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This is a simple and flavorful pulao. Can be served with any dal or taste great with just yogurt too.
Ingredients
1 cup basmati rice (250 gms)
1 cup frozen peas (You can use fresh too)
1 tsp jeera - cumin seeds
1 tsp ghee
1 inch ginger, grated
2 green chilies, chopped
1/2 cup fresh coriander leaves, chopped
2 tbsp fresh mint leaves, chopped (optional)
few curry leaves, chopped (optional)
2 cups water
salt to taste
Method
- Wash the rice in water. Keep soaked in water till the pea mix is made.
- Heat ghee in a pan.
- Add the cumin seeds.
- Once they splutter,coriander leaves, curry leaves, mint leaves, green chilies and ginger. Cook for a minute.
- Add the peas. Cook for 2 minutes. (If using fresh peas cook till the peas are half done).
- Drain the rice. (Soaked for about 10 minutes now)
- Add 2 cups off water, the drained rice and salt.
- Bring the water to a boil on medium high.
- Once it reaches a rolling boil stage, reduce the heat to low.
- Cover the pan and cook till the rice is done. (About 10 to 15 minutes)
Note
- You can cook this in a pressure cooker too, only difference is in step 7, just add the water and salt. Bring the water to a boil. Add the rice, close the cooker and give 2 whistles. (Depends on each cooker, check yours to see how many whistles for basmati rice)
- You can also cook this in the rice Cooker, after step 6 place the pea mix, water, rice and salt in the rice cooker and cook as per instructions.
Daring Cooks - August 2009 - Rice with mushrooms, cuttlefish and artichokes
4 comments Posted by Medhaa on Saturday, August 15, 2009
This month Daring Cooks Challenge was hosted by Olga from Las Cosas de Olga and Olga’s Recipes . She has chosen a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés, one of the most important Spanish Chefs at the moment.
Though this recipe asks for fish, it is so versatile. I used a medley of vegetables, artichokes and paneer (Cottage Cheese). Once you have the Sofregit ready its easy to cook this and a nice meal in itself. The rice I used was Sona Masoori and did not get to make the allioli, I will try to make it and post about it soon. Thanks Olga was this lovely recipe.
Rice with mushrooms, cuttlefish and artichokes
Cooking time: 45 minutes
Equipment:
1 Chopping Board
1 knife
1 medium saucepan
1 Paella pan (30 cm/11” is enough for 4 people. If not available, you may use a simple pan that size)
1 Saucepan
Ingredients (serves 4):
4 Artichokes (you can use jarred or freezed if fresh are not available)
12 Mushrooms (button or Portobello)
1 or 2 Bay leaves (optional but highly recommended)
1 glass of white wine
2 Cuttlefish (you can use freezed cuttlefish or squid if you don’t find it fresh)
“Sofregit” (see recipe below)
300 gr (2 cups) Short grain rice (Spanish types Calasparra or Montsant are preferred, but you can choose any other short grain. This kind of rice absorbs flavor very well) – about 75 gr per person ( ½ cup per person) Please read this for more info on suitable rices.
Water or Fish Stock (use 1 ½ cup of liquid per ½ cup of rice)
Saffron threads (if you can’t find it or afford to buy it, you can substitute it for turmeric or yellow coloring powder)
Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) - optional
Directions:
- Cut the cuttlefish in little strips.
- Add 1 or 2 tablespoon of olive oil in a frying pan and put the cuttlefish in the pan.
- If you use fresh artichokes, clean them as shown in the video in tip #7. Cut artichokes in eights.
- Clean the mushrooms and cut them in fourths.
- Add a bay leaf to the cuttlefish and add also the artichokes and the mushrooms.
- Sauté until we get a golden color in the artichokes. (I added the vegetables after browning the artichokes and cooked for another few monutes.)
- Put a touch of white wine so all the solids in the bottom of the get mixed, getting a more flavorful dish.
- Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.
- Add all the liquid and bring it to boil.
- Add all the rice. Let boil for about 5 minutes in heavy heat.
- Add some saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice and the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.
- Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)
- Put the pan away from heat and let the rice stand a couple of minutes.
