How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Boil one cup of water in a pan with one teaspoon of ghee. Add rice flour in a flow and stir continuously to prevent lumps from forming. Sprinkle a little water and stir again. Cover and cook till steam begins to escape.
Heat water in a steamer. Grease slotted plates lightly. Open the lid of the pan, sprinkle some more water and mix. Cover and cook again till steam begins to escape. Transfer the mixture into a bowl. Add salt, remaining ghee and knead while still hot. Add green chillies, cumin seeds and coriander leaves and continue to knead until smooth.
Divide into lemon sized portions and roll. Place each portion between plastic sheets and spread with your fingers into thin roundels. Place these on the greased slotted plates and fit them into the stand. Place the stand in the steamer and steam for ten to fifteen minutes on medium heat. Serve hot with thick yogurt and green chilli thetcha.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.