3:15 pm by Unknown
From : http://www.zeekhanakhazana.com/recipe/spinach-fried-rice
INGREDIENTS
2 - 2 ½ tbsp peanut oil
2 tbsp finely chopped garlic
2 tbsp chopped ginger
2 tbsp chopped red capsicum
2 tbsp chopped yellow capsicum
2 tsp cumin seeds
3-2 tbsp chopped spring oil leaves
1 tbsp roasted cumin seeds powder
½ cup chopped spinach
Salt to taste
2 cup parboiled rice
3 tsp chopped coriander
For garnish
Chopped coriander
Roasted cumin
METHOD
Heat oil in a pan, fry chopped garlic and ginger in it.
Add chopped red and yellow capsicum, and cumin seeds in the pan, fry them.
After fried, add chopped spring onion leaves, roasted cumin powder, and chopped spinach, fry them.
When spinach is fried, add salt in it.
Now put rice and chopped coriander in the pan, toss them.
To garnish, sprinkle chopped coriander, and roasted cumin on prepared spinach rice.
Your Spinach Fried Rice is ready.
3:19 pm by Unknown
From : http://www.zeekhanakhazana.com/recipe/aeromatic-thai-rice
INGREDIENTS
2 ½ tbsp peanut oil
2 tsp chilli flakes
5 tsp finely chopped garlic
1 tsp red chilli powder
¼ cup coarsely grounded peanuts
1 radish
2 cup brown rice soaked in water
Salt to taste
9 - 10 sprig chives
¾ cup sprouted beans
2 tbsp brown sugar
2 tbsp soya sauce
6 tbsp tamarind water
Oil as required
For garnish
Sprouted beans
Coarsely grounded peanuts
Lemon wedges
Red chilli powder
Chives
Brown sugar
METHOD
Firstly, heat oil in a pan, sauté chilli flakes, garlic, red chilli powder and peanuts in it.
Meanwhile, dice the radish.
Now, add brown rice, salt, water and chives in the pan to cook.
After this, heat peanut oil in another pan, add garlic, radish, sprouted beans, salt, brown sugar, soya sauce and tamarind water in it to prepare an aeromatic mix.
Next, put the prepared aeromatic mix on the rice.
Garnish the prepared rice with sprouted beans, peanuts, lemon wedges, red chilli powder, chives and brown sugar.
Your Aeromatic Thai Rice is ready.
2:19 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 25 mins
Serves 4
Ingredients200g brown rice
3 tbsp extra virgin rapeseed or olive oil
200g spring greens or chard (trimmed weight), washed and roughly chopped
3 garlic cloves, finely sliced
400g can butter beans, rinsed and drained
½ tsp cumin seed
1 tsp smoked paprika
natural yogurt, to serve (optional)
Method
1.Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.
2.Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.
2:13 pm by Unknown
From : bbcgoodfood
Prep: 5 mins
Cook: 20 mins
Serves 6
Ingredients1 onion, sliced
1 tbsp vegetable oil
1 tsp turmeric
300g basmati rice
600ml hot vegetable stock
bunch spring onions, sliced
50g pistachios, roughly chopped
Method1.Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the grains are golden.
2.Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender. Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving hot, or allowing to cool.
1:58 pm by Unknown
Chef Name : Unknown
Ingredients :
200 gm boiled Rice noodles
125 gm sliced Button mushrooms
125 gm Broccoli
125 gm Bok choy
50 gm low-fat cubed Paneer
2 julienned Carrots
2 tbsp Soy sauce
1 grated Lime rind
1 ltr Vegetable stock
2 stalks crushed Lemongrass
1 crushed Red chilly
2 slices Fresh ginger
2 flakes Garlic
2 sprigs Fresh coriander leaves
1 tbsp chopped Coriander leaves
Salt to taste
Method :
1.Marinate the paneer in soy sauce and lemon rind for half an hour.
2.In a large saucepan, add thee vegetable stock, lemon grass and chilly, mix.
3.Add the ginger, garlic and coriander leaves, bring to a boil, cover and simmer for 20 minutes.
