Rice, Pasta and Noodles


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Yogurt Rice

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Yogurt rice or Curd rice…. as one may say a combination of white rice and curd…. its true but can be variated in several ways, here is my variation of this simple delicacy of South India (prolly north too?? ).

Ingredients

  • 2 cups Soft cooked white rice (sona masoori or basmati can be used)
  • 1 cup Yogurt or homemade Curd
  • 1 cup Milk
  • Salt as desired
  • 1/2 inch Ginger
  • 1/2 of small Mango
  • 1/4 inch of finely grated Carrot
  • a few black grapes
  • a few seeds of Pomegranate
  • Cilantro for Garnishing
  • 2 spicy Green Chillies
  • For seasoning I use Mustard seeds, Cumin seeds, Cashew nuts and Red chillies

Directions

  • In a large mixing bowl, add cooled down white rice and mash till its soft, the soft the better it absorbs the flavors
  • Add salt, green chillies, yogurt and milk and mix well to form a very thin consistency.
  • Set aside for 15 minutes.
  • Heat oil and prepare the seasoning by adding mustard, cumin seeds, cashew nuts, curry leaves and red chillies.
  • Add the seasoning to the rice mixture and mix well.
  • Garnish by adding the resting of the ingredients – Ginger, Carrot, Grapes, Pomegranate seeds, Cilantro.
  • Mix very gently and set aside in the fridge until served.
  • Serve with any spicy pickle or tomato chutney.

Lemon Rice

Ingredients

  • 1 1/2 cup Rice
  • 1 Lemon
  • 1 tbsp peatnuts
  • 1 tbsp Blackgram
  • 1 tbsp Bengalgram
  • 3 Green chillies
  • 3 Red chillies
  • 1 tbsp Cashewnuts
  • 1 tsp Mustard seeds
  • 1 tsp Asafoetida
  • 3 tbsp Ghee
  • coriander leaves for garnish

Directions

  • Cook rice and allow it to cool. Season the spices in oil till roasted well.
  • When rice cools down mix the seasoned spices and juice from the lemon.
  • Garnish with coriander leaves.

Hyderabadi Biryani

Ingredients

  • 2 cups Rice
  • 3 cups Diced mixed vegetables(potatoes, carrots, beans)
  • 1/4 cup Dry fruits(almonds, cashewnuts)
  • 1/8 cup Raisins, glazed cherries
  • 2 Onions
  • 6 Green chillies
  • 2 tsp Ginger garlic paste
  • 1/2 tsp Turmeric
  • 2 tsp Red chilli powder
  • 1 cup Curd
  • 2 tsp Saffron
  • 2 tsp Milk
  • 1/3 cup Corriander/Mint leaves
  • 6 Green Cardamoms
  • 6 Black Cardamoms
  • 6 Cloves
  • 1 stick Cinnamon
  • 4 Bay leaves
  • 3 tbsp Ghee
  • as desired Salt

Directions For Cooking

  • Boil the rice with green and black cardamom, cloves, cinnamon, bay leaf when done drain the excess water.
  • Beat the curd to form a smooth mixture and divide into two portions. Dissolve strands of saffron and mix with one portion of curd.
  • Heat ghee in a pan, add the remaining green and black cardamoms, cloves, cinnamon, bay leaf, mace and saut� over medium heat until it begins to crackle.
  • Add onions, green chilles, ginger, garlic and saut� till golden brown, add turmeric, chilli powder and chopped vegetables and stir fry. Add the portion of plain curd and 2/3 cup water and bring it boil and cook till vegetables are cooked. Once cooked added nuts and dry fruits.
  • Process to Serve:
  • Use a baking dish. Spread a cooked vegetables mixture and then saffron curd then spread the layer of cooked rice. Cover the dish with foil.
  • Bake in pre heat over for 15 minutes. Garnish with coriander and mint leaves.

Rajma(red kidney beans) Pulao

Ingredients

  • 2 cups Rice
  • 3/4 cup Rajma ( red kidney beans)
  • 2 inches Ginger
  • 3 flakes Garlic
  • 5 Green chillies
  • 1 big Onion
  • 2 Tomatoes
  • 2 inches Cinnamon
  • 5 Clobes
  • 1 tsp Shahjeera
  • 3 tbsp Ghee

Directions For Cooking

  • Soak Rajma and cook till half done and keep aside.
  • Heat ghee in cooking pan add cinnamon, cloves, shahjeera, onions, green chillies, ginger garlic paste and let it fry till oil seperates. Add chopped tomatoes and salt. Then add rajma beans and cook for a few minutes.
  • Add rice and a little garam masala and cook till all the water disappears.
  • Serve hot with any kind of raitha.

