Indian Rice Recipe : Red Rice

Indian Cooking Recipe : Red Rice

Ingredients :

2 cups of basmati rice

1 small beet or half big one

1 red onion 

1 red pepper

2 tsp tomato paste or 1 small tomato

½ tsp crushed garlic

1 tsp biryani masala

1 tsp corriander powder

1 tsp chilli powder

1 dry chilli red pepper

1 small stick of cinnamon

1 or 2 big cardamom pieces

1 tsp jeera

1 tsp oil or butter

A pinch of asafoetida

Salt to taste

Method :

Soak the rice in water for 2-3 hours 

Cut onions, red pepper and tomato in long pieces and set it aside. 

Grate the boiled and cooked beet and set it aside. 

On the stove on high heat some butter in a non stick skillet 

Add 1 tsp jeera and dry chilli red pepper, cinnamon, cardamom 

When jeera , dry pepper, cinnamon and cardamom start turning black add onions and Garlic. 

When the red onion is transparent, add red pepper 

When the red pepper is partially sautueed, tomato paste or tomatoes 

Add a pinch of asafoetida 

Now add the rice without the water 

Wait till the rice gets transparent and glassy 

Add all the dry masala-Chilli powder, Corriander powder, Biryani Masala and Salt and mix it with rice. 

Now add the grated beet and stir it, the rice is going to turn in beautiful red color. 

Add 2 glasses of water and turn the heat down to medium.

Let it cook for 20-30 minutes or until rice is tender. 

Ready to serve.

Source : Recipes Indian

Low Calorie Soup Recipe - Broccoli Soup

BROCCOLI SOUP

Ingredients:

500 gms Broccoli 

1 medium sized Onion 

4 cloves Garlic 

2 inches Celery Stalk

4 cups Stock or water 

1 Cup Low fat milk 

Salt to taste

White pepper powder to taste

Method :

Cut broccoli into small florets and wash well. 

Soak in salted water for ten to fifteen minutes and drain.

Peel and roughly chop onion and garlic. wash and chop celery stalk.

Boil or dry roast almonds on medium heat till almond skin changes its colour slightly. 

Remove from heat, cool it and slice them into slivers.

Heat vegetable stock or water with chopped onion, garlic andcelery. 

Bring to a boil.

Add broccoli florets and continue to cook without covering the pan. 

Cook for five to seven minutes or till broccoli is tender.

Remove from fire, cool and puree it in a blender.

Add milk to pureed broccoli. mix well. bring to a boil again..

Add salt and white pepper powder to taste. 

stir in toasted almond slivers and serve hot.

Source : Indian Food Forever

Indian Dessert Recipe - Coconut Custard Halwa

Coconut Custard Halwa Recipe

Ingredients :

2 cups Coconut milk

2 tablespoon Strawbery Custard Powder

2 tablespoon Vanilla Custard Powder

Almond and Pista

1 cup Sugar

2 tablespoon Ghee

Method :

Take a bowl and add 1 cup of coconut milk and vanilla custard powder to it.

Stir continuosly so that no lumps are there.

Take a pan and heat it, add the mixture to it.

Stir it till the mixture is thick and then add 1 tablespoon of ghee to it.

Add the almonds and pista to it

Take a decorative plate add the content in to it and freeze it for 15 min.

Now take another bowl and add 1 cup of coconut milk and strawbery custard powder.

Stir it continously.

Take a frying pan and heat it.

Add the mixture into it and stir continously till the content is thick.

Add 1 tablespoon of ghee and almond and pista to it

Take out the vanilla mixture kept in the freezer.

Add the strawbery mixture above the vanilla mixture.

Decorate it with almond and pista over it\

Freeze the mixture and after half an hour cut it into square pieces

 

Source : Indian Recipes

Indian Non-Veg Recipe - Chicken South Indian Style

Chicken South Indian Style

Preparation Time  : 10 min

Cooking Time  :  20 min

YIELD : 4 servings

INGREDIENTS :

2 tablespoons grapeseed oil

1 onion, chopped

2 tablespoons grated fresh ginger

2 tablespoons chopped fresh garlic

1/4 cup dried curry leaves

1 tablespoon brown mustard seeds

1 tablespoon sambar powder

1 teaspoon asafoetida

1 teaspoon red chile powder

1 teaspoon turmeric

2 pounds chicken breasts, boneless and skinless, cubed

1 cup chopped tomatoes

1 cup coconut milk

1/4 cup water

METHOD :

Place the oil in a large skillet over medium-high heat.

Add the onion, ginger, and garlic. Cook for 4 minutes, until onions are soft and golden. 

Add the curry leaves, mustard seeds, sambar powder, asafoetida.

Now add red chile powder, and turmeric to the pan and cook for 2 minutes. 

Add the chicken and cook for 3 minutes, stirring constantly. 

Add the tomatoes, coconut milk, and water and cook until chicken is done, about 8 minutes. 

Serve the chicken with rice.

Source : Cooking Channel TV

Indian Breakfast Recipe - Moong Dosa

Moong Dosa

Ingredients :

1 cup green moong daal

1 cup yellow moong daal 

or 

2 cups yellow moong daal

1 handful of edible green leaves/spinach

1/4 cup chopped onions

1 handful of chopped cilantro

1/2 tsp asafoetida

1/2 tsp jeera (cumin seeds)

1 handful of serrano peppers

5-6 curry leaves (chopped)

1 tsp salt (to taste)

Method :

Soak the daal(s) for 6 hours.

Drain the daal and grind it finely in the mixer with little water, serrano peppers, green leaves and salt.

Add chopped cilantro, chopped onions, jeera and hing to the dosa batter.

Using a ladle, pour the batter on the tava and spread it like a thick dosa.

After some time, turn it on the other side and heat on high flame for 1 minute.

Serve with Chutney and Pickle.