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GHEE RICE WITH GREEN PEAS

   Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee. This dish is very famous in Malabar Area in Kerala. The influence of this dish is quite Arabian. But this variant is indigenous to Malabar Cuisine. It is mostly served with Vegetarian or Non-vegetarian Curries. Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.
     This recipe of Ghee Rice is a simple combination of Nei Choru and Green Peas Pulao. Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home. Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me. Also, it can be cooked within minutes - A one-pot meal. I love recipes which need little time for preparation. The best about this recipe is that it is a simple reminiscent of Biryani. I love a whiter looking Ghee Rice with Green Peas, so most of the time I do not add Raisins or Fried Onions.
     I usually cook Ghee Rice with Green Peas in a Rice Cooker. It can also be cooked in Pressure cooker. Allow it to cook for a whistle in high flame and then lower the flame and cook for 10-12 minutes. The Rice Water Ratio - 1: 11/2 Cups suits well for both the methods. But cooking in a Sauce Pan is more flexible.

Cuisine - Malabar (Kerala), Sri Lanka
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK GHEE RICE WITH GREEN PEAS

INGREDIENTS :

Basmati Rice - 2 Cups
Green Peas - 1/2 Cup
Onions - 1 No.
Green Chillies - 5 Nos.
Ginger Garlic Paste - 1 Tbspn
Cashew Nuts - Few
Coconut Milk - 1 Cup
Water - 2 Cups
Ghee - 3 Tbspns + 1 Tbspn
Salt - To Taste
Coriander Leaves - Few
Mint Leaves - Few
Spices :
Cinnamon (1" Stick) - 2 Nos.
Cloves - 5-6 Nos.
Cardamoms - 3 -4 Nos.
Bay Leaves - 2 Leaves

METHOD :

Wash the Basmati rice until the water runs clear.
Soak the rice for 20 minutes.
Boil the water and keep it aside.
Heat Ghee in a pan, fry the Cashew nuts and keep them aside.
In the same pan fry, the ingredients mentioned under 'Spices' for a while in a very low flame.
Add Onions and Green Chillies to the above and saute until onions turn translucent.
Add Ginger-Garlic paste and saute until they are aromatic.
Add Green Peas and stir well.
Drain the soaked rice and add it to the above.
Fry this for 5-7 minutes in a very low flame.
Pour in the coconut milk, water, salt and mix well.
Allow it to boil.
Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
Allow it to cool for few minutes.
Add One tbspn of Ghee to the cooked rice and fluff it up.
Garnish it with Mint, Coriander Leaves and fried Cashew nuts.
Serve Ghee Rice with Green Peas hot with any kind of vegetarian or non-vegetarian curries.
Ghee Rice with Green Peas goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Ghee Rice with Green Peas.
Ghee Rice with Green Peas can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Ghee Rice with Green Peas.

NOTES:

Can substitute half the amount of ghee with oil.
Can also add Raisins and fried onions, as garnish.
Adding Green Peas, Mint and Coriander Leaves are totally optional.
Adjust the number of green chillies to suit your spice preference.
Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.

*Kaima/Jeerakasala rice is a short grain rice, commonly used in Malabar area (some parts of Kerala in South India) for making biriyani and ghee rice. This rice makes their Biriyanis unique.It is called as Jeeraka Samba Rice in Tamilnadu. You can use Basmati rice instead. If the rice is old enough then the perfect Rice Water Ratio would be 1:11/2. But some quality of rice requires only 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.

5 Years of Blogging, 650 tried & tested recipes until the date and loads & loads of learning. That is what my life with Essence of Life - Food has bought along. I was able to nourish, create, bring up and make a long-lasting note of Wonderful memories, memories of food, recipes and food photographs. When I started blogging, I had never imagined that I would be able to re-create this number of recipes, sustain & keep my interest afresh for all these years. And my major challenge was taking PHOTOS for the blog. With my least... least... least patience I came up to terms with food photography, still an amateur... And with a long-lasting hope that life is long enough that I can still learn it in the coming years.

I wish to thank all who would have visited my blog, reading my posts, my blog & my recipes. All these years, though with not much of overwhelming growth(commercially), I have tried to keep up my own pace in blogging, which has become my passion, a hobby and it is where I spend my quality time. Thank You all for the support & I hope my style of recreated recipes suit your tastes and help you cook wonderful meals.

