Showing posts with label rice dishes. Show all posts
Showing posts with label rice dishes. Show all posts

Friday, July 1, 2016

Healthy Oats-horse gram doddak/dosa


Doddak is a GSB style thick pancake/dosa made with fermented batter usually
made of lentil and rice. have used the same recipe and made it more healthy by adding oats. Eating a healthy diet is getting more popular these days specially with the rise in obesity. One of the best ways to get fiber into our diet is to eat whole grains.
       Horse gram is a reddish brown legume with many health benefits. it's not only filling, eating horse gram will make you feel fuller for longer. Along with horsegram ,i have also used oats. I use oats at least 3 to 4 times a week for making different foods like dosa, porridge, upma, masala oats and different types of soups . Most of these easy oats recipes are a good alternate to an elaborate meal. 

Ingredients :

  1. Horse gram-1 cup
  2. Rice(dosa)-2 cups
  3. Urad dal-1/4 cup
  4. 0ats-3 cups (i've used Quaker Oats)
  5. Salt to taste
Method ;
  • Wash & Soak urad dal and Horse gram for 5-6 hours in 4-5 cups of water.
  • Soak rice separately  for an hour. 
  • First grind urad-Horse gram with the 2 cups of water(use the same water in which you have soaked urad and Horse gram ).You can add more water if needed.The batter should be light and fluffy.
  • Next in the same jar add soaked rice and Oats  and grind to smooth paste.
  • Now mix both the batter and let it stand overnight or at least 7-8 hours for fermenting.
  • Next day add salt to taste and adjust the batter with little water if it is too thick.
  • Heat a non stick pan or iron griddle. Apply ghee and then pour two ladles of dosa batter in the center. If the batter has fermented well, when the dosa starts to cook, holes will form on the surface, this is what you are looking for that perfect doddak/dosas. Cover it with a lid and let cook till one side is done. Now turn the dosa and cook again till both the sides are golden brown.
  • Remove it on a plate and serve hot with chutney of your choice.

Tuesday, January 5, 2016

Thai inspired Stir Fried Purple Cabbage and Red Bell Pepper with Brown Rice


    Quick and easy Thai brown rice fried rice that's packed with purple cabbage and red pepper, and made with a unique and savory Thai-inspired stir-fry sauce. If you have leftover rice already, dinner is on the table in 20 minutes! 



      This dish was inspired by the beautiful Red cabbages available now at our nearest super market. You can change the spice balance to your tastes - more spice, less spice,Italian spice or Thai. You can also use meat or shrimps.

            Ingredients:


    1. 3 cups Purple cabbage,chopped
    2. 2 sweet red peppers - cut into thin strips or cubes
    3. 2 spring onion greens - diced
    4. 1 tsp resh ginger chopped finely
    5. 1 tbsp Fresh garlic chopped
    6. 1 small red onion chopped
    7. 1 Tbsp peanut or any vegetable oil
    8. 2 cups cooked brown rice(pressure cooked with 5cups of water with  little green peas,salt and 2tbsp oil for about 3 whistles)





     For the stir fry sauce

    1. 2tbsp. Low sodium soy sauce
    2. 2tbsp chilly sauce 
    3. 2tsp palm sugar or jaggery
    4. 1tsp Garam masala
    5. 1tsp tomato puree or sauce
    6. 1tsp Fish sauce


    Directions

    • In a small bowl, mix together the ingredients for the stir-fry sauce to dissolve the palm sugar, and set aside.

    • Chop cabbage and slice red peppers. Dice ginger roots,garlic and spring onions. 
    •  Heat large nonstick skillet or wok over medium high heat. Add Peanut oil. When oil is hot,  add chopped onion,diced ginger root and garlic. Cook, stirring  often until onion is pink. About 2 minutes. 
    • Add cabbage and red peppers and continue cooking for another 2-5 minutes or until vegetables are cooked but still crunchy. Remove veggie mixture from skillet and keep warm.
    • cooked to skillet and then add cooked brown rice. (I made the rice earlier in the day and chilled it) Stir frequently to heat.
    •  Add stir fried veggies back to skillet and mix all together. Add stir fry sauce and stir to combine.
    • Continue cooking, stirring occasionally, until the sauce coats the rice and vegetables, about 1 minute.
    • Add more soy sauce or chilly sauce to taste. Serve garnished with green onion.



    Friday, October 2, 2015

    Subz ki Tehri



    The Uttar Pradesh is just as diverse as its geography. Ranging from simple everyday fare to rich, elaborate banquets, the cuisine of Uttar Pradesh has absorbed and adapted a variety of cuisines to create and entire smorgasbord of wonderful dishes.. Many of the hindu communities  are staunch vegetarians and they have created a vast variety of vegetarian dishes ranging from the all time favourite puri-aloo ,  adn to savouries and different types of biryani...
    Subz/vegetableTehri, a delicious one pot rice meal which originated in Uttar Pradesh.Its aromatic,filled with varied Masalas and lots of vegetables especially cauliflower and potatoes.



