 tblspn
• Ghee - 3 tspn
• Water - 4 cups ( ration 1 cup rice = 2 cup water )

Whole garam masala:

• Cloves - 2 nos
• Cinnamon stick - 2 inch (1 no)
• Cardamon - 3 nos
• Brinji leaves - 1 no

Dry powders:

• Turmeric powder - 1/2 tspn
• Chilli powder - 1 tspn
• Curry powder ( its veg only ) - 3/4 tspn

Method:

• Wash and soak the rice in water for 10 to 15 mins and then drain it completely
• Chop the onion, tomato , capsicum as thin strips
• Boil water and put soya chunks in it and allow to cook for 10 to 15 mins, then drain it and wash under running water 3 times and squeeze out the excess water from it
• Heat oil and ghee in a pressure cooker, add whole garam masalas after it pops out add onion, ginger garlic paste
• When onion turns golden brown add tomato,mint leaves, followed by dry powders
• After a minute or two add cooked soya chunks, sweet corn, capsicum and mix well
• Keep in low flame for a minute or two then add water and allow it to boil
• When water starts to boil add lime juice, salt and add the rice, keep in low flame
• When rice is half cooked , close the pressure cooker put the weight and keep in very low flame for 10 mins
• After 10 minutes switch off the stove
• Open the cooker after the pressure released completely and serve hot the tasty soya pulav.

Ghee Milagai Podi ( Gunpowder ) Rice

Ingredients:

• Ghee - 1 to 2 tblpsn
• Plain Rice ( cooked ) - as required
• Milagai podi or Gunpowder - 1 tblspn (depends on spicyness)
• Mustard seeds - 1/2 tspn
• Split urad dal - 1 tspn
• Channa dal - 1 tspn
• Dry red chilli - 2 nos
• Curry leaves - few nos
• Asafoetida powder - a generous pinch
• White til - 1 tspn ( if added along with milagai podi then no need )
• Salt - to taste

Method:

• Heat 1 tblspn of ghee in a kadai, add mustard after it pops out add urad, channa dal
• When the dal turns golden brown add dry red chilli, asafoetida powder, curry leaves 
• Then add cooked rice followed by milagai podi and salt mix it well till the rice coated well with the powder
• Add ghee in between if it is very dry , after 2 minutes switch off the stove
• Serve the tasty ghee milagai podi rice with curd as side dish or fried pappad

Note:

• You can use coconut oil instead of ghee it will give different taste
• If want you can add fried peanut also
• Use home made milagai podi for this recipe 

Spicy Vegetable Red Rice ( kerela Rice)

Ingredients:

• Cooked red rice - 2 cups
• Mixed vegetables            - 3/4 cup
• ( carrrot, beans,cabbage)
• Onion - 1 no
• Spring onion green part - 2 tblspn
• Ching's Schezwan chutney - 1 tblspn ( as required )
• Cloves - 2 no
• Cinnamon - 1 no ( 1inch )
• Ginger garlic paste - 1 tspn
• Salt - to taste
• Oil - 1 tblspn

Method:

• Wash and cut all the vegetables in small sizes
• Cook the red rice  http://ananya-kitchens.blogspot.in/2013/07/healthy-palak-brown-rice.html and keep aside
• Heat oil in a kadai, add cloves, cinnamon after it pops out add onion
• 1minute later add ginger garlic paste after the raw smell goes add all the vegetables springle little salt and cook it by closing the lid
• After that add schezwan chutney as required and mix it well
• Saute it for  a minute then add cooked red rice stir it till the rice coated with the masala well
• Check for the salt and switch off the stove
• Garnish with spring onion and serve the spicy vegetable red rice 
• This it best for office goers , they can prepare it quickly in the morning busy hours

Beetroot Rice ( Kerela Red Rice )

Ingredients:

• Beetroot - 1no ( big )
• Cooked Red rice - as required
• Onion - 1 no (medium)
• Sambar powder - 1 to 1/2 tspn
• Garam masala - 1/2 tspn
• Salt - to taste
• Green peas and coriander leaves - for garnishing
• Ginger garlic paste - 3/4 tspn
• Ghee - 1 tspn ( for flavour)

For seasonings:

• Oil - 5 tspn
• Mustard - 1/2 tspn
• Channa dal - 1 tspn
• Broken urad dal - 1/2 tspn

Method:

