09
Mar 17

Steamed rice

When we are in hurry and hungry, would like to go with traditional meal, it is possible with steamed rice.

Steamed rice is staple diet in India, especially in south India, Orissa, and west Bengal etc.

Ingredients:

  • Basmati rice: 1 cup
  • Water: 2 cup
  • Lemon juice: 1 teaspoon (optional)

Preparation:

  1. Clean and wash rice. Soak it into double quantity of water Keep aside for 15-20 minutes.

Method:

  1. Cook the rice in rice cooker or pressure cooker along with lemon juice. (You can directly cook on stove on lower flame till rice is done.)
  2. Steamed rice is ready to be served.
Steamed rice

Steamed rice

Ingredients

Ingredients

adding lemon juice

adding lemon juice

Cook the rice in rice cooker

Cook the rice in rice cooker

Steamed rice is ready

Steamed rice is ready

Steamed rice

Steamed rice


14
Feb 17

Mushrooms coco pulao

On the occasion of valentine day:

Festivals always mean cooking special recipe in the traditional way. You can slightly twist the version and make the festival further special the day. I prepared Mushrooms coco pulao, in which I used the mushroom and coconut milk as basic ingredients. Enjoy the food, zest and be happy.

Mushroom is a super source of zinc, crucial to maintain the number of immune fighters. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance.

Ingredients:

  • Basmati rice (preferably long grain): 250gm (2 Cups)
  • Mushrooms: 100-150gm.
  • Coconut:  1 no. (Medium size) or
  • Fresh coconut milk: 500 ml (4 cups)
  • Ramba/kewada leaf (Pandanus odorus): 2 no.
  • Onion: 1 no. (Medium size)
  • Tomato: 2 no. (Medium size)
  • Ginger: 1 tablespoon (grated)
  • Garlic: 3-4 flakes.
  • Salt: 2 teaspoon
  • Clove: 4 no.
  • Green cardamom: 2 no.
  • Cinnamon: 2’ stick
  • Ghee: 2 tablespoon
  • Refined oil: 1 tablespoon

Preparation:

  1. Clean and chop mushroom to desire shape, keep aside.
  2. Wash the rice and keep aside.
  3. Slice the onion and the tomatoes, keep aside.
  4. Grind ginger and garlic to fine paste, keep aside.
  5. Coconut milk preparation:
  6. Take fresh coconut and break it, Scarp only white portion of coconut with help of coconut scraper.
  7. Take scraped coconut into grinding jar, add 2 cup of water, Grind well as chutney, Strain the chutney with fine strainer, store the liquid aside, this is called coconut milk, put back the coconut residue into grinding jar, add again 2 cup of water, Grind again and strain, now 4 cups of coconut milk is ready. (You can store it in refrigerator).

Method:

  1. Take a pressure cooker, heat ghee and refined oil, Put green cardamom, cinnamon and clove, sputter for few seconds add sliced onion, stir fry on high flame till onion gets translucent, add grinded ginger-garlic paste stir fry for few seconds, add chopped tomatoes, stir and fry for couple of minutes, add ramba leaves (just break by hands in to 3-4 pieces), add mushroom, stir fry for couple of minutes.
  2. Add salt and rice, stir fry further for couple of minutes, now Pour coconut milk and close the cooker lid.
  3. Cook on high flame; bring to full cooking pressure, put off the flame. Allow cooker to cool and open.
  4. Transfer into serving bowl, delicious Mushrooms coco pulao ready to be served with raita, raw jack fruit sabji, salad and chutney.
Mushrooms coco pulao

Mushrooms coco pulao

Ingredients

Ingredients

Ingredients

Ingredients

Put green cardamom, cinnamon and clove

Put green cardamom, cinnamon and clove

add sliced onion

add sliced onion

stir fry on high flame

stir fry on high flame

add chopped tomatoes

add chopped tomatoes

add ramba leaves

add ramba leaves

add mushroom

add mushroom

Add salt and rice

Add salt and rice

stir fry

stir fry

Add salt and rice

Add salt and rice

Add salt and rice

Add salt and rice

stir fry further for couple of minutes

stir fry further for couple of minutes

Pour coconut milk

Pour coconut milk

close the cooker lid

close the cooker lid

put off the flame

put off the flame

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao


02
Oct 16

Phalahari steamed samba rice

Ingredients:

  • Samba rice: ½ cup
  • Water: 1 cup
  • Sendha namak (rock salt): ½ teaspoon
  • Ghee (clarified butter): 1 teaspoon

Preparation:

  1. Clean and wash rice. Soak it into double quantity of water Keep aside for 15-20 minutes.

Method:

  1. Cook the rice in rice cooker or pressure cooker along with ghee and rock salt. Phalahari steamed samba rice is ready to be served.
    Phalahari steamed samba rice

    Phalahari steamed samba rice

    Ingredients

    Ingredients

    Soak

    Soak

    Phalahari steamed samba rice

    Phalahari steamed samba rice


24
Apr 16

Fish biryani (fish tahari /fish pulao)

Biryani is all time favorite traditional recipes and cooked in all over India especially in south India. It is one pot meal of rice lovers. Fish biryani is very delectable dish; always use bigger chunks of pieces as they are cooked very fast .you can use any types of fish, but preferably using the fish with single bone or boneless. This recipe is very delicious and nutritious.

