MORE RICE DELIGHTS
PANEER RICE
GUJARATI LENTIL RICE
PINEAPPLE RICE
SPINACH RICE
FESTIVE BIRYANI
PANEER RICE
INGREDIENTS
1 1/2 cups rice
100 gms cottage cheese
100 gms cooked peas
1 cup yogurt
1 tbsp flour
1/2 tsp garammasala
1/2 tsp chilli powder
1/2 tsp cumminpowder
2 crushed cardamoms
1"piece ginger chopped
1 onion chopped
1 tbsp chopped coriander
a few cucubmer slices
ghee for frying
METHOD
Wash the rice, boil with a teaspoon of salt and drain. Dissolve a good pinch of saffron in a cup of warm milk and stir half into the rice to make it yellow. While the rice is boiling make a batter of flour, a pinch of salt and water. Dip the paneer cubes in the batter and fry till golden. Remove from the ghee. Add the ground cardamoms to the rest of the saffron milk and beat into the yogurt. Leave the fried paneer to soak in the mixture. Stir the peas into the rice and divide into two parts. Spread one part in a pan or casserole and sprinkle with half the garam masala, chilli powder and cumminpowder. Cover with half the panir mixture. Heat through and serve garnished with fried onion and ginger, sliced cucumber and chopped coriander. Serve with a curry and yogurt.
GUJARATI LENTIL RICE
INGREDIENTS
11 1/2 cups rice
3/4 cups lentils or green (mung)dhal
1 onion sliced
4 cardamoms
4 cloves
2"piece cinnamon, broken
1 tbsp mustard seeds
1 tsp cummin seeds
1/2 tsp ground pepper
1/2 tsp turmeric powder
1 tsp coriander powder
6 almonds blanched
6 cashewnuts
1 tbsp raisins
1/2 tsp grated nutmeg
1/2 tsp mace
salt to taste
4 tbsps ghee
METHOD
Soak the dal earlier. W ash the rice and cook with the dhal in water with cloves, cinnamon, salt and turmeric. Drain when cooked. Meanwhile heat ghee, splutter the mustard seeds, lightly fry the onion and add nuts raisins, nutmeg, mace, pepper, cummin seed and coriander. Fry for a few minutes till the nuts are browned then stir into the cooked rice and dhal. Mix well. Extra ghee can be added according to taste. Serve hot with curry
PINEAPPLE RICE
INGREDIENTS
1 cup rice
1/2 cup fresh cut pineapple pieces
1/2 cup sugar
3 tbsps ghee
1/2 tsp cardamom powder
5 almonds ground to paste
2 tbsps fresh cream
a pinch of saffron in hot milk
METHOD
Sprinkle the cut pieces with sugar and cook till tender. Heat a little ghee and fry, washed and drained rice for a minute or two. Bring to boil and cook till the water evaporates. Add salt, pineapple pieces, ground paste, dissolved saffron, cardamom powder and fresh cream. Add the rest of the ghee and mix well.
SPINACH RICE
INGREDIENTS
1 cup rice
1 cup cooked peas
2 bunches spinach chopped
1 onion chopped
2 green chillies chopped
2 tbsps ghee
salt to taste
GRIND TO PASTE
1/2 bunch coriander leaves
5 green chillies
1/2 tsp sugar
2 tbsps grated fresh coconut
2 tbsps juice of lemon
1 tsp salt
METHOD
Wash, soak, drain and cook the rice. The grains should be separate. Mix the paste well to the rice. Heat ghee and fry the onions lightly. Add the spinach and green chillies and fry again for two minutes. Toss in the rice mixed with the paste and stir for a minute or two. Bake covered with an aluminium foil in the oven for fifteen minutes.
FESTIVE BIRYANI
INGREDIENTS
1 cup rice
1/2 cup yogurt beaten
2 1/2 cups diced mixed vegetables
2 tomatoes
GRIND TO PASTE
2 green chillies
1 tbsp fresh coriander leaves
1" piece ginger
4 cloves garlic
1/2 cummin powder
1/2 tsp black powder
METHOD
Wash, soak, drain and boil rice briskly in water. When half cooked, remove and drain water. Allow it to cool. Mix in the curds with the ground paste. Heat oil, fry onions, tomatoes and mixed vegetables. Add a little water and cook till tender. Toss in the cooked rice, marinated curds and salt. Cook on low flame till moisture is absorbed or bake in an oven for ten minutes, covered with foil.
