FRIED ONIONS FOR BIRYANI OR PULAO

Here is an easy recipe of fried onions, which is more flavorful and used in making any biryani and pulao. Can store it in Air-tight container and keep it in refrigerator for a few days.

INGREDIENTS:
3 Medium Onions
3 tsps Cornflour
1/2 tsp Salt
6 tbsps Oil 

METHOD:
Cut onions in very thin slices. Marinate onion with cornflour and salt.

Mix nicely. Set aside for 30 minutes.

Heat oil in a wok. Add onions in batches.

Fry till both sides turns into brown.

Drain oil and remove from wok, and keep on a kitchen towel to absorb the excess oil from it. Fry the remaining onions like the same.

May use it instantly to make biryani or pulao. Otherwise, pour it in airtight container and store it in refrigerator for future use. 

*** The excess oil can be used in other cooking.

SORU CHAKULI - AN EASTERN INDIAN DOSA

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Food Loving Bengalis prepare fingerlicking delicacies throughout the Winter, that is called Pithe-Puli. From Makar Sankranti onwards every household prepares different kind of sweet or savory delicacies. One of the yummy delicacies is SORU CHAKULI. It is not only famous in Bengal, but same popular in Orissa and Assam.

 

This is very similar with South Indian Dosa. My hubby's favourite, but this time I made it specially for my Mum and MIL. Because mostly they like traditional food. We enjoyed it too much. Can't resist myself to wait for another Winter. Hope you enjoyed this traditional pithe, serve hot with nolen gurer rass (date palm jaggery syrup) or spicy dum aloo. Now back to the recipe here:

INGREDIENTS:
1&1/2 Cups Rice
1 tsp minced Ginger
1 Cup Skinless Black Gram Lentil (urad dal)
A pinch of Salt
1/2 tsp Freshly grounded Black Pepper
1/2 tsp Roasted and crushed Fennel seeds
50 ml Oil
Water as required

METHOD:
Soak skinless black gram lentil and rice seperately for 2 hours.

Grind black gram lentil and rice by adding water little by little to make a smooth paste. Add little more water to prepare a thin batter (dosa batter consistency).

Add minced ginger, roasted fennel powder, black pepper power and salt in it. Mix nicely.

Keep it covered for 1-2 hours. Heat few drops of oil in a non-stick tawa or griddle. Spread it well and wipe it off with a wet cloth. Pour a ladleful of batter on the tawa and spread it to make a thin round.

Turn the pitha upside down after 2 minutes. Let it cook for another 2 minutes. It should leave the bottom of the tawa easilly when done.

Remove it from tawa.

Serve hot with date palm jaggery syrup (nolen gurer rass) if you like sweets or may serve with spicy dum aloo as a delicious snack.

Sending to: Jagruti's Pancake Day celebration.

 Switchover to you, my dear friends for your lovely comments:



KOLAMBI BHAAT - KONKANI PRAWN RICE

Kolambi bhaat is an easy and simple recipe but tastes divine. When I was in Pune, I tasted this awesome rice recipe several times, not only very delightful but very flavourful too. The main flavour comes from prawns, coconut, mint leaves, coriander leaves and star anise definitely added a lovely aroma as well as appetizing and palatable.

Recipe source & acknowledgement: www.sanjeevkapoor.com

INGREDIENTS:
2 Cups Basmati Rice
42-45 nos medium sized Prawns (washed and cleaned)
2 medium sized Onions (finely chopped)
1&1/2 tbsps Lemon Juice
3/4 cup Shredded Coconut
3-4 Green Chillies
6-7 pods of Garlic
1&1/2" Ginger
1/2 cup Chopped Cilantro (coriander leaves)
12-15 nos. Mint Leaves
1 tsp Cumin seeds
3-4 Cloves
4-5 Cardamoms
1" Cinnamon
1 Star Anise
3 cups + 3 tbsps water
1 cup Coconut Milk
4 tbsps Oil
Salt to taste

METHOD:
Marinate prawns with little salt and lemon juice. Keep aside for 30 minutes.

Wash rice and soak it in enough water for 30 minutes, then drain water and keep rice aside.

Grind shredded coconut, green chillies, Garlic, ginger, mint leaves and cilantro with 3 tbsps water. Make a smooth paste. Set aside.

Heat oil in a deep frying pan. Add cumin seeds, cloves, cinnamon, cardamoms and star anise in it. Saute for 30-40 seconds, till nice aroma comes out. Add onions in it. Fry till onion turns into golden brown.

Now add marinated prawns in it. Saute for 2-3 minutes.

Add pounded paste in it. Mix nicely. Fry till spices leave oil from the side of the pan.

Add rice in it. Fold nicely, so that spices coat well on rice.

Now add 3 cups hot water, 1 cup coconut milk and salt in it. Mix Nicely.

When it starts boiling, lower the heat and cover and cook for exactly 15 minutes. Switch off the heat.

Serve hot with any spicy fish curry or chicken curry or just plain raita.

