For The Curry :1 teacup - fresh curds2 tablespoons - fresh cream1/2 teaspoon - sugar2 tablespoons - gheesalt to taste
For The Rice :1 teacup - uncooked rice1 teacup - cooked corn2 sticks - cinnamon2 - cloves1 - capsicum, chopped1 - boiled carrot, chopped2 tablespoons - gheesalt to taste
For The Paste (For The Curry) :1 - onion, chopped2 tablespoons - grated coconut5 cloves - garlic2 teaspoons - coriander seeds1 teaspoon - cumin seeds2 sticks - cinnamon2 - cloves2 - cardamoms25 mm. piece - ginger2 teaspoons - poppy seeds (khus-khus)6 - red chillies
For The Rice :
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.2. Heat the ghee and fry the cinnamon and cloves for 1/2 minute.3. Add the rice, corn, capsicum, carrot and salt and cook for 1 minute.
For The Curry :
1. Heat the ghee and fry the paste for 3 to 4 minutes.2. Add the curds, cream, sugar, salt and 1/2 teacup of water and cook for a few seconds.
How To Proceed :
1. On a large sheet of Aluminium foil, spread alternate layers of rice and curry.2. So that there are 3 layers of rice with 2 layers of curry in-between.3. Make a packet of the foil and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.4. Unwrap and serve hot.
2 cups basmati rice, washed & soaked for 30 minutes2 medium radishes1/2 cup green peas1 potato, diced3 green chillies, finely chopped1? piece ginger, peeled & chopped2-3 flakes garlic, peeled & chopped1 sprig dill leaves finely chopped1 tsp. cumin seeds1 lemon juice extractedsalt to taste3 tbsp. ghee or oil
1. Clean and slice radish into 1/2 cm.thick rounds.2. Heat ghee or oil in a pressure pan or pressure cooker.3. Add cumin, allow to splutter.4. Add ginger, garlic and chilli, stir.5. Add radish, potato, peas, stir fry for 2 minutes.6. Add salt, dill leaves, lemon juice.7. Add 5 cups water, bring to a boil.8. Cover lid, allow 2 whistles.9. Take off fire, allow steam to subside.10. Gently transfer to serving dish.11. Garnish with chopped fresh coriander and grated cheese.
Making time: 45 minutesMakes: 4-5 servingsShelflife: 3-4 hours
2 cups basmati rice, washed, soaked for 30 minutes1 tbsp. ginger grated1 tsp. cumin seeds1/4 cup coconut grated finely2 stalks curry leaves1 tbsp. milksalt to taste2 tbsp.butter1 tbsp. oil
1. Soak grated ginger in 2 tbsp. water, keep aside for 15 minutes.2. Put 4 cups water to boil rice, add salt.3. Strain ginger, keeping residue and water separately.4. Add ginger water to boiling water.5. Add rice, bring back to boil on high flame.6. Add 1 tbsp. butter, cook till rice is just done, but not mushy.7. When done, spread out in a plate to cool a bit.8. Heat remaining butter, and oil in a saucepan.9. Add cumin seeds, curry leaves, ginger residue.10. Allow to splutter, add coconut, stir and pour onto rice.11. Blend well by mixing with fingers of both hands, gently.12. Transfer to ovenproof dish and cover.13. Before serving, sprinkle a tbsp. of milk over rice.14. Place in preheated oven at 250oC for 10 minutes.15. Serve hot with moong dal or kadhi.
Making time: 30 minutesMakes: 4-5 servingsShelflife: 1 day
1 cup long grain rice1 cup coconut milk (refer note)1 tbsp. broken cashew bits3 green chillies slit1 stalk curry leaves1/2 tsp. each cumin and mustard seeds1 tsp. urad dal2 tbsp. grated fresh coconut1 tbsp. coriander chopped2 tbsp. oilsalt to tastelemon to taste
Wash and soak rice in salted water for 30 minutes.2.
Drain rice in colander, keep water aside.3.
Heat oil in a heavy saucepan.4.
Add urad dal, seeds, cashews, stir till spluttering.5.
Add chillies and curry leaves. Stir, add rice.6.
Stir very gently, with a wide spatula till oil coats rice evenly.7.
Add coconut milk, 1 1/2 cups drained water.8.
