RICE
WITH SPICES
We can prepare many dishes with rice.Cooking is an art and serving (with little
decorative manner) is another art.
Plain rice 1
Rice(long grain) 2cups
Salt to taste
Oil or butter
1 tsp
Lemon juice
1tsp
Water
4 cups
METHOD
Wash the rice and soak in water.
Boil the measured water.
Add lemon juice,salt and butter.
Drain rice.
Add the rice to the boiled water.
Allow to cook for 8 minutes.
Cover with a tight lid and reduce the heat.
Let the rice cook till it gets tender.
Masala rice 2
Basmathi rice 2 cups
Water
3 cups
Salt to taste
Butter 1½
tsp
Green chillies 4 chopped finely
Onion
1 chopped
Garam masala 1½ tsp
Tomato 2
chopped
Cashewnuts 1 tbsp
Almonds 8
Coriander powder 2 tsp
Carrot
1 diced
Beans seeds 2 tsp
OR greenpeas
Oil 1½ tbsp
Cummin seeds 1 ½tsp
METHOD
Wash and soak basmathi rice for 15 minutes.
Boil rice until it gets tender.
Remove and spread on awide plate.
Heat oil in a thick bottomed skillet,fry cummin for a second.
Saute` cashewnuts and almonds.
Add chillies,tomato (chopped),onion and
fry till they get pink colour.
Add rice and stir continuously.
Add masala and sufficient salt to it.
Stir it well.
Garnish with coriander leaves,serve.
Pullav rice 3
Basmati rice(best quality) ½kg
Mint leaves(fresh)
2 twigs
Cloves
2
Cinnamon stick
2
Fresh coriander
½cup chopped
Greenchillies
7-8
Salt to taste
Ghee and oil
½ cup
Masala leaf
2
Ginger paste
½tsp
Garlic paste
½ tsp
Cashewnuts
10
Onion
1 Big
Wash the rice and drain it.
Make paste with ginger and garlic.
Chop the green chillies and onion finely.
Heat the oil mixed ghee,add onion,chopped chillies,fry until onion become transperent.
Add 1 kg water and salt.Boil it.
Add drained rice,cook until the rice is partly cooked.Turn the stove to slow flame.
Add chopped mint leaves and cover it,allow to cook till the rice is fully cooked.
(The rice grain should be tender and smooth).
Remove from the heat.
Garnish with cashews and chopped coriander.
Serve with potato khurma and any raita(curd chutney).
Tomato masala rice
4
Rice 1½
cups
Gingerpaste 1tsp
Onion(small) 1
Garlic 1½ tsp
Salt to taste
Tomatoes 4 (medium)
Greenchillies 6
Cashewnuts 10
Oil and ghee 1cup
Fresh coriander chopped½cup
METHOD
Grind juice with tomatoes,salt and greenchillies.
Heat some oil and fry cinnamon,cashewnuts,cloves for 1 minute.
Fry onion till it gets rose colour,add ginger,garlic paste.Saute`for 2 minutes.
Add
the drained rice for 2 minutes..
Now
mix the tomato ground juice,mix well.
Keep
it in the cooker,cover it and cook until the rice is done.
Remove from the heat and serve with gearnished chopped coriander leaves.
CAPSICUM
RICE-5
Capsicum called as bellpepper
also.
Capsicum 3 big sized
Oil and ghee 7 tsp
Salt to taste
Rice 4cups
Onion 2
Masalapowder
Blackgram 2 ½tsp
Corianderseeds 2½tsp
Cinnamon sticks 2½tsp(small bits)
METHOD
Make powder with above dry ingredients for masala.
Cook
the rice to tender and cool it properly.
Add
½ masala powder and salt.
Tempering
with mustard seeds,cummin seeds after spluttering,
Add
onion bits saute`for 1 minute.
Add
capsicum fry for 8-10 minutes OR until it becomes tender.
Add
the remaining masala powder and salt.
Add
to the rice.
Remove
from the heat garnish with fresh chopped coriander.
Serve
hot!!.
BIRYANI
This is a recipe for Biryani with
Hyderabad style.
