Skip to main content

RICE ITEMS1

RICE ITEMS
whenever i feel bored with the usual type of sambar, rasam curd porial type, i go veird and try something basic from simple chillie rice or chillie powder rice to masala rice or pulavs or biriyanis or anything in my way....just to fulfill my thirsty thought and a tougue....
so here comes my rice tries from my kitchen and ofcourse from everyone.....
enjoy your meal dears......!!!!!!

CAULIFLOWER MASALA RICE

INGREDIENTS
cauliflower florets-2cups
rice-2.5 cups
garam masala-1tsp
chillie powder-1 tsp
green chillie-as per spice here i took 4 as it was too spicy
cinnamon bark-1/2 inch
zeera or cumin seeds-1tsp
ginger-1 inch
garlic-10nos
curry leaves
spring onion-3tbsp
salt as needed
cloves-4
onion-2 cut finely
tomato -1 medium chop finely
capsicum-1/2 cup of 1 inch size
ghee-1tsp
sesame oil-1 to 2tbsp
coconut oil-1 tsp
turmeric powder-1/2 tsp
asofoetida-1/4 tsp
WATER AS NEEDED


METHOD
Add hot water in cauliflower florets and keep aside for 10 mts
GRIND: GINGER GARLIC CHILLIE TOGETHER
SOAK rice for half an hour. Heat oil in pan and fry onions till they are transparent. Then add tomatoes, and fry till the raw smell goes. Add cumin, Cinnamon, and griound paste, salt, little chillie powder, turmeric powder and saute. Add capsicum and cauliflower spring onion, asoefoetida and saute till half done. Add coconut and ghee and curry leaves. Then transfer the content to the rice and needed water and cook till done. If you like heaviness add fried cashews or almonds during serving.
Serve hot with raita or plain curd.
Nutritional Info:high in carbohydrates and good fats. Suits to all type of people as it has good fats and viytmin c, and traces of elemnts.

Happy eating......







Comments

Popular posts from this blog

MUDAKATHAN KEERAI / BALOON VINE PLANT

MUDAKATHAN KEERAI / BALOON VINE PLANT RECIPES The Tamil system of medicine has incorporated Ayurveda, Unani and Siddha system to treat a number of everyday problems with natural herbs and minimal side effects. One such herb is the Mudakathan keerai. The botanical name is Cardiospermum halicacabum, but it is commonly known as the balloon vine. Found locally in villages and peripheries of Tamil Nadu, it can be identified as a climber having balloon like fruits. The leaves, roots, seeds and the baby leaves of this plant are all used for kaleidoscopic medicinal purposes. It can be used both internally and externally. Mudakathan keerai or leaves has strong  anti-inflammatory  properties. It gives noticeable relief in patients of arthritis, joint pain and even gout patients. The oil made out of this herb can be used externally. The powder obtained from the leaves is mixed in popular south Indian dishes and is used for internal consumption. A combination of the two g...

INDIAN basic gravies

basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai. The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm coriander 50 gm capsicum 100 gm ginger garlic paste 20 gm kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm red chili powder 5 gm turmeric powder 2 gm coriander powder 10 gm salt 20 gm kasoori methi powder 5 gm sugar 5 gm METHOD Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic past...

PUDDING-Sago pudding

SAGO PUDDING INGREDIENTS: 2 cups trim milk 1/2 cup sago 2 eggs 1/4 cup sugar 1 teaspoon vanilla essence METHOD: Pour milk into a large microwaveable dish. Add sago and let it soak for 1 hour. Microwave sago on high for 4 minutes. Stir. Microwave sago on high for 4 more minutes. Stir then microwave sago on medium for 5 minutes. By now mixture should be thick, with glassy beads of sago showing through. If not, microwave again on medium for 1 minute at a time until cooked. Beat eggs, sugar and vanilla together in a cup then quickly stir it into hot sago mixture. Microwave sago on medium for 2 minutes then serve hot. Serving suggestion This pudding is delicious with a fruit salad or with a tablespoon of jam. Variations You can add a subtle flavour to the dish by using dark sugar or honey. Use sugar free instead of sugar for a less energy-rich dessert. Try sprinkling some cinnamon, nutmeg or cardamom on top of the pudding just before serving. TIPS Use oven gloves to remove the dish from th...