And these 5 years have made me realize that the classic advice of

“Do something you love & you will never work a day in your life.”

For 5 Years of Blogging & a Blog Anniversary is called Blogiversary!!! Ah, I am not sure whether these words exist in any dictionary, but still, it sounds good. This year, the anniversary falls on a Sunday. And this day happens to be our 25th Wedding Anniversary too. So celebrating, commemorating & felicitating the day with a special Sunday Lunch Menu. This Menu happens to be one of our favourite Lunch Menu at home. Though anything in the name of Biriyani makes the day much more special for me, This Ghee Rice with Green Peas, a recipe which falls between a Ghee Rice(Nei Choru) & Peas Pulao takes a special place in my favourite list. When it is combined with Mutton Kola Urundai Fry & Curry, the combo is an ultimate delicacy, a complete & satiating Lunch Menu.

A SUNDAY SPECIAL LUNCH MENU

Well, Sunday has always been a special day during my growing age, and still, it is. Though the term weekend has seeped into our minds with the arrival of corporate culture starting from Friday evenings through Saturday until Sunday. Sunday has a special place in our minds, a day of leisure - no work, no school... though it may end up with the brooding of Monday Blues..., still Sunday is special. It had been & it is still a routine, I can even say it is a ritual to cook something special, especially a Non-vegetarian dish for a Sunday Lunch. I feel these days we cook anything & everything special even on weekdays or on any other day as a matter of fact. And cooking non-vegetarian dishes only on Sundays has become an age-old story.

Living in a closed culture, Sunday Mornings dawn upon seeing men or sometimes women folks of our neighbourhood going out with a Manja Pai(Yellow cloth bags) or a woven basket(koodai) to buy Mutton, Chicken or Fish. And the morning pleasantries, though a known factor they are going to buy meat for their Lunch, it would surely comprise of the words "Kari Edukka Porom." Good old days, when the culture of Broiler Chicken had not come and Mutton was packed in Teak Leaves, all bring fresh memories of Childhood. You can see men & women flocking around Mutton & Chicken Stalls, equally along with the houseflies swarming around that meat. Chicken kept closed in the cages & Lambs tied up to the pole of the shack with their all scary eyes waiting to be slaughtered for the special day - Sunday had made me feel pity for them then. Then my Dad says - "Kondral Paavam Thindraal Pochu" (the guilt of killing gets vanished off when you eat it). All culminate the memories of a so-called Sunday Special Lunch.

When I talk about Sunday Lunch, my later years found the tradition of running to the Mutton/Beef Stall after the Sunday Mass. A small talk between the churchgoers, what you are cooking for the day and the ritual walk, nowadays who walks?!!! a drive to the nearby stalls to buy their preferred meat for the special Sunday lunch. Some even skip the Mass to get their hands on Beef/Mutton/Chicken before the crowd swarms into the stalls after the Mass.

Though sleeping through the day - that's on a Sunday has become our recent years' activity, still, I & my husband drive to the nearby Wet Market(Masai Pasar Awam) to buy Mutton/Beef for our special Sunday Lunch. When laziness takes over or when we sleep through the day we treat ourselves with our favourite Ayam Penyet/Keli Penyet or Siakap Goreng to felicitate the so-called Sunday special Lunch.

These memories have made me compile a few SUNDAY SPECIAL LUNCH MENUS, I frequent at home and have been planning to add a few more in the coming months. Simple, homemade recipes which can be easily prepared and also these Menus can be converted into a Party Menu too. Simply add a course of White Rice, Rasam, Curd, Appalam/Pappadam & Pickle, and finish off the meal with your choice of Dessert for a complete Party Menu.

And for Vegetarians out there, you needn't worry seeing this Menu, simply recreate Mutton Kola Urundai Kuzhambu & Meat Balls Fry with Vazhaipoo Kola Urundai or Beetroot Kola Urundai.

