Peas Pulao

Tags

Basmathi rice varieties, how to make peas pulao, Indian variety rice, Peas Pulao, peas rice, pulao recipe, variety rice

Peas Pulao is another easy lunchbox menu. Quick to make and tastes great. Mint leaves is the secret ingredient in this pulao, it gives a great flavor.

To check on other rice varieties click here

Ingredients:

Basmathi Rice : 1 cup

Water : 2 cups

Peas : 1/2 cup

Mint Leaves : 15

Salt : to taste

Green Chili : 2 to 3

Onion : 1/4 of a large

Cumin Seeds/Jeera : 1/4 teaspoon

Ginger garlic Paste : 1 tablespoon

Oil : 1 tablespoon

Method:

• Wash basmathi rice and set aside.
• Heat oil in a pan, when hot add cumin seeds. Let it crackle.
• Add onions saute for 2 mins. Now add ginger garlic paste. Make sure to saute well.
• When onion turns translucent, add mint leaves and saute for 2 mins.
• Add peas and saute for 2 mins.
• Now add the washed and drained rice. Saute for 2 mins.
• Now transfer it to a electric cooker and add water, salt and cook till done.
• In case of pressure cooker, cook for 3 whistles. Or cook in a pan as well till fluffy.

Easy pessy peas pulao/pilaf is done 🙂 Serve with dal tadka or any raita.

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Ghee Rice and Dal Tadka

Tags

Dal Tadka, Dal tadka rice variety, easy Indian lunch recipe, easy variety rice, Ghee rice, Jeera rice, Rice Variety, South Indian rice, variety rice

Ghee rice and dal tadka, what a classic combination isn’t it? As I have mentioned earlier in my post, I never make anything lavish during weekend. It is always very simple and quick recipes during the weekend for us. As this happens to be the most quality time, me and my hubby spend together 🙂 Weekdays are very busy and he is occupied with his offshore calls when he is at home. So my weekends are always simple and fun 🙂

Again since we moved to brown rice for our day to day use, and Saturdays are specially designated for quinoa at my home, only Sundays we eat white rice. So I make some mixed rice to make it quick. I thought I don’t have this simple combo in my blog, hence this post 🙂

For more rice varieties from my blog, please check here

Ghee Rice:

Ingredients:

Basmathi Rice : 1 cup

Water : 2 cups

Bay Leaf :1

Cloves : 2

Cardamon Piece : 1

Cinnamon Stick : 1 small

Ghee : 2 to 3 tablespoons

Jeera/Cumin Seeds : 1 1/2 teaspoon

Cashews : Few

Salt : to taste

Method:

• Wash rice, add cinnamon stick, cardamom, bay leaf, cloves and water.
• Cook with 2 cups water either in pressure cooker or electric cooker or in open method.
• Let it cool.
• Heat ghee in a pan.
• When hot add cashews, jeera. When it turns golden brown, stop.
• Add it to the cooked rice, mix with salt and combine well.

Jeera rice is ready 🙂

Dal Tadka:

Ingredients:

Moong Dal : 3/4 cup

Onion : 1/4 of a large

Tomato : 1 (I used roma tomato)

Green Chili : 1

Water : 2 cups

Turmeric Powder : a generous pinch

Garlic : 3 pods

Oil : 1 teaspoon

Cumin Seeds/Jeera : 1/4 teaspoon

Asafoetida : a generous pinch

Red Chili : 1

Curry Leaves : Few

Salt : to taste

Method:

• Clean and wash moong dal. Chop onions, green chili, garlic and tomato.
• Pressure cook all these together with turmeric powder and water for 3 to 4 whistles.
• Once done, stop and let the pressure ease.
• When pressure eases, open the cooker, add salt and mash the dal well.
• Heat a pan with oil. When hot add cumin seeds, asafoetida and red chili. When it crackles, add curry leaves and finally add it to the cooked dal.

Dal tadka is done.

This goes great with any variety rice, chappathi or paratta.