Sofregit (a well cooked and fragrant sauce made of olive oil, tomatoes, garlic and onions, and may at times different vegetables such as peppers or mushrooms)
Cooking time: aprox. 1 hour
Ingredients:
2 tablespoons of olive oil
5 big red ripe tomatoes, chopped
2 small onions, chopped
1 green pepper, chopped (optional)
4 or 5 garlic cloves, chopped
1 cup of button or Portobello mushrooms, chopped (optional)
1 Bay leaf
Salt
Touch of ground cumin
Touch of dried oregano
Directions:
- Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.
- Taste and salt if necessary (maybe it’s not!)
Allioli is the optional part of the recipe. You must choose one of the two recipes given, even though I highly recommend you to try traditional one. Allioli is served together with the rice and it gives a very nice taste
Allioli (Traditional recipe)
Cooking time: 20 min aprox.
Ingredients:
4 garlic cloves, peeled
Pinch of salt
Fresh lemon juice (some drops)
Extra-virgin olive oil (Spanish preferred but not essential)
Directions:
- Place the garlic in a mortar along with the salt.
- Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)
- Add the lemon juice to the garlic.
- Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.
- Keep turning your pestle in a slow, continuous circular motion in the mortar.
- The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.
- Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.
Allioli a la moderna (Modern recipe)
Cooking time: 3-4 minutes
Ingredients:
1 small egg
1 cup extra-virgin olive oil (as above, Spanish oil is highly recommended)
1 garlic clove, peeled
1 Tbs. Spanish Sherry vinegar or lemon juice (if Sherry vinegar is not available, use can use cider or white vinegar)
Salt to taste
Directions:
- Break the egg into a mixing bowl.
- Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice.
- Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste.
- Little by little, add what's left of the olive oil as you continue blending.
- If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce.
- Continue adding the oil and blending until you have a rich, creamy allioli.
- The sauce will be a lovely yellow color.
- Add salt to taste.
Tahiri is a traditional sindhi sweet rice made on special occasions, like curry chawara function during the weddings. Tahiri is normally served along with Bhee Aloo (Lotus Stem and Aloo Gravy) and boondi raita. We went to mamas place for holi and she made this for lunch. Thanks mom.
Ingredients
1 cup basmati rice
2 cups water
1/2 to 3/4 cup sugar (or to taste)
2 cardamoms
few strands of saffron
1/2 dry fruits (Almonds, Pista and Raisins)
shahi jeera for garnish
few drops of food color (Orange or yellow)
1.5 tbsp ghee
Method
- Boil the water.
- Add the rice, cook on medium high till water reduces to about 2/3.
- Reduce heat, add sugar, ghee, cardamom, saffron.
- Cover and cook till rice is cooked completely.
- Add food color, mix well.
- Fry the dry fruits in some ghee, add them to the rice.
- Garnish with shahi jeera
- Serve with Bhee Aloo (Lotus Stem and Aloo Gravy) and boondi raita.
Note:
- You can also add some fresh coconut pieces along with the dry fruits.
- Add 1/4 tsp of fennel seeds while cooking the rice, gives out a nice aroma and flavour.
Aloo Gobi ki Tehari is a UP dish, Bhawana would keep telling me about this and then I came across a recipe in the Hawkins Cook Book. Its like a simple pulao and tastes lovely. Though Bhawana did mention to me that its not completely authentic but well it still tastes good and will wait for her to post her version too.
Ingredients
1 cup basmati rice
2 cups water
1 bay leaf
2 cm cinnamon
2 cloves
1 potato, cut into quarters
1 cup cauliflower flowerettes
1/2 tsp dry ginger powder
pinch asafoetida
1/2 tsp red chili powder
1/2 tsp turmericpowder
salt to taste
Method
- Heat oil in a cooker. Add bay leaves, cinnamon and cloves. Cook for a minute.
- Add potatoes and cauliflower. Cook for 2 minutes.
- Add the rest of the ingredients except water. Cook for 3 minutes.
- Add water, mix well.
- Close the cooker and give 2 whistles.
- Remove the cooker from heat. Allow to cool naturally.
