Showing newest posts with label Main Dish - Rice. Show older posts
Showing newest posts with label Main Dish - Rice. Show older posts

11.4.11

Palak Pulao / Spinach Pilaf - Plating Up!





Pasalai Keerai Saadham:

Ingredients:

Spinach 1 bunch - cleaned
Garlic 5 cloves
Ginger 2"
Onion 1 small
Tomato 1 small
Green chilies 5-7
Salt

For Pilaf:

Rice 1 cup
Green chilies 3
Onion 1 small sliced
Ginger-garlic paste 1/2 spoon
Mint leaves 1 fistful
Tomato 1 chopped
Cloves 5
Cinnamon 1 stick
Cardamom 1 pod crushed
Bay leaf 1
Star anise 1
Cumin seeds 1 teaspoon
Ghee/oil 1/4 cup.

Method:

In a wide pan, heat few spoons of ghee. Add chilies, ginger, garlic, onions and tomatoes. Fry for about 2 minutes. Then add greens, cover and cook till the leaves wilt. Add 1 cup of water and wet-grind the same. Set this puree aside.

In a wide crock pot, heat ghee. Add the whole spices, followed by chilies, onion, ginger-garlic paste, mint leaves and tomato. Fry for about a minute. Then add rice, wait till the oil coats to all the sides.

Add the spinach puree. If necessary add water. Cover and cook for 10-15 minutes, or until the rice turn tender and fluffy.

Serve warm as a main dish.

10.4.11

Kala Chana Khichdi / Kondaikalai Saadham - Comfort Yourself With Food:)



Garbanzos Curried Rice:

Ingredients: (Serves Four)

Rice 1 cup
Brown Garbanzos /Kala Chana / Kondaikadalai 1 cup
Green chilies 2 sliced
Garlic 4 cloves
Onions 1-2 sliced
Cumin seeds 1-2 spoon
Cinnamon 1 stick
Cloves 3-5
Salt
Chili powder 1/2 spoon (optional)
Garam masala powder 1 pinch
Oil few spoons.

Method:

Soak the garbanzos ahead, overnight should be good. Pressure cook briefly...done but not tender.

Heat oil in a heavy bottomed vessel. Add the whole spices followed by chilies, garlic, onions. Then stir-in rice, cooked garbanzos and powdered spices as well. Add enough water. Cover and cook over low-medium heat, until fluffy and tender.

Serve steaming hot as a main course.

4.4.11

Vaangi Bath - Karnataka Special



Kathirikai Podi Saadham:

Ingredients:

To Be Toasted Each Separately And Powdered Together:

Coriander seeds 2 spoons
Chana dal 2 spoons

Urad dal 2 spoons

Dry red chilies 6

Fenugreek seeds 1-2 spoons

Peppercorn 1 spoon

Cinnamon 2 sticks

Cloves 3

Cumin seeds 1 spoon

Dry coconut 1/4 cup(grated)

Black Sesame seeds 2 spoons

Asafoetida 1/4 spoon.


For Rice:

Long Grained Rice/Basmati 1 cup
Ghee few spoons

Salt


For Pan-Frying:

Eggplants/ Brinjal 6-8 sliced
Salt

Turmeric powder 1/4 spoon

Tamarind paste 1/4 spoon/ lemon juice few spoons

Ghee few spoons.

For Tempering:

Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon

Asafoetida 1/2 spoon

Curry leaves few

Dry red chilies 3.



Method:

Pressure cook rice along with salt and few spoons of ghee. When it is done...spread the rice in a wide tray. Fluff them a little with fork. Allow this to cool down to room temperature.

In a wide, heavy bottomed skillet, heat oil. Stir-in sliced eggplants...add salt, turmeric and tamarind paste. Fry them till the egg-plants are tender.
Now add powder spices(50%)made above. Let them get fried well. When the raw smell of the spices is gone and oil shows up on sides, remove from heat.

