Spicy Cabbage Pulav/Pilaf

The combination of Rice and Cabbage is very delicious. I used some regular masala with one special ingredient - SPICED CHUTNEY POWDER (IDLI PODI), which gives different taste and texture to the Pulav. I highly recommend to use chopped cilantro with mint to enhance flavor and aroma of the Pulav.

1. Heat 2 tbsp Olive oil in pan, roast 10-12 Whole Cashew, 3 Whole Dry Red Chilies, 3-4 Green Cardamom, few Cinnamon Sticks for 25-30 seconds.

2. Crackle 1-1/2 tsp Cumin Seeds, and 1 tbsp Fennel Seeds.

3. Add 1/2 cup each Chopped Onion, Chopped Green Bell Pepper, and 1/4 cup Chopped Carrot. Sprinkle little salt and cook it until they will become little tender.

4. Now add 1 tbsp minced Garlic, 1 tsp Grated Ginger, and 1/4 tsp Green Chili paste. Mix well and let it cook for 20 seconds.

5. Add 2-1/2 cups chopped Cabbage, mix, and let it cook for 2 minutes.

6. Time for some spices. Add 1/4 tsp Amchur Powder(Dry mango Powder), 1 tbsp Cumin Coriander Powder, 1/2 tsp Turmeric Powder, 1-1/2 tsp Rajwadi Garam Masala, and salt. Mix well and let the masala cook for 30 seconds.

7. Add 2-3 cups of parboiled Basmati rice.

8. Add 1 Roma Tomato, cut into cubes. Mix.

This is my special ingredient to my Pulav.

9. Add 1/4 cup boiled Green peas with Spiced Chutney Powder (Idli Podi). Mix all together and cook this Pulav for 10 minutes on medium-low heat with lid on and 5 minutes without lid.

Mix finely chopped 2 tbsp Mint and 2 tbsp Cilantro, sprinkle on Pulav and serve hot with raita.

Enjoy...

Chipotle Style Cilantro-Lime Rice

1. Heat 1-1/2 tbsp Oil in pan..

2. Add 1 cup of rice, and sauté for 30 seconds or until the rice is toasted (Just like Risotto).

3. Now add 2 cups of water with salt and pinch of cumin powder..

4. Bring it to boil, turn down the heat on low, cover with lid, and cook for 15 minutes or until rice is done. Turn off the heat and leave it for 10 more minutes.

5. Open lid and fluff up the rice with fork..

6. Add chopped cilantro and lime juice. Mix well.. Cilantro-Lime rice is ready to eat :))

Enjoy...

Bengali Bahu Khuda Pulav (The Hungry Bride's Pulav)

What I can say about this Pulav ? It is simply awesome. Once I was watching a cooking show where they were showing some traditional Indian dishes, which are being forgotten. As per chef, this was being made by newly-wed brides who were not yet used to tradition of eating leftovers after husbands. This gets cooked quickly and easily, hence brides won't go hungry.

I don't use mustard oil for my cooking, but to make this authentic as this is cooked in mustard oil, I dry roasted mustard seeds and crushed them to powder form, and to my surprise that actually worked well.

Ingredients:-

• 1 Cup Basmati Rice
  
• 2 Big Red Onion, Sliced
  
• 4 Thai Green Chilies, chopped
  
• 1 tsp Whole Coriander Seeds, roasted and coarsely ground
  
• 1 tsp Whole Black Pepper, lightly roast and coarsely ground
  
• 1/8 tsp Mustard Seeds
  
• 1/4 Cup Mint, chopped
  
• 1/4 Cup Cilantro, chopped
  
• 1 tbsp Cashews
  
• 1 tbsp Mustard Seed Oil/Olive Oil
  
• 1 tsp Ghee
  
• Pinch Of Turmeric Powder
  
• Salt to Taste
  
• Oil for frying
  

Method:-

1. Deep fry onion slices until golden brown.

2. Heat oil and ghee in pan. Sauté cashews, and green chili for 30 seconds.

3. Now add rice, turmeric, mustard seed powder, ground pepper, ground coriander, salt, and half fried onions.

4. Again sauté for 30 seconds. Add water and bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done. Fluff up the rice with fork.

5. Take out rice in serving bowl or platter, sprinkle mint, cilantro, and remainder fried onions on top and serve.

Enjoy...

I am sending this entry to Let's Cook Rice by Radhika.

