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    December 31st, 2010MammuRice

    Preparation Time: 40 Minutes
    Servings: 4

    1. Rice – 3 cups
    2. Tamarind Paste – 3-4 table spoons
    3. Turmeric powder – 1/2 teaspoon
    4. Curry leaves – 10, pinch them to halves with hand
    5. Oil – 1 table spoon
    6. Salt – 3-4 tea spoons
    7. Green chillies – 4, split into halves
    8. Hing – 1/4 teaspoon

    For tempering/talimpu:

    1. Peanuts – 1/2 cup
    2. Urad dal – 2 table spoons
    3. Chana Dal – 2 table spoons
    4. Red chillies – 4 (Optional)
    5. Cumin seeds – 1/2 table spoon
    6. Mustard seeds – 1/2 table spoon
    7. Oil – 2 table spoons

    Cooking Procedure

    1. Cook the rice and transfer it into a big wide bowl, so that its easy to mix. Keep separating the rice while you transfer it, to avoid any lumps.

    2. Add turmeric powder, 1 table spoon oil, salt, curry leaves (raw, so that they spreads their original smell) to the rice and mix thoroughly. Now add tamarind paste to the rice and mix well. Adjust salt and tamarind paste as per taste.

    3. Heat 2 table spoons oil in a small pan, and add all the ingredients for tempering. While they are half done, add the green chilies and let them fry. Add hing and turn off the heat. Add this mixture to the prepared rice and mix thoroughly.

    Tip: You can also fry some salted chilies (Uppu mirapakaya) separately and serve with pulihora. They make a great combination. Yogurt also makes a great combination with pulihora.

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    September 9th, 2010MammuRice

    When ever I am running out of vegetables, I think of cooking some thing with rice itself like pulao, kichidi, tomato bath etc. I opts in Tomato Bath when ever I feel like eating simply with out a lot of spices in it. Made this for dinner last night and loved it.

    You can also make this on stove using a regular pan, but I feel its more easy for me cooking directly in a rice cooker, so that it leaves me just one vessel to wash 🙂

    Preparation Time: 30 Minutes
    Servings: 2

    1. Rice – 1 rice cooker cup
    2. Tomato – 1 large(1 Cup chopped)
    3. Onion – 1/2 small (1/3 cup chopped)
    4. Green chilies – 2, Split
    5. Cilantro – 2 tablespoons chopped
    6. Cloves/Lavang – 2
    7. Dhaniya powder – 3/4 teaspoon
    8. Ginger garlic paste – 1 teaspoon
    9. Salt – 1 teaspoon
    10. Curry leaves – 5
    11. Oil – 1 tablespoon

    For tempering/talimpu – Cumin seeds, mustard seeds, turmeric powder – 1/4 teaspoon each and few curry leaves

    Cooking Procedure

    1. Add oil to rice cooker pan, and turn it on in cook mode. Close the lid and let the oil heat for 2 minutes. Open lid, add tempering/talimpu ingredients, let them splutter. Add onions, ginger garlic paste, saute for minute. Add Tomatoes, green chilies, mix thoroughly, close the lid. Let them cook for 6-7 minutes until soft.

    2. Add 1 1/2 cup of water (adjust as per your rice), dhaniya powder, salt, close the lid and let the water bubble. Now drain the soaked rice and add it to boiling water. Stir it, close the lid and let it cook like regular rice.

    Garnish with Coriander and serve hot with raita.

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    September 3rd, 2010MammuNon Vegetarian, Rice

    This is the first time I cooked prawns in Biryani and it turned out yummy!! Prawns get a very unique flavor when cooked with spices and these flavors incorporated with basmati rice, gave it a nice aroma and taste.

    This preparation is similar to chicken dum biryani, with slight variation in ingredients.

