Very Delicious Tamarind And Sesame Rice Imli Til Ke Chawal Recipes

VERY DELICIOUS TAMARIND AND SESAME RICE (IMLI TIL KE CHAWAL)

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!

TAMARIND RICE WITH SESAME SEEDS

Steps:

• Cook the 2 cups rice with water and the 1/2 teaspoons turmeric until tender. Set aside to cool.
• Dry fry the 1/2 teaspoons fenugreek seeds and powder them. Set aside.
• Dry fry the sesame seeds and powder them. Set aside.
• In a dutch oven or other large cooking vessel put the 3 Table. oil, 1 Table. urad dal, 1 Table. chana dal, 1 Table. mustard seeds, and the dried red chilies.
• Split the serrano chilies part way up and add them to the spices. Heat over high heat until the mustard seeds are popping AND the dals are light brown.
• Reduce heat to medium and stir in the 12 curry leaves.
• Add the tamarind concentrate and 1/2 cup water. Stir-fry for 3 minutes, adding a little more water if needed. The tamarind concentrate needs to cook a bit to loose its raw taste.
• Stir in 1/4 teaspoons hing, the powdered fenugreek seeds and the powdered sesame seeds. Cook for 2 more minutes. The water should have evaporated by this time.
• Reduce heat to low and stir in 2 teaspoons salt.
• Slowly add the cooked rice and stir until it is well mixed. Remove from heat.
• In a small frying pan put the remaining oil, urad dal, chana dal and mustard seeds. Heat over high heat until the dals are light brown. Quickly stir in the 6 curry leaves and then pour the spices over the top of the rice for a crunchy topping.
• 1 teaspoons of curry powder can be added when you add the powdered sesame seeds, if desired.