Quick and Easy Tomato Pulao

Tomato Pulao

Prep Time: 10 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

2 cups of rice

5-6 red tomatoes cut into big chunks

2 onions sliced

4-5 pods of garlic crushed

2 green chillies cut into half

2 sprigs of curry leaves

1 tbsp of chopped coriander

Whole garam masala (1” cinnamon, 4 cloves, 3 cardomom, 5-6 peppercorns, 1 bay leaf)

1 tsp cumin

1 tsp mustard

1 whole red chilli

1 tbsp oil

½ tsp turmeric

1 tsp red chilli powder

2 tsp coriander powder

Salt to taste

Water as required

Method:

1. Wash and soak the rice for at least 30 mins.
2. Heat oil in a pressure cooker or rice cooker or pressure pan; add the whole garam masala, cumin, mustard and red chilli.
3. After frying for 30 secs add onions, green chilli and garlic and sauté. Add turmeric and salt as it helps to cook the onions quicker.
4. After the onions are transparent add chilli powder and coriander powder and add the chopped tomatoes and chopped coriander and mix well. Cook for 2 mins.
5. Add the soaked rice and sufficient water and bring it to a boil. Adjust the salt if required.
6. Cover and cook for 2 whistles.
7. Serve with raita of your choice.

Co-zy Tips:

You can cook it with ghee instead of oil to give it a rich flavour, else add little ghee after you serve before eating.

Vegetable Biriyani

Vegetable Biriyani

Prep Time: 15 mins

Cooking Time: 30 mins

Servings: 4

Ingredients:

2 cups Rice (Basmati/Long grain rice preferred)

Vegetables cut in 1” pcs (Potato, cauliflower, carrots, French beans and green peas)

2 onions sliced

1 tomato sliced

2 tsp ginger garlic paste

100 gms paneer cubes (Amul Paneer)

Whole Garam Masala (1 Bay leaf, 4-5 cloves, 4 green cardamom, 1 black cardamom, 6-7 peppercorns, mace, ½ tsp shahi jeera)

1 tsp red chilli powder

2 tsp coriander powder

½ tsp cumin powder

½ tsp turmeric powder

½ tsp garam masala powder

2 tbsp of chopped mint leaves

2 tbsp of chopped coriander leaves

2 green chillies slit

½ cup curds

½ cup milk

3 cups water

1 tbsp oil

2 tsp ghee

1 lime juice

Salt to taste

Method:

1. Wash and soak rice before you start the prep.
2. Heat a pressure pan or a cooker or a pot; add oil and ghee. Once heated add the whole garam masala and sauté for 30 seconds.
3. Then add onions and fry till golden brown and then add ginger-garlic paste and cook till the raw smell is gone and then add the tomatoes and cook till they are mushy.
4. Now add the dry powders (red chilli, coriander, cumin, turmeric and garam masala) and salt.
5. Add green chillies, 1 tbsp of mint and coriander each and sauté for 1 min.
6. Now add all the vegetables and mix well.  Then add the curd and milk and cook the vegetables for 2-3 mins.
7. Now add the rice along with water and add the remaining chopped mint and coriander. Also add juice of 1 lime.
8. Mix well and cook for not more than 2 whistles.
9. Serve hot with raita and salan.

Co-zy Tips:

1. You may also cook it in a Microwave.
2. The list of ingredients may look too long but do not panic its easy and simple to arrange them.

Corn-Capsicum Fried Rice

Corn-Capsicum Fried Rice

Prep Time: 20 mins

Cooking Time: 10 mins

Servings: 4

Ingredients:

2 cups rice (cooked with little oil)

1 onion finely chopped

1 cup sweet corn (blanched)

2 capsicums finely chopped

Spring onion green chopped

2 tsp dark soya sauce

½ tsp pepper powder

Pinch of ajinomotto (optional)

1 tbsp oil

Salt to taste

Method:

1. Cook the rice in a cooker adding 2 tsp of oil to prevent sticking after cooking. Spread the rice in a wide plate before cooking.
2. Heat oil in a wok and add onions and fry till they turn pink.
3. Then add corn and capsicum and sauté for 2-3 mins.
4. Add soya sauce, salt, pepper and ajinomotto and stir for 1 min and add the cooked rice and mix well along with rest of the ingredients.
5. Garnish with spring onion greens and serve hot with choice of your sauce.

Co-zy Tips:

1. It is quicker to use frozen corn by just steaming it in Microwave for 2 mins prior to cooking (frozen corn is available in all seasons too).
2. You may use red and yellow bell peppers too to give vibrant colour.
3. You may also use short grain rice (jeera rice) to make this.
4. This recipe can be made from left over rice as well, but the rice should not be sticky.
5. It makes a great recipe for lunch box.

