Dhaabay Di Dal

Dhaabas, the roadside eateries serving Punjabi food is a common feature along the Indian highways. The traditional dhaabas mostly cater hearty food at a reasonable price to weary truck drivers and the others who are eager enough to try out their greasy offerings. I have not been adventurous enough to try out the food from a roadside shack but have tried to create some of their dishes in my kitchen albeit low cal versions. This dhaabay di dal which literally means a lentil preparation from dhaaba comes from a cookbook by Sanjeev Kapoor and have been tried in my kitchen many times over the years. This tasty and spicy dal is prepared using a mixture of three different kind of lentils and is a favorite of mine.

Ingredients:
1/4 cup kidney beans / rajma
1/4 cup whole black gram / sabut urad dal
2 to 4 tbsp. roasted split chickpeas / chana dal
2 tbsp. oil
1 tsp. ginger - garlic paste
1 small green chillie, chopped fine
1 small onion, peeled and chopped
1 tomato, chopped
1 tsp. cumin powder
Salt to taste
1/2 tsp. red chili powder
1 to 1.5 tbsp. butter
1 tbsp. kasuri methi
Minced cilantro to garnish

Method:
* Soak all the beans overnight or for about 8 to 10 hours and pressure cook them softly adding sufficient water. Drain the water if preferred and lightly mash the dal with the back of the ladle.
* Heat oil in a pan and add ginger and garlic paste and saute until golden brown. Next add chillies and onion and fry until the onion start to brown. 
* Next add cumin and chili powders and stir. Add tomato pieces and cook until mushy. 
* Add the cooked dals, butter, salt, cilantro and extra water (to the desired consistency) to the pan and stir. Bring it to a boil, lower the heat and simmer for about five minutes.

* Crush kasuri methi between your palms and sprinkle over the dal. Stir and turn off the stove.
* Serve hot with rotis / rice.

This goes to Blogging marathon #69, under the theme 'Bookmarked Recipes'. Check here to find out what the other marathoners are cooking as part of the BM.

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Flax Seed Chutney Podi

This spicy podi comes from Sapana's blog and this was one more recipe I bookmarked from last month's mega marathon. I tried it as it was a different kind podi than the chutney podi version I am used to and was based on flax seeds. It is a good one for those who prefer strongly flavored podis and my husband enjoyed this flax seed based podi very much with his breakfast dishes.

Ingredients:
1/4 cup flax seeds
1/4 cup peanuts
1/4 cup skinned black gram / urad dal
1/4 cup roasted split chick peas / dalia dal
1/4 cup grated, dried coconut
6 to 8 dried red chillies
1 tablespoon tamarind
1.5 tsp. cumin seeds
Salt to taste
2 tsp. oil
2 pinches of asafoetida
Method:
* Dry toast flax seeds and peanuts individually and keep them aside. 
* Next add skinned black gram, roasted split chickpeas, coconut, chillies, cumin seeds and tamarind to the saute pan and toast them until the black gram starts turning brownish. Transfer them to a wide plate and let them cool.
* Add all the toasted ingredients to a mixer / grinder and grind them fine.
* Heat oil in  small pan and add asafoetida and turn off the stove. Add this to the ground powder above and mix well.
* It can be served along with dosas / idlis / upma or even with some plain rice and ghee.

This goes to Blogging marathon #69, under the theme 'Bookmarked Recipes'. Check here to find out what the other marathoners are cooking as part of the BM.

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Greengram Idli / Moong Idli

The idea for this healthy breakfast option came from Kalyani's post from last blogging marathon though I overlooked the details at the time of preparation, ending up altogether with a different variety of idlis if I am not wrong. My husband loves his idlis as my daughter does her macaroni and cheese. The man wouldn't be complaining if idlis are the only thing that get served at breakfast table all his life while I am the opposite. I would eat them only as my last option though I make good quality idlis, thanks to my south Indian upbringing. The healthy infusion of moong beans in the idli captivated my attention though I wasn't sure how my husband would receive the idea. My husband considered me crazy to try to mess up with the perfected, traditional version of fluffy idlis though he wasn't that vehement about the idea after tasting them. They were a little heavy when compared to the standard version idlis and a few will fill you up good for a longer time. I used idli rice, forgot the seasoning part before filling the idli moulds and so, my idlis ended up looking different than Kalyani's. I am sure that the seasoning would make them more flavorful and there is always a next time to try them. :) These idlis make a healthier meal option and a great variation if looking out to try a different variety idli. 