Beginning with my all-time favourite combo,

GHEE RICE WITH GREEN PEAS

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI FRY/MEAT BALLS

CURD ONION RAITHA/VENGAYA PACHADI

SUNDAY SPECIAL LUNCH MENU #1 -

Name: Green Peas Masala/Matar Masala Recipe: A Family Favourite
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3-4 servings
Cuisine: North Indian
Ingredients: 1 cup Green Peas; 2 Onions; 1 cup Tomato Purée; 4 Cardamom pods; 1 tablespoon Butter or Oil; 1/2 teaspoon Turmeric Powder; 2 teaspoons Red Chilli Powder / Kashmiri Chilli Powder; 3 teaspoons Coriander Powder; 1-2 tablespoons Tomato Ketchup (Optional); 2 teaspoons Garam Masala; Salt to taste; 1 teaspoon Sugar (Optional); 1/4 teaspoon Black Salt (for garnishing); A few Coriander Leaves (for garnishing); 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves, for garnishing)

GHEE RICE WITH MUTTON KOLA URUNDAI

A SUNDAY SPECIAL LUNCH MENU

Though making Mutton Kola Urundai takes a bit of time, making Ghee Rice with Green Peas is a simple & quick recipe. So overall the whole Menu can be prepared within 21/2 to 3 Hours of time. And if you get minced meat readily from the butcher or from frozen section the work gets easier. Commonly Kola Urudai is prepared with minced Lamb/Mutton. Can make the same recipe with Beef or Chicken and for a vegetarian version Vazahipoo(Plantain Flower) & Beetroot works good.

Let's begin with making,

GHEE RICE WITH GREEN PEAS

This recipe of Ghee Rice is a simple combination of Ghee Rice(Nei Choru) and Green Peas Pulao. Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home. Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me. Also, it can be cooked within minutes - A one-pot meal. For a whiter looking Ghee Rice with Green Peas, I have skipped adding Raisins & Fried Onions(Caramelized Onions).

GHEE RICE WITH GREEN PEAS

For a detailed recipe on GHEE RICE WITH GREEN PEAS, Click here...

Next,

Lets get ready with Mutton Kola Urudai Kuzhambu & Fry. Once mincing, chopping, sauteeing and mixing is complete. Make sure that the Meat(Lamb) has no fat in it. And also ensure that the sauteed mixture is moist free before grinding the ingredients. Adding Roasted Gram Gram helps you to get a stiffer Meat Ball. Roll out the Meat Balls for Fry and Curry. You don't have to fry the Meat Balls if you are using it in the Curry.

MUTTON KOLA URUNDAI KUZHAMBU

Mutton Kola Urundai or simply the Meat Balls in a Curry is a popular Chettinaad Recipe. We can find numerous styles and variations of the same. It is one of the most sought over Chettinad dish world wide. The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry. While adding these Meat Balls into the Curry, you don't need to fry them.

MUTTON KOLA URUNDAI KUZHAMBU

For a detailed recipe on MUTTON KOLA URUNDAI KUZHAMBU, Click here...

MUTTON KOLA URUNDAI FRY/FRIED MEAT BALLS

MUTTON KOLA URUNDAI FRY/MEAT BALLS

Meat Balls Recipe -Mutton Kola Urundai have its unique history in Tamil cuisine. Although a famous Chettinad recipe, it's cooked throughout South India in different styles and carry different names. Minced mutton, chicken or beef, are mixed with the spices and then deep fried. Fried Meat Balls can be served as an appetizer.

Right from mincing, peeling, chopping, sauteing, grinding, mixing etc & etc., You may need some time & patience to get this recipe made. Though a tedious process, the results are worth the effort. An ultimate family favourite... The moment, I drain the fried Meat Balls into the paper towels, they literally vanish off. I think, can very well guess where to...

MUTTON KOLA URUNDAI FRY/MEAT BALLS

For a detailed recipe on MUTTON KOLA URUNDAI FRY, Click here...

For a Vegetarian Version can try the same recipe with Vazhai Poo(Plantain Flower) or Beet roots.

VAZHAIPOO KOLA URUNDAI

BEETROOT KOLA URUNDAI

CURD ONION RAITHA /VENGAYA PACHADI

CURD ONION RAITHA/VENGAYA PACHADI

Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raitha means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.

Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas. Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits. Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.

This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc., Onion Raitha/Vengaya Pachadi is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

For a detailed recipe of CURD ONION RAITHA/VENGAYA PACHADI, Click here...

