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Rice in Human Nutrition
 
Rice is one of the most consumed grains on the planet. In fact, half of our planet's population actually depends on it for survival. With approximately 200 calories per cup serving, it is free of fat, cholesterol, and sodium. Rice is easily digestible, making it suitable for all ages and individuals with sensitive digestive systems, and its naturally mild flavour is a suitable complement to many dishes.
 

17
Aug

Tomato rice

Ingredients: rice 250g, tomato, ghee/oil, salt, curry leaves, coriander leaves, red chilli, rai, jira, , garam masal, ginger,
Method of Preparation:

1. Add oil/ghee in the container, add rai, jira, red chilli (khadi), clove, ilaichi, tomato then after some time add rice, salt, garam masala.
2. Little fried then add chopped coriander leave. Add water and cooked rice.

File Courtesy: 
IGKV, Raipur
17
Aug

Curd rice

Ingredients: rice, curd ½ cup, milk ½ cup, curry leaves, rai, cumin, hing, red chilli, ginger, oil, salt, green leaves.
Method of Preparation:

1. First cooked rice. Add oil in container , add rai, hing, cumin, curry leaves, ginger, red chilli, add cooked rice fried it for some time then add curd and salt.
2. Add coriander leave and serve.

File Courtesy: 
IGKV, Raipur
17
Aug

Thetri

Ingredient: 100 g rice, salt, red chilli powder, ¼ cup dissolved mung dal, oil and water.
Method of Preparation:

1. Add mung dal, rice flour, red chilli powder, salt in boiled water.
2. After that kindle the paste.
3. Start making small balls and roll it and deep fry in oil.

File Courtesy: 
IGKV, Raipur
17
Aug

Fara

Ingredients: 2 cup cooked rice, ½ cup rice flour, salt, 2 spoon sesame, 2 green chilli, curry leaves, water.
Method of Preparation:

1. Add salt in the cooked rice and mesh it, then add little rice flour and kindle it.
2. Make small balls roll it between the palms.
3. cooked rolling in the vapour for 15 minutes.
4. Take oil in a container and add green chilli, curry leaves and vapoured fara.

File Courtesy: 
IGKV, Raipur
17
Aug

Dehrauri

Ingredients: 200 gm rice, 150 g gur or sugar, ½ cup curd, ghee/ oil.
Method of Preparation:

1. Grind the dried rice. Give mowan of ghee to th grind flour, add curd and mixed it and covered it for 12 hours.
2. Start making small balls, give the shape of bada, spread little rice flour in both side and deep fry.
3. With the help of thumb make hole in the cold dehrauri and diped them in to chasni of gur or sugar.

File Courtesy: 
IGKV, Raipur
17
Aug

Pedia

Ingredients: 150 g rice flour, 150 g khoa, 1 cup milk, ghee, 150g sugar, 50g dry mewa, 2 cardamom.
Method of Preparation:

1. Add rice flour and khoa in equal quantities and kindle with milk.
2. Take ghee in a container and make sev of that paste.
3. Grind it when it colds.
4. Add dry mewa , sugar, cardamom in the grind mixture and make a paste.
5. Make muthia (balls) Cold it for 12 hrs and dipped it in the sugar juice.

File Courtesy: 
IGKV, Raipur
17
Aug

Dudh fara

Ingredients: rice flour, milk ½ liter, sugar, cardamom.
Method of Preparation:

1. Kindle the rice flour hardly.
2. Make small balls and roll it long.
3. Boiled milk and add rollings and cooked.
4. Add sugar and cardamom.

File Courtesy: 
IGKV, Raipur
17
Aug

Anrasa

Ingredients: rice 200g, sugar 100 g, ghee 200g, khaskhas 2 spoon, cardamom.
Method of Preparation:
1. wash the rice and dipped in water for 3-4 days. Daily changed the water.
2. Spread the rice in the cloth and dry it for half hour. Grind it. Add sugar, ghee in the flour, kindle and leave for 24 hrs.
3. Make balls give shape of bada spread khaskhas and deep fry in ghee/oil.

File Courtesy: 
IGKV, Raipur
17
Aug

Rice beer of Bastar

The stepwise process of preparing the rice-beer is
Step I: Dried rice is ground well. (Take care in selection of rice for Handia preparation. Handia can not be prepared using any rice variety. In Jharkhand and Chhatisgarh, rice variety "Karahani" and "Gora" (brown rice) are used for Handia making). Grinding of the rice is not done by all. In majority of cases, raw brown rice is cooked in Aluminium pot (Dagchi) with limited quantity of water.
Step II. Boil (cook) the rice and spread out on a plastic met to let it dry

File Courtesy: 
IGKV, Raipur
18
Aug

Rice recipes of Jharkhand

The rice recipes of Jharkhand are truly exquisite and they are poised with a distinct style of cooking which makes them that extra special. They chiefly utilize sumptuous proportions of mustard oil as the medium using which they cook their food. The most known and common recipes in Jharkhand that are practically prepared in every household includes Bhat or Rice and last but definitely not the least, Achar or Pickle.
The most revered and cherished rice recipes in Jharkhand are mentioned below:-
1. Khichdi
2. Kheer (Indian Rice Pudding)
3. Lemon Rice
4. Rice Roti

File Courtesy: 
BAU Ranchi
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