Rice
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RICE
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Introduction: http:// woman.davbindu.com Your Source For FREE Recipes!
A journey to the world of cuisine of India is a gourmets delight. It is surprisingly full of variety. Vastness of size, cultural diversity, multifarious geographic conditions besides the history of country has added spice to the diversity of cuisine of India. This e−cookbook may be distributed freely:
Pass It Along To A Friend! (attach it in your next email!)
Thank you very much for your interest in our recipes. If you have any questions or comments, please email: [email protected]
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Tomato Rice Ingredients Basmati rice 3 cups cinnamon 3,2 inch sticks Cloves 6 cardamom 4 buds salt to taste Sambar masala Mustard seeds,geera about 1 teaspoon each, for vagar Oil 2 tblspoons onions 2 large diced Tomatoes about 4 large ones Method: 1] In the cooker, in oil add onions and saute them till they turn transparent. Add the spices and wait a few minutes till they start to give out their aroma. 2] Then add the rice, tomatoes, onions, salt, sambar masala. Add 6 cups of water. Close the lid on the cooker and cook it as usual. 3] Have it with chips and cucumber/yoghurt salad
Cracked Wheat Khichdi Ingredients 2 cup wheat cracked 1/2 cup corn kernels 1/2 cup green peas 1/2 cup french beans finely chopped 1/2 cup carrot diced peanuts (optional) brinjal, carrots, cauliflower (optional) garlic paste ginger chilli paste salt red chilli powder dhaniya powder turmeric a pinch of hing 1 tea spoon ghee or oil Method:
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First in rice cooker vessel add all the ingredients & add 3 glass of water. mix well. Allow to cook. Serve hot.
Fried Rice Ingredients 2 cups Cooked Basmathi or Raw Rice 8 Red chillies (dry) 6 pods Garlic 1 Chopped Onion 1/2 cup Green peas 1/2 bunch.Onion Spring Rolls Salt to taste Oil to fry. Method: 1] Make a paste of red chillies and garlic in a mixie. As the red chillies would take a longer time, one can mix 2 tsp of chilly powder with the garlic and make paste, 2] Heat oil in a vessel, add the ground paste of red chillies and garlic and saute till the raw smell of garlic goes off. Add the chopped onion and saute for 2 or 3 minutes. 3] Add the green peas and salt just sufficient for the onion and green peas and saute till the onion is nicely fried. Add the cooked rice and mix well. 4] Garnish with spring onions and serve with veg. kurma or onion raitha.
Spinach Rice Ingredients 1 cup Spinach - blanched 2 cubes Maggie vegetable stock 2 medium sized onions - sliced 2 cloves garlic finely chopped (optional) 2 1/2 cups rice boiled and separated 2 tsp Oil for seasoning Salt as per taste Chopped coriander for garnish Method:
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1] In a kadhai put garlic in oil and sauté until light brown. Add the sliced onions and sauté until golden brown. 2] Crush the Maggie cubes and add to the onions and let it mix thoroughly. Add the blanched Spinach and add salt as per taste (Maggie cubes are quite salty). Stir for a while. 3] Add the cooked rice and mix it well with the spinach. Garnish with coriander. Put ghee on top while serving the kids for extra calories!
Protein Pulav Ingredients 1 White Channa -1/2 cup 2. White Peas -1/2 cup 3. Green Peas -1/2 cup 4. Ground nut -1/2 cup 5. Raw Rice (or Basmathi Rice) -1cup 6. Oil -2 tsp 7. Salt -to taste 8. Cummins (jeera) -1 tsp. 9. Green chillies -4 nos 10. Onion -- chopped -1 no. 11. Ginger -1" bit. 12. Salt -as required. Procedure: 1] Soak white channa, white peas, ground nut, green peas in water and cook it by boiling (Soaking before cooking will economise on the gas). 2] Make a paste of green chillies, onion and ginger in a mixie 3] Heat oil in a kadai and add cumin seeds, above paste and saute. Add the cooked channa etc and fry for 5 minutes Add salt. 4] Add the washed rice and after it becomes hot . Add water in a ratioo of 1:1 1/2 Close the cooker and allow for 2 whistles and switch it off. 5] Garnish with coriander leaves and pudina.
