Rice - Items

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This is Rice item menu of my recipe. Contributed by my Sister


<p>200. Pepper Rice 201. Vaangi bath 202. Goverdhan Bhath 203. Pineapple upside down pulao 204. Sweet Turmeric rice 205. Fried Rice 206. Moong Fried Rice (Hesarukalu) 207. Masala bath 208. Macaroni mushroom 209. Ellupudi Chitranna 210. Fruity pulao 211. Palak Pulav 212. Pulao 213. Vegetable Biryani 214. Rice kurma 215. Koyukatte 216. Mushroom noodles 217.Bakola Bath 218. Meeti Orange rice</p> <p>200. Pepper riceRice 1 cup (Cooked) Pepper 1 Tsp Urad dal 2 tsp Seasoning mustard seeds, urad dal, channa dal, curry leaves, oil Coconut cup Method: - Fry urad dal and pepper and grind it with coconut. Mix this to the rice and mix well. Season with all the seasoning ingredients and mix well. Garnish with coconut and serve.</p> <p>201. Vaangi bathRice 1 cup Brinjal 300 gm Oil 60 gm Tamarind little Salt, curry leaves, mustard seeds, turmeric, cashew Masala Channa dal 2 tsp Ura dal 2 tsp Dhaniya 1 tsp Red chili 4-5 Cloves 3-4 Dalchinni Decicated coconut 1 tbsp all this separately and grind with coconut Method: Heat oil in a pan. Add mustard, brinjal and cook. Once it is cooked add the masala powder and salt and saut. Add tamarind juice and mix well. Add this to the cooked rice and mix well. Heat oil in pan and saut the cashew and mix this to the rice.</p> <p>202. Goverdhan BhathRice 2 cups Cluster beans 4cups (chopped) Sambar powder 2tsp Tamarind concentrate tsp Salt to taste Coconut gratings 3tbsp Seasoning: oil 3tbsp, mustard seeds tsp, cashew bits and groundnuts few each, gram dal and urad dal 1 tsp each, hing pinch, turmeric tsp, curry leaves Method: prepare rice in such way that grains are separate. Cook cjhopped cluster beans in salted water till spft and drain. Heat oil, season with mustard seeds, dals, ground nuts and cashewnuts. Add curry leaves, turmeric and hing. Add cluster beans and saut for 2-3 minutes. Add tamarind concentrate, sambhar powder, copra gratings and mix well. Finally add rice and mix well. Serve with plain curds.</p> <p>203. Pineapple upside down pulaoRice 2 cup Pineapple slices 4-6 Sugar 1 cup Oil/ghee cup Butter 2 tbsp Method: - Soak rice for 30 minutes. Cook this and add sugar and butter and mix well. Take little water in a baking dish, add 4 tbsp sugar and heat till it turns brown. Arrange pineapple slices on this. Pour the rice over this and press a little and bake it for 15-20 minutes in an oven. Once it is done turn upside down on taking it out. Decorate it with nuts &amp;serve.</p> <p>204. Sweet Turmeric rice Rice 1 cup Turmeric 1 pinch Ghee - 1 tbsp Elaichi - 2Almonds 10-15 Cream cup Cashew 3-6 Cloves 2 Sugar 1 cup Blue grapes Method: Prepare the rice and keep it aside. Heat little ghee in a vessel and fry clove. Add cream, turmeric, cashew and saut. Mix sugar with the rice and keep it on a low flame. Once the water evaporates add the seasoned ingredients and mix well. Garnish with almond, cream, blue grapes and serve.</p> <p>205. Fried RiceRice 2 cup Water 3 Cup Oil 3 Tbsp Salt to taste Lime juice 1 tsp Carrot, Capsicum, Cauli flower, Beans, - 2 Tbsp (Chopped finely) Mushroom 2 Tbsp (Chopped) Spring onion Cup (Chopped) Soya Sauce 4 tbsp Ajinomoto 1 Pinch Pineapple cup (Chopped) optional Method: - To the boiling water, add salt, little oil, lime juice and rice and boil. Rice should be par-boiled. Strain the excess water and let it cool. Heat oil in a pan. Add spring onion and fry for 1 minute and take it out. Fry all the vegetables till it is boiled. Then add boiled rice, Soya sauce, ajinomoto and fry for some more time. Finally add spring onions and pineapple and saut a little and remove from fire and serve hot</p> <p>206. Moong Fried Rice (Hesarukalu) Rice 2 cup Moong 100 gm (Soaked for 45 minutes) Onion 3-4 Green Chillies to taste Oil Ghee 3 tsp Ginger 2 Garlic 3-4 flakes Coriander leaves little Method:- Heat cup oil in the cooker. Add onion and fry. Add green chillies, garlic, ginger, and saut. Add moong and fry for 2 minutes. Add rice (Coconut can be added) Salt, and ghee and water. Close the lid and cook. Garnish with coriander and serve. 