CARROT ‘N’ OMELETTE RICE


This is a very mild,simple omelette rice akin to

a fried rice .

Chives or some greens may be added if you like

To the recipe now

INGREDIENTS

250 gm cooked rice

3-4 carrots grated ( not fine)

Omelettes made with 4-5 eggs*

2-4 green chillies chopped

1/2- 1 tsp pepper powder or chilli flakes

1 tsp cummin seeds

2-3 tblsp ghee or butter

Salt to taste

METHOD

Heat butter / ghee in a wok.

Add cummin seeds and when they splutter,add

carrot and the rest of the ingredients and mix

for a few minutes till the rice is well corporated

Remove from fire and serve with curries of

your choice.

Giving a menu idea :I served this rice with paneer butter masala and smashed cucumber salad.

*For the omelette

4-5 eggs lightly beaten

1 big onion chopped fine

2-3 green chillies chopped fine

1/2 tsp pepper powder

Finely chopped curry leaves

Salt to taste.

A little oil or butter

Mix all the ingredients and pour into one

omelette. Cook both sides .Cut strips and mix

into the rice.

SPICED BUTTERMILK RICE


Buttermilk or ‘moar‘kolambu rice . Excuse me

for the spelling … if written as ‘more‘I thought I

will not be able to title as a dish ,then I thought

‘Morr‘it sounded like a cat . So,even though I

think I delivered it right,it may not seem right

to some, so do overlook the error ( does it

matter?)😂.Busy moms will like this dish with

pickle and papadams . Lunch box category.

This is a dish made with buttermilk , spiced

and mixed into the rice.

Northern India make it different from

Southerners ( I will be giving both versions)

Now.. to the simple and quick dish !

INGREDIENTS

2-3 cups cooked rice

1.5 thick curd

Grind to a paste

2 green/ red chillies

1 tblsp tuvar dal soaked

1 tsp raw rice soaked

3 tblsp coconut gratings

1/4 tsp turmeric powder

For tempering

2 tbsp ghee/oil

1/2 tsp mustard seeds

Few peanuts/ gram dal/cashew nuts

2 red chillies

Curry leaves

A pinch of asafoetida

1/2 tsp chopped ginger

Salt to taste

METHOD

Heat oil, and add the ingredients for tempering

Next add the ground paste with salt,and sauté

for 2-3 minutes .

Add 1/2 cup water and allow to boil .

Simultaneously, beat curd and to the mixture.

Switch off the flame. Add the cooked rice and

stir lightly.

Northern India ( Kadhi)

This has no paste to grind ,you have to mix 1

tbsp. of gram dal flour,a tsp of sugar with curd

and temper like the above recipe.

Send in you comments and suggestions!

GHEE RICE


Ghee rice can be matched with any cuisine.

Ghee rice can be made with pre-cooked rice, or

tossing in ghee first and then cooking.

Well, this time I cooked the rice first and when

3/4 th done, I added the roasted onions, nuts

and spices.

To the recipe now

INGREDIENTS

1 cup basmati rice

2 onions sliced

1 stick cinnamon

4-6 cardamons

1 tsp. saunf

3 cloves

2-3 cloves garlic

Curry leaves

Handful of cashewnuts and raisins

Salt to taste

1/2 tsp sugar

Curry leaves

1 tsp whole pepper ( optional)

1/4 cup ghee

METHOD

Cook the rice till 3/4th done.

Heat ghee in another pan,add spices, onions

and sauté till light brown.

Add sugar and nuts and the rice .

Cover and cook till done.

Serve with curries of your choice.

For Non-Vegan Ghee Rice

1.For Non vegan ghee rice you could

chicken or meat and add to the rice.

2. You can stir fry meat with your favourite

masalas and add to the rice .

KESAR CASHEW RICE


This is a mild flavoured rice made with saffron strands or kesar and ghee roasted

cashews and onions.The blend of kesar and cashews produce an aroma enticing your

taste buds.Less ingredients with good taste.

For the recipe now

INGREDIENTS

1 cup basmati rice

2-3 tblsp.ghee/butter

A handful of cashewnuts

a few saffron strands mixed in 1/4 cup milk

1 big onion sliced

Few whole spices (3 cardamon,3cloves,1 stick cinammon )

METHOD

Wash the rice and set to cook with 1 inch water above rice level.

While it’s cooking, heat the ghee in another vessel and fry the onions till brown with

whole spices.

Now add salt and the cashewnuts and fry till light brown and add to the cooking rice.

Add the kesar immersed milk and cook till done.

Serve with curries of your choice

PANEER PULAO (cottage cheese)


This pulao is not very spicy,and needs to be served with any korma or curry and raita.

Fresh green peas,or dried green peas (soaked overnight) also can be added with the

paneer.Even cashewnuts with paneer give a good flavor.

Ingredients

500 gm basmati rice washed and soaked for 10 minutes

200 gm.paneer /cottage cheese cubed.

2 tblsp.ginger garlic paste

4-5 green chillies slit

2 onions sliced

1 handful mint leaves.

1 tsp.coriander powder

1 tsp.garam masala powder

1/4 cup milk/coconut milk

1/2 tsp sugar

1 tsp.peppercorns

4-5 cardamons

1″ piece cinammon

4 cloves

1/2 tsp.saunf

1 bay leaf

2 star anise

1 tiny piece  sea moss (optional ,..i love the aroma )

2-3 tblsp curd

4-5 tblsp ghee/butter /olive oil

salt to taste

coriander leaves to garnish

Method

Heat the ghee in thick bottomed pan ,add the whole spices and the onions ,and saute till

light brown.

Add the slit green chillies and saute till it changes color.

Add the ginger-garlic paste,and curd and cook for a further 1 minute.

Next add the cut paneer, the soaked rice and the rest of the ingredients and cook for 2

minutes.

Add water 1 inch above the rice level .Cover and cook on a slow flame till rice is done.

Garnish with coriander leaves.

 

 

 

 

 

 

 

 

 

 

PEANUT AND MUSHROOM RICE


This dish came up today when I was pondering what I could make for lunch, with a different taste,and succeeded too.Its not very spicy(you can spice up if you like). This rice has to be served with any curry, or any masalas like mushroom or paneer masalas(vegetarian). Well,I made corn and mushroom masala (recipe will follow),and a pineapple and cucumber salad.

Now let me go to the recipe 

Ingredient 

1+1/2 cup basmati rice

1/2 cup peanuts(crushed coarsely)

10-15 mushrooms sliced

1 capsicum julienned 

1 big onion sliced

1 piece cinnamon 

2-3 tsp.red chilli paste/or chilli flakes

2 tsp.ginger garlic paste

Few curry leaves

2-3 tblsp.curd.butter/oil

Salt to taste 

Method

Wash and soak rice for 10-15 minutes.

Heat the oil in a flat bottomed, and add the chopped onion,cinnamon piece and saute till light brown.

Add the mushrooms,capsicum,ginger garlic paste and cook for further two minutes. Next add the peanuts,chilli paste, curry leaves. After about 3 minutes,add the soaked rice and saute again for 2-3 minutes.Add water 1 inch above rice level.Salt to taste.Cover and simmer for 15 minutes. 

TIP:While serving you can add whole fried peanuts and curry leaves.

NOTE:Those who have an aversion to mushrooms can use only peanuts and capsicum.