Mixed Rice Varities

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 30, 2006.

  1. malli

    malli New IL'ite

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    hi friend,
    Thanky you very much for your post mixed rice varities . some varities i tried very nice. :wow
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sorry malli,

    some how I missed your post. You are always welcome. May I know which you tried? because, if you give the names here,by seeing those names others will give a try on that. ok?
    Any how thanks for your feed back.
     
  3. kaluputti

    kaluputti Platinum IL'ite

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    Heloo Krishnamma!

    I share your love of cooking .Kudos for your fantastic collection of mixed rice recipes!(as also other collections)What a painstaking work! :hatsoff...he he he...though I don't wear a hatBig Laugh.Here I just wanted to add another recipe, my g.ma used to make when we were kids, for lunch pack.It is just like our 'ven pongal' but she

    1.dry fried the rice and moongdal till it starts to color, and

    2.season mustard, urad dal with one or two red chillies broken or whole, and according to individual taste

    3.then wash the rice dal mixture and add water, twice or 2 1/2 times

    4.add the seasoning

    5.Pressure cook like ordinary rice.
    For nutrirional purposes and variety I have adding peas, onions, (not tomatoes, as it will change the taste) to the seasoning and then add it to the water.

    It is very delicious and healthy and quick, even works as a one pot meal.Hope you try it and innovate upon that, being an expert.Lots of our friends need more from you.Bow
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi kaluputti,

    Thanks for sharing a nice recipe with us. Sure I will try this and give you a FB.
    Thanks for your wishes and complements.Bow
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Carrot rice

    Ingredients:

    Cooked Rice – 1 cup
    Grated Carrot - 1 cup
    Red chillies – 3 or 4
    Fresh ginger – a small piece

    Channa dal – 1 tabsp
    Urad Dhal – 1 teasp
    Asafetida – ¼ teasp
    Pea nut – 2 tabsp
    Oil – 4 or 5 teaap
    Mustard – 1/2teasp
    Curry leaves – few
    Salt

    Method:

    In a plate put cooked rice and sprinkle one or two teaspoon oil over it.

    Toss it well and keep aside.
    Chop the ginger finely.

    Break the red chillies into small pieces.
    In a pan pour oil and make seasoning.

    add grated ginger and stir well.
    Then add pea nuts, red chillies and fry just for a min.
    And curry leaves and fry for a second.
    Now add grated carrot and stir well and allow it to cook.
    Add salt and mix well.
    Remove from the fire and put it on the rice plate.
    Mix well.
    Now carrot rice is ready to serve.
    Serve with any raitha.




     
  6. LakNar

    LakNar Senior IL'ite

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    Hi Krishnamma

    Mouthwatering to go through the recipes.. feeling Hungry to gulp up all the variety rice.. thanx maa for giving us these recipes..

    I can try these up and cope with rush in the morning hour..

    luv
    Lakshmi
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Lakshmi,

    Welcome to my sub forum. BowThank you so much for your feed back. yes generally mixed rice will help us a lot. Also check the ready made powders and basic paste. that will help you a lot.
    :coffeesurely wait for your feed back.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Quick Curry leaves Rice

    Ingredients:

    1 cup cooked rice
    salt

    To roast:

    A handful of fresh curry leaves
    2 red chillies
    1 tablespoon Channa dal
    1 teaspoon Urad dhal
    ¼ teaspoon black pepper
    ¼ teaspoon asafetida powder
    1 tablespoon coconut (optional)

    For seasoning:

    5 cashew nuts broken into small bits
    1/2 sp mustard seeds
    1 sp udad dal
    1/2 sp channa dal
    2 tablespoon oil
    Few curry leaves

    Method:

    In a kadai, put 1/2 sp oil and roast Channa dhal, urad dhal, red chillies, black pepper and asafetida.

    Now add the curry leaves and coconut and fry for a while on low flame.

    Let it cool. Then Grind this to a powder.
    In a kadai put the remaining oil and when it is hot add the mustard seeds.

    When it pops up, add cashew nuts and curry leaves and then add the cooked rice. Keep the flame low.

    Add curry leaves powder along with salt to the rice and mix well.
    Very good for lunch box.


    Note:
    You can avoid coconut if you do not want. But adding coconut will improve the taste and reduce hotness. Instead of oil, you can use ghee also.

    You can also use dried curry leaves for this.

     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mixed veg. rice

    Ingredients:

    Cooked Rice – 1 cup
    Half cooked mixed vegetable – 1 cup (Carrot, Green Peas and Beans)
    Capsicum cut into small pieces – 1/2 cup
    Onion – 1 chop finely
    Green chilly – 4 chop finely
    Turmeric powder – a pinch
    Oil or Ghee – 4 or 5 teaspoons
    Mustard – Half teaspoon
    Cinnamon Stick – a small piece
    Cloves – 2
    Cashew nut – 1 tablespoon
    Curry leaves – few
    Salt – 1 teaspoon or as per taste

    Method:

    In a kadai put the oil or ghee and when it is hot add cinnamon stick, cloves and mustard.

    When it pops up, add cashew nuts, chillies and curry leaves and fry for a while.

    Then add onion and fry till it become transparent.

    Now add capsicum pieces and fry for two/three minutes on low flame.

    Add cooked vegetables, turmeric powder and salt.

    Mix well. Add cooked rice to this and mix gently.

    Serve with any raitha.

    Note:
    You can prepare this with left over rice also. Vegetables can be cooked in microwave. Cut the vegetables into small pieces, sprinkle a handful of water and microwave it for one to two seconds.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Vegetable biryani recipe

    Ingredients:

    2 cups Basmati Rice
    1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
    150 gms Green Peas
    3 Finely Sliced Onion
    2 Finely Sliced Green Chillies
    Salt to taste
    1 tsp Red Chilli Powder
    2 tsp Cinnamon
    1 sp Cumin Seeds
    4 Cloves
    1/2 tsp Black Pepper Powder
    4 Tomato
    1/2 cup Yogurt (curd)
    4 tbsp Vegetable Oil
    1/2 tsp Mustard Seeds
    3 tbsp Dry Fruits (cashew nuts, raisin)


    Method:


    Wash the basmati rice well before cooking.


    Then take rice with 3-3/4 cup water and a little salt.


    Also add 2 tbsp of dry fruits.


    Cook it in pressure cooker or in a pan or microwave.


    Cut all the vegetables into small thin pieces and fry in oil.



    Put 1/2 sp salt and fry the green peas also.


    Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and cumin seeds, cloves, black pepper powder and stir for about half minute.



    Then add onions and saute them for a minute, till they get pink in color.


    Add salt and red chilly powder and stir.


    Add fine chopped tomatoes and fry till they are properly cooked.


    Take the yogurt and make it fine by putting in a blender for just 2 rotations.



    Add this fine yogurt and stir well.


    Heat it for about a min.


    Add all the fried vegetables.



    Add the cooked rice and mix well with very light hands so that the rice grain doesn't break.



    Cook for about 3 minutes.


    Take this vegetable biryani out in a rice serving dish.


    Garnish with dry fruits and green coriander leaves.


    Serve the vegetable biryani hot with raita, potato chips and pickle.
     

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