Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: RICE TREATS AND NOODLES

BURNT CHILLI GARLIC NOODLES

Much as the kids dislike noodles, it is hubby’s favourite, and when the flavour is garlic nothing can be better! Well, tried out this chilli garlic combination and it was worth it especially after hubby said they were the best noodles I had made so far!

This is what you’ll need

Noodles: 400 gms (100 gms per person)

Chopped garlic: 1tbsp

Chilli oil: 2tbsp

Dried red chillies: 4 to 6 (depending on how spicy you like it)

Spring onions: 4 ( sliced)

Carrots: 2 (julienned)

Cabbage: 1 cup (shredded)

Green Pepper: 1 (sliced)

Soya sauce: 1tbsp

Vinegar: 1tsp

Salt and pepper to taste

Let’s get cooking

1. Boil the noodles. Drain and keep aside.

2. Prepare the chilli oil by heating 2tbsp of oil in a small pan. Add finely chopped red chillies and turn off the gas. Let this rest for a while. (You can prepare this earlier and keep. Strain if you like it less spicy)

3. Heat the chilli oil in a wok. Add the chopped garlic and fry until it turns light brown.

4. Add the red chillies broken into bits and fry for another few seconds.

5. Add the vegetables and stir fry for 3 to 4 minutes, until the vegetables are almost done.

6. Add the noodles, soya sauce, vinegar, salt and pepper. Mix well.

7. Fry for a few minutes until noodles are mixed well with the vegetables. Serve hot.

Approximate preparation and cooking time: 50 minutes

Serves: 4

 

PALAK BIRYANI (SPINACH BIRYANI)

On my recent trip to India, my sister in law asked me if I had the recipe for Spinach Biryani on my blog. Apparently she had tried it at some restaurant and it was delicious. I have never eaten it at a restaurant before, so thought I will try making it at home. Thanks to her another new recipe added to my collection!

This is what you’ll need

Basmati rice: 1 cup

Palak (spinach): 1 1/2 cup

Coriander leaves: 1/2 cup

Green chillies: 2

Ginger garlic paste: 1tsp

Onions: 2

Tomatoes: 2

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Cumin powder: 1/2tsp

Garam masala powder: 1tsp

Cloves: 2

Cinnamon: 1/2″ piece

Cardamom: 3

Cashew nuts: 1tbsp (fried, for garnishing)

Oil: 3tsp

Salt to taste

Let’s get cooking

1. Soak the rice for half an hour. Drain and keep aside.

2. Roughly chop the palak and coriander leaves. Grind them to a smooth paste, along with the green chillies.

3. Slice the onions and keep aside half of it to fry and use for garnish later.

4. Chop the tomatoes finely.

5. Heat the oil in a pan. Add the cloves, cinnamon and cardamom.

6. Add half the onions and saute until light brown.

7. Add the ginger garlic paste and fry again for another minute.

8. Add the dry powders, along with the tomatoes and cook until the tomatoes are soft and pulpy.

9. Pour in the ground spinach paste and fry well until almost dry.

10. Add the rice along with salt and 1  3/4 cup of water. Cover and bring to a boil.

11. Lower the flame and cook until the rice is done.

12. Garnish with fried onions and cashew nuts. Serve hot with a raita of your choice.

Approximate preparation and cooking time: 50 minutes

Serves: 4

PANEER FRIED RICE

The other day my hubbie was talking about what he is going to cook  when I am away and he mentioned Paneer Fried Rice. That was when I decided to make it before he did 😛 since I had some paneer in the fridge. Very easy to make and as hubbie put it “very tasty”!! 😀

This is what you’ll need

Rice: 1 cup

Paneer: 200gms

Carrots: 2 (julienned)

Onion: 1 (small, finely chopped)

Spring onions: 3 (finely chopped)

Green pepper: 1/2 (thinly sliced)

Red pepper: 1/2 (thinly sliced)

Ginger: 1tsp (finely chopped)

Garlic: 1tsp (finely chopped)

Green chillies: 2 (slit or chopped)

Soya sauce: 2tsp

Green chilli sauce: 2tsp

Vinegar: 1tsp

White pepper powder: 1tsp

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Wash and soak the rice for half an cook.

2. Cook adding 1 and a half glasses of water and salt. Keep aside.

3. Cut the paneer into one inch cubes and fry on a tawa, without adding oil until evenly brown. Keep this aside too.

4. In a pan heat the oil and add the ginger, garlic and green chillies. Fry for a minute.

5. Add the onions, spring onions and fry until transparent.

6. Add the carrots, along with the peppers and continue frying for a further 3 to 4 minutes.

7. Mix in the soya sauce, chilli sauce, vinegar and white pepper powder.

8. Add the paneer pieces and mix well.

9. Lastly add the rice and cook for to to 3 minutes, until the rice mixes well with the paneer and vegetables.

10. Serve hot garnished with spring onion greens and a Chinese curry of your choice.

Approximate preparation and cooking time: 40 minutes (excluding rice soaking time)

Serves: 4

 

 

 

CORN METHI PULAO (FLAVOURED RICE WITH CORN AND FENUGREEK LEAVES)

My older son was all enthusiastic when i told him that I was planning to grow some methi (fenugreek) at home. Ever since he saw the little leaves he kept asking me if they were ready to be plucked. Finally I plucked them to make Corn Methi Pulao for lunch today. Mildly spiced, but yet full of flavour thanks to an easy recipe by Tarla Dalal.

