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Found 12 results

  1. Nuvvula Annam or Andhra Sesame rice is a nice change from regular rice. Sesame seeds give a delightful crunch and a distinctive flavour to rice.
  2. Chole Pulao with chickpeas and rice is a fragrant and delicious vegetarian rice recipe. Nutriously filling One Pot Kabuli Chana Pulao is a cinch to make.
  3. Kothimeera Kobbari Annam is a pretty tasty rice preparation where the green rice is infused with the delightful flavours of cilantro, coconut and spices.
  4. Basanti Pulao is a quick-and-easy Bengali recipe for the yummiest Sweet Yellow rice. The beautiful yellow Mishti Pulao is pretty darn tasty and goes well with spicy curries.
  5. Thai green curry

    From the album foodnflavors

    Thai green curry, steamed rice
  6. Thai Black sticky rice

    From the album foodnflavors

    Thai Black sticky rice, coconut sugar, mango, holy basil
  7. PHAD THAI JE

    [color=#000000][font=verdana][size=3]Thai rice noodles with garden fresh vegetables.[/size][/font][/color] [color=#000000][font=verdana][size=3][img]http://www.gourmetindia.com/recipe/img/st_ptj.jpg[/img][/size][/font][/color] [b]Ingredients:[/b] [list] [*]2 tablespoons of oil [*]6 - 8 cubes of tofu [*]10ml light soya sauce [*]30 g bean sprouts [*]20 g chopped spring onions [*]30 g mixed vegetables ( sliced carrots, zucchini, baby corn and brocolli ) [*]5 ml limejuice [*]10 g thick tamarind juice [*]10 ml dark soya sauce [*]3 g sugar [*]5 g tomato or chilli paste [*]5 g chilly powder [*]5 ml vinegar [*]100 g parboiled rice noodles [*]10 g roasted peanuts [*]salt to taste [b]Method:[/b] 1. Saut�© tofu in oil and light soya sauce. 2. Add the mixed vegetables and stir-fry for a few minutes. 3. Add the limejuice, tamarind sauce, dark soya sauce, sugar, tomato/chilli paste, chilly powder & vinegar. 4. Mix in rice noodles and cook till noodles are done. 5. Garnish with roasted crushed peanuts. [/list]
  8. Especially in Northern Italy, the classic "risotto ai funghi porcini" is a delectable creation much favoured in the autumn season, and especially in mountaineous areas, when the woods are full of earthy-smelling fungus. The northern Italians are rather better with rice than the southerners, not least because the River Po winds its way via Torino, Ferrara, and through an extensive area of flat land which is the Po Valley (Valle del Po), and this area is responsible for the production of three well-known rice varieties. Actually, these are the northernmost latitudes at which rice may be successfully cultivated. These three rice varieties are unique to the region and are protected by the EU DOP insignia, ensuring that the price remains very high : Carnaroli, Arborio and Vialone Nano. All three are suitable for risotto, and much besides. It just so happens that northern Italy also produces some good white wines, and from a wide variety of grapes. White wine is a perfect accompaniment to risotto, and today we experimented with two very reasonably priced examples : SOAVE from the well known house of MASI, and a drier "Serego Alighieri", a very pleasing mix of Sauvignon Blanc and Bianco di Garganega grapes ( produced in collaboration with Masi ). Although the latter was more interesting, the soave complemented the risotto better in my opinion. We tasted several times, and my husband agreed. Italian terminology I : riso = rice; risaia = rice field; risotto = is the augmentative form, implying something substantial made of rice; mondariso = person who weeds rice fields. Italian terminology II : porcini = of pigs. The classic risotto fungus has the scientific name Boletus edulis, and this is commonly known in Italy (in the plural) as "funghi porcini". It's not entirely clear if the association with pigs, is because of the rotund nature of the fungus, the fact that pigs are efficient at sniffing them out ( as with truffles ) or if they are relished by pigs as much as by humans. To cut a long story short, porcini = "pig mushrooms" = Boletus edulis. Notes : 1. Substitution doesn't work well here, because flavours are subtle. Change the rice and the mushrooms and your risotto disappears. IF Carnaroli or other risotto rice is unavailable, use a good Japanese rice, as this is the closest (subspecies of the Italian rices is japonica) 2. Button mushrooms provide texture and a filler only, the flavour and richness comes entirely from the dried Porcini mushrooms. If dried Italian mushrooms are not available, the only option is to take to the woods with a field guide on edible BOLETUS fungi. This is what many fungus-mad Italians do at this time of the year. 3. If you are incredibly rich or fortunate enough to have access to fresh, non-poisonous, Boletus, then don't waste time with any pathetic field mushrooms. 4. In the pictures below you can see CARNAROLI rice close-up. 5. See photos. Notice the dark fluid produced from soaking real PORCINI mushrooms. This liquor is absolutely priceless in providing the deep and rich, woody flavour. Without it, It is possible to produce a risotto that is absolutely tasteless ! Take care to throw away the last part as it contains sediment ( see photo ). Recipe : serves 6 people 15g dried Italian Porcini mushrooms 490g Risotto rice 300g button mushrooms 80g butter 1 large onion, finely sliced in two directions to obtain small pieces. 3 Tablespoons Extra virgin olive oil Small bunch parsley, finely chopped Freshly ground black pepper from the mill 200g Parmesan cheese Salt to taste METHOD : Soak the dried mushrooms in hot water. Chop the onion very finely and put into a heavy pan with butter and olive oil. Retain some butter for final MANTICARE stage. Add a little salt to the onion, put the lid on and cook very very gently. It must not brown. Stir the pan occasionally, replacing the lid each time, and ensuring the temperature is correct. Keep cooking until very soft and transparent. Meanwhile, after about 20 minutes or until soft, drain the dried mushrooms and retain the fluid. Chop the porcini mushrooms very finely to a paste. Clean the button mushrooms using a damp cloth, having first removed the soil and their ends. Finely chop the parsley. Rinse and drain the rice well. When the onion is almost done add the parsley and the Porcini paste and continue to cook on low heat with lid on. Add the drained rice, and "fry" very gently for two minutes, stirring frequently. Add the porcini fluid, the chopped button mushrooms, and sufficient water to just cover the whole. Add salt and check for flavour. Add Parmesan "ends" if you have any. Can be removed before serving. I eat them ! Bring to the boil, but gently, then reduce heat to a simmer. Stir frequently as the rice sticks. When rice is almost cooked add most of the grated Parmesan and check again for salt, AFTER adding the Parmesan ( which is quite salty ). A few minutes before the rice is completely cooked, turn off the heat, and leave with the pan lid ON. Enrich with a little more butter and Parmesan and stir ( MANTECARE stage). Serve IMMEDIATELY and sprinkle with more Parmesan and freshly ground pepper from the mill.
  9. Perfect Basmati Rice Every Time....

