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| Rice, Noodles And Pasta |
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 BEETROOT RICEThis is a very colorful rice dish and a very good way for eating beetroots, specially for children. |
 CHANA DAL PULAO (BENGAL GRAM DAL PULAO)This is a vegetarain rice dish of Madhya pradesh, India. Inspite of the fact that it is vegetarian, this dish is very tasty. |
 CHICKEN STROGANOFFSucculent chicken cooked in wine and sour cream served with buttered rice. |
 CHILLI GARLIC NOODLESNoodles are staple food in many south east asian countries. A noodle is made from unleavened dough that has been shaped into thin flat strips or round cylinders and cooked in a boiling liquid. Noodles are usually cooked in boiling water, sometimes wi.... |
 CURD RICE (THAYIRU SADAM)Curd rice is famous in the state of Tamilnadu, Kerala and other South Indian states. Apart from being gut friendly, curd cools the body & is made quite often in Tamil households. It's carried during journeys too. |
 ERACHI CHORU (MEAT RICE)Erachi choru(meat rice) is a speciality of Muslims in the Malabar region of Kerala. Both meat & rice are cooked together, after the initial cooking of meat. Chicken, mutton, buffalo & beef are used. |
 FRIED RICE1) Cook rice by adding salt to taste and celery stalks till 3/4th done. Drain an... |
 HAKKA NOODLESHakka is a region in China. This recipe is an Indianised version. Noddles should just be cooked and also it should not clump together. Vegetables should also be cooked till just done and should be crunchy & crisp. |
 HOW TO COOK DRIED PASTAPasta, the staple dish of Italy, may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Pasta is made from an unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes. It can b.... |
 JEERA RICEJeera rice is a simple rice dish consisting of rice and cumin seeds. This rice dish is also known as "Zeera rice". Jeera or zeera is the Hindi word for cumin. It is popular in the North of India. This dish is popular in Pakistan also. |
 JEERAKA KANJI (CUMIN FLAVORED RICE GRUEL)Jeerakam is Cumin in malayalam. This rice gruel is usually served during the Ramzan fasting as it is healthy and light on stomach. Recipe for this gruel varies from region to region and from state to state. |
 KANJI (KERALA RICE GRUEL)Kanji is comfort food of Kerala. Kanji is rice gruel and it is had hot with green gram curry and papad (lentil crackers). It is easily digestible hence is recommended food during sickness or stomach upset. In the state of Kerala, Kanji is considered.... |
 KEDGEREEKedgeree is a dish by British inspired from the Indian khichdi. This British version is cooked with flaked poached fish, boiled rice, curry powder and boiled eggs. |
 KICHIDI- MOONG DAL( GREEN GRAM LENTIL WITH RICE)Kichidi is a simple one pot dish of pulses and rice. The pulses vary from region to region. It can be pigeon pea or green gram or green gram dal. Some khichdi also includes vegetables. Kichidi is almost always tempered in ghee with spices. The basic .... |
 KICHIDI WITH DAL ( RICE N PIGEON PEA)Khichdi is a simple one pot dish of pulses and rice. The pulses vary from region to region. It can be pigeon pea or green gram or green gram dal. Some khichdi also includes vegetables. Khichdi is almost always tempered in ghee with spices. The basic .... |
 KOLAMBI BHAATIn Marathi, kolambi means prawn and bhaat is a rice preparation. This dish is common to Maharashtra and the konkan region including goa. |
 LEMON RICE (CHITRANNAM)This a really easy rice dish. Can also be made with cooked left over rice. This dish if made with gingelly oil can be kept outside the fridge for 3 to 4 days without getting spoiled. Sesame oil is derived from sesame seeds. Besides being used as a .... |
 MALABARI MEEN BIRIYANI (MALABAR FISH BIRIYANI)In the Malabar region of Kerala, short grained rice known as kaima rice is used to make biryani. It is totally different in flavor, texture and size from the basmati rice. |
 MALABARI PRAWN BIRYANIIn the Malabar region of kerala, a small thinner variety of rice called Kaima is used to make biryani and ghee rice. This rice does not require soaking before cooking. The flavor and fragrance of kaima is totally different from basmati. |
 MINT RICE (PUDINA CHAWAL)Mint or pudina(indian language), is a herb with lots of health benefits. It is also grow at home, so you can get fresh organic mint always. Mint always soothes the stomach. Mint rice is an easy one pot rice dish. |
 MUSHROOM BIRYANIDeep fry onions in oil to a golden brown and keep aside. Wash and soak rice fo... |
 MUTTON BIRYANIBiryani is a Persian word. Some say,In Persian, Biriyan means, rice, whereas others say biriyan means to roast. Biryani is an elaborate one pot meal, made with either vegetables, meat, poultry or seafood. Different regions of India have different typ.... |
 MUTTON YAKHNI PULAO (MUTTON PULAO)Yakhni is the meat stock in which rice is cooked. This dish gets its name from the Yakhni (meat stock) it is cooked in. |
 NEI CHORU (GHEE RICE)1) In the Malabar region of kerala, a small thinner variety of rice called Kaima is used to make biryani and ghee rice. This rice does not require soaking before cooking. The flavor and fragrance of kaima is totally different from basmati. 2) Raisin.... |
 PASTA SALAD1) In large bowl, whisk garlic, balsamic vinegar, herbs, pepper and chilli flake... |
 PINK SAUCE PASTAPink sauce pasta is actually pasta dish modified to suit indian taste. |
 PRAWN PULAOPulao is made by the mixing of the rice with meat or fish, rather than layering. Biryani follows the layering of rice & meat or fish. |
 THALASSERY CHICKEN DUM BIRYANIThalassery is a place in Northern Kerala. The biryani here is famous all over the state and is also known as malabari biryani. The main difference of this biryani from the rest of the biryanis, is that it uses short grained rice, known as kaima or je.... |
 THENGAI SADAM(COCONUT RICE)Coconut rice is found world over, the difference being in the ingredients used & the method used in making it. This is the South indian version. Each household does have their own version. Some cook rice with coconut milk, whereas some add grated co.... |
 TOMATO RICETomato rice is a mildy sweet and spicy one pot rice dish. |
 VEGETABLE PULAOVegetable pulao is a rich rice dish which can be prepared in a jiffy. |
 YANGCHOW FRIED RICEYoung chow (Cantonese ) or Yang zhou (Madarin), is the name of a city in China. The ingredients of this fried rice may vary, but some of its staple items are--1)Cooked rice (preferably 1day old), 2)diced barbecued cha shao/char siu pork, 3) Scallions.... |