Cooking Dil Se...!!!: Rice Dishes

Showing posts with label Rice Dishes. Show all posts

Prawns & Spring Onion Rice...!!!

Author: Siddhi Shirsat // Category: Prawns Dishes, Rice Dishes

Prawns and spring onion is a very popular combo.So i am posting this rice recipe which is a very quick and tasty one. Its also flavored with curry and mint leaves which gives it a very nice aroma and taste.

INGREDIENTS:

1 cup medium sized prawns(cleaned and deveined )
1 cup spring onion greens chopped
1 cup spring onion whites chopped
1 medium sized onion sliced
2 tea spoon finely chopped garlic
2 tea spoon finely chopped ginger
2 tea spoon finely chopped green chilis
8-10 curry leaves
2 tea spoons soya sauce
2 cups basmati rice cooked n cooled
1/2 tea spoon turmeric
2 tea spoon lemon juice
1 table spoon chopped corainder
1 table spoon chopped pudina(mint) leaves
salt
oil

METHOD:

Apply salt, turmeric and lemon juice to the cleaned and deveined prawns and keep aside for 20 minsHeat a non stick pan and add little oil. Add chopped garlic, ginger and green chillies,curry leaves and saute for 2 mins till aroma comes. Now add sliced onion n spring onion whites and saute for 3-4 mins tilll done.

When onion are fully done add marinated prawns and saute for 3-4 mins. add spring onion greens and saute for 1 min. close n cook till prawns are done. Now add soya sauce and salt n mix well. Now add cooked basmati rice and mix carefully and toss for a min.Add chopped coriander and mint leaves and mix well and toss the rice for 2-3 mins.

Serve hot.

Preparation Time : 15 mins

Comments (1)

Mushroom Risotto...!!!

"Risotto"is one of the most popular dish in Italian cuisine...so how can i miss it posting in my blog. So i am posting this mushroom risotto recipe today, which i prepare frequently...its a very simple and easy one.If you do not get arborio rice you can use short grained basmati rice instead. I have used mushroom soup powder which gives a very nice taste and even the flavor of mushroom is infused well.Give it a try and i am sure you will love it.

INGREDIENTS:

1 cup arborio rice(or short grain basmati rice)
3/4 cup chopped mushrooms
2-3 table spoon mushroom soup powder
1 small chopped onion
1 table spoon finely chopped garlic
1 bay leaf
few strands of fresh thyme
1 cube of vegetable seasoning powder
2 tea spoon fresh cream
2 tea spoon butter
20 ml juice of fresh grapes(optional)
2 -3 table spoon grated Parmesan cheese
1/2 tea spoon freshly ground pepper
olive oil
salt

METHOD:

Heat a thick bottomed vessel.Add little olive oil in it and add chopped garlic and saute for 2 mins.Better if u use wooden spoon for it.Then add 1 bay leaf and few strands of fresh thyme and saute for few seconds.Now add the chopped onion and saute for few mins till its soft.

Meanwhile you can make the mushroom stalk.Mix the mushroom soup powder with 5 cups of water, stir it properly so that no lumps are formed.Heat this mixture for 4-5 mins till it gets mixed properly and thickens a bit.

Now when the onion is sauted well and is soft enough add the chopped mushrooms and saute them for few mins till they are done.Now add the grapes juice and cook till its fully absorbed by the mushrooms.Then add the rice and half amount of mushroom stalk which was prepared earlier.After few mins add the remaining mushroom stalk and vegetable seasoning powder and close and cook for 15-20 mins on low flame.

After 15-20 mins the rice need to be fully cooked and mushy.All the water need to be dried up.Then add little salt if required as seasoning powder,stalk and cheese already contains it.Add butter, fresh cream and grated parmesan cheese and mix it well.Cook for 1 min and add pepper powder and mix a bit and remove from flame.

Garnish with fresh parsley and serve it hot.

Preparation Time 30 mins

NOTE: Always use a thick bottomed vessel for it , or else the rice might get burned in the cooking process.
Use the ready-made available mushroom soup powder it gives a nice taste and flavour.
If you do not get fresh grapes juice, no problem you can follow the rest recipe or use white wine instead.Use of fresh grape juice gives a nice taste to mushrooms
For 1 cup of rice use of 5 cups of mushroom stalk is necessary.

Comments (9)

Shirvalya(Rice Noodles With Sweetened Coconut Milk)

Author: Siddhi Shirsat // Category: Goan Dishes, Rice Dishes

Well this is not a Thai recipe as it comprises of rice noodles, but this is a traditional Goan and konkan coast recipe...Its called "Shirvalya" over here...it consists of home made rice noodles served with coconut milk which is sweentened with jaggery and flavoured with cardamom.I have enjoyed this lovely combo from my childhood and i love it.Here rice noodles can be made from plain rice or parboiled rice...we often make it using par boiled rice as its healthy option and noodles become more tasty in it.

INGREDIENTS:

For Rice Noodles(Shirvalya):

250 grams parboiled rice(or normal rice)
salt
oil

For Sweet Coconut milk(Coconut Ras):

3 cups thick coconut milk
4 table spoons of grated jaggery
1/2 tea spoon cardamom powder

METHOD:

Soak Rice for 3-4 hours.Then grind it to a smooth paste using little water.Then add water to the dough and get it to required consistency.The batter consistency must be between that of dosa and idli, i.e not too thick like idli batter and not too thin like dosa batter.Add salt to taste and mix it.

Heat a vessel and add the batter in it and keep on stirring it on medium flame.It will start getting thick ,keep on stirring it countinously till it forms a ball like a chapati dough.It will take 7-8 mins approx.Let it cool a bit then make cylindrical logs of it which can fit easily in a sev or chakli press.Apply little oil for hands if the dough is difficult to handle.

