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  1. #21
    Chitvish's Avatar
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  2. #22
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    Default Chinese Vegetable Fried Rice

    Long-grain rice - 1 cups

    Water - 6 cups

    Carrot - 1 medium

    French beans - 12

    Capsicum - 1 small

    Cauliflower - !/2 cup tiny flowerettes

    Spring onions - 2

    Spring onion tops - 1 cup (finely chopped)

    Oil - 4 tbsp

    Aji no moto - tsp ( optional)

    Soya sauce - 4 tbsp

    Salt

    Wash the rice.

    Boil the water & add the rice & 1 tsp salt.

    Cook, uncovered over a medium flame, stirring occasionally, until the rice is just tender, but not overcooked.

    It is very important that every grain of rice should be separate.

    Drain the rice & allow it to stand till absolutely cold.

    Scrape the carrot & string the french beans.

    Drop the both into boiling water to which tsp salt is added, for 1 mte.

    Drain, cool, then dice the carrot, beans & capsicum.

    Peel the onions & chop.

    Heat the oil in a wok & stirfry the onion & cauliflower over a high flame for 1 mte.

    Add the carrot, beans, capsicum, ajinimoto ( if you are using it ) & salt.

    Stir fry over a high flame for 2 mts.

    Add rice, soya sauce & spring onion tops.

    Stir fry over a high flame for 3-5 mins.

    Serve with vinegar chillies & chilli sauce.

    If preferred, soya sauce may be omitted.
    Bhaths, Pulaos, Rices & Saadams!-chinese-fried-rice.jpg

    Last edited by Chitvish; 28th August 2006 at 02:25 PM.
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  3. #23
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    Default Vegetable Biryani(1) - one of the many versions.

    Basmati rice - 1 cup

    Onion - 2

    Green chillies - 3,4 slit into 2

    Mint leaves, chopped - cup

    Coriander leaves, chopped - cup

    Cardamom - 3

    Cloves - 3

    Cinnamon - 1

    Bay leaves - 2 pieces

    Shah jeera - tsp

    Oil - 1 tbsp

    Ghee - 2 tbsp

    Cut the following vegetables into thin long strips:

    Beans - cup

    Carrots - cup

    Peas - cup

    Cauliflower ( small flowerettes) - cup

    Curds - 1 cup

    Soak the following in curds:

    Tomatoes - 3 chop fine

    Dhaniya powder - 1 tsp

    Chilli powder - 1 tsp

    Haldi - a pinch

    Garam masala powder - tsp

    Grind the following & add to curds:

    Ginger - 1:

    Garlic - 3

    Green chillies - 4

    Wash & soak rice for 15 mts.

    Drain & keep ready.

    Fry in 1 tbsp oil, shah jeera, cardamom, cloves, cinnamon, bay leaves &finally add rice.

    Cook to a grainy consistency, adding just about 1 1/2-2 cups of water ( or a little less depending on the rice) both leaves & very little salt.

    Heat the remaining ghee & oil, fry onions, green chillies & vegetables till tender.Add the greens also.

    Add curds soaked with the given masalas.

    Fry till thick gravy is formed.

    Spread alternate layers of rice & vegetable gravy in a round vessel.

    Bake in a medium oven, covered with aluminium foil.

    Or cover & cook over a tava on medium heat for 15 mts.

    Serve with raitha.

    Bhaths, Pulaos, Rices & Saadams!-veg-briyani-1.jpg

    Bhaths, Pulaos, Rices & Saadams!-veg-briyani-2.jpg

    Bhaths, Pulaos, Rices & Saadams!-veg-briyani-3.jpg

    Last edited by Chitvish; 29th April 2010 at 08:20 PM.

  4. #24
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    Default Kashmiri Pulao-Ice cream Raita - grand names for simple dishes !

    For SBS photos, please go to
    Step By Step photos for Pulaos& Sabzis!


    Basmati - 1 cup

    Ghee - 4 tbsp

    Onion - 1

    Tutti frutti red & green coloured ( mixed fruits used for fruit cakes) - each 1 tbsp

    Dry cucumber seeds - 1 tbsp

    Charoli or chironji - 1 tbsp

    Sultanas or raisins - 1 tbsp ( fry in 1 tsp ghee)

    Fresh green seedless grapes - cup

    Pineapple in syrup - 3 round slices, chopped

    Salt, sugar

    Fry in 2,3 drops of ghee & powder: (1)

    Cinnamon - 1

    Cloves - 5

    Fry in 2,3 drops of ghee & powder: (2)

    Red chillies - 3

    Gram dhal - 1 tsp

    Dhaniya - 1 tsp

    Jeera - tsp

    Cook rice with 1 tsp ghee in such a way that grains are separate.

