Vegetarian Food Recipes : My Veggie Kitchen » Rice – Biryani – Pulao

Vegetable Khichdi

Phoram Vaidya — Mon, 27 Jul 2009 12:34:25 +0000

1 cup rice1 cup

2 tblsp ghee

1/2 cup green gram divide (moong dal)

1/2 cup french beans chopped

1 tsp cumin seeds

1 cup cauliflower florets

1/2 cup carrots chopped

a pinch asafoetida

1 cup peas

4 cup water

1/2 tsp turmeric powder

How to make vegetable khichdi :

* Wash rice and dal together.

* Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes.

* Mix in rice and turmeric powder and continue to stir fry for 2 minutes.

* Mix in 4 cup of boiling water and salt.

* Cover and stir fry on low heat up till done.

* Serve with pure ghee.

Khichdi is a easy to digest healthy Indian food. Learn how to make/prepare Khichri by following this easy recipe. It have a good balance of proteins(which comes from the yellow lentils) and carbohydrates(which comes from the rice).

Ingredients of Vegetable Khichdi

1 cup rice

1/2 cup yellow moong dal

3 tblsp ghee

1/2 cup french beans chopped

1 big potato, cut into pieces

2 onions, chopped

1 big tomato, chopped

1 cup cauliflower florets

1 cup peas

1/2 cup carrots chopped

a pinch asafoetida

1 tsp cumin seeds

4 cup water

1/2 tsp turmeric powder

1 tsp coriander – cumin powder

1 tsp red chilly powder

1 tsp garam masala

2 chopped green chillies

1 tsp ginger paste

1 tsp garlic paste

Salt to taste

Method of Vegetable Khichdi

* Wash rice and dal together. Soak for 1 hour.

* Heat up the ghee in a vessel and mix in cumin seeds, when the seeds crackle add asafetida. Add chopped onions and fry them till golden brown.

* Add ginger-garlic paste and mix in the vegetables and stir fry for 2-3 minutes.

* Add green chilies, red chilly powder, coriander – cumin powder, turmeric powder, salt and continue to stir fry for 2 minutes.

* Mix in the rice – dal mixture in it with 4 cup of boiling water.

* Cover and stir fry on low heat up till done (You can also use a pressure cooker)

* Serve hot with pure ghee and curd.

Tomato Rice

Phoram Vaidya — Mon, 27 Jul 2009 12:07:31 +0000

Tomato and rice are two very interesting and nutritious recipe which will taste good in any recipe. Rice is not only rich in thiamin, iron and niacin but also very easy to prepare and it can be used in many popular recipes such as tomato rice. Tomato on the other hand is a rich source of vitamins, minerals, essential amino acids, organic acid and dietary fibers.

You can either eat it as a breakfast dish or evening snack or you can put it into a lunch box and enjoy this nutritious and delicious meal at school, office or even in your car.

Ingredients of Tomato Rice

• 2 cups Rice

• 4 to 5 Tomatoes (cut into pieces)

• 2 medium Onion, finely chopped

• 4 to 5 Green chilies (slit)

• 1/2 tsp Chilly powder

• 1/2 tsp Turmeric

• 1 piece Ginger (grinded into paste)

• 4 flakes Garlic (grinded into paste)

• 3 tbsp Oil/butter/ghee

• Salt to taste

• 2 tsp finely chopped coriander leaves

For Tempering :

• 1 tsp cumin seeds

• 4 Cloves

• 1 piece Cinnamon

• 3 Cardamons

• 2 dried red chilies

• 2 to 3 bay leaves

Method of Tomato Rice

• In a frying pan, add cumin seeds, cloves, cinnamon, cardamon, red chilies, bay leaves and fry for a minute.

• Add ginger & garlic paste to it, fry for a minute and add green chilies and onions.

• Fry till onion turns light brown. Add tomato pieces to it.

• Now add salt, chilly powder and turmeric to it.

• After tomatoes are cooked for 3 to 4 minutes, add rice to it and stir.

• Now pour down 3 to 3 1/2 cups of water and cook properly.

• Garnish with fresh coriander leaves & enjoy.

