Recipes for rice
Masoor Rice Recipe
Masoor Rice Ingredients:
- 3 cups sprouted masoor (whole red lentil)
- 1 1/2 cups rice (chawal)
- 5 tsp ghee
- mustard seeds ( rai / sarson)
- cumin seeds (jeera)
- a pinch asafoetida (hing)
- salt to taste
Grind to Paste
- 3 big sized onions
- 1/2 cup grated coconut
- 1/2 bunch coriander (dhania) leaves
- ginger (adrak)
- 5 green chillies
- 10 to 15 curry leaves (kadi patta)
How to make Masoor Rice:
- Wash rice and keep aside.
- Heat the ghee in a kadai.
- Add mustard seeds and let them splutter
- Once done add hing and cumin seeds
- Add the ground paste and fry till oil seperates.
- Add rice and sprouted masoor and fry well.
- Add salt as per taste.
- Put everything in a cooker and add 2.5 cups of water.
- Cook upto 2 whistles on medium flame.
- Serve hot with raita or kadhi, papad and pickle of your choice.
Meethe Chawal Recipe
Meethe Chawal Ingredients:
- 2 cups rice (chawal) (presoaked)
- 4 cups grated carrot
- 2 cups sugar
- 4 to 5 cardamoms (elaichi)
- 4 to 5 cloves (laung / lavang)
- a few drops of vanilla essence
- 1/2 cup oil or ghee
How to make Meethe Chawal:
- Take a pot of water and add rice to it.
- When the water starts to boil, and the rice is half done, drain and keep aside.
- In the pot add the oil/ghee and heat it. fry the small cardamoms and cloves in it lightly.
- Add the sugar, carrots, and rice.
- Mix together and cover and cook on very low heat until the rice is done, water is dried and the carrots have become very tender.
Fish Pulao Recipe
Fish Pulao Ingredients:
- Boneless fish – 500 gm
- Basmati rice – 400 gm
- Onion paste – 115 gm
- Ginger – 5 gm
- Green chillies paste – 2 nos
- Pepper corns – 10 gm
- Turmeric powder – 1/2 tsp
- Garam masala – 1 tsp
- Chilly powder – As reqd
- Salt – As reqd
- Potatoes – 50 gm
- Ghee – 50 gm
- Oil – 250 gm
- Lemon juice – As reqd
How to make Fish Pulao:
- Marinate fish by adding limejuice, salt, turmeric powder, garam masala powder, chilly powder and mix well. Keep it aside for about ½ an hour.
- Slice the onions and chop ginger and garlic.
- Cook the marinated fish adding little water in a closed container.
- Heat oil in a pan.
- Saute onion, ginger and garlic.
- When it turns brown, add only the cooked masala water to this along with the limejuice.
- Heat ghee in a pan and fry the rice in it.
- Add the fried rice to the masala water. If required, add water to make it double the quantity of rice.
- Add little salt and top it with half-cooked fish. Cook for about 20 minutes.
Kitchari Rice Recipe
Kitchari Rice Ingredients:
- 1 cup mung dal/moong dahl, split yellow lentils
- 1/2 cup basmati rice
- 3 cups water
- 3 tablespoons of ghee
- 1 inch piece of fresh ginger (root), peeled, chopped up well
- 1 tsp ajwan seeds (caraway)
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 3 cinnamon sticks
- 1/2 tsp tumeric
How to make Kitchari Rice:
First, wash the mung dal and the rice really well. Wash & strain, wash & strain. Then heat the water til it boils. Throw in the mung dal & rice. Cover. Turn heat down to low. While that’s going, crush the three seeds (ajwan, fennel & cumin). In another pan, heat the ghee on medium and add the ginger, seeds, tumeric, cinnamon sticks – it should smell really good! If you are adding veggies, add them to the spices once the spices are roasted.
When the water is no longer covering the mung dal & rice…but you still know there is 1/2 water in the pot, add the spices and veggies. Stir. Cover. Turn on low heat and cook until all water is absorbed. Tadaaaa! Serve with ghee and you can add a little salt. mm!
Green Chili Chicken Rice Soup Recipe
Green Chili Chicken Rice Soup Ingredients:
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 2 cups milk
- 3 cups chicken broth
- 2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
- 1/2 cup chopped green chile peppers
- salt and pepper to taste
- 1 pinch garlic powder
How to make Green Chili Chicken Rice Soup:
- In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
- Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.
