Rice & Dals Archives - Ranjus Kitchen

Brown Rice cooks in just 15 minutes

By Ranju | July 24, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Daawat Brown Rice – ¾ Cup
Split Bengal Gram – ¼ Cup
Onion, Medium Sized, Chopped Lengthwise – ½ No.
Ginger, Finely Grated – 1 Teaspoon
Garlic, Chopped – ½ Teaspoon
Curry Leaves – 8-10 Nos.
Cumin Seeds – ½ Teaspoon
Red Chilli Powder – ½ Teaspoon
Black Pepper Powder – ½ Teaspoon
Salt To Taste
Dried Whole Kashmiri Red Chilli – 2 Nos.
Coriander Leaves, Chopped – 2 Tablespoon
Refined Oil – 2 Tablespoons

Method
• Mix Daawat Brown Rice and split Bengal gram
• And, soak in 2 cups of water for 2 hours.
• Heat 2 teaspoons of oil in a pre-heated pressure cooker
• Add cumin seeds, curry leaves, and dried whole kashmiri chilli
• Add garlic
• When garlic turns slightly brown add onion
• When onion turns slightly brown add ginger
• Add little red chilli powder just for colour
• Add little black pepper powder
• Add soaked brown rice and split Bengal gram along with water
• Add salt to taste
• Mix well. Close the lid of the pressure cooker
• Cook for 3 whistles
• After 3 whistles turn off the flame
• Allow it to rest for 5-10 minutes before opening the lid
• Open the lid and check whether the rice is cooked or not
• If not fully cooked, keep it on low flame for some more time
• Cook it till it gets fully cooked and the water is completely absorbed
• After 5 minutes open the lid of the pressure cooker
• Transfer to the serving dish
• Garnish with coriander leaves and serve hot

Video

Moong Sprouts Pulav

By Ranju | January 5, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 10 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Basmati Rice, Soaked – 1 Cup
Moong (Green Gram), Sprouts – 1 Cup
Onion, Chopped – 1 No.
Tomato, Chopped – 1 No.
Ginger, Chopped – 1 Teaspoon
Garlic, Chopped – 1 Teaspoon
Cloves – 2-3 Nos.
Cinnamon – 1 Stick, 1 inch
Black Cardamom – 1 No.
Cumin Seeds – 1 Teaspoon
Black Pepper Powder – ½ Teaspoon
Red Chilli Powder – ½ Teaspoon
Coriander Leaves – 2 Tablespoons
Cooking Oil – 3 Teaspoons
Salt – To Taste

Method
• Heat the pan
• Add cumin seeds when oil gets heated
• Add black cardamom
• Add 2-3 cloves
• Add chopped garlic
• Add chopped onion
• Add chopped ginger
• Add chopped tomato, when onion turns brown
• Add red chilli powder
• Add black pepper powder
• Add moong (green gram) sprouts
• Cook for 1-2 minutes
• Add soaked basmati rice
• Add 2 cups water for 1 cup rice
• Add little more water for cooking the sprouts
• Add salt to taste
• Close the lid and cook on high flame, stirring intermittently
• Once the rice is half done, simmer it on low flame
• Cook it till the water gets absorbed and rice gets cooked
• Check whether rice is cooked
• If rice is cooked well, add coriander leaves
• Pulav is ready
• Transfer in a serving dish

Video

Lemon Rice

By Ranju | September 21, 2017

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 10 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Boiled Rice – 3 Cups
Oil – 2 Tablespoons
Mustard Seeds – ½ Tablespoon
Curry Leaves – 10-15 Nos.
Peanuts – 1 Fistful
Ginger, Chopped – ½ Teaspoon
Chana Dal, Roasted – 1 Teaspoon
Turmeric Powder – ½ Teaspoon
Urad Dal, Split – 1 Teaspoon
Red Chilli Powder – ½ Teaspoon
Lemon Juice – 2 Tablespoons
Green Chillies, Split – 2 Nos.
Coriander Leaves, Chopped – 2 Tablespoons
Whole Red Chilli, Chopped into 3-4 pieces – 2 Nos.
Salt to taste

Method
• Heat oil in a wok
• Chop red chillies in 2-3 pieces and separate the seeds
• Add red chillies and sauté for 5 seconds
• Add mustard seeds, curry leaves and then peanuts
• Add chana dal urad dal and sauté till it turns brown
• Add red chilli powder, turmeric powder, salt and rice
• Stir well and add lemon juice
• Add coriander leaves and serve hot

