PLAIN BASMATI RICE| HOW TO COOK PERFECT & FLUFFY BASMATI CHAWAL- BHAT

Plain Basmati Rice
Basmati (Hindi: बासमती, Bengali: বাসমতী, Tamil: பாஸ்மதி Kannada: ಭಾಸ್ಮತಿ,Oriya: ବାସୁମତୀ, Urdu: باسمتی, Telugu: బాస్మతి) is a variety of long grain rice grown in India, Bangladesh and Pakistan, notable for its fragrance and delicate, nuanced flavour.

The grains of basmati rice are longer than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky, as with most long-grain rice. Cooked basmati rice can be uniquely identified by its fragrance. In addition to normal (white) Basmati rice, brown basmati is available, although uncommon.

Basmati rice sells at a higher price than other varieties, and basmati is often adulterated with inferior types and sold with the basmati name and price.
Plain basmati Rice has a wonderful fragrance and a taste all its own. Fluffy and aromatic, this rice is usually served with North-Indian vegetable  & non veg curries, lentil soups, daals, raitas, and pappadums,
You can cook many delicious indian recipes with basmati rice
You can cook this rice in a pressure cooker, rice cooker, or as in this recipe, in the old-fashioned way - in a pan on the stove.

Servings: 4
Cooking Time: 15 minutes (+ 25-30 minutes soaking time)

Ingredients2 cups basmati rice
2 cups water
1 tsp ghee
Salt, a pinch (optional)

Method: (Stove top method )

1.Wash the rice 2-3 time until water runs clear. Place it in a bowl and add 2  cups cold water. Let soak for 25-30 minutes. Drain in a sieve, and save the soaking water.

2.In a heavy-bottomed pan, add the water used for soaking and basmati rice along with some salt & ghee. Bring it to a boil. Stir gently, and cover and cook on low heat for about 15 minutes or until all the water is absorbed and the grain is cooked.

3.Turn off the heat and let stand, covered, for 10 minutes.

4.Fluff the plain basmati rice gently with a fork, and serve with a vegetable curry of your choice.

Tips for cooking  basmati rice

1. Care should be taken not to stir the rice vigoriously while it is cooking as that may break the grains.
2. Sauteing the rice in ghee or oil before you cook or steam the rice is another way to keep the grains from becoming soggy. Saute until the grains become translucent.
3. In some cookbooks it is recommended that , to make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water.
4.  It is also recommended to experiment, using the different brand of basmati rice to find the proportions which work best for you.
5.  When cooking rice the water ratio is about 1 ¾ parts water for one part of rice. If you have soaked the rice beforehand, use a little less water.
6.  In most recipes, trapped steam helps cook the rice, so keep the pan covered tightly. When you steam rice, use the lowest heat, without lifting the lid or stirring.
7. Adding 1 tsp of ghee / oil while cooking basmati rice prevents the grains from sticking & result in  khulla (mokla /where each grain is  separate) basmati rice

SWEET LASSI RECIPE | MEETHI LASSI

Lassi is a popular and traditional yogurt-based drink of India. Traditional lassi is a savory drink sometimes flavored with ground roasted cumin while sweet lassi on the other hand is blended with sugar or fruits instead of spices.
Summer indicates  chilled drinks . . Curd is very good for health and always available at home.
This is one of the simplest and very easy way of making sweet lassi. There are many variation in lassi but i like this version because it does not take much time and it can be made with very less ingredients too.. Pls click on Home made curd  to find the process for making curd at home .

Ingredients
2 cup curd (yogurt)
1cup sugar ( add more if curd is sour)
1/2 cup chilled water / milk
1/2 tsp cardamom powder
1 tsp chopped dryfruits ( almond + cashew+ pista) { Optional}
1-2 ice cubes (optional)

Method:

a.Using hand blender:

1.In a deep mixing bowl, add curd, sugar and water/milk .
2. Mix all together with  whisk or hand blender till it is frothy.  Refrigerate lassi
3. Serve in tall glass with pinch of  cardamom powder & garnish with dryfruits & 1-2 ice cubes .


b.Using mixer:

1. Add curd, sugar, water/milk   and blend in a blender/mixer .
2. Remember while preparing lassi in mixie dont run the mixie for a long time switch it on & after ten  seconds switch it off again repeat the process till you get a creamy lassi
3. Serve in tall glass with pinch of  cardamom powder & garnish with dryfruits & 1-2 ice cubes .

EGG KORMA -KURMA| HYDERABADI STYLE ANDA CURRY

I was tired of eating  egg omlette & egg curry (marathi style) & & was searching for a different egg recipe .Thats when I discovered this dish from my hyderabadi friend. The combination of indian  spices, cashews  and coconut sauteed along with the onion-tomato base gives the egg kurma its unique flavor that is mindblowing & lipsmacking.

