s e p i c e R e c Ri INDIAN
5
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Y MN M U IA Y D E S IN RICIPE C E R
CHEESE BALLS STEAMED SIDE DISH
KHEER
SAUTED DESSERT
VEG PARATHA
SHALLOW FRIED SIDE DISH
TOMATO RICE
SHALLOW FRIED SIDE DISH
RICE FLAKES UPMA SAUTED SIDE DISH
CONTENTS
4
Baby Corn Pulao
6
Rice Cheese Balls
8
Rice Noodle
10
Rice Pudding (Kheer)
12
Rice & Vegetable Paratha
14
Easy Tomato Rice
16
Green Peas & Paneer Pulao
18
Rice Cake
20 Rice Pakora 22 Rice Kichdi 24 Rice Ladoo 26 Rice Idli 28 Khatti Kanki 30 Rice Dosa 32 Rice Flakes Upma
4
INGREDIENTS METHOD Rice - 2 cups Baby Corns - 5 Finely sliced Onions - 1 cup Boiled peas - 1 cup White pepper powder - 1 tsp Ginger-garlic paste - 1 tsp Chopped Coriander leaves - 1 tsp Roasted cashews - 1 tsp
Fry the raw rice in 1 tbsp of ghee for five minutes and keep it aside. Cut the baby corn into small pieces. Heat 1 tbsp of oil in a kadai and saute the onions. Add the baby corn, peas, pepper powder, ginger-garlic paste, asafoetida and salt and cook for 5-10 minutes. If needed, add a cup of water to allow the ingredients to cook well.
Spring onions - 1 tsp
Add the mixture to the 2 cups of rice.
A pinch of Asafoetida
Add 5 cups of water and place it in a cooker. Cook for two whistles or till rice is done.
Salt to taste Ghee to fry
Garnish with chopped coriander leaves, spring onions and roasted cashews.
Baby Corn Pulao CATEGORY: Vegetarian COURSE: Main CUISINE: Indian TECHNIQUE: Pressure Cook DIFFICULTY: Medium SERVINGS: Serves 4
6
INGREDIENTS Cooked Rice - 1 cup Grated cheese - 1/2 cup Green chilli paste - 2 tsps
METHOD
Maida - 1/2 cup Coriander leaves - a little
Mash the cooked rice.
Carrot - 2
Add all the ingredients and mix well.
Salt to taste
Make into small balls.
Oil to fry
Deep fry in hot oil.
Plain Rice Cheese Balls
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Steam DIFFICULTY: Medium SERVINGS: Serves 2
8
INGREDIENTS METHOD Vinegar - 1/4 cup Fresh lime juice - 1/4 cup
Whisk vinegar and sugar in medium bowl to blend.
Chopped fresh mint - 1/3 cup
Add onion rings and toss to coat.
Chopped fresh cilantro - 1/3 cup
Cover and let it stand for at least 30 minutes and up to 4 hours.
Green onions, thinly sliced - 4
Drain, re-serving 2 tbsp. of vinegar mixture.
Plum tomatoes, seeded and chopped - 3
Cook noodles in boiling water for about 2 minutes until al dente.
Sugar - 1 tbsp
Drain and rinse under cold water. Drain well. Whisk lime juice, oil and crushed pepper in a small bowl to blend.
Medium sweet onion, cut into rings - 1/2
Stir in mint and cilantro.
Firm dried rice noodles - 8 oz
Cut noodles into 3-4 inch sections.
Vegetable oil - 2 tsp Dried crushed red pepper - 1/2 tsp Large cucumber, peeled, seeded and thinly sliced - 1 Lightly salted peanuts, slightly crushed - 2 tbsp
Place 1/4 of the noodles into the bowl with the reserved vinegar mixture. Toss remaining noodles with the lime juice mixture. Mix noodles together with all remaining ingredients except peanuts. Sprinkle nuts over the top and serve immediately.
Rice Noodle
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Steam DIFFICULTY: Medium SERVINGS: Serves 2
10
INGREDIENTS
METHOD
Rice - 1/2 cup
Fry the rice in ghee in a pan on a low heat until it turns white and aromatic.
Ghee - 1/4 tsp
Now cook the rice in milk and water until done.
Milk - 3 cups Water - 1 cup
Pour the condensed milk slowly into this while continuously stirring on a low heat until it blends with the cooked rice.
Threads of saffron - 5 to 6
Add shredded almonds and cardamom and stir it again.
Shredded almonds - 1/2 cup
Turn off the stove and dissolve the saffron in the mixture.
Cardamom (nicely grounded) - 1
Stir it once again and leave it aside for 15 minutes.
Condensed sweet milk - 1 cup
Serve warm.
