Leels Kitchen: Rice Varieties

Showing posts with label Rice Varieties. Show all posts

Friday, May 27, 2011

Ingredients:

For making powder :

Dry roast the dhaniya seeds, dry chillies and methi seeds separately.
Grind them separately.
Once done, mix them and store in a plastic container. Can be used whenever we are making tamarind rice.
More powder can't be used, since it give bitter taste to the rice.

Procedure:

Soak tamarind in hot water for 20 to 30 minutes and blend until we get a thick paste.
Later strain the paste by adding little water and keep it aside.
Heat 2 table spoons of oil in a pan, add mustard seeds, channa dal, dry chillies and wait till mustard seeds pops down.
Now add the strained tamarind paste, simmer and stir fry the whole mixture until the raw smell of tamarind goes off.
Once tamarind paste reaches its consistency and begin to leave the borders of the pan, add methi powder and inguva.
If this is done, switch off the stove and cool it.
Meanwhile cool the rice on a plate.
Once done, add the cooked tamarind paste, salt, methi dhaniya powder (which has already been grounded and kept aside) in pinches and combine well with the rice.
Adjust powder and salt based on your taste.
Finally, heat oil in pan, add dry chillies, urud dal, curry leaves and fry them. Take them aside.
In the same pan, add little more oil, add ground nuts, cashew nuts and roast them.
Finally mix the tempered lentils to the rice, combine well and serve.

Ingredients:

Procedure:

Heat oil and ghee in a pressure cooker bottom or in a vessel to pressure cook. (Based on your choice)
Add mustard seeds, urud dal, jeera seeds and wait till mustard seeds pops down.
Now add sliced onions, chillies, pounded ginger, cloves, chakka, curry leaves and saute them, till the onion pieces become transparent.
Later on add 1 cup of moong dal and fry the mixture till the moong dal turns to light brown.
Once the color changes, add finely chopped tomatoes, turmeric powder and fry the entire mixture till the tomato pieces turn soft.
Finally add washed rice, 4 1/2 cups of water, coriander, salt and stir the whole contents well. Now pressure cook for 4 whistles.
Once done, stir kichidi and serve hot with the pickle of your choice.

Ingredients:

Procedure:

Wash the rice and drain completely.
Take 1 1/2 cup washed Basmathi rice in a vessel and pour 2 1/2 cups of water. (Measure - For 1 cup of Basmathi rice, add 1 1/2 cup of water). Keep the vessel aside.
Grind Ginger, garlic and chopped coriander into a fine paste.
Heat oil and ghee in a pan, add jeera seeds, sompu, biryani leaf, chakka, cloves and fry for a while.
Now add chopped onions, chillies, curry leaves and saute them, till the onion pieces become transparent.
Later on add ginger, garlic, coriander paste, which has been grounded already.
Fry the entire mixture, till the oil comes out of it and the mixture should leave the borders of the pan.
Add ajinomotto and 1/4 tea spoon salt to the mixture.
Now pour the entire mixture into the vessel, which contains basmathi rice and water. Add required salt, stir the ingredients well and pressure cook the entire mixture for 4 whistles.
Later on stir it slightly and serve hot with your favorite curry.

Ingredients:

Procedure:

Heat oil and ghee in a pan. Add mustard, urud dal, Channa dal, jeera seeds and peanuts. Fry them till the mustard pops down.
Now add red dry chillies, green chillies, pounded garlic, Onions, curry leaves. Fry them till the onions become transparent.
Now add salt and pepper powder to the mixture. Fry them for 2 seconds.
Now add 2 cups of boiled rice and mix the total ingredients well on a low flame.
Finally garnish with chopped coriander and serve it hot.

* Very easy to prepare.
* No side dish required.
* Will be little spicy, since we are adding pepper powder.

Ingredients:

Method to prepare Multigrain Powder:

Take all kind of grains (such as kandhi pappu, pesara pappu, udhi pappu, pachi senaga pappu) in equal parts and fry them separately without oil.
Now fry 1 to 2 tea spoons of jeera seeds, dry chillies (based on taste - minimum of 3), curry leaves (1 to 3 stems), Nuvvulu (1 tea spoon) altogether separately.
Now grind them altogether and make as fine powder. Salt shouldn't be added so that the powder can be preserved.
Can be used for Bittergaurd fry, potato fry etc. based on your taste

Method:

Take boiled rice in a bowl and mix with the juice of one lemon and put it aside.
Now heat oil in a pan. Add mustard, urud dal, channa dal, jeera seeds and peanuts. Fry them till the mustard pops down.
Now add red dry chillies, green chillies, curry leaves, methi powder, inguva and turmeric powder. Fry them for a while and now add the rice (which has been mixed with lemon juice already).
Now add salt and mutigrain powder and mix all the ingredients on a low flame.
Finally garnish with coriander and serve.

* Side dish is optional.
* Tastes good with groundnut chutney and potato fry.