Masoor Pulao

Phoram Vaidya — Mon, 27 Jul 2009 09:02:11 +0000

Masoor Dal (Whole) -1 Cup

Rice-1 Cup

Onion-1-Finely Chopped

Ginger-1 tsp-Finely Chopped

Curry Leaves-5-6

Green Coriander Leaves-For Garnishing-Finely Chopped

Oil-1 tbsp

Cumin Seeds-1 tsp

Turmeric Powder-1/4 tsp

Red Chili Powder-1 tsp

Garam Masala-1 tsp

Salt-to taste

Water-4 Cups

A one-dish meal that is easy to assemble and very scrumptious. The masoor/ lentils used here are the whole unsplit ones that are brown in colour. You could use puy lentils too.

Ingredients of Masoor Pulao

Masoor Dal (Whole) -1 Cup

Rice-1 Cup

Onion-1-Finely Chopped

Ginger-1 tsp-Finely Chopped

Curry Leaves- 4 – 5

2 tsp finely chopped coriander leaves

Oil-2 tbsp

Cumin Seeds-1 tsp

Turmeric Powder-1/4 tsp

Red Chili Powder-1 tsp

Garam Masala-1 tsp

Salt-to taste

Water-4 Cups

Method of Masoor Pulao

Soak masoor dal for 2 hours. Wash (3 Times) and drain properly. Keep aside.

Wash (3 Times) and drain rice. Keep aside.

Heat oil in a pressure cooker. When oil is hot, add cumin seeds. Fry till cumin seeds change color. Add ginger fry for few seconds.

Add chopped onion and mix well till they become translucent. Add turmeric powder and mix well.

Now add masoor dal, rice, red chili powder, garam masala and salt. Mix well. Fry for 1 minute.

Add 4 cups of water and mix well. Pressure cook it till 2 whistles come and than turn off the gas.

After the Pulav is ready pour the ghee over it and sprinkle some chopped coriander leaves over it.

Serve warm with Yogurt Raita or Mint Yogurt.

Lemon Rice

Phoram Vaidya — Mon, 27 Jul 2009 08:23:24 +0000

4 cups cooked rice (leftovers work perfect)

3 tbsp raw peanuts

3/4 tsp turmeric powder

2-3 tbsp juice of lemon or lime

Salt to taste

For tempering:

2 tbsp gingelly oil / nallennai / sesame seed oil (Indian version)

2-3 red chillies torn into halves

1/2 tsp mustard seeds

1 tbsp chana dal / kadala paruppu

A generous pinch of hing / asafoetida / perungaayam

A few curry leaves

Chopped coriander leaves for garnishing (optional)

How I Made It:

1. Heat oil for tempering in a pan and add the peanuts. Roast until nicely browned. Drain and set aside.

2. To the hot oil, add the ingredients for tempering. Take care not to burn the chillies. When the mustard seeds start to pop and the dal has turned a golden brown, add the turmeric powder and salt. Now add peanuts, mix well and remove from fire.

3. Add cooked rice to the above mixture and mix well. Squeeze lime on the rice and mix again. Depending on the lime / lemon you use, the sourness will vary. Make sure you Make it slightly more sour than you need it because when you let it sit for an hour or two, the rice will absorb the flavours.

4. Garnish and serve.

We can always have lemon rice with chutneys and curd/raita. Here is the very easy recipe for lemon rice.

Ingredients of Lemon Rice

4 cups boiled rice

3 tbsp raw peanuts

2 chopped green chills

3/4 tsp turmeric powder

2-3 tbsp juice of lemon or lime

Salt to taste

Chopped coriander leaves for garnishing

For tempering:

2 tbsp of oil/ghee

2 red chillies

1/2 tsp mustard seeds

1 tbsp chana dal

A generous pinch of hing / asafoetida

A few curry leaves

Method of Lemon Rice

1. Heat oil for tempering in a pan and add the peanuts. Roast until nicely browned. Drain and set aside.

4. Garnish with coriander leaves and lemon rice is ready to be served.

Onion Rice

Phoram Vaidya — Mon, 27 Jul 2009 08:07:31 +0000

A quick and easy recipe of fried rice laced with onions and a tangy flavor of lemon. This recipe works very good if you don’t like plain rice. Onions will add a flavour to it. Serve this with some punjabi curry or tadka dal.