Now mix this spicy eggplants with rice. Let the rice get well coated with masala. Further add the remaining spice-powder too, if necessary.


In a separate pan, heat ghee. Add tempering spices one by one. Wait till they pop and splutter.
Now run this seasoning over the rice prepared. Mix them once again thoroughly.

Serve warm as a main dish for lunch. Enjoy!

29.3.11

Broccoli Casserole - Flavors of Southern Cooking!






Broccoli-Green Beans Casserole:

Another important dish, that is close to heart. No one could turn this down, after a hard day's work. Speaking of work'...I mean real physical activity, okay. In this new age of information world...work is something that is confined to cushioned chairs, driving to destinations, or even making a phone call for scheduling an appointment!!! If you want to realize the pleasures of old time, now move it baby...mow your lawn, today (don't call Andy to do the chore), clean up the garage, burns 350 calories in 35 minutes...and now you deserve the treat, don't you?! Experience the real meal n tell me how you feel...isn't it comforting, worthy?

Ingredients: (Serves Four)

Rice 1 and 1/2 cups
Broccoli 1 head - florets
Green beans 100 grams - no trimming
Corn kernels 1 small cup
Button mushrooms 1 cup sliced
Milk 2 cups
Mushroom cream soup 1 can
Fried onions 1 cup to garnish
Butter few cubes
Grated cheese to garnish
Pepper powder to taste 1 teaspoon, per serving.

Method:

Melt butter in a crock pot, add rice enough salt. Further add water and milk, cover and cook.

Once the rice is half the way done, add cream soup, plus all the vegetables. Maybe be add a little more salt for the veggies.

Cover and cook till tender.

Now, finally add fried onion, cheese, pepper powder.

Serve steaming hot. Enjoy:)

28.3.11

Kala Urid Dhall Khichdi - Classic Rice and Lentils Dinner!



Karuppu Ulundhu Saadham:

Did I ever tell you this, Khichdi is one of the first idea, that comes to my mind on a hectic day! Yes, you are absolutely right...quite easy to fix and one can never ruin it! Variations sprung over time, with active experimenting with this comfort meal! I could claim this as heartiest meal, in recent times.

On the other day, I ran out of all the essentials in my pantry...was pretty tired to do the shopping, also so sick to cook, no mood for stepping-out to fancy or not-so fancy Restaurants! You know what I mean, was not in mood for anything, but to wind down on the couch! But, as time grew, night got darker...started to feel slightly hungry. Is there any day that I could actually take off from this kitchen!!! Big 'No' comes from significant other. So, here you go...the dinner in 2 minutes. Just threw few ingredients in the pot, and called it a day.

Ingredients: (Serves Two)

Rice 1 cup
Black Gram / Karuppu Ulundu 1/2 cup
Green chilies 2 sliced (I didn't have any that day, so used chili powder)
Garlic 4 cloves
Onions 1-2 sliced
Cumin seeds 1-2 spoon
Cinnamon 1 stick
Cloves 3-5
Salt
Chili powder 1/2 spoon (optional)
Garam masala powder 1 pinch
Oil few spoons.

Method:

Heat oil in a heavy bottomed vessel. Add the whole spices followed by chilies, garlic, onions. Then stir-in rice, lentils and powdered spices as well. Add enough water. Cover and cook over low-medium heat, until fluffy and tender.

Serve steaming hot as a main course.

23.3.11

Coconut Milk Infused Vegetable Biriyani - Eat Till Your Heart's Content:)




Thengai Paal Sertha Kaikari Biriyani:

Ingredients:

Short Grain Rice 2 cups
Mixed vegetables 1 bowl full
Coconut milk(thin) 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Salt
Chili powder
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.

Spices:

Cloves 3
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Black cardamom 1
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped

Method:

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and rice to it. Let the oil coat to all the sides of rice, then add coconut milk. Cover and cook briefly.

