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Rice,Pasta and Noodles |
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Biyani Variety one |
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Ingredients
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Biryani Variety Two |
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Ingredients |
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Capsicum Rice |
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| Ingredients 1 Cup Plain Rice 4 -5 Medium Size Capsicums (Bell Peppers) 1 Lemon 1 1/2 Table Spoon Grated Dry Coconut 1/4 Tea Spoon Turmeric Powder 4-5 Table Spoon Oil For Seasoning: 1/2 Tea Spoon Mustard Seeds 1 Tea Spoon Black Gram Dal 1 Tea Spoon Bengal Gram Dal 5 Red Chillies A Few Curry Leaves A Few Cashew Nuts A Few Roasted Peanuts For Masala Powder: 5 Red Chillies 1 Inch Cinnamon 1 Tea Spoon Coriander Seeds 1 Tea Spoon Cumin Seeds 1 Tea Spoon Bengal Garam Dal Direction For Cooking Fry the masala ingredients in a tea spoon of ghee or oil till golden brown. Powder and keep aside. Cook rice until almost cooked. Drain water off the rice, spread and cool. Mix a teaspoon of oil or ghee to that and keep aside. Heat oil and add seasonings one by one and fry till golden brown in color. Add diced capsicum and fry till soft. Reduce heat and add grated dry coconut. Fry until light brown; add turmeric powder, salt, & the cooked rice. Fry for a few minutes until the rice is hot. Squeeze lemon juice and powdered masala. Mix well and garnish with cut coriander leaves. Serve with cucumber chutney.  |
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Methi Rice |
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| Ingredients 11/2 Cups Basmati Rice 10 Cubes Paneer Or Tofu 1 Cup Green Peas 1 Bunch Meethi Leaves 2 Tomatoes 1 Teaspoon Garlic Paste 5 Green Chillies 1/2 Teaspoon Turmeric As Desired Salt 5 Tablespoons Oil Or Ghee Direction For Cooking Heat oil in a kadai. Add garlic paste and fry well. Add tomatoes, meethi leaves, chillies, green peas, turmeric and salt. Keep frying till tomatoes are cooked well. Add rice with the double measure of rice and stir well. After the rice is cooked garnish with fried paneer or tofu cubes. |
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Three Colored Rice |
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| Ingredients Orange Rice: 3 Tomatoes 5 Tablespoons Ghee Or Oil 1 Onion (Chopped) 2 Carrots (Shredded) 2 Green Chillies And As Desired Salt White Rice: 5 Tablespoons Oil Or Ghee 1 Teaspoon Cumin Seeds 3 Green Chillies 10 Cubes Paneer And As Desired Salt Green Rice 1 Bunch Cilantro 3 Green Chillies 3 Flakes Garlic 1 Inch Ginger 4 Teaspoons Lime Or Lemon Juice 5 Tablespoons Oil Or Ghee 1 Onion 100 Gms Cooked Peas And As Desired Salt Direction For Cooking Cook the rice with the double measure of the rice. Spread the rice in a plate . For the Orange rice Heat oil or ghee in a pan add onions, tomatoes, carrots, green chillies and salt cook till it becomes tender. Keep aside. For the White rice Heat oil or ghee in a pan add cumin seeds, green chillies, paneer and salt. Keep aside. For the Green rice Grind cilantro, green chillies, garlic, ginger, and salt. Heat oil in a pan add onions, the ground paste and cooked peas. When it is cooled add the lime juice. Keep aside. Divide the rice into three equal parts. Mix the masala prepared for orange rice in one part , the masala prepared for white rice in another part and the masala prepared for the green rice in the third. Preheat the oven for 300 degrees. Set the rice in three layers and bake for about 15 minutes. |
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Tomato Bath |
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| Ingredients 1 Cup Rice 1 Cup Tomato Pulp 1 Cup Water 4 Green Chillies 1/2 Table Spoon Red Chilli Powder 1/4 Cup Onions 6 Flakes Garlic 1 Table Spoon Cahewnuts(Broken) 1/4 Cup Peas As Desired Salt 1/2 Lemon 1/4 Table Spoon Ginge-Garlic Paste 1 Inch Cinnamon 3 Cloves 2 Cardmom 1 Bay Leaf Direction For Cooking Wash and soak rice for about 15 minutes. Heat oil in a heavy bottomed vessel fry the spices, ginger garlic paste, green chillies and onions. Add peas with tomato pulp and then add water. When it starts boiling add red chilli powder, little sugar, rice and salt. Squeeze the lemon after removing the lid. Garnish with corriander leaves and cashewnuts. |
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Tomato Pulav |
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| Ingredients 2 Cups Basmati Rice 1 Pound Tomatoes 1/2 Cup Fresh Coconut 5 Green Chillies 1 Bunch Mint Leaves 5 Peppercorns 2 Table Spoons Garam Masala 3 Flakes Garlic A Few Cashew Nuts A Few Rasins (Optional) As Desired Salt 5 Table Spoons Oil Or Ghee Direction For Cooking Soak the rice for 10 min. Grind the coconut and tomatoes into a paste. Heat oil add pepper, garam masala, green chillies, mint, ginger, garlic fry for 1 min. Add the paste let it to boil. Add rice and 3 3/4 cups of water cook till it is dry. Garnish with cashew nuts and rasins. Serve with cucumber Raita. |
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Corn Rice |
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| Ingredients 10 Baby corn 1 cup Mint Chutney 1.5 cup Chopped onions 1 Tsp Butter 3 cups Basmati Rice 0.5 cup Green peas 2 Potatoes 1/2 Cauliflower florets 0.5 cup Oil 1.5 Tsp Caraway seeds 4 Cardmom 2 inches Cinnamon 2 Tbsp Ginger garlic paste 4 Green Chillies 1/4 cup Corriander leaves 1/4 cup Mint leaves Direction For Cooking Heat oil , saute onion and butte till light golden color. By adding a few tablespoons of water cook the corn. Mix the mint chutney and little salt. Leave it for 1.5 hour. Parboil rice along with cardmoms, cloves and salt. Strain, keep aside. Heat oil add cardamom,cloves and caraway seeds, chopped onion, ginger garlic paste and 1/4 cup water. Allow the masalas to cook. Add all the cut vegetables, green chillies and 2 cups of water. Sprinkle salt and allow to cook till it is half done. Take a thick bottom pan spread half of the rice,half of the vegetables and half of the corn and repeat the process till done into three layers. Sequeeze some lemon , desi ghee and garnish with corriander and mint and
allow to cook for 10-15 minutes. |
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Fried Rice |
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| Ingredients 3 cups Cooked rice 4 Tbsp Oil/butter 1 Onion 1 Tbsp Soy sauce 1 Tbsp Tomato Ketchup salt to taste Direction For Cooking Chop onions finely into long pieces. Cook and cool the rice. Heat oil in a pan, fry onions till golden brown. Add salt, soya sauce, tomato ketchup and mix the rice. Vegetables like carrots, beans,brocolli, cabbage can be added. Saute these
vegetables and add them while mixing the rice. |
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Kashmiri Pulav |
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| Ingredients 2 cups Basmati rice 1/4 cup Peas 1/4 cup Beans 1/4 cup Carrots 3 Tbsp Cashenuts 1/2 cup fruits (pineapple, apple and pear) a few strands of Saffron 3 Tbsp Butter 4 Cardamom a few drops of Kewara Direction For Cooking Boil rice and let it cool.Heat butter add cardamom and saffron. Add diced vegetables and fruits together cook till done.Mix the rice, sugar , salt and kewara for flavor. Serve hot with cucumber raitha. |
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