Easy to cook something

Vage Pulao

You need to prepare the ingredients first. Rice ½ cup basmati rice a few times until the water runs clear. Then soak it and set aside for at least 15 to 20 minutes. Meanwhile prepare the vaggies.
  • 1 medium onion thinly sliced & green chilli slit
  • 1 medium carrot (chopped)
  • Full cup green peas
  • 5 French beans (chopped)
  • Handful of mint leaves
  • 1 ½ teaspoon ginger garlic paste (3/4inch piece ginger and 3 garlic cloves)
if you want you can also make paste of ginger, garlic, green chilies and mint leaves.
You need to prepare the ingredients first. Rice ½ cup basmati rice a few times until the water runs clear. Then soak it and set aside for at least 15 to 20 minutes. Meanwhile prepare the vaggies.
  • 1 medium onion thinly sliced & green chilli slit
  • 1 medium carrot (chopped)
  • Full cup green peas
  • 5 French beans (chopped)
  • Handful of mint leaves
  • 1 ½ teaspoon ginger garlic paste (3/4inch piece ginger and 3 garlic cloves)
if you want you can also make paste of ginger, garlic, green chilies and mint leaves.

Tempering

  • Add 2 tablespoon oil or ghee to a cooker or pot. Add whole material –
  • 1 bay leaf
  • 1 ½ inch cinnamon
  • Cloves
  • 4 green cardamom
  • ½ to ¾ teaspoon any type jeera
  • 1 ½ star anise (optional, but recommended)
  • 1 ½ pinch nutmeg (optional)
  • Little dagad phool (stone flower) (optional)
  • 1 ½ small strand mace (optional)
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  • When the spices begin to sizzle, add one thinly slice onions. And then 2 to 3 slit green chilies. Saute them well.
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  • When the onion turn golden, add 1 ½ teaspoon ginger garlic paste.
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  • Saute well until the raw smell of ginger garlic disappears. Low flame do not burn.
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  • Add mixed veggie and chopped mint/pudina. I used peas, beans and carrots most of the times. You can also use potatoes and a handful of split cashews or softened soya chunks. if you like this.
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  • Next sauté everything well until the mint smells good. usually, it takes about 2 ½ minutes.
  • Pour 2 ½ cups water if making in cooker and then add 1 teaspoon salt as well.
  • If cooker in a pot, pour 3 ½ cups waters.
  • Bring the water to a rolling boil, the add soaked & drained rice. Ensure there is no water in the rice, otherwise the veg pulao will turn mushy.
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  • Stir gently and taste test the water. If needed add salt.
  • If making in pressure cooker. Cover the lid and cook veg pulao in pressure cooker on a medium or low flame for one whistle. For al dente rice, immediately I release the pressure of the cooker manually with the help of a spatula.

Then cooking in pot

Cover the pot with the lid. Cook on a low flame until the water is absorbed and rice is cooked completely. Perfectly done veg pulao in a pot should have no more moisture at the bottom and the rice should be fully done. Once. Done, turn off the stove and cover the pot.
Lest it rest for 15 minutes so the rice grain turns fluffy.
  • Mix everything with a spatula of fluff up the rice with a fork.

Pineapple rice

Heat oil in a hot pan. Fry cashews, washed and drained raisins. Usually, raisins are loaded with oil based stabilizers as a preservative, so washing is always good if not using organic. also add garlic and fry till the garlic turns aromatic and cashews turn golden.

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  • Slide the cashews and raisins to a side in the wok/pan. You can set aside if you wish. Add spring onions, bell peppers and green chili. Avoid chili if making for kids.
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  • When the capsicum is half cooked but crunchy, add soya sauce, vinegar, salt and curry powder if you like. Any curry powder having coriander, cumin and red chilies can be used. If making for kids can skip soya sauce or use very less. You
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  • Give a quick stir and add pineapples. Saute for a minute or two till you begin to smell pineapple.
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  • Add cooked and cooled long grain rice, little bit more oil and then finely chopped cilantro.
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  • Toss everything well and fry for 3 minutes.
     

