Showing posts with label Rice Dishes. Show all posts
Showing posts with label Rice Dishes. Show all posts

Tuesday, 22 January 2013

Palak Paneer Pulav




Ingredients:
Palak/Spinach-1 bunch
Rice-2 cups
Green chillies-2, slitted
Onion-2,sliced
Ginger garlic paste-2tsp
Jeera powder-1tsp
Jeera/cumin seeds-1tsp
Garam masala-1tsp
Chilli powder-1tsp
Ghee-1tbsp
Salt to taste
Lime /Lemon to serve
Paneer-100gms

Method:
1.Wash and chop the palak roughly and keep it aside.Soak the rice for 10 minutes.
2.Cut the paneer into cubes ans shallow fry them with little ghee and keep it aside.
3.In a pan heat ghee,add jeera when it begins to pop,add onions, slitted green chillies and ginger garlic paste,fry until onion becomes translucent.
4.Now add chopped palak and saute until it wilts,then add salt,chilli powder,jeera powder
and garam masala,fry for 2-minutes.
5.Add 4 cups of water and let it boil,when the water begins to boil,add rice and cook until done.
6.Fluff the rice with fork and mix paneer pieces with the rice,serve hot with lemon wedge.

Thursday, 17 January 2013

Khara pongal/Huggianna/khichidi



Ingredients:
Rice-1cup
Moongdal/Hesarubele-1/2cup
Salt to taste
Ginger,finely chopped-1tsp
Green chillies-3,slited
Cumin seeds-1tsp
Peppercorns-1tsp
Cinnamon stick-1"piece
Mustard seeds-1/2tsp
Methi/Fenugreek seeds-6
Hing/Asafoetida-pinch
Turmeric-1/4tsp
Curryleaves-2sprigs
Roasted Cumin powder-1/2tsp
Crushed pepper powder-1/2tsp
Dry red chilli-1
Copra/desiccated coconut-1tbsp
Ghee-1tbsp
Oil-1tbsp
Fresh Coriander-1tbsp

Method:
1.Wash and soak moongdal and rice for 15minutes.
2. Heat oil and ghee in a pressure cooker,add mustard, cumin,cinnamon stick,peppercorns,hing and methi 
seeds.When the began to splutter add dry red chilli,green chilli,ginger,curry leaves and turmeric,saute for 
2minutes then add soaked rice and dal mix well with spices add 4-cups of water and salt to taste.
3.Now add copra,coriander,roasted cumin powder and pepper powder,close the cooker lid and allow for
2-3whistles.Khara pongal is ready to serve.
4.Serve hot with coconut chutney and Sweet pongal.

Belladanna/Sweet pongal/Gud ka chawal



Ingredients:
Rice-1/2cup
Moongdal/Hesarubele-1/2cup
Jaggery-1cup
Ghee/Tuppa-2tbsp
Cardamom powder-1/4tsp
Copra grated/Cobari turi-2tbsp
Cashew nuts-fistful
Raisins-fistful



Method:
1.Lightly dry roast moong dal to golden colour.Soak moongdal and rice for 15minutes and cook the rice with 2cups of water in a pressure cooker for 2 -3 whistles.Allow to cool.
2.Along with the above process,melt jaggery with 1/4cup water in a pan and allow 5-10minutes to cook until it becomes syrup.
3.Fry both cashews and raisins separately in ghee and keep it aside.
4.When cooker cools down,remove the lid and mix Jaggery syrup,cardamom powder,copra and remaining ghee and allow to cook for 10 minutes on a medium to low flame.Remove from the flame,garnish with nuts and raisins.
Serve Hot with Khara pongal.

