Rice Indians love rice. They would eat it at least once a day, if not more. It is almost like an addition: only after a few rice-free meals Indians get restless and crave for rice. When it comes to rice, it is not a just dish for Indians: it is the king of the meal. A mound of rice sits in the middle of the plate surrounded by little side dishes. The side dishes are there to help Indians eat the rice, just to facilitate the process. Indian do not eat with rice, they eat rice with other things.
Here are few of the rice recipes i have made:
Neyichoru (butter rice) a very famous dish where i grew up.
Ingredients
Basmathi Rice- 2 cups
Water- 2 1/2 cup
Cinnamon stick- 2 piece
Cloves-5
Cardamon- 3
Fennel seeds 1/2 tsp( optional)
Bay leaf-1
Star Aniseed- 2
Ghee- 2 tsp+ 2 tsp oil
Onion -1 medium thinly sliced
Ginger garlic paste- 1 tsp (optional)
For garnish
Thinly sliced onion- 1 medium
Cashew nuts- 15-18
Raisins -2 tbs
Ghee melted-2 tsp
Wash and soak rice for half an hour,drain and keep aside.
Heat oil in a deep quart pan and add ghee and oil. Add the whole spices and saute till there is a nice aroma. Add ginger garlic paste and saute and after a minute add sliced onions and fry till it turns slight golden brown.
To this add the rice and fry in medium flame for two to three minute till the rice changes color and is well coated with ghee. Pour in 2 1/2 cups of warm water and allow it to boil.Cover,reduce flame and cook till all the water is absorbed and the rice is cooked. Switch off the flame and using a fork make the rice fluffy.
In a separate pan heat ghee and fry cashew nuts and raisins.Drain and keep aside. In the same pan fry sliced onions till brown and crispy. Garnish this over the rice and serve with spicy chicken curry and raita.
Carrot rice
Ingredients
Basmathi Rice-2 cup
Carrot grated- 1 1/2 cup
Water- 4 1/3 cup
Onion chopped- 1 medium
Green Chilly- 4
Ginger- 1 inch thick
Bay leaf- 1
Cinnamon- 1 inch thick
Clove- 2
Cardamon-2
Fennel Seeds- a pinch
Cashew nuts- 6-7
lemon juice - a few drops
salt to taste
Oil/ghee
Heat oil/ghee in a pressure pan and add in the whole garam masala and saute till a nice aroma comes and add cashew nuts and fry till golden brown. Add onions , green chilly,salt and ginger and saute till it becomes golden brown. Add in the grated carrot and stir fry. Add rice and allow the masalas and oil to get coated and finally add water and when it starts to boil close the lid. After the first whistle reduce the flame to medium and then switch off after three whistles. Using a fork make the rice fluffy and add in lemon juice. Serve warm with raitha and any spicy side dish!
Yellow rice (growing up my mom used to make this dish a lot and this is also one of my favorite)
Ingredients
Basmathi Rice- 2 cups
Green peas- 1 cup
Salt to taste
Water- 4 1/2 cups
Turmeric- 1/2 tsp
Dry red chilly -2
Green Chilly-2
Onion- 1/2 an onion
Cinnamon stick- 2 two inch piece
Clove- 4-5
Cardamon- 3
Black Jeera- a pinch
Cumin seeds- 1 tsp
Hing- 1/3 tsp
Ginger chopped- 11/2 tsp
Dry coconut- 2 tsp
Coriander leaves
Ghee- 1/2 tsp
Oil
Cook rice in four and half cups of water along with green peas, salt till all the water is evaporated.
Heat oil in a pan and add ginger and dry red chilly saute till the raw flavor disappears. Add in coconut whole garam masalas and cumin and saute till the coconut gets a golden color. Add onions and green chillies and fry till it becomes golden color. Now add turmeric and hing and after a few seconds the rice and evenly coat the masala. Finally add half tsp of ghee and garnish with coriander leaves. It goes well with any spicy curry.
