Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts

25 May 2016

CARDAMOM FLAVORED AROMATIC ONION PULAO

Hello everyone 

Some times we don't feel like to prepare same regular dishes for kids lunch box and specially when , they have to spend long time in school . But also don't want to serve any thing like bread or toast , then this one is a perfect fuss free one pot healthy meal for everyone in your family, as kids too love this tempting aromatic rice. Not only for lunch box, you can prepare it in lunch/ dinner or even when you are expecting guest. It is perfect for any get together or potluck.
It is so fussfree and easy recipe that anyone can try without fail, at the same time super yummy and aromatic too. You should must give it a try if you too have fussy eaters like mine, believe me you will never regret. It's aroma is enough to bring you to dining table .
Recipe is given below, hope you will like it and definitely give it a try.

CARDAMOM FLAVORED AROMATIC ONION PULAO





Serves: 4-5
Time: 45 mins

Ingredients 

2 cup rice (preferably basmati or aged rice)
4 -5 medium onion, thinly sliced
1 tsp ginger garlic paste 
2-3 green chillies, slitted 
1/2 tsp green cardamom powder
1/2 tsp mustard seeds
1-2 tsp red chili powder( as per taste)
8-10 cashews, broken in half ( lengthwise), optional (I skipped)
1/2 lemon ( optional)
2 tsp rose water ( optional)
Salt to taste
Oil


Method:

First of all wash rice and soak it in 2 cup water for 20 mins. 

Now Heat some oil in a thick bottomed vessel, add cashews and fry till little golden , remove on a tissue paper .

 Now add mustard seeds , let them crackle in the same oil .Be careful while sautéing so not to burn it. Now add green chillies and sliced onions, saute till nice golden then add ginger garlic paste and saute for 2 mins. 

Now add red chilli powder and saute for a min.

Now add rice and fry for 2-3 mins .

Then add remaining water of rice and 2 cups of more water i.e. Double the amount of rice. Add salt , cardamom powder and squeeze juice of 1/2 lemon in it.

 Let it cook at high flame, when it starts looking little dry on top then lower the flame and cover with lid. 

Let it simmer for 5 mins. Then switch off the flame.

 Let it sit for 5- 10 mins covered, then open the lid and add fried cashews and rose water to it and mix with light hand gently. Again rest it for 10 mins then garnish with coriander leaves and serve.




 Your easy, yummy and super aromatic rice is ready to be served with gravy dish or with simple raita. It taste best even if taken as it is, it doesn't need any thing else to go with. A simple one pot meal loved by everyone.




*** I soaked rice in exact 2 cup of water to spare me with any indecision of how much water to be added for cooking rice. As we know 2:1 water rice ratio is needed to cook nice fluffy rice, but when we soak it then it already absorb some water and then our ratio gets disturb. So avoid this situation I soaked in exact amount of water and then used the same in cooking too. This will ensure you to get nicely cooked fluffy rice. 



You can use any other veggies also as per your choice and availability. But then taste may change.



Hope you all will like this super aromatic and yummy rice dish, so please drop down your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

1 Apr 2016

CHILI NUTRELLA BIRYANI ( INDO CHINESE FUSION)

Hello everyone 

Biryani is a tempting treat for all who love rice dishes. Even I am too fond of biryani , especially veg version. This time thought to try something different , so added a little twist to my biryani and surprisingly it turned out super delicious, beyond expectations. It's a simple yet flavourful combination of rice, veggies , nutrella and spices with some Chinese twist. You can also call it indo Chinese biryani. Though my way of cooking don't call for too much oil or butter hence this one is also one of the low calorie biryani compared to regular ones. This is also simple to cook and don't need any special utensil or technique, even then you can get quiet authentic taste. Step wise recipe is given below hope you all will definitely give it a try.

CHILI NUTRELLA BIRYANI 





Serves: 4-5
Time: 1 hr

Ingredients 

2 cup nutrella, soaked and squeezed 
3 onions, thinly sliced
1 tbsp ginger garlic paste
4-5 green chilies , slited
1 cup colored capsicum, thinely sliced
4-5 spring onion , sliced in 2 inch pieces
2 onion , roughly sliced

2 medium tomatoes, sliced

1 tbsp biryani masala

1/2 tsp turmeric powder

1/2 tsp black pepper powder
1/2 tsp cumin powder
2 tsp chili garlic sauce
Salt to taste


For veggie tempering:


1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/4 tsp pepper corns
4 green cardamom
4 cloves
1 inch cinnamon stick
2 bay leaves


For marination of nutrella:


1 1/2 tbsp cornflour
1 tbsp chili garlic sauce
1/4 tsp black pepper powder
1/4 tsp salt


For rice:

2 1/2 cup basmati or biryani rice, soaked for at least 30 mins
2 tsp ghee
water
1/3 tsp salt


For rice tempering:

1 star anise
4 green cardamom 
4 cloves
2 inches piece cinnamon 
1 tbsp cashews ( optional)


For layering:

1/4 cup milk
 Handful mint leaves
1 tsp Kewda or rose water
Handful of cashews, fried till golden ( I skipped)
Few strands of saffron or red and yellow edible colors 
1 big onion, thinly sliced and deep fried till golden brown ( I skipped this time)
2-3 tomatoes ,thin round sliced



Method:

First of all marinate nutrella with marination ingredients and keep aside for 10-15 mins.


