Tiranga Pulao/Tricolor Rice (Indian Flag Inspired)

WISHING EVERYONE HAPPY INDEPENDENCE DAY

This tricolor rice recipe is very old recipe once in my teens we had dinned out and the restaurant served us tricolor rice since it was independence day  we were a bit surprised to see the rice colored it was fun.

myself and mom had made up our minds to try the recipe one day at home we tried it was a hit...when ever we had relatives or friends visiting us we always used to prepare this rice everyone in my house and friends circle knows about this recipe. 

I still enjoy making it...kids will get attracted so fast they will love it even adults will love this recipe you can alternate as per your wish dried fruits & nuts can be added...it totally depends on your budget adding  paneer to this rice is my choice in the restaurant they had added finely chopped carrots and peas...do try this recipe share and enjoy..:)

Do view my recipe demo video...:)

Due to copy rights issue the video was taken down last year my heart broke when youtube took my video down but its all about starting over redid the video and made sure i will upload the video again...this my story for independence share your story and spread love hope and confidence around the world...♥♥♥ 

Ingredients:

2 Cups Basmati Rice (cooked)

1 Large Onion (finely chopped)

1 Cup Green Peas(cooked)

150 Grams Panner(cut into cubes)

5 Green Chillies (finely chopped)

2 Sprigs Curry leafs

Fist full Mint & Coriander (finely chopped)

1/2 Tsp Cumin Seeds

3 Cloves

1 Inch Cinnamon 

3 Pods Cardamom

1 Bay leaf

Masala Paste:

1 Inch Ginger

6 Garlic pods

3 Green Chillies

1/2 Tsp Fennel Seeds

I've used a mortar and pestle to prepare coarsely ground masala.  

Green & Orange Food Coloring 

2 Tbsp Oil 

1 Tbsp Ghee

Salt to taste

Lets Prepare:

• Heat a heavy bottom wok or handi add oil and ghee add the whole spices cloves, cardamom, bay leaf, cinnamon and cumin and fry a bit.
• Add the ginger garlic masala and fry till the raw flavor has gone.
• Add the finely chopped onion, chilles and curry leafs fry till the onion turns transparent.

• Add the panner and cooked peas to the onion and fry a bit add the salt as per taste and mix well.

                         

• In 2 separate bowls take about 4 tbsp full rice.
• Add the food coloring I've added 3 pinch of food coloring in each bowl try to mix the rice and allow the color to distribute evenly in the rice.

• If the color is not distributed evenly in the rice then add 1/2 tsp milk to the rice and mix well. 

• First add the white rice and coriander to the panner masala and mix well.
• Check for salt add if need mix the white rice well before adding the colored rice
• Add the colored rice and fold gently till all the colored rice distributes evenly cover for 2 minutes and serve hot...Enjoy..:)

To prepare cooked rice for the recipe I've washed the rice thrice and added 1 1/2 cups water for 1 cup rice and pressure cooked for 2 whistles.

MAVALLI TIFFIN ROOM...MTR

I've have been dinning at MTR since my childhood but my grandparents have been to MTR in 1930s its very famous coffee house or tiffin center  based at Bangalore MTR had started business since 1924 its a heritage center for all bangaloreans nobody has given sponsorship for my review its all on my own. MTR is also know for its bisibelebath powder/podi and many more condiments their products and masalas are available world over they have maintained the original ambiance and have not renovated the place is very clean and well maintained other than tiffin they serve very tasty sweets and lunch everyone must experience the authentic pure veg food served from 6am till 7pm its has been more of tourist destination now days since its located next to world heritage Botanical Garden Lalbagh. the 1920s hotel sure is a showstopper and must visit for everyone.

Must have @ MTR...MASALA DOSA, BISI BELE BATH, RAVA IDLLI, JAMUN, FRUIT SALAD & COFFEE.
they've also started serving grilled sandwich, veg burger, ice creams, bakery products and other condiments they have outlets around bangalore but nothing like dinning out at original MTR.

They have huge demanding crowd to cater on daily basis we would have to wait to savor their tasty treats once you enter MTR you will have to reserve your name and wait for them to call the waiting time is normally 30 to 45 minutes.

everyone has to wait even if your a VIP you will have to reserve a seat and wait there are 3 waiting rooms at MTR so you can imagine the crowd we met 2 americans, 3 french and 10 people from UK our friends enjoyed the tiffin @ MTR they told us they have been dinning @ MTR everyday...:) we also met people from Delhi, Pune and Punjab who were enjoying every minute of it...i thank everyone who gave me their reviews and experience @ Bangalore...do visit the food its bit pricey but moneys worth for quality and authentic recipes served.

     Dinning area @ 1st level...

My Masala Dosa and Vada it was awesome...:)

Fruit Salad and Coffee...myself and dad enjoyed...thanks to all my friends and DAD...♥♥♥

Murungakkai Mutton Kuzhambu/Gravy

Typical south indian khanna...yes each and every south indians fav curry with rice on sunday menu...everyone has their own twist on the recipe today I will show how mom prepares mutton curry we have 3 different variations to this mutton gravy i will show one by one in my upcoming blogs I must say this is real yummy the flavor is super and different...try it for yourself...:)

Ingredients:
1 Large Onion(chopped into medium cubes)
2 Medium Murungakkai/Drum Stick(cut into 1 1/2 inch pieces)
1 Inch Cinnamon
2 Cardamoms
3 Cloves
2 Tbsp Chilly Powder
1 1/2 Tsp Coriander Powder
1/2 Tsp Turmeric Powder

1 Kilo Mutton
1/2 Cup Yogurt

2 Tbsp Ginger Garlic Paste
2 Cardamom
2 Cloves
1 Inch Cinnamon
3 Tbsp Oil
1 Tbsp Ghee

1/3 Cup Coconut
Fist Full Coriander
1/2 Lime
Salt to taste.

