Posted on Leave a comment

Basmati Supreme Recipes 1

General Directions (GD): For all the following recipes: Please use 1 3/4 cup water per cup of rice and if time permits, soak the rice for 10 min. Bring to boil on high heat, then reduce heat to VERY LOW, loosely cover the pot and let cook till all the free water is gone. Time will vary for each recipe, but 10-15 min is the range. Many cook books and recipes suggest using excess water for boiling the rice, followed by draining the excess water to be discarded. What a waste of Nutrients and Flavor ! We strongly discourage the use of excess water !!! All the water used in our recipes will be absorbed. ‘Oil’ in the following is for mild cooking oils, and may be substituted with butter, two for one oil. More flavorful oils like olive, coconut and sesame are not recommended to avoid a clash with the Basmati fragrance unless a dish calls for those, for example, olive oil is a must in Paella.

Plain Basmati (Steamed ?): (Steamed rice is a misnomer ! No one steams rice ! It is always boiled). Follow GD (General Directions) above for an excellent plain Basmati ! Try serving this rice with JYOTI Jaipur Karhi or Madras Sambar !

Herbal Basmati: This is an excellent rice dish to go with European/American cuisines. Make plain rice as above (substitute your favorite broth for water for a variation) preferably with butter and fluff up the cooked rice with ¼ cup of chopped fresh herbs. Any combination of chives, scallions, parsley, dill, cilantro etc. will work well with grilled fish. With red meat, try a mix of fresh mint, parsley, chives and scallions. Use basil, oregano, sage and thyme for rice to accompany Mediterranean cuisine. Dry herbs may be used in much smaller quantities, but fresh herbs really provide the magic !

Masala Pulao: 1 cup JYOTI rice, 1 3/4 cups water, 1 tbsp oil or ¼ stick butter, small onion thinly sliced, 1 tsp cumin seed, ¼ tsp black pepper, ¼ tsp turmeric, 1/8 tsp cinnamon, 2 crushed cardamom pods, 6 cloves, 2 red chilies if desired, salt to taste….Fry the spices in hot oil for 30 sec then add the onion, and sauté till golden brown. Add the rice, and continue for 1 min. Add water and salt and bring to a boil, follow GD. This goes well with Indian food and with plain yogurt but try this rice with bar-b-q salad and or JYOTI Dal Makhani or JYOTI Saag. Use chopped cilantro for garnish.

Khichari (Dal & Rice not Rice and Beans ! ): 1 cup JYOTI rice, 1-1/4 cup dal (lentils) of your choice (mung dal, red lentils, toor dal, urad dal, etc.), 2 tbsp oil, ½ tsp turmeric, ½ tsp cumin seeds, 1/2 cup chopped onion, 1 1/2 tsp or to taste salt. Cook lentils or dal in two cups of water in a covered sauce pan with half the salt till the lentils are softened & most water is absorbed (different dals take different times). Add rice, turmeric, remaining salt & follow GD. Fry cumin and onion in oil or butter till well-browned, add ¼ tsp Hing powder if available and crushed pepper to your liking, combine with cooked Khichari. It should look like porridge ! Serve with plain yogurt & vegetables. An easy to digest, healthful, Sunday lunch dish in India ! Serve with plain yogurt, JYOTI Saag (cans) or JYOTI Saag-Paneer at (Costco. Sliced red onion garnish.
Keema Chawal: ½ lb lean ground meat of your choice, ¼ cup green peas + Masala Pulao (above)
ingredients and directions ! After frying the spices, add the meat and onions together and brown the meat. Use 2 cups water, add the peas and use salt to taste. Serve with JYOTI Chhole and plain yogurt.

Please send us your favorite recipe that you would like to see in these sheets with your name. Thanks.

Posted on Leave a comment

Basmati Supreme Recipes 2

General Directions (GD: Many cook books and recipes suggest using excess water for boiling the rice, followed by draining the excess water to be discarded. What a waste of Nutrients and Flavor ! We strongly discourage the use of excess water !!! All the water used in our recipes will be absorbed.
‘Oil’ in the following is for mild cooking oils, and may be substituted with butter, two for one oil. More flavorful oils like olive, coconut and sesame are not recommended to avoid a clash with the Basmati fragrance unless a dish calls for those, for example, olive oil is a must in Paella.

Plain Basmati (Steamed ?): (Steamed rice is a misnomer ! No one steams rice ! It is always boiled). Follow direction on bag for Plain Basmati ! Try serving this rice with JYOTI Jaipur Karhi or JYOTI Madras Sambar, both of which are traditionally served with plain rice.

Tahari (Vegetable Briyani): Peel and cut one medium baking potato and one medium onion into ½” chunks. Separately, cut 2 cups of any firm vegetables of your choice (cauliflower, carrot, brussels, green peas etc.) into ½” chunks. In a large covered sauce pan, melt ½ stick butter (or 2 tbsp oil) add 1 bay leaf, 1 tsp cumin seed, ½ tsp pepper corns, 6 cloves, 1” stick of cinnamon and red chilies to taste and fry the spices with the onion and potato chunks for 5 min on med heat. Add 1 cup Jyoti Basmati Supreme rice and continue frying another minute, add 2 ½ cups water, ½ tsp salt or to taste and bring to boil. Add all the vegetable, mix and bring to boil again, reduce heat to very low, cover and let simmer 10 min, or till the rice is done and all water absorbed. In India some Ghee (butter oil) will be added before serving, generally with yogurt. A light meal in itself, traditionally served at lunch time.

Chicken Rice (Mediterranean Pot): In a heavy covered skillet, place 1 tbsp olive oil, 2 bay leaves, four trimmed chicken thighs (skin side down) partially cover and cook on med heat to brown the skin, about 10 min. Turn the chicken skin up, add 1 cup coarsely chopped onion, ½ tsp each of thyme, sage and rosemary some pepper corns and some red chilies to your taste, and continue cooking another five min. Add I cup Jyoti rice, 1 tsp or to taste salt, 2 cups water (or chicken broth), a few olives and some carrot chunks. Bring to boil, cover and reduce heat to very low cook another 10 min till all the water is absorbed. To get lavish, add ¼ tsp of crushed saffron with the herbs. Serve with some green vegetables.

Basmati Spinach au Gratin: Place 1 tbsp oil (or 2 tbsp butter) in a heavy skillet and cook 1 med onion, coarsely chopped, for about 3 min on high heat. Reduce heat to med and add all the chopped spinach from a frozen 10 oz pack, cover and turn the heat off. After 2 min. add ¼ cup grated Parmesan, pinch of nutmeg, black and red peppers to taste and ½ tsp salt with the spinach. Cook 2 cups of JYOTI Basmati rice as in general directions, Gently mix the rice and prepared spinach in a greased baking dish, sprinkle some Parmesan on top and bake uncovered in a 350° oven for 10 min. Serve with any entrée of Euro-American cuisine.

Spicy Rice and Beans: Combine 2 cups Jyoti Basmati Rice with 3 ¼ cups of water in a covered pan and bring to boil. Add contents of one can of JYOTI Punjabi Chhole, mix well and bring back to boil. Reduce heat to very low, cover and let cook for 10 min. Serve as a main meal with vegetables and yogurt or as a side dish with an entrée.

Please send us your favorite recipe that you would like to see in these sheets with your name. Thanks.