Fish biryani
Ingredients
For the rice
Basmathi rice- 2 cups
Water - 4 cups
salt as needed
Whole garam masala
(cinnamon- a small piece, clove 3,cardamon 2)
ghee- 1/2 tsp
To marinate the fish
King fish - 3/4 kg
chilly powder- 1/2 tsp
Pepper powder- 1/2 tsp
turmeric powder- 1/3 tsp
lemon juice- a few drops
For the masala
Shallots/onions- 8-10 or one medium
Ginger garlic chopped- 1/3 cup
Green chilly- 6-8
Yogurt- 1/2 cup
tomato- 1
Chilly powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 1 1/2 tsp
(For home made biryani masala check here)
Fennel powder- 1/2 tsp
Chopped coriander leaves- a handful
Mint leaves- a few
Garnish
Onion thinly sliced- 1/2 onion
Raisins- 10- 12
cashew nuts- 8-10
ghee- 3 tsp
Cook the rice till it is 80% done by adding in the ingredients listed under rice. You can tie the masalas with a muslin cloth and remove it after the rice is cooked. Once cooked spread on a tray and allow to cool.
Marinate the fish with the ingredients listed and shallow fry them one minute on either side. Need not cook them all the way as it will be cooked in the sauce.
Fry onions listed under garnish in ghee till it is crispy and brown. Strain and keep aside. In the same pan fry cashew nuts till golden brown and raisins and keep aside.
Heat oil in a pan and add in crushed or finely chopped garlic, ginger, green chilly and mint leaves and fry for a minute. Add crushed shallots and fry till golden brown. Add finely chopped tomatoes and saute till it is soft. Now add in the turmeric powder, chilly powder and fry ( you can also add coriander powder - 1/2 tsp if you like).Take one spoon full of this masala and mix into the yogurt and blend well. Now add this to the masala ( this will prevent it from curdling) . Pour half a cup of hot water and stir well. Now add the fish pieces and cook in medium flame for three minutes.
Sprinkle little of coriander leaves and layer the rice on top of the fish masala. Garnish with coriander leaves,mint leaves, fried onion and cashews and drizzle a few drops of ghee. If you feel that the masala has dried up completely pour 1/3 cup of thin coconut milk finally on top of the rice. This will add more flavor to the biryani, but this is optional. Close with a tight lid and place a little weight on top. Cook in low flame ( or place a tawa first and then the biryani vessel) for four to five minutes. Serve warm with raitha, pickle and papad.
Now here are some dishes that goes very well with the above rice dishes!
Sambar is an absolute comfort food and is most common and preferred dish in South India for breakfast or with steamed rice .Sambar is a versatile dish and every house has their own versions of sambar. This one is an okra/vendekka sambar with a coastal touch to it.Varthacha sambar has the extra flavor and taste of roasted coconut and ground spices.
Ingredients
Sambar dal- 1/2 cup
Vendakka/okra chopped- 2 cup
Shallots- 10-12
Potato- 1 medium
Yam cubes-5-6 medium
Tomato- 2 small
(you can add any vegetables of your choice)
Turmeric powder- 1/3 tsp
Asefotedia-1/3 tsp
Tamarind- lemon size ball
salt to taste
To roast and grind
Dry red chilly- 5-6
Coriander seeds- 1 1/2 tsp
Fenugreek seeds- a few
Urad dal- 1 tsp
Fennel seeds- a pinch
Shredded coconut- 1/2 cup
Mustard seeds- 1/2 tsp
Curry leaves- a few
Asafoetida- 1/3 tsp
Dry red chilly-2
Cook sambar dal and mash it well and keep aside.
Dry roast all the ingredients listed under roast and grind till it changes color to light brown. Make this into a fine paste.Heat a pan and add two tsp of oil. Saute okra till the sliminess disappears and the okra is almost cooked and keep this aside.