• 1/2 tsp of fennel seeds are added to grind ginger and garlic please follow this step.

 Marination:

• Add yogurt ginger garlic paste 2 cloves, 2 cardamom, 1inch cinnamon, 1tbsp chilly powder, 1/4tsp  turmeric powder and 1/2 tsp coriander powder with 1 tbsp salt mix all the ingredients well into the meat and allow to marinate for 2o to 30 minutes for best results marinate for1 hour.

Grind:

• Grind coconut and coriander into a smooth paste and set aside.

Lets Prepare:

• Add the marinated meat and 1 tbsp oil to the cooker and allow to cook for 5 minutes once you see liquid released from the meat allow to dry out add 1 glass of water cover and cook for 2 to 3 whistles till well done.
• Heat a wok add oil and ghee add the remaining spices fry a bit add onion and fry till transparent add the drumstick remaining chilly powder, coriander power and turmeric powder. 
• Add cooked meat to the onion and bring to a boil check for salt add if needed.
• Allow the drumstick to cook till tender. add water if needed.

• Add the coconut paste to the curry add  1 to 1/2 cup water if need to thin the gravy a bit allow the gravy to boil the raw flavor from the coconut should reduce and good aroma and texture should develop when tasted...once the gravy has cooked squeeze in half lime juice and garnish with coriander...serve super hot with rice, idlly or dosa...Enjoy...:)

Suggestions: To the same gravy recipe brinjal or radish can be added instead of drumstick for extra flavor dill leafs or methi leafs can also be added try simple variations I'm sure you will enjoy each and every variation...:)

Demo video in english do watch..Enjoy...:)

  

Piña Colada (My Way)

Ingredients:

1 Cup Fresh or Canned Pineapple

3 Scoops Vanilla or Pineapple Ice cream

1 Packet Coconut Milk Powder..i.e.25 grams (1 1/2 Cups of fresh Coconut Milk can be added if available)

4 Tbsp Sugar

• In a blender add pineapple chunks, coconut milk powder and sugar add 1/2 cup water and grind to smooth puree.
• Strain the pineapple puree and add back to the blender. you can leave this process out if you like pineapple chunks in your juice.

• Add ice cream to the blended puree and blend all the ingredients till well combined check for sugar content add sugar if needed and blend...Serve chilled...Enjoy...:)

Adding white rum to the drink is your preference if you can add 1 1/2 cups white rum and blend well and chill before serving...:)

Video demo in english...enjoy...:)

Chicken Lollipop (My Way)

Marinade:

10 Pieces Chicken lollipops 

1 Tbsp Ginger Garlic Paste

1 Tbsp Chilly Powder

1/2 Tsp Garam Masala

1/4 Tsp Turmeric Powder

1/4 Tsp Pepper Powder

2 Tbsp Worcestershire Sauce

1 Tbsp Chilly Sauce

Salt to taste.

Batter:

2 Tbsp All Purpose Flour 

2 Tbsp Corn Flour

1/2 Tsp Chilly Powder

1 Egg

2-3 Drops Orange Food Color (Optional)

Oil for frying

Salt to taste.

Wash the chicken once add 1/2 lime juice and allow to rest for few seconds and rinse again...this helps in removing funny smell and germs from the chicken.

Method:

• Add the ingredients listed above to marinade the chicken mix well and allow the chicken to rest for 1/2 hour.

• Mix all the ingredients given for batter in a bowl add water if needed prepare a thick batter.

• Mix the chicken once before dipping in the batter.
• Heat oil in a wok for frying place on medium flame.
• Dip the chicken in the batter and fry till golden brown drain oil and serve hot with chilly sauce or mint chutney...Enjoy...:)

Demo video in English ...enjoy...:)

Potato/Aloo 65

Ingredients:

2 Medium Potatoes (parboiled)

2 Sprigs Curry Leafs

4 Green Chilies (slit in middle or finely chopped)

5 Cloves Garlic (finely chopped)

2 Tsp Corn Flour

2 Tsp Maida/All Purpose Flour

1 Tbsp Chilly Powder

1/2 Tsp Garam Masala

1/2 Tsp Coriander Powder

1/2 Tsp Ginger & Garlic Paste

1 Cup Yogurt

Orange Color(optional)

Oil for frying

Salt to taste

Method:

• Cut the parboiled potatoes into cubes.
• In a mixing bowl  add the potatoes, corn flour, maida, ginger garlic paste, 1/2 tsp chilli powder, garam masala, coriander powder, salt and mix with half cup of yogurt.

• Allow the marinated potatoes to rest for 10 to 15 minutes before frying.

• Heat oil in a wok start frying the marinated potatoes.
• Once the potatoes turn golden brown drain and reserve.

I tasted the potatoes just as it is....it was super you can serve this hot for coffee or tea...:)

• Heat a wok with 2 tbsp oil add the finely chopped garlic and fry a bit.

• Add the chilies and curry leafs fry for a second add the 1/2 cup yogurt and 1/2 tsp chilly powder with salt as per taste stir well.
• Add orange food color to the yogurt and mix add the fried potatoes to the yogurt and mix well allow the moisture to reduce and go dry. this super side dish goes well with south indian meal garnish with coriander serve hot...Enjoy...:)

Demo video in english...:)