Methi Corn Pulao

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Delicious and Healthy Rice recipe with Fenugreek and Corn cooked with whole spices.

Ingredients:

1 cup basmati rice

1/2 cup fenugreek leaves chopped

1/4 cup sweet corn

1/2 cup sliced onions

2 green chillies, finely chopped

6-8 garlic cloves, chopped

2 to 4 black peppercorns

1 bay leaf

1 cinnamon stick

2 cloves

1 cardamoms

2 tbsp oil

Salt to taste

Method:

Soak the rice in enough water for 2 hours. Drain well and keep aside.

Heat oil in a pressure cooker; add whole spices and saute for half minute.

Add the onions, garlic and saute for 1 to 2 minutes.

Add the fenugreek leaves, corn kernels and saute for 1 minute.

Add the rice and 2 cups of hot water, salt, green chillies and stir for a few seconds.

Pressure cook for 1 whistle. Allow the steam to escape before opening the lid.

Serve hot with fresh curd.

Brown Rice Risotto

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Brown rice takes the place of risotto rice in this recipe made using bell peppers, olives and fresh cream.

Ingredients:

2 cups brown rice, boiled

1/2 cup vegetable stock
1 carrot, chopped

1/2 cup finely chopped red, yellow and green capsicum

1/2 cup finely chopped onions

1 tsp finely chopped garlic

1 tbsp finely chopped celery

1 tbsp lemon juice

2 tbsp black olives

3 tbsp butter

Salt to taste

2 tbsp fresh cream

Freshly ground pepper powder to taste

Method:

• Heat the butter in a pan, add the onions and saute till they turn translucent.
• Add the garlic and celery and saute for a few more seconds.
• Add  the bell peppers, carrots and salt and mix well.
• When the vegetables have softened a little, add the rice, cream and 1/2 cup of vegetable stock and mix well. (add more stock if required)
• Bring to boil and simmer for a few minutes till creamy consistency. 
• Add the olives, pepper powder, lemon juice, mix well and serve hot.

Baby corn Rice

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Delectable, healthy rice recipe with baby corn, bell pepper, French beans.

Ingredients:

1 cup Basmati Rice (Long grain Rice)

1 large Onions, cut lengthwise

5 -6 Baby corn, cut lengthwise

1 red bell pepper, cut lengthwise in thin strips

8 -10 french beans, cut lengthwise

2 -3 cloves Garlic

1 tsp chilli Powder

3/4 tsp Coriander powder

1/2 tsp cumin powder

Salt as required

1 tbsp Oil

Method:

• Soak basmati rice for 30 minutes. Drain the water and cook with 2 cups of water.
• Parboil baby corns and french beans in 1 cup salted water.
• Heat oil in a pan; add garlic, onion and sauté till onions becomes transparent. 
• Now add baby corns, french beans, bell pepper and fry for a few minutes till it is slightly cooked. Do not overcook. 
• Add spices and salt, mix well and cook for few seconds.
• Mix rice and cook for a min. Serve hot with your favorite curry.

Curd Rice

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Easy to make rice recipe with healthy combination of curd and vegetables.

Ingredients:

2 cup rice, boiled with salt

1 cup curd

1/2 cup cucumber, finely chopped

1 carrot, finely chopped

1/4 cup coriander leaves, chopped

1 tsp cumin seeds

2 green chillies

1 tbsp urad dal (Split black lentils)

1/2 tsp asafoetida

5 -6 curry leaves

1 tbsp oil

A pinch turmeric powder (optional)

Salt to taste

Method:

• Mix curd, rice, cucumber and coriander leaves in a bowl.
• Heat oil in a pan, add cumin seeds, when the seeds crackle, add the urad dal, curry leaves, onions, carrot and green chillies and sauté on a medium flame till the onions turn translucent.
• Now add rice mixture, salt and turmeric powder, cover and cook for 2 min.
• Serve hot with or without any curry .

Tomato Rice

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Tomato rice is an extremely flavorful rice dish using ripe red tomatoes are sauted with spices and then added to rice.

Prep & Cooking Time: 40 mts

Serves: 4 

Ingredients

2 cups raw rice

2 medium Onions, finely sliced

2 Tomato, finely chopped

½ cup Tomato puree

1 ½ Green chili-ginger-garlic paste

Shah jeera: 1 tsp

1 Bay leaf

1 Cinnamon stick

10 -12 Mint leaves

½  tsp Kasoori methi (dried fenugreek leaves)

1 tsp Red chili powder

1 tsp Cumin Powder

1 tbsp Oil

1 tbsp Ghee

1 ½  tbsp Coriander leaves, finely chopped for garnish

Salt to taste

Method

• Heat oil + ghee in a vessel or pressure cooker, add whole spices (bay leaf, shah jeera and cinnamon) and stir fry 30 secs.
• Add the sliced onions and saute for 3 minutes. Add green chili-ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 minutes.
• Add red chili powder and cumin powder and mix well.
• Add chopped tomato, tomato puree and salt to taste and mix.
• Cook for 8-9 minutes on low to medium flame, or till oil separates.
• Reduce heat, add the raw rice, mix, saute for few minutes.
• Add 4 cups of water and bring to a boil.
• Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles.
• Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.