• Wash the red rice 3 to 4 times then add 2 cups water for 1 cup rice and cook in pressure cooker for 8 to 10 whistle ( depends on your cooker )
• Cook the green peas in water along with little salt and keep aside
• Heat oil in a kadai, add mustard after it splutters add channa dal,urad dal and mix well
• After dal turns golden brown add onion followed by ginger garlic paste
• 2 minutes later add grated beetroot along with little salt and mix it well. keep in low flame for 2 to 3 minutes
• Then add sambar powder, garam masala, after the raw smell of the powder goes add the cooked rice, salt ( if want), green peas, coriander and keep in low flame for 2 mins
• Switch off the stove add 1 tspn of ghee mix well and then serve the tasty beetroot rice 

Note:

• Red rice is good for health when compared to normal white rice, if you feel discomfort while eating it plain with sambar or rasam do variety rice like this and have 
• Instead of sambar powder you can also add chilli powder and dhaniya powder
• You can also use whole garam masala, jeera ...
• While adding onion you can also add little bit mint leaves if you like the flavour

Pepper Garlic Fried Rice

Ingredients:

• Basmathi rice - 1 cup
• Paneer - 1/2 cup
• Garlic chopped - 2 tblspn
• Pepper powder - 11/2 to 2 tspn
• Spring onion - 2 to 3 tblspn
• Onion chopped - 1 tblspn
• Ghee - 1 tspn
• Oil - 1 tblspn
• Salt - to taste

Method:

• Wash and soak the rice in water for 15 minutes
• Cut the paneer in to pieces and saute in 1 tspn of ghee and keep it aside
• In the same kadai add the soaked rice and saute for a minute
• Boil 2 cups of water in a vessel add 1 tspn oil and cook the rice as seperate grains along with 3/4 tblspn of garlic
• Heat 1 tblspn of oil in a kadai add onion saute for a minute then remaining garlic, salt and saute it for a minute
• Then add ghee fried paneer, 1 tblspn of spring onion, pepper powder and mix them well
• Now add the cooked rice, mix the mixture well and keep in high flame for 2 minutes with constant stirring 
• Add the remaining spring onion and switch off the stove
• Serve the tasty Pepper garlic fried rice with any side dish

Sweet Corn Capsicum Fried Rice

Ingredients:

• Jeeraga samba rice - 2 cups (240ml)
• Sweet corn - 1/3 cup
• Carrot - 1 no ( large )
• Three colour capsicum ( red, yellow,green ) - 11/2 cup (altogether)
• Spring onion green part - 1/2 cup
• Onion - 2 no (chopped thin vertically )
• Ginger garlic paste - 11/4 tspn
• Soya sauce - 1 tspn
• Red chilli sauce - 11/2 tspn
• Green chilli sauce - 1 tspn
• Pepper powder - 1 to 1 1/2 tspn
• Vinegar or chilli vinegar - 1 tspn
• Oregano - 1/2 tspn
• Salt - to taste
• Oil  - 3 to 4 tblspn
• Ghee or butter - 2 tspn

Method:

• Wash and soak the rice in water for 15 minutes
• Boil water in a vessel and add the soaked rice ( for 1 cup rice = 11/4 cup water ) and cook as separate grain ( while cooking if all water absorbs springle little water at a time ,close the lid and cook )
• Chop all the veg thin and vertically and keep aside
• Steam or cook the corn and carrot and keep aside
• Heat oil in a kadai, add onion saute for few minutes then add ginger garlic paste after it raw smell goes add corn and carrot
• Followed by three colour capsicum, 1 tblspn spring onion
• Saute this for few minutes in high flame, then add vinegar, red chilli, soya, green chilli sauce, pepper powder, oregano, salt and mix well
• To this add cooked rice and mix well keep in low flame for few minutes inbetween check for the taste if want you can increase or decrease the amount of sauces used according to your taste
• Add spring onion and ghee or butter mix once again and then switch off the stove
• Serve the tasty Sweet corn Capsicum Fried Rice hot along with onion raitha as side dish

Emerald Fried Rice

Ingredients:

• Basmathi rice - 2 cups ( cooked )
• Palak puree - 4 tblspn
• Broccoli - 1/2 cup
• Spring onion white part - 3 tblspn
• Spring onion green part - 2 tblspn
• Green chilli chopped - 1 tblspn
• Garlic chopped - 1 1/4 tblspn
• Pepper crushed - 1 tspn
• Cloves - 2 nos
• Cinnamon - 1 no ( 1 inch )
• Elachi - 1 no
• Salt - to taste
• Oil - 2 tblspn 
• Ghee - 3 tspn ( for flavour )

Method:

