Rice - Items
Rice - Items
Rice - Items
Pepper Rice
201. Vaangi bath
202. Goverdhan Bhath
203. Pineapple upside down pulao
204. Sweet Turmeric rice
205. Fried Rice
206. Moong Fried Rice (Hesarukalu)
207. Masala bath
208. Macaroni – mushroom
209. Ellupudi Chitranna
210. Fruity pulao
211. Palak Pulav
212. Pulao
213. Vegetable Biryani
214. Rice kurma
215. Koyukatte
216. Mushroom noodles
217.Bakola Bath
218. Meeti Orange rice
200. Pepper rice
Rice – 1 cup (Cooked)
Pepper – 1 Tsp
Urad dal – 2 tsp
Seasoning – mustard seeds, urad dal, channa dal, curry leaves, oil
Coconut – ½ cup
Method: - Fry urad dal and pepper and grind it with coconut. Mix this to the rice and
mix well. Season with all the seasoning ingredients and mix well. Garnish with coconut
and serve.
212. Pulao
Rice – ½ kg
Peas, beans, carrot, potato – ¼ kg each (Chop length wise)
Cauli flower – 1
Coconut – 1
Green chillies – 17-18
Cashew – 50 gms
Ginger – 1”
Onion – 4
Garlic – 4-6 flakes
Ghee – ¼ kg
Cinnamon – 4 pieces
Cloves – 4
Cardamom – 1
Method: Grind together coconut, green chillies, ginger, garlic, 2 onion, 2
pieces cinnamon, clove, ½ cardamom, coriander. Soak rice in water for 10
minutes, drain and keep it aside.
Heat ghee in a deep kadai, add cloves, 2 pieces of cinnamon, 2 chopped
onion, ½ cardamom and sauté. Then add the ground masala and fry. Add
vegetables, rice, turmeric, salt and water and cook. Season with cashew, curry
leaves and red chillies (Garlic can also be added)
217.Bakola Bath
Varmicelli – 1 pack 500 gm
Green peas – ½ kg
Curd – 1 litre
Cashew – 25 gms
Coriander leaves – 1 bunch
Curry leaves – little
Green chillies – 6
Ginger – 1”
Mustard – 1 tsp
Red chillies – 4
Ghee – 4 tsp
Coconut oil – 4 tsp
Coconut grated – 1 cup
Salt to taste
Method: Boil water in a pan and add vermiceeli. Boil till it is half done and
add peas and cook till it is done.
Heat ghee in a pan and add mustard, cashew, green chillies, red chillies.
Add coconut and the seasoning to the boiled peas and vermicelli. Add salt
and mix well. Warm the coconut oil and finally add curds and mix well and
serve.
251.Onion gojju
Onion – big – 4
Green chilies – 8
Curry powder – 1 spoon
Coriander
Tamarind, jaggery, curry powder, salt to taste
Method: - Heat oil in pan. Add mustard seeds, channa dal, urad dal, onion, green chilies,
and sauté. Add tamrind juice, curry powder, jaggery, salt and cook for sometime
311.Amla chutney
Amla – ¼ kg (Cut into pieces)
Green chillies – 100 gm
Black pepper – 1 tbsp
Methi seeds – 1 tbsp
Mustard seeds – 2 tbsp
Ginger – 2”
Lemon – 1 (Juice)
Salt to taste.
Method: Grind together to a coarse texture. Store in dry jar
407.Palak Sagu
Palak – 4 Bunches
Dantina Soppu – 2 Bunches
Chakota Soppu – 2 bunches
Cabbage – 200 gm
Turnip – 50 gm
Ginger – little
Green chilies – 5-6
Butter – 2 Tbsp
Turmeric – 2 pinch
Red chilies powder – ½ sp
Salt to taste, little hing
Garnishing – Turnip slices, Chopped cabbage, Coriander leaves
Method:- Chop all the greens, cabbage, turnip and cook it. Grind it once it is cooled.
Grind ginger and green chilies and keep it aside. Heat oil in a pan and add hing. Then
add the ginger chili paste. Add salt, red chili powder, turmeric and sauté. Then add
green’s paste. Mix ½ glass water and cook for 10 minutes. Garnish with turnip slices,
cabbage and coriander leaves and serve.
408. Sweet Beans Curry
French Beans – 4 Cups (Cut in to ½ pieces)
Coconut – 2 Tbsp (Grated)
Sugar – 2 Tbsp
Salt 2 pinches
Ghee – 2 tsp
Urad dal & gram dal 1 tsp
Cashew bits – few
Curry leaves
Hing – 2 pinches
Mehod: Heat ghee, add dals and cashew bits, fry till they turn to brown, add hing, curry
leaves. Add two cups of water with salt and sugar and bring it to boil. Add beans and
cook till tender and dry. Mix coconut gratings and serve with roti or rice.
410.Horsegram Curry
Horsegram – 1 cups
Potato – 2 (Boiled, peeled and cubed)
Tamarind juice 1 cup (Medium thickness)
Jaggery – 2 tbsp
Curry leaves – few
Salt to taste
Grind to paste: Coconut gratings – 2 tbsp
Mustard seeds – 1 tsp
Sesame Seeds – 1 tsp
Red chillies 2-3
Asafoetida - pinch
Seasoning: oil 2 tsp
Mustard ½ tsp
Groundnut 1 tbsp (optional)
Method: Pressure cook the gram in 1 ½ cups of water and few drops of oil
Heat oil and add the seasoning ingredients. Then add tamarind juice, jaggery, and salt
along with a cup of water. Simmer for five minutes to thicken. Add the cooked gram,
potato cubes and the ground paste. Simmer for three to four minutes till it bends well.
Finally add curry leave. Allow it to cook for one more minute and serve hot with rice or
rotis.
411. Rasam
HOrsegram – 1 cup
Tamarind – small lime size ball
Curry leaves
Coconut gratings – 1 tbsp
Jaggery powder 2 tsp
Salt to taste.
Fry and grind: coriander seeds 1 tbsp
Urad dal 1 tsp
Gram dal 1 tsp
Asafoetida pinch
Red chillies 2
Cinnamon small piece
Seasoning: oil 1 tsp, Mustard seeds ½ tsp
Method: pressure cook gram with 2 cups of water and few drops of oil. Extract tamarind
juice and add it along with jagger and salt and boul for 2-3 minutes. Add the ground
paste and curry leaves and simmer for 2 minutes. Season with the above mentioned
ingredients and pour it over the rasam. Serve it hot with rice.
417. Udaka
All types of greens – ½ kg
Green chillies – 5-6
Tur dal – 1 cup
Coconut grated – ½ cup
Garlic – 2 small
Jeera – 2 tsp
Dhaniya – 2 tsp
Onion – 3
Tamarind and salt
Method: Cook greens and tur dal. Drain it and keep the dal and the water separately.
Curry: Fry 1 onion, green chillies, jeera and dhaniya separately and grind this with
coconut, garlic, coriander and little dal and greens (cooked). Add this to the dal water
and boil this with salt and tamarind juice and season with mustard and hing.
Sabji: Chop 2 onions and fry this in oil. Add salt, coconut and cooked dal and greens.
Mix well and serve.