Rice in Human Nutrition
Sweet rice cake is one kind of baked recipe , made of flour of rice, sugar and milk. it is very simple recipe. you may be brushed rice cake with different sweet sauce , jam n honey.
250 gm rice
coconut milk/milk about 250 ml
500 gm sugar
3 eggs/ baking powder
1. For this recipe you need to make fresh rice flour from the soaked rice, rice should
soaked for 1 hour and then drained .
2. Dried for 1o minutes and then ground into powder.
3. fry ( with ghee/without ghee) this rice powder for 7-8 minutes until it releases aroma.
4. Preheat oven to 180C.
5. Beat the eggs and mix with sugar very well. (egg/baking powder)
6. Add coconut milk (or milk) and rice flour, and combine until very smooth.
7. Use a 24cm x30 cm baking tray,. Don’t use any trays that are too deep. Line a baking
sheet at the bottom of the baking tray. Lightly brush or spray oil around the edges.
8.Pour the mixture into the baking tray, bake for 50 minutes to 1 hour. Test it with a
needle. If it comes out clean, it’s done.
500 ग्राम बासमती चावल, 25 ग्राम किसी चीज, 2 बड़े चम्मच टोमेटो सॉस, आधा कटोरी मटर के दाने, 2 छोटे आलू, 2 बड़े चम्मच हरे धनिए की चटनी, 1/4 चम्मच हल्दी, 1/2 चम्मच राई, 20 किशकिश, 3-4 काजू, 1 1/2 चम्मच नमक, 2 बड़े चम्मच घी।
चावल को आधा-एक घंटे के लिए पानी में भिगो कर रख दें। एक चौड़े मुंह वाले बर्तन में पानी उबालें और चावल पका लें। अब इन्हें तीन भागों में बराबर बांट कर अलग-अलग कर लें। मटर और आलू उबाल लें। आलू के छोटे-छोटे टुकड़े कर लें। किशमिश थोड़ी देर पानी में भिगोकर निकाल लें।
एक भाग में हरे धनिए की चटनी, मटर, पाव चम्मच नमक मिलाकर रख लें। दूसरी परत के लिए 1 चम्मच घी गर्म कर काजू के छोटे टुकड़े कर भून लें। इसमें किशमिश, टोमेटो सॉस, नमक और चावल का दूसरा भाग मिला लें। एक चम्मच घी में राई का छौंक देकर हल्दी, आलू डालकर उतार लें। इसमें चीज, 1/2 चम्मच नमक और बाकी चावल मिला लें।
एक डिश में 1 बड़ा चम्मच घी लगा कर तीनों तरह के चावल एक के ऊपर एक परत लगाकर हाथ से अच्छी तरह दबाकर रख लें। अब इनको हल्के हाथ से उलट दें और किसी दूसरी थाली में निकाल लें।
तैयार स्वादिष्ट नमकीन भारतीय पकवान शाही तिरंगे चावल का खास मौके पर जायका लें।
కావలసినవి మటన్ కీమా - 250 గ్రా. బాస్మతి బియ్యం - 250 గ్రా. ఉల్లిపాయ - 2 పచ్చిమిర్చి - 3 కరివేపాకు - 2 రెబ్బలు అల్లం వెల్లుల్లి ముద్ద - 1 టీ.స్పూ. పసుపు - 1/4 టీ.స్పూ. కారం పొడి - 1 టీ.స్పూ. ధనియాల పొడి - 2 టీ.స్పూ. మిరియాల పొడి - 1/2 టీ.స్పూ. గరం మసాలాపొడి - 1/4 టీ.స్పూ. ఉప్పు - తగినంత నూనె - 3 టీ.స్పూ. ఇలా చేయాలి ముందుగా బాస్మతి బియ్యం కడిగి తగినన్ని నీళ్లు పోసి పది నిమిషాలు నాననివ్వాలి. కీమాని శు భ్రంగా కడిగి జల్లెట్లో వేయాలి. నానిన బాస్మతి బియ్యాన్ని పొడి పొడిగా ఉండేలా వండి వెడల్పాటి గినె్నలో వేసి చల్లారనివ్వాలి. బాణలి లేదా పాన్లో నూనె వేడి చేసి సన్నగా తరిగిన ఉల్లిపాయ వేసి బంగారు రంగు వచ్చేవరకు వేయించాలి. ఇందులో పసుపు, అల్లం వెల్లుల్లి ముద్ద, కరివేపాకు వేసి కొద్దిగా వేపి కీమా వేసి బాగా వేపాలి. ఇందులో కారం పొడి, దానికి తగినంత ఉప్పు, ధనియాల పొడి, మిరియాల పొడి వేసి కలిపి అరకప్పు నీళ్ళుపోసి మూత పెట్టి ఉడికించాలి. కీమా ఉడికి బాగా వేగిన తర్వాత గరం మసాలా పొడి వేసి కలిపి మరో రెండు నిమిషాల తరువాత అన్నం, తగినంత ఉప్పు వేసి కలుపుతూ ఐదు నిమిషాలు వేపి దింపేయాలి. ఈ కీమా ఫ్రైడ్ రైస్ పెరుగు పచ్చడి కుర్మాతో సర్వ్ చేయాలి.