Sesame Rice

Ingredients

  • 1 cup Rice
  • 3 tbsp Sesame seeds
  • 4 Red chillies
  • 2 tsp Black gram dhal
  • 2 tsp Oil
  • 1/2 tsp Mustard seeds
  • 2 tbsp Cashewnuts
  • a few Curry leaves
  • as desired Salt

Directions For Cooking

  • Cook rice till almost done and allow it to cool.
  • Heat a pan and roast sesame seeds till light brown. Use dehusked, clean and white seeds. Add red chillies with black gram dhal and roast them. Powder both to fine.
  • Heat oil in a pan add mustard seeds, curry leaves when crackles add rice, salt and the spice powder and mix well.
  • Garnish with coriander leaves and fried cashewnuts.

Bisi Bele Bath

Ingredients

  • 1 cup Rice
  • 1/2 cup Tuar dhal
  • 3 tbsp Tamarind pulp
  • 2 Potatoes
  • 1/4 cup Fresh peas
  • 1/2 cup Small onions
  • 3 tbsp Ghee
  • as desired Salt
  • 10 Red chillies
  • 2 tsp Coriander seeds
  • 1/4 tsp Fenugreek seeds
  • 1 tsp Bengal gram dhal
  • 1 1/2 tsp Black gram dhal
  • 1 inch Cinnamon
  • 2 Cloves
  • 2 tbsp Grated dry coconut

Directions For Cooking

  • Cook dhal, potatoes, peas and rice and pressure cook till it is soft.
  • Heat oil add peeled onions. Tamarind pulp and boil till raw flavor goes from it. Mix salt, asafoetida, powdered spices and cooked mixture and let it cook till all the spices are mixed well.
  • Heat ghee add cashewnuts and garnish .
  • Serve hot with potato chips.

Coconut Rice

Ingredients

  • 1 1/2 cup Rice
  • 1 tbsp Blackgram
  • 1 tbsp Bengalgram
  • 3 Green chillies
  • 3 Red chillies
  • 1 tbsp Cashewnuts
  • 1 tsp Mustard seeds
  • 1 tsp Asafoetida
  • 3 tbsp Ghee
  • coriander leaves for garnish

Directions For Cooking

  • Cook rice and allow it to cool. Season the spices in oil till roasted well.
  • When rice cools down mix the seasoned spices along with grated coconut.
  • Garnish with coriander leaves.

Aloo Dum

Ingredients

  • 500 gm Big potatoes
  • 100 gm Cashenuts
  • 20 gm Raisins
  • 50 gm Khoya
  • 250 gm Tomato
  • 50 gm Cream
  • 50 gm Butter
  • 20 gm Corriander
  • salt to taste
  • 1 Tsp Red chilli powder
  • 1 Tsp Cumin powder
  • 1 Tsp Corriander powder
  • 2 Tsp Garam Masala
  • 1/2 Tsp Kasoori methi

Directions For Cooking

  • Blanch tomatoes and make a puree with cashewnuts and till the raw tastes goes away.
  • Peel and parboil potatoes, scoop off the centre of the potatoes and shallow fry them in oil.
  • Mix dry fruits, khoya and scooped out potatoes with salt.
  • Melt butter add the tomatoes puree, chilli powder, cumin powder, corriander powder, garam masala, some khoya and cream. Now stuff the potatoes with the filling and cook for few minutes.
  • Garnish with corriander leaves, kasoori methi and cashewnuts.

Kashmiri Pulao

Ingredients

  • 2 cups Basmati rice
  • 1/4 cup Peas
  • 1/4 cup Beans
  • 1/4 cup Carrots
  • 3 Tbsp Cashenuts
  • 1/2 cup fruits (pineapple, apple and pear)
  • a few strands of Saffron
  • 3 Tbsp Butter
  • 4 Cardamom
  • a few drops of Kewara

Directions For Cooking

  • Boil rice and let it cool.
  • Heat butter add cardamom and saffron. Add diced vegetables and fruits together cook till done.
  • Mix the rice, sugar , salt and kewara for flavor.
  • Serve hot with cucumber raitha.