Tamarind Rice Ingredients
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Basmati Rice 2 cups Tamarind 20 - 25 gm Red chillies 4 Hing 1/4 teasp Turmeric powder 1/2 teasp Oil 2 tablesp Mustard Seeds 1/2 teasp Urad dal 1 teasp Channa dal 2 teasp Salt to taste Curry leaves to garnish Method : Cook rice with salt. Cool. Take thick tamarind juice. Heat 1 tablesp oil in a sauce pan. Add divided red chillies. When fried, add the tamarind juice. Add turmeric & hing & boil until it becomes a liquid paste. Heat the remainder oil in a frying pan, add mustard seeds. When they pop up, add the urad dal & channa dal & fry until golden. Add this fried things to the rice. Add the tamarind paste & mix uniformly. Garnish with curry leaves.
Chinese Fried Rice Ingredients Basmati rice 2 cups Celery 2 stalks Carrot 2 nos Beans 4-5 nos Capsicum medium sized one Spring Onion 1 medium size Oil 3 tablespoons Soya sauce 1/2 teaspoon Green chilly sauce 1/2 teaspoon Pepper powder a pinch Salt to taste Aginomoto a pinch (Chinese salt) Method: 1] Boil the rice with salt, strain and keep aside. 2] Chop all the vegetables finely.
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3] Heat oil and saute these vegetables. While sauteing, add salt and Aginomoto and saute again for 3 minutes. 4] Now add the green chilly sauce and saute again for about 2 minutes. Add the boiled rice and mix well. Sprinkle the pepper powder and mix again. Now add the soya sauce and mix well for 2 minutes. 5] Serve while it is hot with your favourite curry. Serves 3 people.
Gatte Ke Chawal Ingredients 2 cups long grained basmati Rice: cooked 1 cup besan or Gram flour 1 teaspoon Salt 1 teaspoon Red Chilli Powder Half teaspoon Dry Mango Powder A pinch of Garam Masala 1/2 tsp of Saunf Method to make Gatte: With the help of just the right quantity of water, make a dough using all these ingredients. Boil water in a vessel and make long round cylindrical strips from the dough and put in the boiling water for 7-8minutes. Strain and keep aside. when a little cool cut them into small round balls. Method to make chawal: Take 1 cup of yoghurt and add 1/2 teaspoon of salt, 1/2teaspoon of red chill powder and half teaspoon of haldi powder and mix them together. Heat 2 tablespoon of ghee in a vessel, put two bay leaves and 1-2 cloves and a pinch of asafoetida and cumin seeds in it. Pour the yoghurt mixture into it. When you see the ghee coming on the surface, you know it is cooked and then add the cooked rice to it. Toss it several times. Sprinkle some garam masala and mango powder and garnish it with fresh coriander.
Chitranna Ingredients 1 cup Rice 1 cup Moong Dal 2 Green Chillies
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1 small Ginger (chopped) 3 Pepper corns 1 pinch Turmeric pd 1/2 tsp Mustard seeds 2 tbsp grated Coconut Sprig of Curry leaves 1/2 Lime 1 tbsp grated Carrots (optional) Salt to taste Method: 1] Wash moong dal and rice throughly. 2] Heat oil in pan. Add mustard seeds and 1/2 tsp jeera and pepper corns. After it splutters, add curry leaves and chopped green chillies and ginger. 3] Add the rice and moong dal and fry for 2 minutes. Add turmeric powder and salt. Pour warm water and bring to a boil. Cook on low flame. Keep stiring, to prevent it from sticking to bottom. 4] When the rice is cooked add lime juice. Remove from flame. Garnish with coconut gratings and carrot gratings. Serve hot with Papads.
Mosaranna (Curd Rice) Ingredients 2 cups Pre Cooked Rice 2 cups Sweet Curds . 2 tbsp Coriander leaves finely chopped 2 whole Red Chillies 1 tsp Mustard seeds 1/2 tsp Ginger-Garlic paste. Sugar Salt as per taste 1 tbsp Ghee for tadka Method: 1] Take the rice in a large bowl. 2] In a kadhai, heat the ghee. When the ghee is hot add the mustard seeds. When the seeds splutter add the red chillies, ginger garlic paste and the curds.
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3] Pour the curds over the rice , add salt and sugar as per taste. Add coriander leaves and mix thoroughly. Serve with Pickles and Chutney.
Jeera Rice Ingredients Long Grain Rice 1 cup Water 2 cups Cumin seeds 2 tsp. Bay Leaf 1 no. Cinnamon stick 2" - 2 nos. Black Cardamom 1 no. Ghee 1/2 tbsp. Salt To taste Method Wash rice thoroughly and soak in water for half an hour. Drain thoroughly. In a pan, heat ghee. Add the cumin seeds, bay leaf, cardamom and cinnamon. When cumin seeds sizzle, add the rice. Add salt to taste. Stir till ghee coats every grain of rice and it looks glossy. Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over. Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish. This will separate each grain out. Serve hot with any curry.