     I am sending my Entries to Priya's

l


Tuesday, 8 March 2011

Lemon rice/Chitranna




Ingredients:
Rice-2cups
Water-4cups
Preparing rice:
1.Wash rice changing water until the water appears clear.
Soak the rice for 15minutes before cooking.
2.Boil the water in a pan when it comes to boil,reduce the heat to medium, add soaked rice and allow to cook until rice is tender and most of the water is evaporated,now reduce the heat to low,cover the lid and allow to fluff up for 5-6minutes. When you remove the lid steam will come and rice looks fluffier.Now keep it aside to cool.
Microwave Method:
In microwavable bowl add soaked rice and four glasses of water and keep in microwave for 20 minutes or until it is done.
For lemon rice
Ingredients:
2 tbsp-vegetable or sunflower+ oil extra oil for mixing
1/2 tsp- cumin seeds
1/2 tsp- mustard seeds
1/2 tsp- turmeric
2 -dried whole red chili(break them into 2 pieces)
1- green chili sliced in four long way
12 to 15 fresh curry leaves
1 tbsp- channa dal/bengal gram
1tbsp-urad dal/blackgram
1/4 cup unsalted roasted peanuts(store bought)
1/4cup-fresh coconut,grated
1 salt to taste
Lemon juice according to taste
Fresh coriander chopped
Method:
1.Heat the oil in a frying pan on medium heat,add mustard and cumin and allow them to splutter,now add both dals,make sure to keep an eye on the flame other wise it will burn the tempering,after the dals become lightly brown add green chillies,red chillies,curry leaves and turmeric and saute for 1minute,mix well and add salt and take out of the flame and keep aside to cool for 5 -10minutes.
For mixing:
Take a wide bowl and add all the rice,break the lumps very gently with wooden spatula(clean hand is better),now add the cooled tempering,chopped coriander,lemon juice,and 1 or 2tbsp of oil,roasted peanuts,grated fresh coconut on top of the rice.mix gently with wooden spatula ,making sure not to break the rice.If you find salt is less you can add and mix it along with other ingredients.Before serving garnish with fresh coriander,fresh grated coconut and fried peanuts and enjoy with pickles and
curd rice.


Thanks Chitra  for considering me for this wonderful Award!.I want to share this award with my lovely  fellow bloggers...
1.Vidya of Akshayapatre
2.Madhuri of Cook-curry nook
3.I am home chef of Cookery bits
4.Priya of Elaichii
5.Neha of Home made food
6.Suman of Incidental indian cooking
7.Kannada cusine
8.Akila of Learning to cook
9.Viju of Lets cook something
10.Vanamala hebbar of Malaskitchen
11.Ramya of Mane adige
12.Priya of Mharo rajsthan recipes
13.Vimitha of My culinary trial room
14.Sonu of Palate corner
15.Sushma of Savi-Ruchi
Rules:

1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends.... to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].



Friday, 25 February 2011

Aloo Taheri

Aloo Tahri or Tehri is  a Pakistani dish,I got this from one  of the cookery shows..Tehri  means rice cooked with veggies especially potatoes...The aroma of this dish is unbelievable!!!...You can add other veggies  also.Potato lovers must try this recipe,you will love it for sure....
 Ingredients:
2- onions
3-4-medium potatoes,cut into bite size pieces
3-4 tomatoes,finely chopped
2cups-basmati rice
1/2cup-yoghurt/curd, well beaten
salt to taste
2tbsp-oil
1tsp-ghee
2-3-green chillies,slited
1tsp-chillipowder
2tsp-gingergarlicpaste
1/4tsp-turmeric
1/2tsp- garam masala
1/2tsp-cumin seeds
Juice of 1 lemon
1/2cup-mint leaves,finely chopped
1/2cup-fresh coriander,finely chopped

Whole garam masala:
Cinnamon-2 sticks
Cloves-10
Black peppercorns-10

Cardamom-6-7
Black cardamom-2
Mace-1

Method:
1.Chop one onion finely and slice and fry one onion until blackish brown.Wash and soak the rice for 20minutes.
2.Heat oil in a heavy pan,add whole garam masala,cumin seeds,when they begin to splutter add chopped onions and fry until golden brown,then add tomatoes,ginger garlic paste and salt,cook until it leaves oil.
3.Add yoghurt,Chillipowder,garam masala,turmeric, potatoes and sufficient water,cook with lid closed until potatoes are nearly cooked.
4.When the water begin to boil and potatoes are nearly cooked add rice,cook until well cooked and all the water evaporates.
5. Now spread fried onions,green chillies,mint leaves,coriander,sprinkle ghee and lemon juice on top of the rice,close the lid tightly and leave for dum on a low flame for 10-15minutes.
6.Serve hot with any raitha.

