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Thread: Glorious Rice

  1. #1
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    Glorious Rice

    Topic suggested by NOV on Thu Jan 21 21:02:09 .


    Rice - The staple diet of billions in the East. Unimaginable to live without it, even for a single day. Eaten steamed, boiled, crushed, ground....
    Thrown at you at your wedding and also used for the last rites, the Indians have even deified it as Annapoorna!

    Discussions and recipes are welcomed.




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  3. #2
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    NOV (@ 202.*) on: Thu Jan 21 21:10:55




    Let us examine the various forms of rice. It begins as paddy on the fields, harvested, husked, cleaned and then sold. There are many, many different kinds of rice. (Need some expert input here).

    Some popular forms:

    Siamese polished rice - ideal for home cooking, expensive and odour-free.

    Basmati rice - ideal for special dishes such as Briyani, Ghee rice, etc. The grains are long and cooked rice is not sticky. However, the rice doesn't bloat when cooked, and therefore there is a smaller quentity.

    Parboiled rice - I don't know the process for this rice, which is brownish in appearance but become fat and brilliant white when cooked. Favoured by Indians. (Pulungal arisi in Tamil).

    Fragrant rice - It emits a pleasant flavour when cooked and is rather expensive. Good for Chinese cooking, where there is no gravy.

    More later....





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    NOV (@ 202.*) on: Thu Jan 21 21:22:48




    Rice is eaten in many forms:

    Cooked wholly and eaten with accompaniments, such as gravy, curry, sambol, etc.

    Cooked over a long period to a broth-like state and eaten as congee. Prefered form in China. Also popular among invalids and those with digestive problems.

    Ground and made into various pastries, breads, etc.

    Here is a recipe for Nasi Lemak (Malay for Coconut Milk Rice), a popular breakfast item in Malaysia and Singapore.

    You Need

    Rice Coconut milk extract
    Fresh ginger
    Sc-rewpine leaves (Fragrant leaves)
    Salt to taste

    To Prepare

    Squeeze out milk extract from coconut.
    Wash rice.
    Slice ginger.
    Combine all ingredients and cook in a rice cooker or over a gas stove.
    Serve with Sambal (see recipe below), sliced cucumber, roasted peanuts, hard-boiled eggs and deep-fried anchovies.





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    bb (@ schu*) on: Fri Jan 22 01:38:09




    i saw below, i could see only "back to the forum"..sambal valley kaanum..





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    NOV (@ 202.*) on: Fri Jan 22 02:21:04




    Enna bb - romba avasaramaa? )

    To make Sambal, you need

    Dried chilly - soaked and ground with water
    Small onions (shallots) )
    Garlic ) Grind both with some water
    Tamarind, sugar and salt to taste

    To make

    Heat some oil in pan and fry the onion/garlic paste till the fragrance rises.
    Add the chilly paste and cook over low heat for at least ten minutes.
    Add the other ingredients and some sliced big onions (if desired).
    Serve with Coconut rice.





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    NOV (@ 202.*) on: Sun Jan 24 22:50:41




    Here is an easy recipe for Ghee Rice, one of the fovaourite dishes for weddings, and festive occasions.

    Ghee Rice

    You Need

    Rice, preferably long-grained
    Onion, garlic and ginger, gound to paste
    Cinammon, Star-anise &
    (Kraambu, Laungam & Karuvapattei)
    Ghee
    Evaporated milk or Coconut milk
    Cashew-nuts & raisins, fried in ghee/butter or oil
    Salt to taste

    To Prepare:

    Wash rice and keep aside.
    Heat pan and put ghee.
    When hot add spices and cook till they became almost black (to release the fragrance)
    Add onion, garlic & ginger paste and cook over medium flame.
    Add salt and rice.
    Make sure the rice is well-coated with the fried items above.
    Transfer the rice to a cooker.
    Add milk and cook. (Important: Do not stir rice, while cooking)
    When serving, decorate the rice with the cashew-nuts and raisins.

    Bon apetit!






