Mixed Bean Pulao /Navadhaniya Pulao

Mixed bean pulao is a delectable one pot delicacy,in which rice is cooked along with mixed beans and mild spices.
It is a well balanced and fulfilling dish,tastes divine when paired with raita.This pulao is an ideal dish to cook on a lazy day,as it takes less than 30 minutes to cook in a pressure cooker,if the legumes/beans are soaked. Here I have used black,white channa,green,white peas,pigeon peas,rajma,mochai,black eye beans,mung beans.One can simply soak the mixed beans and make the pulao.No proportions are measurements need to be perfect for the amount of beans,just add them how you would like. Here is the recipe for quick,easy and protein packed pulao.

                                                                    

                                                            

                                 Mixed Bean Pulao/Navadhaniya  Pulao

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   Basic Information

   Preparation time ~ 15 minutes
   Soaking time ~ 10 minutes

   Cooking time ~ 25 minutes

   Serves ~ 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Soaked mixed beans	1.5 cups
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Mint leaves/pudina(finely chopped)	4 tbs
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	1 tbs
Ghee/nei	2 tsp
Coriander leaves(finely chopped)	2 tbs
Water	2.25-2.5 cups

  

  Grind to a coarse paste

Ingredient	Quantity
Garlic/poondu	4-5 cloves
Ginger/inji	1 inch piece
Cloves/lavangam	2-3
Cloves/lavangam	2-3
Green chilly/pachamilagai	4-5

  For the tempering

Ingredient	Quantity
Bay leaf	1
Fennel seeds/sombu	1/2 tsp

  Method 

• Soak the basmathi rice in water,grind the given ingredients given' to grind' to a coarse paste and keep it aside. 
• Heat oil and ghee in a pressure pan.Do the tempering with the given ingredients.Add in the ground paste and fry it till the raw smell goes off.Saute the sliced onion till golden.Add in the chopped tomato,mint and coriander leaves.Cook it until the tomato is mushy.

• Now add in the spice powders and salt.Give it a mix and now add in the soaked beans.Mix it well.

• Add the water and allow it to boil.Once the water is boiled,add in the soaked rice.Now goes in the lemon juice,chopped coriander leaves and a tsp of ghee if needed.

• Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.

• Serve it with raita

• If you are soaking the beans for this pulao,soak each bean a tbs for this measurement.
• The spices given are  for medium spice level.
• The amount of green chillies can be increased for a spicy level.
• For a richer version,1/2 cup of coconut milk is also used along with the water.
• The amount of water varies depending on the quality of the rice.

Enjoy.....................................

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Lemon Quinoa/Quinoa Lemon Pulihora

Quinoa is a gluten free grain(technically seed) contains 14 grams of protein /100 gms.This seed can be cooked same like rice and its a great substitute.

Now a days,I make most of the rice dishes with quinoa and one such frequently made is lemon quinoa.

Its so simple and tastes excellent when it pairs up with simple potato fry or chips.I also added some fresh green peas which gives a nice crunch and taste.

                                                              

                                                            

                                   Lemon Quinoa/Quinoa Lemon Pulihora

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 25 minutes

   Serves ~ 2(generously)

   

  Ingredients

  

Ingredient	Quantity
Quinoa	3/4 cup
Fresh green peas/pachai pattani	2-3 tbs
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Lemon juice	1 tbs
Green chilly(finely chopped)	3-4
Grated coconut(optional)	1 tsp(for garnish)
Turmeric powder/manjal podi	1/4 tsp
Salt	to taste
Oil	1 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Roasted peanuts	2 tbs
Red chilly/varamilagai(broken)	2
Asafoetida/perungayam	a pinch

  

  Method 

• Wash and rinse the quinoa couple of times in water and keep it aside.
• Now heat 1.5 cups of water in a sauce pan with a pinch of salt and a tsp of oil.Once the water boiled add in the washed quinoa and cook it in a medium flame,till the sprout strings are visible.Keep it on the flame till the moisture evaporates.Fluff it with a fork and set it aside.

