Post-16==154>Buttermilk – How To Make It & Its Types:==(SL No-154 to 161
154>Buttermilk – How To Make It & Its Types:
157>Prawns Pulao Recipe (Marinated Prawns in Spiced Rice)
158>Egg Pulao Recipe
159>Kashmiri Pulao Recipe (Pulao spiced with Saffron, Whole Spices & Nuts)
160>Beetroot Rice (Pulao) Recipe
===============================================================
154>Buttermilk –
How To Make It & Its Types: An Ayurvedic Perspective
Buttermilk, also called as Takra in Sanskrit, is one of the widely used foods in Ayurvedic treatment. The liquid is prepared by churning yogurt continuously with water till it forms a foam like butter at the top. Drinking it in the correct quantity cleanses the channels of circulation i.e. srotas, as a result of which, the end product of digested food (rasa) reaches the tissues efficiently.
According to Bhavaprakasha Chapter 6.7,
“He who uses takra daily does not suffer from diseases, and diseases cured by takra do not recur; just as amrita [divine nectar] is for the gods, takra is for humans.”
Overall,Takra is very healthy for human beings and thus, it is used in curing many diseases. It is a great treatment for
1-anemia,
2-infections in the urinary tract,
3-indigestion,
4-hemorrhoids,
5-edema,
6-tumors,
7-inflammatory bowel diseases,
8-and Crohn’s disease.
IBS i.e. irritable bowel syndrome, also called as grahani dosha,
is caused due to the suppression of agni.
9-Buttermilk is one of the best remedies to stimulate the power of digestion i.e. agni.
10-It is also advised to drink buttermilk when the undigested food or toxin, also called as ama, is present in grahani (IBS).
In chapter 14th of Chakra Samhita, it is also mentioned as,
“11-There is no medicine better than buttermilk for the treatment of hemorrhoids caused by vata and kapha.”
Benefits Of Buttermilk
12-Buttermilk is used in Ayurveda to treat many diseases as well as to protect our bodies from diseases, thereby maintaining a healthy body.
13-It is highly beneficial in curing disorders related to vata imbalance.
14-It helps in mitigating kapha and vata doshas that, in turn, improves digestion.
Buttermilk is easy to digest.
15-It washes down the fats.
16-It is a great tool against dehydration.
Properties Of Takra (Buttermilk)
Ayurveda describes six types of taste i.e. six rasas. These rasas are not only confined to the perception of taste buds on our tongue, but they also include the final reaction of the food in the acidic medium of our stomach. The six rasas are as follows:
1-Sour i.e. amla rasa
2-Bitter i.e. tikta rasa
3-Hot i.e. katu rasa
4-Astringent i.e. kashai rasa
5-Salty i.e. lavana rasa
6-Sweet i.e. madhura rasa
According to Ayurveda, buttermilk has three types of taste – astringent (kashai rasa), sour (amla rasa), and sweet (madhura rasa).
Since it is sour in taste, the consumption of buttermilk is likely to cause aggravation of pitta dosha. But that doesn’t happen due to its sweet after taste.
The potency (veerya) of buttermilk is hot (ushna).
The action of doshas i.e. doshakarma of buttermilk is that it does not aggravate the pitta dosha since the kapha and vata dosha are pacified.
Buttermilk acts as an appetizer (dipana) and increases digestive fire (agni vardhaka).
How To Prepare Takra (Buttermilk)
The ingredients required to make buttermilk are as follows:
উপকরণঃ --
1 cup water
1/4 cup yogurt
1 teaspoon chopped ginger
1 teaspoon chopped green chilies
1 teaspoon roasted cumin powder
Mint leaves
Coriander leaves
Salt (as per taste)
প্রনালীঃ ----
Directions
Mix water and yogurt in a bowl.
Add cumin powder and salt as per the taste.
Add all the ingredients in a blender and blend well.
If you do not have a blender, you can add all the ingredients in a bottle and cap the lid. Shake the bottle well until a foam is formed.
Pour the buttermilk into a glass.
Garnish it with chopped coriander leaves, mint leaves, coriander powder, and chopped green chillis.
বিঃ দ্রঃ --- Quick Tips
Before making the buttermilk, make sure that yogurt is not sour as store-bought yogurt is usually very sour.
While preparing buttermilk, the water used to mix must be warm in winter, whereas it should be cold in summer.
Types Of Takra (Buttermilk)
There are five types of takra. They are:
1. Full Cream Takra
The curd that is used to prepare full cream takra is made out of milk rich in cream and the same curd is churned thoroughly without mixing any water.
2. No Cream Takra
The curd here is prepared from milk without cream. This curd is then churned without adding any extra water.
3. Takra
Normal takra is prepared as per the instructions mentioned above.
4. Half Water Takra
Half water takra is prepared by mixing curd and water in 2:1 ratio and then churning it thoroughly.
5. No Fat Takra
For no fat takra, churn curd thoroughly till it becomes butter. Remove the butter from the mixture and the remaining watery part is the no fat takra.
Nutritional Value Of Buttermilk
For every 100gms of buttermilk, here is the nutritional value:
116 mgs of calcium
0.9 grams of fat
40kcal energy
3.3 grams of protein
4.8 grams carbohydrates
Caution
It is always suggested not to have buttermilk after sunset, especially for asthma patients.
This was all about buttermilk, the ayurvedic take on buttermilk, how to prepare it, and the properties and action of buttermilk.