Malagapadi (or Molagu pudi) in South India is prepared and stored in containers to accompany dosa, idlis and rice even. This dish is a heady concoction of rice, malagapadi, roasted peanuts, toasted sesame seeds, coconut flakes and spices that simply must be eaten immediately!
1. Mix and dry roast all the ingredients. When roasted, powder and store in an air-tight container.
· Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
· Boil 5 cups of water, add the rice and cook till the rice is done, each grain of the cooked rice should be separate. Drain and discard the water and cool the rice.
· Roast the peanuts and sesame seeds separately and powder them coarsely
.· Heat the ghee, add the chana dal and mustard seeds and roast for 1 minute.
· Add the dry red chillies, curry leaves and asafoetida and cook for further ½ minute.
· Finally, add the cooked rice, coconut, tamarind pulp, turmeric powder, malagapadi powder, roasted peanuts, sesame seeds and salt and cook for a few minutes.
· Serve hot.
Regular rice is much maligned and is fast being dropped in favour of its unpolished avatar. But are the charges valid? Sports nutritionist Rujuta Diwekar separates the grain from the husk
The Chinese eat rice with every meal, breakfast included, and the average Chinese on the street is thin, if not skinny. In our country, however, we are getting skeptical about rice and yes, we are all getting fatter. We either give up rice or replace it with wheat or 'brown' rice. What is wrong with this approach?
Replacing rice with wheat is not a good idea since it means reducing your intake of amino acids (protein's building blocks) and Vitamin B. As for brown rice, it has the outer layer (husk and bran) intact thereby making it high in fibre. Now of course we want fibre but if your rice has more fibre than you can digest, brown rice will only cause indigestion. On the other hand, rice that emits blinding whiteness may not be the best source of nutrients either.
Thus, to get the best of both worlds, polish your rice to the extent that helps it retain its nutrients (proteins, Vitamin B and fibre) and looks brownish or reddish. Remove the outer bran but allow the rice grain to show off its brown/red strains. Don't worry, this won't compromise the taste and yes, you can eat basmati rice with the brown/red strains as well.
The protein in this rice (red-rice or hand-polished rice) is absorbed much better by your body than in brown rice. It is also way easier to cook and digest as compared to brown rice. It is easy to digest, easy to absorb, easy to assimilate proteins from and easier on your excretory system too. This is exactly how the farming community of India eats its rice.
In fact, Ayurveda uses ricebased diets in treating various imbalances in the body. Dal-chawal is a nutritious meal, possessing the entire spectrum of amino acids, vitamins and minerals. It also accelerates fat burning. In fact, the essential amino acid methionine found pre-dominantly in rice helps mobilize fat from the liver. As India is dominantly vegetarian, getting proteins from rice, especially the essential amino acid methionine and the conditionally essential amino acid (becomes essential under conditions of stress) tyrosine is crucial for us. Diabetics should also eat rice since they need these proteins.
