Tamarind Rice With Sesame Seeds Recipes
VERY DELICIOUS TAMARIND AND SESAME RICE (IMLI TIL KE CHAWAL)
This wonderful recipe is from Young Times, a popular magazine in the UAE. This recipe is one of Chef Sanjeev Kapoor's and I am so happy to be able to share such a delcious recipe with all of you. This is truly a winner.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak rice for 15 minutes.
- Boil in 4 1/2 cups water, drain and keep aside.
- Soak tamarind in warm water for 30 minutes.
- Squeeze and strain the pulp of the tamarind and discard the residue.
- Dry roast the sesame seeds.
- Heat oil in a wok.
- Fry the onions till golden brown and crisp.
- Remove, drain excess oil out and keep aside for garnishing.
- In the same oil, add the ginger paste and garlic paste.
- Stir-fry for a minute.
- Add turmeric and red chilli powders and continue to stir-fry for another minute.
- Add the tamarind pulp and cook for 2-3 minutes.
- Add salt and mix well.
- Add the rice.
- Mix thoroughly.
- Now add the roasted sesame seeds.
- Cook for 2 additional minutes.
- Stir in half of the chopped corriander leaves and fried onions.
- Sprinkle the remaining corriander leaves on the rice.
- Serve immediately or make sure you warm this a bit in the oven before serving; the idea is to serve hot!
Nutrition Facts : Calories 283.9, Fat 12.2, SaturatedFat 1.9, Sodium 664.6, Carbohydrate 39.7, Fiber 2.5, Sugar 2.4, Protein 4.5
SOUTH INDIAN TAMARIND RICE
This recipe is a traditional South Indian one. A family recipe, this is handed down from Mother to Daughter, or even better, from Mother-in-law to Daughter-in-law. I learnt this one from my Mother-in-law. This is a perfect recipe for festivals and even ordinary days. A tangy, spicy mixture of various Indian spices or Masalas!
Provided by keertim
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a pan, heat the oil and add the mustard seeds and the pulses. After the mustard seeds start spluttering, add the red chillies and let them cook for around half a min.
- Now add the cumin seeds green chillies and the curry leaves.
- Let them splutter a little.
- Add the chopped garlic, and after about a min, add the peanuts.
- Now cook this mixture for about 3 min till all the peanuts get toasted.
- Add the tamarind paste and cook for another 3 min, till all the water evaporates.
- At this point add the turmeric and salt and let it cook for another 3 min.
- Add the steamed rice and mix well till all the rice is coated with the mixture.
- Now add the sesame seed powder and mix well.
- Remove from heat, serve hot with fried potato fingers or chips.
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