Hyderabadi cuisine is a princely legacy of the Nizams of Hyderabad, India.
Bagara rice or bagara khana is a spiced rice delicacy of Hyderabad, India. The most simple and easy to cook rice dishes of India. This dish tastes much better when prepared using basmati rice. A best substitute for those people who dont eat non -veg biryanis but at the same time want to enjoy the pleasure of eating biryani
Ingredients:-
Basmati rice 2 cups
Cinnamon 2 small
Cloves 3
Bay leaves 2
Shahi jeera 1 tbsp
Onion 1 big
Green chillies 2
Curry leaves 8-10
Pudina leaves 10-12
Ginger garlic paste - 2 tsp
Cashews 8-10
Oil + ghee - 3 tbsp
water - 4 cups
Salt as per taste
Method:-
1.Wash and soak the rice for for 30 min.Drain & keep aside.
2.Heat oil+ ghee .Add shah jeera,cloves,cinnamon,bay leaves,cashews and fry till cashews are very light brown , Next add curry leaves.
3.Saute for a minute and add onions and green chillies .cook until onions turn brown.this takes 5-10 minutes.
4.Add mint and ginger garlic paste and saute till the ginger garlic leaves its raw smell.
5.Add soaked rice & saute for a minute .Add 4 cups water.Cook rice on high flame .
6.When water is about to absorb ,Close the lid and cook the rice for about 10 mins on low flame. Check & cook till done.
7.It is mild flavoured rice and goes with any spicy curry.I had served this with butter chicken & tandoori roti
Spinach Rice is one classic example of one pot meal .Spinach Rice is one of my options for a healthy one pot meal with rice....With this recipe, it is easy for me to make all the nutrients in these rich green leaves go into my loved ones tummies even without their consent.
This particular recipe is very simple, flavorful and quick to make. Mildly spiced with warm flavors, this green colored rice makes for a lovely one pot meal. I have added corn to this pulao . You can eat with raita or any curry of your choice.
You can add other veggies like carrot, green peas ,lightly sauteed paneer etc to this to make it even more tastier and healthier...But, you can even keet it simple and plain...Here is the super easy recipe for a tasty n colorful lunch......
Ingredients:
2 cups long grained rice
1 large bunch of spinach,
1/2 cup sweet corn
1/2 cup green peas
1 large onion, finely sliced
1 tsp garam masala
1/2 tbsp oil + 1 1/2 tbsps ghee or butter
1 tsp ginger garlic paste
1/4 cup curd/yogurt
1/2 tsp sugar
salt to taste
1 1/2 tbsps chopped coriander leaves
1 tbsp chopped pudina leaves
2 green chillis
Whole garam masala :
3 cloves
1 tsp badishep
1″ cinnamom,
1 elachi
1 star anise,
1 bay leaf
2-3 pepper corns
Method:
1 Wash spinach thoroughly, blanch for 2 minutes .Cool , strain and puree . Soak rice in water for 30 minutes drain & keep aside
2.Heat ghee in a cooking vessel, add whole spices and bay leaf and saute for a few seconds.
3.Add the sliced onions ,green chilli & saute for 4 mts. Add the ginger garlic paste and saute further for 1 min Add the spinach puree and cook further for another 5 mts.
4. Mix green peas ,corn ,garam masala,sugar & mix well.Add yogurt ,pudina leaves & coriander and combine and allow to cook for a mt, stirring constantly.
5. Add the washed rice and saute for 2 mts. Add 3 1/2 cups water and salt and bring to a boil.
6. Reduce heat, add paneer cubes (if using), cover with lid and cook till rice is done.
7.Serve hot with raita & papad & pickle.
Rava dosa is an Indian crepe of South India. It is a derivative of the popular Dosa.Rava dosa (quicky version) or Instant Rava dosa is a very tasty and crispy semolina crepe/ pancakes and a perfect for a quick in easy breakfast. Rava dosa is a favorite recipe in many homes and there are different versions in the measurements of rice flour, sooji (semolina) and maida (all purpose flour).
