Beetroot Coconut Rice / Pulihora - South Indian style

 

            This is a very popular South Indian style rice dish. Any leftover cooked rice can be converted into this delicious one-pot wonder by just adding grated beetroot, fresh grated coconut and other basic condiments to it. Very simple and easy to prepare, it is a great comfort food. 

           

            This dish is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. It can be relished for breakfast, lunch / brunch or any time of the day. You can also pack it as a lunch box meal. So check out the step by step pictorial recipe to prepare this amazingly healthy dish. 

• 2 cups cooked rice
• 1/2 cup grated beetroot
• 1/2 cup fresh grated coconut
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. chana dal
• 1 tbsp. roasted peanuts
• 1 tbsp. sunflower seeds (opt)
• 1 tbsp. pumpkin seeds (opt)
• 1/2 tsp. salt or to taste
• 1 pinch of pepper powder
• 1 tbsp. coriander leaves, chopped

             Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal and asafoetida. Sauté for a minute.

            Now add the coconut and stir fry till it turns light brown in color.

  

            Then add the grated beetroot and sauté for 2 minutes.

          Add the cooked rice, salt and pepper powder. Mix everything well and sauté for 1-2 minutes. Switch off the flame.

            Add the roasted peanuts, sunflower seeds and pumpkin seeds. Give it a mix. 

           Garnish with coriander leaves. Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice. 

Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal & asafoetida. Sauté for a minute.

              Now add the coconut & stir fry till it turns light brown in color.

                     Then add the grated beetroot & sauté for 2 minutes.

Add the cooked rice, salt & pepper powder. Mix everything well sauté for 1-2 minutes. Switch off the flame.

   

Add the roasted peanuts, sunflower seeds & pumpkin seeds. Give it a mix. 

                    Garnish with coriander leaves.

Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice. 

Leftover Mutton Keema Fried Rice

 

          Have any leftover cooked keema, mutton or chicken? Then serve it in a different avatar by making this yummy and amazing fried rice with it. It is not only simple but an easy recipe to prepare. In this way, you can make good use of the keema. Any leftover rice can be also made good use of it in this recipe. 

          Add any veggies of your choice to make it more appetizing. Enjoy for lunch, brunch or dinner just as is or with any veg. or non-veg. side dish. You can also pack it for a lunch box meal. So check out the step by step pictorial recipe to prepare this delectable Fried Rice. 

• 2 cups cooked rice
• 3/4 cup cooked muton keema
• 1-2 tbsp. oil
• 1 onion, slice
• 3-4 garlic cloves, sliced
• 2-3 green chilies, chopped
• 1/4 cup green peas (I used frozen ones)
• 1/4 cup carrot, cubed & steamed al dente
• 1/2 tsp. salt or to taste
• 1 tsp. peri peri sauce
• 1 tsp. green chili sauce
• 1 fresh red chili, chopped (opt)
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and sauté the onion. garlic and green chilies till light brown. 

          Now add the green peas and carrot. Continue to sauté for 1-2 minutes. 

         Add the cooked mutton keema and mix well. Stir fry for another 2 minutes.

         Add the cooked rice and salt to taste. Combine everything well and sauté for 2-3 minutes.

         Then add the peri peri sauce, green chili sauce and chopped fresh red chili. Give it a stir.

          When done, garnish with chopped coriander leaves and enjoy as is or with any side dish for lunch, brunch or dinner. They can also be packed for a lunch box meal. 

Heat oil in a pan & sauté the onion. garlic & green chilies till light brown. 

     Now add the green peas & carrot. Continue to sauté for 1-2 minutes. 

  Add the cooked mutton keema & mix well. Stir fry for another 2 minutes.

Add the cooked rice & salt to taste. Combine everything well & sauté for 2-3 minutes.

Then add the peri peri sauce, green chili sauce & chopped fresh red chili. Give it a stir.

                   When done, garnish with chopped coriander leaves.