•  Meanwhile in a pan take the oil  and do the tempering with mustard seeds,channa dhal and urad dhal.Add in the red chilly,green chilly and curry leaves.Add the roasted peanuts and asafoetida,fry it for a 30 seconds.

• Add in the green peas and saute it for a minute.Add in,turmeric powder and salt,mix it for a minute.

• At this stage add in the cooked quinoa and mix it well.Let it be on the flame for a minute,put off the flame.Add in the lemon juice and coriander leaves,mix it well.

• Serve it with potato fry .

• Wash and rinse the quinoa for at least couple of times in water to prevent bitter taste.
• Cook with 1.5 cups of water for 1 cup of quinoa.If needed add the hot water and cook the quinoa and the amount of water depends on the quality of the grain.

Enjoy.............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Lemon rice - Version 2/Lemon rice with Carrot and Black eye beans

After couple of months break,I am participating in Blogging Marathon.Entering the 3rd week of the blogging marathon 77th edition with picnic hamper theme.

For day 1,I am sharing an evergreen lemon rice with a twist.When it comes to packing some rice dishes for travel or picnic,my option would be lemon rice.As the preparation is very easy and my kids like lemon rice,I prefer to carry it for lunch.

But today's version is different one with veggies and legumes.Here I used carrot and black eye beans.As the rice has veggies and legumes there is no need of any special accompaniment for this rice.Off to the recipe..........

                                                                    

                                                            
                                    Lemon Rice  /Lemon rice Version -2

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 25 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Cooked rice(basmathi or sonamasoori)	2.5-3 cups
Black eye beans(cooked)	1/2 cup
Carrot(finely chopped)	1/4 cup
Coconut/Thengai(grated)	2-3 tbs
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Lemon juice	2-3 tbs
Green chilly(finely chopped)	2-3
Shallot/chinna vengayam(finely chopped)	4-5
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Oil	1.5 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Cashews/mundiri(broken)	2 tbs
Red chilly/varamilagai(broken)	2
Asafoetida/perungayam	a pinch

  

  Method 

• Take the cooked rice in a plate and separate the grain and add in a tsp of oil.

• Meanwhile in a pan take the oil  and do the tempering with mustard seeds,channa dhal and urad dhal.Add the cashews and asafoetida,fry it for a 30 seconds.Add in the red chilly,green chilly and curry leaves.

• Add in the chopped onion and saute it for 30 seconds.Then goes in the chopped carrot and saute it for a minute or two.Add in the grated coconut,turmeric powder and salt,mix it for a minute.

• At this stage add in the cooked black eye beans and mix it well.Let it be on the flame for a minute,put off the flame.Add in the lemon juice and mix it well.

• Add in the cooked rice and mix it well till everything blends well.Add in the chopped coriander leaves.

• Serve it with pickle or chips

• The amount of lemon can be altered depending on the sourness of the lemon.
• Roasted peanuts can also be added along with cashews.
• Instead of black eye beans.chickpeas or mung beans can also be added.

Enjoy...................................

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Variety Rice Thali 2 - Coconut Rice

Entering the final week of Blogging Marathon 7th edition with Thalis as theme.I will be showcasing the Thalis for next few days.
Coming to today's Thali, it's a typical South Indian variety rice Thali.I have already shared a version of variety rice Thali here.

The thali is with

1.Sakkarai Pongal
2.Peas Masala Rice
3.Coconut rice with spice powder(recipe follows)
4.Lemon Rice
5.Curd rice

The accompaniments are
1.Potato Fry
2.Onion&Tomato Raitha/pachadi
3.Yellow Peas Sundal
4.Coriander Chutney
5.Lemon pickle
6.Fryums

We make coconut rice in a simple way. During my recent India trip,I had a chance to note this recipe from a old cook book.The recipe is slightly different from the usual preparation.
I tried it for lunch box as soon as I came here.The rice turned out so flavorful.