  8. #7
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    bb (@ schu*) on: Sun Jan 24 23:21:19




    NOV, do u have a fat-free version of this too





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    NOV (@ 202.*) on: Mon Jan 25 03:54:30




    bb - Vayatrukku vanjagam panna koodaathu. Ghee rice without ghee? Aandavan thaan kaapaathanum. )

    Okay, here is a nice touch:

    Vegetarian Indian Fried Rice

    You Need

    Cooked rice
    Frozen mixed vegetables - carrot, peas and maize
    Eggs (optional), scrambled
    Onions, sliced
    Red chilly, sliced
    Cinammon & Cloves
    (Kraambu & Karuvapattei)
    Ghee or butter
    A pinch of turneric powder
    Salt to taste

    To Prepare

    Coat cooked rice lightly with oil. This will prevent rice to sticking together.
    Fry the spices in hot ghee.
    Add onions and chilly.
    Add vegetables.
    When cooked, add eggs (optional) rice and salt.
    (During this whole process, try to keep the pan covered as much as possible.)
    Let the whole thing simmer in very slow flame for a couple of minutes.
    Garnish with sliced tomato and cucumber. )





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    raja (@ spid*) on: Fri Jan 29 22:42:41




    Nov and contributors - good - just reading all the posts under the food heading contributes a lot to my experimentation with food ( pun intended truthfully). Check out wwww.bawarchi.com .

    I will try to add my 2 carrots to the Avial





  11. #10
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    Venky Narayanan (@ 2cus*) on: Mon Nov 15 12:11:11 Vaangi Bh




    <u>poruLgaL (Ingredients) </u>
    * Kathirikkaay (egg plant/brinjal) - 1 big (US size) or 5 small
    * Onion - 1
    * Potato - 1
    * Tomato - 2
    * kodai miLagaay - 1
    * Green Chilly - 5
    * Red Chilly - 8
    * dhaniyaa - 10 tbl spoons
    * kadalai paruppu (split peas) - 5 tbl spoons
    * Coconut - 4 paththai
    * Cashews - 15
    * KarivEppilai
    * koththamalli
    * perungaayam
    * kadugu, uLuththamparuppu, kadalai paruppu (thaaLikka)
    * & Rice

    <u>sey muRai (Process) </u>
    To make the vaangi masaala powder
    * Fry dhaniyaa (10 sp), kadalai paruppu (5 sp), red chilly (8) and Coconut (cut into small pieces) in a pan without oil till it
    becomes golden/read (dry fry)
    * In mixie, grind it to make a powder (without adding water)

    * Cut all vegetables (kathirikkaay, onion, potato, tomato, kodai miLagaay) into small pieces
    * In a big pan, add 10 tbl spoons of oil
    * When it is hot, add kadugu, uLuththam paruppu & kadalai paruppu. The quantities should be more than the usual
    'thaaLiththu kottum aLavu', so that the paruppu & kadugu are visible and can be felt in the final product.
    * Add perungaayam, cut green chilly & karivEppilai
    * Once the paruppu turns golden color, add the cut vegetables and fry (without adding water) for a while
    * When the vegetables are half cooked, add salt & manjaL podi
    * Fry till the vegetables are cooked (should be 'well done'/well fried)
    * Add the vaangi Powder prepared in the previous step to the fried vegetables.
    * Add more oil/ghee and fry for 2 more minutes

    * Cook rice separately in a rice/electric cooker with less than usual water (saadham konjam udhiriyaaga pola pola vendru
    irundhaal nalladhu)

    * Mix rice and VaangiBhathMix (adding ghee if required)
    * Garnish with finely chopped coriander leaves (kothamalli/cilantro) and Cashew nuts fried in ghee


    The best side dish for "Vaangi Bhath" are appaLam/karuvadaam & thayir pachadi.

    Recipe for a quick <u>Pachchadi</u> :
    * (Very) Finely chop Carret, Beetroot, or Cucumber (one of them)
    * In a pan heat oil and add kadugu
    * Add finely chopped green chilly, ginger, & perungaayam
    * Add the vegetable to it and fry it little bit (20 seconds).
    * Turn the gas off
    * Add sufficient thayir (curd) to it and add salt.
    * Thayir pachadi is ready to be eaten with Vaangi Bhath

    Try it out let me know if you like it...

    - Venky Narayanan
    VenkyNarayanan@hotmail.com







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