BASMATI RICE

Basmati Rice is a variety of long grain rice, notable for its fragrance and delicate flavour

Ingredients

• Basmati Rice 2 cup
• Water 12 cup
• Salt 1 Teaspoon
• 1 Cube Butter
• Pinch of Saffron

Method

Take two cups of basmati rice wash until water is clear, to wash away surface starch. Take water and keep it for boil with 1/2 cube of butter and salt. Add rice and boil rice until firm but not cooked; test rice by biting on it. When you can bite through it but it remains firm it is ready.

Remove rice from burner and drain in colander. Wash until water is clear to remove surface starch. Melt remaining 1/2 cube of butter in large pot with a pinch of saffron. Re-add rice to melted butter and fold in to coat all the kernels of rice.
Put paper towel over top of pot and place lid over paper towel - turn heat to lowest setting. Change towel every 10-15 and steam for 45-60 minutes. Serve it hot with butter.



http://riyatreat.blogspot.com/search/label/fish

http://riyatreat.blogspot.com/search/label/Daal%20makhni

Maacher jhol (Bengali fish curry)

This curry is full-flavoured, tangy and spicy - a curry made for Indians. It is unadulterated and unapologetic. Those who like their Indian food mild need not bother with this dish.



Ingredients:

• 8 fish fillets8
• 1 tablespoon red chilli powder
• 4 red chillies whole
• 1 teaspoon mustard paste
• 1 teaspoon turmeric powder
• 4 green chillies slit
• 2 tablespoon coriander powder
• 1 tablespoon garlic paste
• 1 teaspoon mustard seeds
• 1 bay leaf
• 2 cup onions chopped
• 1 tablespoon ginger paste
• 1 teaspoon onion seeds (kalonji)
• 2 tablespoon lemon juice
• mustard oil for frying
• salt to taste

Method

Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. Keep aside for 30 minutes.
Heat up a pan, mix in 1 tablespoon oil, shallow fry marinated fish from both sides until slightly browned. Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment. Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder; stir fry masala nicely until oil starts separating. Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy. Take off and decorate with cut green coriander leaves.

Gajjar ka Halva

Gajjar ka Halva is probably the most popular and certainly the most famous of Indian sweet dishes. This dessert is full of wonderful rich carroty and nutty flavor and the spicy aroma of cardamom and cinnamon will leave you craving for more. It is most popular during the Fall/Winter seasons.





Ingredients

• 1 kg Carrots (gajjar)
• 1 liter Milk
• 1 teaspoon Cardamom seeds
• 1/2 teaspoon cinnamon powder
• 3 tablespoons Ghee
• 2 tablespoons Raisins
• 2 tablespoons Almonds
• 2 tablespoons Pistachios
• 450 grams Sugar

Method

Grate the carrots. Put half liter of milk to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the rest of the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Add the slightly crushed cardamoms cinnamon and the raisins. Mix well. Remove the gajjar halva from heat and arrange in a serving dish. Garnish with almonds and pistachios and khoa . Serve cold, hot or at room temperature.

Naan

Naan is cooked in a tandoor, or clay oven; typically, naan is being served hot and brushed with ghee or butter. It may be served with both vegetarian and non vegetarian dishes.

Ingredients

• 4 cups Maida (White Flour)
• 1/2 tsp Baking powder
• 1 tsp Salt
• 1 tbsp Sugar
• 1/2 cup Milk
• 1 Egg
• 4 tbsp Oil
• 1 tsp Kalunji (Nigella seeds)

Method

Sift the flour, salt and baking powder into a bowl and make a well in the middle. Mix the sugar, milk, eggs 2tbsp of oil in a bowl. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

About half an before the naan are required, turn on the oven to maximum heat.Divide the dough into 10 balls and allow rest for 3-4 minutes. Sprinkle a baking sheet with nigella seeds(kalunji) and put it in the oven to heat while the dough is resting. Shape each ball of dough with the palms to make an oval shape. Now bake naan until puffed up and golden brown. Serve hot.

Daal Makhani

Daal makhni goes well with laccha paratha, naan or rice. Today I am preparing this for all of you.




Ingredients

• 1 cup whole urad daal (urad sabut)
• 1tbsp Red kidney beans (Rajma)
• 1 onion finely chopped
• 1 tomato finely chopped
• 1" Ginger piece
• 2-3 green chilies finely chopped
• chopped coriander leaves
• 4-5 flakes Garlic paste
• 1/2 cup stirred curd
• 1/2 cup fresh stirred cream (malai)
• 2tbsp butter
• 1tsp cumin seeds (jeera)
• 1/2tsp turmeric powder
• 1/2tsp Garam masala
• Red chili powder to taste
• 1/2tsp dhania powder
• Salt to taste

Method

Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal. Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown, add ginger, green chilies and tomatoes and fry till tomatoes soften,add dry masalas turmeric powder, chili powder, dhania powder & salt and fry again for a moment. Add daal and stir on medium flame. As soon as it starts boiling remove from the gas. Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.