Ingredients :

Eggs : 4
Onion : 1 (medium) (Finely chopped)
Tomato : 2
Ginger & Garlic paste : 1 tbsp
Turmeric Powder : 1/2 tsp
Red chili powder : 1 1/2 tbsp
Coriander Powder : 1 tbsp
Green chilies : 4-5 (adjust according to your taste)
Curry leaves : 5-6
Coriander Leaves : For garnishing

Masala To grind :
Coconut : 1/4 cup
Fennel seeds : 1 tsp
Cloves :2
Cinamom sticks : 1 inch
Cardamom :1 (optional)
Cashews : 2 tbsp

Method  :

1.Hard boil eggs & remove shelves & keep aside.

2.Grind all the ingredients listed in the grind section into a thick paste and keep it aside .add water if required while grinding.

3.Grind tomatoes to a fine paste along with 2 chillies.chop the remaining chillies & keep aside .


4.Now heat oil in a pan add bay leaves..Then add chopped onions,green chillies  and fry them till it becomes translucent and add ginger and garlic paste.

5.Fry them for a few minutes after that add green chilies and tomato  paste prepared in step 3.

6.Fry them for 2- 3 minutes and add curry leaves, turmeric powder, red chili powder and coriander powder.

7. Mix them all together and cook in medium heat by adding a cup of water and few coriander leaves.

8. Cook till the raw smell of masala goes off and add the ground paste  (step 2).

9.Mix well and cook in medium heat for 15- 20 minutes or till the masala smell goes off.

10.Make sure the above gravy is cooked, and finally halve the eggs  and drop one at a time in to the curry.

11. Stir curry carefully , because it will break the egg.

12.Remove from heat and garnish it with coriander leaves.

13. ENJOY EGG KORMA with Chapati /  PARATHA  & basmati rice.

 

KOKUM SARBAT - SHERBAT -SHARBAT|MANGOSTEEN DRINK - SUMMER SPECIAL

Yet another cooling & refreshing summer drink . !!!!!!!!!!!!!!
Kokum sherbet is an exotic popular coastal drink made from the thick extracted juice of kokum & sugar . It is a refreshing tangy chilled beverage extremely beneficial during the hot summer days.Kokum sherbet is an exotic and delicious juice well known to counteract the heat.

This soothing summer cooler Kokum Sherbet is revitalizing and an exceptional cure for acidity and chilled sherbet is a healthy substitute for carbonate or caffeinated drinks and an brilliant acidity reliever.

 Kokum is scientifically known as Garcinia Indica or also called as Amsool or Sol. The Kokum tree blooms from November to February and the fruits ripen in April-May. The Kokum fruit (ratamba) looks very similar to the small variety plum and is dark purple color when ripe. The fruits are harvested when ripe and only the rind is preserved by drying in the sun which is the Kokum. Sometimes salt is also rubbed onto the rind to speed up the drying process.

Kokum is mainly used as a souring agent just like tamarind. It has a fruity and tangy flavor. Kokum fruit is considered to act as a Cholagogue, and is also used in treatment of skin rashes caused by allergies. Kokum fruit is steeped in sugar syrup to make Amrut-Kokum, and is used to avoid sunstroke. While buying kokum, look for soft, pliable rinds. Good quality kokum is dark purple in color.

Sol Kadhi is one of the excellent appetites arousing drink prepared with kokum and coconut milk. It involves almost no cooking. This is one of the amazing drinks from the Konkani cuisine. Nowadays you even get readymade kokum syrup extracts bottles in supermarket.



Ingredients :
 1 cup semi-dried kokum
 1 cup sugar
 1 teaspoon roasted cumin (jeera) powder
 ½ teaspoon black salt (sanchal)

Method
 1. Soak the kokum in 1 cup of water for 2 to 3 hours. Drain and preserve the kokum water. 

2. Purée the kokum in a blender using ½ cup of the preserved kokum water, to obtain a smooth purée.   Boil sugar, pureed kokum, remaining 1/2 of preserved kokum water & salt  for two to three minutes.

3 . Take off the heat, cool the syrup  Add the, roasted cumin powder and black salt.Strain and pour into a sterilized air-tight bottle. and store in refrigerator.

 4.While serving, put the 1 table spoon of kokum extract in the glass, add cold water along to your taste with 3 to 4 ice-cubes , mix well and serve.

Tips :

1.Semi-dried kokums are available at most provision stores. When kokum is in season, use the fresh ones. 
2.Use mint leaves to garnish kokum sherbet.

3.Add pinch of chat masala  & fresh roasted cumin powder while  serving .

4. If using readymade kokum syrup extracts add 1 table spoon of kokum extract in the glass, add cold water along to your taste with 3 to 4 ice-cubes , mix well and sprinkle pinch of jeera powder (cumin powder) & serve