==========================================================
155>‘ফ্রুট কাস্টার্ড’।
গরমে প্রশান্তি এনে দেবে।
উপকরণঃ
- দেড় লিটার দুধ,
- ৪ টেবিল চামচ কাস্টার্ড পাউডার,
- চিনি (আপনি যতোটা মিষ্টি চান),
- আধা কাপ আপেল,
- আধা কাপ আম,
- আধা কলা,
- ১/৪ কাপ কমলা লেবু ,
- ১/৪ কাপ আঙুর,
- আধা কাপ বেদানার দানা,
- ৩ টেবিল চামচ কিশমিশ,
- বাদাম কুচি ইচ্ছে মতো,
- খেজুর কুচি ইচ্ছে মতো,
* আপনি আপনার পছন্দ মতো ফল ছোট কিউব করে বা পাতলা স্লাইস করে ৩ কোণা করে
154>Buttermilk – How To Make It & Its Types:
155>‘ফ্রুট কাস্টার্ড’।
156>****>প্রেশার কুকারে আস্ত ইলিশ157>Prawns Pulao Recipe (Marinated Prawns in Spiced Rice)
158>Egg Pulao Recipe
159>Kashmiri Pulao Recipe (Pulao spiced with Saffron, Whole Spices & Nuts)
160>Beetroot Rice (Pulao) Recipe
161>Carrot Rice Recipe (Spiced Carrot Pulao)
How To Make It & Its Types: An Ayurvedic Perspective
Buttermilk, also called as Takra in Sanskrit, is one of the widely used foods in Ayurvedic treatment. The liquid is prepared by churning yogurt continuously with water till it forms a foam like butter at the top. Drinking it in the correct quantity cleanses the channels of circulation i.e. srotas, as a result of which, the end product of digested food (rasa) reaches the tissues efficiently.
According to Bhavaprakasha Chapter 6.7,
“He who uses takra daily does not suffer from diseases, and diseases cured by takra do not recur; just as amrita [divine nectar] is for the gods, takra is for humans.”
Overall,Takra is very healthy for human beings and thus, it is used in curing many diseases. It is a great treatment for
1-anemia,
2-infections in the urinary tract,
3-indigestion,
4-hemorrhoids,
5-edema,
6-tumors,
7-inflammatory bowel diseases,
8-and Crohn’s disease.
IBS i.e. irritable bowel syndrome, also called as grahani dosha,
is caused due to the suppression of agni.
9-Buttermilk is one of the best remedies to stimulate the power of digestion i.e. agni.
10-It is also advised to drink buttermilk when the undigested food or toxin, also called as ama, is present in grahani (IBS).
In chapter 14th of Chakra Samhita, it is also mentioned as,
“11-There is no medicine better than buttermilk for the treatment of hemorrhoids caused by vata and kapha.”
Benefits Of Buttermilk
12-Buttermilk is used in Ayurveda to treat many diseases as well as to protect our bodies from diseases, thereby maintaining a healthy body.
13-It is highly beneficial in curing disorders related to vata imbalance.
14-It helps in mitigating kapha and vata doshas that, in turn, improves digestion.
Buttermilk is easy to digest.
15-It washes down the fats.
16-It is a great tool against dehydration.
Properties Of Takra (Buttermilk)
Ayurveda describes six types of taste i.e. six rasas. These rasas are not only confined to the perception of taste buds on our tongue, but they also include the final reaction of the food in the acidic medium of our stomach. The six rasas are as follows:
1-Sour i.e. amla rasa
2-Bitter i.e. tikta rasa
3-Hot i.e. katu rasa
4-Astringent i.e. kashai rasa
5-Salty i.e. lavana rasa
6-Sweet i.e. madhura rasa
According to Ayurveda, buttermilk has three types of taste – astringent (kashai rasa), sour (amla rasa), and sweet (madhura rasa).
Since it is sour in taste, the consumption of buttermilk is likely to cause aggravation of pitta dosha. But that doesn’t happen due to its sweet after taste.
The potency (veerya) of buttermilk is hot (ushna).
The action of doshas i.e. doshakarma of buttermilk is that it does not aggravate the pitta dosha since the kapha and vata dosha are pacified.
Buttermilk acts as an appetizer (dipana) and increases digestive fire (agni vardhaka).
How To Prepare Takra (Buttermilk)
The ingredients required to make buttermilk are as follows:
উপকরণঃ --
1 cup water
1/4 cup yogurt
1 teaspoon chopped ginger
1 teaspoon chopped green chilies
1 teaspoon roasted cumin powder
Mint leaves
Coriander leaves
Salt (as per taste)
প্রনালীঃ ----
Directions
Mix water and yogurt in a bowl.
Add cumin powder and salt as per the taste.
Add all the ingredients in a blender and blend well.
If you do not have a blender, you can add all the ingredients in a bottle and cap the lid. Shake the bottle well until a foam is formed.
Pour the buttermilk into a glass.
Garnish it with chopped coriander leaves, mint leaves, coriander powder, and chopped green chillis.
বিঃ দ্রঃ --- Quick Tips
Before making the buttermilk, make sure that yogurt is not sour as store-bought yogurt is usually very sour.
While preparing buttermilk, the water used to mix must be warm in winter, whereas it should be cold in summer.
Types Of Takra (Buttermilk)
There are five types of takra. They are:
1. Full Cream Takra
The curd that is used to prepare full cream takra is made out of milk rich in cream and the same curd is churned thoroughly without mixing any water.