                                                                    

                                                            
                                 Coconut Rice /Thengai Sadam

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   Basic Information

   Preparation time ~ 20 minutes
   Soaking time ~ 20 minutes

   Cooking time ~ 25- 27 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Cooked rice(basmathi or sonamasoori)	2 cups
Green chilly/pachamilagi	1(finely chopped)
Red chilly/varamilagai	1(broken)
Ginger	1/2 tsp(finely chopped)
Coconut/Thengai(grated)	3/4 cup
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Salt	1 tsp
Oil(preferably coconut oil)	1 tbs
Ghee	1/2 tsp

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Cashews/mundiri(broken)	2 tbs
Asafoetida/perungayam	a pinch

  
 For the spice powder

Ingredient	Quantity
Red chilly/varamilagai	1
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Desiccated coconut/copra	1 tsp(optional)

  

  Method 

• Take the cooked rice in a plate and separate the grain and add in a tsp of oil.

• Meanwhile in a small take 1/2 tsp of oil and roast the urad dhal,channa dhal and red chilly till a nice golden color.Add in the dry coconut and roast it till a nice aroma comes out.Put off the flame.

• After cooling powder it to a bit coarse powder.Heat a pan with the rest of the oil and once it becomes hot do the tempering with the given ingredients.

• Add the cashews and fry it for a while,then add in the red chilly,green chilly and curry leaves.Add in the grated coconut and salt.

• Fry it till the coconut changes the color.Put off the flame.Add in the cooked rice and ground powder.Mix it well till everything blends well.Add in the chopped coriander leaves.

• Serve it potato fry and fryums.

• Use of coconut oil gives a very nice flavor and taste to this rice,if not any neutral oil is fine.
• Do not over roast the dhals for the powder.

Enjoy.......................................

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Hyacinth Beans Rice / Anapa Ginjala Annam

Coming to the final day of recipe in Blogging marathon #65 themed under bookmarked recipes is from Usha's blog.
She shared authentic Telangana recipes for April mega Marathon and I bookmarked few recipes.One such interesting rice preparation she shared is anapa ginijla annam.Hyacinth beans aka mochai is called as Anapakaya in Telugu.
Here we get frozen hyacinth beans and often I make curry out of it.But for the first time I made the rice and it came out so good.The rice is mildly spiced and flavored with fresh fenugreek leaves and mint.It goes very well with a spicy veg or non-veg curry.We had it with chicken kurma and it was so perfect for our early dinner.Also I used the rice cooker to cook this rice,it can be made with pressure cooker too.Off to the recipe........

                                                                    

                                                            
                                                                        Hyacinth beans rice/Anapa ginjala Annam

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   Basic Information

   Preparation time ~ 20 minutes
   Soaking time ~ 20 minutes

   Cooking time ~ 25- 27 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.5 cups
Onion(thinly sliced)	1 medium size
Fresh methi leaves/vendhaya keerai	3/4 - 1 cup
Ginger&garlic paste	2 tbs
Green chilly/pachamilagai	4-5 (slit lengthy)
Mint leaves/pudina	a fistful(chopped)
Coriander leaves/kothamalli	as needed(finely chopped)
Hyacinth beans/mochai	3/4 cup
Coriander powder/dhaniya podi	3/4 tsp
Garam masala powder	1/4 tsp
Lemon juice(optional)	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Ghee/nei	1 tbs
Water	3 cups

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2
Green cardamom	1
Cumin seeds/jeeragam	1/2 tsp

  

  

  Method 

• Soak the basmathi rice in water for 20 minutes.If you are using frozen beans thaw it for 10-15 minutes.Put it in hot water for couple of minutes and drain the water,keep it aside.

• Boil around 3 cups of water in the rice cooker and meanwhile heat a pan with oil ion a stove top.Crackle the cumin seeds and add in the whole masala.Add in the onion and green chilly.Saute it with a pinch of salt till the onion turns transparent.Add the fenugreek and mint leaves ,fry it until the fenugreek leaves wither.

• Add in ginger&garlic paste and fry it till the raw smell disappears.Add the hyacinth beans and fry it till the spices coat well.

• Add in the rice and give it a mix.Finally add the coriander powder and garam masala powder,mix it well.

• Add the mixture to the boiling water in the electric cooker and cook it covered until the cooker shuts off automatically.

• Keep it in the warm mode for 10 minutes and sprinkle the coriander leaves and mix the rice gently.

• Serve it warm with curry of your choice and raita.

Enjoy..................

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