South Indian recipes?

Question

My Bf LOVE rice he can not ever eat enough so i wanna cook him something with rice that we both can enjoy ( i don't like rice, I only like fried rice) any ideas? he likes foods to be extra spicy he is Hindu or if u know any other south Indian recipes let me know please something not to hard to learn to cook

Answer 1

South India is well known for its delicious rice dishes. Lime rice and tamarind rice are two of my personal favorites. Lime rice is tangy, refreshing and light while tamarind rice is spicy and bolder in flavor. It’s the perfect way to use leftover rice.

LIME RICE:

Serves 4

Ingredients:

2 cups of pre-cooked Basmati rice

4-6 small green Thai chilies cut lengthwise in half

¼ cup urad daal (split black lentils or black gram)

¼ cup chana daal (split Bengal gram, pre-soaked in water for at least 30 minutes and drained well)

¼ cup roasted unsalted cashew nuts

¼ cup roasted unsalted peanuts

1 tsp of turmeric

1 tsp of black mustard seeds

1 tsp cumin seeds

6-8 fresh curry leaves

3-4 dried red chilies

pinch of asafetida (hing)

juice of 2 limes (or you can use lemons and make Lemon Rice)

salt to taste

oil (vegetable or canola)

freshly chopped cilantro for garnish

METHOD:

In a large wok on medium high heat, add 2 tbsp of oil. When the oil is hot, carefully add the black mustard seeds. When the splattering stops, add the cumin seeds, dried red chilies, asafetida, curry leaves, fresh green chilies, urad daal and chana daal. Stir-fry for 3-4 minutes until slightly browned. Add the salt and turmeric. Add the cooked rice and mix well to combine all of the ingredients. Add the lime juice, stir, reduce the heat, cover and cook for 5 minutes. Add the cashews and peanuts. Garnish with cilantro leaves and serve immediately.

**************************************...

TAMARIND RICE

Serve 4

Ingredients:

2 cups of pre-cooked Basmati rice

3 tbsps tamarind concentrate (available in any Indian grocery store)

¼ cup urad daal (split black lentils or black gram)

¼ cup chana daal (split Bengal gram, pre-soaked in water for at least 30 minutes and drained well)

¼ cup roasted unsalted peanuts

1 tsp of black mustard seeds

6-8 fresh curry leaves

3-4 dried red chilies

½ tsp of turmeric

pinch of asafetida (hing)

salt to taste

water as need

oil (vegetable or canola)

½ cup of freshly grated coconut (you can use frozen grated coconut), optional

freshly chopped cilantro for garnish

METHOD:

In a large wok on medium high heat, add 2 tbsp of oil. When the oil is hot, carefully add the black mustard seeds. When the splattering stops, add the dried red chilies, curry leaves, asafetida, urad daal and chana daal. Stir-fry for 3-4 minutes until slightly browned. Add the salt and turmeric. Add the cooked rice and mix well to combine all of the ingredients. Dissolve the tamarind concentrate in ½ cup of water and add this to the rice. Stir to combine, reduce the heat, cover and cook for 5-6 minutes. Add the peanuts and the freshly grated coconut. If you are using frozen grated coconut, add it with the tamarind concentrate and let it cook through. Garnish with the freshly chopped cilantro leaves and serve immediately.

Answer 2

This wholesome rice dish from South India can be eaten all by itself. Add a tangy pickle for extra flavour.

INGREDIENTS:

1 cup long-grained rice

1 cup toor daal

2 cups mixed frozen vegetables (carrots, beans, potatoes, peas)

1 cup tamarind juice (soak golf ball-sized lump of tamarind in 1 cup water for 15 minutes. Squeeze out juice.)

1/2 cup dessicated coconut

1 tsp coriander seeds

1 tsp cumin seeds

3 dry red chillies

1 tsp aniseed/fennel seeds

1" stick cinnamon

4 cardamom

6 cloves

8 peppercorns

1/2 tsp turmeric powder

1 tsp garlic paste

1 tsp ginger paste

2 tbsps vegetable/canola/sunflower cooking oil

6 curry leaves

1 tsp mustard seeds

2 onions sliced thin

Salt to taste

Coriander leaves to garnish

PREPARATION:

Wash the toor daal and add 1 1/2 cups of water to it. Half cook it in a pressure cooker. Keep aside.

Roast all spices, mix with coconut, turmeric powder, ginger and garlic and grind into a thick paste using a little water at a time.

Keep this masala aside.

Heat oil in a pan and add the mustard seeds and curry leaves. When they stop spluttering add the onions and fry till soft.

Add the tamarind juice and 1 cup of water to this and bring to a boil. Add the rice, vegetables, toor daal, masala and salt to taste and cook till all ingredients are done.

Garnish with coriander leaves and serve hot.

Answer 3

This E-book is a free download and contains 490 award winning recipes, perhaps what you're looking for is in it?

Answer 4

many

2 good

Answer 5

Fix some saffron rice... he will eat it and you will even like it too.