Ingredients:---
For the Gatta
Besan (gram flour) - 1 cup,
Chilli powder - 1/2 tsp,
Coriander powder - 1/2 tsp,
Turmeric powder - 1/2 tsp,
Salt to taste,
Meetha soda - 1/4 tsp,
Ghee - 1 tbsp,
Method
1. Mix besan by adding salt, chilli powder, coriander powder, turmeric powder, meetha soda and ghee.
2. Make a semi stiff dough. Make thick rolls out of it. Boil water in a pan and immerse these rolls in it and boil them till the rolls are cooked. Cut them into small pieces.
3. Fry the gattas.
Ingredients:---
For the Pulao
Basmati rice - 1/2 cup (soaked for 30 minutes and drained),
Cloves - 3,
Cinamon stick - 1",
Green cardamom - 4,
Turmeric powder - 1/2 tsp,
Lemon juice - 1 tsp,
Ghee - 3 tbsp,
Dry nuts - 1/2 cup,
Coriander leaves - 1 tbsp,
Method
1. Heat ghee in a pan. Add the whole spices and saute for 1 minute.
2. Add the drained rice and stir to coat the rice with ghee.
3. Add salt and turmeric powder and 3 cups of water. Bring to boil.
4. Lower the heat, cover and cook until the rice is half done.
5. Add the fried gattas and continue to cook until the rice in done.
6. Mix lemon juice and toss.
7. Garnish with nuts and coriander leaves.
8. Serve hot
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Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Sunday, April 17, 2011
Saturday, April 16, 2011
KABULI
Ingredients:---
Basmati rice - 2 cups (wash and soak for 30 minutes, drain),
Mixed boiled vegetables - 2 cups (carrot, beans, peas, cauliflower),
Onions - 2 (sliced and deep fried),
Thick curd - 1 cup,
Saffron - A few strands (dissolved in 1/4 cup hot milk),
Ghee - 5 tbsp,
Salt to taste,
Gattas - 1/2 cup (as prepared in gatta pulao),
Bread pices - 1 cup (fried),
Cashew-nuts - 1 tbsp (fried),
Raisins - 1 tbsp,
Cloves - 3,
Cinamon - 1" stick,
For the paste -
Onion - 2,
Garlic - 4 cloves,
Ginger - 1/2" piece,
Green chillies - 2 ,
Cumin seeds - 1 tbsp,
Coriander seeds - 1 tbsp,
Peppercorns - 2,
Aniseeds - 1/2 tsp,
Poppy seeds - 2 tsp (make paste of these ingredients using a little water if required),
Method
1. Boil enough water. Add salt and rice. Cook till done. Drain.
2. Heat oil in a pan. Add cloves and cinamons. Stir fry and add paste to it. Fry for 3-4 minutes. Add curd and salt.
3. In a deep pan, place some fried onions at the bottom. Spread half the rice over the onions. Spread the paste over the rice sprinkle the half vegetables over the paste. Add the gattas and fried bread pieces. Cover the vegetables with the remaining fried onions and rice. Mix in the cashew-nuts and raisins.
4. Dizzle ghee over the rice.
5. Cover and seal lid with some dough.
6. Allow to cook on very low heat for 15 minutes or bake in pre- heated oven at 150 degree c for 10 minutes.
7. Break seal just before serving.
8. Turn upside down on a big serving dish just before serving.
9. Serve immediately.
Basmati rice - 2 cups (wash and soak for 30 minutes, drain),
Mixed boiled vegetables - 2 cups (carrot, beans, peas, cauliflower),
Onions - 2 (sliced and deep fried),
Thick curd - 1 cup,
Saffron - A few strands (dissolved in 1/4 cup hot milk),
Ghee - 5 tbsp,
Salt to taste,
Gattas - 1/2 cup (as prepared in gatta pulao),
Bread pices - 1 cup (fried),
Cashew-nuts - 1 tbsp (fried),
Raisins - 1 tbsp,
Cloves - 3,
Cinamon - 1" stick,
For the paste -
Onion - 2,
Garlic - 4 cloves,
Ginger - 1/2" piece,
Green chillies - 2 ,
Cumin seeds - 1 tbsp,
Coriander seeds - 1 tbsp,
Peppercorns - 2,
Aniseeds - 1/2 tsp,
Poppy seeds - 2 tsp (make paste of these ingredients using a little water if required),
Method
1. Boil enough water. Add salt and rice. Cook till done. Drain.
2. Heat oil in a pan. Add cloves and cinamons. Stir fry and add paste to it. Fry for 3-4 minutes. Add curd and salt.
3. In a deep pan, place some fried onions at the bottom. Spread half the rice over the onions. Spread the paste over the rice sprinkle the half vegetables over the paste. Add the gattas and fried bread pieces. Cover the vegetables with the remaining fried onions and rice. Mix in the cashew-nuts and raisins.