• Wash and soak basmathi rice in a water for 15 mins then filter and drain the water completely
• In a rice cooker add 11/2 cup of water for 1 cup rice and boil it , when it starts to boil add 2 tspn of ghee, cloves, cinnamon and elachi 
• After few mins add drained rice and cook it as seperate strands
• Blanch some 12 to 15 palak leaves and make puree
• Chop the broccoli stem and cut only the floret as small pieces
• Heat oil in a kadai, add garlic saute it for a  minute then add white and green part of spring onion, greeen chilli and saute for another 2 mins, then add broccoli , keep in low flame for 2 mins
• Now add palak puree, After 2 minutes add salt followed by cooked rice and pepper powder 
• Mix it well till alll the rice coat with the palak masala
• Check for the salt and switch off the stove after 2 mins
• Add 2 tspn of ghee for flavour and serve hot

Note:

• You can also add baby corn to attract the kids
• You can use half oil and half butter also

Methi Pulav

Ingredients:

• Basmathi rice ( cooked ) - 3 cups
• Methi leaves - 2 cups ( take only the leaves)
• Onion - 2 nos
• Tomato - 1 medium
• Ginger garlic paste - 1 1/2 tblspn
• Oil - 1 tblspn
• Ghee - 3 tspn 
• Salt -to taste
• Cloves - 2 nos
• Cinnamon - 1 no ( 1 inch )
• Elachi - 1 pod

Dry powders:

• Turmeric powder - 1/4 tspn
• Chilli powder - 1 to 1 1/2 tspn
• Coriander powder - 1 tspn
• Garam masala - 11/4 tspn

Method:

• Wash and soak basmathi rice in water for 15 mins then drain the water completely and keep aside
• Boil 1 1/2 cup of water in a rice cooker for 1 cup of rice, when it starts to boil add cloves, cinnamon, elachi, 2 tspn of ghee and soaked rice 
• After  rice cooked and spread it on a plate
• Heat oil in a kadai, add onion, tomato and saute it till the tomato becomes tender
• Add ginger garlic paste and keep in low flame for 2 to 3 mins till the raw smell goes
• After that add methi leaves , keep in low flame for 2 to 3 mins till the leaves shrinks and cooks well
• Now add all the dry powders and mix it well, saute it for few more minutes 
• Then add 2 tspn ghee, salt and cooked rice mix them well till the masala blend with the rice 
• Keep in low flame for 2 to 3 mins and swtich off the stove
• Serve the tasty methi pulav with raitha or any other gravy as side dish

Mushroom Fried Rice

Ingredients:

• Basmathi rice - 2 cups ( cooked )
• Mushroom - 200gms
• Onion - 2 nos
• Ginger and garlic paste - 1 tspn
•            or
• Ginger and garlic chopped - 1 1/2 tspn
• Spring onion green part - for garnish
• Soy sauce - 2 tspn
• Green chilli sauce  -  1 tspn
• Pepper powder - 1/2 to 1 tspn
• Salt - to taste
• Oil - 1 tblspn
• Butter - 1/2 tblspn
• Cloves - 2 nos
• Cinnamon - 1 no ( 1 inch )
• Elachi - 1 no

Method:

• Wash and cut the mushroom as thin slice ( not so thin )
• Chop the onion vertically 
• Wash the basmathi rice and soak in water for 15 mins then drain the water completely
• In a kadai add 2 tspn of ghee or butter add cloves, cinnamon, elachi and basmathi rice and saute for few seconds and transfer it to a plate
• In a cooking vessel add 11/2 cup of water for 1 cup rice and boil it, after it starts to boil add the rice and cook it
• Heat oil and butter in a kadai and add onion , ginger- garlic paste or chopped and saute it
• When onion turns to pink add the mushroom and saute
• Add little salt to it, keep in low flame for 1 min
• Then add soy sauce, green chilli sauce, pepper powder and mix it well
• Then add cooked rice, salt and mix it well
• Keep in low flame for 2 mins or in high flame for 1 min
• Then add spring onion green part and switch off the stove
• Serve the tasty mushroom fried rice hot with any gravy as side dish

Mushroom Mint Pulav

Ingredients:

• Cooked Rice - Normal rice or Basmathi
• Mushroom - 200 gms
• Onion - 2 small or 1 big
• Mint leaves - 1 cup
• Coriander leaves - 1/2 cup
• Green chilli - 3 nos
• Sugar or lime juice - 1/4 tspn
• Cinnamon stick - 1 no ( 1 inch )
• Bay leaf - 1 no
• Cloves - 2 no
• Salt - to taste
• Ghee - 1 tspn
• Oil - 1 1/2 tblspn

