NAWAB PULAO
Chicken ½ kg
Mutton ¼ kg
Rice ¼ kg
Curd 1 cup, beaten
Milk 1 cup
Onion 3
Egg 2
Green pea ½ cup
Garlic 1 pod
Ginger 1 big piece
Rose water 1 teaspoon
Ghee oil for frying
Salt to taste
Method
Soak the rice for 15 minutes and cook till half done.
Cut the mutton and the chicken to cubes and boil the eggs.
Boil the green peas and grind the garlic and ginger to a smooth paste.
Heat oil in a pan and fry the onions and ginger, garlic paste.
Add the jointed chicken and fry for sometime and then add 3 cups of water and cook till the meat is tender and 1/3 of the gravy is left.
Add some ghee and the beaten curd and cook till the curd gets absorbed.
Then add 1 tablespoon of rose water. In another pan make alternate layers of rice and cooked meat, take care that the first and the last layers are that of rice.
Cook in an oven for 15 minutes on low flame.
Garnish with fried onions, quartered boiled eggs and boiled green peas.
Milk 1 cup
Onion 3
Egg 2
Green pea ½ cup
Garlic 1 pod
Ginger 1 big piece
Rose water 1 teaspoon
Ghee oil for frying
Salt to taste
Method
Soak the rice for 15 minutes and cook till half done.
Cut the mutton and the chicken to cubes and boil the eggs.
Boil the green peas and grind the garlic and ginger to a smooth paste.
Heat oil in a pan and fry the onions and ginger, garlic paste.
Add the jointed chicken and fry for sometime and then add 3 cups of water and cook till the meat is tender and 1/3 of the gravy is left.
Add some ghee and the beaten curd and cook till the curd gets absorbed.
Then add 1 tablespoon of rose water. In another pan make alternate layers of rice and cooked meat, take care that the first and the last layers are that of rice.
Cook in an oven for 15 minutes on low flame.
Garnish with fried onions, quartered boiled eggs and boiled green peas.
Singaporean Fried Rice
Basmati rice 2 cup
Ginger and garlic paste 2 tbsp
Egg noodles 1/2 pack
Basmati rice 2 cup
Ginger and garlic paste 2 tbsp
Egg noodles 1/2 pack
Chicken bone less 1/2 kg
Tomato ketchup 1 cup
Red chili powder 1 tsp
Crushed red chilli 1 tsp
Brown sugar 1 tsp
Soya sauce 2 tbsp
Carrot (medium) 1
Cabbage (small) 1/2
Capsicum (medium) 1
Green spring onion 2 stalks
Green chillies 3
Eggs 2
Oil 1/2 liter
Salt and pepper to taste
Cooking Directions
Boil basmati rice, strain and leave to dry.
Boil egg noodles, strain and leave aside.
Take chicken breast (bone-less), cut julienne shape.
Marinated chicken with 1 tbsp ginger garlic paste, salt and pepper to taste.
Cut carrot and capsicum in julienne shape and leave aside.
Finely chop cabbage and leave aside.
Heat a wok on medium heat and heat 2 tbsp oil in it.
Add chicken to the hot wok and stir fry it for couple of minutes.
Add tomato ketchup, red chili powder, crushed red chilies, brown sugar and soya sauce and stir for few minutes till all is well combined.
Remove it from the heat.
Next deep fry boiled noodles, till they turn golden brown, and strain removing excess oil.
In a clean wok, heat 2 tbs oil, on high flame.
Add 1 tbs ginger and garlic paste, stir it for couple of minutes.
Add whisked egg’s and scramble them.
Add boiled rice, salt and pepper to taste, carrots, cabbage, capsicum, and soya sauce and mix well.
Add fried egg noodles, the cooked chicken and the scrambled egg and some chopped green onions, stir it again.
Remove it from the heat.
Singaporean fried rice is ready, serve it hot.
Tomato ketchup 1 cup
Red chili powder 1 tsp
Crushed red chilli 1 tsp
Brown sugar 1 tsp
Soya sauce 2 tbsp
Carrot (medium) 1
Cabbage (small) 1/2
Capsicum (medium) 1
Green spring onion 2 stalks
Green chillies 3
Eggs 2
Oil 1/2 liter
Salt and pepper to taste
Cooking Directions
Boil basmati rice, strain and leave to dry.
Boil egg noodles, strain and leave aside.
