Tofu Pulao

This is my first trial with tofu…I have always eaten tofu outside mostly in Thai restaurants….but I have never coordinated with Indian spices…..but when I tried, I can say it came out really good more than what I anticipated…

Here is the recipe:

Ingredients:
1 cup Tofu (cut in chunks)
2 cup basmati rice
1 Red onion (chopped)
1 tsp Ginger & Garlic paste
1 Tomato (Chopped)
2 tablespoon oil
1 tsp Sajeera Seeds
2 tsp Coriander Powder
1 tsp turmeric Powder
1 tsp Red chili Powder
1/4 cup Coriander Leaves (chopped)
1 tsp Garam masala Powder
Salt to taste
1 cup mixed vegetables

Method
Wash the rice and drain the water.
Extract one cup of water from tomatoes.
Pour the oil into a vessel and heat.
Add onions and fry until onions turn golden brown.
Add ginger & garlic paste and turmeric powder paste and fry until you
get a nice smell.
Now pour in the tomato water + 1 cup water.
Add coriander powder, Garam Masala , salt and let boil
Add rice, Tofu and vegetables
Simmer till all the water has been absorbed and the rice is cooked.
Garnish with coriander leaves and Serve hot.

Kichidi

I love to have kichidi during rainy season specially with pachi pulusu….I love that combination…specially when indira amama makes it….I really miss her kichidi and pachi pulusu…but my thathama is the best to make pachi pulusu…nobody can beat that…not even my mom or granny…Thathama you are the best in that.

Ingredients:
1 cup sona masoori Rice
2 cup Water
1/2 cup MoongDaal
1/2″ Cinnamon stick
2 Cloves
2 Cardamom
1/2 tsp Blackpepper
1/2 tsp turmeric powder
1- 1/4 teaspoon Salt
2 Chilies
1/2 cup Coconut
1 bunch Coriander leaves
4 cloves Garlic
1/2″ piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise

Method:
Chop onions, green chillies and coriander leaves.
Wash the rice and moongdal. Add water in 1:2 ratio and put aside.
Heat oil or ghee in a pan and add cinnamon, cardamom, cloves and blackpepper. When they splutter add turmeric, curry leaves, green chillies and onions, fry them till golden brown and add ginger and garlic paste. Fry for 3 to 4 minutes, remove from heat and add it to rice and moongdal, add salt and cook it.
Garnish corinder leaves before serving.
Serve khichdi with sambar, curd or any pickle or pachi pulusu.

Pepper Rice with Egg

Ingredients:
1 c Basmati rice
1- 1/2 c Water
1- 1/4 teaspoon Salt
1/8 teaspoon Turmeric powder
1 teaspoon coriander powder
2 Chilies
1 bunch Coriander leaves
1 Onion cut lengthwise
2 eggs
Vegetables (Optional)
2 tsp Pepper powder (Granule)

Method:
Wash the rice and drain the water.
Pour the butter into a vessel and heat.
Add onions and chilies and fry until onions turn golden brown.
Add turmeric powder and jeera and fry until you
get a nice smell.
Add only Rice without water and fry,
Now add 1-1/2 cup water and let it cook
Add coriander powder and salt
In another pan make like a egg bujji
Add egg bujji in rice + Sprinkle on the coriander leaves in the end.
Reduce to low heat and let the rice cook.

Spicy Vegetable Pulao

Ingredients:
1 c Rice
1- 1/2 c Water
1 c Vegetables
1/2″ Cinnamon stick
2 Cloves
2 Cardamom
1- 1/4 teaspoon Salt
1/8 teaspoon Turmeric powder
1 teaspoon Dhania powder
2 Chilies or
1/4 teaspoon powder
1/2 cup Coconut
1 bunch Coriander leaves
4 cloves Garlic
1/2″ piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise
Method:
Wash the rice and drain the water.
Pour the butter into a vessel and heat.
Add cinnamon, cardamom and cloves.
Add onions and chilies and fry until onions turn golden brown.
Add ginger + garlic paste and turmeric powder paste and fry until you
get a nice smell.
Now pour 1 and 1/2 cup water.
Add coconut, coriander powder,salt and let boil
Add rice + coriander leaves + vegetables.
Reduce to low heat and let the rice cook.

Egg Fried Rice

Ingredients:
2 eggs
1/4 tsp salt
beat together the salt and eggs
1 coarsely chopped onion
2 tbsp oil
2 cloves garlic-finely chopped
1/4 tsp ajinomoto-optional
1 tbsp celery-finely chopped
1 tsp soya sauce
1 tsp vinegar
1 tsp chilli sauce
2 tbsp oil
1 cup rice
Bamboo shoots (Optional)
Any other vegetables you can use

Method:
Boil the rice, rinse under cold water till cool, and work 1 tbsp oil into it.
Leave it to drain. Heat 1 tbsp oil.
Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble.Keep aside till ready to use.
Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.
Add the rice, Soya sauce, chilli sauce, vinegar and celery and mix together continuing to stir-fry over high heat.
Serve hot, garnished with the scrambled egg