Tri-coloured Rice: Celebrating Republic Day

Its Republic Day so I decided to something which depicts the flag and Indianism. and what better than using Rice with vegetables.
I have used all natural ingredients no artificial colors are used in making the rice.

Tri-coloured Rice

Ingredients:
1.5cups Basmati Rice (Dividing into 3 equal parts)
Water to boil
Salt to taste

For the Orange/Saffron Rice
1tsp Olive Oil
1 Tomato
1Carrot
1tsp ginger-garlic paste
1tsp Pav Bhaji Masala

For the White Rice
1tsp Olive Oil
2tbsp Crumbled Paneer
1tsp Italian Seasoning
1tsp Ginger-Garlic Paste

For the Green Rice
1tsp Olive Oil
1 cup Mint Leaves
1 green chilly
1tsp ginger-garlic paste

Procedure:

• Boil the Rice with salt.
• Divide the rice into 3 equal parts.

For the Orange Rice:

• Chop carrots and tomato.
• Blanch them in hot water till it becomes soft.
• Then blend it in a mixer.
• In a pan add oil + ginger-garlic paste + the puree.
• Fold in rice slowly so that the rice does not break.
• Add in the Pav Bhaji Masala.
• Mix.
• Switch off the Gas. Keep it aside.

For the White Rice:

• Heat oil in a pan, add in ginger-garlic paste.
• Add in crumbled paneer + Italian Seasoning.
• Slowly fold in the rice.
• Mix and keep it aside.

For the Green Rice:

• Separate the Mint leaves from the stem.
• Blend the leaves in a mixer with 1tbsp water.
• Heat oil in a  pan, add in green chillies + ginger-garlic paste + mint puree.
• Mix
• Fold in rice slowly, check the seasonings. keep it aside.

For Serving:

• Take a mould or a bowl, apply oil in it.
• Layer it with 2tbsp full of Orange rice.
• Then top it with 2tbsp full of white rice.
• Lastly top it with white rice.
• Invert this on the plate on which u need to serve.
• It will look a tri-colored flag.
• Happy Republic Day 

Punjabi Kadhi Chawal

Celebrating the spirit of Punjabism with on the day of Rakshabandhan with this awesome combination of Kadhi Chawal, Its tangy, spicy and mouthwatering with the aroma of curry leaves.
This is one is a favourite in my family especially my brother.
There are many ways and style of cooking kadhi, like u have the Sindhi kadhi with vegetbales, Gujrati and Rajhastani Kadhi is a bit sweeter with addition of jaggery or sugar.
 My Grandmom always used to tell me that The word kadhi comes from "Kadhna" which means cooking on low flame till the kadhi becomes 1/2 its quantity and gains all flavour.
This is secret of a tasty kadhi.

Punjabi Kadhi Chawal

Ingredients:
1tbsp Chickpea flour or Besan
1/2 kg Curd
2 cups of Water
1tsp Turmeric Powder
For the tempering:
2tbsp oil
1tsp Mustard seeds
7-8Curry Leaves
2 Whole Red Chilies
1 medium sized Onion (julienned)
2 Green Chilies
1tsp Ginger Paste
Fresh Coriander

For the Pakodas
2tbsp Chickpea Flour (Besan)
Salt to taste
1tsp Cumin Powder
1tsp Coriander Powder
1/2tsp Red Chilly Powder
Water to make a paste
Oil to fry

Procedure:
For the Kadhi:

• Take a bowl add in whisk the curd in it.
• Add in besan mix well, so that no lumps are made
• Now add in 2 cups of water. Mix well.
• Add in Turmeric Powder.
• Take a handi or kadhai, heat oil in it.
• Add in mustard seeds + curry leaves + whole red chilies.
• Add in onions + green chilies + ginger paste.
• Let them saute on low flame.
• After 10 minutes add in the curd mixture.
• Add in salt.
• After one boil, let it simmer on low flame.
• The more time the more tastier the kadhi is.
• Keep stirring it so that it does not stick at the bottom.
• In the meanwhile prepare the pakodas.
• Mix all the ingredients.
• Make a paste.
• Heat oil, fry small size pakodas.
• After 30 minutes add in the pakodas in the kadhi
• Add in chopped coriander.
• Let it simmer on low flame for another 30-45 minutes,
• Stirring continuously.
• Check the seasoning.If required add in salt + red chilly powder + cumin powder.