VEGETARIAN KHICHDI

Khichdi, that has blend of rice, spices, vegetables and dal. This is a nice aromatic, comfort and nutritious one pot meal where rice cooked with lentils, ideal for lazy weekends. It is an onion-garlic free recipe, as bengalis usually make this dish 'niramish' (vegetarian). So made according to that method. At the time of 'Durga Puja Bhog' also we prepared khichdi like this same style, but red lentil is not used at that time. Very simple and authentic this vegetarian recipe tastes amazingly flavorful, delicious and also easily digestible.

INGREDIENTS:

1 Cup Govindo Bhog/ Kalo Jeera Rice / Basmati Rice
1/2 Cup Red Lentil (Masoor dal)
1/2 Cup Split Yellow Lentil (Moong dal)
4 oz Green Peas (frozen)
8 Florets of Cauliflower
2 Carrots
2 Medium Potatoes
1 Medium Tomato (Chopped)
3-4 Green Chillies, cut in slits
2 Bay Leaves
1/2 tsp Cumin seeds
1 tsp Turmeric powder
1&1/2 tsps Ginger paste
1/2 tsp Coriander powder
1/2 tsp Red Chilli powder
1 tsp Cumin powder
2-3 pods Clove
2-3 pods of Cardamoms
2" long Cinnamon
3 Cups water
3 tbsps Clarified Butter (Ghee)
1 tsp Salt or to taste
1/2 tsp Sugar
1 tbsp finely chopped Coriander Leaves

METHOD:
Cut potato in medium sized cubes, carrots in 1" long slices and chop tomato.

Combine turmeric powder, red chilli powder, ginger paste, coriander powder, cumin powder with little water in a bowl. Set aside. Mix rice, red lentil and yellow lentil in a bowl. Wash and drain rice and lentil together. Keep aside.

Heat a clarified butter in a pressure pan. Add cumin seeds, cloves, cinnamon, cardamom and bay leaves. Saute for 1 minute till nice aroma comes out. Add potato, carrot and cauliflower in it. Fry for 4-5 minutes, then add rice-lentils and wet spice mix in it. Fold nicely cover and cook for 2-3 minutes.

 

Now add tomato, green peas, green chillies salt and sugar in it. Keep stirring for another 3 minutes. Add 3 cups of warm water and coriander leaves in it.

Cover and cook till 3 whistles. Let is cool naturally.

Serve hot with curry or bhajis and spicy chutney. 

Linking to: "Bon Vivant #8 - Rice Recipes"

Linking to: Let's Cook # 19 - Legumes / Lentils @ Tickling Palates



Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen

MIXED FRIED RICE - INDIAN STYLE

Here I prepared mixed fried rice typically in Indian style with veggies, shrimp and eggs. It can be a lunch box menu or a nice party dish for main coarse. You may say it is a mixed up of veggies, eggs and shrimp; so it is called a mixed fried rice. A delightful style of one pot scrumptious meal, a wonderful Indian recipe. Here, I stated a really appetizing mouthwatering rice dish with easiest way of preparation.

INGREDIENTS:
4 Cups Basmati Rice
4 Eggs
7 OZ / 200 gm Cooked Shrimp
2 Carrot, cut in 1" thin slices
1 medium Onion, thinly slices
1 Green Bell Pepper, chopped
1 small bunch of Green Onions, finely chopped
2/3 cup Green Peas (frozen)
1 tsp minced Ginger
2" Cinnamon
6 pods Cardamoms
4 pods Cloves
10-12 Black Peppercorns
1/4 tsp Turmeric powder
1 tsp Freshly Pounded Garam Masala
1/3 tsp Ground Netmug
2 Pinches of black pepper powder
1 tbsp + 2 tbsps Oil
1 tbsp Clarified butter
Salt to taste

METHOD:

Chop cooked shrimp in 2-3 pieces, wash nicely.

Add turmeric powder and little salt in it. Set aside.

Wash and soak basmati rice in water for 30 minutes. Drain water and keep aside.

Boil water in a pan. Add cinnamon, cardamoms, cloves, black peppercorns and little salt in it. When water starts to boil, add rice in it.

Cover and cook for 15 minutes in low heat. Remove from heat when rice almost 3/4th done. Drain water completely and spead it over a flat surface.

Now heat 1 tbsp oil in a large non stick pan. Break 4 eggs in it. Sprinkle salt and pepper powder in it. Set it for 2-3 minutes.

Now make scrambled egg with these four eggs. Remove from pan and set aside.

Heat the remaining oil with clarified butter in the same pan. Add minced ginger in it. Saute for 40 seconds. Now add onion in it. when onion gets translucent, add carrot, bell pepper, green peas, chopped shrimp and salt in it. Fry for 4-5 minutes. Add garam masala and nutmeg powder in it. Fry for 2 minutes.

Add cooked rice, scrambled egg, green onion in it. Fold nicely. Fry for 3-4 minutes on medium heat. Switched off heat now.

Serve hot with any curry or gravy. This mixed fried rice is itself an one-pot meal.

Linking to: "Bon Vivant #8 - Rice Recipes"