Category Archives: Rice

Recipe – Chinese Fried Rice

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Prep Time: 15-20 minutes

Cooking Time: 20 Minutes

Serves: 4

Ingredients

  • White rice: 1 ½ cup
  • Water: 4 Cup or as required
  • Oil: 2 Tablespoon
  • Onion: 1, Chopped into thin slices
  • Ginger: Finely chopped, crushed or paste, 1 teaspoon
  • Garlic: Finely chopped, crushed or paste, 1 teaspoon
  • Green chili: Finely chopped, crushed or paste, ½ teaspoon
  • Carrots: Chopped into very fine pieces, ¼ Cup
  • Green Beans: Chopped into very fine pieces, ¼ Cup
  • Peas: ¼ Cup
  • Cabbage: ½ cup, Chopped into very fine pieces
  • Green Bell Pepper: 1, Chopped into small thin slices
  • Salt: 2 Teaspoon or to taste
  • Black Pepper Powder: 1/2 Teaspoon
  • Soya Sauce: 2 tablespoons
  • Fresh Coriander Leaves: Chopped, 2 Tablespoon
  • Fresh Mint leaves: 4-5, finely chopped
  • Spring Onion: green portion, chopped, 1 tablespoon

Method

  • Wash rice 2-3 times and soak it in water for 5 minutes. Drain the water.
  • Boil 2 ½ cups of water and once it starts to boil add the drained water. Cover and cook until rice is done.
  • Heat Oil in a frying a pan.
  • Add onion, ginger, garlic and green chili. Sauté till onions are transparent, not brown.
  • Add carrots, beans, peas, cabbage, bell pepper and stir. Cover and cook till 80% cooked. Vegetables should not be over cooked. It should be little crispy.
  • Add salt, black pepper powder and soya sauce. Stir well.
  • Add the cooked rice. Stir again for 2-3 minutes. Turn off the heat.
  • Garnish with chopped coriander and mint leaves and spring onions.

 

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Recipe – Neer Dosa / Indian Rice Pan cake

 

Prep time: 18 hours

Cook Time: 20 minutes

Serves: 8-10 dosas

Ingredients

  • Rice: 1 Cup
  • Coconut, powder or grated or chopped: ¼ cup
  • Salt: 1 ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

Method

  • Wash dal and rice 2-3 times. Soak the mix in water for 5-6 hours.
  • Drain the water, add soaked poha or cooked rice and coconut to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 12 hours. The batter will increase in volume.
  • Add salt. Mix well.
  • Add more water to make a very thin flowing consistency batter. Thinner than usual dosa batter.
  • Heat a non-sticky pan in very high heat, pour 1 ladle full of batter. Hold the pan high and move the pan immediately to spread the batter all around the pan to thinnest circle possible. Drizzle little oil over it. Cover the pan for 2 minutes. Remove the cover and fold the dosa in half and 2 halves. No need to flip.
  • Serve Hot.
  • You may make it in mini uttapam maker pan as well.

 

Recipe – Lemon Rice

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Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 4

Ingredients

  • Rice: 1 ½ Cup
  • Lemons Juice: 2 medium lemon or 1 tablespoon lemon juice
  • Water: as required
  • Oil / ghee: 1 tablespoon
  • Mustard seeds: ½ Teaspoon
  • Dried Red chili: 1
  • Green chili: 1, chopped, crushed or paste
  • Ginger: 1 teaspoon, chopped, crushed or paste
  • Roasted Chana Dal (Dalia): ½ Tablespoon
  • Peanuts: 1 tablespoon
  • Curry Leaves: 4-5
  • Salt: 1 ½ Teaspoon or taste
  • Turmeric powder (Haldi): ¼ teaspoon
  • Cumin powder: 1 teaspoon
  • Coriander Leaves: 1 tablespoon, chopped

Method

  • Cook rice till 90% done. Keep aside.
  • Heat oil/ghee in a pan. Add mustard seeds, dried red chili and curry leaves.
  • After 30 seconds add ginger, green chili, peanuts. Roast for 1 minute.
  • Add roasted chana dal, salt, turmeric powder, cumin powder. Mix well for 30 seconds.
  • Add rice, lemon juice. Mix well and cover the pan for 4-5 minutes in medium heat.
  • Turn off the heat and add coriander leaves.

 

Recipe – Onion Uttapam / Pyaaz Uttapa

Aviary Photo_131519596573166607

Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 8 uttapams

Ingredients

For the batter:

  • Urad Dal (white lentils): 1/2 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: 1 ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Masala:

  • Onion: 1 medium, chopped
  • Green chili: 1, finely chopped
  • Coriander leaves: 1 tablespoon

Method

For the batter:

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the Uttapam:

  • Add salt in the uttapam batter. Adjust water to make a semi-thick dropping consistency batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to a 4-inch diameter circle. Drizzle little oil over it. Spread little onion, green chili and coriander leaves on top of the uttapam evenly and press with a spatula, so it gets stick on the surface. Cover the pan and cook in medium heat. Flip it carefully after 1 minute and drizzle some oil. Roast both sides until light brown.
  • Serve hot with chutney.

