Showing posts with label Rice Dishes. Show all posts
Showing posts with label Rice Dishes. Show all posts

October 24, 2018

FRIED RICE

Ingredients:
Cold cooked rice - 500 gms
Shallots - 3 (finely chopped)
Eggs - 3
Oil - 3 tbsp
Prawns - 100 gms (boiled and finely chopped)
Soy sauce - 1 tbsp
Bacon rashers - 3 (finely chopped)
Salt and pepper to taste

Method:

  • Heat wok. add oil and heat then add beaten eggs and stir fry until partly set.
  • Add rice and stir fry then add prawns, bacon and continue stir fry.
  • Lastly add soy sauce, salt and pepper and shallots.
  • A few drops of sesame oil may be added.
  • Eggs may be made into omelette and cut into strips and added separately, if desired.

September 13, 2018

MUSHROOM RISOTTO

Ingredients:
Oil - 2 tbsp
Onions - 2 small (finely chopped)
Long grain rice - 200 gms
Chicken stock cubes - 2
Water -  700 ml
Mushrooms - 100 gms (sliced)
Cooked peas - 50 gms
Red pepper - 1 small (chopped)
Green pepper - 1 small (chopped)
Few black olives for garnish

Method:

  • Heat the oil; fry the onions and rice until golden brown, stirring frequently- about 10 minutes.
  • Add the crumbles chicken stock cubes and the water.
  • Bring to boil, stirring, then cover and simmer gently for about 10 minutes.
  • Add all the other ingredients and simmer for a further 10 minutes or until rice has absorbed all the liquid.
  • The risotto should be stirred occasionally while cooking.
  • Garnish with black olives.

September 03, 2018

SWEET RICE

Ingredients:
Short grained pudding rice - 175 gms
Sugar - 75 gms
Milk - 850 ml
Pared zest of one large lemon
Eggs - 2
Egg yolks - 4

To Decorate:
orange slices - quartered

For the topping:
Castor sugar - 2-3 tsp
Ground cinnamon - 1/4 tsp

Method:

  • Place the milk, rice, sugar and pieces of lemon zest in a large saucepan. Bring to the boil, then lower the heat.
  • Cover tightly and simmer for 35-40 minutes or until the rice is tender and most of the milk has been absorbed, stirring occasionally. Remove from the heat.
  • Remove the pieces of lemon zest from the rice mixture. In a small bowl, beat together the eggs and the egg yolks, then beat into the rice. 
  • Return to a very low heat and cook for 2 minutes, stirring constantly.
  • Place the rice in flour individual serving bowls, allow to cool, then chill for 3-4 hours.
  • To serve, mix together the sugar and cinnamon and sprinkle over each bowl, parallel line.
  • Decorate with quartered orange slices and serve immediately, while sill chilled.

August 12, 2018

RISOTTO WITH HAM AND PEAS (RISOTTO CON PROSCIUTTO E PISELLI)

Ingredients:
Butter - 50 gms
Onion- 1 (peeled and chopped)
Italian rice- 300 gms
Dry white wine -6 tbsp
Chicken stock - 5 cups
Pinch of saffron'
Small red pepper - 1 (seeded and chopped)
Cooked green peas - 2 cups
Cooked ham - 100 gms (diced)
Salt and pepper
Parmesan cheese

Method:

  • Heat half the butter in a pan, add the onion and cook until it is soft and beginning to brown.
  • Add rice, stir until it is translucent, then add the wine and cook until it has almost evaporated.
  • Add half the hot stock, saffron and red pepper and cook, uncovered, until most of the stock has evaporated, then add remaining stock and continue to cook until the rice is almost ready.
  • Stir frequently while the risotto is cooking.
  • Add ham and peas, season to taste and leave just long enough for the peas to heat through.
  • Add remaining butter and serve with a bowl of grated Parmesan cheese.

July 17, 2018

MANDARIN COMBINATION

Ingredients:
Oil - 2 tbsp
Onion - 1 (chopped)
Garlic cloves - 2 (minced)
Green pepper - 1 (cut into thin strips)
Cooked pork or chicken -1/4 pound (shredded)
Cold boiled rice -2 cups
Soy sauce- 1 1/2 tbsp
Whole shrimp - 1/4 pound (cooked)
Cucumber - 1 (sliced lengthwise, unpeeled)
Egg omelettes - 2 (cut into 1/2" strips

Method:

  • Heat the oil in the wok and add onion, garlic and green pepper.
  • Stir fry one to two minutes. Add cooked meat and stir fry 1 to 2 minutes.
  • Add rice,soy sauce and shrimp.
  • Continue to stir fry until all ingredients are thoroughly heated.
  • Cut the lengthwise cucumber slices crosswise every 1/4" but not all the way through.
  • Insert them here and there in the dish.
  • Garnish with strips of egg omelette.

