Evergreendishes

Tag: rice dishes

  • Mughlai Vegetable Pulao

    Mughlai Vegetable Pulao

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    Mughlai VegPulao is a rich, mildly aromatic  and delicious rice dish from Indian sub-continent. It is rich with the addition of nuts and fruit pieces. It makes a good meal for the weekend. 

    Rice dish in any form is always welcome at home.  It serves dual purpose, it is loved by my children and  cooking is made easier for the day. It is ideal for brunch, weekend lunch or dinner. Mughlai Pulav as the name indicates is rich and tasty. It paies well with any curd based salad and a appetiser. 

    Earlier, I have shared some recipes which I often make at home. They are  pudina pulao, spring onion and corn pulao, corn and peas pulao, jeera rice, tri-colour pulav

    To make mughlai veg pulao, initially cook  the rice separately with a bay leaf, a teaspoon of ghee and a pinch of salt. Cut the vegetables into thin strips. Grind coconut along with coriander seed, poppy seed, garlic and ginger to a paste. Here, I have used a mixture of oil and ghee to cook it., it gives a good taste to the dish. One can fry the nuts ahead and keep them aside at this stage. The detailed recipe is given below.

    mughlai vegetable pulao
    mughlai vegetable pulao

    Mughlai Pulao Recipe 

    Ingredients: 

    • 1 cup basmati rice
    • 1 bay leaf
    • 1 teaspoon ghee
    • 1/4 cup beans (cut in one inch long pieces)
    • 1/4 cup carrot  (cut similarly, used in lesser quantity )
    • peas
    • 1/4 cup beetroot ( cut similarly, used in lesser quantity)
    • fruit pieces ( I have used apple and pomegranate)
    • 2 tablespoon oil
    • 1 tablespoon ghee
    • 2 cloves
    • 1 inch stick cinnamon
    • 2 cardamom
    • 1 tablespoon fresh coconut
    • 1.5 teaspoon poppy seed
    • 5 cloves garlic
    • 5 green chilli
    • 1/2 inch ginger
    • 1.5 tablespoon coriander seed
    • salt

    Method : 

    1. Cook the rice with bay leaf and a teaspoon of ghee. We need separate grains of rice, add water accordingly.
    2. In a thick bottom pam, add ghee and oil. Put cardamom, cloves and cinnamon to it. After a few seconds, add beans to it. Put carrot and beetroot pieces after two minutes. Let them cook. Put peas to it. 
    3. Grind together coconut, poppy seed, green chilli, ginger and coriander seed with a little water. 
    4. Put the paste in it and saute it for sometime. Let the raw smell diminish. 
    5. Now, add  the cooked rice and salt to it. Mix it gently.
    6. Fry cashew and raisins in ghee.
    7. Garnish with fruits and dry fruits. Serve Mughlai vegetable pulao with a raita of your choice. 

    Take a tip:

    • You may  add grapes and pineapple pieces to it.
    • Let the pressure release by itself. It is good to spread on a wide plate. 
    • Vegetables are of your choice. You may add potatoes and omit beetroot if you wish.
    • Avoid using garlic to make it a no onion garlic recipe. 

    About the event : 

    Sending this to “Exotic Pulao and Biryanis ” at Shhh Secretly Cooking group. The theme was suggested by Swaty Malik. She has a wide range of dishes on her blog. I have bookmarked her healthy moong dal idlis to try. Here, we are paired together and partners exchange two ingredients as secret ones to cook a dish. Later, other members try to guess the given ingredients. I was paired with Renu. She gave me green chilly and poppy seed and I have prepared  this Mughlai Vegetable Pulao. I gave cinnamon and bada elaichi ( big cardamom) as the secret ingredients and she has prepared a delicious One Pot Vegetable Mangodi Tahiri.  I would love to make  her no bake coffee energy balls soon. 

