Bhuga Chawal Recipe

Credits:
gayathriscookspot.blogspot.com













Ingredients:

1 Cup Basmati Rice (washed & soaked for 10 mins) 
2 Onions (diced) 
1 Tomato (chopped) 
2 Bay Leaves 
2 Green Cardamoms 
1 Piece Cinnamon 
2 Cloves 
1 tsp Cumin Seeds 
1/4 tsp Turmeric Powder 
1/2 tsp Red Chilly powder 
Salt to taste 
2 Cup Water 
Desi Ghee 

Method:

·    Heat desi ghee in a pan and add cumin seeds,bay leaves,cardamoms, cloves and cinnamon stick.Saute for a minute.

·    Add diced onions and fry till golden brown.

·    Now add chopped tomatoes and fry for 2-3 minutes.

·    Add soaked rice and all the powdered spices and salt. Mix well and let it simmer on low flame for a few minutes.

·    Add water and cover cook on low flame till the rice are done.

·    Serve bhuga chawar hot with a choice of gravy dish or raita.

KESARI BHAAT RECIPE - Rajasthani

Credits: indianfoodforever
Img Credits: gurusrecipes.blogspot
Video Credits: Youtube


Ingredients:

1 tblsp cashewnuts
1 tblsp raisins
saffron few strands

 
1 cup basmati rice
1/2 tsp green cardamom powder
1 tblsp pure ghee
1/2 cup sugar
25 gms sugar crystals

Method:

·    Soak rice for half an hour.

·    Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.

·    In the same ghee mix in rice and stir fry till rice starts separating.

·    Dissolve saffron in warm water and keep aside.

·    Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.

·    When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.

·    Finally mix in the cardamom powder and decorate it with fried dry fruits and sugar crystals.

·    Serve hot.

Watch & Learn:

RAJMA CHAWAL RECIPE - Punjabi

Credits: indianfoodforever
img credits: blleindianfood.wordpress
Video credits: youtube

Ingredients:

Ingredients for Rajma : 1 cup red kidney beans (soaked overnight)  2 onions (finely chopped)  6 cloves of garlic (chopped)  1 tbsp ginger (grated)  2 green chilies (finely chopped)  2 tomatoes (grated)  1 tbsp coriander leaves (finely chopped)  ¾ tsp red chili powder  ½ tsp turmeric powder  1 tsp black pepper  1 tsp coriander powder  1 tsp garam masala  Salt to taste  1 tsp butter  1 tbsp oil  Ingredients for rice 1 cup rice  3-4 cups of water  1 tsp salt

Method:

·      Method for making Rajma:

·      Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Cook for 20 to 30 minute till the beans is soft and tender.

·      Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Mix all the spices well.

·      Take a kadai, heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turns golden brown in color.

·      Add the garlic and green chili, cook for a minute.

·      Then add ginger and tomatoes and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil.

·      Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame.(if the rajma is cooked for more time it becomes more tastier as all the spices gets into it).

·      Take it out in a serving bowl and garnish it with coriander leaves.

·      Serve hot with plain rice.

·      Method for making rice

·      Wash the rice properly and keep aside.

·      Take a pan, add water to it. Let it boil.

·      When water starts to boil, add rice and salt. Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft but not mushy.

·      Switch off the heat and drain the starch water by pouring the rice and water over colander.

·      Transfer the rice in a bowl.

·      Serve hot.

Watch & Learn:

JEERA RICE RECIPE - Punjabi

credits: indianfoodforever
img credits: ashfoodblog.wordpress
Video credits: youtube

Ingredients:

1 cup Basmati rice 
2 tsp Jeera (cumin seeds) 
2 tbsp Cashewnuts 
3 Whole peppercorns 
2 Bay leafs 
3 Cloves 
2 Cinnamon sticks 
1 Onions, sliced 
2 tbsp Ghee
Salt To Taste

Method:

·    Wash the rice and soak in water for half an hour.

·    Heat ghee in a heavy saucepan, add cashewnuts. Fry until brown. Take them out and keep aside.

·    Add onions , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.

·    Add the rice , salt, water and stir. Cover with a lid and simmer the flame.

·    Cook until the rice is done.

·    Serve jeera rice hot with any spicy curry or raita.

Watch & Learn:

LEELVA NU BHAAT RECIPE - Gujrat

No image available.

Credits: indianfoodforever

Ingredients:

2 tblsp coriander leaves chopped
2 tblsp green chilli paste
2 red chillies whole
2 cup rice
3 tblsp oil
1 tsp mustard seeds
1 sprig green garlic chopped
1/2 tblsp ginger paste
salt to taste 
a pinch asafoetida
250 gms broad bean seeds (leelva)

Methods:

·         Clean, wash and soak the rice for half an hour.

·         Remove away all the water.

·         Heat up oil in a kadhai.

·         Mix in mustard seeds, asafoetida and broken red chillies.

·         When they start to crackle mix in leelva and ginger and green chilli pastes.

·         Stir fry for a minute.

·         Mix in rice.

·         Stir fry for few minutes.

·         Mix in four cup of boiling water.

·         Lower the heat up to simmer (boil slowly at low temperature) and stir fry until all the water has been absorbed.

·         Serve hot, decorated with cut coriander and cut green garlic.

VAGHARELO BHAAT RECIPE - Gujrati

Credits: indianfoodforever
img credits: spiceupthecurry


Ingredients:

1 1/2 cups Basmati rice 
1 1/2 cups Potatoes, diced 
1 cup Green peas 
1 cup Carrots, diced 
2 cloves 
1 stick Cinnamon 
1/2 tsp Cumin seeds 
1/4 tsp Asafoetida (hing) 
1/2 tsp turmeric powder 
1 tsp Red chilli powder 
1/2 tsp Garam masala 
3 tbsp Ghee
Salt To Taste

Methods:

·         Wash and drain the rice. Keep aside.

·         Heat the ghee in a cooker, add the cloves, cinnamon, cumin seeds and fry for 2-3 minutes.

·         Add the asafoetida, vegetables and salt and stir for few minutes

·         Add the turmeric powder, chilli powder, garam masala and rice and stir again for 5 minutes till it is evenly mixed.

·         Add 3 cups of hot water, cover the lid. Cook using the weight.

·         Serve vargharelo bhaat hot with kadhi and papad.