Pineapple pilaf

I was so hesitant to try using pineapple in rice, but this truly was a winner in my kitchen. The juice from the pineapple combines so well with the spices added into the rice and makes it taste sweet, aromatic and spicy all at the same time. It is definitely worth a try if you have just a handful of pineapple chunks.


You need
Pineapple - 1 cup (diced)
Basmati rice - 1 cup 
Onions - 1/2 (finely chopped)
Aniseed - 1
Cinnamon powder - 1 1/2 teaspoons
Garlic cloves - 2 (crushed)
Green chillies - 2 (slit)
Curry powder - 1 teaspoon
Oil
Ghee - 1 tablespoon
Salt
Coriander leaves


Method

• Soak the basmati rice for 30 minutes.
• In a medium saucepan start by adding oil, followed by garlic cloves, onions, green chillies and aniseed and saute for 2 minutes.
• Add the pineapple chunks, cinnamon powder and curry powder and mix well. Saute for few minutes more.
• Add 3 cups of water and bring it to a boil.
• When the water boils, drain the rice and add it to the pan.
• Add salt, ghee, cover and cook on medium heat.
• When you see holes on the rice, reduce the heat to a low and cook until rice is done.
• Garnish with coriander leaves and serve warm.

Vazhapoo Biryani (Banana flower Pulav)

Every part of this tropical beauty is useful in the kitchen. From top to bottom, the ripe fruit, the unripe fruit, the flower, the stem and even the leaves are not spared in this tree which are all used in any Asian's kitchen. I
don't know of any other plant that serves so much than this one. Probably the most loved plant down South of India, it deserves a better status next to the Lotus as our national plant.


Residing in the US, I never get to cook or eat this plant as often as I do back in Chennai. But thanks to the city of Atlanta, which gifted me this wonderful banana flower on time for me to try out this Biryani, which was long time pending. There is just one trick to this dish that I have mentioned below, which is most important in removing the bitterness from the flowers. After which you simply make any version of pulav. You have to try it to believe the beauty of these flowers in the kitchen....

You need
Vazhapoo (Banana Flowers) - 1 cup (chopped)
Onions - 1/2 (finely chopped)
Tomatoes - 1 (finely chopped)
Garlic cloves - 2 (finely chopped)
Mint leaves - few sprigs (finely chopped)
Green chilly - 2 (slit)
Cloves - 4
Cinnamon Powder - 1 tablespoon
Chilli powder - 1 teaspoon
Garam masala (Optional) - 1 teaspoon
Bay leaves - Optional
Ghee - 1 tablespoon
Basmati rice - 1 cup
Turmeric powder - 1/2 teaspoon
Salt
Oil
Coriander leaves


Method

• Soak the basmati rice in water for 30 minutes.
• In a microwaveable bowl, add the finely chopped vazhapoo, some water and microwave for 4 minutes until it is steamed.
• Drain the water from the vazhapoo.
• You can repeat this process again for another 2 minutes and drain the water, if needed. Keep this aside.
• In a deep pan start by adding oil followed by green chillies, garlic, onions, turmeric powder, cloves and bay leaves and saute for a minute.
• Add chilli powder and tomatoes and saute until tomatoes turn soft.
• Add the vazhapoo, cinnamon powder, garam masala and mint leaves and saute for 3-4 minutes.
• Add 3 cups of water to the pan and bring it to a boil.
• When the water bubbles, add the drained basmati rice, salt, ghee, cover and cook.
• When you see holes on the rice, reduce the heat to low heat , cover and cook until rice is done. 
• Garnish with coriander leaves and serve warm.

Biryani

The authenticity for this dish goes to the city of Hyderabad, being one of the few cities serving this specialty. It may be common everywhere but Moroccans, Arabs and Egyptians have there own way of making Biryani and maybe coin a different term for it. The ultimate taste goes to Hyderabad - be it vegetarian or not. This is definitely going to be worth a try and will become a weekend hit.

You need
Vegetables - Carrots, beans, Potatoes, Peas, Cauliflower (all diced long)
Paneer - 1/2 cup (cubed)
Basmati rice - 2 cups
Salt
Biryani masala - 3-4 tablespoons
Green chillies - 3
Onions - 1 (sliced)
Cashew - 1/4 cup
Raisins - 1/4 cup
Coriander leaves - 1 cup (finely chopped)
Mint leaves - 1 cup (finely chopped)
Saffron - a pinch soaked in water
Cumin seeds - 1 tablespoon
Cinnamon powder - 1 tablespoon
Cardamom powder - 1/2 tablespoon
Cardamom - 2-3
Cinnamon sticks - 2
Yogurt - 2 cups
Oil
Ghee - 2 3 tablespoons

Method

• Wash and soak rice in water for about 30 minutes.
• In a deep vessel add enough water and allow to boil. Add some oil, cumin seeds, cardamom and cinnamon sticks and salt to add more flavor.
• Add the right amount of salt at this point for the rice.
• Drain the rice and add it to the boiling water.
• Cook the rice until it is half done, about 70% cooked.
• Drain the rice and set aside.

