Posts Tagged ‘Rice’

Dal Tadka

Dal is a staple in my house. Hubby loves it, my kid loves it and I am not the exception. I try to make dal every other day. Today’s recipe is simple dal which is easy to make and delicious too. If you are running out of time but still want to make something simple and wholesome, this is definitely for you. Pair this with plain white rice and some fried papads on side and TA-DA, you got a dinner or lunch ready in 30 minutes.

This dal dish will be one of my all time favorite ways of making dal. I make this dal with arhar dal and masoor dal which is pressure cooked together and in the end I temper the dal with cumin seeds, garlic and dried red chill. Hence the name Dal Tadka. Tadka is nothing but a hindi term for tempering. Tempering – It is a method widely used in Indian cuisine, in which whole spices are heated in hot oil and then mixture is added to the final dish to enhance the flavor.

Dal tadka

Ingredients:

For dal:

  • 1/4 cup arhar dal/split yellow dal lentils
  • 1/4 cup masoor dal/split pink lentils
  • 1 small-sized onion, chopped
  • 1 medium-sized tomato, chopped
  • 1 teaspoon grated ginger
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • a pinch of asafoetida/hing
  • salt to taste
  • 2 teaspoon oil
  • water to cook
  • 1 tablespoon of ghee
  • chopped coriander leaves for garnish

For Tempering/Tadka:

  • 1 tablespoon oil
  • 1/2 cumin seeds
  • 2 dried red chilli
  • 1 big garlic cloves, grated
  • a pinch of asafoetida/hing

Method:

  • Mix both the dal together and wash them in several changes of  tap water. Keep it aside.
  • Heat a pressure cooker, add oil and then add chopped onions and cook until it turns light brown in color, add grated ginger, chopped tomatoes, turmeric powder, coriander powder, gram masala powder and salt to taste.
  • To the above masala, add dal and sufficient water and cook dal for about 3-4  whistles on medium-low heat. Once the pressure cooker cools down, open the lid and mash the dal until creamy and mashed.
  • Dal will be little thick after mashing up, add water for desired consistency. It should not be too thick or thin. Once the desired consistency is reached, give a boil, add a tablespoon of ghee and check for seasoning.
  • Cover the dal with lid and prepare tadka for the same. At this step you can add the tadka and mix the whole thing together. Or you can serve the dal with tempering on top of it.
  • Heat oil in a small pan, add cumin seeds, dried red chillies, a pinch of asafoetida, grated garlic and cook until garlic turns light brown in color.
  • Once done, pour the entire tempering into dal and serve.  Sprinkle with chopped coriander leaves to serve.
  • Serve Dal tadka with plain white rice and  roti. Enjoy!

Dal Rice

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Omurice/Japanese Omelette Rice

Omurice/Japanese Omelette Rice

What is Omurice? It’s basically a Japanese version of Omelette served with fried rice and ketchup on top.

This recipe is completely new to me. I mean I have had egg omelette with veggies, but not with fired rice. I always loved fried rice with scrambled eggs, so knew it would taste good and the dish really surprised me with the end result.

Another plus point is that you don’t need any special ingredients for making this dish and its super easy to make. I made the fried rice with jalapeño Chicken sausage, which we got it from Trader Joe’s but you can replace the chicken with any vegetable/meat you have in hand.

Serve hot with some simple green salad and there you go with a power packed dinner in matter of minutes. Enjoy!

Omurice/Japanese Omelette Rice

Omurice/Japanese Omelette Rice

Ingredients:

  • 2 large eggs
  • 1 tbsp cornstarch
  • 1 tbsp 2% milk
  • 1/2 cup cooked white rice
  • 1 fully cooked jalapeño chicken sausage, chopped into little pieces
  • 1/2 of small onion, chopped
  • 1 tsp ginger garlic paste
  • 1 tbsp ketchup
  •  Salt/pepper for seasoning
  • 1 sheet clear/plastic wrap
  • 2 tbsp chopped coriander leaves

Method:

  •   In a small bowl, whisk eggs, corn starch, and skim milk. Season with salt and pepper and beat with a fork until everything is well mixed. Set aside.
  •   Heat oil in a skillet, add chopped onion, ginger-garlic paste and saute nicely until onion changes color and becomes transparent.
  • Add chopped sausage meat to the onions and cook for 4-5 more minutes. Season with salt and pepper. 
  • Add cooked white rice to the skillet and cook for 2-3 more minutes. In the end add chopped coriander leaves to the fried rice. Mix well. Once done add ketchup to the fried rice and stir the whole thing well. Keep this aside.
  • Heat a large skillet over medium-high heat, grease with some oil and then pour beaten egg mixture and turn the skillet from all the sides to form a round, thin layer of egg.
  • Line a plate with plastic wrap and keep it aside.
  • Cook for minute or so, then gently flip the omelette to the other side.
  • Cook the other side for about 1 minute, then slide your omelette onto your sheet of  plastic wrap.
  • Spoon fried rice into the center of your omelette, and spread evenly.
  • Gently fold your omelette with the help of clear/plastic wrap and transfer the same on serving plate and carefully remove the wrap.
  • Drizzle with some ketchup and serve!
Omurice/Japanese Omelette Rice
Saag Pulao

Saag Pulao

We went to blueberry picking, something I have been looking forward to do this summer.This way we are getting the freshest fruits at its peak, and nothing beats the flavor of a juicy, sun-ripened berries right off the plant, right?

