Saturday, December 29, 2007

RICE VARIETIES

TAMARIND RICE

Ingredients

  • Rice - 3 cups
  • Tamarind - 1 cup(about 100 gms)
  • Turmeric - 2 tsp
  • Salt - as required
  • Oil - 1/2 cup
  • Chenna dal - 1/4 cup
  • Peanuts (optional) - 1/4 cup
  • Mustard seeds - 2 tbsp
  • Jeera - 1 tsp
  • Hing - 1 tsp
  • Curry leaves - few ( as you like)
  • Red chillies - about 15
  • Green chillies - 7

Method

  1. Soak tamarind and extract thick juice (pulp) out of it.
  2. Cook rice and keep it aside.
  3. In a pan, pour the tamarind extract add salt, turmeric and cook until it is thick. (this takes about hour also depending the consistency of the extract)
  4. Take rice into big vessel when warm, add salt and little oil. Mix well.
  5. Now add the cooked tamarind extract little at a time into the rice and mix well.
  6. See for the taste and add more tamarind/salt.
  7. Heat remaining oil in a pan, add chenna dal, green chillies, urad dal, peanuts, red chillies, curry leaves, mustard, jeera and hing.
  8. When everything starts turning brown and mustard starts to splutter add this to the above prepared tamarind rice.
Note:
Add tamarind as required only. Cooked tamarind extract can be kept in the refrigerator for atleast 2 to 3 weeks.Instead of tamarind take tamarind paste, add little water and boil which takes less time and easy.

LEMON RICE

Ingredients

  • Rice - 2 cups
  • Lemons - 2 to 4 big ones depending on juice in them
  • Salt - as required
  • Turmeric - 1 tsp
  • Oil - 1/2 cup
  • Chenna dal - 2 tbsp
  • Urad dal - 1 tbsp
  • Red chillies - about 10
  • Green chillies - 5 to 7
  • Mustard seeds - 2 tbsp
  • Jeera - 1 tsp
  • Curry leaves - few
  • Peanuts (optional) - 2 tbsp

Method

  1. Cook rice and keep it aside.
  2. When rice is warm (not too hot) add little oil, turmeric, salt and mix well.
  3. Squeeze the juice from lemons, add to the rice and mix again.
  4. See the taste for sourness and saltiness, add more if required.
  5. Heat remaining oil in a pan, add chenna dal, green chillies, urad dal, peanuts, red chillies, curry leaves, mustard and jeera.
  6. When everything starts turning brown and mustard starts to splutter add this to the above prepared lemon rice.
Note:
You can also add turmeric while cooking the rice.

CURD RICE

Ingredients

  • Rice - 2 cups
  • Curds or thick butter milk - 2 to 3 cups
  • Milk - 1/2 cup
  • Salt - as required
  • Green chillies - 4 to 6
  • Ginger (optional) - small piece
  • Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
  • Oil - 2 tsp

Method

  1. Cook the rice and keep it aside to cool down.
  2. Chop green chillies and ginger to small pieces.
  3. When the rice is cool enough, add the curds and mix well.
  4. Add salt to the rice.
  5. Add milk and mix. (this will prevent from curd rice becoming sour and hard if you are eating it after few hours)
  6. Heat oil in a pan, add chenna dal, urad dal, red chillies, green chillies, mustard, jeera, hing, curry leaves and in the end ginger pieces.
  7. After mustard starts to splutter, add this to the prepared curds rice.

FRIED RICE

Ingredients

  • Rice - 2 cups
  • Onions (optional) - 1
  • Ginger - a small piece
  • Garlic - 3 flakes
  • Cloves - 8 to 13
  • Cinnamon - 2 small pieces
  • Cardamon - 5
  • Butter/ghee - 3 tbsp

Method

  1. Wash and soak rice for 15 minutes. Drain water completely and keep it aside.
  2. Slice onions and grate ginger &garlic finely.
  3. Heat butter in a vessel, add cloves, cinnamon, cardamon and saute for a minute.
  4. Add ginger &garlic and saute for a minute. Add onions (optional), fry till light brown.
  5. Add rice and fry for a while until it is light brown. Be careful not be burn it.
  6. Now pour 3 to 3 1/2 cups of water along with some salt and cook until done.
  7. Serve warm with gravy vegetables.

