Round, short-grained types of rice, with the bran coat completely removed. The grains cook to a soft consistency and cling together. Also called pudding rice.
Author: patilpawan
MIXED BROWN AND WILD RICE
A mixture of long-grained brown rice and wild rice, both chewy textured and nutty-flavoured, usually combined to extend the more expensive wild rice. Used in pilafs, stuffings and salads.
WILD RICE
Now cultivated, a black/brown, elongated, hard seed of a marsh grass native to the Great Lakes region of N. America, distantly related to common rice. Expensive, it is appreciated for its chewy, nutty quality.
BASMATI RICE
An aromatic, narrow, very long-grained variety grown in northern India; valued for its fragrant flavour and firm texture. When cooked, the grains remain separate and dry. The rice for biriani and pilaf.
BROWN LONG – GRAINED RICE
Long-grained types of rice which retain their bran layers. Also called whole and unprocessed, brown rice is often heat-treated to slow rancidity of the bran. It requires longer cooking than white rice.
WHITE LONG – GRAINED RICE
Long-grained types of rice from which the bran coat has been completely removed. When cooked, the grains generally remain separate and become fluffy-looking.
BLACK THAI RICE
A long-grained rice with its black bran intact which, cooked, colours the entire grain purple. Also called Black Sticky and Black Glutinous rice, it is typically used for desserts in SE Asia.
JASMINE RICE
A slender, long-grained, aromatic white rice, which clings together slightly when cooked. Grown predominantly in Thailand, where it is the preferred variety, it is also known as Thai or Fragrant rice.
COCONUT BURFI WITH SHRIKHAND
COCONUT – 2 CUP
SUGAR – 1 CUP
MILK – 2 CUP
MILK POWDER – 100 GRAM
HUNG CURD – 100 GRAM
PROCEDURE –
- Mix all ingredients together and cook on a slow flame
- When mixture become thick put milk powder and remove it on a greased tray.
- Cool it in fridge.
- Take hung curd and add sugar in it and mix it well. Put the mixture in a piping bag.
- when coconut burfi get cool , round it and stuff shrikhand in that.
- garnish it with pistachio powder.
KHANDAVI
INGRIDIENT :-
BESAN – 100gm
WATER- 250 gm
CURD – 50 gm
GREEN CHILLI PASTE – 30 gm
GINGER_GARLIC PASTE – 30 gm
SALT – to taste
HING – 5 gm
OIL ( HOT) – 10 gm
CHAT MASALA – 30 gm
LEMON JUICE – 4 no
MUSTARD SEED – 10 gm
CORIANDER – 20 gm
COCONUT – 20 gm
PROCEDURE –
- mix all the ingredient above and cook it on slow flame.
- stir the mixture till it get shining. the movement the mixture gets thick and shiny put the cover on it and steam it for 1 min.
- Then take one steel plate and apply oil on the other side. then put this mixture on that and spread it .
- make sure layer is thin and keep that plate in fridge to chill.
- after cooling remove the plate and cut in strip size with knife. and roll it.
- temper it with mustard seed, coconut and cooriender.