Evergreendishes

Tag: quick dinner ideas

  • Spring onion and corn pulao

    Spring onion and corn pulao

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    Spring onion and corn pulao is a mildly fragrant rice dish and makes a delicious meal.

    Rice is one of the daily essentials without which we cannot survive. Rice dishes just give more glamour and taste to the usual food, they are loved by all, especially the children who are so fussy to eat good food.

    Spring onion and corn pulao is mildly fragrant and makes a good meal. It is vegan and gluten free. It is ideal for weekend menu or one can pack it in lunch box.

    spring onion pulao
    spring onion pulao

    Spring Onion and Corn Pulao

    Ingredients:   Measurement used: 1 cup=250ml

    • 1 cup rice
    • 1 cup spring onion chopped
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon saunf
    • 1/2 teaspoon shajeera
    • 1 bay leaf
    • 1 green chilly
    • 1/2 cup coriander leaves
    • a few mint leaves
    • 2 cloves garlic
    • 1/2 inch ginger
    • water
    • salt to taste

    Method:

    1. Cut the spring onion finely, separate the greens and bulbs.
    2. Wash the greens by soaking in water.
    3. Wash the rice and soak in water for fifteen to twenty minutes.
    4. Cut the onion and put the corn kernels in water and set them aside.
    5. Grind the coriander, mint, green chilly, ginger and garlic to a paste.
    6. Take ghee in a pan, saute the spring onion for two minutes. Remove it and keep it aside.
    7. Add oil, put the saunf and shajeera to it. Allow it to splutter, throw in the other spices cardamom, clove and bay leaf. Now put the onions into it. Saute for sometime.
    8. Add the corn kernels to it.
    9. Put the paste into it and saute for sometime.
    10. Now, add the rice to it. Saute for a minute.
    11. Add water to it. Put salt to it.
    12. Close the lid and cook it for one whistle.
    13. Once the pressure releases, remove it and put the saute green into it and mix it gently.
    14. Spring onion and corn pulao is ready to serve.

    Take a tip:

    The amount of water depends on the kind of rice used. I have used in the ratio of 1: 2

    spring onion and corn pulao
    spring onion and corn pulao

    A few other rice dishes from the blog: Jeera Rice, Spanish Rice

    spring onion and corn pulao
    Evergreendishesdev

    Spring Onion and Corn Pulao

    Spring onion and corn pulao is a mildly fragrant and delicious dish to serve anytime. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    10 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: lunch box, lunch ideas, Main Course, rice variety
    Cuisine: Indian, north indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 1 cup spring onion (green) finely cut
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee (clarified butter)
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon fennel seed
    • 1/2 teaspoon black cumin
    • 1 bay leaf
    • water
    • salt
    To grind
    • 1 cup coriander
    • 8-10 mint leaves
    • 1 green chilly
    • 1/2 inch ginger
    • 2 cloves garlic

    Method
     

    1. Take the greens of the spring onion, cut them finely and put in water. Rinse and put it aside. 
    2. Soak the rice for 15-20 minutes.
    3. Cut the onion and put the corn kernels in water. 
    4. Grind the ingredients under the section “to grind”
    5. Take ghee in a pan and saute the spring onion leaves for two minutes. Put it aside.
    6. Add oil in the pressure cooker, put the fennel seeds and black cumin, once it splutters put the cardamom, clove and bay leaf. Put the onion and saute for sometime. 
    7. Add the corn kernels to it. Let cook for a minute.
    8. Now, add the ground paste to it and saute for sometime.
    9. Put the rice and saute for sometime.
    10. Add water and salt. Give a stir. Close the lid and let cook for one whistle.
    11. Once the pressure releases, remove the lid and gently mix the sauted spring onion to it. 
    12. Spring onion and corn pulao is ready to serve.

    If you ever make this dish, take a photo and share it with me. I would like to see your creation. Tag @foodiejayashree on Instagram on follow us on facebook.

    You can save these pictures on pinterest for your reference.

     

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  • Matar Paneer | North Indian cuisine

    Matar Paneer | North Indian cuisine

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    Matar Paneer is a popular North Indian sabzi prepared in a gravy consistency with  cubes of cottage cheese and green peas in it.

    The biggest challenge I face is what to cook for the day rather than how to cook it. I don’t like to repeat the same dishes time and again, some dishes are liked by kids and not by us and at other times, I feel I should try something different. Paneer is liked by children, they relish it and today’s dish is the delicious Matar Paneer from the North Indian cuisine, cottage cheese and green peas are dunked in a thick gravy made with tomato and other spices. It  is a favourite of one and all. It pairs well with nan, roti, kulcha or even plain paratha.

    Cottage cheese is a good source of nutrition for vegetarians, it is rich in protein and one can use it in a wide range of dishes, from starters to rice dishes. The season of green peas is almost over and thus I decided to make this one, which was not prepared since a long time.

