All posts by Nisha Madhulika

Jeera Rice Recipe – jeera Rice restaurant style – Flavoured Cumin Rice

Jeera Rice Recipe – jeera Rice restaurent style – Flavoured Cumin Rice

Jeera rice prepared with some whole spices and cumin seed’s flavor, can be prepared very instantly and easily. You can serve it with dal, sabzi or any curry or serve along with pickle; they taste delicious in any way. Jeera rice is an easy and mildly spiced dish. This dish has one of the most popular dish tags and is available in many restaurants.

This jeera rice goes well with dals or any curry dishes. You can very instantly make jeera rice for your guests or any special occasion or include it in your every day meal. Follow this easy step by step recipe for making jeera rice for your meal today.

Directions

Getting ready:

Clean the rice thoroughly and wash them. Soak in water for half an hour. After half an hour, drain out the excess water.

jeera rice recipe
Squeeze a lemon in a bowl.

jeera rice Making:

Sufficiently heat some ghee in a wok or any other cookware. When ghee is hot, add cumin seeds and saute for a while (make sure you don’t burn the cumin seeds).

jeera rice

Now add whole spices including cinnamon stick, black pepper, clove and green cardamom. Saute for a while and add the soaked rice to it.

jeera rice

Mix the rice well and saute for 2 minutes while stirring constantly. Now add 2 cups of water, some salt and lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances). Mix all the ingredients really well.

jeera rice

Cover and cook the rice on low flame for 5 minutes and check later. Open the lid and check the rice. Stir the rice nicely. Cover again and cook for 5 more minutes. Open again to check. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.

jeera rice

Cover the rice and let them rest for 10 to 15 minutes in the same vessel. Open the lid after 10 minutes, jeera rice is ready. Transfer jeera rice on a plate.

jeera riceServing:

Garnish with some green coriander and serve this delicious jeera rice steaming hot.

jeera riceSuggestion:

  • Don’t cook the rice on high flame, as the water will evaporate quickly and rice may remain uncooked. So always cook the rice on low flame only.
  • For 3 to 4 members
  • Time – 25 minutes

Jeera Rice Recipe Cheese Naan Recipe
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice - 1 cup
  • Ghee or oil - 2 to 3 tbsp
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Cumin seeds - 1 tsp
  • Lemon - 1
  • Whole spices - 1 brown cardamom, 4 cloves, 7 to 8 peppercorns and 1 inch cinnamon stick
  • Salt (to taste) - 1 tsp
Instructions
  1. Clean the rice thoroughly and wash them. Soak in water for half an hour. After half an hour, drain out the excess water.
  2. Squeeze a lemon in a bowl.
  3. Sufficiently heat some ghee in a wok or any other cookware.
  4. When ghee is hot, add cumin seeds and saute for a while (make sure you don't burn the cumin seeds).
  5. Now add whole spices including cinnamon stick, black pepper, clove and green cardamom.
  6. Saute for a while and add the soaked rice to it.
  7. Mix the rice well and saute for 2 minutes while stirring constantly.
  8. Now add 2 cups of water, some salt and lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances).
  9. Mix all the ingredients really well.
  10. Cover and cook the rice on low flame for 5 minutes and check later. Open the lid and check the rice. Stir the rice nicely. Cover again and cook for 5 more minutes. Open again to check. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.
  11. Cover the rice and let them rest for 10 to 15 minutes in the same vessel. Open the lid after 10 minutes, jeera rice is ready.
  12. Transfer jeera rice on a plate.
  13. Garnish with some green coriander and serve this delicious zeera rice steaming hot.

 

 

 

Fenugreek Leaves Kadhi – Methi Kadhi Recipe

Methi Kadhi – Fenugreek leaves kadhi Recipe

Fenugreek or methi kadhi is an amazing and super yummy twist to the authentic recipe of kadhi prepared with chickpea flour. Fresh fenugreek is available in abundance in markets during winter season. We often make paranthas, sabzi with fenugreek leaves during the winters and like eating them too. Fenugreek sabzi is often made with fewer ingredients and is a family recipe.