207. Masala bathBasmati rice 1 Cup Ginger-garlic paste 2 tsp Onion cup (Finely chopped) Jeera 1tsp Dhaniya 2 tsp Cocnut 2 tsp Pudina 2 tsp (chopped) Elaichi 3 Clove 3 Dalchini 1 Green chilies 6 Cashew 2 tbsp Coriander 2 tbsp Cooked peas, carrot, beans 1 cup Method: -Cook rice with salt and lime juice and 1 tsp oil. It should be partly cooked. Grind coconut, ginger-garlic paste, dhaniya, jeera, pudina, coriander, onion together. Heat oil in a pan and add clove, dalchini, elaichi, green chilies and fry. Add the ground masala and saut. Add cooked vegetables and salt and cook for 2 minutes. Add rice and fry little. Finally add fried cashew, coriander, ghee and mix well and serve.</p> <p>208. Macaroni mushroomRice 1 cup (Cooked) Milk 1 cup Macaroni 1 cup (Cooked) Tomato ketchup cup Mushroom cup (Chopped and Cooked) Cheese cup (Grated) Onion 1 (Chopped) Maida 1 tbsp Garlic 4 cloves</p> <p>Chilli sauce tbsp Mustard tsp (Powdered) Salt and pepper to taste Butter 2 tbsp Method : - Heat butter in a thick bottomed vessel. Add maida and fry for sometime and remove from fire. Then add milk and mix well. Boil this and add mustard powder, salt and pepper and mix well. Add cooked rice to this and keep it aside. Heat oil in another pan. Fry onion, garlic, tomato ketchup, mushroom, salt and pepper and saut. Add macaroni and chili sauce and fry till it becomes little brown. Take a Baking vessel. Spread the rice, mushroom-macaroni, grated cheese and bake this in the oven in 200 deg. Centigrade for 20 minutes or till cheese melts. Serve with salad.</p> <p>209. Ellupudi ChitrannaKadlebele 150 gm Sesame 50 gm Urad dal 50 gm Red chilie 10-12 Desicated coconut 1 cup Jaggery little Tamarind 150 gm Curry leaves, methi, pepper, jeera, hing, Turmeric 1 spn Oil little Method :- Fry all the ingredients with little oil and powder it. Take out the tamarind juice. Add salt and boil it. Add jaggery and powdered masala. Add little oil and saut. Then season with mustard, kadalebele, urad dal, ground nut, curry leaves, and mix together well. Add this to the rice and add little oil. Mix well and serve.</p> <p>210. Fruity pulaoBasmati rice 2 cups Coconut milk 4 cups Cardamom 8 Clove 10 Cinnamon 6 bits Pineapple chunks cup Seedless grapes cup Whole blanched almonds 12 Ghee 2 tbsp Chopped mint 1 tbsp Salt to taste Method: Clean, wash and soak the rice for 10 minutes. Heat ghee in a cooker and put in the spices. Now add the drained rice. Stir well. Add the coconut milk, pineapple, grapes, almonds, mint and salt. Pressure cook for 2 minutes only. Open the cooker after 15 minutes.</p> <p>211. Palak PulaoPalak 4 bunches (Chopped) Rice - kg Onion 4 chopped Tomato 4 chopped Ginger-garlic paste 1 tsp Mustard seeds, Urad dal, Channa dal, Turmeric, Coriander Little Masala to grind Coconut grated 1 cup, mustard seeds, ginger, coriander leaves, red chili powder, jeera, cinnamon, cloves Method: Heat little oil in cooker. Add mustard, channa dal, urad dal, curry leaves, onion, ginger-garlic paste and saut. Add tomato, palak, turmeric, rice, ground masala, and salt and fry for some time. Then add water and pressure cook till it is done. Serve with tomato&amp; onion raita.