Ingredients: (Yield 18 to 20 idlis)
1/2 to 3/4 cup whole green gram / sabut mung
3/4 cup split, skinned black gram / urad dal
3/4 cup idli rice
Salt to taste

Method:
* Rinse green gram, black gram and idli rice twice and soak in water (submerging them well) for 3 to 4 hours. Drain the water used to soak before grinding.
* Finely grind the soaked ingredients adding salt and enough water into thick batter. Transfer the batter into a container that can hold more than the ground batter since it is going to raise during the fermentation period.
* Cover the container and keep it in a warm place to ferment overnight. (I usually grind the batter in the evening and leave it in the oven with the light on. I do not turn on the oven. I live in a cold place and this method works for me resulting in a good fermented batter in around 12 to 14 hours.)

* Grease the idli plates and fill the moulds with the batter and steam them on low flame, about 20 minutes.
* Serve them with chutney / sambhar of your choice. 
 
This goes to Blogging marathon #69, under the theme 'Bookmarked Recipes'. Check here to find out what the other marathoners are cooking as part of the BM.

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Apple Kheer

For today's 'fruit' based recipe, here is a very yummy dessert based on apple and it involves a simple preparation. I am sure that anyone with a sweet tooth would enjoy this treat, irrespective of their age. Any variety of apple works here as long as it is a sweet one. I have just used milk here and reduced it in quantity to get a thicker consistency but for a quicker and more decadent version, a small quantity of condensed milk or cashew paste can be added. It would make a great treat for gatherings as it can be prepared a day in advance or it can be a part of festive meal for a quick 'sweet' option.

Ingredients: (yield 2 servings)

1 small sized apple (1/2 cup grated)
1 to 2 tbsp. ghee 
1 & 1/2 cups full fat milk 
2 to 2.5 tbsp. sugar
1/8 tsp. ground cardamom
1 tbsp. slivered almonds to garnish

Method:
* Peel and grate the apple.
* Heat ghee in a pan, preferably a non stick one and fry the apple on low flame until it softens, about 6 to 7 minutes. Transfer the cooked apple to a bowl and keep it aside.
* To the same pan, add the milk and bring it to a boil. Lower the flame and continue to heat it until the quantity reduces to about 2/3rds (about a cup), stirring intermittently.
* Add sugar and cardamom to the milk and stir until the sugar dissolves. Turn off the stove and stir in the cooked apple. 
* Either serve the kheer warm or let the mixture cool and chill it before serving. 
* Garnish with almonds or other nuts/ dry fruits of your choice.
 
These pancakes go to 
1. Blogging marathon #69.
2. 'Kids' Delight' event hosted by Varada this edition, with a theme of 'Fruit based Recipes'. 

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Eggless Multi Flour Banana Pancakes

 
These banana based pancakes are made with a melange of flours to up the nutrition factor. I tried to replace the good old APF with wheat, oat and amaranth flours here though any other flours can be substituted easily. The flours I used here do not affect the flavor of the pancakes at all and so, chances of these pancakes getting rejected by kids are not that much.

