Rice recipes – Astha's Kitchen

PALAK KHICHDI RECIPE / PALAK DAL KHICHDI

Palak khichdi is a one pot nutritious meal of mung lentils and rice with spinach (palak), onions, tomatoes, herbs and spices. This dish is easy to prepare as well as healthy.

INGREDIENTS:

For pressure cooking:
½ cup rice (washed)
½ cup moong dal (washed)
¼ tsp turmeric / haldi
3 cup water
For khichdi:
1 tbsp ghee / clarified butter
1 tsp cumin / jeera
2 pods cardamom
1 inch cinnamon
1 bay leaf / tej patta
1 dried red chilli
½ onion (finely chopped)
½ tsp ginger garlic paste
1 green chilli (slit)
1 tomato (finely chopped)
handful palak / spinach leaves
1 cup water
1 tsp salt”

INSTRUCTIONS:

firstly in a kadai heat 1 tbsp ghee and saute 1 tsp cumin, 2 pods cardamom, 1 inch cinnamon, 1 bay leaf and 1 dried red chilli.
also saute ½ onion, till they turn slightly golden.
additionally, saute ½ tsp ginger garlic paste and 1 green chilli.
furthermore, add 1 tomato and saute till the tomatoes turn soft and mushy.
add palak puree and cook for 5 minutes or till palak changes colour.
further, add pressure cooked rice and moong dal.
also, add 1 cup water and 1 tsp salt.
simmer and boil for 5 minutes or till khichdi absorbs palak flavour.
finally, serve palak khichdi hot topped with more ghee if required.

NOTES:

firstly, to make palak dal khichdi slightly spicy, blend green chilli along with spinach.
also, adjust the consistency of khichdi to your choice, however, it thickens once cooled
additionally, add peanuts to tempering to enjoy the crunchy bites.
finally, palak khichdi recipe tastes great and most healthy recipe for kids.

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SAFFRON AND APPLE RICE KHEER

Saffron and Apple Rice Kheer is a rich, creamy, and sweet dessert. You will love the flavors of cardamom and rose water that compliments this dessert perfectly. Rice kheer topped with apple sauce is a perfect and unique fusion for festive seasons.

A plain rice kheer can also be served with your favorite jam as a topping. You can also drizzle one of your favorite sauces like caramel, chocolate, or strawberry. Yes, it is that versatile.

You can also check my other kheer recipes PAAN KHEER/ BETEL LEAVES KHEER, STRAWBERRY – KHEER, Kesari Kheer (Chawal Ki Kheer)

INGREDIENTS:

¼ cup basmati rice or Jeera rice
1 litre fresh milk
¾ cup sugar
1 tablespoon rose water
¼ teaspoon cardamom powder
For soaking saffron
¼ teaspoon saffron strands
¼ cup chilled milk

FOR APPLE SAUCE :

3 apples
¼ cup sugar white/brown
⅛ teaspoon of cinnamon powder

INSTRUCTIONS:

Wash the rice until the water looks clear. This will take about 2 or 3 washes. Add fresh water and soak the rice for a minimum of 30 minutes.
Soak the saffron strands in ¼ cup of chilled milk for 15 minutes.
Heat 1-liter fresh milk in a saucepan on medium flame. Once the milk starts to boil gently, add only the soaked rice and discard the water.
Simmer the milk with rice on low flame for about 45 to 50 minutes. Keep stirring every 5 minutes to avoid the kheer from sticking to the bottom.
After 50 minutes you will see that the milk mixture is now reduced to half. The kheer will now look thick and grainy. Add sugar, soaked saffron milk, rose water, and cardamom powder. Stir gently and simmer on low flame for 5 minutes.
Turn off the heat and let it cool down to room temperature.

FOR APPLE SAUCE:

Peel and finely chop 3 apples. Cook the chopped apples with a half a cup of water, sugar, and a pinch of cinnamon powder.
Stir well, place the lid and cook on low flame for 20 minutes occasionally stirring.
Once the water is dried and apples are cooked through, add a pinch of saffron soaked in water.
Try to mash the cooked apple chunks with the ladle. Turn off the heat and let it cool down to room temperature.
In a single serving glass or bowl, layer the rice kheer and top it with a tablespoon of apple sauce. You can either serve it warm or chilled.