Now steam this dough logs like idlis for 15 mins.Then when they are hot put them in a greased sev press or sev maker.Use the thinnest sev cutter as the noodles should be very fine.Press it in a circular motion and remove the noodles on a plate .Its very important to press the steamed dough logs when they are hot or else if they get cooled then its very difficult to get fine noodles from it.Use cloth to hold the press if its a metal one as it becomes hot due to hot dough.

For sweet coconut milk, take the coconut milk in a bowl and add jaggery in it and mix it well so that the jaggery fully dissolves in it.Now add cardomom powder.Its ready.

So while serving serve the rice noodles with coconut milk.There are two methods to enjoy it.first take little noodles with the help of a fork and dip it in sweet coconut milk and have it or you can even soak this noodles for 5 mins in a bowl of sweet coconut milk and enjoy.Both the ways it tastes good.

NOTE: Its very important to use steamed dough logs when they are hot or else its difficult to get countinous noodles from it.

Preparation Time : 50 mins

am forwarding this to The Combo Event hosted by Pari of foodelicious.

Comments (37)

Roasted Chicken With Creamy Mushroom Sauce & Buttered Rice...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Mushroom Dishes, Rice Dishes

This roasted chicken with creamy mushroom sauce and buttered rice really sounds a very yummy and tasty meal, infact its really a tongue tingling combo.The mushroom sauce on its own is a very creamy and wonderful side dish.Serving this sauce with roasted chicken and buttered rice is a awesome treat.I had loved this combo the very first time i had made it, so now whenever i want to make something with chicken and mushroom this is the first meal which comes to my mind.Try this tasty com bo and i am sure you will love it.

INGREDIENTS:

For Roasted Chicken:

250 grams boneless chicken pieces
2 table spoon of ginger garlic paste
1-2 tea spoon black pepper powder
butter
salt

For Mushroom Sauce

2 cups finely chopped mushrooms
1 cup finely chopped onion
1 table spoon finely chopped garlic
2 tea spoons celery steams chopped(optional)
1/2 -3/4 cup low fat fresh cream
1/2 tea spoon pepper powder
1/4 tea spoon nutmeg powder
1 table spoon butter
salt

For Buttered Rice:

1 cup basmati rice
1-2 table spoon of butter
1 tea spoon dry parley
salt

METHOD:

First to make the roasted chicken take the boneless chicken pieces and apply ginger-garlic paste to them and keep for 20 mins then apply salt and pepper powder.Heat a pan and add butter, shallow fry this marinated chicken pieces in it till it turns golden brown on all sides.you can even roast the chicken pieces in oven.

Now for mushroom sauce heat a vessel and add butter then add chopped onion and saute it for 2-3 mins.Add chopped garlic and saute for more couple of mins.Now add the chopped celery stems and chopped mushrooms and mix well.

Saute this mixture for 2 mins and add pepper powder and salt, saute for more 2 mins and add 2 cups of water and stir.Now add the cream and keep on low flame and cook for 2 mins.Add more water if required.Add nutmeg powder and stir.Cook on low flame till the the water reduces a little and sauce gets the required consistency.Then remove from flame.

Now finally to make the buttered rice. Cook the rice with 3 n 1/2 cups of water till 3/4 done.Do not make the rice much soft and spread it and let it cool.Then take a non stick deep pan and add butter in it and toss the cooled rice for 3-4 mins till it nicely gets coated with butter.Garnish with parsley.

Now while serving.Take rice and on top pour generous amount of mushroom sauce and chicken pieces.Serve hot.

NOTE: My vegetarian friends can try this mushroom sauce and buttered rice with some roasted veggy or roasted peppered paneer/tofu.

Comments (26)

Sakhar Bhath (Sweet Saffron Rice)...!!!

Author: Siddhi Shirsat // Category: Desserts, Goan Dishes, Rice Dishes, Sweets

A VERY HAPPY MAHASHIVRATRI to all my blogger friends...Since its the occasion of mahashivratri i decided to post a very famous sweet dish recipe.Its " Sakhar bhath" means sweet rice.Its consists of sweetened rice flavoured with saffron(Kesar) and dryfruits.Its one of the most common and sweet dish prepared here for any special occasions.Its also very easy to prepare it.I love this dish so i do not need any special occasion to prepare and enjoy it...:-))...There are many different ways to prepare this sakhar bhath ( all methods are almost same, they differ only a little) but i like this method.I learnt it from my mom.So like some of the other recipes in my blog, this is also my moms recipe and i just love it.

INGREDIENTS:

2 cups basmati rice

2 cups sugar

1/2 cup pure ghee(desi ghee)

1/2 cup raisins

10-15 whole cashewnuts

1/2 cup almonds chopped

1/2 cup chopped cashewnuts

few saffron stands(kesar)

pinch of orange colour

1/4 cup milk

5-6 cloves

1 table spoon saffron-elaichi syrup(optional)

1 tea spoon cardamom powder

1/2 tea spoon salt

METHOD:

Wash the basmati rice in water and drain it.Spread it on a muslin cloth to dry for 20-15 mins.Heat little pure ghee in a kadai and fry the whole cashewnuts till golden brown and keep them aside.This fried cashewnuts give a very good taste when served.Soak saffron strands in milk and keep aside.

Now in that same kadai add all the ghee and when it heats up add the cloves.Saute them for 2 mins and then add the dried basmati rice and saute it on medium flame for 4-5 mins.add the chopped cashewnuts, almonds and raisins ans saute for more 1-2 mins.Heat 4-5 cups of water simultaneously.Sauting rice is very important as it results in non sticky sakhar bhath.

When the rice gets sauted well add the hot water in it.Normally twice amount of water is added, but here little more is required, generally 2 n 1/2 times more water but u adjust it accordingly.Add salt and stir it well. Add the pinch of orange colour to the milk and saffron mixture and add to the cooking rice.Give a nice stir and close it.Let the rice get cooked on low flame.When the rice is half cooked you can add kesar-elaichi syrup n stir and continue its cooking.

