Ranju, Author at Ranjus Kitchen

Cabbage Rice

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Cooked and cooled Daawat Basmati Rice – 3 cup
Cabbage, shredded – 1 cup
Curry leaves – 10-15 nos.
Green chillies, finely chopped – 1 no.
Mustard seeds – ½ teaspoon
Refined Oil – 2 tablespoon
Freshly Squeezed Lemon Juice – 1 teaspoon
Coriander leaves, chopped – 10-15 nos.

Method
• Heat oil in thick bottomed kadai.
• Add mustard seeds and let it crackle.
• Add curry leaves and green chilli.
• Add cabbage. Sauté for 1 min.
• Salt to taste.
• Add Daawat Basmati Rice.
• Add freshly squeezed lemon juice.
• Stir well.
• Cover with lid for 2 – 3 mins.
• Transfer in serving bowl. Garnish with coriander. Serve hot.

Methi Pulav

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Methi, chopped – 1 cup
(Fresh Fenugreek Leaves washed and finely chopped)
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method

• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add all whole spices.
• Add onion, garlic, ginger and green chillies. Sauté till it turns brown.
• Add methi leaves and sauté for 2-3 mins.
• Add 2 cups water.
• Add salt to taste.
• Add soaked rice when the mixture starts boiling.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl. Serve hot.

Paprika Rice

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Daawat Basmati Rice – 1 cup
Onion, chopped – 1 no.
Jeera – 1 teaspoon
Clove Pods – 2-3 nos.
Bay Leaves – 2-3 nos.
Refined Oil – 3 tablespoon
Paprika – 2 teaspoon
Coriander Leaves, chopped – 2 tablespoon
Salt to taste

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. Keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add onion. Sauté till brown.
• Add paprika. Sauté for few seconds.
• Add water.
• Add soaked rice.
• Add salt to taste.
• Cover it with lid. Cook rice until half done.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Vegetable Pulav

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Daawat Basmati Rice – 1 cup
Onion, chopped – 1 no.
Jeera – ½ teaspoon
Clove Pods – 2-3 nos.
Bay Leaves – 2-3 nos.
Cinnamon Stick – 1”
Green Peas, half boiled – ¼ cup
Vegetables (Carrot, Beans, Cabbage, Caspicum), finely chopped – 1 cup
Black Pepper, coarsely ground – ½ teaspoon
Salt to taste

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. Keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add onion. Sauté till brown.
• Add water.
• Add soaked rice.
• Add salt to taste and black pepper.
• Cover it with lid. Cook rice until half done.
• Add all the vegetables. Mix well.
• Cover with lid.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Curd Rice

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Daawat Basmati Rice, boiled and cooled – 2 ½ cup
Refined Oil – 1 tablespoon
Milk – ¾ cup
Curd – ¾ cup
Curry Leaves – 10-15 nos.
Mustard Seeds – ½ teaspoon
Safed Urad Dal (Split De-Husked Black Gram) – 1 teaspoon
Coriander Leaves, chopped – 2 teaspoon
Whole Kashmiri Red Chilli – 2 nos.
Salt to taste

Method
• Pressure cook Daawat Basmati Rice and mash it slightly. Cool it.
• Take Rice in a bowl.
• Add curd and milk. Mix well. Keep aside.
• Heat refined oil in a small pan.
• Add mustard seeds, curry leaves, safed urad dal and broken whole kasmiri red chilli.
• Remove from flame.
• Add the tempering to the prepared curd rice.
• Add coriander leaves.
• Mix well. And, keep aside for 1-2 hours.
• Keep in refrigerator. Serve cold.

Video

Onion Pulav

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Water – 2 cups
Salt to taste

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera and clove. Sauté till it starts crackling.
• Add onion. Sauté till it turns brown.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Jeera Rice

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Jeera – 1 teaspoon
Salt to taste
Water – 2 cups

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till the starts crackling.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl.

Chholia (Fresh Green Bengal Gram) Pulav

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 25 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Chholia (Fresh Green Chana) – 1 ½ cup
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method
• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it turns brown.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add Chholia. Sauté for 2-3 mins.
• Sprinkle with little water. Cover it for 2-3 mins.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Lauki Pulav

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Lauki, grated – 1 ½ cup
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method
• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera and sauté till it starts crackling.
• Add clove pods.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add grated lauki. Sauté for 2-3 mins.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Soya Mutter Pulav

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Soya Granules – ½ cup
Peas – 1 ½ cup
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Bay Leaves – 2 Nos.
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method
• Soak soya granules in hot water for 10 mins. Drain the water and keep aside.
• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add all whole spices.
• Add onion, garlic and ginger. Sauté till it turns brown.
• Add soaked soya granules and peas.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.