Method:

• Cook the rice as seperate grains and keep aside
• Wash thoroughly , chop and grind the mint leaves, coriander leaves and green chilli in to fine paste add sugar or lime juice 
• Clean the mushroom nicely in running water and chop in to thin slices , chop onion thinly
• Heat oil in a kadai, add cinnamon, bay leaf and cloves after it pops out , add onion and mushroom
• Saute it well for 2 to 3 mins then add the grinded green paste and mix them well
• Keep in low flame for 3 minutes with constant stirring then add the cooked rice and mix them well
• Add ghee for flavour and switch off the stove
• Serve hot the tasty mushroom mint pulav with any gravy 

Note:

• If you want you can add more rice ,since i like the mint flavour i added less rice
• You can also omit whole masala

Tomato Rice by Chef Damodharan

Ingredients:

• Basmathi rice - 1 cup
• Tomato - 3 nos
• Green chilli - 2 nos
• Ginger - 1 tspn
• Garlic - 5 pods
• Onion - 1 nos
• Turmeric powder - a pinch
• Chilli powder - 1/4 tspn (optional )
• Coriander leaves - 1 1/2 tspn
• Salt - to taste
• Water - 2 cups

For seasonings:

• Oil - 1 tblspn
• Cloves - 3 nos
• Cinnamon stick - 2 inch
• Ghee - 1 tspn (for flavour optional )

Method:

• Wash and soak the basmathi rice in water for 10 mins
• Grind tomato,ginger, garlic,green chilli,turmeric, chilli powder, coriander in  to a paste and keep it aside
• Heat oil in a cooker, add the cloves and cinnamon stick after it pops out add onion and saute for few minutes
• When onion turns pink add tomato paste and saute it nicely till oil seperates out
• Now add 2 cups of water , salt and allow it to boil
• Drain the water from the rice and add to the boiling water along with 1 tspn of ghee and close the lid
• Pressure cook it for 2 to 3 whistle 
• Serve the tasty tomato rice with any side dish

White Brinji ( Coconut milk Brinji )

Ingredients:

• Basmathi rice - 1 1/2 cup
• Coconut milk - 1 cup
• Onion - 2 nos
• Green chilli - 2 nos ( large )
• Ginger garlic paste - 1 1/4 tspn
• Bay leaves - 1 no ( large )
• Cinnamon stick ( 1 inch ) - 2 nos
• Cloves - 3 nos
• Butter - 2 tspn
• Oil - 2 tblspn
• Salt - to taste
• Water - 3 cups
• Briyani essence - few drops (optional )

Method:

• Wash and soak the basmathi rice in water for 15 to 20 mins
• Drain the water completely and keep it aside
• Cut the onion thinly as in briyani
• Slit the green chilli vertically into two halves don't chop in to pieces
• Heat oil and butter in a kadai, add bay leaf, cinnamon stick, cloves after it pops out add onion and green chilli
• After 2 mins add ginger garlic paste, when the raw smell goes add the rice and saute it for 2 mins
• Transfer this to another bowl, boil 3 cups of water along with salt in the same kadai, when water starts to boil, keep in low flame and add coconut milk
• Then add the fried basmathi rice , mix it well and close the lid
• After the rice becomes tender  and water evaporated ( if you are using briyani essence add at this stage ) switch off the stove
• Serve the tasty white brinji with spring onion garnish

Tasty Vegetable Kerela Rice

Ingredients:

• Cooked kerela (red ) rice - 2 cups
• Mixed vegetables - 1 cup ( carrot, beans, cabbage )
• Onion - 1 medium
• Turmeric powder  - 1/4 tspn
• Chilli powder - 1/2 tspn
• Biryani essence - few drops ( I used tiger  brand )
• Ginger garlic paste - 1/2 tspn
• Garam masala - 1/4 tspn
• Salt - to taste
• Oil - 3 to 4 tspn ( if you use olive oil it will be more healthy )
• Ghee - 2 tspn for flavour

Method:

• Cook the brown rice see http://ananya-kitchens.blogspot.in/2013/07/healthy-palak-brown-rice.html and keep it aside
• Chop the vegetables in any shape but thinly  chop it
• Heat oil in a kadai, add onion, ginger garlic paste after the raw smell goes add all the vegetables and saute it
• When the vegetables becomes tender add turmeric powder, red chilli powder, garam masala and keep in low flame for 2 mins
• Then add briyani essence and salt mix it
• Now add cooked rice mix with the masala nicely, keep in low flame for 2 mins, add 2 tspn ghee for flavour
• Serve the tasty vegetable brown rice with any gravy or raitha