Ingredients: (Yield 6 pancakes)
1 tbsp. flax meal or 1 egg substitute
1/2 cup wheat flour
1/4 cup oat flour
1/4 cup amaranth flour
2 to 3 tbsp. buckwheat flour
1 tsp. baking powder 
1/2 tsp. baking soda
1 mashed banana
2 to 3 tbsp. butter
2 tbsp. honey
3/4 cup milk or as needed

Method:
1. Whisk flax meal and 3 tbsp. warm water together and leave aside for about 5 minutes.
2. Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
3. Whisk together the flours, baking powder and baking soda in a bowl. Whisk the flax meal from step 1, mashed banana, melted butter, honey and milk in another bowl. Combine both dry and wet ingredients and whisk the mixture to a thick batter of pouring consistency. 
4. Pour about 1/4 cup batter of batter onto the pan. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook for about 30 - 40 seconds more. Transfer onto a serving plate. Repeat the steps with the remaining batter.
5. Serve the pancakes warm with maple syrup or any sauce of your choice.
 

 
These pancakes go to 
1. Blogging marathon #69.
2. 'Kids' Delight' event hosted by Varada this edition, with a theme of 'Fruit based Recipes'. 

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Strawberry Sauce

 
My post today is a simple yet yummy sauce made with strawberries. This fruit based sauce works as topping for pancakes/crepes, waffles, ice creams, cakes and much more. It is a beginner recipe where you can dump everything together into a pot and stir intermittently until the sauce of desired consistency is reached. My daughter eats this sauce with pancakes where I enjoy it as it is sometimes.
 
Ingredients:
1.5 cup hulled and sliced strawberries
1/4 cup water
1/4 cup sugar (or adjust to taste)
2 tsp. corn starch 
1/2 tsp. vanilla essence (optional)
(Corn starch and vanilla can be replaced with vanilla flavored custard powder.)
 
Method:
* Add berries, sugar and water to a pot and bring to boil on medium flame. Lower the heat and continue to cook until the berries are soft.
* Mix corn starch with a tbsp. of water and whisk it to a thick liquid. Add this to the pot, stirring continuously until it is blended well into the berry mixture. Cook for few minutes more until it becomes thick and syrupy. Mash it with the back of a spoon or puree it if a chunky sauce is not preferred.

 
This goes to 
1. Blogging marathon #69.
2. 'Kids' Delight' event hosted by Varada this edition, with a theme of 'Fruit based Recipes'. 

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Brown Rice Masala Dosa

Dosa, a common and popular breakfast choice from South India can be dubbed as the Indian version pancake albeit an eggless and flourless version and healthier to boot. The term 'dosa' usually refers to the ones prepared using ground and fermented batter of rice and black gram though there are a myriad variety of dosas that are prepared using fermented batters / ground but not fermented batters and instant version mixes. 

Among the wide range of delectable dosa choices, the supreme status undoubtedly goes to the masala dosa and is the most popular variety of dosas sold in south Indian restaurants. Dosas filled with a spicy and yummy potato masala and served with chutney and onion sambhar would make a very enjoyable combination for spicy food lovers. And a pat of butter on top, restaurant style definitely increases the flavor factor of a masala dosa. 

Substituting brown rice for white rice makes these dosas healthier and somehow we find brown rice dosas more flavorful than the traditional white rice dosas. The potato filling that is usually served in restaurants or homes is this version though I love and prepare this version more. Coconut chutney is commonly served at restaurants though peanut chutney would be a great substitution for it.

Ingredients for dosa batter:
2 cups brown rice
1/2 cup skinned black gram / urad dal
A fistful of split chickpeas / chana dal
1 tbsp. beaten rice flakes / poha
Salt to taste

Ingredients for masala dosa:
Dosa batter (Recipe below)
Oil / Ghee to make dosas (I use canola oil.)
Potato curry
Coconut chutney / Peanut chutney

 Preparing the dosa batter:
* Rinse rice, dals and poha in two exchanges of water and soak them in enough water to let the ingredients be submerged, for about 3 o 4 hours. Drain the water after the soaking period.
*  Grind the soaked ingredients into a smooth, thick batter using enough water as needed.
* Transfer the ground batter to a container, add salt and mix well. (Choose a container which can hold more than the ground batter since it is going to rise during the fermentation process.)
* Cover  the batter and allow it to ferment overnight or for at least 10-12 hours in a warm place. (I usually leave my batter in my convection oven overnight, with the light on. I don't turn my oven on. This tip really works, if you live in a cold place.)
* If the batter is fermented properly, there will be an increase in the quantity of the batter and appears frothy when stirred.

