Neychoru (Ghee Rice)

Preparation Time: 20 min

Cooking time: 15 min

Serves: 6

Ingredients measure:-

Basmati Rice : 3 cups

Big Onion: 4 medium

Turmeric: 2 tsp

Ghee : 6 tbsp

Cinamon bars: 2 medium broken

Bay Leaf: 2 broken

Cashewnut: 4 tsp

Permitted food colour: 1 tsp

Fresh Water: 7 Cups

Preparation:-

1)      In a kadai, pour 2 tbsp Ghee and spoon in all the spices.
2)      After the spices are fried up a bit, Dump in half portion of the onions and sauté till translucent.
3)      Spoon in turmeric and salt and then saute.
4)      Fry the thoroughly washed and strained basmati rice in the above mix for 5 mins.
5)      Add 7 cups of fresh water to the above and 1 tsp permitted food colour, then cook the items closed in slow flame.
6)      Check in between and add water if required.
7)      In the meantime fry the onions and cashews in ghee or cooking oil and keep it aside.
8)      After the rice is cooked up garnish it with the fried items and coriander leaves.
9)      Serve hot with a spicy non-veg gravy and cucumber salad.

Pazham Kanji (Left Over Rice In Brine)

Preparation Time: 10 min+ overnight

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Brown Rice : 2 cups

Water: Sufficient for batter

Small Onion: ½  cup crushed

Kanthari(Thai pepper): 3-4 crushed[I used normal green chilly as it was not available here]

Rock Salt: 1 tbsp

Oil : 1 tbsp

Preparation:-

1)      Crush Thai pepper and small onion.
2)      Keep it aside.
3)      Pressure cook rice with 4 cups water.(rice shouldn’t be overcooked)
4)      Wait for the whistle to go off and strain the rice.
5)      Take a earthern pot and pour 5 cups water and dump in the strained rice.
6)      Spoon in 1 tbsp rock salt and the crushed items.
7)      Leave it overnight, with the earthern pot closed.
8)      Next morning, have it with sour broken curd curry/ chammathi(chutneys)/any sour curries.

Veg Friedrice

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Veg Mix:

Cabbage: 1 small shredded

Carrot : 3 medium shreddded

Green Beans : 3 cups cut as small rounds

Big Onion :  3 shredded

Green Chilly : 6 chopped.

Garlic: 1 pod crushed

Kashmiri Red Chilly powder: 1 tsp

Turmeric Powder : 1 tsp

Pepper powder: 1 tsp

Garam Masala: 1 tsp

Soya Sauce: 1 tbsp

Chilly sauce: 1 tbsp

Salt: to taste

Rice: 3 cups

Ghee/Cooking oil: 3 tbsp

Coriander leaves: 2 tsp

Preparation:-

1)      Fry the washed rice and keep it aside.
2)      Chop all the vegees and onions and keep it aside.
3)      In a earthern pot or kadai, put ghee/oil and spoon in the crushed garlic and saute till raw smell goes, followed by green chilies, onion and vegees.
4)      Saute for a while till it becomes tender and add the sauce and masalas.
5)      Fry till the raw masala smell goes off.
6)      Add in the fried rice and pour 6 cups water and cover it to cook.
7)      In between, stir in without breaking the rice, to avoid burning.
8)      If needed add in more water to boil the rice.
9)      Garnish with coriander leaves and serve hot with salad.