Punjabi Kadhi Chawal

• Serve hot with boiled rice onions and green chilly

Rice Kheer

Rang Barse Bheege chunarwali Rang Barse..... Holi Hain... The Festival of colors.. I just like humming this song a lot on the day of Holi. I guess its the best song ever for this festival. I think most of my readers wud agree with this.
And this festival without any sweets is incomplete. So I am posting a very simple recipe of Kheer.

Rice Kheer

Ingredients:
100gms Basmati Rice (or any Long-grained Rice)
1tsp Cardamom Powder
1kg Milk
100gms Sugar
Mixed dry fruits (Almonds + Raisins)

Procedure:

• Soak rice for 1 hour before making the kheer.
• Take a Handi or a tambe ka lagan boil milk in it.
• After one boil lower the flame.
• Add in cardamom powder. Let it simmer on low flame for about 20 minutes till it reduces in quantity.
• Now add in the soaked rice.
• Let the rice cook in milk for about 15 minutes.
• If it starts to thicken you can add more milk.
• Add in sugar and dry fruits. Mix well.
• After 5 minutes switch off the gas.
• Serve it hot or cold.
• Garnish with almonds flakes.  

Tawa Pulao

Originally tawa pulao, is a famous street food from Maharashtra. But now it has made its way to various cities all over India.
In Lucknow, on the Shahnajaf road, just opposite to St. Francis school, there is this thela  (Street Hawker) who serves this awesome pav bahj, tawa pulao and bhel puri. Whenever i am in Lucknow I definitely go to his stall to have this sumptuous pulao and pav bhaji. So one day I just happened to stand next to his stall and see how does he makes it. So I am posting the original recipe of this tawa pulao straight from the thela.

Tawa Pulao

Ingredients:
1 cup Long-grained Rice (I used Basmati)
2 medium sized onion (julienned)
3 medium-sized tomatoes (diced)
1/2 cup Carrot (diced)
1/2 cup Green Peas (boiled)
1/2 cup Green Capsicum (diced)
2 Green Chilies
3-4 cloves of Garlic
1 smal piece of ginger
Fresh Coriander
2tbsp Pav Bhaji Masala
1tbsp Red Chilly Powder
Salt to taste
3tbsp Butter or ghee or oil. (butter is preferred)
1tsp Cumin seeds
1 pinch of Asafoetida
Lime juice

Procedure:
For the Rice:

• Soak rice for 1 hour before cooking.
• After 1 hour boil the rice in 3 cups of water with 1tsp ghee and salt.
• Cook for 10 minutes. Do not over cook.
• Drain the rice. Keep it aside.

For the Masala:

• Heat butter in a skillet, add in asafoetida. when it leaves smell add in cumin seeds.
• When it stops to clutter, add in ginger + garlic+ green chillies.
• Now add in the onions.
• Let it cook till it turns pink.
• Now add in chopped tomatoes and carrots.
• Add in little salt. (dont add much as you have already added it at the time of cooking rice)
• Close the lid and let it cook for 10 to 15 minutes till the tomatoes and carrot gets tender.
• Now add in green peas. If required add little water. and again close the lid.
• After 5 minutes add in capsicum.
• Take a potato masher and mash these vegetables just little bit. (little just 2-3 times)
• Add in pav bhaji masala + red chilly powder + coriander leaves + lime juice.
• Mix well.
• Now add in the cooked rice. Mix well.
• Taste little bit to check the seasonings.
• If required add more.
• Garnish with fresh coriander leaves.
• Serve hot.