    shhh cooking secretly

    mughlai vegetable pulao
    Evergreendishesdev

    Mughlai Vegetable Pulao

    Mughlai vegetable pulao is a delicious rice dish prepared with coconut and other spices, cooked with assorted vegetables and garnished with fruits and nuts
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4
    Course: lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup basmati rice
    • 1 bay leaf
    • 1 teaspoon ghee
    • 1/4 cup beans cut in one inch long pieces
    • 1/4 cup carrot cut similarly, used in lesser quantity
    • peas
    • 1/4 cup beetroot cut similarly, used in lesser quantity
    • fruit pieces I have used apple and pomegranate
    • 2 tablespoon oil
    • 1 tablespoon ghee
    • 2 cloves
    • 1 inch stick cinnamon
    • 2 cardamom
    • 1 tablespoon fresh coconut
    • 1.5 teaspoon poppy seed
    • 5 cloves garlic
    • 5 green chilli
    • 1/2 inch ginger
    • 1.5 tablespoon coriander seed
    • salt

    Method
     

    1. Cook the rice with bay leaf and a teaspoon of ghee. We need separate grains of rice, add water accordingly.
    2. In a thick bottom pam, add ghee and oil. Put cardamom, cloves and cinnamon to it. After a few seconds, add beans to it. Put carrot and beetroot pieces after two minutes. Let them cook. Put peas to it.
    3. Grind together coconut, poppy seed, green chilli, ginger and coriander seed with a little water.
    4. Put the paste in it and saute it for sometime. Let the raw smell diminish.
    5. Now, add  the cooked rice and salt to it. Mix it gently.
    6. Fry cashew and raisins in ghee.
    7. Garnish with fruits and dry fruits. Serve Mughlai vegetable pulao with a raita of your choice.

    Notes

    You may  add grapes and pineapple pieces to it.
    Let the pressure release by itself. It is good to spread on a wide plate. 
    Vegetables are of your choice. You may add potatoes and omit beetroot if you wish.
    Avoid using garlic to make it a no onion garlic recipe. 

    If you ever make this Mughlai Vegetable Pulao,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

    Mughlai Vegetable Pulao is a delicious rice preparation with coconut, spices, nuts and assorted vegetables. It is ideal to serve during get-togethers.
    Mughlai Vegetable Pulao
  • Coconut Rice

    Coconut Rice

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    Coconut Rice | Coconut Rice Recipe | South Indian Cooking

    Coconut Rice is a flavoursome, easy to make  rice dish from South India. The goodness of coconut  along with taste of cumin and curry leaves blend  well to give a tasty and easy to make dish. It can be eaten as it is or served with a few papad and fryums.

    A no onion garlic recipe, coconut rice  is ideal for festive days. It is simple yet flavoursome. I often make it during holidays as it is loved at home. It is ideal to serve  for lunch or dinner. A good thing, you can make use of the left over rice too.

    It does not need any accompaniments but I usually make some fryums and papads to pair them together. Moreover, my family members  love to top it with a few pieces of these fryums.

    The ingredients that goes into the making of Coconut Rice are:

    Rice: Well cooked rice, that is neither too smudgy or soft. You can use the regular sona masuri rice here.

    Coconut: Use fresh grated coconut  to make this dish.

    Curry leaves : Curry leaves give a good aroma to it.

    Cashew pieces : They give flavour to the dish. Be sure to roast them well, you need a golden tinged one.

    Groundnuts: Not a necessity, but they taste good in most South Indian dishes.

    Asafoetida: It  is one of the essentials of the South Indian cooking.

    Coconut Rice
    Coconut Rice

    About the event:

    Sending this to Healthy Wellthy Cuisine, the theme is “Satvik Treat”. The theme was suggested by Ruchi Shah, who is an expert cook. I loved her Raw Mango Thokku and want to try it. Other satvik recipes that you may like to try are

     

     

    Recipe of Coconut Rice:

    Ingredients:

    • 1 cup  rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    •  8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method:

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Take a tip:

    • Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    • A few green chilly and ginger may be added in the seasoning.

