Tag Archives: tamilian rice recipe

Indian Vegetable Risotto

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Today I thought of preparing risotto and planned preparing vegetable risotto. Coming to Risotto it’s an Italian rice dish cooked in broth to a creamy consistency. Here I am going to blog a Vegetable Risotto but in Indian touch, since we love the taste of some specific Indian spices. I have cooked the brown rice with vegetable broth (stock) to a medium creamy consistency with some Indian spices. The taste was delicious, more than the taste the aroma which pulled my kids and hubby to the kitchen and made them wait with hunger in the dinning table. The rice was over within few minutes. . What do I need than this? Let us move on to the recipe…

I am taking this to Fiesta Friday #60 hosted by Angie.

Indian Vegetarian Risotto

Indian Vegetarian Risotto

Ingredients:

  • Vegetable broth (stock) – 6 cups
  • Brown Long grain / Basmathi rice – 2 ½ cups
  • Mixed vegetables (carrots, green peas, cauliflower and potatoes) – 1 ½ cup
  • Onion – 1 no (medium sized)
  • Garlic cloves – 5 nos
  • Black pepper powder – 1 tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Coriander leaves – a handful
  • Salt to taste
  • Vinegar – 2 tsp
  • Butter – 1 tbsp
  • Olive oil – 1 tbsp
  • Cheese cubes – 20 gm

Preparation:

  • Vegetable stock: In heavy bottomed vessel, take 2 litres of water, peel and roughly chop the onions, carrots, coriander leaves, potatoes, crush cumin seeds and pepper corns. Add all these vegetables and spices with salt and a tsp of olive oil. Cover and cook in medium flame for an hour. Drain and reserve the broth (stock) and keep it aside.
  • Wash and clean the rice. Soak the rice in water for about 20 mins.
  • Peel and finely chop the onions, peel and roughly chop the carrots and potatoes into cubes.
  • Chop the cauliflower into big florets.
  • Heat olive oil and butter in a pressure cooker or a heavy bottomed vessel.
  • Add in the onions and garlic cloves, cook them till the onions become transparent.
  • Add in the vegetables except cauliflower and all the spice powders along with salt. Cook them till the raw smell goes off.
  • Add in the rice and cook for 5 mins by stirring them once in every two mins.
  • Pour in 6 cups of reserved broth (stock), vinegar and caulilfower wait till it boils.
  • Pressure cook for 3 whistles, if in pot cover and cook till the rice is done.
  • Open the cooker when the pressure is released and top it with grated cheese.

Serve hot with any side dish. I have accompained it with Chilli Chicken and Coleslaw.

Mung Bean KodoMillet Rice / Varagarisi Paasipayaru Sadham

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Already I have posted a recipe of this Mung Bean rice, but now this is another version. Here I have used Kodo Millet / Varagarisi instead of raw rice, the taste, texture was too good and this resulted in more health conscious than this Mung Bean Rice. A more healthy recipe and good for kids. Let us move on to the recipe…

Mung Bean Foxtail Millet Rice / Varagarisi Paasipayaru Sadham

Mung Bean Foxtail Millet Rice / Varagarisi Paasipayaru Sadham

Ingredients:

  • Kodo Millet Rice / Varagarisi – 1 ½ cup
  • Mung Bean – ¾ cup
  • Cumin seeds – 1 tsp
  • Mustard seeds – ¼ tsp
  • Chili powder – ¾ tsp
  • Cumin powder – 1 tsp
  • Ghee / Clarified Butter – 1 tbsp
  • Oil – 2 tsp
  • Salt to taste
  • Curry leaves – a string

Preparation:

  • Clean, wash and soak the Kodo millet for 15 minutes. Drain the water and keep it aside.
  • Pressure cook mung bean with water for 5 whistles.
  • Remove the lid and add the kodomillet rice with 3 cups of water. Let it boil.
  • Add in the turmeric, chili and cumin powder along with salt.
  • Heat ghee/clarified butter and oil in a tadka. Add mustard, cumin seeds and curry leaves. Wait till they crackle.
  • Pour it to the rice. Let it boil.
  • Again pressure cook for 3 whistles. Transfer it to a bowl.

Serve hot. This goes out well with thuvayal/thogayal (sesame thogayal) and vadagam.

Afghan lamb pilaf (Kabuli pulav)

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Nowadays, whenever I get mutton/lamb I blindly think of Afghan, Arab or Pakistani cuisine which goes out perfect with mutton. This is recipe is adapted for TLC – Food Safari Once when I got see this recipe my mouth started watering and decided to handle this recipe in my hands. Finally I got done with this dish and when I opened the lid once it’s fully done, the aroma, colour, texture and taste – no words for this. It was neither sweet nor spicy, but I got to get the taste of sweetness (sugar in the recipe) and mild spiciness (ginger and pepper powder). Totally it was a big hit in my kitchen also among daughter’s friends. So now I could tell that it’s kids favorite and now let us move on to the recipe…

Afghan lamb pilaf (Kabuli pulav)

Afghan lamb pilaf (Kabuli pulav)

Ingredients:

  • Oil ( sunflower oil) – 1 tbsp
  • Onion – 2 nos (medium sized)
  • Mutton / Lamb – ½ Kg (with bones)
  • Ginger-garlic paste – 2 tbsp
  • Garam masala – 2 ½ tsp
  • Salt to taste
  • Sugar – ¼ cup
  • Cardamom powder – 1 tsp
  • Long grain / Basmathi rice – 3 cups
  • Carrots – 2 nos (medium sized)
  • Raisins – 15 nos

Prepartion:

  • Peel and chop the onions roughly into cubes. Peel and chop the carrots into lengthwise.
  • Heat oil in a pressure cooker, cook onions until they turn golden brown for 6-8 mins.
  • Add the lamb pieces and cook them for 3 mins.
  • Add the ginger-garlic paste, salt and cook for 5 to 10 mins, till the lamb pieces are browned on all sides.
  • Pour in 5 to 6 cups of water, wait till it boil and then pressure cook for about 4 whistles.
  • Open the lid when the pressure is released and cook in low flame for 30 mins by covering with the lid.
  • Now remove the lamb pieces from the stock and set it aside.
  • Reserve the stock.
  • Place the sugar in a hot, dry saucepan over medium heat. Cook by shaking the pan for 5-6 mins or until the sugar has caramelised.
  • Add in a 3 cups of reserved stock and then sprinkle the salt, garam masala and cardamom powder.
  • Bring it to boil, then remove from the heat and set aside.
  • Meanwhile, cook the rice and drain the water and keep it aside.
  • Transfer the rice to a heavy bottomed vessel, spread it evenly.
  • Make big holes among the rice by inserting the end of the spoon here and there.
  • Pour in the caramelised stock on to the holes among the rice.
  • Heat a tbsp of oil in a frying pan over medium heat, add carrots and sugar and cook until lightly caramelised and glossy.
  • Add the raisins and cook for a min. Remove from the heat.
  • Heat another tbsp of oil, until smoking and pour it over the rice. Top the rice with carrots and mutton / Lamb pieces.
  • Cover and seal the vessel with the tea towel. Place the lid over that and then a heavy weight object over the lid and cook in high until you hear tickling sound.
  • Now reduce the heat to medium and wait for another 10 mins.
  • Open the lid, remove the lamb and carrots and gently mix them rice.
  • Now top the rice with lamb, carrots and garnish with almonds and pistachios.