Making dosas:
* Heat a non stick shallow pan / griddle. When you sprinkle a few drops of water on the griddle, the water should sizzle and evaporate. This means the griddle is ready to use.
* Pour a ladleful of batter on the griddle and spread it into a thin circle with the help of the backside of the ladle. Spread about ½ tsp of oil around the edges of the dosa. Cook on low - medium flame until the lower side turns golden brown. Flip the dosa and cook it  for about 15 to 20 seconds  so that it is cooked on the other side too. Flip again and place about 3 to 4 tbsp. potato curry on one half side and fold the dosa. Remove the dosa with a spatula and repeat the process with the remaining batter.
* Serve dosas with chutney & onion sambhar.
 
This goes to Blogging marathon #69, under the theme 'Flatbreads'. Check here to find out what the other marathoners are cooking as part of the BM.

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Beetroot Parathas / Spicy Stuffed Beetroot Flatbreads

My second one in the 'Flatbreads' series this week is going to be these Indian style spicy flatbreads with a beetroot stuffing. Potato, radish, cauliflower, lentils or paneer (milk based Indian cheese) are the most commonly used ingredients to stuff the unleavened Indian breads called parathas / paranthas. These parathas with a spicy stuffing do not need any other side dishes to go with and are served with a pat of butter, yogurt and a hot pickle if needed. Beetroot filling though not a conventional one, offers a healthy alternative and these parathas are one more way to include the iron and folic acid rich root vegetable in the diet.

I love the earthy flavor of beets and usually prefer to retain it in a dish by not overly masking it in spices. These parathas are no exception and only ginger and chili powder add the heat factor here. I sometimes tend to add garam masala but not particular about it in these parathas. A dash of ground coriander and cumin or amchur may be an interesting addition too though I prefer to keep the filling simple as mentioned above. I had made them spicy and so, a cup of yogurt was all I needed to enjoy them.

Ingredients: (Yield 6 parathas)
1 cup wheat flour / atta + extra for dusting
1 peeled and grated beetroot (about 2 cups)
1/2 tsp. grated ginger
1 tsp. cumin seeds
1/2 tsp. red chili powder (or as per taste)
1/4 tsp. garam masala (optional)
Salt & oil as needed

Method:
* Combine wheat flour and 1/4 tsp. salt in a mixing bowl. Add water and mix working with your fingers to for a firm, pliable dough. (6 to 7 tbsp. water would be needed for this quantity flour.) Add a tsp. of oil and knead the dough for a minute or two. Cover and leave the dough to rest for at least 30 minutes. I usually leave the dough to rest for about two hours as I don't knead.
* Meanwhile, prepare the stuffing for parathas. Heat 2 tsp. of oil in a pan and add cumin seeds. When they start to brown, add the grated beetroot and salt. Mix with a spatula, cover and cook on low flame until the beet gratings are cooked. Add chili powder and any other seasonings if using and mix well. Cook for a minute more and turn off the stove. Let this stuffing come to room temperature before preparing the parathas.
* Knead the dough again for few seconds and divide it into 6 or 12 portions depending upon which method mentioned below you are going to use to roll out the stuffed parathas. Roll each dough portion into a smooth ball. Work on one portion at a time and keep the remaining covered. 
* There are two ways to stuff and roll the parathas. The first method requires some amount of expertise to stuff and roll without spilling. In this case, a dough ball is rolled into a circle and the stuffing is placed at the center. Then the edges are brought together encasing the stuffing in a disc form and rolled again. 
The second method is the easiest one where you roll out two dough circles for each paratha. Spoon out the stuffing over one circle, place another circle over it, join the edges and then roll them together. Check my aloo paratha post for a detailed explanation with pictures. 
* Heat an iron griddle or a shallow, non stick pan and place the rolled out paratha. Toast the paratha, brushing generously with oil until both sides are cooked well and brown spots appear.
* Repeat the steps of rolling and toasting the parathas with the remaining dough balls and the stuffing. Serve them hot with yogurt and a spicy pickle.
 
