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.

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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

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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/

10 Delicious Paneer Recipes

There are many ways in which paneer dish can be made. It can be made with gravy or dry curry. Paneer as an ingredient can be mixed with many vegetables like peas, capsicum, potatoes, mushroom and spinach.

If you want to make paneer dishes, you can buy cottage cheese from the market or you can also prepare it at home. Preparing paneer at home is cheaper and hygienic. It is better to make homemade paneer than buying the store one.

Paneer is perfect for festivals and other celebrations. We have collected a number of paneer recipes for you to try in this article. Let us see them one by one:-

  • Paneer Butter Masala: These are juicy and soft cubes of cottage cheese mixed in a creamy tomato based gravy. The dish goes well with pulaos, rice and naan.

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Paneer Butter Masala Recipe

 

  • Palak Paneer: This is a very popular recipe. It basically contains cheese cubes that are cooked in a spinach curry.

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Palak Paneer Recipe

  • Kadai Paneer: This is a semi dry curry, made with cheese, capsicum, Indian spices and bell peppers.

Kadhai Paneer Recipe

 

Kadai Paneer Recipe

  • Matar Paneer: Matar paneer is a very popular paneer recipe among North Indians. It is frequently made at home.

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Matar Paneer Recipe

  • Shahi Paneer: The literal meaning of shahi is royal. And this royal cottage cheese is made with dry fruits, saffron, yogurt, whole spices and cream.

Shahi Paneer

 

Shahi Paneer Recipe

  • Malai Kofta: This is a perfect dish for celebrations. One can never be bored of this dish. The koftas are so tasty that they can be served as a snack during tea.

Malai Kofta

 

Malai Kofta Recipe

  • Paneer Makhani: This is a simple and easy recipe. The gravy of the makhani is prepared with ginger, pureed tomatoes, garlic, cream and red chili powder.

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Paneer Makhani Recipe

  • Malai Paneer: This dish has a taste similar to malai paneer tikka. It can be prepared in a short span of time.

Malai Paneer

 

Malai Paneer Recipe

  • Paneer Tikka Masala: This is a very rich and heavy dish. The sauce of the dish is prepared with onion, yogurt, tomato puree and cream.

Paneer Tikka Masala

 

Paneer Tikka Masala Recipe

  • Paneer Jalfrezi: This is another easy paneer dish. You just have to slice the vegetables and make tomato puree. Vegetables like carrots, capsicum and baby corn can be added.

Paneer Jalfrezi

 

Paneer Jalfrezi Recipe

 

For more interesting recipes, 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.

5 Easy and Delicious Indian Gravies

Indian dishes are rich in gravies. You may have heard that cooking Indian gravies is difficult and there are a lot of masalas that you need to add. But it is not so. In this article, we will make it easy for you to get a hang of 5 gravy recipes. These gravies can be used with anything including fried potatoes, mixed vegetables, mutton, chicken or egg. It will be a treat for your taste buds.

  1. Onion-Tomato Gravy

paneer butter masala

This gravy forms the base for most curries throughout India. Whatever be the name of the dish, be it butter chicken, chettinad chicken, butter paneer masala, or egg curry. If you master the recipe of this gravy, you can make up to 80 percent of Indian sabjis. Use this gravy to make simple and tasty Matar Paneer. This gravy can also be used to make chole and duma loo.

  1. Brown Onion Gravy

mutton rogan josh

This is a wonderful gravy that is finger-licking good. If you make this gravy it will surely win hearts. If you add mutton pieces to this gravy and some saunf powder, you will get Kashmiri Mutton Roganjosh. If you are a vegetarian, then simply add paneer, koftas or vegetables.

  1. Palak Gravy

palak paneer

It is well known that you can make palak paneer using this gravy. But you can try new things with this gravy. For a start you can add boiled chana to it to make chana palak. You can also pour this gravy on cooked mutton or chicken. What you get is Mutton Palak, which is a great recipe.

