Vegetable Fried Rice

The term fried rice refers to steamed  rice stir fried along with vegetables.Fried rice originated in China which is loved across the world.This is a simple recipe that is loved by everyone at home.Original recipe was by my friend Ms.Swapna L,but I have made minor changes,without affecting its originality.Tastes great when accompanied with some spicy gravy or atleast hot and sweet tomato ketchup as this version of rice does not use much of spice in it.

Ingredients:
Rice                                                                       1.5cups
Oil                                                                         3-4tbsp(apprx)
Butter                                                                  1tsp
Vinegar                                                               2tsp
Salt                                                                       to taste
Lemon juice                                                      1/2tsp
Water(for cooking rice)                              3cups

Vegetables-
Cabbage(fine chopped)                               1/2cup
Carrots(finely chopped)                             1/4cup
Green Beans(finely chopped)                   1/4cup
Spring onion/Scallions,chopped            1/4cup
Green peas(fresh/frozen)                          1/4cup
Sweet corn                                                       1/4cup
Onion(finely chopped)                               1/4cup
Green chilli(minced)                                   1
Garlic flakes(minced)                                2-3

Method:

• Wash rice and pressure cook adding specified amount of water,little salt,lemon juice and a tsp of oil to one whistle,then turning  the gas mark to low and cook for 6-8 minutes.
• In a small pot add peas,corn,beans and carrots and boil for 2-3 minutes,drain and set aside.
• When the pressure is all gone,open the lid and let it cool for sometime.
• Take a heavy deep pan and add heat with oil(2-3tbsp)
• Let the flame be on high till all are vegetables are sauteed
• Add the minced garlic and green chillies,after 15 seconds add the fine chopped onions,saute for 30 seconds.
• Add cabbage and sauté for another 30 seconds.toss in the spring onions(reserve a little to add just before serving),sauté for 15 seconds,then the blanched vegetables,salt,vinegar and give a nice stir.
• Now reduce or can even switch off the flame,add the rice(with a help of a fork mix and separate clusters if any)
• Combine everything very well carefully not mashing the rice,adding a tsp of butter.
• Cover and cook on low flame for the next 5 minutes.
• Serve adding the reserved spring onions ,lightly mixing it up with any spicy gravy of your choice.

Served with Red Thai Curry-

Note:
I have used regular sona masoori rice,but has to be cooked maintaining a slight grainy texture,again the measurements of water should be altered according to the need as it differs with the rice variety.
Just cook it  as you cook for rice dishes.
There is nothing like all the vegetables mentioned should be used,while cabbage,onions and any 2 others are recommended.
More oil may be used  if needed.
Spice lovers may use 1-2 minced green chillies by mixing it just before serving.
 

Lemon Rice

This is one of my favourite South Indian rice variety.It is easy to prepare and can be packed into lunch boxes.Accompanied with pickle and some chips would make a tasty meal as well.Such dishes can be prepared when no vegetables are in stock at home.

Ingredients:
Rice                                                 1pav(1.25 cups)(sona masoori)
Salt                                                  to taste

For Masala:
Green chilli                                  1
Chopped Ginger                        1tsp
Fresh coconut                           3tbsp
Turmeric powder
(haldi)                                          1tsp
Curry leaves                              2-3

For seasoning:
Oil                                                2-3tbsp
Mustard seeds                        1tsp
Cumin(jeera)                          1tsp
Chana daal/
Split yellow lentil                 1tsp
Urad daal/
Split black lentil                   1tsp
Peanuts                                   1tbsp
Curry leaves                         8-10
Lemon juice                          1tbsp
coriander leaves 
(finely chopped)                 1tbsp

Method:

• Wash rice and pressure cook adding double the amount of water(1part rice:2 parts Water)and salt to taste to one whistle,then cook on low flame for 5-7 minutes,switch off the flame.Let it cool completely.
• In a small blending jar take all the ingredients mentioned under masala and pulse to form a coarse paste(need not add water)
• Heat oil in a heavy bottomed pan.
• Add the mustard seeds,once crackles add jeera followed by peanuts,roast till colour changes.
• Add chana daal,urad daal and roast for few seconds.
• Add curry leaves,coarse paste and roast on low flame for a couple of minutes.
• Add lemon juice,corainder leaves,additional salt to taste(check the taste of rice as salt is added there) and switch off the flame.
• Add the cooked,cooled rice and mix gently with a fork or a slotted spatula till everything gets well incorporated.
• If you feel it is too dry can add 1-2tsp of additional oil(generous amount of oil makes it taste better,like the ones served in temple)
• Switch the flame on,cover and re-heat for nother 5 minutes on low flame.
• Switch off.