Bisi-Bela Baath Ingredients 1 cup rice 1 cup toor dal 2 cup diced (1" pieces) mixed vegetables (carrots, beans, potato, peas, cauliflower) 1 small brinjal diced (optional) 2 onions sliced lengthwise 1 1/2 tsp ginger garlic (paste or grated) 1/3 cup tamarind juice 1 bite size lump jaggery 1/2 cup ghee or oil 1 1/2 tsp mustard/cumin seeds 1 stalk curry leaves
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1 big pinch asafoetida 2 tbsp chopped coriander To make the Masala:1 tsp sambar masala 1 tsp chilli powder 1/2 turmuric salt to taste Roast together with 2-3 drops oil 1/2 tsp methi seeds 1/2 tsp cummin seeds 1 tsp coriander seeds 5-6 pepper corns 1" piece cinnamon 1 tbsp grated coconut 1 stalk curry leaves 2 whole dry red chillies
Method : Roasting of spices should be done on low flames till brown. Grind in a dry grinder. Wash and soak rice and dal for some time. Pressure cook dal with one whistle only. It wil be half done. Either in a large heavy saucepan or direct in the pressure cooker (without water) put the ghee and heat. Add the seeds, asafoeids, curry leaves and onions. Add the ginger garlic and fry till onion are pink. Add brinjals and other vegetables and rice. Add 8-10 cups of water. When it comes to boil add dal. Add all the dry masalas, ground masala, tamarind juice, jaggery. Either cover and allow to be cooked till the rice is done well. Or if using cooker, cover and allow 2 whistles. Add 2 tbsp ghee (optional) and stir gently. Garnish with coriander. Serve piping hot.
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Hari Khichdi (Green Khichdi) Ingredients 1 bunch of Spinach (Palak) 1/4 tbsp of cumin seeds 1/4 tbsp of turmeric powder 1/4 tbsp of sliced ginger 1/4 tbsp of sliced garlic 1/4 tbsp salt 1 cup of soaked rice ( should be kept soaked for 30 min) 1/4 tbsp of oil . Method:
Boil the spinach in water and after draining the water make a puree of it and keep it separately. Pour oil in a pan add cumin seeds, sliced ginger & sliced garlic . Fry it for 2-3 mins. Add salt, turmeric powder and the puree of spinach to it also add the soaked rice after draining water from the rice. Fry it for some time and then add water to it. Cook it for some time and serve it hot.
Vegetable Biryani Ingredients For masala Cinamon half inch, Clove - three Garlic 3 pods Ginger 1/4 inch Onion 1 Coconut 1/2 Green Chillies 2 Poppy Seeds 1 teaspoon Vegetables : Beans 5 to 6 cut in lengthwise Onions 2 cut in lenghtwise Carrot 1/2 optional Peas 1/2 cup Mint Leaves 10 Potato 1 cut in cubes
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Others: Bay leaves and stone flower if you get it Oil 1/2 cup Rice 1 cup Water 2 cups Salt, Haldi Method : Wash rice and keep aside (Should not allow it to be wet more than 10 minutes) Powder clove and cinnman Grind all the ingredients for masala Fry this masalapaste and bay leaves in oil and after oil starts leaving add vegetables, when they are half done add salt, haldi, and powder masala and mix well and add water. Allow it to boil. Add rice and allow it be on high flame for three minutes. When water starts boiling again keep the flame on low, then close the lid for 15 minutes. If you cook in the non-stick cookware the biryani comes very well other wise keep it in cooker after adding rice for some time but donot keep on low flame after whistle comes for longer time. If it is electric cooker it is still better.
Hydrabadi Biryani Ingredients Basmathi rice-1 cup. Fresh thick curds-1 cup. Water-1 cup. Mixed diced vegetables (potatoes, carrots, peas) - 2 cups. Oil-2 1/2 tbsp. Ginger-garlic paste-1 tsp. Onions-2 cut lengthwise. Peeled garlic-6 flakes. Salt-as required. Lemon-1. Finely cut mint leaves-1 1/2 tbsp. Cut coriander leaves-1 tbsp. Fry the following in 2 tbsp oil & grind with a bunch of coriander leaves. Cashewnuts-1 tbsp. Small onions-7. Green Chillies - 8 Ginger-1/2 inch piece. Cinnamon-1 inch piece.