Rice Pudding (Kheer)
CATEGORY: Vegetarian COURSE: Side Dish (Dessert) CUISINE: Indian TECHNIQUE: Saute DIFFICULTY: Medium SERVINGS: Serves 2
12
INGREDIENTS Cooked rice (preferably left over) - 1 cup Wheat flour - 1 cup Minced mixed vegetables (cabbage, peas, cauliflower, cooked potato) - 1 cup Green chillies - 2 to 3 Sesame seeds - 1 tsp Pepper - 1/2 tsp Cumin powder - 1/2 tsp Curd - 1 tbsp Salt to taste
METHOD Crush the chilli in a grinder and to this add the rice and mince. Mix all other ingredients to form a firm dough. Roll it in to rotis and cook in a heavy griddle applying oil on both sides.
Rice & Vegetable Paratha
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Shallow Fry DIFFICULTY: Easy SERVINGS: Serves 2
14
INGREDIENTS Cooked Rice - 1 cup Tomatoes, chopped - 5 Onions, chopped - 2
METHOD
Turmeric powder - 1/4 tsp Chilli powder - 1/2 tsp
Heat oil in a kadai and splutter the cumin seeds.
Cumin seeds - 1 tsp
Then saute the onions until pink and add the tomatoes, turmeric powder, salt, and chilli powder.
Coriander, chopped - 1 small bunch
Cover and cook for about 15 minutes until the tomatoes soften.
Coconut Oil
Remove from heat and add the cooked rice and mix well.
Salt to taste
Garnish with coriander leaves and serve hot.
Easy Tomato Rice
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Shallow Fry DIFFICULTY: Medium SERVINGS: Serves 2
16
INGREDIENTS Basmati rice, pre-soaked for at least 20 min - 1 cup Onion, chopped - 1
METHOD
Garlic cloves, minced - 2 to 3 Peas, boiled or frozen - 1 cup
Soak rice in water for few minutes.
Green chillies, sliced - 1 to 2
In a skillet, add 1 tbsp oil, spread it around the pan and fry the paneer lightly. Turn when it browns.
Cubed paneer (+ or - depending on your taste) - 1 cup Cashews, dry roasted (in oven or skillet) - 1/4 cup Bay leaf - 1 Cumin - 1 tsp Cloves whole - 3 to 4 Green cardamom, slightly crushed - 2 to 3
Once done, drop the paneer in a bowl of cold water to make them soft. Remove and set aside. Meanwhile in a skillet, add 1/2 tsp oil, saute cumin, chillies, bay leaf, cardamom, cloves, onions and garlic with some salt until onions get soft. Add the drained rice and saute until the rice gets translucent. Add 2 cups of water, close the lid and cook for 10-15 minutes. When the rice is cooked, add the paneer, peas and cashews and toss them altogether.
Salt to taste
Just before serving add cilantro and mint, give it a toss and serve hot.
Cilantro and mint - few sprigs
Any spicy side dish would work very well with this rice.
Green Peas & Paneer Pulao
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Boil DIFFICULTY: Easy SERVINGS: Serves 2
18
METHOD INGREDIENTS
Keep the rice overnight in water.
Basmati Rice - 4 cups
In the morning, take it out from water and dry it well. Then grind it.
Cashew nut - 25 g
Take a karai, add water and heat it.
Coconut cut into small cubes - 1/2 cup
After 5 minutes, add kaju, coconut, cardamom powder, and molasses
Cardamom powder - 1 tsp
When it starts boiling, add the ground rice. Mix it well until it turns into a soft dough.
Molasses - 4 cups Water - 4 cups
Turn off the heat, spread the mix on a greased baking tray and bake for 30 min - after pouring some ghee on top.
Rice Cake
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Bake DIFFICULTY: Medium SERVINGS: Serves 2
20
INGREDIENTS Rice - 1 cup Water - 2 cup Wheat flour - 1/2 cup Fenugreek seeds - 1 tbsp Ajwain - 1 tbsp Sesame seeds - 1 tbsp Cumin seeds - 1 tsp Green chillies - 5 to 6 Bay leaves - 1/4 cup Coriander leaves - 1/4 cup
METHOD Add the methi in rice. Wash and cook the rice in double quantity of water. When done, mash it until it becomes soft. Add some amount of water to flour and knead it, till smooth and elastic. Mix it to the rice and add all the above ingredients.
Salt to taste
Make a little ball and deep fry in oil until it becomes golden brown.
Oil for deep fry
Serve hot with pickle or tomato ketchup.
Rice Pakora
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Deep Fry DIFFICULTY: Easy SERVINGS: Serves 2
22
INGREDIENTS Rice - 2 cups Pigeon peas - 1 cup Cloves - 5 Cinnamon - 1 Cardamom - 5 Finely sliced onions - 2
METHOD
Small tomatoes - 8
Wash and cook toor dhal with a pinch of turmeric powder. Set aside.
Green chillies slit into halves - 4
Don’t discard the cooked dhal water.
Mint leaves - 3 sprigs
Fry the onions, cloves, cinnamon and cardamom.
Chopped coriander - 2 tbsp
When onions are golden, add slit green chillies, mint, curry leaves and 1 tbsp of the coriander leaves.
Ginger garlic paste - 2 tbsp Salt to taste
Add salt and ginger garlic paste. Fry for 2 mins.
