BROCCOLI SPRING ONION FRIED RICE

INGREDIENTS:

1. Basmathi rice-2 cups
2. Broccoli florets-1 cup
3. Green peas -1/2 cup
4. Chopped onion-1/2 cup
5. Chopped spring onion-1/2 cup
6. Chopped green chilis-2 medium
7. Chopped cilantro/coriander leaves-2tbs
8. Oil-2 tbs
9. Cumin-2 teaspoons
10. Ginger chopped-1 ts
11. chopped garlic-1/2ts
12. Garam masala-2ts
13. Salt-to taste

PREPARATIONS:

1. Cook rice ,cool and set a side

METHOD:

andhra ruchulu

andhra ruchulu

1. heat oil in a pan  and add cumin,ginger and garlic fry well
2. Now add onion ,cilantro and chilis...cook till onion turns to golden brown
3. Now add green peas and spring onions and fry for few more minutes
4. Add broccoli and fry for 5 minutes...still it turns to soft and
5. Finally add rice,garam masala and salt
6. Mix and serve hot with raitha

SPINACH PONGAL

INGREDIENTS:

1. Chopped spinach -1 cup
2. Moongdal-1/4th cup
3. Sona massuri or any rice-1 cup
4. Ghee-1tbs
5. Oil-2 ts
6. Crushed black pepper-1/2 ts
7. Cumin -1 ts
8. Mustard seeds-1 ts
9. Curry leaves-few
10. Hing-2 pinches
11. Salt-to taste
12. Water-5 cups

METHOD:

1. in a pressure cooker pan heat oil and ghee an add the seeds and cuury leaves
2. Fry for a inute and now add crushed pepper,cashews and fry till light brown
3. Now add spinach,dal,rice,salt and water
4. Close lid and cook for 4 to 5 whistles or until done

Another method is to cook in a regular cooking pan until rice turns soft

Andhra Ruchulu

Andhra Ruchulu

INSTANT POHA-CURD RICE

INGREDIENTS

1. Thick poha-1 cup
2. cud-2 cups
3. sour cream-1 tbs
4. salt-to taste
5. chopped cilanto-2 tbs
6. chopped mint-2 tbs
7. ghee-1 ts
8. oil-2 ts
9. cumin and mustard-1 ts
10. curry leaves-5
11. dry chilis-2
12. green chilis chopped-2 ts
13. crushed black pepper-1/2 ts
14. urad and chanadal-1 ts each

METHOD

ANDHRE RUCHULU

1. wash poha in running water, strain and set a side
2. heat ghee and oil and add seeds,dals,curry leaves,chilis,cilantro,mint,pepper and fry till golden brown 
3. in a mixing bowl add wet poha,curd, cream,salt,and seasoning, then mix well and serve immediately
4. it taste like regular curd rice....but very easy to prepare in less time

MUSHROOM BIRYANI

INGREDIENTS:

1. Basmathi rice-3 cups
2. Chopped mushrooms-2 cups
3. Chopped tomatoes-2
4. Sweet corn-1/2 cup
5. Finely sliced onion-1 cup
6. Slitted green chili-4
7. Mint chopped-3 teaspoons
8. Cilantro-3 teaspoons
9.  SourCurd-1/4 th cup
10. Ginger garlic paste-2 ts
11. Red chili powder-1ts
12. Turmeric-1/4th ts
13. Salt-to taste
14. Garam masala powder-1 ts
15. Whole garam masala-1 ts
16. Ghee-2 ts
17. Oil-2 tbs
18. Brown onions-1/2 cup
19. Peas-1/2 cup
20. Lemon juice-3 teaspoons

ANDHRA RUCHULU

ANDHRA RUCHULU

METHOD:

1. Heat ghee and oilin a pan
2. Now add whole garam masala,slitted green chilis and onions
3. Fry for a minute and cilantro ,mint,tomatoes and mushrooms....cook for some time
4. Now add curd,powders,lemon juice ,salt and water
5. When water starts boiling add salt and basmathi rice
6. Cook until done
7. Garnish with brown onions ,some ghee
8. Serve hot with raitha and kurma

CILANTRO-MINT LEMON RICE

INGREDIENTS:

1. Basmathi rice -2 cups
2. Chopped cilantro-2 tbs
3. Mint chopped-2 teaspoons
4. Lemon juice-2 ts
5. Turmeric-1/4th ts
6. Hing-1/4ts
7. Curry leaves-6
8. Oil-2 tbs
9. Cumin-1ts
10. Mustard -1/2 ts
11. Uraddal-1 ts
12. chana dal-1ts
13. Green chilis chopped-2 tbs
14. Salt-to taste

PREPARATIONS:

ANDHRA RUCHULU

ANDHRA RUCHULU

• Cook basmathi rice cool and set a side

METHOD:

1. Heat oil in a pan and add seeds and dals.Let it turn light brown
2. Now add curry leaves,hing and leaves
3. Fry for a minute and add turmeric and green chilis finally lemon juice and turnoff the stove
4. In a bowl mix the rice with salt to the rice
5. Mix and serve

TOFU VEG FRIED RICE

INGREDIENTS

1. Diced potato-1cup
2. Chopped cabbage-1/2 cup
3. Chopped-carrot-1/4cup
4. Green peas-1/4th cup
5. Chopped green bell pepper-1/4th cup
6. Chopped onion-1 cup
7. Ginger garlic paste-1teaspoon
8. Salt-to taste
9. Curry leaves-4
10. Slitted green chilis-4
11. Cauliflower floret/crowns-1/2 cup
12. Butter-1 teaspoon
13. Oil-1 table spoon
14. Red chilipowder-1 teaspoon
15. Black pepper powder-1/4th teaspoon'
16. Chopped tofu/paneer-1/2 cup
17.  rice-3 CUPS
18. Cilantro-2 table spoons
19. Lemon juice-2 teaspoons
20. Biryani masala-1 teaspoon

PREPARATIONS:

• Chop all the veggies and set a side
• Boil green peas and set a side
• Make basmathi rice and set a side

andhra ruchulu

METHOD:

1. Heat ghee and butter in kadai and add the curry leaves and slitted green chilis
2. fry for a minute and add the onions and ginger garlic paste and cfry well
3. Now add all the veggies and cook till half done
4. Now add the spice powders and adjust the seasoning if further required
5. Finally add the cooked rice and toss until the mixture mix well
6. Fially add lemon juice and cilantro
7. Mix well and serve
8. You can serve with raitha or any shorba

SPICY PANEER TOMATO FRIED RICE

INGREDIENTS:

1. Tomatoes-2
2. Rice- 3 cups 
3. Onion chopped length wise-4tbs
4. Green chilis slitted-4
5. Paneer cubed-1/2 cup
6. Cloves/lavang-4
7. Cinnamon/dalchini-1 inch
8. Dry chilis-4
9. Ginger chopped-1 tbs
10. Mint powder-1/2 ts
11. Salt-to taste
12. Lemon juice-2 ts
13. Oil-3 tbs

PREPARATIONS:

1. cook rice cool and separate into grains
2. Heat1 tbs of oil add ginger dry chilis spices tomatoes and cook til soft then blend into fine paste

METHOD:

1. Heat remaining oil and add onion chilis and paneer cook till paneer turns light brown now add salt and tomato paste and Cook for 5 minutes
2. Finally add rice lemon juice and mix
3. Sprinkle mint powder mix and serve hot with raitha

CHINESE VEG FRIED RICE

ingredients:

1. Cooked basmathi rice-2 cups
2. Finely chopped veggies(beans carrot and capsicum)- 2 tbs each
3. Soy sauce- ts
4. Pepper powder-1/2 ts
5. Salt-to taste
6. Garlic fine chopped-1/2 ts
7. Butter-1/2 ts
8. Oil-1ts

METHOD:

1. Heat pan and add 1 ts of butter and oil then add garlic and fry till light brown
2. add the veggies cook till crunchy (don't over cook)
3. Immediately add rice,salt,soysauce pepper powder mix and fry for a minute and serve hot
4. Serve hot with raitha

QUICK JEERA VEG PULAV

INGREDIENTS:

1. Jeera/cumin-2 tbs
2. Mixed vegetables-1 cup
3. Basmathi rice-2 cups
4. Chopped spinach-1/2 cup
5. Ginger parlic paste-1 ts
6. Salt-to taste
7. Green chilis chopped-2 tbs
8. Lemon juice-2 ts
9. Ghee-1 ts
10. Olive oil-2 ts

METHOD:

• Heat oil and ghee in pressure cooker add jeera and fry well now add veggies and spinach and fry for  few minutes
• I used carrot,peas,beans and sweet corn
• now add rice and fry for a minute add 3 cups of water ,salt and turmeric powder
• close lid and cook for 2 whistles or until done
• Add lemon juice mix and serve with raitha