Ingredients of Onion Rice

2 cup cooked rice

1 onion sliced

2 tblsp oil

1/2 tsp mustard seeds (raai)

1 green chili chopped

1 tsp chopped garlic

Salt and pepper to taste

1 tsp fresh coriander, chopped

2 tsp juice of lime

How to make onion rice:

* Heat oil in a wok, add mustard seeds, and green chilies into it and let splutter.

* Now add the garlic and fry till it turns golden brown

* You should now put in the sliced onions and saute till they are golden in color

* Add the salt and pepper, put in the rice and mix well.

* Put of the stove and mix the lime juice well with the rice

* Garnish with freshly chopped coriander and serve hot.

2 cup cooked rice

1 onions sliced

3 tblsp oil

1 tsp cumin seeds

1 green chili chopped

1 tsp garlic paste

Salt and pepper to taste

1 tsp chopped coriander

2 tsp juice of lime

Method of Onion Rice

* Heat oil in a wok, add cumin seeds, and green chilies into it and let splutter.

* Now add the garlic paste and fry till it turns golden brown

* You should now put in the sliced onions and saute till they are golden in color

* Add the salt and pepper, put in the rice and mix well.

* Put of the stove and mix the lime juice well with the rice

* Garnish with freshly chopped coriander and serve hot.

Carrot Rice

Phoram Vaidya — Mon, 27 Jul 2009 07:05:24 +0000

“Fragrant basmati rice sauteed with carrots, onions, peanuts, and cilantro. You will be surprised to taste this delicious rice.”

Ingredients of Carrot Rice

2 cup rice

2 onion

5 carrot

2 tsp fried groundnuts

2 tsp oil

a small piece of cinnamon

1 tsp broken block gram

2 nos cloves

1 tsp mustard

1 tsp bengal gram

a few sprigs curry leaves

Salt as per taste

For Masala:

1 1/2 tsp coriander seeds

3/4 tsp cumin seeds

2 tsp grated coconut

4 nos red chillies

How to make carrot rice:

* Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.

* Add grated coconuts and remove from the heat. Grind it after it cools down.

* Grind seperately, the fried groundnuts coarsely.

* Cook the rice and let it cool.

* Put the carrots in warm water. Grate it without peeling the skin.

* Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.

* Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.

* Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.

* Finally add groundnut powder and remove from the flame. Serve hot.

2 cup rice

2 onion

5 carrot

2 tsp fried groundnuts

3 tsp oil

1 tsp cumin seeds (for tempering)

2 small piece of cinnamon

3 bay leaves

4 nos cloves

1 tsp bengal gram

Salt as per taste

2 tsp chopped cilantro

For Masala:

1 1/2 tsp coriander seeds

1/2 tsp cumin seeds

4 nos red chillies

Method of Carrot Rice

* Cook the rice and let it cool.

* Heat the oil in a pan. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown, remove from the heat and grind it after it cools down.

* Grind seperately, the fried groundnuts coarsely.

* Put the carrots in warm water. Grate it without peeling the skin.

* Heat oil in a pan. Add cloves, cinnamon, cumin seeds, bay leaves and Bengal gram. Fry them.

* Add chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.

* Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.

* Finally add groundnut powder and remove from the flame.

* Garnish with chopped cilantro and serve hot.

Brinjal Rice ( Vangi Bhaat)

Phoram Vaidya — Thu, 23 Jul 2009 10:59:57 +0000

Traditional andhra recipe which we usually make at home.

This simple recipe is fast, simple and easy to make and so flavourful. and delicious.

Traditional andhra recipe which we usually make at home. This simple recipe is fast, simple and easy to make and so flavourful and delicious.

Ingredients of Brinjal Rice ( Vangi Bhaat)

1. 2 long Purple Brinjals chopped into small pieces (any brinjal would work)

2. 1 1/2 cups Plain Rice (washed and soak for 1 hour)

3. 1/2 Red Onion Chopped fine

4. 2 Green Chillies Slit

5. Seasonings mustard seeds, curry leaves, cinnamon 1/2 inch piece broken

6. 2 tsp oil, 1/2 tsp ghee

7. 1/4 tsp Turmeric powder

8. 6-8 broken cashews fried in a little bit of ghee for garnish

9. 1/2 tsp lemon juice

Garam Masala Powder

1. 2 tsp cumin

2. 1 tbsp coriander seeds

3. 2 Red Chillies

4. 1 tsp Peppercorn

5. few Methi seeds

Dry roast the above ingredients to make a powder and keep aside.

