yellow Breakfast rice

Ali-Monbeam · Mar 27th, 2008, 02:12

Hi when we stayed at Wildernest resort in Goa we had a yellow rice dish served for breakfast it was really good and I cant remember what it was called.
Does anyone know so I can try to make it myself?

PeakXV · Mar 27th, 2008, 02:50

Was it lemon, mango or saffron tasting .... sweet or masala?

crvlvr · Mar 27th, 2008, 03:01

Also, was it dry? or like a mash?

Ali-Monbeam · Mar 27th, 2008, 03:53

it was dry and fairly spicey and there was a sort of crispy vermicelli you could spinkle on top. It had onions and other bits of fine chopped veg in too.

machadinha · Mar 27th, 2008, 04:00

I dunno; to get yellow rice, I fry some turmeric (most likely with some chopped onion and garlic, you could play around with other spices to taste), add and shortly fry raw rice till light brown, then cook the usual way. In Indonesia this is known as nasi kuning, often involves adding some coconut milk or paste in the cooking process.

As a breakfast dish I'm not sure about it, and anyway your Goan dish may have been something very different. It will work out sweet'ish alright, and it's the turmeric (slightly tangy in itself) that lends the color. Could be served with some green herbs for additional subtle flavor I suppose.

<cross-posted>: Chinese glass noodles can be fried without cooking, I wonder if that's what you got on top. Very crisp, they're a bit of an acquired taste. Dried onions could easily go as a condiment with the Indonesian dish yes.

Mind you, in several Indian cuisines crispy and puffed grains and similar are popular, certainly for breakfast or lunch (think of bhelpuri and its countless variants and relatives), often served with some freshly chopped greens, so I'm still curious to know what you had. Fried vermicelli-like stuff might well feature in the mix yes. I guess with Mumbai not far away and many visitors from there this might explain something, bhelpuri is big there, if not native to it to begin with. I always found these snacks mouth-watering, Gujarat is another great state for these, in variants all of their own. I understand West Bengal also has its own again, never noticed much of it there for some reason.

If bhelpuri (doesn't feature cooked rice though I don't think, but again there are many variations) or variations of it is something you want to try your own hand at, it's been discussed here before and apparently your best bet is to get some ready-made mixes for it at your favorite local Indian store, then work on from that with your own creativity; apparently it's very hard to get it right from scratch yourself. You'll find recipes on the web though, or search this site for it.

Ali-Monbeam · Mar 27th, 2008, 05:03

The rice was'nt puffed ... I have been looking at some pictures of bhelpuri and it looks very similar but the rice was'nt like that it was more like a pilau but all yellow, It was'nt termericy flavoured so I assume it was saffron used to colour it.
thanks for the help, I am on a mission now to find out what it was.

Lou Wilson · Mar 27th, 2008, 05:21

Quote:

Originally Posted by Ali-Monbeam

Hi when we stayed at Wildernest resort in Goa we had a yellow rice dish served for breakfast it was really good and I cant remember what it was called.

Does anyone know so I can try to make it myself?

There is a dish I had in southern Gujarat which was served at breakfast and was very good. It was yellow rice with cilantro.
I have a photo at http://www.indiamike.com/photopost/s...0/ppuser/15002

I think it was LEMON RICE - did not taste lemony
with mustard seeds, blackgram dal, green chile and spices with Fresh cilantro and curry leaves to taste

m.bhattacharya · Mar 27th, 2008, 05:21

Teheri or Poha maybe.

Milan

chAos · Mar 27th, 2008, 05:49

I was thinking it could be poha too. It's rice that's been beaten and dried, then gets reconstituted as it's cooked. The way I'm used to it is as a breakfast dish; we just call it poha, but I know there are others ways to cook it. It might be called onion poha? It's cooked with onion, potato, turmeric, cilantro leaves, lemon etc. It sometimes has spicy sev mix served with it, this could have been sprinkled on top.
Here's a recipe link. I'm not used to it with peanuts though.

xiaojie · Mar 27th, 2008, 11:54

yeah seems like poha...I like it with some boiled potatoes thrown in for good measure & garnished with a bit of coconut shavings & cilantro..

