Chawal ke Fare

Mango rice is a famous south indian food which is made by using raw mango, steamed rice and some simple ingredients. It is absolutely delicious. It is very easy to make yet very tasty. One can make this simple tangy flavoured rice preparation by following some simple steps.#riceisthebest

#colourwhiteCurd Rice is prepared with steamed rice and plain curd and is made rich by additional tempering of urad dal, mustard seeds, chillies and coriander leaves.It is very much liked by all as it is light on stomach, easily digestible, cooling, healthy and tasty.During the hot summer months, curd or yogurt rice makes for a delicious meal in a bowl.

Usually, the squid used for stuffed squid is tough. I thought it would be so much better if the meat was tender, so I challenged myself to achieve this. I cooked it simply using Mrs. Adachi's (a recipe blogger and writer) teriyaki sauce, which was shown on TV the other day. It's a bit sweet, so if you don't like sweet sauces, you can omit the sugar for a savory sauce.Usually, rice stuffed squid is made with a small portion of mochi rice... but in this recipe, I just used already cooked rice to keep things simple. The squid is not simmered, but is finished quickly over high heat, which means the squid remains tender. If you simmer squid for a long time, it'll turn tough. If you mix the sauce into the rice that's stuffed in the squid, it'll become pretty sweet. If you prefer it less sweet, use plain rice for the stuffing instead. Recipe by Mekamahao

My simple rustic lunch today... Ragi and brown rice mudde with moolangi sambar 😄😄 #onmyplateRagi mudde/ finger Millet flour balls are a staple diet of kannadigas.. it's commonly known as farmer's food, as ragi keeps the stomach full for longer without giving a heavy and lethargic feeling.. it cools your body by bringing down the body heat and is a super nutritious Millet! Needless to say it is a healthy flour, rich sauce of calcium, protein and iron.. It is usually had with a watery broth made out of greens mostly.. called bas-saaru..or massoppu saaru which is basically the broth got from cooking the greens and lentils. Today I paired it with my all time favourite moolangi sambar (radish curry). I have said it before also, I love this vegetable! I feel it's very underrated!The twist in the mudde today is, I've added brown rice.. just as a trial.. Mudde is usually done purely out of ragi flour.. you need a good practice to get the proportions and handling right when doing this.. as it can end up becoming one hard lump or a watery mess!! Believe me, I've been there, done that and thrown it away too 😝. So, just to make it easier to handle, I added some rice and it turned out yum!Topped it with ghee and poured hot sambar.. my lunch is done right! 😄#myfirstrecipe

The scorching summer takes away all our appetites. We take in a lot of juices to satiate our thirst,and are often left with little or no appetite for solid food. Curd rice is a solution to face this situation.You feel cool and refreshed after the meal. This can also be served as the last course in dinnner parties

Indonesians call dried shrimps "ebi". In my opinion, one of the best ebi here can be found in a city called Medan. Along with teri Medan, ebi Medan is famous for its versatility and umami flavor. I like to soak it a bit in the water, but some prefer to use it as is. Ebi can be used in fried rice, fried noodles, soup, sambal, and a bunch of others.I used black and regular rice for this fried rice (1:5 made in rice cooker) so the steamed rice is purplish in color.

Sweet moong daal stuffeed and savory urad daal stuffed. #favourite

Lepet is an Indonesian savoury snack, oftrn found in Java and Sunda area made from glutinous rice and black eyed peas, mixed with coconut milk, wrapped in a young coconut leaves called 'janur'.This time, I try to cook it without coconut milk and the result was drier than when its mixed with santan.