Add all the rest of the vegetables vegetables into the cooked dal . Add turmeric powder and salt and 1/2 cup of water and cook( add water according to the desired consistency). When the vegetables are cooked add the masala paste and tamarind pulp mix well. Simmer this in medium flame for about two minute . Now add the okra and simmer for one more minute.
Heat and pan and add mustard seeds. When the splutter add curry leaves and dry red chilly and fry. Finally add hing or asafoetida and pour this over the sambar. It goes well with dosa or steamed rice!
OKRA KICHDI (okra in yogurt sauce)
Ingredients
Vendakka / Okra- 15
Green chilly-3
To make a paste
Coconut- 1/2 cup
Yogurt- 1 1/2 cup
Cumin- 1/2 tsp
Mustard seeds- 1/2 tsp
Mustard seeds-1/2 tsp
shallot- 1
Red chilly- 2
Curry leaves
oil
salt to taste
Cut vendakka into round slices. Saute this along with chilly till crispy and golden brown. Sprinkle salt at the end and saute a for one more minute and keep aside.
Make a fine paste of coconut, cumin and mustard seeds.Mix well with yogurt. Add this to the fried veggie and simmer this in low flame for a minute. Heat oil in a pan and splutter mustard seeds and fry thin slices of shallot,red chilly and curry leaves and pour this over the curry. Serve with rice!
Okra with tomato curry
Ingredients
Vendakka/Okra- 15- 20
Tomato- 2
Shallots/Onion- 10
Garlic- 2-3
Coconut milk-1 1/2 cup
Green chilly- 3
Chilly powder- 3/4 tsp
Turmeric powder- 1/3 tsp
Coriander powder- 1 tsp
Fenugreek powder-1/3 tsp
Vinegar- 1 tsp
Curry leaves
Mustard seeds- 1/2 tsp
Cut okra into small pieces. Heat oil in a pan and add mustard seeds. When it splutters add curry leaves followed by okra and fry for two minutes. Add shallots and continue frying till okra is nearly cooked. Add salt. turmeric powder, chilly powder, coriander powder,garlic and fry for a minute. Now add tomato cubes and saute for a minute( no need to mash tomatoes). Add in coconut milk and make it to the consistency you like( or you can add coconut paste). Allow this to simmer and finally add fenugreek powder and vinegar(add vinegar is optional, some like adding 2-3 tsp of yogurt instead). Serve with rice.
Mango curry
White gourd(Kumbalanga) - 1/4 kg
Raw mango – 1 no
Turmeric powder - 1 tsp
Chana dal - 2 tbsp
Red chillies - 4 nos
Green chillies – 3 nos
Fenugreek(Uluva) – 1 tsp
Grated coconut - 1 1/2 cup
Slightly soured buttermilk - 1/2 cup
Mustard seeds – 1 tsp
Coconut oil - 2 tsp
Jaggery - 1 piece
Salt – As reqd
first cut and wash white gourd and mango. Boil it with sufficient quantity of water adding turmeric powder and salt.
2)Fry channa dal, red chillies(3 nos) and fenugreek(1/2 tsp) in hot coconut oil. Grind the fried items with grated coconut and green chillies.
3)Add the ground mixture to the first step and boil for a few minutes.
4)Add jaggery.(brown sugar)
5)Add slightly soured butter milk and as it starts foaming a bit stop cooking. Care should be taken that it should not be boiled.
6)Fry mustard seeds, fenugreek and red chilly(1 no) and add this to the mixture.
7)Add curry leaves.
Carrot and spring onion dish (thoran)
Ingredients
Carrot chopped- 4-5 medium
Spring onion chopped - 1 cup
Onion- 1 medium ( optional)
Green chilly- 4
Ginger - 1/2 tsp
Curry leaves
Mustard seeds
2)Turmeric - a pinch
Cumin- 1/2 tsp
Coconut - 1/2 cup
Garlic - 2 pods
Salt to taste
Pulse in a mixer the ingredients listed in number two and keep aside. Sprinkle a few drops of water and cook the chopped carrots.
