Rice Recipes
Gujarati Khichu Recipe
Ingredients
Water (1/4c), floury potatoes (1lb), brown sugar (1tsp), tamarind pulp (1tbsp), black mustard seeds (1/2tsp), cayenne (1/2tsp), ghee or oil (1 1/2tbsp), ground cumin (1tsp), seeded and thinly sliced fresh green chillies (2), Desiccated coconut (2tbsp), salt (1tsp).
Method of preparation:-
Take a bowl, mix rice and moong dal in it. Wash and soak it and then drain it. Take a pressure cooker; add rice and dal mixture in it. Add peppercorns, salt, turmeric powder and 4 ½ cup of water in it. Cook it for about 3 to 4 whistles and then take off the cooker from flame and keep it aside. Then take it out from the cooker and mix ghee in it. When the khichu gets ready then serve it hot with kadhi and papad.
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Black Bean and Chutney Rice Salad Recipe
Ingredients
Drained and rinsed black beans (1can), fresh spinach leaves, packed and shredded (1 1/2c), dried red lentils (1/2c), uncooked basmati rice (3/4c), water (2 3/4c), ground cumin (1/2tsp), chopped fresh cilantro (3tbsp), sliced green onions (6), whole kernel corns (1c), chutney (1jar), seeded and chopped red bell pepper (1large).
Method of preparation:-
Take a bowl of medium size; add beans, chutney, green onions, cumin, cilantro, corn and bell pepper in it. Mix all these ingredients properly. Take a large saucepan, keep water to boil in it and mix rice and lentils in it. Turn down the heat and cook it for about 20 to 25 minutes until the water gets absorbed and lentils get cooked. Now take off the pan from heat and then mix the black bean mixture in it. Put it in salad bowl, cover the bowl and keep it in the refrigerator until it gets chilled. Mix the shredded spinach in it before serving this salad.
Number of servings – 6
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Fada Ni Khichdi Recipe
Ingredients
Split yellow gram or yellow moong dal (1c), green peas (1c), diced onions (1c), broken wheat or gehun ka fada or dalia (3/4c), cauliflower florets (1c), diced potatoes (1c), whole peppercorns (1/2tsp), green chilli-ginger paste (1tbsp), turmeric powder (1/2tsp), salt (to taste), chili powder (1tsp).
For Tempering:- Ghee (3tbsp), asafoetida (1/2tsp), cumin seeds (1tsp), cloves (3), cinnamon (1stick).
Take moong dal in a bowl, wash it properly and then soak it along with the dalia for about 15 minutes. Take a pan; put 4 cups of water in it. Boil it and keep it aside. Now take a pressure cooker and put it on flame and put ghee in it. Add cumin seeds, cinnamon, asafoetida, and stir it. Now just add all the ingredients in the cooker along with the dalia and dal and cook it for about 5 minutes with a constant stirring. In pressure cooker add hot water and let it cook till it whistles 3-4 times. Open the pressure cooker after the steam is escaped and stirs the khichdi thoroughly. If it is needed then put some hot water so as to mix the dalia and dal well and is served hot.
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Ek Toap Na Dal Bhaat Recipe
Ingredients
Uncooked rice (2c), asafoetida or hing 92 to 3 pinches), potatoes (5small), onions (10small), turmeric powder (1/4tsp), soda bi-carb (2 pinches), toovar dal (1c), ghee (4tbsp), small brinjals (4 to 5), green peas (3/4c).
Mixed Masala Mixture:- Coriander- cumin seed powder (4tsp), grated fresh coconut (1/2), sugar (4tsp), salt (to taste), chopped coriander (4 to 5 tbsp), chilli powder (2tsp), asafoetida (a pinch), sugar (4tsp).
Method of preparation:-
Take potatoes, onions and brinjals. Make criss-cross slits on them and then fill them with masala mixture. Keep aside the remaining masala mixture. Take rice and dal, wash them. Take a pan, heat ghee in it. Add toovar dal and asafoetida in it and then fry it for about 2 minutes. Add turmeric powder, soda bi-carb and water about 2 cups in it. Cover the pan and keep it to cook for about 5 to 7 minutes. Add vegetables and cover them with rice and then keep it to cook. Take a vessel, boil water in it and then add a pinch of turmeric powder and salt in it. Pour this water in parts over the rice and cook until the rice gets cooked. Now add the left over masala mixture over the cooked rice. Thn serve them hot with ghee and buttermilk.
Number of servings – 6
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Colorful Rice Salad Recipe
Ingredients
Cooked rice (2c), mayonnaise (1/4c), pimiento-stuffed olives, sliced (3/4c), cooked and drained frozen peas (1package), chopped parsley (1/2c), cooked ham, diced (1c), eggs, hard-boiled and chopped (4), diced pimiento (1jar), chopped green onions (6), lettuce leaves, cherry tomatoes, shredded cheddar cheese (2c), sweet pickle relish (1/3c).
Method of preparation:-
Take a large bowl, add cheese, chopped onions, cooked rice, olives, relish, parsley, ham, pimiento, eggs and peas in it. Mix all these ingredients properly. Now add the salad dressing in it and mix it gently. Keep the bowl in the refrigerator to chill. When the salad gets chilled then take out the bowl from the refrigerator and then serve the salad on the lettuce leaves. Decorate the salad with cherry tomatoes before serving.