A SUNDAY SPECIAL LUNCH MENU

Well, this has been a perfect Lunch Menu for years and whenever I cook Meat Balls, I go along making Ghee Rice with Green Peas, whatsoever. I have never skipped the combo. The reason is we all love it and If you love to combine Mutton Kola Urundai Kuzhambu & Fry with simple White Rice that too serves good. This is a Perfect Lunch Menu to satiate your Sunday Meals Plans.

Green Peas Masala/Matar Masala

Green Peas Masala/Matar Masala Recipe: A Family Favourite

A Personal Story: My Son's Favourite Dish

The story behind my version of Green Peas Masala/Matar Masala is deeply tied to my son's picky eating habits. He has always been an incredibly choosy eater. When he was younger, I constantly had to devise new ideas to entice his appetite and ensure he ate something nutritious. One day, while dining out, he fell in love with a green peas dish and requested that I prepare it for his school lunch the next day. With no cookbook to guide me, I relied on my taste buds and intuition to recreate the dish. Although it wasn't perfect, it was a decent attempt for the first time.

Since then, I've continued to refine my Green Peas Masala/Matar Masala recipe, but my son insists on my original version. Whenever I prepare chapati and ask him what he would like to accompany it, his answer is always Pattani Curry (Green Peas Curry). I always keep frozen peas handy for this purpose.

This Green Peas Masala/Matar Masala recipe is a quick version that can be easily prepared in a pressure cooker. Alternatively, it can be slow-cooked in a pan.

For a wide range of recipes with Green Peas, click here...

Cuisine: North Indian
Course: Side Dish
Spice Level: Medium to High
Difficulty: Medium
Serves: 3-4
Author: SM

Preparation Time: 15–20 Minutes
Cooking Time: 20–25 Minutes

Looking for more Delectable Curry options to pair with Chapatis & Rotis? Check out a few amazing choices here...

"Authentic Green Peas Masala/Matar Masala Recipe: Easy North Indian Curry for Roti & Rice"

Ingredients for Green Peas Masala:

Green Peas - 1 Cup
Tomato Purée - 1 Cup
Onions - 2 Nos.
Cardamom - 4 Nos.
Butter or Oil - 1 Tablespoons
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder / Kashmiri Chilli Powder - 2 Teaspoons
Coriander Powder - 3 Teaspoons
Tomato Ketchup - 1-2 Tablespoons(Optional)
Garam Masala - 2 Teaspoons
Salt - To Taste
Sugar - 1 Teaspoon (Optional)

For Garnishing:

Black Salt - 1/4 Teaspoon
Coriander Leaves - A few
Kasoori Methi (Dried Fenugreek Leaves) - 1/2 Teaspoon

Method - Step-by-step guide to make restaurant style Green Peas Masala:

Prepare the Ingredients

Wash the green peas and set them aside.
Grind the onions along with the cardamoms to a smooth paste.
Purée the tomatoes if using fresh ones.

Cooking the Masala

Heat oil or butter in a pan or pressure cooker. Sauté the ground onion paste until the raw flavour disappears.
Add turmeric powder, red chilli powder, coriander powder, and garam masala. Fry on a very low flame until the raw flavour goes.
Pour in the tomato purée and mix well. Cook on a low flame until the oil separates.
Add tomato ketchup and mix well.

Cooking the Green Peas

Add the green peas along with a dash of salt and a pinch of sugar. Give it a quick stir.
Add some water and mix well.
Cover the lid of the pressure cooker and cook until the first whistle on a high flame. Then, lower the flame and cook for another 5 minutes.
Switch off the flame. Once the pressure is released, remove the lid and give it a quick stir. Adjust the consistency to your preference.

Garnishing

Add a dash of black salt and give it a quick stir.
Garnish with finely chopped coriander leaves and crushed kasoori methi.

Serving Suggestions

Green Peas Masala/Matar Masala pairs wonderfully with:

Biriyanis, Pulaos, Ghee Rice (Nei Choru), or steamed white rice or Basmati rice.
Naan, Kulcha, Parotta/Roti, Parathas and Chapatis, especially Maida (All-purpose flour) Chapatis.