    Preparation Time: 45 Minutes
    Servings: 2-3

    For marinating prawns:
    1. Prawns – 1 pound
    2. Ginger garlic paste – 2 teaspoons
    3. Red chili powder – 2 teaspoons
    4. Salt – 1 teaspoon
    5. Turmeric powder – 1 teaspoon

    For cooking prawns:
    1. Cloves – 4
    2. Bay Leaves – 2
    3. Mace – 2
    4. Black cardamons – 1
    5. Green cardamoms – 2
    6. Garam Masala powder – 1 teaspoons
    7. Red chili powder – 1/2 teaspoon
    8. Onions – 1/2 cup thinly sliced length wise.
    9. Mint – 2 tables spoons, chopped
    10. Green chilies – 3, split into halves
    11. Oil – 4-5 tablespoons

    For cooking rice:
    Basmati rice – 2 cups (rice cooker cups)
    Cloves – 2
    Bay leaves – 2
    black cardamon – 1
    green cardamoms – 2
    Salt – To taste
    Oil – 1 tablespoon

    Also, a pinch of saffron strands soaked in 1 tablespoon milk and some chopped cilantro.

    Cooking Procedure

    1. Wash thoroughly prawns, drain all the water and keep them in a bowl. Add the the ingredients under marinating prawns and mix well. Let it sit for 15-30 minutes.

    2. Cooking prawns: Heat oil in a wide pan, add cloves, bay leaves, mace, black cardamoms, green cardamoms and saute for 1 minute. Now add bay leaves, saute for 30 seconds, add onion and fry them till golden brown. Now add green chilies, mint and fry for 1 more minute. Now add the marinated prawns and fry until they are half done. Turn off heat, and let it sit in the same pan. we are going to add cooked rice on top of this.

    3. Bring to boil 3 liters of water in a deep pan. When the water is bubbling, add all the ingredients under ‘cooking rice’ except rice. Adjust salt so that water is is salty enough for rice. Now add soaked rice and cook until rice is 90% cooked.

    4. Drain all the water from rice, and add it on top of cooked prawns immediately. Spread evenly, drizzle the saffron water over rice, add cilantro and cover the pan with a thick cloth. Place a tight lid, so that steam wont go outside and the flavors from prawns blend into rice. Cook for 10-12 minutes under medium heat and turn off heat.

    Mix thoroughly and serve hot with some lemon, onion and raita.

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    August 20th, 2010MammuNon Vegetarian, Rice

    There are many versions of Hyderabadi biryani and this is one of the easiest recipes I found. I been following this recipe from over 2 years and my family love this. I felt the chicken is more tasty if marinated over night, and home fried onions adds special taste to the dish.

    Each ingredient contributes its own taste and flavor to the dish, so I suggest you to add all these ingredients though it looks like a big list 🙂


    For Biryani:
    1. Basmati Rice – 4 Rice cooker cups (I measure rice with rice cooker cups and rest with US standard cups)
    2. Chicken – 2 pounds/1kg, with or without bones cut into medium sized pieces
    3. Oil – 1 tablespoon
    4. Salt – 2 tablespoon
    5. Cardamoms – 2
    6. Star anise -1
    7. Food color/Saffron – Soak in 1 tablespoon of water.

    For marination:
    1. Cloves/Lavang – 6
    2. Cinnamon/Dalchini – 1 inch piece
    3. Cardamom/Elachi – 4
    4. Star Anise – 2
    5. Black Cardamon – 2
    6. Bay leaves – 5-6
    7. Black peppers – 20
    8. Javitri/Mace – 2
    9. Shaji Jeera/Black Cumin seeds – 1 teaspoon
    10. Yogurt/Curd – 1 1/2 Cup
    11. Green chilies – 2, Split
    12. Red chili powder – 1 teaspoon
    13. Salt – 1 teaspoon
    14. Mint – 1 cup, chopped
    15. Cilantro – 1 cup, chopped
    16. Lemon juice – 2 tablespoons
    17. Turmeric – 1/2 teaspoon
    18. Ginger Garlic paste – 2 tablespoons
    19. Oil – 2 teaspoons

    Cooking Procedure

    1. Wash chicken pieces and drain completely. Make small slits into the chicken pieces with knife, in this way the spices incorporates well into the chicken. Add salt, lemon juice, turmeric and leave for 10 minutes. Add rest of the ingredients for marination and refrigerate overnight, or at least 3-4 hours.