 

Recipe – Carrot Rice

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Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 4

Ingredients

  • Rice: 1 ½ Cup
  • Grated Carrots: 2 Cups
  • Water: as required
  • Oil / ghee: 1 tablespoon
  • Mustard seeds: ½ Teaspoon
  • Dried Red chili: 1
  • Green chili: 1, chopped, crushed or paste
  • Ginger: 1 teaspoon, chopped, crushed or paste
  • Roasted Chana Dal (Dalia): ½ Tablespoon
  • Peanuts: 1 tablespoon
  • Curry Leaves: 4-5
  • Salt: 1 ½ Teaspoon or taste
  • Turmeric powder (Haldi): ¼ teaspoon
  • Cumin powder: 1 teaspoon
  • Coriander Leaves: 1 tablespoon, chopped

Method

  • Cook rice till 90% done. Keep aside.
  • Trim, Peel and grate the carrots.
  • Heat oil/ghee in a pan. Add mustard seeds, dried red chili and curry leaves. After 30 seconds add ginger, green chili, peanuts. Roast for 1 minute and add roasted chana dal, salt, cumin powder. Mix and turn off the heat.
  • Add grated carrots and turmeric powder. Mix well and cover the pan for 4 minutes in medium heat.
  • Add rice, salt and mix well. Cook for 2-3 minutes or till rice and carrots are completely cooked.
  • Turn off the heat and add coriander leaves.

Recipe – Chana Dal Idly / Chana Dal Idly at home from the scratch

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Prep time: 10-12 hours

Cook Time: 20 minutes

Serves: 4

Ingredients

For the idly base:

  • Urad Dal (white lentils): ¼ Cup
  • Rice: 1 Cup
  • Methi (Fenugreek) seeds: ¼ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required
  • Baking soda: ½ teaspoon

For the chana dal mix:

  • Chana dal: ¼ cup
  • Oil: 1 teaspoon
  • Mustard seeds: ¼ teaspoon
  • Hing (asafetida): 1 pinch

Method

For the idly base:

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours. The batter will increase in volume.
  • Add salt. Mix well.

For the chana dal fry:

  • Soak the chana dal for 2 hours.
  • Drain the water completely. Pat dry.
  • Heat oil in a pan.
  • Add mustard seeds and when it splutters, add hing and the soaked chana dal.
  • Roast for 3 minutes.
  • Turn off the heat.

For the idly:

  • Mix the roasted chana dal in the idly batter. Mix well.
  • Add the baking soda in the batter and whisk well for 3-4 minutes.
  • Heat water in an idly vessel and put it on high flame.
  • Grease the idly plates and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 15-20 minutes. Do not overcook, otherwise it might become hard and dry. Just keep an eye and remove the idlis once not sticky.
  • Take out the idly plates and leave it for 4-5 minutes. Do not remove the idlis immediately.
  • Take out the idlis with a spoon or knife and serve hot with chutney.

 

Recipe – Mix Vegetable Uttapam / Vegetable Uttapa

Aviary Photo_131511027283764500Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 8 uttapams

Ingredients

For the batter:

  • Urad Dal (white lentils): 1/2 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: 2 Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Masala:

  • Onion: 1 medium
  • Tomato: 1 medium
  • Bell pepper or capsicum: ½ of a medium
  • Grated carrots: ¼ cup
  • Cabbage: finely chopped, ¼ cup
  • Green Beans: 6-7, finely chopped
  • Curry leaves: 4-5
  • Ginger-garlic paste: 1 teaspoon
  • Green chili: 1. Finely chopped
  • Red chili powder: ¼ teaspoon
  • Garam masala powder: ½ teaspoon
  • Oil: 1 tablespoon
  • Mustard  seeds: ½ teaspoon
  • Salt: 1 teaspoon or to taste
  • Coriander leaves: 1 tablespoon

Method

For the batter:

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the masala:

  • Heat oil in a pan, add mustard seeds and when it spluters, add chopped onions. Sauté till transparent.
  • Add tomato, green chili, ginger garlic paste and sauté for 2 minutes.
  • Add bell pepper, cabbage, carrots, green beans, salt, red chili powder, garam masala powder. Cover and cook for another 4-5 minutes.
  • Turn off the heat. Add coriander leaves.

For the Uttapam:

  • Add the cooked vegetables and salt in the uttapam batter. Adjust water to make a semi-thick dropping consistency batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to a 4-inch diameter circle. Drizzle little oil over it. Cover the pan and cook in medium heat. Flip it carefully after 1 minute and drizzle some oil. Roast both sides until light brown.
  • Serve hot with Chutney.

Cook’s Note:

  • You may add 1/4 cup curd to the batter. if it is not fermented well.
  • You may prepare them on mini uttapam pan as well.

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