When the rice is half the way done, add vegetable and 2 cups of water. Cover and cook, under pressure...over low-medium heat.

Once the rice and veggies are done, remove from heat. Give 2 minutes resting time, before serving.

Serve warm as a main dish.

18.3.11

Peas Pilav - Super Quick...Rescues your Day!




Peas Pilaf:

If you have high demanding work schedule and still wanna be on the track'(that is eating healthy meals, without getting carried away from those highway junks!). Probably we should thank the Internet world for keeping us all well-motivated to cook and clean, (everyday or few days a week) hehe:) No, jokes apart' whenever I feel all exhausted...and allow my tummy to think for itself, oops am trapped into one of those 'ready made crap' that is loaded with salt, sugar, refined flour and what not! It takes few mouthfuls to realize that...boy, I should have cooked...I shouldn't be lazy anymore!! And moreover it takes only 10 minutes to create a meal (if am super organized that day). So, focus-focus is the mantra here, I guess!! Before doing huge damage to the waistline, let us cook a meal and catch up a movie...how is the deal sound to you?

Ingredients:

Basmati rice 1 cup
Fresh/frozen peas 1 cup
Onions 1 large sliced
Ginger-garlic paste 1 spoon
Green chili 1 large
Salt
Cloves 3
Cinnamon 1
Bay leaves 1
Cumin seeds 1/4 spoon
Ghee/oil 1 table spoon
Cashew nuts to garnish.

Method:

Heat up a vessel, add oil and followed by whole spices. Further add chilies, ginger-garlic and onions. Fry briefly.

Add rice, peas, salt...2 cups of water. Set the stove at low-medium heat. Cover and cook.

Once the rice is fluffy and tender, its done....ta-da:)

Serve warm with raitha or spicy gravy.

4.3.11

Beet Root Biriyani - Vegetarian's Paradise




Beet Root Pilaf:

For Biriyani:

Beet roots 4 large chopped
Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Black cardamom 1-2
Star anise 1
Basmati rice / Short Grained Rice 2 cups
Green chilies 6 slitted
Onion 1 sliced
Tomato 1 large chopped
Garlic 2 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistful
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Chili powder
Ghee 1/4 cup.

Method:

In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, black cardamom, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.

Now add onion to this and fry them really well, until its pungent smell is all gone. Followed by ginger and garlic paste, fry them till raw odor leaves the pan. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by beetroot. Let the oil coat onto the vegetables.

Then, add about 4 cups of water and bring this to boil. Now, add rice...cover and cook till tender.

Serve warm as a main dish, vegetarian's would surely appreciate it:)

1.3.11

Yakhini Biriyani / Shahi Mutton Kofta Biriyani - Hearty Literally








Mughalai Moti Biriyani

If I know my future precisely, I would prefer to have Biriyani as my last meal! I mean, its just an expression to say...how much I enjoy a particular dish! Maybe because, it was my first experiment recipe in the kitchen, at the age of 17...incidentally on a Ramzaan day:)

I was left alone, at home! And my Mom had asked my uncle to provide me lunch. So, after done with light breakfast, I overwhelmingly asked the maid to take a day off! I am such a fool to do so! Anyway...that stupid brother of my Mother, forgot me totally! The day passed beyond my lunch time...and my stomach was grumbling pretty bad! His phone was not reachable...moreover he had borrowed my two-wheeler, that morning. Oops, I was left with no option to go out, kind of trapped in my own house...with lots of gadgets around me, provisions lying in the kitchen, but was so helpless...dunno' ABCD of cooking:( I was all nuts' pretty mad at him!! It was so scary when the clock was ticking and I was like almost blackout!