The fried vermicelli that you are referring to is called "sev" in hindi & is made from chickpea flour

Ali-Monbeam · Mar 27th, 2008, 16:56

Poha looks very similar so I will try some of those recipies...thanks.

I will be the size of a house at this rate trying all these dishes...

kalyani68 · Mar 28th, 2008, 03:25

Sounds like a variety of upma which can be made with either poha or sev. You don't need much turmeric to give the dish color.

Ali-Monbeam · Mar 28th, 2008, 03:34

Just looked at upma recipies and its not that...

it is just like a dry stir fried rice with bits of veg in and a yummy savoury flavour.
Not puffed rice or flat rice or semolina.

pan_nv · Mar 28th, 2008, 03:53

Lou, if you had that in Gujarat then most likely it is not lemon rice, it would be poha.

Here is the poha aloo video receipe

http://food.sulekha.com/recipes/video/128.htm

machadinha · Apr 24th, 2008, 01:24

So Ali, did you ever find out what it was? I thought the poha sounded quite plausible.

This just drifted up thanks to Atala: What is the healthiest Indian food? , mentioning kichuri, apparently a Bengali version of kitchdi or khichdi, itself the inspiration of Anglo-Saxon (or should we say Anglo-Indian?) kedgeree.

The pongal mentioned there by Atala also looks like a strong candidate, apparently a popular South Indian dish.

Well, hope we're getting closer

Mar 27th, 2008, 02:12	#1
Ali-Monbeam Less of the 'Senior' member! Join Date: Feb 2008 Location: Bradford Posts: 412	yellow Breakfast rice Hi when we stayed at Wildernest resort in Goa we had a yellow rice dish served for breakfast it was really good and I cant remember what it was called. Does anyone know so I can try to make it myself?

Mar 27th, 2008, 02:50	#2
PeakXV Naan.tering Nabob Join Date: Sep 2005 Location: Abode of Glooscap Posts: 4,200	Was it lemon, mango or saffron tasting .... sweet or masala? __________________ We shall not cease from exploration and at the end of all our exploring will be to arrive where we started ...and know the place for the first time. T.S. Eliot Don't go to India ~ Pre-trip Warnings & Misconceptions?

Mar 27th, 2008, 04:00	#5
machadinha Not Your Guru Member Join Date: Jan 2005 Location: yörp Posts: 10,584	I dunno; to get yellow rice, I fry some turmeric (most likely with some chopped onion and garlic, you could play around with other spices to taste), add and shortly fry raw rice till light brown, then cook the usual way. In Indonesia this is known as nasi kuning, often involves adding some coconut milk or paste in the cooking process. As a breakfast dish I'm not sure about it, and anyway your Goan dish may have been something very different. It will work out sweet'ish alright, and it's the turmeric (slightly tangy in itself) that lends the color. Could be served with some green herbs for additional subtle flavor I suppose. <cross-posted>: Chinese glass noodles can be fried without cooking, I wonder if that's what you got on top. Very crisp, they're a bit of an acquired taste. Dried onions could easily go as a condiment with the Indonesian dish yes. Mind you, in several Indian cuisines crispy and puffed grains and similar are popular, certainly for breakfast or lunch (think of bhelpuri and its countless variants and relatives), often served with some freshly chopped greens, so I'm still curious to know what you had. Fried vermicelli-like stuff might well feature in the mix yes. I guess with Mumbai not far away and many visitors from there this might explain something, bhelpuri is big there, if not native to it to begin with. I always found these snacks mouth-watering, Gujarat is another great state for these, in variants all of their own. I understand West Bengal also has its own again, never noticed much of it there for some reason. If bhelpuri (doesn't feature cooked rice though I don't think, but again there are many variations) or variations of it is something you want to try your own hand at, it's been discussed here before and apparently your best bet is to get some ready-made mixes for it at your favorite local Indian store, then work on from that with your own creativity; apparently it's very hard to get it right from scratch yourself. You'll find recipes on the web though, or search this site for it. __________________ Reading tips, all picked up at IndiaMike : INDAX's A Comprehensive Guide To India / Dinoj Surendran's Desi Humor / ITHVC on Culture Shock & Travel Health / JetLag Travel Guides For the Undiscerning Traveller / India Travel Links