The rava dosa is a quick and easy to cook dish which is made delicious and tastes best with sambar and chutney.It is made with rava, especially Bombay rava ('ravva' in Telugu, 'rave' in Kannada, 'ravai' in Tamil) or semolina, which doesn't need fermentation and is usually considered a fast tiffin.The batter is spread onto a hot pan; by pouring it over the pan. (Unlike other dosas where a ladle is used.) It's heated until it becomes crispy. Then, it is removed and served along with chutney.
It takes practice & patience to prepare rava dosas.This was my second attempt in which I suceeded in making crispy rava dosa
Pls note below batter can be used to make plain rava dosa / onion rava dosa . Add chopped cashewnuts & chopped coconut to get the feel of hotel/restaurant syle rava dosa . pls read all tips carefully before u proceed to make rava dosa .
Onion rava dosa : Sprinkle onions once you have spread the rava dosa or you can add onions in the batter .But in my view adding onions once batter is spread is correct way of making hotel/restaurant syle rava dosa .I had sprinkled onions for 1 dosa & for remaining ones had mixed it with batter
Ingredients
1 cup rava,semolina /sooji
1/2 cup Rice flour
1/4 cup Maida
1 cup slightly diluted curd
1 onions finely chopped
1" ginger,grated or finely chopped
3 tbsp coriander finely chopped
1 tbsp finely chopped curry leaves
2-3 finely chopped green chillies
2-3 tbsp grated fresh coconut
1 tbsp cumin seeds
1 tsp slightly crushed pepper corns
Oil/ghee as needed
salt to taste
3 cups water approximately
METHOD :
1.Mix rava,rice flour and maida with curd .Add finely chopped onion,ginger chopped,coconut,salt,green chilli paste,coriander,chopped curry leaves,jeera and slightly crushed pepper corns to it and give a proper mix. add enough water to it and mix until no lumps are formed.
2The batter should be thin enough to pour it over the pan,it should have spreading consistency.keep this aside for 10 mins.Mean while heat the dosa pan.
3.Now check the consistency of batter as the rava absorbs water,check it and add enough water if required to get the pouring consistency.Then only your dosa will turn thin and lacy.
4.Once dosa pan is really hot. Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to form a outer circle and then fill in the centre,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making rava dosa.don’t pour over and over again.
5.Add a tsp of oil/ ghee over it.Cover it with a lid& let it cook in medium flame until the dosa browns to a golden colour. It takes some time in medium flame HAVE PATIENCE.
6 Now remove the lid and increase the flame later and cook for another 2 mins until you see brown spots .Do not flip, just fold and serve hot.
7.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa. pls read all tips carefully before u proceed to make rava dosa
Tips :
1.The crispyness depends on the way you pour the batter on the tava and the flame you manage while cooking the dosa.
2.Remove RAVA DOSA only when you are sure that the dosa is perfectly roasted.
3.Do not pour the batter on high flame.
4.Always stir the batter before preparing the next dosas as flours get settled at bottom of the vessel.
5.You can make it Rava masala dosa by placing potato mixture similar to masala dosa and fold it.
6.Use non stick dosa pan
7.If dosa is not becoming thin & crispy add more water & adjust salt accordingly
8.For onion rava dosa pls add onions in the batter or you can sprinkle onions once you have spread the rava dosa .
9Resting the batter in the fridge for a few hours also helps in making a crisp dosa, not that you cannot prepare crisp dosas with batter sitting for just an hour.
10The most important factor in the making of this dosa is adjusting the heat control. An iron tawa or griddle requires higher heat as compared to non-stick pan.
11Use considerable oil as it helps the rava dosa get crisp. (forget of the calories if you want to relish a perfect crisp rava dosa).
12.Do not store the batter for more than 2 to 3 days in the fridge or else it will turn sour.
13 Use ghee for hotel style touch
14 .Batter tends to get thick after one or to dosas add water and salt (very little) accordingly.