    2. Rinse the rice and soak it in water for 30 minutes. In a heavy deep pan boil about 2 liters of water. Let the water bubble, add salt, cardamoms, star anise, oil to the boiling water and cook for 1 more minute. Now add rice and cook for just 5-6 minutes under medium-high heat(7 out 10 flame setting).

    3. Drain the rice immediately. In a different pan add the chicken pieces, spread them flat and add the rice on top of the chicken pieces. Spread rice in the pan, pour saffron water, so that it spreads on some of the rice. Cover with a cloth and keep a plate or some heavy item on top so that the flavor wont go away, and cook for 10 minutes under medium heat(5 out of 10 heat setting) , 10 minutes under high heat(7 out of 10 heat setting) and again 10 minutes under medium heat(30 minutes total).

    4. Transfer the rice and chicken pieces into a wide bowl and mix them together.

    Garnish with some onions, lemon and serve hot with sherwa and raita.

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    August 11th, 2010MammuRice

    Thai is one of my favorite cuisine after Indian food. I love to eat Thai fried rice when ever I crave to eat some thing spicy and non Indian. I tried to prepare Thai fried rice a couple of times, here is the final winner recipe which gave the restaurant taste after a bunch of failures.

    Cooking Time: 20 Minutes

    Servings: 2


    1. Cooked jasmine rice, chilled – 3 cups
    2. Red pepper – 1
    3. Green pepper – 1
    4. Onions – 1/2 small
    5. Serrano peppers – 3 (Add more if you like it very hot)
    6. Garlic cloves – 6
    7. Olive Oil – 3 tablespoons (you can use any cooking oil)
    8. Basil leaves – 2 cups
    9. Oyster sauce – 1 1/2 tablespoon
    10. Fish sauce – 1 tablespoon
    11. Soy sauce – 2 tablespoon
    12. Salt – 1/2 teaspoon
    13. Sugar – 1 teaspoon
    14. Tofu – 1/2 lb, cut into 2 inch pieces. (You can replace with sliced chicken)

    Cooking Procedure

    1. Cut lengthwise red peppers, green peppers and onions into thin slices. Grind together the serrano peppers, garlic cloves and about 10 basil leaves.

    2. Heat about 1/2 table spoon oil in a pan and fry the tofu for 5-7 minutes. Keep it aside.

    3. In the same pan heat the remaining oil, add the garlic-serrano pepper paste and saute for 30 seconds. Add the oyster sauce, fish sauce, soy sauce, sugar and cook for another 30 seconds. Add the red-green peppers, onion, salt and saute for 5-6 minutes. Don’t over cook the veggies.

    4. Raise heat to high, add the tofu, rice, remaining basil leaves and stir quickly until the sauce is blended with the rice. Use a spoon to break the rice if sticking together.

    Garnish with cucumber slices and serve hot with chili sauce.

    Tip: If you don’t like to use fish sauce and oyster sauce, you can substitute them by Soy sauce. You can also use Thai chilies instead of Serrano peppers.

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    July 28th, 2010MammuRice


    1. White rice – 1 cup
    2. Split green gram/Moong Dal/Pesarapappu – 1 cup
    3. Ginger, finely chopped – 2 tbl sp
    4. Crushed black peppers/pepper powder – 1 tbl sp
    5. Cumin Powder/Jeelakarra Podi – 3/4 tbl sp
    6. Curry leaves – 10
    7. Ghee – 2tbl sp (you can add as much as you like)
    8. Salt – 2 tbl sp
    9. Green Chilies – 2, split
    10. Dried red chilies – 1

    For Coconut chutney:
    1. Coconut – 1/4 (or you can substitute with 1 cup of grated coconut)
    2. Green chilies – 5
    3. Garlic Clove – 2
    4. Cumin Seeds/Jeelakarra – 1/4 tbl sp
    5. Tamarind – 1 inch piece
    6. Salt – 1/4 tbl spoon
    7. Mustard seeds/aavalau – 1/4 teaspoon
    8. Split black gram/ minapappu- 1/2 teaspoon
    9. Curry leaves – 10
    10. Dried red chili – 1