Know that rice is not a bad thing. The bad thing is when we mindlessly decide if one thing is good for us and that if we do it a lot, it becomes only better. We do that with rice so often now. A humble dalchawal meal is so satiating that it makes you eat slower and improves your chances of eating the right amount (the cornerstones of fat loss or accelerated metabolism, good digestion and health itself).
Rice is auspicious in both China and India: the dead are offered rice to wish them good health for life outside their physical selves. It is sad then, that in India, even when we are still in our bodies, we make fads out of rice.
This aromatic seafood and rice dish, combining the classic Thai flavourings of coconut, lime and ginger, makes a very tempting lunch. Thai jasmine rice is a naturally fragrant rice with a delicate flavour. If you do not have any at home, basmati rice makes a good substitute.
600 ml stock, fish stock preferred
200 g Thai jasmine rice
1½ tbsp sunflower oil
1 garlic clove, finely chopped
1 inch piece fresh ginger, finely chopped
1 bunch green onions, thinly sliced
250 g broccoli florets, thinly sliced
12 raw tiger prawns, peeled but tails left on
juice of 1 lime
1 tsp fish sauce
3 tbsp chopped fresh coriander
90 ml coconut milk
salt and pepper to taste
curls of toasted fresh coconut (optional)
lime wedges optional
Prep: 10 mins | Cook: 20 mins
Bring the stock to the boil in a large pan. Add the rice, then cover and simmer for 10–12 minutes or until the rice is just tender.
Meanwhile, heat a large frying pan, add the oil and swirl it around. Add the garlic, ginger and green onions, and stir-fry for 1 minute. Add the broccoli and stir-fry for a further 2 minutes, then add the prawns and stir-fry for 2–3 minutes or until the prawns change from a grey-blue colour to pink.
Stir in the lime juice, fish sauce and stir-fry for 30 seconds, then add the coriander and salt and pepper to taste. Toss to mix.
Add the coconut milk to the rice and mix well. Spoon the rice onto a serving platter or individual plates, top with the sitr-fried prawns and garnish with curls of coconut, if using, and lime wedges. Serve immediately.
http://allrecipes.co.in/recipe/26/thai-coconut-rice-with-prawns--jhinga-wale-nariyal-chawal-.aspx Recipe by : Norma MacMillan
White or brown rice
1.Purchase brown or white rice, depending on the type of flour you want to make. The more rice you buy at a time, the less expensive the rice flour becomes. If you have a warehouse store in your local area, consider buying the rice in bulk so you can make rice flour in large amounts or in small batches whenever you need it, regardless of quantity. A 25-pound (11.33 kilogram) bag should produce enough rice flour to last for several months.
2.Purchase a blender or mixer that cracks grains. You need a blender or mixer that works specifically to crack grains; if you have one for wet ingredients, it will not work.
3.Fill the container with 1 to 4 cups (240 mL to 960 mL) of rice. If you use more than this amount, you could compromise the quality of the resulting rice flour. If you want to make more than this at one time, do it in multiple batches.
4.Mix the rice until the flour consistency is one you like. Mix it gradually until you get it as fine as desired. The finer the grain, the better it will work in baked goods because it will not drastically alter the texture of the final product.
5.Use the resulting rice flour in gluten-free recipes. You can also use it to thicken soups, sauces, and gravies. It works as a thickener because it will not allow the liquid to separate from the other ingredients.
6.Store any remaining rice flour in an air-tight container until you are ready to use it again. If the flour is not stored in an air-tight container, it may become moldy. You can store it in the refrigerator to help prevent the mold from forming, but if it is not in an air-tight container, it will absorb moisture and odor from other items. Brown rice flour typically lasts up to 5 months but may spoil sooner if the bran contains a lot of oil. White rice flour, when stored properly, is thought to have an indefinite shelf life.
