Showing posts with label RICE DISHES. Show all posts
Showing posts with label RICE DISHES. Show all posts
Wednesday, August 18, 2010
Tomato paste : 1 tbspn
Chilly powder : 1/2 tspn
Ingredients to cook rice:-
Basmati rice : 3 rice cooker cups
Oil : 1 tbspn
Whole garam masalas : Cloves -2, Cardamoms-2, Cinnamon- 1 inch , Bay
leaves-2
Ginger garlic paste : 1/4 tspn
Water : 5 rice cooker cups
Salt : 2 tspns
Mint leaves : 10
Lemon juice : 1 tspn
Ingredients to make tomato rice:-
Oil + Ghee : 2 tbspn
Whole garam masalas : Cloves -2, Cardamoms-2, Cinnamon- 1 inch , Bay leaves-2
Onion : 1
Green chillies : 8
Curry leaves : 1 sprig
Ginger garlic paste : 1/4 tspn
Green peas : 1/2 cup
Grinded tomato puree
Salt : 2 tspn
Cooked rice
Coriander powder : 1 tspn
Garam masala powder : 1/2 tspn
Coriander leaves : 5 sprigs
Preparation :-
- Chop tomatoes and grind them with tomato paste and chilly powder. Put this aside.
- Wash basmati rice and soak for 15 mins. Heat a pan add oil , add whole garam masalas , curry leaves , ginger garlic paste and add water. Add salt and mint leaves and let this boil.
- Add lemon juice and strained rice and cook till done and switch off stove. Do not remove lid for 5 mins and later cool the cooked rice.
- Heat a pan add oil , ghee , whole garam masalas , green chillies and curry leaves and fry till done.
- Add sliced onions and fry till they turn lite brown and then add ginger garlic paste.
- Add green peas and fry for 5 minutes.
- Add grinded tomato puree , 2 tspns salt , garam masala powder , coriander powder and mix nicely and fry till tomatoes mixture oozes oil.Add 1 tspn lemon juice and coriander leaves .
- Add cooked rice and mix gently. Fry till done.
- Serve hot with spicy baby potato curry , onions and lemon wedges.
Monday, January 11, 2010
Serves : 2
Basmathi rice : 1&1/2 electric rice cooker cups
Cauliflower : 1/4 of a small cauliflower
Capsicum : 1 small
Carrot : 1
Potato : 1 small
Green peas : 1/2 cup frozen
Tomato : 1 plum
Onion : 1
Green chillies : 2
Garlic : 3 pods
Ginger garlic paste : 1/4 tspn
Cumin : 1/2 tspn
Bay leaf : 2
Pav bhaji masala : 2 tspn
Kitchen king masala : 1 tspn
Garam masala : 1/4 tspn
Salt : 1&1/2 tspn + 1/4 tspn
Water : 1/4 cup
Spring onions : 1 bunch
Red chilly paste : 1 tbspn
Lemon : 1/2
Preparations :-
- Clean rice and add enough water as directed , add 1&1/2 tspn salt and cook till fluffy and cool it.
- Chop onion , slit green chillies , chop cauliflower , capsicum , carrot , potato, spring onions , garlic and tomato .
- Heat a wok add 1 inch cube butter and 2 tbspn oil and when hot add cumin seeds , bay leaves, finely chopped garlic and green chillies.
- Then add onions and fry till half done and add ginger garlic paste.
- Add all veggies except tomato ,mix them and add 1/4 tspn salt and fry them till they are cooked. Check whether veggies are cooked by piercing laddle into a potato piece .
- Once they are cooked add tomato and add pav bhaji masala , kitchen king masala and garam masala and fry for a minute, add red chilly paste and add water . Adding little water helps in producing enough moist , helps in better mixing of masalas to veggies and helps in not getting burnt to the bottom. Add spring onions and dont mix it.
- Immediately add rice and give a good mix. Squeeze lemon juice and mix gently. When Rice turns hot switch off stove and serve hot.
- If u like u can serve it with raitha but i like it as it is.