4.Strain the stock and return to heat.
5.Add the noodles, paneer with marinade, mushrooms and simmer for 5 minutes.
6.Add the carrots, broccoli, bok choy and coriander leaves, simmer for another 5 minutes until the vegetables are crunchy but tender.
7.Season the soup with salt and pepper.
8.Garnish with the coriander leaves and serve hot.
5:05 pm by Unknown
From : www.Sulekha.com
Ingredients
Basmati rice - 2 cups
Onion ( big ) - 1
Ginger - a small piece
Garlic - 6 cloves
Red chilli - 6
Carrot - 1
Beans - 10
Capsicum ( small ) - 1
Cabbage ( cut into thin slices ) - 1/4 cup
Leeks - a handful
Celery - a handful
Green chilli - 2
Soya sauce - 2 tsp
Vinegar - 2 tsp
Butter - 1 tsp
Salt - as needed
Oil - as needed
Method
1. Soak rice for half an hour.
2. Melt butter in a frying pan.
3. Add rice, fry, pressure cook with 4 cups of water and set aside.
4. Grind ginger, garlic, red chilli to a paste.
5. Grind celery, leeks to a paste.
6. Cut onion, carrot, capsicum , beans into thin slices.
7. Slit green chilli.
8. Heat oil in a frying pan.
9. Add green chilli, onion and fry for a few minutes.
10. Add ginger paste, leek paste and fry for sometime.
11. Add carrot, cabbage, beans, capsicum, salt, soya sauce, vinegar, cover with a lid and cook.
12. When the vegetales are cooked, mix with rice.
12:36 pm by Unknown
From : Fortunecookingoil
Serves - 4
Less than 30mins
Ingredients1 cup rice
2 cups water
1 tablespoon oil
1 large onion
1 cup mixed vegetables chopped
2 green chilly
1 tablespoon garam masala
Salt to taste
Method of preparation
1.Cook the rice with water on high for 16 minutes before which it should be soaked for sometime.
2.Cook the mixed vegetables in ½ a cup of water for 8 minutes on micro 60.
3.In another bowl take oil, onion, and chillies and cook on high for 4 minutes.
4.Mix all the ingredients well in another bowl along with the salt and garam masala and cook for 5 minutes on high.
5.Allow it to stand for 5 minutes and serve hot.
12:33 pm by Unknown
From : Indianfoodforever
Ingredients:
2 cup rice (chawal)
3 onion (pyaj)
200 gm mushroom
200 gm cottage cheese (paneer)
2 capsicum (shimla mirch)
5-6 cauliflower (phool gobi) pieces
4 cloves (laung)
2 cinnamon pieces (dalchini)
2 bay leaf (tej patta)
6 tbsp clarified butter (ghee)
2 tsp salt (namak)
How to make mushroom pulao :
Soak rice for half an hour or so.
Boil rice in a container until it gets cooked properly and water dries up.
Finely chop onion.
Cut paneer cubes.
Cut cabbage into fine long pieces.
Cut mushroom into slices.
Heat ghee in a pan and fry paneer until light brown.
Take them out and keep aside.
Now fry onion in the pan until it turns pink.
Then add laung, dalchini, tej patta and mushroom. Fry for few minutes.
Then add shimla mirch, phool gobi, namak and paneer cubes along with little water. Cook at low flame.
When vegetables are cooked properly, remove it from the flame.
Serve them hot.
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12:25 pm by Unknown
From : Sulekha
Ingredients
Sliced Mushroom - 1/2 cup
Basmathi Rice - 3/4 cup
Spring Onion - 1 tbsp
Spring Onion Greens - 1 tbsp
Ground Pepper - 1 tbsp
Butter - 1 tbsp
Sliced Garlic - 2
Salt
Method
1.Cook the soaked rice till 3/4 th done.Then cool it.
2.After it get cooled add 1 tsp butter,crushed pepper,salt and mix it well.
3.Take a pan heat the butter,add sliced garlic and fry till golden brown,add spring onion and again fry it for a mins.
4.Now add ground pepper,mushroom and fry it.
