Crispy rice soup

Posted on June 24, 2009. Filed under: Starter | Tags: , , , |

The crackle of the rice when added to the soup gives a sizzling start to your meal.

Cooking Time : 10 minutes.
Preparation Time : 10 minutes.

Serves 6

Ingredients
1 teacup cauliflower, cut into big pieces (parboiled)
2 sliced carrots or 1/2 cup cabbage cut into pieces (parboiled)
1 tablespoon chopped celery
2 tablespoons chopped lettuce leaves
1/4 teaspoon Ajinomoto powder
1 medium sized firm tomato, cut into small pieces
4 to 5 tablespoons cooked and dried rice
2 tablespoons refined oil
salt to taste
Method
1. Heat the oil on a high flame and add the cauliflower, carrot, celery and Ajinomoto powder and cook for 3 to 4 minutes.
2. Add 6 teacups of hot water or vegetable stock, the tomato pieces, lettuce and salt and give one boil.
3. Pour into a large serving bowl.
4. Deep fry the dried rice on a high flame.
5. Just before serving, add the rice.
6. Serve hot with green chillies in vinegar and chilli sauce.
Tips
Crispy rice :
Spread the cooked rice in a broad vessel and put in the sun. Cover with a jali (sieve) and keep until the rice is fully dried.
Store in an air-tight jar. The dried rice stays for several months without spoiling.
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Corn and vegetable ring with coconut curry

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Try this novel dish for a party.

Cooking Time : 35 minutes.
Preparation Time : 30 minutes.

Serves 6.

For the corn and vegetable ring
2 teacups cooked corn
2 potatoes, boiled and mashed
2 teacups mixed boiled vegetables
1 teacup cooked rice
1 tomato, sliced
1 capsicum, sliced
2 teaspoons mustard seeds
2 pinches asafoetida
4 teaspoons sesame seeds
4 tablespoons chopped cashewnuts
6 tablespoons oil
salt to taste
(for the corn and vegetable ring)
1 teacup chopped coriander
6 green chillies
4 tablespoons grated coconut
juice of 1 lemon
1 teaspoon sugar
1 teaspoon salt
For the coconut curry
1 coconut
1 teaspoon cumin seeds (jeera)
1 slit green chilli
a few curry leaves
1/2 teaspoon sugar
2 tablespoons ghee
salt to taste
To be ground into a paste (for the coconut curry)
2 tablespoons grated coconut
5 green chillies
1 tablespoon chopped coriander
Method
1. You can take french beans, carrots, green peas as mixed vegetables.
For the corn and vegetable ring
1. Crush the corn lightly.
2. Mix the potatoes, vegetables, rice and corn. Add the paste and salt and mix well.
3. Heat 3 tablespoons of oil, add half the mustard seeds and fry until they begin to crackle. Add half the sesame seeds and half the cahsewnuts and fry for a few seconds.
4. Add the vegetable mixture and mix well.
5. Arrange the tomato and capsicum slices at the bottom of a greased ring mould tin.
6. Fill the mould with the vegetable mixture. Cover and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
7. When you want to serve, unmould the ring mould on a serving dish.
8. Heat the remaining oil, add the remaining mustard seeds and fry until they begin to crackle. Add the asafoetida and the remaining sesame seeds and cashewnuts and fry for a few seconds. Pour this mixture over the corn and vegetable ring.
For the coconut curry
1. Grate the coconut. Add 3 teacups of water and blend in a mixture. Strain and take out the coconut milk.
2. Heat the ghee and fry the cumin seeds until they begin to crackle. Add the green chilli and curry leaves and fry again for 1 minute. Add the paste and fry again for 1 minute.
3. Add the coconut milk, sugar and salt and boil for 10 minutes.
4. Serve hot with the corn and vegetable ring.
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Vegetable pulao

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Aromatic rice.

Cooking Time : 30 minutes.
Preparation Time : 30 minutes.

Serves 8.