We picked a pound of blueberries and 2 pints of blackberries. We probably should have gotten more, which I always think after buying the stuff and riding back home.We already ate half a pint of blueberries riding back home, and the rest, I think my going to make muffins and will also use in making smoothies. We loved the farm, it was so beautiful and scenic – covered in various fruits and vegetable gardens. Now I know from where to pick apples this fall..The best part was for my little one, who was happy to see little and big chickens out there. He didn’t want to pick any berries, just wanted to sit and talk to the chickens..:)

In the evening, I did not have the mood to cook something elaborate and made this quick and easy saag pulao for dinner.

Remember my Makke De Roti/Sarsoon da Saag post, I had some cooked saag left to use, so made this pulao with that. Alternatively you can use spinach leaves,blanch the spinach leaves in a boiling water for 4-5 minutes and drain immediately and immerse in a bowl of ice water.Squeeze out the excess water, and puree it in blender until smooth. And then use. Use about 1 1/2 cups of spinach leaves.

We had this pulao with yogurt, papads and onion salad on the side – one good comforting meal. So, here’s what I did to make this easy, delicious one pot meal.

Saag Pulao

Saag Pulao

Ingredients:

  • 1 1/2 cups basmati rice
  • 3/4  cup cooked greens/saag
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 2 no’s black cardamom
  • 3 no’s cloves
  • 1 star anise
  • 1 inch cinnamon stick
  • 1 small white onion, finely chopped
  • 2 green chillies, devined and chopped
  • 1 1/2 tsp ginger garlic paste
  • 1/2 tsp garam masala
  • 10-12 whole cashew nuts. lightly roasted in oil
  • 2 tbsp light olive oil
  • salt to taste
  • water to cook the rice
Method:
  • Wash rice in several changes of tap water, drain and keep it aside for 20-30 minutes.
  • Heat oil on medium heat in cooker. When the oil is hot, add the cumin seeds, bay leaves, caradmom, cloves, cinnamon and star anise. Saute them first until lightly golden brown.
  •  Then add chopped onions, followed by green chillies, ginger-garlic paste and sauté until onions start to brown.
  •  Now add the saag, turmeric powder, gram masala powder, salt to taste and cook for 4-5 minutes on medium heat.
  •  To this sautéed masala, add the drained basmati rice and water. Season the rice with salt and stir the whole thing well. Cover the lid and cook for 1 whistle. Wait till the pressure releases, open the lid and gently mix the rice using a fork and add the roasted cashews.
  •  Serve with yogurt, papad and pickle on side. Enjoy!
Saag Pulao

Saag Pulao

Shrimp Biryani

Posted: June 10, 2011 by incidentalcooksuman in Indian Food, Rice
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Biryani is a rice based dish made usually with basmati rice, vegetable or meat and aromatic spices.This is again a dish brought in India by Mughal emperors. Over period of time the dish was assimilated into regional cuisines and there are various variants of Biryani such as Hyderabadi Biryani, Kerala Biryani etc. – each one adapted to region and taste.

Making biryani is an elaborate process but the end result is always worth it. Vegetable biryani is common in my mom’s house. So, whenever she plans to make this dish she would have a long list of ingredients to get from market. Since I eat chicken, I have tried Chicken Biryani in the same way mom does for vegetable biryani. So, I was familiar with this two types of biryani.

Recently, I had Shrimp Biryani at friend’s house and it was super-duper delicious. When she started cooking this for sunday lunch the whole house was filled with delicious aroma and I couldn’t wait for her to finish the dish. It was so delicious and aromatic. So, thought of making this dish at home.

