Top 10 Indian Rice Preparations

Rice is a staple food of Indians. It is a very versatile ingredient. It can be cooked as main course or dessert. There are 40,000 rice varieties throughout the world. There are many cultures in which rice is considered very auspicious. One of the amazing facts is that rice is a very important food crop and covers one-fourth of cropped area. Rice provides food to almost half of population in India.

According to Japanese belief system, rice should never be wasted. If one leaves rice in the bowl, it is considered to be rude. Each and every cuisine has a rice recipe. In this blog article, we share with you top 10 recipes of rice:-

  • Hyderabadi Veg Biryani 

    Photo Courtesy: Veg Recipes of India

    This is a very popular recipe of veg biryani. This recipe of veg biryani is cooked slowly on dum(steam). That is why, the biryani is very delicious and unique in taste. Its aroma is good and is very tasty and flavorful. Some other biryani recipes include kolkata biryani, chettinad biryani, chole biryani, mushroom biryani etc.

  • Veg Pulao 

    Photo Courtesy: Veg Recipes of India

    This is a comfort food for those who don’t want to spend much time cooking. It is best served with pickle, raita and roasted papad. Some popular variations include veg pulao in pressure cooker, chana pulao, matar pulao etc.

  • Veg Fried Rice 

    Photo Courtesy: Mission: Food

    This is a great indo-chinese recipe. If you order an indo-chinese menu, then veg fried rice is a must have. Some of the popular varieties include paneer fried rice, schezwan fried rice etc.

  • Moong Dal Khichdi 

    Photo Courtesy: Pinterest

    This is a one pot meal of moong dals and rice. This dish is very nutritious and light. Whenever someone is ill/recovering from illness, then moong dal khichdi is served to him. Some other variations of khichdi include sabudana khichdi, rava khichdi, and veg masala khichdi.

  • Bisi Bele Bath 

     

    Photo Courtesy: Wikinow

    This is a very tasty dish, prepared with lentils, vegetables and rice. This is a very traditional rice and lentils based dish of Karnataka.

  • Jeera Rice 

    Photo Courtesy: Prudecooking

    This is a delicious and mildly spiced rice dish of India. It is flavoured with cumin. This dish is most commonly available in Indian restaurants. Some other recipes that you can try include garam masala rice, saffron rice, biryani rice, masala rice etc.

  • Vegetable Tahiri 

    Photo Courtesy: Recipesbnb

    This is a very delicious and aromatic rice dish prepared with vegetables and spices. This is a special dish of Uttar Pradesh. Some other recipes of Uttar Pradesh include mughlai biryani, awadhi biryani, mushroom dum biryani, paneer biryani.

  • Tomato Rice 

    Photo Courtesy: The Frugal Chef

    This is a South Indian recipe of tomato rice. This is my favourite tomato rice recipe. The dish is prepared with sauteed tomato, coriander leaves, onion and spices. Similar rice recipes include lemon rice, tamarind rice, tomato biryani and tomato pulao.

  • Ven Pongal 

    Photo Courtesy: Pinterest

    This is a very popular South Indian dish prepared with moong dal and rice. This delicious dish is prepared with black pepper, asafoetida and cumin. Some of its variations include rava pongal and sweet pongal.

  • Lemon Rice 

    Photo Courtesy: AllTastyRecipe

    This is a very popular dish among school children. This dish is very fast and easy to prepare. Lemon Rice can be prepared with ingredients like curry leaves, urad dal, mustard and turmeric which are mixed with rice.

8 Delicious Indian Recipes

Indian food is something one can keep on exploring. In this article, we have collected 8 recipes that will be a treat for your taste buds.

  • Brinjal Curry Recipe

Brinjal Curry

A traditional south Indian curry. This veg curry is prepared with eggplants. It is commonly known as ‘vankaya koora’. It is basic curry consumed with rice. This brinjal curry is also known as aubergine. There are different kinds of brinjals available in the market. But you can use any type of brinjal for this curry. This curry is prepared with different variations and I have kept the recipe simple which makes it perfect for everyone. This is an Indian veg curry that is prepared with onion tomato masala gravy. Eggplant is added to it making the gravy thick and perfect for consumption with steamed rice. Here is the recipe: http://bit.ly/2nVSREz

  • Cauliflower Curry

cauliflower-masala-12

The cauliflower curry goes well with rotis, parathas and rice. This gobi curry tastes well as it is in the form of curry. Gobi can be tried in different ways. Gobi can be used to prepare many recipes, all of which taste great. Gobi can be prepared in different ways like gobi fry, gobi 65, gobi sabzi, gobi curry etc. These are great combinations with roti and rice. Gobi 65 can be consumed as a starter or snack and tastes delicious.Cauliflower curry is made with the help of chopped onions and tomatoes, giving a delicious gravy to the curry. This gobi masala is commonly prepared in North India and South India. While preparing a curry dish, curry leaves are added into the curry to give it a good taste. Here’s the recipe: http://bit.ly/2mYpLoF

  • Pudina Chutney Recipe

pudina chutney

Pudina chutney is a traditional chutney of south India prepared with mint leaves. The mint chutney is consumed with rice. In Andhra Telangana region, rice recipes are usually consumed with chutney and ghee. A chutney and ghee are enough when there is nothing else in the menu. Ghee and chutney go well with rice. The chutney and mint can be used as a sandwich spread. Here’s the recipe: http://bit.ly/2nqjQEm