Vangi Baath/Eggplant Rice

Tags

brinjal rice, Eggplant, eggplant rice, how to make vaangi baath powder, how to make vangi baath powder, kathirikai saatham, south Indian style rice variety, Vangi baath, Vangi Baath Powder, variety rice

Vangi baath is a specialty in Karnataka. Recently I came to know that , it is also famous in Maharashtra. This version is based on Karnataka style. You just need get the vangi baath powder ready. We do get this powder ready made available in all Indian stores. But they are quite easy to make and you can store it in airtight container for a month in refrigerator. Those who don’t like eggplant will also love this rice 🙂

You can serve it with any raita or simply yogurt. Some raita options from my blog for you

• Spinach Raita
• Cucumber Raita

Few more variety rice options from my blog, please click link below

Variety Rice

Ingredients:

Rice : 2 cups

Eggplant/Brinjal/Kathirikai : 7 to 8 small

Oil : 1 1/2 teaspoons

Mustard seeds : 1/4 teaspoon

Curry Leaves : Few

Turmeric Powder : 1/ teaspoon

Salt : as per need

Water : as per need

Tamarind paste : 1 tablespoon(thick)

To make Vangi Baath Powder :

Oil: 1 1/2 teaspoon

Urad Dal : 1 1/2 teaspoon

Channa dal : 1 tablespoon

Red Chili : 4

Curry Leaves : Few

Sesame Seeds : 1 teaspoon

Coriander Seeds : 1 tablespoon

Fenugreek Seeds/Methi seeds : 1/4 teaspoon

Black Pepper : 1/4 teaspoon

Cinnamon Stick : 1 small

Cloves : 2 to 3

Grated Coconut : 1 tablespoon

Method:

For Vangi baath Powder :

• Heat oil(1 1/2 teaspoon) in a small pan, when hot add channa dal, urad dal. When they turn golden brown, place it aside in a plate. Make sure to drain the oil.
• With the remaining oil, add coriander seeds, cinnamon sticks, cloves. When they pop, transfer to the plate.
• With the remaining oil, fry pepper, methi seeds, red chili. When they pop, add sesame seeds. Now this will also pop. Stop and add grated coconut.
• Now let all these cool. When they are cool, grind to a fine powder. We can store this powder in an airtight container for 1 month in fridge.

To make Vangi baath:

• Cook rice for 1 cup rice with 1 1/2 cup water. Let it cool.
• Slit eggplant/brinjal and cut to pieces.
• Heat oil of 1 1/2 teaspoons in a large pan.
• When hot, add mustard seeds. When it crackles, add curry leaves and eggplant/brinjal.
• Saute for 3 to 4 mins. Add turmeric powder, salt and mix well. Saute for another 2 mins.
• Now mix 2 teaspoons of the vangi baath powder. Also mix the tamarind paste with water. I used only around 1/2 cup of water.
• Let it cook till soft. Check for salt. Do not over cook eggplant. Else  it becomes very mushy.
• When eggplant is cooked well, mix rice with it and combine well.

Vangi baath is ready. Serve with any raita or yogurt.

 

Paruppu Satham/Lentil Rice/Dal Chawal

Tags

dal chawal, Indian rice variety, Lentil rice, paruppu satham, variety rice

Paruppu Satham is one of my favorite, got to know this recipe from one of my room mate and I used to prepare it often when I was working. This is a fast and a quick rice recipe with full protein packed. This is similar to dal kichidi made in North Indian cuisine, which is made with moong dal and this is made with toor dal

This need not be confused with bisibele bath or pongal. I have given the basic paruppu satham here , you can add any vegetable of your choice or even mixed vegetables can be used. This is very filling as well. It can be served with raita or yogurt. I used to eat it with out any side dish 😉

Ingredients:

Rice : 1 cup( I used Basmathi, any type can be used)

Toor Dal/Pigeon Pea Lentil : 1/2 cup

Onion : 1/4 of a large

Tomato : 1 small

Green Chili : 1

Turmeric Powder : 1/2 teaspoon

Salt : 1/2 teaspoon

Water : 3 cups (2 cups for rice + 1 cup for dal)