  1. Goan Gravy

Prawn Curry

What’s great about the goan curry is that coconut milk can be added to it. This gives this curry a wonderful coconut taste. There are other variants of this curry like the red and green versions. The red version of this curry is used in popular dishes like Goan Fish Curry or Goan Prawn Curry. You can also add egg in place if Fish or try adding Okra (Lady-finger) to the gravy.

  1. Salan

mirch ka salan

Hyderabadi cuisine is incomplete without Salan. Different kinds of Salan are prepared frequently and are eaten with steamed rice. One of the famous dish is Mirch ka Salan but it is difficult to take out the seeds of chilies. Sometimes, Hyderabadis replace chilies with small fried brinjals, thus giving you delicious Bagara Baingan. You can also add eggs, to get Ande ka Salan. You can also add fried okra or chicken in place of eggs.

10 Must-Have Indian Chicken Recipes

When cooked in Indian style, Chicken becomes a great treat for anyone who is into non-veg. Indian cooking has a unique combination of herbs and spices. Chicken is a very versatile ingredient and when you cook it, you can try a lot of things. It is also very good for your health. Our body can benefit with 30 different nutritional values that are found in just 100 grams of chicken. It is a great source of lean and low fat protein. It also contains selenium, which has anti-cancer properties.
We have assembled some interesting chicken recipes for you that we are sure you will like. Let us explore them.

1. Chicken Tikka Masala

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This dish is loved by all and is the most ordered meal around the globe. Did you know that this Indian dish originated in UK??

Chicken Tikka Masala Recipe

2. Butter Chicken

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The chicken is marinated overnight and then it is roasted and cooked in tomato puree, masalas and cream.

Butter Chicken Recipe

3. Chicken Do Pyaaza

Photo Courtesy: Youtube

Photo Courtesy: Youtube

This dish is prepared with double quantity of onions when compared to regular curry. This is a favourite Punjabi dish made with garam masala, kasoori methi, ginger garlic, spices and cream. The onions used in the dish give it sweetness and it is balanced by the spices used in the dish.

Chicken Do Pyaza Recipe

4. Chicken Xacuti

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This dish originated in Goa. This spicy curry contains chunks of chicken that are cooked in a mix of flavours like cashews, coconut and white poppy-seeds.

Chicken Xacuti Recipe

5. Kashmiri Chicken

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This chicken curry uses a good amount of tomatoes and also uses good amount of spices that give it great flavour. Large chunks of chicken are used traditionally in Kashmir but you can use any size according to your needs.

Kashmiri Chicken Recipe

6. Chicken Mulligatawny Soup

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This is better than the lentil soup as it contains pieces of chicken and a combination of garlic, ginger and chilly. A lots of toppings can be added as you like.

Chicken Mulligatawny Soup Recipe

7. Chicken Korma

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Chicken Korma is basically from North India. The meaning of Korma is “braised” in English. It’s a soft spiced curry with meat and vegetables added to it. This dish originated in the royal Mogul court 400 years ago.

Chicken Korma Recipe

8. Kerala Chicken Curry

Photo Courtesy: Youtube

Photo Courtesy: Youtube

This chicken curry is very special. Although most homes make this dish, the recipe may vary. Although the ingredients are too many but it is very easy to make. It tastes better the next day i.e. you can keep it in the fridge for one day and then serve.

Kerala Chicken Curry Recipe

9. Chicken 65

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One of the best starter recipe of India, chicken 65 can be easily prepared at home. The secret behind the recipe is the sautéing of fried chicken and the use of spiced yogurt.

Chicken Curry Recipe

10. Chicken Chaap

Photo Courtesy: foodnculture

Photo Courtesy: foodnculture

Its one dish that can never be missed. It comes from Bengali cuisine and is a treat for your taste buds. It is said that Chicken Chaap was a part of Awadhi cuisine and the Nawabs of Bengal brought this dish along with other dishes to Bengal.

Chicken Chaap Recipe