Sambar Rice

I love South Indian food, specially Dosas with spicy sambar, and Medu vada with coconut chutney. I really like the use of freshly ground podi and other masalas. This is one the best delicacy of South India. This is a complete one pot meal, rice dish with full servings of vegetables, lentil, and spices. This rice dish is amazingly aromatic and super tasty. Thanks Prashanti for this recipe, we love it :))

Ingredients:-

• 1-1/2 cup Kolam Rice or Basmati Rice
  
• 1/2 cup Toor Dal
  
• 1 Small Potato, cut into pieses
  
• 2 Shallots, chopped
  
• 1 cup Mix Vegetables, (Carrots, Peas, Corn, Green Beans)
  
• 1-1/2 tbsp Sambar Powder
  
• 1 tsp Red Chili Powder
  
• 1/4 tsp Turmeric Powder
  
• 1/2 tsp Ginger Grated
  
• 1-1/2 tbsp Tamarind Paste
  
• 1 tbsp Peanuts
  
• 3 tbsp Oil
  
• 1/4 tsp Mustard Seeds
  
• 4 cups Water
  
• Cilantro, chopped
  
• Salt to taste
  

-- For Dry Masala

• 3 tbsp Dry coconut, grated
  
• 1 tbsp Cumin Seeds
  
• 1 tbsp Coriander Seeds
  
• 5 Dry Whole Red Chili
  
• 3 Cloves
  
• 2 Cardamom
  
• 1 Small Cinnemon
  
• 8-10 Whole Black Pepper
  

Method:-

1. Dry roast all the dry masala ingredients in skillet on medium-low heat. Stir continuously.

2. Cool them completely and grind/powder them until fine.

3. Heat oil in pressure cooker. Crackle mustard seeds. Saute shallots, and ginger with dry masala powder for 30 seconds.

4. Add potato, mix vegetables, sambar powder, red chili powder, turmeric powder, tamrind paste, and peanuts. Mix well. Saute for another 30 seconds.

5. Add rice and toor dal, with salt and water. Mix very well.

6. Pressure cook it for 4-5 whistles.

7. Add chopped cilantro on top and serve hot with rice papad.

Enjoy...

Chhole Pulav

This Chhole Pulav is very easy to make and tastes amazing. This dish is very comfy and perfect for busy weeknight dinner. I love to have this rice with Cucumber raita and radish salad. My 20-month old son is fan of this pulav. It is fun to watch him pick up rice and garbanzo with his small hands and then put entire finger in his mouth, dropping more on the floor than eating :))

Ingredients:-

• 2 cans Garbanzo, drained and rinsed
  
• 2 cups Basmati Rice, boiled
  
• 1 Big Onion, chopped
  
• 1 Tomato, chopped
  
• 1-1/2 tbsp Tomato Paste
  
• 1 tbsp Ginger-Garlic Paste
  
• 1 tsp Red Chili Powder
  
• 1 tsp Pomegranate Powder
  
• 1 tbsp Chhole Masala
  
• 1 tsp Turmeric Powder
  
• 1 tbsp Cumin-Coriander Powder
  
• 2 Green Chilies, chopped
  
• 3 tbsp Olive Oil
  
• 1 tsp Cumin Seeds
  
• 3-4 Cloves
  
• Salt to taste
  
• Cilantro, chopped
  

Method:-

1. Heat oil in pan, brown cumin seeds and cloves.

2. Add onion, ginger-garlic paste, green chilies, and tomato with little salt. Let it cook for 4-5 minutes on medium heat.

3. Add tomato paste, turmeric, pomegranate powder, cumin-coriander powder, red chilli powder, and 1/8 cup of water. Mix very well, cover pan with lid and cook for another 2-3 minutes.

4. Now add garbanzo beans, chhole masala, and salt to taste. Cook on medium-low heat cook until water is absorbed 90%.

5. Add boiled rice. Mix chhole and rice with fork.

6. Let the mixer cook on low heat for 5 min with lid.

7. Fluff up the rice once again, add cilantro and serve hot.

Enjoy...

Red Cabbage Pulav (My Tribute to "Avatar" Colors)

While watching Avatar, I loved the special effects, futuristic gadgets, messages like save trees, save earth, mesmerizing Pandora, the unbelievable Hallelujah mountains, and above all I was enthralled by the colors of nature spread throughout the movie; but in my opinion, purple-ish blue (Avatar blue) gave the film its identity.

While cooking, I don't like to use food colors as nature itself has many different colors that would make your dish look beautiful. I wanted my rice to have this Avatar-blue color without the use food coloring, and I think red cabbage actually made it even more eye-catching than the food color.

