Tamarind (Imli) Rice

TAMARIND (IMLI) RICE

(for 2 – 3 persons / time – 15 minutes)
What we need to make Tamarind (Imli) Rice ?
2 tablespoon oil, 2 cups cooked or leftover rice (chawal), 1 teaspoon mustard (raa-e) seeds, 1 teaspoon cumin (zeera) seeds, 2 whole dry red chillies (broken into pieces), 2 green chillies (slit lengthwise), 1 tablespoon bengal gram (chana dal), 1 tablespoon split gram (urad dal), 2 tablespoon roasted peanuts, 10-12 curry leaves, 1/2 teaspoon turmeric powder, 3 tablespoon thick tamarind (imli) juice, 1 tablespoon jaggery powder, 1 tablespoon chopped coriander (dhania), salt to taste.
Making Tamarind Rice…

  1. Heat the oil in a non-stick pan and add mustard seeds and cumin seeds.
  2. When the seeds crackle, add urad dal*, chana dal*, red chillies and green chillies, fry for 2 minutes.
  3. Add curry leaves, peanuts, jaggery powder and turmeric powder, fry for 1 minute.
  4. Add rice, salt and tamarind juice and toss well, cook for 2-3 minutes.
  5. Transfer it in a serving dish and garnish with coriander leaves
*The roasted dal feels somewhat hard while eating, if you wish you can soften it by soaking dals in plain water (for almost 1/2 hrs.) before following the recipe step.
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Tomato Rice

TOMATO RICE

(for 2 – 3 persons / time – 15 minutes)
What we need to make Tomato Rice ?
2 tablespoon oil, 2 cups cooked or leftover rice (chawal), 1 teaspoon mustard (raa-e) seeds, 1 teaspoon cumin (zeera) seeds, 2 green chillies (roughly chopped), 10-12 curry leaves, 1 onion (chopped), 3-4 garlic cloves (finely chopped), 2 bay leaves, 5-6 black peppercorns, 3-4 cloves, 2-3 cinnamon sticks, 4-5 green cardamoms, 1 teaspoon grated ginger (adrak), 1/2 teaspoon turmeric powder, 3 medium size tomato (roughly chopped), 1 tablespoon chopped coriander (dhania), salt to taste.
Making Tomato Rice…

  1. Heat the oil in a non-stick pan and add mustard seeds and cumin seeds.
  2. When the seeds crackle, add bay leaves, black peppercorns, cloves, cinnamon sticks and green cardamoms, fry for a minute.
  3. Add green chillies, onion, garlic and ginger and saute for 5 minutes.
  4. Add curry leaves, and turmeric powder, fry for 1 minute.
  5. Add tomatoes, cook till the tomatoes turn pulpy.
  6. Add rice, salt and toss well.
  7. Transfer it in a serving dish and garnish with coriander leaves

Curd Rice

CURD RICE

(for 2 – 3 persons / time – 15 minutes)
What we need to make Curd Rice ?
2 tablespoon oil, 2 cups cooked or leftover rice (chawal), 1 teaspoon mustard (raa-e) seeds, 1 teaspoon cumin (zeera) seeds, 2 whole dry red chillies (broken into pieces), 2 green chillies (slit lengthwise), 1 tablespoon bengal gram (chana dal), 1 tablespoon split gram (urad dal), 10-12 curry leaves, 1 teaspoon grated ginger (adrak), 2 cups curd, 1 tablespoon chopped coriander (dhania), salt to taste.
Making Curd Rice…

  1. take a bowl mix rice, curd and salt.
  2. Heat the oil in a non-stick pan and add mustard seeds and cumin seeds.
  3. when the seeds crackle, add urad dal*, ginger, chana dal*, red chillies and green chillies, fry for 2 minutes.
  4. Add curry leaves and fry for 1 minute and turn off the fire.
  5. Add this seasoning to rice-curd mixture and mix well.
  6. Transfer it in a serving dish and garnish with coriander leaves
*The roasted dal feels somewhat hard while eating, if you wish you can soften it by soaking dals in plain water (for almost 1/2 hrs.) before following the recipe step.

Lemon Rice

LEMON RICE

(for 2 – 3 persons / time – 15 minutes)
What we need to make Lemon Rice ?
2 tablespoon oil, 2 cups cooked or leftover rice (chawal), 1 teaspoon mustard (raa-e) seeds, 1 teaspoon cumin (zeera) seeds, 2 whole dry red chillies (broken into pieces), 2 green chillies (slit lengthwise), 1 tablespoon bengal gram (chana dal), 1 tablespoon split gram (urad dal), 2 tablespoon roasted peanuts, 10-12 curry leaves, 1 teaspoon grated ginger (adrak), 1/2 teaspoon turmeric powder, 3 tablespoon lemon juice, 1 tablespoon chopped coriander (dhania), salt to taste.
Making Lemon Rice…

  1. Heat the oil in a non-stick pan and add mustard seeds and cumin seeds.
  2. When the seeds crackle, add urad dal*, ginger, chana dal*, red chillies and green chillies, fry for 2 minutes.
  3. Add curry leaves, peanuts and turmeric powder, fry for 1 minute and turn off the flame. .
  4. Add rice, salt and lemon juice and toss well.
  5. Transfer it in a serving dish and garnish with coriander leaves
*The roasted dal feels somewhat hard while eating, if you wish you can soften it by soaking dals in plain water (for almost 1/2 hrs.) before following the recipe step.