2. No Cream Takra
The curd here is prepared from milk without cream. This curd is then churned without adding any extra water.
3. Takra
Normal takra is prepared as per the instructions mentioned above.
4. Half Water Takra
Half water takra is prepared by mixing curd and water in 2:1 ratio and then churning it thoroughly.
5. No Fat Takra
For no fat takra, churn curd thoroughly till it becomes butter. Remove the butter from the mixture and the remaining watery part is the no fat takra.
Nutritional Value Of Buttermilk
For every 100gms of buttermilk, here is the nutritional value:
116 mgs of calcium
0.9 grams of fat
40kcal energy
3.3 grams of protein
4.8 grams carbohydrates
Caution
It is always suggested not to have buttermilk after sunset, especially for asthma patients.
This was all about buttermilk, the ayurvedic take on buttermilk, how to prepare it, and the properties and action of buttermilk.
==========================================================
155>‘ফ্রুট কাস্টার্ড’।
গরমে প্রশান্তি এনে দেবে।
উপকরণঃ
- দেড় লিটার দুধ,
- ৪ টেবিল চামচ কাস্টার্ড পাউডার,
- চিনি (আপনি যতোটা মিষ্টি চান),
- আধা কাপ আপেল,
- আধা কাপ আম,
- আধা কলা,
- ১/৪ কাপ কমলা লেবু ,
- ১/৪ কাপ আঙুর,
- আধা কাপ বেদানার দানা,
- ৩ টেবিল চামচ কিশমিশ,
- বাদাম কুচি ইচ্ছে মতো,
- খেজুর কুচি ইচ্ছে মতো,
* আপনি আপনার পছন্দ মতো ফল ছোট কিউব করে বা পাতলা স্লাইস করে ৩ কোণা করে
কেটে নিতে পারেন।
পদ্ধতিঃ
- প্রথমে একটি প্যানে দুধ জ্বাল দিয়ে ফুটিয়ে নিন ভালো করে। ফুটে উঠা দুধ থেকে পৌনে ১ কাপ পরিমাণ দুধ আলাদা করে বাটিতে তুলে নিয়ে
ঠাণ্ডা হতে দিন।
- দুধ জ্বাল দিয়ে খানিকটা ঘন হয়ে এলে এতে চিনি দিয়ে জ্বাল করতে থাকুন। এবং আলাদা করে
পদ্ধতিঃ
- প্রথমে একটি প্যানে দুধ জ্বাল দিয়ে ফুটিয়ে নিন ভালো করে। ফুটে উঠা দুধ থেকে পৌনে ১ কাপ পরিমাণ দুধ আলাদা করে বাটিতে তুলে নিয়ে
ঠাণ্ডা হতে দিন।
- দুধ জ্বাল দিয়ে খানিকটা ঘন হয়ে এলে এতে চিনি দিয়ে জ্বাল করতে থাকুন। এবং আলাদা করে
রাখা দুধ ঠাণ্ডা হলে এতে কাস্টার্ড পাউডার দিয়ে ভালো করে মিশিয়ে রাখুন।
লক্ষ্য রাখবেন যাতে দলা ধরে না থাকে, পুরোটা ভালো করে গুলে নেবেন।
- দুধ আরেকটু ঘন হয়ে এলে এতে দুধ-কাস্টার্ডের মিশ্রণটি আস্তে আস্তে দুধের মধ্যে ঢেলে
লক্ষ্য রাখবেন যাতে দলা ধরে না থাকে, পুরোটা ভালো করে গুলে নেবেন।
- দুধ আরেকটু ঘন হয়ে এলে এতে দুধ-কাস্টার্ডের মিশ্রণটি আস্তে আস্তে দুধের মধ্যে ঢেলে
ঘন ঘন নেড়ে নিন ফুটে উঠা পর্যন্ত। ঘন ঘন নাড়ার কাজটি হুইস্কার দিয়ে করতে পারেন অর্থাৎ
ডিম ফেটানোর হুইস্কার অথবা কাটা চামচ। কারণ এতে করে দলা পাকাবে না।
- এরপর মিশ্রণটি নামিয়ে একটি পরিবেশন পাত্রে অর্ধেকটা ঢেলে দিন। খানিকটা ঠাণ্ডা
ডিম ফেটানোর হুইস্কার অথবা কাটা চামচ। কারণ এতে করে দলা পাকাবে না।
- এরপর মিশ্রণটি নামিয়ে একটি পরিবেশন পাত্রে অর্ধেকটা ঢেলে দিন। খানিকটা ঠাণ্ডা
হয়ে এলে এর উপরে একটি একটি করে ফলের লেয়ার দিন এবং বাকি অর্ধেকটা দুধের মিশ্রন
ঢেলে দিন।
- সবার উপরে বাদাম ও খেজুর কুচি সাজিয়ে দিন এবং দুধের মিশ্রন ঠাণ্ডা হয়ে এলে ফ্রিজে
ঢেলে দিন।
- সবার উপরে বাদাম ও খেজুর কুচি সাজিয়ে দিন এবং দুধের মিশ্রন ঠাণ্ডা হয়ে এলে ফ্রিজে
রেখে সেট হতে দিন ভালো করে। পুরোপুরি ঠাণ্ডা হলে কিংবা পছন্দমতো ঠাণ্ডা হয়ে এলে
পরিবেশন করুন অত্যন্ত সুস্বাদু
ঠাণ্ডা ঠাণ্ডা ‘ফ্রুট কাস্টার্ড’।
====================================================
156>****>প্রেশার কুকারে আস্ত ইলিশ
(এভাবে রান্না করলে মাছের কাঁটা একদম নরম হয়ে যাবে। খাওয়ার সময় আর
কাঁটা বাছতে হবে না।)
উপকরণ:
ইলিশ মাছ ১টি।
হলুদগুঁড়ো ১ চা-চামচ।
লঙ্কা গুঁড়ো ২ চা-চামচ।
জিরাগুঁড়ো ১ চা-চামচ।
পেঁয়াজকুচি ১ কাপ।
কাঁচালঙ্কা ৮,১০টি।
তেল ১/৪ কাপ।
নুন স্বাদ মতো।
পদ্ধতি:
ইলিশ মাছ আস্ত অবস্থায় ভেতরে-বাইরে পরিষ্কার করে নিন।
মাছের সঙ্গে সব উপকরণ মাখিয়ে সারারাত অথবা কমপক্ষে দুই ঘণ্টা
মেরিনেইশনের জন্যে সাধারণ তাপমাত্রার ফ্রিজে ঢেকে রেখে দিন।
এবার প্রেশার কুকারে মাছ বসিয়ে এমনভাবে জল দিন যেন মাছ ডুবে থাকে।
ওভেনে পুরো আঁচে আধা ঘণ্টা রান্না করে, পরের আধা ঘণ্টা একদম মৃদু আঁচে রান্না করুন।
এক ঘণ্টা পর খুব সাবধানে মাছ বের করে একটি ওভেন প্রুফ সার্ভিং ডিশে অথবা
ওভেনের ট্রেতে রাখুন।
(আস্ত মাছটি যদি প্রেশার কুকারে না ধরে, তাহলে মাঝ বরাবর দুইভাগ করে নিতে পারেন।)
মাছ তুলে ঝোল কিছুটা ঘন করে মাছের উপর দিয়ে ঢেলে দিন।
এবার ২০০ ডিগ্রি সে. তাপমাত্রায় ওভেন প্রি-হিট করে ১৫ থেকে ২০ মিনিট বেইক করে নিন।
এভাবে রান্না করলে মাছের কাঁটা একদম নরম হয়ে যাবে। খাওয়ার সময় আর
কাঁটা বাছতে হবে না।
পোলাও অথবা সাদা ভাত দিয়ে
পরিবেশন করুন।
============================================
বিঃ দ্রঃ -----
* প্রেশার কুকারে যে কোনো মাছই এভাবে রান্না করতে পারেন। বিশেষ করে যারা মাছের কাঁটা
বাছার ভয়ে মাছ খেতে চান না, তারা তো অবশ্যই এভাবে চেষ্টা করে দেখতে পারেন।
* ইলিশের ওজন ৫০০ গ্রামের মতো হলে সেটাকে জাটকা বলা হয়, যা ধরা এবং খাওয়া আইনত নিষিদ্ধ। তাই বড় ও বেশি ওজনের ইলিশ সংগ্রহ করুন।
==============================------------------------------------------------
157>Prawns Pulao Recipe (Marinated Prawns in Spiced Rice)
158>Egg Pulao Recipe
159>Kashmiri Pulao Recipe (Pulao spiced with Saffron, Whole Spices & Nuts)
157>Prawns Pulao Recipe (Marinated Prawns in Spiced Rice)
SERVES: 4
TIME: 40 Minutes
Ingredients
1 cup basmati rice
10 large prawns, cleaned and deveined
Ingredients For Spiced Rice
2 bay leaves, crushed
6 peppercorns=গোল মরিচ
6 cloves
3 cinnamon sticks (1 inch each)
salt to taste
Ingredients For Marinating
salt as per need
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
Ingredients For Prawns Masala
2 tablespoons oil
4 bay leaves, crushed
3 green cardamoms=( ছোট এলাচ )
4 peppercorns
4 cloves
2 tablespoons ginger-garlic-green chilli paste-( আদা +রসুন +কাঁচা লঙ্কা পেস্ট )
1/4 cup onion, finely chopped
1/4 cup tomato, finely chopped
2 sprigs cilantro, chopped=( ধনেপাতা )
salt as per need
1 teaspoon sugar
1/2 teaspoon turmeric powder
2 maggie masala cubes, crushed between palms (I used chicken variant of Maggie masala cube)
To prepare Prawns Pulao Recipe,
firstly, wash rice and keep it for soaking for half an Hour.
Then cook rice in 4 cups of water on a medium-high flame in astew pot (ঢাকনাওয়ালা কড়াই )with all the ingredients mentioned under "Ingredients For Spiced Rice"(.তেজপাতা , গোলমরিচ , লবঙ্গ
দারচিনি ,নুন )When the rice is 90% done, drain water and keep it aside.
Marinate the prawns with the mentioned "Ingredients For Marinating"( নুন,হলুদ গুঁড়ো ,শুকনো লঙ্কা গুঁড়ো ) in a mixing bowl. Keep aside till prawn masala is prepared.
For making prawns masala, in a pan, add oil. When it is hot, add bay leaves,
cardamom,(ছোট এলাচি ) peppercorns and clove, mentioned under "Ingredients For Prawns Masala". Fry them for a while till they leave nice aroma.
Then add ginger-garlic-green chilli paste, onion, tomato, turmeric powder, salt and sugar. Fry further.