Plating of the dish:

• To give a true rustic look i used a paper plate.
• You can use any white plate to serve.
• To serve, take a bowl fill it up with rice. press.
• Invert it on the plate so that the rice comes out in a doom shape.
• Garnish with chopped onions + lime wedges.
• You can serve it  with left bhaji. it tastes great.
• You can even add more butter on top of it.

Kesariyan Pulao (Saffron Rice)

Kesariyan Pulao is a version of a rich shahi pulao. The ting of kesar makes it really delectable.

Kesariyan Pulao

Ingredients:
1cup Basmati Rice
1/2 tsp Saffron (soaked in milk)
1 Cinnamon stick
2 Black Cardamom
2 Green Cardamom
1tsp Shahi Jeera
Salt to Taste
1tbsp Desi Ghee
2 Cups of water


Procedure:

• Soak rice in water for 1 hour before cooking it.
• Soak saffron in milk for 10 minutes.
• Heat ghee in a kadahi, add in cumin seeds or shahi jeera.
• When it starts crackling, add in Cinnamon stick + black cardamom + green cardamom.
• Add in water. Mix in the soaked saffron + salt.
• Add in rice.
• Cover the lid. Let it cook on medium flame for 10 minutes, until the rice is tender.
• Serve hot with any curry or curd.

Rajma Chawal!!!

The spirit of Punjabism reflects in this food. You go anywhere towards Punjab, Delhi, you get this almost in every dhabha or a restaurant. served wid tangy onions and pickle, it is the most sought after dish.

Ingredients:

For the Rajma:

3 katori Rajma
3 medium-sized onion
3 medium-sized tomatoes
1 tbsp ginger-garlic paste
2 tbsp oil (refined)

Rajma

2 green chillies
1/2 cup milk
Coriander
1 tsp Cumin (jeera)
2 red chillies
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp red chilly powder
Salt to taste

For the Rice:
1 cup Basmati Rice
2 cups of water
1 tbsp ghee
1tbsp cumin seeds
Salt to taste


Procedure:
For the Rajma:

• Soak the rajma for about an hour.
• Pressure cook rajma wid water and salt.
• Make a paste of the onion along with green chillies.
• Take a pan, heat in the oil , add in the jeera and red chillies, add in the onion paste.
• Saute it add in the ginger garlic paste.
• Mix them all well, saute for next 15 minutes.
• Now add in the tomato paste.
• Add in the turmeric powder + garam masla + red chilly powder + coriander powder + cumin powder.
• Mix them all well and Cook for another 20 minutes.
• When the gravy is ready add in the milk in it.
• Cook for a while.
• Now put in the gravy in the boiled rajma.
• Let it simmer for 10 mintes on medium heat.
• Add in the coriander leaves in it for a nice fragrance.



Rajma Chawal

• Serve hot with jeera rice..

For the Rice:

• Soak the rice for 1 hour in water
• Now take a kadahi, add in the ghee.
• Now add in the jeera. fry till it gets brown.
• Add in the 2 cups of water.
• Now remove the rice from the water
• When the water starts boiling, add in the rice.
• Cover the lid and let the rice cook on medium heat.
• Serve hot with Rajma and Pickle and some Onions.

Vegetable Pulao

Rice is the staple of food of my family. So I just try making it in lot many varieties and flavours to relish it everyday. Vegetable Pulao is a blend of all vegetables and spices mixed together with long-grained Basmati  Rice.

Its gud as all the vegetables are consumed at one time which makes it really healthy.

Vegtable Pulao

Ingredients:

1 cup Basmati Rice

1 medium sized Onion (Julienned)

1 medium sized Tomato (Paste)

1 medium sized Potato (Boiled and Cubed)

1/2 cup Cauliflower Florets

1/2 cup Carrot (cut into round shape)

1/2 cup Green Peas (boiled)

1tsp Ginger Paste

Fresh Coriander

1tsp Cumin Seeds

2 Whole Red Chilies

2 Black Cardamom

2tbsp Ghee Or Butter what you like

Salt to taste

1tsp Red Chilly Powder

Procedure:

• Soak rice in water for 1 hour.
• In the meanwhile, chop all the vegetables as mentioned: Onions julienned, Cauliflower florets, Carrots cut into round shape, Potatoes cubed.
• Boil all the vegetables (green peas + cauliflower + carrot) in a vessel with 3 cups of water. (par boiled)

Image 1

• Heat ghee in kadahi, add in cumin seeds+ whole red chillies + black cardamom.
• When it stops cluttering add in onions.
• When the onions turn Brown in color add in the tomato+ ginger + green chilly paste into it.

