'Main Dish' ↓

Akki Roti or Rice Roti is another specialty from South India, specifically from Karnataka. Made regularly in North Karnataka, it has a distinct taste.

Eaten with a smearful of butter or Ghee on top, it can be different dish for either breakfast or dinner.

Pronounced as Akki Rotti in Karnataka and Arisi Rotti in Tamil Nadu, it is one special South Indian dish that you want to try. This contribution for Rice Roti comes from Kala from Bangalore.

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Rahini from Georgia, US has sent this tantalizing recipe for Cashew and Raisins Pulao. Pulao and Biryani find a special place in Indian Cooking and it requires some practice before you perfect this tasty Indian dish. Now’s your chance to try this exquisite recipe as a weekend treat.

You’ll need (Serves 4):

2 Cups Long Grain Rice (Preferably Basmati)
Cashews 1/2 Cup
Raisins 1/2 Cup
Saffron 1 tsp
Turmeric Powder 1 tsp
Small onions /Shallots 1/2 Cup
Coriander Leaves to garnish
Red Onion 1/2 Cup
Oil 3-4 tbsp
Cinnamon -1 Stick
Cardamom - 3
Cloves -3
Salt to taste

How to:

Rinse the rice well and drain it in a colander.Bring the water to a simmer and add saffron .
Take a non stick vessel and heat oil.Add cashews ,cinnamon,cardomom & cloves.

Fry until cashews turn brown ,add shallots saute for few minutes.Then add raisins and turmeric powder. Add the rice and mix it well,add the boiling water and salt .

Close the lid and cook for 10 mins and reduce the heat to the lowest possible level. Mix the rice once and leave it closed for 5 more minutes.

In a seperate skillet fry the onions in oil.Garnish the rice with the fried onions along with coriander leaves.

I just can’t get enough of cooking videos!

They are much more easier to follow than a printed recipe but the problem is it requires a relatively fast internet connection and many people might not just like the idea of watching a video.

There are two videos below that tell you how to make Chapati or
the commonest version of the Indian bread.

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Ingredients:

2 cups basmati (long grain rice)-washed and soaked for an hour
2 tbsp ghee
1 tbsp cumin seeds
1 tbsp shredded ginger
1 cup shelled green peas
1 cup potatoes-peeled and chopped fine
2 tbsp powdered coriander seeds
1 tsp powdered garam masala
1 tbsp salt
1 tsp turmeric

Method:

In a heavy based pan, heat the ghee and add the cumin and the ginger.When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till wellmixed.

Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 minutes. Serve hot.

For the sauce:

1 cup tomato puree
1 cup tomato-grated
1 cup onion-grated
1 tsp garlic paste
1 tsp salt
1 tsp sugar
1 tsp chilli powder
1 tsp dried oregano leaves
2 tbsp Basil or Tulsi leaves
2 tbsp Oil

This recipe for Coconut noodles is prepares thai style where most dishes are stir-fried. This recipe has been adapted from the Vegetarian Journal magazine.

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Serves 4

12 ounces rice noodles
3 Tablespoons oil
1 cup chopped bell peppers
2 cups peeled and chopped eggplant
2 cloves garlic, minced
One 14-ounce can unsweetened coconut milk
1 Tablespoon soy sauce
2 Tablespoons minced fresh cilantro

Heat a large skillet or a wok. Add oil, and allow to heat. Add peppers and eggplant and cook, stirring, until vegetables are browned and tender, about 10 minutes.Soak rice noodles in enough cold water to cover them. If using linguini, cook al dente according to package directions and allow to cool.

Add the garlic and coconut milk, stirring for one minute. Add the noodles and cook until noodles have absorbed most of the milk, about 5 minutes.Season with soy sauce, remove from heat, add cilantro, and serve.

Japanese food, similar to Indian food, uses rice (mostly boiled) as part of thier menu. Here the author of Mycookery.com, Noraini Maksuri shows us 3 ways in which Japanese cook rice.

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Rice Recipes at Indian food Kitchen

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Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much.

Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.

JAPANESE METHOD - Rice prepared by the Japanese method may be used in the same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.

JAPANESE METHOD (Sufficient to Serve Eight)

• 1 cup. rice ;
• 1-1/2 tsp.
• Salt;
• 5 cups. boiling water

Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.

BOILED RICE

Boiling is about the simplest way. Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water may be utilized in the preparation of soups or sauces, or it may even be used to supply the liquid required in the making of yeast bread.

BOILED RICE (Sufficient to Serve Eight)

• 1 c. rice
• 3 tsp. Salt;
• 3 qt. boiling water

Wash the rice carefully and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.

STEAMED RICE

To steam rice requires more time than either of the preceding cooking methods, but it causes no loss of food material. Then, too, unless the rice is stirred too much while it is steaming, it will have a better appearance than rice cooked by the other methods. As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal.

STEAMED RICE (Sufficient to Serve Six)

• 1 c. rice;
• 1-1/2 tsp.
• Salt
• 2-1/2 c. water

Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the cooking utensil covered and do not stir the rice. About 1 hour will be required to cook rice in this way. Serve in the same way as boiled rice.

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Noraini Maskuri enjoys cooking and has professional training in bakery. She owns the site MyCookery.com and runs the blog at http://www.mycookery.com/blog/

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Now check out different Rice Recipes in our main site…