This goes to Blogging marathon #69, under the theme 'Flatbreads'. Check here to find out what the other marathoners are cooking as part of the BM.

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Rajgira Thalipeeth / Upvaas Thalipeeth / Amaranth Flour Flatbread

Fasting during religious holidays, abstaining from certain or all food as a means to spiritual growth is common in many cultures around the world and Indians too are not an exception to this. Depending upon where you live in India, the word 'fasting' goes by the terms upavas, upavaasa, upavaasam and so on. As a south Indian, I have seen my mother and sometimes my father fasting a couple of times in a year like on a Vaikunta Ekadashi day or during Mahashivaratri. All my parents would have on a fasting day is a cup of coffee once or twice until they broke their fast in the evening after visiting a temple. My would prepare a simple meal like upma and sooji halwa or something along the lines of it to avoid rice. 

I have learnt over the years through friends and acquaintances from the other parts of India that they do fast on other occasions like Navratri for example, which is going on right now and have dietary restrictions set for the day. My Gujarati neighbor was once lamenting that his mother is always fasting in the name of one god or another. In fact, once during our initial days of acquaintance, she asked about my fasting rituals only to be left surprised to hear that I never fast. Hindus usually stick to a vegetarian diet during religious holidays and avoid stuff like onion and garlic. Some regions avoid the salt too and use rock salt instead. And folks mainly try to avoid the grains which they eat on a regular basis like wheat and rice. In south, they try to avoid rice since their usual meals are set around it and many will get through the day only consuming fruits and milk during the fasting period. They don't have any particular 'fasting diet' as North / Western or Central regions of India do which is called 'Vrat ka Khaana'. Buckwheat flour, Chestnut flour, Sago pearls, Amaranth flour, Dairy products are some of the ingredients around which a fasting diet is built. 
 
I have prepared these rajgira thalipeeth following this sabudana thalipeeth recipe and they qualify for the fasting diet. They remain soft once they cool down unlike the other thalipeeth/rotti versions and so they make a great lunch box option as well. These healthy and yummy thalipeeths are made with amaranth flour and are a great gluten free option. I made them spicier and did not need any accompaniments. However they can be had with a spicy pickle or something spicy that meets the dietary restrictions. 

Ingredients: (Yields 3 thalipeeth)
1 cup rajgira flour / amaranth flour
About 1/2 cup cooked and mashed potato 
2 tbsp. toasted, skinned and roughly crushed peanuts
1 tsp. cumin seeds
2 green chilies, finely chopped
1 tsp. grated ginger
2 tbsp. finely minced cilantro
Rock salt / Sendha namak to taste (or salt if not fasting.)
Ghee / Oil to make thalipeeth

Method:
* Grease your palms and combine everything except the ghee / oil in a mixing bowl. Add a tsp. of oil and roll into a firm dough. There is no need to add any water since the moisture from the cooked potato would be enough to bring the mixture together. In case, if the mixture appears dry, add warm water in tsp. increments and work the dough.
 
* Divide the mixture into three portions and shape them into balls. Work with one ball at a time and keep the rest covered. Pour 1/2 tsp. of ghee / oil at the center of a shallow pan / griddle.
* Place one dough ball directly at the center of the pan. Wet your fingers with water and gently pat the ball into a thin circle. Sprinkle 1/2 tsp. oil over and around the edges the thalipeeth and cover. 
Thalipeeth dough can also be shaped on a thick greased plastic sheet instead of doing it directly on the pan. Once shaped, the dough circle can be transferred to the griddle by placing the dough side on the plan and peeling the plastic sheet away from the pan.
* Switch on the stove and cook on medium flame until the bottom side turns golden brown. Flip and cook until the other side turns golden brown too.
* Repeat the process with the remaining dough balls.

