posted by shshah:
yesterday we made lots of ali,s favourite things as it was his b-day but i,ll add a recipe of his favourite sweet dish
rice powder 1/2 cup
milk 1 liter
sugar 1/2 cup(or according to taste
green cardamom pdr 1/2 tsp
almonds (blanched and cut in strips few
pistachio,s '''''''''''''''''''''''''''''''''''' few
kewra water few drops(optional
in a pan add milk and rice powder and cook it on low heat for 7-8 min add sugar and cardamom pdr and cook for 5-6 min or till this comes to slightly thick pudding(not too thick as it will become very after cooling down )add almonds ,half pistachio and kewra water after cooling and before serving garnish with rest of pistachio,s
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Friday, May 9, 2008
Monday, December 3, 2007
MURGH PALLAO
Posted by shshah:
chicken -1kg
basmati rice-2 cups
onion-1
garlic/ginger-1 tsp each
tomatoes -2(finally chopped
green chili -2
black pepper corn-6-7
cumin seed-1/2 tsp
salt (a little more than u normally use
water 4 cups
wash and soak rice for 30 min.
in a pan add onion and let it turn golden brown add black pepper corn ,cumin,ginger and garlic stir and add tomatoes and green chili,s stir till tomatoes are soft and melting away add chicken and cook for 6-7 min keep stirring now add water and once the water start,s boiling(with bubbles) add ur rice when ur rice has little water left put aluminum foil on ur pan and than it,s cover to keep steam in now let it cook on ur lowest heat for 15-20 min ,for brother,s and sister,s who can easily get hold on whole garammasala instead of just adding cumin add 1 tbsp of garammasala(whole)
chicken -1kg
basmati rice-2 cups
onion-1
garlic/ginger-1 tsp each
tomatoes -2(finally chopped
green chili -2
black pepper corn-6-7
cumin seed-1/2 tsp
salt (a little more than u normally use
water 4 cups
wash and soak rice for 30 min.
in a pan add onion and let it turn golden brown add black pepper corn ,cumin,ginger and garlic stir and add tomatoes and green chili,s stir till tomatoes are soft and melting away add chicken and cook for 6-7 min keep stirring now add water and once the water start,s boiling(with bubbles) add ur rice when ur rice has little water left put aluminum foil on ur pan and than it,s cover to keep steam in now let it cook on ur lowest heat for 15-20 min ,for brother,s and sister,s who can easily get hold on whole garammasala instead of just adding cumin add 1 tbsp of garammasala(whole)
Saturday, November 24, 2007
sweet rice with dry fruit (meetay chawal)
Posted by shshah:
SWEET RICE WITH DRY FRUIT(MEETAY CHAWAL
Parboiled rice = 2 cups
Sugar = 1 ½ cup
Green cardamom= 4-5 (deseeded
Different coloured cherry= few
Almonds=(boiled skinless and add different colors
in small cups with 1tsbp of water
and boil few almonds in each for 25 sec in micro)
food colours= red,green, yellow, orange
pistachio =few
raisins = handful
dry dates =4-5 sliced
orange zest in slices (u can use fresh or buy from store in jar)
dry coconut sliced(8-9 slices
oil= 4-5 tbsp
soak rice for 30 min and boil rice with raisins till almost done(not completely boiled )
in another heavy pan add oil ,sugar ,cardamom and 5-6 tbsp of water let it come to boil add rice and dry fruit mix and pour the colours in different places on rice cover with aluminium foil and pan cover put it in preheated oven at 200c for 15 min and serve
SWEET RICE WITH DRY FRUIT(MEETAY CHAWAL
Parboiled rice = 2 cups
Sugar = 1 ½ cup
Green cardamom= 4-5 (deseeded
Different coloured cherry= few
Almonds=(boiled skinless and add different colors
in small cups with 1tsbp of water
and boil few almonds in each for 25 sec in micro)
food colours= red,green, yellow, orange
pistachio =few
raisins = handful
dry dates =4-5 sliced
orange zest in slices (u can use fresh or buy from store in jar)
dry coconut sliced(8-9 slices
oil= 4-5 tbsp
soak rice for 30 min and boil rice with raisins till almost done(not completely boiled )
in another heavy pan add oil ,sugar ,cardamom and 5-6 tbsp of water let it come to boil add rice and dry fruit mix and pour the colours in different places on rice cover with aluminium foil and pan cover put it in preheated oven at 200c for 15 min and serve
Wednesday, November 21, 2007
Rice Lunch or Rice Breakfast
posted by Diaphoni:
My favorite rice dish is oh so simple
Jasmine rice,
butter
balsamic vinegar
that's it smile.gif
it makes a great lunch
you can take leftover Jasmine rice and add cinnamon, nutmeg and ginger, golden raisins and a wee bit of brown sugar and warm milk as well for a cold winter morning breakfast.