</p> <p>212. Pulao Rice kg Peas, beans, carrot, potato kg each (Chop length wise) Cauli flower 1 Coconut 1 Green chillies 17-18 Cashew 50 gms Ginger 1 Onion 4 Garlic 4-6 flakes Ghee kg Cinnamon 4 pieces Cloves 4 Cardamom 1 Method: Grind together coconut, green chillies, ginger, garlic, 2 onion, 2 pieces cinnamon, clove, cardamom, coriander. Soak rice in water for 10 minutes, drain and keep it aside. Heat ghee in a deep kadai, add cloves, 2 pieces of cinnamon, 2 chopped onion, cardamom and saut. Then add the ground masala and fry. Add vegetables, rice, turmeric, salt and water and cook. Season with cashew, curry leaves and red chillies (Garlic can also be added) 213. Vegetable BiryaniRice 1 cup Vegetable Carrot, peas, potato, beans Green chilies 3 Onion 2-3 (Sliced) Tomato 3-4 Chili powder 1 tsp Dhaniya powder and saunf 1 tsp each powdered together To Grind : Coconut cup, Poppy seeds 2 tbsp, Cashew 2 tsp</p> <p>Ginger 2, Garlic 3-4 flakes - Grind Coriander and curry leaves - little Cloves 6 Cardamom 6 Cinnamon 2 Lime Curd cup Milk cup Method: Cut the vegetables into big pieces. Marinate this in the beaten curd and gingergarlic paste. Wash the rice and soak for 1 hour in water. Heat oil and ghee in a Deep Pan and add half of the spices, coriander and saunf powder and saut. Add chopped tomato and salt and fry till the oil separates. Add vegetables, coriander and curry leaves and cup hot water. Cook till the vegetables are done. Squeeze lime juice and mix. Add the coconut, cashew and poppy seeds paste. Heat 1 cup water with salt. Add rice and rest of the spices and hot water. Cook till the rice is done. Heat oil in a pan Spread of the rice on this. Spread the boiled vegetables and rest of the masala over this. Spread the rest of the rice over this. Add little saffron and bake for hour or till it is cooked properly.</p> <p>214. Rice kurmaRice 250 gm Cheese 150 gm Ghee or oil 200 gm Tomato 2 (ground to paste) Ginger 1 tbsp (Paste) Cumin seeds tbsp Green elaichi 2 Cinnamon Cashew 7-8 (Fried) Coriander, green chilli, onion Method: Soak rice for 15 minutes. Fry the cheese pieces in oil/ghee. Heat ghee in a pan and fry onion. Add ginger, garlic and tomato paste, salt pepper, red chilli powder, mustard, elaichi, Cinnamon, and mix well. Fry till the ghee leaves the vessel. Mix rice and gravy in another vessel and add water (twice the quantity of rice) and cook with bay leaf. Add fried cheese and cover the vessel. Finally add cashew, coriander, chilli and serve.</p> <p>215. Koyukatte (Madras)Rice 3 cup Coconut 2 cup Sugar 3tsp Mustard seeds 1 tsp Urad dal 2 tsp Red chilies 3 Oil 2 tbsp</p> <p>Method: - Wash the rice and soak for 10 minutes. Then dry that on a cloth. Grind this coarsely. Fry this for 5 minutes. Heat oil in a pan. Add mustard, urad dal, red chilies and add 6 cups of water. Once the water starts boiling add salt, sugar and rava and mix well. Remove from fire. Make round balls out of it and steam cook this in cooker without weight. Serve with ghee, curd or coconut chutney.</p> <p>216. Mushroom noodlesNoodles 200 gms Mushroom 100 gm Capsicum 2 Onion 100 gm Spring onions 100 gm Ajinomoto tsp Oil 5 tbsp Soya sauce 1 tsp Tomato ketchup 1 tbsp Salt 1 tsp White pepper powder tsp Method: - Cut all the vegetables and mushroom to 1 long and cook.Boil water and add noodles. Add salt and little oil. Cook till noodles become soft. Sieve that and pour cold water over that and sieve and leave it aside. Heat oil in a heavy bottomed pan. Fry onion. Add rest of the vegetables and mushroom and cook for 2 minutes Then add ajinomoto, spring onion, soya sauce, white pepper and salt. Then add noodles and saut for sometime and serve hot.