Emerald Spicy Rice Recipe

Emerald Spicy Rice

Ingredients:-

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 jalapeños 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.

Paneer Rice Fingers Recipe

Paneer Rice Fingers

Ingredients:-

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.

Green Chili Fry Recipe

Green Chili Fry

    

     Ingredients:-

             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.