Bhaths, Pulaos, Rices & Saadams!

Dear Bee,
90% of cooks (ladies included) do not divulge atleast one ingredient & we end up wondering, where we went wrong!!:idea
I wonder, what they benefit out of such selfish thought process!
Thanks for your FB, Bee.
Love,
Chithra.

 

Jain Paneer Pulao: - paneer lovers cannot have enough of it !

Basmathi rice - 1 cup

Chopped paneer cubes - 1 cup

Capsicum cubes - ½ cup

Mince together:

Green chillies - 3,4

Ginger - 1”

Tomatoes - 2 medium

To temper:

Oil + Ghee - 2-3 tbsp

Bay leaf - 1 piece

Cinnamon - 1 “

Cardamom - 4

Cloves - 4

Soak rice for 10 mts & drain.

In I tbsp oil, fry till peaks form & keep.

In a pressure pan, heat remaining oil ghee.

Temper as given & add the minced ingredients.

Saute for a few mts & add capsicum.

Then the capsicum is fried, add 2 cups of water.

Add the fried rice, paneer cubes & salt.

When the mixture boils, close the cooker & keep the weight.

Lower the flame & cook for 10 mts.

Cool & open.

Serve with any vegetable sabji or dhal.

 

Mushroom-Stirfry Rice - try this with capsicum also !

Cooked rice - 2 cups

Onions - 2 big, sliced thin & long

Mushrooms - 5,6 ( slice thin & long)

Cinnamon - 2, 1” pieces

Red chilli powder - 2 tsp

Jeera powder - 1 tsp

Garam masala powder - ½ tsp

Lime juice - 1-2 tsp

Salt

Oil - 2 tbsp

Heat oil & temper cinnamon.

Then add onions & fry till brown.

Add mushrooms, all masalas & salt.

Cook for 2-3 mts, covered.

Add rice, salt & mix well.

Remove & add lime juice.

Serve hot with a vegetable dish or raitha.

 

Novel Quick Sambar rice - single pan cookery!

There is no dhal & tamarind paste is optional.
Any combination of frozen vegetables can be used.
Onions are optional.

Rice (preferably thin variety) - 1 cup

Onions chopped - ½ cup (optional)

Ginger-garlic paste - 2 tsp (optional)

Tomatoes chopped - 1 cup

Tamarind powder - 1 tsp (optional)

Vegetables - 1-2 cups (to taste)

Sambar powder - 1-2 tsp

Dhaniya powder - 1-2 tsp

Salt, haldi, hing

Oil - 1 tbsp

Cinnamon - 1 “ (optional)

Cardamom & cloves - 3 each ( optional)

To temper:

Oil or ghee - 1 tbsp

Mustard seeds - 1 tsp

Urad dhal & gram dhal - 1 tbsp each

Roasted peanuts - 2 tbsp

Ghee - to serve on top

Coriander leaves - to garnish

Soak rice for 10 mts, drain & keep ready.

Boil 4 cups of water.

In a pressure pan, heat 1 tbsp oiul & add spices.

Next add onions, ginger-garlic aste & tomatoes, adding one after the previous one is fried.

Add rice & spice powders.

Saute for 5 mts, add water & salt.

When the mixture starts boiling, close the cooker, put the weight & simmer.

Cook for 10 mts.

Cool, open & temper as given, either with oil or ghee.

Serve garnished with coriander leaves & a dollop of ghee .

Goes well with potato roast or chips.

 

Mexican Rice - guests will not have enough of this!

Rice - 1 cup

Onion - 1, chopped

Onions - 2, sliced

Garlic - 3 pcs, crushed

Shredded cabbage - 1 cup

Capsicum slices - 1 cup

Large tomato - 1, chopped

Soya sauce - 2 tsp

Chilli powder - 1 tsp

Ghee - 1 tbsp

Oil - 3-4 tbsp

Salt

Heat gheein a pressurepan & fry chopped onions for a few mts.