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Cloves-2. Cardamoms-2. Method: Wash soaked rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee. Heat pressure cooker, add oil & fry garlic & onion pieces. Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender. Add ground masala paste & fry till smell goes. Beat curds & add it along with 1 cup of water. When it starts boiling add rice & salt, cover lid & cook on a low flame. Keep the weight as soon as the lid is closed. Remove from fire after 2 whistles. Squeeze lemon juice & add cut mint leaves & coriander leaves. Mix well & serve hot.
Sprouted Moong Biryani Ingredients 2 Cups Basmati Rice 1 cup whole Green Moong Dal 2 Onions cut into strips 1 tbsp Ginger, Garlic and Green Chillies paste 2 large Tomatoes chopped very small 1 large bunch of Green Coriander leaves, chopped 1 tsp Cumin seeds 2 green Cardamoms A 1/2" stick Cinnamon A few black Pepper corns 1 tbsp crushed Red Pepper 1 tsp Garam Masala 1/2 cup Cashews, fried to pink color 4-5 tbsps Oil 2 tbsps Salt Method: Soak the dal for 8 hours. Drain. Tie in a muslin cloth and leave it in a warm place for 2-3 days for sprouts to come. Soak the rice for half an hour. Cook the rice with 1 tbsp of salt in such a way that the grains are slightly uncooked and separate. Set aside. Heat oil in a pan. Add cumin seeds, cardomoms, cinnamon and peppercorns. When the seeds start spluttering add chopped onions and fry. After 5 minutes add the paste and tomatoes and fry for another 5-8 minutes.
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Now add sprouted moong and 1 tbsp salt. Stir for a few minutes. Cover and cook for a few minutes longer. Remove lid.. Add crushed red pepper and turn off the heat. Mix garam masala and 3/4th of the chopped coriander. Heat oven to 250 degrees F. Take a see-through, oven-proof dish (square preferably). Grease it with little oil. Spread alternate layers of rice and moong sprouts into the dish, starting with rice at the bottom and finishing with rice at the top. On each layer of moong sprouts, sprinkle a few cashews. Sprinkle the remaining cashews and chopped coriander on the top. Seal the dish tightly with the help of aluminium foil. Bake in hot oven for 15 minutes. Serve hot with Cucumber Raita.
Coconut Milk Rice Ingredients Basmati Rice - 2 Cups (wash and keep aside) Water - 2 Cups Coconut milk - 1 cup (coconut milk powder can be mixed with 1 cup of water) Onions - 2 sliced Green Chillies - 4 cut into long pieces Carrot - 1 (cut into small pieces) - optional Cloves, Cinnamon sticks - 1 tbsp Salt to taste Method: Heat oil in a pressure cooker and add cloves and cinnamon sticks. Add onions and green chillies. When it is done, add vegetable (Carrot) and fry for a while. Now add rice and fry for few minutes. Add 2 cup of water and 1 cup of coconut milk and add salt to taste. Close the pressure cooker's lid and wait for only one whistle and switch of the stove.
Corn Pulav Ingredients Six Corn on cobs or (frozen), 3 cups Basmati Rice 1 big Onion 2 Bay Leaves 2 pcs Cinnamon
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2 Cloves 2 Cardamom Salt to taste Ghee for frying Grind the following for masala 2 onions, 6 garlic flakes, 1 inch ginger, 2 tsp chilli powder, 1/2 tsp turmeric, 1 tsp cumin & coriander powder, 1 tsp garam masala. Garnishing cashew nuts & raisins
Method : Grate the corn, coarse & add water & cook for 10 minutes. Grind the masala, cop onions fine & wash rice & keep aside. Heat ghee & fry the chopped onions to a golden brown colour. Add bay leaves, cloves, cardamom & cinnamon. Fry a little, add ground masala paste & keep stirring. Add rice & stir fry for a few minutes. Add the cooked corn. Add 6 cups water, salt & stir well. Let it cook for 5 minutes. Reduce heat.Let it further cook on a slow flame. Garnish with fried nuts & onions (optional).
Pongal 1 cup rice 1 cup yellow moong dal 15 pepper corns 1 bay leaf 1 stalk curry leaves salt to taste 2 1/2 tbsp ghee 6-7 cups water 1/2 tsp cummin seeds, 2 pinches asapetida methods Wash and drain the dal and rice together. Place in a colander till all the water drain. Heat ghee, add seeds, leaves, corns, asafoetida and the rice and dal. Gently stir till you get the aroma (5 minutes). Add water and salt and cook covered till done. In between add more water if required. Serve hot with kadhi or curds.
