Friday, June 17, 2016

Emerald Spicy Rice Recipe

Emerald Spicy Rice

1 cup cilantro leaves (coriander)
4 green onions, roughly chopped (½ cup)
2 pickled jalapeno chilies, stemmed, seeded, and chopped (2 to 3 Tbs.)
2 Tbs. avocado oil or vegetable oil
2 cups cooked rice, warm

How to make emerald spicy rice:-

  • Bring small saucepan of salted water to a boil.
  • Put blanch (finely chopped) cilantro and green onions 15 seconds in boiling water, or until green onion tops are bright green.
  • Drain and transfer to mixer.
  • Add jalapeƱos and oil to mixer, and blend until smooth.
  • Stir green sauce into warm cooked rice, and season with salt and pepper, if desired.
  • Ready to serve hot.

Wednesday, June 15, 2016

Paneer Rice Fingers Recipe

Paneer Rice Fingers

1/2 kg paneer (Indian cottage cheese), cut into small cubes/rectangles/strips
1-1/2 cups cooked rice
1/2 tsp Soda bicarb
1 cup besan (bengal gram flour)
2 tbsp ginger-garlic paste
1 tsp white sesame seeds (Til)
1-1/2 tsp poppy seeds (khus-khus)
1 tsp red chili powder
1/2 tsp ground black pepper
1/2 tsp chili paste
2 tsp buttermilk
1/2 tsp turmeric powder
1/2 tsp garam masala powder
Fresh coriander leaves, finely chopped
2 tbsp green spring onions, finely chopped
Salt to taste 
Oil to deep fry

How to make Paneer Rice Fingers:-
  • Take a big bowl and combine cooked rice, besan, buttermilk, salt and soda bicarb.
  • Gradually add water and make a smooth batter.
  • Make sure, the batter should be lumps free.
  • Keep this batter aside for 2 hours to set.
  • After keeping the batter for 2 hours, mix the remaining ingredients except paneer.
  • Heat good amount of oil in a frying pan.
  • Now smear or dip the strips of paneer one by one into prepared batter.
  • Coat from all the sides and drop into hot oil.
  • Fry one medium high flame, till the paneer strips turns crispy and crunchy.
  • Drain on oil absorbent paper and serve immediately with green chutney and tomato sauce.

Tuesday, April 5, 2016

Green Chili Fry Recipe

Green Chili Fry


             Green chilies – 100 grams
             Besan (gram flour) – 1 teaspoon
o    Lime juice – 1/2 tablespoon
o   Salt – 3/4 teaspoon (adjust to taste)
o        Mustard seeds – 1 teaspoon
     Nigella (Kalonji) seeds – 1/2 teaspoon
o        Asafetida powder – a pinch
o        Mustard oil – 1 tablespoon

How to make green chili fry:-
·        Clean and wipe the green chilies absolutely dry.
·        Make a vertical slit in each chili.
·        Crush the mustard seeds coarsely.
·        In a pan, heat a tablespoon of mustard oil to smoking point.
·        To the hot oil, add asafetida powder, nigella (kalonji) seeds and coarsely crushed mustard seeds.
·        Set the heat to low, and let the seeds splutter for a few seconds.
·        Toss the green chilies in salt, and add them to the hot spiced oil. Move the chilies around so that they are coated evenly in the oil.
·        Cover and cook for 5-6 minutes, tossing the chilies every other minute.
·        Uncover the pan, scatter besan over the chilies. Stir and cook till the besan has soaked up the oil and browned.
·        Add lime juice, stir again and turn off the heat. When the green chili fry cools to room temperature, transfer to a clean, dry, non-reactive container.
·        Let green chili fry sit for at least a few hours before serving.
·        Green chili fry stays good for 2-3 days at room temperature.