Rice Recipes

BisiBeleBath is a famous recipe from karnataka. try it out!!!

Ingredients.

Rice 1/2 cup (washed and soaked in water for half an hour)
Toor Dal 3/4cup
Medium potatoes peeled and cut into big chunks - 2
Carrot cut into big pieces -1
Beans cut into long pieces 100gms
Capsicum cut into big pieces(optional) 1
(can also include vegetables like turnip, english gourd, cauliflower)
Salt according to taste
water to cook dal and rice

For Seasoning

OIl 3 table spoon
Mustars /2Tspn
Gram dal one tspn
urad dal one tspn


For the paste

Coconut 1/2 coconut
Corriander seed - 1 and 1/2 table spoons*
gram dhal 1 and 1/4table spoon *
urad dhal 1 table spoon *
Jeera(CUmin seed) 1 tsp *
Red chillies 10 - 12 (according to the level of spiciness desired)*
Pepper 4 to 5 corns *
Cinnammon 1 inch *
Clove 1 *
Fenukgreek and mustard very few *
Asafoetida a pinch *
tamarind a small lemon sized ball (Soaked and juice extracted)
one medium onion
one mediun tomato
jaggery a small piece

Method

1. In a pressure cooker put the dal and add enough water. Cook till
half done. One whistle would be enough.

2. Grind all the ingredients listed for paste. Roast all the * with a
little oil till golden brown. Add this to the other ingredients
required for the paste and grind till smooth.

3. Once the dal is done, In a heavy based cooker or pan put oil. Once
the oil is heated add mustard and allow to splutter. Then, add the
gram and urad dals and wait till golden brown.

4. Now, add the ground paste and stir for a minute or two. To this add
the cut vegetables and fry for a few minutes.

5. Add the half cooked toor dal ( inclucing the water) and the soaked
and drained rice.

6. Add enough water to cook the rice well. It may take the twice the
usual amount.The result should semi solid.

7 Add the salt and set the cooker. 1 or 2 whistles would suffice.

8.Serve hot with a dollop of ghee (optional) with potato chips and any raitha.

Serves four.

Mysore bisibela:
Precook, soaked rice - 1 cup , tur dhal - 3/4 cup & raw groundnuts - 3/4 cup, each separately.
For bisibela powder , take red chillies - 10
Roasted gram ( pottukadalai )- 1/3 cup
Dhaniya - 1/3 cup
grated copra-1 cup
Fry each separately & powder together.(instead of buying copra I usually keep coconut in a plate & microwave it in a plate for 10 mts on med: till it is dry )
Hing - 1 tsp
For masala powder:
cardamom - 5 , cinnamon - 2" , cloves - 5 , kuskus - 1tsp
Fry the above & powder.
Now cook together in a pressurecooker or pan directly, cooked rice , dhal , groundnuts , both the powders, salt, haldi, 2 tsp tamarind paste & 2 cups of water after blending everything well. Cook for one whistle. Cool , open & temper with mustard seeds & broken red chillies in a mixture of ghee & gingelly oil. Serve decorated with coriander leaves.
CV

Hi Prathi & Chitvish,

I used to fry sambhar onions (in full) in oil till they become translucent and then cook with other vegetables like peas, carrot, brinjals, drumstick etc. and add them to bisbelabath.

Sambhar onions add extra flavor and taste to bisibelabath. Give it a try!

Rice being the staple food in most of the indian homes, i felt it would be nice if we share varieties of rice recipes for all the other ladies to experiment.

Here goes one from me which is a hit at home.

Corriander Rice

Ingredients

Fresh Green Peas - 1 cup
Onion - Slit lenght wise - 1
Ginger - finely chopped - 1 inch
Long grain rice - 2 cups - washed and set aside for atleast 1/2 an hour
Water
Salt to taste

Grind to a Paste

Corriander - Chopped and cleaned - 1 bunch
Green Chillies - 8 to 10 (or as per the level of spiciness required)
Grated fresh coconut - 1 small cup
Onion - 3


Seasoning

OIl +Ghee - equal amounts (together about 2 table spoons or less)
Jeera/cumin seeds - 1 spoon
Cinnammon - an ich
bay leaf - 1 (optional)
Clove - 2


Method

1. Grind all the ingredients mentioned for the paste with little water and keep aside.
2. the whole process can be done in an electric rice cooker or a pressure cooker.
3. Heat the oil and ghee in the cooker, add jeera,bay leaf ,cinnamon and clove and allow spluttering.
4. Now, add the chopped ginger and slit onions and fry till the onions turn translucent. Add the green peas at this stage.
5. Now add the ground paste and saute for a minute.
6. Add the washed and pre-soaked rice and fry for a minute more.
7. Add water and salt and close the cooker.
8. If u r using a pressure cooker 2 whistles might suffice. I personally prefer using rice cooker, as rice cooks without sticking.

Serve hot with raitha.

Ladies, share ur favourite rice recipes so that we can all try too!!

Ingredients: 1 cup Basmati Rice 2 cups water 1 tbsp oil/ ghee 4 peppercorns 2 cloves 1/2 tsp. ginger-garlic paste 1 med onion chopped vertically in thin slices A handful of mint(pudhina) chopped 2 green chillies slit vertically Cooking Method: Cook the rice. Make sure it does not get overcooked. Heat the oil and add the cloves, peppercorns, ginger-garlic paste and green chillies. Fry this, add the onion and saute. When it starts turning pink add the mint and the rice. Add salt to taste. Mint rice is ready to be served along with your favorite raita or chips!! This is very easy to make and tastes really good. It is one of my favorite dishes since it is also easy to make in the morning and pack to office.

