Ingredients:
1 cup Yoghurt / Doi
4 piece Ilish fish
2 tsp Mustard Paste
1 tsp Ginger & garlic Paste
4 Green Chillies
1 tsp kalo jeere
Turmeric powder
1 tbsp Mustard Oil
Salt to taste
1 cup water
Steps:
Clean & pat dry the fish . Marinate with salt and turmeric. Don't fry the fish.
Heat oil in a wok . Add kalo jeere , ginger garlic paste & green chillies & turmeric. Temper.
Add water & salt . When hot add the fish.
In a bowl mix doi & mustard paste.
When the fish is tender add the doi mixture .Cook for 5 mins.
Serve hot with rice.
Recipes from India
Saturday, July 9, 2011
Ilish / Hilsa Macher Paturi
Ingredients:
Ilish 6 pieces
Mustard paste 4 tsp
Turmeric Powder
Green chilli paste from 4-5 chillies
Green Chillies slit 4
Banana leaves 6 pieces
Mustard Oil 50 ml
Salt to taste
Steps:
Clean and dry the bananas leaves.
Mix the turmeric powder, green chilli paste, salt with mustard paste in a bowl .Now add mustard oil & mix . Put the fish in paste & marinate.
Brush the leaves with little oil and put the fish marinated with masala in middle.
Wrap each piece of fish with the banana leaf completely and tie with thread.
Put the wrapped fish in a metal tiffin box and put it in boiling water for 15-20 mins or if properly tied can directly put wrapped ilish in same dish alongwith cooking rice.
In microwave taste will be different . Preheat to 160 degrees. Put the wrapped fish on a tray and bake.for 20 min.
Serve hot with rice.
Ilish 6 pieces
Mustard paste 4 tsp
Turmeric Powder
Green chilli paste from 4-5 chillies
Green Chillies slit 4
Banana leaves 6 pieces
Mustard Oil 50 ml
Salt to taste
Steps:
Clean and dry the bananas leaves.
Mix the turmeric powder, green chilli paste, salt with mustard paste in a bowl .Now add mustard oil & mix . Put the fish in paste & marinate.
Brush the leaves with little oil and put the fish marinated with masala in middle.
Wrap each piece of fish with the banana leaf completely and tie with thread.
Put the wrapped fish in a metal tiffin box and put it in boiling water for 15-20 mins or if properly tied can directly put wrapped ilish in same dish alongwith cooking rice.
In microwave taste will be different . Preheat to 160 degrees. Put the wrapped fish on a tray and bake.for 20 min.
Serve hot with rice.
Labels:
bengali food,
Fish
Ilish / Hilsa Bhaja
Ingredients:
Ilish cleaned & cut
Salt
Turmeric
Mustard Oil
Steps:
Marinate the fish with salt & turmeric.
Heat oil in a karai.. Put the fish pieces in oil gently while protecting your hands with all the spluttering.
Fry till light brown on both sides.
Serve with rice or eat simply as snack.
Ilish cleaned & cut
Salt
Turmeric
Mustard Oil
Steps:
Marinate the fish with salt & turmeric.
Heat oil in a karai.. Put the fish pieces in oil gently while protecting your hands with all the spluttering.
Fry till light brown on both sides.
Serve with rice or eat simply as snack.
Labels:
Fish
Thursday, July 7, 2011
Pui Dana Diye Chingri
Ingredients:
1 cup pui dana
1/2 cup chingri / shrimps
1 cup sliced potato and pumpkin
2 onions
1 tbsp ginger garlic paste
4 green chillies
Turmeric powder
Mustard oil
Salt to taste
Steps:
Clean the fish and marinate with turmeric and salt.
Heat mustard oil in a karai and fry the shrimps . Keep Aside.
Fry the onions , add ginger garlic paste , green chillies .
Add the potato and pumpkin with salt and turmeric.
Add pui seeds & 1/2 cup water.
Cook till the vegetables sofen little and water dries up.