For Rice layer:-
Basmati rice 1 cup (fine variety)
Salt 2 tsp
Green cardamoms 4
Masala leaf 1
Lemon ½
Oil and ghee 5tbsp
For vegetable layer :-
French beans 5 chopped finely
Boiled peas ½ cup
Carrot
3 (peeled & diced)
Oil
3tsp
Curd
4tsp
Garam masala ½tsp
Gingerpaste ½tsp
Red chilli powder ½tsp
Salt
¾ tsp
KHOYA ½cup(50gm)-optional
Almonds 10(soaked
and cut in lengthwise)
Onion
2 fried
Milk 1tsp
Saffron
1pinch
Cashewnuts 12-14
METHOD ;-
Dissolve
saffron in 1 tsp water.
Soak
rice for 15 minutes after washing.
Boil 6 cups
of water in a well thick bottomed vessel.
Add cardamoms,biryanileaf,salt
lemon juice and oil.
Add drained
rice to it.Mix well.
Let the rice
cook (¾).Keep aside with tight lid.
Heat oil
add vegetables and chlli powder,garam masala and salt.
Add ginger
paste and curd, fry for 3-4 minutes.
Add (if you
use) khoya,almonds,fry for 1 minute.
Heat oil
or ghee.
Place one
layer rice(cooked3/4)and sprinkle saffron water.
Add 2nd
layer with vegetables and onion.
Arrange 2nd
rice layer over vegetables,repeat the vegetable layer and saffron water and onion.
Cook further
4 minutes to get good result.
Garnish with
coriander and serve hot.Enjoy!
Variation:Instead
of cooking (last step) on stove,keep in the oven till it is done.
COCONUT RICE
Rice 6
cups
Coconuts 2 medium
Oil
16 tsp
Ghee 6 tsp
Fresh corisnder ½ cups
For tempering:-
Musterd seeds ¼ tsp
Curry leaves 1 twig
Redchillies 4
Cashewnuts 2 tbsp
Bengal gram 1tsp
Green Chillies 6
METHOD
Grind ¾ coconut without black
part.Take milk from it.
Grate the remaining part of coconut, keep aside.
Wash the rice and drain it.
Measure the coconut milk to 7
cups.Add salt.
Add drained rice and micro wave
it for 20 minutes or until the rice is cooked to tender.
Heat oil put the tempering with
given ingredients.
Add grated coconut,fry for a ½
minute..
Add cooked rice and ghee.
Garnish with
chopped coriander and serve hot.
MINT
RICE
Mint
leaves 2 bunches
Basmati
rice 6 cups fine quality
Onion
2
Greenchillies 12
Ginger
paste 3 tsp
Garlic
paste 3tsp
Cloves
7
Cinnamon
sticks 3 pieces
Oil
and ghee 1½ cup
METHOD
Make paste with pudina(mint leaves).
Fry all masala ingredients.
Add rice and fry for 2 minutes.
Add salt and 7½ cups of water
and keep it in the cooker.
Allow it till the rice gets tender
and soft.
Serve hot.
PULAUV WITH DATES
Finest Basmathi rice
2 cups
Almonds
18
Dates
10(good quality)
Hot water
3½cups
Ghee/butter
4tbsp
Oil
½tbsp
Garam masala
2tsp
Saffron strands
METHOD:-
Melt the butter & oil in a big thick bottomed
pan.
Add washed
rice and fry till golden brown,stirring frequently.
Add almonds and cook for two more minutes.
Add rice and water,dates and masala.Cover it
and simmer.
Allow to cook slowly till the rice is cooked
properly.
Do not stir,let it cook under the lid without
disturbing,until the water is absorbed!!
It takes almost 15-20 minutes.
Sprinkle saffron
and serve hot with vegetable khurma and any raita,papad!!
GARLIC RICE
Cooked(ready made) rice
3 cups
Curd(BUTTERMILKCHILLIES)
4
Garlic flakes
12(peeled)
Salt
½ tsp
Mustard seeds
½tsp
Coriander chopped ½cup
Oil
3tsp
METHOD:_
Peel garlic.
Break the curd chillies (we can buy in the Indian
stores,chillies are soaked in
Butter milk,salt and turmeric and
put to expose to the sun until they get dry)
Into two.
Heat oil,add mustards after they get splutter,add
chillies and fry for 1 minute.
Add garlic and fry till they become golden brown.
Mix rice,salt and stir well.Allow to stay on
low temperature and stir well
Till the rice is uniformly mixed.
Remove and serve hot!
Note:-there is no need of accompaniment,because
the rice itself is spicy.
It is tasty to eat as it is!