Mar 28th, 2008, 03:25	#12
kalyani68 Senior Member Join Date: Nov 2005 Location: Midwest USA Posts: 211	Sounds like a variety of upma which can be made with either poha or sev. You don't need much turmeric to give the dish color. __________________ My Travel Blog- South India Dec. 2007 www.travelblog.org/Bloggers/wildcat007

Mar 28th, 2008, 03:53	#14
pan_nv Member Join Date: Dec 2006 Location: sin city Posts: 79	Lou, if you had that in Gujarat then most likely it is not lemon rice, it would be poha. Here is the poha aloo video receipe http://food.sulekha.com/recipes/video/128.htm Last edited by SitaParityaga : Mar 28th, 2008 at 05:15.

Mar 27th, 2008, 03:01	#3
crvlvr Guru Join Date: Sep 2004 Location: Hollywood Posts: 4,474	Also, was it dry? or like a mash?

Mar 27th, 2008, 03:53	#4
Ali-Monbeam Less of the 'Senior' member! Join Date: Feb 2008 Location: Bradford Posts: 412	it was dry and fairly spicey and there was a sort of crispy vermicelli you could spinkle on top. It had onions and other bits of fine chopped veg in too.

Mar 27th, 2008, 05:03	#6
Ali-Monbeam Less of the 'Senior' member! Join Date: Feb 2008 Location: Bradford Posts: 412	The rice was'nt puffed ... I have been looking at some pictures of bhelpuri and it looks very similar but the rice was'nt like that it was more like a pilau but all yellow, It was'nt termericy flavoured so I assume it was saffron used to colour it. thanks for the help, I am on a mission now to find out what it was.

Mar 27th, 2008, 05:21	#8
m.bhattacharya Milan Join Date: Jun 2007 Location: Milton Keynes, UK Posts: 79	Teheri or Poha maybe. Milan

Mar 27th, 2008, 05:49	#9
chAos I have a theory... Join Date: Mar 2008 Location: aphyd Posts: 777	I was thinking it could be poha too. It's rice that's been beaten and dried, then gets reconstituted as it's cooked. The way I'm used to it is as a breakfast dish; we just call it poha, but I know there are others ways to cook it. It might be called onion poha? It's cooked with onion, potato, turmeric, cilantro leaves, lemon etc. It sometimes has spicy sev mix served with it, this could have been sprinkled on top. Here's a recipe link. I'm not used to it with peanuts though.

Mar 27th, 2008, 16:56	#11
Ali-Monbeam Less of the 'Senior' member! Join Date: Feb 2008 Location: Bradford Posts: 412	Poha looks very similar so I will try some of those recipies...thanks. I will be the size of a house at this rate trying all these dishes...

Mar 28th, 2008, 03:34	#13
Ali-Monbeam Less of the 'Senior' member! Join Date: Feb 2008 Location: Bradford Posts: 412	Just looked at upma recipies and its not that... it is just like a dry stir fried rice with bits of veg in and a yummy savoury flavour. Not puffed rice or flat rice or semolina.

Apr 24th, 2008, 01:24	#15
machadinha Not Your Guru Member Join Date: Jan 2005 Location: yörp Posts: 10,584	So Ali, did you ever find out what it was? I thought the poha sounded quite plausible. This just drifted up thanks to Atala: What is the healthiest Indian food? , mentioning kichuri, apparently a Bengali version of kitchdi or khichdi, itself the inspiration of Anglo-Saxon (or should we say Anglo-Indian?) kedgeree. The pongal mentioned there by Atala also looks like a strong candidate, apparently a popular South Indian dish. Well, hope we're getting closer

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