Take chicken breast (bone-less), cut julienne shape.
Marinated chicken with 1 tbsp ginger garlic paste, salt and pepper to taste.
Cut carrot and capsicum in julienne shape and leave aside.
Finely chop cabbage and leave aside.
Heat a wok on medium heat and heat 2 tbsp oil in it.
Add chicken to the hot wok and stir fry it for couple of minutes.
Add tomato ketchup, red chili powder, crushed red chilies, brown sugar and soya sauce and stir for few minutes till all is well combined.
Remove it from the heat.
Next deep fry boiled noodles, till they turn golden brown, and strain removing excess oil.
In a clean wok, heat 2 tbs oil, on high flame.
Add 1 tbs ginger and garlic paste, stir it for couple of minutes.
Add whisked egg’s and scramble them.
Add boiled rice, salt and pepper to taste, carrots, cabbage, capsicum, and soya sauce and mix well.
Add fried egg noodles, the cooked chicken and the scrambled egg and some chopped green onions, stir it again.
Remove it from the heat.
Singaporean fried rice is ready, serve it hot.
METHI PULAO RECIPE
11/2 Cup Long Grain (Basmati) Rice
1 cup green peas
50gms paneer (cut into small cubes and deep fried)
11/2 Cup Long Grain (Basmati) Rice
1 cup green peas
50gms paneer (cut into small cubes and deep fried)
A small bunch of methi (fenugreek) leaves (chopped)
2 tomatoes (chopped)
4-5 flakes of garlic (paste)
2-3 green chilies (chopped)
1/4th tsp. turmeric powder
Red chili powder to taste
Salt to taste
1tbsp oil/butter
How to make methi pulao:
Wash methi properly and drain the water and keep aside.
Heat oil in the pan and add garlic paste and fry till light brown.
Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes.
Add rice and fry well for another 5 minutes.
Add enough water and pressure cook on low flame for 5 minutes.
Garnish with fried paneer.
Serve the methi (fenugreek) pulao hot with chilled raita.
2 tomatoes (chopped)
4-5 flakes of garlic (paste)
2-3 green chilies (chopped)
1/4th tsp. turmeric powder
Red chili powder to taste
Salt to taste
1tbsp oil/butter
How to make methi pulao:
Wash methi properly and drain the water and keep aside.
Heat oil in the pan and add garlic paste and fry till light brown.
Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes.
Add rice and fry well for another 5 minutes.
Add enough water and pressure cook on low flame for 5 minutes.
Garnish with fried paneer.
Serve the methi (fenugreek) pulao hot with chilled raita.
Corn Pulao
Fresh ‘n juicy Sweet Corn kernels – 2 cups (you could shred them off a cob if you don’t get frozen corn kernels, which is what I did)
Onions – 2 nos (finely chopped)
Garlic – 4-5 pods
3 teaspoons cooking oil, divided
1/2 cup Vienna sausage, each link cut into 4 pieces
1 tablespoon fine rings of lemongrass (see note)
Fresh ‘n juicy Sweet Corn kernels – 2 cups (you could shred them off a cob if you don’t get frozen corn kernels, which is what I did)
Onions – 2 nos (finely chopped)
Garlic – 4-5 pods
Ginger – 1″ sized piece
Green Chillies – 2-3 nos (slit vertically)
Coriander/Cilantro – a fistful, finely chopped.
Pulao spices (cinnamon, clove, marathi moggu, anananas flower, elaichi, bade elaichi, bay leaves) – 1 to 2 nos each
Basmati Rice – 3 cups (washed and drained of all water) (Note: If you do not have Basmati rice, you could even use regular white rice)
Ghee – 2 tbsps
Oil – 2 tbsps (I used olive)
Salt – to taste
Water – 5 1/2 cups
Procedure:
(I prepared this in my rice cooker; you could adapt this recipe to the way you normally make pulao)
Heat 1 tbsp ghee and 2 tbps olive oil in the rice cooker vessel. Once hot, add all the dry spices and fry a minute or two.
Once the spices turn fragrant, add the chopped onions and saute till golden brown.
In the meanwhile, grind the ginger-garlic-green chillies into a paste and add to the rice cooker vessel (Sure, you could also use your store-bought ginger-garlic paste, but then, like I always say, don’t blame me if it doesn’t taste as good).
Add the corn kernels and salt, mix well and fry till the corn kernels are half-cooked.