Ingredients
1 1/2 teacups uncooked rice
100 grams green peas
2 potatoes
1 1/2 teaspoon shah-jira
1 small cauliflower
juice of 1 lemon
4 tablespoons ghee
salt to taste
To be ground into a paste
2 tablespoons grated fresh coconut
4 green chillies
8 cloves
5 cardamoms
1 stick cinnamon
2 teaspoons poppy seeds (khus-khus)
For garnishing
fried cashewnuts
Method
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
2. Cut the vegetables (except green peas) into big pieces and boil them.
3. Put the ghee in a vessel and fry the shah-jira.
4. Add the paste and fry again for a little time.
5. Add the rice, vegetables, lemon juice and salt, mix well and cook for a few minutes.
6. Serve hot garnished with cahsewnuts.
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Shahi pulao

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , , |

A Moghlai version of delicately spiced rice.

Cooking Time : 25 minutes.
Preparation Time : 15 minutes.

Serves 6 to 8.

Ingredients
2 teacups uncooked rice
1 tablespoon cashewnuts
1 tablespoon raisins
2 tablespoons paneer (cut into small cubes)
1 teacup boiled green peas
2 finely chopped green chillies
1 teaspoon shah-jira
2 sticks cinnamon
2 cloves
3 cardamoms
1 tablespoon fruit pieces (any stewed fruit)
1/2 teaspoon saffron
4 tablespoons ghee
salt to taste
Method
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
2. Heat the ghee and fry the cashewnuts. Remove and keep aside.
3. Fry the raisins in the same ghee. Remove and keep aside.
4. Add the shah-jira, cinnamon, cloves, cardamoms and green chillies to the ghee and fry again.
5. Add the rice, paneer, green peas, fruit pieces, paste and salt and mix well.
6. Warm the saffron a little, rub in a little warm water and add to the rice.
7. Decorate with the fried cashewnuts and raisins.
8. Serve hot with curds or curry.
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Baked coconut rice

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Coconut milk gives all the taste.

Cooking Time : 30 minutes.
Preparation Time : 20 minutes.

Serves 6 to 8.

For the rice
2 teacups uncooked rice
1 large coconut
2 sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste
For the paste
1/2 grated coconut
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
3 sticks cinnamon
3 cloves
3 peppercorns
10 to 12 Kashmiri chillies
1 tablespoon khus-khus
1 teaspoon oil
For the curry
3 teacups mixed boiled vegetables
2 large tomatoes
1 tablespoon fresh cream
1/2 teaspoon sugar
3 tablespoons ghee
salt to taste
For decoration
fried cashewnuts
For the rice
1. Grate the coconut, add 3 1/2 teacups of water and allow to stand for a while. Blend in a liquidiser and strain.
2. Heat the ghee, add the cinnamons and cloves and fry for a little while.
3. Add the rice, coconut milk and salt.
4. Cover and cook until the rice is tender.
For the paste
1. Heat the oil and fry the remaining ingredients for 1 1/2 minutes.
2. Grind into a paste with the help of water.
For the curry
1. Put the tomatoes in hot water for 10 minutes. Grate into a pulp.
2. Heat the ghee and fry the paste for 1 minute.
3. Add the vegetables (french beans, cauliflower, green peas), grated tomatoes and 1/2 teacup of water and boil for 3 to 4 minutes.
4. Add the cream, sugar and salt.
How to serve
1. In a large baking tray, spread the curry and cover with the rice. Top with the fried cahsewnuts and cover the tray with aluminium foil. Bake in a hot oven at 225 degree C (450 degree F) for 25 minutes.
2. Serve hot.
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Masala rice with stuffed vegetables

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

An unusual rice dish with vegetables.

Cooking Time : 40 minutes.
Preparation Time : 20 minutes.

Serves 6 to 8.

Ingredients
1 1/2 teacups uncooked rice
5 brinjals
5 small potatoes
5 to 6 small tendlis (optional)
1 teacup boiled green peas
5 tablespoons oil
salt to taste
To be mixed together into a masala mixture
1/2 grated coconut
4 teaspoons coriandercumin seed (dhana-jira) powder
1 teaspoon sugar
2 teaspoons chilli powder
1 teaspoon garam masala
1 1/2 teacups chopped coriander
a pinch asafoetida
salt to taste
Method
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
2. Make 4 vertical slits in the brinjals, potatoes and tendlis and stuff with the masala mixture. A little mixture will be left over.
3. Heat the oil, add the stuffed vegetables and salt and very little water. Pressure cook or cover and cook until soft.
4. Mix the cooked rice, remaining masala mixture, green peas and salt. Add the cooked vegetables and mix well.
5. Serve hot with kadhi.
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South indian rice

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

A spicy rice from the South.

