Ingredients:

• Rice  -1 cup
• Masoor Dal -1/4 cup
• Onion  -1small cut into long lengths
• Green chillies -5 cut into long lengths
• Cinnamon stick  -1 inch piece
• elachi -1
• Bayleafs -2
• Cloves -2
• Zeera  -1/4 teaspoon
• Ginger-garlic paste -1 tablespoon
• Turmeric -1 pinch
• Salt   –  To taste
• Oil  -2 tablespoon
  • Instead of oil you can put ghee.

Method:

1. Wash the rice and masoor dal and soak in water for 20 minutes.
2. Take a heavy bottom pan and put 2 tablespoons of oil and bring it to heat.
3. Put the bay leaves , zeera ,cloves ,elachi and cinnamon stick and fry it for couple of minutes.
4. Now toss in the onion pieces and green chillies and fry till the onions become soft.
5. Add the ginger-garlic paste and fry till the raw smell goes off,now put turmeric powder and salt mix it well.
6. Drain the water from the rice and masoor dal and put this in the pan and saute it for couple of minutes.
7. Add 2 1/2 cups of water, cover the lid and cook  till it absorb all the water.

Ingredients:

• Basmati rice -1 cup
• Fresh mint  -1/2 cup
• Frozen green peas -1/4 cup
• Onion  – 1 small cut into long lengths
• Green chillies  – 5
• Ginger-garlic paste – 1 tablespoon
• Bay leaf – 1
• Cloves  -2
• Cinnamon stick – 1 inch piece
• Salt – To taste
• Ghee / Oil -2 tablespoons.

Method:

1. Wash the Rice and soak it in water for 30 minutes.
2. Coarsely grind the mint and green chillis and keep it aside.
3. Take a heavy  bottom pan and put 2 tablespoons of oil / ghee and bring it to heat now add the bay leaf , cloves and cinnamon stick  and then saute them for a minute.
4. Add the onion and fry till the onion become soft.
5. Add the ginger-garlic paste and fry till the raw smell goes off.
6. Add the mint mix, drained rice , salt and peas and mix it gently.
7. Put 1 1/2 cups of water and cover with lid and cook it on medium heat.
8. Garnish it with few cilantro leaves.

*Serve this aromatic Pulao with raita or any gravy curry.

Ingredients:

• Cooked Rice – 1 Cup
• Capsicum – 1/2 Cup – Cut into small pieces.
• Green Chilies – 2 – Cut into small pieces
• Curry Leaves – 1 Stem
• Tadka Seeds – 1 Tablespoon
• Peanuts – 1 Table Spoon
• Salt to taste
• Turmeric – 1 pinch
• Oil as required
• MTR Pulihora Mix – 1 Teaspoon(Optional)

Method:

1. Take a heavy bottom pan and put 3 tablespoons of oil. Once the oil is hot, put the Tadka Seeds, Peanuts and Fry them for 2 minutes and then add Green Chilies, Curry Leaves, Capsicum and fry them for 2 more minutes.
2. Now put the Turmeric Powder, Pulihora mix(optional) and then add the cooked rice.
3. Now fry this for another 5 minutes.
4. Serve it hot.

రవ్వ కిచిడీ

Ingredients:

• Rice Ravva – 1 Cup
• Moong Ravva – 1/4 Cup
• Onion – 1 medium – diced into small pieces.
• Green chillies – 6 – diced into small pieces.
• Curry leaves – 1 stem
• Tadka Seeds – 1 Teaspoon
• Chanadal – 1 teaspoon
• Peanuts – 1 tablespoon
• Salt to taste
• Oil – 2 tablespoons
• Hot water – 2 1/2 Cups

Method:

1. Heat the water
2. Take a heavy bottom pan and pit the 2 tablespoons of oil and let it heat , put the Tadka Seeds, Chanadal, Curry Leaves and Peanuts and let them Crackle.
3. Now put the Onion, green Chillies and saute this for couple of minutes.
4. Add Moong Ravva, Rice Ravva, salt and fry this for 5 minutes on medium heat.
5. Add hot water slowly and put the lid on and cook this until all the water is gone(evaporated)
6. Take the lid off and mix it very well. At this point it should look like Upma.

Serve it hot

You also enjoy this with home made curd.

Ingredients:

• Cooked Basmati Rice – 1 Cup
• Raw coconut – 1/4 Cup – Grated
• Tadka Seeds – 1 Teaspoon
• Green Chillies – 4 Cut into small lengths.
• Onion – 1/4 – Cut into long lengths.
• Curry Leaves – 1 stem.
• Peanuts – 1/4 Cup
• Salt to taste
• Oil as required
• Hing – 1 pinch.

Method:

1. Take a heavy bottom pan and put the oil and let it heat.
2. Put Tadka seeds, hing , peanuts and curry leaves and let them crackle.
3. Put the onion, green chillies and coconut and saute them for couple of minutes and then add the cooked rice. Mix it well and fry this for couple more minutes on medium heat.
4. Adjust the salt and serve it hot.
5. Any fried curry will go with Rice.

