Wednesday, December 31, 2008

御節料理/ osechi

1 Januari 2009, kamis

Happy new Year. 新年明けましておめでとうございます
Hari pertama di tahun baru, ada acara apa nih? Disini biasa si makan osechi, tradisional japanese new year food, biasanya pake tempat bento.

Ada banyak macem makanannya...setiap makanan ada artinya lho..misalnya,
kamaboko, broiled fish paste, liat dari warnanya melambangkan rising sun.
ikan tai, melambangkan keselamatan, omedetai
kazunoko, telur ikan kuning, yang artinya diberkati dengan banyak anak.
konbu, sejenis seaweed ,melambangkan joy
kuro mame, kacang item, melambangkan kesehatan...n msh byk lg arti lain dr makanan osechi.
Ibu ibu jepang hari sebelum tahun baru membuat makanan ini, biasanya dalam jumlah banyak buat dimakan 2-3 hari. ..biasanya anak anak pada pulang ke rumah orang tua untuk merayakan tahun baru bersama dengan makan osechi ini.

Jaman sekarang kebanyakan uda pada ga bikin sendiri, uda pada pesan di supermaket ato restoran2 ...termasuk gw...ga bisa bikin, jadi tinggal beli aja walupun harganya juga termasuk mahal...

WHEAT LADOO


Ingredients:
• 250 gms Wheat flour
• 30 gms Ghee
• 200 gms Jaggery/powdered sugar
How to make Wheat Laddoo:
• Heat a tava and roast the flour on it.
• Grate jaggery.
• Mix the grated jaggery with flour.
• Now add ghee and mix well.
• Prepare medium sized balls.
• Wheat Ladoo is ready.

TIL GAJAK RECIPE - Lohri Reciepes


Ingredients:
• 1 cup Sesame Seeds
• 3/4 cup Jaggery
• 2 tbsp Ghee
• 1/2 tsp Cardamom Powder
• 1/2 cup Water
How to make Til Gajak:
• Heat a pan and roast sesame seeds on low heat.
• Keep stirring constantly to avoid it from spluttering.
• After roasting, let it cool and then pound them.
• Prepare a thick syrup of jaggery by boiling it with 1/2 cup water over low flame.
• Take out the roasted sesame from the pan and add it to the syrup.
• Spread a thin layer of oil on a rolling board.
• Spread the sesame-jaggery mixture over oil film. Press it to 1 cm thickness.
• Cool the mixture sufficiently and cut into square pieces.
• Til Gajak is ready.
• Keep it in an airtight container

SUGARCANE KHEER RECIPE - Lohri Recipes


Ingredients:
• 4-1/2 cups Sugarcane Juice
• 100 gms Basmati Rice
How to make Sugarcane Kheer:
• Heat the sugarcane juice in a pan.
• Wash the rice and add it to the sugarcane juice.
• Cook the contents on low flame.
• Cook the mixture till the sugarcane juice and rice turn smooth.
• Remove from the fire when thick consistency is achieved.
• Cool and refrigerate.
• Sugarcane Kheer is ready to serve.

PINNIE RECEIPE - Lohri Recipes


Ingredients:
• 3-4 tbsp Milk
• 250 gms Sugar ground
• 1 tsp Cardamom powder
• 250 gms Wheat flour
• 250 gms Ghee
How to make Pinnie:
• Heat ghee in a pan.
• Add wheat flour and cook it on low flame.
• Keep stirring constantly till light brown.
• Remove from the flame when it smells aromatic.
• Transfer it to a large plate and spread.
• Cool it above room temperature.
• Sprinkle with sugar and cardamom powder.
• Mix the contents well. Drizzle with milk.
• Mix well and make tight fist shaped pinnies.

TIL PAPDI RECIPE - Lohri Recipes


Ingredients:
• 200 gms White sesame seeds
• 5 Pistachios, thinly sliced
• 150 gms Sugar
How to make Til Papdi:
• Roast sesame seeds lightly and leave aside.
• Melt sugar in a small pan.
• Add roasted sesame seeds and mix well.
• Keep this pan in a large bowl of hot water.
• Take small portion of this mixture at a time.
• Make it flat with the help of a rolling pin.
• Sprinkle with few slices of pista on top.
• Roll quickly. You can smear rolling pin, palms and work surface slightly.
• Transfer the role to a clean plastic sheet. Allow it to cool.
• Separate the papdis with squares of plastic.
• Cool and place in an airtight container.

TIL BURFI RECIPE - Lohri Recipes


Ingredients:
• 1 cup Til(sesame seed)
• 1 can Condensed Milk
• 1/2 stick Butter
• 1 cup Milk Powder
• 1 cup Jaggery
How to make Til Burfi:
• Roast the sesame seeds in a dry skillet.
• Grind them coarsely in a blender.
• Now heat the jaggery in a thick bottomed vessel till it melts completely.
• Mix all the ingredients along with grounded sesame seeds in a glass dish.
• Microwave the mixture for about 3 minutes.
• Grease a tray with butter and leave aside.
• Stir the mixture properly and microwave again for 3 minutes.
• Remove it when bubbling starts.
• Stir till it becomes thick.
• Spread the mixture on greased tray.
• Cut in squares when cool.
• Til Burfi is ready.