• For the Fried onions
• In a separate wide pan start by adding oil, followed by onions, salt and sauté until the onions turn brown.
• Remove the onions from the pan and keep aside.

• In the same pan add oil, ghee, cumin seeds, ginger garlic paste, all the vegetables, biryani masala, cardamom powder, cinnamon powder, salt, green chillies and cook until the vegetables are also half done, about 70% done.
• Add 1/2 cup of coriander leaves and mint leaves and sauté well.
• Now add 1 cup of yogurt, paneer and mix well. Keep this aside.
• In a deep vessel start by adding some oil, add half of the vegetables, 1 cup of yogurt, raisins and cashew nuts and little fried onions. This is the first layer.
• The second layer is rice.
• The third layer is vegetables, coriander leaves, mint leaves, fried onions.
• The fourth layer is again rice followed by saffron.
• Cover and cook until rice is fully done. Keep the flame in very low heat so the bottom does not get burnt.
• Serve hot with raita

Tomato pulav

You need

Tomato - 1 (finely chopped)

Onions - 1/2 (finely chopped)

Garlic cloves - 1 (finely chopped)

Cinnamon powder - 1 teaspoon

Turmeric powder - a pinch

Green chilly - 1 (slit)

Basmati rice - 1 cup

Oil

Butter - 1 tablespoon

Coriander leaves

Method

• Soak the rice in water for about 30 minutes.
• In a deep pan, add oil, onions, green chillies, garlic and sauté for 2 minutes.
• Add turmeric powder, cinnamon powder and tomatoes and sauté well until oil oozes oil. Add a little more oil if needed in case the tomato gravy sticks to bottom of pan. 
• Add 1.5 cups of water to the pan and allow to boil.
• When it bubbles add in the rice, needed salt and butter. Cover and cook on medium heat until you see holes on the rice.
• At this point reduce the heat to low and cook until rice is done.
• Garnish with coriander leaves and serve warm.

Fried rice

You need
Carrots - 1/2 cup (chopped)
Beans - 1/2 cup (chopped)
Onions - 1/4 cup (chopped)
Red chilly - 1
Sriracha sauce - 1 tablespoon
Soy sauce - 1 tablespoon
Rice - 1 cup
Eggs (optional) - 2 (beaten)
Garlic - 2 cloves (Thinly sliced)
Ginger - a small piece (Thinly sliced)
Scallions/green onions
Oil
Salt
Pepper


Method

• Soak rice in 1 cup of water for about 15-30 minutes.
• Boil 3 cups of water in a deep vessel to cook rice.
• When the water boils add rice, salt, pepper, 1 tablespoon of oil and 1 tablespoon of butter, cover and cook on medium.
• When you see holes on the rice, reduce the heat to low and cook until rice is done. Remove lid and cook slowly.
• In a wok add oil, red chilly, ginger, garlic, onions and sauté for a minute.
• Microwave the carrots and beans in a microwave safe bowl for 5 minutes to cook the veggies.
• Add the vegetables to the wok, soy sauce, sriracha sauce, salt and mix well.
• Cook until the veggies are well done with the sauces mixed together.
• Move the veggies to a side of the wok and add the beaten eggs to the wok.
• Scramble the eggs well and mix them into the veggies.
• Cook on high for 3-4 minutes.
• Transfer the veggies to a bowl.
• When the rice is done cool the rice, fluff it and add the rice to the wok.
• Stir fry the rice for a few minutes on high and add the veggies to the rice and mix well.
• Garnish with scallions and serve warm.

