5 Spice Mushroom Rice

This dish is a delicate blend of flavours and textures that may not appeal to all, but its a "must" for those who like to experiment beyond the conventional Chinese fried rice. Mushrooms and Chinese 5 spice powder together make this rice a very traditional fare.


Ingredients

2 cups Chinese rice
1/3 cup mushrooms, sliced
1/2 cup dried black mushrooms (shitake), soaked in hot water for 15 minutes and sliced, discard the stalk
1 tsp Chinese 5 spice powder
a pinch sugar
2 tbsps Oil
Salt to taste

Method

Heat the oil, add the mushrooms and saute till they are tender.

Add the dried black muhrooms and saute for 2 to 3 more minutes.

Add the Chinese 5 spice powder and saute for 1/2 minutes.

Add the rice, sugar and salt and mix well.

Serve hot.

Chinese Rice

To the Chinese, rice is a symbol of life. When you are a dinner guest, it is considered bad manners not to consume every grain of rice in your bowl.
The Chinese generally use long grained rice for various rice preparations. You need to be very careful with the way the rice is cooked because that is what determines the end product..



The Chinese also use another variety of rice called sticky rice which has a very high starch content. This rice is not boiled in water, like the ordinary rice but has to be steamed to get the perfect texture.
This symbol represents the Chinese/Japanese character for a rice grain. Clockwise from the top English, French, Hindi, Spanish/Portuguese, Tagalog and Greek.

The Chinese have developed the simple technique of rice making into an art. Each grain of the cooked rice is seperate and it is this method of cooking the rice that yields the perfect fried rice.

Preparation time; 5 minutes
Cooking time; 15 minutes
Makes 4 Cups

To prepare rice, you'll need.

1 cup Basmati rice or any other white rice
2 Tbsp oil
1 tsp Salt

Directions:

First wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.

Boil 6 to 8 cups of water, add salt and a tbsp of oil.

Add the rice to the boiling water. Cook till the rice is 85% cooked.

Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.

Let all the water from the rice drain out ensuring that the rice does not contain any moisture.

Add the remaining 1 tbsp of oil and toss the rice in it.

Spread the cooked rice on a flat surface till it is cool.

Use as required

Panchamel Khichadi

Khichadi is basically a South Asian rice dish which is prepared with a combination of lentils and rice. This Khichadi, that is "Panchamel" is a combination of "Panch" meaning "five" lentils and rice. This dish is time saver, light and very nutritious. It's a great dish for people who are into diet and who also love food. You just need to spend 15 minutes in preparation and 15 minutes in cooking.

Here you go..

Ingredients-

1 1/2 cups long grained rice
2 tbsp split red lentil (masoor dal)
2 tbsp split bengal gram (chana dal)
2 tbsp split yellow lentil (yellow moong dal)
2 tbsp red gram dhal (toor dal)

Vegetables-
1/2 onion, cut into cubes
1/2 cup cabbage, cut into big pieces
3/4 cup cauliflower, cut into florets
1 potato (medium sized), peeled and cut into chunks
1/2 cup green peas
1/2 cup tomatoes, chopped

Seasoning and spices-
2 Tbsp Ghee or Oil
1 tsp Cumin seeds
1 tsp finely chopped Garlic
1 tsp grated Ginger
1 tsp chilli powder
1/4 tsp turmeric powder
2 tsp coriander powder
1/2 tsp Sugar
salt to taste


Method

Clean wash and soak the rice and dals for approx. 15 minutes. Drain and keep aside.

Heat the ghee in a pressure cooker and add the cumin seeds.

When the seeds crackle, add the garlic and ginger and saute for 1 minutes.

Add the onions and saute till the onions turn traslucent.

Add the cabbage, cauliflower, potatoes and peas and saute for some time.

Add the chilli powder, turmeric powder and coriander powder and stir again.

Add the tomatoes and saute for some more time.

Add the rice and dals, 3 1/2 cups of hot water, salt and sugar and pressure cook for 2 whistles.


Allow the steam to escape before opening.

Serve hot.

Schezuan Fried Rice

"Schezuan" denotes spice... and this dish is delectable blend of spicy flavours that are sure to tease your palate.

Adapted from "Easy Chinese Cooking" by Tarla Dalal

Preparation time 15 minutes
Cooking time 10 minutes
Serves 4

Ingredients:

4 cups Chinese rice
2 tsps celery, chopped
1 tbsp Garlic, chopped
2 cup Vegetables (nearly 1 carrot, 1/2 capcicum, 3/4th cup chopped cabbage), finely sliced and chopped
4 tbsps Schezuan sauce
1 cup bean sprouts
1 tbsp oil(vegetable or sunflowder)
Salt to taste

Method

Heat the oil, add the garlic and saute till it turns golden in colour.