Heat oil in a pan and add mustard seeds. After it crackles saute onion, green chilly, ginger and curry leaves followed by spring onion and the coconut mixture and enough salt. After a minute add the carrot and stir fry for a few seconds. Serve with rice.
Here are few of the rice recipes i have made:
Neyichoru (butter rice) a very famous dish where i grew up.
Ingredients
Basmathi Rice- 2 cups
Water- 2 1/2 cup
Cinnamon stick- 2 piece
Cloves-5
Cardamon- 3
Fennel seeds 1/2 tsp( optional)
Bay leaf-1
Star Aniseed- 2
Ghee- 2 tsp+ 2 tsp oil
Onion -1 medium thinly sliced
Ginger garlic paste- 1 tsp (optional)
For garnish
Thinly sliced onion- 1 medium
Cashew nuts- 15-18
Raisins -2 tbs
Ghee melted-2 tsp
Wash and soak rice for half an hour,drain and keep aside.
Heat oil in a deep quart pan and add ghee and oil. Add the whole spices and saute till there is a nice aroma. Add ginger garlic paste and saute and after a minute add sliced onions and fry till it turns slight golden brown.
To this add the rice and fry in medium flame for two to three minute till the rice changes color and is well coated with ghee. Pour in 2 1/2 cups of warm water and allow it to boil.Cover,reduce flame and cook till all the water is absorbed and the rice is cooked. Switch off the flame and using a fork make the rice fluffy.
In a separate pan heat ghee and fry cashew nuts and raisins.Drain and keep aside. In the same pan fry sliced onions till brown and crispy. Garnish this over the rice and serve with spicy chicken curry and raita.
Carrot rice
Ingredients
Basmathi Rice-2 cup
Carrot grated- 1 1/2 cup
Water- 4 1/3 cup
Onion chopped- 1 medium
Green Chilly- 4
Ginger- 1 inch thick
Bay leaf- 1
Cinnamon- 1 inch thick
Clove- 2
Cardamon-2
Fennel Seeds- a pinch
Cashew nuts- 6-7
lemon juice - a few drops
salt to taste
Oil/ghee
Heat oil/ghee in a pressure pan and add in the whole garam masala and saute till a nice aroma comes and add cashew nuts and fry till golden brown. Add onions , green chilly,salt and ginger and saute till it becomes golden brown. Add in the grated carrot and stir fry. Add rice and allow the masalas and oil to get coated and finally add water and when it starts to boil close the lid. After the first whistle reduce the flame to medium and then switch off after three whistles. Using a fork make the rice fluffy and add in lemon juice. Serve warm with raitha and any spicy side dish!
Yellow rice (growing up my mom used to make this dish a lot and this is also one of my favorite)
Ingredients
Basmathi Rice- 2 cups
Green peas- 1 cup
Salt to taste
Water- 4 1/2 cups
Turmeric- 1/2 tsp
Dry red chilly -2
Green Chilly-2
Onion- 1/2 an onion
Cinnamon stick- 2 two inch piece
Clove- 4-5
Cardamon- 3
Black Jeera- a pinch
Cumin seeds- 1 tsp
Hing- 1/3 tsp
Ginger chopped- 11/2 tsp
Dry coconut- 2 tsp
Coriander leaves
Ghee- 1/2 tsp
Oil
Cook rice in four and half cups of water along with green peas, salt till all the water is evaporated.
Heat oil in a pan and add ginger and dry red chilly saute till the raw flavor disappears. Add in coconut whole garam masalas and cumin and saute till the coconut gets a golden color. Add onions and green chillies and fry till it becomes golden color. Now add turmeric and hing and after a few seconds the rice and evenly coat the masala. Finally add half tsp of ghee and garnish with coriander leaves. It goes well with any spicy curry.