QUICK FRIED RICE


Ingredients.
Cooked Rice 4 cups
Frozen carrots and peas 2 cups
Ginger-garlic paste - 1 tsp
Onion soup mix 1 pkt
Dry onion flakes 2 tbsp
Salt to taste
Oil

Method
Heat about 2 tbsp oil in a pan and add the ginger-garlic paste, onion flakes and the onion soup mix.
Saut for a minute and add the carrots and peas.
Let it cook for around 5 -10 min or until the carrots are tender. Check if salt is required around now. Remember the soup mix has salt in it already. If required add some now.
Add the rice and mix well.

More Rice Recipes.

KING PRAWN PULAO


Ingredients:

250 gms Jumbo prawns (shelled)

1 cups Basmati rice

4 medium sized Onions

10 cloves Garlic

1 inch piece Ginger

2 Green chilli

3 medium sized Potato

3 medium sized Tomato

1/4 medium bunch Fresh coriander leaves

4-5 strands Saffron

2 tbsps Milk

1 tsp Coriander seeds

1/2 tsp Cumin seeds

1/4 tsp Caraway seeds (shahi jeera)

5 Red chilli whole

5 Cloves

1 inch stick Cinnamon

3 Green cardamom

1/2 tsp Turmeric powder

10 Cashewnut

1/2 cup Oil

5 Black peppercorns

Salt to taste

4 tbsps Desi ghee

Wheat flour dough as required

Method:

Wash rice, drain and keep aside for two hours. Shell, de-vein prawns and wash them thoroughly under running water. Drain. Peel and wash onions. Slice two of them and finely chop the remaining two. Peel and roughly chop ginger and garlic. Remove stems, wash and slit green chillies. Peel potatoes and make round slices. Leave them in water. Drain just before use. Wash and finely chop tomatoes. Clean, wash and finely chop coriander leaves. Dissolve the saffron in two tablespoons of warm milk. Grind ginger, garlic, coriander seeds, cumin seeds, caraway seeds, red chillies, cloves, cinnamon, green cardamoms, turmeric powder to a fine paste. Soak cashewnuts in half a cup of water for fifteen minutes. Drain and grind to a paste. Parboil rice in three cups of water with a little salt. When rice is half done drain water completely and spread rice in a big flat plate. Heat sufficient oil in a kadai and deep-fry sliced onions till brown and crisp. Drain onto an absorbent paper and keep aside. In the same oil add peppercorns, green chillies and coriander leaves. Add chopped onion and fry till light brown. Add the ground masala paste and fry for two minutes. Then add prawns, cashewnut paste, chopped tomatoes and one-fourth cup of water. Add salt and cook till the gravy thickens. Sprinkle saffron and milk mixture over the rice and divide into seven parts. Divide the browned onions and prawns with masala into three parts each. At the bottom of a large vessel place slices of raw potatoes. This is to keep the rice from sticking to the bottom. Spread a layer of rice over the raw potato slices. Then spread a layer of prawns and onions over the rice. Continue the layering process as follows: rice, onion, rice, prawns and so on till you end with a final layer of rice. Make four holes on the topmost layer of rice and pour one tablespoon of ghee into each hole. Cover with a tight fitting lid and seal the edges with whole wheat flour dough. Cook low heat for about one hour or till the seal breaks and steam comes out. Then take off it the heat. The emission of the steam is an indication that the dish is ready. Serve hot.

LIME RICE (TAMILIAN STYLE)


Ingredients:

Rice- 2 cups
Lime- 2
Tumeric powder- 1tsp.
Sliced onion- 1 cup.
Ginger- 1inch piece.
Green chillies- 5.
Curry leaves- few.
Salt to taste.

Method:
Cook the rice in salted boiling water and drain the water. Spread the rice in a dish. Sprinkle the turmeric powder over the rice and mix carefully without mashing the rice. Add the lime juice and enough salt. Fry the onions and curry leaves and green chillies and mix it with the rice.

More Rice Recipes.
It is One of the Recipes cooked during Pongal Festival.

CHILLI GARLIC RICE


Ingredients

Basmati rice- 1 cup
Chopped Cabbage 1 cup
Beans 1/4 cup
Chopped Green bell pepper 1/4 cup
Onions 1
Spring Onions 1 small bunch
Chopped Carrots 1/4 cup
Oil 3 1/2 tbs
Salt

For Grinding:

Green chillies 6
Garlic 4

Method:
Wash and cook the rice.
Allow it to cool and separate the grains.
Add the chilli garlic paste.
Now, heat oil in a pan and fry the cut vegetables one by one as follows:
Onions, Beans, Carrots, Bell pepper, Cabbage and in the end the spring onions.
When they are cooked add salt and cooked rice.
Fry in a high flame till the rice becomes hot.
More Rice Recipes.