Cooking Time : 10 minutes.
Preparation Time : 20 minutes.

Serves 6 to 8.

Ingredients
1 1/2 teacups uncooked rice
3 tablespoons peanuts
3 tablespoons sesame seeds
1 tablespoon gram dal
3 red chillies
5 curry leaves
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida
2 tablespoons grated `coconut
3 tablespoons malagapadi powder

3 tablespoons tamarind water

1/2 teaspoon turmeric powder
2 tablespoons ghee
salt to taste
For the malagapadi powder
2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
2 tablespoons gram dal
2 tablespoons urad dal
2 tablespoons sesame seeds (til seeds)
12 red chillies
1 teaspoon asafoetida
1 teaspoon salt
Method
1. Mix and roast all the ingredients for the malagapadi powder. When roasted, powder and store in an airtight vessel.
How to proceed
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cook.
2. Roast the peanuts and sesame seeds separately and powder them coarsely.
3. Heat the ghee, add the gram dal and mustard seeds and roast for 1 minute.
4. Add the red chillies, curry leaves and asafoetida and cook again for 1/2 minute.
5. Finally, add the rice, coconut, tamarind water, turmeric powder, malagapadi powder, roasted peanuts, sesame seeds and salt and cook for a few minutes.
6. Serve hot.
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Thai rice with pineapple

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , , |

Rich rice with pineapple and raisins.

Cooking Time : 10 minutes.
Preparation Time : 15 minutes.

Serves 4.

Ingredients
3 cups cooked rice
3/4 teacup boiled green peas
1 chopped green chilli (optional)
1 teacup chopped fresh pineapple pieces (sweet)
3 tablespoons raisins
3 teaspoons soya sauce
3 tablespoons oil
salt to taste
Method
1. Heat the oil in a broad vessel.
2. Add the peas, green chilli and pineapple and cook for a few minutes.
3. Add the rice, raisins, salt and soya sauce.
4. Mix well.
5. Serve hot.
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Corn croquettes

Posted on June 22, 2009. Filed under: Snacks, Starter | Tags: , , |

A masterpiece in corn, delicately flavoured with celery and cheese.

Cooking time : 40 minutes.
Preparation Time : 15 minutes.

Makes 25 to 30 croquettes.

For the sauce
2 teacups milk
4 tablespoons butter
5 tablespoons plain flour (maida)
For the croquettes
2 teacups cooked tender corn
1 teacup cooked rice
1 tablespoon chopped celery
4 chopped green chillies (optional)
salt to taste
oil for deep frying
For dipping the croquettes
1/2 teacup plain flour (maida)
bread crumbs to fry
For the sauce
1. Melt the butter in a vessel, add the flour and cook for a little time.
2. Now add the milk. Go on stirring and cooking until the mixture becomes a lump.
3. Cool.
How to proceed
1. Crush the cooked corn slightly.
2. Mix the cooked corn, rice, the prepared sauce, the celery, green chillies and salt. Shape into croquettes.
3. Mix the flour and 1 cup of water into a smooth paste. Dip the croquettes into the paste and roll into the bread crumbs.
4. When you want to serve, deep fry in oil.
5. Serve hot with tomato ketchup.
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Toasted methi roti

Posted on May 28, 2009. Filed under: Rotis/paratha/puri | Tags: , , |

With a toaster at hand, why toil in the kitchen making rotis till the last minute? You can now toast and serve hot and crispy rotis on the dining table itself, and oil-free too!

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Makes 4 rotis.

Ingredients
½ cup whole wheat flour (gehun ka atta)
½ cup rice flour (chawal ka atta)
1 cup chopped fenugreek (methi) leaves
½ tsp cumin seeds (jeera)
½ tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp finely chopped green chilies
1 tbsp oil
Salt to taste
Other ingredients
Whole wheat flour (gehun ka atta) for rolling
Oil for cookng
Ghee for glazing
Method
1. Combine all the ingredients and add enough water to make a stiff dough. Knead well.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into a 100 mm. (5″) diameter circle using whole wheat flour for dusting.
4. Cook each roti lightly on a hot tava (griddle) on both sides using a little oil while cooking.
5. When you want to serve the rotis, put each roti in a toaster until it is golden brown and crisp (approx. 2 minutes).
6. Apply ghee on the hot rotis.
7. Serve immediately.
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