Wednesday, January 28, 2009

Jeera Fried Rice

Basmathi Rice-2cups
Oinon -- 1 medium sized
Cumin Seeds – 1tsp
Cumin powder – 1tsp
Green chillies - 2 or 3
Oil -1Tbsp
Salt –a/c taste


1) Wash basmathi rice and keep it aside for 10mts.
2) Make a paste of Green chillies by adding water
3) Heat oil and ghee in a pressure cooker
4) To this add jeera and allow it to crackle..
5) Then add the onions and sauté till onions turn pink..
6) Then add the cumin powder followed by the green paste.and sauté for a while till the raw smell of the green chillies goes
7) Then add the rice with 3 ½ cup of water and salt and mix well and pressure
cook for 2 whistles..(remember if u pressure cook it for more than 2 whistles
then the rice will become mashy.)

Spicy Kala Channa

Kala channa – 1cup
Oinons - 2 medium sized
Tomato - 1
Mustard seeds – ¼ tsp
Kashmiri chillipowder – 1tsp( this chilli powder is usually very mild and gives color to the dish)
Turmeric powder – ½ tsp
Oil – 1Tbsp
Salt – a/c taste

To make a Paste
Ginger – 1” long
Garlic - 6 pods
Green chillies – 2 nos
Coriander leaves – a small bunch

To make a powder
Coriander seeds – 1tsp
Cumin seeds -1/2tsp
Cinnamon -1
Saunf - ½ tsp


1) Soak the kala channa over night and pressure cook with little water for about 5 whistles with salt.
2) Heat Oil in a kadai. To this add mustard seeds and allow it to crackle..
3) Add finely chopped onions, tomato and sauté for sometime
4) To this add the Powdered masala and then add the green paste and sauté again.
5) Then add the cooked channa( remember to mash a little of the channa in order to get the gravy thickened)
6) Add Kashmiri chillie powder, Turmeric powder and mix well.
7) Allow the gravy to cook till it becomes thick
8) Garnish it with coriander leaves and cashewnut

Note:- There is no necessity for adding salt as u will be using the cooked channa along with the water that has salt in it..


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