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Rice Salad

Rice Specialities - Rice Salad

INGREDIENTS :

2 cups cooked rice
1/2 cup cooked prawns
1 no cucumber cut in cubes
1 no onion cut in cubes
1 no capsicum cut in cubes
1 no tomato cut in cubes
1 small apple cut in cubes
1 t.sp. black pepper - crushed
2 tb.sp salad oil
2 tb.sp lime juice
1/2 t.sp dry ginger powder
Parsley for garnishing
2 tb.sp.olive oil
salt to taste

METHOD

Mix all the above ingredients in a bowl garnish with parsley. Serve cold with meat side dish.

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Mutton Biriyani

Rice Specialities - Mutton Biriyani

INGREDIENTS :

For the Rice

2 cups basmati rice - wash, soak and drain
2 nos onion - sliced
1 t.sp. garam masala
1/2 cup ghee
1 tb.sp.nuts
1 tb.sp raisins
juice of 1 lime
Few drops of yellow colouring
salt to taste

For the korma

1/2 kg mutton - cut into big bits
1/2 cup oil
1/2 cup curds
2 t.sp red chilly powder
5-6 cloves garlic
1 bunch coriander leaves
2 t.sp shahi jeera
1 t.sp.garm masala

METHOD

Heat oil in a thick bottomed pan and fry the masala. Throw in the meat and fry again. Add curds and salt and enough water to cook the meat. Remove from fire when the meat is tender and korma is thick.
In another pan, heat oil and fry onions to a golden brown color. Now put the nuts and raisins and drain and keep faside. Fry the garm masala and the rice and fry for 2 minutes. Add 4 cups of hot water and salt and cook on slow fire till water is dry. Transfer the korma over the rice, sprinkle lime juice, jilebi colour, fried onions, nuts and raisins and bake for 10-15 minutes on low temperature.

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Chineese Fried Rice

Rice Specialities - Chineese Fried Rice

INGREDIENTS :

4-5 cups cooked rice
1 cup shelled prawns
1 cup beans and corrots finely chopped
1 bunch celery finely chopped
2 nos spring onions finely chopped
1 cup salad oil
1 no egg
2 tb.sp. soya sauce
1/2 t.sp. agino-moto
salt to taste

METHOD

Heat a little oil in a frying pan and fry the vegetables and prawns with a little salt till they are cooked. Now add the rice and salt and fry in more oil on slow fire till the rice it very hot. Bet the egg and pour over this in a thin stream stirring all the time. When the egg is thoroughly cooked and the rice dry, keep off the fire. Add soya sauce and agino-moto and serve hot, with pickled chilly.

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Tomato Rice

Rice Specialities - Tomato Rice

INGREDIENTS :

1 cup Raw/Long grained Rice, cooked
4 Tomatoes
3 onions , finely chopped
2 green chillies , finely chopped
5-6 dry red chillies
2 tsp coriander seeds
a pinch of asafoetida (hing)
1/4 tsp fenugrek seeds
1 tsp mustard seeds
3 tsp bengal gram dal
1 tsp urad dal
2 tbsp cashew nut
7-8 curry leaves
salt to taste

METHOD

Heat oil in a pan and fry the red chillies, coriander seeds, bengal gram dal, urad dal, asafoetida and fenugrek seeds.Grind into a fine powder
Puree the chopped tomatoes and strain the juice.

Heat tomato juice in a pan add salt and turmeric powder, simmer till it thickens. Add the ground masala powder and mix well.

Heat oil in a pan add the mustard seeds and Cashewnut. Fry till the mustard seeds splutter.

Add chopped green chillies, onions and curry leaves fry for a few minutes till it turns golden brown.

Mix in the rice and the tomato juice.

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Lemon Rice

Rice Specialities - Lemon Rice

INGREDIENTS :

2 cups of cooked rice
2 tbsp lemon juice
10 curry leaves
3 green chillies finely chopped
1 pinch of asafoetida (hing)
1 tsp mustard seeds
1 tbsp chana dal
1 tsp turmeric powder
2 tbsp oil
salt to taste
lemon wedges,to garnish

METHOD

Heat oil. Add mustard seeds,asafoetida and chana dal. Fry till the mustard seeds splutter.
Add curry leaves, green chillies and rice. Mix well. Add turmeric powder, salt and lemon juice.

Serve with lemon wedges.

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Spicy Rice

Rice Specialities - Spicy Rice

INGREDIENTS :

2 cups basmati rice,cooked
1 cup tur dal,cooked
2 tbsp cashewnuts, fried
1/2 tbsp tamarind pulp
8 curry leaves
1/2 coconut grated
1 tsp channa dal
1 tsp urad dal
1 tsp ghee
1/2 tsp fenugreek seeds
1 pinch of asafoetida (hing)
8 red chillies, whole
1 tbsp coriander seeds
1 tsp garam masala
water,salt to taste
coriander leaves,to garnish

METHOD

Heat 1 tbsp oil and fry the coconut, chana dal, urad dal, fenugreek, asafoetida, red chillies,coriander seeds and garm masala. Grind into a fine paste.
Mix the cooked rice and dal. Add salt and water. Gently cook for 3-4 minutes. Mix in the ground masala paste, tamarind pulp, curry leaves, to the dal-rice mixture.

Boil the above mixture for 2-3 minutes. Keep aside. Garnish with coriander leaves, fried cashewnuts and sprinkle ghee. Served best with hot lemon pickle.

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Black Pepper Rice

Rice Specialities - Black Pepper Rice

INGREDIENTS :

1 cup raw rice, cooked
1 tbsp black pepper
1/4 tsp turmeric powder
1/2 tsp mustard seeds
a pinch of asafoetida
1 tbsp urad dal
1 tbsp channa dal
4-5 curry leaves
1 tbsp ghee
6 cashew nuts
salt to taste

METHOD

Heat oil and fry black pepper, urad dal and channa dal. Grind into a fine powder.
Heat oil in the same pan,add mustard seeds, asafoetida. Fry till the mustard seeds splutter.

Add curry leaves, turmeric powder, powdered ingredients, and salt.

Add rice and mix well.

Fry the cashewnuts in the ghee

Garnish with fried cashew nuts and sprinkle ghee.

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