Onion Rice

Coming to think of it, whenever you sample some really good Indian food, and ask what's in it, the answer will definitely have onion and garlic. Of course, there are many recipes without onion and garlic which I equally love. One of them is Rishi chi Bhaaji. This recipe is made on the second day of Ganesh Chaturthi which is called Rishi Panchami. I absolutely love this recipe and can eat bowlfuls of it just like a stew. It is a classic example of how simple food can taste absolutely exotic.

Yet, there is no substitute for onions and garlic. Used a lot, they overpower the flavors of other ingredients, but used in the correct quantity, they yield that subtle sweet and pungent taste which is so unmistakeable in Indian curries.

This recipe, like most of my recipes is very very simple. I saw a lot of recipes using a plethora of ingredients, but I wanted something which could be quick and easy, and yet bursting full with flavor. So this is my version of onion rice, which I can say is a variant of the usual jeera rice.

Ingredients

• 1 cup basmati rice washed 
• 2 small onions sliced
• 4 pods garlic chopped
• 1 tsp cumin seeds
• 1 inch piece of cinnamon
• 1/2 tsp pepper powder
• 3 tsp vegetable oil (I use sunflower oil, because it is non-fattening as compared to peanut oil, and the difference is visible)
• salt to taste

1. Heat the oil in a wok, and add cumin seeds and cinnamon. 
2. Once they begin to change color, add the garlic. 
3. Allow the garlic  to brown a little and add the onions. Saute the onions well for about four minutes till they turn a lovely golden brown color. This really brings out the sweetness of the onions. 
4. Now drain the rice and add to the onions. Saute for a minute and add one and half cups of water. 
5. Season with salt and pepper and bring to a boil.
6. Lower the heat and allow to simmer for five to ten minutes till all the water is soaked up. 
7. Serve hot. (I have garnished mine with fried potato wedges. So much for dieting!) Skip the potato garnish, and use brown rice to make a recipe which is low in fat and high in dietary fiber.

Happy Cooking!

Narli Bhat - Sweetened Coconut Rice

This is not a recipe for me. It is a memory from my childhood. It represents for me a lot of things. Narli Poornima for one, and a warm dessert for another. This recipe is made best by my mother. She is a really talented cook. I did make it yesterday and I did not fare too badly. It came pretty close to tasting the way my mother makes it.

I love this recipe for its simplicity. It doesn't take a lot of efforts or any fancy ingredients. Just your basic stuff will do.

Ingredients

• 2 cups long grain rice
• 2 tbsp clarified butter (ghee)
• 2 tbsp grated fresh coconut
• 1/2 cup sugar
• 1/2 tsp cardamom powder
• 2 tbsp condensed milk (mom doesn't add this, but I added it for its richness)
• 2 cups water
• Dry fruits (raisins, cashews, almonds etc. if you have them)
• a pinch of saffron (if you have it)

Wash and soak the rice for two hours. Drain the rice and keep it aside. 

Heat the ghee in a non-stick wok. Add the drained rice to this and saute for two minutes. Add two cups of water and bring to a boil. Cook for about ten minutes till the rice grains are soft but still separate. 

Add the sugar, coconut and the remaining ingredients and stir well but carefully, till the moisture is soaked up.

Serve warm.

Happy Cooking!