Bhaths, Pulaos, Rices & Saadams!

Discussion in 'Ask ChitVish' started by Chitvish, Oct 13, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dahi Lapsi - a diet dish but no compromise in taste!!

    This is very creamy & delicious.


    Lapsi - 1/3 cup

    Mixture of low-fat milk + water - 1 cup

    Salt

    Low-fat curds - 1 cup or as necessary

    To decorate:

    Seedless pomegranate & coriander leaves

    Cook lapsi tillsoft in milk+water mixture.

    Cool thoroughly & add salt & curds.

    Decorate as shown & serve chilled.

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Beetroot Pulao - easy to make.

    Basmathi rice - 1 cup (soak for 10 mtes & drain)

    Grated beetroot - 1 cup

    Grind together to a paste:

    Red chillies - 3,4

    Dhaniya - 1 tbsp

    Jeera - 1 tsp

    Ginger - 1”

    Garlic - 3,4 pcs (optional)

    Coconut - 2 tbsp

    To temper:

    Oil - 3 tbsp

    Shahjeera - ¼ tsp

    Chopped onions - 2 tbsp

    In a pressure pan, heat oil & temper as given.

    Next add paste & fry till raw smell is gone.

    Now add rice, sauté for a few mtes.

    Add grated beetroot, salt & just 2 cups of water.

    When the mixture starts boilng vigorously, lower the flame, close with lid, keep the weight & cook on low flame for 10 mtes.

    Cool, open & serve with any raitha.

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Milaku Podi (Pepper) saadam - jiffiest jiffy!

    Cooked rice - 1 cup (grainy)

    To temper:

    Oil + ghee - 2 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Chopped cashews - 2 tbsp

    Curry leaves - few

    Pepper powder - 2-3 tsp ( to taste, but must be freshly ground)

    Salt

    Heat oil+ghee & temper in the given order.

    Switch off when pepper powder gets very slightly roasted.

    Add salt & rice.

    Mix thoroughly.
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    Last edited: Nov 18, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rajasthani Ram Khichdi - yet another one pot meal!

    I saw this on a TV programme. This is best eaten with curds & papad. So, you can make it as spicy/ fiery as you like!!

    Rice - ½ cup (basmati not a must)

    Lightly roasted moong dhal - ½ cup

    Mixed vegetabls - 1 cup ( diced carrots, gobi, peas, bean, potatoes etc)

    Salt

    To temper:

    Ghee + oil - 3 tbsp

    Cloves - 4,5

    Bayleaves - 2

    Pepper - 1 tsp

    Chopped onions - ½ cup

    Red chilli powder - 1 tsp (or to taste)

    Garam masala powder - 1 tsp

    Salt, haldi

    In a pressure pan, temper as given.

    Add rice, dhal, vegetables, haldi & salt.

    Add 3-4 cups of water. This depends on the quality of rice.

    When vigorous boiling starts, simmer,close with the lid, keep the weight & cook for 15 mtes.

    Cool, open & serve hot with a dollop of ghee.


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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bengali Khichdi - yet another one-pot wonder!!

    Rice - ¾ cup (not necessarily Basmathi)

    Masoor dhal - ¾ cup

    Mixed, diced vegetables - 1-2 cups (carrot, beans, peas & potatoes)

    Onions - 2, chopped

    Green chilli-ginger-garlic minced - 2 tbsp

    Bay leaf - 1

    Lightly crush together:

    Cinnamon - 2 “

    Cloves & cardamom - 4-5 each

    Water - 5 cups

    In a pressurepan, heat

    oil + ghee - 3 tbsp

    Add:

    Bayleaf

    crushed spices

    Onions

    Green chilli-ginger-garlic minced

    Vegetables

    Washed rice+dhal

    Water

    Salt

    When water starts boiling vigorously, cover, keep the weight, simmer & cook for 10-12mtes.

    Cool, open & top with ghee.

    Goes best with kadhi & papad.

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    Last edited: Dec 28, 2010
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mexican Green Rice - lovely colour, lovelier taste!!

    Cooked basmati rice - 2 cups (grainy)

    For green paste:

    Mince in FP or grind coarsely ( do not grind to a paste)

    Coriander leaves - 1 cup

    Green Capsicum - 1, roasted, peeled & seeds removed

    Green chilli - 1-2

    Garlic - 10

    Onion - 1

    To this optionally add a few drops of green colour.

