Tuesday, 24 September 2013

Recipe of the day: Rice Curry

Helloo foodies! How are you? Hope you enjoy my recipes. Today, I’m going to share a traditional recipe  of Bengal. Try it and tell me how that is…..

Recipe of the day

 Rice Curry


  • Gobinda Bhog Rice or any flavored rice: -               1cup
  • Potato (medium size):-                                           4 piece 
  • Ginger paste: -                                                      1tablespoon
  • Tomato (slice in four pieces):-                                1 piece
  • Green chilies: -                                                      2 pieces
  • Cumin Seeds: -                                                       1/2teaspoon  
  • Red Chili Powder (if you want):-                              1/2 teaspoon
  • Kashmiri red Chili Powder: -                                    1 teaspoon
  • Cumin Powder: -                                                      1/2teaspoon
  • Coriander Powder: -                                                1teaspoon
  • Turmeric Powder: -                                                 1/2teaspoon
  • Bay leaves: -                                                           2 pieces
  • Green Cardamom: -                                                  2 pieces
  • Cinnamon: -                                                             1 inch.
  • Cloves: -                                                                 4-5
  • Mace (jaitri):-                                                        1/6 tsp.
  • Cashew: -                                                                4-5
  • Raisin: -                                                                  9-10
  • Oil: -                                                                      1Cup(150gm)
  • Ghee (if you want):-                                                 1teaspoon
  • Sugar: -                                                                  1/3teaspoon
  • Salt: -                                                                     to taste


  1. Wash the rice very well, drain the water and keep aside.
  2. Cut the potatoes in cube pieces. Crushed the green cardamom, cinnamon, cloves, mace and keep aside.
  3. Full heat the oil in a pan and add the bay leaves, cumin seeds and crushed garam mashala one by one and fry for 15-20 seconds. When it smells, add the potatoes, turmeric powder and salt in it and mix well.
  4. When the color of potatoes should take up a bit of brownish; add the rice and fry for 3-4 minutes.
  5. Now, add the ginger paste, tomato and green chili and fry again for 2-3 minutes.
  6. Add ¼ cup water, all the powders of ingredients, and sugar in it & cook for 2-3min.
  7. When it becomes dry add about 2 cups of water and stirs well.
  8. Cover and let it cook for 10 minutes on low flame.
  9. Take it off the flame and add the ghee when the potato well cooked.
  10. Serve hot with Rice or Roti or Paratha.

Tips of the day

1. Sometimes, it’s very difficult to chop raisin. The easiest way to chop raisins; sprinkle some flour over them so they don't stick. Cut with a small kitchen scissors as required.
2. A tsp. each of ginger juice and honey to be warmed and taken just before sleeping, to bring relief from severe cough. Repeat every night for a week.

Question of the day


Where is the rice originated from?

Question 6. Ans. Shri Dharma Sastha temple; a Hindu temple, located at the village Sasthamcotta, Kerala, India.

That’s all for today. Take care of your family and yourself. Namaskar.


  1. hi
    nyc recipe .....
    ans : Rice originally came from Southeastern Asia and parts of Africa.

  2. The Paddy Fields of China...The history of rice has been traced to the Yangtze River valley in China. During the 3rd millennium BC, researchers claim that the cultivation of rice spread to India, Nepal and Southeast Asia. For more on this history, please visit wikipedia koyeli bec this much only i know which my teacher taught me

  3. Rice originated in the Pearl River valley region of China.

    Rice originated in the Pearl River valley region of China

  5. The first known occurrence of rice is known to be in Asia - Thailand to be exact. This happened to be around 4,000 BC. After that, people in Souther China and India learned to grow