Sumptuous Rice Recipes
December 15, 2008
Hey rice lovers, here are two exotic rice recipes-just read them out and try in your kitchen!
Coconut rice
1 ½ cups rice, 1 coconut, 1 tbsp black gram, 1 tbsp Bengal gram, 3 green chilies, 3 red chilies, 10 cashew nuts, 1 tbsp mustard seeds, 3 tbsp ghee, a pinch of asafetida, a few sprigs of curry leaves, oil for frying, salt to taste
Method:
Wash the rice and place in the pressure pan with 2 cups of water. Pressure cook. Spread the cooked rice on a plate and allow it to cool.
Grate the coconut and break the red chilies into tiny bits.
Heat oil in the pressure pan; add mustard seeds, when they splutter, add chilies, asafetida, black gram, Bengal gram and chestnuts.
Sauté till the cashew nuts turn golden brown. Add curry leaves, sauté for a couple of minutes and remove from fire. Remove the mixture from the pressure pan. Place pressure pan on the flame with a tablespoon of oil in it, sauté until it turns light brown. Add coconut, fried ingredients and salt to rice. Mix well.
Vangi bhath
Ingredients:
3 brinjals, 1 ½ cups rice, 2 onions, 1 tsp cumin seeds, 2 green chilies, 1 tsp chili powder, ½ tsp turmeric powder, 1 tsp garam masala, 1 cup scraped coconut, 1 cup coriander leaves, 1 lemon, ½ cup oil, salt to taste
Method:
Cut brinjals into ½ pieces. Chop onions finely. Heat oil in the pressure pan and add cumin seeds. Add onions and sauté till brown. Add brinjals, whole chilies, all spices and salt to taste. Sauté for five minutes, stirring constantly to avoid burning. Add the rice and 2 cups of boiling water and close the pan. Pressure cook on a low flame. Garnish with scraped coconut and coriander.
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