Method of Brinjal Rice ( Vangi Bhaat)

* Boil rice and keep aside.

* In a large pan heat oil and ghee combination and fry the mustard seeds, curry leaves, cinnamon and onions. Fry the onions till golden brown.

* Than add the eggplant (brinjal), garam masala powder and green chillies. Stir on low flame, cover and cook for 10 minutes.

* Add salt and turmeric powder and cook for another 5 minutes.

* Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

* Garnish with the fried cashewnuts and serve warm with raita.

Hyderabad Biryani.

Phoram Vaidya — Thu, 23 Jul 2009 07:37:05 +0000

The Hyderabadi Biryani is so named as it is seen mainly in the city of Hyderabad, India. The blending of Mughlai and Andhra cuisines in the kitchen of the Nizam (ruler of the historic Hyberabad state), resulted in a dish called the Hyderabad Biryani.

Hyderabadi Biryani is a popular non-vegetarian variety of Biryani. But there is also a vegetarian version of the Hyderabadi Biryani in which the place of the meat is taken by a mixture of vegetables such as carrots, peas, cauliflower and potato. The vegetarian version requires meticulously measured time and heat to avoid overcooking or undercooking.

Ingredients of Hyderabad Biryani

350 gms Basmati Rice

200 gms Potatoes

200 gms Carrots

100 gms Onions

4 Green Chilies

30 gms Ginger

20 gms Garlic

1/2 tsp Turmeric Powder

1 tsp Red Chili Powder

1 cup Curd

1 tsp Saffron

2 tbsp Milk

1/3 cup Mint ( Pudina leaves )

1/3 cup Coriander Leaves

4 tsp Rose Water

50 gms Cashewnuts

50 gms Almonds

25 gms Raisins

120 gms Ghee

Salt To taste

How to make hyderabad biryani :

* Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.

* Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

* Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.

* Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.

* Soak the almonds in water for half an hour and keep aside.

* Beat the curd in a bowl and divide into two equal portions.

* Dissolve saffron in warm milk and add it to one portion of the curd mixture.

* Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.

* Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.

* Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.

* Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

* Add the dry fruits and nuts when the vegetables are done.

* In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.

* Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

* Place a moist cloth on top, cover the lid tightly so that it gets sealed.

* Put the handi on dum in a pre-heated oven for 15-20 minutes.

* Serve the hyderabadi biryani hot with mint chutney and other vegtables.

350 gms Basmati Rice

200 gms peeled and chopped Potatoes

200 gms Carrots, cut into 1-inch pieces

1 cup small cauliflower florets

3 ounces green beans, cut into 1-inch pieces

1 cup Green peas

100 gms sliced Onions

4 Green Chilies, finely chopped

30 gms Ginger (grinded into fine paste)

20 gms Garlic (grinded into fine paste)

1/2 tsp Turmeric Powder

1 tsp Red Chili Powder

1 cup Curd

1 tsp Saffron

2 tbsp Milk

1/3 cup chopped Mint ( Pudina leaves )

1/3 cup chopped Coriander Leaves

50 gms Cashewnuts

50 gms Almonds

25 gms Raisins

120 gms Ghee

Salt To taste

Method of Hyderabad Biryani

* Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan. Boil and cook the rice until done, drain and keep aside.

* Soak the almonds in water for half an hour and keep aside.

* Beat the curd in a bowl and divide into two equal portions.

* Dissolve saffron in warm milk and add it to one portion of the curd mixture.

* Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.

* Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.

* Add turmeric and chili powder, saute for half a minute, add the chopped vegetables (potatoes, cauliflower, beans, carrots, peas) and stir for a minute.

* Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

* Add the dry fruits and nuts when the vegetables are done.

* In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.

* Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

* Place a moist cloth on top, cover the lid tightly so that it gets sealed.

* Put the handi on dum in a pre-heated oven for 15-20 minutes.