Friday, October 16, 2009
Ingredients for cooking rice:-
Raw rice : 2 rice cooker cups (sona masoori)
Water : 4 cups
Turmeric : 1/4tspn
oil : 1tspn
Ingredients for making pulusu:-
Tamarind : 2 lemon size balls
oil : 1tbspn
cumin seeds : 1/4 tspn
Dry red chilly :1
Green chillies :2 (slit vertically)
Asafoetida : 1/8tspn
Curry leaves : 1 sprig
Fenugreek powder (menthi podi) : 1/4tspn
Cumin powder (jeelakarra podi) :1/4tspn
Salt :2tspns
Turmeric : 1/8tspn
Mustard powder : 1/2 tspn
Ingredients for Talimpu / Tadka :-
Oil : 1&1/2 tbspn
Urad dal : 1tbspn
Dry red chillies :2
Peanuts : 3tbspns
Bengal gram /chana dal : 2tbspns
Cumin seeds : 1/4tspn
Mustard seeds : 1/4tspn
Green chillies : 4 (slit vertically)
Asafoetida : 1/8tspn
Curry leaves : 2 sprigs
Preparation :-
- Cooking Rice :-
- Wash 2 cups of rice , add double the water and soak it for atleast 15 mins . Then add 1/4tspn turmeric and 1tspn oil and cook the rice . Once rice is cooked cool it on a wide plate .
- Extracting tamarind juice :-
- Take 2 lemon size tamarind balls in a microwave bowl , add some water till they immerse and microwave for 2 mins. Let this cool. Once it is cooled extract the thick juice from it.
- Making Pulusu :-
- Heat a shallow frying pan , add 1tbspn oil and when hot add 1/4tspn cumin seeds and 1 broken dry red chilliy , 2 green chillies , add asafoetida and curry leaves .
- Next add tamarind extract.
- Add 2tspns salt , 1/8tspn turmeric , Fenugreek powder , cumin powder .
- let this boil for 15- 20 mins till it thickens. Then switchoff stove and add freshly grounded mustard powder. Let this cool.
- Making Talimpu /Tadka :- Take another pan and heat it . Add 1&1/2 tbspns oil and when hot add urad dal , dry red chillies , peanuts and chana dal . When urad dal turns lite golden colour add cumin seeds , mustard seeds and green chillies . When green chillies are nicely fried then add curry leaves and asafoetida . Switch off stove.
- Mixing :- In cooled rice add talimpu/tadka and pulusu ( thick tamarind juice) . Mix them all well . Put it aside for atleast 2 hrs and then it is ready to serve.
- Serving :-Yummy yummy pulihora is ready to serve . U can serve it with onion or with curd and appadam. But usually it is eaten plain.
Wednesday, October 14, 2009
Heat Variation :- Cook whole process putting flame in medium heat.
Ingredients :-
Basmathi rice : 2 rice cooker cups
Eggs :3
Onion :1 big
Tomato :1
Green chillies : 5
Mint leaves : leaves of 5 sprigs
Coriander leaves : 5 sprigs
Oil: 2Tbspn
Whole garam masalas : ( cloves :3 ,cardamoms :3 , cinnamon stick :
2" piece , bay leaves :2 )
Ginger garlic paste : 1/2 tspn
Turmeric : 1/4tspn
Coriander powder : 1/2tspn
Garam masala powder : 1/4 tspn
Salt :2tspns
Preparation :-
- Take 2 rice cooker cups of basmathi rice into electric cooker bowl , wash it and add 3 cups of water . Let this soak for 10 mins . Next add 1/4 tspn turmeric , 1tspn salt and few drops of oil to soaked rice and cook it . Immediately takeout the plug once it reaches 'WARM' mode . After 10 mins take out the lid , Mix rice from the bottom and cool it . (U can make this fried rice with left over rice also . If u have leftover rice skip this step . Just add sufficient salt and turmeric to left over rice and mix well.)
- Chop 1 onion, 1 tomato , 5 green chillies , mint and coriander leaves . Take 3 eggs out and put ready everything .
- Heat a wok or wide mouth pan , add 2 Tbspns oil and when hot add whole garam masalas and fry for a minute.
- Next add green chillies and when they turn white add onions and fry till golden brown. Then add ginger garlic paste , pinch of turmeric and mint leaves.
- Next add tomato and fry till mushy .
- Add coriander powder , garam masala powder , 1/2 tspn salt and mix nicely.
- Now break 3 eggs and scramble them. Next add coriander leaves and fry for a minute.
- Add cooked rice or leftover rice and mix well . Put lid.
- When it turns hot switch off stove and take the lid out only after 5 mins . (If u want it to be little tangy u can squeeze juice of 1/2 lemon after switching off the stove . But usually we dont add lemon juice )
- Enjoy hot hot spicy Andhra egg fried rice . Serve it with sherva or any choice of ur curry.
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