Archive | Rice RSS feed for this section

Spinach Coconut Rice

12 Nov

spinach_coconut_rice
Palakura Kobbari Annam.

Frozen spinach is cooked in oil along with onion and finished with ground coconut and cilantro. Basmati rice is cooked separately and mixed with the spinach coconut mixture. Serve spinach coconut rice immediately.
Makes: around 2 Servings of Spinach Coconut Rice.

Ingredients:

Basmati Rice 1 Cup
Frozen Spinach 1 1/4 Cups
Onion 1 Medium
Green Chiles 3 – 4
Fresh or Frozen Coconut 1/4 Cup
Cilantro 1/2 Cup Packed
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash basmati rice under fresh water and cook in 1 3/4 Cups of water till all the water has been absorbed.
Wash frozen spinach under water and squeeze away the excess water.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash the cilantro leaves.

If using frozen coconut, leave it outside for few minutes or microwave the coconut for half a minute.
Coarsely grind the coconut and cilantro using a grinder and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced onion.
Fry till onion turns translucent and start to brown around the edges.
Stir in green chiles and fry briefly.
Add the squeezed spinach and salt
Stir and cook covered for around 5 minutes.
Uncover, stir and fry on medium flame till spinach is completely cooked (around 5 minutes).
Stir in ground coconut cilantro mixture and salt.
Fry for a minute or two and remove from heat.
Fluff the basmati rice and add to the pan containing the spinach mixture.
Mix carefully and serve spinach coconut rice immediately.
Notes: Make sure spinach is cooked well.

Suggestions: Prefer frozen spinach if available for the right texture.
Variations: Add few broken cashews before talimpu ingredients if desired. Check other spinach rice recipes here.
Other Names: Spinach Coconut Rice, Palakura Kobbari Annam.

Easy Cilantro Rice

19 May

cilantro_leftover_rice
Kothimera Annam.

Onion is sliced and fried in oil along with whole spices. Fresh cilantro / coriander leaves is very finely chopped and added to the spiced oil along with steamed rice. Easy cilantro rice is finished with lemon juice and can be served with yogurt or raita of your choice.
Makes: around a Serving of Easy Cilantro Rice.

Ingredients:

Fresh or Leftover Steamed Rice 1 1/4 Cups
Cilantro 1 Cup Packed
Coriander Powder 1/4 tsp
Cumin Powder 1/8 tsp
Salt to Taste
Lemon Juice 1 tsp

Talimpu:

Caraway Seeds a Pinch
Star Anise 1/2 of One Piece
Cumin Seeds a Big Pinch
Bay Leaf 1 Small
Broken Dried Red Chiles 3 – 4
Oil 2 tsps

Method of preparation:

Wash and finely chop the cilantro leaves.
Peel and thinly slice the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add sliced onion.
Fry till onion starts to turn dark around the edges, add leftover rice, cumin powder, coriander powder, cilantro and salt.
Cook till rice warms up and cilantro cooks a bit, remove from heat.
Stir in lemon juice and serve easy cilantro rice with any raita of your choice.
Notes: Make sure not to overcook the rice once cilantro is added.

Suggestions: Adjust spice with red chillies.
Variations: Add sliced green chiles for extra spice.
Other Names: Easy Cilantro Rice, Kothimera Annam.

Black Chickpeas Rice

13 Feb

black_chickpeas_rice
Black Chickpeas Rice.

Kala Chana / Black chickpeas is pressure cooked in water till done. The cooked chickpeas are lightly crushed and again cooked along with basmati rice and whole spices. Serve black chickpeas rice with any spicy raita of your choice.
Makes: around 2 Servings of Black Chickpeas Rice.

Ingredients:

Basmati Rice 1 Cup
Black Chana/ Chickpeas 1 Cup
Onion 1
Garlic 2 Cloves
Green Chiles 3
Salt to Taste

Talimpu:

Caraway Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Cloves 2
Cardamom 1
Bay Leaf 1
Mace a Small Piece
Star Anise 1
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and slice the onion.
Peel and grate the garlic.
Soak basmati rice in a cup of water for few minutes.