    Ingredients:
    1. Potato: 1, cubed.
    2. Carrot: 1, cubed.
    3. Frozen or Fresh Peas: One handful.
    4. Cauliflower: 3 or 4 florets.
    5. Beans: 1 handful, chopped (optional).
    6. Onion-1
    7. Ginger: 1 inch, finely chopped.
    8. Garlic: 6 cloves, chopped.
    9. Kashmiri Chilli Powder: 1 tsp.
    10. Coriander Powder: 1 tsp.
    11. Turmeric Powder: 3/4 tsp 
    12. Garam Masala: 3/4 tsp.
    13. Basmati Rice: 2 cups (200 ml cup)
    14. Hot Water: 5 cups
    15. Juice of 1 Lemon
    16. Salt: 1 1/2 tsp or as needed.
    17. Ghee-1 cup
    18. Jeera: 1/2 tsp
    19. Cardaomom-4-5,crushed 
    20. Saunf: 1/2 tsp (optional)
    21. Mint Leaves To Garnish,Fried onion

    METHOD:

    • Wash and clean rice and keep it on a strainer. Heat ghee in a pressure cooker, add in jeera ,saunf and cardamom
    • Add in the chopped onion, ginger and garlic, allow it to turn light brown.
    • Add in the cubed vegetables ,cauliflower,carrot, peas, beans, and potato. Let them fry in the oil for 3 minutes on medium flame.
    •  At this point keep water to boil in a separate saucepan.
    • Now add in dry powders: Kashmiri chilli powder, coriander powder, turmeric, and garam masala powder to the fried veggies.Saute for couple of minutes,on low flame.
    • Add the rice and mix well again on low flame for 3-4 mins.
    • Add in the boiled hot water, salt, juice of one lime and mix well.
    • Cover the cooker with its lid and take 2 whistle.
    • Open cooker after 15 minutes, fluff the rice with a fork.
    • Garnish with chopped mint leaves,fried onion and some roasted cashewnuts
    •  Serve hot with plain curd or boondi raitha.

    Friday, December 5, 2014

    Methi Bhath


    If you are looking for a healthy lunch or dinner ideas this is it. This bhath/rice is my family favorite.The earthy flavour of fenugreek leaves will fill your house with robust aroma. . My recipe is very different from a usual Bhath as i have used pressure cooker to save my time. Do try and let me know..


    Ingredient's
    2 cups Broken basmathi rice
    2 cup Fenugreek leaves
    3 medium sized potato, cut into thin triangular pieces
    2 Carrots cut into small pieces
    1/2 cups French beans, cut into 1/2 inch pieces
    2tsp Cumin/ jeera
    1 Bay leaf,
    1 Cinnamon stick
    2 Cardamoms,
    2 Onion
    1 1/2tsp ginger-garlic paste 
    1tsp Kasoori methi
    1tsp red chili powder,
     1tsp turmeric, 
    2tsp sambar powder
    1 tbsp Tamarind pulp or 2 chopped tomatoes ( here i have used tamarind )
     Ghee or oil 4 tbsp
    Salt to taste
     Method:
    • Wash and soak the rice for about 15 minutes.
    • Wash and drain fenugreek leaves .Roughly chop the leaves and keep aside .
    • Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the chopped fenugreek leaves and saute for 2-3 minutes. 
    • Add  onion and saute for couple of minutes and then add french beans and carrots and stir again till beans changes its colour a bit.
    • Add ginger-garlic paste and kasoori methi and saute for 4-5 minutes. Add red chili powder turmeric and sambar powder and salt mix and saute for couple of seconds. Reduce heat, add the soaked rice, mix gently, then add 3cups of water and tamarind pulp ,close the lid and pressure cook for 2 whistles.  Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

    Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

    Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes
    Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

    Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes

    Sunday, March 30, 2014

    Mavinkai chithranna ...Tangy raw mango rice





    March -April being the months of so many festivals and it also brings so many yummy fruits...specially Mango and jackfruit.. I really look forward to it all year long. Being a religious and traditional family,i like to celebrate almost all the Hindu festival and it starts with Ugadi. Ugadi marks the beginning of New Year. I start my preparations few days before the festival,like buying new cloths and cleaning of the entire house including all the nooks and corners of the house. Apart from the sweets ,celebration and grandiose, one thing we don't miss is to pray together for the well being of our family and also to thank god for his blessings on our family.
    Today i am here with a typical brahmin dish that they make during this Ugadi festival along with sweets,salads,some deep fried dishes ambode,podi and different side dishes..mavinakkayi chithranna/Raw mango rice,prepared from  grated raw mango and coconut paste/chutney.


    Prep time: 15 minutes
    Cook time: 30 minutes
    Ingredients
    For the rice:
    • 2 cups Basmathi Rice
    • 4 cups of water
    • Salt to taste
    For the mango chutney:
    • 1 Big sized raw mango/mavinkkai,grated
    • 1/4 cup Freshly grated coconut
    • 5-6 Green chillies
    • 1tsp Cumin/Jeera
    • 1/2tsp Pepper
    For the tempering: 
    • 1tsp Mustard seeds
    • 1tbsp Peanuts/shenga
    • 2spring Curry leaves 
    • 1/2tsp Asafoetida
    • 2 Dried whole red chillies,cut into bits
    • 1tsp Split Black gram/urad dal
    •  1/4tsp turmeric 
    • 1tbsp Ghee or oil of your choice
    Cooking Directions
    1. Wash and soak rice for 20 minutes,
    2. Take a pan,add 4 cups of water to boil and add rice and little salt, when the water comes to boil,stirring occasionally . Lower the heat,cover the vessel and simmer for 10 minutes or until the water is absorbed and all the grains are fluffy.
    3. Remove from the heat and stand covered for 10 minutes.
    4. Now prepare the raw mango chutney by grinding all the chutney ingredients to semi coarse paste without any water.
    5. Now take a big kadai/wok,heat ghee or oil of your choice,add mustard,let it crackle then add urad dal ,peanuts followed by red chilly bits ,some curry leaves ,asafoetida and turmeric
    6. Now add the mango chutney paste and salt to taste mix it well and saute till the raw smell goes off.
    7. Add all the cooked rice and mix it well with the masala,cover it with a lid and cook on low flame for 10-12 minutes and its ready to taste!


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