RICE PREPARATIONS
Steamed Rice Balls
Ingredients :
Boiled Rice : ……… 500 gms
Fresh Coconut :……. 3/4 cup
Urad dhal : ………… 1 tbsp
Channa dhal : ……… 1.5 tbsp
Dry red chilli : …….. 5 no
Cooking Oil : ………1 tbsp
Mustard seeds:……… 1 tsp
Curry Leaves : ……… 10 no
Salt to taste
Method of Preparation :
Soak rice for about 2-3 hours and grind fine to a thick paste, using wet grinder. Add required salt.
Heat oil in a frying pan, allow mustard seeds to sputter. Add urad and channa dhal and salute. Split each red chilli into 3 pieces and add along with the curry leaves and saute for few seconds. Add the grated coconut to it and put off the flame immediately.
Transfer this to the ground flour and mix thoroughly. Make them into samll sized balls(lemon sized) and steam for about 15-20 minutes.
Black Pepper Rice
Ingredients :
Raw Rice :. . . . . . . . . . 1 cup
Black Pepper :. . . . . . 1 tbsp
Urad dhall : . . . . . . . . 1 tbsp
Turmeric Powder :. . . 1/4 tsp
Cooking Oil: . . . . . . . . 2 tbsp
Mustard seeds :. . . . . 1/2 tsp
Asafetida : . . . . . . . . .. A pinch
Curry leaves : . . . . . . . 5
Ghee :. . . . . . . . . . . . . . 1 tbsp
Cashew nuts : . . . . . . . 5 no
Method of Preparation :
Wash and Cook the raw rice and allow it to cool in a wide mouth vessel.
Roast black pepper, urad dhall in a frying pan until it turns colour. Grind into a fine powder.
Heat oil in the same pan, add mustard seeds, once sputtered add turmeric powder,a pinch of asafetida and curry leaves. Now add the powdered ingredients, salt and mix well.
Add this mixture to the cooked rice. Fry the cashewnuts in the ghee and mix thoroughly.
Tomato Rice
Ingredients :
<>Tomatoes - Ripe : . . . . . . . . 4 No
Onions - Chopped : . . . . . . . 3 No
Green chillies - Cut :. . . . . . 2 No
Turmeric powder :. . . . . . . . 1/2 tsp
Dry Red Chillies : . . . . . . . . . 6 No
Coriander seeds : . . . . . . . . . 2 tsp
Urad dal : . . . . . . . . . . . . . . . . 1 tsp
Fenugreek seeds :. . . . . . . . . 1/4 tsp
Asafoetida : . . . . . . . . . . . . . . 1/2 tsp
Mustard seeds :. . . . . . . . . . . 1 tsp
Peanuts : . . . . . . . . . . . . . . . .. 2 tbsp
Cooking oil : . . . . . . . . . . . . . . 3 tbsp
Few Curry leaves
Salt to Taste
<>Pressure cook the rice and spread on a plate to cool.
Fry the red chillies, coriander seeds, bengal gram dal, urad dal, fenugreek seeds, asafoetida. Grind to a fine powder and set aside.
Puree the chopped tomatoes and strain the juice. Set aside.
In a pan, heat the tomato juice, salt and turmeric powder, simmer till it thickens. Add the ground masala powder and mix well.
Heat 3 tablespoons of oil add the mustard seeds, peanuts and curry leaves. When the mustard seeds splutter, add chopped green chillies and onions and fry for a few minutes till it turns golden brown. Mix in the rice and the tomato concentrate.
Comments
Post a Comment
Note:Comments subject to Review by Blog Author before displaying.