If you have tried this dish, kindly give the feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram.

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PINEAPPLE FRIED RICE

“Pineapple fried rice recipe – simple & delicious lightly spiced fried rice made with fresh pineapple. A vegan dish.

Pineapple fried rice is an absolute favourite in my house. I quickly whipped this one up for lunch today. What I love about the addition of the pineapple is that it’s adds a burst of sweetness to break up the savoury flavour of the rice.

Fresh pineapple is the best bet for this recipe. though you can use canned ones too. I have used sriracha sauce In the recipe. Do use it if you have it. If not, then just add red chili sauce. You can always make this pineapple fried rice more or less spicy depending on your preferences.

INGREDIENTS:

Rice – 3/4 Cup
Oil – 2 1/2 Tbsp
Ginger – 1 tsp (finely chopped)
Garlic – 2 (finely chopped)
Onion – 1 (chopped)
Mixed Veggie – 1/2 Cup (chopped)
Salt – 3/4 tsp (adjust per taste)
Red chilli flakes – 1/2 tsp (adjust per taste)
Red bell pepper – 1/4 Cup (diced)
Cashew – 15
Pineapple chunks – 3/4 cup (diced)
Soya Sauce – 1 Tbsp

INSTRUCTIONS;

First, cook the rice based on your desired method along with 1/2 tsp salt and keep aside.
Heat a large pan with oil and add the ginger, garlic and white part of spring onion. Saute until translucent.
Add the mixed veggies and give a quick stir. Add the remaining salt and red chilli flakes and saute in medium flame until the veggies are half cooked.
Now add the red bell pepper, and pineapple chunks. Saute until the veggies are almost cooked. Add the soya sauce, give a mix and cook until the veggies are fully cooked.
Add the cooked rice to the pan. Mix well until all the sauce and veggies gets coated with the rice. Saute for a minute and turn off the flame. Garnish with green part of spring onion.
Enjoy hot.

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ROSE PHIRNI / GULAB PHIRNI

This fragrant Sweet Rose Phirni is sure to melt in your mouth. Top it with crushed pistachios and rose petals for added texture.

This Phirni or firni is very easy to make and comes out so rich and creamy even with fewer efforts. As rice thickens the kheer you need to stand long stirring to get the creamy consistency.

The key to a good Phirni is to grind the rice well. Phirni and that too Rose Phirni is an ultimate comfort dessert in a bowl. The main star of this dessert is the Rose flavour which is added to the basic Phirni recipe lending it an aromatic fragrance. You too can try this Phirni Recipe to create magic in your kitchen and enjoy a delectable dessert at home. What’s best, it’s not too difficult to make it.

Rose Phirni recipe a creamy dessert made with rice, milk and rose essence.

INGREDIENTS:

3 cups of milk
1 heaped tbsp basmati rice
11/2 tbsp sugar
1/2 tsp rose essence/ rose syrup
2 drops pink food colour
2 tbsp pistachio Nuts

INSTRUCTIONS :

Wash the basmati rice in water and let in remain soaked in water for a few hours.
Now grind the basmati rice in blender/ mixture until it becomes a smooth paste with no crumbles.
While the rice paste sets aside, simultaneously heat the milk on medium flame until it comes to a boil.
Add 1/2 tsp pink food colour and fresh rose petals to the milk while you are at it.
Now add the rice paste into the boiling milk and keep stirring it until there are no lumps to be seen for approximately 15-20 minutes on medium flame again.
Next, add the sugar rose syrup/ essence to the pudding and keep stirring until sugar crystals are dissolved completely.
Turn off the flame and let the pudding cool for a few minutes, while ensuring it doesn’t set to the edges of the utensil.
Now serve the Phirni into small serving bowls and let it cool to room temperature. Now refrigerate it so that it sets properly.
Garnish it with crushed pistachio Nuts and dried rose petals and serve chilled.