Now add the fried shrimp and cook for another few minutes.
Serve with hot rice.
1 cup pui dana
1/2 cup chingri / shrimps
1 cup sliced potato and pumpkin
2 onions
1 tbsp ginger garlic paste
4 green chillies
Turmeric powder
Mustard oil
Salt to taste
Steps:
Clean the fish and marinate with turmeric and salt.
Heat mustard oil in a karai and fry the shrimps . Keep Aside.
Fry the onions , add ginger garlic paste , green chillies .
Add the potato and pumpkin with salt and turmeric.
Add pui seeds & 1/2 cup water.
Cook till the vegetables sofen little and water dries up.
Now add the fried shrimp and cook for another few minutes.
Serve with hot rice.
Labels:
bengali food,
Fish
Pui Chingri
Ingredients:
500 gm pui saag chopped with steps
10 chingi/shrimps
4-5 green chillies slit
1/2 tsp paanch phoron
1 tbsp mustard paste
Salt to taste
Turmeric powder
Mustard oil
Steps:
Clean the fish and marinate with salt and turmeric.
Heat oil in a karai .and fry the shrimps. Keep Aside.
Now temper the paanch phoron , chillies,mustard paste & turmeric.
Add the chopped leaves. Saute .Till the water dries up.
Add the fries shrimps and cook for few more minutes on medium heat.
Serve with hot rice.
500 gm pui saag chopped with steps
10 chingi/shrimps
4-5 green chillies slit
1/2 tsp paanch phoron
1 tbsp mustard paste
Salt to taste
Turmeric powder
Mustard oil
Steps:
Clean the fish and marinate with salt and turmeric.
Heat oil in a karai .and fry the shrimps. Keep Aside.
Now temper the paanch phoron , chillies,mustard paste & turmeric.
Add the chopped leaves. Saute .Till the water dries up.
Add the fries shrimps and cook for few more minutes on medium heat.
Serve with hot rice.
Labels:
bengali food,
Fish
Tuesday, July 5, 2011
Modur Pulao
Rice Basmati 250 gms
Milk 4 cups
Sugar 1 cups
Saffron 2 gm
Sugar 1 cups
Saffron 2 gm
Ghee 2 tbsp
Almonds 1/2 cup
Cashew nuts 1/4 cup
Almonds 1/2 cup
Cashew nuts 1/4 cup
Raisins 50 g
Coconut grated 1/4 cup
Cinnamon 23
Coconut grated 1/4 cup
Cinnamon 23
Cardamom 3
Bay leaves (tej patta) 2
Cloves 4
Bay leaves (tej patta) 2
Cloves 4
Steps:
1. Heat the milk in a heavy-bottomed pot.
2. Add rice and cook on low heat till the milk begins to get absorbed.
3. Remove from heat, keeping the rice a little under done.
4. Transfer the rice to a large flat dish.
5. Add the sugar and mix well gently.
6. Soak the saffron in 1/4 cup hot water for 5 minutes.
7. Heat the ghee in a heavy-bottomed pot.
8. Lightly fry the dry fruits, coconut, cinnamon sticks, green cardamom, black peppercorns, and bay leaves.
9. Add the rice and saffron water. Stir well, gently.
10. Put a flat pan / griddle under the pot and cook covered, on low heat till a pleasant aroma emanates and the rice is done
2. Add rice and cook on low heat till the milk begins to get absorbed.
3. Remove from heat, keeping the rice a little under done.
4. Transfer the rice to a large flat dish.
5. Add the sugar and mix well gently.
6. Soak the saffron in 1/4 cup hot water for 5 minutes.
7. Heat the ghee in a heavy-bottomed pot.
8. Lightly fry the dry fruits, coconut, cinnamon sticks, green cardamom, black peppercorns, and bay leaves.
9. Add the rice and saffron water. Stir well, gently.
10. Put a flat pan / griddle under the pot and cook covered, on low heat till a pleasant aroma emanates and the rice is done
Labels:
Rice
Friday, July 1, 2011
Gur Chawal
Ingredients:
1 1/2 cup rice
1/2 cup Jaggery
1tbsp oil
3 cups water
4 small cardamoms
4 cloves
few raisins
cashews
1-2 bay leaf
1 tsp cumin seeds
Steps:
Soak the jaggery in a cup of water for about half an hour.
