Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Monday, April 21, 2014
Ugadi Pachadi and Paramannam Sweet Rice pudding
శ్రీకర నామ సంవత్సర ఉగాది శుభాకాంక్షలు!!!!
Wishing all my readers and dear friends a very happy ugadi!!
Ugadi is a Telugu New year and on this day predictions are made for the New Year. The panchanga shravanam is done traditionally at temples.
Today I made Ugadi Pachadi and Paramannam (Rice pudding) as naivedyam (prasadam).
Ugadi pachadi is prepared of six tastes which consist of:
Source : wiki
- Neem Buds/Flowers for its bitterness, signifying Sadness
- Jaggery and ripe banana pieces for sweetness, signifying Happiness
- Green Chilli/Pepper for its hot taste, signifying Anger
- Salt for saltiness, signifying Fear
- Tamarind Juice for its sourness, signifying Disgust
- Unripened Mango for its tang, signifying Surprise
Ingredients:
Raw fresh mango cleaned and chopped – 1 cup
Neem flowers – 1-2 tsp ( used dry flowers)
Jaggery grated – 1 cup
Fresh coconut pieces chopped – ½ cup
Tamarind paste – 3 -4 tsps
Ripe banana mashed – 1 no
Red chilli powder a pinch
Salt a pinch
Putanalu pappu/ roasted channa dal– 4 tsps
Preparation
- Mix all the above ingrediants well to form a fine mixture
Sweet Paramannam ( Rice pudding with jaggery)
Paramannam is a sweet rice pudding made using rice, jaggery and flavored with cardamom. This is prepared at the time of festivals as naivedyam ( prasadam).
Ingredients:
Sona masuri Rice – 1cup
Milk – 2 1/2 cups
Water – 1 cup
Cashews and golden raisins – 1 cup
Ghee – 2 tsps
Cardamom powder – ½ tsp
Sagu – 2 tsps
Preparation
- In a pan add ghee and fry cashews and raisins to golden brown and keep aside
- Boil milk and water in a cooking bowl along with sagu.
- Add rice in above boiled milk and water and cook it to very tender.
- Melt the jaggery in water and simmer to plain syrup.
- Add jaggery syrup to cooked rice.
- Add fried cashews and raisins to rice mixture.
- Cook on medium heat until whole thing thickens and comes together.
- Add cardamom powder and mix well.
- Serve warm or cold.
Friday, April 18, 2014
Garlic Fried Rice
Garlic Fried Rice
 |
| Garlic Fried Rice |
GARLIC FRIED RICE is popular & a favorite in
Asia. It is also made in different varieties but our
households loves the garlic fried rice. Just a few
simple ingredients and you have a
wonderful aroma filled in your kitchen. Makes a
great side dish to any gathering!
Ingredients
3 cup of day old rice
3 table spoons of Minced garlic
2 Chinese sausages (sliced) or any kind of meat you prefer 2 cups of carrots and peas ( frozen mixed vegetables is fine)
1/2 cup of onion diced
2 teaspoon of olive oil
Beat 3 eggs with 3 table spoons of chopped green onions and set a side (optional)
Sauce:
1 measuring cup
1 teaspoon of ground black pepper
1 teaspoon of paprika
2 table spoon of ketchup
3 table spoons of granulated chicken stock
1/4 cup of soy sauce
2 teaspoon of splenda or 3 teaspoon of regular sugar
1/4 cup of olive oil
1/3 cup of water ( If chicken soup is used instead of granulated dont add water)
Combine all the ingredients in the measuring cup and stir.
On a medium heat add the olive oil , meat, garlic, and onions in a wok or pan. After the meat is cooked, add the mix vegetables and mix well. Gradually add a 3rd of the rice and pour about 2 table spoons of sauces until everything is well blended. Repeat until everything is mixed well and you see no clumps of rice. In a small pan add 1 teaspoon of olive oil and scramble the eggs and green onions. Add the scrambled eggs on top of the fried rice and serve.