Wednesday, 15 September 2010

Mushroom fried rice



Ingredients:
Mushrooms-250gms,thinly sliced
Peppers-2(any colour),thinly sliced
Courgettes-1 small,thinly sliced
Onion-1,thinely sliced
Green chillies-3-4,slited
Garlic -4 cloves,finely chopped
Ginger 2 inch,finely chopped
Fresh coriander-finely chopped
Black pepper to taste
Salt to taste
Sugar-1/2tsp
Vegetable stock cube-1
Soy sauce-2tsp
Vinegar-1tsp
Oil-2tbsp
Long grain or basmati rice-1 1/2cups


Method:
Dissolve the veg stock cube in 1tbsp of water.
Prepare the nice and fluffy rice and leave it to cool.
Heat a oil in a big wok,add chopped garlic, ginger and chillies fry for 2 minutes
then add onions and sugar until it becomes golden brown.
Add all the veggies and fry until they become little soft,now add veg cube water blackpepper,salt,soy sauce and vinegar,saute for a minute.
Add rice and thoroughly mix with vegetables and fry in a high flame for 2minutes.At this point you can check the taste and add soy and vinegar if you like tangy taste.Serve hot with any chinese preparation.It is tasty on its own.

Friday, 11 June 2010

Green Pulao



Ingredients:
Copra/dessicated coconut/Kobari turi-1cup
Fresh pudina-1/2cup
Fresh coriander-1/2cup
Onion-1
Green chillies-6
Poppyseeds-1tsp
Cinnamon-2sticks
Cardamom-4
Cloves-4
Ginger-1inch
Green peas(frozen)-1cup
Salt to taste
Rice-2cups
Oil/ghee-2tbsp
Mustard-1tsp


Method:
Cook the rice nice and fluffy and leave to cool in a wide mixing bowl.
Grind,Copra,pudina,coriander,poppyseeds,onion,green chillies,cardamom,
cloves and  ginger into a fine paste.
Heat a oil in a pan,add mustard when they begin to splutter add grinded paste
and saute for 3-4 minutes,then add green peas,add salt  and simmer for 5minutes.
Mix the gravy to rice and mixwell.Serve hot.

Thursday, 15 April 2010

KALE MOTI BIRYANI

This finger licking,flavourful biryani recipe I found from a old magazine long back ago,you all know I am a magazine Buff:), and I collect the recipes from them.The process is little lengthy but its worth a try...I prepare this biryani often in my house and it has become one of my family favourites.Kale moti  means Black pearl,they look like a black pearls in the dish  truly....In the original recipe potatoes are used along with channa,here I have not used it.If you are fan of potatoes,you can used them...The assemble process makes it very flavourful and aromatic...This can  be done without oven also,assemble in a thick bottom vessel and seal the lid with atta dough(if you have a tight fitting lid,don't worry about sealing)keep on a low flame for 10-15 minutes.Serve this with any raitha or it is amazing on its own...Make sure that channa is nicely cooked...Using ghee makes it very tasty,I have prepared it with oil also but you know you can't beat the ghee....:).Once in a while this is a real treat...
                                       Biryani with a sprinkling of red channa

Ingredients:
Basmati rice-2cups,washed and soaked for30 minutes.
Salt to taste
Cloves-4 
Cardomom-4
Lemon juice-1tbsp
For kale moti:
Kalachanna/Kadlekaalu,soaked overnight-1cup
Salt to taste
A pinch of soda bicarb
Ghee-2tbsp
Gingergarlic paste-2tsp
Onion,chopped-1big
Chilli powder-1tsp
Turmeric powder-1/2tsp
Whisked yogurt-3/4cup
Tomotoes,chopped-2
Green chillies,chopped-2
For garnishing :
Coriander leaves,chopped- 2tbsp
Mint leaves,chopped-2tbsp
Green chillies,slit lenghtwise-2-3
Onions,sliced and fried until crisp-2tbsp
Tomato,Sliced-1
Ginger juliennes-1tsp
whisked yoghurt-1/4cup
Garam masala powder-1tsp
A few strands of safforon  soaked in a little milk


