Twitter Delicious Facebook Digg Stumbleupon Favorites More

Tuesday, February 25, 2014

Easy breezy Bagara Rice





This quick fix rice meal can be made for any main course like chicken curry or any veggie entrees, or can be served plain with some raita.  Bagara rice is famous in Andhra predominantly from telangana region.  Made with fewer ingredients but no compromise on the flavor or on your palette. 

Bagara Rice

Source: My Signature recipe
Prep time: 10 mins
Cooking time: 20-30 mins
Serves:  6 servings

Ingredients
3 C of basmati rice, wash and keep it aside.
1 medium red onion, thinly sliced
1 cinnamon stick
5-6 cloves
1 bay leaves, fresh or dried
1 t shahi jeera
1 T Ginger garlic paste
2 T mint leaves/pudina, chopped
1 t garam masala powder
salt to taste
4.5 C water
2T Oil 

I used pressure cooker for cooking this rice, you can also use electric rice cooker or big 5 quart size sauce pan.

Method
  • Firstly wash the basmati rice and keep it aside.
  • Heat oil and add all the spices and fry for a minute.
  • Add the onions and fry till translucent.  Add the ginger garlic paste and garam masala too. once the oil leaves from the sides, add chopped mint/pudina leaves and fry for few minutes.
  • Then add rice and mix well, check for salt, add the water, cover it and let it cook.
  • If you are cooking in pressure cooker or electric cooker the ratio is 1:1.5 for rice to water.
  • If you are cooking on stove top in a sauce pan cook the first 10 mins with covered lid and once the liquid is all absorbed turn the heat off and cover. The rest of rice will cook in its own steam. Serve hot with any side dish or plain yogurt.



I made this Bagara rice to go with Chicken fry and raita (yogurt sauce). 




I just whipped some sour cream and added some cherry tomatoes, chopped cucumber and cilantro.  Added a spoonfull of chia seeds and salt and its ready to serve.


Sunday, February 23, 2014

Quick and Zippy Chicken Fry





Usha from My Spicy Kitchen invited me to make something for her Fabulous Feast Friday # 3 event and I thought why not make a dish and post something on my blog.  Blog! pheww!! my blog has been sitting around doing nothing but gathering dust and no cobwebs and spider crawls which are blogessentials to make your blog popular and pop up on search engines.  

This foodie feast is an opportunity for my blog to rise and shine once again in the blogosphere and from my hibernation of course $#@#&^ eyes rolling.....Thanks Usha!!





This is my fastest ever Chicken dish made in a jiff with 5 main ingredients and who knew we can use the same ingredients and some spices to make bagara rice that goes well with any non-veg dish and here goes the recipe for 


Zippy Chicken Fry 
(with less than 7 ingredients)

Source: My Signature recipe
Prep time: 10 mins
Cooking time: 20-30 mins
Serves:  4 servings

Ingredients

4-5 Chicken legs pieces (1kg/2lbs approx)
1 medium onion, thinly slices
1 green chilli chopped finely 
1/2 t turmeric/haldi/pasupu
2T ginger garlic paste
1t Garam masala
1t Chilli powder/mirchi powder/karam
2T chopped cilantro/dhaniya/kothimir
1/4 C water
3T oil
salt as per taste

I used a nonstick sauce pan for this recipe (recommended)

Method

  • I usually get the chicken from halal meat and usually go for chicken legs and thighs and ask the butcher to make small pieces.  Wash the chicken in luke warm water at least one time and add the  half teaspoon of turmeric powder and keep aside.
  • Heat oil in a non stick pan and saute onions. Once they are translucent add the chopped green chillies and saute for another minute.  
  • Add the ginger garlic paste and fry for a minute. Make sure you don't burn the paste or else it will give a bitter taste to the chicken.   
  • Add the chicken pieces, salt and cover it with a lid.  Let the chicken cook on a medium high flame for about 15 mins.  since we cleaned the chicken in water there will be enough moisture for the chicken to cook through.  If at any point you feel that the water is evaporated then do add 1/4th cup of water.  
  • When the chicken is thoroughly cooked take off the lid and start adding garam masala powder and the chilli powder.  Now turn on the flame to high and fry the chicken till all the moisture dries up and the oil leaves from the sides.
  • Turn off the gas and let it cool for a bit.  Garnish with chopped cilantro and serve with Bagara Rice and Tomato Cucumber in sour cream Raita..
sending my entry to My Spicy Kitchen's even Fabulous Feast Friday #3
Fabulous Feast Friday

There was an error in this gadget
Related Posts with Thumbnails