Ingredients:

For Biryani:

  • 15-16 shrimps, deveined and cleaned, tail on
  • 2 cups basmati rice
  • 2 large onions, thinly sliced and fried

For marinating shrimp:

  • 1 teaspoon turmeric powder
  • 1 inch ginger, grated
  • 2 garlic cloves, crushed
  • 1 teaspoon lemon juice
  • salt to taste

For Shrimp Masala:

  • 1 large onion, chopped(Blend onion, garlic, ginger and poppy seeds to a fine paste)
  • 3 garlic cloves, crushed
  • 1/2 inch ginger, grated
  • 1/2 teaspoon poppy seeds
  • 1/2 cup crushed tomatoes
  • 1/2 cup yogurt
  • 1 cup fresh mint leaves, chopped( Make a paste of mint leaves and green chillies)
  • 4 green chillies
  •  1/4 teaspoon garam masala powder
  • 1 tablespoon Biryani masala powder(I have used sanjeev kapoor’s)
  • 1/2 teaspoon paprika powder
  • 1 teaspoon coriander powder
  • 1 inch cinnamon stick
  • 4 cloves
  • 1 star anise
  • 4 whole pepper corns
  • 2 dried bay leaves
  • 2 black cardamom
  • salt to taste

For Rice:

  • 2 cups basmati rice
  • 2 tablespoon butter
  • 2 whole pepper corns
  • 2 whole cloves
  • 2 bay leaves
  • 1 black cardamom
  • 1 star anise
  • salt to taste
  • 2 tablespoon warm milk
  • 1/2 teaspoon saffron strands

Method:

  • Wash the rice in running water until the water turns clear about two to three times. Drain the water and keep it aside.
  • Marinate the shrimp with turmeric powder, lemon juice, ginger-garlic paste and salt for about 30-40 minutes.
  • Meanwhile, fry the sliced onions in 1/2 cup of oil until crispy and golden brown. Once down, keep this aside.
  • Heat oil in a large skillet and fry the shrimps for about 5 minutes on low flame. Once done, keep it aside.
  • In the same pan, add the whole spices and when it changes the color, add onions-ginger -garlic -poppy seeds paste and cook until the onions turns brown.
  • Now add crushed tomatoes, salt to taste, turmeric powder, coriander powder, biryani masala and garam masala and cook for 2-3 more minutes.
  • Once the masala is cooked throughly add yogurt and mint leaves-green chillies paste to the masala and cook for another 2-3 minutes.
  • Add the shrimps and salt to taste. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 4-5 minutes.Remove from heat and keep it aside.
  • In a separate pan heat 2 tablespoons of butter and fry the bay leaves, whole black pepper corns, cloves and add rest of the whole spices.
  • Add the rice and stir fry for about 2-3 minutes. Add 2 cups of water and mix well. Put the lid on the pan and let it cook for 15 minutes or until all the water is absorbed and the rice is almost done on a low flame. Once the rice is done, pour saffron mixture on top and gently fluff the rice with a fork.
  • Add the cooked rice on top of the shrimp masala and mix everything together. Also, add the fried onions to the biryani.
  • Cover the dish and cook for 2-3 more minutes.
  • Once done garnish the biryani with coriander leaves to serve.
  • Serve with cucumber raita and salad.
  • And enjoy!

Kundri Rice

Posted: May 20, 2011 by incidentalcooksuman in Indian Food
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Everyone’s loves one pot meal and I am not an exception. I am always in search of delicious and easy one pot meal with minimal ingredients. So, recently while blog hopping, I came across this delicious tendali bhaat on Cinnamon n Chillies which I have bookmarked. Tendali (Ivy gourd) or Kundri is one of the most favorite veggie in our home which is very simple to make and have wonderful taste. I had a friend staying with us last week, she gave me this idea as well to make this delicious tendali rice. In a weeks time I have already made this twice and hence you can imagine how easy and tasty it is:

Ingredients:

  • 2  1/2 cups cooked basmati rice
  • 1/2 pound kundri/ivy gourd, slit in four pieces, length wise
  • 1 medium white onion, sliced
  • 4 green chillies, thinly sliced
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon garam masala powder
  • 3 tablespoon tamarind pulp
  • 1/4 cup  peanuts
  • 2 tablespoon Channa dal, soaked in water for 30 minutes
  • 2 tablespoon olive oil plus 1/2 teaspoon

Method:

  • In a pan, heat one teaspoon of oil, add peanuts, fry them until they turn light brown. Remove from the pan to a plate, keep them aside.
  • In the same pan, heat another 2 tablespoon of oil over medium high heat, add mustard seeds. When the mustard seeds pop, add the green chillies, soaked Channa dal and sliced onions. Stir fry until onions are lightly brown.
  •  Add the turmeric powder, coriander powder, red chilli powder, garam masala powder with salt, stir.  Let it cook on medium heat for a couple of minutes.
  •  Then add the kundri/tenali/ivy gourd to the onion masala mixture. Stir and cover until the ivy gourd is cooked, but crisp.
  •  Add the tamarind pulp, stir to mix well , cover the pan and cook  until all the tamarind pulp is absorbed by the veggies.
  •  Now add the cooked basmati rice and fried peanuts to the pan and gently mix everything together.
  • Take off the heat and serve hot.

Enjoy!!

