Veg basmati rice

Posted on December 28, 2010. Filed under: Chawal/rice/pulao/biryani | Tags: , |


3 cups India Gate Basmati Rice (washed and soaked)
3-4 nos Green Cardamom
3-4 nos Black Cardamom
3-4 nos Black Peppercorns
To taste Salt
½ cup Amul Curd
1 tbsp Amul Butter
1 tsp Cumin seeds
1 tbsp French Beans (boiled and finely chopped)
1 cup Cauliflower stem (boiled and finely chopped)
2 tbsp Cornflour
2 tsp Ginger-garlic paste
1 tsp Red chilli powder
For frying Fortune Oil
1 nos Onion (finely sliced)
10-12 nos Mint leaves (shredded)


1. In a deep pan, boil 1½ cups of water with green cardamom, black cardamom and peppercorns for 5-7 minutes. Add salt, boil for two more minutes and keep aside.
2. In a bowl, whisk the curd with an equal amount of water.
3. In a deep vessel, heat butter and add cumin seeds. When cumin crackles, add spice water and curd water and bring to a boil. Mix in rice and some more salt if required. Boil the rice on a high flame and when rice is just undercooked, reduce the flame, cover the vessel and cook till done.
4. For koftas, combine the beans and cauliflower stem with cornflour, ginger-garlic paste, red chilli powder and salt. Shape into koftas.
5. Heat oil in a kadhai and deep fry the koftas. Also deep fry sliced onion till brown and crisp.
6. Serve the koftas on a bed of the prepared rice, sprinkled over with fried onions and mint leaves.

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Hyderabadi biryani

Posted on December 20, 2010. Filed under: Chawal/rice/pulao/biryani, Non-veg | Tags: , |


I Basmati rice:1kg I Green cardamom: 5 I Bayleaf: 2 I Mace:2 I Oil: 30 ml I Onion: 80 gms I Cauliflower: 100 gms I Carrot: 100 gms I Beans: 100 gms I Green peas: 50 gms I Coriander: 20 gmsI Mint: 10 gms I Curd: 50 gms I Red chilli powder: 10 gms I Turmeric powder: 5 gms I Garam masala: 5 gms I Saffron: 1 pinch I Ghee: 20 gms I Butter: 10 gms I Cream: 10 ml I Rose water: 2 ml I Salt (to taste) I 1 lemon squeezed I Water (for boiling rice) I Shredded green chilli: 5 I Juliennes ginger: 3 gms.
I Blanch cut vegetables. I Soak rice in water for 30-40 minutes. I Take oil in a pan and crackle cardamom, bayleaf, mace and sauté onion till brown in colour. I Now add all vegetables, red chilli and turmeric powder, salt, garam masala, green chilli, ginger, mint, coriander, whip curd and cream. I Take a pot and add water, mint
    leaves, coriander leaves, lemon, mace, salt
    and boil it. Add rice and cook it. I When
    rice is cooked, strain it and layer it with marinated vegetables. I Finish with ghee, saffron, butter, rose water, mint leaves, coriander leaves and green cardamom powder. I Seal the pot and cook it on slow flame.

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Snow peas, asparagus and truffle risotto

Posted on December 20, 2010. Filed under: Chawal/rice/pulao/biryani | Tags: , , |


