Indian Food Recipes For Kids Biography
source link (google.com.pk)
Yellow rice is very flavorful and aromatic with great blend of spices. Turmeric adds the vivid golden color to the rice. Yellow rice is quick, and easy to make. This goes great with soup, and salad or as a side dish with any meal.
Recipe serves 2 to 4.
Yellow RiceIngredients:
1 cup basmati rice
1/2 cup green peas
2 cups water
3 tablespoons oil
Pinch of asafetida (hing)
1 teaspoon cumin seed (jeera)
1 teaspoon mustard seed (rai)
4 whole red chilies (sabut lal mirch)
2 bay leaves (tajpat)
About 1inch piece of cinnamon stick (dal chini)
1 teaspoon salt adjust to taste
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
Method
Wash rice gently and soak it for at least 15 minutes prior to cooking.
After cooking rice expands to about three times in volume, so be sure to use the proper size pan.
Drain the rice and put into the saucepan. Add the water, green peas, 1 teaspoon of oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida, cumin seeds, and mustard seeds.
After the seeds crack, add red chilies, bay leaves, and cinnamon stick and stir-fry for few seconds.
Add rice, turmeric, and cayenne pepper to the spices in frying pan. Mix it gently.
Stir-fry for about 5 to 6 minutes.
Serve hot with soup, dal or yogurt.
Yogurt chutney is great paired with dosas and pudas. It is a great and less time-consuming variation from the more commonly used chutneys, such as coconut chutney.
Ingredients:
1/4 cup chana dal
1 teaspoon oil
1/8 teaspoon asafetida (hing)
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
4 whole red chilies (adjust to taste)
1/4 teaspoon fenugreek seeds (mathi dana)
1/2 cup yogurt
1/2 teaspoon salt
Lemon juice as needed
Method:
Dry roast the chana dal on medium heat until the dal has changed color to a light brown. Set the dal aside
Heat the oil in a small frying pan on medium heat.
Stir-fry the red chilies until become a dark color.
Add asafetida, cumin seeds, mustard seeds, and fenugreek seeds.
Stir-fry for few seconds until seeds crack.
Next, grind the chana dal and spices to a powder and blend with the yogurt.
Add salt and lemon juice if needed.
Suggestion:
Before mixing yogurt, chutney powder can be store for few months in airtight jar.
Mix the yogurt just before serving.
Mix the chutney powder with cream cheese and use as sandwich spread.
Yogurt rice or curd rice is a popular South Indian dish. Yogurt Rice makes a great side dish or good for lunch box as a complete meal.
Recipe will serve 4.
Ingredients:
1/2 cup rice
1/4 cup split moong dal (washed) available at Indian grocery store
3 cups of water
1 tablespoon oil
1-1/2 teaspoons salt
1 cup yogurt (curd or dahi)
1/4 cup shredded cucumber (kheera)
1/4 cup shredded carrots (gajar)
1 tablespoon finely chopped ginger (adrak)
For Seasoning
2 tablespoons oil
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon cumin seeds (jeera)
2 whole red peppers
1 tablespoon finely chopped green pepper, adjust to taste
8-10 curry leaves available at Indian grocery store, optional
2 tablespoons chopped cilantro (hara dhania)
Method
Wash rice and moong dal changing water several times until the water appears clear.
Drain the rice and moong dal and put it into the saucepan. Add water, oil, ginger, and salt, and bring to a boil over high heat.
Once the water is boiling reduce the heat to low, do not cover the pan. Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is very soft and mushy.
Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of portage.
Let the rice cool down to room temperature, add the yogurt and mix it well. Adding the yogurt to hot rice will make yogurt sour and watery. Next add cucumber, carrot and ginger and mix.
Prepare the seasoning: In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute. As you will add curry leaves oil will splatter, so be careful.
Turn off the heat and mix the seasoning with rice mix. Yogurt Rice is ready to serve.
Yogurt Rice is served at room temperature.