Until evening my day went staring at the wall clock and wondering 'where the idiot would be! Around 3.30 to 4 O' clock, I decided to cook on my own. Somehow managed to locate rice, spices...water etc. Spend a whole lot of time in confusion (What to fix and How to Cook???) Oh man, that was like a nightmare'. I ended up grabbing each vegetable and examining it with care then, putting it back promptly! Once again checking whether someone will be available soon to take me out for lunch/dinner, poor me:(

Finally, I decided...I will cook chicken and rice together, had a peculiar gut/instinct feeling that it would turn out good. Also, I had good perception what a typical biriyani may require:) Somehow figured cooking in a pressure cooker, doesn't need any basic culinary skills...and I believed rice and chicken would definitely turn tender over 3-5 whistles...by pouring lot of water to it...in that way I can make sure' that it won't be undercooked at any cost:) I grabbed all the necessary ingredients, ranging from spices to mint, lemon juice, ginger-garlic paste etc (Yes, nothing did I miss)! After toiling hours in the kitchen, ruining number of cutlery. The resulted dish closely matched 'Biriyani'. Oh gosh...it was awesome, overwhelming, hearty in fact:)Of course it had some flaws and it was barely noticeable! For the first attempt, it was fabulous:) The verdict was lots of cardamoms, mushy rice...but when it was steaming hot' it was very fulfilling. I consider this incident has a tremendous impact on me to learn cooking, to survive on my own:)

Well, did I finish the story, since it was Ramzaan day...late at dinner time, my friend Salma shared 'Biriyani' with me again...hehe:(

Ingredients:

For Kofta:

Minced goat meat 1/2 kilo(cooked)
Green chili 3
Ginger 1" grated
Garlic 2 cloves minced
Onion chopped
Cilantro chopped
Salt
Egg whites
All purpose flour
Oil for frying.

For Biriyani:

Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Black cardamom 2
Star anise 1
Short grained rice 2 cups(seeraga samba)
Green chilies 6 slitted
Onion 1 made into puree
Tomato 1 small
Garlic 6 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistful
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Chili powder
Ghee 1/4 cup.

Method:

For Kofta:

Cook minced meat in a pressure cooker, retain the broth.

Now combine all the ingredients(except oil) with shredded meat.

Mix them well. Divide them into equal parts and shape them into mini koftas.

Heat oil in a pan, shallow fry them till golden brown. Set aside.

For Biriyani:

In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, bay leaves, star anise and green chilies. Fry them till chilies crack and turn opaque.

Now add onion puree to this and fry them really well, until its pungent smell is gone. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by fried koftas. Add rice and saved meat broth to this. Cover and cook till tender and nice.

Feast like a King with friends and family:)

27.2.11

Vankozhi Biriyani / Turkey Biriyani - Simply The Best!




Ingredients:

For Meat Marination:

Turkey 2-4 large pieces
Ginger-garlic paste 1 spoon(freshly prepared)
Green chili 2 minced
Scallion 1 grated
Country Tomato 1 grated
Mint 6-8 leaves bruised
Cilantro leaves bruised few
Lemon 1 fruit freshly squeezed
Rock Salt
Chili Powder 1/4 spoon
Yogurts 1/4 cup.

For Biriyani:

Long Grained Rice 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Salt
Chili powder (optional...its not used generally)
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.

Spices:

Cloves 3
Cinnamon 2 sticks
Cardamm 6 crushed
Bay leaves 3 crumbled
Star anise 2
Marati Mokku 3
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped

Method:

Spray oil in an oven safe tray, arrange the marinated meat on it, spray oil if necessary. Bake the meat for about one and half hours, 450 F. When the meat is done' to reddish brown and cooked thoroughly, remove from heat.

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and baked meat to it. Then stir-in rice, add enough water. Cover and cook.

Once the rice is done, remove from heat.

Serve warm as a main dish.

18.2.11

Perumal Kovil Elimicham Pazha Saadham / Temple Lemon Rice


Perumal Kovil Elimichapazham Saadham

Ingredients:

Basmati rice 1 cup/raw rice
Fresh lemon juice 1 tablespoon
Salt to taste
Turmeric 1/4 spoon
Green chilies 6 chopped
Ginger 2" grated
Chana-urid dal 2-4 spoon
Peanuts 1 fistful
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Sesame oil few spoons.