I Arborio rice: 50gr I Vegetable stock: 800ml I Blanched asparagus: 60gr I Blanched snow peas: 60 gr I Garlic: one clove, finely chopped I Chopped shallot: one I Dry vermouth or dry white wine: one wineglass I Butter: 20 gr I Olive oil: 10 gr I Truffle oil: 5 gr I Fresh truffle (black or white): 20 gr I Grated parmesan cheese: 25 gr I Sea salt/freshly-crushed black pepper to taste.
I Heat the stock. In a separate pan, heat the olive oil and butter, add the shallot and garlic, heat very slowly for about 15 minutes without colouring. When it has softened, add the rice and turn up the heat. I The rice will now begin to lightly fry, so keep stirring it. After a minute, it will look slightly translucent. Add the vermouth or wine and keep stirring.I Once the vermouth or wine’s cooked into the rice; add your first ladle of hot stock and a good pinch of salt. Turn down the heat to simmer, so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 12 minutes. I At half stage, add the blanched snow peas and chopped asparagus stamps (keep tips for presentation). Taste the rice — is it cooked? Carry on adding stock until the rice is soft. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water. I Remove from the heat and add the butter, parmesan and truffle oil. Stir well. This is the most important part of making the perfect risotto. I Eat it as soon as possible, while the risotto retains its beautiful texture. Plate the risotto topped with warm asparagus tips, snow peas, shaved truffle and herbs (chervil, basil, tarragon, etc). You can also add fresh parmesan shaving

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Mutton biryani

Posted on November 24, 2010. Filed under: Chawal/rice/pulao/biryani, My favourite | Tags: , |


I Lamb leg: 500 gms I Onion, sliced: 1 cup I Ginger, chop: 1 inch I Garlic: few cloves I Coriander powder: 3 tsp I Green chilies: 3 I Chili powder: 1 tsp I Dried coconut: 2 tsp I Poppy seeds: 1 tsp I Cardamom, cloves: 3 I Peppercorns: 5 I Cinnamon, stick: 1 inch I Curd: 1 cup I Salt to taste I Desi ghee: 3 tbsp RICE I Basmati rice: 2 cups I Onion: ¼ cup I Cloves: 3 I Cinnamon: 1 I Cardamom: 3 I Bay leaf: 2 I Salt to taste I Desi ghee: 5 tbsp I Saffron: few strands I Kewra water: 2-3 drops.
I Clean and cut meat and soak in curd. I Roast and powder cloves, cardamom, cinnamon and peppercorns. I Grind together the red chilies, half of the onions, ginger, garlic, green chilies and coconut.
I Heat desi ghee, add sliced onions and sauté, add ground spices. I Add meat, sauté and add ground poppy seeds. I Pour in remaining curd and season, cook gently till meat is tender. I Sprinkle powdered spices and remove from fire. FOR THE RICE I Heat fat, fry onions and remove, add whole spices. I When spices crackle, add rice. Add salt and double water. I When rice is cooked, remove from fire. FOR THE BIRYANI I Make a layer of rice in a pan, sprinkle with saffron water and
kewra water. Place meat layer over it and
again cover with rice. Seal with dough and keep on slow flame for five minutes. I Serve hot, garnished with fried onions, chopped coriander, mint and fried nuts and raita.

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Authentic thai green curry

Posted on November 24, 2010. Filed under: Chawal/rice/pulao/biryani, Subzi | Tags: , |


Lemongrass (sliced finely): 1 stalk I Ground coriander: 2 tsp I Vegetarian fish sauce: 3 tbsp I Brown sugar: 1 tsp I Green chillies (deseeded): 1-3 I Small onion: 1I Garlic: 2 cloves I Ginger (peeled): 1 piece I Kaffir lime leaves (fresh): 2-3 I Fresh coriander leaves and stems: 1 cup I Dark soy sauce: 1½ tsp OTHER I Kaffir lime leaves: 2-3 I Coconut milk: 1 can I Packaged tofu, cut: 1I Red bell pepper: 1 I Snow peas: 1 cup I Fresh sweet basil (chopped roughly): 1 cup I Thai brinjals: 1/2 cup I Oil for frying: 3 tbsp I Optional: Other vegetables of your choice such as carrots, broccoli, baby corn, mushroom, etc.
To make the green curry paste, place all paste ingredients in a food processor. Add a little of the coconut milk (enough to keep the blades going). Process well. I Place oil in wok. Turn heat on medium-high and add paste. I Stir fry until fragrant (about 1 minute), then add coconut milk. I Add wheat and stir. I Add kaffir lime leaves and cover the pan. I Turn the heat down to medium-low and allow to simmer. I Add bell pepper and yam/sweet potato. I Cover and cook another 10 minutes. I Finally, add snow peas, stir and continue cooking for 2-4 minutes. I Do a taste test for salt and spice. I To serve, place on a serving platter or in a large serving bowl. Sprinkle with fresh basil. I Accompany your curry with Thai jasmine-scented rice