Chana Pulao Recipe
Chana Pulao Ingredients
1 cup whole Chana (white, black or green)- 1 cup rice soaked for about 30 minutes
- 5 tbs. oil
- 1 medium sized onion sliced
- 1 tbs. ginger (Adrak) paste
- 1 tbs. garlic (Lehsan) paste
- 1 tsp. whole Cumin Seeds (Zeera)
- 6 black pepper (Kali Mirch).
- 6 cloves (Laung)
- 1 black cardamom (Bari Ilaichi)
- ½ inch piece of cinnamon (Dalchini)
- 1 tsp. salt (according to taste
How to make Chana Pulao Recipe
- Add about 3 cups of water and boil till the Chana becomes tender but does not break apart. Drain and keep aside.
- In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
- Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the Chana and presoaked rice.
- Add water so that it reaches about a 1½ cm above the level of the rice and Chana.
- Cover and cook till water dries and the rice and Chana tender.
- Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
- Serve with garlic chutney or Achaar.
Serving: 4 to 5 persons
Mushroom Fried Rice Recipe
Mushroom Fried Rice Ingredients:
- 1 1/2 cups long-grain rice
- 3 tablespoons cooking oil
- 1/2 pound cremini mushrooms, sliced thin
- 1/2 pound shiitake mushrooms, stems removed, caps sliced
- 1/2 pound white mushrooms, sliced thin
- 1/4 teaspoon dried red-pepper flakes
- 1 tablespoon grated fresh ginger
- 6 scallions including green tops, sliced thin
- 1/2 teaspoon salt
- 1/4 cup soy sauce
- 1/2 cup frozen peas
- 1 teaspoon Asian sesame oil
How to make Mushroom Fried Rice:
- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
- Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
- In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything’s warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
Modur Pulao Recipe
Modur Pulao Ingredients
-
Modur Pulao Recipe
2 cup Long Grain Basmati Rice
- 2 cup Sugar
- ½ cup Ghee
- ½ tsp Whole Cardamoms
- ½ tsp Cloves
- ½ tsp Black Peppercorns
- ½ tsp Cinnamon
- 5 bay Leaves
- 5 Saffron Strands
- ½ cup Almonds, blanched and split
- ½ cup Raisins
- ½ cup Dry Coconut Slivers
- ½ cup Dried Dates
- Water, as required
- 2 tsp Milk
How to make Modur Pulao
- Wash and drain the rice and keep it aside.
- Take a large pan and boil 8 cups of water in it. Put rice in it and let it cook.
- When cooked (3/4th prepared), drain the rice and set it aside.
- In the meantime, soak saffron strands in 2 tsp milk and mix it to make a paste.
- Heat ghee in a large pan and put all the spices in it except saffron. Allow it to sizzle a bit.
- Now, add sugar and 1/3 cup of water in it and stir well.
- Put all the dry fruits in it and stir well again.
- Now, add cooked rice in it along with saffron liquid and mix it carefully.
- Cover it and let it cook for an hour.
- When cooked, mix it gently to separate the rice grains and serve warm.
Khechier Recipe
Khechier Ingredients
-
Khechier Recipe
500 g Rice (soaked)
- 250 g Green Gram (Moong)
- 1 cup Mustard Oil
- 1tsp Red Chili Powder
- 1 tsp Dry Ginger Powder
- 1 tsp Caraway Seeds (Ajwain)
- Pinch of Asafoetida
- 1 tbsp Turmeric
- 1 tsp Aniseed Powder
- 1 tsp Garam Masala
- Salt
How to make Khechier
- Soak green gram with rice and all the other ingredients.
- After some time, all the water gets absorbed.
- Put on a low flame and keep stirring for ten minutes.
- If you have a heavy bottomed pan, then place a griddle (tava) between the flame and the pan.
- Let it cook on slow flame for half an hour.
- Serve hot.
Bhari Bhindi (okra) Recipe
Bhari Bhindi Ingredients:
-
Bhari Bhindi or Okra
Bhindi (Okra) 1 kilogram
- Salt 1 tablespoon
- Red Chili 1 tablespoon
- Khatai Powder 1 tablespoon
- Zeera Powder 1 tablespoon
- Oil 2 cups for deep frying
- To be eaten with
- Boiled Rice
- Chapati / Pita Bread
How to make Bhari Bhindi
- Wash bhindi and dry thoroughly.
- Remove heads and slit one side but not all the way through so masala can be filled.
- Mix the rest of the ingredients together and with a spoon fill in the bhindi.
- Fry till crisp.
- Serve with boiled rice or chapati.
- Great as a side dish.