Dear Friends,

This recipe is again an easy one. Once done the combination of colours make this look special. the turmeric, beetroot and lime gives a distinct taste.
pls do try it out.

Ingredients:

Beetroot cut into cubes - 1 cup
Oil - 5tsp
Jeera - 1 tsp
Onion sliced or cubed - 1 no. medium size
Green chillies, slit - 4
Ginger garlic paste - 1 tsp
Haldi - 1/2 tsp
Garam Masala - 1 tsp
Rice - 1 cup
Salt as required

For Garnish : juice of 1/2 OR 1 lemon, grated coconut-1/2 cup and coriander leaves - 1/2 cup.


Method :

Heat the oil in a pressure cooker and add jeera, followed by onions. fry a little while till it turns pink, add slit green chillies and ginger garlic paste, fry this.

Add washed and strained rice, haldi, garam masala, beetroot pieces and 2 cups water. add salt as required. Pressure cook for 2 whistles. Add just a tablespoon of butter or ghee immediately after u open the cooker, mix well and garnish.

Garnish with lemon juice, grated coconut - 1/2 cup and chopped coriander leaves - 1/2 cup.

Beetroot rice or pulao is ready.

My daughter never eats beetroot if made any other way but enjoys this pulao. so may be u all can try this easy recipe.

Hi Friends,

As we got lots of Capsicum(bell peppers) in different colors almost throughout the year in the US, I used to make this rice variety very often. It is easy to make and my DH likes it a lot. So thought you gals would be interested to experiment it at your homes!

Ingredients:

Mustard seeds - 1 tspn
Urad dhal - 1 tspn
Channa dhal - 1 tspn
Cinnamon - 1 or 2 pieces
Peanuts (fried) - 1 tspn
Grated coconut - 2 tspn
Red dry chillies - 3 nos
Cashewnuts - 5
Ghee - 1 tspn
Capsicum (bell peppers - mostly green) - 3 nos - chopped into small peices
(If you prefer choose green, red, yellow peppers each one - rice would turn out to be colorful )
Basmati rice - 2 cups
Salt - as required
Lemon - 1/2

Preparation method:

1.Grind grated coconut, fried peanuts, cinnamon and red dry chillies in a blender to a smooth paste

2. Cook the basmati rice with limited water like for making pulav

3. In a pan, heat oil and add mustard seeds, urad dhal and channa dhal and let it splutter.

4. Add the chopped capsicum and saute well. Mix the grind paste to it along with salt for taste. Saute well till the raw smell disappears.

5. Add the above mix to the rice along with cashewnuts fried in a spoon of ghee. Mix well adding the lemon juice.

Capsicum rice is ready to be served with raita!

Pepper- Puliyodarai

Rice 5 cups

Tamarind 100 gms

Gingelly oil 100 ml

Bengal gram dhal 100gms

Udad dhal 100 gm

Jeera 2 tsp

Methi seeds 1 tsp

Mustard seeds 2 tsp

Hing powder 2 tsp

Cashew broken 50 gms

Haldi 2 tsp

Freshly ground pepper 3 tsp ( or more )

Curry leaves 2 or 3 sprigs

Salt



Select thin variety rice.

Cook rice with twice the volume of water , 1 tsp haldi & 2 tsp oil so that the grains

are separate. Cool by spreading on a big plate.

Soak tamarind in 1 ½ cups of warm water, allow to stand for a while & strain after mashing it well.

Add salt & 1 tsp haldi to it.

In a heavy bottomed vessel heat the oil on a slow fire

When it becomes hot, add gram dhal, udad dhal, jeera, methi seeds, mustard seeds, haldi & finally cashew, in that order, adding one after the previous one gets slightly fried.

Add tamarind water with salt & haldi.

Boil till it reduces to half & sauce like consistency.

Remove from stove & add freshly ground raw pepper( without roasting )

Add to the cooled rice .

Adjust the quantity of pepper powder to suit your taste.

Add a little more raw gingelly oil which is optional.

This is a special type of puliyodarai without red chillies.

Mustard Puliyogre

Ingredients

Cooked rice- 2 cups (cooked with less water, so that the grains are separate)
salt to taste

For seasoning

OIl - 1 table spoon
Mustard - 1 tsp
gram dal -2 tsp
urad dal - 1 tsp
ground nuts - 1 table spoon
hing/asafoetida - a pinch
broken red chillies - 2 to 3
curry leaves

To be ground to paste

1/2 coconut Grated
Dry red chillies - 8 to 10 or as required
mustard - 2 tspn
tamarind - one lemon sized ball
jaggery - little (a marble sized lump)


Method

• Heat the oil. Add mustard and allow to splutter. Now add the gram dal and urad dal and once they start turning golden, add groundnuuts,turmeric,hing,curry leaves and red chillies and saute.
• Now add the ground paste and saute for few minutes.
• Add the cooked rice and salt to taste.
• garnish with chopped corriander.

Hi ladies,

I found a website that allows you free downloads of indian recipe books. There are many interesting ones. Here's the one for the rice recipe book:

http://sify.com/downloads/rice.pdf

Here's where you can find other books:

http://food.sify.com/fullstory.php?id=13609083

I've also attached a copy of the rice one of those of you that can't get the link working.

Enjoy.

Kind Regards,

Sharika