JEERA RICE--CAPSICUM KURMA (LUNCH THALI)

1. JEERA RICE
2. CAPSICUM KURMA

INGREDIENTS FOR JEERA RICE:

1. Sona massorie rice-2 cups
2. Cumin/jeera/jilakarra- 1 tbs
3. Shahijeera-2 ts
4. Ginger garlic paste-1 ts
5. Slitted green chilis-2 tbs
6. Ghee-1ts
7. Oil-1 tbs
8. Salt-to taste

METHOD:

• Cook rice separate into grains and set a side
• Heat ghee and oil in a kadai add jeera and shahijeera and fry well
• Now add ginger garlic paste and green chilis fry for few seconds
• Add rice and mix well
• Finally add salt mix and serve hot
   
• 

INGREDIENTS FOR CAPSICUM KURMA:

1. Bell pepper/capsicum chopped into big chunks-1 cup
2. Roasted peanut powder-2 tbs
3. Chopped onion -1/2 cup
4. Roasted sesame seed powder-2 tbs
5. Tamarind paste-1 tbs
6. Dhaniya powder-1/2 ts
7. Ginger garlic paste-1 ts
8. Dry coconut-2 tbs
9. Dry roasted garam masala blended to powder-1/2 ts
10. Red chili powder-1/2 ts
11. Turmeric-1/8th ts
12. Salt-to taste
13. Oil-3 tbs

METHOD:

1. Blend all powders with tamarind to fine paste and set a side
2. Heat 1 tbs of oil in a pan and add capsicum fry till done and set a side
3. Heat 2 tbs oil and add onion fry well now add the grounded masala paste and capsicum fry for  a minute
4. Add some water and cook till oil floats on top or masalas completely blend to the kurma

 

DILL LEAF RICE

INGREDIENTS


ANDHRA RUCHULU-DILL LEAF RICE

1. Dill leaves chopped-2 tbs
2. Onion chopped-2 tbs
3. Cooked rice-2 cups
4. Oil-2 ts
5. Urad and chanadal-1 ts each
6. cumin and mustard seeds-1/2
7. Curry leaves-2
8. Slitted green chilis-2
9. Lemon juice-2 ts
10. Salt-to taste

Heat oil in a pan add seasoning when the dals turn brown add curry leaves chilis and fry well
Now add onions fry till golden brown add dill leaves fry for 5 minutes or until it get cooked
Finally add rice lemon juce mix and serve
Since dill leaves has more aroma I add very less please change your ingredients according to your taste

Tomato Egg Fried Rice

this recipe is from a tv show by a nutritionalist,this  is a perfect lunch pack for kids who hesitate to eat tomato and egg.This recipe can be made with very few ingredients and as follows

ANDHRA RUCHULU-TOMATO EGG FRIED RICE

• Roma tomatoes-3
• Basmathi rice-3 cups
• raw eggs-3
• Green chilis chopped-1 ts
• black pepper powder-1/4th ts
• salt-to taste

METHOD cook rice cool and separate into grains

• heat 1tablespoon of oil and scramble the egg to fine pieces and fry till raw smell goes and set it a side
• now in the same pan heat 1 tbs if oil add onions chilis and fry for few seconds now aa pepper powder chopped tomatoes and cook till it turns to soft
• now add the pepper powder salt cooked rice and mix well

serve hot with cucumber raitha or any gravy

GONGURA PULIHORA

Gongura pulihora  simple and quick making rice dish which is a bit of change to regular pulihora.Very often we  make chutneys, dal  recipes with this leaves.Because of its sourness it gives best taste for all recipes you make when used sorrel leaves as main ingredient

INDREDIENTS

1. Sorrel leaves/gongura
2. Rice-3 cups
3. Tamarind paste-1ts
4. Chopped green chilis-4
5. Dry chilis chopped-4
6. Cumin mustard-1/2ts each
7. Uraddal-1 ts
8. chenadal-1ts
9. Peanuts-3tbs
10. Oil-3 tbs
11. Mustard powder-1/2 ts
12. Roasted dhaniya powder-1ts
13. Methi seeds-1/8th ts
14. Salt-to taste
15. curry leaves-6

ANDHRA RUCHULU-GONGURA PULIHORA

PREPARATIONS:

1. Wash sorrel leaf drain out excess water and put on a paper towel
2. Heat a tbs of oil and put this leaves and stir it cooks faster the sign  is the leaves turn darker and becomes like a past consistency .
3. Remove from fire and allow it to cool
4. Now blend this paste with little salt roasted dhaniya powder and tamarind paste
5. Cook rice and separate  into grains

METHOD TO MAKE PULIHORA:

• Heat oil in a wok add cumin mustard curry leaves hing,methi seeds,hing dals and peanuts and fry till they turn brown
• add green and dry chilis and cook till done
• now add required amount say 3  to 4 tbs(or according to your taste) of blended paste and mix to avoid burning
• Cook for a minute and turn off flame
• add cooked rice mustard powder salt and mix
• Serve hot

TAWA RICE

INGREDIENTS:

1. Sona massorie rice-4 cups
2. Medium size green bell pepper-chopped
3. Finely chopped onion-3tbs
4. Finely chopped tomato-1 big size
5. Frozen  veggies blanched-1 cup
6. Finely chopped green chilis-1 tbs
7. Pav bhaji masala-1 ts
8. Garam masala-1 ts
9. crushed pepper corns-1/8th ts
10. Roasted dhaniya powder-1/2 ts
11. Turmeric-1/8th spoon
12. Salt-to taste
13. Coriander leaves-3 tbs
14. Ghee-1tbs
15. oil-2ts

ANDHRA RUCHULU-TAWA RICE

PREPARATIONS:

1. Cook rice cool and mix well to separate the grains
2. Cook frozen veggies till it becomes soft,strain water and set a side
3. here I choose mixed veggies pack carrots peas beans and sweet corn

METHOD:

1. Heat ghee and oil in a wok add chilis, ginger garlic paste  fry well
2. Add onions cook till it turns translucent 
3.  add bell pepper pieces and tomato pieces cook till soft
4. Add cooked mixed veggies and fry for few minutes
5. Add masala powders ,pepper powder salt and mix well
6. Finally add cooked rice and coriander leaves mix and serve hot

TOMATO RICE

INGREDIENTS:

1. Chopped roma tomato-1/2 cup
2. chopped onion-3 tbs
3. Chopped green chilis-6
4.  bamathi rice-3 cups
5. Vangi bath masala iyengar-2 ts
6. Salt-to taste
7. Lemon juice-4 ts
8. Coriander leaves-3 tbs
9. Oil-2 tbs
10. ghee-1 ts

ANDHRA RUCHULU-TOMATO RICE

METHOD:

1. Cook basmathi rice cool and set a side,mix properly to separate the cooked grains
2. heat oil and ghee in a wok add green chilis and onion fry till onion turns pink
3. add tomato and little water cook till soft
4. Add vangi bath masalapowder,salt and rice mix properly till masala mix coats to the rice
5. sprinkle lemon juice and coriander leaves
6. Serve hot with raitha

INSTANT ONION PULIYODARE RICE

INGREDIENTS:

1. Basmathi Rice-3 cups
2. Onion chopped length wise-1/2 cup
3. Slitted green chili's-5
4. Dry chili's -3
5. Peanuts-2tbs
6. Cashew nuts chopped-1 tbs
7. MTR pulihora mix powder-2 tbs
8. Oil-2 ts
9. Ghee-1 ts
10. Curry leaves-4
11. Chanadal uraddal-1ts
12. Cumin mustard-1ts

ANDHRA RUCHULU-INSTANT ONION PULIHORA



ANDHRA RUCHULU-ONION PULIHORA

METHOD:

1. Cook basmathi rice cool and mix well with hands to separate the grains
2. Heat oil in a pan add dals,seeds,nuts fry till brown
3. Add curry leaves red and green chili's fry well
4. Now add onion and fry till golden brown
5. Finally add puliodare mix powder cooked rice and mix well
6. Add little salt if needed
7. Sprinkle lemon juice and mix well
8. Serve hot

VANGI BATH-(BRINJAL RICE-KARNATAKA CUISINE)

INGREDIENTS:

1. Small size purple brinjals-6
2. Onion chopped length wise-1 small
3. Green chilis chopped-2
4. Cooked basmathi rice-2 cups
5. Oil-1 tbs
6. Cumin mustard-1/2 ts each
7. Uraddal and chena dal-1 ts each
8. Hing-pinch

VANGIBATH MASALA INGREDIENTS:

1. Chenadal-2 ts
2. Dry coconut-2ts
3. Cinnamon 1/2 inch stick
4. Cloves-2
5. Dhaniya powder -1 ts
6. Poppy seeds-1/2 ts
7. Roasted peanuts-1tbs
8. dry chilis-2
9. Salt-to taste
10. Garlic pod-1
11. Oil-1/2 ts

METHOD:

ANDHRA RUCHULU -VANGI BATH 

• Roast all ingredients with little oil to light brown color except salt and garlic
• Cool and make fine powder

METHOD TO MAKE VANGI BATH

1. Cook basmathi rice cool and set a side
2. Make plus mark with knife on the brinjals
3. Heat oil in a pan add cumin mustard and dals fry till brown
4. Now add hing onion chilis and fry till onion turns to light brown colour
5. Add brinjals and saute for a minute add little water close lid and cook till soft
6. when after evaporates and brinjals get cooked add blended masala powder salt and cooked rice
7. mix well and serve with raitha

MAMIDIKAYA PULIHORA-SEASONED MANGO RICE

A special traditional recipe made in summer season with green mangoes,especially during festive occasions.I learned this recipe from my mom,she was expert in making this pulihora.

INGREDIENTS:

ANDHRA RUCHULU-MAMIDIKAYA PULIHORA

1. Fresh mango pieces-1/2 cup
2. Rice-3 cups
3. Green chilis slitted-4
4. Curry leaves-5
5. Mustard powder-1 1/2 teaspoon
6. Turmeric-1/4th spoon
7. Sesame seeds-2 tbs
8. Peanuts-2 tbs
9. cumin mustard-1 ts
10. Split urad dal-1ts
11. Chenadal-1ts
12. oil-2 tbs
13. Sun dried butter milk chilis-4
14. Salt-to taste

PREPARATIONS:

• Peal the skin of mangoes roughly chop and put in the blender,run on pulse mode until the pieces become very tine yet coarse
• Cook rice cool and set a side
• Mix mustard powder salt required amount of mango mixture mix and set a side for 15 minutes
• this helps to spread sourness of mango pieces evenly ti the rice and gives perfect taste

METHOD:

1. Heat oil in a pan and add seeds and dals let it become light brown
2. Immediately add curry leaves peanuts and sesame seeds and fry well
3. add sun dries chilis turmeric and mix till they become brown
4. Finally add green chilis and let them fry
5. Add this seasoning to the rice and mix well
6. Tasty mango pulihora is ready to serve

CARROT BELL PEPPER FRIED RICE

INGREDIENTS:

1. Capsicum-2
2. Carrots-2 small
3. Slitted green chili's-4
4. Pepper powder-1ts
5. Salt-to taste
6. Basmathi rice-4 cups
7. Butter-1 tbs
8. Oil-1 ts
9. Cumin-1ts

PREPARATIONS:

1. Dee seed capsicum and chop length wise
2. Peal carrots and chop in Juliane cut
3. Cook basmathi  rice and cool

METHOD:

ANDHRA RUCHULU- CARROT BELL PEPPER FRIED RICE

• Heat oil and butter in a pan
• add ginger and green chili's fry well
• add cumin fry well add veggies fry till done
• Add salt and rice mix and serve

VEGGIE NAWABI BIRYANI

INGREDIENTS:

1. Basmathi rice-5 cups
2. Whole garam masala-1 1/2 tbs
3. Mixed veggies-2 cups
4. Mint powder-3 tbs
5. Coriander leaves-1/2 cup
6. Garam masala-1/2 ts
7. Dhaniya powder-1 ts
8. Red chili powder-1ts
9. Turmeric-1/4th ts
10. Curd-1 cups
11. Brown onions-2 TBS
12. Ghee-2Tbs
13. Oil-2 tbs

PREPARATIONS:

1. Soak rice for 30 min in water and seta side
2. Boil frozen mixed veggies strain and set a side(carrots beans peas broccoli sweet corn)
3. Crush whole garam masala set a side
4. Cook rice by adding 2 tbs mint,1 tbs coriander,crushed masala salt water cool and set a side

METHOD:

1. Heat oil and ghee in a pan add ginger garlic paste fry well add veggies,mint,coriander brown onions masalas  powders salt curd salt lemon juice cook till done
2. Mix cooked rice and give dum for 10 min
3. Serve with raitha

VEGGIE NAWABI BIRYANI