Ingredients:

• Cooked Basmati Rice – 1 Cup
• Raw coconut – 1/4 Cup – Grated
• Tadka Seeds – 1 Teaspoon
• Green Chillies – 4 Cut into small lengths.
• Onion – 1/4 – Cut into long lengths.
• Curry Leaves – 1 stem.
• Peanuts – 1/4 Cup
• Salt to taste
• Oil as required
• Hing – 1 pinch.

Method:

1. Take a heavy bottom pan and put the oil and let it heat.
2. Put Tadka seeds, hing , peanuts and curry leaves and let them crackle.
3. Put the onion, green chillies and coconut and saute them for couple of minutes and then add the cooked rice. Mix it well and fry this for couple more minutes on medium heat.
4. Adjust the salt and serve it hot.
5. Any fried curry will go with Rice.

Ingredients:

• Rice – 1 Cup
• Curry leaves – 1 Stem
• Baigan (Brinjal) – 3 medium – cut into long lengths
• Onion – 1/2 –  cut into long lengths
• Green Chillies – 8 – cut into long lengths
• Peanuts – 1/4 Cup
• Mustard Seed – 1/4 Teaspoon
• Dry Coconut – 2 Inch Pieces
• Urad Dal – 1 Teaspoon
• Chana Dal – 2 Tablespoons
• Turmeric – 1/4 Teaspoon
• Clove Powder – 1 pinch
• Salt – to Taste
• Oil – 3 Tablespoons
• Cilantro – 1 Tablespoon

Method:

1. Cook the rice in 1.5 cups of water and keep it aside.
2. Dry roast the Peanuts, Coconut, Urad dal and Chana Dal individually and grind it to Powder Form and keep it aside.
3. Take a heavy bottom pan and put 3 tablespoons of oil, when the oil is hot, put mustard Seed, Onion, Green Chillies and curry Leaves and saute it for couple of minutes.
4. Now put the Baigan pieces, salt, Turmeric Powder and clove powder and Saute on medium heat till the Baigan cooks through.
5. Mix the ground powder mix with cooked Rice and put this in Baigan pan and mix it well.
6. Garnish it with Cilantro.

This goes well with Raita.

Ingredients:

• Rice – 1/2 Cup
• Toordal – 1/2 Cup
• Small Potato – 1
• Oil – 1 Teaspoon.
• Beans – 10
• Carrot – 1
• Chow Chow – 1/4 Piece
• Green Chillies – 6 – cut into long length
• Turmeric Powder – 1/8 spoon
• Peas – handful
• Four cups of water
• Onion – 1/2 – cut into long length
• Tamarind solution(Chintapandu Pulusu) – 1/4 cup
• Tomato – 1- cut into small pieces
• Curry Leaves  10-15
• Sambar Powder – 3 spoons
• Hing – 1/8 th spoon 
• Tadka Seeds – 1 Teaspoon.
• Oil – 3 Tablespoons
• Cilantro – 1/2 cup
• Red Chili Powder – 1/2 Teaspoon
• Salt to taste.

Method:

1. Pressure cook first 10 items in four cups of water for 4 whistles and keep it aside
2. Put the pan on stove and put the oil and then tadka seeds, hing & curry leaves.
3.  Put   the  onion and green chillies in the pan and saute for couple of minutes.
4. Put the  tomato, turmeric powder, 1/4 spoon red chilli powder, salt and then let it cook for couple of minutes
5. Now put the tamarind solution,   Sambar Powder and let it cook  for 10 minutes  it should look  like a  thick paste and now put the Cilantro and mix this well with cooked rice stuff.

Ingredients:

• Rice – 1/2 Cup
• Toordal – 1/2 Cup
• Tamarind – Small lemon Size
• Carrot, Onion, Peas, Beans, Potato – 1 Cup – all together
• Dry Coconut – 2 inch piece.
• Red Chillies – 6
• Chana Dal – 1 Table Spoon
• Urad Dal – 1 Table Spoon
• Dhania(Coriander) – 1/2 Teaspoon
• Zeera – 1/4 Teaspoon
• Fenugreek Seeds – 1 Pinch
• Hing – 1 Pinch
• Cashew – 12
• Ghee – 3 Tablespoon
• Cinnamon Stick – 1 Inch
• Ealachi – 2
• Cloves – 8
• Coriander Leaves – handful
• Turmeric – 1/4 Teaspoon
• Salt to taste

Method:

1. Wash the rice, Dall and put 3 cups of water and pressure cook for 6 whistles.
2. Soak tamarind in water and take 1/4 cup of juice and keep it aside.
3. Dry roast the above ingredients from ‘Dry coconut thru cloves’ individually and grind it to fine powder and keep it aside.
4. Put all the vegetables in a 2 cup of water and boil them till they become soft. Mash them into small pieces(not to paste).
5. Add tamarind juice, salt, ground masala powder, coriander leaves and turmeric powder and mix it very well.
6. Now put this mixture in the cooked rice and dal cooker and mix it well.
7. In a small pan, heat the ghee and fry the cashews and put this in the cooker and mix it and keep it aside for 10 minutes.
8. Serve the Bisibelebath hot.