Vegetable : Any of your choice(Carrot, beans, peas, etc) 1/4 cup chopped ( I have used Carrots)

Ginger Garlic Paste : 1 teaspoon

Cilantro leaves :to garnish

To Temper:

Oil : 1 tablespoon

Cumin Seeds : 1/2 teaspoon

Fennel Seeds : 1/2 teaspoon

Curry Leaves : few

Asafoetida : 1/2 teaspoon (If you feel it is strong can reduce to 1/4 teaspoon)

Method:

• Wash rice and dal together in water. Drain and keep aside.
• Heat oil in pressure cooker. When hot, add cumin seeds, fennel seeds, asafoetida when they crackle add curry leaves.
• Now add the onions,green chili and saute for 2 mins.
• Add ginger garlic paste mix. Add tomato ad let it cook till soft.
• Then add turmeric powder, salt and mix well. Add vegetables and saute for 2 to 3 m ins
• Add the drained rice and dal. Saute for few mins (about 2 to 3 mins)
• Add water and pressure cook for 4 to 5 whistles.
• Cool down and garnish with cilantro leaves.

 

 

Celery Rice

Tags

Celery, Celery recipe, Celery Rice, easy rice recipes, Rice Variety, variety rice

I had got a bunch of celery for my GM diet and I still have lots left 😛 I can prepare soups only in the weekend, weekdays it is quite impossible. So tried this celery rice instead of wasting them. It is quite simple. For working women this can be an easy lunch packed.

Some Celery health benefits

• Great choice as a weight watcher.
• It reduces inflammation.
• It aids digestion.
• Reduces stress.
• Reduces bad cholesterol.
• Lowers blood pressure.

Ingredients:

Celery : 1/4 cup chopped

Basmathi rice : 1 cup

Onion : 1/2 of large chopped

Tomato : 1/2 of large chopped

Green Chili : 1 chopped

Cumin seeds : 1/2 teaspoon

Fennel seeds : 1/2 teaspoon

Oil : 1 teaspoon

Curry Leaves : few

Turmeric powder : a pinch

Garam masala : 1/4 teaspoon (optional)

Salt : as required

Water : 2 cups

Method:

• Wash and soak Basmathi rice for 15 mins.
• Heat oil in pressure cooker. Add cumin seeds, fennel seeds, when they change color add curry leaves.
• Next add onions and let it turn translucent.
• Add the celery and cook for 3 to 4 mins. Now add the tomato. Tomato should get smashed well. Now add salt, turmeric powder and garam masala(if using).
• Drain water from rice and put it in the cooker. Saute well for few mins.
• Now add water and pressure cook for 3 whistles.
• Serve with raita or Yogurt 🙂

 

Cilantro Mint Brown Rice

Tags

brown rice, brown rice recipe, brown rice recipes, Cilantro, Cilantro mint brown rice, cilantro rice, Indian rice variety, malli pudina saatham, malli satham, Mint Leaves, mint rice, pudhina saatham, rice cooker, variety rice

For our usual day to day rice, we have opted for brown basmathi rice at my home. But when it comes to variety rice I opt for the normal white basmathi rice. Recently I got inspired by Apsara @ Eating Well Diary , she had posted vaangi bath with brown rice. Liz from My Favourite Pastime had also asked me for some brown rice recipes, Liz had prepared some beautiful recipes with brown rice. Now I got the inspiration from these two lovely ladies 🙂 here it goes…

Ingredients:

Cilantro : 15 to 20 strands

Mint Leaves : 15 to 20

Onion: 1/2 large

Green Chili : 1

Ginger : a small piece

Garlic : 1 pod

Brown Basmathi rice : 2 cups

Cinnamon Stick : 1 small

Cloves : 3

Cumin Seeds : 1/2 teaspoon

Olive Oil : 1 teaspoon

Salt : 1/2 teaspoon

Method:

Clean brown basmathi rice. Soak the rice for 1 hr. Drain water after an hour.

Clean mint and cilantro leaves. Roughly chop them. Chop onions, green chili and garlic. Grate ginger. Put all these in a blender and blend them well with some water. Measure how many cups this yields. I got around 2 1/2 cups.