Wednesday, March 19, 2014
Fried rice ball stuffed with cheese
Fried rice ball stuffed with cheese
Ingredients:
- Boiled rice 200 grams
- Finely chopped capsicum 1
- Finely chopped tomatoes 2
- Eggs 3
- Finely chopped button mushrooms 4-5
- Mozzarella cheese 1 packet
- Bread crumbs 1 cup
- Flour ½ cup
- Finely chopped parsley ¼ bunch
- Black pepper ½ tsp
- Oil for frying
- Salt as required
Method
- Finely chop ¼ bunch of parsley, 4 – 5 button mushrooms, 2 tomatoes and 1 capsicum.Remove seeds of the tomatoes and chop finely.In a bowl put together 200 gm boiled rice, 1 egg, salt to taste, ½ tsp black pepper powder and all the chopped vegetables. Mix well.
- Cut 1 packet of mozzarella cheese into small cubes.Make balls with the rice mixture. Insert your finger in each ball to make it hollow. Put 1 cheese cube in each ball and reshape again.
- Coat each ball in ½ cup flour.Beat 2 eggs with a little flour. Dip flour coated rice balls in beaten egg and deep fry till golden brown and crisp.Remove from oil and serve with chili garlic sauce.
Sunday, March 2, 2014
Black Channa Rice
I love Black Channa in any dish. Last week I had soaked channa in my fridge, and then thought to make use of them for my lunch box.
So tried this rice and it came out so tasty!! Loved it!!
This simple rice is not only colorful and vibrant but also low in calories and nutritious too. This tangy rice is prepared by using black channa, tomato puree, green chillies, onions and basmati rice
Ingredients:
Basmati Rice – 1 cup
Black Channa – 1 cup
Onion – 1 no
Green chillies – 4 to 5 no
Ginger garlic paste – 1 tsp
Cloves – 2 no
Cinnamon stick – 1’’ inch
Cardamom – 1 no
Tomato paste – ½ cup
Coriander leaves – 2 tsp
Salt as Required
Oil – 3 tsp
Preparation
- Soak Black Channa overnight and pressure cook them with salt for 5 to 6 whistles or cook for ½ hr.
- Wash Basmati Rice and soak them in water for 30 minutes.
- In pan heat oil, add ginger garlic paste and cook for 1 min.
- Now add cloves, cinnamon sticks, cardamom and sauté for few minutes.
- Add onions and green chillies and mix well.
- Add soaked and cleaned black chickpeas and mix well
- Add tomato puree, coriander leaves and mix well
- Cook for 5 mins.
- Add basmati rice by draining water and mix well.
- Now take the above mixed spices, rice in rice cooker add water, lemon juice and salt and cook well.
- Serve with raita or curry.
Sending this to Food Palette - Black hosted by Akheela, HCC - Healthy Lunchboxes hosted by Anamika originally started by Smita, Dish it Out : Tomato and Chilli hosted by Reva originally started by Vardhini
Saturday, February 15, 2014
Libyan Rice Sausage Osban عصبان
Osban is a traditional Libyan sausage, stuffed with a mixture of rice and herbs, as well as chopped lamb meat, liver and heart.
Osban might be the Libyan version of haggis, but no one would have osban for breakfast! It is usually served alongside the main meal on special occasions, and must be eaten with mseyer pickles.