Then heat little oil in a non stick wok and fry nutrella till now nice golden and keep aside for later use.


Now heat some oil in same wok and add all veggie tempering spices and saute till aromatic, then add thinly sliced onions and green chilies. Saute till nice golden, add ginger garlic paste and saute for 2 mins. Now add all dry spice powders and saute for a minute. 


Add all chopped veggies and saute for 3-4 mins. Now add sliced tomatoes followed by fried nutrella. Now add chili garlic sauce and 1/4 cup water. 


Adjust salt and cover to cook. When nutrella absorb all the water and the veggies starts leaving oil then your nutrella veggie is ready for layering.


In the mean while start preparing rice too. Heat ghee in a wide wok and add rice tempering spices,saute for 2 mins and add drained rice again saute for 2 mins ,add salt and water . Let it cook till 80% done but not completely soft. Drain rice in a sieve or colander , may be some liquid will drain. You can use this in your veggies or for kneading dough.


* Don't overcook otherwise you will end up with veggie khichadi. Use water as per requirement, as different rice needs different quantity of water. 

Now for layering, divide veggies and rice in two to three equal parts. First of all arrange tomato slices at the bottom to avoid burning of veggies.Spread one layer of veggies then spread some of mint leaves all over it then sprinkle, red color or saffron strands soaked in milk. Now spread next part of rice on it evenly so that it cover whole veggies.Sprinkle 2 tbsp of milk on it, then sprinkle 1/2 tsp of Kewda or rose water ,spread half of fried or grilled brown onions , cashews and some of mint leaves on it. Similarly make another layer of veggies on it and rice layer. You can make 2-3 layers of each veggies and rice, as per your convenience and quantity.


Finally cover it well with an aluminum foil so that it can be put on dum. You can also seal it with dough.
Now keep a tawa on low flame and put this biryani pot on it and dum it for 20-25 mins. Switch of the flame and let it rest for at least 10-15 mins so that all the flavours and aroma of spices and essences get infused in whole dish. Then open the lid and flip biryani with fork or skewer to get nice fluffy rice.



Your aromatic,easy, yummy and flavour full biryani is ready to be served with tomato onion raita.




* Always try to cook rice and veggies simultaneously so that you will get nice fluffy biryani. Never cook rice too early otherwise it may stick. If it's not possible to cook both at a time then first cook veggies then go to rice.


* Never mix biryani with spatula, always use a fork or best to flip it by tossing.
If you ran out of fresh mint leaves then can use crushed dry mint also.


It's a one pot meal that none of the biryani lover can refuse. Its aroma is sufficient to bring you to the dinning room. This can be a hit dish for any get together or family party. You need not to serve too many dishes with it only simple raita is enough to accompany it.




Hope you will definitely give it a try, it might be looking a long recipe but believe me it will not take your much effort and time . At last you will never regret for trying it, it's a must try recipe for all biryani lovers.
Please stop by and pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

15 Mar 2016

CURD RICE

Hello everyone

Now a days as weather is changing , it affecting our daily routine too. Sometimes we feel energetic and  after a little feel like lazy . But our tummy is not lazy at all, it needs all its spread ready at time. What to do , when not feel like cooking and also this weather makes us to avoid outside foods. After scratching head for long the idea stuck in , is to prepare curd rice. Simple clear flavours without much fuss and filling too. What else you need😊 it's a life saver easiest dish that can be prepared in jiffy and everyone will like also. I never followed any set rule for cooking my food , so this one is also my way of curd rice, hope you will enjoy digging in.
Step wise recipe is given below, do try and let me know , how's it turned out for you.

CURD RICE




Serves: 3-4
Time : 15-30 mins ( depend on you have cooked rice or not)

Ingredients 

4-5 cup cooked rice ( you can also prepare fresh, I had left over)
1 tsp urad dal
1 tsp Chana dal
1 tsp mustard seeds
3-4 red dry chilies, round or long 
1/4 tsp asafetida ( heeng)
2-3 spring curry leaves 
3 medium onions, sliced
2-3 green chilies, finely chopped
1/2 tsp ginger garlic paste
1 - 1 1/2 cup yogurt ( curd), beaten
Salt to taste

Method:

Heat some oil in a wok, add asafetida followed by mustard seeds and red chilies. Let them crackle and add Chana dal , saute till aromatic then add urad dal followed by curry leaves.


