India, especially Punjab is well known for its aromatic, long-grained basmati rice. A treat for the senses, aged basmati rice is to be gentl...
India, especially Punjab is well known for its aromatic, long-grained basmati rice. A treat for the senses, aged basmati rice is to be gently handled and cooked with care. Use the authentic Terragreens Basmati Rice to make these delicious recipes. Enjoy!!
Gatte ke Chawal: This recipe comes straight from the dry regions of Rajasthan. Pair it with thick curd and relish.
For the Gatte
1 cup besan
2 tbsp oil
½ tsp jeera
½ tsp chili powder
½ tsp turmeric powder
½ tsp coarsely ground coriander seeds
Salt to taste
1 cup besan
2 tbsp oil
½ tsp jeera
½ tsp chili powder
½ tsp turmeric powder
½ tsp coarsely ground coriander seeds
Salt to taste
Mix all the ingredients and make dough. Roll out in ½" thick rolls. Heat 4 cups of water in a large pan. Add rolls to boiling water and cook till they begin to float in top for 4-5 minutes. Drain in a sieve. Cool and cut into ½ cm thick rounds.
For the Rice
1 cup Rice - Washed and soaked for ½ an hr.
4 cups water
1 cup fried onion
Salt to taste
Heat water with salt in it. Add rice and cook till it's just done. Drain. Cook covered on a slow flame for 2 minutes. Fluff up.
1 cup Rice - Washed and soaked for ½ an hr.
4 cups water
1 cup fried onion
Salt to taste
Heat water with salt in it. Add rice and cook till it's just done. Drain. Cook covered on a slow flame for 2 minutes. Fluff up.
For the Bagar:
2 tbsp oil
½ tsp jeera
½ tsp turmeric powder
½ tsp chili powder
1 tbsp Kasuri Methi
2 tbsp oil
½ tsp jeera
½ tsp turmeric powder
½ tsp chili powder
1 tbsp Kasuri Methi
Heat oil. Add jeera and the spices. Add gatte and coat well. Add Kasuri methi and the rice. Toss until well mixed. Serve with thick curd and papad.
Mexican Basmati Rice Salad: Here's a recipe which is a meal in a bowl. A cold rice salad which is apt for hot summers.
1 cup basmati rice - cooked & cooled
½ cup rajma - boiled & drained
½ cup corn kernels - boiled & drained
½ green capsicum - chopped fine
½ red capsicum - chopped fine
½ yellow capsicum - chopped fine
1 firm tomato - deseeded & chopped fine
1 onion - chopped fine
1 tbsp olive oil
3-4 garlic cloves - finely chopped
1 tbsp red chili flakes
½ cup rajma - boiled & drained
½ cup corn kernels - boiled & drained
½ green capsicum - chopped fine
½ red capsicum - chopped fine
½ yellow capsicum - chopped fine
1 firm tomato - deseeded & chopped fine
1 onion - chopped fine
1 tbsp olive oil
3-4 garlic cloves - finely chopped
1 tbsp red chili flakes
For the dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp mustard sauce
1 tsp soya sauce
1 tsp lime zest
Salt to taste
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp mustard sauce
1 tsp soya sauce
1 tsp lime zest
Salt to taste
Method:
Mix all ingredients of the dressing and whisk well. Heat 1 tbsp olive oil, add garlic and chili flakes and sauté for 2 minutes. Add onions and fry till pink and translucent. Mix all the ingredients and toss gently.
Mix all ingredients of the dressing and whisk well. Heat 1 tbsp olive oil, add garlic and chili flakes and sauté for 2 minutes. Add onions and fry till pink and translucent. Mix all the ingredients and toss gently.
Top with a crusty element:
½ cup maida
½ cup maize flour
½ tsp salt
2 tbsp oil
½ tsp sugar
½ tsp chili powder
2 tbsp tomato puree (optional)
Oil for frying
½ cup maida
½ cup maize flour
½ tsp salt
2 tbsp oil
½ tsp sugar
½ tsp chili powder
2 tbsp tomato puree (optional)
Oil for frying
Method
Combine all the ingredients and make firm dough. Let it rest for 15 minutes. Divide into six balls and roll out thin rounds. Cut into triangles and deep fry in medium hot oil until done. Remove excess oil. Serve with the Salad for a complete meal.