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Introduction: http:// woman.davbindu.com Your Source For FREE Recipes!
A journey to the world of cuisine of India is a gourmets delight. It is surprisingly full of variety. Vastness of size, cultural diversity, multifarious geographic conditions besides the history of country has added spice to the diversity of cuisine of India. This e−cookbook may be distributed freely:
Pass It Along To A Friend! (attach it in your next email!)
Thank you very much for your interest in our recipes. If you have any questions or comments, please email: [email protected]
www.woman.davbindu.com
Tomato Rice Ingredients Basmati rice 3 cups cinnamon 3,2 inch sticks Cloves 6 cardamom 4 buds salt to taste Sambar masala Mustard seeds,geera about 1 teaspoon each, for vagar Oil 2 tblspoons onions 2 large diced Tomatoes about 4 large ones Method: 1] In the cooker, in oil add onions and saute them till they turn transparent. Add the spices and wait a few minutes till they start to give out their aroma. 2] Then add the rice, tomatoes, onions, salt, sambar masala. Add 6 cups of water. Close the lid on the cooker and cook it as usual. 3] Have it with chips and cucumber/yoghurt salad
Cracked Wheat Khichdi Ingredients 2 cup wheat cracked 1/2 cup corn kernels 1/2 cup green peas 1/2 cup french beans finely chopped 1/2 cup carrot diced peanuts (optional) brinjal, carrots, cauliflower (optional) garlic paste ginger chilli paste salt red chilli powder dhaniya powder turmeric a pinch of hing 1 tea spoon ghee or oil Method:
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First in rice cooker vessel add all the ingredients & add 3 glass of water. mix well. Allow to cook. Serve hot.
Fried Rice Ingredients 2 cups Cooked Basmathi or Raw Rice 8 Red chillies (dry) 6 pods Garlic 1 Chopped Onion 1/2 cup Green peas 1/2 bunch.Onion Spring Rolls Salt to taste Oil to fry. Method: 1] Make a paste of red chillies and garlic in a mixie. As the red chillies would take a longer time, one can mix 2 tsp of chilly powder with the garlic and make paste, 2] Heat oil in a vessel, add the ground paste of red chillies and garlic and saute till the raw smell of garlic goes off. Add the chopped onion and saute for 2 or 3 minutes. 3] Add the green peas and salt just sufficient for the onion and green peas and saute till the onion is nicely fried. Add the cooked rice and mix well. 4] Garnish with spring onions and serve with veg. kurma or onion raitha.
Spinach Rice Ingredients 1 cup Spinach - blanched 2 cubes Maggie vegetable stock 2 medium sized onions - sliced 2 cloves garlic finely chopped (optional) 2 1/2 cups rice boiled and separated 2 tsp Oil for seasoning Salt as per taste Chopped coriander for garnish Method:
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1] In a kadhai put garlic in oil and sauté until light brown. Add the sliced onions and sauté until golden brown. 2] Crush the Maggie cubes and add to the onions and let it mix thoroughly. Add the blanched Spinach and add salt as per taste (Maggie cubes are quite salty). Stir for a while. 3] Add the cooked rice and mix it well with the spinach. Garnish with coriander. Put ghee on top while serving the kids for extra calories!
Protein Pulav Ingredients 1 White Channa -1/2 cup 2. White Peas -1/2 cup 3. Green Peas -1/2 cup 4. Ground nut -1/2 cup 5. Raw Rice (or Basmathi Rice) -1cup 6. Oil -2 tsp 7. Salt -to taste 8. Cummins (jeera) -1 tsp. 9. Green chillies -4 nos 10. Onion -- chopped -1 no. 11. Ginger -1" bit. 12. Salt -as required. Procedure: 1] Soak white channa, white peas, ground nut, green peas in water and cook it by boiling (Soaking before cooking will economise on the gas). 2] Make a paste of green chillies, onion and ginger in a mixie 3] Heat oil in a kadai and add cumin seeds, above paste and saute. Add the cooked channa etc and fry for 5 minutes Add salt. 4] Add the washed rice and after it becomes hot . Add water in a ratioo of 1:1 1/2 Close the cooker and allow for 2 whistles and switch it off. 5] Garnish with coriander leaves and pudina.