Fried rice
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Beans-
250gms
Carrot
200gms
Green peas
4tbsp
Onion 5
Ajinomotto salt
1/2 tbsp
Chilly sauce
1 tbsp
Soya sauce
1 tbsp
oil
2tbsp
Salt to taste
Rice
11/2 cups |
| Method |
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Put Oil In a Kadai & fry the sliced onions, beans,
carrot,& Green peas.then, the min's leaves. the onion and vegetables are coming to medium brown.then, you have to add
an ajinomotto salt, salt, chilly sauce & soy sauce. Afterthat you
have to prepare the rice in other vessel. But onething you have to prepare the rice for Half-boil. Done the rice.put the rice
in vegetable kadai.& just mix it.then, you could get the fried rice. PL: Note: Don't Cut Sq.shape for Beans & carrot.
you have to cut for 1/2 length&thin slices. |
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Fried rice
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Beans-
250gms
Carrot
200gms
Green peas
4tbsp
Onion 5
Ajinomotto salt
1/2 tbsp
Chilly sauce
1 tbsp
Soya sauce
1 tbsp
oil
2tbsp
Salt to taste
Rice
11/2 cups |
| Method |
|
Put Oil In a Kadai & fry the sliced onions, beans, carrot,& Green peas.
Add the mint leaves,the onion and vegetables are turned to medium
brown.
you have to add an ajinomotto salt,
salt, chilly sauce & soy sauce.
cook the rice to half boil in another skillet.
After done the riceplace the rice in vegetable kadai
& mix well. |
MUTTER PILAF(PEAS PULAV)
This is a special variety with peas &cheese.
Basmati rice
1 cup(fine varity)
Fresh cheese
Drained 100gms
(Should be home made paneer)
Turmeric
Butter
1tbsp
Cardamoms
3
Cloves
Butter
½tbsp
Green peas
½ly boiled 50gms
Water 2cups
Method:-Wash & soak basmati rice for 10-12 minutes.
Drain completely.
Fry the paneer bits to golden brown.
Warm 1½ cup warm water and soak the paneer bits along with turmeric in it.
Saute`` cardmoms,cloves for ½ minute,add peas and rice.
(peas should be partly fried in 1tsp oil before),allow to fry for 1-1½ minute.
Add the salt to the water and pour into the rice.
Bring to boil,stir it and simmer.
Cover with a lid.
Let it cook till the rice is cooked(fluffy) properly.(18-20 minutes approx).
Uncover and allow to evapourate the extra water stir with a wooden fork to get
fluffy rice.
add a few drops of butter and serve hot!
BAINGAN MASALA RICE(VENGI
BHAAT)
Basmati or any other fine rice can be used
for this.But soak for 12 minutes if it is basmati rice.
Basmati Rice
1cup
Butter,salt,lemon juice
½tsp
Brinjal (fine &fresh) 100gms
Chiilipowder,coconut Grated
OR dessicated coconut
2tsp
Salt to taste
Cinnamon sticks
4
Cardamompods
3
Pepper corns
Veg.oil/butter
2tbsp
Cumin seeds
curryleaves
1 twig
Bayleaf
1
Fresh coriander leaves
chopped
Garam masala
1 tsp
Green chillies
2(slit)
Onion bits
1tbsp
Ginger paste
½tsp
Method:-Wash & soak basmati rice for 10-12 minutes,drain completely.
Boil water and add salt &oil and lemon juice.
Then add drained rice and cook for 8-10 minutes.Simmer.
Cover with a tight lid,till the rice is cooked & gets tender.
Meanwhile heat oil add cumin seeds,let it pop for 1 min.
Add pepper,cinnamon fry for one more minute, add chilli bits,ginger paste,garamasala,cardamoms
and fry for a moment.
Add curryleaves and bayleaves and salt.
Finally add the chopped brinjals(lengthwise) and turmeric,stir well.
Cover and cook till brinjal bits get tender and check the
pieces are fully coated with masala.
After few seconds you can get a fine aromatic flavour .
Uncover and stir again.
Now the rice will be readily cooked..
Add the baingan (brinjal masala) to the rice , mix with a wooden fork (so the
rice should not be broken,it should be fluffy)
Add ½tbsp of butter.