5.When mushroom starts to leave water,add rice and mix it well.Finally add spring onion greens and serve it.
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12:15 pm by Unknown
From : Tastyindianrecipe
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Servings: 3-4
Ingredients:
1 cup button mushroom
1-1/2 cup basmati rice
200 gms paneer (cut in cubes)
2 tbsp ginger-garlic paste
2 green chillies thinly chopped
1/2 tsp cumin seeds
3-4 curry leaves
2 small onions thinly chopped
3-4 tomatoes chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp garam masala powder
3 tbsp cashew nuts paste
1 tbsp almonds paste
Fresh coriander chopped
Few mint leaves chopped
Salt to taste
Vegetable/sunflower oil
Whole garam masala:
1 bay leaf
1 dried Kashmiri red chilli
2 cloves
3-4 black pepper corns
1 inch cinnamon
2 cardamoms
How to make Mushroom Paneer Pulao:
1.Heat sufficient oil in a pan and deep fry the cubes of paneer slightly golden. Keep aside.
2.Slice the button mushroom and keep aside.
3.Wash basmati rice 2-3 times thoroughly and soak in the water for about half an hour.
4.Add little amount of salt in rice and keep on boil until 3/4th done.
5.Heat a non-stick pan and add 2 tbsp of oil.
6.Add whole garam masala, cumin seeds and curry leaves.
7.Saute for few seconds and add green chillies along with ginger-garlic paste.
8.Saute for a minute. Now add chopped onion.
9.Stir for few seconds on medium high heat until onion translucent.
10.Now add chopped tomatoes, salt and spices.
11.Mix well and cover the pan.
12.Simmer the flame, leave the gravy to get ready in 3-4 minutes.
13.When the oil starts touching the sides of the pan, then you may add mushrooms.
14.Also add cashew nuts and almonds paste.
15.Add half cup of water and leave the mushrooms to tender.
16.When the gravy seems thick then add fried paneer.
17.Mix very gently and add boiled rice.
18.Toss and drizzle some drops of water over all on top of the rice.
19.Cover the pan, simmer the flame and leave the pulao to get cooked.
20.After 4-5 minutes, the pulao will get ready.
21.Finally garnish with chopped coriander and mint leaves.
22.Serve hot with roasted papad and yogurt.
Chef Tips:
1.You can use pre-boiled mushrooms.
2.Another way to make this delicious pulao is, take an oven proof bowl, make the layers of gravy, boiled rice and garnishing ingredients, add some water, cover with a tight lid and heat in the oven for 4-5 minutes just before serving.
3.You may garnish this pulao with your favorite dry fruits or blanched nuts.
4.This is one of the best pulao goes with any dal or curry dish.
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11:32 am by Unknown
From : Indobase
Ingredients:
1 Cup diced mushroom
1/2 Cup diced onions
1/4 Cup green peas
1 Tomato
1 Spoon chilly powder
1 Spoon coriander powder
5 cashews
1/4 Cup water
Cooked rice
Coriander chopped to garnish
Salt to taste
Oil as required
How to make Mushroom Fried Rice:
Heat oil in a wok.
Fry cashew nuts and onions. Then add mushrooms, chilly powder, salt, coriander powder, green peas and tomatoes.
Add water in it. Fry till oil separates from the mixture.
Then mix cooked rice and garnish it with chopped coriander leaves.
Mushroom Fried Rice is ready.
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5:51 pm by Unknown
From : Tastyindianrecipe
Prep & Cooking Time: 30 mts
Serves 4 persons
Cuisine: Indo-Chinese
Ingredients:
4 cups of cooked (cold) rice
2 spring onions, finely chopped
fistful of chopped capsicum
1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts
3/4 tbsp vinegar
fine black pepper pwd as required
salt to taste
1 1/2 tbsps sesame oil or peanut oil
Method :
1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 3-4 mts.