Tamarind Rice Ingredients
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Basmati Rice 2 cups Tamarind 20 - 25 gm Red chillies 4 Hing 1/4 teasp Turmeric powder 1/2 teasp Oil 2 tablesp Mustard Seeds 1/2 teasp Urad dal 1 teasp Channa dal 2 teasp Salt to taste Curry leaves to garnish Method : Cook rice with salt. Cool. Take thick tamarind juice. Heat 1 tablesp oil in a sauce pan. Add divided red chillies. When fried, add the tamarind juice. Add turmeric & hing & boil until it becomes a liquid paste. Heat the remainder oil in a frying pan, add mustard seeds. When they pop up, add the urad dal & channa dal & fry until golden. Add this fried things to the rice. Add the tamarind paste & mix uniformly. Garnish with curry leaves.
Chinese Fried Rice Ingredients Basmati rice 2 cups Celery 2 stalks Carrot 2 nos Beans 4-5 nos Capsicum medium sized one Spring Onion 1 medium size Oil 3 tablespoons Soya sauce 1/2 teaspoon Green chilly sauce 1/2 teaspoon Pepper powder a pinch Salt to taste Aginomoto a pinch (Chinese salt) Method: 1] Boil the rice with salt, strain and keep aside. 2] Chop all the vegetables finely.
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3] Heat oil and saute these vegetables. While sauteing, add salt and Aginomoto and saute again for 3 minutes. 4] Now add the green chilly sauce and saute again for about 2 minutes. Add the boiled rice and mix well. Sprinkle the pepper powder and mix again. Now add the soya sauce and mix well for 2 minutes. 5] Serve while it is hot with your favourite curry. Serves 3 people.
Gatte Ke Chawal Ingredients 2 cups long grained basmati Rice: cooked 1 cup besan or Gram flour 1 teaspoon Salt 1 teaspoon Red Chilli Powder Half teaspoon Dry Mango Powder A pinch of Garam Masala 1/2 tsp of Saunf Method to make Gatte: With the help of just the right quantity of water, make a dough using all these ingredients. Boil water in a vessel and make long round cylindrical strips from the dough and put in the boiling water for 7-8minutes. Strain and keep aside. when a little cool cut them into small round balls. Method to make chawal: Take 1 cup of yoghurt and add 1/2 teaspoon of salt, 1/2teaspoon of red chill powder and half teaspoon of haldi powder and mix them together. Heat 2 tablespoon of ghee in a vessel, put two bay leaves and 1-2 cloves and a pinch of asafoetida and cumin seeds in it. Pour the yoghurt mixture into it. When you see the ghee coming on the surface, you know it is cooked and then add the cooked rice to it. Toss it several times. Sprinkle some garam masala and mango powder and garnish it with fresh coriander.
Chitranna Ingredients 1 cup Rice 1 cup Moong Dal 2 Green Chillies
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1 small Ginger (chopped) 3 Pepper corns 1 pinch Turmeric pd 1/2 tsp Mustard seeds 2 tbsp grated Coconut Sprig of Curry leaves 1/2 Lime 1 tbsp grated Carrots (optional) Salt to taste Method: 1] Wash moong dal and rice throughly. 2] Heat oil in pan. Add mustard seeds and 1/2 tsp jeera and pepper corns. After it splutters, add curry leaves and chopped green chillies and ginger. 3] Add the rice and moong dal and fry for 2 minutes. Add turmeric powder and salt. Pour warm water and bring to a boil. Cook on low flame. Keep stiring, to prevent it from sticking to bottom. 4] When the rice is cooked add lime juice. Remove from flame. Garnish with coconut gratings and carrot gratings. Serve hot with Papads.
Mosaranna (Curd Rice) Ingredients 2 cups Pre Cooked Rice 2 cups Sweet Curds . 2 tbsp Coriander leaves finely chopped 2 whole Red Chillies 1 tsp Mustard seeds 1/2 tsp Ginger-Garlic paste. Sugar Salt as per taste 1 tbsp Ghee for tadka Method: 1] Take the rice in a large bowl. 2] In a kadhai, heat the ghee. When the ghee is hot add the mustard seeds. When the seeds splutter add the red chillies, ginger garlic paste and the curds.
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3] Pour the curds over the rice , add salt and sugar as per taste. Add coriander leaves and mix thoroughly. Serve with Pickles and Chutney.
Jeera Rice Ingredients Long Grain Rice 1 cup Water 2 cups Cumin seeds 2 tsp. Bay Leaf 1 no. Cinnamon stick 2" - 2 nos. Black Cardamom 1 no. Ghee 1/2 tbsp. Salt To taste Method Wash rice thoroughly and soak in water for half an hour. Drain thoroughly. In a pan, heat ghee. Add the cumin seeds, bay leaf, cardamom and cinnamon. When cumin seeds sizzle, add the rice. Add salt to taste. Stir till ghee coats every grain of rice and it looks glossy. Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over. Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish. This will separate each grain out. Serve hot with any curry.
