Vidhu's kitchen: Rice varieties

Showing posts with label Rice varieties. Show all posts

Kashmiri Pulao / Kashmiri Pulav

Ingredients

Basmati rice : 1cup

Water : 3/4 cup

Milk : 1/4 cup

Chopped onion 1/4 cup

Cashewnut : 2 tbsps

Raisin : 1 tbsp

Cinnamon : 1 stick

Cloves : 3 nos

Cardamom : 2

Ghee : 2 tbsp

Pomegranate : 2 tbsps

Sugar : 1/4 tsp

Salt

Method

Wash the basmati rice and soak with water + milk for 10 minutes.

Heat 1 tsp ghee in a frying pan,fry cashew nut ,raisin and keep aside.

Fry onion in the same pan with little ghee till golden brown and crisp and keep aside.

Heat remaining ghee in the same pan,add cinnamon stick,cloves,cardamom,1/4 tsp sugar and fry.

Add soaked rice with water + milk mixture,add required salt ,mix and bring to a boil.

Reduce the flame,cover and cook till the rice is done.

Sprinkle onion,cashew nuts,raisins,pomegranate over the rice and mix gently.

Cover for few minutes.

Serve hot .

Enjoy...

Pulikachal Recipe / புளிகாச்சல்

Ingredients

Tamarind : 1 orange size
Turmeric powder : 1 tsp
Red chilly : 10 + 3
Grated jaggery : 1 tsp
Coriander seeds ; 2 tsp
Chana dal : 1 1/2 tsp + 1 tsp
Sesame seeds : 1 tsp
Fenugreek seeds : 1/2 tsp
Gingelly oil : 2 tbsps
Mustard seeds : 1tsp
Urad dal : 1 tsp
Peanuts : 2 tbsps
Curry leaves : 2 tbsps
Asafoetida : 1/4 tsp
Salt

Method

Soak tamarind in little hot water and extract 2 cups of thick juice from it and strain.
Dry roast coriander seeds,fenugreek seeds, 10 red chillies,1 1/2 tsp channa dal,sesame seeds on low flame and powder it.
Heat 2 tbsps oil,add mustards seeds .
When the mustard starts to sputter add urad dal,chana dal,peanuts,remaining 3 red chillies and fry till the dal turns golden brown.

Add curry leaves,fry and add the tamarind juice,salt,turmeric powder ,asafoetida and mix everything well.

Add the grated jagger and let it boil on low flame till the raw smell of the tamarind goes off.

Now add the spice powder ,mix well and cook till it becomes thick.

Pulikachal is now ready to mix with the rice.

Enjoy....:)

Semiya Biryani Recipe / Vermicelli Biryani

Ingredients

Semiya : 1 cup
Chopped onion : 14 + 1 tbsp
Chopped Tomato : 2 tbsps
Carrot : 1
Beans : 5 nos
Potato : 1
Green peas : 1/4 cup
Green chilly : 1
Red chilly powder : 1 tsp
Garam masala powder : 1 tsp
Turmeric powder : 1/4 tsp
Homemade Ginger - Garlic Paste : 1 tsp ( Recipe here)
Cinnamon : 1 stick
Cardamom : 2
Cloves : 3
Coriander leaves + Mint leaves : 1/4 cup
Ghee : 1 tbsp
Oil : 1 1/2 tbsp
Salt

Method

Cook the vermicelli in water adding little and salt. Drain and run
under cold water and keep aside.

Chop the carrot,peeled potato,green peas, beans and microwave it for 2 minutes with little salt.

Heat oil and ghee in a pan, add cinnamon,cardamom,cloves and green chilly and fry.

Add the chopped onion and fry for few minutes in medium flame.

Add Ginger - Garlic Paste , and fry.

Add chopped tomato,Red chilly powder,turmeric powder,coriander and mint leaves and salt and fry well on low flame.

Add the vegetables, mix and fry for few minutes.

Finally add the cooked semiya,Garam masal powder to this and mix well till semiya well coated with all masala mixture.

Garnish with mint and coriander leaves .

Serve hot and Enjoy...:)

Classic Combo - 13

Vegetable Soup + Butter Naan + Paneer Butter Masala + Peas Pulao + Chocolate Mousse

Vegatable Soup Recipe

http://www.vidhuskitchen.in/2012/02/cream-of-vegetable-soup.html

Butter Naan Recipe

http://www.vidhuskitchen.in/2010/02/naan.html

Paneer Butter Masala Recipe

http://www.vidhuskitchen.in/2010/11/paneer-butter-masala.html

Peas Pulao Recipe

http://www.vidhuskitchen.in/2010/01/peas-pulao.html

Chocolate Mousse Recipe

http://www.vidhuskitchen.in/2014/07/quick-chocolate-mousse-dessert-recipes.html

Temple Puliyodharai / கோயில் புளியோதரை

Ingredients

Raw rice : 2 cups
Thick Tamarind water : 2 cups
Urad dal : 1 1/2 tbsp
Bengal gram dal : 1 1/2 tbsp
Fenugreek seeds : 1/2 tsp
Red chilly : 6 nos
Freshly Groun black pepper powder : 1 tbsp
Peanuts : 2 tbsps
Sesame oil : 1/2 cup
Asafoetida
Turmeric powder
Mustard seeds
Salt
Curry leaves