  • Vegetable Kurma Recipe

vegetable-kurma-recipe-15

Vegetable Kurma is a traditional recipe of South India. This curry is made using a mix of vegetables like peas, carrots, beans and potatoes. Korma is a very common dish of South India. It is best consumed with parathas, rotis and rice. They have a different versions and each version uses different masalas. Here’s the recipe: http://bit.ly/2omI7jv

  • Gobi 65

gobi-65-recipe-08

Gobi 65 serves as a great snack/starter. It is made using maida and corn coated florets of gobi, deep fried in oil. The dish can be tempered with leaves of curry and chillies. This snack is liked by most of the children. It is also liked by every vegetarian and can be made on special occasions. This is a very popular street food and can be found throughout India. Here’s the recipe: http://bit.ly/2mYfJnr

  • Kaddu Ki Kheer/Lauki Ki Kheer

Kaddu Ki Kheer

This is a special dessert of Hyderabad. This special dessert is made using kaddu and milk. It is also known as lauki ki kheer as kaddu is a term for lauki in Hyderabadi language. It is a rich and creamy dessert filled with heavy ingredients. The process of preparing this dish is very time consuming. It is prepared with full fat milk, milkmaid, basmati rice flour, cashew-nut paste and khoya. Here’s the recipe: http://bit.ly/2oKos9z

  • Chicken Fried Rice

chickenfriedrice

An Indo Chinese version of fried rice, in which fried rice is mixed with boneless chicken strips. Rice is fried and sautéed well and this is a perfect recipe that is served in restaurants and fast food centers. This recipe is easy with instructions followed properly. Here’s the recipe: http://bit.ly/2ntQ6Yb

  • Egg Fried Rice

egg-fried-rice-8

Egg fried rice is made with rice and scrambled eggs. The rice is fried nicely with eggs and veggies like carrots, spring onions and capsicum. This Indo-Chinese dish perfect for all occasions. Here’s the recipe: http://bit.ly/2olMPxE

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 –
    • watery buttermilk – 1 glass, methi seeds ½ t
    • Swallow down methi seeds with buttermilk 4-5 times in a day
    • 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 –
    • Drink tea boiled with ginger and tulsi leaves 2-3 times a day.
    • Make a fine paste of Mulahthi. Apply it as paint around throat 2-3 times a day.
    • 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.

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

Ghevar: A Delight of Indian Cuisine

Photo Courtesy: idiva

Photo Courtesy: idiva

A Rajasthani sweet, Ghevar is traditionally linked with Teej Festival which comes during the monsoon season. Teej represents the union of Goddess Parvati & Lord Shiva. Besides Rajasthan, the dessert is very famous in nearby states of Uttar Pradesh, Gujarat, Harayana, Delhi, Uttar Pradesh, Madhya Pradesh etc.

Ghevar is normally made in January for Makar Sankranti festival, in March-April for Gangaur festival and in July-August for the festival of Teej.

This dessert has its origins in the city of Jaipur, capital of Rajasthan. Flour, sugar and oil are mixed with ghee forming thick and tempting batter. The batter is fried into a cake and then cooled, served with almonds, pistachios or cardamom powder.

The Indian cooks use good amount of sugar, oil, flour, milk and ghee to make Ghevar during Teej. Ghevar easily available throughout India in the days close to Teej. This dessert is first fried in a pot, then it is taken out and left to cool. The cakes of Ghevar are put in levels with three different layers cooled, sugar dipped and put on top of each other to give you a delicious dish.

There are many types of Ghevar that include Plain Ghevar, Mewa Ghevar & Malai Ghevar. When a layered Ghevar is made, sometime people add custard cream at the top of each layer. Many people use cardamom powder, pistachios and almonds on the top of these layers when they are wet with sugar. Another recipe for this sweet is made by making a hole in the center and filling the hole with cream or figs.

If you want to know more about Indian sweets, you can go to: South Asian Sweets

Try some Ghevar recipes at home:-

  1. Recipe 1 : http://bit.ly/1LwtiA7
  2. Recipe 2 : http://bit.ly/1EfWYPP
  3. Ghevar With Rabri Recipe : http://bit.ly/1PvsxoR
  4. Ghevar With Kesar Rabri Recipe: http://bit.ly/1hXh8Uy
  5. Video: http://bit.ly/1Nxe3Y2

Eat Curry and Banish Bad Memories

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A recent study suggests that a spice used commonly in curry can help in erasing bad memories. A bright-yellow compound found in turmeric, which is also present in Curcumin prevents storage of new fear memories in the brain. The compound also removed fear memories that were already stored.

A research was conducted in The City University, New York by Psychologists. They found that the rats became scared after hearing a particular sound. The rats froze after hearing a particular sound as they were frightened.

After a few hours, when the same sound was played again to the rats. Those that were given ordinary food froze. But those who were given a curcumin rich diet did not freeze. Thus, it was concluded that fearful memories were erased.

Read more: http://time.com/3649565/curcumin-ptsd/

So, if you are a foodie and visiting India, try the Indian Curry. Maybe, you will not need to visit the psychologist again.

Want to try the Indian Curry? Try this recipe by Sanjeev Kapoor: http://www.tastyfix.com/video/indian-curry-recipe