#ricerecipes#lunchrecipes#instantricerecipe
Burnt Garlic Rice
Oil – 1 tbsp
Garlic pods – 20-25
Beans – 5-6
carot -1 ( finely chopped)
Spring oninon white- 2 tbsp
Boiled corn – 2 tbsp
Green chilli – 2 ( finely chopped)
Soy saice – 1 tsp
Chili sauce – 1 tsp
White vinegar – 1 tsp
Cooked rice – 1 bowl
Spring Onion greens – 2 tbsp
Pulihora
Ingredients
FOR MASALA POWDER:
1 tsp mustard
1 tsp urad daal
½ tsp cumin /
1 tsp chana daal
1 tsp coriander seeds
¼ tsp methi / fenugreek
1 tbsp sesame / safed til
3 dried red chilli
FOR PULIHORA:
2 tbsp oil
1 tsp mustard
1 tsp urad daal
1 tsp chana daal
2 tbsp peanuts
2 dried red chilli
pinch hing / asafoetida
few curry leaves
2 chilli, slit
1½ cup tamarind extract
½ tsp turmeric
1½ tsp salt
1 tsp Jaggery
4 cup cooked rice
Veg Fried Rice
Ingredients
Oil – 2 tbsp
Garlic – 3-4 pods ( Finely chopped)
Ginger – 1/2 inch ( Finely chopped)
Spring onion whites – 1/2 cup
beans – 3-4 ( Finely chopped)
carrot – 1( Finely chopped)
capsicum -1/2 ( Finely chopped)
Soy sauce – 1 tsp
Chilli sause – 1 tsp
vinegar – 1 tsp
Boiled rice – 1 bowl
spring onion greens for garnishing
Curd Rice
Curd – 1.5 cup
Rice – 1 bowl
Coriander leaves – 2-3 tbsp
Salt – ½ tsp ( as per taste)
For Tempering
Oil
Black mustard – 1 tsp
Urad daal – 1 tsp
Grounded peanut ( roasted) – ½ cup
Asafoetida ( hing) – ½ tsp
Red chilli ( dried) – 2
Curry leaves – 5- 6
Green chillies – 1 ( chopped)
Corn Mushroom Pulao
Oil – 1 tsp
Cinnamon – 1/2inch
Cloves – 2
Black pepper – 3-4
Bay Leaf – 1
Onion -1 ( chopped)
Garlic pods – 3-4 ( finely chopped)
Ginger – 1/.2 inch
Button Mushroom – 4-5
Sweet corn – 1cup
Fresh tomato puree – 1/2 cup
Salt- 1 tsp
Kashmiri red chilli powder – 1/2 tsp
Garam masala Powder – 1/2 tsp
Fresh cream – 2 tbsp
Fresh coriander leaves – 1/2 cup ( chopped)
Cooked Rice – 1 bowl
Ghee – 1 tsp
Tamarind rice
1 tsp mustard
1 tsp urad dal
1 tsp chana dal
2 tbsp ground nut
2 dried red chilli
Curry Leaves 8-10
Green chilli -2 (slit)
Tamarind Pulp – 1 cup
Turmeric powder -1/4 tsp
Jaggery – 1 tbsp
Hing (asafoetida) – ½ tsp
Boiled Rice – 4 cups
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