Take rice and half cook with 2 cups water.
Simultaneously fry all other ingredients in hot oil.
Now open lid and add jaggery water.
Also add all the fried ingredients.
Cover the lid and let the rice cook fully which will be in 5-7 mins.
Turn off the flame and open lid after more 3-4 mins.
Serve.
1 1/2 cup rice
1/2 cup Jaggery
1tbsp oil
3 cups water
4 small cardamoms
4 cloves
few raisins
cashews
1-2 bay leaf
1 tsp cumin seeds
Steps:
Soak the jaggery in a cup of water for about half an hour.
Take rice and half cook with 2 cups water.
Simultaneously fry all other ingredients in hot oil.
Now open lid and add jaggery water.
Also add all the fried ingredients.
Cover the lid and let the rice cook fully which will be in 5-7 mins.
Turn off the flame and open lid after more 3-4 mins.
Serve.
Labels:
Rice
Mango Rice / Maamidikaya pulihora
Ingredients:
Rice 1 cup
Raw Mango 1 cup grated
Cashews few
Peanuts few
Chana dal 1 tsp
Urad dal 1 tsp
Slit green chillies 4
Curry leaves 5-6
Dried red chillies 2-3
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Asafetida pinch
Turmeric 1/4 tsp
Salt to taste
Steps:
Cook rice so that all grains are separate.
Heat oil in a karai .
Add the dals , nuts, curry leaves. red chillies , mustard seeds, cumin seeds , green chillies.
Add asafoetida and turmeric.
Add grated mangoes , cook for just 2 mins.
Add salt and rice and mix well.
Serve
Rice 1 cup
Raw Mango 1 cup grated
Cashews few
Peanuts few
Chana dal 1 tsp
Urad dal 1 tsp
Slit green chillies 4
Curry leaves 5-6
Dried red chillies 2-3
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Asafetida pinch
Turmeric 1/4 tsp
Salt to taste
Steps:
Cook rice so that all grains are separate.
Heat oil in a karai .
Add the dals , nuts, curry leaves. red chillies , mustard seeds, cumin seeds , green chillies.
Add asafoetida and turmeric.
Add grated mangoes , cook for just 2 mins.
Add salt and rice and mix well.
Serve
Labels:
Rice
Thursday, June 30, 2011
Taler Bora
Ingredients:
Tal sap from 5 kernels
Sugar 2 cups
maida 2 cups
Grated coconut 2 cups
Suji 2 cups
Bananas half dozen mashed
Oil for deep frying
Steps:
Separate kernels from the fruit (Remove top portion of fruit & tear out the fibrous portion , kernels will come out)
Pour some water on kernel , rub it on some sieve or grater to squash out juice which will be thick consistency.
To this now add all above ingredients. Mixture should be of dropping consistency.
Heat oil in a pan
Take a small amount of mixture and drop in oil in form of ball. Similarly add more balls.
Fry till golden brown .
Serve.
Tal sap from 5 kernels
Sugar 2 cups
maida 2 cups
Grated coconut 2 cups
Suji 2 cups
Bananas half dozen mashed
Oil for deep frying
Steps:
Separate kernels from the fruit (Remove top portion of fruit & tear out the fibrous portion , kernels will come out)
Pour some water on kernel , rub it on some sieve or grater to squash out juice which will be thick consistency.
To this now add all above ingredients. Mixture should be of dropping consistency.
Heat oil in a pan
Take a small amount of mixture and drop in oil in form of ball. Similarly add more balls.
Fry till golden brown .