Dal Pulao

Posted: May 9, 2011 by incidentalcooksuman in Indian Food
Tags: , , , , , , , , ,
Since childhood my body is programmed in such a way that I need to have rice once in a day. If I don’t have rice once, it feels like I didn’t had anything to eat and will start craving for some. Whenever we used to travel and after reaching home, the only food you want to have is simple dal chawal(rice).  Atleast this happens to everyone in my house.
Sometimes I don’t feel like cooking from the scratch but still wanted to have something simple which requires not much cooking and still satisfy my palate. For those days this one pot meal is perfectly fits in the menu.  This dish is simple pulao with orange lentil and some veggies. You can add or omit whatever you have in your hand and make this.Hence made this version of pulao which is truly satisfying and delicious at the same time.
Dal Pulao

Dal Pulao

Ingredients:

  • 1 cup basmati rice
  • 1/4 cup masoor dal
  • 1 small white onion, chopped
  • 2 garlic cloves, crushed
  • 1 small tomato, chopped
  • 1/2 cup chopped red bell pepper+green bell pepper
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon corinader powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon cumin seeds
  • salt to taste
  • 2 dried bay leaves
  • 2 tablespoon olive oil
Dal Pulao

Dal Pulao

Method:

  • Heat oil in a deep skillet, add cumin seeds and let it get brown.
  • Add onions, garlic, bay leaves, green chillies and cook until onions turns slight brown in color.
  • Add tomatoes, turmeric powder, carrots, coriander powder, garam masala powder and salt to taste. Cover the pan and cook for 3-4 minutes.
  • Wash rice and dal together for 2-3 times in running water and then add it to the pan and mix everything together.
  • Add 2 cups of water, cover the pan and cook on medium heat untl the rice is done and all the water is evaporated.
  • In between the half way of cooking rice, add chopped pepper to the pan and mix everything and cook.
  • Once done, uncover the pan and fluff it with fork and serve hot with raita and pickle of your choice. Enjoy!!
Dal Pulao

Dal Pulao

Fried rice is popular dish in Asian cuisine especially in Chinese food. It is made with steamed white rice/brown rice, stir fried in wok with some meats, eggs and veggies of your choice. There are many varieties of fried rice, with its own specific list of ingredients.

Fried rice is also the most common food sold in Chinese takeout. You can make fried rice with left over rice and jazz up a quick, easy and satisfying meal anytime. Couple of days ago, I was thinking to make something with the left over Rotisserie chicken which was sitting in my fridge. And this is the first dish came to my mind. Also I had some veggies to add to the rice…so, this dish perfectly fits in my menu and hence I made this for our dinner that night.

This dish hardly takes up anytime to prepare, if you assemble, chop and cut everything in advance.  I didn’t have any left over cold rice, so I have used freshly cooked rice and the outcome was amazingly delicious. When I was done cooking, hubby came out from study room to enquire what I am cooking which is so fragrant and delicious smelling…and yes, he was on perfect timing for DINNER!

Chicken Fried Rice

Chicken Fried Rice

Ingredients

  • 1  1/4 cup basmati rice
  • 1  cup cooked chicken, cut into thin strips
  • 1/4 cup orange bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup frozen green peas, thawed
  • 1 medium-sized carrot, peeled and cut in small pieces
  • 1/4 cup cabbage, thinly sliced
  • 2 garlic cloves, crushed and chopped
  • 4 green(spring) onions, thinly sliced
  • 6-7 florets of broccoli, cut in small florets
  • 1 teaspoon roasted cumin powder
  • pinch of turmeric powder
  • 2 teaspoon olive oil
  • 3 eggs, scrambled
  • 1/4 cup fresh cilantro leaves, chopped
  • salt to taste

For Sauce:

  • 2 teaspoon garlic chili sauce/paste
  • 2  1/2 teaspoon dark soy sauce
  • 2 teaspoon stir fry sauce
  • 1/2 teaspoon sesame oil
  • 3-4 dashes of hot sauce
Chicken Fried Rice

Chicken Fried Rice

Directions:

  • To cook the rice, add water double the amount of rice, bring to a boil, then reduce heat to low, cover and simmer for about 20 minutes. Once done, uncovered the rice and let the rice cool down completely and then fluff it with a fork.
  • Mix everything under sauces and keep it aside.
  • Heat oil over high heat in large frying pan or wok and add the white part of green onions, garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add carrots, peas, broccoli, salt to taste and stir fry these veggies on high heat. Add very little of salt, just to season the veggies.
  • Add turmeric powder, mixed sauces, roasted cumin powder and stir well with the veggies. Throw in the bell pepper, cabbage and cook for 1 minutes or so.
  • Add the cooked rice, chicken meat. Stir well and cook over medium high heat for 3-4 minutes, stirring occasionally.
  • Add scrambled eggs, cilantro leaves, chopped green onions and mix well.
  • Remove from heat, garnish with some thinly sliced onions to serve!
Chicken Fried Rice

Chicken Fried Rice