Check in between if all the water of the rice has got dried, if its dried and rice is not fully cooked then add little more hot water and let the rice get cooked.when the rice is fully cooked then add the sugar and give a stir.Do not stir to much as the rice tends to break.You can add more or less sugar according to your taste, but this is the standard measurement.Do not add sugar before the rice gets fully cooked or else the rice will become hard and sakharbhath wont taste good.

Now after adding sugar the sugar will melt, so let it get cooked on low flame.When the liquified sugar coats the rice and almost dries up add the cardamom powder.Remove it from flame and keep it open for some time.

Garnish with fried cashewnuts and serve.I have used rice mould to give it shape so you cannot see the lose rice granules.Remove the cloves while serving.

NOTE: Use of basmati rice is highyl recommended here as it gives a nice taste and flavour to the rice, but you can even use normal rice.

Using pure ghee/desi ghee gives a nice taste to the whole rice, but if you do not like it you can replace it with normal ghee.

Preparation Time: 25 mins

Comments (39)

Hot N Sour Cabbage With Fried Rice...!!!

Author: Siddhi Shirsat // Category: Indo-Chinese/Chinese Dishes, Rice Dishes

WISHING YOU ALL A VERY HAPPY N PROSPEROUS NEW YEAR 2K10 MY DEAR BLOGGER FRIENDS...NJOY IT TO THE FULLEST AND MAY GOD SHOWER HIS BLESSINGS ALWAYS ON ALL OF U N MAY ALL UR WISHES COME TRUE...!!!

In this new year i have decided to experiment many more interesting and tasty recipes and post them here.This is my first post in 2010 so i decided to post this special meal.It consists of spicy n sour cabbage served with fried rice.Though there are two dishes in it yet its a very quick recipe.When this hot n sour cabbage is served over hot fried rice it becomes a very tasty combo.Give it a try n m sure you will like it.

For Hot N Sour Cabbage:

2 cups cabbage(cut very long n thin like threads)
3/4 cup chopped carrot( chopped fine like match sticks)
3/4 cup sliced capsicum(long n thinly sliced)
2-3 green chillis slitted
2-3 table spoon tomato ketchup
2 tea spoon white vinegar
2 tea spoon soya sauce
2-3 tea spoons cornflour
1/4 tea spoon pepper powder
1/4 tea spoon sugar
salt
oil

For Fried Rice:

1 cup basmati rice
1/2 cup finely chopped onion
1/2 cup diced carrots
1/4 cup chopped french beans
1/2 cup chopped spring onions
2 tea spoons soya sauce
pinch of pepper powder
1/4 tea spoon chilli powder(optional)
salt
oil

METHOD:

First to make hot n sour cabbage Heat little oil in a pan and add the sliced carrots and saute for 1 min then add chopped cabbage and capsicum saute for 1 more min and add green chilli slits and saute for more 2 mins.Add salt, pepper powder and sugar and mix.

Simultaneously heat a pan on low flame.Add tomato ketchup, soya sauce and vinegar and mix well.Mix cornflour with 1/2 cup water and form a paste and add it to the above cooking sauces mixture.Mix it well with it and cook for 2 mins till it thickens and forms a light brown colour thick sauce.

when the above sauce is done the vegetables will also be cooked .The vegetables must remain crunchy so cook them for just few mins.Add the cooked sauce to them and mix it well so that the veges get coated well with the sauce.Hot n sour cabbage is ready.

Now for fried rice , soak the rice in water and drain it and keep aside for 20 mins.Add 1 n 3/4 cup water to it and salt and cook the rice till done.Add 1 tea spoon oil also while cooking so that the grains do not stick to each other.

Now take a non-stick pan and add little oil.Saute the chopped onions in it till soft.Add the diced carrots and french beans.Saute them for 2-3 mins till they get cooked a little.Do not overcook them.Add salt.Now add the cooked rice and mix it well with the veges.Add soya sauce and pepper powder and mix it well with the rice.Add little chilli powder if you want it more spicy, i did not add.Remove the rice from flame.Garnish with chopped spring onion.

While serving put the rice in plate and above it put hot n sour cabbage, garnish with spring onions and serve hot.

preparation Time : 30 mins

Comments (17)

Spicy Chicken Rice...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Pulavs N Biryanis, Rice Dishes

This spicy chicken rice is a very quick and tasty rice item.It is a one pot meal which can be done when there is less time for cooking.I make it in such situations.Its very spicy rice perfect for winter season.

INGREDIENTS:

1 cup chicken pieces(medium size)
1 cup basmati rice
3/4 cup onion finely chopped
3/4 cup sliced onion
2-3 table spoon green paste(ginger-garlic-corainder-green chilli paste)
1/2 tea spoon turmeric powder
1/2 tea spoon chilli powder
3/4 tea spoon garam masala
1 chicken maggi cube
1 table spoon lemon juice
2 table spoon cashewnuts
whole masalas(4 cloves, 5 peppercorns,2 bay leaves,1"cinnamon stick, 1 star anise)
ghee
salt

METHOD:

Marinate the chicken pieces with salt , turmeric and green paste.Keep it aside for some time.Soak the rice in water and drain it and keep aside for 20 mins.

Heat ghee in a vessel and add finely chopped onion.Saute it till it turns light brown.Now add the marinated chicken pieces and saute for 4-5 mins.Add little water and close the lid and let the chicken pieces get cooked.It will take around 10-15 mins.

Meanwhile heat a pan with little ghee.Add all whole masalas and saute for 2 mins.Now add the soaked rice and saute for 3-4 mins.

when the chicken is cooked add the sauted rice in it and mix it well.Now add 2 cups water and stir.Add chilli powder, garam masala, powdered maggi chicken cube, salt and stir it well.

Close the lid and let the rice get cooked.Meanwhile heat 1/2 cup oil in a small kadai and fry the sliced onions till golden brown and crisp.

When the rice is almost cooked add cashewnuts.Add more water if required to cook the rice in middle.When rice is fully cooked spinkle lemon juice and remove from flame.

