Mustard rice

Date: 2008.06.19 | Category: Indian Recipes, Vegetable Recipes | Tags:

Mustard rice

Ingredients: – 2 cups cooked rice, 1 ½ tablespoons groundnuts, 1 tablespoon cashew nuts, ½ teaspoon mustard seeds, 1 teaspoon black gram, 1 teaspoon Bengal gram, 3 dried red chillies, few curry leaves, 1 ½ tablespoons ghee, 2 tablespoons oil and salt to taste.

Preparation time : – 5 minutes Serves : – 2

HOW TO PREPARE: – Take the cooked rice and let it cool. Then with the help of a fork separate all the grains. In a blender add the groundnuts skinned and roasted, cashew nuts salt to taste. Make a fine paste. Now take a frying pan and pour the oil and ghee. Bring to boil and then add the mustard seeds. Let it crackle add the red chillies and curry leaves. Sauté briefly and add the black gram and Bengal gram. Sauté till the ingredients turn golden brown and put in the paste. Cook for two minutes or till the aroma begins to rise. Remove from flame and add the rice. Mix it up well and serve.

Milk rice

Ingredients : – 1 cup rice, 9 cups milk and salt to taste.

Preparation time : – 20 minutes Serves : – 2

HOW TO PREPARE : – Boil 7 cups of milk in a pot. Wash the rice and without soaking it add it to the pot when the milk begins to boil. Simmer and cook till the rice it cooked. Keep stirring at regular intervals. Boil the remaining two cups of milk and set it aside. If the rice begins to thicken before it’s cooked completely add the remaining two cups of boiled milk and stir continuously. When it’s done turn of the flame and add salt to taste. Garnish with roasted cashew nuts and onion slices and serve.

Aaloo Gobi rice

Ingredients : – 1 cup basmati rice, 1 big potato, 1 small cauliflower, ½ teaspoon turmeric, 1 teaspoon red chilly powder, 1 pinch garam masala, 1 big bay leaf, 3 cloves, 2 cardamoms, ¼ inch cinnamon, 4 tablespoons oil, ¼ teaspoon ginger juice and salt to taste.

Preparation time : – 30 minutes Serves : – 2

HOW TO PREPARE : – Wash, peel and then cut the potato into ½ inch cubes. Cut the cauliflower into small florets. Wash the basmati rice and soak in water for 30 minutes. Take a frying pan and pour some oil. Bring it to heat and then add the cloves, cinnamon, bay leaf, cardamoms and sauté for a minute. Add the rice, cauliflower, potato and fry for sometime. Sauté for five minutes and add the turmeric, ginger water and keep mixing at regular intervals. Now add 3 cups of water, chilly powder, garam masala and salt. Stir it up well and then pour this mixture into a rice cooker and serve when it’s done.