4. Dizzle ghee over the rice.
5. Cover and seal lid with some dough.
6. Allow to cook on very low heat for 15 minutes or bake in pre- heated oven at 150 degree c for 10 minutes.
7. Break seal just before serving.
8. Turn upside down on a big serving dish just before serving.
9. Serve immediately.
Friday, April 15, 2011
VADI WALE CHAWAL
Ingredients:---
Basmati rice - 1 cup,
Moong dal vadi - 5,
Cumin seeds - 1 tsp,
Onion - 1 (chopped finely),
Tomatoes - 3 (pureed),
Bay leaf - 2,
Peppercorns - 3,
Cloves - 2,
Ghee 1 1/2 tbsp,
Water - 2 cups,
Salt to taste,
Turmeric powder - 1/2 tsp,
Red chilli powder - 1/2 tsp,
Coriander leaves - 1 tbsp (chopped),
Lemon juice - 1 tsp,
Method
1. Wash and soak rice in water for 30 minutes. Drain.
2. Heat ghee in a pan. Fry vadi till brown. Remove from the ghee. Pound them coarsely .
3. In the same ghee, add cumin seeds, bay leaves, cloves and pepper corns. Saute till crackle.
4. Add onion till translucent.
5. Add pureed tomatoes and green chilli and saute till oil separates.
6. Add rice and saute for a minute.
7. Add turmeric powder, red chilli powder and salt.
8. Add four cups of water.
9. Mix in half of the vadis.
10. Cover with a tight lid and cook till done.
11. Serve hot on a plate garnished with remaining vadis and coriander leaves.
12. Sprinkle lemon juice.
Basmati rice - 1 cup,
Moong dal vadi - 5,
Cumin seeds - 1 tsp,
Onion - 1 (chopped finely),
Tomatoes - 3 (pureed),
Bay leaf - 2,
Peppercorns - 3,
Cloves - 2,
Ghee 1 1/2 tbsp,
Water - 2 cups,
Salt to taste,
Turmeric powder - 1/2 tsp,
Red chilli powder - 1/2 tsp,
Coriander leaves - 1 tbsp (chopped),
Lemon juice - 1 tsp,
Method
1. Wash and soak rice in water for 30 minutes. Drain.
2. Heat ghee in a pan. Fry vadi till brown. Remove from the ghee. Pound them coarsely .
3. In the same ghee, add cumin seeds, bay leaves, cloves and pepper corns. Saute till crackle.
4. Add onion till translucent.
5. Add pureed tomatoes and green chilli and saute till oil separates.
6. Add rice and saute for a minute.
7. Add turmeric powder, red chilli powder and salt.
8. Add four cups of water.
9. Mix in half of the vadis.
10. Cover with a tight lid and cook till done.
11. Serve hot on a plate garnished with remaining vadis and coriander leaves.
12. Sprinkle lemon juice.
VEGETABLE BIRYANI
Ingredients:---
Basmati rice - 1 1/2 cups
Green peas (shelled) - 1/2 cup,
Mixed vegetables - 1 1/2 cup (cauliflower, carrot , frence beans) (cut into 1/2 inch pieces),