    Print Recipe

    Coconut Rice

    Coconut Rice

    Coconut Rice is a flavoursome rice from South India. A no onion garlic recipe, it is ideal for festive days.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: dinner, festive cooking, lunch box, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    • 8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method
     

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Notes

    Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    A few green chilly and ginger may be added in the seasoning. 

    Pin it for later:

    Coconut rice is a simple yet flavoursome rice dish from South India. A no onion garlic recipe, it t is ideal for festive days.
    Coconut Rice

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

     

     

     

     

  • 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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  • Sesame Rice/ how to make sesame rice

    Sesame Rice/ how to make sesame rice

     Sesame rice is a flavourful dish which can be prepared during weekends or for a quick lunch. It is ideal during festivities since it has no onion or garlic in it.

    The ingredients needed  to prepare sesame rice are few and mostly found in all kitchen shelves. Roasting and grinding of ingredients are the only other tasks involved here.

    A few other varieties of traditional rice dishes  kempu chitranna, bisebelebath

    sesame rice
    sesame rice

    Let’s get cooking Sesame Rice

    Ingredients:

    • 1 cup rice
    • 2 tablespoon sesame seeds
    • 3-4 dry red chillies
    • 1 teaspoon urad dal (black gram dal)
    • 2 tablespoon oil
    • 5 cashew nuts
    • 1 teaspoon ghee
    • salt to taste
    • 1/2 teaspoon mustard seeds
    • a pinch of asafoetida
    • a few curry leaves

    Method:

    1. Wash the rice and cook it in a pressure cooker. The grains should be separate, hence add water accordingly while cooking.
    2. Dry roast the sesame seeds in a pan until light brown in colour. Put it aside.
    3. Roast the red chilly and urad dal with a little oil in it.
    4. Grind both the ingredients separately.
    5. Make seasoning with the remaining oil.
    6. Add mustard seeds. As it crackles, put curry leaves and asafoetida. Put the rice, salt and the ground powders to it. Mix well.
    7. Take ghee in another pan. Roast the cashew pieces. Mix it into the rice and serve.

    roasted sesame seeds
    roasted sesame seeds

    roasted red chilly and urad dal
    roasted red chilly and urad dal

    both powdered seperately
    both powdered seperately

    seasoning
    seasoning

    Mix rice, powdered spices and salt.
    Mix rice, powdered spices and salt

    Sesame rice
    Sesame rice

     

    Evergreendishesdev

    Sesame Rice

    Sesame rice is a 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Indian, South Indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 2 tablespoon sesame seeds
    • 3-4 dry red chilly
    • 1 teaspoon urad dal
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • asafoetida a pinch
    • a few curry leaves
    • 5 cashewnuts
    • 1 teaspoon ghee
    • salt to taste

    Method
     

    1. Wash and cook the rice in pressure cooker. The grains of the rice should be separate, add water accordingly. 
    2. Once the pressure is released, put the rice in a wide plate.
    3. Roast sesame seeds until light brown in colour. Put it aside.
    4. Put a little oil and roast the urad dal and dry red chillies.
    5. Make separate powder of these.
    6. Take the remaining oil and put mustard seeds, as it crackles throw in the curry leaves and asafoetida. Turn of the flame. Put the rice, powdered spices and salt. Mix them together.
    7. Take ghee in a small pan and roast the cashew nuts. Garnish the rice with it. Sesame rice is ready to serve.

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  • Soya chunks pulav | Protein rich soya pulao recipe

    Soya chunks pulav | Protein rich soya pulao recipe

    soya pulao | soya chunks pulao | protein rich soya pulav| how to make soya chunks pulao
    Soya chunks pulav is tasty and easy to make one pot meal, providing with the necessary proteins to the body. Soyabean is a good source of nutrition for vegetarians and these chunks can be used easily in cooking.
    Being a vegetarian, dairy products, green leafy vegetables, legumes and pulses play an important role in our diet on daily basis. Of late, soya is one of the super foods which we are including regularly in our diet.