Serve.
Labels:
bengali food,
desserts,
snacks
Curd Rice
Labels:
Rice
Baigan Bharta
Labels:
Vegetables
Wednesday, June 29, 2011
Parshe Posto
Ingredients:
Parshe Maach 4
Posto 2 1/2 tsp
kalo jeere 1/2 tsp
Paanch Phoron 1/2 tsp
Green chilli 3-4
Turmeric
Salt as per paste
Mustard Oil
Steps:
Clean the fish .
Marinate with salt and turmeic for 15 min.
Make paste of posto & green chillies .
Take oil in a karai and fry the fish.
Now in remaining oil fry kalo jeere , paanch phoron
Add green chilli and posto paste . Fry for 1-2 min.Add turmeric.
Add about 1/2 cup water. After its hot add the fried fish gently.
Add more 1 cup water after few minutes and cover for 5 min to allow gravy to thicken.
Parshe Maach 4
Posto 2 1/2 tsp
kalo jeere 1/2 tsp
Paanch Phoron 1/2 tsp
Green chilli 3-4
Turmeric
Salt as per paste
Mustard Oil
Steps:
Clean the fish .
Marinate with salt and turmeic for 15 min.
Make paste of posto & green chillies .
Take oil in a karai and fry the fish.
Now in remaining oil fry kalo jeere , paanch phoron
Add green chilli and posto paste . Fry for 1-2 min.Add turmeric.
Add about 1/2 cup water. After its hot add the fried fish gently.
Add more 1 cup water after few minutes and cover for 5 min to allow gravy to thicken.
Labels:
bengali food,
Fish
Sohan Halwa
Ingredients:
1 cup Milk
1 kg Sugar
1 tsp Kesar
2 litre Water
500 gm Ghee
100 gm Pistachio
250 gm Almonds
50 gm Cardamom
500 gm Cornflour
Steps:
Heat half of the water, add sugar and boil for 5 minutes.
Add 1 cup milk and boil for 5 minutes. .
Dissolve the cornflour/maida in a little water. Add the remaining water and sugar syrup.
Dissolve 1 tsp kesar in warm water. Add to the cornflour mixture and cook over low flame.
When cornflour becomes thick , add 1 tbsp ghee. Continue adding Ghee slowly during cooking to prevent it from sticking to the pan. Stir it well.
As Ghee separates from the mixture. Add almonds, pistachio & cardamoms.
Grease a pan or tray with oil. Spread Halwa in it.
Garnish with almonds, pistachio and cardamoms. As it cools down, cut it into pieces and serve.
1 cup Milk
1 kg Sugar
1 tsp Kesar
2 litre Water
500 gm Ghee
100 gm Pistachio
250 gm Almonds
50 gm Cardamom
500 gm Cornflour
Steps:
Heat half of the water, add sugar and boil for 5 minutes.
Add 1 cup milk and boil for 5 minutes. .
Dissolve the cornflour/maida in a little water. Add the remaining water and sugar syrup.
Dissolve 1 tsp kesar in warm water. Add to the cornflour mixture and cook over low flame.
When cornflour becomes thick , add 1 tbsp ghee. Continue adding Ghee slowly during cooking to prevent it from sticking to the pan. Stir it well.
As Ghee separates from the mixture. Add almonds, pistachio & cardamoms.
Grease a pan or tray with oil. Spread Halwa in it.
Garnish with almonds, pistachio and cardamoms. As it cools down, cut it into pieces and serve.
Labels:
desserts
Tuesday, June 28, 2011
Calicut Halwa
Ingredients:
Sugar 2 cups
All purpose flour 1 cup
Water 1/2 -1 cup
Cardomem seeds crushed 1 tsp
oil 500 ml
Steps:
Mix the flour with 8 cups of water and leave it covered for a day. Remove the water from top and add new again and leave it for one more day. Flour will start to ferment by this time. You may keep it refrigerated on the second day to prevent over fermentation.