Garnish with chopped coriander leaves &roasted nuts.
decorate with tomato slices and serve hot!
| ANOTHER STYLE VEGE:BIRYANI |
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FineBasmati rice
2 cups
beans 1cup(finely
chopped in diamonds)
carrot
Finely diced
onion
2cups
garlic
3pods
Ginger
1½cm-2
green chillies
4 (or more)
cinnamon
4-5 sticks
Cloves 3-4
cardomom
3-4
Bay leaves 2
salt 1½tsp
Coriander leaves 3tbsp
mint leaves
3tbsp
Ghee mixed oil
1cup
Roasted bread in ghee
1½cup(before serving)
Method:-
Select finebasmati like tilda.Wash 2-3
times andsoak for 20 minuts in cold water.
Drain well.Keep aside.
Wash vegetables.Cut them different in styleC
hop the beans(diamonds), carrots(cubes), Chop some of the onions into thin rings,
Some of them into fine pieces.
Grind the 1tbsponions,ginger, garlic and green chillies,mint leaves into a fine paste.
Grind
the cinnamon, clove and cardomom coarsely powder.
Heat oil add the onion paste and fry,add bayleaves.
Then add the chopped vegetables and green peas and fry well.
Add the ground cinnamon masala.
Add drained rice to the cooked vegetables and fry for few
seconds.Simmer.
Add salt and 4 cups of water and boil until the rice is done.
Add finely chopped green leaves.
Crisp fry the bread cubes in theoil and spread over the rice before serv!
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SOUR ORANGE RICE (NAARINJAKAYA PULIHORA)
THE PROCESS IS COMPLETELY AS LEMON RICE
USE ORANGES INSTEAD OF LEMONS"
RAW
PAMOGRANATE RICE(DAANIMMAKAYA PULIHORA)
Rice
2cups
Water
3cups
Onion
1 finely chopped
Salt to taste
Oil
3tbsp
Greenchillies
6
Curryleaves
Turmeric
Pamagranate fruits(raw) 2
(if small)
tempering:-Mustard seeds,blackgram,dry chillies(3),Asafoetida,sesame
powder.
Method:-Crush pamagranate seeds(white) or
grind coarsely,remove the peel and other stuff fromt he raw fruit.
Squeeze the juice and add the salt,keep side.
Cook the fluffy rice along with turmeric and little
salt,oil and cool it completely on a kitchen towel.
add the salted juice and mix well with a wooden spoon.
Spread the curry leaves over on it.
Make the tempering with given ingredients ,add finally green chillies and asafoetida,add immediately to the rice.
Mix properly,and allow to stay for 3-4 hours to get good taste
and flavour.
TAMARIND
RICE(ORIGINAL)
This is "prasadam rice" we can see at temples(specially
in south) having with speaial taste &flavour).
Rice
1kg
water 1½litre
Oil 1cup
Greenchillies
12Cashewnuts&ground nuts
Curryleaves
2twigs
Tamarind pulp Boiled&squeezed)
Frech coconut thin bits
21tbsp
salt to taste
tempering:-Mustardseeds,blackgram,asafoetida,fenugreek powder(roasted),sesame
seeds powder
Ginger grated(1tsP)
Method:-Cook the fluffy rice along with little salt,oil and
turmeric.
remove &transfer on to a kitchen towel.Cool totally.
Add the pulp and (fry the slit green) chillies and add
to the rice.Add sesame,fenugreek seeds powder to the rice and mix well.
Spread curry leaves &nuts over the rice.
Make the tempering and add directly to the rice,mix well .
Cover it with a lid and let it stay for 2 hours and serve!
CURD RICE
Long grain rice
(Cooked)2cups
salt to taste
Thick curd/yoghurt
3½-4 cups
Water
1cup
Greenchillies 4
chopped
Fresh coconut bits 2tsp
Blackpepper corns
4-5
Ginger bits
1tsp
Ghee/oil
1½tsp
Temrering:-Mustard seeds,Dry chillies(broken),Little asafoetida,cuminseeds,curryleaves.
Garnishing:- Fresh coriander (chopped).
Method:-Cook the rice and cool it on a kitchen towel.
Mix water & curd/yoghurt along with salt.
Heat oil and fry chopped chillies,blackpepper corns,ginger
and coconut bits for aminute.
add to the rice and stir well.(remove only bits not oil)
Use the same oil for tempering with given ingredients,after
done add curryleaves
and add immediately to the curd rice,mix well.
garnish with fresh coriander leaves.