My favorite rice dish is oh so simple
Jasmine rice,
butter
balsamic vinegar
that's it smile.gif
it makes a great lunch
you can take leftover Jasmine rice and add cinnamon, nutmeg and ginger, golden raisins and a wee bit of brown sugar and warm milk as well for a cold winter morning breakfast.
Chana Pulao (Chickpea Pilaf)
Posted by fait-nient:
Chana Pulao (Chickpea Pilaf)
Rice 4 cups
Chickpeas 1 cup
Potatoes (chopped into 1/2" squares) 2 (medium)
Onions (halved and sliced) 1
Zeera (cumin seed) 2 tsp
Dalchini (cinnamon) 3, 1" sticks
Black peppercorns 1 tbsp
Laung (clove) 3
Ilaichi (cardamom) 2
Bari ilaichi (greater cardamom) 1
Tez patta (bay leaf) 2
Green chillies (sliced lengthwise) 6
Chakri phool (Star anise) 2
Garlic-ginger paste 1 tbsp
garam masala 1 heaped tsp
Coriander powder 1 heaped tsp
Oil 2 tbsp
Salt to taste
Cilantro or parsley (finely chopped) for garnish
Soak the chickpeas in enough water for a minimum of five hours.
Wash the rice and let soak for half an hour.
Heat oil, add the cumin seeds. When they crackle (that is immediately when they are thrown in), add the cloves, cardamoms, bay leaves, peppercorns and the star anise. When they splutter, add the onion and chillies. When golden-brown, add the ginger-garlic paste, garam masala and coriander powder. Stir for a minute. Add the potatoes and the chickpeas and salt to taste. Stir. Add the rice and 6 cups of water (if you are using basmati, add 8 cups of water). Check for saltiness (might need more salt due to addition of water). Close the lid and pressure cook on high till the whistle goes off. Then lower the flame to slow and let cook for another ten minutes. Take off flame and let the pressure decrease by itself. Serve garnished with coriander, with a little ghee on top with any chutney on the side if there's a need for an accompaniment (I prefer sweet tamarind chutney; a tangy tomato or mango sauce makes for a good accompaniment too).
Makes for 6 people, if it is the only dish you are going to have.
Can't post my own photograph. This is what it resembles (no garnish dry.gif) though their preparation method is different and they have used kabuli chana (garbanzo beans). Mine certainly looked better!
Chana Pulao (Chickpea Pilaf)
Rice 4 cups
Chickpeas 1 cup
Potatoes (chopped into 1/2" squares) 2 (medium)
Onions (halved and sliced) 1
Zeera (cumin seed) 2 tsp
Dalchini (cinnamon) 3, 1" sticks
Black peppercorns 1 tbsp
Laung (clove) 3
Ilaichi (cardamom) 2
Bari ilaichi (greater cardamom) 1
Tez patta (bay leaf) 2
Green chillies (sliced lengthwise) 6
Chakri phool (Star anise) 2
Garlic-ginger paste 1 tbsp
garam masala 1 heaped tsp
Coriander powder 1 heaped tsp
Oil 2 tbsp
Salt to taste
Cilantro or parsley (finely chopped) for garnish
Soak the chickpeas in enough water for a minimum of five hours.
Wash the rice and let soak for half an hour.
