Indian Masala Rice Food

MASALA RICE

Steps:

• Heat oil in a frying pan or skillet. Fry the mustard seeds on a low heat till they splutter.
• Add the cumin seeds and fry till they crackle.
• Now, add the onions and sauté stirring often till they soften and become translucent. Sauté onions on a low heat or medium-low heat.
• Add the curry leaves, green chili and sauté for 20 to 30 seconds on low heat.
• Add the tomatoes and sauté stirring often till they turn mushy.
• Now, add all the ground spice powders and asafoetida along with salt. Sauté the masala or spice mixture for a minute on low heat taking care that the ground spices do not burn.
• Add the leftover cooked rice. Stir gently and mix well so that the masala coats the rice grains.
• Sauté for 2 to 3 minutes more, continuously stirring the rice gently on a low heat.
• Lastly, add coriander leaves and mix with the masala rice or you can even garnish the masala rice with the coriander leaves when serving.
• Serve masala rice hot or warm with raita or with a salad, pickle and papad.

MASALA RICE RECIPE | VEGETABLE SPICED RICE | SPICED RICE WITH LEFTOVER RICE

Steps:

• firstly, in a large kadai heat 1 tbsp ghee and splutter 1 tsp mustard, 1 tsp cumin, ½ tsp saunf, pinch asafoetida and few curry leaves.
• now add ½ tsp ginger garlic paste, 1 green chilli and ½ onion. saute well.
• additionally, add 1 tomato and saute till tomatoes turn soft & mushy.
• further add chopped vegetables and cook for 5 minutes.
• now add ¼ tsp turmeric, ¾ tsp red chilli powder, 1 tsp coriander powder and ½ tsp garam masala.
• saute until the spices start to release oil.
• furthermore, add 2 cups cooked rice and 1 tsp salt.
• mix gently without breaking rice grains.
• cover and simmer for 4 minutes.
• finally, add coriander leaves and serve masala rice with raita or pack to a lunch box.

MASALA INDIAN RICE MADE FROM LEFTOVER RICE

Steps:

• Heat oil in a wok.
• Once hot, add cumin seeds and allow to crackle.
• Once they stop crackling, add peppercorns, cardamoms, cloves and the finely chopped green chillies followed by the thinly sliced onions.
• Mix well and allow to stir-fry until nicely browned. You may add a few drops of water occasionally so as to not allow this mixture to stick to the bottom of the wok. (This takes a few minutes, maybe 8-10 minutes on medium heat, so be patient as the taste of this rice crucially depends on how well you perform this step). By now, your kitchen will be smelling very aromatic.
• Now, add the finely chopped tomatoes and mix thoroughly.
• Stir in a glass of water.
• Cover and allow the tomatoes to soften by cooking on medium heat for about 10 minutes. You may uncover the wok after 5 minutes are done and stir the mixture thoroughly. If you feel it needs some water then you may add half a glass, but I didn't feel it necessary.
• Uncover, add salt to taste and mix well.
• Lower heat and gently fold in the leftover cooked long grain Indian Basmati rice. Mix thoroughly to ensure that the masala coats each and every grain of rice evenly.
• Remove from heat.
• Garnish with finely chopped corriander leaves and serve hot with yoghurt and mango pickle.
• Enjoy!

INDIAN CHANA MASALA

Steps:

• Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste.
• Heat oil in a pan and fry bay leaves for 30 secs.
• Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
• Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
• Add water enough to make thick gravy. Bring the gravy to boil.
• Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
• Garnish with chopped green coriander leaves and serve hot.

BASMATI RICE - INDIAN STYLE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes. DO NOT skip this step, its very important.
• Heat the oil in a large pot or saucepan over medium heat.
• Add the cinnamon stick, cardamom pods, cloves, and cumin seed.
• Cook and stir for about a minute, then add the onion to the pot.
• Saute the onion until a rich golden brown, about 10 minutes.
• Drain the water from the rice, and stir into the pot.
• Cook and stir the rice for a few minutes, until lightly toasted.
• Add salt and water to the pot, and bring to a boil.
• Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed.
• Let stand for 5 minutes, then fluff with a fork before serving.
• Remove the pods, cloves, cinnamon stick before serving.