Nasi Hujan Panas (Rainbow Rice)

Nasi hujan panas aka rainbow rice as its name suggest derived from the combination of colors and usually serve in weddings or special occasions. The preparation is quite simple even a bachelor could whip it up in a jiffy. I had this rainbow rice few times in weddings but never attempt to try it at home. While thinking what to cook for Sunday lunch, this lovely grains came to mind and since i have all the ingredients needed, i managed to cook the rice and serve along gravy and side dish. The hole family love this flavorful rice and our Sunday lunch special was a great hit.

Ingredients

4 cups Basmathi rice, wash and soaked for 30 minutes
1 cube chicken stock
4 cups water
1/2 cup whole milk
1 inch cinnamon stick
3 cloves
4 cardamom pods
1 star anise
1 tbsp ginger garlic paste
1 tbsp onion paste
1 stalk lemongrass, bruised
2 pandan leaves,wash and knotted
2 tbsp fried almond bits
1 tbsp deep fried shallots
Few drops of green,red and yellow food coloring
Salt to taste
1 tbsp ghee
1 tbsp vegetable oil

Methods

Drain rice and keep aside.

In a frying pan, over a medium flame heat ghee and oil. Add cinnamon stick,cloves,cardamom pods,star anise,lemongrass and pandan leaves. Saute for 4-5 minutes.

Crumble the chicken stock cube and stir. Add the rice and mix stir well. Off the flame and transfer the rice mixture into a rice cooker.

Add water and milk, season with salt. Stir to combine. Cook the rice till fluffy.

Once the rice cooked, sprinkle with green,red and yellow food coloring. Stir carefully to mix the color without breaking the rice grains.

Transfer to serving dish and sprinkle with fried almond bits and deep fried shallots .

Indian Spicy Red Chicken Curry

We all heard about Thai red curry but do we come across of Indian red curry? Presenting herewith Indian spicy red chicken curry which burst with flavor and tantalizing for your tastebud. Thank you to the Kashmiri red chilly which renders to the gorgeous fiery looking red color to the chicken dish. I came across of this chicken curry long ago but never get a chance to give it a try till one fine Sunday afternoon to serve for lunch. The whole family love the curry and don't get the color scared you off even my girls love them. Serve with white rice,stir fry vegetable or raita as side dish and you are good to go. I served them with flavored rice which are simply irresistible. Will share the rice recipe soon.

Ingredients

To Marinate

1/2 kg chicken
1 1/2 tbsp ginger garlic paste
1/4 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tbsp Kashmiri red chilly powder
1/2 tsp garam masala
4 tbsp yogurt
Salt to taste

Other Ingredients

4 dry Kashmiri chilly
3 cloves garlic
2 onions,chopped
1 cup water
1 sprig coriander leaves,chopped
2-3 tbsp ghee/clarified butter

Methods

Marinate the chicken with ingredients listed "To Marinate" for 30-45 minutes.

Grind the dry Kashmiri chilly with garlic into a paste. Keep aside.

In a pan. over a medium heat ghee and saute chopped onions till golden brown. Add the marinated chicken and 1 cup water. Reduce flame to low and cook with lid on for 20-22 minutes or till chicken turns tender.

Add the chilly paste and stir well. Cook for another 8-10 minutes till thee raw smell of ground masala disappear.

Taste for salt add more salt if needed. Sprinkle chopped coriander leaves.

Remove from heat and serve.

Notes

• Use Kashmiri red chilly in the recipe, regular chilly will be super spicy.

Masala Dosa

I always have dosa or idli batter in my fridge. Usually, i'll grind my dosa batter once or twice in a week and store in the fridge for get me thruout the weekdays emergency. The batter comes handy whenever you need them. The fenugreek seeds added into the batter gives a beautiful golden colur to the dosa a tip i learnt from my mom. The batter is easy to prepare without much hassles and with same dosa batter you can make varities of dosa to serve your family. Theb fermentation process is am important step in making dosa batter. The well fermented batter will give you soft,spongy and perfect dosa each time.

Ingredient

1 cup par boiled rice
1/4 cup urad dhal
1 tsp fenugreek seeds
Salt taste

For The Masala

3 medium sized potatoes, wash,boiled and mashed
1 sprig coriander leaves,chopped
1 tbsp ginger garlic paste
2 onions,chopped
1 green chilly,chopped
1 tsp mustard seeds
2 sprig curry leaves
1 tomato,chopped
1/3 tsp turmeric powder
Salt to taste
Oil

Methods

For The Dosa Batter

Soak all the ingredients except salt for atleast 4 hours or overnight.

Grind the soaked ingredients with little water. The batter should not be too thin or too thick.

Pour he batter into a large pot or vessel and add salt. Mix well. Let  the batter ferment for 7-8 hours

For The Masala

Heat oil in a pan and add mustard seeds. Once the mustard seeds splutters Add chopped onions and curry leaves. Saute till thee onions turns translucent

Add the ginger garlic paste and saute for 30 seconds. Add the chopped tomato and saute till soft.

Add the mashed potato and turmeric powder. Mix well.

Add coriander leaves and season with salt. Stir to combine.

Transfer to a bowl.

Prepare Dosa

Heat dosa tawa and drizzle with little oil. Take a ladleful of dosa batter and spread into a circle.

Sprinkle little oil along the edges of the dosa.

Smear the potato masala and cook til the dosa turns golden and crispy.

Fold and serve hot with chutney