Rice is the staple diet of people from the Indian Peninsula. There are lot of things that can be made from rice be it sweet or spicy. Rice is very rich in carbohydrates and it keeps the body healthy.
Vrat Ke Chawal
Cloves – 2 nos
Water – 3 cups
Cardamoms – 2 nos
Ghee – 30 gms
Cumin Seeds – 1 tsp
Kala Namak – 2 tsp
Chili powder – ½ tsp
Samvat ke chawal – 125 gms
Coriander leaves – as required for garnishing
Potato – 1 big, cut
Cinnamon stick – 1 small piece
Method Of Preparation
1)Take a pan, heat ghee, put in cinnamon, cumin seeds, cloves and cardamoms.
2)When it is colored slightly, put the rice and potato and mix
3)Keep stirring and frying till they look fried.
4)Then add in salt, water and chili powder and boil it
5)On low flame, keep simmering it with closed lid. Keep doing it for 15 mns or till the time the water has been completely soaked up or till it is cooked.
6)Garnish it with coriander leaves and to be served hot.
The English name of Arbi is Colocasia, though it is popularly called as Arbi in the Indian subcontinent. By appearance, it looks like a distant relative of sweet potato and is used a lot in vegetables mixes. Rich source of vitamin A and B, it is found more in the Indian peninsula.
Ajwain – ¼ tsp
Chili powder – as per taste
Rock salt – as per taste
Green chilies – 2 – 3 nos
Mango Powder – a pinch
Arbi – ½ kg
Coriander powder – ¼ tsp
Ginger – 2 tbsp
Method Of Preparation
1)The Arbi needs to be boiled
2)Cool it, peel the skin and slice each Arbi into two pieces
3)Heat the oil in a pan, and keep frying the Arbi till it becomes light brown in color.
4)Take a wok and put 1 tsp of oil.
5) A paste needs to be made of green chili and ginger.
6)Put the paste in the wok and keep stirring it for few mns
7)Similarly take the Arbi and put it in the mixture and keep stirring on low flame.
8)Add mango powder, Ajwain, coriander powder, salt and keep mixing well.
2 cups Basmati rice,
1/4 cup oil and ghee mixed (any oil),
2 small onions finely diced,
2 cups vegetables cut into small pieces
take vegitables like carrot,beans,cauliflower and peas.
TO MAKE GRAVY :
3 cloves, garlic,
1/2″ fresh ginger,
1/4″ cinnamon stick,
bunch of coriander leaves,
1 green chillie,
1/4 cup grated coconut
Preparation for Vegetable Pulao :
. Soak the rice in cold water for about 30 mins.
. Set it aside.
. Grind the ingredients mentioned to form a gravy.
. Pour the oil and ghee combined in a big pan.
. To this add the diced onions.
. Fry till it turns golden brown.
. Later add the gravy and mix it well for about 2 mins.
. Add the vegetables and make sure they are coated well with the gravy.
. Stir well.
. After a couple of mins, add the rice and mix.
. Finally add water(for 1 cup of rice add 2 cups water) and salt.
. Allow it to come to a boil before putting the lid on.
. Simmer the gas and let it cook for about 20 to 25 mins or until rice is done.
. For garnish you can use some bay leaves and corriander leaves.
. To make the recipe more enticing you can add some toasted cashews in the end.
. Onion pacchidi will be a good accompaniment.
Varieties in Indian rice is an exhaustive list. Kolam rice is preferred in the South India whereas Basmati is the King rice in the North of India. The length of the grain in Basmati and other varieties is of importance as after cooking the grain elongates or puffs up. The quantity of water has to be estimated well during cooking in a rice cooker or pressure cooker. Soaked rice accelerates the cooking procedure. Brown rice is recommended by dieticians as it is loaded with fiber.
Steamed rice is the best of all as the nutrients are well preserved. Blended with roasted jeera or khada masala, the flavouring adds a beautiful hue to the same. South recipes in rice are mild and regularly adopted in households. It is to be noted that rice digests soon and one feels hungry sooner. The best for a tropical hot climate, Indian rice varieties allow a lot of experimentation in culinary instincts.
Indian food recipes in rice relate to the state. Tiffin items from South India include Pongal preparations in jaggery rice and the lentil-rice mix garnished with dry fruits. Lemon rice is a simple meal of boiled rice garnished with lemon juice and topped with roasted mustard seeds, curry leaves and a little garnish of coriander. Served with curd this amounts to a filling meal. Coconut rice as the name suggests refers to fried coconut rice with a little roasted mustard and fenugreek seeds. Sweeter version of the nariyali baath or coconut rice comes from Maharashtra and is delicious meal.
Steamed jeera rice is nothing but rice steamed alongwith roasted jeera in ghee. For a simple but appetizing look, throw in a few cloves, tej patta, whole cardmom roasted in pure ghee with a little cashews and raisins as topping. Serve the same with tomato saar and roasted papad. Plain rice cooking is an art in getting the routine rice cooked and not over cooked. This can be teamed with lentil curries or other liquid curries to be mixed and eaten alongwith other vegetables for a complete meal. Rice can never be wasted, left over rice can be stored overnight in thick curd and becomes a delicious mid-morning meal. One can definitely enhance the taste with toppings. If you are pressed for time to cook and eat, boil rice or use left over rice and top it over with some spices. One can fry the rice in a little oil alongwith pre roasted mustard seeds, curry leaves, a pinch of turmeric and chilly powder.
Biryani is cooked slowly with choicest vegetables over the stove. Urban cooking methods can also be adopted to cook Biryani in a microwave. It is essential to soak the Basmati for pulav and biryani for atleast half an hour and then cook it with a little milk to get a nice aroma. The spices need to be fresh and few to get the taste right. Adding salt to any food is an experts job. Pea pulav is simple to make. Intercontinental styles are easy to adopt with corn and capsicum pulav or a simple spring onion-carrot rice. One can Indianize the Chinese fried rice to go along with an Indian curry. Sweet rice is popular with children.