Archive for the ‘Rice recipes’ Category

• Christmas pulao

  Date: 2011.03.21 | Category: Rice recipes | Response: 0

  Ingredients : – 1 cup basmati rice( long grain), 20 grams ghee, I big onion, 1 green chilly, ¼ bunch coriander leaves, ¼ bunch mint leaves, ½ teaspoon garam masala, 1 pinch turmeric, ½ teaspoon coriander seeds, ½ cup curd, 1big tomato, ½ teaspoon ginger garlic paste, 10 cashew nuts, 5 grams nutmeg, 5 grams, mace and salt to taste.

  Preparation time : – 25 minutes Serves : – 2

  HOW TO PREPARE : – Finely chop the onion, tomato and green chilly each separately and set it aside. Wash the rice and soak it in warm water for ten minutes. Take a blender and put the coriander leaves, mint leaves and the green chillies and make a paste. Take the nutmeg and mace and make a powder. Take a frying pan and add the ghee. Bring to heat and add the onion and fry till its golden brown. Then put in the ginger garlic paste, ground paste, cashew nuts, turmeric and coriander powder. Mix well and sauté for five minutes. When all the raw smell leaves add the curd and tomatoes. Mix it and then pour in two cups of water. Cover the pan and bring it to boil. Then drain all the water from the rice and put it in. Add the ground powder and salt to taste. Stir well and cook till the rice is done. Put out the pulao on a big platter and decorate the edges with tomatoes slices.

• Tomato fired rice

  Date: 2011.03.18 | Category: Rice recipes | Response: 0

  
  Ingredients: – 2 cups cooked basmati(long grain) rice, 3 big tomatoes, 1 pinch pepper powder, 1/4 teaspoon soya sauce, 1 pinch ajinomoto, 2 tablespoons oil and salt to taste.

  Preparation time : – 10 minutes Serves : – 2

  HOW TO PREPARE: – Take a frying pan and pour the oil. Bring to heat and add the chopped tomatoes. Sauté for a while and add the cooked rice. Mix well and cook for a minute. Add the pepper powder, soya sauce, ajinomoto and salt to taste and mix well. Turn of the flame, garnish with fried cashew nuts and almonds and serve

• Bise Bele Bhaath

  Date: 2011.03.15 | Category: Rice recipes | Response: 0

  Ingredients: – 1 cup rice, ½ cup toor dal(split gram), 5 dry red chillies, 2 tablespoons grated coconut, 2 tablespoons cashew nuts, 2 teaspoons coriander seeds, 1 teaspoon guud (jaggery) powder, ¼ teaspoon methi seeds( fenugreek), ¼ teaspoon turmeric, 1 centimeter cinnamon stick, 4 cloves,2 centimeter tamarind piece, 5 tablespoons ghee( clarified butter), 2 tablespoons oil and salt to taste.

  Preparation time : – 25 minutes Serves : – 2

  HOW TO PREPARE: – Wash the rice and the toor dal together and soak for ten minutes. Then drain the water completely and put them in a pressure cooker. Add the turmeric and salt to taste. Pour in three cups of water and pressure cook for ten minutes. Soak the tamarind in two cups of water for fifteen minutes and then strain it and keep the tamarind water aside. Take a pan and heat the oil. When the oil is nice and hot add the fenugreek and let it crackle. Then break the red chillies into halves and add them too. Then put in the coriander seeds, cinnamon and cloves. Sauté well and add the grated coconut. Fry it well till the coconut begins to become light brown in colour. Take it off the flame and let it cool. When its cool put it in a mixer and blend it to a fine powder. Take another heavy bottomed pan and pour the tamarind water and add the guud powder. Stir well and let it boil till the raw smell of the tamarind leaves. To this add the rice, dal, 3 tablespoons ghee and the powder we just made. Mix well so that everything blends well. Sprinkle a little water if the mixture is too dry and mix it. Cook on a low flame for a minute and then turn off the flame. In another pan put the remaining ghee and fry the cashew nuts. Add it too the rice. Mix it up and then serve with some lemon pickle