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Welcome to India's Rice-N-Spice.com Enjoy!
Check out these mouth watering recipes
Vegetarian
Palak Paneer
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Ingredients:
Spinach 1/2 Kg
Paneer 100grms
Onion 1
Butter 1tbsp
Bay Leaves 2-3
Cumin Seeds 1 tsp
Salt to taste
Black pepper powder 1/4 tsp
Ginger Garlic Paste 3/4tsp
Green Chili paste 1/4 tsp
Garam Masala 1 tsp
Vegetable Oil as needed
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1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.
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Non-Vegetarian
Chicken Curry
Ingredients:
Skinned chicken breasts
2 lb.
Salt 3 tsp
Oil 1/2 c
Finely chopped onions 1 1/2 c
Minced
garlic 1 tbsp
Finely chopped ginger 1 1/2 tsp
Cumin 1 tsp
Turmeric 1 tsp
Coriander 1 tsp
Ground cayenne pepper 1 tsp
Water 1/2 c
Can crushed tomatoes 1 - 15 oz.
Fresh cilantro, chopped 2 tbsp
Yogurt 1/2 c
Garam masala 1 tsp
Fresh lemon juice 1 tbsp
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1. Sprinkle chicken breasts with 2 t of the salt. In a large
skillet, heat the oil over high heat. Add the chicken breasts in batches,
browning on both sides. Transfer chicken to a plate and set aside.
2. Add the onions, garlic, and ginger to the remaining oil. Sauté
for 8 minutes over medium-high heat. Stir in the cumin, turmeric, coriander,
cayenne, and one tablespoon of water. Stir well for about one minute. Add the
tomatoes, one tablespoon of the cilantro, yogurt, and remaining teaspoon of
salt.
3. Add the chicken and any accumulated juices. Pour in the
remaining water. Bring to a boil, turning chicken about to coat with the sauce.
Sprinkle with garam masala and remaining tablespoon of cilantro. Cover skillet
and simmer for 20 minutes.
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Dessert
Rice Kheer
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Ingredients:
Milk 1 liter
Rice 1/4 cup
(washed and soaked for 30 minutes)
Sugar 3/4 cup
Cardamom Powder 1/4 tsp
Saffron 10-15 strands
(crushed and soaked in 1 tsp warm milk)
Almonds 10
Unsalted Pistachio 10
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1. Crush almonds, pistachios coarsely, keep aside.
Boil rice in plenty of water till half done.
Drain, spread on a plate, to cool grains.
2. Heat milk, bring to a boil. Add rice, stirring
continuously, till boiling resumes.
Simmer,
stirring occasionally, to keep rice from sticking to bottom. Allow rice to cook
fully, but not get mushy.
3. Add sugar, cardamom, saffron, almonds and pistachios.
Stir, simmer for 2 minutes, serve piping hot.
Note: Kheer tastes good cold too. You may refrigerate and eat
later if you wish. |
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