Notes and Tips for perfect Restaurant style Matar Masala

Adding sugar and tomato ketchup to the gravy is optional but recommended as it enhances the taste and helps retain the colour of the vegetables.
You can cook the green peas with salt separately and then add them to the gravy. However, cooking them with the gravy infuses the flavours into the peas and tastes better.
For an extra touch of richness, serve with a dollop of fresh cream over the gravy.

Savour the Flavour: Enjoy Your Green Peas Masala

There's nothing quite like the satisfaction of creating a dish that brings joy to your family. This Green Peas Masala/Matar Masala has become a staple in our home, loved for its rich flavours and comforting taste. Whether you're serving it with fluffy chapatis or fragrant biryani, this dish is sure to please.

This Green Peas Masala/Matar Masala recipe is not only a family favourite, but also a delightful dish that adds a burst of flavour to any meal. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that promises to delight your taste buds and warm your heart. Happy cooking!

EGG & GREEN PEAS MASALA

Green Peas Curry a.k.a Pattani Curry is one most frequented Curry in our house. One reason being, it's my Son's favourite Curry. Whenever I make this curry my husband says that he gets a similar curry in Greenland Hotel near his College(PSG Tech), but the curry served would have boiled Eggs in it. He always laments saying that, he has never got enough of this combo - Parotta and Green Peas Masala. The moment the food is ordered, & there it vanishes off, shared by his friends. But has never felt the pinch then, happy old days.

A delicious curry prepared with fresh Green Peas & boiled Eggs in an Onion and Tomato gravy. This is an easy restaurant style Curry which can be incorporated within no time. Egg & Green Peas Masala is a popular restaurant style dish which can be served with Rotis, Parathas, Naan, Kulcha or simply serve it along with Steamed Basmati Rice, Pulaos, Jeera Rice, Ghee Rice etc.,

Green Peas & Egg Masala is a tasty treat rich with flavours. This Curry compliments as a party menu for Vegetarian lovers. To make this Green Peas Masala recipe richer and flavour filled, add ground Cashew Paste and fresh Cream.

For more RECIPES WITH GREEN PEAS, Click here...

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Spice Level - Low- Medium
Serves - 3-4
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 20-30 Minutes

For a detailed recipe on HOW TO BOIL EGGS, Click here....

HOW TO MAKE EGG & GREEN PEAS MASALA

EGG & GREEN PEAS MASALA

INGREDIENTS:

Egg - 4 Nos.
Green Peas - 1 Cup
Butter/Oil - 1 Tbspn

To Grind:

Onions - 2 Nos,
Garlic - 4-5 Cloves
Ginger - 1" Piece
Green Chillies - 2-3 Nos.
Cashew Nuts -8-10 Nos.(Optional)

For the Gravy:

Butter/Oil - 3 Tbspn
Cumin Seeds - 1 Tspn
Bay Leaves - 1 Leaf
Ground Paste - 3/4 - 1 Cup(Approx)
Tomato Purée - 1/4 Cup
Turmeric Powder - 1/2 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Garam Masala - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn(Optional)
Black Salt - 1/2 Tspn(Optional)

To Garnish :

Kasuri Methi(Dried Fenugreek Leaves) - Few
Coriander Leaves - Few
Cream - 2 Tbspn(Optional)

METHOD:

Soak Cashew nuts in warm water for about 10-15 minutes.
Grind the ingredient mentioned under 'To Grind' to a smooth paste and keep it aside.
Purée the Tomatoes and keep it aside.
Boil the Eggs. Peel and cut them into halves.
Alternatively can add full Eggs, if doing so, make small slits through the Eggs.
Heat Butter/Oil in a pan, splutter Cumin seeds and Bay leaves on a very low flame.
Add the ground paste and sauté it on a low flame until raw flavour goes.
Add Turmeric powder, Kashmiri Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a low flame for few minutes.
Pour in the Tomato Purée along with Salt and mix well.
Allow it to cook on a low flame until oil separates from the mix.
Add Green Peas to the gravy and mix well.
Pour 1/2 Cup of Water, cover and cook until the Green Peas turn soft & cooked.
Now, add boiled Eggs and gently give a quick stir.
Add Sugar, Black Salt and mix well.
Reduce the flame and cook for about 8-10 minutes until it reaches the desired consistency.
Garnish Egg & Green Peas Masala with Kasuri Methi and Coriander Leaves.
Serve Hot with a drizzle of fresh cream on top.