Sprinkle crisp fried onions and serve hot.

Preparation Time: 25 mins

Comments (11)

Kolambi Bhaat -Type 2(Prawns Rice)...!!!

Author: Siddhi Shirsat // Category: Prawns Dishes, Pulavs N Biryanis, Rice Dishes, Seafood Recipes

Kolambi(Prawns) bhaat or rice is very popular in konkan area.Its mainly rice cooked in prawns and coconut milk.Same dish can have few different ingredients and bit different taste when it varies across area and people.I had earlier posted one more version of this rice which you can find here.This recipe had a green coconut paste which was used to add taste in it and was mildly spiced.Wherelse this version includes more spices and also green peas.I like both the methods, both are tasty in their own way.

INGREDIENTS:

2 cups basmati rice
1 cup shelled and cleaned prawns(small or medium size preferred)
2 cups fresh coconut milk
2 big onions sliced
3/4 cup green peas
1 table spoon ginger-garlic paste
2 tea spoon chilli powder
2 tea spoon garam masala
1/2 tea spoon cumin powder
1 tea spoon corainder powder
2-3 table spoon lemon juice
1 tea spoon turmeric powder
5-6 fresh curry leaves
2 table spoon corainder leaves chopped
oil
salt

Whole Masalas:

4-5 cloves
6-7 peppercorns
2" cinnamon stick
2 bay leaves
1 star anise

METHOD:

Apply turmeric, salt and 1 table spoon lemon juice to prawns and keep aside for 15 mins.Soak rice in water and drain and keep aside for 20 mins.Heat oil in a vessel and add all the whole masalas and saute for 2 mins.Add curry leaves and saute for 30 seconds.

Now add the sliced onions and saute till light brown.Add the marinated prawns and saute for 3-4 mins and add green peas.Stir and add ginger-garlic paste and mix well.Cover and cook for 3-4 mins on low flame.

Now prawns and peas will be cooked.Now switch off the gas and add coconut milk and mix it well with the prawns mixture.Put on the gas and add chilli powder,cumin powder,coriander powder,garam masala, salt and remaining lemon juice.

Stir it well and add 2 cups of hot water. Close it and cook till the rice is cooked well and water is fully absorbed.Check in middle and add little more water if water is dried up and rice is still not cooked.This dish will have bit sticky rice grains and not seperated grains as in our biryanis.

Garnish with corainder leaves and freshly grated coconut and serve hot.

NOTE:If you do not find small or medium size prawns and want to try with big ones,cut them in small pieces and use.

Preparation Time: 30 mins

Comments (6)

Green Masala Rice...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Rice Dishes

This is a very easy and quick rice recipe.Ideal for situations when a quick rice item has to be prepared.Its very tasty also.This recipe was told to me by my one of my friends and i tried it and loved it.Now its a frequent recipe.This rice contains green paste which can be made and stored for atleast 2 weeks and can be used in a hurry.

INGREDIENTS:

For Green Paste:

1 cup corainder leaves

2 inch ginger

10 garlic cloves

4-5 green chillis

For Pulav:

2 cups rice

1 cup gree peas

1/2 cup finely chopped potato

2 tea spoon garam masala

2 big onions sliced

1/2 cup chopped cashewnuts

oil

ghee

salt

Whole Masalas:

1 tea spoon shahi jeere(black cumin seeds)

2 inch cinnamon stick

1 masala cardomom

4-5 cloves

6-7 peppercorns

2 bay leaves

METHOD:

Roast garlic cloves and green chillis in little oil for 2-3 mins.Grind it along with corainder leaves and ginger to form a fine green paste.

In little oil fry potato pieces and green peas for 4-5 mins till almost cooked.Fry the cashewnuts pieces in ghee for 2 mins.Soak rice in water and drain it and keep for 20 mins.

Heat a kadai and add equal amount of oil and ghee.adding both gives a good taste.1-2 tea spoon of each will be enough.Add all the whole spices and saute for 2-3 mins.Then add the sliced onions and fry them till they turn golden brown.

Now add the soaked rice and saute for 2-3 mins.Now add sauted potato pieces,green peas and cashew nuts.Add 4 cups of hot water.Add the green grinded paste.3-4 table spoon of green paste will be enough.Add salt and garam masala and stir.

Close the lid and let the rice get cooked on medium flame.Add little more water in middle if required.when the rice gets fully cooked and dry, remove from flame.

Serve Hot with pickle or plain.

NOTE:Green paste in this recipe can be prepared in bulk and stored in freezer for2 weeks, and can be used in hurry.

You can make this rice without adding green peas and potatoes also.

Preparation Time : 20 mins

Comments (3)

Pan Fried Rice...!!!

Author: Siddhi Shirsat // Category: Indo-Chinese/Chinese Dishes, Rice Dishes

This is very quick and tasty chinese fried rice.I make it often as it gets ready in 10-15 mins.I have added some prawns to it, but sometimes i even add shredded boiled chicken and scrambled egg, it becomes even more tasty with it.

INGREDIENTS:

1 cup basmati rice

1 cup chopped spring onion

1/2 cup finely sliced carrot

1/2cup sliced capsicum

1 cup chopped cabbage

1/2 cup cleaned small size prawns

1 table spoon soya sauce

1 table spoon chilli sauce

1/2 tea spoon pepper powder

salt

oil

METHOD:

Apply salt and turmeric to prawns and keep aside.Wash rice in water and keep it soaked for 10 mins. Now saute the rice in oil for 2 mins and add 1 3/4 cup water and little salt and cook the rice.Cool it .

Shallow fry the prawns for 4-5 mins in oil.Take a pan and add one table spoon oil. When it gets heated up add soya sauce and saute for 1 min. Now add the chilli sauce and saute more.Adding soya sauce and chilli sauce at this stage gives a nice aroma.Now add chopped carrots and capsicum and saute for 2 mins.