Ingredients:
5-6 piece Sheeps intestines, about 30cm long (sheep casings) or commercial sausage casings
Libyan Herb, Rice and Offal Sausage Stuffing:
500 lamb liver and lamb heart. finely diced
250g of finely chopped lamb meat
2 tbsp tomato paste
½ cup of olive oil
2 medium finely chopped tomatoes
Libyan Herb, Rice and Offal Sausage Stuffing:
500 lamb liver and lamb heart. finely diced
250g of finely chopped lamb meat
2 tbsp tomato paste
½ cup of olive oil
2 medium finely chopped tomatoes
4 cups finely chopped fresh parsley
3 cups finely chopped fresh coriander
3 cup finely chopped fresh basil
3cusp finely chopped spring onions
3 cups finely chopped fresh coriander
3 cup finely chopped fresh basil
3cusp finely chopped spring onions
1cup finely chopped fresh mint
2 finely chopped hot chilli pepper
2 finely chopped hot chilli pepper
11/2 cups of short grain rice washed, soaked for 10-15 minutes and drained
1 tablespoon each of: dried mint, black pepper, ground ginger, cayenne pepper, turmeric, salt
Wash the intestines with water several times, put them in a bowl. Sprinkle with lemon juice/vinegar, and leave for 10 minutes, then rinse well.
In a large bowl mix well all the stuffing ingredients together. Stuff the casings, leaving room for the expansion of the rice. Tie off with thread to seal off the casings, at both ends. You can also use cotton string to tie each sausage at intervals (like a sausage link) to create smaller Osban.
Prick each sausages at intervals with a needle - be thorough to prevent the Osban bursting while cooking. Put osban in large pot, pour enough boiling water to cover the sausages (about 3cm above osban level). Add 1 tb salt, 1/2 tb cayenne pepper and tb 1/2 turmeric. Bring to the boil, then reduce heat to medium. cook for about one hour (prick osban again with needle if it floats).
Remove osban pieces and place them under the grill or fry in little oil until browned.
Thursday, February 13, 2014
Salmon with Asian Cucumber Salad and Jasmine Rice
Who does not love Chinese Food take-out from the favorite local restaurant? Sometimes, however, the most popular dishes can include loads of hidden fat and calories as well as ingredients you may not want in your diet like MSG. A great alternative to spending the unnecessary money on cardboard containers of brought in food is to make this spicy, sweet, sour and salty Salmon with Asian Cucumber Salad with Jasmine Rice in your own kitchen for you and your family tonight. It is so easy, very inexpensive and delicious!
Start with about 1/3 pound salmon filet per person. Great salmon can be purchased right in your local grocery store and is frequently on sale . A great tip is to check with the seafood counter to find out which day they receive fish and seafood deliveries so you will know when to purchase the freshest available. Start by cooking the Jasmine rice as it takes the longest amount of time to cook. You want the rice to be finished cooking when the rest of the meal is hot and ready to serve. The ratio for making rice is twice as much liquid to rice. Bring to a boil, reduce to simmer, cover and let cook for 18-20 min. Remove from heat, let sit for 10 min. and fluff with fork prior to serving.
Meanwhile, marinate the fish for just 5-10 minutes in 1/4 cup soy sauce, 2 tablespoons of rice wine vinegar and a teaspoon or so of garlic chili paste. Remove the fish and discard any leftover marinade. Place the fish skin side down on a paper towel to remove all moisture from the skin but not from the flesh of the fish. Sprinkle the top with sea salt, brown sugar and pepper. Place skin side down in a hot saute pan with a touch of canola oil to prevent the fish from sticking. Allow to cook in the pan for about 5 minutes without attempting to move the fish in the pan. This will create the crispiest skin possible. Remove from burner and place the pan in a preheated 425 degree oven for about 6-8 min. Allow fish to rest for a few minutes prior to serving.
One of my favorite parts of eating sushi is the pickled ginger that comes with it. These cucumbers offer similar flavors and provide the same refreshing effect. Start by thinly slicing an English cucumber and place in a bowl. Separately, combine soy sauce, rice wine vinegar, garlic chili paste (sparingly depending on your love of heat), a touch of wasabi paste and a bit of brown sugar. Add the soy sauce mixture to the cucumbers and mix well to evenly coat.
I hope that you will try these recipes and let me know your thoughts. Please submit any questions you may have as well. Be inspired to try something new tonight, maybe salmon, and enjoy the time around the dinner table with your family.
