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Rice in Human Nutrition

20
Dec

Poha (Flaked Rice )

Flaked Rice snack has the versatility of being used as a  breakfast item or a filling snack
Photo Courtesy: 
ashwita.com
20
Dec

Murmura Chaat (Puffed Rice)

 Murmura Chaat a healthy snack made with puffed rice and vegetables of once choice.

Photo Courtesy: 
spicetec.blogspot.com
20
Dec

Rice Panki ( Non- Fried Snacks )

 Rice Panki is a non-fried snack made with rice flour, fermented with curds and lots of spices like garlic, cumin and spread on a banana leaf .

Photo Courtesy: 
Tarla Dalal
20
Dec

Akki Kare(Rice savoury with cucumber)

 Akki Kare is a crispy rice snack with  added goodness of cucumber 

Photo Courtesy: 
chitranna.blogspot.com
20
Dec

Palakayalu – Rice Based Crispy Snack

 Rice Based Crispy Snack a favourite of Andhraites, easy to make form rice flour and spices like ajwain could be a sweet or savory combination

 



Photo Courtesy: 
www.sailusfood.com
20
Dec

Maddur Vada

 Maddur Vada is another speciality made from rice flour, rava/semolina and spices deriving its name from a place Maddur lying between Bengaluru and Mysore in Karnataka

 



Photo Courtesy: 
ruchiruchiadige.blogspot.com
20
Dec

Huli Avalakki (Tamarind Pohe)

 Huli Avalakki is tamarind and jaggery flavoured flaked rice a speciality of Karnataka

Photo Courtesy: 
Vegetarian recipes_net
20
Dec

Rice and Black Gram Chips (Nippittu)

 Nippittu is a crispy snack made from rice and roasted peanuts/ black gram flour and could be easily stored in airtight containers, a favorite snack among Mysoreans and Bangaloreans.

 



Photo Courtesy: 
samai
20
Dec

Kodbale (Crispy Rice Loops)

 Kodbale is an easy teatime snack made from washed, dried and powdered rice famous in Karnataka

Photo Courtesy: 
thechefandherkitchen_blogspot
20
Dec

Rice Khichu

 Rice Khichu is a non - fried snack made from rice flour famous in Gujarat

Photo Courtesy: 
Tarla Dalal
2
Sep

Kashmiri Qeema Pulao

Kashmiri Qeema Pulao - A Minced Lamb and Rice Dish

Photo Courtesy: 
http://www.eglanzer.com/recipes/
2
Sep

Kashmir Tiranga Pulao

Tiranga Pulao can be proudly made on our National Festivals like Independence and Republic Day and is a lip-smacking dinner recipe of Kashmir. The white layer is made with grated paneer, salt and white pepper, the green with coriander leaves, coconut, green chilies, ginger and garlic paste and the saffron layer is with grated carrots sauted in ghee.

Photo Courtesy: 
http://www.namasteshopper.com
2
Sep

Peas Pulao

Peas Pulao is a great dish for parties and festive occasions. Made with basmati rice and peas( fresh/canned).

Photo Courtesy: 
http://mykitchenaroma.blogspot.com/2009/12/carrot-and-peas-pulao.html
2
Sep

Kashmiri Pulao

Kashmiri Pulao is a sweet/sour combination made with basmati rice, milk, cream and loads of dry fruits and another variant could be with fresh fruits of one’s choice.

Photo Courtesy: 
http://elitefoods.blogspot.com/2010/02/kashmiri-pulao.html
24
Aug

Pulao

Pulao is a great alternative to plain boiled rice and accompaniment for any main course, It can be vegetable or meat-based mostl

Photo Courtesy: 
http://thumbs.ifood.tv/files/Vegetable%20Pulao.jpg
18
Aug

Rice recipes of Jharkhand

The rice recipes of Jharkhand are truly exquisite and they are poised with a distinct style of cooking which makes them that extra special. They chiefly utilize sumptuous proportions of mustard oil as the medium using which they cook their food. The most known and common recipes in Jharkhand that are practically prepared in every household includes Bhat or Rice and last but definitely not the least, Achar or Pickle.
The most revered and cherished rice recipes in Jharkhand are mentioned below:-
1. Khichdi
2. Kheer (Indian Rice Pudding)
3. Lemon Rice
4. Rice Roti

File Courtesy: 
BAU Ranchi
17
Aug

Rice beer of Bastar

The stepwise process of preparing the rice-beer is
Step I: Dried rice is ground well. (Take care in selection of rice for Handia preparation. Handia can not be prepared using any rice variety. In Jharkhand and Chhatisgarh, rice variety "Karahani" and "Gora" (brown rice) are used for Handia making). Grinding of the rice is not done by all. In majority of cases, raw brown rice is cooked in Aluminium pot (Dagchi) with limited quantity of water.
Step II. Boil (cook) the rice and spread out on a plastic met to let it dry

File Courtesy: 
IGKV, Raipur
17
Aug

Anrasa

Ingredients: rice 200g, sugar 100 g, ghee 200g, khaskhas 2 spoon, cardamom.
Method of Preparation:
1. wash the rice and dipped in water for 3-4 days. Daily changed the water.
2. Spread the rice in the cloth and dry it for half hour. Grind it. Add sugar, ghee in the flour, kindle and leave for 24 hrs.
3. Make balls give shape of bada spread khaskhas and deep fry in ghee/oil.

File Courtesy: 
IGKV, Raipur
17
Aug

Dudh fara

Ingredients: rice flour, milk ½ liter, sugar, cardamom.
Method of Preparation:

1. Kindle the rice flour hardly.
2. Make small balls and roll it long.
3. Boiled milk and add rollings and cooked.
4. Add sugar and cardamom.

File Courtesy: 
IGKV, Raipur
17
Aug

Pedia

Ingredients: 150 g rice flour, 150 g khoa, 1 cup milk, ghee, 150g sugar, 50g dry mewa, 2 cardamom.
Method of Preparation:

1. Add rice flour and khoa in equal quantities and kindle with milk.
2. Take ghee in a container and make sev of that paste.
3. Grind it when it colds.
4. Add dry mewa , sugar, cardamom in the grind mixture and make a paste.
5. Make muthia (balls) Cold it for 12 hrs and dipped it in the sugar juice.

File Courtesy: 
IGKV, Raipur
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