Nasi Goreng( Fried Rice)

Ingredients

  • 3 cups Cooked rice
  • 4 Tbsp Oil/butter
  • 1 Onion
  • 1 Tbsp Soy sauce
  • 1 Tbsp Tomato Ketchup
  • salt to taste

Directions For Cooking

  • Chop onions finely into long pieces. Cook and cool the rice.
  • Heat oil in a pan, fry onions till golden brown. Add salt, soya sauce, tomato ketchup and mix the rice.
  • Vegetables like carrots, beans,brocolli, cabbage can be added. Saute these vegetables and add them while mixing the rice.

Bhutte Ka Chawal

Ingredients

  • 10 Baby corn
  • 1 cup Mint Chutney
  • 1.5 cup Chopped onions
  • 1 Tsp Butter
  • 3 cups Basmati Rice
  • 0.5 cup Green peas
  • 2 Potatoes
  • 1/2 Cauliflower florets
  • 0.5 cup Oil
  • 1.5 Tsp Caraway seeds
  • 4 Cardmom
  • 2 inches Cinnamon
  • 2 Tbsp Ginger garlic paste
  • 4 Green Chillies
  • 1/4 cup Corriander leaves
  • 1/4 cup Mint leaves

Directions For Cooking

  • Heat oil , saute onion and butte till light golden color. By adding a few tablespoons of water cook the corn. Mix the mint chutney and little salt. Leave it for 1.5 hour. Parboil rice along with cardmoms, cloves and salt. Strain, keep aside.
  • Heat oil add cardamom,cloves and caraway seeds, chopped onion, ginger garlic paste and 1/4 cup water. Allow the masalas to cook. Add all the cut vegetables, green chillies and 2 cups of water. Sprinkle salt and allow to cook till it is half done.
  • Take a thick bottom pan spread half of the rice,half of the vegetables and half of the corn and repeat the process till done into three layers.
  • Sequeeze some lemon , desi ghee and garnish with corriander and mint  and allow to cook for 10-15 minutes.

Tomato Pulav

Ingredients

  • 2 Cups Basmati Rice
  • 1 Pound Tomatoes
  • 1/2 Cup Fresh Coconut
  • 5 Green Chillies
  • 1 Bunch Mint Leaves
  • 5 Peppercorns
  • 2 Table Spoons Garam Masala
  • 3 Flakes Garlic
  • A Few Cashew Nuts
  • A Few Rasins (Optional)
  • As Desired Salt
  • 5 Table Spoons Oil Or Ghee

Directions For Cooking

  • Soak the rice for 10 min.
  • Grind the coconut and tomatoes into a paste.
  • Heat oil add pepper, garam masala, green chillies, mint, ginger, garlic fry for 1 min.
  • Add the paste let it to boil.
  • Add rice and 3 3/4 cups of water cook till it is dry.
  • Garnish with cashew nuts and rasins.
  • Serve with cucumber Raita

Tomato Bath

Ingredients

  • 1 Cup Rice
  • 1 Cup Tomato Pulp
  • 1 Cup Water
  • 4 Green Chillies
  • 1/2 Table Spoon Red Chilli Powder
  • 1/4 Cup Onions
  • 6 Flakes Garlic
  • 1 Table Spoon Cahewnuts(Broken)
  • 1/4 Cup Peas
  • As Desired Salt
  • 1/2 Lemon
  • 1/4 Table Spoon Ginge-Garlic Paste
  • 1 Inch Cinnamon
  • 3 Cloves
  • 2 Cardmom
  • 1 Bay Leaf

Directions For Cooking

  • Wash and soak rice for about 15 minutes.
  • Heat oil in a heavy bottomed vessel fry the spices, ginger garlic paste, green chillies and onions.
  • Add peas with tomato pulp and then add water.
  • When it starts boiling add red chilli powder, little sugar, rice and salt.
  • Squeeze the lemon after removing the lid.
  • Garnish with corriander leaves and cashewnuts.