    Spread in a bowl.

    Add powder no 1 & powder no: 2.

    Add all other ingredients except pineapple & green grapes.

    Fry onion in 1 tbsp ghee & add.

    Mix the rest of the ghee & add.

    Heat the entire mixture after thoroughly mixing everything.

    Just before serving add pineapple pieces & green grapes.
    Bhaths, Pulaos, Rices & Saadams!-kpulao-3.jpg
    Ice cream Raita:

    Fresh curds ( not at all sour) - 1 cup

    Vanilla ice cream - 100 ml pack

    Cucumber - 1 - chop

    Chop into bits:

    Apple - 1

    Ripe mango - 1 medium

    Banana - 1

    Salt, sugar

    Vanilla essence - few drops

    Squeeze the cucumber pieces to remove the extra water.

    Keep curds in a bowl.

    Add fruits, sugar, salt & squeezed cucumber.

    Whisk in ice cream & essence.

    Mix well, chill & serve.

    You can use any other flavour in ice cream, but the essence should also be the same.











    Last edited by Chitvish; 8th December 2009 at 06:16 PM.

  5. #25
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    Default Alu Masala Bath - addition of coconut gives it an interesting taste !

    For SBS photos, please go to
    Step By Step photos for Pulaos& Sabzis!


    Rice ( thin variety) - 1 cup

    Potatoes - 2 peel & chop

    Red chilli powder - 1 tsp

    Garam masala - 1 tsp

    Cinnamon - 1

    Cardamom - 4

    Peppercorns - 8

    Garlic flakes - 8 - chop

    Onions - 2 big - chop

    Oil + ghee - 3 tbsp

    Grated coconut - 2 tbsp

    Coriander leaves - cup


    Lime juice - 2-3 tsp

    Wash & soak rice for 15 mts.

    Drain & keep ready.

    Heat ghee & oil in a pressure pan.

    Fry rice & ( well rinsed & washed) potatoes for a few mts & remove.

    In the remaining oil, ghee mixture, add cinnamon, cardamom & pepper.

    When they splutter, add chopped onion & garlic.

    Fry till the colour changes.

    Add 2 cups of water with salt, chilli powder, garam masala & lime juice.

    Add rice & potatoes & allow to boil.

    When boiling starts, close the pan & keep the weight.

    Reduce the flame & cook for 10 mts.

    Cool & open.

    Garnish with grated coconut & choppped coriander leaves.

    Serve with any raita.
    Bhaths, Pulaos, Rices & Saadams!-alu-masala-bhath-2.jpg


    Last edited by Chitvish; 8th December 2009 at 06:07 PM.

  6. #26
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    Default Brinj Rice - also called Brinji in South Indian Eateries !

    Vegetables like carrot, beans, cauliflower, peas, potatoes can be used.

    Chop them very fine. Or they can be even minced.

    Basmati - 1 cup

    Mixed vegetables - 1 cup

    Coconut - cup

    Green chillies - 4,5 slit into 2

    Salt

    Saffron powder - a tiny pinch

    Bay leaves - 2,3 pieces

    Grind together:

    Saunf - tsp

    Khus khus - 2 tsp

    Cashews - 7,8

    Garlic - 5,6

    To temper:

    Oil + ghee - 2 tbsp + 2 tbsp

    Cinnamon - 1

    Cardamom - 4

    Curry leaves - few

    Heat 2 tbsp oil ghee mixture, saute the minced vegetables till soft & keep.

    Was & soak rice for 15 mts.

    Then drain & keep ready.

    Add warm water to coconut & take 2 cups of milk.

    Heat the remaining ghee-oil mixture in a pressure pan.

    Temper as given, add ground paste, fry lightly & add rice.

    Fry rice for a few mts, add green chillies, sauted vegetables, salt & coconut milk.

    When the mixture starts boiling, close the cooker & immediately lower the flame.

    Cook for 10 mts & switch off.

    Cool & open now fry the bay leaves in 1 tsp ghee & add along with saffron powder.

    Cover the cooker, keep the weight for 10 mts , but do not cook anymore.

    Open the cooker after 15 mts the flavour of bay leaves ( brinji ilai in tamil)

    Is very pleasant & tasty.

    Since this rice has no onions, it is best served with onion raita.

    Bhaths, Pulaos, Rices & Saadams!-mar-06th-005.jpg

    Last edited by Chitvish; 6th March 2011 at 03:29 PM.
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  7. #27
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    Default Kadugu Saadam - Rice with ground mustard seeds !