Now add the spring onion and cabbage. saute for 1 mins.Add the fried prawns and mix. Add salt and little pepper.Now add the cooked rice and mix well.spinkle some pepper powder and mix.Toss on high flame for 2 mins.

Remove and serve hot with machurian or any other chinese side dish.

NOTE: You can even add shredded boiled chicken and scrambled to this.

Preparation Time: 20 mins

Comments (3)

Chholey(Chikpeas) Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Rice Dishes

This tasty chholey biryani is a real treat for those who love kabuli chana(chikpeas). Many think that this can be used only to made chholey-bhature chana masala or some middle -eastern dips and falafels, But there are many other tasty indian dishes which can be made from them.This biryani is one such dish. Chikpeas spicy mixture is layered between rice and dum is given to enchance its flavour.Go ahead and give it a try,trust me you will just enjoy it.

INGREDIENTS:

1 cup kabuli(chikpeas)

2 cups basmati rice

3-4 bay leaves

2 green cardomoms

1 black cardomom

4-5 cloves

2" cinnamom stick pieces

2-3 peppercorns

1/2 cup yogurt

3 table spoons fresh ginger-garlic paste

3 medium onions sliced

1 big tomato chopped finely

2 teaspoon chilli powder

1 n 1/2 tea spoon garam masala

1 tea spoon home made masala(optional)

1 veg maggi cube

4 table spoon corainder leaves chopped

4-5 mint leaves(optional)

2 table spoon milk(optional)

4-5 saffron stands(optional)

sugar

salt

METHOD:

Soak kabuli chana overnight in water.Next day presure cook it with salt and 4 cups of water.Wash rice in water and drain it. Apply little oil and keep for 30 mins.

Heat a vessel and add oil. Add all the whole masalas and saute them for 1-2 mins. Now add the soaked rice and saute it in it for 2-3 mins. Let them get coated with oil. Now add 1 and 1/2 cup of water and little salt and let the rice get cooked with closed lid on medium flame. When it rice is done keep it aside.If you want you can remoce whole masalas from rice after it gets cooked, so that it does not get to strong flavour.

Meanwhile heat oil in a pan. Add 2 bay leaves and 2 cloves and saute for 2 mins. Now add the sliced onions and fry them till golden brown.Add the ginger garlic paste and saute for 1-2 mins till the raw smell is gone.

Add in the finely chopped tomato and stir till it gets soft.Add yogurt and mix and cook for 1 min.Now add salt,garam masala, chilli powder, home masala,powdered maggi cube and mix well.Add the boiled chikpeas and mix with the onion and tomato mixture.close the lid and cook for 2 mins and remove from flame.

Now the final dum must be given. Take a thick bottomed vessel. Add ghee in it.Add one layer of cooked rice and spread evenly.now add one layer of chikpeas mixture and spread it evelnly on top of rice layer.spinkle some corainder leaves and hand torn pudina leaves.

Again put one layer of rice and on top again one layer of chikpeas mixture and corainder leaves.Now the final layer must be rice. Spinkle corainder leaves and torn pudina leaves on it. Mix milk with saffron strands and spinkle on it. Also Spinkle 1/4-1/2 cup of water on it.

Heat a big tawa. Keep this vessel with layers on it and close this vessel with a tight fitting lid. Seal the edges with the dough and cook on low flame for 15-20 mins.

Remove the seal only at the time of serving. Serve hot with raita.

Preparation Time : 40 mins.

Comments (2)

Vangi Bhath(Eggplant/Brinjal Masala Rice)...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Rice Dishes

Maharashtrains recipes are very famous in konkan areas. Specially different types of bhaths like masala bhath, tendli bhath ,fodni bhath etc are very famous. I like to try some of this for a change from our regular food. I had tasted and started liking this pure maharashtrain dishes as i was in pune for almost 1 year.Each bhath has different recipes , means each recipes varies from other in some way.There are many ways of preparing vangi bhath, mostly many prepare it by using special vangi bhath masala avialable in stores or prepare that masala and store for some days and use it many times. But this vangi bhath recipe is bit different, i had seen it on tv and liked it coz of its unique way so i decided to give it a try. It tasted awesome, perfect maharashtrain taste and flavour.

INGREDIENTS:

1 cup basmati rice

4-5 small sizw brinjals

1 cup freshly grated coconut

1/2 cup dry roasted ground nuts powder

1-2 tea spoon kala masala(or goda masala)

2-3 tea spoon chilli powder

1-2 tea spoon garam masala

1 tea spoon assafoetida

1 table spoon ginger-chilli paste

3-4 table spoon chopped corainder leaves

2 table spoon lemon juice

2 table spoon yogurt

2 tea spoon cumin seeds(jeera)

salt

oil

METHOD:

Give cuts to each brinjal along its length such that it should be divided in four sections. Do not make pieces of them, they should be of full size.Now soak them in salted water for some time.

Cook rice in 2 cups of water and keep it to cool.

Take grated coconut in a bowl, add groundnut powder, chilli powder, kala masala,garam masala, corainder leaves,ginger-chilli paste, lemon juice,1/2 tea spoon assfoetida and salt. Mix it well.Add the quantity of spices according to your taste. Increase or decrease the quantities of kala masala, garam masala and chilli powder.

Fill 3/4 quantity of this masala in each cut brinjal.Heat a pan and add little oil in it. Now add all the masala stuffed brinjals in it and let them get shallow fried for some time. Cover it for 5 mins so that they get cooked soon.

When they are cooked add the cooked rice to it.Mix it well. Now add the remaining 1/4 quantity of the prepared masala mixture to it and mix it well so that rice gets mixed with it well. While stirring be carefull so that the brinjals do not become pieces, they should remain full.

Now add the yogurt and stir.Cook for 1-2 mins with stirring countinously.

Serve hot vangi bhath by spinkling lemon juice and corainder leaves.