CHINESE FRIED RICE


Ingredients

2 cup of Basmati Rice
2 Carrots
1/4 lb Beans
6-8 Green chillies
2 bunches of Spring Onions
Salt
2 tsp Pepper
1/2 tsp Ajenomoto
1 tblsp soya sauce
2 tblsp of Oil

Method
Cook basmati rice with little salt.
Cut carrots, beans, spring onions and green chillies into very tiny pieces and boil them with little salt.
Take 2 tblsp of oil in the sauce pan and heat it.
When it is quite hot, put boiled vegetables into it and fry them for 6-7 minutes.
Add little ajenomoto, soya sauce to veggies and cook for 1 minute.
Add basmati rice and mix well and fry for 2-3 minutes.
Add 1 tsp of pepper powder at the end.
Top with Egg scrambled with little salt and chilli powder or Chicken small pieces fried with little salt, chilli and masala or Mince meat small pieces fried with little salt, chilli and masala.

More Rice Recipes.

GREEN PEAS PULAO WITH RAITA

Ingredients

For Green Peas Pulao:

1 cup Green peas
1 medium sized onion finely chopped
2 cups basmati rice
1 medium sized tomato finely chopped
2 small green chillies finely chopped
A handful of raisins
1 tbsp cumin seeds
1 tbsp khuskhus
1 1/2 tsp turmeric powder
Salt to taste
Few pieces of Dalchini

For Raita:

1 medium sized onion
1 medium sized tomato
2 small green chillies
1 small cucumber
Few leaves of coriander
2-3 cups of Curd/yogurt
Salt to taste
1 tsp sugar

Method:

For Green Peas Pulao
Wash the rice and drain the water. Set it aside for atleast 15 mins.
In a pan, heat the oil. Add the cumin seeds, khuskhus and dalchini.
Add onion and allow to fry till the onions become pink.
Add the peas and chillies and again allow to fry on a medium heat.
Add the washed rice and stir fry for 2 mins.
Add the tomatoes and stir fry for a minute.
Add salt and turmeric powder and stir fry for 2 mins.
Add 4 cups of water and allow the rice to cook.

For Raita:

Beat the curd well to form a soft texture.
Chop the onion, tomato, cucumber and chillies finely and add them to the curd.
Add salt and sugar and mix well.
Finely cut the cilantro leaves.
Garnish the raita with the above cilantro leaves.

Serve Pulao / Raita with papad.

More Rice Recipes.

RAJMA BIRYANI


Ingredients

4 Cups Rajma
3 Cups Rice
1 Large Tomato
1/2 tsp Elachi Powder
1/4 tsp Clove powder
2 1/2 tsp red chilli powder
4 Tbsp Curd
2 tsp Saffron Water

Method
Soak rice for about 1/2 hr in water and then pressurecook the rice. Keep the cooked rice aside.
Soak the rajma for about 3-4 hrs in water and then preesurecook them.
Take some oil in a pan. Saute the tomatoes and then add the curd, chilli powder, elachi powder, clove powder. Then finally add the Rajma and let it simmer for about 3-5 minutes. Keep the cooked Rajma.
In a oven proof dish first put a layer of rice and then a layer of Rajma. Then pour some curd.
Finally put another layer of rice and decorate it with garam masala powder and add the saffron water.
Cover it with the lid and put it in a 350oF preheated oven for 12 minutes.
More Rice Recipes.

VEGETABLE BIRYANI


Ingredients

For Biryani:

400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands of saffron

For Masala:
250 g. onions, sliced
3/4 cup curd
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt
3 tbsp. ghee or more
Ghee for deep frying onions

For garnishing:

2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves

Method:

For preparing vegetables:


Wash the vegetables and dry them well.
Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
Heat ghee and deep fry the onions till well browned. Remove from ghee.
When cool, grind to a paste.
Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
Keep aside to cool.

For preparing rice:

Lightly roast the saffron, powder and sprinkle over the rice.
Heat ghee in a kadai and season it with the whole spices.
Add the vegetables and saute for five minutes.
Add a little water and cook the vegetables till done and almost dry.
In a baking dish arrange alternate layers of rice and the prepared vegetables.
Top with garnish and bake in a moderately hot oven for 20 minutes.

More Rice Recipes.

CHINESE RICE


Ingredients:

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste
Method:

Pick, wash and soak the rice in enough water for 10-15 minutes and drain. Boil water, add rice and little salt. Cook uncovered on low heat till rice is tender. Take care not to overcook the rice. Each grain of rice should be separate. When rice is done, drain and add soom cold water and drain again using a large seive and set aside. Heat oil in a kadhai / large pan and stir fry all the chopped vegetables. Cook for 3-4 minutes. Take care that vegetables are not overdone, they should be crisp. Mix salt and pepper to taste. Add the cooked rice and mix well. Now mix the soya sauce to it. Cook the chinese fried rice for 2-3 minutes and serve hot
.

More Rice Recipes.

KASHMIRI FRIED RICE


Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

Method:

Wash and soak rice. Heat oil and fry onions till golden brown and remove. Fry whole spices, turmeric powder, add rice and saut. Add half-saffron dissolved in little warm milk. Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

More Rice Recipes.