This recipe is very simple but I and my guests, who tried this, agreed that use of pickled turnips gave it an extra kick in taste and added another totally different dimension for the eyes. Here goes my tribute to "AVATAR" colors.

Ingredients:-

• 1 cup Red Cabbage, Grated
  
• 2 cups Red Cabbage Water
  
• 1 cup Basmati Rice
  
• 3 Garlic Cloves, minced
  
• 1/4 tsp Ginger, grated
  
• 3-4 Green Chilli, chopped
  
• 14 tsp Red Chilli Powder
  
• 1/2 tsp Cumin Seeds
  
• 1 Bay Leaf
  
• 2 Cloves + 2 Extra
  
• 2 Green Cardamom + 1 Extra
  
• 1 Cinnamon + 1 Extra
  
• 1 cup Mix Vegetables, (Corn, Carrot, Peas, Lima Beans)
  
• 2-3 tbsp Pickled Turnips, chopped
  
• 1 tbsp Olive Oil
  
• Pinch of Turmeric Powder
  
• Salt and Pepper to taste
  

Method:-

1. Grate red cabbage, and squeeze all water from cabbage. Keep grated cabbage and squeezed water aside.

2. In microwave safe bowl, boil vegetables with some water, little salt, black pepper, 2 cloves, 1 cinnamon. Drain well.

3. Heat oil in pan, add Cumin seeds, cloves, bay leaf, cardamom. Saute ginger, garlic, chilli, grated cabbage for 30 seconds.

4. Add rice, turmeric, dhania-jeera powder, red chilli powder. Mix well and saute for 30 seconds.

5. Add red cabbage water, and bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done.

6. Fluff up the rice with fork and add vegetables and chopped pickled turnips. Cover pan with lid while it is hot for minute, so vegetables can mix up with hot rice.

7. Serve hot with red radish raita.

Enjoy...

Tip: Use star Anise or extra cinnamon or make this pulav little spicy to lessen the cabbage smell which might bother some people.

Fiesta Rice

This is great weeknight dinner when tired from work or just don't want to cook anything too complicated. Super simple recipe with common ingredients readily available in the pantry. This Mexican rice is usually served with cheese enchiladas as a side dish.

Ingredients:-

• 1 cup Long Grain Rice
  
• 2 cups Vegetable Broth
  
• 1/2 cup Onion, chopped
  
• 1/2 cup Hot Salsa,
  
• 1/4 cup Yellow Corn Kernel
  
• cup Black Beans, canned, rinsed and drained
  
• 1-2 Jalapeno, chopped
  
• 2 Garlic Cloves, chopped
  
• 1 tbsp Taco Seasoning
  
• 1/2 tsp Cumin Powder
  
• 2 tbsp Scallions, chopped
  
• 1-1/2 tbsp Olive Oil
  
• Cilantro, chopped
  
• Salt to taste
  

Method:-

1.Heat oil in sauce pan, saute onion, garlic, jalapeno for 2-3 minutes.

2. Add rice and toast for 1 minute, and add taco seasoning, salsa, corn, black beans, cumin powder, scallions, and salt. Mix well.

3. Add vegetable broth, and bring it up to the boil. Turn down the heat, cover pan with lead and cook rice for 15-20 minutes.

4. Fluff up the rice with fork and add cilantro.

5. Serve hot with tortilla chips on side.

Enjoy...

Tip :- Use grilled corn and roasted bell peppers to enhance the flavor even more.

Pani-Puri Rice

Were your surprised reading the name of the recipe??? DH was very much so.

The idea for this experiment came from Pani-Puri flavored noodles. I bought pani-puri flavored noodles from Indian grocery store, and tried those but they didn't have Pani Puri taste at all. After a while when I had some leftovers from overnight pani-puri feast, including pani, potato filling, and some chutney and I thought if Nissin can sell pani-puri flavored noodles when noodles hardly carry any panipuri flavor, rice would actually soak it better. Hence, I cooked the rice in panipuri pani and fresh masalas. The rice soak up all the masalas and taste was just AMAZING!!! Tangy, spicy, minty in same bite. I thought when you refer to something as panipuri flavored, it should actually have all these tastes. All three combined make authentic panipuri taste.

After cooking(boiling) the rice in pani puri's pani, I warmed up the other leftovers in rice and served it. Basically, you can use all leftovers like white peas ragda, boiled potatos, black chana, mint chutney, and pomegranate.

Me and DH love to eat this rice with little sip of pani puri's pani.