2/3 cup rice flour (available at specialty stores) or 2/3 cup rice flour
2 tablespoons ground almonds
1/4 cup sugar
1 large egg white, lightly beaten
2 tablespoons clear honey
3 drops almond extract
12 split blanched almonds
158.51 ml rice flour (available at specialty stores) or 158.51 ml rice flour
29.58 ml ground almonds
59.14 ml sugar
1 large egg white, lightly beaten
29.58 ml clear honey
0.19 ml almond extract
12 split blanched almonds
1. Preheat the oven to 325°F.
2. Mix the rice, ground almonds, and sugar.
3. Thoroughly beat in the egg white, honey, and almond essence.
4. Line a cookie sheet with waxed paper.
5. Place teaspoons of the mixture well apart on the paper, and press a split almond on top of each.
6. Bake in the oven for 15-20 minutes, until the cookies are light golden brown.
7. Leave them to cool slightly on the cookie sheet, then lift them off the waxed paper.
8. When cool, store in an airtight
http://oryza.com/Rice-News/17164.html ; Cookbook, Low Fat Cooking by Pamela Westland.
Steamed Rice Balls
These are made particularly in South India on Ganesh Puja day, rice flour is made into a dough with hot water and shaped into balls or spindles and steamed.
Pulihora is one of those festive foods that are brewed in the kitchen on any auspicious occasion. Ugadi being the new year day for Karnataka and Andhra is just another special reason to prepare this Indian rice recipe. As the festival is South Indian, the recipe too is likewise. Pulihora can be described in simple terms as tamarind rice. This Indian rice recipe is primarily spiced up with tamarind but that is not all.
Narkel Dudher Payesh is a dessert dear to most Bengalis made with rice, Coconut Milk and sugar
Kesar Phirni is a rice flour and milk based sweet famous to North India.
Sweet Coconut Pulav a heady sweet dish with rice and grated coconut
Celebrate this Pongal Season with Pongal
Pongal (Sweet ) is a must rice and green gram dish during Sankranti festival in most of the South Indian States.
On the day of Pongal, sweet rice known as 'Pongal' is cooked in a new earthenware pot which is placed where the puja is to be performed. Fresh turmeric and ginger are tied around this pot. Then a delicious concoction of rice, moong dal, jaggery and milk is boiled in the pot on an open fire. According to the ritual, this Pongal rice is allowed to boil and spill over.
Once the rice is cooked, it is tempered with cashew nuts and raisins fried in ghee. When the Pongal dish is ready, it is offered to the sun god on a new banana leaf along with other traditional delicacies, like vadas, payasam, etc. Some people go to their plots of land to spray some of the Pongal water on their fields.
» 1 cup Rice
» 1/4 cup Moong dal
» /2- 1 tsp jeera
» 1/2-1 tsp peppercorns
» 1/2 tsp pepper powdered fresh
» A few Cashewnuts broken
» 1/2 cup dessicated Coconut
» A pinch of Turmeric powder
1. Fry the Moongdal a little till you get a light flavour.
2. Mix the dal with the rice, add 2 -3 cups of water (the rice should cook very very soft)
3. Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
4. When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.
5. Add the cooked rice mixture, add pepper powder, salt and mix well with the ghee and jeera/cashewnuts.
The pongal is ready!!! you can add some more ghee at the end if you need. It is best eaten fresh and Hot!!, You can serve it with Coconut Chutney, or Onion/Tomato Raita.
Zesty South Indian Kitchen
Kheer is a popular sweet dish made with uncooked rice, milk and a generous amount of dry fruits
Saffron sweet rice is one of the popular cuisines prepared on many festive occasions specially Raksha Bandhan
Jhal muri /BhelPuri is a tasty popular street side snack and the famous Bengali Jhal muri a dash of mustard oil is added to give the characteristic flavor
Spicy Murmura is an easy and quick recipe easily competing with popcorn and chips/fries