I'm a Saga native that just found out last year that "Sicilian Rice" is a regional speciality of Saga prefecture. The basics are a bed of rice topped with raw vegetables, and topped with yakiniku flavored meat. That's it.If you pour too much sauce over the plate, it will get soggy, so adjust the amount.If the grated onion for the sauce is too watery, discard a little of it (Be especially aware if using a sweet new harvest onion).If using bottled sauce, adjust the amount to taste. For 5 to 6 servings. Recipe by LeoRyu

I recreated a taste of a dish I saw in Singapore long ago, using my imagination as a guide.There's nothing to it. Just put the ingredients in the rice cooker, and anyone can make this. If I have to give a single tip, it would be to put the rice in a bowl first before transferring it to a plate, to give it a nice shape and make it look authentic. Recipe by Hironiasu

My kids are allergic to wheat, and can't eat bread. But they can eat rice flour bread.Instead of Japanese yams, you could also use lotus root. Peel the skin and remove the tannins with a vinegar water bath, boil until you can stick it through with a toothpick, grate after it cools down, fill it out with a bit of water, and you can use it just like Japanese yam!! Using soy cheese (or cottage cheese or sour cream cheese) and jam to make a sandwich is delicious!! Recipe by yushuryo

#5ing - Chire Bhaja (Fried Beaten Rice / Poha) in general is a very popular Bengali snack. They can either be savoury or sweet. This is the latter version. I have very fond memories regarding this particular recipe. As a child this snack was a regular feature in my house. My late mom would dish out this in a ziffy, especially as an evening snack whenever I used to have hunger pangs. So preparing this after ages.It is very simple and a yummy snack. Just mix the fried beaten rice with some fresh grated coconut, mixed chopped nuts and some sugar. You are done and ready to savour it. For a healthier version, you can skip the sugar and add some raisins or chopped dates. So do give it a try and I'm sure you'll love it.

The rice question is one that every Japanese expat living overseas has to face I think... (sob)But I refused to be beaten by homesickness caused by food! Even foreign rice is still rice! Depending on the way it's cooked, it's sure to taste good!I had a part time job 4 to 5 years ago in a restaurant kitchen (I did some simple plating and cooking), and I used to get lectured all the time by the chef with a scary face, about how I should serve the rice in the rice bowl gently and softly. He kept on telling me to make a nice gentle mound of rice in the bowl... Recipe by Popotankobu

I actually made this for breakfast, but I suppose it would be acceptable for any meal except a midnight snack.Recently, I’ve been making less trips to the grocery store and I’m not the type to have groceries delivered because I can’t select the items personally. Instead, I stared into the fridge for some inspiration and came up with this. I hardly ever measure my ingredients, but I’ll try to make this as close as I can. Also, feel free to swap out any vegetables. The real focus of the dish is the steamed eggs, in my opinion.

I figured that if you can make bread with rice bran, you can also make udon noodles with it. While it takes a bit of effort, homemade noodles are nice because they can be prepared in a variety of ways, they are chewy and firm to the bite, and are truly delicious. I'm also working on recipes using other types of flour. I hope this recipe is useful for you.Use the minimum amount of water necessary to knead the dough in a bread machine. A ratio of 30 g rice bran to 90 g cake flour also turned out tasty. Since the noodles will break easily if left for too long, boil them as soon as possible. If you are leaving out the rice bran, use a half-and-half ratio of cake flour to strong bread flour, or else try using all-purpose flour. Recipe by miyuki12

Steamed chicken rice is a Chinese influenced dish that is very famous in Indonesia. I know this dish kind of have a long and daunting process, but believe me, it is worth it. By the end, you will be rewarded with a delicious satisfying food. I made some changes how the way this dish is usually cooked to make it more simple and practical.

Lontong is a dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, and this is a typical Indonesian food. The rice rolled inside banana leaf and boiled, then cut into small cakes as a food replacement for steamed rice. The texture is similar to those of ketupat, with the difference that ketupat container was made from weaved janur (young coconut leaf), while lontong uses banana leaf instead.LONTONG BALAP is a famous dish came from Surabaya, but in Pasuruan (one of the cities in East Java) there is also a lontong balap. The real difference is the liquid that looks yellow tends to be clear and tempeh is also added in the broth. Here we also do not use lento (fried marinated of green beans and cassava), but only use fried tofu as a complement.And this is the recipe LONTONG BALAP PASURUAN...