Soak black chickpeas in water overnight and pressure cook in 2 cups of fresh water for 3 whistles.
Cool to room temperature, strain the cooked black chickpeas and reserve the water.
lightly crush the cooked black chickpeas using a pestle and keep aside.

Heat oil in a pan on medium heat, add all talimpu ingredients.
When cumin seeds change color, add sliced green chiles and garlic.
Fry briefly, stir in sliced onion.
Fry till onion is translucent, add basmati rice.
Fry for a minute or two, stir in crushed black chickpeas, water from basmati rice, a cup of reserved water from black chickpeas and salt.
Cook covered till all the water has been absorbed.
Uncover, fluff the rice and serve black chickpeas rice with spicy raita of your choice.
Notes: Make sure chickpeas is cooked well.

Suggestions: Adjust spice with red chiles or green chiles. Make sure not to burn the spices while frying.
Variations: Check other recipes with rice here.
Other Names: Black Chickpeas Rice.

Quick Sesame Rice

30 Aug

quick_sesame_rice
Nuvvulu Annam.

White sesame seeds are toasted on low flame till golden brown in color. They are then ground into powder with cashews and mixed with steamed rice and spices. Serve quick sesame rice with few tablespoons of yogurt or with raita.
Makes: around 2 Servings of Quick Sesame Rice.

Ingredients:

Steamed Rice 2 1/2 Cups
Sesame Seeds 3 Tbsps
Raw Cashews app. 10
Green Chiles 3 – 4
Red Chili Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Heat a heavy bottomed pan on low heat.
Add sesame seeds and toast the seeds till light golden brown in color.
Remove the sesame seeds from heat and cool to room temperature.
Grind sesame seeds and cashews into fine powder using spice blender

Remove stems, wash and slice the green chiles.
Fluff the steamed rice and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly, stir in steamed rice, ground sesame seeds powder, red chili powder and salt.
Mix well and remove from heat.
Serve quick sesame rice with few tablespoons of yogurt or with raita.
Notes: Make sure the sesame seeds are not over toasted.

Suggestions: Make sure to adjust spice with green chiles or red chili powder. Don’t over cook rice.
Variations: Add finely chopped onion once the talimpu ingredients are added.
Other Names: Quick Sesame Rice, Nuvvulu Annam.

Spicy Tomato Rice

25 Jul

spicy_tomato_rice
Spicy Tomato Rice.

Freshly prepared tomato puree and onion are cooked in whole spices and fresh blend of powdered spices. For quick version of tomato rice, use the leftover rice or steamed rice and mix it with the tomato sauce. Cook for couple of minutes and serve spicy tomato rice with raita of your choice.
Makes: around 2 Servings of Spicy Tomato Rice.

Ingredients:

Tomato 2
Steamed Plain Rice 2 1/4 Cups
Onion 1
Ginger Garlic Paste 1/2 tsp
Green Chiles 2
Daliya / Roasted Gram 1 Tbsp
Coriander Seeds 1 Tbsp
Cloves 2
Cinnamon 1 inch Stick
Red Chili Powder 1/2 tsp
Cilantro few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and roughly chop the tomatoes.
Grind the chopped tomatoes into paste.
Peel and finely chop the onion.
Wash, remove stems and slice the green chiles.
Wash and finely chop the cilantro leaves.

Grind roasted gram into fine powder.
Grind coriander seeds, cloves, cinnamon into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry for couple of seconds, stir in chopped onion.
Fry till onion is light golden brown, add green chiles and the ground spice powder.
Fry briefly, stir in pureed tomato, red chili powder and salt.
Boil till tomato puree cooks and thickens.
Stir in ground daliya powder, salt and steamed rice.
Stir carefully and cook covered on low for around 5 minutes.
Stir in cilantro and remove from heat.
Serve spicy tomato rice with your choice of raita.
Notes: Make sure rice is not overcooked.

Suggestions: Use leftover rice or refrigerated rice if possible. Make sure tomato puree is thick before adding steamed rice. Adjust spice according to taste.
Variations: Add chopped and roasted cashews for crunch and texture. Check other recipes with tomato here.
Other Names: Spicy Tomato Rice.