-- For Fresh Pani Puri Masala

Ingredients:-

• 2 cups Fresh Mint Leaves
  
• 1/2 cup Fresh Cilantro
  
• 5-6 Green Chilles or to taste
  
• 1 tsp Red Chilli Powder
  
• 1 tsp Cumin Seeds
  
• 1-1/2 tsp Fennel Seeds
  
• 1 tbsp Amchur
  
• 1-1/2 tsp Black Salt
  
• 1-1/2 tsp Cumin Powder
  
• Piece of Ginger
  
• Juice of 1 Big Lemon
  
• Salt to taste
  

Method:-

1. Blend all ingredients in the blender and make puree.

2. Pour this puree in deep vesel and add 7-8 cups of water.

3. Add piece jaggery and bring it up to the boil. Taste and adjust seasoning.

4. Cool down the pani and stain well. Serve Chilled.




--For Pani Puri Rice

Ingredients:-

• 1 cup Basmati Rice
  
• 2 cups Pani Puri's Pani
  
• 2-3 tbsp Fresh Pani Puri Masala
  
• 1 Small Green Chilli, chopped
  
• 1/4 tsp Cumin Seeds
  
• 1 tbsp Oil
  
• 3-4 Mint Leaves, chopped
  
• 1 Pinch Roasted Cumin Powder
  
• Salt to taste
  

-- For Serving Ingredients

• Mint Chutney
  
• Pani of Pani Puri
  
• 1/2 cup Potato-Chana filling
  
• Pomagranate Seeds
  
• Pani Puri Masala, store bought
  

Method:-

1. Heat oil in sauce pan, add cumin seeds and green chilli.

2. When they turn liitle brown, add pani of pani puri, little salt, cumin powder, mint leaves, fresh pani puri masala, and rice. Bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done. (Absolutely no picking when rice is cooking. It'll cook perfectly fluffly in 20- 25 minutes.)

3. Take some rice in bowl, and mix some warm potato-chana filling, mint chutney, pomegranate. Sprinkle little pani puri masala on top.

4. Serve with Pani Puri ka pani to sip with it.

Enjoy...

Tip: For best pani-puri flavor, make pani with your homemade masala rather than store-bought.

Mint Methi Rice

I think this is the most aromatic rice I have ever made. I added star anise in the rice while they are boiling to give it more fragrance and taste than usual. Star Anise is called "Badiya" in Gujarat, and sometimes used in Daal in northern Gujarat. Star anise is very strong and 1 or 2 pieces are more than enough. In addition to star anise, the star ingredient, the fresh methi (Fenugreek Leaves), and mint, adds to form a distinct aroma and flavor to the rice. The aroma is strong and pleasant, one of my next door neighbor smelled it in her house.

Ingredients:-

• 2 cups Basmati Rice
  
• 1/2 cup Fresh Methi Leaves (Fenugreek),
  
• 4 tbsp Fresh Mint Leaves, chopped
  
• 1 tbsp Cilantro. chopped
  
• 3 Garlic Cloves,
  
• 1 tsp Ginger, grated
  
• 2-3 Green Chilli, chopped
  
• 1/2 cup Green Peas and Yellow Corn Mix, boiled
  
• 4 tbsp Coconut, grated
  
• 5-6 Cashew
  
• 2 Cinnamon Stick
  
• 1 Star Anise
  
• 1/2 tsp Ghee
  
• 1 tbsp Olive Oil
  
• Salt to taste
  
• 2 tbsp Lemon Juice
  
• 1 tsp Oil
  

Method:-

1. .Cook basmati rice into the 5 cups of boiling water with salt, oil, lemon juice, and star anise, until they are Al dente. Drain well.

2. Boil methi leaves for 4-5 minutes, and drain.

3. In food processor, add garlic, ginger, green chilli, half mint leaves, cilantro, and pulse it for 5-6 times. Now add boiled methi and again pulse it for 4-5 times. Do not make paste.

4. Heat oil and ghee in wok and add cumin seeds, cinnamon stick, cashews, and roast for 1-2 minutes. Add mint methi mixer, saute for 4-5 minuted, with 2 tbsp of water.

5. Add corn-green peas, coconut, boiled rice, and little salt.

6. Mix well, and let it cook for 5 minutes on low heat with lid on.

7. Mix carefully, and sprinkle remain half chopped mint.

8. Serve hot with cucumber raita.

Enjoy...

This is my entry to Think Spice-Think Fenugreek guest hosted by Priya, event by Sunita..

