Archive for the ‘Rice recipes’ Category

• Rice Recipes

  Date: 2010.12.15 | Category: General, Indian Recipes, Rice recipes | Response: 0

  INDIAN FRIED RICE
  
  
  Ingredients: 400 gm Rice, 100 gm Ghee or butter, 65 gms onion, 2 gms cinnamon, 2 gms Bay leaf, 1 gm peppercorns, 6 gms Salt

  Preparation: Heat the ghee in a large saucepan and add the finely sliced onion. Fry till golden brown, remove from the pan and keep aside. To the hot fat, add the washed and drained rice and the spices. Keep stirring and fry for 4-5 minutes till the rice appears glazed. Add salt and boiling water an inch above the rice. Boil and simmer till the water is almost absorbed and then put into a very slow oven at 250 degree and leave for 20-25 minutes till the rice is cooked. Serve garnished with fried onions. Hard-boiled eggs cut in slices may also be used as a garnish.

  KASHMIRI PULAO
  
  
  Ingredients: 500gms Long Grain (Basmati) Rice, 100gms Onion sliced vertically, 5gms Cinnamon (dalchini), 5gms cardamom (Elaichi), 5gms cloves, a pinch of turmeric powder, 1gm saffron (kesar),10 ml Milk, 20gms walnut, 20gms cashew nut, 1litre water, 50gms oil, salt to taste

  Preparation: Wash and soak rice. Heat oil and fry onions till golden brown and remove. Fry whole spices, turmeric powder, add rice and sauté. Add half-saffron dissolved in little warm milk. Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

  PALAK RICE
  
  
  Ingredients: 1/2 bunch (cut into small pieces) palak, a pod garlic, a small piece of ginger, 1 chopped onion, 1 tomato, a few sprigs of curry leaves, 1 mashed potato, 1 cup basamathi rice, salt to taste,
  1/2 tblsp garam masala powder.

  Preparation: First wash and cut the palak into small pieces and keep aside. Then cook the basmathi rice and set aside. Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done. Now add the onions, tomatoes and cut palak and nicely mix and close with a lid. Let the whole thing cook very well. When it is done, add garam masala powder if you want and saute for a minute. Take it wok from fire and add the rice and mix it well. Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well. Serve with raita.

• Curd rice

  Date: 2010.12.11 | Category: Rice recipes | Response: 0

  Ingredients: – 1 cup cooked rice, 2 cups plain curd(yoghurt), 1/4 cup milk, 2 green chillies, 1 inch ginger, 2 tablespoons grated coconut, 1 teaspoon mustard seeds, 1 teaspoon urad dal, 1 teaspoon channa dal, few coriander leaves, few curry leaves, 2 tablespoons oil and salt to taste.

  Preparation time : – 5 minutes Serves : – 2

  HOW TO PREPARE: – Finely chop the green chillies, ginger and coriander separately and set it aside. Now take a frying pan and pour the oil. Bring to heat and when the oil is very hot add the mustard and let it crackle. Next add the urad dal, channa dal and curry leaves and sauté till the ingredients turn brown. Put the green chillies, coriander and ginger and sauté till they are cooked. Turn off the flame and add the cooked rice. Add the salt and grated coconut and mix well. Add the curd and milk ten minutes before serving. If you want curd rice while traveling or to send it to school then pour two cups of milk and quarter cup curd. By the time you eat it all the milk would have turned into curd. Garnish with pomegranate seeds, grapes or grated carrot.

• Tamarind pongal

  Date: 2010.12.07 | Category: Rice recipes | Response: 0

  Ingredients : – 1cup raw rice, 1 big dry red chillies, 1 pinch asafoetida, 1 sprig curry leaves, ½ teaspoon mustard seeds, ½ teaspoon black gram, ½ teaspoon Bengal gram, lemon sized tamarind, 1 cup water , 2 tablespoons oil and salt to taste.

  Preparation time : – 30 minutes Serves : – 2

  HOW TO PREPARE : – Soak rice for an hour. Soak the tamarind in half cup water. Drain the water completely. Grind it one by two in a blender. Now take a frying pan and pour the oil. When the oil is hot add the mustard seeds and red chillies and let them crackle. Add the curry leaves, asafoetida, black gram and Bengal gram. Strain the tamarind and add the tamarind water to the pan and stir well. Add the ground rice and sauté for a while. Add water according to desire. Cover with a lid, simmer and cook. Check at regular intervals if there is enough water and is the rice cooked. Since its ground rice it may be quick to stick to the bottom and so keep stirring on and off. Serve hot with pudina chutney.