Image 2

• Add in salt so that the cooking process increases.
• Let it cook on low flame till it starts leaving ghee.
• Then add in all the boiled vegetables in it. Mix them all well
• Add in Red chilly powder. Adjust salt.
• Then add in 3 cups of water or as required.
• When the water starts boiling add in rice.
• Mix it well. Top it with coriander.
• Close the lid let the rice cook on low flame.
• Keep checking from time to time so tat it does not start to stick at the bottom.
• If required add in more water.
• Serve hot with raita and pickle.

Note:

You can even make this in cooker in that case boiling vegetables before is not required.

You just need to fry the onions and tomatoes in ghee. cook them then add in vegetables, rice and water.

In 2 whistles the pulao will be ready.

Garnish it with Coriander 

Kale Chane ke Pulao

Kale Chane (Bengal Gram ) is one of the most nutritious and rich in protein beans. Its often told by the elders having the rassa (water in which it is cooked)of this kale chane frees you from cold. It is also related to Navrataris when on the last day kale chane is used as a parshad to offer the Holy Goddess.
I make this in lot of varieties like rassewale, dry chane,. today I am posting Pulao made of Kale chane.


Ingredients:
1/2 cup Kale chane
11/2 cup Basmati Rice
2 medium sized Onion (Julienned, keep some for garnishing and remaining use in cooking)
2 medium sized Tomato
2 Green Chilies
1 tbsp Ginger Garlic Paste
Fresh Coriander Leaves
Salt to Taste
1tbsp Cumin Powder
1tsp Red Chilly Powder
1tsp Coriander Powder
1tsp Garam Masala Powder
3 cups of Water

Procedure:

• Soak the kala chana overnight.
• Then in the morning pressure cook the chanas for 25 minutes so that they get tender.
• Soak the rice for 1 hour before cooking the rice.
• Chop the onions in juliennes.
• Make the paste of the tomato + green chilies.
• Heat 2 tbsp of ghee in a kadhai, add in cumin seeds and whole red chilies.
• When it stops cluttering, add in the julienned onions + ginger garlics paste.
• Let this cook for a while till the onions are cooked and turns pink.
• After the onions are cooked add in the tomato  paste.
• Add in the cumin powder + coriander powder + red chilly powder + salt.
• Let this cook for 15-20 minutes till it starts leaving oil.
• Then add fresh coriander leaves,
• Add in the cooked channa.
• Let this cook simmer with the made masala for 10 minutes. (cover the lid)
• After 10 minutes add in 3 cups of water.
• Let the water boil and then add in the soaked rice.
• Cover the lid. let it the rice cook for 10-12 minutes. (keep checking if required add more water.)
• Garnish with green chutney and some chopped onions.
• Serve hot with raita

U can also cook this ice in a pressure cooker.

I generally use kadahi.

Veg Handi Biryani

I am posting one of my most favourite rice dishes. Biryani is the extended version of a regular Pulao with lots of vegetables, cashews, saffron, kewra and so on. The rich aroma that the biryani emits makes you yearn for this delicious meal more and more. The recipe of biryani has a lot of versions to it. People have their own sensibilities to cook the sumptuous dish. I am posting my way of cooking. my dish is inspired by the great chefs Chef Sanjeev Kapoor and Chef Sanjay Thumma.