May 23, 2018

VEGETABLE BAKED RICE

Ingredients:
Olive oil - 1 tbsp
Green onions - 3 (finely chopped)
Long grain rice - 250 gms
Thyme - 1/4 tsp
Bay leaf - 1
Chicken stock - 375 ml (heated)
Butter - 2 tbsp
Celery stalk - 1/4 (diced)
Cooked green peas - 125 gms
Cooked carrots - 125 gms (diced)
Zucchini - 125 gms (diced)
Mushrooms - 125 gms (diced)
Salt and pepper

Method:

  • Preheat oven to 180 degrees.
  • Heat oil in ovenproof casserole and cook onions 3 minutes over low heat.
  • Stir in rice; cook 2 minutes over medium heat. Season and mix in thyme and bay leaf.
  • Pour in chicken stock; cover and bring to boil. Finish cooking 18 minutes in oven.
  • Meanwhile, heat butter in frying pan. When hot, add all vegetables and cook about 3 to 4 minutes. Season generously.
  • Add these vegetables to casserole about 5 minutes before rice is done.

April 23, 2018

RICE CANAPES

Ingredients:
Hard boiled eggs - 5 (chopped)
Cooked saffron rice- 1 cup
Celery stalk - 1/2 (diced small)
Green onions - 2 (finely chopped)
Chives - 1 tsp (chopped)
Mayonnaise - 3 tbsp
Sour cream - 2 tbsp
Worcestershire sauce - 1 tsp
Juice of half lemon
Salt and pepper
Sliced Italian bread

Method:

  • Place eggs, rice, celery, onions and chives in bowl; mix well.
  • Add mayonnaise, sour cream, worcestershire sauce, lemon juice, salt and pepper; mix again until incorporated.
  • Spread over Sliced Italian bread and serve.


February 20, 2018

TOMATOES STUFFED WITH RICE

Ingredients:
Large tomatoes - 3
Long grain rice - 1 cup (cooked)
Almonds - 3-4 (chopped)
Raisins - 5-8
Strands of saffron
Milk - 1 tbsp
Vegetable oil - 2 tbsp
Clove powder - 1 tsp
Chilli powder - 1/2 tsp
Salt to taste

Method:

  • Cut a thin slice on top of the tomatoes and scoop out the inner part.
  • Sprinkle with salt and keep aside. Soak the saffron stands in milk.
  • Mix the saffron colour, spices, almonds and raisins to the rice.
  • Fill the tomatoes with rice filling. Cover with tomato slice.
  • Rub a little oil on each of the tomato and bake in an oven for 3-4 minutes.

February 19, 2018

GREEN SEAFOOD PULAO

Ingredients:
Fish or prawns - 500 gms (cleaned or shelled and deveined)
Basmati rice - 250 gms
Salt to taste
Turmeric -1/4 tsp
Oil - 2 tbsp
Juice of one lemon

Grind to a paste:
Coriander leaves - 125 gms
green chillies  - 10-12 (as per taste)
garlic - 50 gms
Cumin seeds - 2 tsp
Coconut - 3/4 (grated)

Method:

  • grind all the ingredients to make green chutney.
  • Boil rice in salted water. When cooked, drain the excess water and keep aside.
  • Heat oil in a pan and fry the ground chutney on low heat for 5 minutes.
  • Add turmeric and salt. Then add the fish or prawns to the chutney and fry well.
  • Add one cup of water and simmer till done and the gravy is thick.
  • Sprinkle lemon juice over the rice and mix well.
  • in a pan,put half the rice, then spread the fish mixture over it, followed by the remaining rice.
  • cover and cook on low heat  for 15 minutes.


January 02, 2018

SHENGDANA BHAT

Ingredients:
Boiled rice - 100 gms
Peanuts - 100 gms
curry leaves - few
Desiccated coconut - 50 gms
Salt to taste
Ghee - 3 tbsp

Method:

  • Boil peanuts till soft.
  • Heat ghee in pan; add curry leaves, peanuts and coconut and fry for 1-2 minutes.
  • Then add to the cooked rice with salt and mix well.
  • Serve with Valachi Birde.