 
This goes to Blogging marathon #69, under the theme 'Flatbreads'. Check here to find out what the other marathoners are cooking as part of the BM.

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4 Ingredient Recipes ~ Trail Mix

Trail mix, once which was considered to be a food carried during hiking has come a long way to become a popular snack among masses. The ingredients that go into a trail mix can vary depending upon what one have on hand to what one would prefer, if preparing at home. Especially if preparing for kids, it can be easily customized to their preferences using their favorite nuts, dried fruits, seeds and such, like I did today. A trail mix makes a great birthday party snack for kids. A handful portion of trail mix would be a great evening snack even for adults to add a burst of nutrition. Only care need to be taken to not overindulge. The version I am posting today is my daughter's favorite one and sometimes she likes to see chocolate chips also in the mix.

Ingredients:
1 cup toasted and salted peanuts
1/2 cup almonds
1/4 sweetened, dried cranberries
1/4 cup raisins

Method:
* (I used store bought salted peanuts which were already skinned.) If using raw peanuts, toast and skin them.
* Dry toast the almonds until crisp either on stove top or a microwave or in oven.
* Combine all the nuts and dried fruits in a bowl and mix. The mix can be prepared in a large quantity and can be stored in airtight container.
 
Check here to find out what the other marathoners are cooking as part of the Blogging marathon #69.

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Kadale Hittu

Honestly speaking, this was not my intended post for today as I had already another one ready, prepared a few weeks ago. I was not even sure whether this deserved a post but a bottle of kadale hittu sitting on my kitchen counter and now being in the middle of 'Dasara' festival led me to some nostalgia. Besides this is a recipe involving only four ingredients. 

I had used it to stuff the kajjikaya that I had prepared last month for Ganesha Chatutrthi and had some leftovers. Kadle hittu is a Kannada word usually meaning chickpea flour / besan. However this finely ground sweet mixture of roasted split chickpeas, jaggery, dried coconut and cardamom is also referred to as kadale hittu. The word 'kadale' here is used in reference to the roasted split chickpeas which are called hurigadale in Kannada, (Huri+Kadale meaning roasted chickpeas). Where as 'hittu', the Kannada word for 'flour' refers to the texture of this mixture which is very finely ground. (Mine is not finely ground since I prefer it that way.) 

 

Small paper pockets filled with this kadalehittu can be commonly seen distributed as 'prasada' in temples in and around Bangalore. I know now the scenario has changed but I remember my mother used to distribute a treat each day during Dasara to the neighborhood kids who would come to our house to look at the arrangement of dolls. Ditto with the other matrons in the neighborhood. I remember that this kadale hittu also used to be one of those treats and also my reason for posting it today. 

There is also a another version which uses coconut, sugar and cardamom instead which kinda is my favorite since the coconut is the dominating flavor there and I love it. I am guessing this kadale hittu can also be used to make laddus adding ghee and roasted nuts. When not smoothly ground, it can be used to stuff kajjikaaya as mentioned above.

Ingredients:

1 cup roasted split chickpeas (The one used to make chutney.)

1/2 cup dried, grated coconut

1/2 to 3/4 cup jaggery (Adjust based on it's sweetness)

1/2 tsp. ground cardamom 

Method:

* Add all the ingredients to a mixer / grinder and grind it fine. Use as needed.

 
Check here to find out what the other marathoners are cooking as part of the Blogging marathon #69.

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4 Ingredient Recipes ~ Date & Walnut Laddu

Less ingredients and less fuss. This is what going to be the theme of my posts this week and they are all going to be based on four  ingredients. Cooking with few ingredients automatically implies that less time and less work are involved in the process. These delicious date and nut based laddus here are a fine example for it.