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Bulgur wheat and paneer pulao

Posted on August 3, 2009. Filed under: Chawal/rice/pulao/biryani, Home Remedies, INFANCY - ten to twelve months | Tags: , , , , |

Pulao is usually associated with rice. Here, I have tried to make a different kind of pulao using bulgur wheat which has a very good fibre content. Addition of vegetables and paneer makes it all the more nourishing and helps in good vision as well as appealing for your infant. Serve it with fresh curds to make a complete meal.

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Makes 1 cup.

2 tablespoons bulgur wheat (dalia), washed
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/2 cup mixed vegetables (cauliflower, green peas, french beans and carrots), finely chopped
1/4 cup paneer (cottage cheese), chopped
1 teaspoon chopped coriander
1/2 teaspoon lemon juice
1/2 teaspoon ghee
salt to taste
1. Heat the ghee in a pressure cooker and add the cumin seeds and asafoetida. When the cumin seeds crackle, add the bulgur wheat and sauté for 2 to 3 minutes.
2. Add the vegetables, paneer, 1 cup of water and salt and pressure cook for 3 whistles.
3. Before serving, add the coriander and lemon juice and mix well. Serve lukewarm.
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Baingan chawal

Posted on July 17, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |


Rice 2 cups
Cardamom 1
Cloves 3
Cinnamon 1 inch stick
Onion 2
Eggplant 2
Garlic 3 pods
Mustard Seeds 1/4 tsp
Turmeric Powder a big pinch
Salt to taste
Oil 1 tbsp


Coconut 1 tbsp
Peppercorns 1/4 tsp
Coriander Seeds 1 1/2 tsps
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Red Chiles 3
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Peel and slice the onions. Peel and crush the garlic pods. Wash, remove stems, chop the eggplant into small pieces and soak them in water to which pinch of salt is added.

Wash rice thoroughly thrice and keep aside.

Heat a tsp of oil in a pan, add cardamom, cloves, cinnamon and half of sliced onions.
When onion turns translucent, add rice, 4 cups of water and cook covered until its soft without becoming mushy.

Heat oil in a pan, add all masala ingredients except the coconut. Fry them for few minutes or until the dal changes color. Cool it down and grind it along with fresh coconut into smooth paste adding little water.

Heat 2 tsps of oil in a pan, add garlic pods, mustard seeds, egpplant pieces, half of onion slices, turmeric powder and salt. Cook covered until the eggplant turns soft.

Then, add the ground masala paste and fry for a minute or two. Stir in the fried eggplant mixture to the above cooked rice. Mix thoroughly and serve hot with any raita.

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Dhaniya palak rice

Posted on July 17, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , , |


Raw Rice 2 cups
Cilantro 1 bunch
Spinach 1/2 bunch
Ginger 2 inch piece
Green Chillies 3-6
Cloves 4
Cinnamon 3 inch stick
Bay Leaf 2
Green Cardamom 2
Salt to taste
Oil 2 tbsps

Method of preparation:

Peel, wash and roughly chop ginger. Remove stems, wash and roughly chop green chillies.

Clean and wash cilantro and spinach thoroughly. Remove hard stems, roughly chop washed cilantro and spinach.

Blend the chopped cilantro, spinach, green chillies, ginger and salt into smooth paste adding sufficient water.

Wash rice thoroughly three times. Cook in 4 cups of water until almost done.

Heat oil in a pan, add cloves, cinnamon, bay leaf and green cardamom. Add the cilantro spinach paste and stir fry for 2-3 minutes.