    Green Creamy Sauce:

    Heat

    Butter - 1 tbsp

    Add ¾ tbsp maida & sauté.

    Add capsicum paste - 1 cup (boil chopped capsicum & liquidize)

    Milk - 2-3 tbsp, just enough to get the right white sauce consistency, but with a mixture of capsicum paste & just enough milk.

    Salt & pepper

    Heat 2 tbsp olive oil + butter

    Add green paste & saute.

    Add the cooked rice & salt along with

    Oregano - 1 tsp

    Lime juice - 1 tbsp

    Lastly add green creamy sauce.

    Mix thoroughly & serve.


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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Easy Dry Fruit Kashmiri Pulao - rich & mildly sweet!

    Serve with a spicy vegetable side dish.

    In a saucepan ,sauté;

    Ghee - 2 tbsp

    Bayleaf - 1

    Cinnamon - 2 no:1” pieces

    Cardamom & cloves - 3, each (open the elaichi & add whole)

    Shahjeera - ¼ tsp

    Rice soaked for 15 mtes - 1 cup

    Fry well & add

    Milk - ½ cup

    Water - 1 ½ cups

    Saffron - ¼ tsp soaked in warm water

    Cream - 1 tbsp\

    Salt

    Cover & cook on medium heat ill ¾ done.

    Add:

    Sugar - 1 tbsp

    Raisins & almonds (roasted in oven) - 2 tbsp each

    Deep fried onion thin slices - 2 tbsp

    Cover & cook till dry.

    Decorate with silver varq(if you can get the veg ones!)


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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mango-Ginger Stir-fry Bhath - differently delicious!!

    Cooked rice - 1` cup (grainy texture is preferable)

    Peeled & grated mago-ginger - 1 cup

    In a pan, using 1 tsp oil, saute:

    Green chilli & red chilli - 1, each

    Urad dhal - 2 tsp

    Hing - a pinch

    Grated coconut - 2 tbsp

    Curry leaves - a few

    Lastly add mango-ginger & switch off the stove.

    Grind the above with salt & minimum water.

    Add this paste to the rice with 2 tsp oil.

    Temper 1 tsp mustard seeds & 1 red chilli in 1 tsp oil & add.

    Mix thoroughly & garnish with curry leaves & mango-ginger juliennes.


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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Oriental Rice - interesting fusion!

    Cooked basmathi rice - 1 cup (grainy)

    Mix to a sauce: the spice level is individual choice.

    Soya sauce - 2 tsp +

    pepper powder - ½ tsp +

    chilli powder – ½ tsp +

    dhaniya powder – ½ tsp +

    jeera powder – ½ tsp +

    sugar – 1 tsp

    In a wok, heat

    Oil - 2 tbsp

    Add

    Chopped small onions - 2 tbsp

    Chopped garlic - 2 tsp

    When garlic browns, add

    Chopped green chillies - to taste

    Cashews - 7,8

    Grated carrot - 2 tbsp

    Boiled peas - 2 tbsp

    Finally add the cold, grainy rice, little salt &mix well.

    Then add:

    Pineapple pieces - 2 tbsp

    Raisins - 2 tbsp

    The sauce made above.

    Blend all ingredients well & switch off.

    Garnish with chopped spring onions – both white & green parts.


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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Go-Green Khichdi - goodness of dhals+vegetables.


    Mix, wash & soak together for 10 mtes, the following:


    Basmathi rice, khichdi dhal, yellow moong dhal - each 1/3 cup

    Cleaned & chopped methi leaves - upto 2 cups

    Chopped beans & peas - each, 1 cup

    Green chilli-ginger paste - 4 tsp

    Red chilli powder - 1 tsp (optional)

    Heat 3 tbsp oil + ghee.

    Temper with 1 tsp mustard seeds & ½ tsp hing.

    Add methi leaves & sauté till they shrink & emit flavor.

    Add green chilli-ginger paste & red chilli powder.

    Add beans, peas,drained dhals & 2 ½ cups of water (or a little more if you prefer it soft)

    Add salt & a pinch of haldi.

    When the mixture starts boiling, simmer, close the cooker, keep the weight & cook for 10 mtes.

    Cool, open & garnish with coriander & crry leaves.

    Add a dollop of ghee & serve with curds.


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    Last edited: Mar 9, 2011
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