VEGETABLE FRIED RICE

Ingredients

  • Rice - 2 cups
  • Onions - 1 big
  • Vegetables (Beans/Carrots/Peas) - 2 cups
  • Green chillies - 8
  • Ginger - a small piece
  • Garlic -4 flakes
  • Cloves - 6
  • Cinnamon - 1 small piece
  • Cardamon - 4
  • Butter/ghee - 3 tbsp

Method

  1. Wash ans soak rice for 15 minutes. Drain water completely and keep it aside.
  2. Slice onions and grate ginger &garlic finely.
  3. Heat butter in a vessel, add cloves, cinnamon, cardamon and saute for a minute.
  4. Add ginger &garlic and saute for a minute. Add onions and fry till light brown.
  5. Add washed and cut vegetables and fry for about 10 minutes, until little tender.
  6. Add rice and fry for a while until it is light brown. Be careful not be burn it.
  7. Now pour 3 to 3 1/2 cups of water along with some salt and cook until done.
  8. Serve warm with gravy vegetables.
Note:
Frozen mixed vegetables can be used, which takes less time.

TOMATO RICE

Ingredients

  • Rice - 2 cups
  • Tomatoes - 5 to 6 medium sized
  • Onion - 2 medium
  • Green chillies - 6 to 8
  • Chilli powder - 1 tsp (adjust according to your taste)
  • Turmeric - 1/2 tsp
  • Ginger - a small piece
  • Garlic - 4 flakes
  • Cloves - 4
  • Cinnamon - a small piece
  • Cardamon - 3
  • Oil/butter/ghee - 3 tbsp

Method

  1. Wash and soak rice for 15 minutes. Drain and keep it aside.
  2. Chop tomatoes into pieces.
  3. Slice the onions and make a slit in green chillies.
  4. Chop, grate or crush ginger and garlic.
  5. Heat oil/butter in a vessel, add cloves, cinnamon, cardamon and saute for a minute.
  6. Add ginger&garlic saute for a minute and add green chillies and also onions.
  7. Fry onions till light brown, then add tomato pieces.
  8. Add salt, chilli powder and turmeric.
  9. After tomatoes are cooked for 3 to 4 minutes, add rice and stir.
  10. Pour 3 to 3 1/2 cups of water and cook until rice is done.

PULAV

Ingredients

Coming soon

HYDERABAD BIRIYANI

Ingredients

  • Rice - 2 cups
  • Mixed Vegetables - 3 cups
  • Onions - 2
  • Oil - 3 tbsp
  • Curds - 1 1/2 to 2 cups
  • Ginger-garlic paste - 2 tsp
  • Salt - as required
  • Coriander leaves & mint leaves - few (about 1 tbsp each)
  • Lemon - 1 small
For Paste:
  • Onions - 2 medium
  • Green chillies - 10
  • Ginger - a small piece
  • Cashewnuts - 2 tbsp
    • li>Cloves - 6
  • Cinnamon - a small piece
  • Cardamon - 3
  • Coriander leaves - few ( 2 tbsp)
Fry everything in little oil and grind.

Method

  1. Wash and soak rice for 15 minutes. Drain and keep it aside.
  2. Slice the onions into thin slices.
  3. Wash and cut the vegetables (carrots, peas, potatoes, cauliflower etc) into small cubes.
  4. Heat oil in a vessel, add ginger-garlic paste and onions, fry till light brown.
  5. Add cut vegetables and fry until tender.
  6. Now add ground masala and fry until raw smell goes.
  7. Add beaten curds, water along with required amount of salt and let it come to boil.
  8. Add rice and cook on medium to low heat until done.
  9. Add chopped coriander leaves and mint leaves, sprinkle a lemon and serve warm.

