Kalkandu Pongal
2 years ago
Showing posts with label Rice Recipes. Show all posts
Showing posts with label Rice Recipes. Show all posts
Posted by
SabreeNaz
Rants & Raves (2)
Ingredients:
Rice - 3 cups (measurement before being cooked)
{ It is essential that the rice is cooked. Rice that is cooked and cooled is best suited to prepare this recipe }
Capsicum -1
Mint Leaves – 1 bunch
Onion – 2
Cinnamon Stick- 1
Cloves - 2
Ginger-Garlic paste – 1tbsp
Coriander Powder – 1tbsp
Green Chilies -3
Curry leaves - a sprig
Salt - to taste
Oil - required amt
Method:
Chop the onion and two green chilies finely into thin pieces. Cut the capsicum into small cubes or desired shapes. Cook and cool the rice. Grind the mint leaves with a green chili and little salt into a fine paste. Heat oil in a pan. Fry cinnamon stick and cloves. Once it is done, add chopped onions and green chilies. When the onion turns golden brown, add ginger garlic paste, coriander powder, and salt, and fry till done. Then, add capsicum. When it is half done, add the mint- green chili paste, and cook it till the gravy thickens. Finally, add curry leaves to it and stir it with the already cooked rice. Adjust the salt accordingly.
This can be served hot with any egg curry or simply boiled egg.
Tips: Add a pinch of garam masala when the gravy thickens as this can make the dish even more pleasing to the taste buds. Use ghee instead of oil: avoid it if you are calorie conscious.
Posted by
SabreeNaz
Rants & Raves (0)
This is one of those recipes that belong to the initial days when I had started collecting recipes and lyrics. This one is quite unique, as this occupies the first position in my collection of recipes. I was introduced to this simple, yet delicious Indonesian Fried Rice through a magazine (the name of which I am unable to recollect, as it was years before). Reading a lot of those recipes aroused a desire in me to collect all the easy to make recipes, so that one day I'll be able to prepare it for my dear ones. As we didn't own a comp then, I started the habit of writing down recipes in my notebooks which I still preserve. Blogging is indeed a blessing in disguise for me to share those recipes with the world.
Then and now, this recipe is one of the easiest forms of fried rice. The taste is not the usual, so ppl who love Indonesian food would love it more.
Serves: 2-3
Ingredients:
Basmati Rice - 3 cups
{ It is essential that the rice is not over-cooked. Rice that is cooked and cooled is best suited to prepare this recipe }
Vegetable Oil - 4 tbsps
Large Onions - 1
Tomato Ketchup - 1 tbsp
Soy Sauce - 1 tbsp
Salt - to taste.
Method:
Chop the onion finely into thin pieces. Cook and cool the rice. Heat oil in a pan. Fry the onion till golden brown. Add salt to taste. Reduce the flame, and add rice. Add soy sauce and tomato ketchup, and mix the rice thoroughly.
This can be served hot with Pepper Chicken Chettinad.
Vegetables like carrot, beans, or cabbage can be added to this rice.
Then and now, this recipe is one of the easiest forms of fried rice. The taste is not the usual, so ppl who love Indonesian food would love it more.
Serves: 2-3
Ingredients:
Basmati Rice - 3 cups
{ It is essential that the rice is not over-cooked. Rice that is cooked and cooled is best suited to prepare this recipe }
Vegetable Oil - 4 tbsps
Large Onions - 1
Tomato Ketchup - 1 tbsp
Soy Sauce - 1 tbsp
Salt - to taste.
Method:
Chop the onion finely into thin pieces. Cook and cool the rice. Heat oil in a pan. Fry the onion till golden brown. Add salt to taste. Reduce the flame, and add rice. Add soy sauce and tomato ketchup, and mix the rice thoroughly.
This can be served hot with Pepper Chicken Chettinad.
Vegetables like carrot, beans, or cabbage can be added to this rice.
Posted by
SabreeNaz
Rants & Raves (0)
A briyani has always been a person's delight when it comes to mouth watering recipes, while the preparation of it has various variations. After a lot of hit and trial methods, finally, I got the right one and won kudos from Naz for the first time for a briyani.
Briyani wasn't a part of my childhood. My family seldom made non-vegetarian food at home. After Naz entered my life, it is briyani everywhere ... just kidding... Now that I had found the perfect recipe to make one, I would love to make it n-number of times for my dear.
This recipe is worth giving a try, as it is an outcome of a lot of trials to make a perfect briyani...
Ingredients
Briyani wasn't a part of my childhood. My family seldom made non-vegetarian food at home. After Naz entered my life, it is briyani everywhere ... just kidding... Now that I had found the perfect recipe to make one, I would love to make it n-number of times for my dear.
This recipe is worth giving a try, as it is an outcome of a lot of trials to make a perfect briyani...
Ingredients
Chicken – ½ kg
Basmati rice - 1 cup
Basmati rice - 1 cup
Ginger-Garlic paste – ½ to ¼ tbsp
Onion – 1 chopped fine
Tomato – ½ (Naatu thakali)
Tomato – ½ (Naatu thakali)
Chilly powder – 1/2 tbspGreen chillies-1 to 1/2 slit
Curd-1 tbsp
Mint leaves-1/2 cup
Coriander leaves-1/2 cup
Whole garam masalas : ½ Cinnamon stick, 2 cloves, 1 bay leaf, 2 leaflets of anise, 1 Javetri or Mace.
Salt – 2 teaspoons (not heaped)
Water- 1 ¼ Cup
Whistles - 2
Salt – 2 teaspoons (not heaped)
Water- 1 ¼ Cup
Whistles - 2
Method:
Take a frying pan with little oil, add a clove to it and sauté the basmati rice slightly ( This is optional). Then, soak the basmati rice for 30 minutes in water. Add curd to the chicken and leave it for 30 minutes. In the pressure cooker, add oil and little ghee(optional) , and add the whole garam masalas. Add onion and fry till golden brown, and then add gg paste to it followed by green chillies, tomato, mint and coriander leaves. Once the above mixture is cooked, add the chicken soaked in curd with the chilli powder and cook the chicken till half done or until oil separates from the mixture. Then, drain the rice nicely to remove all the excess water and add it to the mixture in the cooker. Close the cooker with lid and put on the weight to give 2 whistles, and open after the pressure is released completely.
This can be served hot with onion raitha.
Take a frying pan with little oil, add a clove to it and sauté the basmati rice slightly ( This is optional). Then, soak the basmati rice for 30 minutes in water. Add curd to the chicken and leave it for 30 minutes. In the pressure cooker, add oil and little ghee(optional) , and add the whole garam masalas. Add onion and fry till golden brown, and then add gg paste to it followed by green chillies, tomato, mint and coriander leaves. Once the above mixture is cooked, add the chicken soaked in curd with the chilli powder and cook the chicken till half done or until oil separates from the mixture. Then, drain the rice nicely to remove all the excess water and add it to the mixture in the cooker. Close the cooker with lid and put on the weight to give 2 whistles, and open after the pressure is released completely.
This can be served hot with onion raitha.