Add the celery and vegetables and saute for 2 to 3 minutes.

Add the Schezuan sauce and cook for another minute.

Add the rice, bean sprouts and salt and mix well.

Toss for few seconds till all the ingredients are mixed well.

Serve hot with tomato ketchup.

Chinese Fried Rice

No Chinese meal is complete without a fried rice or steamed rice. To keep the rice grains seperate, spread the cooked rice grains on a tray and allow it to cool. Rub a little oil on the cooked rice and keep aside till you require it.

For the fried rice you'll need..
4 cups Chinese rice
1/2 cup beans, cut diagonally into hin strips
1/2 cup carrots, cut into long thin strips
1/2 cup Capsicum, cut into long thin strips
1 tsp ginger garlic paste
1/4 cup peas
1/2 cup Cabbage, shredded
1 tsp soya sauce
1 tsp Vinegar
1 tbsp Tomato ketchup
a pinch of Aginomoto powder
1/4 tsp pepper powder
1 tbsp oil
salt to taste
a tsp of sugar
1 cup spring onions

Method:

First parboil all the vegetables for about 5 minutes in a hot boiling water. Drain the water and keep the vegetables aside.

Heat the oil in a pan, add the ginger garlic paste and saute for a minute. Then add the vegetables, Aginomato and saute for another minute.

Add the prepared rice, soya sauce, Vinegar, Ketchup, Spring onions ,sugar and salt. Mix well and saute for 2 minutes..

Garnish with some spring onions and serve hot.

Spinach and Carrot Pulao

This is a very simple microwave recipe. I got this recipe from Bawarchi. It can be done in minutes and Very tasty too..


Ingredients
Basmati Rice 1 cup
Chopped Spinach 2 cups
Finely chopped Carrots 1 cup
Ghee 2 tbsp
Sliced Onion 1
Saunf(Fennel seeds) 1 tsp
Cardamom 2 pods
Cloves 3-4
Red Chilli powder 1/4 tsp
Green Chillies 2
Cinnamon 1 inch piece

Method:

Soak rice for 30 min in a flat dish (microwave glass).

Add the ghee and spices with the onion.Microwave high uncovered for 3 min.Add spinach and carrots. Microwave high for 2 min.

Drain the water from the rice and add to the vegetables. Add two cups ofwater, salt and red chilli powder. Mix well. Microwave high covered for 12min.

Stir once after 5 min. Stand for 2 min.Fluff it up with a fork.

Serve hot.

There can be many variations done to this recipe.. You can add your favorite veggies (peas, potato..), a little pulav masala to make it more spicy or a tomato if you like it tangy.

Enjoy!!!

Tomato Rice

This dish is my all time favourite. This used to be one dish which i used to buy regularly in our collage canteen. It used to taste awesome.
Ingredients for my recipes goes like this..

250 gms Basmati Rice

2 Tomatoes, chopped

1 onion, chopped

1/2 cup Peas

A small carrot, grated (about 1/2 - 3/4th cup)

2 cloves Garlic, finely chopped

1 inch Ginger, finely chopped

3 Cloves

1 inch Cinnamon

1/2 TSP Jeera

1/4 tsp Red chilli powder

1/4 tsp MTR Pulav masala ( or Garam masala powder)

Pinch of Turmaric

1/2 tsp Kasuri methi (Dry fenugreek leaves)

500ml of water

Salt to taste

1 Tbsp Oil

Method:

Wash and soak Basmati rice in water for about 1/2 an hour.

Soak cloves and cinnamn in little water, just enough to cover the spices.

Heat oil in a pan and add Jeera. When jeera splutters, add onion, ginger, garlic, a pinch of salt and fry for few minutes.

When the onion turns soft, add peas and tomato. Close the lid and cook for about 6-7 minutes till the tomatoes are done and soft. Add the soaked spices along with the water.

Now add the grated carrot and all the powders i.e., turmaric, red chilli powder, pulav masala and kasuri methi. Fry on a high heat till all the water gets evaporated. Keep stirring so that it doesn't stick to the pan. Dont make it too dry.

(Carrot is a substitution for a tsp of sugar. Its just another way to get good things in..)

When most of the water gets dried up, shift the entire mixture into a microwave safe glass dish. Add rice, water and salt to taste.

Cover and Microwave high for 20 minutes.

Yummy yummy tomato rice is ready.. Give it a try and enjoy!!