Dalchini Pulao (Cinnamon Fried Rice)

Image: Vegetarian Pulao

About Cinnamon Pulao Dalchini Pulao is a simple Oriya rice (Pilaf) dish. Pulao can be served with vegetable and non-vegetable gravy based curry or served as by itself. The recipe is based on submission by Snigdha. Also spelled as Palao, Pilaf.

Ingredients 1 lb basmati rice 4 teaspoon ghee 2 cinnamon (dalchini) 1 inch long stick (~4 g) 4 tablespoons sugar ¼ teaspoon ground cumin Pinch of turmeric powder (~1/10 teaspoon) Pinch of salt (~1/10 teaspoon) Boiling water (twice the amount of rice)

Preparation 1 Heat a big pan on medium. Add ghee. 2 When ghee is sufficiently hot and gives off aroma, add cumin seed, cinnamon sticks and fry for a minute. 3 Add turmeric powder and washed rice and salt. Stir 2 to 3 minutes. 4 Carefully, add boiling water and bring whole mixture to boil. 5 Cook until all water is evaporated and rice is done. Add sugar and mix well and bring out from heat. 6 Cover rice with a lid for 5 minutes and serve with your favorite gravy.

Number of Servings: 3

NUTRITIONAL ANALYSIS

AMOUNT PER SERVING % DV Total Calories (kilo calories) 692.6 35 Total Calories from Fat (kilo calories) 59.4 Total Fat (g) 6.7 10 Total Saturated Fat (g) 3.8 19 Total Transfat (g) 0.1 Cholesterol (mg) 14.8 5 Sodium (mg) 237.5 10 Carbohydrate (g) 144.7 48 Dietary Fiber (g) 5.6 22 Sugar (g) 21.3 Protein (g) 10.7 Vitamin A (IU) 181.5 4 Vitamin C (mg) 2.7 4 Calcium (mg) 42.0 4 Iron (mg) 6.8 38

Food In India

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form. 

Foods of India are better known for its spiciness.Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties. 

North Indian Food


Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. InKashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'. 

But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious. 

West Indian Food

In western India, the desert cuisine is famous for its unique taste and varieties of food.Rajasthan and Gujarat are the states that represent the desseert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas. 

In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline ofMumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret. 

In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc. 

Tom Kha Gai

Chicken Coconut Soup

A rich, aromatic dinner soup, which is enjoyed throughout the meal. Whenever possible, fresh kaffir lime leave should be used, and their flavor and aroma is increased when they are torm insted of cut with a knife. Young galangal (Kha orn) is pale yellow, with firm unwrinkled pink shoot. Fresh young ginger can be substituted if necessary, but the flavor will not be quite the same

Recipe:

2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young aglangal (kha orn)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion onlym, cut into 1-in (2.5-cm) lemghts and cruhed
5 fresh kaffir lime leave (bai ma -grood), torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons (2 1/2 fl oz/75 ml) fish sauce (nam pla)
2 tablespoons sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1/4 cup cilantro/coriander leave (bai pak chee), torn
5 green Thai chili peppers (prik khee noo), crushed

How to cook:

1. Combine half the coconut milk with the galangal, lemon grass and lime leave in a large saucepan and heat to boiling. Add the chlicken, fish sauce and sugar.

2. Simmer for about 4 minutes, or until the chlicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

3. Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.

4. Garnish with the torn cilantro leaves and crushed chili pepper, and serve.

Khai Look-Khuey

Eggs with Tamarind Sauce

Whether just fried, used as toppings, or as an essential component of many desserts, eggs are a favorite food in Thailand. In this dish, deep-frying boiled eggs gives them a different texture while their flavour is enhanced by the accompanying sauce.

Ingredients:

4 cups (1 qt/1 l) water
6 eggs
2 cups (16 fl oz/500 ml) oil, for deep-frying
1/2 cup chopped shallots

Tamarind Sauce's Ingredients:

1/2 cup (4 fl oz/125 ml) tamarind juice (ma-khaam piak)
1/2 cup (4 fl oz/125 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar

How to cook:

1. Pour the water into a large pot and boil the eggs for 5 minutes.

2. Remove from the heat and plunge the eggs into cold water. Peel the eggs and set aside.

3. In a large saucepan heat the oil to 325 F (165 C). Dry the eggs and deep-fry them until they are golden brown. Remove and set aside. With the same oil, deep-fry the shallots until golden brown. Drain and set aside.ํํ

4. Combine all the ingredients for the sauce. Heat to boiling and simmer for 5 minutes.

5. To serve, cut the eggs in half, lengthwise. Pour the sauce over the eggs and sprinkle with the fried shallots.

Pad Puk Ruam Mit

Vegetarian Delight

The variety of vegetables used in this dish gives it an attractive colorful appearance. It is very easy to prepare.

Ingredients:

2 tablespoons oil
2 garlic cloves (kratiem), minced
1/4 cup sliced onion
1/2 cup sliced carrots
1 cup sliced cabbage
1 cup broccoli flowerets
1/2 cup cauliflower flowerets
1/2 cup sliced red bell pepper/capsicum
1/4 sugar peas/snow peas
1/4 cup sliced mushrooms
1/4 cup bean sprouts
1 tablespoon soy sauce
1 tablespoon sugar

How to cook:

1. Heat a large skillet and add the oil and garlic.

2. Add all the other ingredients. Stir-fry for 4 minutes, until the vegetables are crisp tender.

3. Serve with steamed jasmine rice (khao suay).

Hor Mok

Steamed Fish in Banana Leaf

While these folded packets are a delight to serve in small numbers, for a larger group the leaves can be folded into a large boat shape and the mixture steamed in larger portions with an extended cooking time.

Ingredients:

1 lb (500 g) white fish fillets, cut into chunks
1 large banana leaf, cut into 4 pieces, each 8 X 8 inches
1 cup shredded lettuce, blanched
1 cup sliced zucchini/courgette, blanched
1 cup sweet basil leaves (bai horapa)
2 green jalapeno peppers (prik chee fa), sliced
1/4 cup cilantro/coriander leaves (bai pak chee)

Sauce's Ingredients:

1/2 cup (4 fl oz/125 ml) red curry paste (nam prik gaeng ped)
2 cup (16 fl oz/500 ml) coconut milk
4 egg yolks (reserve whites for topping)
2 tablespoons fish sauce (nam pla)
2 tablespoons cornstarch/cornflour

Topping's Ingredients:

1 cup (8 fl oz/250 ml) coconut cream
4 eggs white

How to cook:

1. Marinate the fish chunks with the combined sauce ingredients and place in the refrigerator to chill for about 15 minutes.

2. Beat the topping ingredients together with a fork.

3. Wipe each piece of banana leaf with a damp cloth before use. Place a quarter of each of the blanched vegetables and of the fish in the center of each piece of banana leaf. Spoon on a quarter of the topping. Top with a scattering of basil leaves, pepper slices and cilantro leaves.

4. Bring the sides of each square together and fold in the ends. Secure with a small piece of wood or a toothpick.

5. Arrange the packets in a steamer and steam for 15 minutes or until done. Alternatively, the packets can be baked in the oven at 350 Fahrenheit (180 Celsius) for 20 minutes.