Note:

• Some people and children don't like brown rice so i added biryani essence, it will tempt them to eat
• Since biryani essence is used no need to add whole masala

Healthy Palak Red Rice

Ingredients:

• Cooked red rice - 2 1/2 cups
• Palak chopped - 1 1/2 cup
• Onion chopped - 1 big no or 2 medium size
• Ginger garlic paste - 1 tspn
• Turmeric powder - 1/4 tspn
• Dry red chilli - 3 nos
• Kashmiri chilli powder - 1/2 tspn
• Garam masala - 1/4 tspn
• Salt - to taste
• Oil - 3 tspn
• Jeera - 1/2 tspn
• Ghee - for flavour

Method:
Cooking of red rice:
Wash the red rice 3 thrice to remove the impurites, them soak them in water for 15 mins(1 cup rice 2 cups water)
Then keep in pressure cooker for 7 to 8 whistle ( cooking in pressure cooker varies with the brand using )
Cook them as separate grains and keep aside

• Heat oil in a kadai, add jeera when it pops out add onion saute it for few mins when it turns pale pink add dry red chilli and  ginger garlic paste
• When the raw smell of ginger garlic paste goes add turmeric powder, kashmiri chilli , mix them and keep in low flame till oil separated out
• Now add chopped palak, keep them in low flame till it cooks
• After wards add cooked rice , garam masala, salt , ghee and mix them well
• Serve the tasty and healthy palak brown rice with a raitha as side dish

Carrot and Capsicum Rice

Ingredients:

• Rice - Cook the rice as separate grains
• Carrot - 1 medium size ( grated )
• Capsicum - 1 small or half ( finely chopped )
• Onion - 1 medium size
• Ginger garlic paste - 1/2 tspn
• Turmeric powder - 1/2 tspn
• Chilli powder - 1 tspn
• Garam masala - 1/2 tspn
• Green chilli - 1 medium size ( chop in to two halves vertically )
• Coriander and spring onion - for garnishing
• Salt - to taste
• Oil - 1 tblspn
• Ghee - for flavour

For seasonings:

• Cinnamon stick - 1 inch
• Cloves - 2 no
• Jeera - 1/2 tspn

Method:

• Cook the rice as separate grains and keep aside
• Heat 1 tblspn oil in a kadai, add seasonings after jeera pops out add onion, green chilli saute for few mins
• Then add ginger garlic paste, after raw smell goes add turmeric, chilli powder keep in low flame for 2 to 3 mins , add capsicum and carrot mix well 
• When capsicum becomes tender add salt, rice and mix well ( in this stage if want add oil to avoid dryness )
• After 2 mins add garam masala, ghee, coriander and spring onion 
• Serve the tasty carrot and capsicum rice hot 

Spicy Szechuan Veg Rice

Ingredients:

• Rice - Any variety but cook as seperate grains
• Chopped veg  - 1 1/4 cup  ( carrot, beans, capsicum,cabbage)
• Cooked green peas - 2 tblspn
• Onion - 1 nos ( chopped as thin slice)
• Garlic chopped - 1 tspn
• Ginger garlic paste - 11/4 tspn
• Red chilli paste - 2 tspn  ( see szechuan pasta recipe  for making red chilli paste )
• Salt - to taste
• Oil - 3 tblspn
• Butter or ghee - 1 tspn

For seasonings

• Cinnamon stick - 1 nos ( 2 inch )
• Cloves - 3 to 4 nos ( or use powder)

Dry powders:

• Turmeric powder - 1/4 tspn
• Kashmiri chilli powder - 1/2 tspn
• Garam masala - 1/2 tspn 

Method:

• Cook rice as seperate grains and keep aside
• Heat 2 tblspn oil in a kadai, add the seasonings then add garlic followed by onion saute it till onion turns light brown colour, then add ginger garlic paste
• When the raw smell goes add carrot, beans saute it for 3 mins, then add capsicum and cabbage 
• Keep in low flame for 2 to 3 mins or keep in high flame and stirr without taking hands
• Then add red chilli paste and dry powders except garam masala and saute till raw smell goes
• Add oil in between if it the mixture becomes dry
• Then add cooked green peas, garam masala and salt mix them well
• Now add cooked plain rice mix them well keep in fire for 2 to 3 mins, add ghee or butter and switch off the stove
• Serve hot the spicy szechuan veg rice if want  you can garnish it with coriander leaf or spring onion