    Protein rich soya pulav  is not only filling but easy to prepare. You can modify it as per your taste buds. It is ideal for lunch, dinner, brunch or as a lunch box option.

     

     

     

    soya chunks pulav

    soya chunks pulav

    I have added beet and cauliflower also along with the regular veggies. Soya chunks are of “Nutrela”  brand. While boiling, adding a pinch of salt gives taste to it.  Do take a look at the recipe, I have tweaked it than the usual one and it was good.  Over to the recipe of SOYA CHUNKS PULAV

     

    Soya chunks pulav
    Recipe Type: Rice dishes
    Cuisine: Indian
    Author: Jayashree @evergreendishes
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    A tasty and healthy dish that can be easily made.
    Ingredients
    • Measurement : 1 cup=250ml
    • rice (basmati) 1 cup
    • beans 15-20
    • carrot 1
    • cauliflower 1/4
    • beetroot 1/2
    • onion 2 (small)
    • cloves 3
    • cardamom 3
    • cinnamon 1 inch
    • shahjeera 1/2tsp
    • bay leaf 1
    • mint leaves 1/2 cup
    • coriander 1 cup
    • green chilly 1
    • ginger 1 inch
    • garlic 5 cloves
    • oil ghee mixture 3 tbsp
    • salt to taste
    • water 2 cups
    • soya chunks 30
    Instructions
    1. Cut the veggies into small pieces and put them seperately in water.
    2. Wash and soak the rice in water for fifteen minutes.
    3. Grind mint leaves, coriander, green chilly, ginger, garlic and two tablespoon of onion to a paste.
    4. Take the oil -ghee mixture in a pressure cooker and throw in the spices. After a few seconds, put the onions and saute them for a while.
    5. Now, add the beans and saute them.
    6. Throw in the carrots, beet and cauliflower, in the order and mix accordingly.
    7. Add the rice and gently mix it.
    8. Put the green paste and saute for thirty seconds.
    9. Add two cups of water and salt. Mix thoroughly.
    10. Close the lid and keep the whistle. Cook for one whistle.
    11. Put the soya chunks in water with a little salt. Boil for two minutes.
    12. Once the pressure releases, remove the lid and gently mix it.
    13. Sueeze the water from the soya chunks and put it in the pulav.
    14. Serve with onion raita or any gravy.

    Take a tip :

    Pulav is mildly spiced. Add a few more chilli if you want it spicy. I prefer using the mixture of oil and ghee for cooking pulao. You may use only ghee or clarified butter if you wish. You can cook this in a rice cooker too. Follow till step 8 and then put it in the rice cooker, add water and salt and put it in power mode.

     

    ingredients for grinding
    ingredients for grinding

    Grind coriander, mint leaves, ginger, green chilly and cloves of garlic, along with two tablespoon of onions.

    veggies
    veggies

    Veggies at a glance.

    green paste
    green paste

    The paste is ready.

    spices used
    spices used

    The spices that I used.

    cooking in steps of soya chunks pulao
    cooking in steps

    Heat the oil ghee mixture. Add the spices and let it splutter for a few seconds. Then, add the onions.

    cooking of soya chunks pulav in steps
    cooking in steps

    Once the onions are partially cooked. add the vegetables as beans, carrot, beet root, cauliflower accordingly. Finally add the rice. Again give a stir.

    cooking in steps of soya chunks pulao
    cooking in steps

    Now, add the green paste and mix gently. After thirty seconds, add water and salt. Give a stir, close the lid and keep the whistle. Allow to cook for one whistle.

    soya chunks
    soya chunks

    Boil the soya chunks in water for two minutes. Squeeze the water out  and add to the pulav. Put a pinch of salt while boiling them.

    soya chunks pulav
    soya chunks pulav

    Once the pressure releases, remove the lid and gently mix the veggies and rice together. Add the soya chunks to it and serve.

    Soya chunks Pulav is ready to serve. You can use onion raita or any gravy along with it.