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PANEER RICE
GUJARATI LENTIL RICE
PINEAPPLE RICE
SPINACH RICE
FESTIVE BIRYANI
PANEER RICE
INGREDIENTS
1 1/2 cups rice
100 gms cottage cheese
100 gms cooked peas
1 cup yogurt
1 tbsp flour
1/2 tsp garammasala
1/2 tsp chilli powder
1/2 tsp cumminpowder
2 crushed cardamoms
1"piece ginger chopped
1 onion chopped
1 tbsp chopped coriander
a few cucubmer slices
ghee for frying
METHOD
Wash the rice, boil with a teaspoon of salt and drain. Dissolve a good pinch of saffron in a cup of warm milk and stir half into the rice to make it yellow. While the rice is boiling make a batter of flour, a pinch of salt and water. Dip the paneer cubes in the batter and fry till golden. Remove from the ghee. Add the ground cardamoms to the rest of the saffron milk and beat into the yogurt. Leave the fried paneer to soak in the mixture. Stir the peas into the rice and divide into two parts. Spread one part in a pan or casserole and sprinkle with half the garam masala, chilli powder and cumminpowder. Cover with half the panir mixture. Heat through and serve garnished with fried onion and ginger, sliced cucumber and chopped coriander. Serve with a curry and yogurt.
GUJARATI LENTIL RICE
INGREDIENTS
11 1/2 cups rice
3/4 cups lentils or green (mung)dhal
1 onion sliced
4 cardamoms
4 cloves
2"piece cinnamon, broken
1 tbsp mustard seeds
1 tsp cummin seeds
1/2 tsp ground pepper
1/2 tsp turmeric powder
1 tsp coriander powder
6 almonds blanched
6 cashewnuts
1 tbsp raisins
1/2 tsp grated nutmeg
1/2 tsp mace
salt to taste
4 tbsps ghee
METHOD
Soak the dal earlier. W ash the rice and cook with the dhal in water with cloves, cinnamon, salt and turmeric. Drain when cooked. Meanwhile heat ghee, splutter the mustard seeds, lightly fry the onion and add nuts raisins, nutmeg, mace, pepper, cummin seed and coriander. Fry for a few minutes till the nuts are browned then stir into the cooked rice and dhal. Mix well. Extra ghee can be added according to taste. Serve hot with curry
PINEAPPLE RICE
INGREDIENTS
1 cup rice
1/2 cup fresh cut pineapple pieces
1/2 cup sugar
3 tbsps ghee
1/2 tsp cardamom powder
5 almonds ground to paste
2 tbsps fresh cream
a pinch of saffron in hot milk
METHOD
Sprinkle the cut pieces with sugar and cook till tender. Heat a little ghee and fry, washed and drained rice for a minute or two. Bring to boil and cook till the water evaporates. Add salt, pineapple pieces, ground paste, dissolved saffron, cardamom powder and fresh cream. Add the rest of the ghee and mix well.
SPINACH RICE
INGREDIENTS
1 cup rice
1 cup cooked peas
2 bunches spinach chopped
1 onion chopped
2 green chillies chopped
2 tbsps ghee
salt to taste
GRIND TO PASTE
1/2 bunch coriander leaves
5 green chillies
1/2 tsp sugar
2 tbsps grated fresh coconut
2 tbsps juice of lemon
1 tsp salt
METHOD
Wash, soak, drain and cook the rice. The grains should be separate. Mix the paste well to the rice. Heat ghee and fry the onions lightly. Add the spinach and green chillies and fry again for two minutes. Toss in the rice mixed with the paste and stir for a minute or two. Bake covered with an aluminium foil in the oven for fifteen minutes.
FESTIVE BIRYANI
INGREDIENTS
1 cup rice
1/2 cup yogurt beaten
2 1/2 cups diced mixed vegetables
2 tomatoes
GRIND TO PASTE
2 green chillies
1 tbsp fresh coriander leaves
1" piece ginger
4 cloves garlic
1/2 cummin powder
1/2 tsp black powder
METHOD
Wash, soak, drain and boil rice briskly in water. When half cooked, remove and drain water. Allow it to cool. Mix in the curds with the ground paste. Heat oil, fry onions, tomatoes and mixed vegetables. Add a little water and cook till tender. Toss in the cooked rice, marinated curds and salt. Cook on low flame till moisture is absorbed or bake in an oven for ten minutes, covered with foil.
Please do sign my guestbook before you leave