Remove the water form top and filter out any lumpy portions from the flour paste.
Heat the oil and keep it aside. Boil the sugar with 1/2 cup of water and add the flour paste and cardamom seeds.
Stir everything together and add the hot oil. Stir continuously on medium/high heat until the halwa separates from oil and starts to sticks together.
Continue stirring for two more minutes and transfer to a greased pan and add the coconut slices. Cool down and cut into desired size
.Oil will separate out and can be reused later.
Sugar 2 cups
All purpose flour 1 cup
Water 1/2 -1 cup
Cardomem seeds crushed 1 tsp
oil 500 ml
Steps:
Mix the flour with 8 cups of water and leave it covered for a day. Remove the water from top and add new again and leave it for one more day. Flour will start to ferment by this time. You may keep it refrigerated on the second day to prevent over fermentation.
Remove the water form top and filter out any lumpy portions from the flour paste.
Heat the oil and keep it aside. Boil the sugar with 1/2 cup of water and add the flour paste and cardamom seeds.
Stir everything together and add the hot oil. Stir continuously on medium/high heat until the halwa separates from oil and starts to sticks together.
Continue stirring for two more minutes and transfer to a greased pan and add the coconut slices. Cool down and cut into desired size
.Oil will separate out and can be reused later.
Banana Calicut Halwa
Ingredients:
Ripe Banana 1 1/2
Sugar - 2 and 1/2 cups
Water - 1/2 cup
Lemon juice - 2 tsp
Ghee - 3/4 cup
Cardamom powder - 1/4 tsp
Cashews for garnish
All purpose flour - 3 tsp
Steps:
Pressure-cook the bananas until soft. Remove the outer skin .
Mash the bananas to a paste in a blender.
Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency. When this consistency is reached add the lemon juice and again allow it to reach the same thick consistency. To this add the mashed bananas.
To thicken the halwa, at this stage add flour dissolved in 1/4 cup water. Keep on stirring the mix to attain a thick mass. Add ghee little by little. When this becomes a thick mass add the cardamom powder.
Mix well and pour into a pan greased with ghee. Decorate with cashews.
Enjoy when cool.
Ripe Banana 1 1/2
Sugar - 2 and 1/2 cups
Water - 1/2 cup
Lemon juice - 2 tsp
Ghee - 3/4 cup
Cardamom powder - 1/4 tsp
Cashews for garnish
All purpose flour - 3 tsp
Steps:
Pressure-cook the bananas until soft. Remove the outer skin .
Mash the bananas to a paste in a blender.
Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency. When this consistency is reached add the lemon juice and again allow it to reach the same thick consistency. To this add the mashed bananas.
To thicken the halwa, at this stage add flour dissolved in 1/4 cup water. Keep on stirring the mix to attain a thick mass. Add ghee little by little. When this becomes a thick mass add the cardamom powder.
Mix well and pour into a pan greased with ghee. Decorate with cashews.
Enjoy when cool.
Monday, June 27, 2011
Tomato Rice
Ingredients:
200 gm rice
1 onion
3 tomatoes
Coriander leaves
Salt
For seasoning:
Curry leaves
1 Tbsp urad daal
Asafetida
4-5 cloves
Cinnamon
Cumin seeds(jeera)
garlic paste 1 tsp
Oil
Mustard seeds
For masala Powder:
1 Tbsp Coriander seeds
½ Tbsp Channa daal
1/2 Tbsp Urad daal
1/2 tsp Fenugreek seeds
2-3 dry red chillies
1 inch cinnamon piece
Steps:
Cook the rice such that it is nice, fluffy and grains are separated. After the rice is cooked spread it out on a big plate to allow it to cool.
Dry roast the ingredients for masala and grind it to a fine powder.
Chop the onion and tomatoes into small pieces and keep aside.
Heat oil in a pan fry jeera, mustard, curry leaves.
