Rice and Some Interesting Dishes

Rice

Rice is staple diet of a large population of people in our country. There are many varieties of rice found in markets. The rice grain after it is husked consists of three parts – germ or embryo, the outer layer or pericarp and the inner starchy endosperm. In milling white rice, both the germ and pericarp are lost. Restricted milling of rice preserves a sufficiently large portion of vitamin B and minerals, has a better storage life and cooking quality. Washing rice for cooking leads to a considerable loss of vitamin B. To prevent this, the condition of the rice should be such so that the process of washing can be eliminated or minimized by cleaning before wash.

Steamed_rice_in_bowl_01

Age or maturity is a factor closely related to cooking quality. Stored and matured rice swells on cooking to about three to four times of its volume while freshly harvested rice increases only about twice. Parboiling rice- treating paddy before it is milled- has been a practice for a long time in India. This process retains the vitamin even when rice is milled normally and also helps to minimize losses incurred in washing of rice. Cooking rice in large quantities of water and throwing away the liquor is a wasteful practice and such practices are now replaced by the absorption method of boiling rice, i.e. adding just enough quantity of water while cooking rice.

Rice is good source of energy at a low-cost. It is also a significant source of protein although the proteins are incomplete (devoid of some essential amino acids). When served with pulses, it becomes a valuable source of protein, supplementing each other to constitute full proteins. It also provides vitamin B, some minerals and fibre.

Some interesting rice recipes are given below:-

                                                                                   Tahar/Tahari

 Photo Courtesy: ezpzcooking

Photo Courtesy: ezpzcooking

For    6 persons                                               Portion size    1 full plate

Ingredients

Pulao rice  480 g

Potatoes   225 g

Cauliflower  225 g

Oil/ghee  80 g

Turmeric pd  2t

Dry ginger pd  ¼ t

Chilli pd  1t

Garam masala  pd  1t

Bay leaves  2

Cloves  8

Cinnamon  3 inches piece

Salt  to taste

Method

Pick and wash rice and soak for half an hour in the water double of its volume. Peel and cut potatoes into fours. Cut cauliflower into flowerets. Heat fat in a pan. Add cloves cinnamon and bay leaves, fry for a few seconds. Add drained rice retaining the soaking water. Add vegetables and fry for a few minutes. Add turmeric and ginger powder, stir. Add the soaking water. Cover and bring to a boil, cook on low heat until all water is absorbed. Sprinkle garam masala pd over. Toss and serve hot with some gravy preparation.

Note: other vegetables like green peas, beans, carrots can be added to tahar.

Nutritive Value (for one portion)

Calories 523, protein 16.1 g, fat 12.1 g, carbohydrates 95 g, fibre 5.4 g, calcium 68 mg, iron 3.8 mg, carotene 56 micro g, vitamin B1 0.58 mg, B2 0.12 mg, niacin 4.1 mg.

Brinjal Rice Recipe

Lemon Rice Recipe

Jeera Pulao Recipe

 

                                                                                            Curd Rice

curd rice

Serves  1                                                                    Portion size  1 full plate

Ingredients

Rice  80 g

Curd  150g

Salt  1/6 t

Oil  5g/1 t

Bengal gram dal  10 g

Black gram dal  10 g

Asafoetida  a pinch

Mustard seeds  ¼ t

Whole red chilli  1

Garlic clove  1

Ginger  1cm piece

Green chilli  1

Curry leaves  1 sprig,

Method

Pick wash and soak the rice in the water double of its volume. Beat the curd with two t of water and salt. Heat the oil in a karahi and brown asafetida, splutter mustard seeds and fry dals to a light brown colour. Lightly fry the whole red chilli and green chilli cut into two pieces. Add chopped garlic, ginger and curry leaves. Sauté for two minutes. Switch off heat, add the curd, and mix well. Serve hot or cold with pickle.

Nutritive value

Calories 484, protein 15.1 g, fat 12.5 g, carbohydrates 77.8g, fibre 5.3 g, calcium 253 mg, iron 3.8 mg, vitamin 70 micro g, vitamin B1 0.33 mg, B2 0.41 mg, Niacin 3.7 mg.

Kashmiri Pulao Recipe

Fried Rice Recipe

Tomato Rice Recipe

                                                                                     

                                                                               Mughlai Biryani

220455,xcitefun-biryani

Serves one                                                                 Portion size 1 full plate