Video

Tomato Rice

By Ranju | August 2, 2017

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 10 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Boiled & Cooled Rice – 3 Cups or Bowls
Tomato Pulp – 2 Nos.
Onion Chopped – 1 No.
Mustard Seeds – ½ Teaspoon
Jeera – ½ Teaspoon
Green Chilli, Chopped – ½ Teaspoon
Curry Leaves – 10-15 Nos.
Pav Bhaji Masala – 2 Teaspoons
Kashmiri Red Chilli Powder – ½ Teaspoon
Salt to Taste
Oil – 2 Tablespoons
Coriander Leaves – 1 Tablespoon
Ginger Paste – 1 Teaspoon

Method
• Make the pulp of tomato in a mixer grinder
• Heat oil in a wok
• Put mustard seeds. When it starts spluttering put curry leaves
• Put onions and sauté till it turns translucent
• Put tomato pulp and cook it till oil separates
• Put kashmiri red chilli powder, pav bhaji masala and salt.
• Cook for a few seconds
• Put boiled rice and mix it well
• Garnish with coriander leaves
• Transfer in a serving bowl and serve hot

Video

Dal Makhani

By Ranju | June 24, 2017

Time To Cook	Serving	Measures
Preparation Time = 10-15 mins. Cooking Time = 2 hrs.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Whole Black Gram (Sabut Urad Dal) – 1 cup
Red Kidney Beans – 2 tablespoon
Ginger, grated – 2 tablespoon
Garlic, chopped – 1 tablespoon
Onion, chopped – 1 large
Tomato, pureed – 2 nos.
Green Chillies, chopped – 2 nos.
Red Chilli Powder – 1 teaspoon
Bay Leaves – 2 nos.
Cloves – 5-6 nos.
Big Cardamom – 1 no.
Kasuri Methi – 1 teaspoon
Malai – ¼ cup
Milk – ¼ cup
Garam Masala Powder – 1 teaspoon
Desi Ghee – 4 tablespoon
Jeera – 1 tablespoon
Hing – ⅛ teaspoon
Coriander leaves – 3 tablespoon
Ginger, cut into thin strips – ½ tablespoon
Salt to taste

Method
• Mix urad dal and rajma and soak it overnight.
• Cook mixed dal with ginger, garlic, green chillies and salt in a pressure cooker for 4-5 whistles.
• Remove it from gas stove and let it cool.
• Open the cooker. Mix water and cook it on a low flame for 1 – 1 ½ hr. stirring occasionally.
• Heat desi ghee in a pan. Add hing, jeera, tej patta, cloves and saute for ½ min.
• Add chopped onion and saute till it becomes translucent.
• Add pureed tomatoes, kasuri methi and red chilli powder.
• Cook it until ghee separates.
• Add milk and malai and cook it on low flame while stirring continuously.
• When it starts boiling transfer tadka in dal and mix well. Adjust consistency with water.
• Cook it for another 15 – 20 min. until it becomes smooth.
• Add garam masala powder and transfer it in serving bowl.
• Garnish with chopped coriander leaves, ginger strips and white butter.
• Serve with laccha paratha or tandoori roti.

Masala Khichdi

By Ranju | June 2, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Daawat Basmati Rice – ½ cup
Moong chhilka dal (split with husk) – ½ cup
Onion, chopped – 1 no.
Tomato, chopped – 1 no.
Ginger, chopped – 1 teaspoon
Garlic, chopped – 1 teaspoon
Green chilli, chopped – 1 teaspoon
Red chilli powder – ¾ teaspoon
Jeera – ¾ teaspoon
Black pepper powder – ½ teaspoon
Clove – 1 no.
Hing (Asafetida) – 1 pinch
Coriander leaves, chopped – 3 tablespoon
Salt to taste

Method
• Mix dal and Daawat Basmati Rice. Wash and soak it.
• Pressure cook dal and rice with sufficient water and salt for 3-4 whistles on medium flame.
• Heat desi ghee in a pan. Add hing, jeera, garlic, onion, green chillies, ginger and saute for 1-2 mins.
• Add tomatoes and cook until tomatoes become soft and ghee separates out.
• Add red chilli powder, black pepper and add khichdi in it.
• Adjust the consistency by adding water. And, cook for 5 mins.
• Put in serving bowl. Garnish with ghee and coriander leaves. Serve hot.