- Serve with your choice of raita.
Off this goes to Srivalli's Rice Mela.
22nd day of RM2
Check out what other members cooked today.
I have always loved Puliyogare and would alwats trade lunch boxes in college when my friend got this. Her moms is the best I have eaten so far. I have been waiting for the recipe but aunty and my friend have been busy. I finally got a recipe at Maheshwari's Beyond the Usual which used tamarind paste and worked best for me. It came out so well we loved it. I finally make it at home.
Ingredients
2tbsp vegetable oil, original asked Gingely oil
1.5 tbsp Tamarind Paste
1/4 cup roasted peanuts, skin removed
1 tsp Mustard seeds
2 tsp Urad dal
2 tsp Channa dal
1/2 tsp Turmeric powder
1 tsp Red chilli powder
3 Whole red chillies
2 tsp Jaggaery
1/4 tsp Asafoedita, Hing
Salt as per taste
Dry roast and grind to a powder
10 Red chillies
2 tsp Fenugreek seeds
2 tsp Sesame seeds
5 Curry leaves
Method
- Mix tamarind paste in 1 cup of water.
- Heat oil and fry mustard seeds,urad dal,channa dal,red chillies.
- Add the red chilli powder,turmeric powder,asafoedita,powdered mixture,salt and tamarind water.
- Bring to a boil. Simmer till oil seperates.
- Add jaggery and roasted peanuts to this and cook for another 2 minutes.
- Store in fridge to upto one week.
- To make the rice take required amount of cooked rice, and add the required amount of the paste depending on how strong you want it. I dont use measurements here just eyeball it till I like the color
Off this goes to Srivalli's Rice Mela.
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16th day of RM2
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Pongal is comfort food and so easy to make who does not like it. I never liked it but now I love it, I do prefer the sweet pongal but this one is a regular now. You can have this with a spicy onion subzi or raita. We had it with some onion, cucumber raita.
Ingredients
1/3 cups split moong dal
3/4 cup rice
1/4 cup grated coconut (Fresh or frozen)
1/2 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp black pepper
5 curry leaves
2 green chilies
1 tsp oil
Salt to taste
Method
- Mix the dal and rice together. Soak in water for 1/2 hour to 1 hour.
- Heat oil in pressure cooker, add the mustard seeds, cumin seeds and let them splutter.
- Add curry leaves, black pepper, green chilies. Cook for a minute.
- Drain the dal and rice and add it. Cook for 2 minutes.
- Add about 6 cups of water, coconut and salt.
- Wait for 2 whistles. Release the pressure naturally.
- Serve with raita.
Off this goes to Srivalli's Rice Mela.
10th day of RM2
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If you ask my husband and me if we like chinese we will tell you no, but for the 2 years I was in India after marriage every other time we went out for dinner it would be chinese. Dont ask why and we actually enjoyed dinner. And now if I dont cook chinese for more than 2 weeks he will remind me we have not eaten chinese na for so long. But ask us and we still say chinese is not among our faviurie cusines. Chinese is fun and quick to make once you make someone cut the veggies for you, ok joking I love cutting vegetables so I enjoy cooking chinese. This is how I make fried rice, the sauces are something you can add how much you want depending on your taste.
Ingredients
1 cup cooled cooked rice ( Make sure not to over cook it)
1/4 cup capsicum, cut into small cubes
1/4 cup carrot, cut into very small cubes
1/4 cup beans, cut very small
2 tbsp cabbage, chopped very small
2 spring onions, chopped
1/2 tsp soya sauce
1/2 tsp vinegar
1.5 tbsp tomato ketchup
pepper to taste
salt to taste
1 tsp oil
Method
- Heat 1 tsp oil in a pan.
- Add the capsicum, carrot and beans. Cook for 5 minutes. (This wont take long since the veggies are cut really small and we still need some crunch in them)
- Add the cabbage. Cook for another 2 minutes.
- Add 1/2 the spring onions. Add the sauces, salt and pepper. (Remember to add the salt in the end since the sauce have some salt too and the rice too will have salt)
- Turn of the heat.
- Pour over cooled rice and mix well.
- Adjust seasonings.