SPICY RICE WITH INDIAN GOOSEBERRY( USIRIKAAYA PULIHOORA)
Indian gooseberries Small(1/4 kg)
Rice (long grain) 1kg
Salt to taste
Oil 3oogms
Turmeric
Green chillies 8-10
Fresh curry leaves 2twigs
Cashewnuts,groundnuts.
For tempering:- Mustard seeds, Full red chillies,asafoetida(1½tsp) ,Fenugreek
seeds powder(roasted),
Gram dal(chenna dal-split),blackgram(urad dal).
Method:-Cook rice without sticking.(the grain should be absolutely separate
to each other.)
Add salt,turmeric & oil when it is cooking.
Remove from the skillet and turn the cooked rice on a kitchen towel to cool
it
Slit the greenchillies in the center.
After completely cooling,transfer into a big wide steel bowl.Remove the curryleaves
from the twigs and spread over rice.
Rub the corsely ground berries juice (some people like to add directly),ensure
the whole rice is applied by the juice.
Heat nonstick kadai" and pour oil and make tempering with given ingredients,add
finally cashewnuts &groundnuts.
Add directly over the curry leaves (rice),mix with a wooden fork wihtout
sticking each other.
Let it stay for 2-3 hours before serve.
Note:Pulihora needs little more oil & asafoetida, fenugreekpowder gives
a fine aromatic flavour.
SESAME RICE
Sesame seeds 50gms
Salt to taste
Fenugreekseeds
redchillies 8-9
Rice 2cups
Tamarind pulp 1tbsp
Turmeric
Greenchillies 4
Curryleaves 1twig
Salt if necessary.
Tempering:-Mustardseeds,red chillies(2),asafoetida(1tsp),bengal gram split(tsP),blackgram(uraddal-1tsp)
Oil- 3tbsp
Method:- Cook the rice without sticking along with 1tbsp oil,salt,turmeric
spread on a kitchen towel to cool totally.Apply the tamarind pulp to the rice along with
½ tbsp oil.
Roast the sesame seeds,red dry chillies,fenugreek seeds for 2 minutes or till the chillies
fried.
After done,powder them in a mixi when it is cooled.
Add this to the cooled rice.
Make tempering with given ingredients and add to the rice,mix properly
with a fork.
Press in a wide bowl and cover it,serve after 2-3 hours.
EGG MASALA RICE
Basmati rice
2cups
Hot water
3½ cups
Salt to taste
Boiled eggs
4
Ghee/butter
1tbsp
Bayleaf
Almonds,cashewnuts
Fresh coriander leaves
½ cup
Grated fresh coconut
1cup
Cloves
5
Cummin seeds
1tsp
Green chillies
4
Ginger &garlic paste
2tsp
Boil water and add soaked (for 15 minutes in water & drainedcompletely)
rice.
Add little lemon juice &2tsp oil ,salt.
Cook it till it gets fluffy rice.
Turn it into a kitchen towel after done.Cool properly.
Boil eggs and remove the hard part,keep aside.
Heat ghee and add cloves,cumin,fry for a second,add bay leaf.
Roast cashew and almonds in 1tsp ghe.
Chop the coriander leaves.
Grate the coconut without black part,fry for a
½ minute.
Add chilli bits,garlic paste,fry for 1minute.
Add cooled rice.,mix well.
Add coconut and stir with a wooden fork.
garnish with coriander leaves &nuts.
Decorate with ½ly chopped eggs.Serve hot!
MANGO RICE(MAMIDIKAAYA PULIHORANNAM)
Rice
2cups(long grain)
Sour mangoes
raw 2 (small)
salt to taste
Oil
3tbsp
Cashewnuts
Fresh curry leaves
Fresh coconut thin bits
green chillies
Slit legnthwise
Turmeric
tempering:Mustards,red chillies,Asafoetida,fenugreek seeds,Gram daal
Method:-wash &peel mangoes.Should be hard &sour.
Grate them finely,remove the seed(hard part).
Roast cashews in tsp oil.
Cook the fluffy rice along with turmeric and litle salt,cool it on a
kitchen towel.
transfer after cooling into a bowl. Rub the grated
mango &salt to the rice, Spread curry leaves and roasted cashews.
Heat a pan and pour oil, and make tempering with given ingredients, add
asafoetida and green (slit)chillies.
Remove and add to the rice,stir well with a wooden fork.
Ensure that oil&spices are mixed to the rice properly.
Cover it and allow to stay for 3-4 hours to get good taste.
