Broccolini Rice

Recipe Type : Indian                                                                                        Yield : 3
Preparation Time : 10 mins                                                                          Cooking Time : 25 mins


Ingredients :
1 cup basmati rice (soaked in water for 20 mins)
2 green chilies
5 chopped broccolini
1 tomato
2 tbsp ghee/ clarified butter
salt
1/2 tsp mustard seeds
1/4 tsp asafoetida
1 onion
1 tsp chanadal
coriander leaves
water
pinch of turmeric powder
1/2 tsp chilly powder


Method:
1. Cook basmati rice in water. Add some salt. Keep aside.
2. Heat a pan. Add clarified butter, mustard seeds, chanadal and asafoetida for tempering.
3. Now add chopped onion, slit opened green chilly and broccolini. Fry for 4 mins.
4. Put chopped tomato. Fry for 3 mins.
5. Sprinkle salt, chilly powder and turmeric powder. Mix well.
6. Add cooked basmati rice. Mix slowly.
7. Garnish with coriander leaves. Serve with raita.

Quinoa-Moong dal Khichidi

Recipe Type : Indian                                                                           Yield : 2
Preparation Time : 5 mins                                                                  Cooking Time : 20 mins

Ingredients :
1/4 cup quinoa (soak in water for 1 hour)
1/2 cup moong dal (soak in water for 1hour)
1 and half cups water
salt
1 tbsp clarified butter
2 green chilies
1 tsp chopped ginger
5 crushed black peppercorns
1/2 tsp mustard seeds
5 curry leaves
1/4 tsp asafoetida
1 tsp cumin seeds

Method:
1. Heat a pan. Add clarified butter, mustard seeds, cumin seeds, slit opened green chilies, crushed black peppercorn, asafoetida and curry leaves.
2. Add soaked quinoa and moong dal. Pour water.
3. Sprinkle salt and chopped ginger. Cook until it's done.

Cracked Wheat Pulav

Recipe Type : Indian                                                              Yield : 2
Preparation Time : 10 mins                                                   Cooking Time : 20 mins


Ingredients :
1/2 cup cracked wheat
2 cups water
1 cup mixed vegetable (carrot, corn, peas, beans, cauliflower florets)
1 green chilly
1 tomato
1 onion
2 tbsp clarified butter
1 anise
1 big cardamom
1 cinnamon stick
salt
1/2 tsp cumin seeds
1/2 tsp shahi jeera/black cumin seeds
coriander leaves

Method:
1. Heat a pan. Add clarified butter, anise, big cardamom, cumin seeds, black cumin seeds and cinnamon stick. Fry for few seconds.
2. Add chopped onion, chopped green chilly and tomato. Fry for few minutes.
3. Now add mixed vegetables. Fry for few seconds.
4. Add cracked wheat, water and salt. Cook until done.
5. Garnish with coriander leaves. 

Schezwan-Kolhapuri Rice

Recipe Type : Indian                                                         Yield :2
Preparation Time : 15 mins                                              Cooking Time : 25 mins

Ingredients :
1 cup basmati rice
2 cups water
salt
2 tbsp Schezwan sauce
1 tbsp Kolhapuri masala (as required)
1 cup mixed veggies (carrots, peas, beans, bell pepper )
1 tbsp clarified butter
1 anise
2 black cardamoms
coriander leaves

Method :
1. Soak basmati rice in water for 15 mins.
2. Heat a pan. Add clarified butter.
3. Put 2 black cardamoms, and anise. Fry for few seconds.
4. Now add mixed veggies. Fry for few minutes.
5. Add Kolhapuri masala and Schezwan sauce. Mix well.
6. Put soaked basmati rice (sieving out water), sprinkle salt and pour water.
7. Cook until rice is done. Garnish with coriander leaves.
8. Serve with raita.

Kolhapuri rice

Recipe Type : Indian                                                                                   Yield : 3
Preparation Time : 10 mins                                                                        Cooking Time : 25 mins

Ingredients:
4 tsp Kolhapuri masala (if you want spicy add some more)
1 cup basmati rice (soaked for 20 mins)
2 cups water
1 big onion
1 tomato
1 tsp ginger
2 carrots
8 small cauliflower florets
1 bell pepper
3 tbsp chopped coriander leaves
salt (to taste)
2 tbsp clarified butter

Method:
1. Heat a pan. Add clarified butter, ginger and chopped onion. Fry for few minutes.
2. Now add chopped tomato. Fry for 3 mins.
3. Put chopped veggies (carrots, bell pepper, cauliflower) and salt. Cover pan and cook for 6 mins.
4. Sprinkle Kolhapuri masala. Fry for few seconds.
5. Now add soaked basmati rice and pour water. Mix well. Cover pan with a lid. Cook until rice is done.
6. Switch off gas and garnish with coriander leaves.
7. Serve with raita.