- Heat in microwave or on the stove top if needed.
- Garnish with the rest of the spring onions and serve.
You can have it with:
Gobi Manchurian
Sweet and Sour Baby Corn
Sweet and Sour Veggie Sausages
Off this goes to Srivalli's Rice Mela.
4th day of RM2
Check out what other members cooked today.
This is my Asha Mammi's recipe, she is a wonderful cook. You can call this Egg Biryani if you want I used to call that but she tells no it is Egg fried rice. Its not like the normal Chinese fried rice that we make, its packed with some strong flavours and very easy to make. We had it with Gobi Manchurian.
Serves 4
Ingredients
250 gms basmati rice
4 eggs
2 eggs boiled
2 onions chopped
1.5 cup coriander leaves
1/2 cup mint leaves
1 tablespoon cashews
4 pieces of garlic
1 inch piece ginger
1 green chili
4-5 cloves
1 inch piece cinnamon
4 green Cardamom (elaichi)
Method
- Cook the rice till it is 3/4 th cooked. Do not make it too soft.
- Grind together coriander leaves,mint leaves,cashews,garlic,ginger,green chili,cloves,cinnamon and elachi. This is the green masala.
- Heat 2 tablespoons of ghee in non stick pan.Add the onions and saute it in the ghee till transparent.
- Add the green masala and mix. Cook it for 10 mins.
- Beat 4 eggs and add to the above mixture.
- Go on mixing till the mixture is dry.
- Add the boiled rice along with 1 tabs of ghee to the above dry mixture. Mix Well
- Slice the 2 boiled eggs and place it on top of the rice.
- Cover keep the rice on dhum for 10 mins on low or till the rice is cooked.
- Serve. We had it with Gobi Manchurian.
Nutri Nuggets/ Soya Chunks Biryani
Ingredients (Serves 2)
3/4 cup rice
1/2 cup nutri Nuggets/ Soya Chunks
1/2 to 3/4 cup milk
1/4 cup peas, fresh or frozen
1/2 cup onion, sliced
10 -12 curry leaves
1 tomato
2.5 tbsp yogurt
2 green chilies
1 inch ginger
2-3 cloves garlic
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp kitchen King Masala
2 cups water
salt to taste
Method
- Soak the rice in water, for at least 1/2 hour. If using Basmati 10 mins will do.
- Soak the Nutri Nuggets / Soya Chunks in milk for 1/2 hour. (Milk should just cover the nuggets)
- Puree the tomatoes, green chilies, ginger and garlic together. Keep aside.
- Heat 2 tsp oil in a thick pan. Add the sliced onions and cook till they are brown and caramelized.
- Add the curry leaves.
- Add all the dry masalas like coriander powder, red chili powder, turmeric, kitchen king masala. Cook for a minute.
- Add the pureed tomato. Cook till the oil separates.
- Beat the yogurt well and add it to the pan. Cook will oil separates
- Add the peas and Nutri Nuggets / Soya chunk along with the milk to the pan.
- Cook for 2 minutes.
- Transfer to a pressure cooker.
- Add the 2 cups of water and salt. Bring the water to a boil.
- Drain the rice and add it to the pressure cooker.
- Close the cooker. After 2 whistles remove from heat.
- Allow to cool.
- Serve with Raita of choice.
This is my entry to the JFI-Soya event hosted by Sia of Monsoon Spice.
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Bhawana's Taste of India posts are not updating on TOI. You can view her posts on the left side here on my Blog or you can Subscribe to her Blog.
The day Swati of Chatkor posted her Bihari Palak Khichidi Aur Uske Char Yaar, I had to try it. Showed mama the recipe and she said we have everything at hand, by the time I browsed some more and went down she had soaked everything that was needed and even cut the vegetables. So the only thing I did was put everything in the cooker that was easy.
Swati I cant thank you enough this was excellent and will be a regular now at our place. It was easy,filling and so healthy.
We did not use Masoor dal since we ran out of it so mom soaked Chana dal. Also we were not supposed to have onions that day so we skipped the onions and used vegetables like Cauliflower, Broccoli, Beans and Carrots. Mom cut them in bigger pieces and also we added soaked Soya granules and not cooked ones. At the end everything was well blended and we had a nice bite to the vegetables too. Rest of the recipe was like mentioned here
This is how we made it.