Add salt, keeping in mind the water was salted.9.
Bring to a boil, reduce heat, simmer covered.10.
Stir occasionally. When done 3/4, add lemon.11.
Mix very gently. Simmer till done and all water evaporates.12.
Add more water in between if required.13.
Garnish with coriander and coconut before serving.14.
Serve hot with raita, kadhi or rasam.
Making time: 45 minutesMakes: 4 servingsShelflife: Best fresh
1 cup long grain (basmati) rice5 med. oval brinjals with stems intact1 tbsp. fresh coriander finely chopped1 stalk curry leaves1/4 tsp. Cinnamon-clove powder1/2 tsp. Garam masalasalt to taste2 tbsp. oil1 bay leaf, cut into pieces1/2 tsp. each cumin & mustard seeds3-4 pinches asafoetida1 tsp. butterGrind together into paste:
1 large onion1/4 cup coconut grated2 tbsp. fresh coriander leaves4 green chillies1/2 pod garlic, cleaned and peeled1/2" piece ginger, peeled
1. Wash, clean and soak rice in 3 cups salted water for 20 minutes.2. Cut brinjals into quarters lengthwise, keeping stems attached.3. Heat oil, add seeds, bayleaf,allow to splutter.4. Add asafoetida, curry leaves, stir.5. Add brinjals, garam masala, cinnamon clove powder, stir for a minute.6. Drain and save rice from water.7. Add rice, stirfry for 2-3 minutes.8. Add paste, cook for 2-3 minutes more.9. Add all other ingredients, stir gently.10. Add 3 cups saved water.11. Add salt to taste.12. Cover, simmer and cook till rice is done, but no water is remaining.13. Serve piping hot.
Note: One may treat the pressure cooker as a frying pan, and make the rice, directly in it. Then when boil is resumed after all ingredients are added, cover and cook to 2 whistles.
Making time: 30 minutes (excluding rice soaking time)Makes: 2-3 servingsShelflife: Best fresh after cooking rice.
Nutritive values per serving.
Kushkha (Boiled Rice)
2 cups long grained or basmati rice10 cups watersalt to taste8-10 drops lemon juice2 tbsp. milk
1. Wash and soak rice in water for 20 minutes.
2. Put water to boil, add salt.
3. Add rice when water starts boiling.
4. Bring back to a boil.
5. Add lemon juice.
6. Cook till each grain is almost done.
7. Strain out excess water, keep aside.
8. Rub a blob of butter at the bottom of a wide dekchi, (shallow heavy container for cooking on dum)
9. Spread out rice in dekchi.
10. Sprinkle some milk, cover with lid, and seal.
11. Place on low fire to cook on dum for about 15 minutes.
12. Serve hot with dahi kadhi, hyderabadi khatti dal, etc.
Making time: 20 minutesMakes: 4 servingsShelflife: 1 day or more, refrigerated
1. Cooked rice 2 cups2. Chopped Onion 1 cup3. Capsicum cut into small pieces 1 cup4 Lime fruit 1/2 no.5. Salt to taste6. Oil (gingelly) 2 tsp7. Ghee 1/2 tsp8. Garam Masala 1 tsp9. Chilli powder 2 tsp10. Cummins (Jeera) 1/2 tsp
1. Heat 2 tsp of oil and 1/2 tsp of ghee in a vessel and add cummins (jeera) and fry.2. Add the chopped onions, capsicum and the salt just enough for the onion and saute it in sim flame. After it turns brown, add chilli powder, garam masala and salt to taste (remembering that you have already added a little salt for the onion) and saute for another 5 to 8 minutes.3. Add the cooked rice and keep it for another 2 minutes. Before taking it off from the stove, add the lemon juice, mix well and remove from the stove.
Hope you will enjoy the taste of Capsicum Rice.
2 cup rice1 cup moong dal1/4 cup ghee1/4 cup pieces of cashewnuts2 tbsp of pepper2 tbsp of jeelakarrasalt to taste
cook rice and dal (mixed)adding salt .Then heat the ghee in a vessel and after it is very hot add pepper, jeelakarra and nuts to it.Then add it to the rice and mix well so that the entire thing is mixed properly.Serve it hot it really tastes good.To add taste to it u can serve it with some besan chatni as per u'r d