DESCRIPTION:
Khichdi or khichri, is a South Asian preparation made from rice and lentils (dal). Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari. In Indian culture, it is considered one of the first solid foods that babies eat.
The Greek ambassador of Seleucus mentioned that rice with pulses is very popular among people of South Asia. The Moroccan traveller, Ibn Battuta mentions kishri as a dish in India composed of rice and mung beans, during his stay circa 1350. Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the South Asia in the 15th century. Khichdi was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th-century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for khichdi, which gives seven variations. There is an anecdotal story featuring Akbar, Birbal…
DESCRIPTION:
Jeera rice or Zeera rice is an Indian dish consisting of rice and cumin seeds. This rice dish is known as "Zeera rice" in Pakistan. It is a popular dish in North India, an everyday rice dish. It is easy to prepare, unlike a biryani. "Jeera" is the Hindi word for cumin seeds, a mispronunciation of the Urdu word, Zeera. The ingredients used are rice, cumin seeds, vegetable oil, onions and coriander leaves.
Jeera rice is generally garnished with finely chopped fresh coriander leaves, but is also garnished with onion rings in some Indian hotels and restaurants.
PREPERATION:
Preperation time: 10 mins
Cooking time : 20 mins
INGREDIENTS:
-2 cups basmathi rice
-2 ½ to 3 tsps. Jeera / cumin
-1 bay leaf
-1 strand mace
-2 to 4 green cardamoms
-2 inch cinnamon stick
-4 to 6 cloves
-Salt as needed
-2 tbsp ghee
-1 large onion thinly sliced
-2 to 3 green chili slit
-3 ½ cups water
STEPS:
1. Wash basmathi rice properly and soak it for 20 mins. Drain…
Pulihora, Puliyodarai, Puliyogare or simply Tamarind Rice is a common rice preparation in the South Indian states of Andhra Pradesh, Telangana, Karnataka and Tamil Nadu. Puli in Pulihora can be translated as "sour taste" referring to the characterizing use of tamarind as one of the main ingredients.
As Hindus consider turmeric powder a symbol of auspiciousness, Pulihora is usually cooked on special occasions and festive days. It is presented to God as part of prayers also given as prasadam in some temples; devotees queue to get Pulihora after darshana.
PREPERATION
Preperation time: 10 mins
Cooking time: 25 mins
INGREDIENTS:
-1 cup rice ( Short grain )
-Lemon sized ball of tamarind
-2 tbsp grated jaggery
-salt as needed
-½ tsp mustard
-2 to 3 tbsp peanuts
-½ to ¾ tbsp. chana dal
-½ to ¾ tbsp. urad dal
-Salt as needed
-1 to 2 green chilies slit
-1 red chili broken
-2 to 3 tbsp oil
-1 sprig curry leaves
-⅛ tsp hing/ asafoetida
FOR POWDER:
-¾ tbsp.…
Score: 1.0
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