    I don't use a Rice-maker machine and I don't boil my rice to death. I never get soggy rice; mine is always perfectly cooked and fluffy. I have never seen rice cooked this way in India but, never mind, it works a treat and never goes wrong. It is necessary to use a heavy saucepan with a close-fitting lid and, if the flame under the saucepan cannot be turned down low enough, put a special metal diffusion plate under the saucepan where indicated in the following recipe. INGREDIENTS Basmati rice a tiny,tiny amount of salt water I cup to measure. The size of the cup doesn't matter so long as the same cup (or mug) is used for measuring both the rice and the water. Please be precise in measuring carefully. You must fill the cup to the same level for both rice and water. METHOD (feeds two or three people I guess) Measure 2 cups of Basmati rice into a bowl and boil some water. Pour the boiling water onto the rice and stir it around until starch comes out. Now pour cold water over the rice, stirring all the while. Keep rinsing the rice until water runs clear. Take the heavy saucepan and put it on the heat source. Now measure out and pour in two cups of hot water and sprinkle in the TINY amount of salt (if desired). Bring the water to the boil and immediately throw in the two cups of rice. Bring the water and rice back to the boil and when a rolling boil is achieved, time and cook this for only TWO minutes. Immediately slip the heat diffuser under the saucepan, turn down the heat to lowest and clap the saucepan lid onto the saucepan. Now it is essential that you do not lift the lid for 20 minutes, don't even be tempted to do so. Leave it there and wait. After 20 minutes take off the lid and put small chunks of butter on top of the rice (which is perfectly cooked) (no water apparent) but don't stir it yet. Put the lid on the saucepan again and wait for 10 minutes. By this time the butter will have melted and you can now stir the butter into the rice. It is now ready to eat. If you want to feed more people then just measure the same amount of rice and water as described above. You may need a larger saucepan of course.
  10. Spinach and Garlic Pickled Rice.