Bell Pepper Rice

By Ranju | June 2, 2017

Time To Cook	Serving	Measures
Preparation Time = 20 mins. Cooking Time = 10 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Daawat Basmati Rice, boiled – 3 cup
Bell peppers (red, green and yellow), finely chopped – ½ cup
Garlic, chopped – ½ teaspoon
Ginger paste – ½ teaspoon
Onion, finely chopped – 2 tablespoon
Ching’s fried rice masala – 2 tablespoon
Spring onion, finely chopped – 1 tablespoon
Refined oil – 2 tablespoon

Method
• Heat oil in a pan. Add garlic.
• Add onion. Sauté for few seconds.
• Add bell peppers and Ching’s fried rice masala.
• Add boiled Daawat Basmati Rice. Mix well.
• Transfer in serving bowl. Garnish with spring onion.
• Serve hot.

Panchvati Dal

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Mix Dals – 1 cup
(Moong Dal, Masoor Dal, Tur Dal, Matki Dal, Urad Dal, dehusked and split or dhuli)
Jeera – 1 teaspoon
Onion, finely chopped – 1 no.
Garlic, finely chopped – 1 teaspoon
Ginger, finely chopped – 1 teaspoon
Tomato, finely chopped – 1 no.
Green Chilli, finely chopped – 1 tablespoon
Turmeric powder – ½ teaspoon
Red chilli powder – ½ teaspoon
Everest Garam Masala – ½ teaspoon
Coriander leaves – 2 tablespoon
Desi ghee – 3 tablespoon
Salt to taste
Water – 6 cup

Method
• Wash and soak dal for 1 hr.
• Pressure cook dal with salt and turmeric powder for 2 whistles
• Heat ghee in kadai.
• Add jeera. Sauté it till brown.
• Add garlic, onion, green chilli and sauté till onion is brown.
• Add ginger and tomatoes. Sauté till ghee is separated.
• Add red chilli powder.
• Open the pressure cooker. Mix dal well.
• Transfer tadka in dal. Mix well.
• Adjust the consistency by adding water.
• Cook for 5 mins.
• Add garam masala and coriander leaves.
• Transfer in serving bowl. Garnish with desi ghee (1 tablespoon) and few coriander leaves.
• Serve hot with roti or rice.

Zarda Pulav (Sweet Pulav)

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Daawat Basmati Rice – 2 cup
Sugar – 1 ½ cup
Saffron – Pinch
Food Colour, yellow – ¼ teaspoon
Coconut, finely chopped – 2 teaspoon
Almonds, chopped – 10-15 nos.
Cashews, chopped – 5-6 nos.
Raisins – 10-15 nos.
Green Cardamom – 3-4 nos.
Clove – 3-4 nos.
Desi Ghee – 4 tablespoon
Pista, chopped – 5-6 nos.

Method

• Heat desi ghee in a kadai.
• Fry all dryfruits except raisins. Keep aside.
• Add cardamom, clove and saffron, and sauté for 5-10 secs.
• Add food colour and water.
• When water starts boiling add soaked Daawat Basmati Rice.
• Cover it with lid and cook the rice till half done on medium flame.
• Add sugar, coconut and raisins. Stir well.
• Steam cook (Dum) till rice is properly done.
• Transfer in servicing bowl.
• Garnish with fried dryfruits. Serve hot.

Cabbage Rice

By Ranju | June 1, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15-20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Cooked and cooled Daawat Basmati Rice – 3 cup
Cabbage, shredded – 1 cup
Curry leaves – 10-15 nos.
Green chillies, finely chopped – 1 no.
Mustard seeds – ½ teaspoon
Refined Oil – 2 tablespoon
Freshly Squeezed Lemon Juice – 1 teaspoon
Coriander leaves, chopped – 10-15 nos.

Method
• Heat oil in thick bottomed kadai.
• Add mustard seeds and let it crackle.
• Add curry leaves and green chilli.
• Add cabbage. Sauté for 1 min.
• Salt to taste.
• Add Daawat Basmati Rice.
• Add freshly squeezed lemon juice.
• Stir well.
• Cover with lid for 2 – 3 mins.
• Transfer in serving bowl. Garnish with coriander. Serve hot.