In the meantime, fry the washed and drained basmathi rice with 1 tbsp ghee in a non stick pan, till the grains start sticking to each other and all the water content has evaporated from the rice.
Add this fried rice to the rice cooker vessel. Mix all contents well and fry for half a minute.
Now add 5 1/2 cups of water (use the same cup that you used to measure the rice)
Cover the rice cooker till the rice is properly cooked.
Garnish with finely chopped coriander/cilantro and serve hot with some refreshing raitha garnished with cilantro, for a refreshingly nice one-pot meal :D . I’ll take a bet you’ll love the tit-bits of juicy corn amidst the rice.
Green Chillies – 2-3 nos (slit vertically)
Coriander/Cilantro – a fistful, finely chopped.
Pulao spices (cinnamon, clove, marathi moggu, anananas flower, elaichi, bade elaichi, bay leaves) – 1 to 2 nos each
Basmati Rice – 3 cups (washed and drained of all water) (Note: If you do not have Basmati rice, you could even use regular white rice)
Ghee – 2 tbsps
Oil – 2 tbsps (I used olive)
Salt – to taste
Water – 5 1/2 cups
Procedure:
(I prepared this in my rice cooker; you could adapt this recipe to the way you normally make pulao)
Heat 1 tbsp ghee and 2 tbps olive oil in the rice cooker vessel. Once hot, add all the dry spices and fry a minute or two.
Once the spices turn fragrant, add the chopped onions and saute till golden brown.
In the meanwhile, grind the ginger-garlic-green chillies into a paste and add to the rice cooker vessel (Sure, you could also use your store-bought ginger-garlic paste, but then, like I always say, don’t blame me if it doesn’t taste as good).
Add the corn kernels and salt, mix well and fry till the corn kernels are half-cooked.
In the meantime, fry the washed and drained basmathi rice with 1 tbsp ghee in a non stick pan, till the grains start sticking to each other and all the water content has evaporated from the rice.
Add this fried rice to the rice cooker vessel. Mix all contents well and fry for half a minute.
Now add 5 1/2 cups of water (use the same cup that you used to measure the rice)
Cover the rice cooker till the rice is properly cooked.
Garnish with finely chopped coriander/cilantro and serve hot with some refreshing raitha garnished with cilantro, for a refreshingly nice one-pot meal :D . I’ll take a bet you’ll love the tit-bits of juicy corn amidst the rice.
Spam Fried Rice
3 cups jasmine rice from yesterday, chunks broken up so grains are loose & separate
1/2 can of Spam, cut into small dice
2 eggs, beaten
Vienna Sausage Fried Rice with Kaffir and Lemongrass3 cups jasmine rice from yesterday, chunks broken up so grains are loose & separate
1/2 can of Spam, cut into small dice
2 eggs, beaten
2 stalks green onion, finely minced
2 cups fresh spinach leaves, finely chopped
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon fish sauce (or soy sauce)
1/2 teaspoon ground pepper cooking oil
freshly ground black pepper
1. Heat cooking oil in wok or large, wide saute pan over medium high heat. When oil is hot, add eggs and gently stir to cook eggs. When eggs are about 80% done (still a little runny), remove from pan and set aside.
2. Turn heat to high. Add a little more cooking oil to pan. When hot, add diced Spam to the pan. Cook until spam is browned. Add green onions, fry until fragrant. Add spinach, fry until softened. Add rice and the cooked eggs and toss to incorporate all ingredients throughout rice.
3. Let it all just sit still in the pan so that the grains of rice have a chance to heat up, about 1 minute. Toss so that the rice that is on the top now is on the bottom. Add cooking wine and fish sauce and stir again. Season with ground pepper. Is every grain of rice hot? If not, cook longer.
4. Taste…salty enough? If not, add a little more fish sauce. But since the spam is salty already, you might want to go light on the fish sauce.
2 cups fresh spinach leaves, finely chopped
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon fish sauce (or soy sauce)
1/2 teaspoon ground pepper cooking oil
freshly ground black pepper
1. Heat cooking oil in wok or large, wide saute pan over medium high heat. When oil is hot, add eggs and gently stir to cook eggs. When eggs are about 80% done (still a little runny), remove from pan and set aside.
2. Turn heat to high. Add a little more cooking oil to pan. When hot, add diced Spam to the pan. Cook until spam is browned. Add green onions, fry until fragrant. Add spinach, fry until softened. Add rice and the cooked eggs and toss to incorporate all ingredients throughout rice.