Green cardamon - 4,
Cumin seeds - 1 tsp,
Onion - 2 (cut into slices),
Green chillies - 2,
Tamato - 1 (pureed),
Cashew-nuts - 1/2 cup (fried),
Raisins - 2 tbsp,
Saffron - 4-5 strands (mixed in 1/4 cup milk),
Coriander leaves - 2 tbsp (chopped),
Mint leaves - 2 tbsp (chopped),
Deep fried onions - 1 cup,
Ginger-garlic paste - 1 tsp,
Curd - 1/2 cup,
Ghee - 4 tbsp,
Ginger Julienne - 1 tbsp,
Method
1. Mix curd, ginger-garlic, paste, mint leaves, coriander leaves, green chillies. keep aside.
2. Heat ghee in a pan. Add green cardamoms and cumin seeds and saute.
3. Add onions and saute.
4. Add mixed vegetables and peas and stir.
5. Add tomato puree and curd mixture. Saute till oil separates.
6. Add 3 cups water and salt and bring to a boil.
7. Add rice and stir. Cover.
8. Add cashew-nuts and raisins.
9. Take one cup of cooked rice and add saffron milk to it. Mix the colored rice to the remaining rice.
10. Add half the fried onions and mix gently.
11. Cover and cook till the vegetables and rice are cooked.
12. Serve hot garnished with ginger Julienne and remaining fried onions.
Basmati rice - 1 1/2 cups
Green peas (shelled) - 1/2 cup,
Mixed vegetables - 1 1/2 cup (cauliflower, carrot , frence beans) (cut into 1/2 inch pieces),
Green cardamon - 4,
Cumin seeds - 1 tsp,
Onion - 2 (cut into slices),
Green chillies - 2,
Tamato - 1 (pureed),
Cashew-nuts - 1/2 cup (fried),
Raisins - 2 tbsp,
Saffron - 4-5 strands (mixed in 1/4 cup milk),
Coriander leaves - 2 tbsp (chopped),
Mint leaves - 2 tbsp (chopped),
Deep fried onions - 1 cup,
Ginger-garlic paste - 1 tsp,
Curd - 1/2 cup,
Ghee - 4 tbsp,
Ginger Julienne - 1 tbsp,
Method
1. Mix curd, ginger-garlic, paste, mint leaves, coriander leaves, green chillies. keep aside.
2. Heat ghee in a pan. Add green cardamoms and cumin seeds and saute.
3. Add onions and saute.
4. Add mixed vegetables and peas and stir.
5. Add tomato puree and curd mixture. Saute till oil separates.
6. Add 3 cups water and salt and bring to a boil.
7. Add rice and stir. Cover.
8. Add cashew-nuts and raisins.
9. Take one cup of cooked rice and add saffron milk to it. Mix the colored rice to the remaining rice.
10. Add half the fried onions and mix gently.
11. Cover and cook till the vegetables and rice are cooked.
12. Serve hot garnished with ginger Julienne and remaining fried onions.
MEETHE CHAWAL (SWEET RICE)