Ingredients:

  • Basmati rice: 1 cup (150-200 gm)
  • Fish: 4 pieces (150-200 gm)
  • Refined oil/cooking oil l: 5 tablespoon
  • Curd: ½ cup
  • Onion: 50gm
  • Cumin seed: 1 teaspoon.
  • Salt: 1 teaspoon
  • Water: 2 cup
  • Ginger: 2 inch piece
  • Garlic: 3-4 flakes
  • Green chili: 4 no.
  •  Potato: 2 no. (Medium size)
  • Tomato: 1 no. (Medium size)
  • Cabbage: 1 bowl (chopped)
  • Lemon: 1 no.
  • Whole Garam masala:
  • Clove: 3 no.
  • Cinnamon: 2 inch stick
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Mace: 2 inch piece

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes. Again wash the fish drain out all the water.
  2. Take a bowl; put Garlic paste, salt, turmeric powder, mix well and make paste. Rub the paste on the fish. Keep aside.
  3. Clean and wash rice. Keep aside in a sieve.
  4. Slit the green chili, keep aside.
  5. Chop the potato, onion, tomato, cabbage, ginger and garlic. Keep aside.
  6. Make paste of ginger, garlic and green chili, keep aside.
  7. Fry the fish, keep aside.

Method:

  1. Heat 3 tablespoon of oil in a fry pan.
  2. Add cumin, whole Garam masala and green chili, sputter for few seconds, add chopped onion; fry it in high flame till it gets transparent.
  3. Add potato, cabbage and tomato one by one in sequence, frying after 2 minutes each.
  4. Add ginger, turmeric powder, chili powder, coriander powder and salt, fry for couple of minutes, and add curd, reduce the flame to lower, cook till vegetables are 80% done.
  5. Add washed rice and fry for 3-5 minutes.
  6. The moment some of rice begins to change color, add hot water, Place on high flame, when it starts to boil, add fried fish in it.
  7. Reduce the flame and cover the pot, cook it till rice is done.
  8. Put off the flame, Allow to cool for about 5-6 minutes, after cooling, stir lightly with the help of fork, and add lemon juice and green coriander leaves.
  9. Serve Fish biryani (fish tahari /fish pulao) in a rice plate and decorate with left over green coriander leaves.
  10. Mouth watering Fish biryani (fish tahari /fish pulao) is ready to serve with raita.
Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Ingredients

Ingredients

Fry the fish

Fry the fish

Ingredients

Ingredients

Add cumin, whole Garam masala and green chili

Add cumin, whole Garam masala and green chili

add chopped onion

add chopped onion

add chopped onion

add chopped onion

Add potato

Add potato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add potato, cabbage and tomato

Add ginger, turmeric powder, chili powder, coriander powder and salt

Add ginger, turmeric powder, chili powder, coriander powder and salt

add curd

add curd

add curd

add curd

add curd

add curd

Add washed rice

Add washed rice

Add washed rice

Add washed rice

Add washed rice

Add washed rice

add hot water

add hot water

add hot water

add hot water

add fried fish

add fried fish

add fried fish

add fried fish

cook it till rice is done

cook it till rice is done

add lemon juice and green coriander leaves

add lemon juice and green coriander leaves

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

Fish biryani (fish tahari /fish pulao)

  • fish is rich in protein, iron, Zinc, iodine, potassium calcium etc…
  • Fish protein is one of the best proteins.
  • It is very high in calcium, phosphorus and vitamin B6.
  • Fish is a brain booster.
  • Have fish thrice in a week, it does not matter whether it is river fish or sea fish.

23
Mar 16

Jeera rice (cumin rice fry)

Ingredients:

  • Basmati rice: 1 cup
  • Ghee (clarified butter): 1 teaspoon
  • Salt: half teaspoon
  • Cumin: 1 tablespoon
  • Water: 2 cup

Preparation:

  1. Clean and wash rice. Soak it into water. Keep aside for 20-30 minutes.

Method:

  1. Cook /stem the rice. You can cook rice into rice cooker/pressure cooker. Keep aside.

Seasoning:

  1. Heat ghee, in a fry pan and roast the cumin along with salt.
  2. Fry for minutes, turn off the flame.
  3. Add this prepared seasoning into cooked. Mix thoroughly and serve hot.
  4. Aromatic cumin rice is ready to serve.
  1. Jeera rice (cumin rice fry)
    Ingredients

    Ingredients

    Heat ghee

    Heat ghee

    add cumin

    add cumin

    cumin along with salt

    cumin along with salt

    stem the rice

    stem the rice

    add Seasoning

    add Seasoning

    Jeera rice (cumin rice fry)

    Jeera rice (cumin rice fry)

    Jeera rice (cumin rice fry)

    Jeera rice (cumin rice fry)