Jeera Veg Pulav

Ingredients:

basmati or long grain rice -[1 cup]
water-[11/2 cups]
bay leaves -[2 pieces]
salt to taste
oil -[2 teaspoon]
cumin seeds (jeera) -[2 -3 teaspoon]
green chilies-[3 -4 ](each one split into two)
chopped capsicum-a few  (optional)
carrot-[2(grated or chopped )]
beans-[7(chopped)]
Cauliflower-[1/2 cup]
green peas-[1 cup]
ginger garlic paste-[1 teaspoon]
garam masala -[1/2tsp]
lemon juice -[3teaspoon]
cilantro for garnishing
cashewnuts fried in ghee


Procedure:

Heat the oil in a Rice cooker, add  cumin seeds wait till it splutter

Then add bay leaves ,cloves,cinnamon stir for a minute and add green chillies, ginger garlic paste

Fry for 2 minutes and then add capsicum,all chopped vegetables along with peas,fry it for 2 min.

Add rice, fry for a minute. Add water and salt and mix well & close the cooker .

After two whistles ,off the stove and wait for 5minutes

Then add garam masala and cilantro,little lemon juice .


Serve Jeera veg pulav  with reitha or any other spicy side dishes

Note :if you dont want more spicyness reduce green Chillies

Simple Jeera Rice

Ingredients: 

Cooked Basmati rice or normal rice- 1 cup
Ghee and oil- teaspoon each
Salt to taste
Chopped Big onion -1
Cumin seeds-2 tsp
cumin powder- 1 teaspoon
Cashew nuts
Green chilly-1 or two(optional)

Procedure:

Take a kadai add oil,ghee and roast the cashew,filter the oil,ghee and take it and keep aside

Now in the same kadai  add onion and fry it will golden brown arrive.Keep the flame medium

Add cumin seeds,green chilly ,cumin powder for 40 seconds.allow it splutter

Now add the fried cashew nut and add rice little by little and add salt if needed means

Then your easy and tasty jeera rice will be ready.

The side dish you can have as cauliflower manchurian ,mushroom masala or any gravies like soya beans gravy.For this rice the side dishes have to be spicy

Instant Coconut Rice

Ingredients:

Cooked Rice -2 Cups

120 gms grated  coconut

Ghee-2 spoon

 Black gram dhal

 Broken pieces of nuts

 Red Dry chillies

Curry leaves

Asafoetida powder -a pinch
 
 Coriander leaves

 Salt to taste

Cashew nut and Ground nuts

Procedure:


Take a pan add ghee Fry coconut evenly to a golden colour on a slow fire.


Heat 3 dessertspoon of ghee. Fry the cashewnuts,,ground nuts and remove.

Fry the broken pieces of dry chillies, black gram dhal, Asafoetida powder and curry leaves well.

Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.

Serve hot garnished with coriander leaves.

Rava Kichadi

Ingredients:

Rava -[ 2 cups]
Onions (finely chopped) - [1/2 cup]
Tomato (finely chopped) - less than [1/2 cup or 1/2 cup ] according to the taste you can add.
Curry leaf, 
Coriander (if you want)
Ginger (finely cut) - [1/2 teaspoon]
Turmeric powder - a pinch
Green chilly - [1 or 2 ]if you want spicy you can add 3 also.
Mustard seed, Urad daal (broken)
Salt

Procedure:

Boil one spoon of oil, add mustard seeds, urad daal, curry leaf, add onions to it and when it is golden brown, add tomato, chilly, ginger and cook, then add water and salt, turmeric powder, one spoon of cooking oil, and allow it boil. 

Then add rawa to it and if you want add coriander leaves, add it only at the end,so that it will remain green and remove it from flame and serve hot.

Coconut chutney can be prepared, you can have pickle also if you like.

Instant Pachai Mocchai Rice

Ingredients:


Cooked Mochai
Big Onion-1
Red chilly-2 or 3
Kulambu milagai thool-2 to 3 spoon
Mustard
Ginger garlic paste
salt
oil




Procedure:


Take a pan add oil then mustard when it bursts add the dried red chilly


Add onion,ginger garlic paste,kulambu milagaai thool,pacchai mocchai and salt


When everything mixed and get thick gravy mix the cooked rice check the salt and chilly taste add if required means


Then your simple pachai mocchai rice will be ready

Jaraika Feast Zone

Welcome to Jaraika Feast Zone

Hi friends

I warmly welcome you to have my food feast.Here i shared some easy and yummy recipes for your tongue.Just have a look at it and enjoy the feast.