Add crushd garlic & fry for2 mtes.

Add rice & fry for 2 mts.

Add salt & just 1 ½- 2 cups of water.

When water boils, cover, keep the weight, simmer & cook for 10 mts.

In another kadai, heat the oil & fry sliced onions to brown colour.

Remove & in the same oil, fry cabbage for 2 mts.

Remove cabbage & fry capsicum for 3,4 mts in the same oil.

Add tomato, red chilli powder, soya sauce & salt.

Add fried onion, cabbage, cooked rice & mix well.

 

Sago Bahala Bhath - a recipe from a Nature Cure doctor!

Select firm quality sago.

Sago - ½ cup

Fresh curds - 1 ½ cups (or to one’s preference)

Salt, hing

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Green chilli-ginger paste -- 2 tsp

To garnish:

Pomegranate seeds, cucumber or mango

Roast sago on a dry tava, stirring continuously on a medium flame.

As much sago should pop as possible.

Cool & boil in plenty of water.

When soft, drain well.

Cool, add salt, curds, temper & chill.

If you prefer, some cooked rice can be added in equal amount.

Serve, garnished.

 

Capsicum Stir-fry Rice - unbelievable flavour of roasted capsicum!

Buy a fresh and firm, big capsicum. Insert a skewer & roast over flame till it gets uniformly roasted. Cool & chop. Roast 2 green chillies also the same way.
For all stir-fry rice varieties, butter gives the best flavour.

Cooked rice - 1 cup (cold, grainy)

Chopped capsicum - 1 cup

Chopped green chillies - 2 tsp

Chopped onions - ½ cup

Crushed garlic - 1 tbsp

Coriander leaves - 2 tbsp

Salt

In a kadai, heat butter.

Before it melts completely, add onions & sauté till glossy.

Add crushed garlic & fry for 2-3 mts.

Next add chopped capsicum & green chillies & finally coriander leaves.

Finally add rice & switch off.

Mix gently till well blended.

Serve with chips.

 

Spanish Rice - of course my version is vegetarian!

For SBS photos, please go to
http://www.indusladies.com/forums/971269-post6.html

Cooked rice - 2 cups (grainy)


Cubed and boiled vegetables - 2 cups (carrot, beans, peas, potatoes, gobi etc)


Large tomato - 1, chopped

Large capsicum - 1 chopped

Onion - 1, chopped

Curds - 2 tbsp

Freshly ground garam masala - 3 each of pepper, colves and 1” cinnamon

Oil - 3-4 tbsp

Pound together:

7,8 red chillies (or to taste) + 10 garlic pieces

Salt

To garnish - tomato slices + 4 tbsp grated cooking cheese

Heat oil & fry onions for a minute.

Add the pounded mixture & fry lightly.

Add curds, tomatoes & capsicum.

Cook for 5 mts.

Add all other ingredients, including cooked rice.

Stir well to thoroughly blend.

Switch off.

Pack the rice in a baking dish.

Cover with tomato slices & cheese.

Bake at 400 deg Ffor 10 mts.

 

Kadai Stir-fry Pulao - call this emergency pulao!

Cooked Basmathi - 2 cups

Onion - 1, chopped

Tomato - 1 medium, chopped

Capsicum chopped - 2-3 tbsp

Boiled mixed vegetables - 1 cup

Dhaniya powder - 1 tsp

Jeera powder - ½ tsp

Garam masala powder - ¼ tsp

Cashews, broken - 2 tbsp

Grind to a paste:

Red chillies - 2,3

Garlic - 5,6 pcs

Jeera - ½ tsp

Hing

Butter - 1 tbsp + oil - 1 tbsp

Heat butter & oil & add all ingredientsa given, in the same order, except rice.

After adding the paste, sauté well & add rice.

Mix well, adding salt & simmer for 3-4 mts.

Garnish with coriander leaves & serve hot with any raitha.