Method:
To prepare the kale moti:
Wash the channa,add enough water,salt and soda bicarb and cook in a pressure
cooker until 3-4 whistles.Drain out the water and keep it aside.
Heat ghee in a kadai, add ginger-garlic paste, onions , chilli powder
and turmeric powder,lower the heat and saute for 2 minutes.
Remove the pan from heat,add curd,tomatoes and green chillies.
Return the pan to the heat.Cook till the ghee floats on top. Then add the boiled chana,
adjust the seasoning and stir well.Saute till done and almost dry


To prepare the rice:
Bring 8cups of water to a boil with salt,whole garam masala and lemon juice. Cook till three-fourths done.Drain out the water.


To assemble the biryani:
Transfer the cooked channa to an ovenproof container.
Spread the chopped corinaderleaves,mintleaves,gingerjuliennes,
green chillies,tomatoes fried onions and pour the yogurt over the channa.
Spread the rice evenly over the garnished channa and sprinkle soaked saffron over.
Cover with a lid and secure with a atta dough to seal the container so that it is airtight
and cook in a pre-heated oven for 10 to 12 minutes at 180'C.
Remove when the steam starts seeping from the side.


To serve:
Break the seal,take out the rice from the container.Put the channa
in a serving dish and spread the rice over.
Serve hot with raitha.



Sunday, 14 March 2010

Menthiya soppina/Methi/Fenugreek leaves Chitranna



Ingredients:

Menthiya soppu/Methi/Fenugreek leaves-1bunch
Oil-1tbsp
Mustard seeds-1tsp
Kadlebele/channadal-2tsp
Uddinabele/uraddal-2tsp
Karibevu/curryleaves-2sprigs
Juice of 1/2lemon
Salt to taste
Rice-1 2/2cups

For grinding:

Fresh coconut-1cup,grated
CUmin seeds-1/2tsp
Greenchillies-4
Ginger-1inch
Garlic-2cloves
Cinnamon stick-1inch
Cloves-2-3
Coriander/dhaniya powder-2tsp

Method:

1.Wash and rinse the rice for 30minutes,cook the rice with 3cups of water until nice and fluffy,transfer to large bowl to cool.
2.Wash the mentiya soppu and chop them finely and keep it aside.
3.Grind the above ingredients into fine paste using little water.
4.Heat a oil in a pan add mustard when they begin to popup,add dals fry until
they are golden brown, now add curryleaves and chopped mentiya soppu and fry until all the raw smell of mentiya soppu is gone.
5.Add the grinded paste, salt and little water and allow to cook for 4-5minutes untill the oil oozes out.Squeeze the lemon juice.
6.In a large bowl, mix the gojju and rice with hands nicely,adjust the salt and lemon juice according to taste and serve hot.



Thursday, 4 March 2010

Ghee Rice With Vegetable Kurma





Ingredients:

Rice-2cups
Coconutmilk-1cup
Water-3cups
Cardamom-4
Cinnamon-2 one inch sticks
Cloves-5
Black cardamom-1
Javitri/mace-1
Bayleaf-1
Cashewnuts-fistful
Onions-2 big,sliced
Sugar-pinch
Salt to taste
Garam masala powder-1/2tsp
Ghee-1tbsp
Oil-1tbsp

Method:

1.Wash and soak rice in water for 30minutes.heat a ghee and oil in a thick bottom vessel,add whole garam masala and fry until they begin to pop,then add cashewnuts and fry until lightly golden brown,add sliced onions and pinch sugar and fry until golden brown.Now add coconut milk,garm masala powder and water,allow the water to boil.

