Showing posts with label Dry spices. Show all posts
Showing posts with label Dry spices. Show all posts

Monday, June 28, 2010

Cashew Nut Rice

Tried and tasted by Nivedita
Hi All,
A very easy and simple but perfect rice for any spicy gravy or curry. This goes very well with Spicy Chicken or Mutton curry.
I prepared this it with Butter Chicken gravy.
Ingredients :
Long grain rice or normal rice - 1 cup
Cashew nuts - 12 to 15, cut into two
Ghee - 1 tsp +1 tbsp
Oil - 1 tsp
Clove - 2
Bay leaf -1
Cinnamon stick - 1/2" piece
Cardamom - 2
White pepper - 4 to 6
Salt to taste
Ginger garlic paste - 1/4 tsp
Water to cook the rice
Clean and wash the rice. Drain and keep it aside for 15 minutes.
Heat 1 tsp ghee and oil in a cooker. 
Add all whole garam masala ( just crush it to avoid the pop out)
Add rice and ginger garlic paste. Fry for some time. Add salt. Add water till the rice is covered. 
Close the lid and give one whistle. Keep it to cool.
Till it is cooled,
Heat a tbsp of ghee in a small pan, add broken cashew nuts and fry till golden color. Add this to the ready rice.
Mix it nicely and serve with your choice of curry.

Sending this to Sara's Corner 's ongoing event Think Spice - Think Garam Masala  which was started by Sunitha of Sunitha's World.

Keep Smiling,

Sunday, June 27, 2010

They all met in a kitty party!!! to unite into one!!

Tried and tasted by Nivedita
Hi All,
Aromatic food makes you feel hungry even after you have finished your food few minutes back!! Each food has its own flavor and taste depending on the spices we use.
South India is famous for its unique spice powder or masala powder or Sambhar powder to be specific. The preparation differs after every 40Km.
I am always hungry to have hot rice with any delicious sambhar!! Here is the sambhar recipe I learnt from one of my friend:
Do these bowl of spices won't look like women at a kitty party!! showing their new jeweleries or saree or accessories???

Giving the quantities for making  powder. You can keep it for a month or a week more. The aroma will go as the days pass. The quantity depends on the size of the cup you take. Its better to make in a little quantity and check the taste.
Ingredients :
Cumin Seeds - 2 cups
Dry coriander seeds - 1 1/2 cups
Curry leaves - 3 cups, if you add more also it tastes good.
Methi or Fenugreek seeds - 1/4 cup
Pepper corns - 1/4 cup
Urad dal or black gram(skinned) - 1/4 cup
Chana Dal or Bengal gram -1/4 cup
Raw rice - 1/4 cup
Dry Red chilly - 20 to 25
Dry coconut - 1 cup
Asafoetida (stoned) or hing - 1 pinch
or Asafoetida powder - 1 tsp
Sesame seeds - 1/2 cup(Optional)
Dry roast each ingredient and keep to cool.
Mix all and make into a fine powder. Store in an airtight jar.
You can use it for Sambhar, Bisibele bath, Cabbage rice or sambhar rice.

Keep Smiling,

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