Recipe serves 2 to 4.
Yellow RiceIngredients:
1 cup basmati rice
1/2 cup green peas
2 cups water
3 tablespoons oil
Pinch of asafetida (hing)
1 teaspoon cumin seed (jeera)
1 teaspoon mustard seed (rai)
4 whole red chilies (sabut lal mirch)
2 bay leaves (tajpat)
About 1inch piece of cinnamon stick (dal chini)
1 teaspoon salt adjust to taste
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
Method
Wash rice gently and soak it for at least 15 minutes prior to cooking.
After cooking rice expands to about three times in volume, so be sure to use the proper size pan.
Drain the rice and put into the saucepan. Add the water, green peas, 1 teaspoon of oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida, cumin seeds, and mustard seeds.
After the seeds crack, add red chilies, bay leaves, and cinnamon stick and stir-fry for few seconds.
Add rice, turmeric, and cayenne pepper to the spices in frying pan. Mix it gently.
Stir-fry for about 5 to 6 minutes.
Serve hot with soup, dal or yogurt.
Yogurt chutney is great paired with dosas and pudas. It is a great and less time-consuming variation from the more commonly used chutneys, such as coconut chutney.
Ingredients:
1/4 cup chana dal
1 teaspoon oil
1/8 teaspoon asafetida (hing)
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
4 whole red chilies (adjust to taste)
1/4 teaspoon fenugreek seeds (mathi dana)
1/2 cup yogurt
1/2 teaspoon salt
Lemon juice as needed
Method:
Dry roast the chana dal on medium heat until the dal has changed color to a light brown. Set the dal aside
Heat the oil in a small frying pan on medium heat.
Stir-fry the red chilies until become a dark color.
Add asafetida, cumin seeds, mustard seeds, and fenugreek seeds.
Stir-fry for few seconds until seeds crack.
Next, grind the chana dal and spices to a powder and blend with the yogurt.
Add salt and lemon juice if needed.
Suggestion:
Before mixing yogurt, chutney powder can be store for few months in airtight jar.
Mix the yogurt just before serving.
Mix the chutney powder with cream cheese and use as sandwich spread.
Yogurt rice or curd rice is a popular South Indian dish. Yogurt Rice makes a great side dish or good for lunch box as a complete meal.
Recipe will serve 4.
Ingredients:
1/2 cup rice
1/4 cup split moong dal (washed) available at Indian grocery store
3 cups of water
1 tablespoon oil
1-1/2 teaspoons salt
1 cup yogurt (curd or dahi)
1/4 cup shredded cucumber (kheera)
1/4 cup shredded carrots (gajar)
1 tablespoon finely chopped ginger (adrak)
For Seasoning
2 tablespoons oil
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon cumin seeds (jeera)
2 whole red peppers
1 tablespoon finely chopped green pepper, adjust to taste
8-10 curry leaves available at Indian grocery store, optional
2 tablespoons chopped cilantro (hara dhania)
Method
Wash rice and moong dal changing water several times until the water appears clear.
Drain the rice and moong dal and put it into the saucepan. Add water, oil, ginger, and salt, and bring to a boil over high heat.
Once the water is boiling reduce the heat to low, do not cover the pan. Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is very soft and mushy.
Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of portage.
Let the rice cool down to room temperature, add the yogurt and mix it well. Adding the yogurt to hot rice will make yogurt sour and watery. Next add cucumber, carrot and ginger and mix.
Prepare the seasoning: In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute. As you will add curry leaves oil will splatter, so be careful.
Turn off the heat and mix the seasoning with rice mix. Yogurt Rice is ready to serve.
Yogurt Rice is served at room temperature.
Indian Food Recipes For Kids Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Recipes For Kids Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Recipes For Kids Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Recipes For Kids Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Recipes For Kids Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Recipes For Kids Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Recipes For Kids Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Recipes For Kids Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Recipes For Kids Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Recipes For Kids Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
No comments:
Post a Comment