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Bhuni Khichuri (Pulao With Prawns) Recipe
Ingredients
Basmati rice (250gms), prawns (400gms), grated coconut (1), lime (1), saffron (a pinch), moong dal or green gram (125gms), salt (to taste), turmeric powder (1/2tsp), grated nutmeg (1/4 quantity), chilli powder (1/2tsp), Finely sliced onions (2), garam masala (1tbsp), ghee (100gms)
To Grind:- Green chilies (2), garlic (3cloves), coriander leaves (1/2c).
Method of preparation:-
Take rice, wash them in water, drain them and then cook them until they get cooked 3/4th. Then strain the rice and keep them aside. Take dal, roast it in pan then add enough hot water, salt and turmeric powder in it. Cook it and then strain it and keep it aside. Take out milk from the coconut. Take lime juice and soak saffron in it. Remove the shell and devein the prawns. Take a pan, heat ghee in it and fry onions in it until they get brown. Add ground paste, nutmeg, chili powder, turmeric, ginger paste in the pan and mix for a minute. Then add garam masala in it and sauté it. Now add prawns, ½ cup of water and salt in it. Mix it properly and cook until the prawns get cooked. Take a vessel of heavy base. First spread the layer of rice, then prawns and then the layer of dal. Then dust the coconut milk and the saffron lime juice. Cover the vessel tightly and then keep it for steam over low flame for about 15 minutes. Mix it well and then serve it hot.
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Gurer Payesh Recipe
Ingredients
Basmati rice (1c), milk (2littres), cardamoms (3), raisins (1tbsp), almonds (10), sugar (1tbsp), grated jiggery (1c).
Method of preparation:-
Take rice, clean and wash them. Drain the rice and keep them to dry for 1 hour. Take almonds, blanch them and then cut them. Wash the raisins. Take a pan, place it over heat and then boil the milk in it. Reduce the heat to low and keep the milk to boil for about 15 to 20 minutes by stirring it. Now add rice in it and keep it to cook until the rice gets cooked or soft. Add sugar in it and keep it to cook until the milk gets reduced to half. Now add jiggery in it and mix it. Then add almond slices, cardamom and raisins in it and mix it well. When it gets ready then keep it to cool and serve it cold.
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Bengali Rice Recipe
Ingredients
Rice (2c), ghee (4tbsp), sugar (50gms), raisins (10), cashew nuts (10), onions (2), salt (to taste), garam masala powder (1tsp).
Method of preparation:-
Take onions, peel them and chop them and then finely break the cashew nuts into very small pieces. Take rice, wash them and then soak them for about 20 minutes in water. Take a pan, heat ghee in it. Add chopped onions in it and fry them until they get soft and then add garam masala in it. Now add soaked rice in it and fry them for about 5 minutes. Then add salt and water in it and keep it to boil. When the rice gets boiled then add cashew nuts, sugar, saffron milk, raisins and the mixed dry fruit. Mix it well. Cover the pan and keep it to cook until it gets cooked. Now the dish is ready to serve. Serve it hot.
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Bangla Khichdi Recipe
Ingredients
Rice, washed and soaked for 30 minutes (1c), channa dal, washed and soaked for 30 minutes (1tbsp), Masoor dal, washed and soaked for 30 minutes (1c), cumin seeds (1/2tsp), cinnamon stick (1 inch), bay leaf 91), peeled tiny onions (10 to 12), green cardamom (3), cloves (3), grated ginger (1tsp), shelled peas (1/2c), washed and clean baby potatoes (10 to 12),diced carrot (1), grated garlic (1tsp), turmeric powder (1/2tsp), finely chopped green chilies (3 to 4), water (5c), salt (to taste), ghee (4tbsp), garam masala powder (1/2tsp), chopped coriander leaves (for garnish), chutney and curd (to serve).
Method of preparation:-
Take colander, drain the soaked rice and dals in it and keep them aside. Take cloves, cinnamon and cardamom spices, crush them. Take large and heavy frying pan, place it over heat. Heat 3 tablespoon of ghee in it. Fry bay leaf, cumin seeds and crushed spices in it and then add garlic, ginger and chilies in it and fry them by stirring for a minute. Then fry onions and baby potatoes in it for about 2 minutes by stirring them. Add peas, carrots, salt and garam masala and turmeric powder in it. Now add rice and dals. Fry for one minute and then add water in it. Keep it to boil, then cover the pan and keep it to simmer until the rice gets cooked. When the rice gets cooked then mix ghee in it and sprinkle the coriander leaves on it. Now Bangla khichdi gets ready. Serve it hot with curd and chutney.
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Rajasthani Pulao Recipe
Ingredients
Long grained rice (2c), ghee (1c), milk (4c), sugar (1c), chopped pistachios (20), nutmeg powder (1/4tsp), cardamom powder (1tsp), saffron soaked in milk (1/2tsp), blanched and chopped almonds (20).
Method of preparation:-
Take a bowl, immerse rice in water for about 2 hours and then drain them. Take a pan, place it over heat. Heat ghee in it and then add the drained rice in the pan. Then add milk in it. Reduce the heat to low, cover the pan and keep it to cook. Stir the rice softly to avoid them from breaking. When the rice gets cooked then adds the cardamom powder, dry fruits, saffron, sugar and nutmeg in it. Mix it well and then bake in oven on reasonable heat until the grains get separate. Serve the Rajasthani pulao as sweet dish.
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