Lentil Risotto With Pomegranate Wine

Risotto is one of the famous Italian rice dish. It could be served as Primi or as main course. Risoto is usually accompanied with very pleasant aroma, flavor, and velvety texture. Usualy, risotto is made with dry white wine, but I used Pomegranate wine which gave this risotto a wonderful tangy flavor.


Ingredients:-

• 1-1/2 cups Arborio Rice
  
• 6 cups Vegetable Broth-Stock
  
• 2 tbsp Unsalted Butter
  
• 2 tbsp Olive Oil
  
• 3/4 cup White Onion, chopped
  
• 3 Garlic Cloves, chopped
  
• 1/2 cup French Lentil, cooked
  
• 1/2 tsp Freshly Ground Black Pepper
  
• 3/4 cup Pomagranate Wine or Dry White Wine
  
• 3/4 cup Heavy Cream
  
• 1/2 cup Parmesan Cheese
  
• 1/4 tsp Red Pepper Flacks
  
• 3-4 Sage Leaves, chopped
  
• Salt to taste
  

Method:-

1. Bring the vegetable stock-broth to a simmer over medium-high heat. Keep it warm over low heat.

2. Heat butter in pan. When butter start to melt, add olive oil on medium heat.

3. Add the onion and garlic, sauté until translucent.

4. Add the rice and toasted for about 2 minutes.

5. Add the wine and stir about 1 minute or until wine is absorbed.

6. Pour 3/4 cup of vegetable stock, salt, and pepper and simmer over medium-low heat until the liquid is absorbed, stirring often.

7. Keep on adding stock at a rate of 3/4 cup until all is used, stirring often. Please wait till previously added stock is absorbed completely each time.

8. Keep the mixture warm until rice is tender and cooked.

9. Add and stir the lentil and heavy cream with 1/2 cup of Parmesan. Mix well.

10. Adjust the taste with salt and pepper. Sprinkle some parmesan cheese, red pepper flakes, and sage over risotto for garnish.

11. Serve hot with pomegranate wine.

Enjoy...

Also checkout my upcoming posts..

1. Restaurant Style Tandoori Aloo



2. Paneer-Potato Frankie



3. Stuffed Poblano Chilli With Roasted Red BellPepper in Balsamic Reduction Sauce.



Enjoy...

Pulav Tadka

The pulav is usually made without Tadka. I tried to twist it a little without too many spice or ingredients. This is very light Pulav recipe. It is a combination of Jeera Rice and Pulav. This is the best way to use leftover rice, and its very different taste wise.

Ingredients:-

• 3 cups Rice, boiled
  
• 2 Shallots, thinly sliced
  
• 1 cup Mix Vegetables, boiled (Corn, Peas, Carrot, Green Beans etc)
  
• 3 Garlic Cloves, chopped
  
• 1/2 tsp Ginger, grated
  
• 2 Green Chillies, chopped
  
• 1 tsp Cumin Seeds
  
• 1 tsp Dhania- Jeera powder
  
• 2 Cloves
  
• 1 Bay Leaf
  
• 2 tbsp Oil
  
• 1 tsp Ghee
  
• Cilantro and Mint, chopped
  
• 2 tbsp Lemon Juice
  
• Salt to taste
  

Method:-

1. Heat oil and ghee in the pan. Add cloves, bay leaf and roast them for minute.

2. Add cumin seeds. When they start to brown, add shallots, garlic, ginger, green chilli, vegetables, and salt.

3. Mix well and cook for 2-3 minutes.

4. Add boiled rice and mix well. Cover pan with lid and cook for another 3-4 minutes on medium-low heat.

5. Add lemon juice, cilantro and mint. Mix well.

6. Serve hot with raita, dal or kadhi.

Enjoy...

My Dear friend Uma passed me this beautiful award. I am really happy to recieve this award. Thank you sa much Uma :))




The award states that-These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award.


I am sending these to Namratha, Subha, Chandani, Mahima, Ramya, Pallavi, Laavanya, and AnuSriram. Enjoy your award gals!!!

Paneer Tikka Pulav

I love this dish because it is a combination of two of my favorite dishes Paneer Tikka and Pulav. This is the ultimate flavor combo. Usually, pulavs and biryanis, have potato balls made with paneer and other spices, and they are deep fried. To make this dish a little healthy, one can use fat-free cooking spray to cook marinated paneer. Even paneer can be replaced with tofu, for extra health consciousness. This pulav goes wonderfully well with Raita, but my personal favorite is Gujarati Kadhi.