Til Ke Ladoo

It’s an Indian vegetarian recipe mainly served as a dessert.


Ingredients

• Sesame seeds (Til) 4 cup
• Jaggery 1 ½
• Chopped dry fruit ½ cup
• Grinded coconut 1 cup
• Water ½ cup

Method

Prepare syrup by boiling water and jaggery on low heat.
Add coconut and dry fruits on a low flame until syrup becomes thick and sticky. Turn the heat off. Dry roast the sesame seeds until light brown in color. Add sesame seeds into the syrup and mix well. Allow the mixture to cool down. Shape into small balls, now ready to serve.

Vegetable Rice Pulaw

Vegetable rice Pulaw tastes really good on a cold winters day with Raita or any type of vegetable curry.


Ingredents

• Basmati rice washed & drained 2 cups
• Potato cubed 1 cup
• Onion sliced 1 cup
• Carrot cubes 2
• Chopped green chillis 2-4
• Chopped beans ½ cup
• Pea ½ cup
• Garam Masala 2 teaspoon
• Cumin seeds 1 teaspoon
• Cloves 4 nos
• Cinnamon 2 sticks
• Bay leaves 4
• Ghee 4 teaspoon
• Salt to taste
• Water 4 cups

Method:

Heat the ghee in the pressure cooker or a large heavy based pan. When hot add the cinnamon sticks, cloves and the bay leaves stir. Add the cumin seeds and wait for 3 seconds. Now add all the vegetables to the pan and stir. Add salt to taste. Gently stir for 4/5 minutes then add the washed and drained rice and stir again make sure the rice doesn't stick to the bottom. Once the rice is coated with oil add the water enough to cover the rice and the vegetables. If you are using a pressure cooker follow manufacturers instructions place the lid on and put the whistle on and cook according to the rice settings for your cooker. Add garam masala ,if you are using a pan then don't put the lid on as it may boil over let it all simmer and cook until the vegetables are tender and the rice is done. If the water runs out before it's done add a little more. Serve hot.

kitchen tips

Today I m giving some useful kitchen tips.


To keep away insects from grain or rice

• Put some Neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.

Rice

Keep flour free from moisture.

• A bay leaf added to the flour container will keep the flour free from moisture.

To peel garlic flakes easily

• To peel garlic flakes easily, wash and soak them in cold water for about an hour.

Salt to prevent it from getting damp

• Add a pinch of corn flour to the jar of salt to prevent it from getting damp.

Chappathi/ Poori:

• You can make tasty chappathi by mixing equal proportion of wheat flour and barley.
• Add 1/2 teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft.
• To make the 'poori' tastier, add one tablespoon semoline for each 100g wheat flour.

Chappathi

Retain the original color

• Add a pinch of sugar while cooking spinach; it will retain its green color.
• Green peas will retain their original color, if you add a pinch of sugar while boiling

Fruit cake

Fruit Cake
Ingredients

• Maida – 125 gms
• Milkmaid – three-fourth tin
• Melted butter – 100 gm
• Milk – 30 ml
• Vanilla essence – 1 teaspoon
• Baking powder – 1 teaspoon
• Baking soda – half teaspoon
• Salt – a pinchIcing
• sugar – A little
• Hot water – 70 ml
• Shahi jeera, powdered- half teaspoon
• Cinnamon- a small piece
• Clove – 2 no.

For caramel syrup

• Sugar – 4 tablespoon
• Water – A little

Finely Chopped Dry fruits

• Cashews 50 grams
• Almonds 50 grams
• Brown kismis 50 grams
• Black kismis 50 grams
• Dates 50 grams
• Cherries- chopped- 50 grams
• Tutti- frutti/ candied peel- 50 grams
• Nutmeg and mace- each
• Fresh juice of half orange.
• Sugar- 3 teaspoon
• Alcohol- Vodka/brandy/rum/ whisky- 2 tsp
• Orange rind- 1 teaspoon
  

Method

Take chopped Cashews, almonds, brown kismis , Black kismis , Dates , Cherries, Tutti- frutti/ candied peel, a pinch of nutmeg and mace, Shahi jeera, Cinnamon, Clove, soak everything in orange juice and alcohol, keep the spice-dried fruit mix in refrigerator for at least 2 days. Heat 4 tablespoon sugar over gentle heat, wait until it turns golden brown, add a little water. Keep stirring to avoid burning of sugar. When the sugar becomes red and fully dissolved, turn off the flame. Add the spice-dried fruit mix to the caramel syrup. Stir well to coat contents.Sift the flour, baking powder, baking soda, salt. Mix with wooden spoon. Take milkmaid, melted butter, vanilla extract. And mix in the dry flour mixture in three batches and stir. Add the prepared caramel coated spice-dry fruit mixture, 70 ml hot water and 30 ml warm milk. Stir batter well till blended and smooth.Preheat oven to 160 degrees Celsius. Grease a cake tin. Pour the mixture and Bake for 2 hours. Remove from oven, allow to cool for 10 minutes before removing from cake tin and keep it to cool.