Sweet Pongal

 Sweet Pongal

Prep Time: 30 mins

Cooking time: 30 mins

Serving: 4

Ingredients:

1 cup Raw rice

¼ cup Moong

1½ Jaggery

3-4 tbsp Ghee

2 tsp Honey

1 tsp Cardamom Powder

10-15 Raisins – 15

10-15 Cashew nuts

Milk - ½ cup

Method:

1. Soak rice and dal for 30 mins prior to cooking.
2. Cook the rice and dal in pressure cooker till done.
3. In a pan add 1 cup water and jiggery, cook till it melts.
4. Then add the cooked rice and mix well for 5 mins, then add ghee, honey and cardamom powder. Add milk and cook for another 2 mins.
5. Transfer into a bowl.
6. In a small pan heat ghee on a low flame and fry cashew nuts till they turn red and then add rasins and fry till they bloat (DO NOT LET THEM BURN).
7. Add the fried dry fruits to the rice bowl and serve hot.

Co-zy Tips:

1. This recipe can be made using sugar as well but the taste will not be authentic.
2. During Sankranti Festival it is also cooked in fresh sugar cane juice which give a very unique flavour.
3. You may add any dry fruit of your choice like almond, pistachios and dates.
4. If you don’t want to cook rice soft you may also cook in an open vessel to your desired texture.

Leftover Rice Recipes

Separate the leftover rice without lumps and heat it in Microwave for 1 minute just before cooking. This will allow it to absorb the flavours well and also reduce the cooking time.

Lemon Rice

Prep time: 5 mins
Cooking time: 5 mins
Serving: 2

Ingredients:

1 bowl of leftover rice
1 tbsp peanuts
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
juice of 1 lime
pinch of Asafoetida
1/2 tsp turmeric
Salt to taste
Fresh coriander for garnish

Method:

1. Heat oil in a pan add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red.
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add turmeric, salt and lime juice and stir once.
3. Add the warm rice and mix well for 1 min.
4. Garnish with chopped fresh coriander.

Tomato Rice

Prep time: 10 mins
Cooking time: 10 mins
Serving: 2

Ingredients:
1 bowl of leftover rice
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
1 finely chopped onion
1 finely chopped tomatoes

½ tsp chilli powder

1 tsp of coriander powder

1/2 tsp turmeric
Salt to taste
Fresh coriander for garnish

Method:

1. Heat oil in a pan add channa dal and urad dal and wait till they turn red.
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add onion, turmeric and salt. Once it turns pink add tomatoes and cook till they turn mushy. Add the spice powder.
3. Add the warm rice and mix well for 1 min.
4. Garnish with chopped fresh coriander.

Co-zy Tip:

To make is quick and easy you can use tomato pachadi to make tomato rice. To view the recipe please visit this link http://cookiteazy.blogspot.in/2014/11/tomato-pachidi-for-rice.html

Use 1 tsp of sambar powder/pav bhaji masala/rasam powder instead of chilli powder and coriander powder for a twist.

You may add some blanched green peas and chopped capsicum to enhance the flavours.

Onion Rice

Prep time: 10 mins
Cooking time: 5 mins
Serving: 2

Ingredients:
1 bowl of leftover rice
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
2 finely chopped onion
1/2 tsp of garam masala powder
Salt to taste
Fresh coriander for garnish

Method:

1. Heat oil in a pan add channa dal and urad dal and wait till they turn red.
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add onion, and salt. Once it turns pink garam masala powder.
3. Add the warm rice and mix well for 1 min.
4. Garnish with chopped fresh coriander.

Coconut Rice

Prep time: 10 mins
Cooking time: 5 mins
Serving: 2

Ingredients:
1 bowl of leftover rice
1 tsp peanuts/cashewnuts
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
2 tbsp fresh grated coconut
pinch of Asafoetida
Salt to taste
Fresh coriander for garnish

Method:

1. Heat oil in a pan add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red.
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add salt and coconut and stir once.
3. Add the warm rice and mix well for 1 min.
4. Garnish with chopped fresh coriander.

Gongura Rice (Sorrel Rice)

Prep time: 10 mins
Cooking time: 10 mins
Serving: 2

Ingredients:
1 bowl of leftover rice
2 tsp peanuts
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
1 cup of chopped gongura
pinch of Asafoetida
Salt to taste
Fresh coriander for garnish

Method:

1. Heat oil in a pan add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red.
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add salt and gongura and cook till it turns mushy.
3. Add the warm rice and mix well for 1 min.
4. Garnish with chopped fresh coriander.

