Jeera Rice

Jeera Rice

Ingredients:
1 Cup Basmati Rice
1-1/2 Cup water
2 tbsp Cumin Seeds
3 Cloves
2 Cinnamon Sticks
3 tbsp Oil/Ghee/Butter
Salt to taste

Method:
Wash the rice well in the running water. In a deep bottom pan heat the oil till hot and add cumin seeds,cloves,cinnamon sticks. The seeds should splutter and sizzle. Now add rice without water and stir it well, after 5 minutes add the water and set it up to boil.
Once the rice is cooked, remove from fire and garnish with coriander leaves.
Enjoy the jeera rice with cholai or mutter paneer!!

Chinese Shrimp Fried Rice

Chinese Shrimp Fried Rice

Ingredients:
1 lb Jumbo shrimp
2 tbsp Canola Oil
2 Raw eggs
1 tbsp Milk
1 tbsp Sesame Oil
1 Onion (Finely Chopped)
1/4 tsp Ground Ginger
1/3 tsp Rice wine Vinegar
2 cups Bean Sprouts
2 cups Cooked Rice (I used jasmine rice but you can also use long grained rice)
1/3 cup Light Soy Sauce
1 cup Green Onion (Finely chopped)
1 cup Mixed vegetables (Carrots, corn, beans and peas)
cooking oil spray
Salt and pepper to taste

Method:
Rinse, peel and devein shrimp. Make an omelet by adding a the eggs to the milk and salt and pepper to taste and whisking until fluffy. Now take a non stick pan, spray the cooking oil and pour egg mixture and make a scrambled and set aside. Reheat the same pan; add sesame oil, cook the chopped onions on medium heat until slightly transparent. Add shrimp, cook until they turn plump and pink color. Then add ginger, vinegar, bean sprouts, mixed vegetables and egg. Cook on low heat and stir frequently so that sprouts are thoroughly covered. Add the rice and thorougly stir mixture. Add soy sauce and contionous to toss mixture so taht the soy sauce coats all the rice. Add green onions and continue to mix thoroughly.
Serve immediately with any stir fried vegetables…Enjoy!!!

Chinese Shrimp Fried Rice

Spicy Lemon Rice

Spicy Lemon Rice

A typical southern indian favorite , this citrus-flavored rice dish is a perfect side dish for plain grilled fish or chicken.

Ingredients:
1 cup Basmati rice
1 tbsp light olive oil
12-14 fresh curry leaves
couple dried red chilli’s
1-inch piece of Cinnamon stick
2 or 3 cloves
4-6 cardamom pods
2 tsp cumin seeds
1/4 tsp turmeric
1 large lemon juice
1 -1/2 cups boiling water
Salth to taste
chopped cilantro to garnish

Method:
Place the rice in a strainer and wash it thoroughly under cold running water.Drain well and set aside.
Heat the oil in a nonstick saucepan, when it is hot , add the curry leaves, chilli’s, cinnamon stick, cloves, cardamom, cumin seeds and turmeric.
Stir fry for 20-30 seconds and add the rice. Stir fry for 2 minutes , then add the lemon juice and the boiling water.
Bring to a boil, cover the pan tightly and reduce the heat to low.
Cook for 10-12 minutes, remove from heat and allow to stand undisturbed for 10 minutes.
Fluff the rice with a fork, season and garnish with the chopped cilantro before serving.

Tip: Lemon are an excellent source of vitamin C ,which is important for boostingthe immune system, healing wounds and protecting against heart disease.
Vitamin C also helps the body absorb iron.

Pulihora Annam ( Tamrind Rice)

Whenever I see or think about Tamrind it reminds my childhood days. Summer holidays means going to village,chintabayi (Tamrind farm), swimming in wells and hanging around with my couisns on those huge tamrind trees…..Wish I could go back to those days……

Sig who is hosting the JFI themed on Tamarind reminded me those days and inspired me to cook something with tamrind. The tender, immature, very sour pods are cooked as seasoning with rice, fish and meats in India.The food uses of the tamarind are many, but today I have Planned to make Tamrind Rice which is pretty well known dish in South India especially in Andhra Pradesh.

Here is the recipe……

Ingredients:
3 cup rice cooked with 1 tblsp of butter or oil
1/2 cup thick tamarind extract
1/2 cup oil
1/4 tsp asafetida
1 tsp turmeric powder
salt to taste
2 tsp grated ginger
6-8 green chillies slit in two
3-4 dry red chillies
few curry leaves
3 tblsp channa dal
5 tblsp ground nuts

Method:
Heat the 1/2 Cup oil in a pan.
When hot add the channa dal, dry red chillies, curry leaves, green chillies, asafetida powder.
Fry until the dal is golden brown, add the salt, turmeric powder,grated ginger, ground nuts and fry for a few minutes on low flame.
Boil for 15 – 20 minutes. till the quantity reduces to 1/2 and thick.
Put the cooked rice in a dish, add required quantity of the tamarind mixture to the rice and stir well.
Keep covered until ready to serve.

Mango Rice

Green Mango

Ingredients:

4 tbsp raw Peanuts 
2 cups of Basmati Rice
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies or green chillies or both ( I used both)
11/2 cup Grated Green Mango
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Few Curry leaves
3 tblsp Oil

Method:

Cook the rice and spread on a platter to cool and set aside. Put mustard seeds, asafoetida powder, red chillies and turmeric powder in a blender or food processor and then add half the grated mango. Blend into a fine paste and set aside.

For tempering heat up the oil in a heavy frying pan ,add mustard, chana daal, red chilli, and curry leaves. When the mustard seeds splutter, add the peanuts. Once the dal is golden, add the remaining mango. Saute for a few minutes over a medium heat, until the mango is cooked. Now add the masala and Cook until the raw smell disappears. Remove from heat up and set aside. When the rice is cool, add salt to taste and extra curry leaves. Stir in the masala little by little, until well blended. Serve hot or cold its equally delicious 

Mango Rice