Rice with Fried Potato

Kids need a bundle of energy as they are always on their heels.  I present another great meal for your child especially for the fussy eaters. Rice and Potato are a great source of carbohydrate. Carbohydrate would fuel them up. You may serve this with a single serving of any vegetable soup. The presentation and taste would encourage them to keep asking for more. The same can be given in the tiffin. Lets see how this dish is ready in minutes.

Ingredients -

Steamed Rice - 1 small bowl
Butter - 2-3 tblspns
Parsley - a bit chopped
Potatoes - 1 large
Olive oil - 3-4 tblspn
salt - to taste

Method -

Prepare steam rice as usual.
Mix butter and place it in a bowl.
Press the rice with the back of spoon.
Invert the rice carefully on the serving plate.

Parboil the potato.
Peel and cut roundels.
On a non stick pan drizzle olive oil and place the potato slices.
Cook till reddish and done.
Sprinkle salt and arrange on the serving plate as shown in the pic.
Garnish with chopped parsley.

Note- Ensure the steamed rice has salt added to it.

Rice and Oats Cutlets

Surprise your guests by turning these left overs into tasty tea-time bites. Left over rice can be used to prepare cutlets. Combined with roasted oats it's a healthy combination. One can have it for evening snack or kids can take this in the tiffin. Let's see how it's made.

INGREDIENTS-

Left over boiled rice - 1 cup.

Dry roasted rolled oats - 1/2 cup

Roasted crushed peanuts - 1 tblspn

Chopped onion - 1 medium

Chopped coriander leaves - 1/2 cup

Roasted coriander cumin powder - 1 tspn

Red Chilly powder - 1 tspn

Carom Seeds (Ajwain) - 1/2 tspn

Finely chopped ginger - 1/2 inch piece

Green chillies chopped - 2 (or as your choice)

Dry roasted til - 1/2 tspn

Oil - to deep fry

Salt - to taste

Onion Rings - for garnish

Tomato ketchup - to serve

METHOD -

1. In a bowl put the boiled rice.
2. Add to it the oats.
3. Add peanuts.
4. Add chopped onions and coriander leaves.
5. Add carom seeds and sesame seeds.
6. Add all the dry powders.
7. Add ginger and green chillies.
8. Add salt.
9. Mix well.
10. Heat oil.
11. Prepare oblong shaped cutlets.
12. Deep fry the cutlets, drain.
13. Garnish with tomato ketchup and onion rings. Serve hot.

Saffron Rice

Bihar's staple food for lunch always has rice. Rice can be prepared in several ways like boiled rice, steamed rice, fried rice, sweet rice etc. Today I want to present rice using saffron. Saffron is the most expensive spice in the world. It's best quality is found in Spain. The delectable flavour gives this rice recipe an exotic touch. This rice recipe can go well with any mutton or chicken dish. Vegetarians can have it with a nice paneer recipe. Children would love to eat it as it is without adding any side dish. A careful selection of saffron is essential in this recipe. Long grain basmati is used for a nice aroma and taste.

INGREDIENTS-    

Basmati Rice - 1 cup

Saffron Strands (kesar)- 2 tspns

Cardamom whole (Choti Ilaichi)- 4-5

Cloves -(Laung) 4-5

Cinnamon Stick (Daal Chini)- 1 inch

Star Anise (Phool Chakari)- 1

Bay Leaf (Tej Patta)- 1

Cashew nuts (Kaju)- 6-7

Butter - 1 tblspn

luke warm milk - 1/2 tspn

Salt - to taste

Water - 2 cups

METHOD -

• 
  
  Wash Rice with several changes of water.
• 
  
  Soak in 2 cups of water for half an hour.
• 
  
  Drain the rice and keep it aside.
• 
  
  Soak saffron in luke warm milk.
• 
  
  Heat a non stick wide mouth pan.
• 
  
  Put butter. Throw in the cloves, cardamom, star anise, bay leaf, cashew nuts and cinnamon stick.
• 
  
  Saute till the aroma of the spices is emitted.
• 
  
  Cashews should turn slightly brown.
• 
  
  To this add drained rice.
• 
  
  Saute till it turns slight pink.
• 
  
  Add to it 2 cups of water.
• 
  
  Add Saffron along with the milk.
• 
  
  Mix in the salt to taste. Mix gently.
• 
  
  Cover and cook on high till water evaporates.
• 
  
  Switch off the gas and keep the pan covered for 5 minutes.
• 
  
  Transfer to a serving dish.