    If you are using a rice cooker, you can follow the same steps until you saute the rice, then put it in the electric cooker and add the water.

    Sending this post to Fiesta Friday, Saucy Saturday

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    About the event :

    Sending this to Foodies Redoing Old Post _157. It is a fortnightly event, an old post gets a fresh makeover. It can be either with a picture, text or anything related with the post. I have made some changes in he format of the post, the recipe remains the same.

     

    book of handyhints
    book of handyhints

    soya chunks pulav
    soya chunks pulav

  • Masale Bhat | Karnataka Recipes

    Masale Bhat | Karnataka Recipes

    Masale Bhat | South indian cooking | rice dishes | masala bhat 

    Masale Bhat is a flavoursome, no onnion garlic rice dish from Karnataka. It is usually prepared  as  part of the festive menu.

    Rice dishes form one of the major attractions in South Indian festivals. Masala Bhath is one such kind which is tasty and can be made with the available ingredients.

    Preparations for Ugadi are on in most of the houses. It is an important festival for the people of South India. It is also celebrated by Sindhis, Marwaris and Manipuris. It falls on  the first day known as Padya in the month of Chaitra of the Hindu calendar. This is considered as the beginning of new year.

    People rise early in the morning, have an oil bath, decorate the house  with mango leaves and pooja is performed. The new panchanga is worshipped and it is customary to make an offering of neem and jaggery mixed with raw mango pieces. It is called as Bevu Bella. It signifies that we should accept both joy and sorrow gleefully.

    Among the sweets, kheer and holige are usually prepared. Today, I am presenting a tasty Masala Bhath to you all. Do read further.

    Here I am using capsicum, potatoes and peas. The potatoes and peas are parboiled. Fresh spice powder adds a good taste, though one can make it ahead and store. I prefer using the freshly made one.

     

    Masale Bhat is a flavoursome, no onion garlic rice dish from Karnataka. It is usually prepared during festive days as Ugadi and Deepavali.

    The ingredients needed are usually available in all south indian households. The vegetables used here are capsicum, potato and green peas. Do not skip on any of these, it lends a good taste to it.

    Ingredients:

    • 1 cup cooked rice
    • 3 potato
    • 2 capsicum
    • 1 cup green peas
    • 3 teaspoon spice mix
    • 1/2 teaspoon chilli powder
    • salt to taste

    For the seasoning :

    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 2 teaspoon bengal gram
    • 2 teaspoon urad dal
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves

    For the spice mix:

    • 3 tablespoon  coriander seed
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 6 dry red chilli
    • a few curry leaves
    • 2 cloves
    • 15 peppper corn
    • 1 inch cinnamon

    Method :

    1. Cook the rice and keep it aside. The grains of rice  should be separate.
    2. Cut the vegetables.
    3. Put the potatoes to boil, when they are nalf done, add green peas to it.
    4. Make the spice mix by roasting the ingredients separately  under the section,” For the Spice Mix” and grindd them to a powder.
    5. Make seasoning, add mustard seeds, as it crackles put bengal gram urad dal, asafoetida, turmeric powder and capsicum.
    6. Once the capsicum pieces are cooked, put the boiled peas and potato to it.
    7. Add three teaspoon of spice mix, a little chilli powder and salt.
    8. Mix it well, let cook for a minute.
    9. Switch off the gas, put the rice and mix it gently.
    10. You may garnish with fresh coriander.