Friday, February 7, 2014
Herbed Rice with Coriander Seeds and Fish Fillets in a Cumin Marinade Ruz Hoot bil Kusbur رز مع السمك
Ruz bil Kusbur is a strongly flavored rice with herbs and tomatoes, studded with crunchy coriander seeds. It is served with seafood, and traditionally cooked in a stock made from fish heads. The typical Libyan marinade for fish is based on cumin and garlic, sometimes with the addition of chillies. It is used for grilled and baked fish; but also to add zing to fried fish fillets, as in this recipe.
Despite Libya having one of the longest coastlines on the Mediterranean, with the majority of the population living in the coastal areas, lamb and chicken based dishes dominate the cuisine. Seafood is eaten regularly though, some favorite recipes being Haraimi (fish poached in a spicy tomato sauce), baked Faruj (grouper), stuffed squid, and small fried fish with potato stuffing (Mubattan Kawali). While sometimes eaten with bread, these seafood dishes are more often accompanied by Ruz bil Hoot.Herbed Rice with Coriander Seeds
3 cups short grain rice washed and well drained
about 6 cups hot fish stock (or 2 fish stock cubes dissolved in 6 cups hot water )
5 tbspoons corn oil
1/2 cup finely chopped celery
1/2 cup finely chopped parsley
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes
1 finely chopped chili peppers
2-3 garlic cloves, grated
1 tablespoon grated ginger root
1-2 tablespoons pan roasted coriander seeds
1 teaspoon of each, cumin,black pepper, paprika
2 tablespoons salt
Libyan Cumin and Garlic Marinated Fried Fish
3-4 garlic clove, finely grated
1 tablespoon cumin
1 finely chopped chili pepper (optional)
Salt and Pepper
Juice of half a lemon
for fish coating
5 tbspoon white flour
5 tbspoons fine breadcrumbs
Meanwhile, start frying the fish. Whisk the egg with 3tbspoon water, dip each fillet first in the egg mix, then coat both sides with flour and breadcrumbs mix, then deep fry in batches until golden in colour, place on kitchen towel to absorb excess oil.
Put the rice in serving plate, top with the fish fillets. Serve with haraymi sauce and lemon wedges
3 cups short grain rice washed and well drained
about 6 cups hot fish stock (or 2 fish stock cubes dissolved in 6 cups hot water )
5 tbspoons corn oil
1/2 cup finely chopped celery
1/2 cup finely chopped parsley
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes
1 finely chopped chili peppers
2-3 garlic cloves, grated
1 tablespoon grated ginger root
1-2 tablespoons pan roasted coriander seeds
1 teaspoon of each, cumin,black pepper, paprika
2 tablespoons salt
Libyan Cumin and Garlic Marinated Fried Fish
6 White fish fillets (any kind)
vegetable oil for deep frying
Marinade (also used for whole grilled or baked fish)vegetable oil for deep frying
3-4 garlic clove, finely grated
1 tablespoon cumin
1 finely chopped chili pepper (optional)
Salt and Pepper
Juice of half a lemon
for fish coating
5 tbspoon white flour
5 tbspoons fine breadcrumbs
2-3 tbspoons water
2 eggs
Combine all the ingredients for the marinade, put in food processor until it becomes a smooth paste, coat the fillets and set aside while you start cooking the rice.
Put the oil in a thick base pot, add the chopped ingredients, stir for a few minutes, and leave to cook on low heat until the onion soften.
Meanwhile roast the coriander in a frying pan, preferably just before adding. Some like to grind them first, but whole coriander seeds give a nutty texture to the dish.
Add the rice, the remaining spices, stir well and add the fish stock (or crumble stock cubes and add hot water). The stock should be about 2 fingers above the level of the rice. Leave on moderate heat until evaporated to just above the level of the rice, stir well, cover and leave on low heat for approx. half an hour.