    Thin variety of rice - 1 cup

    Ghee - 1 tbsp

    Salt

    To grind to a paste:

    Grated coconut - 3 tbsp

    Red chillies - 3,4

    Mustard seeds - 1 tbsp

    Hing - tsp

    Haldi

    To temper:

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 1 tsp

    Red chilli - 1

    Roasted peanuts - 2 tbsp

    Cook rice so that grains are separate.

    Spread on a plate & cool.

    Heat oil & temper the given ingredients.

    Remove the peanuts to be added later.

    Add the paste & fry for 2,3 mts till the raw smell disappears.

    Remove, add to the cooled rice with salt.

    Mix everything well, add ghee & peanuts.



    Bhaths, Pulaos, Rices & Saadams!-aug-4-002.jpg


  8. #28
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    Default Ghee Rice - Perfect with Navratna Kurma.

    Basmati - 1 cup

    Coconut - cup

    Cashewnuts, broken into two - 10

    Raisins - 1 tbsp

    Ghee - 3 tbsp

    Salt

    To temper:

    Cinnamon - 1

    Cloves - 4

    Cardamom - 4

    Onions - 1 big or 2 medium - chop

    Green chillies - 7,8 ( or to taste) slit into 2

    Ginger - 1 cut inti juliennes

    Curry leaves - few

    Garlic - 10 pieces

    Tomato - 1 chop

    Wash & soak rice for 15 mts.

    Drain & keep ready.

    Add warm water to coconut & take 2 cups milk.

    In a pressure pan heat 2 trbsp ghee, fry in order one after the other - cinnamon, cloves, cardamom, onion, garlic, green chillies, ginger,, curry leaves & finally tomato.

    After all ingredients are well fried, add rice & fry for a few mts.

    Add coconut milk & salt.

    When everything boils together, close the cooker & keep the weight.

    At once lower the flame & cook for 10 mts.

    Cool & open.

    Fry cashews & raisins in the remaining ghee & garnish.

    This is excellent with vegetable or navratna kurma.

    Note:

    I once made the above recipe with just some peas & added green food colour to the rice.

    I am posting the photo below.


    Bhaths, Pulaos, Rices & Saadams!-ghee-rice-1.jpg

    Last edited by Chitvish; 15th March 2011 at 11:59 AM.

  9. #29
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    Default Mixed vegetable Saadam - no onions at all !

    For this rice, vegetables like, carrots, beans, peas, cauliflower, potato etc can be used.

    Chop them into 1 pieces .

    Rice ( any thin variety) - 1 cup

    Mixed vegetables - 1 cup ( or more)

    Tamarind paste - 1 tsp

    Salt, haldi

    Oil - 3 tbsp

    To roast in 1 tsp oil & powder:

    Red chillies - 4, 5

    Dhaniya - 3 tsp

    Urad dhal - 1 tsp

    Gram dhal - 1 tsp

    Peanuts - 1 tbsp

    Hing - tsp

    Curry leaves - few

    Cook rice so that the grains are separate.

    Heat oil in a kadai, add the vegetables & haldi.

    Cover & cook the vegetables in their own steam, as far as possible, sprinkling very little water, if & when necessary.

    When they are almost cooked, add tamarind paste, ground powder & little salt.

    Simmer till they all blend well.

    Add the cooled rice & mix completely for uniformity.

    Add 2 tsp ghee for a nice flavour.
    Bhaths, Pulaos, Rices & Saadams!-veg-rice.jpg

    Last edited by Chitvish; 6th June 2009 at 06:51 PM.

  10. #30
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    Default Celery-Mushroom Rice - Only flavour, no spice.

    Basmathi - 1 cup

    Chopped mushroom - 1 cup

    Chopped onion - 1 cup

    Chopped celery - 1 cup

    Salt

    Pepper - 1 tsp

    Oil - 3 tbsp

    Wash & soak rice for 30 mts.

    Drain well.

    Heat 1 tbsp oil in a pressurepan, fry rice till stiff & remove.

    Heat the remaining oil & first fry mushrooms.

    They will first leave out water & then become dry.

    Keep separately & in the same way fry celery & onions also each separately.

    Now mix all fried ingredients, salt, 1 tsp pepper & 2 cups of water.

    When the water starts boiling vigorously, close the cooker & keep the weight.

    Lower the flame & cook for 10 mts.

    Cool & open.

    Serve hot with any spicy dish.

    Bhaths, Pulaos, Rices & Saadams!-mushroom-rice.jpg


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