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शनिवार, 28 नवंबर 2009

निम्बू चावल(Lemon rice)

सामग्री :-
  • 1 किलो दुबला चावल 
  • 5 निम्बू बड़ा 
  • 50 ग्राम लाल मिर्ची 
  • 50 ग्राम हरी मिर्ची 
  • 50 ग्राम चना दाल
  • 50 ग्राम उड़द दाल 
  • 25 ग्राम राई
  • 125 ग्राम तेल 
  • 3 टहनी मीठा नीम 
  • 1 छोटा हींग 
  • 1/4 tbsp हल्दी 
  • 60 ग्राम से 75 ग्राम नमक 
तयारी :
पहले चावल को कदा पकाना है  | और उसके लिए १ किलो चावल में १.८ लीटर पानी मिलाना है और प्रेस्सुरे कुकर में पकाना है  | तीन सीटी बजने तक इंतज़ार करिए और स्टोव बंद करिए  | एक बड़ा कटोरा में निम्बू का रस निकालके रखना है और उसमे नमक मिलाना है  |
तेल को कड़ी में गर्म करिए |  उसमे चना दाल , उड़द दाल , राई  भुनी हुई और उसके बाद लाल मिर्ची, हींग और हल्दी मिलाना है . 2 मिनुट के बाद हरी मिर्ची काटके कड़ी में डालिए | उसके बाद मीठा नीम मिलाईये | अब स्टोव बंद करिए | पका हुआ चावल कुकरसे निकालिए | आधा चावल कड़ाई में डालिए और बाकी आधा चावल बड़ा कटोरा में डालिए | कटोरी में चावल अछी तरह मिलाईये फिर यह चावल बड़ा कटोरा में मिलाईये | 2 मिनुट के लिए बड़ा कटोरा में चावल खूब मिलाईये और अब आपके हाथ से पकाया गया निम्बू चावल खाने के लिए तयार है |

I am adding the english translation as I am entering the foodista foodblog contest.
Ingredients:
600 grams of rice
3 small lemons or 2 big lemons
30 grams of table salt
1600 ml of potable drinking water
6 number green chilies of approximately 7.5 centimeters long cut to 2.5 centimeter length pieces washed well and dried
14 numbers curry leaves washed well and dried
20 numbers groundnut seeds
3 grams fenugreek seeds
5 grams dried black mustard seeds
11 teaspoonfuls groundnut oil or sunflower oil
Asafetida powder 1 gram
5 grams moong dal
5 grams channa dal
6 numbers red chilies cut to size of 2.5 cm length
5 grams turmeric powder
Tools, Accessories and utensils:
Lemon juice extractor, Big round spoon of 10 centimeter diameter, open mouthed round steel utensil of 30 centimeter diameter and height 10 centimeters(see them in the photo), gas stove, frying pan, pressure cooker of 10 liter capacity, a large enough vessel to be placed in the pressure cooker(preferably cylindrical in shape with a flat base).
Recipe preparation procedure:
 Wash the rice in water once to remove impurities, if any
 Place the 600 grams rice in a cylindrical vessel. Pour 1000 milliliter water in the vessel.
 Open the pressure cooker and pour 600 milliliter water in the cooker.
 Place the vessel with rice in the cooker; close the lid of the cooker.
 Then place the cooker on a gas stove and light the gas stove. Over the cooker lid place the whistle that came along with the cooker.
 Allow the cooker to blow three whistles. (It takes about ten minutes). Switch off the gas stove, take out the cooker and allow it to cool for at least ten minutes.
 While the cooker is cooling, take a frying pan put it on the gas stove and light it on a low flame.
 Pour 11 teaspoonfuls groundnut oil or sunflower oil into the frying pan and allow it to warm for two minutes. Then place the ingredients one by one in the following order:
 5 grams dried black mustard seeds
 3 grams fenugreek seeds
 5 grams moong dal
 5 grams channa dal
 20 numbers groundnut seeds
 Asafetida powder 1 gram
 6 numbers red chilies cut to size of 2.5 cm length
 5 grams turmeric powder
 Green chilies cut to size
 Curry leaves
 Allow the mixture to fry for 4 minutes on a low flame, then switch off the flame and close the pan with a lid
 Now extract the lemon juice and pour it into the open mouthed round steel utensil of 30 centimeter diameter and height 10 centimeters(see them in the photo)(we will call it a basin for the sake of convenience). Add 30 grams table salt to the lemon juice and spread this mix like a thin film.
 Open the pressure cooker lid and take out the cooked rice vessel. Using the big round spoon of 10 centimeter diameter, take out three spoons of rice and put it in the basin.
 Take two spoons of rice and put in the frying pan and then transfer its contents to the basin. Now take the remaining rice and place it in the frying pan. Now using the spoon mix it and transfer the contents to the basin
 Once the entire rice is transferred to the basin, hold the edges of the basin so that it remains stationary. Mix the rice and all the ingredients in all possible directions to get a yellow colored uniform mixture of lemon rice. This takes about three minutes.
 Now the lemon rice is ready to be consumed.

Benefits:
This is my first recipe that I have placed when I started my blog. This takes about twenty minutes to cook and can be served to ten people once. It is a very tasty food and easily digestible. Use of asafetida and fenugreek seeds cures constipation problems in some people. If the food is untouched by hand, storing it at room temperature keeps the food fresh for 12 hours and it can be safely consumed during this time. The biggest plus of this recipe is that each and every ingredient used is digestible and one can literally clean the plate without any leftovers. This is a very light food and digestible by even a one year old infant as well as an eighty plus person. Wishing you all a healthy and happy eating, I take leave.

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