Category Archives: Rice

Recipe – Chinese Fried Rice

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Prep Time: 15-20 minutes

Cooking Time: 20 Minutes

Serves: 4

Ingredients

  • White rice: 1 ½ cup
  • Water: 4 Cup or as required
  • Oil: 2 Tablespoon
  • Onion: 1, Chopped into thin slices
  • Ginger: Finely chopped, crushed or paste, 1 teaspoon
  • Garlic: Finely chopped, crushed or paste, 1 teaspoon
  • Green chili: Finely chopped, crushed or paste, ½ teaspoon
  • Carrots: Chopped into very fine pieces, ¼ Cup
  • Green Beans: Chopped into very fine pieces, ¼ Cup
  • Peas: ¼ Cup
  • Cabbage: ½ cup, Chopped into very fine pieces
  • Green Bell Pepper: 1, Chopped into small thin slices
  • Salt: 2 Teaspoon or to taste
  • Black Pepper Powder: 1/2 Teaspoon
  • Soya Sauce: 2 tablespoons
  • Fresh Coriander Leaves: Chopped, 2 Tablespoon
  • Fresh Mint leaves: 4-5, finely chopped
  • Spring Onion: green portion, chopped, 1 tablespoon

Method

  • Wash rice 2-3 times and soak it in water for 5 minutes. Drain the water.
  • Boil 2 ½ cups of water and once it starts to boil add the drained water. Cover and cook until rice is done.
  • Heat Oil in a frying a pan.
  • Add onion, ginger, garlic and green chili. Sauté till onions are transparent, not brown.
  • Add carrots, beans, peas, cabbage, bell pepper and stir. Cover and cook till 80% cooked. Vegetables should not be over cooked. It should be little crispy.
  • Add salt, black pepper powder and soya sauce. Stir well.
  • Add the cooked rice. Stir again for 2-3 minutes. Turn off the heat.
  • Garnish with chopped coriander and mint leaves and spring onions.

 

 

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Recipe – Mexican Mixed Rice Bowl / Rice with Black Beans / Chipotle Vegetarian Bowl

Aviary Photo_131473889011955114Prep time: 5 hours

Cook time: 30 mins

Serves: 4

Ingredients

For the rice:

  • Rice: 1 1/2 Cup
  • Water: as required

For the Beans:

  • Black beans: 1 cup
  • Oil: 1 teaspoon
  • cumin seeds: 1/2 teaspoon
  • Garlic cloves: 4-5
  • Salt: 1/2 teaspoon or to taste
  • Water: 3 Cups

For the Tomato salsa:

  • Onion: 1 small, finely chopped
  • Tomato: 2 small, finely chopped
  • Green Chili: 1 finely chopped
  • Salt: 1/2 teaspoon or to taste

For the Avocado Paste:

  • Avocado: 1, peeled and de-seeded
  • Milk: 2 Tablespoon (optional)
  • Lemon Juice: 1 Tablespoon
  • Garlic: 2-3 cloves
  • Salt: 1 teaspoon
  • Green Chili: 1

For the dressing:

  • Fresh Coriander: 1 Tablespoon
  • Lettuce or Purple cabbage: 3-4 leaves (Optional)
  • Sweet Corn kernels: 2 Tablespoon
  • Grated cheddar cheese: 1/4 cup
  • Any Crunchy snacks (like tortilla chips): 1/4 Tablespoon

Method

  • For the rice: Boil rice in water until cooked, drain and keep aside.
  • For the Beans: Soak 1 cup of black beans for minimum 4-5 hours. Heat 1 teaspoon oil in a pressure cooker or pan. Add cumin seeds and when it changes color, add chopped garlic. Saute for 1 minutes. Add soaked and drained black beans, salt and water. Cook until 3 whistles or till beans are done. Keep aside.
  • For the Avocado Paste: Take out the avocado pulp using a spoon. Add milk, lemon juice, green chili, salt and garlic. Blend or grind to a smooth paste. Keep aside.
  • For the Tomato salsa: Finely chop onion, tomato and green chili. Add salt and mix well.

Assembling:

  • In a bowl, keep 1 lettuce and 1 purple cabbage leaf layer.
  • Add some rice on top of the leaf.
  • Add some black beans in one side.
  • Add some of the avocado paste next to beans.
  • Add tomato salsa next to the avocado paste.
  • Add some of sweet corn kernels next to the avocado paste
  • Add some of grated cheddar cheese next to the corn.
  • Add any crunchy snacks to complete the side circle.
  • Sprinkle some coriander leaves, salt and black pepper powder on the mixed bowl.
  • Serve the Mexican Mixed Rice Bowl.

Cook’s Note:

  • You fry fry the rice. Heat 2 teaspoon oil, add 1 teaspoon cumin seeds, after 30 seconds add rice and little salt. Mix well and cook for 2-3 minutes.

 

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Recipe – Mixed Vegetable Pulao / Vegetable Rice

Aviary Photo_131472975061226414

Prep Time: 15-20 minutes

Cooking Time: 20 Minutes

Serves: 2

Ingredients

  • Basmati Rice or Plain white Rice: ¾ cup
  • Water: 2 ½ Cup
  • Ghee or Oil: 1 Tablespoon
  • Carrots: Chopped into small pieces, ¼ Cup
  • Green Beans: Chopped into small pieces, ¼ Cup
  • Peas: ¼ Cup
  • Green Bell Pepper: Chopped into small pieces, ¼ Cup
  • Onion: 1 medium, Chopped into small pieces
  • Ginger, garlic, green chili: Finely chopped, crushed or paste, 2 teaspoon
  • Cumin Seeds: 1 Teaspoon
  • Bay Leaf: 1
  • Clove: 2
  • Cinnamon stick: 1 small piece, ¼ inch
  • Cardamom (Elaichi): 2
  • Cashew: 10-12
  • Salt: 2 Teaspoon or to taste
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Red Chili Powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Cumin Powder (Jeera): ½ Teaspoon
  • Coriander Powder: ½ Teaspoon
  • Fresh Coriander Leaves: Chopped, 2 Tablespoon

Method

  • Wash rice 2-3 times and soak it in water.
  • Heat Oil/ghee in a pressure cooker.
  • Add Cashew, sauté it till it turns golden brown. Take it out and keep aside.
  • In the remaining oil, add cumin seeds, bay leaf, clove, cardamom, cinnamon stick and sauté for 30 seconds.
  • Add onion and sauté till onions are light brown
  • Add ginger-garlic-green chili paste and sauté for 1 minute.
  • Drain the soaked rice and add it in the Cooker. Stir.
  • Wash all the chopped vegetables, drain and add in the cooker. Stir again.
  • Add salt, turmeric powder, red chili powder, garam masala powder, coriander powder, cumin powder. Stir and mix all well. Sauté for 2-3 minutes.
  • Add water and let it boil.
  • Cover the cooker. Wait for 1 whistle in high flame.
  • Turn off the heat.
  • Let the steam escape before opening the cooker lid.
  • Add fresh coriander leaves and fried cashews.
  • Serve hot.