Beetroot Bhakri/Beetroot Akki Rotti (with Cooked Rice)-Unleavened Flatbread With Cooked Rice

Bhakri is a the name for flatbread in Konkani/Marathi.This is an easy and tasty recipe that can be made with leftover rice.I just make this for breakfast whenever I have a small batch of cooked rice,just adding  soaked yellow lentil(chana daal) little grated beetroot  which makes the bhakri look colourful.I had heard about this bhakri from my mother- in- law but never got a chance to taste,and honestly I was wondering how it might taste as use of soaked chana daal and beets were new to me.I gave a try on my own and to my surprise I love it having for weekend breakfast when I have no plans as to what to prepare and have a little rice in the refrigerator.Bhakri  has to be served topped with butter and anything like pickle or chutney powder.

Ingredients:
Cooked rice                                    1.5cups
Green chillies                                2
Fresh coconut                               1/2cup
Salt                                                    1tsp
Finely chopped onions              1cup
Grated beetroot                           2tbsp
Fresh chopped coriander         2tbsp
Chana daal
(split yellow lentil)                    2tbsp(to be soaked overnight)
Rice flour                                       1 1/3 cup
Oil                                                    to roast bhakris

Method:

• In a blending jar add the rice,coconut,salt and green chillies(cut into pieces) and blend lightly adding little water,becomes like a paste.
• Transfer the prepared paste into a bowl
• Into the bowl add chopped onions,coriander leave,drained daal,grated beetroot and give a mix (using hands are preferred.
• Add the rice flour and mix till everything gets well incorporated adding little water if needed.
• This should be a wet dough.

Preparing Bhakris:

• Heat a griddle,and smear with oil.
• Take a handful of dough and press gently pat with your palms to get a circular shape as thin as possible,requires a little practice (keep a bowl of water for dipping hands in between).
• Add little oil on sides,cover with a lid and cook on medium flame for a minute or two,(there should not be any spots of rawness
• With the help of a spaltula flip on the other side and cook for another couple of minutes(Ikeep two griddles simultaneously which makes the process faster).
• Serve topped with butter and pickle.
• Repeat the procedure to make remaining bhakris,makes 4-5 bhakris and this is quite filling.

 Note:
Those who do not like beets may either substitute it with grated carrots or just skip it.
Coconut may be skipped as well.

Bisi Bele Bath:Hot Spicy and Sour Lentil Rice

This is a rice based dish from the State of Karnataka,India.The name Bisi Bele Bath may be translated as hot lentil rice.It involves a process where cooked rice is again cooked with tuvar daal(split pigeon peas),vegetables and a special  prepared masala with tanginess of tamarind and with a hint of jaggery Though it is a long process but worth the effort as the result is a filling and mouth watering one pot dish which makes a meal special.I learnt to make this from my dear sister Anu Pai with slight changes in the masala.

Ingredients:

Rice                                         3/4cup

Tuvar daal                           3/4 cup

Vegetables:

Carrot                                     1

Chayote squash                  1

French beans                       5-6

Green peas                            1/4cup

For Masala:

Fresh/dry coconut             1tbsp

Red chillies                           4byadagi,3guntur(roasted)

Chana daal                           2tsp

Urad daal                              1tsp

Coriander seeds                 4tsp

Cumin seeds                         1/4tsp

Cloves                                     4

Cinnamon                             1 inch piece

Poppy seeds                         1/2tsp

Garlic                                     1 flake(optional)

Black peppercorns           4-5

For seasoning:

Oil                                           2-3tbsp+1tsp apprx for roasting

Mustard seeds                   1tsp

Curry leaves                      5-6

Peanuts                               1tbsp

Asafoetida                         2pinches

Turmeric powder           1/4tsp

Onion(M)chopped         1nos

Tomato(m)Chopped     2nos

Other ingredients:

Salt                                      to taste

Jaggery                             1-2tsp

Tamarind pulp

(thick)                               prepared from a cherry sized ball

Method:

• Prepare rice directly in a vessel or a cooker and set aside(should be soft,like the one we use for regular meals).
• Peel carrot and chayote,remove the fibre from beans,wash and cut the veggies into 1 inch long pieces.
• Wash daal and put in a pressure cooker and in another vessel add the veggies and cook for 3whistles.
• Heat a shallow pan with little oil and roast dhania lightly,set on a plate add chana daal,roast till colour changes and aroma is felt.
• Similarly roast the urad daal too.Also roast the jeera,black pepper and poppy seeds,set on the plate.
• Add little oil and roast the cloves and cinnamon,if roasted chillies are not available in your pantry then roast it till crisp.
• Roast coconut and crushed garlic flake to light golden.
• Let everything cool,transfer the roasted ingredients into a blending jar and blend to form a nice powder.
• Take the powder in a bowl and mix adding little water to form a paste and set aside.
• Heat a heavy bottomed deep pan/Kadai and heat oil.
• Once heated toss in the mustard seeds,followed by curry leaves and then the peanuts,let the nuts get roasted.
• Add the chopped onions,saute to translucent,add turmeric powder,stir and add tomatoes and saute for few minutes.
• Add the pressure cooked veggies(reserve water separately),salt and jaggery to taste,and assafoetida/hing for flavour.
• Add the tamarind extract and cook for 2 minutes.
• Add the masala paste and cook for 2 more minutes.
• Add the cooked daal(mash it,if there is water,reserve it for later adjustments),rice and mix till combines well.
• Pour required reserved water(stock) and let it be of pouring consistency as it gians thickness with time.
• Meanwhile have a taste of it and make necessary adjsutments(should taste taste like rice mixed with sambhar)
• Cover and cook for 10 minutes covered on a low flame.
• Serve topped with little ghee(clarified butter)with some boondi/chips and some raita or plain yogurt.