                Enjoy as is or with any side dish for lunch, brunch or dinner. 

                 They can also be packed for a lunch box meal. 

Watermelon Rice / Pulihora - South Indian style

 

         Check out this Watermelon Rice or Pulihora in a South Indian style. It is a yummy fried rice using watermelon puree. So this recipe is slightly on the sweeter side. You may add red chili powder or some red chili flakes to make it a bit spicy. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect healthy meal that can be served as is or with any chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot dish. 

          Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. They come out real amazing and comforting. 

               Pulihora is often served during festivals and as an offering in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

               On the other hand, Watermelon is high on antioxidants and has lot of water content. So it keeps you hydrated for a long time. Its vitamin C content strengthens our immune system. It also boosts immunity, is good for the heart and improves blood pressure and cholesterol. You can replace rice with any millet of your choice for a well balanced guilt free meal.

• 1/2 cup rice
• 1 medium size watermelon, diced / 1 & 1/2 cups strained watermelon juice
• 1/2 tsp. salt or to taste
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 sprig curry leaves
• 2 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

          Blend the watermelon into a puree and strain it. Set aside. 

          Into a pan, add the rice and the watermelon juice. Bring it to a boil and simmer, covered on a low flame till it is almost done. 

          Now add the salt and continue to cook till all the water has been absorbed. 

          Add the roasted peanuts and give it a mix. keep it covered for 5 minutes. 

          Heat oil in a pan and temper with mustard seeds, urad dal, curry leaves and dry red chilies. Sauté for a few minutes and wait till it stops spluttering.

          Pour it over the cooked watermelon rice and mix well. 

          Garnish with coriander leaves and serve as is or with papad / chips / fryums for a nice comforting breakfast / meal.

                 Blend the watermelon into a puree & strain it. Set aside. 

                  Into a pan, add the rice 

and the watermelon juice. Bring it to a boil && simmer, covered, on a low flame till it is almost done. 

  Now add the salt & continue to cook till all the water has been absorbed. 

Add the roasted peanuts & give it a mix. keep it covered for 5 minutes. 

Heat oil in a pan && temper with mustard seeds, urad dal, curry leaves & dry red chilies. Sauté for a few minutes and wait till it stops spluttering.

                    Pour it over the cooked watermelon rice and mix well. 

Garnish with coriander leaves & serve as is or with papad / chips / fryums for a nice comforting breakfast / meal.

Kanika Bhaat / Sweet Rice - Odisha Festive Cuisine

 

          Kanika Bhaat is a traditional Odisha sweet rice, which is a part of the prasad served in Puri Jagannath Temple. This popular festive dish is also prepared during special occasions and festivals. It is prepared in ghee and garnished with fried nuts to enhance the flavor of this divine dish. It is purely a satvik dish with no onion or garlic. So check out the step by step pictorial recipe to prepare this fragrant rice dish. 

          Kanika Bhaat is generally prepared with basmati rice or Govindobhog rice (a small grain rice). This dish is a part of the Chappan bhog / 56 divine offerings that is offered to Lord Jagannath. 

          A pinch of turmeric powder is added for a slight golden color and the rice is tempered in few whole spices. Sugar or jaggery can be added to sweeten the rice. A pinch pf nutmeg and some extra ghee is added to the final dish for a lingering aroma. 

• 1/2 cup rice, soaked for 1/2 hour
• 2 tbsp. + 1 tsp. ghee
• 1 inch cinnamon stick
• 2 green cardamoms
• 1 big cardamom
• 4 cloves
• 2 bay leaves
• 1/2 tsp. whole peppercorns
• 1 star anise
• 1/2 mace
• 1/3 cup cashew nuts
• 1/4 cup raisins
• 1/4 cup coconut, sliced
• pinch of turmeric powder
• pinch of salt
• 1/4 cup sugar
• pinch of nutmeg powder

          Rinse the rice well and soak in enough water for 30 minutes. Then drain and keep aside. 

