Dry fruit pulao

Date: 2012.01.10 | Category: General | Response: 0

Dry fruit pulao

Ingredients: – 1 cup basmati rice(long grain), 1 cup sugar, ½ cup ghee(clarified butter), ¼ cup chironjee, 2 cups milk, ¼ teaspoon kesar(saffron), 1 pinch nutmeg powder, ½ teaspoon cardamom powder, 15 pistachios and 15 almonds.

Preparation time : – 90 minutes Serves : – 2

HOW TO PREPARE: – Soak the rice in water for about two hours. Drain the water completely and set it aside. Soak the saffron in one teaspoon milk. Wash the almonds, blanche them and chop them finely. Chop the pistachios and set them aside too. Take a pan and heat the ghee. When the ghee begins to bubble, add the drained rice and pour the milk. Cover, simmer and cook stirring at regular intervals. Stir gently so that the grains don’t break. When the rice is done, add the cardamom powder, nutmeg powder, dry fruits, saffron and sugar. Mix it well and ensure that it blends into one. Bake it in an oven at a medium heat till all the grains separate from each other. Serve hot on a dark colored plate.
Bread pulao
Ingredients : – 1 cup basmati rice, 2 cups mixed vegetables, ¼ cup peas, 1 1/2 onion, 2 bread slices, 7 cashew nuts, 7 raisins, few coriander leaves, 2 cardamoms, 2 garlic flakes, 2 cloves, ½ inch ginger, 1 inch cinnamon, 3 green chillies, 3 table spoons oil, 3 tablespoon ghee and salt to taste.

Preparation time : – 30 minutes Serves : – 2

HOW TO PREPARE : – Wash the rice and soak it for fifteen minute. Then drain the water completely and keep aside. Take a frying pan and add one teaspoon ghee. When the heat melts add the drained rice and fry on a low flame for five minutes. Take a blender and add ½ an onion, green chillies, cardamom, cloves, cinnamon, garlic and ginger. Blend it till it become a nice paste. Take a tava or a flat pan and spread ghee on its base evenly. Cut the bread into small squares and shallow fry them on the tava. Take a pressure cooker and add the remaining ghee and oil and bring to heat. When it’s nice and hot add the masala paste and sauté till the raw smell leaves. Finely chop the onion and add that to the paste. When the onions are soft and pink add all the diced vegetables. Sauté till all the vegetables become soft. While you sauté sprinkle a little water if required. Cook till an aroma begins to rise. When the masala begins boiling add water and rice. Stir it gently but nicely and bring to boil. Then add the salt and pressure cook for ten minutes or till the rice is done. Open the lid and then add the bread slices, cashew nuts and raisins. Garnish with coriander and serve.

Best rice recipes

Date: 2012.01.09 | Category: Rice recipes | Response: 0

Mango rice
Ingredients: – 2 cups cooked basmati rice, 1 medium sized raw mango, 2 red chillies, few curry leaves, 2 green chillies, 1 tablespoon Bengal gram, 1 tablespoon black gram, 1 pinch turmeric, 1 pinch mustard seeds, 2 tablespoons ghee and salt to taste.

Preparation time : – 7 minutes Serves : – 2

HOW TO PREPARE: – Grate the mango. Finely chop the green chillies. Take a frying pan and add the ghee. Heat it up well and then add the mustard seeds and let it crackle. Then add the red chillies and the curry leaves and let it splutter. Sauté briefly and add the green chillies, Bengal gram and black gram. Sauté at regular intervals till the ingredients turn golden brown. Now add the grated mangoes and salt to taste. Mix it well and cook for five minutes. Turn of the flame and add the cooked rice. Stir well and serve hot.

Mushroom biryani
Ingredients : – 2 cups cooked basmati rice, 10 medium sized mushrooms, 1 big onion, 2 green chillies, 1 bowl curd, 1 pinch turmeric, 1 teaspoon biryani masala, 4 tablespoons oil and salt to taste.

Preparation time : – 20 minutes Serves : – 2

HOW TO PREPARE : – Wash the mushrooms and pat dry. Cut it into small pieces and add it to the curd. Put in the turmeric, biryani masala and salt and mix it up well. Set it aside and let the mushrooms marinate for 1 ½ hours. Slice the onions into thin long pieces and finely chop the green chillies. Now take a frying pan and add one tablespoon oil and bring to heat. Add the green chillies and sauté briefly. Follow it with the sliced onions. Sauté till the onions turn dark brown and remove from flame. Now in another pan pour the remaining oil, add the marinated mushrooms and cook till the curd becomes a thick gravy. Now add the rice and onions and mix it up well. Turn of the flame and serve hot.

Onion pulao
Ingredients : – 1 cup basmati rice, 200 grams baby onions (parboiled), 2 cloves, 1 inch cinnamon stick, 1 dry red chilly, 1 pinch cumin seeds, 1 teaspoon chopped onion, 1 tablespoon ghee and salt to taste.

Preparation time : – 25 minutes Serves : – 2

HOW TO PREPARE : – Wash the rice and then soak it in water for 15 minutes. Then drain the water completely and set it aside. Take a pan and pour the ghee. Bring to heat and then add the cumin seeds, chopped onions, and chillies and sauté till it turns golden brown. Put in the cinnamon and cloves and sauté. Add the soaked rice and fry for two minutes. Pour three cups water and salt to taste. When the rice is half done add the parboiled onions, simmer and cook till the rice is done. Remove from heat, garnish with fried cashews and serve.

Sambar rice

Date: 2012.01.07 | Category: General | Response: 0

Sambar rice
Ingredients : – 2 cups cooked rice, 1 handful toor dal(split gram),1 small tomato, 1 carrot, 2 beans, few cauliflower florets, 1 teaspoon butter beans,1 pinch Bengal gram, 1 pinch coriander seeds, 1 pinch methi seeds(fenugreek), 1 pinch asafoetida, 1 pinch mustard seeds, few curry leaves, 5 pearl onions, 1 centimeter tamarind, 1 pinch turmeric, 1 teaspoon red chilly powder, 1 teaspoon sambar powder, chopped coriander 3 tablespoon oil and salt to taste.

Preparation time : – 20 minutes Serves : – 2

HOW TO PREPARE : – Wash the split gram and soak it for 15 minutes. Peel the pearl onions and wash them. Now wash all the vegetables and cut it into 1 centimeter pieces and set it aside. Soak the tamarind in half cup water and set it aside. Take a pressure pan and put in the onions, drained split gram and 1 cup water. Add the asafoetida and pressure cook it. Simmer and cook till you get two whistles. Remove from heat and wait for the pressure to be released and then open it up. Remove the ingredients and rinse the cooker with water and bring it back to heat. When all the water evaporates pour in the oil and heat it well. Then add the mustard seeds and let it crackle. Add the Bengal gram, fenugreek seeds, coriander seeds and curry leaves and sauté. After a few second add the chopped tomatoes. Put in the turmeric, red chilly powder and sambar powder and mix it well. Cook till the oil begins to leave the edges of the cooker. Next drain the tamarind pulp from the water. Pour the water in and cook for a minute. Put in all the vegetable including the butter beans and cook for a minute. Then add the boiled split gram and onions and stir well. Pour half cup water, if it’s too thick add one cup water and bring to boil. When the water is boiling add the salt and stir well. Just before closing the pressure cooker add the coriander leaves. Cook on a low flame for one whistle. Slowly open the cooker and empty the sambar into a big bowl. Now add the cooked rice and set it aside for minute. Mix it up well and serve. If the sambar rice is left outside for too long the rice will absorb all the sambar and it will become dry and so mix up the rice and sambar just before eating