Coriander Rice

Prep time: 10 mins
Cooking time: 10 mins
Serving: 2

Ingredients:
1 bowl of leftover rice
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
1 cup of fresh corinader
2 tomatoes
pinch of Asafoetida
Salt to taste
Fresh coriander for garnish

Method:

1. Purée coriander and tomatoes in a blender.
2. Heat oil in a pan add channa dal and urad dal and wait till they turn red.
3. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add salt and coriander and tomato purée. Cook till the raw flavour is gone and it becomes thick paste.
4. Add the warm rice and mix well for 1 min.
5. Garnish with chopped fresh coriander.

Co-zy Tip:

You may add juice of 1 lime in the end instead of using tomatoes.

Palak Rice

Prep time: 10 mins

Cooking time: 10 mins

Serving: 2

Ingredients:

1 bowl of leftover rice

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

½ tsp jeera

1 cup of fresh spinach

2 tomatoes chopped

1 tbsp of blanched fresh green peas

Salt to taste

Coriander for Garnish

Method:

1. First blanch and purée spinach in a blender.
2. Heat oil in a pan; add mustard, jeera and chillies and sauté for 30 seconds. 
3. Add chopped tomatoes and peas and cook for 1 minute.
4. The add salt and spinach purée. Cook till the raw flavour is gone and it becomes thick paste.
5. Add the warm rice and mix well for 1 min. 

Co-zy Tip:

1. You may add juice of 1 lime in the end instead of using tomatoes.
2. You may add blanched sweet corn instead of peas for variation in taste and colour.
3. You may also add some cubes of paneer.

Tamarind Rice

Prep time: 5 mins

Cooking time: 5 mins

Serving: 2

Ingredients:

1 bowl cooked rice

1 tbsp peanuts

1 tsp channa dal

1 tsp urad dal

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

2 tsp tamarind paste

Pinch of Asafoetida

½ tsp turmeric

Salt to taste

Fresh coriander for garnish

Method:

1. Heat oil in a pan, add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red. 
2. Then add mustard, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add turmeric, salt and thick tamarind paste and stir once. 
3. Add the warm rice and mix well for 1 min. 
4. Garnish with chopped fresh coriander.

Co-zy Tip:

If you do not have tamarind paste then extract thick pulp from tamarind and boil it till it reduces to a thick paste and then use.

Tamarind Rice (Pulihora)

Tamarind Rice (Pulihora)

Prep time: 5 mins

Cooking time: 5 mins

Serving: 2

Ingredients:

1 bowl cooked rice

1 tbsp peanuts

1 tsp channa dal

1 tsp urad dal

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

2 tsp tamarind paste

pinch of Asafoetida

½ tsp turmeric

Salt to taste

Fresh coriander for garnish

Method:

1. Heat oil in a pan, add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red. 
2. Then add mustard, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add turmeric, salt and thick tamarind paste and stir once. 
3. Add the warm rice and mix well for 1 min. 
4. Garnish with chopped fresh coriander.

Co-zy Tip:

1. If you do not have tamarind paste then extract thick pulp from tamarind and boil it till it reduces to a thick paste and then use.
2. Separate the leftover rice without lumps and heat it in Microwave for 1 minute just before cooking. This will allow it to absorb the flavours well and also reduce the cooking time.

Palak (Spinach) Rice

Palak Rice

Prep time: 10 mins

Cooking time: 10 mins

Serving: 2

Ingredients:

1 bowl cooked rice

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

½ tsp jeera

1 cup of fresh spinach

2 tomatoes chopped

1 tbsp of blanched fresh green peas

Salt to taste

Coriander for Garnish

Method:

1. First blanch and purée spinach in a blender.
2. Heat oil in a pan; add mustard, jeera and chillies and sauté for 30 seconds. 
3. Add chopped tomatoes and peas and cook for 1 minute.
4. The add salt and spinach purée. Cook till the raw flavour is gone and it becomes thick paste.
5. Add the warm rice and mix well for 1 min. 
6.  

Co-zy Tip:

1. You may add juice of 1 lime in the end instead of using tomatoes.
2. You may add blanched sweet corn instead of peas for variation in taste and colour.
3. You may also add some cubes of paneer.
4. Separate the leftover rice without lumps and heat it in Microwave for 1 minute just before cooking. This will allow it to absorb the flavours well and also reduce the cooking time.

Coriander (Kothimeera) Rice

Coriander (Kothimeera) Rice

Prep time: 10 mins

Cooking time: 10 mins

Serving: 2

Ingredients:

1 bowl cooked rice

1 tsp channa dal

1 tsp urad dal

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

½ tsp jeera

1 cup of fresh corinader

2 tomatoes 

Pinch of Asafoetida

Salt to taste

Fresh coriander for garnish

Method:

1. First purée coriander and tomatoes in a blender.
2. Heat oil in a pan, add channa dal and urad dal and wait till they turn red. 
3. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add salt and coriander and tomato purée. Cook till the raw flavour is gone and it becomes thick paste.
4. Add the warm rice and mix well for 1 min. 
5. Garnish with chopped fresh coriander.