EGG & GREEN PEAS MASALA

NOTES:

If you do not have Kasoori Methi, can use Fenugreek Seeds instead. Splutter it along with Cumin seeds.
Adjust the spice level to suit your preference.
Kashmiri Chilli Powder gives a bright red colour to Egg & Green Peas Masala.
Can use normal Red Chilli Powder too. Adjust accordingly.
Care should be taken while spluttering Cumin Seeds, fry it in a very low flame.
Adding Sugar and Black Salt is optional.
Adding Fresh Cream and Cashew nuts give richness and thickness to the gravy. But it is purely optional.

VEGETABLE BRINJI RICE

     Vegetable Brinji Rice - aromatic, flavour-filled, rich rice dish cooked with ample of spices, Coconut Milk and ground Coconut paste. This is a deliciously rich dish, a sibling of the one & only Biriyani. But what makes this Brinji Rice unique and different from Biriyani is that the Rice is cooked in Coconut Milk/ground Coconut Paste. Usually, Brinji Rice is cooked as such or along with Vegetables.
     The first time I came across with this Brinji Rice was during our House Warming Ceremony. I still remember the aroma and richness of the dish. Though being a simple Vegetable Rice Dish, it had done complete justice in capturing my taste buds. The cook had added ground Coconut & Spice paste. They had added a tinge of the same Coconut paste in Onion-Curd Raitha which was served along with this Vegetable Brinji Rice. It tasted awesome and to date, I remember the wonderful taste of that Brinji Rice & Raitha. Then when I came across with a recipe of Brinji Rice in a Tamil Magazine. I tried it and I felt it similar to the Vegetable Biriyani, but with a unique flavour and an incredible texture.
   After few corrections, until I thought I got the same taste as the Brinji Rice cooked for our House Warming Ceremony, I finally got stuck to the recipe which fancied my taste buds. I usually cook this Brinji Rice with Jeeraga Samba/Basmati Rice. I recently got a packet of Chinigura Rice from Indian Stores and was waiting to cook something with that rice. Then it occurred to me that Vegetable Brinji Rice would be a good choice. So this recipe is cooked with Chinigura Rice and the Rice: Water Ratio I used was 1:11/2 Cups.
     I often cook this Vegetable Brinji Rice in a Rice Cooker. I sauté all the ingredients in a pan, then transfer it into the Rice cooker along with the boiled Water & Coconut Milk. It can also be cooked in a Pressure Cooker. Allow it to cook for a whistle on a high flame and then lower the flame and cook for another 10–12 minutes. The Rice Water Ratio - 1: 11/2 cups, suits well for both the methods. But cooking in a Sauce Pan is more flexible. Fewer ingredients and very less time to cook is the highlight of this one-pot meal. Prepare some Curd-Onion Raitha or Vegetable Salad or simply pair it up with hard-boiled eggs and there you are with a wonderful & wholesome Rice Dish.

For more BIRIYANI & PULAO RECIPES, Click here...

Cuisine -South Indian
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK VEGETABLE BRINJI RICE

VEGETABLE BRINJI RICE

INGREDIENTS:

For Vegetable Brinji Rice:

Chinigura/Jeeraga Samba Rice/Basmati Rice - 2 Cups
Carrot - 1/2 Cup
Beans - 1/4 Cup
Green Peas - 1/4 Cup
Potato - Few Pieces
Onions - 1 No.
Green Chillies - 3-4 No's.
Coriander Leaves - Few
Mint Leaves - Few
Coconut Milk - 1 Cup
Water - 2 Cups
Salt - To Taste
Ghee - 1 Tablespoon

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

For Coconut Paste:

Coconut - 1/4 Cup
Fennel Seeds - 1 Teaspoon
Green Chillies - 2 No's.
Garlic - 7–8 Cloves
Ginger -1" Piece

Spices:

Ghee - 3 Tablespoons
Cinnamon (1") - 2 Stick
Cloves - 5-6 No's.
Cardamoms - 3 -4 Pods
Bay Leaves - 2 Leaves

PREPARATION:

Wash the Jeeraga Samba/Basmati rice until the water runs clear.
Soak the rice for 20 minutes.
Boil the water and keep it aside.
Peel and dice Carrots & Potatoes into small Cubes, Cut Beans into 1/2" long pieces & keep it aside.
Wash and drain the Green Peas.
Grind the ingredients mentioned under 'For Coconut Paste' into a fine paste.