3. Let it all just sit still in the pan so that the grains of rice have a chance to heat up, about 1 minute. Toss so that the rice that is on the top now is on the bottom. Add cooking wine and fish sauce and stir again. Season with ground pepper. Is every grain of rice hot? If not, cook longer.
4. Taste…salty enough? If not, add a little more fish sauce. But since the spam is salty already, you might want to go light on the fish sauce.
3 teaspoons cooking oil, divided
1/2 cup Vienna sausage, each link cut into 4 pieces
1 tablespoon fine rings of lemongrass (see note)
3 kaffir lime leaves, torn in several places to spine
1 tablespoon sliced chilies
2 eggs, beaten
2 cups cooked, leftover rice (grains separated)
1 1/2 teaspoons fish sauce (substitute with 1-2 teaspoons soy sauce)
In a wok or large saute pan, heat just 2 teaspoons of cooking oil over medium-high heat. When the oil is hot but not smoking, add the Vienna sausage and fry until browned, about 1 minute. Push the sausage towards the outer edges of the wok, clearing a space in the middle to fry. You should still have a bit of oil left that is pooled in the middle of the wok. Turn the heat to low, add the lemongrass, kaffir leaves and chilies. . Stir fry for 30 seconds, until fragrant.
Now push those aromatics up to the sides of the wok to clear space again in the middle. Turn the heat to high and add the remaining 1 teaspoon of cooking oil and let that heat up to hot but not smoking. Add the egg and fry the egg, swirling gently to break up the egg. Cook the egg until firm, about 1 minute.
Add the rice. Use your spatula to mix all the ingredients thoroughly and at the same time spreading the rice and ingredients to use as much of the cooking surface of the wok as possible.
Now just leave it alone for 30 seconds. Don’t stir, poke or prod. Let the rice grains heat up, which basically will re-steam the rice. Once the rice has heated up, use your spatula to stir and flip the mixture. Pour the fish sauce slowly around the outer edges of the wok – the heat of the wok will help evaporate the sauce as it moves down the sides. Immediately, stir and flip the rice well again, to mix the ingredients throughout. Let rice continue to cook until each of rice grain is hot.
1 tablespoon sliced chilies
2 eggs, beaten
2 cups cooked, leftover rice (grains separated)
1 1/2 teaspoons fish sauce (substitute with 1-2 teaspoons soy sauce)
In a wok or large saute pan, heat just 2 teaspoons of cooking oil over medium-high heat. When the oil is hot but not smoking, add the Vienna sausage and fry until browned, about 1 minute. Push the sausage towards the outer edges of the wok, clearing a space in the middle to fry. You should still have a bit of oil left that is pooled in the middle of the wok. Turn the heat to low, add the lemongrass, kaffir leaves and chilies. . Stir fry for 30 seconds, until fragrant.
Now push those aromatics up to the sides of the wok to clear space again in the middle. Turn the heat to high and add the remaining 1 teaspoon of cooking oil and let that heat up to hot but not smoking. Add the egg and fry the egg, swirling gently to break up the egg. Cook the egg until firm, about 1 minute.
Add the rice. Use your spatula to mix all the ingredients thoroughly and at the same time spreading the rice and ingredients to use as much of the cooking surface of the wok as possible.
Now just leave it alone for 30 seconds. Don’t stir, poke or prod. Let the rice grains heat up, which basically will re-steam the rice. Once the rice has heated up, use your spatula to stir and flip the mixture. Pour the fish sauce slowly around the outer edges of the wok – the heat of the wok will help evaporate the sauce as it moves down the sides. Immediately, stir and flip the rice well again, to mix the ingredients throughout. Let rice continue to cook until each of rice grain is hot.
Perfectly Cooked Coconut Jasmine Rice without a Rice Cooker
serves 4-6 as side dish
serves 4-6 as side dish
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon sea or kosher salt (or 1/2 teaspoon table salt)
2 cups jasmine rice, washed and drained well
1 1/2 cups good, thick coconut milk (shake can to mix well before opening)
1 1/2 cups water
1/4 cup sweetened coconut flakes
Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid. Really, no peeking! Let sit for 10 minutes. While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.
