Tangy Mango Rice

Ingredients

1 cup basmati rice
1 Table spoon oil
1 Tea spoon rai
Pinch of hing
1 Red chilli
6-7 Kadhi patta
1 Tea spoon chana dal
1 Tea spoon udad dal
1 Table spoon mungfali ke dane
1 Onion
1.5 Table spoon of grated raw mango (kairi)
1/2 Tea spoon haldi
Salt to taste

Process

Wash the rice, drain water and keep aside for half an hour.
Boil water and add rice.
When nearly cooked drain the extra water.
Cover and allow to cook.
Now keep it aside to cool down.
Chop the onion into thin longitudinal slices.
Heat oil in a pan.
Add rai,  hing, chana dal, udad dal, mungfali, kadhipatta and sabut lal mirch.
Add chopped onions and fry till they are soft. Switch off the flame.
Mix haldi and salt in rice.
Add the tadka to it and mix well.
Enjoy this flavourful tangy rice in hot summers!

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Khara Bhat

Ingredients

1 Cup basmati rice, wash and drain water,keep aside for 15-20 mins
1 Table spoon oil
2 Small potatoes peeled, chopped and deep fried till cooked well on low flame
Salt to taste
Spices: 3 cloves, pinch of shah jeera, 5 kali mirch, 1 badi ilaichi, a fist ful of dagad phool.
Boil the spices till the water becomes coloured brown and strain.

Process

Heat oil in a pan .
Add rice and fry for a minute.
Add the water (boiled spices and strained) and salt to taste.
Cook on low flame. Add hot water if required.
Garnish with deep fried potatoes.
Serve with curd or raita.

Phodni / Vaghareli Khichadi

Ingredients

1 Cup chawal (rice)
1/2 Cup tur (arhar) dal or moong dal moger
1 Tea spoon haldi
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera (cumin seeds)
3 Tea spoon oil/ghee
Pinch of hing
1 cm long piece of dalchini (cinnamon)
4-5 Laung (cloves)
1 Table spoon gud (jaggery)
Salt to taste

Process

Wash rice and dal together, strain and keep aside for 10 mins.
Heat oil / ghee in a cooker.
Add rai, jeera, dalchini and laung.
Add rice+dal, haldi, gud and salt.
Pour hot water and cook.
Serve with dahi (curd).

Beans Pulav

Ingredients

1 Cup basmati rice washed, strained and kept aside for 15-20 mins
3-4 drops lemon juice
5-6 french beans chopped
1 Onion chopped lengthwise
1 Table spoon oil
1/2 Tea spoon jeera (cumin seeds)
7 Kali mirch (black pepper)
4 Laung (cloves)
2 Badi ilaichi (Black cardamom)
1/2 Inch tej patta (bay leaf)
1 cm long dalchini (cinnamon)
5-6 kaju chopped
8-10 kish mish (Raisins)
Salt to taste

Process

Boil rice in a vessel with sufficient quantity of water.
Add 1/2 tea spoon oil and 3/4 lemon drops.
When the rice is just cooked strain the extra water and keep aside.
Heat oil in a pan and add jeera, kali mirch, laung, badi ilaichi,dalchini and tej patta.
Add kaju and kish-mish.
Add onions and fry .
Add beans and salt, cover and cook till the beans are done.
Add the rice and mix well.
Serve with raita .

Cabbage Pulav

Ingredients

1 Cup rice
2 Cups chopped pattagobhi (cabbage)
1 Table spoon oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera (cumin seeds)
Pinch of hing (asafoetida)
1 Tea spoon haldi
1 Tea spoon lal mirch
1 Tea spoon dhania powder
1/2 Tea spoon maharashtrian garam masala (optional)
Tea spoon sugar (optional)
Salt to taste

Process

Wash rice, stain the water and keep it aside for 15-20 minutes.
Heat oil in a pan and add rai and hing.
Add cabbage, haldi, mirch, dhania powder, garam masala, sugar and salt.
Add rice and pour hot water.
Cover and cook on low flame.
Serve hot with raita, curd or pickle.