Method
Heat
some oil and add the bay leaves.
When
they turn color, add the sliced onions and fry them till they
turn translucent.
Now
add the onion paste and fry till the mixture turns brown and
loses all moisture.
Now
add the chopped tomato and methi leaves.
Fry
for 2-3 minutes. Add the spices and keep frying for a minute.
Add
the rice and fry it for 3 minutes.
Add
salt to taste.
Take this off the fire, transfer to a pressure cooker/
microwaveable casserole dish, add 3 - 3 1/2 cups of water, (it
depends on rice quality) close the dish and heat in the
microwave for about 18 minutes. (1whistle in pressure cooker)
Can be served with raita or mint chutney. You can also add
frozen green peas to this dish. Add it after frying the rice.
It will cook with the rice in the microwave.
Vegetable
rice
Ingredients:
2 cups
of assorted vegetable, cut into longish pieces (You can use
green beans, peas, carrots, cauliflower, etc.)
3
cups rice, 1 cup curd (yoghurt), Salt to taste,
6 green chilies, minced, 1 tsp. fresh garlic paste,
1 tsp. fresh ginger paste, 2 tsp. chopped mint leaves,
2 tsp. chopped coriander leaves, 2 tomatoes, chopped
1 tsp. fresh dhania (coriander) powder, 1 tsp. fresh cumin powder,
1 tsp. red chili powder, 1 tsp. clove powder
1 tsp. cinnamon powder, 1 tsp. chopped cashew nuts,
1 stick cinnamon, broken into bits, 2 cloves, 2 cardamoms
2 medium sized onions, sliced finely, 2 tbsp ghee (clarified butter),
A pinch of saffron (orange coloring)
1 cup deep fried onion slices for garnish, 1/2 cup chopped mint and coriander leaves for garnish
,
2/3
tablespoon oil/ghee
Method:
Combine
together ingredients 3 to 15 and mix well.
Add
the vegetables to it and let it marinate for about 1/2 hr.
Heat
the oil/ghee in a pan and add the cashew nuts, cinnamon,
cardamom and cloves.
Fry
for 15 seconds and add the sliced onion.
When
the onions turn transparent, add the marinated vegetables and
without adding any water, cook the vegetables on medium heat
till the masala is well cooked and turns aromatic.
The
vegetables should be completely done.
The
masala will reduce and lose all moisture. Set aside.
Wash
the rice and steam cook it such that individual grains can be
separated.
Dissolve
the saffron in the milk/without milk.
Take
about one cup of cooked rice and add the saffron to it.
Now
mix this colored rice with the rest of the cooked rice, so
that you get streaks of Orange in the rice.
In
a deep oven-safe bowl, pour this rice and spread to cover the
entire bottom of the vessel.
Pour
the vegetables on top and spread evenly.
Cover
the dish with foil and bake for about 20 minutes at 300 deg F.
Remove
foil and serve hot, garnished with chopped herbs and fried
onions.
Khichdi
Ingredients:
1 cup Rice, 1 cup Green gram Dal, 10 Cashew
nuts, 20 Resins, 3 cm long Ginger,
1/2 cup Refine Oil, 1
tbsp Ghee, 1/2 Coconut, 1teaspoon Cumin seeds,
2tablespoon Sugar, 4 pieces
cinnamon, 4 Cardamom, 10 green Chillies,
Turmeric Powder & Salt to
taste
Method:
1. Wash the rice and dal properly.
2. Cut the coconut into small
pieces.
3. Put oil in a a pan and fry
the coconut pieces and cashewnut. Keep it aside.
4. Chop the ginger and
chillies.
5. Heat oil and put the cumin
seeds and cardamom and cinnamon pieces.
6. Add the rice and dal.
7. Put the chopped ginger and
chillies, salt and turmeric powder and fry it for 10-15
minutes.
8. Add 5cups of water to it.
9. Put the resins, cashewnuts,
sugar, fried coconut pieces and cover the lid.
10. Take out when cooked.
Jeera Pakhala
2 Cup Rice, Kala Jeera 25 gms, Oil 2 spoons,
Curry Leaf (Bhrusunga Patra)
Red pepper(Sukhila Lanka)
1. Boil the rice & prepare normal rice.
2. Remove the water from it
and you get normal rice.
3. Put oil into the pan.
4. When the oil becomes hot
put red pepper & Kala Jeera to it.
5. Add the prepared rice to
it
6. Add water sufficiently.
7. Add curry leaf.
8. Boil for some time and
Jeera Paakhal is ready to be served.
9. But let it cool down
before you eat. If you like add some ice cubes to make it
cool.