    [left][left] [/left][/left] [left][left]Tried and tasted by Nivedita Hi All, Those were the years when I was scared to try anything new in rice dishes. Every time I was a failure when ever I tried some pulao, biryani, or something like that. But now....... I am very happy that I am confident and can cook more than 30 types of rice varieties. Thanks to many bloggers. I am again happy to enter the blog world.. Last week, when I saw Palak Tulsi Chawal - (Spinach and Basil Rice) in [url="http://www.blogger.com/profile/05381030520215535446"]Priya Mitharwal[/url]'s blog, I wanted to make this. Two days back, when I saw palak in the fridge, thought of making her rice. But as usual I was out of the ingredients and this time it was tulsi ;-), I wanted to pluck some leaves from the temple, but the ajjiri at home did not allow me to do saying that one should not pluck the tulsi leaves in the night. I did not wanted to hurt her feelings, So thought of cooking plain spinach rice which is very common in my kitchen. This time I thought of adding more garlic. Here is my version of Spinach rice in which I gave a last minute [b]TWIST[/b] by adding [b][i]GARLIC PICKLE[/i][/b] to get that extra Garlic flavor. The rice was just superb and was over within no time (And I came to know later that Rajul kept a bowl of rice in the fridge to eat the next day:-)) [/left][/left] [center][center] [/center][/center] [center][center][url="http://3.bp.blogspot.com/-JzxkaVRqehs/Tep8VA9AhJI/AAAAAAAACdU/DDec3kzKANw/s1600/DSC04007.JPG"][img]http://3.bp.blogspot.com/-JzxkaVRqehs/Tep8VA9AhJI/AAAAAAAACdU/DDec3kzKANw/s400/DSC04007.JPG[/img][/url] [b][i][u]Ingredients: (for 4 people)[/u][/i][/b] Rice - 2 cups(normal, or basmati, but make sure the rice should come out dry not soft) Oil - 1 tbsp Cumin Seeds - 1 tsp Onion - 1 small, chopped into slices Spinach - 1 small bunch, cleaned, washed and chopped finely Garlic - 10- 12 cloves Tomato - 1 big, chopped finely Red chilly powder - 1 tsp Coriander powder - 1 tsp Fresh cream - 1 tbsp(optional) Salt to taste(little less, as there will be salt in the pickle also) Sugar - 1 tsp Water to cook the rice(warm water will be fine, I keep a mug of water in a micro wave to get quick warm water) Garlic pickle(Readymade, I used MTR brand) - 2 tbsp[/center][/center] [center][center] [/center][/center] [center][center][url="http://2.bp.blogspot.com/-c5BLK7wqo9Q/Tep8WTczK8I/AAAAAAAACdY/U8gSx0vQ3bs/s1600/DSC04005.JPG"][img]http://2.bp.blogspot.com/-c5BLK7wqo9Q/Tep8WTczK8I/AAAAAAAACdY/U8gSx0vQ3bs/s400/DSC04005.JPG[/img][/url] [b][i][u]Method:[/u][/i][/b] Wash the rice and soak it for 10 minutes. Drain and keep it to dry. Heat oil in a cooker. Add cumin seeds. Add onion and fry till the color changes. Add the garlic and fry for a minute. Add the palak and tomato. Fry till the tomato becomes soft. Add all the dry masala powders and PICKLE. Mix well and add the rice. Fry for 2 to 3 minutes, till the masala get mixed with the rice. Add the fresh cream and fry again for few seconds. Add the water just to cover the rice. Cover the cooker and give one whistle. Allow to cool. Serve hot with some more garlic pickle.... Or The best food to take for a lunch. When I was working I used to make the masala fry ready in the night only and used to keep in the fridge. So in the morning it was just to add water and give one whistle. And my lunch box would have been ready to take :-) Keep Smiling,[url="http://niveditaskitchen.blogspot.com/2011/06/spinach-and-garlic-pickled-rice.html"]Source[/url][/center][/center]
  11. What is kani rice