Ingredients

Long grain rice  80 g

Mutton  100 g

Lime  ¼

Almonds/cashew nuts  12 g

Mint  a sprig

Fat  28 g

Coriander leaves  a few sprigs

Onions  30 g

Ginger  1 g

Green chilli  1 small

Garlic  1 clove

Curd  55 g

Milk  25 ml

Red chilli (seedless)  1

Turmeric pd  a small pinch

Cardamom  1

Cinnamon  1 small piece

Bay leaf  1

Cumin seeds  1/8 t

Saffron   a few strands

Salt  to taste

Wheat flour paste   to seal the pan

Method

Pick, wash and soak the rice. Wash clean and cut mutton into small pieces. Soak saffron strands in a little milk. Strain curds through a very fine sieve or through muslin cloth. Add powdered clove, cinnamon, cardamom, cumin seeds, turmeric, chopped green chili, coriander leaves, salt and mint leaves. Marinate mutton pieces in the curd batter for an hour. Peel and slice the onion, peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat fat, fry onions till golden brown and crisp, remove. Add bay leaf, ground masala and fry till the masala starts leaving sides of the pan. Drain liquid from the meat and add to fried masala, fry well. Add some water and salt, cook till meat is tender and gravy is thick. In the mean time cook the rice with salt till ¾ done. Add the drained curd mixture to the tender mutton, squeeze lemon, and stir well. Sprinkle ½ of saffron over cooked rice. In a heavy bottom pan put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up. Pour remaining milk, saffron and fat over the rice. Cover pan and seal the edges with wheat flour paste. Place in an oven for about an hour at 143 degree C. Serve hot with raita and mint chutney.

Nutritive Value

Calories 623, protein 22.6 g, fat 28.5 g, carbohydrates 68.7 g, fibre 4.3 g, calcium 216 mg, iron 5.1 mg, vitamin A 25 micro g, vitamin B1 0.37 mg, B2 0.29 mg, niacin 8.8 mg.

Tamarind Rice Recipe

Garlic Rice Recipe

Vegetable Biryani Recipe

For more interesting recipes from around the world, please visit: http://tastyfix.com/

Pulses: Important Part Of Healthy Meal

year_of_pulses

Photo Courtesy: Food Tank

Pulses have important place in an Indian meal, either in South India or in North India; in states from Western India or in East Indian states. These are included in main meals as yummy dishes like Dal Makhani or just Plain Dal with Tadka, Sambhar or Chole etc.

Chole

Chole

Pulses are an important ingredient of some special preparations like Puran Poli, Dahi Vada and many others. Pulses are cooked as whole, split, husked or washed. They can be used in a variety of ways in soups, curries, salads, snacks and desserts. Soaking of pulses is advisable before cooking to reduce cooking time.

Dahi Vada

Dahi Vada

For those who are vegetarian, Pulses are vital as an important source of proteins. These are good source of thiamine, riboflavin and niacin (all vitamin B). Also supply carbohydrates, calcium, carotene, iron and potassium. Whole pulses and split dal with skin provide good quantity of fiber. Skin also prevents loss of water soluble nutrients. Nutritive value and digestibility of pulses can be increased by sprouting or fermenting them. There is an appreciable increase of the B vitamins, iron and also vitamin C after sprouting of pulses. Fermentation also increases the content of the vitamin B like in Idli, Dosa and Dhokla.

Dosa

Dosa

As pulses are good source of protein and low in carbohydrate, hence are good options to substitute part of total cereals, to provide balanced calories to a patient of Diabetes or for those who need to control intake of calories. But total protein content has to be kept in mind, not to overload kidneys. Some pulses constitute soluble fiber like Rajma. Soluble fiber helps to control cholesterol in blood. These are useful for conditions like- high cholesterol, hypertension and high blood pressure.

We will now discuss about preparation of Rajma Curry.

 

Rajmah Curry

Rajma Curry

Rajma Curry

 

Serves -1                      Portion size – 1bowl

Ingredients

Rajmah – 40 g dry or 80 g soaked

Water – 1:4 by volume

Salt -1/2 t

Hing(Asafoetida) -1 pinch

Red chili powder – 1/8 t

Garam masala (Ground Spices) powder -1/8 t

Garlic – 2 cloves

Onion – 40 g

Oil – 1T

Turmeric powder – 1/8 t

Coriander powder -1/4 t

Tomato -50 g

Curd – 1 t

Coriander leaves – 1 sprig

Method-

Pick and wash rajmah, soak overnight. Drain and make 2 c of water, if required, by adding additional water. Pressure cook with water, salt and hing for 20 minutes on low heat after first whistle. Let it cool and drain the rajmah, reserve the stock. Make a paste of onion, ginger and garlic, fry it in heated oil until golden brown. Add chili powder, coriander powder and turmeric powder, fry for two minutes. Add garam masala pd and paste of tomatoes. Fry until it leaves sides of the pan, add beaten curd. Fry again till the curd is absorbed in masala. Add the drained rajmah and fry for another five minutes. Add reserved stock and cook for five minutes after it starts boiling. Serve hot garnished with chopped coriander leaves either with rice or chapati.

Nutritive Value:

Calories -268,

Protein – 10.5 g

Fat -11 g

Carbohydrate – 31.8 g

Fiber – 3.7 g

Calcium -162 mg

Iron – 2.6 mg

Carotene – 193 micro g

Vitamins B

Sodium and Potassium.

6 Grandma’s Remedies For Common Problems

Image Courtesy: indiatimes

Image Courtesy: indiatimes

No one will contest the saying that “health is wealth”. But as we human beings are running after wealth, our health is getting neglected. With time man discovers more and more drugs and cures, diseases too seem to be keeping pace and increasing or becoming more rampant.