Note:

• I have cooked rice directly in a pot on stove top by discarding the starch method as it is my usual process,but you may  even pressure cook it.
• The vegetables can be of your choice.Veggies like knol khol(kohlrabi),and avare kaalu(field beans) are typically used by the natives.

 

Fenugreek and Coriander Leaves Rice-Methi aur Hare Dhaniye ki Chawal

This is a healthy as well as tasty one pot meal which can be served with raita/curd and could also be packed in lunch boxes.The aroma of the fresh greens makes it more flavourful.

Ingredients:

Rice(washed/soaked for 30mts)                               1.5 cups

Fresh chopped coriander/cilantro/dhania          1cup

Fresh chopped methi/fenugreek leaves                 1 cup

Green peas(optional)                                                    1/3cup

Salt                                                                                       To taste(1 1/4 tsp,apprx)

Soy chunks(optional)                                                   8-10

Water                                                                                  In the ratio (1:2.5)

For masala:

Green chillies                                                                   2

Chopped ginger                                                              1tsp

Garlic cloves                                                                    4-5

Elaichi/cardamom                                                        1(only seeds)

Cinnamon                                                                         a small piece

Coriander leaves                                                           (take out 1/4 cup from the above)

For tempering:

Bay leaf                                                                             1

Cashew nuts                                                                   1tbsp

Onions(diced)small                                                    3 nos(abt 1 cup when chopped)

turmeric powder                                                          1/2 tsp

Olive Oil+ghee(clarified butter)                           3tbsp

Method:

• Blend the ingredients mentioned under masala to a smooth paste
• Heat oil/ghee in a pressure cooker,add bay leaf,cashew nuts,till light golden
• Add diced onions saute till golden
• Add the prepared paste and saute for 3-4 mts,or till rawness of ginger,garlic fades
• Add rice(water drained)and saute for a minute
• Add green peas,soy chunks,chopped methi/coriander,turmeric,salt and saute for another minute
• Add water,cover the lid.when the first whistle is about to blow turn the flame to sim and cook for 8 minute
• Switch off the heat.

Note:

• I have used sona masoori rice that takes time to cook,so the ratio of water is 1:2.5.depending on the rice water should be adjusted
• Can also add a tbsp of  fresh coconut while preparing the paste,gives a nice flavour.

Pudina Chawal/Pulao-Mint Rice

Rice varieties are a speciality in India.No matter which region it belongs to but  formation is  complete and balanced, and have taste of their own.Everyday is not the  same,so ,is also cooking!! Sometimes we feel like being less in kitchen and devote more time to other activities be it watching a movie or reading a book but want something to eat that tastes the best and involves less time and effort.Here is one such recipe of rice with fresh mint leaves and a blend of few spices that makes it taste divine..The best part in this recipe is that it has no onion or garlic,though it can be added for those who like it.It can be packed in lunch boxes or even good as a travel food.
The recipe credit goes to my friend Sanjukta who cooks yummy food in no time.

Ingredients:
Rice(sona masoori)                         1 1/4 cups(1pav)
Salt                                                  to taste
Water (for cooking)                        Rice:water-1:2
Paneer Cubes                                  10-12
Fresh/frozen peas                            1/3cup
Lemon Juice                                    1/2tsp

For Masala:
Pudina/Mint leaves                          4 fistful(mushti/mutti)
Green chillies                                   2-3(as per your spice liking)
Ginger  Choppings                           1tsp
Fresh/Dry coconut                            1/4cup


For Seasoning:
Oil(any variety of choice)                3-4tbsp
Mustard seeds                                  1/2tsp
Jeera(cumin)                                    1tsp

Method:
Wash rice nicely and then soak it for 30 minutes.
Make a paste with the mentioned ingredients by first blending ginger,chillies and coconut to coarse powder then add mint leaves in batches using little water to a fine paste.
Heat oil in a pressure cooker and toss in mustard seeds and let it crackle,toss in jeera and allow it to sizzle.
Add masala paste and sauté for 3-4 minutes or till the rawness fades.
Add drained rice,salt to taste and give a nice stir.
Add fresh peas,paneer cubes ,lime juice and water and cover the lid.
Pressure cook to one whistle and simmering the flame for 5minutes.Switch off
Once you open the lid give a 5 minutes standing time as immediate mixing will ruin the texture of rice.
Carefully mix the rice with a slotted spoon evenly.
Serve with any raita or curry of your choice.    

Note:
The original recipe does not use any peas or paneer.I have added it as my son loves it!!
Onion can be added as well.Just used a medium sliced onion after mustard and cumin seasoning and sautéing to light golden and follow the remaining process