Note:-Some people like to add the juice of the mango.
LEMON RICE:-
LOng grain rice
2cups
Water
3 cups
salt to atste
Lemon juice 2(squeezed)
Turmeric
Green chillies
6
Ground nuts
8-10
Oil
3tbsp
Curryleaves
For tempering:- Mustardseeds,gram dal,Dry chiliies(4),asafoetida(2tsp),blackgram(urad)
Method:_Make fluffy rice along with 1tsp oil,turmeric and salt.
allow to cool on a kitchen towel.
After completely cooling turn it to a wide bowl.
Add sufficient salt to the lemon juice,remove seeds.Mix well.Spread rosted
peanuts &curry leaves.
Heat oil and prepare tempering with given ingredients.,add finally asafoetida
&green chillies.
Add immediately to the rice and mix well with wooden fork.
Allow to stay under the lid for 2-3 hours to get good flavour &taste.Serve
then!!
BIRYANI WITH PRESSURE
COOKER(1)
No need of using cooker whistle!
Basmathi,rice 4glasses
Ginger
& Garlic paste 2tsp
Greenchillies 10-12
Cloves
8
Cardamoms
5
cinnamon
1stick
Turmeric
1pinch
Carrot 2small
Onion
2small
Potato
1
Tomato
1
Beans
chopped1cup
Mintleaves
Fresh1½tbsp
Oil
4-5tbsp
Salt to taste
washed basmati rice
in cold water.
Chop the carrot,chop the chillies,onions.
Cut the beans uniformely,peel&cut
the potato into big bits.Wash the mint leaves.
Method:
Pour 4 table spoons of cooking oil into a pressure cooker large enough for the
preparation and heat.
Add chillies, cardamom, cloves and cinnamon.
Add the long thin slices of onion with a pinch of turmeric powder and fry till
light golden brown.
Now add carrot, potato and beans and fry for about 3 minutes.
Add 2 spoons of ginger and garlic paste and add the washed rice.
Mix all the ingredients for about 1 minute.
Add 4 1/2 glasses of water to this mixture and add salt to your taste (i
add 3 to 4 t sp).
Add mint leaves, simmer
Let it cook about 20 minutes with closed lid( no
weight).
Check preparation every five minutes . Once the water is completely absorbed and
the rice is well cooked!!
Serve with onion raita or tomato raita
&potato khurma.
BIRYANI WITH PRESSURE
COOKER(2)
No needof using cooker
whistle.
Basmathi rice - 1 cup
Fresh
thick curds - 1 cup
Water - 1 cup
Mixed diced vegetables - 2 cups
(potatoes, carrots, peas,
beans)
Oil - 3 Tbsp
Ginger &garlic paste - 1 tsp
Onions - 2 cut (lengthwise
garlic - 6 flakes
Salt
- as required
Lemon - 1
Finely cut mint leaves - 1 1/2 Tbl.sp
Cut cilantro
leaves
Grind together:
Cahewnuts
- 1 Tbl.sp
Small onions - 7
Ginger - 1/2 inch piece
Green chillies - 8
Cinnamon - 1 inch piece
Cloves
-2
Cardamoms -2
Fry the above in little oil and grind it along with a bunch of cilantro leaves to paste.
Wash and soak rice for 10
minutes.
Drain water and fry for 2 minutes in half a
tsp of ghee.
Heat pressure cooker, add oil and fry garlic and onion pieces.
Mix ginger garlic paste and diced vegetables.
Fry in medium flame till
vegetables are tender.
Add ground paste and fry till raw smell goes.
Beat curds and add it along with one cup of
water.
When it starts boiling add rice and salt,cover
lid and reduce flame completely.
Keep the weight as soon as the lid is closed.
Cook for 10 minutes.Remove from fire.
Squeeze lemon juice and add cut mint leaves
and cilantro.
Mix well and serve hot with any raita and khurma.
MULTI-COLOURED
RICE
It is a fantasy cooking method,sometimes it is fun & colourful to serve to
the guests,especially in parties and small functions.
I read in a magazine and tried to make it.I do not remember the writer name.
It tasted very good & some of friends liked so much.Try it may be you also
like it!?.
Here are the ingredients and procedure to making.
We are using 3 colours.
For green:-
Basmati 1cup
Boiledpeas 1cup
Fresh coriander 1cup
Salt
Mintleaves 1/4cup
Ginger 2"
Greenchillies 5-6
Ghee
1½tbsp
Lemonpressed 1(juice)
Method:-Wash & soak for 15min,drain the rice,Boil it cook it separate
grains,coolwell.
