TAMARIND RICE OR PULIYOGARE

-


INGREDIENTS:
1) 1 1/2 Cups Rice
2) 1/2 Cup Dried Tamarind
3) 4 Teaspoons Chana Daal
4) 4 Teaspoons Urad Daal
5) 1 Teaspoon Mustard Seeds
6) 1/4 Teaspoon Asafoetida
7) 1 Teaspoon Coriander Seeds
8) 1/2 Teaspoon Fenugreek Seeds
9) 2 Dried Red Chillies
10) 2 Green Chillies
11) Few Curry Leaves
12) 1/2 Cup Peanuts
13) 1 Cup hot water
14) 1 Teaspoon Turmeric
15) Salt to taste
16) 3 Tablespoon oil

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* In a pan dry roast the peanuts and keep aside to cool
* In a pan Dry roast fenugreek seeds, coriander seeds, grind to make powder
* In a bowl add hot water to tamarind and keep soaked till soft
* Once its soft, mash it and take out the tamarind pulp
* In a deep vessel, cook rice till done and strain extra water and keep aside
* In a wok, heat oil and add chana daal and saute it
* Add Urad daal, mustard seeds, red chilly, green chilly, and asafoetida
* Saute till mustard seeds crackle, add curry leaves and turmeric powder
* Finally add in peanuts, and half of coriander and fenugreek powder
* Add in the tamarind pulp and cook for a minute till it boils
* Add in Cooked rice and salt and give it a good mix
* (Optional) - Add in more chillies according to your taste
* (Optional) - Add in more tamarind pulp if more sour taste
* (Optional) - Garnish with Fried brown onions
* Garnish with fresh coriander leaves and lemon wedges


Comments

Post a Comment

Popular posts from this blog

Bharwa Lal Mirch ka Achchar/ Stuffed Red Chilli Pickle

-
Image
Bharwa Lal Mirch is one of my favourite pickle. Since i've moved to US i had been craving this achchar. My Nani used to make this pickle in a very authentic Punjabi style. It was one of the staple side dishes in the breakfast with plain parathas. My mouth is watering just by writing about it, i can feel the taste ... yum This Lal Mirch or Red chilli comes in the market typically from November to March. Try this pickle, its super easy and super tasty. INGREDIENTS:  1lb Big Red Chillis  1/2 Cup Coriander seeds  1/2 Cup Mustard Seeds  1/2 Cup Fennel Seeds  1/2 Cup Cumin Seeds  1/3 cup Fenugreek seeds  1/3 Cup Onion Seeds  1/3 Cup Carom seeds  1/2 Cup Dried Mango Powder  3 Tablespoon Turmeric  Black Salt to taste  Salt to taste  Mustard Oil to cover the Chillies PREPARATION TIME: 45 Minutes HOW TO PREPARE: Wash and dry the red chillies well Cut the stalk and empty out all seeds to make it a hollow cylinder Dry roast the seeds - Coriander, Mustard, Fennel, Cumin, and Fenugreek, until sl
Read more

RARE MUSHROOM - RUGDA

-
Image
RUGDA ABOUT RUGDA (A RARE MUSHROOM) Rugda is a form of root and mushroom, is found in abundance in Jharkhand. Rugda is found in the forests of Bundu, Tamar, Pithoria and some other areas in jharkhand. Tribal women go to these forests early in the morning and collect these mushrooms which is found primarily under the sal trees. Its a seasonal(Monsoon) favourite, which mainly the tribal men and women sell in baskets on the roadsides. Before making a vegetable, its needs to be cleaned and washed properly. In Ranchi( Jharkhand's Capital), during monsoon you find rugda everywhere in markets, especially kutchery road When cooked dry it takes a long time but has tastes much better than other mushroom dishes When cooked in a pressure cooker for gravy dish, it beats all non-veg dishes! RECIPE INGREDIENTS : 1) 500gms Rugda Cleaned and washed 2) 2 Tablespoon oil 3) 2 Onions Chopped 4) 1 Tablespoon garlic and ginger paste 5) Salt to taste 6) 2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon
Read more

Chana Veg Pulyani (Fusion of Pulao and Biryani)

-
Image
  Biryani and Pulao are both rice dishes and cooked with vegetables or meat in aromatic spices.  Here i have created Chana Veg Pulyani, which is a fusion of Pulao and Biryani. Pulyani is cooked with soaked rice with vegetables and white chana or chickpeas in rich biryani masala and aromatic biryani essence. The cooking method is just the same as pulao is cooked so tried a new name for this dish - Pulyani! Biryani vs Pulao Biryani is cooked with par boiled rice , whereas pulao is cooked with raw rice in fragnant water until rice is cooked. Biryani is cooked with an assortment of whole and grounded spices and pulao is cooked with not much spices. VIDEO  RECIPE -  https://youtu.be/dGeiWQSP740 INGREDIENTS: 2 Cup Basmati Rice 1 Onion 1 1/2 Cup White Chana / Chickpeas 1/2 Cup Corn 1/2 Cup Peas 1/4 Cup Carrot 1 Cup Beaten / Whipped Curd 2 Teaspoon Ginger Garlic paste 1 Teaspoon Cumin / Jeera Seeds 6-8 Black Peppercorns / Kali mirch 3-4 Cardamom / Elaichi 1 Star Anise / fool 2 Bay Leaves / Te
Read more