December 31, 2017

INDONESIAN RICE SALAD

Ingredients:
Long grain brown rice- 2 cups
Water - 4 1/2 cups
Lime dressing
Chinese pea pods - 150 gms (ends and strings removed)
(snow or sugar peas)
Red or green bell pepper - 1 (seeded and chopped)
Green onions - 5 (thinly sliced)
Water chesnuts - 1 can (200 gms)
(drained and chopped)
Cilantro - 1/4 cup (chopped)
Raisins - 1/4 cup (optional)

Method:

  • In a 3-4 quart pan, combine rice and water.
  • Bring to a boil over high heat; then reduce heat, cover, and simmer until rice is tender to bite (about 45 minutes).
  • Let stand, uncovered, until cool (about 30 minutes).
  • Meanwhile prepare lemon dressing.
  • Thinly slice pea pods. Place in a large bowl; add bell pepper, onions, water chestnuts, cilantro, raisins (if used), rice, and lime dressing. Mix well.
  • Spoon salad into a serving bowl.
Lime Dressing:
  • In a small bowl, stir together 2/3 cup unseasoned rice vinegar, 2 tbsp each lime juice and reduced sodium soy sauce, one tbsp minced fresh ginger, t tsps minced garlic and 1 tsp oriental sesame oil.

December 30, 2017

DILKHUSH PULAO

Ingredients:
Basmati rice - 250 gms
Onions -4 (sliced)
Fresh orange juice - 1 cup
Pineapple  slices - 2
Apple -  1/2 (diced)
Seedless grapes - 2 tbsp
Dry fruits - 50 gms
(almonds, pista and cashewnuts)
Cloves -4
Cinnamon pieces - 2"
Cardamoms -4
Salt to taste
Ghee - 4 tbsp

Method:

  • Clean the rice and soak for 15 minutes.
  • Heat ghee in a thick bottom vessel and fry the onions.
  • When the onions are brown, add red chilli powder, cloves, cinnamon and cardamom.
  • Drain the rice thoroughly and add it to the onion mixture. Fry well.
  • Mix orange juice in enough water so that it constitutes double the amount of rice, and pour over rice.
  • Bring it to boil and then lower the heat.
  • When the rice is semi cooked, add the diced apple, pineapple, grapes and nuts.
  • Cook till done.
  • Serve hot.

November 25, 2017

HUNGARIAN CABBAGE RICE

Ingredients:
Boiled rice - 2 cups
Cabbage - 2 cups (chopped)
Eggs - 2
Butter - 2 tbsp
Garlic paste - 1 tbsp
Curd - 1/2 cup
Bread crumbs - 1 cup
Salt to taste
Pepper - 1 tsp
Cheese - 2 tbsp (grated)

Method:

  • Beat butter, eggs, and curd together.
  • Add other ingredients and mix well.
  • Grease a baking dish and put the mixture into it.
  • Sprinkle grated cheese on top.
  • Bake in a preheated oven for 10-15 minutes or until cheese gets brown.

November 10, 2017

CHICKEN AND PORK FRIED RICE

Ingredients:
Short grain rice - 2 cups
Chinese sausages -1 pair
Peanut oil  - 3 tbsp
Eggs - 3 (beaten)
Garlic - 1 tsp (finely chopped)
Shrimp paste - 1-2 tsp
Red capsicum - 1 (finely diced)
Spring onions - 4 (finely chopped)
Small cooked prawns - 1 cup
Pork - 1/2 cup (cooked and diced)
Chicken breasts - 1 cup (cooked, boned and diced)
Dark soy sauce - 2 tbsp
Water - 2 tbsp
Chilli sauce - 2 tsp
Sesame oil - 1 tsp

Garnish:
Coriander leaves - 1/2 cup
Omelette strips

Method:
  • Put 3 1/2 cups water in a saucepan, add rice and Chinese sausages and bring to the boil.
  • Cover with well fitted lid, turn heat to low and cook for 20 minutes without lifting the lid. 
  • When cooked, turn rice on to tray and leave to cool. 
  •  Separate sausages, slice thin diagonally and set aside.
  • Grease wok lightly and make 3 omelettes with beaten eggs, cut into strips and set aside.
  • Heat remaining oil in wok, add garlic, shrimp paste, capsicum, half the spring onions and stir fry for one minute.
  • Add cooked rice to wok and stir fry till warmed through. 
  •  Add prawns, pork, chicken and sausage, and stir till heated through.
  • In a bowl mix together soym water, chilli sauce and sesame oil, and pour over rice in the wok.
  • Raise heat, add remaining spring onions and half the omelette strips, stir and blend well.
  • Serve hot, garnished with chopped coriander leaves and remaining omelette strips. 

October 04, 2017

JAGGERY RICE

Ingredients:
Rice - 1 cup
Coconut -1
Jaggery - 1 cup
Milk - 1 tbsp
Cardamom powder - 1/2 tsp

Method:

  • Grate the coconut and soak in hot water for 15 minutes to get coconut milk. Extract milk by squeezing the soaked coconut. It must be 3 cups.
  • Wash and cook rice with coconut milk until rice is almost done.
  • Grate jaggery and mix it with cooked rice, milk and cardamom powder.
  • Transfer to well greased dish and bake for 30 minutes.