</p> <p>217.Bakola Bath Varmicelli 1 pack 500 gm Green peas kg Curd 1 litre Cashew 25 gms Coriander leaves 1 bunch Curry leaves little Green chillies 6 Ginger 1 Mustard 1 tsp Red chillies 4 Ghee 4 tsp Coconut oil 4 tsp Coconut grated 1 cup Salt to taste Method: Boil water in a pan and add vermiceeli. Boil till it is half done and add peas and cook till it is done. Heat ghee in a pan and add mustard, cashew, green chillies, red chillies.</p> <p>Add coconut and the seasoning to the boiled peas and vermicelli. Add salt and mix well. Warm the coconut oil and finally add curds and mix well and serve. 218. Meeti orange riceBasmati rice 2cup Orange juice 1 cup Water 3 cup Pudina 1 tsp Jeera tsp Salt to taste Paneer 200 gm Clove 4 (Powdered) Dalchinni 3 (Powdered) Pepper powder tsp Onion 2 Orange essence tsp Ghee 4 tbsp Method: Boil water with pudina and jeera. Take it out and add this to orane juice after 30 minutes. Sieve and keep it aside (Orange meet). Soak rice for 15 minutes in water. Pour this in the cooker. Add soaked rice. Heat oil in a pan and fry onion. Add clove and cinnamon, pepper powder. Add this to the rice. Add essence and salt and cook till it is done. Heat paneer and mix this to the rice and serve.</p> <p>250. Gojju 251.Onion gojju 252. Menthyada hittina gojju 253. Pomegranate gojju 254. Puliyogare gojju 255. Tomato Gojju 256. Kabul Channa (Kadale kalina) Gojju 257. Methi leaves gojju 258. Coconut Gojju</p> <p>250.GojjuBrinjal gojju Brinjal 1/2 kg (Finely chopped) Channa dal, urad dal, sesame 1 tbsp each Red or green chil 10-11 Methi seeds, jeera tsp each Decicated coconut cup Jaggery little Method: - Fry all the ingredients and grind that to powder with coconut Cook brinjal in the seasoning. Add tamarind juice, salt, jaggery and cook. Add the masala powder and cook for some time. (same method can be used to make capsicum, ladies finger, bitter guard, pumpkin, cucumber gojju. Cucumber should not be cooked.)</p> <p>251.Onion gojjuOnion big 4 Green chilies 8 Curry powder 1 spoon Coriander Tamarind, jaggery, curry powder, salt to taste Method: - Heat oil in pan. Add mustard seeds, channa dal, urad dal, onion, green chilies, and saut. Add tamrind juice, curry powder, jaggery, salt and cook for sometime</p> <p>252. Menthyada hittina gojjuChanna dal, urad dal, tur dal, green gram dal 50 gm each Red chilies 6-7 Pepper, jeera, methi, - 2 tsp each Wheat 2 tsp Tamrind lime sized Onion 2 (finely chopped) Curry leaves, Coriander Seasoning mustard, channa dal, urad dal, - 1 tsp Jaggery, oil and salt to taste Method: - Fry all the ingredients and grind it powder. Heat oil in a pan. Add mustard, urad dal, channa dal, onion coriander, curry leaves and saut. Add this powder, jaggery, tamrind juice and salt. Add little water and cook.</p> <p>253. Pomegranate gojjuPomegranate 1 Coconut 1 Red chilie 4 Hing 1 pinch Ground nut cup Salt, jaggery, turmeric, mustard seeds Method: - Take out the juice of pomegranate seeds. Grind coconut, chilies, jaggery, mustard, turmeric without adding water. Mix this to the juice. Heat oil in pan (Quantity of oil should be more) fry groundnut, chilie, mustard, hing. Add the mied juice and cook for 2-3 minutes. Serve with rice and little oil.</p> <p>254. Puliyogare gojjuTamarind 200 gm Curry powder kg Salt 100 gm Jaggery 100 gm Urad dal, mustard seeds 1tsp each Hing little Turmeric tsp Methi and jeera tsp each (fried and powdered) Oil kg Sesame cup (fried and powdered) Method: - Soak tamrind in little water and take out the juice. Heat oil in pan. Add mustard, hing, channa dal. Then add tamrind juice. Once it starts boiling add curry powder, salt, jaggery and mix well. Add sesame powder, methi-jeera powder. Cook for 1-2 minutes and remove from fire.</p> <p>255. Tomato GojjuTomato kg Tamarind little Mustard 1tsp Green chilies 8 Hing little Coconut (grated) Jaggery lime sized Method: - Grind mustard, green chilies, turmeric together with coconut. Cook tomato in the...</p>