Make everything into paste.
Heat ghee,add paste and stir for3 min,add green peas,rice and salt,mix well.Set
a side.
for yellow:-
Basmati
1cup
Onion
chopped 1
Capsicum chopped
1
Square paneer bits 1/4 cup
turmeric
pinch
Ghee
2tbsp
Method:-Wash and soak rice for 12 min,and drain.Boil rice with separate grains.cool
well.
Heat gheestir fry onion bits to pink,add capsicum,paneer bits on low heat.
Add turmeric,salt and then add cooked rice,stir with fork.keep aside.
For red colour:-
Basamti
1cup
Riped red tomatoes 5-6small
Grated carrots 1½cup
Salt
ghee
1tbsp
salt
Redchillipowder 1½tsp
Method:Soak rice for 12 min,and drain it.Boil rice toseparate grains.cool well.
Chop tomatoes,steam and cool.Blend into thick puree',strain
it.
Add red chilli powder,mix well.
Heat ghee andadd the pulp and cook for 5 min.
Add grated carrot andcooked rice.Mix and fry for 2 moremin.Keep aside.
How to assemble&serve?:-
Use a baked tray (hole in the center)Place alternative rice (3
layers with different colours),invert the dish in a big skillet
(adding with 2 cups of waterin the skillet)
andsteam it for 7-8 minutes.Serve hot with desired curry or khurma ,raita!
CURD RICE/DADDHOJANAM
Dadhi-means curd,and rice with spices.
Daddhojanam is good to eat in the summer time.When it is very hot
Out side,it helps a lot.Even can be packed for the picnics also.
It protects from the sun heat.
Thick curd/ yogurt
Milk
Cooled rice (cooked)
Green chillies chopped 1tsp
Salt
Ginger bits 1/2tsp
Ghee 2tsp
Black pepper whole 3-4
Curry leaves,coriander chopped
Tempering:-Mustards,cumin seeds,broken red chillies(2),pamagranate
Seeds,Bengal gram,black gram.
Fried cachew nuts,currants,grapes (green small).
Mehthod:-
In a big wide bowl,spread rice,add ,salt,curd/yogurt evenly.
Warm the milk and add to it,mix well.
Make the tempering,add chillie bits,pepper corns,curry leaves and cool,add to the above mixture.
Garnish with the fruits& nuts,chopped coriander leaves (do not mash)over before you serving.
It is Karnataka recipe,combination of rice and dal.
Rice 1 cup
Onions 1 cup
Potato 1 cup diced
Peas 3/4 cup
Tomatoes 2
Tamarind juice 2 tbsp
Tourdal 3/4 cup
Salt
Ghee 3 tbsp
Oil 4 tbsp
Bisibele bhath masala powder 2 tsps
For garnishing:
Chopped coriander leaves
Fresh grated
coconut
Instant bisibele bhath masala
powder:
Coriander seeds 2 tsps
Fenugreek 1/4 tsp
Cinnamon
Cloves 4
Cardamom 2
Red chillies 3
Grated dry coconut 1tb sp
Heat tsp oil and roast them above,add dry coconut and fry for a second.cool
and blend to powder.
Store in a container for required use.Boil potatoes(not too much)&pressure
cook tour dal and turmeric,
cook rice separately,cool.Take tamarind extract,keep aside.
Heat oil Add little bisibele bhath masala powder.
Fry onions till translucent.
Add tomatoes and cook for another 2more minutes.
Add peas, cooked potato and cooked tour dal.
Add remaining masala powder, tamarind juice and about 1/2 cup of water and bring it to boil.
Add salt and chilli powder as per taste
While boiling add cooked rice.
Simmer .Cook for 4- 5 more minutes.
Garnish with fresh coriander leaves and fresh grated coconut.
Pour little ghee on the top,serve hot!!
Vangi bath(BRINJAL SPICY RICE)
Medium sized eggplant 1
Coriander seeds
Asafetida
Dried red chillies 3
Blackgram, turmeric, cinnamon sticks.
Cooked Basmati rice .
shredded Coconut
large lemon
1
Method:-
Cook the rice fluffy (corn should be separated).
Skin the eggplant and chop it into cubes, sprinkle lemon
juice on the the cubes & salt.
