Archive for the ‘Rice Recipes’ Category

Dosa is a popular south Indian recipe. It is also known as Thosai. Learn about Dosa Recipe. 

Ingredients:  

• 4 measures of Rice
• 1 measure of Urud Dal
• 2 tsp Methi Seeds (fenugreek seeds)
• Salt to taste
• Oil to fry 

How to prepare Dosa: 

Soak the urud dal and the methi seeds together in a bowl for about 4 hours, with the water fully covering the dal and methi seeds.

Also soak the rice separately, for about 4 hours.

Grind the urud dal, methi seed mix to a smooth paste. Add very little water while grinding, or avoid it if possible.

Grind the rice coarsely and mix the urud dal and methi seed paste with the paste of rice.

Mix them well and allow fermenting overnight.

Next morning, stir the batter well and add salt to this batter. Batter should have a pouring consistency, you may add little water if required.

Heat the griddle and grease it before pouring the dosas.

Pick up a serving spoon full of batter, pour it at the center of the pan and using spoon, spread the batter quickly. Note that the batter should not touch the edges.

Now trickle little oil around the edges of the dosa.

When the edges start browning, flip the dosa with the pancake flipper.

Let it cook on the same side for around 1 min.

Then, pick the edges off of one side of the dosa with the flipper and fold it over the other side

Dosa is ready to serve.

Hyderabadi Biryani is a popular regional recipe. Lean how to prepare Hyderabadi Biryani. 

Ingredients:  

• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• Salt to taste
• 2 tsp Ghee 

How to make Hyderabadi Biryani:

Smear the pieces of meat with ginger-garlic paste.

Keep them to marinate for an hour.

In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.

Let the onions cool down and crush them.

Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.

Leave the meat as it is for 1 hour.

Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.

Now spread a layer of semi-cooked rice in a heavy bottomed vessel.

Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.

Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.

Now add the aromatic water in a circular motion over the rice layer.

Now tightly cover the vessel with a lid. Keep it on a low flame.

Remove the vessel from the flame exactly after 15 minutes.

Hyderabadi Biryani is ready to eat. Serve hot.