3 Add salt and pepper pwd combine. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.
4 Add vinegar and toss all the contents on high heat for a 30 secs. Turn off flame. Garnish with chopped spring onion greens and serve hot
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5:25 pm by Unknown
Chef's Name : Vicky Ratnani
Ingredients1 medium onion
1 medium carrot
1 Tbsp celery, chopped
50-60 gm black chana, cooked
1 Tbsp butter
1 tsp olive oil
1 cinnamon stick
6-7 black pepper corns
1 green chilly
1/2 tsp red chilly powder
1/2 tsp garam masala
150 gm washed and soaked brown basmati rice
6-8 broccoli florets
1 medium tomato, cut into chunks
600 ml stock
2 plums, chopped
450 ml water
Method
In a heavy bottomed pan, heat butter and olive oil.
Throw in the cinnamon, black peppercorns and cumin seeds.
Add the onion, celery, carrots and garlic.
Saute well for 5 minutes.
Add the kala chana to the cooking veggies.
Now add the brown rice. Add tomatoes and season with salt and pepper.
Cook the rice by filling it a little more than its amount with water until all the water is absorbed.
Lastly add the broccoli and let it steam with the rice.
Garnish with chopped plums and spring onions.
6:37 pm by Unknown
By : Chandri Bhat
Ingredients:
200 g - button mushroom, chopped
6 cup - cooked rice
2 tbsp - ghee or oil
3 tsp - garlic, minced
1 tsp - black pepper corns, crushed
2 tsp - cumin seeds, crushed
2 tbsp - coriander leaves, chopped
salt to taste
Method
Heat the ghee or oil in a non stick kadai or deep fry pan.
Add garlic and fry it turns dark brown.
Add pepper and garlic, fry for few seconds.
Add mushrooms and sprinkle with ¼ tsp of salt.
Mix well, cover and simmer till mushrooms are cooked.
Add rice and salt to taste.
Mix well and keep covered on low flame for 5-8 minutes, till the liquid from mushroom is absorbed.
Serve hot, garnished with coriander leaves.
Serve hot with a kurma and potato wafers or papad
5:43 pm by Unknown
By : Mahimaa Ramkumar
Ingredients:
4 - tomatoes
1 - onion
1-2 garlic pods
4 cloves
2 cinnamons(each 1 inch)
1 star anise
2 bay leaf
1 tsp cumin
A pinch of turmeric powder
1/4 tsp chilli powder
1 green chilli
1/2 tsp coriander powder
Salt
1 tbsp grated coconut
A handful of coriander leaves
Frozen peas
Frozen corn
1 tsp ghee
1 tsp oil
Cooked rice
Method
Cook rice separately in rice cooker.
Heat ghee and oil in a pan.
Tamper with cumin, cloves, cinnamon, bay leaf, garlic, star anise, green chilli and chopped onion.
Fry till onions turn brown and soft.
Add chopped tomatoes, salt, coriander powder, turmeric powder and red chilli powder.
Fry till tomatoes are cooked well.
Add frozen corn and peas when tomatoes are half done.
When the paste becomes thick, add rice, grated coconut and mix well.
Garnish with coriander leaves.
Serve with plain yogurt/raitha/pappad.
5:40 pm by Unknown
By : Dhivya Karthik
Ingredients:
1 cup basmati rice
1 -2 cups cooked kidney beans
1 tsp cumin
1 onion, sliced
1/4 tsp turmeric powder
1 tbsp cumin-coriander powder
1 tbsp amchur (dry mango powder) (optional)
1-2 green chillies, thinly sliced (or as per taste)
Salt to taste
1 bay leaf (optional)
A few mint leaves for garnish
Method
In a pan, add 1 tsp of oil/ghee.
Splutter the cumin seeds, bay leaf and then add the spices.
Toss until aromatic - about 20 seconds
Add the chopped onion and chillies to this mixture along with salt.
Cook until soft - about 1-2 min.
Add the rice and saute until aromatic and the rice turns translucent.
Add 2 cups water (or vegetable stock).
The amount of water might vary with the quality of rice available to you.
Close with a lid and cook until the rice is almost done.
Add the cooked kidney beans to the rice.
Give to a good toss until well incorporated
Make this rice extra flavourful with mint or cilantro.