After the mustard seeds splutter, add asafetida, then the urad daal and fry until it turns golden brown.
Add the crushed garlic and fry until it turns light brown. Add the cloves and cinnamon.
Now add the chopped onion and sauté until it turns transparent. Add more oil at this time.
Add the tomatoes and salt and continue to mix, until the tomatoes are completely cooked and the water from tomatoes is gone.
Add the masala powder salt, chillies. After the masala powder has mixed well, add the rice and mix.. Cover the lid and allow to cook for a while.
Garnish with coriander leaves. Serve Hot with Raita.
200 gm rice
1 onion
3 tomatoes
Coriander leaves
Salt
For seasoning:
Curry leaves
1 Tbsp urad daal
Asafetida
4-5 cloves
Cinnamon
Cumin seeds(jeera)
garlic paste 1 tsp
Oil
Mustard seeds
For masala Powder:
1 Tbsp Coriander seeds
½ Tbsp Channa daal
1/2 Tbsp Urad daal
1/2 tsp Fenugreek seeds
2-3 dry red chillies
1 inch cinnamon piece
Steps:
Cook the rice such that it is nice, fluffy and grains are separated. After the rice is cooked spread it out on a big plate to allow it to cool.
Dry roast the ingredients for masala and grind it to a fine powder.
Chop the onion and tomatoes into small pieces and keep aside.
Heat oil in a pan fry jeera, mustard, curry leaves.
After the mustard seeds splutter, add asafetida, then the urad daal and fry until it turns golden brown.
Add the crushed garlic and fry until it turns light brown. Add the cloves and cinnamon.
Now add the chopped onion and sauté until it turns transparent. Add more oil at this time.
Add the tomatoes and salt and continue to mix, until the tomatoes are completely cooked and the water from tomatoes is gone.
Add the masala powder salt, chillies. After the masala powder has mixed well, add the rice and mix.. Cover the lid and allow to cook for a while.
Garnish with coriander leaves. Serve Hot with Raita.
Labels:
Rice
Chinese Fried Rice
2 cups cooked rice
1 cups chopped vegetables
1 onion chopped
1 bell pepper/capsicum (cut in long strips)
2 Tsp ginger garlic paste
2 Tbsp soy sauce
2 Tbsp tomato ketchup
1 Tbsp vinegar
3 green chilies
Oil,
Salt to taste
Steps:
Heat oil in a pan.
Add the chopped bell pepper first, salt and sauté until it slightly cooks, but still has that crunch to it. Keep aside.
Similarly sauté other vegetables and keep aside.
In the same pan, , put in the ginger garlic paste and cook until brown.
Next add the onions, slit green chillies and sauté until transparent.
Add the soy sauce and mix well in oil. Now add the vinegar and ketchup and mix well. Check for taste and adjust any of the sauces.
Add the sautéed vegetables and then the rice and mix well. Finally add the crushed/freshly milled white or black pepper.
Garnish with chopped coriander .
Labels:
Rice
Lemon Rice
Ingredients:
2 cups cooked rice
1 tsp turmeric
½ cup shredded coconut
½ cup groundnuts
3-4 green chillies chopped
Juice of a lemon
Chopped coriander leaves for garnishing
salt
For Seasoning:
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Dry Red Chilli - 3
Peanuts
Oil
Method:
Take a big plate and spread out the rice making sure there are no lumps. Add salt, mix and keep aside.
Take a heavy bottom pan, add oil on medium heat. Add mustard seeds and allow to splutter, next add the cumin seeds, curry leaves, asafetida. Mix well. Now add the peanuts, green chillies, both the daals and roast until the peanuts get crunchy.
Add the rice, turmeric and mix thoroughly. Cover the lid and let it cook for a while.
Finally add the coconut, chopped coriander leaves and juice of a lemon. Mix well. Serve hot.