Method

Wash and Cook rice and let it cool.
Heat sesame oil in a kadai,add mustard seeds .
When seeds starts to splutter,add urad dal,bengal gram dal,fenugreek seeds,broken red chilly,peanuts,curry leaves one by one and fry till golden brown colour.
Pour the tamarind water,salt ,turmeric powder to it and let it boil.
The mixture has to be reduced to half the quantity by boiling on low flame.
Once done remove from flame .
Spread the cooked rice in a wide plate, put the tamarind mixture little by little and mix.
Finally add the freshly ground black pepper powder and mix everything well.
Serve

Varagarisi Jeera Rice / Kodo Millet Jeera Rice

Ingredients

Varagarisi / Kodo Millet : 1 cup
Jeera          : 2 tbsp
Bay leaves : 1
Ghee         : 3 tbsp
Salt
Water       : 2 cups
Method

Wash & soak varagarisi / Kodomillet for 1/2 an hour
Heat ghee in a pressure pan, fry bay leaves and jeera.
When the jeera starts popping add soaked rice and stir.
Add 2 cups of water and salt, close the lid and let the rice cooked.
Serve with dal.

Tawa Pulao

Ingredients

Cooked & cooled rice : 1 cup
Chopped onon : 2 tbsps
Chopped carrot : 2 tbsps
Chopped Cabbage : 1 tbsp
Chopped capsicum : 2 tbsps
Chopped tomato : 1 tsp
Clitted green chilly : 1
Grated ginger a pinch
Red chilly powder : 1 tsp
Pav bhaji masala : 1 1/2 tsp
Turmeric powder : 1/4 tsp
Cumin seeds
Salt
Oil
Coriander leaves
Ghee

Method

Heat 1 tsp ghee + 1 tbsp oil in a kadai.
Add cumin seeds ,grated ginger,green chilly and fry.
Add onion and saute.
Add tomato,cabbage,carrot ,salt and stir.
Cover & cook for 2 minutes.
Add capsicum,red chilly powder,turmeric powder,pav bhaji masala and mix well.
Add 1 tsp water if the mixture is too dry.
Now put the rice and mix everything well.
Cover again and cook for 2 minutes.
Finally add coriander leaves and serve hot.

Murungai Keerai Sadam / Drumstick leaves Rice.

Ingredients

Murungai Keerai / Drumstick leaves : 1 cup
Cooked Rice : 1 cup
Red chilly : 3
Tamarind : a small piece
Peanuts : 2 tbsps
Mustard seeds
Urad dal
Asafoetida
Curry leaves
Salt
Oil

Method

Remove the drumstick leaves from the stem and wash.
Heat 1 tsp oil in a kadai,add the leaves, tamarind, red chilly, little salt and fry on low flame and let it cool.
Grind the leaves mixture with little water to a smooth paste.
Heat 1 1/2 tbsps oil, add mustard seeds and allow it to splutter.
Then add urad dal,1 broken red chilly,curry leaves,peanuts and fry.
Now add the drumstick leaves paste,required salt and mix well.
Cook on low flame for few minutes and switch off the flame.
Add the cooked and cooled rice to the mixture and mix everything well.
Serve with Papad and raita.

Tomato Idiyappam

Ingredients

Idiyappam/sevai dried-1 pack
onion-1 big(finely chpped)
Tomato-2 medium(finely chopped)
green chillies-2(finely chopped)
chilli powder-1 tsp
turmeric powder-1/2 tspCoriander leaves
Salt-to taste
oil-2 tsp
Mustard seeds
Curry leaves

Method

Cook the Idiyappam/sevai according to the package direction.In a kadai heat oil and add mustard seeds.
Add onion and fry till it is golden brown, add the tomato and fry it very well ..
Add salt,chilly powder,turmeric powder,curry leaves and green chillies and fry it for few minutes in a medium flame.Add the idiyappam now and close the lid for few minutes.
Finally Garnish it with coriander leaves..

Simple & Quick Garam Masala Rice

Ingredients

Basmati Rice : 1 cup
Water : 1 1/4 cup
Green cardamom : 2
Cinnamon stick : 1
Cloves : 3
Pepper corns : 1/2 tsp
Ghee : 2 tsp
Bay leaves
Mint leaves
Coriander leaves

Method

Wash & soak rice for 20 minutes.
Heat ghee in a heavy bottomed pan,add bay leaves,pepper corns,cinnamon stick,Cardamom,cloves and fry for few minutes.
Add soaked rice and fry.
Add water, salt and mix well,close the lid and let it cook on low flame.
Simple & quick garam masala rice is ready.
Garnish with mint leaves..
Serve hot with any side dish of your choice..