METHOD:

Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Add finely chopped Onions and Green Chillies, slit into two, to the above and sauté until onions turn translucent.
Add the ground Coconut Paste and sauté until the raw flavour goes, and it turns fragrant.
Now add in the chopped Vegetables and give a quick stir.
Drain the soaked Rice and add it to the above.
Fry this for about 5–7 minutes on a very low flame.
Pour in the Coconut Milk, boiled Water, Salt and mix well.
Allow it to boil.
Add finely chopped Mint & Coriander Leaves.
Cover the pan and cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
Allow it to cool for a few minutes.
Add the remaining 1 Tablespoon of Ghee to the cooked Brinji Rice and fluff it up.
Serve Vegetable Brinji Rice with Curd-Onion Raitha along with any kind of vegetarian or non-vegetarian curries.

VEGETABLE BRINJI RICE

NOTES:

I have used Chinigura Rice in this recipe. Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.
Can substitute half the amount of Ghee with Oil.
Adding Mint and Coriander Leaves are purely optional.
Adjust the number of Green Chillies to suit your spice preference.
I have added both Ground Coconut Paste & Coconut milk to cook this Vegetable Brinji Rice.
If you do not prefer to add Coconut Paste, avoid Coconut & grind the other ingredients into a fine paste and follow the process.

*Jeeraga Samba/Kaima/Jeerakasala rice is a short-grain rice, commonly used in some parts of South India & Sri Lanka for making biriyani and ghee rice. This rice makes the Biriyani unique. It is called as Jeeraka Samba Rice in Tamilnadu. You can use Basmati rice/Chinigura Rice instead. If the rice is old enough, then the perfect Rice Water Ratio would be 1:11/2. But some quality of rice requires 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.

MATAR PANEER

      A delicious curry prepared with homemade Paneer (Cottage Cheese) and Matar(Green Peas) in an Onion and Tomato gravy. This is an easy restaurant style Curry which can be incorporated within no time. Matar Paneer is a popular North Indian dish which can be served with Rotis, Parathas, Naan, Kulcha or simply serve it along with Steamed Basmati Rice, Pulaos, Jeera Rice, Ghee Rice etc.,
     Matar Paneer is one recipe I frequent at home, My son is an ardent fan of Green Peas Masala and I make variations of curries with Green Peas and Paneer to go along with his favourite All-Purpose flour Chapathi. If there are two dishes he would ask for, then it would be always, Maida Chapathi and Pattani Curry(Green Peas Curry).
     Matar Paneer Masala is a tasty treat rich with flavours and goodness of home-made Paneer and Green Peas. This Curry compliments a party menu for Vegetarian lovers. To make this Matar Paneer recipe richer and flavour filled add ground Cashew Paste and fresh Cream.

Cuisine : North Indian
Course : Side Dish
Difficulty : Medium
Spice Level : Low- Medium
Serves : 3-4
Author : SM

Preparation Time : 15-20 Minutes
Cooking Time : 20-30 Minutes

For HOW TO MAKE PANEER at home, Click here...

HOMEMADE PANEER

INGREDIENTS :

Paneer - 1 Cup
Green Peas - 1 Cup
Butter/Oil - 1 Tbspn

To Grind :

Onions - 2 Nos,
Garlic - 4-5 Cloves
Ginger - 1" Piece
Green Chillies - 2-3 Nos.
Cashew Nuts -8-10 Nos.(Optional)

For the Gravy :

Butter/Oil - 3 Tbspn
Cumin Seeds - 1 Tspn
Bay Leaves - 1 Leaf
Ground Paste - 3/4 - 1 Cup(Approx)
Tomato Puree - 1/4 Cup
Turmeric Powder - 1/2 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Garam Masala - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn(Optional)
Black Salt - 1/2 Tspn(Optional)

To Garnish :

Kasuri Methi(Dried Fenugreek Leaves) - Few
Coriander Leaves - Few
Cream - 2 Tbspn(Optional)

METHOD :