Then add the rice and mix thoroughly to coat the rice with the fried paste. Cook covered for 5 mintues or until the rice is soft and cooked. Serve hot with any raita.

Note: Add your choice of vegetables( onion, peas, bellpepper, carrots, potato…) or nuts( cashews, almonds…) before adding the cilantro spinach paste.

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Stir fry indian rice

Posted on July 16, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Mildly spiced rice, with select vegetables, curds and cheese, which can be made very quickly.

Preparation time: 10 minutes. Cooking time: 10 minutes. Serves: 4.

3 tbsp oil
½ cup sliced onions
4 cloves crushed garlic
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
½ cup sliced capsicum
½ cup chopped tomatoes
3 cups cooked long grain rice
2 tbsp fresh curds (dahi), beaten
¼ cup grated cheese
Salt to taste

1.Heat the oil in a wok, add the onions and garlic and stir-fry for a couple of seconds.
2.Add the chilli powder, turmeric powder, capsicum and tomatoes and stir-fry for a few minutes.
3.Add the cooked rice, curds, cheese and salt and stir-fry for a few more minutes.
Serve immediately.

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Posted on July 16, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Jalfraize is a combination of veggies flavoured with a sweet and sour gravy. The USP of this recipe however is the brown rice. Since it is not milled, its outer covering or bran that is rich in fibre is kept intact, making it a healthy and heart-friendly ingredient. It is good for weight-watchers too. Brown rice requires more water and takes more time to cook as compared to normal rice and so you need a little patience while preparing this recipe. Yet, believe me; every minute spent is worth it!

Preparation Time: 20 minutes. Cooking Time: 25 minutes. Serves 4.
Baking temperature: 200ºC (400ºC). Baking time: 15 minutes.

For the brown rice
1¼ cups uncooked brown rice
Salt to taste

For the jalfraize
¼ cup sliced spring onions (including greens)
¼ cup sliced capsicum
¼ cup sliced mushrooms (khumbh)
1 cup boiled mixed vegetables (sliced baby corn, sliced carrots, cauliflower florets, sweet corn etc.)
½ cup tomato slices
¼ cup tomato purée
2 tbsp tomato ketchup
1 tsp vinegar
1 tsp cornflour mixed with ½ cup water
½ tsp sugar
A pinch of turmeric powder (haldi)
1 tsp chilli powder
½ tsp garam masala
1 tsp coriander-cumin seed (dhania-jeera) powder
Salt to taste

Other ingredients
2 tbsp low fat milk
2 tbsp finely chopped spring onions greens for the garnish

For the brown rice
1. Mix the rice with 4 cups of hot water and salt and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid the lid. Remove and keep aside.

For the jalfraize
1. Heat a non-stick pan, add the onions and capsicum, and dry roast for 2 minutes stirring continuously.
2. Add the mushrooms, mixed vegetables and tomatoes and dry roast for 1 minute.
3.Mix together ¼ cup tomato purée, tomato ketchup, vinegar, orn flour paste, sugar, turmeric powder, chilli powder, garam masala, coriander-cumin seed powder and salt in a bowl.
4.Add this mixture to the vegetables, mix well and simmer on a slow flame for 5 minutes till the gravy thickens and coats the vegetables.

How to proceed
1.Divide the brown rice into 2 equal portions and keep aside.
2. Put the milk at the bottom of a glass baking tray and spread one portion of the brown rice in an even layer and then spread the jalfrazie over it.
3. Spread the remaining brown rice over it an even layer.
4. Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may be cause a spark.
5. Turn upside down on a large serving plate just before serving.
Serve hot garnished with spring onions greens.

Nutritive value per serving
Energy : 293 calories
Protein : 1.5 gm
Carbohydrates : 17.8 gm
Invisible fat : 0.2 gm
Calcium : 40.6 mg
Folic acid : 21.6 mcg

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