Co-zy Tip:

1. You may add juice of 1 lime in the end instead of using tomatoes.
2. Separate the leftover rice without lumps and heat it in Microwave for 1 minute just before cooking. This will allow it to absorb the flavours well and also reduce the cooking time.

Gongura (Sorrel) Rice

Gongura Rice (Sorrel Rice)

Prep time: 10 mins

Cooking time: 10 mins

Serving: 2

Ingredients:

1 bowl cooked rice

2 tsp peanuts

1 tsp channa dal

1 tsp urad dal

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

½ tsp jeera

1 cup of chopped gongura

Pinch of Asafoetida

Salt to taste

Fresh coriander for garnish

Method:

1. Heat oil in a pan, add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red. 
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add salt and gongura and cook till it turns mushy. 
3. Add the warm rice and mix well for 1 min. 
4. Garnish with chopped fresh coriander.

Co-zy Tip:

Separate the leftover rice without lumps and heat it in Microwave for 1 minute just before cooking. This will allow it to absorb the flavours well and also reduce the cooking time.

Coconut Rice

Coconut Rice

Prep time: 10 mins

Cooking time: 5 mins

Serving: 2

Ingredients:

1 bowl cooked rice

1 tsp peanuts/cashewnuts

1 tsp channa dal

1 tsp urad dal

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

½ tsp jeera

2 tbsp fresh grated coconut

Pinch of Asafoetida

Salt to taste

Fresh coriander for garnish

Method:

1. Heat oil in a pan, add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red. 
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add salt and coconut and stir once. 
3. Add the warm rice and mix well for 1 min. 
4. Garnish with chopped fresh coriander.

Co-zy Tip:

Separate the leftover rice without lumps and heat it in Microwave for 1 minute just before cooking. This will allow it to absorb the flavours well and also reduce the cooking time.

Onion Rice

Onion Rice

Prep time: 10 mins

Cooking time: 5 mins

Serving: 2

Ingredients:

1 bowl cooked rice

1 tsp channa dal

1 tsp urad dal

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

½ tsp jeera

2 finely chopped onion

½ tsp of garam masala powder 

Salt to taste

Fresh coriander for garnish

Method:

1. Heat oil in a pan, add channa dal and urad dal and wait till they turn red. 
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add onion, and salt. Once it turns golden garam masala powder.
3. Add the warm rice and mix well for 1 min. 
4. Garnish with chopped fresh coriander.

Co-zy Tip:

Separate the leftover rice without lumps and heat it in Microwave for 1 minute just before cooking. This will allow it to absorb the flavours well and also reduce the cooking time.

Tomato Rice

Tomato Rice

Prep time: 10 mins

Cooking time: 10 mins

Serving: 2

1 bowl cooked rice

1 tsp channa dal

1 tsp urad dal

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

½ tsp jeera

1 finely chopped onion

1 finely chopped tomatoes

½ tsp chilli powder

1 tsp of coriander powder

½ tsp turmeric

Salt to taste

Fresh coriander for garnish

Method:

1. Heat oil in a pan, add channa dal and urad dal and wait till they turn red. 
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add onion, turmeric and salt. Once it turns pink add tomatoes and cook till they turn mushy. Add the spice powder.
3. Add the warm rice and mix well for 1 min. 
4. Garnish with chopped fresh coriander.

Co-zy Tip:

1. To make is quick and easy you can use tomato pachadi to make tomato rice. 
2. Use 1 tsp of sambar powder/pav bhaji masala/rasam powder instead of chilli powder and coriander powder for a twist.
3. You may add some blanched green peas and chopped capsicum to enhance the flavours.
4. Separate the leftover rice without lumps and heat it in Microwave for 1 minute just before cooking. This will allow it to absorb the flavours well and also reduce the cooking time.

Lemon Rice

Lemon Rice

Prep time: 5 mins

Cooking time: 5 mins

Serving: 2

Ingredients:

1 bowl cooked rice

1 tbsp peanuts

1 tsp channa dal

1 tsp urad dal

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

½ tsp jeera

juice of 1 lime

pinch of Asafoetida

½ tsp turmeric

Salt to taste

Fresh coriander for garnish

Method:

1. Heat oil in a pan, add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red. 
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add turmeric, salt and lime juice and stir once. 
3. Add the warm rice and mix well for 1 min. 
4. Garnish with chopped fresh coriander.

Co-zy Tip:

Separate the leftover rice without lumps and heat it in Microwave for 1 minute just before cooking. This will allow it to absorb the flavours well and also reduce the cooking time.