Meanwhile, start frying the fish. Whisk the egg with 3tbspoon water, dip each fillet first in the egg mix, then coat both sides with flour and breadcrumbs mix, then deep fry in batches until golden in colour, place on kitchen towel to absorb excess oil.
Put the rice in serving plate, top with the fish fillets. Serve with haraymi sauce and lemon wedges
Sunday, February 2, 2014
Chakkarai pongal or Sarkkarai pongal sweet Rice
This Rice is the queen of pongal.The idea of making this pongal on the first day of Thai month, was to make a sweet first out of the newly harvested rice. Now time has changed. Agriculture is no more the main occupation of many. But we continue to celebrate the function with some raw rice we get in the store.To our future generations we should try to explain the importance of this function to the farmer and the agriculturists
In those days pongal was kept outside the house in the open for sun God. Now in our system of living we can’t do that and we have ended up in making pongal in the pressure cooker in our kitchen. Till today, I have managed to make pongal on the pongal day in the pongal panai in the dining room keeping the gas stove down .But in this method there is a risk of pongal getting burnt if we are not careful. So I advice the younger generation to make it in the cooker itself which is a safe and sure method
Ingredients
Raw rice-1 cup
Grated jaggerry-1 cup
Broken green gram-handful (pasiparuppu)
Ghee 3 table spoons
Cashews-10
Raisins-handful
Powdered cardamom-1 teaspoon
Procedure
Wash the rice and pasiparuppu and cook in the pressure cooker with 3 cups of water in medium fire for 10 minutes. Meantime dissolve the jaggerry in a cup of water in the stove. Strain it using a stainless steel strainer .Keep it back in the stove and bring the mixture to a boil for 2 minutes. After the pressure goes open the cooker. Smash the rice nicely with a flat ladle. Slowly pour the jaggerry water into the cooker mixing well .Switch on the stove now and in low fire mix everything nicely. Switch off the stove in 2 minutes. Remember the pongal will solidify once it cools. If you want you can add little milk also instead of water while cooking rice.
In a small frying pan, in a tablespoon of ghee fry the cashews after breaking it into small pieces in low fire. Add this also into the cooker. Fry the raisins also and along with that ghee add everything into the pongal. Add the cardamom powder and a tablespoon of ghee and mix well. Your pongal is ready .While serving you can use the remaining 1 tablespoon of ghee
Monday, January 20, 2014
Mushroom Fry and Mushroom Rice
Mushrooms
Recently people are getting more aware of the medicinal properties and health benefits of edible mushrooms. If I try to list out all its values, it will take pages and pages. So I will share with you some of the very valuable properties of mushrooms and its importance in our diet. Mushrooms are valuable health food - low in calories, high in selenium, vegetable proteins, chitin, iron, zinc, fiber, essential amino acids, vitamins & minerals. They are fat free, cholesterol free and low in sodium. The U.S. Food and Drug Administration recently gave a nod to its disease-fighting capability by stating: “Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.” Some mushrooms supply more potassium than foods better known as sources for this mineral.
Selenium rich food will lower the risk of prostate cancer in men and breast cancer in women. Though foods of animated origin and grains are a good source of selenium but in vegetable only mushrooms is a good source of selenium. This is a good news for vegetarians whose source of selenium are limited.
They have a great effect on promoting good health and vitality. Recent studies show that mushrooms are probiotic i.e., they help our body strengthen itself and fight illness by increasing our natural resistance to diseases.
So let us increase the level of all these vitamins and minerals in our body
1. Riboflovin which gives healthy red blood cells
2. Niacin which gives a healthy skin
3. selanium –act against various diseases
By cooking more mushrooms at home.
Always buy good fresh mushrooms from reputed department stores and don’t pluck any from your garden since some mushrooms are poisonous and we don’t know how to identify the edible ones
Unlike many other vegetable which are good for health are very hard to eat because of its odd taste, mushroom is one which anybody will love to have because of its wonerful taste. They are easy to sauté and add savory flavor, texture, appetite appeal and nutrients to just about anything. The masala added blend with the mushrooms very well.