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CURD RICE/ DAHI CHAWAL/OLIYA

Curd rice is the only food which can release a chemical called “Tryptophan ”
in the brain. This chemical calms down the brain and enables one to think coolly.
It is thus a perfect mood stabilising dish and it is quite popular in South India.I love curd- rice. It’s such a simple and light dish.
In my childhood, my dad used to make cool curd rice on the occasion of the Shitla Saptami. Earlier there used to be simple tadka but since I love the spicy taste I made it with a chatpata tadka and my all time favourite pickle.
Add this tasty twist to regular curd rice and see the colour and taste unleash itself.
Make this recipe to add a tasty twist to your regular curd rice.If you are eating curd during the day, have it without sugar but if you are eating curd at night, add sugar or some black pepper. It will assist in digestion and calm your digestive system. This is very good for the stomach and a light option for the summers too.
So let’s get started with this simple dish with added flavours.

Cook Time: 10 mins
Servings: 2 PeopleINGREDIENTS:Oil 2 tablespoon
Mustard Seeds / Rai ½ + ¼ tsp
Cumin Seeds / Jeera ½ Tsp
Dry Red Chillies 4 to 5 nos
kaju 1tbspCooked Rice 1 ½ cup
Curd / Dahi 1 cup
Pomegranate Seeds ¼ cup
Sugar ½ tsp
Salt ¼ tsp
Chopped Green Chillies 1 med size
Coriander Leaves
Katki achar

INSTRUCTIONS:

In a mixing bowl, add 1 ½ cup of Cooked Rice to that add 1 cup of Curd (Dahi).
To the Rice mixture now add ½ tsp of Sugar, ¼ tsp of Salt, Chopped Green Chillies, ¼ cup of Pomegranate Seeds and mix well.
For tempering, in a preheated pan, take 2 tsp of Oil to that add ¼ + ½ tsp of Mustard Seeds (Rai), ½ tsp of Cumin Seeds (Jeera), few Dry Red Chillies, 1 tbsp of kaiju and few Curry Leaves.
Sauté for 1 min and then add the tempering to Curd Rice mixture and mix well.
Add freshly cut Coriander leaves as per your taste and serve.
Serve with raw mango katki ka Achar .Fresh Mango Pickle (Katki Ka Achhar)

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KASHMIRI FRUITY PULAO

Kashmiri Fruity pulao is one of the easiest pulao recipes to make and unlike other pulaos this one is on the sweeter side. reason being the pulao is garnished with both dry fruits and fresh fruits.

The fresh fruits which are usually added in Kashmiri pulao are pineapple, apple, and pomegranate. dry fruits which are added are generally a mix of almonds, raisins, pistachios, walnuts, and cashews. most variations of making this pulao will use a different mix of fruits and dry fruits.

This Fruity rice pulao is also good for kids as it is mildly spiced and have the fruits which kids often love, you can also pack this pilaf in kids lunchboxes.They will surely finish it in the school.

My kids loved it.

COURSE: main
CUISINE: Indian, Kashmiri
PREP TIME: 30 minutes
COOK TIME:15 minutes
TOTAL TIME: 45 minutes
SERVINGS: 3 to 4

INGREDIENTS :

2 cup boiled rice
1 big apple chopped
4 tablespoon pomegranate seeds
1cup pineapple chopped
50 gm raisins
50 gm cashew nuts
1 bay leaf
1 tablespoon garam masala (whole)
A pinch of saffron
1 cup of milk
2 tbsp ghee (clarified butter)
Salt and sugar according to taste

INSTRUCTIONS:

Wash the rice properly and soak in cold water for an hour.
Drain the rice water and dry the rice in a broad and flat based utensil.
Boil the water and add rice and cook it.
Drain the water and spread the half-cooked rice in a broad and flat utensil for cooling.
Take a cup of milk and mix the saffron in it and keep aside.
Cut the apple and pineapple into medium cubes.
Heat the ghee in a pan, fry the raisins & cashew nuts and keep aside.
Heat the ghee in a pan, add bay leaf & garam masala for sautéing.
Add pre-fried raisins, nuts, salt, and sugar according to taste and mix properly.
Add fruit (apple, Pineapple, pomegranate seed) and mix it properly, cook it for 2-3 min on a low flame.
Add saffron mix rice and mix it properly in a low flame.
Turn off the gas, but do not open the cover of Pulao.
After few minute open the cover and stir it properly.
Enjoy Fruit Pulao with Paneer curry.