Having leftover rice from the previous day is very common in many households. And the first preparation that comes to mind is fried rice with vegetables and eggs. The recipe I am sharing with you today is a different kind of fried rice. This one doesn’t need any vegetables or egg. In fact you can make this when you are running out of your pantry stock. Turmeric lemon rice is a popular dish originating from South of India and is known under a couple of different names, such as Lemon rice, Pulihora or Chitrana. It is a slightly spicy rice preparation which has a delightful tang from the lemon, beautiful golden color from turmeric and a nutty flavor from the lentils and peanuts.
rice
Meethe Chawal / Sweet Saffron Rice
Hello everyone, Happy New year!!!
It is after 5 months that I am logging in to my blog. Yes, I am all well.
I have been really busy with various responsibilities. We sold our house after living in it for 12 years and moved into a new one that we built ourselves. We knew nothing about building and even though we hired tradesmen to do all the jobs it was a lot of work managing the whole design and construction process. Days were long, stressful and exhausting, and I was overwhelmed in the beginning but supported my husband fully in carrying the project through from start to finish. The result is a home we love and one that reflects our tastes and preferences.
I am starting the year with a seductive recipe that I have grown up eating and love it.
Adai (Ada dosa)
Dosas are absolutely the tastiest and attractive rice crepe around. There are so many varieties, that one can never get tired of eating them. Some varieties of dosas can be prepared instantly but some need a little time of soaking and fermenting such as masala dosa and utthapam, and then there are some that do not need fermenting. One such dosa is Adai dosa. It is basically a combination of rice with a range of colorful lentils all soaked together and ground to form a thick and coarse batter. Adai dosa is considered to be the nutritious among all dosas.
Orange Flavored Chocolate Risotto
I have never met a rice dessert that I didn’t like. I had this chocolate rice pudding at a dinner party, and it was so delicious and elegant looking that I found myself craving and admiring days after. So, when I saw a chocolate risotto recipe in Christine Ingram’s book I decided to make it with my own little twist by adding orange to it!
Caramelized Onion & Herbed Ricotta Tart w/ Rice Crust
I am a huge fan of leftovers- Rice in particular. Aside from using it in fried rice, casserole, salad or pudding, I enjoy making a rice crust for savory tarts. It is quite healthful, delicious and easy to make than butter pastry crust. Here I have for you a simple and flavorful multigrain rice crusted tart filled with caramelized onion and ricotta cheese.
Chicken, Beans & Quinoa Casserole
I am not a person who makes casserole on a regular basis, but I do so when I want a change of pace in winter months.
It started at the weekend when I had a good friend over the lunch and then, as I had prepared too much quinoa and had leftover chicken, I made this chicken quinoa casserole with mexican flavors.
Hyderabadi “Mutton” Biryani
Few weeks ago Nazneen of coffee and crumpets posted baghare baingan and since then I was thinking to make hyderabadi biryani. It is one of the popular party favorite and signature dish of Hyderabad. There are two ways to prepare hyderabadi biryani- using raw meat and cooked meat. I am sharing the cooked meat version of biryani using mutton, which is more popularly used in making this rice dish.
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