Then add Prawns to it. Fry them for a while.
Add the crushed maggie cubes and mix well.
When the onions turn pink and translucent, add about 1/2 cup water and let it cook.
When the water reduces to half, reduce flame and add cooked rice to it. Mix the pulao once. Cover the pan and switch off heat.
For garnish, add cilantro on it.
Serve Prawns Pulao Recipe hot with your favourite raita!!
ঠাণ্ডা ঠাণ্ডা ‘ফ্রুট কাস্টার্ড’।
====================================================
156>****>প্রেশার কুকারে আস্ত ইলিশ
(এভাবে রান্না করলে মাছের কাঁটা একদম নরম হয়ে যাবে। খাওয়ার সময় আর
কাঁটা বাছতে হবে না।)
উপকরণ:
ইলিশ মাছ ১টি।
হলুদগুঁড়ো ১ চা-চামচ।
লঙ্কা গুঁড়ো ২ চা-চামচ।
জিরাগুঁড়ো ১ চা-চামচ।
পেঁয়াজকুচি ১ কাপ।
কাঁচালঙ্কা ৮,১০টি।
তেল ১/৪ কাপ।
নুন স্বাদ মতো।
পদ্ধতি:
ইলিশ মাছ আস্ত অবস্থায় ভেতরে-বাইরে পরিষ্কার করে নিন।
মাছের সঙ্গে সব উপকরণ মাখিয়ে সারারাত অথবা কমপক্ষে দুই ঘণ্টা
মেরিনেইশনের জন্যে সাধারণ তাপমাত্রার ফ্রিজে ঢেকে রেখে দিন।
এবার প্রেশার কুকারে মাছ বসিয়ে এমনভাবে জল দিন যেন মাছ ডুবে থাকে।
ওভেনে পুরো আঁচে আধা ঘণ্টা রান্না করে, পরের আধা ঘণ্টা একদম মৃদু আঁচে রান্না করুন।
এক ঘণ্টা পর খুব সাবধানে মাছ বের করে একটি ওভেন প্রুফ সার্ভিং ডিশে অথবা
ওভেনের ট্রেতে রাখুন।
(আস্ত মাছটি যদি প্রেশার কুকারে না ধরে, তাহলে মাঝ বরাবর দুইভাগ করে নিতে পারেন।)
মাছ তুলে ঝোল কিছুটা ঘন করে মাছের উপর দিয়ে ঢেলে দিন।
এবার ২০০ ডিগ্রি সে. তাপমাত্রায় ওভেন প্রি-হিট করে ১৫ থেকে ২০ মিনিট বেইক করে নিন।
এভাবে রান্না করলে মাছের কাঁটা একদম নরম হয়ে যাবে। খাওয়ার সময় আর
কাঁটা বাছতে হবে না।
পোলাও অথবা সাদা ভাত দিয়ে
পরিবেশন করুন।
============================================
বিঃ দ্রঃ -----
* প্রেশার কুকারে যে কোনো মাছই এভাবে রান্না করতে পারেন। বিশেষ করে যারা মাছের কাঁটা
বাছার ভয়ে মাছ খেতে চান না, তারা তো অবশ্যই এভাবে চেষ্টা করে দেখতে পারেন।
* ইলিশের ওজন ৫০০ গ্রামের মতো হলে সেটাকে জাটকা বলা হয়, যা ধরা এবং খাওয়া আইনত নিষিদ্ধ। তাই বড় ও বেশি ওজনের ইলিশ সংগ্রহ করুন।
==============================------------------------------------------------
157>Prawns Pulao Recipe (Marinated Prawns in Spiced Rice)
158>Egg Pulao Recipe
159>Kashmiri Pulao Recipe (Pulao spiced with Saffron, Whole Spices & Nuts)
160>Beetroot Rice (Pulao) Recipe
161>Carrot Rice Recipe (Spiced Carrot Pulao)
161>Carrot Rice Recipe (Spiced Carrot Pulao)
157>Prawns Pulao Recipe (Marinated Prawns in Spiced Rice)
SERVES: 4
TIME: 40 Minutes
Ingredients
1 cup basmati rice
10 large prawns, cleaned and deveined
Ingredients For Spiced Rice
2 bay leaves, crushed
6 peppercorns=গোল মরিচ
6 cloves
3 cinnamon sticks (1 inch each)
salt to taste
Ingredients For Marinating
salt as per need
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
Ingredients For Prawns Masala
2 tablespoons oil
4 bay leaves, crushed
3 green cardamoms=( ছোট এলাচ )
4 peppercorns
4 cloves
2 tablespoons ginger-garlic-green chilli paste-( আদা +রসুন +কাঁচা লঙ্কা পেস্ট )
1/4 cup onion, finely chopped
1/4 cup tomato, finely chopped
2 sprigs cilantro, chopped=( ধনেপাতা )
salt as per need
1 teaspoon sugar
1/2 teaspoon turmeric powder
2 maggie masala cubes, crushed between palms (I used chicken variant of Maggie masala cube)
Directions for Prawns Pulao Recipe
To prepare Prawns Pulao Recipe,
firstly, wash rice and keep it for soaking for half an Hour.
Then cook rice in 4 cups of water on a medium-high flame in astew pot (ঢাকনাওয়ালা কড়াই )with all the ingredients mentioned under "Ingredients For Spiced Rice"(.তেজপাতা , গোলমরিচ , লবঙ্গ
দারচিনি ,নুন )When the rice is 90% done, drain water and keep it aside.