Preparation Time : 20 mins

Comments (1)

Kolambi Bhaat-Type 1(Prawns Rice)...!!!

Author: Siddhi Shirsat // Category: Prawns Dishes, Pulavs N Biryanis, Rice Dishes, Seafood Recipes

Kolambi Bhaat is one of the best dishes in Konkani cuisine. Its Spicy prawns pulao cooked in coconut milk and flavoured with green spice paste.Prawns are called kolambi in marathi.Coconut milk gives it a rich flavour And prawns aroma makes it very tasty.I had made if some days back and it realy tastes awesome.

INGREDIENTS:

15-20 small sized prawns shelled and cleaned

1 cup soaked basmati rice

2 table spoon lemon juice

1/4 cup grated coconut

2 green chillis chopped

1/2" ginger chopped

5-6 garlic cloves

4-5 fresh mint leaves(optional)

1 medium onion chopped

1/2 cup coconut milk

1" cinnamon

2 black cardamoms

2 bay leaves

1 star anise(broken in 3-4 pieces)

2-3 cloves

3-4 black peppers

1 tea spoon turmeric

oil

salt

METHOD:

Apply salt and turmeric to prawns.Apply 1 table spoon of lemon juice and keep for mariantion for 20 mins.Grind corainder leaves, mint leaves, grated coconut, green chillis and garlic cloves adding water to a fine paste.

Heat a thick bottomed handi and and heat 2 table spoon of oil in it. Add all the whole masalas and fry for 2-3 mins. Add the chopped onion and saute till it becomes light golden brown.

Now add the marinated prawns and mix properly. Let the prawns get cooked and bit fried for 4-5 mins.Add the ground green paste and saute for 2 mins.

Add the soaked rice.Add the coconut milk and stir for 1 min. Add 1 n 1/2 cups of water . Add salt and remaining lemon juice. Let the water get boiled.Now close the vessel and cook on medium flame till rice get cooked and dried.

Add more water in middle if all the water is dried and rice is not fully cooked.When done remove from flame.

Garnish with grated coconut and chopped corainder and serve hot.

NOTE: If small size prawns are not avialable then cut big size prawns in pieces and use. Small size prawns give good aroma so are used here.

Preparation Time: 20 mins.

Comments (0)

Mushroom Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, Pulavs N Biryanis, Rice Dishes

This is one more recipe with mushrooms. This season we get lots of natural mushrooms in goa. There was a big bundle of them lying in our refrigerator so i decided to try mushroom dum biryani, and believe me it tasted awesome.I layered cooked rice with the spicy mushroom gravy and cooked it on low fire and it was yummm.The rice gets a nice aroma of the mushrooms.Natural mushrooms are prefered in this recipe.Button mushrooms can also be used but taste will be compromised.

INGREDIENTS:

11/2 cups natural mushrooms( or artificial mushrooms)

2 cups rice

2 large onions thinely sliced

1 tomato very finely chopped

1/2 cup yogurt

2 table spoon whipped cream

2 tea spoon chilli powder

1 table spoon ginger-garlic paste

2 tea spoon garam masala

1 tea spoon corainder powder

1/2 tea spoon jeera powder

1/2 tea spoon turmeric powder

5-6 cloves

5-6 peppercorns

2 big cardomons

3-4 bay leaves

4" cinamon stick

1/2 cup corainder leaves finely chopped

1/4 cup mint leaves finely chopped

salt

oil

pinch of kesar(optional)

1/4 cup milk(optional)

METHOD:

Soak rice in water and drain it. then add a tea spoon of oil and keep it for drying by spreading it on a muslin cloth for 30 mins.

After that take a vessel and add oil.When it gets heated add all the whole masalas and fry for 2 mins. Now add the rice and stir and fry it for 3-4 mins. Now add 3 3/4 cup water and let the rice cook.Add some salt also.

Meanwhile take a pan and add 1 table spoon oil and fry the mushrooms for 3-4 mins till they become soft. Remove them and keep aside.

Now in the same pan fry the chopped onions in oil till light brown. Then add ginger-garlic paste and mix and saute briefly.

Add red chilli powder, coriander powder, cumin powder,salt and turmeric powder. Stir-fry briefly and add the chopped tomatoes and whipped cream.Mix well.

Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.Add yogurt, garam masala powder . Stir well and cook for two minutes more.

Add the quartered button mushrooms and salt to taste. Add half the quantity of chopped fresh coriander and mint leaves. Stir-fry over high heat for two to three minutes and remove from heat.keep aside.

Rice will be ready.Now its time to assemeble rice and mushrooms and give dum for the biryani.

Take a flat bottemed vessel.Add ghee to the bottom.Arrange the cooked rice and mushroom masala in alternate layers , sprinkling the remaining chopped fresh coriander and torn mint leaves and saffron dissolved in milk after each layer. Ensure that the top most layer is of rice and then sprinkle chopped corainder and mint leaves.

Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough.

Keep the sealed dish on a medium hot tawa and leave for 15-20mins on low flame . You can also place a few burning charcoals on the lid.

Break the seal and open the biryani, just before serving.

Preparation Time: 35 mins

Comments (0)

Tawa Pulav...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Rice Dishes, Street Food

Tawa pulav is boiled rice tossed with fresh vegetables and spicy red chilli paste and masalas. Popular street food in india. I had tasted it in one of the restaurants in pune. We had loved it. So i decided to give it a try on day. So made it some days before refering to 2-3 recipes from net. Result was indeed good. I njoyed tossing it on tava the max...:-))

INGREDIENTS:

1 1/2 cup basmati rice

1 tomato chopped

2 cups mixed chopped vegetables(capsicum,carrot,cauliflower)

1/4 cup green peas(mutter)

2 onions chopped

1 tea spoon jeera

3 tea spoon chilli powder

3 table spoon pav bhaji masala

2 table spoon ginger-garlic paste

1 tea spoon cumin seeds

salt

3 table spoon coriander leaves chopped

1 table spoon limon juice

4-5 cloves

5-6 peppercorns

2" cinnamon

2 bay leaves

ghee

METHOD:

Wash the rice and drain water completely.Keep aside for 10 mins. Now take a pan and ghee. Add the rice in it and fry for 3-4 mins. Now add 3 cups of water. Add salt. Let it cook.