1 tablespoon brown sugar
1 teaspoon sea or kosher salt (or 1/2 teaspoon table salt)
2 cups jasmine rice, washed and drained well
1 1/2 cups good, thick coconut milk (shake can to mix well before opening)
1 1/2 cups water
1/4 cup sweetened coconut flakes
Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid. Really, no peeking! Let sit for 10 minutes. While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.
Saffron Basmati Rice
2 cups Basmati Rice
3 ½ cups Broth (chicken or vegetable)
1 pinch Saffron threads soaked in 2T hot water for 10 minutes
2 cups Basmati Rice
3 ½ cups Broth (chicken or vegetable)
1 pinch Saffron threads soaked in 2T hot water for 10 minutes
1 tsp Salt
2 T olive oil
½ cup diced onions
1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.
2. Once it starts boiling, immediately cover and turn to low heat.
3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.
2 T olive oil
½ cup diced onions
1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.
2. Once it starts boiling, immediately cover and turn to low heat.
3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.
Tropical Rice
2 cups jasmine rice
1 1/4 cups chicken broth
1 cup good, thick coconut milk
2 cups jasmine rice
1 1/4 cups chicken broth
1 cup good, thick coconut milk
1 cup crushed pineapple
2 tablespoons soy sauce (or Tamari on a gluten-free diet)
1 tablespoon sesame oil
1 teaspoon brown sugar
1/4 cup finely chopped green onion
Optional toppings: macadamia nuts, almonds, toasted coconut flakes
Rinse the rice several times until the water runs clear. Drain the rice. In a medium pot, add the rice, broth and coconut milk and bring to a boil on high heat. Once boiling, immediately turn the heat to low, cover with tight fitting lid and let cook for 20 minutes. Turn off heat and do not open lid. Let sit off the heat for 10 minutes to finish steaming.
With a fork, fluff up the rice and mix in crushed pineapples, soy sauce, brown sugar and sesame oil. Top with chopped green onion and any of the delightful toppings.
2 tablespoons soy sauce (or Tamari on a gluten-free diet)
1 tablespoon sesame oil
1 teaspoon brown sugar
1/4 cup finely chopped green onion
Optional toppings: macadamia nuts, almonds, toasted coconut flakes
Rinse the rice several times until the water runs clear. Drain the rice. In a medium pot, add the rice, broth and coconut milk and bring to a boil on high heat. Once boiling, immediately turn the heat to low, cover with tight fitting lid and let cook for 20 minutes. Turn off heat and do not open lid. Let sit off the heat for 10 minutes to finish steaming.
With a fork, fluff up the rice and mix in crushed pineapples, soy sauce, brown sugar and sesame oil. Top with chopped green onion and any of the delightful toppings.
Salt Cod (Bacalao) with Potatoes over Rice Recipe
Ingredients:
1 tablespoon olive oil1 large russet potato, peeled and cut into 1/2" dice1 bell pepper, diced1/2 onion, diced1 stalk celery, diced2 cloves garlic, minced2 tomatoes, diced1 tablespoon tomato paste1 cup water
2 cups rice grains + water to cook
1 tablespoon chopped fresh parsley 1 pound salt cod (bacalao), soaked overnight (see note belo
Ingredients:
1 tablespoon olive oil1 large russet potato, peeled and cut into 1/2" dice1 bell pepper, diced1/2 onion, diced1 stalk celery, diced2 cloves garlic, minced2 tomatoes, diced1 tablespoon tomato paste1 cup water
2 cups rice grains + water to cook
1 tablespoon chopped fresh parsley 1 pound salt cod (bacalao), soaked overnight (see note belo
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Directions:
1. The night before, cover the bacalao with cool water and refrigerate.
2. Drain the bacalao, rinse with fresh water. Cut into 1" pieces.
3. Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes. Add in the tomatoes, tomato paste, water and stir. Bring to a simmer and add in the bacalao. Cover and simmer for 15 minutes or until the potatoes are cooked through. Stir in the parsley.
4. In the meantime, cook the rice according to package instructions. Serve the stew over rice.
Directions:
1. The night before, cover the bacalao with cool water and refrigerate.
2. Drain the bacalao, rinse with fresh water. Cut into 1" pieces.
3. Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes. Add in the tomatoes, tomato paste, water and stir. Bring to a simmer and add in the bacalao. Cover and simmer for 15 minutes or until the potatoes are cooked through. Stir in the parsley.
4. In the meantime, cook the rice according to package instructions. Serve the stew over rice.
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