Ingredients:---
Basmati rice - 2 cups,
Ghee - 1 tbsp,
Sugar - 1 1/2 cups,
Green cardamons - 3,
Raisins, Almonds, cashew-nuts, and pistachios - 1 cup,
Saffron - a few strands,
Cloves - 4,
Method
1. Wash and soak rice in water for 20 minutes. Drain.
2. Dissolve saffron in 1/4 cup hot milk and keep aside.
3. Heat ghee, add cloves and rice and fry for 1 minute.
4. Add water, dry nuts, saffron and grounded green cardamom. Cover.
5. When the water is evaporated, add sugar and cover.
6. Mix gently and cover with a tight fitting lid for 10 minutes on low flame.
7. Open the pan and stir gently with a fork.
8. The hot unique Indian dessert is now ready to serve..
Basmati rice - 2 cups,
Ghee - 1 tbsp,
Sugar - 1 1/2 cups,
Green cardamons - 3,
Raisins, Almonds, cashew-nuts, and pistachios - 1 cup,
Saffron - a few strands,
Cloves - 4,
Method
1. Wash and soak rice in water for 20 minutes. Drain.
2. Dissolve saffron in 1/4 cup hot milk and keep aside.
3. Heat ghee, add cloves and rice and fry for 1 minute.
4. Add water, dry nuts, saffron and grounded green cardamom. Cover.
5. When the water is evaporated, add sugar and cover.
6. Mix gently and cover with a tight fitting lid for 10 minutes on low flame.
7. Open the pan and stir gently with a fork.
8. The hot unique Indian dessert is now ready to serve..
PEAS PULAO
Ingredients:---
Basmati rice - 1 cup,
Fresh peas - 1 cup,
Cumin seeds - 1/2 tsp,
Bay leaf - 1,
Onion - 1 (sliced),
Oil - 3 tbsp,
Water - 2 cups,
Salt to taste,
Method
1. Wash and soak rice for half an hour. Drain.
2. Heat oil in a pan. Add bay leaf and cumin seeds.
3. When cumin seeds start to crackle, add onions.
4. Fry till translucent.
5. Add peas, saute for 2-3 minutes.
6. Add rice. Saute for a few second.
7. Add water and salt. Bring to a boil.
8. Simmer covered on a low flame till water evaporates.
9. Serve hot.
Basmati rice - 1 cup,
Fresh peas - 1 cup,
Cumin seeds - 1/2 tsp,
Bay leaf - 1,
Onion - 1 (sliced),
Oil - 3 tbsp,
Water - 2 cups,
Salt to taste,
Method
1. Wash and soak rice for half an hour. Drain.
2. Heat oil in a pan. Add bay leaf and cumin seeds.
3. When cumin seeds start to crackle, add onions.
4. Fry till translucent.
5. Add peas, saute for 2-3 minutes.
6. Add rice. Saute for a few second.
7. Add water and salt. Bring to a boil.
8. Simmer covered on a low flame till water evaporates.
9. Serve hot.
JEERA RICE
Ingredients:---
Basmati rice - 1 cup,
Cumin seeds - 2 tsp,
Peppercorns - 3,
Bay leaves - 2,
Cloves - 2,
Ghee - 1 1/2 tbsp,
Water - 2 cups,
Salt to taste,
Method
1. Wash the rice and soak for half an hour. Drain.
2. Heat ghee. Add cumin seeds, bay leaf, cloves and peppercorns.
3. When cumin seeds crackle, add the rice. Saute for a few seconds.
4. Add water and bring to a boil. Add salt and reduce heat to the minimum.
5. Simmer covered till rice is cooked and water evaporates.
6. Turn the rice onto a plate and stir with a fork.
Basmati rice - 1 cup,
Cumin seeds - 2 tsp,
Peppercorns - 3,
Bay leaves - 2,
Cloves - 2,
Ghee - 1 1/2 tbsp,
Water - 2 cups,
Salt to taste,
Method
1. Wash the rice and soak for half an hour. Drain.
2. Heat ghee. Add cumin seeds, bay leaf, cloves and peppercorns.
3. When cumin seeds crackle, add the rice. Saute for a few seconds.
4. Add water and bring to a boil. Add salt and reduce heat to the minimum.
5. Simmer covered till rice is cooked and water evaporates.
6. Turn the rice onto a plate and stir with a fork.
PLAIN RICE
Ingredients:---
Rice - 1 cup,
Water - 2 cup,
Salt - 1 tsp,
Method
1. Wash and clean rice and soak for 10 minutes.
2. In a pan, bring water to a boil and add minutes.
3. Add rice and let them boil over a low flame till cooked.
4. Drain the remaining water if left.
5. Turn the rice onto a plate and stir with a fork.
6. Serve hot.
Note: Cooked rice can be stored in the fridge for fried rice and different kinds of pulaos.
Rice - 1 cup,
Water - 2 cup,
Salt - 1 tsp,
Method
1. Wash and clean rice and soak for 10 minutes.
2. In a pan, bring water to a boil and add minutes.
3. Add rice and let them boil over a low flame till cooked.
4. Drain the remaining water if left.
5. Turn the rice onto a plate and stir with a fork.
6. Serve hot.
Note: Cooked rice can be stored in the fridge for fried rice and different kinds of pulaos.
Wednesday, April 13, 2011
LEMON RICE
Ingredients:---
Rice - 1 1/2 cup (boiled),
Lemon juice - 3 tsp,
Turmeric powder - 1/2 tsp,
Sugar - 1 tsp,
Salt to taste,
Tempering
Mustard seeds - 1 tsp,
Dhuli urad dal (split black gram) - 1 tbsp,
Dry red chillies - 2 (broken),
Curry leaves - 10-12,
Asafoetida (hing) - pinch
Peanuts - 1/2 cup,
Method
1. Heat oil in a kadhai. Add mustard seeds, hing, urad dal, peanuts and red chillies, cook on low flame till dal just starts changing clour. Do not let the dal turn brown.
2. Add curry leaves, haldi, salt, sugar and leman juice.
3. Add 1/4 cup water.
4. Cover and simmer on low flame till dal turns soft and water dries.
5. Add rice and mix carefully till well mixed. Stir gently with a fork. Serve hot.
Rice - 1 1/2 cup (boiled),
Lemon juice - 3 tsp,
Turmeric powder - 1/2 tsp,
Sugar - 1 tsp,
Salt to taste,
Tempering
Mustard seeds - 1 tsp,
Dhuli urad dal (split black gram) - 1 tbsp,
Dry red chillies - 2 (broken),
Curry leaves - 10-12,
Asafoetida (hing) - pinch
Peanuts - 1/2 cup,
Method
1. Heat oil in a kadhai. Add mustard seeds, hing, urad dal, peanuts and red chillies, cook on low flame till dal just starts changing clour. Do not let the dal turn brown.
2. Add curry leaves, haldi, salt, sugar and leman juice.
3. Add 1/4 cup water.
4. Cover and simmer on low flame till dal turns soft and water dries.
5. Add rice and mix carefully till well mixed. Stir gently with a fork. Serve hot.
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