Let it stay for 30mins.
In a large saucepan, heat some oil and when hot, toss the
spices in and fry for 3 min
When it is done,use a slotted spoon and toss the contents
into a plate lined with a paper napkin (this helps to absorb
the oil ).
Add some oil to the pan and add coconut
fry keep stirring until the coconut becomes
golden. Remove it
into a plate with a paper as above.
To the pan, add some oil and when hot, add the soaked
eggplant cubes and stir
until they fried.
Remove the eggplant and keep in a warm container.
In a blender, blend the spices and
coconut
until you have a powder.
In a skillet, boil 1/4th cup water,lemon juice, pinch
turmeric and salt.
Into the cooked rice, toss the contents of the pot and stir.
The rice should take on the color of the turmeric.
Add
the contents off the blender.
The rice shouldtake the color of the spice-mix
Squeeze lemon onto the eggplant let it stay for 1min.
toss
the eggplant into the rice and stir.
Check a bit if you need salt, add.
Serve with yogurt raita/chutney.
BABY CORN SPICY RICE
cooked rice 6 cups
Garlic paste
2tsp
Green chillies paste 2tsp
cooked mushrooms
optional 200 gms
cooked baby corn
2cups(app.200gms)
cauliflower floretts 1cup
Basil leaves 1/2tbsp
oil
2 tbsps
vinegar 2 tsps
lemon juice 2 tbsps
soya sauce 2 tsps
salt 1 tsp
Method
Cook the rice and spead in a tray to cool,the corn should be separate.
Heat oil in a pan, add garlic and
green chillies paste and fry till it turns golden brown.
Add basil leaves and the vegetables along with salt, vinegar, lemon juice and the cooked rice.
Stir till the mixture starts giving out a nice aroma.
Add soya sauce partially in patches on the rice and mix well.
Serve hot with a bowl of cooked vegetables, tossed in olive oil.
VEGETABLE PULAO
Fine Basmati rice 4 cups
Hot water 71/2cups
Oil& ghee mixed 1/4 cup
finely diced small onions 2 cups vegetables
For paste:_-
Medium sized Tomatoes 3
Garlic 4 cloves
Fresh ginger tsp
cinnamon sticks 2,broken
coriander leaves 1/4cup
Green chillies 2
Grated coconut 3tbspMETHOD:
In a tsp ghee fry cashew nuts to goldewn,keep aside for garnishing.
Select fresh vegetables like, carrot(2), cauliflower florettes(cup),French beans (1cup).
Cut them finely ,carrots into cubes,beans like diamond shapes,wash the coriander leaves and chop finely,keep
aside.
Wash& Soak the rice in cold water for about 30-40 mins. Set it aside.
Blend the gravy ingredients to a smooth paste.
Pour the oil & ghee in a thick bottomed skillet.
Add the Chopped onions.
Fry till it turns pinkish brown.
Add the gravy and mix it and cook on stirring for 2-3 min.
Add the vegetables and stir till they coated well.
Add the rice and mix.
Add water (hot water) and salt.Boil it.
Simmer,
Let it cook slowly until the whole water dried/the rice is
done well.
Garnish with bay leaves & coriander leaves.
Sprinkle cashews over and serve warm.
Onion&tomato raita,cucumber raita or onion raita goes well as an accompanimen
t.
BisiBele Bath
This is also karnataka dish,looks like a combination of sambar mixed rice,great in taste.
Rice 1 cup
Toor dal 2 cups
cardamom
Red chilies 7
Coriander seeds 2tsp
Husked black gram 1tsp
Bengalgram dal 1tsp
khus-khus 1/2tsp
nutmeg 1 small
curry leaves
mustard 1 tsp
oil ½ cup
asafoetida
salt to taste
turmeric
Tamarind pulp 1 lemon sized
Vegetables: Beans, carrot, potato, onion and green peas. All the vegetables should be cut into bits.
Method:
Fry all masalas except rice, tour dal, curry leaves, mustard, oil and asafoetida, in tsp oil and blend powder
. Heat oil in a thick bottomed skillet, add mustard s,curry leaves, turmeric and splutter it.
Add water, chopped vegetables and tour dal.
When vegetables and toor dal is partly cooked, add rice, tamarind pulp, salt, powdered masala and stir well.
Add asafoetida and mix . Simmer.
Close with tight cover/lid and cook until done.
Serve warm it with ghee.