Ingredients
1/4 cup Chana dal
1/2 cup Moong dal(split green lentil)
2 cup spinach, chopped
1 cup rice
1 cup vegetables of your choice(Cauliflower, Broccoli, Beans and Carrots)
1 cup soy granules, Soaked in water
1 Cardamom, seeded
2 cloves
1 Black Cardamom seeded
1" Cinnamon stick
5 black pepper corns
1 tsp chili powder
1 tsp Cumin seeds
1 tsp cumin powder
2 tsp Coriander powder
1 tsp garam masala,
1/2 tsp turmeric
Method
- Heat some 1 tsp ghee(clarified butter) in a pressure cooker
- Add cardamom, cinnamon, cloves and black pepper corns. Fry for a minute
- Add the cumin seeds and let it splutter.
- Add all the vegetables, spinach and soya granules.
- Add coriander powder, cumin powder, red chili powder, garam masala and turmeric and cook for a minute.
- Add the lentils and the rice, fry for a minute.
- Add 4 cups of water. Close the cooker and give 2 whistles.
- Let the steam out naturally and serve with the Char Yaars as Swati Mentioned.
Love Rajma chawara anytime, this is the way mamma cooked it and now I cook it. The ground masala is versatile and anything can be added, chickpeas, any assortment of vegetables taste great too. We have also tried this masala with chicken and its lovely.
Ingredients
1 cup Rajma (Red Kidney Beans)
handful curry leaves
1 tsp coriander powder
1/2 tsp red chili powder
a pinch turmeric
1/4 tsp garam masala
salt to taste
fresh coriander leaves for garnish
lime juice as per taste
The Masala
To be ground to a paste
1 onion, chopped and fried till golden brown
1 onion, chopped
1 large tomato
1/4 cup curds/yogurt
4 garlic pods
1 inch ginger
2 green chilies
2 tbsp fresh coconut, grated
1/4 cup fresh coriander leaves
few mint leaves
5 whole black pepper corns
2 green cardamom
1 inch Cinnamon sticks
2 cloves
1 tsp cumin seeds
Method
- Soak rajma in about 4 cups of water overnight, or 12 hours.
- Discard the water and cook them in a pressure cook, till tender. (Add salt along with the water while boiling the rajma).
- Heat 1 tsp oil in a kadai, add the curry leaves, coriander powder, red chili powder and turmeric powder. Cook for 1 minute on low.
- Add the ground paste and cook on medium till the oil separates.
- Add the cooked rajma along with the water and give it a boil.
- Add water as per the consistency required.
- Add garam masala powder, simmer for 15 minutes.
- Check seasoning. Add lime juice. Garnish with coriander leaves.
- Serve hot with cooked plain rice.
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Ingredients
1 cup Basmati rice
2 to 4 peppercorns
12 mm. (1/2") piece cinnamon
2 cloves
2 green cardamom
1 onion, chopped
1 cup carrot, grated
1 cup boiled chickpeas or canned chickpeas
1/2 lime juice
1 tablespoon oil
salt to taste
Method
- Wash the rice and keep aside.
- Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onion and fry for some time.
- Then add the carrots and chickpeas and stir for a few seconds.
- Add 2 cups water, salt and lime juice and let the water boil.
- Finally, add the rice and perssure cook for 2 whistle. Allow the steam to escape before opening.
(Rice with Caramelized Onions)
Plain rice may be fine for family and for some specific dals and curries, but when we entertain, a more festive version is usually required, Bhuga Chawra, with the added sweetness of the caramelized onions, it is an easy and delicious choice.
Ingredients
1 cup rice
1 tbsp Ghee
1 large onion, thinly sliced
2 cardamoms
1 inch cinnamon stick
2 cloves
5 black pepper corns
2 cups water
salt to taste
Method
- Wash Rice and soak in water.
- Heat Ghee over high heat in a large saucepan.
- Add the cardamoms, cloves, cinnamon and peppercorns.
