Green veggies pulao

 #pulao #rice #ricedishes #green #gogreen #vegrice #lemongrass

 

Ingredients: 1 cup basmati rice, 1 tbsp. ghee/ unsalted butter, 1/2 tbsp. cumin seeds, 2 bay leaves, 2 cardamoms, 1 tbsp. 1inch sliced French beans, 1 tbsp. 1 inch sliced coccinia, 1/2 tbsp. parboiled peas, 2 stalks of lemon grass finely chopped, 1/2 tbsp. 1 inch sliced capsicum, salt to taste

 

Preparation Time: 20 min

 

Recipe:

1. Wash and soak the rice sometime before cooking. Now, cook the rice per the customary way and keep it aside. Be careful not to overcook it for it is meant for pulao and not Khichadi

 

2. Heat a pan and add ghee. Add cumin seeds and wait till they crack. Add bay leaves and cardamoms followed by the chopped/ sliced veggies.

 

3. Cook the veggies on low flame for 5-7 min.

 

4. Add the rice and salt to taste. Mix everything well and cover with lid. Allow cooking on low for 3-4 min and turn the gas off.

 

5. The rice pulao is ready to be served! Team it with the onion raita

Tomato Rice

#rice#chawal#ricedishes#tomatorice

#pulao#healthyrice#summerspecial

Ingredients: 1 heaped cup uncooked rice, 1 onion, 5-6 garlic cloves, 2 medium tomato, 4-5 black pepper balls, 1 stick of cinnamon (about 1.5cm), 2-3 red dry chilli, 2 tsp cumin seeds, 1 tsp mustard seeds, 1 cube (1 cm) ginger, 1 tbsp oil, 2 bay leaves, salt to taste, 2 tsp garam masala, 2 tsp red chilli powder

Preparation Time: 15 min (if rice already cooked)

 

Recipe:

1. Wash the rice and soak it for an hour. Soaking it cooks the rice faster. Cook the rice per traditional method. Ensure that they are not overcooked or stick to one another.

2. Heat a pan on low gas. Cut the onion in 4-5 big pieces. Add them to the pan. Add the garlic, red dry chillies and ginger to the pan as well. Parch for two minutes with continuous stirring. Shift them to a mixer pot. Cut the tomatoes in big pieces and add them to the pot. Make a puree. If very thick, then add half cup water to it.

3. Take a deep pan and heat it. Add oil to this for seasoning. Now add mustard seeds, cumin seeds, bay leaves, black pepper and cinnamon to this.

4. Add the puree to this and stir well. Add half cup water to this while the gas is on medium flame.

5. Add red chilli powder, garam masala and salt to taste. Mix well. Allow cooking for 3-4 min.

6. Now add rice to this and mix it well with the puree. Cover with lid and turn the gas low. Allow cooking for 5-7 minutes.

7. Serve it with Seasoned Buttermilk to make perfect summer meal!

Curd Rice

#rice#chawal#ricedishes#curdrice

#dahichawal#summerspecial

Ingredients: 1 cup uncooked rice, 2 cups fresh curd, 1 small tbsp urad white lentils, 3- 4 red dry chilli, 5- 8 curry leaves, 2 tsp mustard seeds, ½ tsp asafoetida, 1 tbsp finely chopped coriander, ½ tbsp ghee, salt to taste

Preparation Time: 5 min (if rice already cooked)

 

 

 

Recipe:

1. Wash the rice well and cook it per the traditional and conventional method. Do this at least an hour before making curd rice as it will cool down the rice.

2. Take curd in a mixing bowl. Churn it well. Add ½ to 1 cup water to it and churn it well again.  If you feel the curd is very thick, then add little more water and churn well.

3. Now add rice little by little while mixing it properly. Mix it till all the curd is used up and the state is semi- liquid. Rice absorbs water, so ensure that the mixture is semi- liquid. Otherwise it turns very dry.

4. Take a small deep pan for preparing the seasoning of the curd rice. Heat it and add ghee. Heat the ghee and add mustard seeds, asafoetida and urad lentils. Allow urad lentils to turn golden.

5. Then add curry leaves and red dry chilli.

6. Pour the seasoning over the curd rice mixture. Add salt to taste.

7. Serve it chilled with coriander toppings.

Tips: I generally make rice in a meal before only so that it cools down properly.

Mint Spinach Rice

#rice#chawal#ricedishes#greenrice#pudinarice

#summerspecial#mintrice#spinachrice

 

Ingredients: 1 cup uncooked rice, 1 onion, 4-5 garlic cloves, 2 cups of chopped spinach, ¾ cup of mint, 2 green chilli, 2 tsp cumin seeds, 1 cube (1 cm) ginger, 1 tbsp ghee/ butter, 2 bay leaves, salt to taste, 2 tsp garam masala.

Preparation Time: 15 min (if rice already cooked)

 

Recipe:

1. Wash the rice and soak it for an hour. Soaking it cooks the rice faster. Cook the rice per traditional method. Ensure that they are not overcooked or stick to one another.

2. Heat a pan on low gas. Cut the onion in 4-5 big pieces. Add them to the pan. Add the garlic to the pan as well. Parch for two minutes with continuous stirring. Take them in a mixer pot.

3. Now, heat a cup of water in the pan. Bring it to boil and add spinach and mint to this. Stir it once and cover with a lid. Wait for two min. This process will retain the green color.

4. After two min add the herbs to the mixer pot as well. Add the ginger and green chilli in the pot as well. Grind to make a paste. Add water to form a smooth and consistent paste.

5. Take a pan and heat it. Add ghee to this and heat for seasoning. Add cumin seeds followed by bay leaves. Now, add the green paste formed in step 4. Stir well and allow to cook at low gas till it leaves butter.

6. Now, add garam masala to this and mix well.

7. To this, add the cooked rice slowly in tranches. After every tranche, mix the rice and the paste well. Ensure that you don’t add excess rice and so is the case with the puree.

8. Add salt to taste and mix well. Cover with lid and allow cooking for 5 minutes.

9. Serve it hot garnished with coriander.