Category Archives: Rice preparations

Chitranna/ Kalsanna/ Lemon Rice

Chitranna

My husband loves this. I got to know this after I learnt some of the Kannada cooking styles. A great rice preparation, southern delight and generally prepared during  lot of festivals. Very easy to prepare and known for the tangy taste due to flavor of the lemon juice. It’s also known for the pleasing yellow color that it has.

In his childhood my husband called it as “yellow rice”.

Ingredients –
Basmati Rice – 1 cup
Water (for cooking the rice)– 1 ½ cups
Peanuts – ¼ cup
Chana Dal – ¼ cup
Dehusked and spilt Urad dal – 1 teaspoon
Oil – 3 tablespoons
Mustard seeds – ½ teaspoon
Turmeric powder (Haldi) – ¾ teaspoon
Dried Red chillies – 3
Curry leaves – 8-10
Lemon juice – 5 tablespoons
Salt – to taste

Procedure –

  • Cook the rice with the water for 2 whistles of a pressure cooker. See to it that each cooked rice grain is separate and not sticky.
  • Soak the chana dal in water for half and hour. Drain and keep aside.
  • In a thick bottomed pan heat oil and add the mustard seeds. Let it splutter and add the turmeric powder, curry leaves and dried red chilies.
  • Add the peanuts and drained chana dal. Fry it on low flame by stirring continuously.
  • Add the urad dal and fry until brown in color.
  • Now add the cooked rice, lemon juice and salt. Toss the rice gently.
  • Heat on low flame for 3- 4 minutes and turn off the gas.
  • Serve hot.

Tips –
You can use normal rice instead of basmati. The only key is that it should not become sticky. Change the water quantity accordingly while cooking.

This is my entry to WYF: Specialty Food

Jeera Rice

Jeera-Rice

Another great Indian rice recipe. Very easy to prepare unlike biryani or pulav. Mainly prepared in the North of India as regular rice in everyday meal. This rice gives a very nice aroma of cumin seeds. Generally made using basmati or long grain rice.

Serves – 2 -3

Ingredients-
Basmati Rice- 1 cup
Cumin seeds (Jeera) – 1 ½ teaspoon
Butter / ghee – 1 tablespoon
Water – 1 ¾ cup
Salt – 1 teaspoon

Procedure –

  • Wash and soak the basmati rice for ½ an hour in water. Now remove the excess water and keep it aside for 1 hour.
  • In a pressure cooker or pressure pan heat the ghee and add the cumin seeds. Let it splutter and now add the basmati rice and sauté well.
  • Add the water and salt and mix well.
  • Once the water starts boiling cover the lid and cook for 2 whistles.
  • Remove the lid and stir gently so that the cumin seeds are mixed well.
  • Serve hot with Indian dal with tadka.

Tips –
You can also use oil instead of ghee or butter.
You can use any type of rice. Basmati will only add its own flavor.

Moong Dal Khichadi

Khichadi

One of the most beloved dishes of India. Being very simple and non spicy it becomes a common recipe found in many households. Moong being easy to digest makes it a preferred dish especially for children, the old and when you are not in the pink of your health.

There are various alternatives to this recipe, this one being the most simple of them all and is very easy to cook. It also gives one a change from eating the everyday meal.

Ingredients –

Moong dal (green split beans) – 1 cup
Rice – 1 cup
Sproted moong – ½ cup
Salt- to taste
Cloves – 2
Cinnamon sticks- 2
Water – 4 ½ cups
Sugar – 1 tablespoon

Procedure –

  • Mix the rice and moong dal together. Wash and drain the excess water.
  • In a pressure pan or pressure cooker add the moong dal and rice mixture and pour the water.
  • Add the cloves, cinnamon sticks, sprouted moong, sugar and salt.
  • Close the pressure cooker lid and cook the khichadi for 2 whistles.
  • Serve hot with kadhi or pickles or just like that.

Tips-

You can also cook the khichadi in an open pot. This will take more time and additional water.

How to sprout moong - Properly pick, wash and soak moong overnight in 2 cups of water in a vessel. Drain the water and cover the moong till it germinates. You can also add mashed vegetables like carrot, potato, pumpkin, etc.

Dahi Bhutti (Curd Rice)

Dahi bhutti

Dahi bhutti is basically rice mixed with curds. It originates from the South of India and is very popular dish in the Maharashtra and southern parts of India. Generally, a home meal in these parts does not end until this dish is served.

This also helps to control acidity and other related issues.

Ingredients –

Rice (cooked) – 1 cup
Plain unsweetened Yoghurt (dahi) – 1 ½ cups
Milk – ½ cup
Sugar – ¼ teaspoon
Salt – to taste
Corainder springs (finely chopped) – 1 teaspoon

For tempering –
Butter (Ghee) – 1 tablespoon
Cumin seeds – ½ teaspoon
Curry leaves – 4- 5
White lentils (urad dal) – ¼ teaspoon (optional)
Dried red chili – 1

Procedure –

  • Mix the rice, yoghurt, milk, coriander, sugar and salt together and mix well.
  • In a pan heat the ghee and add cumin seeds and curry leaves.
  • Add the white lentils and dried red chili.
  • Pour it over the rice mixture. Mix well.
  • Serve at room temperature.

Tips –
It tastes great when served with typical Indian mango or lemon pickles.
You can also mix pomegranate, chopped cucumber to give a unique taste.

Mixed Vegetable Rice

Mixed vegetable rice

Mixed Vegetable rice is another variety of rice preparation. This particular variety is a bit towards the spicy side and can be consumed as a one meal dish.

Enjoy this hot and spicy recipe!! Another personal favorite.

Ingredients-

Rice – 1 ½ cup
Onion (sliced) – 3 medium sized
Tomatoes (pureed) – 2 small sized
Tomato Ketchup – ½ cup
Cottage Cheese/ Paneer (cubed) – ½ cup
Cauliflower florets – 1 cup
Potatoes – 2 medium sized
Green Peas (shelled) – 1 cup
Sweet Corn Kernels – ½ cup
Oil – 4 tablespoons
Turmeric – ½ teaspoon
Red chili powder – 1 teaspoon
Green chili – 3
Coriander leaves- ½ cup
Mint leaves – ¼ cup
Yoghurt/ Curds (whisked) – ½ cup
Garam masala – 3 tbspns
Water – 4 cups
Salt- to taste

Procedure –

  • Wash rice twice and soak in water for half an hour. Later drain the water.
  • In a pan take water and cook the rice along with some salt till almost done but do not cook completely. Drain the excess water and keep aside.
  • Ground the green chilies, coriander and mint leaves together to form a paste. This will be our green masala.
  • Peel, wash the potatoes and cut into french fries shape.
  • In another deep ands bigger pan heat oil and sauté the onions. Add the turmeric and red chili powder, mix well.
  • Add the cauliflower florets, potatoes, green peas and sweet corn kernels.
  • Add the garam masala and sauté for 3 minutes.
  • Add the green masala and tomato puree and ketchup sauté for 3- 4 minutes. Add salt.
  • Now add the curds and mix well.
  • Add the paneer cubes and now add the cooked rice and mix gently.
  • Steam this rice for 5 minutes on low flame.
  • Serve hot.

Tips –

You can also use basmati rice instead of normal rice. It has its own flavor.
Serve with Cucumber tomato salad and/or Tomato saar.
Add or reduce the amount of garam masala depending upon how much spicy you want the rice to be.