Tuesday, August 28, 2007

Rice Recipes: Spinach Rice


Basmati rice: 2cups (400g),
English spinach, chopped: 1Bunch (5oog)
Medium sized (260g) tomatoes, peeled, seeded, chopped: 2
Chicken stock: 1litre (4cups)
Buttered: 30 grams,
Olive oil: 1 table spoon
Onions - Medium (300g weight) sized, finely chopped: 2,
Garlic cloves, crushed: 2,
Grated parmesan cheese: 20 g.

Method of preparation:

1. Heat butter and oil in medium pan add onions and garlic, cook, stirring until onions become soft.
2. Add rice, cook, stirring for 2 minutes.

3. Add chicken stock, simmer, covered about 15 minutes or until is almost absorbed.

4. Remove the pan from heat, stir in spinach, tomatoes and cheese.

5. Stir until spinach is wilted.

It can serve for 4 to 6 persons.

Recipe best made just before serving.
Freeze: Not suitable.
Microwave : Suitable.

Saturday, August 25, 2007

Mushroom and Sun-dried Tomato Risotto


Sliced-button mushrooms: 200g
Chicken stock: 1 Liter (4 cups)
Water: 500 ml (2 cups)
Dry white wine: 1 cup (250 ml)
Olive oil: 2 tablespoonfuls
Butter: 30 g,
Sliced-medium leek: 1(350g)
Crushed-garlic cloves: 2
Basmati rice: 400g
Grated parmesan cheese: 40g
Drained sun-dried tomatoes, sliced: 35g
Chopped fresh oregano: 1 tablespoon.

Method of preparation:

1. Combine chicken stock, water and wine in a pan, bring to boil; and keep hot.

2. Heat oil and butter in another medium pan, and add mushrooms, leek and garlic, cook, do stirring, until leek is soft.

3. Add rice, stir until combined (2).

4. Stir 2/3 cup (160ml) hot stock mixture (1) into rice mixture (3), cook, and do stirring over low heat until liquid is absorbed.

5. Continue adding remaining stock mixture (1) gradually to (4), do stirring until absorbed before each addition.

6. Total cooking time should be about 35 minutes or until rice is tender.

7. Stir in cheese, tomatoes and oregano (adding to 6).

Points to be observed:

1. Recipe best made, just before serving. (Freeze: not suitable). Microwave: Suitable.

Chilli Mushroom curry - Singapore style


400 gm mushrooms (Ached and wiped)
½ cup oil
2 tsp fresh ginger (chopped)
3 garlic cloves (Chopped finely)
4 red chillies (Deseeded and chopped)
½ cup tomato sauce
½ cup chilli sauce (Hot and sweet)
1 tsp sugar
1 tbsp soya sauce
Salt to taste

For Garnishing:

Spring Onions.

Method of preparation:

1. Heat oil in a pan. Then add ginger, garlic, chillies and fry for a few seconds.

2. Add mushrooms and sauté over high flame for 2 minutes.

3. Add the rest of the ingredients and cook over high flame for another minute. Garnish with spring onions.

Serve hot over a bed of steamed rice.

Source: Woman’s era silver jubilee special.

Wednesday, August 22, 2007

Potato Recipes: Aloo—Shimla mirchi


Potatoes large in size: 2,
Capsicums large in size: 2,
Oil: 2 table spoons,
Black pepper powder: ½ tea spoon,
Salt: 3/4 tea spoon,
Mango powder (amchur):1 tea spoon.

Method of preparation:

1. Wash potatoes and cook under pressure for five minutes. Peel them after they become cool.
Cut them into eight pieces each and set them aside.

2. Capsicums be de-seeded and cut them into two- inch size pieces.

3. Place oil in a kadhai over medium heat, till it becomes to smoke.

4. Add capsicums pieces, black pepper powder, salt and mango powder.

5. As capsicums become soften, after 4-5 minutes of time, put in potatoes (in 4).

6. Stir over medium heat for a few minutes (3, 4&5).

7. Sprinkle a few drops of water, if it tends to stick (to the contents in 6).

Saturday, August 18, 2007

Breakfast Recipes- Bread Bonda


Potatoes: 200 grams,
Besan flour: 2cups,
Mustard seeds: 1/2 teaspoon,
Urad dal: 1 spoon,
Onions: 2,
Green chillies (chopped): 6,
Chilli powder: 1tea spoon,
Turmeric powder: 1/4tea spoon,
Lemon: 1/2piece,
Oil: 4 cups,
Bread: 1,
Salt to taste,
Curry leaves, Coriander leaves, Ginger, Hing and Soda.

Method of preparation:

1. Boil the potatoes, peel the skin and smash them into fine pieces.

2. Heat oil in a saucepan and add mustard seeds.

3. As the seeds start sputtering, add urad dal, chopped green chillies, onion, ginger, turmeric powder, hing, and curry leaves and cook them till the onion turns to golden brown.

4. Add mashed potatoes, coriander leaves, salt (to 3) and cook all of them on low flames for two minutes and put off the gas.

5. Pour the lemon juice and mix thoroughly.

6. Make the batter by mixing the besan, red chilli powder, salt and a pint of soda with water.

7. Cut the bread through corners to make four triangles into each piece.

8. Make small balls of potato mixture (6) and put one ball pressing in between two triangles of bread pieces(7).

9. Heat oil in a deep frying pan, dip the bread triangle in batter (6, 7, 8.) And slowly release into oil.

10. Deep- fry till the bondas become golden brown.

11. Serve the hot bondas with tomato sauce or green chutney.

Tuesday, August 7, 2007

Rice Recipes: Rice Payasam


Whole cream milk -1 liter
Sugar 6 tbsps.
Basmati rice -3 tbsps.
Saffron -6-8 strands
For garnishing
Cashew nuts -1 small
Cardamom -8-10.

Method of preparation:

1. Clean, wash and soak the rice. Bring milk to boil, add the rice and reduce heat.

2. Keep stirring till it reduces to 1/3 of the original quantity.

3. Add sugar and mix well by partially crushing rice.

4. Add ground cardamom, saffron, pistachios and raisins. Serve hot or cold.

Sunday, August 5, 2007

Andhra Sweets: Boorelu

Boorelu is the traditionally served sweet dish in the Telugu festivals.


For the rice dough
3 cups rice flour
6 cups water
3 tsp oil
For the stuffing
4 cups coconut, grated
2 cup sugar
½ cup dry fruits
½ cup milk

Method of preparation:

1. For the dough boil the water and oil and remove from heat.

2. To it add the rice flour, cover and allow it to cool. Later, knead well and keep aside.

3. For the stuffing mix all the ingredients mentioned under stuffing except milk.

4. Put this mixture on a medium heat and cook stirring all the time. Than add milk, mixing well and remove from the heat once it is totally dry.

5. Make balls of the rice dough. Make a small hollow the center and place the stuffing in the middle, now join the open edges together and give it a shape like a whole garlic.

6. Steam these boorelus for 10 minutes, take off, cool and keep in air-tight containers.

Please share your opinions and advice.

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