But today we are making fenugreek leaves kadhi which everyone will like eating for sure. This recipe has full flavors and taste. Include this unique yet scrumptious Fenugreek kadhi recipe in your daily meals. Try adding another tempering to the kadhi to enhance its flavor. Serve the fenugreek kadhi with piping hot chapatti, parantha or rice and relish eating.

Directions

Getting ready:

Remove the stalk from fenugreek leaves and wash them thoroughly with water. Strain the leaves and dry them completely. Finely chop the washed leaves.methi kadhi

Take curd in a bowl and whisk well until it becomes lump-free.

methi leavesMaking:

Heat some oil in a pan. Splutter ½ tsp cumin seeds and asafoetida first. Then add turmeric powder, finely chopped green chilly, ginger paste and saute the masala again.

methi kadhi

Now add finely chopped fenugreek leaves. Add 1 cup of water. Stir and mix well.

methi kadhi

Cover the pan and let it simmer for 5 to 7 minutes until they get tender. Keep stirring occasionally.

methi kadhi

Take curd in a big mixing bowl. Then add gram flour into the curd and stir till the lumps dissolve completely and you get a smooth batter.

methi kadhi

Add 3.5 cup of water into the curd-gram flour batter. The leaves are cooked well, now add batter to it. Stir constantly with a spoon and cook till it starts simmering.

methi kadhi

Lastly add ¼ tsp red chilly powder and salt in the kadhi. Let the kadhi simmer for 12 to 15 minutes on medium flame. Do stir it at regular intervals.

methi kadhi

Kadhi is done and ready, turn off the flame and transfer it to a serving bowl.

methi kadhi

Add another tempering to the kadhi just to enhance the flavor. For that, heat a small pan with 1 tsp oil and splutter cumin seeds first. Then add curry leaves and 1 whole red chilly, turn off the flame. Further add red chilly powder into it.

fenugreek leavesServing:

Pour this tempering over the kadhi. Serve piping hot yummy and mouth watering fenugreek any Indian bread – chapatti, parantha. It also goes well with rice.

methi kadhi

  • For 4 to 5 members
  • Time – 30 minutes

Fenugreek Leaves Kadhi RecipeMethi Kadhi Recipe
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fenugreek leaves – 125 grams
  • Curd – 1.5 cup (300 grams)
  • Gram flour – ½ cup (60 grams)
  • Oil – 2 to 3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – 1 tsp
  • Turmeric powder – ¼ tsp
  • Red chilly powder – ½ tsp
  • Whole red chilly – 1
  • Green chilly (finely chopped) – 1
  • Ginger – 1 tsp (paste)
  • Salt – 1 tsp or to taste
  • Curry leaves (optional) – 10 to 12
Instructions
  1. Clean and wash the fenugreek leaves twice with water. Finely chop the washed leaves.
  2. Heat some oil in a pan. Splutter ½ tsp cumin seeds and asafoetida first.
  3. Then add turmeric powder, finely chopped green chilly, ginger paste and sauté the masala again.
  4. Now add finely chopped fenugreek leaves and 1 cup water. Stir and mix well.
  5. Cover the pan and let it simmer for 5 to 7 minutes until they get tender. Keep stirring occasionally.
  6. Take curd in a big mixing bowl and whisk well.
  7. Then add gram flour into the curd and stir till the lumps dissolve completely and you get a smooth batter.
  8. Add 3.5 cup of water into the curd-gram flour batter.
  9. The leaves are cooked well, now add batter to it. Stir constantly with a spoon and cook till it starts simmering.
  10. Lastly add red chilly powder and salt in the kadhi.
  11. Let the kadhi simmer for 12 to 15 minutes on medium flame. Do stir it at regular intervals.
  12. Kadhi is done and ready, turn off the flame and transfer it to a serving bowl.
  13. Add another tadka to the kadhi just to enhance the flavor.
  14. Heat a small pan with 1 tsp oil and splutter cumin seeds first.
  15. Then add curry leaves and 1 whole red chilly, turn off the flame and add red chilly powder.
  16. Pour this tempering over the kadhi.