Marinate the prawns with the mentioned "Ingredients For Marinating"( নুন,হলুদ গুঁড়ো ,শুকনো লঙ্কা গুঁড়ো ) in a mixing bowl. Keep aside till prawn masala is prepared.
For making prawns masala, in a pan, add oil. When it is hot, add bay leaves,
cardamom,(ছোট এলাচি ) peppercorns and clove, mentioned under "Ingredients For Prawns Masala". Fry them for a while till they leave nice aroma.
Then add ginger-garlic-green chilli paste, onion, tomato, turmeric powder, salt and sugar. Fry further.
Then add Prawns to it. Fry them for a while.
Add the crushed maggie cubes and mix well.
When the onions turn pink and translucent, add about 1/2 cup water and let it cook.
When the water reduces to half, reduce flame and add cooked rice to it. Mix the pulao once. Cover the pan and switch off heat.
For garnish, add cilantro on it.
Serve Prawns Pulao Recipe hot with your favourite raita!!
=========================================================
158>Egg Pulao Recipe
IngredientsFor frying eggs
12 eggs, hard-boiled
1 tablespoon ghee
1 teaspoon red chili powder
1/4 teaspoon black pepper, freshly crushed
For paste
4 to 5 green chillies
12 garlic cloves
2 inch ginger piece
For pulao
3 cups long grain basmati rice, soaked for 45 mins
1 cup onions, finely sliced
1 cup tomato, finely sliced
3/4 cup yoghurt, whisked well
3 to 4 green chilies, slit
1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
Juice from 1 lemon
Water as required
1-1/2 teaspoon cumin seeds
6-8 green cardamom
2 bay leaves
2 inch cinnamon stick
1 star anise
1/2 teaspoon turmeric powder
8-10 black peppercorns
3 tablespoon ghee or oil
Salt to taste
Directions for Egg Pulao Recipe
To begin with Egg Pulao recipe, we will firstly fry the eggs. In a pan, heat 1 tablespoon of ghee and add the boiled eggs.
Add red chili powder and toss well. Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp. Keep them aside.
The next step is to make the pulao. Take another deep bottom pan or handi, heat ghee or oil.
Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds.
Add the ground coarse paste of green chili, garlic,ginger and saute for a minute.
Add onions and fry until it just starts picking up the golden color. Do not over-fry the onions.
Add sliced tomatoes, slit green chilies and cook until the tomatoes are broken down well. Add turmeric and mix everything properly.
Add whisked yoghurt ( फेंटनादही)and stir until the yoghurt is well combined with the spices.
Add salt, chopped mint, lemon juice and coriander leaves. Cook for half a minute.
Add soaked and drained rice and gently mix it. Give a slight slit to the fried eggs and add it along with the water. Bring it to a boil and cook until 80% of the water dries up.
Cover and simmer until done. (Approximately for 15 to 20 mins)
Gently fluff up the rice using a fork. Cover and let it rest for few mins.
Egg pulao is ready to be served. Serve Egg Pulao with Burani Raita, Beetroot Raita or any other
Raita of your choice
===================================================================
159>Kashmiri Pulao Recipe (Pulao spiced with Saffron, Whole Spices & Nuts)
Ingredients
3 cups, long grain basmati rice, soaked for 45 minutes
1 tablespoon ginger, thinly sliced
3/4 teaspoon dry ginger powder
1-1/2 teaspoon, fennel powder (saunf)
1-2 green chilies, slit
1/2 teaspoon Kashmiri chili powder
1 tablespoon cashew nuts, roughly broken
1/2 cup mixed nuts (cashew nuts, Almonds, Walnuts, Raisins, Pistachios), roughly cut
a few strands of saffron, soaked in 1/4 cup of warm milk
2-1/2 cups milk
3 cups water
salt as per taste
3 tablespoon ghee
--------------
In a heavy bottom sauce pan, heat 2 tablespoons of ghee.
Add bay leaf, shahjeera, black cardamom, cloves, green cardamom, cinnamon sticks and fry them for few seconds until they release a roasted aroma.
Add a tablespoon of broken cashews and fry for another minute until the cashews are roasted golden.
Add ginger juliennes, ginger powder, fennel powder, Kashmiri chili powder,salt and the soaked rice and fry for few seconds. Add milk, saffron milk, water and bring the pulao to a brisk boil.
Once it comes to a boil, turn the heat to low, cover the pan and allow the rice to cook, until all the liquid has be absorbed.
Meanwhile, heat another tablespoon of oil in the pan and roast the dry fruits until light golden brown. Take it off the heat and keep aside.
Once the rice is done, add roasted nuts to the rice and gently fluff up the rice with the fork. Transfer the rice to a serving platter, garnish it with fried onions and diced fresh fruits.
Serve the Kashmiri pulao along with Paneer Tikka Masala, Butter Naan and Mint Raita to make a complete dinner.