Method:

Cook rice with enough salt in it. Spread the same in a wide tray...to get well-separated stiff rice.

Well, now temper the spices(except lemon juice, everything). Then run this seasoning over the rice...add the lemon juice as well, mix thoroughly. Pack them up in a compact box. Let his sit for 2-3 hours, to yield flavorful rice.

Here you go, perfect lunch ready.

14.2.11

Brinjal Biriyani / Aubergine Pilaf / Eggplants in Hearty Masala Rice








Eggplants Biriyani:

For Biriyani:

Brinjal/eggplants - slit twice, cut the stalk
Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Maratti mokku 2
Star anise 1
Basmati rice / Short Grained Rice 2 cups
Green chilies 6 slitted
Onion 1 sliced
Tomato 1 large chopped
Garlic 2 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistful
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Chili powder
Ghee 1/4 cup.

Method:

In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, maratti mokku, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.

Now add onion to this and fry them really well, until its pungent smell is all gone. Followed by ginger and garlic paste, fry them till raw odor leaves the pan. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by eggplants. Let the oil coat onto the vegetables...its pretty to watch this process, isn't it!?

Then, add about 4 cups of water and bring this to boil. Now, add rice...cover and cook till tender.

Serve warm as a main dish, vegetarian's would surely appreciate it:)

1.2.11

Cauliflower - Brown Rice Layer Biriyani / Cauliflower Biriyani











Cauliflower Biriyani:

I have never made those hearty-healthy vegetable biriyani before. And using brown basmati in cooking is challenge to me. Finally, I made a choice to give it a shot. Made this pretty looking 7-9 tier (layers) biriyani, however with this deep color...its hard to differentiate! You know, this method is bit time consuming, rice took almost a year to get cooked!!!...but definitely flavorful and rich looking:)

Main Ingredients:

Cauliflower 1 head - florets
Brown Basmati rice 3 cups

To Fry & Garnish:

Ghee
Red onions
Green chilies
Cashew nuts
Raisins
Pinch of salt
Touch of sugar.

To marinate and Fry Cauliflower:

Cauliflower
Onion paste
Ginger-garlic paste 1/2 spoon
Lemon juice few spoons
Curd 1 cup
Salt
Turmeric
Chili powder
Oil for frying (or ghee)

Cauliflower Masala:

Fried cauliflower
Onion sliced
Ginger-garlic paste 1 spoon
Tomato crushed
Mint 10 leaves
Salt
Chili powder
Ghee for stir-frying.

For Biriyani:

Brown Basmati rice 3 cups
Ghee 1 small cup
White onions 1-2 sliced
Ginger-garlic paste 1/2 spoon
Green chilies 6 sliced
Salt enough
Cinnamon stick 2
Cloves 5
Cardamom 3 pods
Bay leaves 2
Star anise 2
Marati mokku 1

Method:

Marinate the florets with all the spices said for frying(except oil, okay). Then fry them till crisp. Set aside.

In a sauce pan, heat ghee. Add the masala ingredients and fry real good, till aromatic maybe. Now add the fried cauliflower to it...cook briefly. Set aside.

Heat ghee in a crock pot, throw in the dry spices and then followed by chilies, ginger-garlic paste and onions...fry real good, once onions are reddish brown. Add rice. Stir-fry the rice...till ghee coats well. Then, add the warm water and continue cooking over low heat. Once the rice is 3/4th done fluff and set aside.

Now, in a wide oven safe tray...spread the rice and followed by cauliflower masala, repeat rice and masala alternatively till you finish the reserve. Now set you comfort baking temperature and place the tray in the oven. Once rice is done thoroughly without any moisture. Remove from heat...garnish with the fried nuts and onions.

Serve warm as a main dish. Enjoy:)