Saffron Rice / How to make Saffron Rice

South Indian Vegetable Rice

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Tomato Bhath - South Indian Recipe

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Mushroom Risotto - Italian

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Machboos Laham - The national dish of Kuwait

Ingredients

The meat

1 kg lamb
2½ l water
1 small onion
1 stick cinnamon
1 tsp peppercorns
½ tsp cloves
5 pieces cardamom
2 bay leaves
1 tbsp salt
¼ tsp ground cinnamon
¼ tsp ground turmeric
1 pinch ground ginger
¼ tsp ground cumin
salt
pepper
¼ tsp saffron threads
2 tbsp lemon juice
1 tbsp oil

The rice

1 kg rice (basmati)
2 onions
75 g yellow split peas
75 g raisins
1 tbsp oil
1 pinch ground cinnamon
½ tsp salt
½ tsp sugar
ground cloves
black pepper




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Curd Rice - South Indian Recipe

Curd rice


Ingredients

Raw rice- 1 cup

Milk – 1 cup

Curd – 1 liter

Ginger – 1 tbsp chopped

Green chili- 1 chopped

Salt to taste


For tempering

Mustard seeds- 1 tsp

Bengal gram dhal- 1 tsp

Split urad dhal- 1 tsp

Curry leaves a few

Cumin seeds- ½ tsp

Asafetida powder- ¼ tsp

For garnishing

Cucumber – 1- 2 tbsp chopped

Pomegranate seeds - 2 tbsp

Coriander leaves- a few

Rajma Chawal

Ingredients

1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours)
½ cup finely chopped onions
1 teaspoon chopped ginger
1 cup chopped tomatoes
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 tablespoon butter
2 tablespoons chopped coriander leaves
1 teaspoon Vegetable/Sunflower Oil
Salt to taste

Fried Rice - South Indian Recipe

First Step:
Take four onions and cut into very small pieces.
Take 250 grams of Cabbage and cut into small pieces.
Take six or seven Green Chillies and cut into small pieces.

Take oil and mustard and boil it slightly. Put the green chillies into the oil.

After that in a big pan fry cabbage along with the above.  Then put the prepared rice along with others and mix  salt . Fry the rice  for two or three minutes.

Vangi Bhath

Ingredients:

Rice - 2 cups
White tender brinjals - 300 gms(length sized)
Onion - 1
Tomato puree - 1/2 cup
Garlic - 3 flakes
Green chillies - 3
Cloves - 2
Cardamoms - 4
Cinnamon - 1 inch stick
Oil - 5 tbsp
Salt to taste.

Grind into a coarse powder :

Red chillies - 2
Dhania - 1 tbsp
Cumin seeds - A pinch
Pepper - 1/4 tsp
Cloves - 2
Cardamoms - 2(Fry in 1/2 tsp of oil, one by one till colour)

Grind in to a paste :

Garlic - 4
Ginger - 1 small piece
Grated fresh coconut - 1/4 cup
Coriander leaves - little

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Creamy Rice and Beans in Three Classic Flavors

INGREDIENTS

2 medium fresh poblano peppers (for the red chile version, choose red poblanos, red Anaheim/New Mexicos, red pimentos or red bell peppers)
3 tablespoons olive oil
1 medium white onion, cut into 1/4-inch pieces
1 cup medium-grain rice (you can use Arborio or any other risotto-appropriate rice here)
3 cups chicken or vegetable broth (2 cups if using a pressure cooker)
Salt

For smoky red chile rice:

1 to 2 canned chipotle chiles en adobo, stemmed, seeded and finely chopped
2 tablespoons chipotle canning sauce
1 tablespoon paprika, preferably smoky Spanish paprika
1/2 15-ounce can white beans, drained

For garlicky tomato rice:

1/4 cup chopped sundried tomatoes, rehydrated for 15 minutes in about 1/4 cup white wine, beer or water
4 unpeeled garlic cloves, roasted in a dry skillet over medium heat for about 15 minutes until soft, peeled and finely chopped
1/2 15-ounce can black beans, drained

For herby green chile rice:
3/4 cup chopped fresh herbs (I usually use half cilantro, half parsley) OR 1/4 cup Green Chile Adobo (recipe below)
1/3 cup grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
1/2 15-ounce can white (aka Cannellini, Navy or Great Northern) beans, drained

PREPARATION

Roast the chiles over an open flame or close up under a preheated broiler, turning them regularly, until evenly blackened and blistered, about 5 minutes for open flame, 10 minutes for the broiler. Place in a bowl, cover with kitchen towel and cool until handleable. Rub off the blackened skin, pull out the seed pod and scrape out the seeds. Rinse briefly to remove any stray seeds and bits of blackened skin. Cut into 1/4-inch pieces.

Measure the olive oil into a rice cooker and add the onion. Set the lid in place and cook, stirring from time to time, for about 10 minutes or until the rice cooker turns to "keep warm" mode—the onions should be translucent and beginning to brown. If using a pressure cooker, cook the onion in it.

Add the rice to the rice cooker and stir it with the onion for a minute. Stir in the broth, roasted chiles and salt (1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted broth). If making the smoky red chile version, stir in the chipotle, canning liquid and paprika. If making the garlicky tomato version, stir in the rehydrated tomatoes and roasted garlic.

For all versions, cover the rice cooker, once again turn it to "cook" and let the rice cook for 10 minutes. Stir the mixture thoroughly, re-cover and cook for 10 minutes more. (For the pressure cooker, set over medium heat, time 7 minutes once full pressure is reached, then do a quick release.) Turn off the rice cooker. The rice will look soupy, but the grains should be cooked through and firm; the creamy rice will thicken considerably as you finish the recipe. (If you're craving a bit more richness, stir in a couple tablespoons melted butter or olive oil.)

If making the herby green chile version, stir in the herbs (or Green Chile Adobo).
Stir in the beans and cheese, then taste and add a little more salt if it needs it. Serve in warm, shallow bowls or pasta bowls, sprinkled with a little extra cheese.

Green Chile Adobo:

Set a large (10-inch) skillet over medium heat and lay in 1/2 head of garlic (separated into cloves but not peeled) and 4 to 5 fresh serrano chiles (stems removed). Roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. Cool, slip off the garlic's husks and give it all a rough chop (no need to remove the chile seeds). In a blender or food processor, combine the garlic and chiles with 1 large bunch cilantro, 1 large bunch flat-leaf parsley, 1 cup olive oil and 2 generous teaspoons salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto).

Mushroom Risotto

INGREDIENTS:

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly
sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

DIRECTIONS:

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.