Indian Snack Recipe : Dry Aloo Chaat

Dry Aloo Chaat

Ingredients :

2 potatoes scrubbed & boiled
1 small cauliflower
1 tsp coriander finely chopped
5-7 mint leaves finely chopped
1 tiny green chilli finely chopped
½ tsp chaat masala
Salt to taste
½ tsp lemon juice
2 tbsp oil

Method :

Do not peel potatoes.
Cool and chop into chunks.
Clean and break cauliflower in medium sized florets.
Dip in boiling hot water for 5 minutes.
Drain and keep aside.
Heat oil in a heavy pan.
Fry chunks of potato and cauliflower some at a time.
Fry to a crisp golden brown.
Drain and keep on kitchen paper to soak excess oil.
Take all ingredients in a large bowl.
Add fried piece of potato and cauliflower.
Toss with a fork till pieces are well coated with seasoning.
Ready to serve.

Source : Recipes Indian

Indian Rice Recipe - Tomato Rice

TOMATO RICE RECIPE

Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauted with spices and then added to rice.

Ingredients :

2 large tomatoes made into a thick puree.

1 cup basmati rice, washed and soaked for ten minutes

1 whole black cardamom (bari ilaichi)

1 tsp red chili powder (lal mirch )

Salt to taste

1 tsp garam masala powder.

1 tblsp ghee

2 cup water

Method :

Heat ghee in a heavy bottom vessel

Put in the whole black cardamom and then the tomato puree.

Now add the dry spices, salt and saute.

Put in the rice and mix well.

Finally add the water and cook covered till done.

Serve hot.

Source : Indian Food Forever

Indian Rice Recipe - Easy Fried Rice

Easy Fried Rice

Prep time :  8 min

Cook time :  10 min

Serves : 6

Ingredients :

2 spray(s) cooking spray   

2 large egg(s), lightly beaten   

1 cup(s) uncooked carrot(s), shredded   

1 cup(s) uncooked scallion(s), sliced, divided   

3 cup(s) cooked white rice   

1/2 cup(s) frozen green peas, thawed   

1/4 cup(s) low-sodium soy sauce, or to taste

Method :

Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. 

Add eggs; tilt pan so that eggs cover bottom.

When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. 

Cook until eggs are cooked through, about 1 minute more; 

remove eggs from skillet and set aside.

Off heat, recoat same skillet with cooking spray; set over medium-high heat. 

Add carrots and all but 2 tablespoons scallions; 

saute until carrots are crisp-tender, about 2 to 3 minutes. 

Stir in cooked rice, peas and soy sauce; 

Cook until heated through, stirring once or twice, about 1 minute. 

Gently stir in cooked egg and remaining scallions; heat through. 

Yields about 3/4 cups per serving.

Source : Weight Watchers

Indian Rice Recipe - Lemon Rice

LEMON RICE

Ingredients :

2cups boiled Rice

1/3rd cup Lemon Rice

6Tbsp Oil

1/2tsp Black Mustard seeds

Few curry leaves

3-4 green chilies

Salt to taste

1/4th tsp. turmeric powder

1/4th cup peanuts

Method :

Heat oil in a pan and add mustard seeds, allow to splutter.

Add turmeric powder and peanuts, fry till brown.

Now add green chilies, curry leaves, salt and fry for 2 minutes.

Take it off from the flame and add lemon juice and mix well.

Now add this to the boiled rice and mix well.

Lemon rice is ready to be served.

Source : Indian Food Forever

Indian Rice Recipe - Moong Khichdi

MOONG KHICHDI

Ingredients :

1 cup rice

3/4 cup moong dal

1 inch piece cinnamon

5-6 cloves

1 teaspoon jeera

1/2 tablespoon ghee

2 chopped onions

1/4 teaspoon turmeric powder

Salt to taste

Method :

Wash the daal and rice mixture 2 to 3 times under running water.

Soak it for around half an hour.

Heat ghee in a pot; all all masala's and jeera.

Saute until they start crackling.

Ass onion and turmeric powder.

Fry until onions are transparent.

Add dal & rice mixture and double the water quantity.

Cook till the mixture boils. Then reduce the heat and cover the pot.

Boil further till rice is fully cooked.

Add salt.

Serve hot with chopped coriander.

Indian Rice Recipe - Navratna Pulav

Navratna Pulav

Ingredients :

2 teacups uncooked rice

1 tbsp cashewnuts

1 tbsp raisins

2 sliced onions

2 tbsp paneer 

1 teacup boiled green peas

½ teacup boiled and diced carrots

1 tsp shah-jira

2 sticks cinnamon

2 cloves

3 elaichi

1 tbsp fruit pieces

¼ tsp saffron

4 tbsp ghee

salt to taste

onion roses

To be ground into a paste :

4 cloves garlic

1" piece ginger

4 green chillies

Method :

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.

Heat the ghee and fry the cashewnuts. Take out and keep aside.

Fry the raisins in the same ghee. Remove and keep aside.

Sauté the onions in the same ghee till it becomes golden in colour. 

Remove and keep aside.

Put the shah-jira, cinnamon, cloves and elaichi to the ghee and fry again.

Add the rice, paneer, green peas, carrots, fruit pieces, paste and salt and mix properly.

Warm the saffron a little, rub in a little warm water and add to the rice.

Garnish with the fried cashewnuts, raisins, onions and onion flowers.

Ready to serve.

Source : Indian Recipes