Ingredients:
For Rice:
2 cup Basmati Rice
5 cups of water
1 tbsp ghee
Salt to taste
2 Black Cardamom

2 green Cardamom

1 Cinnamon stick (Dalchini)

2 Tejpata

For Vegetable:

1/2 cup Carrot (par boiled)

1/2 cup Green Peas (par boiled)
1 small sized boiled Potato
1/2 cup Cauliflower (par boiled)
1/2 cup Paneer (optional)
1 medium sized onions (julienned)
1 tbsp ginger & garlic paste
2 Green Chilies (cut into long slits)
2 tbsp Yogurt
1 tbsp Cumin powder
1 tbsp Red chilly powder
1 tbsp Coriander powder
1 tsp Turmeric powder
1 tsp Garam Masala Powder
1 tbsp Birynai Masala (optional)

For Final setting of the biryani:
Oven (Pre-heated at 180 degree Celsius for 20 minutes)
1 glass dish or Handi
2 tbsp ghee
Kewra Essence
6-7 strands of Saffron (soaked in 1 tbsp of milk)
7-8 cashews fried
1 medium sized onion (julienned and fried)

Procedure:
For the Rice:

• Soak the rice for one hour before making the biryani.
• Then take a vessel, add in the soaked rice + ghee + salt + green cardamom + black cardamom + tej pata + Cinnamon + fresh coriander and mint leaves + water.
• Keep it on high flame for 7-8 minutes.
• After that just remove the rice from water and spread it on a flat surface. (on a tray)

For the vegetables:

• Chop all the vegetables: carrot (cubed), cauliflower (separate the florets), onions (julienned) paneer (cubed)
• Take a vessel, add in carrots + cauliflower + peas.Pour 2 cups of water and some salt. Put it on the gas stove. Let the vegetables boil for 10 minutes. 
• Now heat oil in a kadahi, add in cumin seeds when it stops cluttering, add in ginger and garlic paste in it.
• Keep stirring it so that it does not stick, then add in the green chillies.
• Now add in the julienned onions in it. Mix all this well. When it turns pink add in the potatoes.
• Then add in all the boiled vegetables. Mix it and let it cook for a while on low heat.
• In the meanwhile take a bowl add in yogurt + red chilly powder + cumin powder + coriander powder + turmeric + biryani masala (optional) + garam masala powder. Whisk the curd with all this well.
• Now add this mixture into the kadahi so that it is cooked with all the vegetables.
• Add fresh coriander leaves into it.mix well
• Switch off the gas.

For the final setting:

• Divide the rice into two halves.
• In one part spread the soaked saffron (not all keep some for garnishing too)
• Sprinkle kewra essence on the rice (both the parts)
• Now take a glass dish, evenly spread 3tbsp of ice on the base, sprinkle 1tsp of ghee over it.
• Then spread 2 tbsp of vegetables over it. with some fried onions.
• Now spread the saffron coloured rice over it. sprinkle 1 tsp ghee again.
• Top this with the vegetables + fried onions.
• Repeat the same with the remaining Rice and vegetables and fried onions.
• Now on top of this arrangement sprinkle the saffron+ kewra essence + freshly chopped mint and coriander leaves + fried cashews and onions.
• Cover it with an aluminium foil.
• Place it in pre-heated oven for 25 minutes at 180degress Celsius.
• Serve hot with some Rich gravy and Raita.

Note:

• Take care of the salt as while boiling the vegetables and rice you have already added some salt. so keep tasting before you add salt.
• The vegetables and rice should not be totally cooked. (par-boiled)
• You can even use a terracotta pot (handi) for making this biryani. for the lid make a fat chapati with flour and place it on the mouth of the pot before placing it in the oven.
• Pre-heat the oven at 180degress Celsius for 20 minutes.

Chane ke dal ke Pulao

I just love eating rice. My meal is incomplete without them. So I keep making different styles which will relish the taste buds. Its a simple recipe.