    Masale Bhat

    Masale Bhat is a flavoursome rice dish from South India. It is usually prepared during festive days.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cooked rice
    • 3 potato
    • 2 capsicum
    • 1 cup green peas
    • 3 teaspoon spice mix
    • 1/2 teaspoon chilli powder
    • salt to taste
    • For the seasoning :
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 2 teaspoon bengal gram
    • 2 teaspoon urad dal
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • For the spice mix:
    • 3 tablespoon coriander seed
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 6 dry red chilli
    • a few curry leaves
    • 2 cloves
    • 15 pepper corn
    • 1 inch cinnamon

    Method
     

    1. Cook the rice and keep it aside. The grains of rice  should be separate.
    2. Cut the vegetables.
    3. Put the potatoes to boil, when they are nalf done, add green peas to it.
    4. Make the spice mix by roasting the ingredients separately  under the section,” For the Spice Mix” and grindd them to a powder.
    5. Make seasoning, add mustard seeds, as it crackles put bengal gram urad dal, asafoetida, turmeric powder and capsicum.
    6. Once the capsicum pieces are cooked, put the boiled peas and potato to it.
    7. Add three teaspoon of spice mix, a little chilli powder and salt.
    8. Mix it well, let cook for a minute.
    9. Switch off the gas, put the rice and mix it gently.
    10. You may garnish with fresh coriander.

    Notes

    The rice should be well cooked but the grains must be separate.
    You can keep the spice mix in a clean, airtight container.

    Abot the event :

    Sending this to Foodies _Redoing Old Post 117. An old post got updated with better pictures and the text was modified, the recipe remains the same.

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  • Multigrain Khichdi

    Khichdi is a popular one pot meal which is relished by all. Popularly known as pongal, this has been made since ages, but with time, different versions are available. With brown rice being used regularly in many kitchens, khichdi is  also made of it. Here is another kind of khichdi  made with brown rice. This is a multigrain  khichdi, very healthy and unique. (more…)

  • Brown rice with beet and sprouts

    My advent with brown rice landed me to this recipe. The first time I made it I was sceptical and knew it was a disaster, but alas ! it was awesome and since then have made it couple of times. Brown rice with beet and sprouts, tasty one pot meal , serve it with any yoghurt based salad.

    brown rice with beet and sprouts
    brown rice with beet and sprouts

    The benefits of beetroot can be read here.

     

    To make sprouts : Soak the green moong for eight hours. Drain them into a colander. After some time, tie them in a thin muslin cloth and keep it in a warm place overnight.

    Sprouts are packed with nutrition. You can use them in various ways. Toss them into a salad to make a tasty snack or make a stir fry.

    And now for today’s post,Brown rice with beet and sprouts, do check the recipe below.

    Other brown rice recipes :

    Multigrain Khichdi , Brown rice biryani

     

    Brown rice with beet and sprouts
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Ingredients
    • Brown rice 150 grams
    • Beet root 1
    • Moong sprouts 1 cup
    • Onion 1
    • Ginger garlic paste 1tsp
    • Garam masala powder ½ tsp
    • Chilly powder 1tsp
    • Salt to taste
    • Oil 1tbsp
    • Water 500 ml
    Instructions
    1. Soak the brown rice in water for an hour.
    2. Peel the beet and make a paste of it.
    3. Take oil in a pressure cooker and add the onions. Saute for sometime. Add ginger garlic paste and continue to saute. Add the beet paste and saute. Throw in the sprouts and mix well. Drain the water and add the rice, stir for some time. Add the garam masala powder and chilly powder to it. Gently mix, add three cups of water and salt to it. Give a stir, close the lid and pressure cook to one whistle. Serve hot with cucumber and onion salad.

     

    Ingredients ;

    Brown rice 150 grams
    Beet root 1
    Moong sprouts 1 cup
    Onion 1
    Ginger garlic paste 1tsp
    Garam masala powder ½ tsp
    Chilly powder 1tsp
    Salt to taste
    Oil 1tbsp
    Water 500 ml

    Method:

    Soak the brown rice in water for an hour.
    Peel the beet and make a paste of it.
    Take oil in a pressure cooker and add the onions. Saute for sometime. Add ginger garlic paste and continue to saute. Add the beet paste and saute. Throw in the sprouts and mix well. Drain the water and add the rice, stir for some time. Add the garam masala powder and chilly powder to it. Gently mix, add three cups of water and salt to it. Give a stir, close the lid and pressure cook to one whistle. Serve hot with cucumber and onion salad.