 Saute for a minute then add onion and green chilies. Fry till onions become nice transparent. 


Now add ginger garlic paste and saute for a minute. Add beaten curd followed by cooked rice and salt.


 Mix well and cook for another 3-4 mins. 


Your delicious curd rice is ready to serve. 


It doesn't need any thing else to accompany as it already has all the flavours. It's light on your tummy yet delicious indeed. 



Always add urad dal after Chana dal is lightly roasted as urad dal has tendency to burn quickly. So be careful while frying pulses, burnt one spoil your whole dish.


If you don't have left over rice then prepare fresh and use. Generally over cooked rice is used to prepare curd rice but I like well cooked one. You can prepare as per your preference of rice.



Whenever you want to have light lunch/dinner, just go for it. You will never regret. Hope you will definitely give it a try and don't forget to share your experience with me here, your valuable comments and suggestions, meant a lot.

Happy cooking....

13 Mar 2016

PALAK PULAO

Hello everyone 

Some times we don't feel like to prepare a huge dinner/lunch spread but also don't want to serve khichadi or Dalia then this one is a perfect fuss free one pot healthy meal for everyone in your family, as kids too love this tempting combo of spinach and rice. 
It is so healthy and easy recipe that anyone can try without fail, at the same time super yummy too. You should must give it a try if you too have fussy eaters like mine, believe me you will never regret.
Stepwise recipe is given below, hope you will like it and definitely give it a try.

PALAK PULAO




Serves: 4-5
Time: 45 mins


Ingredients 

2 cup rice (preferably basmati or aged rice)
3/4 cup spinach, finely chopped 
1 tbsp garlic, minced
2-3 green chillies, slitted 
8-10 cashews, broken in half ( lengthwise), optional (I skipped)
1 tsp ghee or butter
1 tsp oil
1/2 lemon
Salt to taste

For tempering:

4 cloves
4 green cardamom 
1 inch piece cinnamon stick



Method:

First of all wash rice and soak it in 2 cup water for 20 mins. 
Now Heat ghee and oil in a thick bottomed vessel, add cashews and fry till little golden , remove on a tissue paper then fry paneer till golden and keep them aside for later use.
 Now add all spices of tempering section in the same oil and saute till everything crackled and become aromatic. Be careful while sautéing so not to burn spices. 


Now add green chillies and minced garlic , let it be golden .
Add chopped spinach and cook stirring occasionally till its water gets evaporated and it gets cooked. 


Now add rice and fry for 2-3 mins .
Then add remaining water of rice and 1 1/2- 2 cups of more water i.e. Generally Double the amount of rice, but be careful as different variety of rice absorb different quantity of water. Add salt and squeeze juice of 1/2 lemon in it.


 Let it cook at high flame, when it starts looking little dry on top then lower the flame and cover with lid. Let it simmer for 5 mins. Then switch off the flame.




 Let it sit for 5- 10 mins covered, then open the lid and add fried cashews to it and mix with light hand gently. Again rest it for 10 mins then serve.




 Your easy, yummy and super healthy rice is ready to be served with gravy dish or with simple raita. It taste best even if taken as it is, it doesn't need any thing else to go with. A simple one pot meal loved by everyone. I served it with chili gobhi , super delicious combo to go.




I soaked rice in exact 2 cup of water to spare me with any indecision of how much water to be added for cooking rice. As we know 2:1 water rice ratio is needed to cook nice fluffy rice, but when we soak it then it already absorb some water and then our ratio gets disturb. So avoid this situation I soaked in exact amount of water and then used the same in cooking too. This will ensure you to get nicely cooked fluffy rice. But first of all know your rice as not all are same.
You can use any other veggies also as per your choice and availability. But then taste may change.



Hope you all will like this super healthy and yummy rice dish, so please drop down your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

11 Feb 2016

TOMATO BIRYANI

Hello everyone

After sharing sambhar masala powder recipe, now I am heading towards one more South Indian delicacy which can be prepared in jiffy , but extremely delicious and tempting that your tummy wil be full yet it will leave you craving for some more. Tomato biryani, it's nothing less in flavour than other biryanis but takes half the time to prepare it. Its slight tanginess add to its flavour. It's a complete meal you can prepare in no time and serve with simple curd or raita, no one will ask for any curry or side dish to accompany it. So prepare it and let me know how's it turned out for you. Recipe is given below.