Just look at the recipes and if it work out ,or any queries just feedback me.

Check the drop down menus and have the wonderful recipes feast

Your valuable comments are always welcomed with pleasure

Green Pea Aracha Vita Masal Rice

Ingredients

2 tsp urad dal
2 tsp chana dal
2 tsp coriander seeds
1/2 tsp cumin seeds
3-4 dried red chillies(if you want spicy means according to your level)
2 normal size coconut pieces
Cooked Greenpeas -1 cup
Onion
Cardamon
Cinnamon
Cloves
Curry leaves
Groundnut-2 teaspoon
ghee and oil
Cashew nuts few
Cooked rice -2cup
Turmeric Powder

Procedure:

Fry the groundnut with 1 teaspoon of oil and allow it to cool.

Powder it as dry in mixie and keep it aside

Take a pan add little oil and then add urudhaal,channa dhal,red chilly,cumin seeds,coriander seeds,coconut pieces.

Add it one by one and fry it in low or medium flame for 2mins.

Then allow it to cool and powder it

In this mean time cook the green peas.

Take a thick strong pan add 1spoon of ghee,oil,Cardamon,Cinnamon,Cloves one by one.

Now add the cashew nuts when it lightly give a flavor add onion,curry leaves,green peas,turmeric powder,little salt for green peas.

when its was cooked well ,keep the flame low and mix the white rice and the masala powder with little salt for rice

Then add the groundnut powder.Just mix well.close it for 30 seconds in low flame

Finally off the stove and check the salt taste and when the rice lightly cooled means add little lemon juice

Mix it well and close the lid for 2 minutes

Papadam,white vadagam, onion vathal are best side dish for it


Note: if you fry and keep the masala and groundnut powder means you can prepare whenever you want means

Methi partha or chapathi

Ingredients:

2 cups chopped fenugreek(methi) leaves

1/2 cup besan (gram flour)

3 cups wheat flour

1 tea spn chili powder

2 tbl spn each oil and ghee

Salt

Procedure:

Cut methi leaves into small pieces and add salt. Keep for 5-10mins. Squeeze water out of the leaves. Add this to remaining ingredients to make dough. Apply oil and leave for 1-2hours. Make paratha. Fry the paratha and apply ghee on both sides.

PS: Usually the methi leaves are squeezed after applying salt to remove some of its bitterness, but by doing this, some of the nutrients are lost. So it is personal choice. You could use the leaves as it is in the dough.

Egg Kothu Chapathi

As we have taste kothu parotta in the sameway we can try in chapthi for a change.


Ingredients:

Egg-3-4

Chapathi-6(Chopped )

medium size Onion-2

Tomato-1

Green chily-2

Any Kuruma-1/2 cup(Optional)

Coriander leaves- few

Chilly powder-1/2 teaspoon

Karam Masala-1/2 teaspoon

Oil and salt as required


Procedure:

Cut the chapathi into small pieces

Finely Chop the onion,tomato,green chilly,coriander leaves.

Add oil in kadai then put the onion and roast it for a while which have to be light golden brown.

Add green chilly and fry it half cooked and add tomato,chilly powder,karam masal and salt

Fry it well and when it smells well

Add the egg along with chopped chapathi(kothu chapathi) or add the fried egg which was cooked separetly  then mix it well

Now add little kuruma with chopped coriander ,mix well and off the stove when it becomes dry dont stirrer too much

Otherwise chapthi will become paste like.henc keep in high flame and mix well to make the kurma dry lightly



Without kuruma also you can try the recipe

Now EGG kothu chapathi is ready to taste which is yummy yummy

Kothu Chapathi

As we have taste kothu parotta in the sameway we can try in chapthi for a change.


Ingredients:

Chapathi-6

medium size Onion-2

Tomato-1

Green chily-2

Any Kuruma-1/2 cup

Coriander leaves- few

Chilly powder-1/2 teaspoon

Karam Masala-1/2 teaspoon

Oil and salt as required


Procedure:

Cut the chapathi into small pieces

Finely Chop the onion,tomato,green chilly,coriander leaves.

Add oil in kadai then put the onion and roast it for a while which have to be light golden brown.

Add green chilly and fry it half cooked and add tomato,chilly powder,karam masal and salt

Fry it well and when it smells well add the chopped chapthi mix it well

Now add kuruma with chopped coriander ,mix well and off the stove when it becomes dry dnt stirrer too much.

Otherwise chapthi will become paste like.henc keep in high flame and mix well to make the kurma dry lightly

Now kothu chapathi is ready to taste which is yummy yummy