Bisi-Bela Baath Ingredients 1 cup rice 1 cup toor dal 2 cup diced (1" pieces) mixed vegetables (carrots, beans, potato, peas, cauliflower) 1 small brinjal diced (optional) 2 onions sliced lengthwise 1 1/2 tsp ginger garlic (paste or grated) 1/3 cup tamarind juice 1 bite size lump jaggery 1/2 cup ghee or oil 1 1/2 tsp mustard/cumin seeds 1 stalk curry leaves
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1 big pinch asafoetida 2 tbsp chopped coriander To make the Masala:1 tsp sambar masala 1 tsp chilli powder 1/2 turmuric salt to taste Roast together with 2-3 drops oil 1/2 tsp methi seeds 1/2 tsp cummin seeds 1 tsp coriander seeds 5-6 pepper corns 1" piece cinnamon 1 tbsp grated coconut 1 stalk curry leaves 2 whole dry red chillies
Method : Roasting of spices should be done on low flames till brown. Grind in a dry grinder. Wash and soak rice and dal for some time. Pressure cook dal with one whistle only. It wil be half done. Either in a large heavy saucepan or direct in the pressure cooker (without water) put the ghee and heat. Add the seeds, asafoeids, curry leaves and onions. Add the ginger garlic and fry till onion are pink. Add brinjals and other vegetables and rice. Add 8-10 cups of water. When it comes to boil add dal. Add all the dry masalas, ground masala, tamarind juice, jaggery. Either cover and allow to be cooked till the rice is done well. Or if using cooker, cover and allow 2 whistles. Add 2 tbsp ghee (optional) and stir gently. Garnish with coriander. Serve piping hot.
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Hari Khichdi (Green Khichdi) Ingredients 1 bunch of Spinach (Palak) 1/4 tbsp of cumin seeds 1/4 tbsp of turmeric powder 1/4 tbsp of sliced ginger 1/4 tbsp of sliced garlic 1/4 tbsp salt 1 cup of soaked rice ( should be kept soaked for 30 min) 1/4 tbsp of oil . Method:
Boil the spinach in water and after draining the water make a puree of it and keep it separately. Pour oil in a pan add cumin seeds, sliced ginger & sliced garlic . Fry it for 2-3 mins. Add salt, turmeric powder and the puree of spinach to it also add the soaked rice after draining water from the rice. Fry it for some time and then add water to it. Cook it for some time and serve it hot.
Vegetable Biryani Ingredients For masala Cinamon half inch, Clove - three Garlic 3 pods Ginger 1/4 inch Onion 1 Coconut 1/2 Green Chillies 2 Poppy Seeds 1 teaspoon Vegetables : Beans 5 to 6 cut in lengthwise Onions 2 cut in lenghtwise Carrot 1/2 optional Peas 1/2 cup Mint Leaves 10 Potato 1 cut in cubes
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Others: Bay leaves and stone flower if you get it Oil 1/2 cup Rice 1 cup Water 2 cups Salt, Haldi Method : Wash rice and keep aside (Should not allow it to be wet more than 10 minutes) Powder clove and cinnman Grind all the ingredients for masala Fry this masalapaste and bay leaves in oil and after oil starts leaving add vegetables, when they are half done add salt, haldi, and powder masala and mix well and add water. Allow it to boil. Add rice and allow it be on high flame for three minutes. When water starts boiling again keep the flame on low, then close the lid for 15 minutes. If you cook in the non-stick cookware the biryani comes very well other wise keep it in cooker after adding rice for some time but donot keep on low flame after whistle comes for longer time. If it is electric cooker it is still better.
Hydrabadi Biryani Ingredients Basmathi rice-1 cup. Fresh thick curds-1 cup. Water-1 cup. Mixed diced vegetables (potatoes, carrots, peas) - 2 cups. Oil-2 1/2 tbsp. Ginger-garlic paste-1 tsp. Onions-2 cut lengthwise. Peeled garlic-6 flakes. Salt-as required. Lemon-1. Finely cut mint leaves-1 1/2 tbsp. Cut coriander leaves-1 tbsp. Fry the following in 2 tbsp oil & grind with a bunch of coriander leaves. Cashewnuts-1 tbsp. Small onions-7. Green Chillies - 8 Ginger-1/2 inch piece. Cinnamon-1 inch piece.