- Add the onions,cook until the onions are golden brown.
- Drain the rice and add to the onions.
- Add 2 cups of water and salt stirring gently.
- Bring to a boil and reduce the heat to low.
- Cover the saucepan and simmer for 10 mins, till the rice is cooked.
- Serve with Makhani Dal or just have it plain with yogurt
Note: Can also be made in a pressure cooker. Once the onions are browned, add 2 cups of water into the cooker and let it boil, then add the rice and give 2 whistles. Rice is done.
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We love idli's at home, I had a half bunch of spinach and some idli batter, decided to add the spinach to the idle and came up with these beautiful beauties.
I do not have the exact measurement, they are approximate measures, I could make 12 idli's.
Ingredients
Idli Batter, to make 12 idlies.
1/2 bunch spinach leaves, chopped
1/2 tsp cumin seeds
salt to taste
pepper to taste
a pinch baking soda
water
Method
- Heat some oil in a pan, add the cumin seeds, once they splutter add the spinach and cook till wilted. Add salt and pepper
- Add the baking soda to water (depending on how much you have to add the idli batter).
- Mix the spinach, water and salt to taste to the idli batter.
- Steam the idlis. (Cook them how you would normally).
We can find many recipes for Mexican Rice, which can have any vegetable or Meat in it, but the main ingredients are caramelized onions,tomato sauce, cumin powder and red chili powder. I used red bell pepper and green onions, it can be served as a side or as a main dish too.
This is my contribution to the A Worldly Epicurean’s Delight(A.W.E.D)-Mexican event hosted by DK's Culinary Cuisine.
Ingredients
1 tablespoons vegetable oil
1 1/2 cups uncooked white rice
1/3 cup diced onion
1/3 cup green onions (spring onions), chopped white and green parts
1 cup chopped red bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup Tomato Puree or tomato Sauce
2 teaspoons salt
1 clove garlic, minced
3 cups water
Method
- In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden brown.
- Add rice to pan, and stir to coat grains with oil.
- Mix in red bell pepper, cumin, chili powder, tomato sauce, salt, garlic and water.
- Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.
Note
- Alternately you can also cook this in the rice cooker, just saute everything in a pan first and the transfer it to the rice cooker.
- I have once cooked it with pasta sauce instead of tomato puree since I had left over and it tasted great.
- Corn is a nice combination with the tangy Tomato.
(Mint leaves Spiced Rice)
This is my contribution to the Monthly Blog Patrol-April: One Pot Wonders, I have since been browsing blogs and had so many options. I finally decided to make the Pudina Biryani from Andhra Flavors - For Spicy Lovers Blog. I loved the color of the dish and was healthy too. I did make a few changes, I added some coriander leaves and onions as well, ground everything to a paste together, did not use beetroot since did not have them at home instead used a bowl of mixed vegetables. This is an easy recipe but still very delicious, loved the addition of pudina (mint).
INGREDIENTS:
1 Cup Rice
3/4 Cup mixed vegetables of your choice (carrots, beans, potatoes, corn, double beans)
1 Tbsp ghee
1 Bay leaf
2 tbsp curds
1 tsp coriander powder
½ tsp Red Chili powder
21/2 Cups water
Salt to taste
Grind to a paste
1/2 cup Pudina/ Mint Leaves
1/2 Onion
1/2 cup coriander leaves
1/2 inch Ginger
2 Garlic cloves
1 Green chillies
2 Cardamoms
2 Cloves
5 pepper corns
1 Cinnamon stick
Method
- Soak rice in water for 1/2 hour.
- Heat ghee in a pressure cooker, add the bay leaf.
- Add the ground paste and cook till the oil separates.
- Add rec chili powder, coriander powder and cook for a minute.
- Add the curds and mixed vegetables and cook for 5 minutes.
- Add the water and salt.
- Once the water comes to a boil, add the rice and close the cooker.
- Give 2 whistles.
- Serve rice with any raita or plain curds.
Note: You can cook this rice anyway you like I prefer using the cooker.