          Heat 2 tbsp. ghee in a pan and stir fry the cashew nuts, raisins and sliced coconut till they turn light brown in color. Drain and keep aside.

          Temper the same ghee with the bay leaves, green cardamoms, cloves, cinnamon, mace, peppercorns, big cardamom and star anise. Sauté for a few seconds.

         Then add the soaked rice, pinch of salt and turmeric powder. Sauté for 2-3 minutes.

         Add 1 & 1/4 cup water and cook, covered, on a low flame for 4-5 minutes. 

         Add the sugar and the fried nuts. Continue to cook till all the water has been absorbed and the rice is done.

         Now add the nutmeg powder and the remaining 1 tsp. ghee. Give it a stir and keep it covered for 4-5 minutes.

         Fluff it up with a fork and serve with dalma and / or any veg. curry for a divine experience. 

      

Heat 2 tbsp. ghee in a pan and stir fry the cashew nuts, raisins & sliced coconut till they turn light brown in color. Drain & keep aside.

Temper the same ghee with the bay leaves, green cardamoms, cloves, cinnamon, mace, peppercorns, big cardamom & star anise. Sauté for a few seconds.

Then add the soaked rice, pinch of salt & turmeric powder. Sauté for 2-3 minutes.

 Add 1 & 1/4 cup water  cook, covered, on a low flame for 4-5 minutes. 

Add the sugar & the fried nuts. Continue to cook till all the water has been absorbed and the rice is done.

Add the nutmeg powder & the remaining 1 tsp. ghee. Give it a stir & keep it covered for 4-5 minutes.

Fluff it up with a fork & serve with dalma and / or any veg. curry for a divine experience. 

Soya Chunks Pulihora / Rice

 

          Check out this amazing Soya Chunks Pulihora in Andhra style, which is a spicy and tangy fried rice recipe using soya chunks. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect picnic meal that can be served as it is or with some chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. This way you can make use of any leftover rice to come up with this fusion dish. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot meal. 

               Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. They come out real yummy and comforting. 

               Pulihora is often served during festivals and as prasad in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

               On the other hand, soya chunks is a great substitute to any non-veg. dish. It is  very healthy, nutritious and good for diabetics. In that case, you can replace rice with any millet of your choice for a well balanced guilt free meal. So it is a perfect way to incorporate some protein in your everyday diet. 

• 2 cups cooked rice
• 1/2 cup soya chunks
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1-2 dry red chilies, broken
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1-2 green chilies, slit
• 1-2 sprigs curry leaves
• 1 tsp. ginger, grated
• 1 tsp. salt or to taste
• 2 tbsp. roasted peanuts
• 1 tbsp. idli podi / sambar powder
• 1 tbsp. lemon juice
• 2 tbsp. coriander leaves, chopped

             Soak the soya chunks in hot water for 10 minutes. Then squeeze out and keep aside. 

             Heat 1 tbsp. oil in a pan and sauté the drained soya nuggets till light golden in color. Keep aside.

             Heat remaining oil and temper with mustard seeds. Allow it to splutter.

             Then add the dry red chilies, ginger, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

             Add the cooked rice, drained soya chunks, peanuts, salt and lemon juice. Mix everything well and sauté for 2 minutes. 

             When done, switch off the flame and garnish with idli podi and coriander leaves. 

             Give it a toss and serve as it is or with papad, chips or fryums for a nice comforting breakfast / meal.

Heat 1 tbsp. oil in a pan & sauté the drained soya nuggets till light golden in color. Keep aside.

     Heat remaining oil & temper with mustard seeds. Allow it to splutter.

Then add the dry red chilies, ginger, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

Add the cooked rice, drained soya chunks, peanuts, salt & lemon juice. Mix everything well & sauté for 2 minutes. 

When done, switch off the flame & garnish with idli podi & coriander leaves. 

Give it a toss & serve as it is or with papad, chips or fryums for a nice comforting breakfast / meal.