Our Recipes

Pongal Recipe with Sona Masuri Rice

Ingredients:
  • 1 cup Sona Masuri rice
  • 1/4 cup yellow moong dal
  • 4 cups water
  • 1 tablespoon ghee
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon grated ginger
  • 10-12 cashew nuts
  • 10-12 curry leaves
  • A pinch of asafoetida (hing)
  • Salt to taste
Instructions:
  • Rinse rice and moong dal; soak for 30 minutes.
  • Drain and add to a pressure cooker with 4 cups of water and a pinch of salt.
  • Cook for 3-4 whistles until mushy; let pressure release naturally.
  • Heat ghee, fry cashews until golden, and set aside.
  • In the same ghee, add peppercorns, cumin seeds, ginger, curry leaves, and asafoetida. Sauté briefly.
  • Mash the cooked rice and dal slightly, mix in the tempering, and adjust the salt.
  • Garnish with fried cashews.
  • Serve hot with coconut chutney, sambar, or pickle.

Ambe Mohar Rice Pulao with Mixed Vegetables

Ingredients:
  • 1 cup Ambe Mohar rice
  • 2 cups water
  • 1 tablespoon ghee or oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch ginger, grated
  • 1 medium carrot, diced
  • 1/2 cup green peas
  • 1/2 cup chopped green beans
  • 1 medium tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
Instructions:
  • Rinse 1 cup of Ambe Mohar rice until water runs clear. Boil 2 cups of water with a pinch of salt, add rice, simmer for 15 minutes until tender. Fluff and cover
  • Heat 1 tablespoon ghee or oil in a skillet over medium heat. Add 1 teaspoon cumin seeds and let sizzle. Sauté 1 finely chopped onion until translucent, then add 2 minced garlic cloves and 1-inch grated ginger, cooking until fragrant.
  • Add 1 diced carrot, 1/2 cup green peas, and 1/2 cup chopped green beans. Cook for 5 minutes. Add 1 chopped tomato and cook until soft.
  • Mix in 1/2 teaspoon turmeric powder and 1 teaspoon garam masala.
  • Add cooked rice to the vegetables, mix gently, and cook for 2 minutes. Season with salt to taste, garnish with chopped coriander, and serve with lemon wedges if desired.

Grilled Chicken Salad with Hareli Rice Bran Edible Oil

Ingredients:
  • 2 boneless, skinless chicken breasts
  • 3 tablespoons Hareli Rice Bran Edible Oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup feta cheese, crumbled
  • 3 tablespoons Hareli Rice Bran Edible Oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste
Instructions:
  • In a bowl, mix 3 tablespoons of Hareli Rice Bran Edible Oil, garlic powder, onion powder, paprika, salt, and pepper.
  • Marinate the chicken breasts with the mixture for at least 30 minutes.
  • Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked. Then slice it into strips
  • In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, and feta cheese.
  • In a small bowl, whisk together 3 tablespoons of Hareli Rice Bran Edible Oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
  • Place the grilled chicken strips on top of the salad and then add the dressing.
  • Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy a healthy meal.
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