    Can someone please explain to me what is meant by 1 kani or 1.5 kani rice? This seems to come up when people are discussing biryani recipes.
  12. Biryanis and Pulaos

    I think I might be violating some copyright laws, or forum policy by adding this long quote. If so, I shall happily withdraw it or shorten it to conform to what is proper. Moreover, this probably is in the wrong place in the forum. However, this restaurant concept is so close to my own fantasies, that I had to excerpt this item from the DECCAN HERALD (exact reference lost): "The Biryani Merchant there is no menu. They simply sit a customer down and pile the biryani on. And the fare changes every day. For starters there's Gazak, delectable kebabs. On a Friday, say, a guest is first served Ghosht ke Pasinda and Reshmi Kebabs. Then three different raithas: beetroot, cucumber and tomato, and Burrhani. While the captain serves a helping of Calicut Fish Biryani, the guest, if so inclined, can hear The Biryani Merchant's 'Connoisseur in Residence', Vishy Shenoy, descant on the history and geography of all the world's biryanis. The Kacchi Yakhani Biryani (Hyderabadi) that follows, though not spicy enough for this reviewer's unrefined taste buds, certainly does demonstrate that the 35 different biryanis the restaurant offers are distinctive. The Awadhi Murgh Biryani is probably the best, but the Bharwan Lauki, Nawabi Tarkari and Sabz Kheema Biriyani give vegetarians a very good reason to try what The Biryani Merchant calls the 'Quintessential Biryani Experience'. After sampling the victuals on offer, the customer can call for more of what he likes best and as much of it as he wants. If, that is, he has room for more. Dessert is traditional -- Sheer Kurma and Tomatar ka Salan -- before 'special' Sulaimani chai and hookahs in different flavours. The price for being treated like an epicure is a fixed Rs 300. The chefs, Mr Shenoy says, are specialists from the communities of the biryani's origin and the ingredients they use are sourced with care. Only copper vessels and coal are used to dum the biryani. For the founders of the restaurant, Bangalore is only the beginning. They plan to make the biryani experience global. Abhik Biswas, a director in the venture, says it will be something of a worldwide chain in the next three years. The insouciance with which Mr Biswas speaks of taking The Biryani Merchant to Paris, London and the US would beggar belief but for his candid admission that the entire endeavour is one big leap of faith. The restaurant, on Castle Street, even has wireless internet connectivity for the unlucky who have to take work to lunch. Customers are invited to inspect the kitchen for proof of hygiene, but are well advised to desist. " DECCAN HERALD I wonder how this place is doing. More to the point, it would be great if the many professional chefs here were to write in and describe how they see biriyani to be evolving in the Hotel restaurant culture. Traditionally, biriyanis were prepared for a large number of people, who all ate the same menu, at more or less the same time, allowing the use of the traditional vessels and dum pukht methods. With the Hotels and restaurants becoming the repositories for grand feast type dishes for most people, how amenable are the old methods to serve people demanding different flavors over a long period of time. Will the biriyani still be cooked old-style and reheated on demand? Even in the famous Muslim restaurants of Kolkata, the biriyani served is laughable compared to that prepared by an expet called in for that purpose alone. I have never had a satisfactory biriyani in any American restaurant, and the single time I experienced both Oberoi and Taj in Mumbai, in 1974, the biriyanis were more pulaos than the dum-pukht kind. Anyway, enough of my big mouth. Waiting for your thoughts.
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