    Cooking Procedure

    1. Soak the moong dal and rice in water for 15-30 minutes and drain all the water.

    2. Heat ghee in a pressure cooker pan, add the ginger, green chilies, red chili, curry leaves and saute for 2 minutes. Add the drained moong dal, rice and saute for 10 more minutes. Add the cumin powder, pepper powder, saute for 1 more minute and add 6 cups of water, salt and pressure cook for 15 minutes or 3 whistles.

    3. Once the pressure is gone, open the cooker and mix the pongal well. If its too thick you can add some water and mix it under low heat.

    Coconut Chutney Preparation:

    1. While the pongal is cooking, saute the green chilies, garlic for 5 minutes with out adding any oil.

    2. In a dry mixer jar, grind together the green chilies, garlic, cumin seeds, tamarind, salt. Now add the coconut pieces or grated coconut and grind for 1 more minute.

    3. Heat oil in a pan, add the mustard seeds, black gram, red chili and let them splutter. Add the curry leaves and turn off the heat. Add this to the coconut mixture and mix well.

    Serve hot with coconut chutney. Sambar also makes a good combination with hot pongal.

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    July 24th, 2010MammuRice


    1. Cooked white rice – 3 cups
    2. Grated Green Mango – 1 1/2 cup
    3. Green chilies – 2
    4. Cumin seeds – 1/4 tbl sp
    5. Mustard seeds – 1/4 tbl sp
    6. Split black gram/ urad dal – 1/4 tbl sp
    7. Peanuts – 2 tbl sp
    8. Cashews – 1 tbl sp (optional)
    9. Oil – 2 tbl sp
    10. Turmeric – 1/4 tea spoon

    Cooking Procedure

    1. Spread the cooked white rice in a wide bowl and add 1/2 tbl spoon oil, turmeric, salt and mix thoroughly.

    2. Heat the remaining oil in a pan, add the Cumin seeds, turmeric seeds, urad dal, peanuts, cashews and let then splutter. Add the curry leaves, green chilies and saute for 1 minutes and turn off the heat. Add this to the rice and mix well. Add the chopped coriander and garnish.

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    July 4th, 2010MammuRice, Vegetarian

    Andhra Pulav:


    Basmati Rice: 3 Cups
    Onion – 1/2 Medium Sized, finely chopped
    Green Chillies – 3, slit to halves
    Mint – 1/2 Cup
    Cloves – 10
    Cinnamon – 1/4 Inch, crushed into small pieces
    Bay Leaves – 5 Medium sized
    Elachi – 5
    Cashew Nuts – 20 Pieces
    Poppy Seeds/Gasagasalu – 1 1/2 Tbl Spoons
    Fresh Coconut – 1/4 Coconut
    Oil – 4 Tbl Sp
    Ginger Garlic paste: 2 tbl sp

    For Masala Powder:

    Dhaniya – 2 Tbl Spoons
    Cinnabon Stick – 2 inch
    Cloves – 5

    Cooking Procdure:

    1. Prepare the masala powder: Dry roast Grind Dhaniya, Cinnamon stick and Cloves and make a fine powder (Use can use masala powder if you have already).
    2. Wash the rice and soak it in water. Make the coconut into small pieces and keep aside (You can use dry coconut powder also). Roast the poppy seeds for 5 minutes. Make a fine paste of roasted poppy seeds and coconut.
    3. Heat the oil in a rice cooker and add Cashews, Cinnamon, Cloves, Elachi and Bay Leaves and let them fry for 2 minutes. Now add the ginger garlic paste and mint leaves and cook for 5 more minutes. Now add the onions, green chillies, and coconut-poppy seeds paste.
    4. Add 4 1/2 cups of water, masala powder, salt and let it boil. When the water is boiling, add the drained rice and let it cook.
    5. Add cilantro and serve hot. Tastes good with any kurma or raita.