Chana dal pulao

  • Wash and soak dal for about 4 to 5 hours. This helps not only to cook well but is also lighter for digestion. Wash and soak rice for about 21 to 30 minutes. Drain off and set aside.
  • Saute cumin, cloves, cardamom, bay leaf, star anise, cinnamon and mace until they begin to sizzle.
  • Fry sliced onions until lightly golden.
  • Then fry ginger garlic paste until the raw smell goes off.
  • Saute carrots and pudina leaves for 2 minutes.
  • Transfer rice and chana dal. Mix and fry for 3 to 4 minutes.
  • Add salt.
  • Pour water.
  • Cook on a medium flame until water is almost evaporated.
  • Cover the pot with a lid and cook until done. If making in pressure cooker, cover the lid and lower the flame. Cook just for 5 minutes. Switch off before the cooker whistles. When the pressure goes off, add coriander leaves and little lemon juice. If using right away i suggest adding little ghee.
Serve chana dal pulao with raita or salad.

Mushroom Rice

  • Skip this section if you have precooked or leftover rice. Use 1 cup of cooked rice for this recipe.
  • Soak ½ cup of basmati (jasmine rice or Sona masuri) for 10 to 20 mins. Rinse the rice at least thrice to remove excess starch (as this will make it stickly). Soaking also prevents the grains from becoming dry and hard after you stir fry it.
  • Add 3 to 4 cups of water to a large pot or saucepan and bring it to a rolling boil on medium high heat. As the water begins to boil, drain the rice. Add it to the boiling water. Also add 1 teaspoon oil to the water. Continue to cook on a medium high heat to al dente (tender and chewy, but not mushy).
  • The rice will quickly cook in a few minutes so keep checking to prevent overcooking. The grains must be separated yet fully cooked.
  • Troubleshooting: if your rice feels overcooked and on the softer side, drizzle a tablespoon of oil on the hot rice and spread it with a fork. Cool the rice without covering it.
  • While the rice is cooling, cup the onion, mushrooms and capsicum. Keep other ingredients ready.
  • Make The Mushroom Fried Rice
  • Heat 1 to ½ tablespoon olive oil (or oil of choice in a work or pan. Add 2 chopped cloves of garlic and sauté on a high heat until aromatic.
  • Now add the white part of 1 spring onion or regular onion (finely chopped). Saute for a minute.
  • Add ½ cup of bell peppers or capsicum, 1 to 1 ½ cup of thinly sliced mushroom of choice and 1 slit green chili.
  • Saute until they tender and are cooked completely. Mushrooms tend to let out water and cook in their own juice. If you mushrooms are drier, then you cover and cook on a low heat.
  • Add ¾ to 1 tablespoon of soy sauce to the sauteed veggies. Continue cooking on high flame. Skip soya sauce and vinegar if preferred, and add any readymade sauce.
  • Add ¾ teaspoon of vinegar
  • Add the cooked rice, pepper powder (as per taste) and spring onion greens. Sprinkle salt (as per taste) evenly over the fried rice.
  • Mix everything well and fry for 2-3 minutes
  • Serve mushroom fried rice hot as standalone dish or with sides.
     

Chicken rice

  • Wash rice in lot of water and soak for 20 mins. Drain off and cook in 3 to 4 cups water. When the rice is cooked al dente, drain it to a colander.
  • The rice must be firm and almost cooked but not mushy. Cover and rest for a while. Fluff up with a fork and cool completely.
  • Meanwhile prepare the veggies and garlic. You can also use green chilies for extra heat.
  • Ensure your chicken is cut to bite sized pieces. Add pepper, salt and 2 tbsps egg white. Instead of egg you can also add 3/4 tbsp corn starch or corn flour. Mix this up well.
  • You can check if the chicken is cooked at this stage. Mine gets done under 4 mins. Push the chicken to one side of the pan. Then beat the rest of the egg and pour it.
  • Scramble it and until the egg is cooked though yet soft. Do not overcook. Remove it to a plate.
  • Pour another half tbsp oil and fry the garlic on the highest flame.
  • Then add spring onion whites, chilles (optional) and bell preppers. Stir fry for 1 to 2 minus.
  • Add the rice, soya sauce and pepper. You can add favorite sauces. Stir fry for a minus
  • Add the chicken and the egg. Taste and add more salt or sauce at this stage.
  • Fry until the rice turns hot. Add spring onion greens.
  • Serve chicken fried rice hot.
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