Mushroom fry and mushroom rice
Considering the health benefits of this wonder vegetable, I regularly cook this. I have tried out different recipes using mushrooms. The most easy and tasty one I have found is the mushroom fry and mushroom rice. If you want mushrooms as a side dish then you can keep it as a fry but if you just want to make variety rice out of it just mix the fry with rice cooked like we cook for fried rice. That will taste some what like a byryani and somewhat like a fried rice., This is why I call it mushroom rice.
Ingredients
Fresh mushrooms-100gms (cut into 4 pieces)
Big onion-1
Tomato-1
Ginger garlic paste-1 teaspoon
Sambar powder-2 teaspoon
Turmeric powder-1/2 teaspoon
Coriander leaves –little
Mint leaves-little
For seasoning
Cinnamon-2 small pieces
Brinji leaf-a small one
Clove-2
Cardamom-2
Fennel seeds-1 teaspoon
Green chillies-2 spitted
Mint leaves-little
Mushrooms should not be washed for a long time in water as it will absorb water. First wipe it with a soft dry towel or a tissue paper and then with a wet one. cut into pieces. cut the onions and tomatoes also. split the chilies. Keep the kadai in the stove. Season it with the items given in ‘to season’ in 1 table spoon of oil(If you plan to make mushroom rice add little extra oil).sauté the onions and tomatoes and the chillies.add ginger garlic paste and stir nicely. once the raw smell of ginger garlic paste goes add the mushroom pieces,sambar powder and turmeric powder. Sauté for 3 to 4 minutes. You will find water oozing out of mushrooms. Now add very little water (3 to 4 tablespoons) and the salt required. close the kadai with a lid. Keep the stove in medium fire. The mushrooms will get cooked within 5 minutes. So after 5 minutes open the lid and see. If there is excess water increase the flame and cook till there is not much water content.
Now the fry is ready. Garnish with coriander leaves while serving
If you plan to make mushroom rice, then cook the rice in such a way that you cook for fried rice. The rice should be cooked in such a way that they do not stick to each other.Transffer the rice to a big flat bowl and allow it to cool. Once the rice is cool add the mushroom fry little by little and mix using the backside of the ladle. For the above quantity of fry 1 cup of rice will be perfect. Add little bit of salt for the rice. Garnish with coriander leaves while serving.Children will love this rice .An easy way to give the nutrients to our kids
Recently people are getting more aware of the medicinal properties and health benefits of edible mushrooms. If I try to list out all its values, it will take pages and pages. So I will share with you some of the very valuable properties of mushrooms and its importance in our diet. Mushrooms are valuable health food - low in calories, high in selenium, vegetable proteins, chitin, iron, zinc, fiber, essential amino acids, vitamins & minerals. They are fat free, cholesterol free and low in sodium. The U.S. Food and Drug Administration recently gave a nod to its disease-fighting capability by stating: “Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.” Some mushrooms supply more potassium than foods better known as sources for this mineral.
Selenium rich food will lower the risk of prostate cancer in men and breast cancer in women. Though foods of animated origin and grains are a good source of selenium but in vegetable only mushrooms is a good source of selenium. This is a good news for vegetarians whose source of selenium are limited.
They have a great effect on promoting good health and vitality. Recent studies show that mushrooms are probiotic i.e., they help our body strengthen itself and fight illness by increasing our natural resistance to diseases.
So let us increase the level of all these vitamins and minerals in our body
1. Riboflovin which gives healthy red blood cells
2. Niacin which gives a healthy skin
3. selanium –act against various diseases
By cooking more mushrooms at home.