Oil - 1/4 cup
Add the washed, drained rice and chopped tomatoes. Fry for a few minutes.
Bay leaves - a few Water - 3 cups
Add the cooked dhal, mix well and add 3 cups of water. Add cooked dhal water.
Turmeric powder - a pinch
Cook for 8 to 10 mins till the rice is done.
Salt to taste
Garnish with chopped coriander leaves and serve hot.
Rice Kichdi
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Stewed DIFFICULTY: Easy SERVINGS: Serves 4
24
METHOD INGREDIENTS
Roast rice to a golden colour. Grind it to a powder. Add grated jaggery and coconut. Mix with hands.
Rice - 1/2 cup
Add some water if required.
Jaggery - 250 g
Make balls of this mixture.
grated Coconut - 1/4 cup
Now it is ready to serve.
Rice Ladoo
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Grind DIFFICULTY: Medium SERVINGS: Serves 4
26
METHOD Having soaked both rice and dal separately, wash well with plenty of water. Grind dal to a very fine paste. Grind rice till fine grains are left (like very fine semolina). Mix both rice and dal together after grinding. Add soda bicarb and salt and beat well. Add a little water if necessary. The batter should be fairly thick.
INGREDIENTS Parboiled rice (washed and soaked overnight) - 3 cups
Cover and keep aside for 7-8 hours, undisturbed. To make idlies, do not beat the batter again. Spoon batter onto an idli stand. Heat water in idli cooker, and place stand in.
Black grams (washed and soaked overnight) - 1 cup
Steam for 5-7 minutes.
Soda bicarb - 1/2 tsp
Insert a clean a skewer.
Salt to taste
The skewer should come out clean if the idlis are done.
Rice Idli
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Steam DIFFICULTY: Medium SERVINGS: Serves 6
28
METHOD
INGREDIENTS
Whip curd with an eggbeater, or hand whisk. Add 3 cups water, mix well, keep aside. Heat a heavy-bottomed deep vessel.
Small grain rice soaked for 30 mins in water - 2 cups
Add oil, heat, add seeds, allow to splutter.
Fresh curd - 3 cups
Add green chillies slit vertically.
Green chillies - 2
Add bay leaves, dal, asafoetida, cashews and brown lightly.
Bay leaves - 2 stalks
Add drained rice, buttermilk and stir well.
Coriander leaves chopped finely - 1 tbsp
Keep stirring till mixture starts to boil.
Cashew nuts, broken into quarters - 5 Skinned black gram - 1 tsp Cumin seeds - 1/2 tsp
When boiling resumes, reduce heat, cover and simmer. Stir frequently, till rice is overcooked or mushy. The mixture consistency should be that of a porridge. Take off fire, heat ghee in a small pan.
Mustard seeds - 1/2 tsp
Add seeds, allow to splutter.
Asafoetida - 4 pinches
Add curry leaves, pour over rice mixture.
Salt to taste
Stir gently, pour into serving dish.
Oil - 2 tbsp
Garnish with chopped coriander.
Ghee - 1 tbsp
Serve piping hot.
Khatti Kanki
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Stewed DIFFICULTY: Medium SERVINGS: Serves 4
30
METHOD Soak the rice and dal separately and wash well after a few hours. Separately grind the rice and dal using the required quantity of water. Mix the rice and dal along with salt to form a thick batter (using water if required).
INGREDIENTS
Keep the mixture overnight for fermentation. In the morning, stir the mixture well using a metal ladle.
Raw rice - 4 cups Black gram - 1 cup
Pour 1 serving spoon of the batter on a heated and oiled flat tawa.
Salt - 1 tsp
Cook until the underside turns light brown. Flip and cook the other side for 30 seconds.
Oil as required
Serve hot with chutney and sambar as required.
Rice Dosa
CATEGORY: Vegetarian COURSE: Breakfast CUISINE: Indian TECHNIQUE: Shallow Fry DIFFICULTY: Easy SERVINGS: Serves 3
32
INGREDIENTS Rice flakes - 200 g Green chillies - 6 to 7 Black gram - 1 tsp
METHOD
Turmeric powder - 1/2 tsp
Heat oil in a pan, add urad dal, onions, turmeric powder and then ginger garlic paste.
Ginger Garlic paste - 1 tsp
Fry till onions are golden brown.
Salt to taste
Meanwhile, soak the rice flakes in water for a little while.
big onion, finely chopped - 1
Squeeze out the water and add to the pan.
Roasted Chickpea Powder - 3-4 tsp
Add salt and putnalla powder to it. Mix well. Cook for about 3 minutes and remove from heat.
Oil as required
Garnish with coriander and serve with pickle.
Rice Flakes Upma
CATEGORY: Vegetarian COURSE: Side Dish CUISINE: Indian TECHNIQUE: Saute DIFFICULTY: Easy SERVINGS: Serves 2
5
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Y M M AN U I Y D E S IN RICIPE C E R
s e p i c e Rice R INDIAN