Soak Cashew nuts in warm water for about 10-15 minutes.
Grind the ingredient mentioned under 'To Grind' to a smooth paste and keep it aside.
Puree the Tomatoes and keep it aside.
Heat 1 Tbspn Butter/Oil and shallow fry the Paneer Cubes until it turns into slight golden brown colour over the edges.
Fry them in batches. Add more Oil/Butter if necessary.
Remove the fried Paneer cubes and allow it to drain on a paper towel.
Heat Butter/Oil in a pan, splutter Cumin seeds and Bay leaves on a very low flame.
Add the ground paste and saute it on a low flame until raw flavour goes.
Add Turmeric powder, Kashmiri Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a low flame for few minutes.
Pour in the Tomato Puree along with Salt and mix well.
Allow it to cook on a low flame until oil separates from the mix.
Add Green Peas, fried Paneer Cubes to the gravy and mix well.
Pour 1/2 Cup of Water to the Matar Paneer gravy and cook until Green Peas turn soft.
Add Sugar, Black Salt and mix well.
Reduce the flame and cook for about 8-10 minutes until it reaches the desired consistency.
Garnish Matar Paneer Masala with Kasuri Methi and Coriander Leaves.
Serve Hot with a drizzle of fresh cream on top.

NOTES :

It's optional to fry the Paneer Cubes, but it brings out the subtle flavour of Paneer.
If you do not have Kasoori Methi, can use Fenugreek Seeds instead. Splutter it along with Cumin seeds.
Adjust the spice level to suit your preference.
Kashmiri Chilli Powder gives a bright red colour to Matar Paneer Masala.
Can use normal Red Chilli Powder too. Adjust accordingly.
Care should be taken while spluttering Cumin Seeds, fry it in a very low flame.
Adding Sugar and Black Salt is optional.
Adding Fresh Cream and Cashew nuts give richness and thickness to the gravy. But it is purely optional.

HOW TO COOK GHEE RICE WITH GREEN PEAS

INGREDIENTS :

METHOD :

NOTES:

Ghee Rice with Green Peas

Mutton Kola Urundai Kuzhambu/Curry

Mutton Kola Urundai Fry/Meat Balls

Curd Onion Raitha/Vengaya Pachadi

SUNDAY SPECIAL LUNCH MENU #1 -

GHEE RICE WITH MUTTON KOLA URUNDAI

GHEE RICE WITH GREEN PEAS

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI FRY/FRIED MEAT BALLS

CURD ONION RAITHA /VENGAYA PACHADI

Green Peas Masala/Matar Masala Recipe: A Family Favourite

A Personal Story: My Son's Favourite Dish

"Authentic Green Peas Masala/Matar Masala Recipe: Easy North Indian Curry for Roti & Rice"

Ingredients for Green Peas Masala:

For Garnishing:

Method - Step-by-step guide to make restaurant style Green Peas Masala:

Prepare the Ingredients

Cooking the Masala

Serving Suggestions

Notes and Tips for perfect Restaurant style Matar Masala

Savour the Flavour: Enjoy Your Green Peas Masala

HOW TO MAKE EGG & GREEN PEAS MASALA

INGREDIENTS:

To Grind:

For the Gravy:

To Garnish :

METHOD:

EGG & GREEN PEAS MASALA

NOTES:

HOW TO COOK VEGETABLE BRINJI RICE

INGREDIENTS:

For Vegetable Brinji Rice:

For Coconut Paste:

Spices:

PREPARATION:

METHOD:

NOTES:

INGREDIENTS :

To Grind :

For the Gravy :

To Garnish :

METHOD :

NOTES :

CHRISTMAS PARTY MENU IDEAS :

Cake & Wine

FIRST COURSE :

Appetizers/Starters

SECOND COURSE :

APPAM -STEW /MALABAR PAROTTA WITH CURRIES

THIRD COURSE :

GHEE RICE /CHICKEN MANDI WITH SIDE DISHES & RAITHAS

GHEE RICE /CHICKEN MANDI WITH SIDE DISHES & RAITHAS

FOURTH COURSE :

RICE SERVED WITH FISH/ SEAFOOD CURRY

MORU CURRY/RASAM

FIFTH COURSE :

Desserts :

PUDDINGS/SWEETS

MERRY CHRISTMAS & A HAPPY NEW YEAR !!!

SM

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