Serve hot with raita.
5:38 pm by Unknown
By : Chandri Bhat
Ingredients:
2 cups - basmati rice
2 cup - coconut milk
1 cup - button mushrooms, sliced
1 cup - tinned pineapple, chopped
½ cup - red capsicum, chopped (discard seeds)
½ cup - yellow capsicum, chopped (discard seeds)
1 tsp - black pepper corns, crushed
½ tsp - dried thyme
3 tbsp - butter
salt to taste
Method
Wash the rice, drain well. Soak in 2 cups of water for 15-20 minutes.
Add coconut milk to the rice with the soaking water.
Add salt to taste and cook till the rice is done.
Leave the cooked rice without disturbing for 15 minutes and then fluff it up with a fork without breaking the grains.
Melt the butter in a deep non stick pan. Add pepper and thyme.
After few seconds, add capsicums and mushrooms and sauté lightly.
Add pineapple and salt to taste.
Add the cooked rice, mix gently and leave covered on slow heat for 5 minutes.
Serve hot with a kurma or a curry.
5:36 pm by Unknown
By : Chandri Bhat
Ingredients:
6 cup - cooked rice
1 cup - onion, finely chopped
½ cup - grated coconut
¼ cup - sesame seeds
¼ cup - roasted pea nuts
2 tbsp - ghee or oil
1 tsp - chilli powder
½ tsp - turmeric powder
1 tsp - coriander powder
½ tsp - cumin powder
salt to taste
fried peanuts to garnish
Method
Roast the sesame seeds till they pop and reserve.
Crush the peanuts. (do not powder finely)
Heat the ghee or oil in a non stick kadai or a deep fry pan.
Add onion and fry till golden brown.
Lower the heat, add all the powders and fry lightly.
Add grated coconut and fry for 1 minute.
Add the rice, salt, crushed peanuts and sesame seeds.
Sprinkle with two Tbsp of water.
Mix well and keep covered on low flame till heated through.
Garnish with few fried peanuts and serve hot with a hot and sour brinjal curry.
5:33 pm by Unknown
By : Chandri Bhat
Ingredients:
6 cup - cooked rice
1 cup - cooked green peas
1/2 cup - grated coconut
1/2 cup - onion, sliced
3 - dry red chillies
2 tsp - coriander seeds
2 tsp - cumin seeds
1 tsp - fennel seeds (saunf)
1 tsp - black pepper corns
3 tbsp - ghee or oil
2 pieces - cinnamon
1 tsp - garlic, minced
1 tsp - ginger, minced
2 tbsp - tomato puree
salt to taste
Method
Roast all the ingredients from red chillies to pepper corns, in little oil.
Roast grated coconut till golden brown.
Grind all thee roasted ingredients to a stiff, slightly coarse paste.
Heat the ghee or oil in a non stick kadai or deep fry pan.
Add cinnamon. Fry for few seconds.
Add garlic and ginger. Fry till fragrant.
Add onion, fry till light brown.
Add the ground paste, fry till fragrant.
Add tomato puree, peas, rice and salt.
Mix well and keep covered on low heat for 5 minutes.
Serve hot with raitha and papad.
Note:
Green peas are rich in dietary fibre, making them good for constipation.
5:30 pm by Unknown
By : Nithya Balaji
Ingredients:
1.5 cups basmati rice
1 bell pepper (Large, cut in to pieces)
1/2 cup onion (Chopped)
10 or 12 cashew (Whole)
2 green chilly (Slit vertically)
1 cup coconut milk
2 cups water
2 bay leaf
1 cinnamon stick
1/2 tbs oil
Salt needed qty
Coriander for garnishing
Method
Heat oil in a pan. Add bay leaf and cinnamon. Fry for few seconds. Medium the flame.
Add onion, green chillies and capsicum. Fry well. Now add cashew and fry for few minutes.
Then add the washed rice. Fry for sometime.
Transfer to rice cooker. Add coconut milk, water and salt.
Mix well. Cook the rice.
Once cooking is done, garnish with coriander.
Serve hot with any spicy kurma or gravy.
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