This is what you’ll need

Rice: 1 cup

Onion: 1/2 cup (sliced)

Fenugreek leaves: 3/4 cup (chopped)

Sweet corn: 1/2 cup

Green chillies: 1/2tsp (finely chopped)

Cloves: 3

Cardamom: 2

Cinnamon: 1/2″ piece

Peppercorns: 4

Turmeric powder: 1/4tp

Butter: 1tbsp

Oil: 1tbsp

Salt to taste

Let’s get cooking

1. Wash and drain the rice. Keep aside.

2. Heat the butter and oil in a pan.

3. Add the cloves, cinnamon, cardamom and pepper corns.

4. Add the onions and saute for 2 minutes.

5. Mix in the fenugreek and corn. Fry for another minute.

6. Add the rice, green chillies, turmeric powder and fry for a minute.

7. Add 2 cups of water, along with salt. Cover and cook until the rice is done.

8. Mix well and serve hot with raita or yoghurt.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

 

 

PRAWN BIRYANI

A quick and simple biryani recipe works well on a day when everyone wants something tasty to eat, but I am lazy to cook. Had some cleaned prawns in the fridge and the biryani was the easiest option.

This is what you’ll need

Rice: 2 glasses

Prawns: 300gms

Onions: 3 big

Garlic: 7 cloves

Ginger: 1″ piece

Green chillies: 3

Tomatoes: 2

Yoghurt: 2tbsp

Chilli powder: 1 1/2tsp

Turmeric powder: 1/2tsp

Coriander powder: 2tsp

Coriander leaves: 3tbsp (chopped)

Mint leaves: 2tbsp (chopped)

Cinnamon stick: 1″ piece

Pepper corns: 5

Fennel seeds: 1tsp

Curry leaves: Few

Salt to taste

Oil

Let’s get cooking

1. Wash, drain the rice and keep aside.

2. Clean and wash the prawns. Apply salt and turmeric powder. Keep aside.

3. Slice the onions, tomatoes and green chillies thin. Coarsely grind the ginger and garlic to a paste.

4. Heat the oil in a pan.  Season with the cinnamon stick, pepper corns, fennel seeds and curry leaves. Fry for a minute.

5. Add the onions, green chillies and ginger garlic paste. Fry until the onions are brown.

6. Add the tomatoes and cook until they are soft and pulpy.

7. Add the prawns and fry for a minute. Add the chilli powder, coriander powder, mint and coriander leaves. Fry for another minute.

8. Mix in the yoghurt to get a thickish gravy.

9. Add twice the amount of rice along with salt, cover and cook until done.

10. Mix well and serve hot with raita.

Approximate preparation and cooking time: 45 minutes.

Serves: 4

 

 

COCONUT RICE

It was time to get back to my routine after a long holiday, and getting back to that meant packing a lunch for hubbie. Had some left over rice and a quick, easy recipe that came to my mind was Coconut Rice. My cousin used to make this and it was an all time favourite of mine. Somehow had completely forgotten about it, until today!

This is what you’ll need

Cooked rice: 2 cups

Coconut: 1 cup (grated)

Mustard seeds: 1tsp

Udal dal: 1/2tsp

Chana dal: 1tsp (soaked in water and drained)

Red chillies: 4

Cashew nuts: 6-8 (optional)

Curry leaves: Few

Ghee: 2tsp

Salt to taste

Let’s get cooking

1. Heat the ghee in a pan and season with the mustard seeds.

2. When they sputter, add the udal dal, chana dal, cashew nuts, red chillies and curry leaves.

3. Let it brown slightly.

4. Add the grated coconut and fry for a minute.

5. Add in the rice, along with salt and mix well. Cook on a low flame for a couple of minutes.

6. Serve with papad and pickle.

Approximate preparation and cooking time: 25 minutes

Serves: 3-4

ALOO DUM BIRYANI ( POTATO BIRYANI)

Potato is among the most versatile vegetables, and anything made with potato tastes good! Today I decided to make a biryani, sans the vegetables, using only potatoes.