158>Egg Pulao Recipe
IngredientsFor frying eggs
12 eggs, hard-boiled
1 tablespoon ghee
1 teaspoon red chili powder
1/4 teaspoon black pepper, freshly crushed
For paste
4 to 5 green chillies
12 garlic cloves
2 inch ginger piece
For pulao
3 cups long grain basmati rice, soaked for 45 mins
1 cup onions, finely sliced
1 cup tomato, finely sliced
3/4 cup yoghurt, whisked well
3 to 4 green chilies, slit
1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
Juice from 1 lemon
Water as required
1-1/2 teaspoon cumin seeds
6-8 green cardamom
2 bay leaves
2 inch cinnamon stick
1 star anise
1/2 teaspoon turmeric powder
8-10 black peppercorns
3 tablespoon ghee or oil
Salt to taste
Directions for Egg Pulao Recipe
To begin with Egg Pulao recipe, we will firstly fry the eggs. In a pan, heat 1 tablespoon of ghee and add the boiled eggs.
Add red chili powder and toss well. Add freshly cracked pepper and fry until eggs are slightly brown and a little crisp. Keep them aside.
The next step is to make the pulao. Take another deep bottom pan or handi, heat ghee or oil.
Add cumin seeds, green cardamom, cinnamon, black peppercorns, star anise and fry them for few seconds.
Add the ground coarse paste of green chili, garlic,ginger and saute for a minute.
Add onions and fry until it just starts picking up the golden color. Do not over-fry the onions.
Add sliced tomatoes, slit green chilies and cook until the tomatoes are broken down well. Add turmeric and mix everything properly.
Add whisked yoghurt ( फेंटनादही)and stir until the yoghurt is well combined with the spices.
Add salt, chopped mint, lemon juice and coriander leaves. Cook for half a minute.
Add soaked and drained rice and gently mix it. Give a slight slit to the fried eggs and add it along with the water. Bring it to a boil and cook until 80% of the water dries up.
Cover and simmer until done. (Approximately for 15 to 20 mins)
Gently fluff up the rice using a fork. Cover and let it rest for few mins.
Egg pulao is ready to be served. Serve Egg Pulao with Burani Raita, Beetroot Raita or any other
Raita of your choice
===================================================================
159>Kashmiri Pulao Recipe (Pulao spiced with Saffron, Whole Spices & Nuts)
Ingredients
3 cups, long grain basmati rice, soaked for 45 minutes
1 tablespoon ginger, thinly sliced
3/4 teaspoon dry ginger powder
1-1/2 teaspoon, fennel powder (saunf)
1-2 green chilies, slit
1/2 teaspoon Kashmiri chili powder
1 tablespoon cashew nuts, roughly broken
1/2 cup mixed nuts (cashew nuts, Almonds, Walnuts, Raisins, Pistachios), roughly cut
a few strands of saffron, soaked in 1/4 cup of warm milk
2-1/2 cups milk
3 cups water
salt as per taste
3 tablespoon ghee
--------------
Whole Spices
1 teaspoon shahjeera
2 inch stick of cinnamon
2 black cardamom
4-5 green cardamom
6 cloves
2 bay leaves
1/4 cup Apples, diced small for garnish
1/4 cup Pineapple, diced small for garnish
3 tablespoons fried onions for garnish
---------------------------------------
Directions for Kashmiri Pulao Recipe (Pulao spiced with Saffron, Whole Spices & Nuts)
To begin making the Kashmiri Pulao Recipe, first wash and soak the rice for about 45 minutes. After 45 minutes, drain the water and keep aside.
1 teaspoon shahjeera
2 inch stick of cinnamon
2 black cardamom
4-5 green cardamom
6 cloves
2 bay leaves
1/4 cup Apples, diced small for garnish
1/4 cup Pineapple, diced small for garnish
3 tablespoons fried onions for garnish
---------------------------------------
Directions for Kashmiri Pulao Recipe (Pulao spiced with Saffron, Whole Spices & Nuts)
To begin making the Kashmiri Pulao Recipe, first wash and soak the rice for about 45 minutes. After 45 minutes, drain the water and keep aside.
In a heavy bottom sauce pan, heat 2 tablespoons of ghee.
Add bay leaf, shahjeera, black cardamom, cloves, green cardamom, cinnamon sticks and fry them for few seconds until they release a roasted aroma.
Add a tablespoon of broken cashews and fry for another minute until the cashews are roasted golden.
Add ginger juliennes, ginger powder, fennel powder, Kashmiri chili powder,salt and the soaked rice and fry for few seconds. Add milk, saffron milk, water and bring the pulao to a brisk boil.
Once it comes to a boil, turn the heat to low, cover the pan and allow the rice to cook, until all the liquid has be absorbed.
Meanwhile, heat another tablespoon of oil in the pan and roast the dry fruits until light golden brown. Take it off the heat and keep aside.
Once the rice is done, add roasted nuts to the rice and gently fluff up the rice with the fork. Transfer the rice to a serving platter, garnish it with fried onions and diced fresh fruits.
Serve the Kashmiri pulao along with Paneer Tikka Masala, Butter Naan and Mint Raita to make a complete dinner.
=============================================
160>Beetroot Rice (Pulao) Recipe
Ingredients
2 cups of cooked rice, with grainy texture
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
a sprig of curry leaves, finely chopped
an inch piece of grated ginger
10-12 small onions, finely chopped
2 tomatoes, pureed
2 small beetroots, finely chopped or grated
1 teaspoon sambar powder
1 teaspoon cardamom powder
1/2 teaspoon turmeric powder
salt to taste
oil for cooking
1 tablespoon of ghee for flavor
a small bunch of chopped coriander leaves
------------------------------------
Directions for Beetroot Rice (Pulav) Recipe
To begin making the Beetroot Rice (Pulav) Recipe, we first have to have the cooked rice ready with a grainy texture. Make sure the rice is cooled down before you add it to the beetroot masala. The next step is to get all the ingredients ready.