Rice bath

Recipe Type : Indian                                                                     Yield : 2 
Preparation Time : 10 mins                                                          Cooking Time : 20 mins

Ingredients:

3 cups of cooked white rice

1 cup mixed vegetables (carrots, beans, peas and corn)

1 and 1/2 tbsp Bisibelebath powder

salt

1 onion

1 tomato 

1 tbsp oil

coriander leaves 

1/2 cup water

Method:

1. Heat a pan. Pour oil. Put chopped onion. Fry for 3 mins.

2. Now add chopped tomato. Cook for 2 mins.

3. Pour mixed vegetables and water. Allow to cook. 

4. Put Bisibelebath powder and salt. Mix well.

5. Now add cooked rice. 

6. Garnish with coriander leaves. 

Green gram - Rice Khichidi

Recipe Type : Indian                                                                             Yield : 3
Preparation Time : 10 mins                                                                  Cooking Time : 30 mins

Ingredients :
1/2 cup white rice (soaked for 20 mins)
2 cups of sprouted green gram
1 onion
1 tomato
1/2 cup chopped carrot
7 mushrooms
1/4 asafoetida
salt
1 tbsp sambar powder
1/4 tsp turmeric powder
2 tsp cumin-coriander powder
1 tsp chopped ginger
2 cups of water
1 tbsp coconut oil
coriander leaves

Method :
1. Heat a pan. Add coconut oil and chopped onion. Fry till onion is translucent.
2. Now add chopped tomato. Fry for 3 mins.
3. Put sliced mushrooms, carrots, asafoetida, sambar powder, turmeric powder, salt, cumin-coriander powder, and ginger. Mix well.
4. Next, add water, soaked rice, and sprouted green gram. Cook until done.
5. Garnish with coriander leaves.

Mint-Methi Pulav

Recipe Type : Indian                                                                     Yield : 2
Preparation Time : 10 mins                                                          Cooking Time : 20 mins

Ingredients:
1 tsp cumin powder
1 tsp coriander powder
1 green chilly
2 tomatoes
2 cups cooked basmati rice or white rice
1 cup mint leaves
1 cup fenugreek leaves/ methi 

2 tbsp clarified butter

2 black cardamoms 

3 cloves

2 bay leaves

1 anise 

5 black peppercorns 

coriander leaves

salt to taste

1 tsp cumin seeds
1/4 tsp turmeric powder

Method:
1. Heat a pan. Add clarified butter, black cardamom, cumin seeds, cloves, anise, bay leaves, black peppercorns and slit opened green chilly. Fry for 5 seconds.
2. Put chopped tomatoes. Fry for 3 mins.
3. Now add coriander, salt, cumin powder, and turmeric powder. Fry for few seconds.
4. Add washed and chopped mint and fenugreek leaves. Cook for few seconds.
5. Put cooked rice, mix gently. Close the pan lid and cook for few minutes.
6. Garnish with coriander leaves. 

Bisibele Bath

Recipe Type : Indian                                                    Yield: 6
Preparation Time: 15 mins                                          Cooking Time: 27 + 20 mins

Ingredients:
1 cup of cooked pigeon pea (toor dal) (15 mins for preparation)
1 cup of mixed vegetables (peas, potato, carrot, beans, corn, soya bean, bell pepper)
1 tomato
1 tbsp clarified butter (ghee)
2 cups of cooked white rice (20 mins for preparation)
3 tsp jaggery powder
2 tsp salt
2 and half cups of water
2 tbsp bisibele bath powder
1 tsp mustard seeds
6 curry leaves
1/4 cup of chopped coriander leaves

Method:
1. Heat a sauce pan. Add clarified butter. Put mustard seeds, and curry leaves.
2. Add chopped tomato. Fry for 2 mins.
3. Now add vegetables, 2 and half cups of water, salt and cook for 15 mins.
4. Add cooked rice, cooked pigeon pea and bisibele bath powder. Cook for 10 mins.
5. Finally add jaggery powder and coriander leaves. Mix well.

Sabudana khichidi

Recipe Type: Indian.        Yield : 2
Preparation time: 7hours (soaking) + 10mins.   Cook time :17 mins.

Ingredients
1 1/2 Cup of Sabudana / Tapioca sagu
2 Tsp Cumin seeds
1Tsp Asafoetida
1 Tbsp Ghee (Clarified butter)
1 Tsp Mustard seeds
5 Curry leaves
1/4 Cup of coriander leaves
1 Tbsp of curd
2 Green chilies (slit opened)
1/2 Cup of crushed peanuts
2 Tsp salt
3 Tsp sugar

Method

1. Soak the sabudana for 5 hours in water. Add 1 Tbsp of curd to water to avoid stickiness.

2. Sieve the water.

3. Heat a pan. Add ghee, mustard seeds and curry leaves.

4. Add cumin seeds and asafoetida, fry for 10 sec.

5. Add 2 green chilies slits. Fry for 30 sec.

6. Now add sabudana, salt . Cook till sabudana becomes transparent.
7. Next add crushed peanuts and sugar. Finally add coriander leaves. Cook for another 2 mins.

Moongdal - Rice Khichidi

Recipe Type: Indian          Yield : 3
Preparation Time: 5 mins        Cook time : 15mins.

Ingredients:

3/4 cup of Moong dal
1/4 cup of Rice
2 tsp Cumin Seeds
1 tsp Asafoetida
2 green chilies (slit opened)
1 tsp of chopped ginger
5 Black pepper corns
1 tsp Mustard seeds
4 Curry leaves
1 tsp Salt
2 tsp Sugar
2 tsp oil
2 cups of water

Method:

1. Heat the pressure cooker pan. Add oil, mustard seeds and curry leaves for tempering.

2. Now add cumin seeds, green chilies, asafoetida, chopped ginger, black pepper corns.
3. Add washed moong dal and rice, salt, sugar. Stir it.

4. Close the pan lid. Switch off the gas after 3 whistles.


Note: Don't soak the Moong dal and rice.