Heat oil, add the cumin seeds. When they crackle (that is immediately when they are thrown in), add the cloves, cardamoms, bay leaves, peppercorns and the star anise. When they splutter, add the onion and chillies. When golden-brown, add the ginger-garlic paste, garam masala and coriander powder. Stir for a minute. Add the potatoes and the chickpeas and salt to taste. Stir. Add the rice and 6 cups of water (if you are using basmati, add 8 cups of water). Check for saltiness (might need more salt due to addition of water). Close the lid and pressure cook on high till the whistle goes off. Then lower the flame to slow and let cook for another ten minutes. Take off flame and let the pressure decrease by itself. Serve garnished with coriander, with a little ghee on top with any chutney on the side if there's a need for an accompaniment (I prefer sweet tamarind chutney; a tangy tomato or mango sauce makes for a good accompaniment too).
Makes for 6 people, if it is the only dish you are going to have.
Can't post my own photograph. This is what it resembles (no garnish dry.gif) though their preparation method is different and they have used kabuli chana (garbanzo beans). Mine certainly looked better!
Rice with Lamb Casserole
Posted by Aminah:
Rice with Lamb Casserole...a favor of mine..and it taste real nice... :thumbup:
1-1/2 lbs. lean lamb, diced
2 medium onions, quartered
1/2 cup butter or olive oil
1 tsp. cinnamon
4 Tbs. pine nuts or chopped almonds
2 Tbs. tomato purée
Salt and black pepper
2 cups long-grain rice, washed and drained
2-1/2 cups boiling water
Preheat the oven to 350° F. Sauté the lamb and onions in the butter or oil in a heavy frying pan over low heat until the meat is almost tender.
Stir in the cinnamon and nuts and sauté until the nuts are lightly browned. Stir in the tomato purée, season to taste with salt and pepper, and transfer the mixture to the bottom of a heavy casserole.
Distribute it evenly and spread the rice over the top. Pour in the boiling water. Cover and transfer to the preheated oven. Bake for 1 hour or until the rice is tender.
Place a large serving dish over the top of the casserole and invert the contents of the dish. Serves 6.
Variation: Add 1 Tbs. fresh chopped mint or 1 tsp. dried mint to the pan with the tomato purée.
Fifteen minutes before the end of the baking period sprinkle grated cheese over the contents of the casserole and continue baking.
And with that a nice salad and some bread...a shubbi shubbi meal 'evil_laff'
Rice with Lamb Casserole...a favor of mine..and it taste real nice... :thumbup:
1-1/2 lbs. lean lamb, diced
2 medium onions, quartered
1/2 cup butter or olive oil
1 tsp. cinnamon
4 Tbs. pine nuts or chopped almonds
2 Tbs. tomato purée
Salt and black pepper
2 cups long-grain rice, washed and drained
2-1/2 cups boiling water
Preheat the oven to 350° F. Sauté the lamb and onions in the butter or oil in a heavy frying pan over low heat until the meat is almost tender.
Stir in the cinnamon and nuts and sauté until the nuts are lightly browned. Stir in the tomato purée, season to taste with salt and pepper, and transfer the mixture to the bottom of a heavy casserole.
Distribute it evenly and spread the rice over the top. Pour in the boiling water. Cover and transfer to the preheated oven. Bake for 1 hour or until the rice is tender.
Place a large serving dish over the top of the casserole and invert the contents of the dish. Serves 6.
Variation: Add 1 Tbs. fresh chopped mint or 1 tsp. dried mint to the pan with the tomato purée.
Fifteen minutes before the end of the baking period sprinkle grated cheese over the contents of the casserole and continue baking.
And with that a nice salad and some bread...a shubbi shubbi meal 'evil_laff'
Boiled Rice
Posted by shshah: BOILED RICE
basmati rice 2 cups
oil 1 tsp
whole garam masala 1tsp
salt to taste
water 4-5 cups
wash and soak rice for 30 min
boil water in a pan and add garam masala and salt than add rice and let it boil till rice is almost done drain water and add oil and stir, cover and leave on low heat for 2-3 min .
basmati rice 2 cups
oil 1 tsp
whole garam masala 1tsp
salt to taste
water 4-5 cups
wash and soak rice for 30 min
boil water in a pan and add garam masala and salt than add rice and let it boil till rice is almost done drain water and add oil and stir, cover and leave on low heat for 2-3 min .
Subscribe to:
Posts (Atom)