|
Best Chicken Recipes Best Vegetable Recipes Quick Potato Recipes Quick Ladies Finger Recipes Quick Snack Chips Quick Mushroom Recipes Paneer Recipes Dahi Recipes Aaloo Recipes Sprout Snack Quick Paneer Recipes Beans and Cabbage Recipes Shimla mirch Recipes Gajjar Recipes Baingan Recipes Mixed vegetables Recipes Aaloo Recipes Best Rice Recipes Curd rice Kesar pulao Coconut rice Brown rice Drumstick pulao Mango rice Tomato fired rice Mustard rice Vegetable biryani Bise Bele Bhaath Dry fruit pulao Rich vegetable fried rice Til Bhaath Navratan pulao Best Chutney Recipes Coconut Chutney Onion chutney Carrot chutney Quick green chutney Ginger chutney Lassun ki chutney Coriander chutney Best Fish Recipes Best Egg Recipes Lasik Abroad 
|
|
|
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. 
Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE : - Wash the tomato and peel it. Finely chop only the pulp and set it aside. Finely chop the onions and cut the capsicum into ½ inch pieces. Next chop the baby corn into ½ inch thick roundels. Take a pan and boil two cups water. Add the turmeric, sugar and salt to it. Once it’s boiling add the baby corn roundels and cook for 2 minutes. Remove from flame and drain the water completely. Now take a frying pan and pour the oil. Bring to heat nicely and add the cloves and let it crackle. Add the onions and sauté till the onions turn golden brown. Put in the baby corn and capsicum. Cook for three minutes. Then put in the rice, tomato, pepper and salt. Mix well and cook it for another two minutes. Remove from flame and serve. Kids love to add tomato sauce to it just before eating. Ingredients : - 1 cup basmati rice(long grain), 2 cups water, ½ inch cinnamon stick, 1 bay leaf and 2 cloves, ½ teaspoon pepper corns, 3 medium sized onions, 3 tablespoons ghee (clarified butter) and salt to taste. Preparation time : - 20 minutes Serves : - 2 HOW TO PREPARE : - Finely chop the onion into thin slices. Break the cinnamon stick and set it aside. Take two cups water and boil it and set it aside. Now take a pan and add the ghee and bring to heat. Add the cloves, pepper corns, cinnamon and bay leaf and let it crackle. Sauté till the colour of the bay leaf changes and add the onion. Till the onions turn soft and pink, sauté. Put in the rice and sauté briefly. Pour the warm water and bring to boil. When it begins to boil add the salt and stir well. Simmer and cook for fifteen minutes or till the rice is done. Ensure that all the water has evaporated. Ghee is a binding agent and so with a fork you will have to spread out the rice in such a way that all the grains a separate from each other. ADD THIS TO YOUR SOCIAL BOOKMARKS
 Blink Del.icio.us Digg Furl Google Simpy Spurl Y! MyWeb |
|
© 2007-2008 Best Indian Cuisines, All Rights Reserved |