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RICE SALAD  
INGREDIENTS
ZPlus or Vimal brand Rice 200g, Apples cored and chopped 2 arge. Luncheon meat cut in cubes 200gms Cauliflower boiled 1/2, small Peas boiled 100gms, Oil 1 tablespoon, Vinegar/ Lemon 1tablespoon. Salt and Pepper to taste, Water 400ml and Cabbage for garnishing.
 
METHOD
Wash, soak and drain rice. Bring the water to a boil and add the rice. Cook till done, Drain and keep aside to cool. When cool add the diced apples, cubed luncheon meat, floretted cauliflower, and peas. Also add the vinegar oil and seasoning. Toss the salad well and turn on to a serving dish lined with cabbage or salad leaves. Serve cold.
   
  KASHMIRI PULAO
   
INGREDIENTS
ZPlus or Vimal brand Rice 500gms, Onions 115gms, Cinnamon 5gms, Cardamom 5gms, Cloves 5gms, Turmeric a pinch, Saffron 1gm, Milk 10ml, Cashewnut 20g, Walnut 20gms, Oil 50gms, Salt to taste. Water 1 Liter.
METHOD
Wash & Soak rice. Slice onions. Heat oil, fry onion till golden brown & remove. Fry whole spices, turmeric, add rice, sauté. Add half saffron dissolved in a little warm milk. Add hot water & mix gently. Cook a little. Finish with remaining saffron & cook till grains are separated. Serve garnished with fried onions, cashewnut & walnuts. Traditionally, it goes with Mutton Rogan Josh.
 
 
 
FISH BIRYANI  
   
INGREDIENTS
ZPlus or Vimal Brand Rice, Fish, Coconut
Cummin seeds, Green Chilies, Onion, Garlic, Turmeric, Ghee, Salt 500 gms.
Minimum 4 cloves
A small Piece 4 tablespoon to taste
METHOD
Cut and wash the fish and boil in a cup of water with salt. Remove and bone it (leaving one small fish), keep aside. Wash, soak and drain rice. Grind turmeric, cumin seeds, chillies, garlic and half the onion to a paste. Extract 3 cups of coconut milk. Heat ghee in a saucepan slice and fry remaining onion, add rice stir well. Pour coconut milk and little water if required when rice is almost cooked add the ground paste, boned fish and salt. Mix gently and reduce heat or bake in a moderate oven till the rice is sufficiently dry. Serve garnished with the remaining complete, boiled fish.
   
 
  KESAR CHAWAL
   
INGREDIENTS
ZPlus or Vimal Brand Rice 400gms. Sugar 400gms Water 600ml Cardamoms 8 (split, green) Cloves 12.Mixed dry fruit11/2 (cashewnuts, Raisins, Walnuts) Saffron Colour 1 tbsp (pinch of saffron dissolved in a tbsp. of hot water) Ghee 2 tbsp silver paper (Varak)

METHOD
Wash soak and drain rice. Bring the water to a boil add the rice and simmer. When rice is half done add the sugar (dissolved in about another 200 ml of water) and ghee and lower the fire. When fully done add the saffron, Cardamoms, cloves, and half of the dry fruit. Stir gently and cover for 10 minutes. Garnish with remaining dry fruit and Varak. Serve hot with fresh cream.

   
   
KHEER  
   
INGREDIENTS
ZPlus or Vimal Brand Rice 225gms., Milk 1 lit. , Sugar 100gms , Sultana 10gms. , Cardamom 15gms. Almond 10gms Pista 10gms , Silver Paper (Varak) 2/3
METHOD
Boil Milk in a thick bottomed pan. Add washed rice. Stir till it boils. Simmer till rice is well cooked in Milk & a thick consistency is formed. Mix in sugar. Add powdered Cardamom. Garnish with Almond, Sultana Pista & Silver Paper (Varak).
   
   
  CHINESE FRIED RICE
   

INGREDIENTS
ZPlus or Vimal Brand Rice 400gms , Leeks 100gms Carrots 100gms , Cabbage 100gms, Onions100gms Celery100gms , Eggs2. Chicken ½ (400gms) , Salad Oil 100ml. Soya Sauce 40ml, Tomato Sauce50ml Ginger50gms, Ajinomoto 5gms, Salt to taste.

METHOD
Boil chicken & shred it. Boil rice till three fourth's done. Clean & shred vegetables. Make ginger paste. Heat oil add ginger paste, sauté. Add vegetables & cook till crisp. Add beaten eggs & scramble. Add chicken & rice. Fry for a few minute. Toss in the sauces. Add salt, Ajinomoto. Serve piping hot, with chilli sauce.