2.Drain the soaked rice and add to the boiling water and cook until all the water evaporates.Close the lid tightly and keep on alow flame for 10 minutes.Serve hot with vegetable kurma.


Vegetable Kurma


Ingredients:

Onion-1big
Garlic-2cloves
Ginger-1'piece
Poppyseeds(gasgase)-1tsp
Cashewnuts-2tbsp
Fresh grated coconut-1cup
Fresh coriander-2tbsp
Coriander powder-2tsp
Chilli powder-2tsp
Cinnamon stick-2 inch stick
Cloves-6-7
Carrot,-100gms
Green peas-100gms
Beans-100gms
Ghee-2tsp

Method:

1.Fry,grated coconut,ginger,garlic,poppyseeds,onion,cashewnuts,cinnamon and cloves
to golden brown,grind everything along with fresh coriander using water into fine paste.

2.Cut and cook vegetables until tender,add coriander powder,chillipowder,grind paste and
salt,cook for 5-10minutes on a medium flame,add water if necessary.

3.Sprinkle ghee on top,serve hot with ghee rice.

Sunday, 3 January 2010

Tomato Bath

Tomato bath is a very common dish in karnataka which is prepared with tomatoes and rice.Unlike bisi bele bath ,chitranna and pulivogare it is one of the favourite picnic dish. This is colourful yet very tasty dish and you can make it little more nutritious by adding peas or any beans like boiled vaalbeans(avarekaalu),chickpeas,black eye beans etc ..Along with mosaru bhajji a Kannada version of raita... is a real treat.This recipe i got from my mother,i used to prepare this dish very often in my house.




Ingredients:

Tomatoes-4-5,big,finely chopped
Onions-2,sliced
Greenchillies-2,slited
Garlic cloves-4-5,crushed
Ginger-2 inch,crushed
Curryleaves-2 sprigs
Sarinapudi/sambharpowder-1 1/2tsp
Cumin powder-1/2tsp
Black pepper-1/2tsp
Garam masala-1tsp
Grated coconut-1/2cup
Green peas-1cup(optional)(i used frozen peas)
Sugar-1/2tsp
Salt to taste
Ghee/Oil-1tbsp
Mustard-1tsp
Cumin seeds-1/2tsp
Channadal-1tbsp
Rice-2cups
Water-4cups
Coriander for garnishing

Method:

Wash and soak the rice for 30minutes.

Heat oil/ghee in a pan add mustard seeds, cumin seeds when they start
to splutter add dals fry until they become golden brown.

Now add crushed ginger and garlic fry for a second add onions,curryleaves
and green chillies saute until onions become soft and pale coloured,add tomatoes
and sugar cook lid closed until the mixture leaves oil.

Add all the dry masala's, peas and coconut and salt to taste.Saute for 2-3seconds
pour sufficient ammount of water,allow to boil.

When the water begins to boil add the drained rice and cook until all the water
evaporates,close the lid tightly and leave on low flame for 10-15 minutes.

Garnish with coriander and serve hot with mosaru bhajji.

TIPS:Adding little sugar to tomato dishes will brings out the flavour of tomatoes.


Mosaru bhajji

Ingredients:

Yogurt/curds-1cup

Small onion-1,chopped

Small tomato-1,deseeded,chopped

Green chilli-1,finely chopped

Coriander

Salt to taste

Method:

Mix everything in a bowl and serve with rice dishes.



Tuesday, 8 September 2009

Vegetable Dum Biryani





Ingredients:


Basmati rice- 2cups(washed and soaked for 20mins)
Ghee-100g

Bay leaf-1
Green cardamom-6
Black cardamom-2
Star anise-2
Cinnamon sticks-2
Cloves-8
Black pepper-10
Mace-1

Onions sliced-1cup
Green chillies,slit lengthwise-8
Ginger-Garlic paste-2tsp
Chili powder-1tsp
Potatoes peeled and cubed-1cup
Carrots,cubed-1cup
French beans-1cup
Paneer cubes-1cup(fried)
green peas-1cup
Bread slices(fried in ghee)-3(optional)
Mint leaves,chopped-1/2cup
Coriander leaves,chopped-1/2cup
Saffron strands-few(soaked in alittle milk)
Ginger-5cm,julienned