    During the season, I tend to buy a lot of green peas and freeze them. Thus, fresh peas are available  for six months at home. If you do not have fresh peas, one can use frozen peas.

    matar paneer

    Matar Paneer Recipe :

    Ingredients:

    • 1 cup peas
    • 100 grams paneer cubes
    • 2 teaspoon oil + for frying
    • 1 teaspoon coriander seed powder
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon chilly powder
    • salt to taste

    To be made into paste 1:

    • 6 cashew soaked in water for half an hour

    To be made into paste 2:

    • 1 onion
    • 2 green chilly
    • 1 inch ginger

    To be made into puree:

    • 2 tomatoes

    Method:

      • Soak tomatoes in hot water, in another bowl put the cashews.
      • Grind the ingredients for paste 2.
      • Grind the ingredients for puree and paste 1 separately.
      • Boil the peas with a little salt in it.
      • Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be pale brown in colour. Add the puree and continue to saute for 5 more minutes.
      • In the meanwhile, get the paneer cubes ready. They can be just put like that or deep fried. I deep fried and put them.
      • Put the cashew paste to the gravy. Mix well and let the flavours blend. Add salt and adjust the consistency of the gravy.
      • Put the boiled peas and paneer cubes to it. Let cook for 3-4 minutes on a low flame.

    Other North Indian Sabzis:

    Matar paneer
    Evergreendishesdev

    Matar Paneer

    5 from 4 votes
    Matar Paneer is a delicious north indian curry with the goodness of both cottage cheese and peas simmered in a tasty gravy. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: 4
    Course: lunch ideas, Main Course, paneer recipe, sabzi
    Cuisine: north indian, punjabi
    Ingredients Method Notes

    Ingredients
      

    • 1 cup green peas
    • 100 grams paneer cubes
    • 2 tablespoon oil + extra for frying
    • 1 teaspoon coriander powder
    • 1 teaspoon chili powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon garam masala powder
    • salt to taste
    To be made into paste 1
    • 6 cashew soaked for half an hour
    To be made into paste 2
    • 1 onion
    • 1 green chilly
    • 1 inch ginger
    • 2-3 cloves garlic
    To be made into puree
    • 2 tomato

    Method
     

    1. Soak the cashew and tomatoes in hot water separately. 
    2. Make a paste of ingredients as mentioned above. 
    3. Grind the tomatoes and make a puree.
    4. Boil the peas with a little salt. 
    5. Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be light pink in colour. 
    6. Add the tomato puree and let cook for sometime. 
    7. Add the turmeric powder, chilly powder, garam masala and salt to it. Mix well. Let the flavours mingle well. 
    8. Put the cashew paste to it. 
    9. Adjust the consistency of the gravy. 
    10. Meanwhile, fry the paneer and keep them ready. 
    11. Add peas and paneer cubes to it. 
    12. Let cook for sometime.
    13. Serve hot with any Indian flatbread.

    Notes

    • If you are using frozen peas, thaw them.
    • If using fresh peas, boil them with a little salt.
    • Use paneer without frying for a healthier version.
    • I have fried and put them.

    About the event :

    Sending this to Foodies_Redoing Old Post 96.  This is an old post which I have updated with better pictures. It is fortnightly event, we tend to work either on picture, text or video whichever is needed. Here, I have changed onny the picttures.

    Pin it for later :

    matar paneer
    matar paneer

    If you ever make Matar Paneer recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking !

     

  • Lemon Rice / lunch box ideas

    Lemon Rice / lunch box ideas

    Lemon rice is one of the pre-dominant dishes prepared in South Indian home. It is tasty, makes a good meal and is actually a festive delicacy. A traditional festive meal calls it as chitranna. It is one of the essentials made without onions.

    Today, I have a quick-fix lunch box menu. It is ideal to prepare for weekend dinner too. A quick dinner is ready if you have pre-cooked rice on hand. You may use fresh green peas instead of ground nuts.

    This is a vegan and gluten-free food, considering that you are using gluten-free asafoetida.

    Lemon rice is easy to prepare, filling, can be made with or without onion and one can use left over rice too.

    What goes in the Lemon rice

    • Rice : Well cooked rice that is not smudgy is needed.
    • Oil : Any neutral oil. I prefer using groundnut oil.
    • Mustard seeds : It helps in setting the right tone of cooking. The right temperature of oil is used when the seeds crackle.
    • Bengal gram
    • Urad dal
    • Green chillies
    • Peanut
    • Curry leaves
    • onion : It is used here but many people avoid using it when making on a festive day.
    • lemon : It helps in balancing the flavour of the dish.
    • coriander leaves

    If you have liked this post, do leave a comment, I will be glad to hear from you. Are you making this dish? Take a picture and share it on Instagram by tagging @foodiejayashree or onFacebook by tagging @evergreendishes. I will share them further. Let’s be connected. Subscribe to get all updates in your inbox.