#Bandhan - After all the sweets intake, how about having something savoury and a one-pot meal? So indulge in this healthy and nutritious Banana Stem Fried Rice. It has a lot of health benefits, is good for weight loss and in lowering high blood pressure. It contains fibre, potassium and vitamin B6. So enjoy with some raita and papad as accompaniments.

A savory Dutch Indonesian recipe passed down through generations. Spiced with nutmeg, cloves, and ginger, this chicken packs a lot of flavor. Make it as mild or spicy as you like with sambal oelek, a tasty Indonesian chili paste.

You can make fried croquettes with the ingredients you will always have at home. This is a quick way, but it's great since the croquettes never burst.It is a quite fun to squeeze the potatoes with your hand. It is also quick. Keep the shio-koji soboro in your freezer to make different dishes. Which do you use, Japanese-style Worcestershire sauce or soy sauce for a dipping sauce? Please try sweet chilli sauce for this. Recipe by kebeibiko

#goldenapron #post15One of the most delicious, simple,easy to make and perfect combo is Jeera rice and Dal fry. Be it any occasion or every day, this couple is one of the best and favorite Indian main dish and also one of the most preferred choices when dining out

No equipment needed, just a rolling pin and a sharp knife. These are the rice flour noodles used in asian cooking, but made with fresh eggs. They are 1/8” to 1/4” thick flat noodles, same width as fettucini, long as your cutting board. If you make the rice flour yourself, use glutinous sushi rice in your coffee grinder.

This recipe is one of my favourite ways to make salmon. The combination of sesame salmon with egg fried rice and paksoy is delicious. If you like, you can cut the paksoy even smaller and mix it in with the fried rice! Enjoy!

I wanted to make mixed rice, but I didn't have anything on hand. So I tried making some with canned kabayaki pacific saury, and it turned out super delicious! I added leftover vegetables, and it turned out to be fragrant, and a little sweet mixed rice just like Hitsumabushi Eel.Don't mix the vegetables and saury with the rice before turning the rice cooker on. Don't forget to add the finely chopped ginger and sake as they will eliminate the fishiness! As you do with Hitsumabushi, this mixed rice is also delicious if you pour dashi stock over it to make Ochazuke at the end! I like this as I can even eat the bones easily. Recipe by Toiroiro

This is a fool proof recipe to make 3 different types of fried rice balls from cold cooked rice that can go well with 6 different cooked fillings, egg, chicken, tofu, pork or lamb, beef, or fish, eighteen different snack flavors. You can use a frying pan or wok to crisp the riceballs and reuse the oil. The crust is plain or flavored with a mild or spicy sweet pepper sauce. To make sixteen egg size balls, you only need one cup of rice.The mild gochujang pepper sauce stays delicious when reheated.

This is a doria (rice au gratin) made with my family's standard chicken rice and white sauce. I've been making this for years.You can make lots of chicken rice and keep it in the freezer. It's good to pack in your bento as well.Bake in the oven if you are making a big batch (12-13 minutes at 220°C). The baking time will depend on your oven, so keep an eye on it and adjust accordingly. It's convenient to make a lot of white sauce and keep it in the freezer.. Recipe by Yuuyuu0221

I'm working on increasing the amount of raw food recipes using a dehydrator. I wanted to use a main ingredient other than nuts this time, so I made this version of raw cookies with rice as the key ingredient.The stickiness of the cashew butter and raw honey brings the rice flour together.Enjoy the grainy texture. Recipe by Rimenba-zaremon

I love eating chicken breast but worry that it might not have enough fat, so I use the broth from steaming chicken thighs to cook the rice. The steamed chicken can be used to make fried chicken as another dish. As for cilantro, we can use the roots in making pickled lime soup.

I love cranberry and cream cheese muffins and pound cakes. I wanted to bake the same flavor in a different shape, so I created this recipe.I used store-bought blueberry and cranberry jam. I baked muffins in a silicon muffin mold. Grease the molds with butter or vegetable oil and dust with flour if necessary.Adjust the baking time to your oven. Recipe by caramel-cookie