PEAS RICE

Ingredients

  • Rice - 2 cups
  • Peas - 1 cup
  • Onion - 1
  • Green chillies - 6
  • Coriander leaves - few
  • Cloves - 4
  • Cinnamon - a small piece
  • Cardamon - 3
  • Coriander powder - 1 tsp
  • Jeera powder - 1/2 tsp
  • Ghee/butter/oil - 1/4 cup

Method

  1. Soak the rice for about half an hour. Drain water and keep it aside.
  2. Slice the onion into thin slices.
  3. Grind green chillies, coriander leaves, cloves, cinnamon, cardamon, coriander powder and jeera powder.
  4. Heat butter in a vessel, add onions and fry for until light brown.
  5. Now add ground masala and fry for 2 more minutes.
  6. Add peas and saute for a minute.
  7. Add 3 cups of water and bring to boil. Add salt according to your taste.
  8. Now add the rice and cook until done.
  9. Serve warm with any gravies or raitha.

JEERA RICE

Ingredients

  • Rice - 2 cups
  • Onion (optional) - 1
  • Jeera - 3 to 4 tsp
  • Cloves - 6
  • Cinnamon - 2 small pieces
  • Cardamon - 3
  • Coriander powder - 1 tsp
  • Jeera powder - 1/2 tsp
  • Ghee/butter/oil - 2 to 3 tbsp

Method

  1. Soak rice for about 30 minutes. Drain and keep aside.
  2. Heat ghee in a vessel, add cloves, cinnamon, elachi and saute for a minute.
  3. Add jeera and saute for another minute.
  4. If adding onions, add and fry for until light borwn.
  5. Put coriander and jeera powder and fry for 2 minutes.
  6. Add rice and saute until all masalas coats rice.
  7. Pour 3 cups of water along with required amount of salt and bring it to boil.
  8. On medium heat allow the rice to cook until done.
  9. Serve warm with any gravy vegetable.

POTATO RICE

Ingredients

  • Rice - 2 cups
  • Potatoes - 3 medium sized
  • Onions - 1
  • Ginger - a small piece
  • Garlic - 4 flakes
  • Green chillies - 6
  • Garam masala powder - 2 tsp or curry powder - 2 tbsp
  • Oil - 2 tbsp

Method

  1. Soak rice for 10 minutes, drain and keep it aside.
  2. Slice onions into thin slices.
  3. Wash, peel and cut potatoes into small cubes.
  4. Grind ginger, garlic and green chillies.
  5. Heat oil in a big vessel, add grounded paste and saute for a minute.
  6. Add onions and fry till light brown. Also add masala powder or any curry powder and fry for a minute.
  7. Now add potato pieces, fry for 2 minutes.
  8. Pour 3 cups of water along with salt and bring to boil.
  9. Add rice, cook on medium heat until done.
  10. Serve warm.

MINT RICE

Ingredients

  • Rice - 2 cups
  • Onions - 2 small
  • Mint - 1 bunch
  • Green chillies - about 6
  • Ginger - a small piece
  • Garlic - 5 flakes
  • Salt - as required
  • Oil - 3 tbsp
  • Cloves - 5
  • Cardamon - 4
  • Cinnamon - 2 small pieces

Method

  1. Wash and soak rice for 15 minutes, drain and keep aside.
  2. Cut onions into thin slices.
  3. Make a paste of mint, green chillies, ginger and garlic.
  4. Heat oil or butter in a vessel, add cloves, cardamon, cinnamon and saute for a minute.
  5. Add the grounded paste and saute until raw smell goes away.
  6. Now add onions and fry until light brown.
  7. Pour 3 to 3 1/2 cups of water and bring to boil.
  8. Add the rice and cook on medium heat until done.
  9. Serve warm with any gravies or raithas.
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