GHEE RICE
Ingredients:
Rice
(Basmati)
... ... 4 cups
Ghee
... ... 3/4 cup
Onions
... ... 2 big
Ginger-Garlic
... ... 2 tea spoon
Cloves
(lavanga)
... ... 6
Cinnamon (dalchini) ...
... 1/4 inch
Cardamoms
(elaichi) ... ... 6
cashew nuts or Badams ... ... 12
Raisins
... ... 25 grams
Water & juice of l lime ... ... 8
cups
Salt to taste
METHOD:
Wash the rice and soak for 1/2 hour. Then drain
and keep aside. Cut the onions fine. Put in a dish and
fry in its own water adding little salt. When its water dries up add 2
table spoon of ghee and fry it crisp brown. Remove and keep. In the same
roast raisins and nuts. Lastly, add cloves, cinnamon and cardamoms
and fry for 2 seconds. Then add the ginger garlic paste , fry for
a little while. Add the remaining ghee, when it becomes hot add
the drained rice and fry for 2 minutes stirring once in a way.
Then add the water. Mix well. When it boils once add
salt to taste and the juice of 1 lime, and let it boil. When
the water starts drying up, lower the fire and let it
simmer, till done. Garnish with fried onions, nuts and raisins. Know its ready .
FRIED RICE WITH
CARROT AND PEAS:
Ingredients :
Rice ... ... ... .... 4 cups
Water .. ... ... .... 8 cups
Cloves . ... ... .... 6
Cinnamon ... ... .... 1 inch
Cardamom ... ... .... 4
Carrots .... ... .... 250 grams
Peas ... ... ... .... 250 grams
Onion .. ... ... .... 1
Ginger garlic paste . 2 tea spoons
Ghee ...... ... 4 table
spoons
Juice of 1 lime
Salt to taste
Method:
Wash and soak the rice for -1 hour. Slice the onions
and keep. Grate the carrots and peel the peas. Cook the carrots and peas
slightly with a little
salt. Drain and keep aside. Cook the rice in 8
cups of water, add in salt
and lime juice. When it is cooked and grains are separate, keep
aside. Fry
the sliced onions to a golden brown and add
the spices and ginger garlic paste. Fry for 2 seconds. Remove from fire.
Add one layer of rice and a little boiled peas all round the rice. The
add one more layer of rice and little boiled carrots. Go on doing it till all
the rice is finished. Finally, on top mix peas and carrots and
sprinkle over the rice. While serving mix from the bottom of the vessel, so
that the fried onions and ginger garlic paste with the spices will be mixed well. It is
ready and Serve hot for good taste.
TOMATO DAL
Ingredients :
1. Tomatoes ... ... ...4 big
2. Thuvar dal ..... ...2 cups
3. Green chillies .. ..8 to 10
4. Ginger ... ... .. ..1/2 inch
5. Turmeric powder .. .21 tea spoon
6. Salt to taste
7. Coriander leaves .. 1/4 bundle
8. Lemon juice .. .... of 1 lime
9. Oil .. .. ....1 table
spoon
10. Mustard .. .. ....1/2 tea spoon
11. Curry leaves few
Method
Boil in the pressure cooker the ingredients from 2 to 7 for 10
minutes. After the steam comes reduce fire to simmer. When it is cooked, transfer to
a dish. Add lime juice. Then season it with curry leaves. Ready to keep on the table.
Corn Raita
Ingredients
1. 4 Tender Corncobs
2.1/4 kg. curds
3.2 table spoon. oil or ghee for frying
4. Salt to taste
5.1 tsp. pepper powder
6.1/2 cup grated coconut
7. Green coriander for garnishing.
Method:
Shallow fry the whole corn cobs in oil till golden brown. Remove
and immerse in cold water. Separate corn from the cob and
keep aside. Beat curds, add salt, pepper, grated coconut and corn. Mix well. Garnish
with coriander. Eat cold.
Masoor & Tuvar Dal With
Zuchinni
Ingredients
1. 1 cup masoor dal
2.1 cup tuvar dal
3.2 small zuchinni (cut to small cubes)
4.2 onion (finely sliced)
5.6-7 garlic (finely sliced)
6.1 inch long ginger (finely sliced)
7.3-4 tomatoes (cut into big cubes)
8.A few curry leaves
9.5 green chillies (finely sliced)
10.4-5 table spoon ghee
11. salt to taste
Garnish
1 table spoon jeera (cumin seeds)
1 table spoon rai (mustard seeds)
a few bunches cilantro (dhaniya leaves)
1/2 table spoon chaat masala or a few drops of lemon juice
Method:
Pressure cook the two dals with a little
turmeric, salt, green chillies, few drops of
ghee, ginger, curry leaves & garlic for about 20 minutes.
Let it
cool. In a frying pan add the
ghee, add Jerra & Rai, when they start
spluttering, add Onion & fry till its light brown in colour. Add zuchinni & fry
till it becomes soft. Add Tomatoes & continue frying.
When you see the masala & the ghee separating, add the cooked dal.
Add a little water if needed. Cook for about 5 minutes. Mix well. Garnish with cilantro
& chaat masala/lemon juice. Serve hot with
Chapatti Or Rice.