Ingredients:-

-- For Paneer Tikka Marinade

• 1 cup Paneer, diced small
  
• 1/2 cup Yogurt
  
• 3 Garlic, grated
  
• 1/2 tsp Ginger, grated
  
• 1 tsp Red Chili Powder
  
• 1/2 tsp Dhania-Jeera Powder
  
• 1/2 tsp Tandoori Masala
  
• 1 tsp Olive Oil
  
• 1 tbsp Lemon Juice
  
• 1/2 tsp Rice Flour
  
• Salt to taste
  

-- For Pulav

• 1 -1/2 cup Basamati Rice
  
• 2 Cinnamon Stick
  
• 3-4 Cloves
  
• 3 Bay Leaves
  
• 3-4 Cardamom
  
• 3 Green Chili, chopped
  
• 1-1/2 tsp Biryani/Pulav Masala
  
• 1 tsp Dhania-Jeera powder
  
• 4 Garlic Cloves, chopped
  
• 1 tsp Ginger Grated
  
• 3/4 cup Mix Vegetable, boiled
  
• 1/4 cup Mix Red, Yellow, and Green Bell Pepper, chopped
  
• 1 small Onion, sliced
  
• 3 tbsp Olive Oil
  
• 2 tbsp Lemon Juice
  
• Salt to taste
  

Method:-

-- For Paneer Tikka

1. Mix paneer and lemon juice and keep them aside for 10 minutes.

2. In the mean time, mix yogurt, red chili, dhania-jeera powder, tandoori masala, garlic, ginger, olive oil, rice flour, and salt in a bowl.

3. Add lemon-juice-coated paneer into the marinade bowl and mix well.

4. Pour the entire mixture into the Ziploc, and let it marinate for 5-6 hours in refrigerator.

5. After 5-6 hours, apply cooking spray into non-stick skillet.

6. Cook paneer cubes until cooked and all sides are golden brown.

-- For Pulav

1. Soak rice for 30 minutes. Then wash well.

2. Cook rice into the boiling water with 1 tbsp oil and lemon juice, until they are Al dente. Drain well.

3. Heat rest of oil in pan. Add bay leaves, cloves, cardamom, and cinnamon. Toast them for 1-2 minutes.

4. Add onion and cook until its translucent.

5. Add garlic, ginger, bell peppers, vegetables (peas, carrot, corn, lima beans etc), biryani/pulav masala, dhania-jeera, green chili, and salt.

6. Mix well and cook for 4-5 minutes on medium-low heat.

7. Add rice, paneer tikka, and 1 tbsp marinade yogurt, mix well. Cover pan with lid and cook for 4-5 minutes on low heat.

8. Sprinkle chopped mint and serve hot with raita or kadhi.

Enjoy...


This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite



This is my entry to Easy Craft's Mixed Rice Varieties Event.

Paav Bhaji Style Fried Rice

Who doesn’t love paav bhaji, or fried rice for that matter? Actually, most of the street vendors of paav bhaji do sell pulav. I thought it would be wonderful to mix the two together, hence the recipe of Paav Bhaji style fried rice. This is also an Indo-Chinese combination. This dish has flavor of paav bhaji but prepared like fried rice. It combines basic ingredients from both dishes, making it fusion. Indian Chinese food is very popular, so keeping the trend alive too.Best way to use leftover rice.

Ingredients:-

• 4 cups Rice, cooked
  
• 2 Small Onion, chopped
  
• 1/2 cup Tomato Sauce, canned
  
• 1 cup Boiled vegetables
  
• 3 Garlic Clove, chopped
  
• 1 tsp Ginger, grated
  
• 2 tsp Red Chili Powder
  
• 2 tsp Paav Bhaji Masala
  
• 1-1/2 tsp Scallions, chopped
  
• 2 tsp Soy Sauce
  
• 2 Green Chili, chopped
  
• 6 tbsp Oil
  
• White Vinegar to taste
  
• Salt to taste
  
• Cilantro, chopped for garnish
  

Method:-

1. Heat oil in pan. Add chopped onions with little salt and cook until onions are tender.

2. Add garlic, ginger and sauté for 2 minutes. Add tomato sauce, green chili, paav bhaji masala and red chili powder. Cook for 2 more minutes on medium-low heat.

3. Raise the heat on high. Add cooked rice, boiled vegetables, which has carrot, green peas, corn, green beans etc., with scallions, salt, and soy sauce.