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  • Bisebelebath

    This is a famous dish of Karnataka. Its made on many occassions, be it the festivals or get togethers. A dish made of rice and tuvar dal, with goodness of vegetables and some condiments ground together makes it an outstanding one pot meal, which is cherished by many.

    Bisebelebath
    Bisebelebath

    The ingredients that you need are:

    I1/2  bowl rice

    1 bowl tuvar dal

    15beans

    2 carrots

    2 potatoes

    1/2 bowl of green peas

    lemon size tamarind

    sambar masala powder 3tbsp

    oil 2 tbsp

    mustard seeds 1/2 tsp

    asafoetida a pinch

    turmeric powder

    bengal gram 1tsp

    urad dal 1 tsp

    cashew pieces a fw

    curry leaves

    groundnuts 1/2 bowl

    To make the sambar powder :

    • coriander seeds 5tsp
    • bengal gram 1tsp
    • urad dal 1tsp
    • cinnamon 1 small stick
    • cumin 1/2 tsp
    • pepper 5
    • dessicated coconut little
    • red chilli 8
    • oil

    Method ;

    • This is the direct method of cooking. In a thick bottom vessel,  boil adequate quantity of water. Add tuvar dal and turmeric powder. Close a lid, and let cook on a low flame.
    • Split the beans and cut the potatoes into small cubes.
    • After fifteen minutes, when it is half cooked, add the beans.
    • a little later add the rice, potatoes and peas.
    • Add adequate quantity of water.
    • Meanwhile,  roast the spices seperately with a little oil. When cool,g rind them to a powder and keep aside.
    • Squeeze the pulp of the tamarind.
    • Add the tamarind pulp and sambar powder to it.
    • Make seasoning in another pan. Put it over the rice and mix well.
    • Allow to cook for sometime.
    • Serve with papad and cucumber raita.

    Take a tip :

    Raita is a salad with yoghurt and dressing.

    Adding of peanuts is optional. While adding , you can soak them in water and use, it gives the taste of fresh ones.

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    rice

     

     

  • Tomato rice

    It’s been sometime I have written rice recipe, today sharing with you all a popular and easy to make one -pot meal, tomato rice. Rice and vegetables are tossed in tomato puree blended with spices and cooked to make an easy meal some days.

    Before I proceed to the recipe, I would like to share some news with you all. I have been working on two e-books. The recipes are exclusively selected and  shall soon be available to buy. One is the book of Indian breads and the other  is of our favourite dals.

    Tomato rice
    Tomato rice

    The ingredients that you need are :

    • Rice 2 cup
    • Tomato 5
    • beans 1cup
    • carrot 1cup
    • peas 1/2 cup
    • onion 2
    • ginger 2 inch
    • garlic 4 cloves
    • chilli powder 1tsp
    • water 4 cups
    • salt to taste
    • oil 2tbsp

    Method :

    Let’s get cooking in easy steps:

    1. Chopping of vegetables
    2. Extracting of tomato puree
    3. Cooking of tomato rice

    1  Chopping of vegetables : Cut vegetables diagonally. You can see in the picture. Soak rice in water for fifteen minutes.

    2 Extracting of tomato puree: Follow the method. Add ginger and cloves of garlic while grinding.

    3  Cooking of tomato rice : I am making it a one pot meal, using a pressure cooker is the easiest option. Take oil in the pan, heat it and add onions. Saute for a while. Add the veggies and continue to saute. After a minute, add the rice and saute slowly. Then add the tomato pulp and  chilli powder. Mix evenly. All this is done slowly. Later, add water and salt and close  the lid. Let it cook to one whistle. Tomato rice is ready to serve. Onion in curds salads  (Raita) tastes good with it.

    Take a note : You can make it in the rice cooker too. Saute the veggies  and rice in a kadai, later put it in the rice cooker and keep.

     

    tomato rice
    tomato rice

    Tomato rice
    Tomato rice

     

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