Fish biryani
Ingredients
For the rice
Basmathi rice- 2 cups
Water - 4 cups
salt as needed
Whole garam masala
(cinnamon- a small piece, clove 3,cardamon 2)
ghee- 1/2 tsp
To marinate the fish
King fish - 3/4 kg
chilly powder- 1/2 tsp
Pepper powder- 1/2 tsp
turmeric powder- 1/3 tsp
lemon juice- a few drops
For the masala
Shallots/onions- 8-10 or one medium
Ginger garlic chopped- 1/3 cup
Green chilly- 6-8
Yogurt- 1/2 cup
tomato- 1
Chilly powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 1 1/2 tsp
(For home made biryani masala check here)
Fennel powder- 1/2 tsp
Chopped coriander leaves- a handful
Mint leaves- a few
Garnish
Onion thinly sliced- 1/2 onion
Raisins- 10- 12
cashew nuts- 8-10
ghee- 3 tsp
Cook the rice till it is 80% done by adding in the ingredients listed under rice. You can tie the masalas with a muslin cloth and remove it after the rice is cooked. Once cooked spread on a tray and allow to cool.
Marinate the fish with the ingredients listed and shallow fry them one minute on either side. Need not cook them all the way as it will be cooked in the sauce.
Fry onions listed under garnish in ghee till it is crispy and brown. Strain and keep aside. In the same pan fry cashew nuts till golden brown and raisins and keep aside.
Heat oil in a pan and add in crushed or finely chopped garlic, ginger, green chilly and mint leaves and fry for a minute. Add crushed shallots and fry till golden brown. Add finely chopped tomatoes and saute till it is soft. Now add in the turmeric powder, chilly powder and fry ( you can also add coriander powder - 1/2 tsp if you like).Take one spoon full of this masala and mix into the yogurt and blend well. Now add this to the masala ( this will prevent it from curdling) . Pour half a cup of hot water and stir well. Now add the fish pieces and cook in medium flame for three minutes.
Sprinkle little of coriander leaves and layer the rice on top of the fish masala. Garnish with coriander leaves,mint leaves, fried onion and cashews and drizzle a few drops of ghee. If you feel that the masala has dried up completely pour 1/3 cup of thin coconut milk finally on top of the rice. This will add more flavor to the biryani, but this is optional. Close with a tight lid and place a little weight on top. Cook in low flame ( or place a tawa first and then the biryani vessel) for four to five minutes. Serve warm with raitha, pickle and papad.
Now here are some dishes that goes very well with the above rice dishes!
Sambar is an absolute comfort food and is most common and preferred dish in South India for breakfast or with steamed rice .Sambar is a versatile dish and every house has their own versions of sambar. This one is an okra/vendekka sambar with a coastal touch to it.Varthacha sambar has the extra flavor and taste of roasted coconut and ground spices.
Ingredients
Sambar dal- 1/2 cup
Vendakka/okra chopped- 2 cup
Shallots- 10-12
Potato- 1 medium
Yam cubes-5-6 medium
Tomato- 2 small
(you can add any vegetables of your choice)
Turmeric powder- 1/3 tsp
Asefotedia-1/3 tsp
Tamarind- lemon size ball
salt to taste
To roast and grind
Dry red chilly- 5-6
Coriander seeds- 1 1/2 tsp
Fenugreek seeds- a few
Urad dal- 1 tsp
Fennel seeds- a pinch
Shredded coconut- 1/2 cup
Mustard seeds- 1/2 tsp
Curry leaves- a few
Asafoetida- 1/3 tsp
Dry red chilly-2
Cook sambar dal and mash it well and keep aside.
Dry roast all the ingredients listed under roast and grind till it changes color to light brown. Make this into a fine paste.Heat a pan and add two tsp of oil. Saute okra till the sliminess disappears and the okra is almost cooked and keep this aside.
Add all the rest of the vegetables vegetables into the cooked dal . Add turmeric powder and salt and 1/2 cup of water and cook( add water according to the desired consistency). When the vegetables are cooked add the masala paste and tamarind pulp mix well. Simmer this in medium flame for about two minute . Now add the okra and simmer for one more minute.