This is what you’ll need

For the rice

Rice: 1cup

Cloves: 5

Cinnamon: 1″ piece

Cardamom: 3

Peppercorns: 5

Ghee: 1tbsp

Salt to taste

For the potato mixture

Potatoes: 2 (large)

Marinade:

Yoghurt: 1 cup

Green chillies: 4 (chopped)

Ginger garlic paste: 2tsp

Chilli powder: 1/2tsp

Turmeric powder: 1/2tsp

Biryani Masala: 2tsp

Dhania powder: 2tsp

Coriander leaves: 3tbsp (chopped)

Mint leaves: 1tbsp (chopped)

Salt to taste

To assemble the biryani

Onions: 2 (sliced and fried)

Saffron: Few strands (dissolved in 2tbsp warm milk)

Rose water: 1tbsp

Let’s get cooking

1. Peel and cut the potatoes into one and a half inch cubes.

2. Prepare the marinade by first whisking the yoghurt.

3. Add all of the ingredients mentioned under marinade and mix well. Keep asie for 15 20 minutes.

4. In the meantime prepare the rice.

5. Wash and drain the rice. Heat ghee in a pan and add the whole spices.

6. Add the rice, salt and fry for a minute. Add two glasses of water and cook the rice until done.

7. Spread on a plate to cool.

8. In the same pan, add the marinated potato mixture and fry for 3-4 minutes.

9. Add 1 to 1 1/2 glasses of water and let the potatoes cook.

10. When potatoes are done, add the rice and toss gently.

11. Add the fried onions, saffron milk, rose water and cover the pan.

12. Cook on a low flame for another 5 -7 minutes.

13. Serve hot with gravy or a raita of your choice.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

 

BABY CORN AND BROCCOLI STEWED NOODLES

This easy to prepare noodle recipe caught my eye when browsing through Tarla Dalal’s website. Healthy and at the same time delicious! Though  at home nobody likes broccoli it is a welcome change in dishes like this once in a while! 🙂

This is what you’ll need

Haka noodles: 2 cups (boiled)

Broccoli florets: 1/2cup

Baby corn: 1 cup (halved)

Coloured peppers: 1/2 cup

Garlic: 2tsp (finely chopped)

Ginger: 1 1/2tsp (finely chopped)

Green chillies: 2tsp (finely chopped)

Oil: 2tbsp

To be mixed together for the sauce

Vegetable stock: 2 cups

Cornflour: 2tbsp

Soya sauce: 1tsp

Sugar: A pinch

Salt and freshly ground pepper to taste

Let’s get cooking

1. Par boil the broccoli and baby corn and keep aside.

2. Cut the peppers into one inch cubes.

3. Heat the oil in a wok. Add the ginger, garlic and green chillies. Saute on a high flame for half a minute.

4. Add the peppers, broccoli and baby corn. Fry on a high flame for 2 to 3 minutes.

5. Add the prepared sauce and boiled noodles. Cook on a high flame for 3 to 4 minutes, stirring occasionally.

6. Serve immediately.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

TONDLI BHAAT (IVY GOURD PULAO)

When I have nothing much to do I usually start thinking of what new recipe I can try out with what vegetables I have at home. Once I decide what to make I usually check the internet to see if there are similar recipes, so that I can use them as guidelines. Today was one such day and when I decided to make tondli bhaat, The Chef and her Kitchen had a simple recipe. I have adapted this from that website and it was a good change from the usual vegetable pulao.

This is what you’ll need

Basmati rice: 1 cup

Tondli (Ivy gourd): 250gms (around 25)

Cashew nuts: 8-10

Green chillies: 3

Curry leaves: Few

Grated coconut: 3tbsp

Goda masala: 1tbsp

Hing (asafoetida): 1/2tsp

Turmeric powder: 1/2tsp

Mustard seeds: 1tsp

Juice of half a lemon

Coriander leaves: To garnish

Salt top taste

Ghee: 2tbsp

Let’s get cooking

1. Wash and soak the rice for around 10 minutes.

2. Wash and cut the tondli lengthwise into half and then each half into quarters. Keep aside.

3. Chop the green chillies.

4. Heat the ghee in a pan and season with mustard seeds. Add the green chillies, hing, curry leaves and cashew nuts and fry for a couple of minutes.

5. Mix in the cut tondli and fry for a couple of minutes. Add the  turmeric powder, goda masala and continue frying for another few minutes.

6. Add the rice, along with salt and 2 1/4 cups of water. Bring to a boil. Simmer the gas, cover and cook until done.

7. Add the lemon juice. Garnish with chopped coriander leaves and grated coconut.

8. Serve hot with any raita of your choice.

Approximate preparation and cooking time: 30 minutes

Serves: 4-5

 

 

MASOOR DAL KHICHDI

Another quick and nutritious one dish meal from Tarla Dalal. This masoor dal khichdi was really easy to prepare and with a few modifications to the original recipe, it turned out tasty.

This is what you’ll need

Rice: 1 cup

Masoor dal (red lentils): 1/2 cup

Turmeric powder: 1/4tsp

Green chillies (finely chopped): 1tbsp

Dhania jeera powder (coriander cumin powder) : 1tsp

Garam masala: 1tsp

Kokum: 3-4

Jaggery: 1tbsp

Coriander leaves (finely chopped): 3tbsp

Mustard seeds: 1tsp

Hing (asafoetida): 1/2tsp

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Wash the rice and dal and keep aside.

2. Heat the oil in a pressure cooker and season with the mustard seeds and hing.

3. Add the turmeric powder, rice and dal. Fry for 2 minutes.

4. Add the rest of the ingredients along with 4 glasses of water.

5. Cover the cooker and cook until three whistles on high flame.

6. Serve the khichdi hot with papad and a pickle of your choice.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

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