Tomato spicy peanut rice and cucumber curd rice. Today I made two delicious rice preparation with easily available spices vegetables at home.
Tomato rice
Ingredients
Tomato 4 ripe
Onion 1
Ginger a large piece
Garlic a few
Pudina and curry leaves a little
Green chili 2
Red chilli 2 (Kashmiri for bright color)
Peanut a handful
Black sesame a tsp
Clove 2
Cinnamon stick a small piece
Cardamom 4 (crushed and peel removed)
Salt as required
Method of preparation
1. Grind tomato,garlic,onion,green chilli and ginger into coarse paste. In a heated kadai pour gingly oil or ghee add the tomato paste and allow it to cook in high flame for 3 minutes and reduce flame for further time till the paste release oil.
2. Dry roast peanut,sesame, cardamom and powder.
3. Cook basmathi rice by adding bay leaves. Drain off excess water and spread cooked rice in a tray. Let it cool down.
In a large bowl spread 1/4 rice, add dry roast powder and add a little from tomato paste. Mix gently. Keep repeating the process till you finish all rice. Finally adjust salt and garnish with pudina leaves. Serve with raitha and papad or fried vadam.
Curd rice
Ingredients
Cooked rice 2 cups
Curd 2 cups
Green chili 2
Roasted curd chilli a few
Curry leaves a few
Grated cucumber 1
Oil a tsp
Mustard seeds 1/4 tsp
Urad dhal 1/2 tsp
Method of preparation
Cool down rice, add curd mix gently with hands or with a spatula. Add grated cucumber. Mix well.Pour oil add mustard and urad dhal. Allow it to splutter. Add roasted curd chilli. Mix well. Serve with pickle of your choice.
Tomato rice
Ingredients
Tomato 4 ripe
Onion 1
Ginger a large piece
Garlic a few
Pudina and curry leaves a little
Green chili 2
Red chilli 2 (Kashmiri for bright color)
Peanut a handful
Black sesame a tsp
Clove 2
Cinnamon stick a small piece
Cardamom 4 (crushed and peel removed)
Salt as required
Method of preparation
1. Grind tomato,garlic,onion,green chilli and ginger into coarse paste. In a heated kadai pour gingly oil or ghee add the tomato paste and allow it to cook in high flame for 3 minutes and reduce flame for further time till the paste release oil.
2. Dry roast peanut,sesame, cardamom and powder.
3. Cook basmathi rice by adding bay leaves. Drain off excess water and spread cooked rice in a tray. Let it cool down.
In a large bowl spread 1/4 rice, add dry roast powder and add a little from tomato paste. Mix gently. Keep repeating the process till you finish all rice. Finally adjust salt and garnish with pudina leaves. Serve with raitha and papad or fried vadam.
Curd rice
Ingredients
Cooked rice 2 cups
Curd 2 cups
Green chili 2
Roasted curd chilli a few
Curry leaves a few
Grated cucumber 1
Oil a tsp
Mustard seeds 1/4 tsp
Urad dhal 1/2 tsp
Method of preparation
Cool down rice, add curd mix gently with hands or with a spatula. Add grated cucumber. Mix well.Pour oil add mustard and urad dhal. Allow it to splutter. Add roasted curd chilli. Mix well. Serve with pickle of your choice.
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