4. Mix well and cook for 2-3 minutes on high. Stir continuously.

5. Add white vinegar, mix well.

6. Garnish with cilantro and serve hot.

Enjoy...

Peas & Red Wine Risotto

Risotto is great Italian rice dish. Risotto is made with Italian Arborio rice, or with Vialone rice. The taste of risotto is very creamy without using any cream. The creaminess comes from the rice. Arborio is short grain rice. Risotto is very different than other rice dished. The secret of creamy and perfect risotto is slow cooking and adding little stock at a time. Let it absorb little stock till it reaches a creamy consistency, tender grains with slight chewiness. Risotto can be made with any vegetables. Butter and parmesan cheese are most important ingredients in this dish. Italians start making risotto with butter and finish with butter. You can use red wine, dry white wine, or champagne.

Giada De Laurentiis is my inspiration for Italian cooking. I saw this dish on her Everyday Italian show. I follow the recipe mostly with my own little touches.

Ingredients:-

• 3-1/2 cups Vegetable Stock
  
• 3 tbsp unsalted Butter
  
• 2 tbsp Olive Oil
  
• 2 tablespoons Mascarpone cheese
  
• 1 cup Shallots, finely chopped
  
• 2 Garlic cloves, chopped
  
• 1 cup Arborio Rice
  
• 1/2 cup Dry Red Wine
  
• 1/3 cup Peas, thawed
  
• 1/4 cup Basil Leaves, chopped
  
• 1/2 cup grated Parmesan
  
• 1 tsp Red Pepper Flaks
  
• Salt to taste
  
• Black Pepper, freshly ground to taste
  

Method:-

1. Bring the vegetable stock to a simmer over medium-high heat. Keep it warm over low heat.

2. Heat butter in pan. When butter start to melt, add olive oil on medium heat.

3. Add the shallots and sauté until translucent. Add the garlic and sauté.

4. Add the rice and cook for about 2 minutes or until the rice is toasted.

5. Add the red wine and stir about 1 minute or until wine is absorbed.

6. Pour 3/4 cup of vegetable stock, salt, and pepper and simmer over medium-low heat until the liquid is absorbed, stirring often.

7. Keep on adding stock at a rate of 3/4 cup until all is used, stirring often. Wait till previously added stock is absorbed each time.

8. Keep the mixture warm until rice is tender and mixture is creamy.

9. Cook peas in Microwave for 5 minutes. Stir in the peas and red pepper. Add mascarpone cheese and 1/2 cup of Parmesan.

10. Adjust the taste with salt and pepper. Sprinkle some parmesan cheese, red pepper flacks, and basil leaves over risotto for garnish.

11. Make sure to serve hot, that's when it is at its delicious best.

Enjoy...

This is my entry to AWED :Italiano hosted by Dhivya.

Schezuan Kimchi Rice

This is Korean dish. Koreans are proud of their Kimchi. Kimchi means seasonal pickle, usually made from vegetables. Most famous Kimchi comes from whole cabbage. They soak cabbage in salted water for several hours, and when cabbage softens, they season it with garlic powder, ginger, red chili, white vinegar etc. Primarily, Kimchi is served with sea-food, meat, and/or rice. Basically it's a side dish. It's popularity is growing up, and in India, its more famous with those Chinese food stall on the streets. They make Kimchi with their own twist. You can find Kimchi in any Asian grocery store, usually in packed tins.

I made fresh Kimchi for this dish. Usually, store-bought Kimchi are extra sour, but when you make it fresh, to give that sour taste, I had to use extra white vinegar. The sourness of Kimchi can be controlled by quantity of white vinegar.


Ingredients:-

-- For Kimchi

• 2 tbsp Sesame Oil
• 2 cups Cabbage, chopped
• 1 tbsp Scallions, chopped
• 1 tbsp Brown Sugar,
• 1 tsp Schezuan Pepper powder
• 1/2 tsp Red Chili Paste
• 1 tsp Red Pepper Flakes
• 1-1/2 tbsp Soy Sauce
• 2 tbsp White Vinegar
• 1/2 tsp Garlic, chopped
• 1 tsp Ginger, grated
• Salt to taste

-- For Rice

• 2 cups Cooked Rice
• 2 tsp Green Peas, boiled
• 1 tsp Carrot, grated
• 2 tbsp Toasted Sesame Seeds
• 1 tbsp Oil

Method:-

1. Heat Oil in pan. Sauté ginger, garlic for 1-2 minutes. Add chopped cabbage and cook for 3-4 minutes on medium-high heat.