2 cups cooked rice
1 tsp turmeric
½ cup shredded coconut
½ cup groundnuts
3-4 green chillies chopped
Juice of a lemon
Chopped coriander leaves for garnishing
salt
For Seasoning:
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Dry Red Chilli - 3
Peanuts
Oil
Method:
Take a big plate and spread out the rice making sure there are no lumps. Add salt, mix and keep aside.
Take a heavy bottom pan, add oil on medium heat. Add mustard seeds and allow to splutter, next add the cumin seeds, curry leaves, asafetida. Mix well. Now add the peanuts, green chillies, both the daals and roast until the peanuts get crunchy.
Add the rice, turmeric and mix thoroughly. Cover the lid and let it cook for a while.
Finally add the coconut, chopped coriander leaves and juice of a lemon. Mix well. Serve hot.
Labels:
Rice
Pudina / Mint Rice
Ingredients:
200gm Basmati rice
1 cup mint leaves 1 small onion
1 cup veggies (carrot/beans/peas)
6-8 cloves (slightly crushed)
1 cinnamon (slightly crushed)
2 Bay leaves
Jeera/ cumin seeds
Oil
Salt
¼ cup shredded coconut
3-4 green chillies
2 garlic pods
Ginger
1 tsp fennel seeds
Handful of coriander leaves
Steps:
Wash and soak the rice in water for 20 minutes.
Cut the onions into fine piece and keep aside. Chop the vegetables into small pieces. Chop the mint as well.
Make a paste of coconut,chillies,ginger,garlic&coriander leaves.
Fry the jeera, bay leaves, then add cinnamon, and cloves and stir well.
Add the chopped onion and stir until it softens a bit, now add the other vegetables and chopped mint.
Stir until the mint cooks a bit and emits its aroma. There is no need to wait until the vegetables are cooked.
Add the ground masala paste and mix until the raw taste of coconut, garlic is gone.
Add the raw washed rice, water.
Add water according to vessel in which cooking , in a pan twice the amount of rice & in pressure cooker 1 1/4 .
Close lid when starts boiling. Decrease the flame . Take off after 10-12 mins .Open lid after more 5 mins.
Mix well before serving. Serve hot with raita.
200gm Basmati rice
1 cup mint leaves 1 small onion
1 cup veggies (carrot/beans/peas)
6-8 cloves (slightly crushed)
1 cinnamon (slightly crushed)
2 Bay leaves
Jeera/ cumin seeds
Oil
Salt
¼ cup shredded coconut
3-4 green chillies
2 garlic pods
Ginger
1 tsp fennel seeds
Handful of coriander leaves
Steps:
Wash and soak the rice in water for 20 minutes.
Cut the onions into fine piece and keep aside. Chop the vegetables into small pieces. Chop the mint as well.
Make a paste of coconut,chillies,ginger,garlic&coriander leaves.
Fry the jeera, bay leaves, then add cinnamon, and cloves and stir well.
Add the chopped onion and stir until it softens a bit, now add the other vegetables and chopped mint.
Stir until the mint cooks a bit and emits its aroma. There is no need to wait until the vegetables are cooked.
Add the ground masala paste and mix until the raw taste of coconut, garlic is gone.
Add the raw washed rice, water.
Add water according to vessel in which cooking , in a pan twice the amount of rice & in pressure cooker 1 1/4 .
Close lid when starts boiling. Decrease the flame . Take off after 10-12 mins .Open lid after more 5 mins.
Mix well before serving. Serve hot with raita.
Labels:
Rice
Aamras
1 kg sucking mangoes
1 cup milk (optional)
approx 1 cup of granulated sugar
Wash the mangoes and press gently all over the skin to soften it a get the juices out.. Into a bowl, press out the pulp / juice of the mango. Working with your hands and squeezing gently. Repeat with all the mangoes. Once all the mangoes have been pulped, push the pulp through a soup strainer, stirring with a spoon .Add the sugar and milk and stir well. Taste and adjust the amount of sugar according to the tartness of the pulp. Chill for a couple of hours. Serve with puri.
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