Red pepper rice

You need
Red pepper - 1 (chopped)
Basmati rice - 1 cup
Mustard seeds - 1 teaspoon
Curry leaves 
Garlic - 2 cloves
Ginger - 1 small piece
Red chilly - 1
Garam masala - 1 teaspoon
Fresh basil (chopped)
Salt
Oil
Butter - 1 tablespoon


Method

• Soak the rice in water for about 15-30 minutes
• In a deep vessel add oil, splutter mustard seeds, add garlic, curry leaves, ginger, red chilly and red pepper and sauté for 2 minutes.
• Add garam masala and 3 cups of water, salt and butter.
• Cover and cook until you see holes on the rice.
• At this point add basil and reduce the heat to low until rice is done.
• Serve warm

Flavored rice

You need
Basmati rice - 1 cup
Onions - 1/2 (chopped)
Garlic - 3 cloves 
Corainder leaves (chopped)
Cinnamon powder - 1 teaspoon
Nutmeg - 1/2 teaspoon
Green chilly - 2 (slit)
Cumin seeds - 1 teaspoon (optional)
Oil
Salt
Butter


Method

• Soak the rice in water for about 15-30 minutes
• In a deep vessel add oil, cumin seeds, onions, garlic, green chillies, cinnamon powder, nutmeg powder and sauté until onions turn translucent.
• Add 3 cups of water and allow to boil.
• When the water starts boiling, add the rice, salt and butter, cover and cook
• Cook until you see holes on the rice.
• At this point add the coriander leaves and reduce the heat to low and cook until rice is done.
• Serve warm.

Coconut milk rice

Coconut milk rice

You need
Coconut milk - 2 cups (chakoah)
Basmati rice - 1 cup
Green chilly - 2 (slit)
Garlic - 5 cloves (finely chopped)
Cinnamon powder - 2 teaspoons
Salt
Butter - 1 tablespoon
Onions - 1/2 (finely chopped)
Oil
Cumin seeds - 1 teaspoon


Method

• Soak the rice in water for about 15-30 minutes
• In a deep pan add oil, cumin seeds, onions, green chillies, garlic and cinnamon powder and sauté until onions turn translucent.
• Add 2 cups of coconut milk and 1 cup of water and allow to boil.
• When the water starts boiling add the rice, salt, butter and cover.
• Cook until you notice holes on the rice.
• At this point reduce the heat to low and cook
• Rice will be done in 5-8 minutes.
• Serve warm

Celery Rice

You need

Celery - 2 cups (chopped)

Red capsicum - 1/2 cup (optional)

Onions - 1/2

Fresh basil leaves - 2 tablespoons (chopped)

Fresh Thyme - 1 tablespoon (chopped)

Garlic - 3 cloves

Pepper

Salt

Oil

Butter

Basmati rice - 1 cup

Method

• Wash the rice until the water turns from cloudy to clear and soak the rice in water.
• In a vessel add oil and start with the onions and garlic. Add salt and allow the onions to become translucent.
• Add the celery, red pepper, pepper, basil and thyme and sauté for a few minutes.
• Add 3 cups of water and allow to boil.
• When the water starts to boil, add the soaked rice, required salt, butter, cover and cook on medium heat.
• When you see holes on the rice, reduce the flame to low and cook for few more minutes until rice is done.
• Garnish with fresh basil and thyme.
• Serve hot.

Peas Pulav

You need

Peas - 1 cup

Onions - 1/2

Cumin seeds - 2 teaspoons

Cinnamon powder - 2 teaspoons

Garlic - 3 (minced)

Green chilly - 1-2

Oil

Salt

Basmati Rice - 1cup

Ghee/butter - 1 tablespoon

Method

• Wash the rice until the water turns from cloudy to clear and then soak the rice in water.
• In a vessel, add oil, cumin seeds, onions, garlic, green chilly and salt.
• When the onions turn translucent add the peas, cinnamon powder and sauté for a few minutes.
• Add 3 cups of water and allow to boil.
• When the water starts to boil, add the soaked rice draining the water.
• Add required salt and a spoonful of ghee/butter
• Cover and cook on medium heat.
• When you see holes on the rice, reduce the heat to low and cook for few more minutes until rice is cooked.
• Serve hot

The Bird house

Time to use the kitchen space yet again. It was my daughter's idea to paint a bird house. While she sat down to paint with all her colors, I got my veggies out of the fridge. We started painting the bird house, with my daughter totally bent upon making it look multicolored. Its so much fun to watch your kids paint and just let them explore all by themselves. Fortunately, my daughter is not the messy kind and she helps clean up after the job is done. She decided to call it Tweety's house. We did not have bird food and I was pondering over what to feed the birds. That's when my D came up with a great item to start with. It is called pori (puffed rice) in Tamil. So the Pori in the bird house and the bird house in the patio. All done and we are still waiting for the birds to come.

Lets begin our venture into the kitchen for cooking. Like I said, I decided to make something as colorful as the bird house.