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Cloves-2. Cardamoms-2. Method: Wash soaked rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee. Heat pressure cooker, add oil & fry garlic & onion pieces. Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender. Add ground masala paste & fry till smell goes. Beat curds & add it along with 1 cup of water. When it starts boiling add rice & salt, cover lid & cook on a low flame. Keep the weight as soon as the lid is closed. Remove from fire after 2 whistles. Squeeze lemon juice & add cut mint leaves & coriander leaves. Mix well & serve hot.
Sprouted Moong Biryani Ingredients 2 Cups Basmati Rice 1 cup whole Green Moong Dal 2 Onions cut into strips 1 tbsp Ginger, Garlic and Green Chillies paste 2 large Tomatoes chopped very small 1 large bunch of Green Coriander leaves, chopped 1 tsp Cumin seeds 2 green Cardamoms A 1/2" stick Cinnamon A few black Pepper corns 1 tbsp crushed Red Pepper 1 tsp Garam Masala 1/2 cup Cashews, fried to pink color 4-5 tbsps Oil 2 tbsps Salt Method: Soak the dal for 8 hours. Drain. Tie in a muslin cloth and leave it in a warm place for 2-3 days for sprouts to come. Soak the rice for half an hour. Cook the rice with 1 tbsp of salt in such a way that the grains are slightly uncooked and separate. Set aside. Heat oil in a pan. Add cumin seeds, cardomoms, cinnamon and peppercorns. When the seeds start spluttering add chopped onions and fry. After 5 minutes add the paste and tomatoes and fry for another 5-8 minutes.
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Now add sprouted moong and 1 tbsp salt. Stir for a few minutes. Cover and cook for a few minutes longer. Remove lid.. Add crushed red pepper and turn off the heat. Mix garam masala and 3/4th of the chopped coriander. Heat oven to 250 degrees F. Take a see-through, oven-proof dish (square preferably). Grease it with little oil. Spread alternate layers of rice and moong sprouts into the dish, starting with rice at the bottom and finishing with rice at the top. On each layer of moong sprouts, sprinkle a few cashews. Sprinkle the remaining cashews and chopped coriander on the top. Seal the dish tightly with the help of aluminium foil. Bake in hot oven for 15 minutes. Serve hot with Cucumber Raita.
Coconut Milk Rice Ingredients Basmati Rice - 2 Cups (wash and keep aside) Water - 2 Cups Coconut milk - 1 cup (coconut milk powder can be mixed with 1 cup of water) Onions - 2 sliced Green Chillies - 4 cut into long pieces Carrot - 1 (cut into small pieces) - optional Cloves, Cinnamon sticks - 1 tbsp Salt to taste Method: Heat oil in a pressure cooker and add cloves and cinnamon sticks. Add onions and green chillies. When it is done, add vegetable (Carrot) and fry for a while. Now add rice and fry for few minutes. Add 2 cup of water and 1 cup of coconut milk and add salt to taste. Close the pressure cooker's lid and wait for only one whistle and switch of the stove.
Corn Pulav Ingredients Six Corn on cobs or (frozen), 3 cups Basmati Rice 1 big Onion 2 Bay Leaves 2 pcs Cinnamon
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2 Cloves 2 Cardamom Salt to taste Ghee for frying Grind the following for masala 2 onions, 6 garlic flakes, 1 inch ginger, 2 tsp chilli powder, 1/2 tsp turmeric, 1 tsp cumin & coriander powder, 1 tsp garam masala. Garnishing cashew nuts & raisins
Method : Grate the corn, coarse & add water & cook for 10 minutes. Grind the masala, cop onions fine & wash rice & keep aside. Heat ghee & fry the chopped onions to a golden brown colour. Add bay leaves, cloves, cardamom & cinnamon. Fry a little, add ground masala paste & keep stirring. Add rice & stir fry for a few minutes. Add the cooked corn. Add 6 cups water, salt & stir well. Let it cook for 5 minutes. Reduce heat.Let it further cook on a slow flame. Garnish with fried nuts & onions (optional).
Pongal 1 cup rice 1 cup yellow moong dal 15 pepper corns 1 bay leaf 1 stalk curry leaves salt to taste 2 1/2 tbsp ghee 6-7 cups water 1/2 tsp cummin seeds, 2 pinches asapetida methods Wash and drain the dal and rice together. Place in a colander till all the water drain. Heat ghee, add seeds, leaves, corns, asafoetida and the rice and dal. Gently stir till you get the aroma (5 minutes). Add water and salt and cook covered till done. In between add more water if required. Serve hot with kadhi or curds.
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