Now heat oil in pressure cooker (you can prepare this in normal pan, or rice cooker as well). Add cinnamon stick, cloves, cumin seeds. When they crackle. Add the mix from blender to this. Let it get heated for 4 to 5 mins.

Next add the rice in this and mix well. Add salt as well. To cook brown basmathi rice, I use 1:2.5 for rice : water. As I had already add 2 1/2 cup of the mix, I added another 2.5 cups water to this. You can add up to 3 cups of water for 1 cup of brown rice. Then I had pressure cooked it for 20 minutes.( Around 10 whistles)

If you are using rice cooker, instead of pressure cooker, add oil in pan and follow the same procedure. Once you mix rice with the mixture of mint and cilantro, put it in rice cooker and proceed the cooking.

Also you can either use Cilantro or Mint leaves only without combining and make this rice.

Once done serve it with Yogurt 🙂

Spinach Rice

Tags

Basmathi rice varieties, Healthy Spinach, Indian rice variety, Spinach Rice, variety rice

I was getting bored with the usual way of preparing spinach with dal. Recently met my aunt , she had prepared this spinach rice. It tasted different and nice, So now its my version of spinach rice given below. Its quite simple, fast and easy to prepare,as well healthy 🙂

Ingredients

Spinach : generous bunch(finely chopped)

uncooked Basmathi rice: 2 cups

pepper : 2 table spoons

cumin seeds : 1 table spoon

onion: 1/4 of the large one chopped

peanuts: handful

ginger : small piece

garlic : 2 pods sliced( not chopped)

oil : 2 table spoons

Salt to taste

Method:

Wash and cook the basmathi rice with 1:2 of rice and water ration respectively. Once cooked, use fork and separate the rice. Do not mash.

Heat oil in a bigger pan.  Add cumin seeds, let it splutter. Now add onion, let it heat to become transparent. add the peanuts, garlic, ginger, pepper. Let it get heated for 2 mins, now add the chopped spinach. I used baby spinach. Let the spinach cook for 5 to 6 mins, it leaves out water, go on cooking. Add little bit of salt now and let the spinach get cooked well. Now add the rice and mix well. stir well and let the rice cook for few mins with the spinach, add a pinch of salt, as the rice should absorb some salt. Mix well.

Now our spinach rice is ready to be served 🙂

Tomato Rice

Tags

Indian rice variety, South Indian rice, Tomato Rice, tomato rice with coconut milk, variety rice

This is one of my favorites, so thought of sharing this as my first post….. This is one of the simplest rice variety. Easy to pack for lunch in busy schedules. Ingredients:

Basmati Rice : 2 cups

Tomato : 2 big chopped finely

Onion : 1/2 of a large

Ginger Garlic Paste : 1/2 teaspoon

Red Chili Powder : 1/2 teaspoon ( Replace with 3 green chili instead)

Coconut Milk : 2 cups(optional, replace by 2 cups of water)

Water : 2 cups

Salt : as needed

Cumin seeds : 1/4 teaspoon

Fennel Seeds : 1/4 teaspoon

Cinnamon Stick : a small one

Cloves : 2

Oil : 1 1/2 teaspoon

Method:

• Finely chop onion and tomato.
• Wash basmati rice and keep it aside.
• Heat oil in a pan. When hot add cinnamon sticks, cloves, cumin seeds, fennel seeds.
• When it crackles, add onion and saute for 2 mins.
• Let the onion turn translucent, now add chopped tomato.
• Saute till it smashes completely.
• Now add red chili powder, salt and mix.
• After a minute, add the washed and cleaned rice. Saute it for 2 mins.
• You can either cook in pan, pressure cooker or rice cooker. I have used rice cooker.
• Now transfer the contents to rice cooker, add water and coconut milk, mix.
• Once it is cooked, add some cilantro leaves and garnish.
• In case of pressure cooker cook for 3 whistles.
• In case of pan, cook till rice is soft and fluffy.

Serve with raita or plain yogurt. You can use more oil in case you feel oil is less.