Three Colored Rice

Ingredients

  • Orange Rice:
  • 3 Tomatoes
  • 5 Tablespoons Ghee Or Oil
  • 1 Onion (Chopped)
  • 2 Carrots (Shredded)
  • 2 Green Chillies And As Desired Salt
  • White Rice:
  • 5 Tablespoons Oil Or Ghee
  • 1 Teaspoon Cumin Seeds
  • 3 Green Chillies
  • 10 Cubes Paneer And As Desired Salt
  • Green Rice
  • 1 Bunch Cilantro
  • 3 Green Chillies
  • 3 Flakes Garlic
  • 1 Inch Ginger
  • 4 Teaspoons Lime Or Lemon Juice
  • 5 Tablespoons Oil Or Ghee
  • 1 Onion
  • 100 Gms Cooked Peas And As Desired Salt

Directions For Cooking

  • Cook the rice with the double measure of the rice.
  • Spread the rice in a plate .
  • For the Orange rice
  • Heat oil or ghee in a pan add onions, tomatoes, carrots, green chillies and salt cook till it becomes tender.
  • Keep aside.
  • For the White rice
  • Heat oil or ghee in a pan add cumin seeds, green chillies, paneer and salt.
  • Keep aside.
  • For the Green rice
  • Grind cilantro, green chillies, garlic, ginger, and salt.
  • Heat oil in a pan add onions, the ground paste and cooked peas.
  • When it is cooled add the lime juice.
  • Keep aside.
  • Divide the rice into three equal parts.
  • Mix the masala prepared for orange rice in one part ,
  • the masala prepared for white rice in another part and
  • the masala prepared for the green rice in the third.
  • Preheat the oven for 300 degrees.
  • Set the rice in three layers and bake for about 15 minutes.

Methi(Fenugreek) Rice

Ingredients

  • 11/2 Cups Basmati Rice
  • 10 Cubes Paneer Or Tofu
  • 1 Cup Green Peas
  • 1 Bunch Meethi Leaves
  • 2 Tomatoes
  • 1 Teaspoon Garlic Paste
  • 5 Green Chillies
  • 1/2 Teaspoon Turmeric
  • As Desired Salt
  • 5 Tablespoons Oil Or Ghee

Direction For Cooking

  • Heat oil in a kadai.
  • Add garlic paste and fry well.
  • Add tomatoes, meethi leaves, chillies, green peas, turmeric and salt.
  • Keep frying till tomatoes are cooked well.
  • Add rice with the double measure of rice and stir well.
  • After the rice is cooked garnish with fried paneer or tofu cubes

Capsicum Rice

Ingredients

  • 1 Cup Plain Rice
  • 4 -5 Medium Size Capsicums (Bell Peppers)
  • 1 Lemon
  • 1 1/2 Table Spoon Grated Dry Coconut
  • 1/4 Tea Spoon Turmeric Powder
  • 4-5 Table Spoon Oil
  • For Seasoning:
  • 1/2 Tea Spoon Mustard Seeds
  • 1 Tea Spoon Black Gram Dal
  • 1 Tea Spoon Bengal Gram Dal
  • 5 Red Chillies
  • A Few Curry Leaves
  • A Few Cashew Nuts
  • A Few Roasted Peanuts
  • For Masala Powder:
  • 5 Red Chillies
  • 1 Inch Cinnamon
  • 1 Tea Spoon Coriander Seeds
  • 1 Tea Spoon Cumin Seeds
  • 1 Tea Spoon Bengal Garam Dal

Directions For Cooking

  • Fry the masala ingredients in a tea spoon of ghee or oil till golden brown.
  • Powder and keep aside.
  • Cook rice until almost cooked.
  • Drain water off the rice, spread and cool.
  • Mix a teaspoon of oil or ghee to that and keep aside.
  • Heat oil and add seasonings one by one and fry till golden brown in color.
  • Add diced capsicum and fry till soft.
  • Reduce heat and add grated dry coconut.
  • Fry until light brown; add turmeric powder, salt, & the cooked rice.
  • Fry for a few minutes until the rice is hot.
  • Squeeze lemon juice and powdered masala.
  • Mix well and garnish with cut coriander leaves.
  • Serve with cucumber chutney.