Carrot & Capsicum Rice / Pulao ( No onion No Garlic)

Ingredients

Cooked Basmati Rice : 1 cup
Grated carrot : 1/2 cup
Chopped capsicum : 1/4 cup
Coriander seeds : 1 tsp
Chana dal : 1/2 tsp
Red chillies : 4
Cloves : 2
Cardamom : 1
Cumin seeds : 1/2 tsp
Oil
Salt
Coriander leaves

Method

Dry roast coriander seeds,chana dal,red chillies,cloves ,cardamom for few minutes,cool down and powder it.
Heat oil in a pan,fry cumin seeds .
Add grated carrot and stir.
Put chopped capsicum to it and fry.
Add salt and mix.
Add the powdered masala,cooked rice and mix everything well.
Remove from fire and serve Hot with Cucumber raita.

Nellikai Sadam / Gooseberry Rice

Ingredients

Grated Gooseberry : 1 cup
Cooked rice : 2 cups
Red chilly : 2
Green chilly : 2
Peanuts : 2 tbsps
Urad dal : 1 tsp
Mustard seeds : 1/ tsp
Grated ginger : 1/4 tsp
Oil : 2 tsp
Salt
Curry leaves

Method

Heat oil in a pan,add mustard seeds ,urad dal, chopped green chillies,broken red chillies,peanuts and fry till they are brown in colour.
Add grated gooseberry ,salt and fry till raw smell goes away.
Finally add the cooked rice and mix well.
Serve with raita and any chips.

Cauliflower Pulao / Rice

Ingredients

Cooked basmati rice : 2 cups
Cauliflower ( separated into Florets ) : 1 cup
Ginger-Garlic paste : 1 tsp
Chopped onion : 1/2 cup
Chopped tomatoes : 2 tbsps
Garam masala powder : 1 tsp
Red chilly powder : 1 tbsp
Cumin seeds : 1 tsp
Ghee + oil : 2tbsps
Coriander leaves
Salt

Method

Heat oil + ghee in a pan,add cumin seeds.
Add chopped onion,ginger-garlic paste and fry for few minutes.
Put tomato,Cauliflower florets,salt and let it cook till done.
Add garam masala powder, red chilly powder and stir.
Add cooked rice and mix gently.
Cover and cook for few minutes on low flame.
Garnish with coriander leaves...
Serve with Raita..

Saffron Pulao/ Rice

Ingredients

Basmati rice : 1 1/2cups
Saffron : 1/4 tsp
Ghee : 2 tbsps
Cashewnuts : 2 tbsps
Raisins : 2 tbsps
Milk : 1/4 cup
Chopped onion : 1/4 cup
Bay leaves
Salt

Method

Soak saffron in lukewarm milk.
Wash and soak basmati rice for 1/2 an hour.
Heat ghee in a kadai ,fry cashewnuts and raisins and keep aside.
Fry onions and keep aside.
Add bay leaves and rice to the remaining ghee and fry.
Add 2 cups water, safron milk ,salt and mix well.
Cover with lid and cook on low flame till done.
Add fried cashews,raisins and onion and mix everything well.
Serve with any side dish of your choice...

Lemon Rice

Ingredients

Cooked & cooled rice : 1 cup
Lemon juice : 2 1/2 tbsps
Green chillies broken : 2
Red chilly broken : 1
Roasted peanuts : 2 tbsps
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Curry leaves
Gingelly oil
Salt

Method

Heat oil in a kadai,add mustard seeds, urad dal,red chilly,green chillies,peanuts,curry leaves and saute till dal turns golden brown and the mustard splutters.
Switch off the flame, add turmeric powder,lemon juice,salt and mix well.
Add the cooked rice and mix thoroughly.
Serve with potato dry curry and vadagam or with papad.

Simple & Quick Sambar Sadam

Ingredients

Raw rice : 1 cup
Toor dal : 3/4 cup
Tamarind water : 3 cups
Water : 1 1/2 to 2 cups
Chopped tomatoes : 1/4 cup
Chopped carrot : 1/2 cup
Chopped potato : 1/4 cup
Green peas : 1/2 cup
Shallots/ Small onions : 1/2 cup
Sambar powder : 1 1/2 tbsps
Turmeric powder : 1/2 tsp
Salt
Oil + ghee : 2 tbsp
Coriander leaves
Curry leaves

Method

Wash rice & dal together,add tamarind water,plain water,sambar powder,salt,turmeric powder to it and mix well.
Pressure cook it for 5 to 6 whistles.
Heat oil + ghee in pan,add onions and fry.
Add tomatoes,little salt and veggies to it and let it cook for few minutes.
Add the cooked & mashed rice mixture and mix well.
Switch off the flame ,add curry leaves and coriander leaves.
Serve hot with papad.

Milagu Sadam / Pepper Rice

Ingredients

Cooked & cooled rice : 1 cup
Pepper corns : 1 tbsp
Peanuts : 2 tbsps
Ghee : 1 1/2 tbsp
Urad dal : 1 tsp
Mustard seeds : 1/2 tsp
Curry leaves
Salt

Method

Heat 1/2 tsp ghee in a pan,fry pepper corns till it starts popping .
Keep aside, allow it to cool and make a coarse powder.
Heat remaining ghee in a pan,add mustard seeds,urad dal,peanuts,curry leaves one by one and fry till golden brown.
Sprinkle salt and pepper powder over the cooled rice.
Pour the seasoning over the rice and mix everything well.
Serve with Papad.