Ingredients:
1 cup soft, pitted dates
1/2 cup walnuts or almonds
1/4 cup sweetened coconut flakes
1/2 tsp. ground cinnamon

Method:
* Process walnuts / almonds into coarse crumbs and keep them aside.
* Finely chop the dates and also run them through food processor. There is no need to make them mush. Now add the coconut flakes, nut crumbs and cinnamon and pulse them a few times until the mixture comes together. 
Alternately, the coconut flakes can be left out while pulsing the mixture and later the laddus can be rolled in the coconut flakes instead.
* Transfer the mixture onto a plate and shape them into lime sized balls. 
 
These laddus are going to be a part of the Blogging marathon #69. Check the link to find out what the other marathoners are cooking.

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Recap of A - Z Rice Dishes / Cooking Carnival Event

It's time for the recap of the 'A - Z Rice' series I posted last month as part of the BM #68, aka Cooking Carnival. There was a choice for participants to go with either an ingredient or a category on a weekly basis or on a monthly basis. I settled almost on 'Breakfast' category before again wracking my brain over my theme and finally figured a rice dish would make the other adult at home really glad. The poor guy usually would be at work away from home and us on weekdays. He looks forward to some home cooked meals by the time he reaches home on weekends, or for some rice based meals to be precise being a south Indian. I therefore decided to pick 'Rice' as my ingredient for the marathon so that I would have some one to share the dishes that were prepared during the last few months.

I chose to divide my dishes between the following four categories so that it would be easier to pick my choice of dishes for the series and also to provide variety. My focus was mostly on spicy, one pot meals from Indian cuisine though you may not see some popular choices in the list as I may have already posted them previously on my blog. Some of the below dishes are a regular feature in my kitchen and some were tried for the first time. Among the latter, Dindigul Biryani, Gatte ka pulao, Varhadi pulao, Urad dal khichdi and Oliya have kind of become recent favorites.

Under Pulao / Biryani: 
Achaari Chole Pulao
Dindigul Thalapakatti Veg Biryani
Jodhpuri Vegetable Pulao 
Peas Pulao 
Qabooli Biryani 
Ram Pulao / Rajasthani Gatte Ka Pulao
Spinach layered Biryani
Tawa Pulao
Varhadi Pulao 

Under Khichdi & Similar:
Bhuna Khichuri
Fodnicha Bhaat
Hare Moong ki Chaaswaali Khichdi
Lilva Khichdi  
Urad dal Khichdi
Waghareli Khichdi
 
South Indian style Rice:
Chintapandu Pulihora
Gongura Pulihora
Iyengar Style Kadambam 
Kaju - Karivepaku Annam
Mamidikaaya - Kobbari Pulihora 
Yellina Chitranna    

Sweet Dishes:
Ellorai / Ellotharai 
Narali Bhaat
Oliya
Xmas Rice Pudding
Zafrani Pulao

Here is a pictorial recap of the rice dishes I published. They are in alphabetical order and please click on the recipe names to view the recipes. Hopefully you will enjoy the series as much as I enjoyed presenting them.

A for Achaari Chole Pulao

B for Bhuna Khicuri

C for Chintapandu Pulihora / Andhra Style Tamarind Rice

D for Dindigul Thalapakatti Veg Biryani

E for Ellorai

F for Fodnicha Bhaat

G for Gongura Pulihora

H for Hare Mung Ki Chaaswali Khichdi

I for Iyengar Style Kadambam

J for Jodhpuri Vegetable Pulao

K for Kaju - Karivepaku Annam / Cashew - Curry Leaves Rice

L for Lilva Khichdi

 

M for Mamidikaya - Kobbari Pulihora

N for Narali Bhaat

O for Oliya 
 

P for Peas Pulao 
 

Q for Qabooli / Qubooli Biryani

R for Ram Pulao / Ram Khichdi

 

S for Spinach Layered Biryani

T for Tawa Pulao

 

U for Urad Dal Khichdi

V for Varhadi Pulao / Vegetarian Goli Bhaat

W for Waghareli Khichdi

X for Xmas Rice Pudding

Y for Yellina Chitranna

Z for Zafrani Pulao

 

An InLinkz Link-up

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