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1 cup boiled basmati rice,1/2 teaspoon mint leaves,salt as required,2 tablespoon refined oil,3 green cardamom,2 clove,2 onion,1 teaspoon turmeric,1 tablespoon garlic paste,1 cup hung curd,2 tablespoon coriander leaves,water as required,1 tablespoon ghee,600 gm chicken,1 tablespoon garam masala powder,1 dash saffron,1 tablespoon bay leaf,1 black cardamom,1 teaspoon cumin seeds,4 green chillies,1 tablespoon ginger paste,1 teaspoon red chilli powder,1/2 tablespoon ginger,2 drops kewra
Rice is normally prepared by boiling or steaming (or some combination of these) and it absorbs water during this process. Long-grain rice tends to remain separate or 'fluffy' after cooking while short- and medium-grain rice will tend to stick together more.
Wash the rice 3-4 times to get rid of the excess of starch. Soak the rice in water for 4-6 hours then Drain the water and add the rice in a pan along with 1 cup water, 1/2 cup coconut milk salt and 2 tbsp sugar. Add Rice in a pan along with water, coconut milk, salt and sugar. Cover and cook on low heat until all the water is absorbed and the rice is cooked. then Add the remaining 1/2 cup coconut milk and 2 tbsp sugar in a pan. and Cook on low heat until sugar melts. Remove the pan from heat. and Transfer the cooked rice in serving bowls. Top with ripe mango slices and drizzle the coconut milk and sugar mixture on top. Sprinkle sesame seeds, mung beans and peanuts and serve.
Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate. Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.
Heat oil in a pan, add mustard seeds and let it splutter.
Now add asafoetida, curry leaves, ginger, red chilli, chana dal and urad dal. Saute them well.
When the seeds begin to splutter, add peanuts, turmeric powder followed by rice. Turn around a few times so the rice is completely mixed.
Add salt and lemon juice to the rice and mix well.
Serve hot.
Place the rice in a bowl with water to cover and soak one hour.
Bring a large pot of water to boil with food color and half the cardamom pods. Stir in the rice, reduce heat, cover and simmer until tender, 20 minutes.
In a large skillet over low heat, cook remaining cardamom pods in oil 2 minutes. Stir in cooked, drained rice, and sugar. Cover and cook 5 minutes. Remove from heat and stir in cream, raisins, walnuts, almonds and orange zest. Serve warm.
Prep your lentils. Start by rinsing your lentils a few times until the water runs clear. Then cover them with fresh water and soak them for about 30 minutes to an hour.
Sauté the onions. Next you’ll want to sauté the onions in olive oil for a few minutes until they’re tender. Add in the ginger and garlic and cook until slightly browned.
Add spices. Stir in all of those cozy spices and cook everything for a few minutes until it darkens and smells aromatic.
Add tomatoes. Stir in the tomato paste and cook it for a couple of minutes, then pour in the crushed tomatoes and cook for a few minutes to reduce.
Pour in the broth. Next, add the coconut milk and vegetable broth and simmer everything for about 5 minutes.
Cook the lentils. Add your drained lentils to the pot and simmer for about 30 minutes until they’re soft and the curry is nice and thick. Stir in spinach until it wilts.
Thicken & serve. Add the fresh lemon juice and stir for about 10 minutes until the dal thickens to your liking. Then serve!
Add ½ cup masoor dal to a pot or pressure cooker. Rinse it well a few times. Drain the water completely. Add 2 medium chopped tomatoes, 1 green chilli and pour 1¼ to 1½ cups water. You can leave out the chilies if you have toddlers/young kids for the meal.
Pressure cook on a medium heat until you hear 1 whistle.
When the pressure drops, open the lid.Mash the cooked dal to suit your liking – smooth or coarse. You can also add 2 to 3 tbsp hot water to bring it to a desired consistency. It will thicken slightly upon cooling. So adjust accordingly.
Heat 1 to 2 tbsp ghee or butter (or 1 oil) on a medium heat. Add one after the other – ¼ teaspoons mustard seeds (optional), ½ teaspoon cumin seeds, 2 chopped garlic cloves and 1 to 2 broken dried red chilies. You can also add a bay leaf or a sprig of curry leaves (pat dry).
When the garlic turns slightly golden, turn the heat to low (or turn off if the pan is too hot). Add 1 pinch hing, ¼ teaspoon turmeric and ¼ to ½ teaspoon red chili powder (adjust to taste). If you like to flavor it up more, you can add a pinch of garam masala. Chili powder tends to burn quickly so pour this immediately to the dal. You may set aside half of this for garnish.Keep the stove flame on a low to medium heat. Add salt and kasuri methi. Mix well.