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Plain Rice
flavored with spices/seasonings/nuts/seeds - Rice is the staple food in
southern, central and eastern parts of India and when eaten at an Indian meal forms the
major part of the meal. |
| Rice with Lentils and
Tamarind - Asi Bellha Hoolli Annam (Karnataka) |
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Ingredients:
Serves: 4-5
'h cup toor dhal
1 cup long grain rice
2'/. cups water
'/4 teaspoon ground turmeric
11/2 teaspoons salt
3 tablespoons oil
112 teaspoon asafoetida, optional
2 tablespoons coriander seeds
4 dried red chillies, stalks and seeds removed small piece cinnamon stick
20 cloves
3 tablespoons freshly grated or desiccated coconut 500 g (I lb) green beans
'/. cup tamarind pulp or
2 teaspoons instant tamarind
Ph tablespoons mustard seed
12 curry leaves
2 tablespoons ghee
'/. cup raw cashews |
Method:
1. l•'ash the dhal and rice,
drain well, then put into a saucepan with water, turmeric and salt, bring to the boil,
cover and cook until water is absorbed, about 20 minutes.
2. Meanwhile heat 3 teaspoons oil and fry the asafoetida (if used) for about 3
minutes. Remove the asafoetida and fry the coriander and chillies for 3 or 4 minutes.
Put asafoetida, coriander, chillies, cinnamon, cloves and coconut into electric blender,
add just enough water to facilitate blending and blend until spices are finely ground.
3. "top and tail beans and cut into small pieces. Cook in lightly salted
boiling water until almost tender. Drain, reserving liquid. Soak the tamarind pulp in h
cup of this liquid; and squeeze to dissolve the pulp, then strain and discard seeds and
fibres" If using instant tamarind, dissolve in the hot liquid"
4. Heat remaining oil in saucepan and fry the mustard seeds and curry leaves until
the seeds pop. Add beans, tamarind liquid, ground spice and coconut mixture and bring to
the boil, cover and simmer 5 minutes. Add the cooked dhal and rice and .stir
well, taking care not to mash the grains.
5. Heat the ghee in a small pan and fry the cashew nuts until golden. Pour the ghee
over the rice and mix. Serve hot, garnished with the fried cashews.
Note: Slices of fried eggplant and potato are sometimes added to this dish. |
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Bhuna Kitchri Rice with Mixed Lentils (Uttar Pradesh)
Allow at least 30 minutes before starting to cook,
to prepare lentils and rice. A nutritious vegetarian meal in one dish. |
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Ingredients: Serves:
4-5
1 cup moong dhai
'h cup red lentils (masoor dhal)
1'fr cups basmati or other long grain rice 500 g
(1 lb) fresh peas
1 tablespoon ghee
3 tablespoons vegetable oil 6 cardamom pods, bruised 1 small stick cinnamon
4 small bay leaves 4 whole cloves
4 large onions, finely sliced
1 tablespoon finely grated fresh ginger 1 fresh green chilli, seeded and sliced 'h teaspoon cummin seeds
'h teaspoon ground turmeric 1 teaspoon ground
cummin 4 cups hot water
3'/h teaspoons salt
Garnish:
2 tablespoons chopped fresh coriander, optional |
Method:In
a dry pan roast the moong dhal, stirring constantly, until evenly golden brown. Turn into
a bowl and wash well, then leave to drain. Wash red lentils separately and leave to drain.
If using basmati rice or other rice that needs washing, wash well and leave to drain for
at least 30 minutes. Meanwhile, shell the peas. There should be about if cup of shelled
peas.
2. Heat the ghee and oil in a heavy saucepan. Add the cardamom pods, cinnamon, bay
leaves and cloves and the sliced onions. Fry over medium heat, stirring frequently, until
the onions are golden brown. Remove to a plate with a slotted spoon.
3. To the oil left in the pan add the ginger, chilli and cummin seeds. Fry,
stirring, until ginger is golden. Add the rice and red lentils and fry, stirring, for 3
minutes. Add the turmeric, ground cummin and fry for a further 2 minutes. Add fresh peas,
moong dhal, water and salt, stir and bring to the boil. Return the cardamoms, cinnamon,
bay leaves and cloves to the pan.
4. Turn heat very low, cover and cook for 30-35 minutes or until liquid is absorbed
and peas tender. Transfer to serving dish with a metal spoon and garnish with the fried
onions and the chopped fresh coriander, if used.
5. Serve with an accompaniment of peeled, diced tomatoes dressed with a pinch of
chilli powder and salt to taste. Pickles or chutneys and a bowl of yoghurt complete the
meal. |
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| Rice with Peas - Mattar Pilau
(Uttar Pradesh) |
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Ingredients:
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