2. Now add carrot, green onion, soy sauce, schezuan pepper powder, brown sugar, salt, red chili paste, white vinegar and cook them for another 3-4 minutes.

3. Now at this point add green peas and red pepper flakes and leave Kimchi on low heat.

4. In the meantime, take another pan and toasted sesame seeds until they are toasted. Keep aside little amount of toasted sesame seeds for garnish.

5. Now add cooked rice and toasted sesame seeds to Kimchi with 1 tbsp oil. Mix well.

6. Try not to break rice. Taste and adjust seasoning before serving.

7. Garnish with sesame seeds and scallions, serve hot.

Enjoy...

Baked Potato Kofta Biryani

Biryani is one of the most famous rice dishes in the world. Not only the taste, it has lots of variety and different fragrances. In India itself, there are more than 25 to 30 different types of biryani available.

Biryani comes from Persian word "biryan," which means "fried or roasted" before cooking. I believe the first ever biryani was made in Lucknow.

The best way to make perfect biryani is by "Dum" or "Cooking in steam". Vegetarian Biryani is called Tahiri Biryani.

I know of a weird way to find if the Biryani is cooked perfectly. Throw handful of it on the floor, and if rice are separated from each other and from vegetables or meat, then it is perfect.

In this dish, it has potato Koftas which are usually used in Pulavs; other than that, its a regular method of cooking Biryani.

Ingredients:-

-- For Kofta

• 2 medium Potato Boiled potatoes, mashed
  
• 2 tbsp All Purpose Flour
  
• 1 Green Chili, chopped
  
• 2 tbsp Cilantro, chopped
  
• 3 cloves Garlic, chopped
  
• 1 tsp Chat Masala
  
• 1/2 Lemon Juice
  
• Salt to taste
  
• Oil for Shallow frying
  

-- For Gravy

• 1 Onion, finely chopped
  
• 2 Tomatoes, pureed
  
• 2 cups Mix Vegetables
  
• 1 tsp Ginger, grated
  
• 1 tbsp Garlic, chopped
  
• 1/2 tsp Turmeric powder
  
• 1 tbsp Chili powder
  
• 3/4 tsp Garam Masala
  
• 1 tbsp Biryani Masala
  
• 4 tbsp Milk
  
• 2 Cloves
  
• 1 Cinnamon Stick
  
• 1 Bay Leave
  
• 2 tbsp Oil
  
• 2 tsp Cilantro and Mint, chopped
  
• Salt to taste
  

-- For Rice

• 1 cup Basmati Rice
  
• 2 Cloves
  
• 2 Bay leaves
  
• Juice from half Lemon
  
• 1 tsp Oil
  
• Salt to taste
  

-- Other Ingredients

• 1/2 tbsp Mint Leaves, chopped
  
• 1/3 Cup Milk
  
• 1 tbsp Butter
  
• 1/4 tsp Cardamom Powder
  
• A few strands of Saffron (optional)
  

-- Prepare Koftas
1. Combine all the ingredients except oil and make Kofta.
2. Shallow fry koftas in a non-stick pan at little oil over medium flame, till both sides are golden brown. Drain and keep aside. Koftas can be deep fried as well.

-- Prepare Gravy
1. Heat oil in a pan and sauté the onion till they are translucent.
2. Add tomato puree, ginger, garlic, turmeric, and chili powder and cook till the oil
separates.
3. Add garam masala and biryani masala, and sauté for further 2 minutes.
4. Add all vegetables and cook for 3-4 minutes.
4. Add milk and salt. Mix well. Keep aside.

-- Prepare Rice
1. Clean and wash the rice.
2. In a large pan, add rice, cloves, bay leaves, salt, lemon juice, oil and 2 cups of
water.
3. Bring it to a boil and cook the rice is al dente (thoda kaccha). Keep aside.

Method:-
1. In a greased baking pan, spread the half the rice to form one even layer.
2. Arrange the Koftas over the rice. Keep aside some Koftas for garnish.
3. Spoon the gravy on top and sprinkle the mint leaves.
4. Spread another layer of rice.
5. In another pan, combine the milk, butter, cardamom powder, and saffron, and bring
to a boil.
6. Pour over the layered biryani.
7. Cover with a tight lid/aluminium foil, and bake in a pre-heated oven at 325 degree
for 25-30 minutes.
8. Serve hot. For the best side dish with Biryani, fry some onion rings and garnish it
with cilantro, mint leaves, and Kofta.

Enjoy...