* Serve the hyderabadi biryani hot with mint chutney and other vegetables.

Kashmiri Pulao

Phoram Vaidya — Thu, 23 Jul 2009 06:51:57 +0000

This very fancy pulao, or mixed rice, is from the Northern Indian state of Kashmir. It is colorful and has the fruits and nuts. The recipe for the Pulao is very simple but a little time consuming, since we have to gather all the ingredients. Once everything is assembled, it’s just mixing the ingredients with the rice. Very Simple and definitely worth the try. Here is the recipe.

Ingredients of Kashmiri Pulao

Sona Masoori Rice or Basmathi rice – 1 cup (I use Ravi sona masoori rice. For this pulao any kind of rice is okay except the sticky rice. Basmathi rice would taste even better)

Salt – 1 teaspoon

Sugar – 2 teaspoons

Saffron – ¾ teaspoon

Fresh fruits:

Apple – 1 – chopped

Pomegranate – ½ cup seeds – washed (Wash the seeds because the juice will stain the rice and other ingredients)

Basmati Rice or other long grained rice – 1 cup

Salt – 1 teaspoon

Sugar – 2 teaspoons

Saffron – ¾ teaspoon

Tutti Frutti

Cardamom – 4 to 5 pods

Ghee – 2 tablespoons

Sugar – 2 teaspoons

Nuts/Dry fruits:

Sliced Almonds – 2 tablespoons

Broken Cashews – 3 tablespoons

Raisins – 3 tablespoons

Vegetables:

Carrots – ¾ cup chopped

Green Peas – ¾ cup chopped

Yellow corn – ½ cup

Fresh fruits:

Apple – 1 – chopped

Pomegranate – ½ cup seeds – washed (Wash the seeds because the juice will stain the rice and other ingredients)

Method of Kashmiri Pulao

1. Cook rice with Saffron, Sugar and Salt and separate grains. Keep it aside in a large mixing bowl.

2. Boil water and add the vegetables. Cook until the vegetables are tender. Drain water and keep it aside.

3. Roast cashew nuts, almonds and raisins in ghee and keep it aside.

4. To the rice, add the Cooked vegetables, Fresh Fruits, Ghee roasted Dry Fruits, Crushed Cardamom, Ghee, Sugar, Tutti Frutti. Mix gently until all the ingredients are distributed evenly. Serve hot or at room temperature.

Curd Rice (Yogurt)

Phoram Vaidya — Thu, 23 Jul 2009 06:32:33 +0000

Curd rice or Yogurt rice is a simple delicacy made in South India. Cooked rice is combined with curd. It is then seasoned with chilly, curry leaves, ginger, urad dal, mustard seeds, channa dal and hing.

Ingredients if Curd Rice

1 cup curd (yogurt)

1/2 cup cooked rice

1 tsp grated carrot

Salt to taste

1 green chilly (de-seed and finely chop)

1/4 cup red grapes

For Seasoning:

1/2 tsp channa dal (yellow split pea)

1/2 tsp urad dal (white lentils)

1/4 tsp mustard seeds

2 red chilly

7 curry leaves

Pinch of hing (asafoetida)

1/8 tsp ginger powder or grated ginger

1 tablespoon cashews

1 tsp ghee or butter (unsalted)

1 cup curd (yogurt)

1/2 cup Boiled rice

Salt to taste

1 green chilly (de-seed and finely chop)

For Seasoning:

1/2 tsp channa dal (yellow split pea)

1/2 tsp urad dal (white lentils)

1/2 tsp mustard seeds

2 red chilly

7 curry leaves

Pinch of hing (asafoetida)

1/8 tsp ginger powder or grated ginger

2 tbsp finely chopped coriander

Method of Curd Rice

1. Mash the cooked rice with your hands (just little). Combine the rice with yogurt and salt. If required add little milk and mix.

2. Saute the green chilly in a pan until soft. Add it to the rice mixture.

3. Heat a teaspoon of oil in a pan. Add the mustard seeds and when it starts popping add channa dal, urad dal, red chilly, curry leaves, hing, chopped coriander and ginger. Stir it for few seconds and combine with rice mixture. Serve with pickles or vegetable side dish.