Biryani Variety Two

Ingredients

  • 2 Cups Basmati Rice
  • 13/4 Cups Mixed Vegetables
  • 5 Black Or Green Cardmoms
  • 4 Cm Cinnamon
  • 4 Cloves
  • 1 Tea Spoon Caraway Seeds
  • 1 Tea Spoon Cumin Seeds
  • 5 Tea Spoon Oil Or Ghee
  • 1 Big Onion
  • 1 Bunch Cilantro
  • 10 Cubes Paneer Or Tofu
  • 41/2 Cups Water

Directions For Cooking

  • Heat oil in kadai .
  • Add cardmoms ,cinnamon ,cloves ,caraway, cumin .
  • Fry onions till golden brown in color.
  • Add washed rice and vegetables and saute for 1 min.
  • Add water and cook till almost dry.
  • Garnish with fried paneer, cilantro.
  • Serve with any type of KURMA

Biryani Variety One

Ingredients

  • 2 Cups Basmati Rice
  • 13/4 Cups Mixed Vegetables(Green Beans,Carrots,Green Peas,Cauliflower,Cabbage,Potatoes Diced)
  • 5 Black Or Green Cardmoms
  • 4 Cm Cinnamon
  • 4 Cloves
  • 1 Tea Spoon Caraway Seeds
  • 1 Tea Spoon Cumin Seeds
  • 3 Bay Leaves
  • 1 Bunch Mint Leaves
  • 1 Big Onion
  • 1/2 Inch Ginger
  • 4 Garlic Flakes
  • 4 Green Chillies
  • 1 Bunch Cilantro
  • 3 Tea Spoon Lime Juice
  • 5 Tea Spoon Oil Or Ghee
  • 41/2 Cups Water

Directions For Cooking

  • Heat oil in a kadai.
  • Add cumin, caraway, cloves, cardmom, cinnamon, bay leaves.
  • Fry for 1 min.
  • Add onions and fry till golden brown in color.
  • Grind garlic, ginger, mint leaves, cilantro, green chillies with little water.
  • Add this paste to the onions and boil.
  • Add the vegetables and saute for 3 min.
  • Add the washed rice and saute for 1 min.
  • Pour the water and cook till it is dry.
  • Garnish with cilantro leaves and lime juice.

Sprouts Chatpat

Ingredients

  • 2 cups mixed sprouts
  • 1/4 cup sweet corn kernels cooked
  • 1 tsp Chaat masala
  • 1 tbsp Sweet chutney
  • Salt to taste
  • Very thin Sevai
  • Corriander leaves
  • Baked Potato Chips

Directions For Cooking

  • Mix all the ingredients in a bowl.
  • Garnish with sevai, coriander leaves and crushed potato chips

Vegetable Pulao

Rice Pilaf or popularly known as Pulao is a one pot meal prepared with a variety of herbs, spices and vegetables. There is a common myth that Pulao and Briyani are the same. I would like to emphasize that they consist of similar ingredients however the method of preparation varies.

Ingredients

  • 2 Cups Basmati Rice
  • 1 and 3/4 Cups Diced Mixed Vegetables(Green Beans,Carrots,Green Peas,Cauliflower,Cabbage,Potatoes)
  • 5 Black Or Green Cardmoms
  • 4 Cm Cinnamon
  • 4 Cloves
  • 1 Tea Spoon Caraway Seeds
  • 1 Tea Spoon Cumin Seeds
  • 3 Bay Leaves
  • 1 Bunch Mint Leaves
  • 1 Big Onion
  • 1/2 Inch Ginger
  • 4 Garlic Flakes
  • 4 Green Chillies
  • 1 Bunch Cilantro
  • 3 Tea Spoon Lime Juice
  • 5 Tea Spoon Oil Or Butter
  • 4 and 1/2 Cups Water
  • Salt to taste

Directions For Cooking

  • Heat oil in a big saucepan.
  • Add the spices – cumin, caraway, cloves, cardmom, cinnamon, bay leaves.
  • Let them roast for 1 min.
  • Add onions and fry till golden brown in color.
  • Grind garlic, ginger, mint leaves, cilantro, green chillies into a paste by adding little water and salt.
  • Add this paste to the onions and boil.
  • Add the vegetables and saute for 3 min.
  • Add the washed rice and saute for 1 min.
  • Pour the water and cook till it is dry.
  • Garnish with cilantro leaves and lime juice.
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