Special Recipes
Mexican Rice
Ingredients:
250 grams SONA MASURI Rice 1 medium onion chopped
Masala A
1 teaspoon garlic paste
1/2 teaspoon green chilli paste
2 tablespoons of chopped parsley
1/2 teaspoon chilli powder
Masala B
1/2 cup liquidized tomatoes
1/2 cup chopped carrots
Other Ingredients
1 cup boiled peas
3 teaspoons Mexican masala
1 teaspoon garlic salt
3 tablespoons oil for cooking
Water in the ratio of 1:2
Method
Wash and soak rice for half an hour. Heat oil in the pan and add the onions and cook till light brown. Add masala A and cook for 30 seconds, add masala B and cook for 30 seconds, then add rice, water and salt. When the rice is half cooked, add the peas, Mexican masala and garlic salt and cook till done.
For Serving
Place rice in a glass bowl and invert it over into a plate. Serve with macaroni mixed with enchilada sauce and chopped tomatoes
Egg Fried Rice
Ingredients:
1 tablespoon peanut oil
4 large eggs, lightly beaten
4 cups cold unsalted STEAMED WHITE
RICE ¾ teaspoon salt
½ cup thinly sliced scallion greens (3 to 4
scallions) 1 to 2 teaspoons Asian sesame oil
Special equipment: a well-seasoned 14-inch flat-bottomed wok
Preparation
Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well.
Jeera Rice
Ingredients:
1 cup SONA MASURI Rice
2 cup water
2 tsp Cumin seeds
1 no. Bay leaf
2 no. Cinnamon stick
1 no. cardamom
1 1/2 pure ghee
Salt To taste
To Serve: 4 persons
Cooking Time: 1 Hour
Method
Wash rice thoroughly and soak in water for half an hour. Drain thoroughly. In a pan, heat Ghee(oil). Add the cumin seeds, bay leaf, cardamom and cinnamon. When cumin seeds sizzle, add the rice. Add salt to taste. Stir till ghee coats every grain of rice and it looks glossy. Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over. Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish. This will separate each grain out.
Andhra Rice Idli
Ingredients
3 cups PARBOILED RICE (washed and soaked overnight)
1 cup Swad urad dal (washed and soaked overnight)
1/2 tsp. soda bicarb
salt to taste
To Serve: 5-6 persons
Cooking Time: overnight recipe
Method
Having soaked both rice and dal separately, wash well with plenty of water. Grind dal to a very fine paste. Grind rice till fine grains are left (like very fine semolina). Mix both rice and dal together after grinding. Add soda bicarb and salt and beat well. Add a little water if necessary. The batter should be fairly thick. Cover and keep aside for 7-8 hours, undisturbed. To make idlies, do not beat the batter again. Spoon batter onto an idli stand. Heat water in idli cooker, and place stand in. Steam for 5-7 minutes. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idlis are done.
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