When the rice is done , spread it ona plate to cool and add little butter on it so that all grains seperate from each other.

Take green peas and cauliflower pieces ina bowl and add hot water to it and salt. They will become bit soft.

Heat a big tave.Add ghee. Add cumin seeds and saute till well browned.Add the onion and saute till lightly browned. Add ginger - garlic paste and tomatoes and saute till tomatoes become soft.

Now add all the vegetables and mix.Add pav bhaji masala, red chilli powder , salt and a little water. Mix and cook for two to three minutes. Stir nicely and countinously.

Now keep the veges aside of tava and add little ghee and add all the whole masalas and fry for 10-15 secs.Then mix it with tave bhaji. This are added later to avoid extra overwhelming taste which we would get if we add them before with cumin.

Now add little more ghee and add rice to it and mix it with the tawa bhaji. Add first only half quantity of rice, when its properly mixed add the rest ans keep on stiring countinously.

Add lemon juice and coriander leaves.Now toss the pulav with high flame for 2-3 mins.Remove from flame .

Serve hot plain or with raita.

Serves:3-4

Preparation time: 25 mins

Comments (1)

Spicy Paneer Biryani...!!!

Author: Siddhi Shirsat // Category: Paneer Dishes, Pulavs N Biryanis, Rice Dishes

I wanted to try some new type of biryani as was bored with the regular vegetable biryani. I had some paneer in the freezer so decided to try paneer biryan. I had tried once panner biryani ina restaurant in pune , it was damn tasty. I dint know its recipe, so i decided to just give a try . It turned out very well . It was very tasty and spicy.

INGREDIENTS:

1 1/2 cup basmati rice

1 cup diced paneer pieces

2 big onions vertically chopped

1/2 cup thick yogurt

3 tea spoon chilli powder

1 table spoon biryani masala

2 tea spoon garam masala

1 tea spoon turmeric powder

1 tea spoon coriander powder

2 table spoon ginger-garlic paste

1" cinnamon piece

4-5 cloves

4-5 pepper

2 bay leaves

1/2 lemon

oil

ghee

salt

METHOD:

Firstly add 1 tea spoon chilli powder, turmeric, 1 tea spoon garam masala,salt to the yogut and mix well. Apply this paste on paneer pieces and keep them aside for marination for 2 hrs.

Now soak the rice in water. Add 1 tea spoon of oil on them and spread them on a cloth and keep for 30mins.

Heat a pan and add ghee and shallow fry the marinated panner pieces till they turn brown.When done remove them n keep aside.

Meanwhile heat a pan and add ghee and fry the chopped onions till they become soft. Now add the ginger-garlic paste and stir properly.

Take another pan and add ghee. Add all the whole masalas like cloves, pepper etc and fry for a min. Add the soaked rice in it and fry for 3-4 mins.

Now add this rice in the vessel c0ntaining onions. Add 3 n 1/2 cups of water n stir. Now add the biryani masala, chilli powder, garam masala and salt and mix well and close the lid and let the rice cook.

When the rice is almost 3/4 done. add the fried paneer pieces to it and mix slowly and carefully so that the rice do not break.Close the lid and cook for 5 mins. Sprinkle lemon juice on it and remove from flame.

Tasty paneer biryani is ready.

Serves :3-4

Preparation time:30 mins.

Comments (0)

Sweet Corn Rice...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Quick Dishes, Rice Dishes

This is a very easy and tasty recipe.Whenever i want to make a quick lunch i make this. Sweet corns give it a very nice and sweet taste. It gets ready in no time.

INGREDIENTS:

2 cups basmati rice

1 cup sweet corns boiled

1/2 cup green peas (optional)

2 onions chopped lengthwise

2" cinamon stick

4-5 peppercorns

5 cloves

2 bay leaves

1/2 tea spoon shahi jeera

1/4 tea spoon turmeric

1/ tea spoon corainder powder

1 veg maggi cube

4-5 tea spoons chopped coriander leaves.

1/2 lemon juice

ghee

salt

METHOD:

Soak the rice in water and put on a cotton cloth for 30 mins after adding a spoon of oil.

Take a pan add ghee and fry the onions till golden brown then add the sweet corns and green peas. Fry for 5-6 mins.

Meanwhile take another pan add ghee. Now add all the dry whole masalas like cloves, pepper,cinnamon,shahi jeera and bay leaves.Fry for 2 mins. Add the soaked rice and fry for 4-5 mins.

Add the fried rice in the sweet corn mix. Mix it properly.Now add 4 cups of hot water.Add powdered maggi cube, turmeric powder, corainder powder and salt.close the lid and let the rice cook.

When the rice is almost done add lemon juice on top and garnish with coriander leaves.Remove from flame.

Its ready!..

Serve plain or with dal fry/gravy dish.

Serves:3-4

preapration time :15 mins

Comments (0)

Simple Prawns Biryani...!!!

Author: Siddhi Shirsat // Category: Non-Veg Recipes, Prawns Dishes, Pulavs N Biryanis, Quick Dishes, Rice Dishes, Seafood Recipes

Many people like prawns.Even i am a fan of prawns...:))...Many tasty dishes can be made from prawns...Today i am posting one of them.Prawns biryani is realy tasty and can be made in no time. This recipe is my experiment.This is very simple and easy recipe. I took the recipe of my egg biryani and modified it a bit and made prawns and belive me it became realy spicy as i like and tasty...