TOMATO BIRYANI




Serves: 4-5
Time: 30-35 mins

Ingredients 

2 1/2 cup biryani rice or basmati rice, washed and soaked in 2 cup water
4 1/2 cup water including that 2 cup used to soak rice
4 big tomatoes, 2 sliced and 2 pureed
2 big onions, thinly sliced
4-5 green chilies, slit
1/4 cup green peas
1 tsp ginger garlic paste
1/2 tsp turmeric powder
2 tsp Kashmiri red chili powder
2 1/4 tbsp biryani masala powder
Handful fresh mint leaves, roughly chopped
Salt to taste
1 tbsp ghee
Oil 

For tempering

4 cloves
4 green cardamom
1-2 bay leaves
2 tsp fennel seeds
1 tsp cumin seeds
1 inch cinnamon stick



Method:

Heat oil and ghee in a wok, add tempering spices and let them aromatic. Add sliced onions and slit chilies ,fry till transparent. Now add ginger garlic paste and fry for 2 mins. 


Add turmeric powder, Kashmiri red chili powder and biryani masala powder, saute for a minute at low flame then add sliced tomatoes , peas and some salt. Let it cook till mushy, then add pureed tomato and fry it till raw smell of tomatoes goes off.


 Now add rice and saute for 3-4 mins. Add mint leaves and water drained from rice and 2 1/2 cup more, add salt. 


Let it boil at high flame and cook till water is not visible above rice. 
Now lower the flame and cover it with lid. Let it cook for more 5 mins on minimum flame or till you can see it is almost dry and no water bubbles are coming up. Now switch off the flame and let it rest for 5 mins covered. 



Open the lid and mix rice with fork and serve hot with raita or curd. 


Water used depend on quality of rice, so keep an eye on it and use as per need. You can also use other vegetables too. 



If you have any unexpected guest at home and want to serve something special yet quick then this will definitely come to your rescue and let you earn lots of praises.


Hope you all will like this easy yet flavourful simple biryani recipe and definitely give it a try. So enjoy this dish with your family and pals , let me know too. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....



23 Sept 2015

CARROT PANEER PULAO

Hello everyone 

Some times we don't feel like to prepare a huge dinner/lunch spread but also don't want to serve khichadi or Dalia then this one is a perfect fuss free one pot healthy meal for everyone in your family, as kids too love this tempting combo of paneer carrots and rice. 
It is so healthy and easy recipe that anyone can try without fail, at the same time super yummy too. You should must give it a try if you too have fussy eaters like mine, believe me you will never regret.
Stepwise recipe is given below, hope you will like it and definitely give it a try.

CARROT PANEER PULAO




Serves: 4-5
Time: 45 mins

Ingredients 

2 medium carrots, grated 
2 cup rice (preferably basmati or aged rice)
1 cup paneer (cottage cheese), cut in small pieces
medium onion, finely chopped  
1 1/2 tsp ginger garlic paste 
2-3 green chillies, slitted 
8-10 cashews, broken in half ( lengthwise), optional (I skipped)
1 tsp ghee or butter
1 1/2 tsp oil
1/2 lemon
Salt to taste

For tempering:

1/2 tsp cumin seeds
1/2 tsp mustard seeds
4 cloves
4 green cardamom 
1 inch piece cinnamon stick
3-4 whole dry red chillies 


Method:

First of all wash rice and soak it in 2 cup water for 20 mins. 




Now Heat ghee and oil in a thick bottomed vessel, add cashews and fry till little golden , remove on a tissue paper then fry paneer till golden,sprinkle some salt and toss so that it will not taste bland in rice and keep them aside for later use.



 Now add all spices of tempering section in the same oil and saute till everything crackled and become aromatic. Be careful while sautéing so not to burn spices. Now add green chillies and chopped onions, saute till nice golden then add ginger garlic paste and saute for 2 mins. 



Add grated carrots  and cook stirring occasionally till its water gets evaporated and it gets cooked. Now add rice and fry for 2-3 mins .



Then add remaining water of rice and 2 cups of more water i.e. Double the amount of rice. Add salt and squeeze juice of 1/2 lemon in it. Let it cook at high flame, when it starts looking little dry on top then lower the flame and cover with lid. Let it simmer for 5 mins. Then switch off the flame.



 Let it sit for 5- 10 mins covered, then open the lid and add fried cashews and paneer to it and mix with light hand gently. Again rest it for 10 mins then serve.



 Your easy, yummy and super healthy rice is ready to be served with gravy dish or with simple raita. It taste best even if taken as it is, it doesn't need any thing else to go with. A simple one pot meal loved by everyone.



I soaked rice in exact 2 cup of water to spare me with any indecision of how much water to be added for cooking rice. As we know 2:1 water rice ratio is needed to cook nice fluffy rice, but when we soak it then it already absorb some water and then our ratio gets disturb. So avoid this situation I soaked in exact amount of water and then used the same in cooking too. This will ensure you to get nicely cooked fluffy rice. 
You can use any other veggies also as per your choice and availability. But then taste may change.



Hope you all will like this super healthy and yummy rice dish, so please drop down your valuable comments and suggestions, they meant a lot to me.

Happy cooking....