Combine all the ingredients and make firm dough. Let it rest for 15 minutes. Divide into six balls and roll out thin rounds. Cut into triangles and deep fry in medium hot oil until done. Remove excess oil. Serve with the Salad for a complete meal.
Aromatic Biryani: This biryani recipe showcases the aroma of long grained basmati rice and is easy too!!
2 cups Basmati Rice
1.5 cups sour curd
1 cup cauliflower
10-12 beans, cut into strips
1 carrot, cut into strips
1 potato, cut into strips
2 onions, finely chopped
½ tbsp ginger garlic paste
3 tbsp oil
½ tsp jeera
½ tsp turmeric powder
½ tsp red chili powder
½ tsp garam masala
½ cup mint, finely chopped
½ cup fresh coriander, finely chopped
½ cup browned onions
3 cloves
1-inch black cinnamon
1 tej patta
1 tbsp lemon juice
Salt to taste
1.5 cups sour curd
1 cup cauliflower
10-12 beans, cut into strips
1 carrot, cut into strips
1 potato, cut into strips
2 onions, finely chopped
½ tbsp ginger garlic paste
3 tbsp oil
½ tsp jeera
½ tsp turmeric powder
½ tsp red chili powder
½ tsp garam masala
½ cup mint, finely chopped
½ cup fresh coriander, finely chopped
½ cup browned onions
3 cloves
1-inch black cinnamon
1 tej patta
1 tbsp lemon juice
Salt to taste
Method
Boil rice with salt and whole spices in enough water. Drain water when al dente. In a heavy bottom pan, heat 3 tbsp oil and add jeera. Fry ginger garlic paste for 2 minutes and add onions. Fry till brown. Add all the veggies and cook till just done. Add curd and all the powder spices. Cook till thick. Add mint and coriander after turning off the gas.
Boil rice with salt and whole spices in enough water. Drain water when al dente. In a heavy bottom pan, heat 3 tbsp oil and add jeera. Fry ginger garlic paste for 2 minutes and add onions. Fry till brown. Add all the veggies and cook till just done. Add curd and all the powder spices. Cook till thick. Add mint and coriander after turning off the gas.
In a greased ovenproof dish, spoon in the vegetable layer and spread evenly. Add half the rice and make an even layer. Then, repeat. Pour over the lemon juice and cover. Top with halved of boiled eggs (optional). Bake in a hot oven, covered for 15 minutes and serve immediately.
Beetroot Brown Rice: For health lovers, this tasty dish is what will keep you going!!
1 beetroot peeled & grated
1 onion finely chopped
1 tsp ginger garlic paste
1 green chili chopped
1 cup basmati brown rice, soaked for 2-3 hours
2 cups water
Mint leaves to garnish
1 tbsp ghee
½ tsp jeera
Salt to taste
1 tsp ginger garlic paste
1 green chili chopped
1 cup basmati brown rice, soaked for 2-3 hours
2 cups water
Mint leaves to garnish
1 tbsp ghee
½ tsp jeera
Salt to taste
Method
In a cooker, heat ghee, crackle jeera. Add onions and fry till pink and soft. Add ginger garlic paste and fry. Add chopped beetroot, drained rice, water, and salt. Cook for 15 minutes till just done. Fluff up with the fork. Garnish with mint leaves and serve hot.
In a cooker, heat ghee, crackle jeera. Add onions and fry till pink and soft. Add ginger garlic paste and fry. Add chopped beetroot, drained rice, water, and salt. Cook for 15 minutes till just done. Fluff up with the fork. Garnish with mint leaves and serve hot.
Independent Blogger, Environmentalist, Organic Food Enthusiast, Organic Products Researcher in basmati rice. Through my Blog's I am looking forward to share my knowledge in organic products, gain new knowledge and share a positive vibe to this world.
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