August 27, 2017

CAULIFLOWER AND CHICKPEA PILAF

Ingredients:
Cauliflower florets - 350 gms
Chickpeas - 400 gms can (rinsed and drained)
Basmati rice - 200 gms
Large onions - 2 (sliced)
Vegetable stock - 500 ml
Toasted flaked almonds - 50 gms
Handful of chopped coriander
Curry paste - 1 tbsp
Oil- 1 tbsp

Method:

  • Heat the oil in a large non stick pan and add the onions. Cook over a medium heat for 5 minutes, until starting to turn golden.
  • Stir in the curry paste and cook for one minute.
  • Add the rice, cauliflower and chickpeas, stirring to coat.
  • Pour in the stock and stir.
  • Cover and simmer for 10-15 minutes, until the rice is cooked and the liquid has been absorbed.
  • Stir in the almonds and coriander, then serve.

August 24, 2017

KARAPINCHA KANDA (CURRY LEAF KANJI)

Ingredients:
Kakukuhaal (red) or white rice -1/2 cup
garlic - 10 gms
Water - 3 cups
Curry leaves- 300 gms
Fresh coconut - 300 gms (grated)
Salt to taste

Method:

  • Put the rice, garlic and 2 cups of water in a pot and boil until the rice is cooked.
  • In a blender, mix the curry leaves and grated coconut together with one cup of water and strain the mixture.
  • Add it slowly to the rice.
  • Stir well and cook for 8-10 minutes.
  • Season with salt and serve with piece of jaggery. 


July 11, 2017

BUTTERMILK KHICHIDI

Ingredients:
Rice -  2 cups
Buttermilk - 4 cups
Baby potato - 100 gms
Oil for frying the potatoes
Mustard seeds  - 1 tsp
Curry leaves - few
Salt to taste
Oil - 2 tbsp
Peanuts - 1 tbsp (to garnish)

Method:

  • Peel the potatoes. Sprinkle salt and keep aside.
  • Heat the oil and deep fry the potatoes till they are golden brown.
  • Heat toil in pressure cooker; add mustard and curry leaves and allow them to crackle.
  • Add the washed rice and saute for 2 minutes.
  • Mix in the buttermilk; close the lid and cook until done.
  • Once the lid open; add salt and fried potatoes. Mix gently.
  • Garnish with roasted peanuts and serve with papad and pickle.

June 01, 2017

VEGETABLE RISOTTO WITH SAFFRON

Ingredients:
Onion - 1/2 cup (diced)
Black mustard seeds  -  1/2 tsp
Arborio rice - 1 cup
Vegetable broth - 2 to 2 1/2 cups
lemon zest - 1 tsp (finely grated)
Saffron threads - 1/2 tsp
 garlic cloves - 2 (minced)
Shiitake mushrooms - 6 (optional)
Fresh or frozen young green peas - 1/4 cup
Salt and pepper to taste
Fresh basil leaves - 8
Fresh chives - 2 tbsp (minced)
Fresh thyme - 1/2 tsp (minced)
Tomatoes -2 (blanched, peeled, seeded and diced)

Method:

  • Lightly spray a nonstick saucepan with olive oil.
  • Heat the pan, add the onion, and saute over medium low heat for 3-4 minutes, or until translucent.
  • Add the mustard seeds, turn up the heat to medium high, and cook for about 2 minutes, or until the seeds turn gray, splutter, and pop.
  • Add the rice and cook for 2-3 minutes, stirring continuously.
  • Add the broth, lime zest, saffron, garlic, mushrooms, peas, salt, and pepper, and bring to a boil over high heat.
  • Reduce the heat to a simmer and stir gently.
  • Simmer for about 20 - 25 minutes, or until the rice is tender and fluffy, and the liquid is evaporated.
  • During the cooking process, add more broth as needed to keep the rice covered.
  • Gently fold in the basil, chives, thyme, and tomatoes.
  • Cook for 2 minutes longer and serve immediately.

April 27, 2017

BROCCOLI AND CARROT PULAO

Ingredients:

Basmati rice - 400 gms
Broccoli florets - 150 gms 
Carrots - 100 gms (diced, parboiled)
Oil - 2 tbsp
cumin seeds  - 1 tsp
Bay leaf - 1
Cloves -3
Black pepper  -1 tsp
Salt to taste
Water  -5 cups

Method:

  • clean, wash and soak the rice in sufficient water for 10 minutes. drain and keep aside.
  • Heat oil in a heavy bottomed pan. Saute the cumin seeds, bay leaf, cloves and black pepper till they crackle.
  • Add the carrots, broccoli and salt and stir fry for 3-4 minutes.
  • Remove; discard the whole spices; keep the vegetables aside.
  • Boil one litre water in a separate pot; cook the rice until done and drain the excess water.
  • Gently fold in cooked vegetables into the rice and transfer to a serving platter.
  • Serve hot.
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