(Tumeric Rice)
Been long since I posted some Sindhi recipe, this is a simple yellow rice, just to add some color to the food and get the benefits of turmeric. Cooked like how you would normally make rice just with a pinch of turmeric.
This is normally eaten with Sai Bhaji,Varyoon patata waagan ji bhajji, Mukandar Wadi
Ingredients
1 cup rice
2 cups water
pinch of turmeric
1 tsp ghee
salt to taste
Method
- Wash the rice and soak for half an hour.
- In a pan, add the rice, water, turmeric, ghee and salt.
- Bring the water to a boil.
- Once the water boild, lower the heat and cover the pan.
- Cook till the water is evaporated or rice cooked.
Note: Cook the rice how you would normally cook rice, in a pressure cooker, rice cooker, or with more water where you throw out the water once the rice is cooked.
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Bisi Belle Bath is a Karnataka dish, easy to make and very very tasty and filling. There are many kinds of bisi bele bath, using mixed vegetables, pearl onions, avlaikai. I like to make it with all them.
When I was browsing through many blogs I found that I was throwing away a very nutrious green every week -- the radish leaves never knew we could cook with them. I dont eat radish but we get 2 bunches every week as my husband loves to munch on them.
I was inspired by:
Lakshmi from the Yum Blog - Radish Leaves are edible
Mythreyee from Paajaka - Radish Leaves Curry / Mullangi Keerai Palya
Mahek from Mahek's Kitchen - MULYAPANNACHI BHAJI(radish leaves vegetable)
I started off to make Maheks version for the simple reason there was enough dal and since I never like the bitter taste of radish I thought maybe the dal will help a bit and I can pick and eat. But as soon as I started cleaning the radish leaves the smell was a bit too much for me to handle so then I decided to make bisi bele bath with the leaves maybe with all the vegetables and spices I dont get the bitter taste and maybe then I would get used to the radish taste. The reasult was great, I did get the taste of the leaves but it was not to bad at all. Will probably try making one of the above recipes next time.
Finally the recipe for Radish Leaves Bisi Bele Bath, this is my good friend Radha's recipe I learnt to make this from her when I was in Bangalore, I just added the radish leaves and used MTR Sambhar powder instead of her home made sambhar powder which I miss a lot.
1 cup Tuvar dal
1 cup Rice
6 cups Water
2 cup mixed vegetables, chopped (carrots, beans, brinjal, avlaikai, Peas,whole pearl onions) - you could use one vegetable or all
1 cup radish leaves, washed and chopped. (Leaves from 2 bunches)
1 tomato, chopped
2 tbsp peanuts
1 tbsp oil
1 tsp mustard seeds
1 tsp turmeric powder
2 tbsp sambhar powder
2 dry red chillies
10-15 curry leaves
A pinch of asafetida
1 tbsp ghee
Salt to taste
Method
- Soak the tuvar dal and rice together in water for 1/2 to 1 hour.
- Heat oil in a Pressure Cooker, add the curry leaves, vegetables, peanuts, radish leaves and the dal rice mixture.
- Add the water, salt, turmeric powder and tomatoes.
- Pressure cook for 3 whistles, cool the cooker.
- In a pan heat the oil and add the mustard seeds and the asafetida and wait for them to crackle.
- Add the Sambhar water dissolved in 1/4 cup water ( This is so that the Powder does not burn) and stir for a minute.
- Add this tempering to the pressure cooked mixture.
- Mix well, cover and simmer for 10 minutes.
- Serve with Boondhi and curds.
Note: Depending on the Sambhar powder quantity varies, add to suite your taste.
Khichini is rice mixed with split green moong dal, it can be eaten plain with curds and pickle or with any curry.
Ingredients
1 cup rice
1/4 cup split green moong dal (you can use upto 1/2 cup)
1 tbsp ghee
2 1/2 cups water
salt to taste
Method
- Soak the rice and split green dal together in water for half an hour.
- Wash the rice and place it in a pan with the water, salt and ghee.
- Bring it to a boil.
- Reduce the heat and cover the pan and cook till the rice is done.
- Serve hot.
Curries served with Khichini
Sai Bhaji
Turi Ji Bhajji
Back to Sindhi Recipe List
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