Ingredients:
1 cup Chana Dal
1 cup Rice
1 Medium Sized Onion (julienned)
4-5 cups of water
Salt to taste
2 tej pata
2-3 Black Cardamom (whole)
4-5 Black Pepper (whole)
1 tsp Cumin Seeds
2 Whole Red Chillies
1 tsp Red Chilly Powder
1 tsp Garam Masala Powder
2 tbsp pure ghee

Procedure:

• Soak the rice for about 1 hour before cooking.
• Soak the Chana Dal for about 1 hour before cooking.
• Heat ghee in a pressure cooker, add in the cumin seeds+ red chillies+ whole black pepper+ whole black cardamom.
• When it stops cluttering add in the chopped green chillies and the onions.
• Let them cook for a while unless the onions changes colour.
• Now add in 4 cups of water and all the masalas.
• Add in the soaked rice and soaked Chana Dal.
• Mix all these well.
• Close the lid of the cooker.
• After 1 whistle lower the flame.
• Let it cook for another 5-6 minutes.
• Switch off the flame.
• Garnish it with coriander 
• Serve hot with raita.

Onion Rice

I always keep trying different kinds of rice that goes well with the dishes i prepare.. U tend to get bored with same of kind of rice that is prepared everyday.. like the jeera rice or the boiled rice to avoid those extra calories.
Its very simple to make this one..

Ingredients:
1 cup  Basmati rice
1 large onion ( chopped in juliennes)
Pinch of sugar
Salt to taste
1/2 cup water
2 red chillies
2 black cardamoms
2 tej pata
2 tsp ghee

Procedure:

• Take a kadahi, heat ghee in it.
• Add red chillies + black cardamoms + tej pata.
• Add in pinch of sugar.
• Then add in the onions.
• Cook them until it changes colour.
• Add in salt.
• Now add water. After the water starts boiling, Add in the rice.
• Cover the lid and let it cook on low heat.
• Serve the rice hot...

Tehri.... a Rice Dish

I often make this dish when i go out for movies. especially night shows... I had gone to see Tees Maar Khan, night show... we came bk at 11.30 so i quickly made this rice... its my favorite. Curd and Tehri makes a deadly combination... Just try dis one out...

Ingredients:
1 cup rice (Basmati)
2 medium sized onion (chopped)
1 medium sized tomato (chopped)
1/2 cup peas
1/2 carrot (cut in long pieces)
5-6 florets of cauliflower
1 medium sized potato
2 green chillies
1 tsp ginger paste
1 pinch of asafoetida
1 tbsp turmeric powder
Salt to taste
1 tsp jeera powder
1 tsp red chilly powder
2 khadi lal mirch
1 tbsp jeera
Coriander leaves to garnish
3 tbsp Butter

Procedure

• Soak the rice in water for 1 hour.
• Now take a cooker, heat the butter.
• Now add in the asafoetida, jeera and the khadi lal mirch
• After it stops to clutter, add in the onions, saute them till they turn pink.
• Add in the ginger paste and the green chillies.
• Now add in the tomatoes. saute them for a while.
• Add in the turmeric powder, jeera powder, salt, red chilly powder. mix them all well.
• Now add in all the vegetables (peas, cauliflower, carrot, potato) mix them
• Now add in 3-4 cups of water.
• Put in the rice and some butter.
• Close the lid of the cooker.
• Cook on high heat. 
• Lower the heat when one whistle comes.
• Switch it off after 2 minutes.
• Tehri is ready to serve.
• Garnish it with coriander leaves.

Tastes best with Boondi Raita

Jeera Rice (cumin)

A variation on plain boiled rice... Jeera rice goes well wid all the Indian cuisines, meat and even veggie. Its a very simple recipe and can be cooked in very less time...

Ingredients

1 cup Basmati Rice (Daawat)

1 tbsp Cumin seeds (jeera)

salt to taste

1 tbsp ghee

Procedure:

• Soak the rice for 1 hour in water
• Now take a kadahi, add in the ghee.
• now add in the jeera. fry till it gets brown.
• add in the 2 cups of water.
• now remove the rice from the water
• when the water starts boiling, add in the rice.
• cover the lid and let the rice cook on medium heat.
• serve hot