Heat a teaspoon of oil in a wok or heavy bottomed pan; add in the mustard seeds and cumin seeds and allow it to crackle. Once they crackle, add in the curry leaves, ginger and onions. Saute the onions until they become tender.
Next add in the tomatoes, the turmeric powder, the sambar powder and give it a stir. Next add in the grated beetroot and salt and stir to combine well.
At this stage, turn the heat to low, cover the pan. Simmer the beetroot for about 4 to 5 minutes until it softens and cooks. Grated beets tend to get cooked faster then chopped beets.
Although if your beets are soft and juicy when you cut them, they will get cooked fast too. Give it a taste to see if you like the cooked texture, else cook it for a little more so it gets softer.
Once the beetroot is cooked, add the cardamom powder, cooked rice and stir to combine. Add in the ghee and the chopped coriander leaves. Check the salt and spice levels at this stage and adjust to suit your taste.
Once all the ingredients are combined well, turn off the heat and the Beetroot Rice will be ready to be served.
Serve the Beetroot Rice along with a Tomato Onion Raita and pack it for lunch or serve it for a weeknight dinner.
==============================================
161>Carrot Rice Recipe (Spiced Carrot Pulao)
Ingredients
2 cups of cooked rice
10 baby onions, finely chopped
an inch piece ginger, grated
4 carrots, grated
1 teaspoon mustard seeds
5 to 6 curry leaves, finely chopped
1 teaspoon sambar powder
1 teaspoon cardamom powder
a small bunch of coriander leaves, finely chopped
oil for cooking
1 tablespoon ghee or sesame oil
Salt to taste
Directions for Carrot Rice Recipe
To begin making the Carrot Rice Recipe (Spiced Carrot Pulao), heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds; allow it to crackle. Then add onions and ginger; sauté until the onions are tender and golden.
160>Beetroot Rice (Pulao) Recipe
Ingredients
2 cups of cooked rice, with grainy texture
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
a sprig of curry leaves, finely chopped
an inch piece of grated ginger
10-12 small onions, finely chopped
2 tomatoes, pureed
2 small beetroots, finely chopped or grated
1 teaspoon sambar powder
1 teaspoon cardamom powder
1/2 teaspoon turmeric powder
salt to taste
oil for cooking
1 tablespoon of ghee for flavor
a small bunch of chopped coriander leaves
------------------------------------
Directions for Beetroot Rice (Pulav) Recipe
To begin making the Beetroot Rice (Pulav) Recipe, we first have to have the cooked rice ready with a grainy texture. Make sure the rice is cooled down before you add it to the beetroot masala. The next step is to get all the ingredients ready.
Heat a teaspoon of oil in a wok or heavy bottomed pan; add in the mustard seeds and cumin seeds and allow it to crackle. Once they crackle, add in the curry leaves, ginger and onions. Saute the onions until they become tender.
Next add in the tomatoes, the turmeric powder, the sambar powder and give it a stir. Next add in the grated beetroot and salt and stir to combine well.
At this stage, turn the heat to low, cover the pan. Simmer the beetroot for about 4 to 5 minutes until it softens and cooks. Grated beets tend to get cooked faster then chopped beets.
Although if your beets are soft and juicy when you cut them, they will get cooked fast too. Give it a taste to see if you like the cooked texture, else cook it for a little more so it gets softer.
Once the beetroot is cooked, add the cardamom powder, cooked rice and stir to combine. Add in the ghee and the chopped coriander leaves. Check the salt and spice levels at this stage and adjust to suit your taste.
Once all the ingredients are combined well, turn off the heat and the Beetroot Rice will be ready to be served.
Serve the Beetroot Rice along with a Tomato Onion Raita and pack it for lunch or serve it for a weeknight dinner.
==============================================
161>Carrot Rice Recipe (Spiced Carrot Pulao)
Ingredients
2 cups of cooked rice
10 baby onions, finely chopped
an inch piece ginger, grated
4 carrots, grated
1 teaspoon mustard seeds
5 to 6 curry leaves, finely chopped
1 teaspoon sambar powder
1 teaspoon cardamom powder
a small bunch of coriander leaves, finely chopped
oil for cooking
1 tablespoon ghee or sesame oil
Salt to taste
Directions for Carrot Rice Recipe
To begin making the Carrot Rice Recipe (Spiced Carrot Pulao), heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds; allow it to crackle. Then add onions and ginger; sauté until the onions are tender and golden.
Add the grated carrots, sprinkle some salt and sauté the carrots until they are soft and cooked. Stir in the curry leaves, sambar powder, cardamom powder, salt and mix well.
Gradually stir the cooked rice into the carrot mixture and fold the rice gently so all ingredients get well combined. Finally add in the coriander leaves, a tablespoon of ghee or sesame oil and stir it into the rice. Check the salt and spice levels and adjust to suit your taste.
Serve the Carrot Rice along with a raita and papad for lunch or pack into the kids lunch box.
Gradually stir the cooked rice into the carrot mixture and fold the rice gently so all ingredients get well combined. Finally add in the coriander leaves, a tablespoon of ghee or sesame oil and stir it into the rice. Check the salt and spice levels and adjust to suit your taste.
Serve the Carrot Rice along with a raita and papad for lunch or pack into the kids lunch box.
============================================================
No comments:
Post a Comment