Always buy good fresh mushrooms from reputed department stores and don’t pluck any from your garden since some mushrooms are poisonous and we don’t know how to identify the edible ones
Unlike many other vegetable which are good for health are very hard to eat because of its odd taste, mushroom is one which anybody will love to have because of its wonerful taste. They are easy to sauté and add savory flavor, texture, appetite appeal and nutrients to just about anything. The masala added blend with the mushrooms very well.
Mushroom fry and mushroom rice
Considering the health benefits of this wonder vegetable, I regularly cook this. I have tried out different recipes using mushrooms. The most easy and tasty one I have found is the mushroom fry and mushroom rice. If you want mushrooms as a side dish then you can keep it as a fry but if you just want to make variety rice out of it just mix the fry with rice cooked like we cook for fried rice. That will taste some what like a byryani and somewhat like a fried rice., This is why I call it mushroom rice.
Ingredients
Fresh mushrooms-100gms (cut into 4 pieces)
Big onion-1
Tomato-1
Ginger garlic paste-1 teaspoon
Sambar powder-2 teaspoon
Turmeric powder-1/2 teaspoon
Coriander leaves –little
Mint leaves-little
For seasoning
Cinnamon-2 small pieces
Brinji leaf-a small one
Clove-2
Cardamom-2
Fennel seeds-1 teaspoon
Green chillies-2 spitted
Mint leaves-little
Mushrooms should not be washed for a long time in water as it will absorb water. First wipe it with a soft dry towel or a tissue paper and then with a wet one. cut into pieces. cut the onions and tomatoes also. split the chilies. Keep the kadai in the stove. Season it with the items given in ‘to season’ in 1 table spoon of oil(If you plan to make mushroom rice add little extra oil).sauté the onions and tomatoes and the chillies.add ginger garlic paste and stir nicely. once the raw smell of ginger garlic paste goes add the mushroom pieces,sambar powder and turmeric powder. Sauté for 3 to 4 minutes. You will find water oozing out of mushrooms. Now add very little water (3 to 4 tablespoons) and the salt required. close the kadai with a lid. Keep the stove in medium fire. The mushrooms will get cooked within 5 minutes. So after 5 minutes open the lid and see. If there is excess water increase the flame and cook till there is not much water content.
Now the fry is ready. Garnish with coriander leaves while serving
If you plan to make mushroom rice, then cook the rice in such a way that you cook for fried rice. The rice should be cooked in such a way that they do not stick to each other.Transffer the rice to a big flat bowl and allow it to cool. Once the rice is cool add the mushroom fry little by little and mix using the backside of the ladle. For the above quantity of fry 1 cup of rice will be perfect. Add little bit of salt for the rice. Garnish with coriander leaves while serving.Children will love this rice .An easy way to give the nutrients to our kids
Friday, December 27, 2013
Lemon Rice
Another variety Rice item which can be prepared with ease.Lemon which itself acts as a preservative in many food items will preserve this rice also from spoiling for a day or two.It is best suited for packed lunch for small children since it will be easy for them to have by themselves.
Ingredients
Rice-1 1/2 cups
Lemon-2
To season
Mustard seed-1 teaspoon
channa dhal-1 table spoon
green chillies-5
ginger-finely chopped-1/2 teaspoon
Red chillies-2
Asafoteda(hing)-1 teaspoon
Cashew nuts or peanuts broken-2 table spoons
curry leaf-little
Procedure
Cook the rice with little less water than usual in such a way that they do not stick to each other
Transfer the rice into a flat bottom bowl.Add 1 spoon oil and allow it to cool
Take the juice of the lemon in a cup .
Remove the seeds.Add a pinch of Turmeric powder and the salt required(1 to 1 1/2 table spoons) and keep aside.
Keep the kadai in the stove.pour 2 to 3 table spoons of gingely oil.Season with all the items given inTo season.
When the nuts and dhal are roasted switch off the stove and then add the lemon juice into the kadai.
If the juice is added before it will give a bitter taste.
Now add this mixture into the bowl of rice slowly checking for the taste in between.
This Rice will taste good with just chips or pickle.
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