Method:

Heat a little ghee in a pan, add half of the garam masala, saute until it begins to crackle,add the onions and brown them. Add half of the green chillies, ginger-garlic paste, chili powder and salt, saute for 5minutes. Then add the vegetables except paneer and stir for a while till they are well coated with masala. Now add enough water and cook till done. Bring plenty of water to boil add salt and remaining garam masala. Add rice and cook till they are half cooked, drain out the excess water.

To Assemble:

Take the pan spread the rice,then spread the vegetables,then rice,sprinkle half of the ginger juliennes, green chilies,coriander leaves and mint leaves,alternating rice ,vegetables and mint leaves until rice and vegetables are finished. In the end sprinkle saffron milk and fried bread pieces.Place a moist cloth on the top,cover with lid and sealed with chapati dough(if the lid is loose),on a low flame cook for 20minutes.

serve hot with raitha

Friday, 4 September 2009

BISIBELE BATH




Bisibele bath is one of the famous dish of karnataka.This is 2 in 1dish which is great for picnics and outdoors.

Bisi bele bhaath
(Kannada: ಬಿಸಿ ಬೇಳೆ ಭಾತ್) is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot-lentil-rice in the Kannada language. It is also known as Bisi bele huliyanna. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a form of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala to be used for Bisi bele bath is now available off the shelf in grocery stores of India. Ready-to-eat satchets of Bisi bele bath can also be found. A restaurant famous for this dish in Bangalore is the Mavalli Tiffin Room.


Ingredients:

Rice -2cup
Toor dal - 1 cup
Water-approx 7-8cups
Green peas/avarekaalu(vaalbeans) – 1cup
Peanuts – 1/2 cup
Carrots - 1cup
Beans - 1cup
Potatoes -1cup
Onion - 1 large
Tamarind – lemon size
Dry coconut grated - 1 cup
Salt to taste

To Make powder

Red chillies -10
Coriander seeds –1tbsp
Bengal gram dhal – 1tbsp
Urad dhal -1tbsp
Cinnamon sticks - 3
Cloves – 4
peppercorns-1/2 tsp

For tempering

Oil-1bsp
Ghee- 2 tbsp
Curry leaves-2sprigs
Mustard-1tsp
Red chillies-2
Hing-1/4tsp
Cashewnuts(optional)



Method:

Dry roast the above ingredients and grind in to fine powder.
Cook the rice in a separate container.Cook toor dal and vegetables in a pressure cooker.
Mix rice and dal mixture, now add salt and Tamarind juice and allow it to cook well for about 10 to 15 mins. Add the powder and cook well for 20 minutes.Add grated copra.

For Tadka:

Heat oil, add mustard seeds,hing chillies and curry leaves until splutter. Now add to the rice and mix well. Pour ghee and fried cashew nuts on top.

Serve hot with potato chips.

Saturday, 2 May 2009

Mosaaranna/Curd Rice





Ingredients:
Cooked rice (cooled) – 1 cup
Oil – 1 tbsp
Mustard – ½ tsp
Jeera – ½ tsp
Channa dal – ½ tsp
Urad dal – ½ tsp
Crushed ginger – ½ tsp
Curry leaves – 8 to 10
Green chillies – 2 t o 3
Pomegranate / seedless grapes – ½ cup
Yoghurt – 1cup
Fresh coriander – 2 tbsp
Salt to taste

Method:
1. Prepare the rice and keep aside
2. Heat oil in a kadai, add mustard and jeera
3. When it begins to splutter add dals
4. Add green chillies, crushed ginger and curry leaves, fry but don’t burn
5. Add salt to taste. Leave it to cool
6. Add above seasoning, coriander and yoghurt to the rice, mix well
7. Garnish with pomegranate seeds or grapes.

Serve with pickles.