Heat and pan and add mustard seeds. When the splutter add curry leaves and dry red chilly and fry. Finally add hing or asafoetida and pour this over the sambar. It goes well with dosa or steamed rice!
OKRA KICHDI (okra in yogurt sauce)
Ingredients
Vendakka / Okra- 15
Green chilly-3
To make a paste
Coconut- 1/2 cup
Yogurt- 1 1/2 cup
Cumin- 1/2 tsp
Mustard seeds- 1/2 tsp
Mustard seeds-1/2 tsp
shallot- 1
Red chilly- 2
Curry leaves
oil
salt to taste
Cut vendakka into round slices. Saute this along with chilly till crispy and golden brown. Sprinkle salt at the end and saute a for one more minute and keep aside.
Make a fine paste of coconut, cumin and mustard seeds.Mix well with yogurt. Add this to the fried veggie and simmer this in low flame for a minute. Heat oil in a pan and splutter mustard seeds and fry thin slices of shallot,red chilly and curry leaves and pour this over the curry. Serve with rice!
Okra with tomato curry
Ingredients
Vendakka/Okra- 15- 20
Tomato- 2
Shallots/Onion- 10
Garlic- 2-3
Coconut milk-1 1/2 cup
Green chilly- 3
Chilly powder- 3/4 tsp
Turmeric powder- 1/3 tsp
Coriander powder- 1 tsp
Fenugreek powder-1/3 tsp
Vinegar- 1 tsp
Curry leaves
Mustard seeds- 1/2 tsp
Cut okra into small pieces. Heat oil in a pan and add mustard seeds. When it splutters add curry leaves followed by okra and fry for two minutes. Add shallots and continue frying till okra is nearly cooked. Add salt. turmeric powder, chilly powder, coriander powder,garlic and fry for a minute. Now add tomato cubes and saute for a minute( no need to mash tomatoes). Add in coconut milk and make it to the consistency you like( or you can add coconut paste). Allow this to simmer and finally add fenugreek powder and vinegar(add vinegar is optional, some like adding 2-3 tsp of yogurt instead). Serve with rice.
Mango curry
White gourd(Kumbalanga) - 1/4 kg
Raw mango – 1 no
Turmeric powder - 1 tsp
Chana dal - 2 tbsp
Red chillies - 4 nos
Green chillies – 3 nos
Fenugreek(Uluva) – 1 tsp
Grated coconut - 1 1/2 cup
Slightly soured buttermilk - 1/2 cup
Mustard seeds – 1 tsp
Coconut oil - 2 tsp
Jaggery - 1 piece
Salt – As reqd
first cut and wash white gourd and mango. Boil it with sufficient quantity of water adding turmeric powder and salt.
2)Fry channa dal, red chillies(3 nos) and fenugreek(1/2 tsp) in hot coconut oil. Grind the fried items with grated coconut and green chillies.
3)Add the ground mixture to the first step and boil for a few minutes.
4)Add jaggery.(brown sugar)
5)Add slightly soured butter milk and as it starts foaming a bit stop cooking. Care should be taken that it should not be boiled.
6)Fry mustard seeds, fenugreek and red chilly(1 no) and add this to the mixture.
7)Add curry leaves.
Carrot and spring onion dish (thoran)
Ingredients
Carrot chopped- 4-5 medium
Spring onion chopped - 1 cup
Onion- 1 medium ( optional)
Green chilly- 4
Ginger - 1/2 tsp
Curry leaves
Mustard seeds
2)Turmeric - a pinch
Cumin- 1/2 tsp
Coconut - 1/2 cup
Garlic - 2 pods
Salt to taste
Pulse in a mixer the ingredients listed in number two and keep aside. Sprinkle a few drops of water and cook the chopped carrots.
Heat oil in a pan and add mustard seeds. After it crackles saute onion, green chilly, ginger and curry leaves followed by spring onion and the coconut mixture and enough salt. After a minute add the carrot and stir fry for a few seconds. Serve with rice.
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