Allopathic drugs may give fast relief but they have a lot of side effects and are expensive. Ayurvedic and homeopathic systems of treatment claim to attack the root cause but these medicines test the patience of the patient and take much longer to cure. Appropriate diet along with correct medicinal course is the most ideal way to prevent control/treat a disease. Not only can this but a suitable diet even cure a disease. Treating food deficiency diseases successfully by supplementing right proportions of nutrients in diet is well known. It is not breaking news that diabetes, high blood pressure, high cholesterol, gout and many other diseases can be managed with proper diet, if given due attention at the right stage. No one can forget grandma’s simple remedies for troubles like cough, sore throat, loose motions, constipation, flatulence, nausea and the list is endless. This system of treatment is valuable for everyone who believes in good nutrition for a healthy mind and body. The basis for treatment through diet is scientific knowledge of food ingredients and diseases, their course of action in human gut after ingestion and art of cooking.

Time tested Grandma’s remedies for some common problems:

  • Cough –

Warm milk – 1 glass, turmeric pd – ¼ t, sugar candy (misri) – 1 t, black pepper (freshly pounded)

Mix all ingredients and drink just before going to bed at night for 3-4 days.

  • Loose motions –
  1. watery buttermilk – 1 glass, methi seeds ½ t

Swallow down methi seeds with buttermilk 4-5 times in a day

  1. black pepper pd – ¼ t, pure ghee – 1/2t, hot rice – 1T

Make a small ball of all three ingredients and eat in one gulp before a meal.

  • Sore throat –
  1. Drink tea boiled with ginger and tulsi leaves 2-3 times a day.
  2. Make a fine paste of Mulahthi. Apply it as paint around throat 2-3 times a day.
  3. Chew a plain paan with Mulahthi 2-3 times a day.
  • Constipation –

Hot milk – 1 glass, pure ghee-1/2 t.

Mix and drink as the last thing before sleeping.

  • Sciatica –

Warm water – ½ glass, lemon juice of ½ lemon, honey 1 t.

Mix all three ingredients and take on empty stomach every morning.

  • Mouth blisters –

Chew a few pieces of dry coconut, allow the juice to cover blisters and spit. Repeat every 2 hours.

 

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Regional Delicacies

India is a diverse country. Its diversity can be seen in its food also. One can treat the palate with a different kind of food after every few miles. Starting from the other end of peninsula, there are steamy and fermented flavors of south, delicacies of Maharashtra, spicy curries and pure ghee laced food of Rajasthan, world famous Awadhi cuisine, chhola- bhatura of vibrant Punjab, unique fish preparations of Bengal and Orissa and mouthwatering cuisine of Kashmir. Food of each region has some or other peculiarities.  Some dishes are well known and popular but some lesser known and locally popular dishes are still to be explored. In this series we will try to enlist some delicious dishes. Some may have similar names but are prepared in a different manner and taste excellent.

PHARA

Photo Courtesy: rashmirecipes

Photo Courtesy: rashmirecipes

This is a traditional dish from eastern Uttar Pradesh. It is specially prepared on occasion of Karva Chauth. It is very tasty but at the same time is healthy and nutritious.

Ingredients:

Whole wheat flour – 160 g

Chana dal / urad dal – 60 g

Salt – 1+1/2 t

Ginger -1/2 inch piece

Garlic – 3 cloves

Green chillies – 2

Jeera – ½ t

Onion – 1 medium

Vinegar – 1t

Method:

Soak dal overnight. Make a soft dough with flour and ½ t salt. Keep aside for half an hour. Drain water from dal and grind with ½ t salt, garlic cloves and one green chilli. Peel, wash and chop the ginger fine. Add to the dal mixture. Divide dough into 10 portions and roll each portion into size of a poori. Divide dal mixture into ten portions. Stuff each poori with one portion of dal mixture and fold into a semi-circle. Press the edges firmly. Boil one liter water in a sauce pan. Drop pharas one by one in the pan as soon as water starts boiling. Place the lid. Cook on sim for ten minutes after water starts boiling again. Poke a phara with the tip of a knife. If it comes out clean, pharas are done or cook for another 2-3 minutes or till done. Drain the water. Traditionally pharas are served with four accessories viz. melted ghee, powdered black salt, green chutney and finely chopped onion soaked in vinegar.

For variety, cut a few pharas into thick slices. Chop onion, green chili and coriander leaves. Heat one T oil in a karahi. Fry chopped onion until translucent, add chili, fry for a few seconds and add sliced pharas. Sprinkle a pinch of salt. Fry on a slow heat, turning occasionally. Garnish with chopped coriander leaves and serve hot with the same accessories.

Serves: 2                              Portion size: 5

Nutritive value per portion:

Calories-376 (add75 cal to fried one)

Protein-17 g

Fat-1.8 g

Fibre-8.2 g

Calcium-61 mg

Iron-5.1mg

Vitamin B

 

For more interesting recipes from around the world, please visit: tastyfix.com