INGREDIENTS:

2 cups basmati rice

1 cup prawns( shell removed and cleaned)

2 medium sized onions chopped

1 table spoon ginger garlic paste

1/2 teaspoon chilli powder

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon corainder powder

1 veg maggi cube

2' cinnamon

4-5 peppercorns

4-5 cloves

3-4 bay leaves

1/2 lemon

oil/ghee

salt

METHOD:

Apply salt and little turmeric to the prawns.

Take a pan and add ghee and fry the onions in it till they become translucent.Now add the ginger garlic paste and mix well.Fry for 2 mins.

Now add the prawns to it. Add turmeric.In this dish small prawns are preferred over big ones as they give a nice aroma to the dish. If you have big prawns cut them in small pieces and use.Fry the prawns till they get gt cooked for 7-8 mins and get bit golden colour.

Meanwhile soak the rice in water and spread it on cloth so that all the water drains out. Add a teaspoon of oil to the rice before spreading as this helps to separate the rice after cooking and it does not get sticked to each other.Let it be on cloth for 30 mins.

Now take a pan and add ghee. Now add all the whole masalas like cinnamon, cloves, peppers and bay leaves. Fry them for 2 mins and add the rice to it. Fry the rice for 5 mins.

Now add the fried rice to the vessel containing the prawns mixture. Add 1 and 3/4 cups of water. If more water required add later.Now add the chilli powder, garam masala, corainder powder,powdered maggi cube and salt.

Close the lid and let the rice cook.Check for 10 mins if the rice is done. when the rice is almost cooked sprinkle juice of lemon on it.

Remove from flame.

Its ready .Serve Hot.

NOTE: Small prawns are prefered in this dish as they get mixed well and give a nice aroma.If using bigger prawns cut them in small pieces and use.

Serves:3-4

Preparation time:25 mins.

Comments (0)

Simple Pulav(Using whole spices)

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Quick Dishes, Rice Dishes

I make different types of pulavs and biryanis.I prefer making them as they are very simply and gets ready in no time.I will keep posting diff types of them in future. As they contain diffrent types of vegetables they are healthy too.This simple pulav is one of them. Corn give a sweet taste, all the whole spices give a nice aroma to it.Its very simple and good to taste...

INGREDIENTS:

1 cup basmati rice
1 and half cups chopped vegetables (green peas, carrots, capsicum, corn)
1/2 tea spn black pepper
1″ cinnamon
5-6 cloves

2 bay leaves

1 tea spn shahi jeera
2 tbl spn cashew
2 green cardamom
1 black cardamom
3 green chillies
4-5 strands coriander leaves

1 veg maggi cube
Ghee
Salt

METHOD:

Heat ghee. Add pepper, cinnamon, cloves,shahi jeera,bay leaves, black and green cardamom. Fry for few minutes.
Then add cashews. Fry for a minutes, add rice, green chillies and vegetables.
Add salt and 1 and 3/4 cup water and add the powdered maggi cube. Cook on low flame till completely done.

Garnish with coriander leaves.

Serves : 2-3

Preparation time : 25mins

Comments (0)

Chicken Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Non-Veg Recipes, Pulavs N Biryanis, Rice Dishes

Today i am posting a nonveg recipe....chicken dum biryani...chicken dishes are among my favorite dishes...biryani is one recipe which i love to eat atlest once in 15days.This recipe i had tried some days ago...it is my moms recipe with modifications done by me. My modifications realy made it more tasty.It turned out very well.So i am sharing this recipe with u all.

INGREDIENTS:

1/2 kg boneless chicken pieces

1 cup basmati rice

1 cup chopped coriander leaves

7-8 green chilles

15 garlic cloves

2 inches ginger chopped

2 finely chopped onions

2 longly sliced onions

1 tea spoon turmeric powder

1 tablespoon garam masala

1 lemon pieces

1 tea spoon chilli powder

1 chicken maggi cubes

5-6 pepper corns

5-6 cloves

3-4 cinnamon sticks

3-4 cardomon

4 bay leaves

1/2 cup curd

1 tablespoon ginger garlic paste

salt

2 table spoon ghee

oil

1 roll of dough

METHOD:

Apply lemon juice and turmeric powder to the chicken pieces.Grind coriander,ginger,garlic,green chilles together with little water and apply this paste along with curd to the chicken pieces and keep it for maritation for 2 hrs.

Fry the long sliced onions in oil till they are brown and crispy and keep separetly.

Take a thick bottomed pan and add some ghee to it and fry the finely chopped onions till it is tranperent.Then add the marinated chicken and cook it. It the water is less add some water to it to cook .Add garam masala,chilli powder and maggi cube to it.Let it cook .Add salt.

Now take a diff vessel and add ghee to it. then add the peppercorns, cinnamon, cardomen, cloves and bay leaves n fry for 1 min and then add rice. Fry it for 2 mins and add water.If 1 cup of rice add 1 n 1/2 cup water so that the rice doesnt cook completely.

Then add ginger garlic paste, salt, turmeric pinch to the rice and let the rice cook.When cooked we must now put all the things together.

Speciality of dum biryani is that we cook all the things together on low flame in layers in a sealed vessel. This method keeps all the aroma in the vessel and it cant escape as its sealed and the biryani becomes more delicious.

Now we take a thick bottemed vessel. Add ghee to it then add a layer of rice and on top of it add a cooked chicken layer and add 1/4 fried onion on it then again add 1 rice layer and 1 chicken layer and onion layer. Now the final layer must be rice layer . now add 1/4 cup water over it so that rice is fully cooked and now garnish it with the remaining half quantity fried onion .

Now close the lid and seal the edges of the vessel with dough. This prevents the steam from goin out and the taste remains in it.Now keep a tawa on fire and keep this vessel on tawa on medium low flame and cook for 20 mins.

Biryani is ready!!!

NOTE: Sprinkle some lemon juice while serving, the taste increases.

Increase or decreae the amont of spices used acording to ones taste. I love spicy food so i have made it more spicy.

Serves 2-3

Preparation time :1 hr 20 mins excluding marination time.

Comments (2)

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