Cauliflower masala rice

Tags

Andhra Recipes, Blogging Marathon, lunch box recipes, Rice Recipes

This Cauliflower rice a very simple dish that has a nice blend of spices mixed with cauliflower and rice. This is an apt dish for lunch boxes. My little one loved this rice.

Sending this to Srivalli’s Kid’s Delight event, guest hosted by PJ themed on “Quick and Easy Lunch Box Rice Dishes”. BM #108, week 4 day 2.

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Serves : 2

Ingredients:

Cooked rice: 2 cups

Cauliflower florets: 1 1/2 cups

Red chilli powder: 1 teaspoon

Turmeric : 1/2 teaspoon

Garam masala: 1/2 teaspoon

Ginger garlic paste: 1 teaspoon

Salt to taste

Oil : 1 teaspoon

Method:

In a medium sized bowl, add cauliflower florets, red chilli powder, turmeric, garam masala, ginger garlic paste, salt, oil and mix well.

Heat oil in a pan and saute cauliflower for 3 minutes. Close lid and cook for 5 minutes. Take the lid off and fry for 10 minutes until the cauliflower is cooked.

Add cooked rice and toss well to combine.

Turn off the stove and cool the rice for 5 minutes before packing.

 

 

 

 

 

 

 

 

 

 

 

 

Red chilli baby corn rice

Tags

Blogging Marathon, kids delight, lunch box recipes, Rice Recipes

This Red chilli baby corn rice is a simple to make rice that has very few ingredients and takes minimal time. The spice level can be easily adjusted to your taste buds. This rice is a apt one for lunch boxes as it’s quick and easy to make yet a delicious one so your kids will finish off their lunch.

Sending this to Srivalli’s Kid’s Delight event, guest hosted by PJ themed on “Quick and Easy Lunch Box Rice Dishes”. BM #108, week 4 day 1.

Preparation Time : 5 minutes

Cook Time : 5 minutes

Serves : 1-2

Ingredients:

Rice: 2 cups cooked

Red chilli paste : 1 tablespoon

Ginger garlic paste : 1 teaspoon

Soy sauce: 1 teaspoon

Baby corn : 1 cup cut into 2 inch pieces

Salt to taste

Method:

Let the cooked rice cool a little bit.

Heat 1 tablespoon of oil in a pan, add red chilli paste, ginger garlic paste and saute for 45 seconds.

Add baby corn and saute for 2 minutes. Add soy sauce, rice, salt and toss well to combine. Cook for 2 minutes.

Turn off the stove, let it cool for 5 minutes before packing into the boxes.

 

 

 

 

 

 

 

 

 

Shrimp/Prawn Biryani

Tags

Andhra Recipes, Biryani, Rice Recipes

Shrimp Biryani is a spicy, delightful biryani which is flavourful with the added spices and the wonderful fragrance of the Basmati rice.

Shrimp biryani is cooked in a little different method than chicken or mutton as shrimp gets rubbery if it’s over cooked. So, shrimp is marinated and cooked for only few minutes before adding rice. Once the shrimp is cooked, the vessel is placed on a tawa and cooked as it controls the temperature and the shrimp is cooked evenly.

My son is a big fan of shrimp where my husband and daughter doesn’t like shrimp. So, I normally make something else for both of them whenever I make shrimp for my son. I was making biryani today and my daughter says I love the smell, I want to taste it. I gave her a plate being skeptical if she’ll eat or not but she finished the plate and came for seconds. That’s a big surprise.

So, here is the delicious shrimp biryani recipe :

Preparation Time: 10 minutes

Cook Time : 30 minutes

Serves : 4-5

Ingredients:

To Marinate:

Shrimp : 500 grams peeled and de-veined

Ginger garlic paste : 2 teaspoons

Curd/yogurt : 1/2 cup

Red chilli powder : 3 teaspoons

Turmeric: 1/2 teaspoon

Salt : 2 teaspoons

Garam masala : 2 teaspoons

Cinnamon powder : 1/2 teaspoon

Cardamom : 3

Cloves : 5

Mace : 1/2 teaspoon crushed

Nutmeg : 1/2 teaspoon grated

Oil : 1 tablespoon

Lemon : 1 juiced

For Shrimp Gravy:

Onion : 1 large sliced

Green chillies : 2 slit

Bay leaves : 2

Tomato : 1 large chopped

Coriander leaves : 1 bunch chopped

Mint leaves : A handful

For Rice:

Basmati Rice : 3 cups

Cloves : 4

Cinnamon : 2″ stick

Cardamom : 4

Bay leaves : 2

Shahi jeera : 1 teaspoon

Salt : 2 teaspoons

Oil : 1 teaspoon

Others:

Hot Milk : 2 tablespoons

Saffron : 6-7 strands

Orange color : 3-4 drops

Ghee : 2 tablespoons

Method:

Wash and soak rice for 30 minutes.

Take a large bowl and add all the ingredients listed under marinade and mix them well. Keep it in the refrigerator for at least 30 minutes.

Boil 10 cups of water in a large vessel and add all the ingredients listed under for rice and cook for 7 minutes. Rice will be done 70%. Drain the water and cover the rice with a wet cloth.

Heat oil in a large pan, add bay leaves, sliced onions and green chillies and sauce for 3 minutes. Add tomatoes and cook until they turn mushy. Add marinated shrimp, coriander leaves and mint leaves. Stir and cook for 4 minutes.

Add cooked rice, ghee, saffron milk and orange colour. Close lid and cook on high flame for 7 minutes.

Place a tawa or griddle on the stove and put the biryani pan on the tawa and cook for 15 minutes on medium flame.

Turn off the stove and let the biryani rest for 5-10 minutes before mixing and serving.

Serve hot with raita.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Dum Biryani

Tags

Biryanis, Chicken Recipes, Rice Recipes

Chicken Dum Biryani is cooked on dum for the last few minutes, where initially meat and rice is cooked separate. Learned this Biryani from Hyderabadi locals to get the authentic taste. There are more variations to the Hyderabadi Biryani but my family and friends loved this dish. 

Preparation Time: 15 minutes

Cook Time: 20 minutes for Chicken + 7 minutes for rice + 10 minutes for dum.

Total cook Time : 37 minutes

Serves : 5-6

Ingredients:

Chicken : 750 grams

Onions : 2 medium sliced and deep fried till light brown

Green chilies: 8-10 chopped

Lemons : 3

Cilantro/ coriander leaves: 1 bunch chopped

Mint /Pudina : 1 small bunch chopped

Yogurt /Curd : 1/2 cup

Ginger garlic paste: 2 tablespoons

Red chili powder: 2 teaspoons

Salt to taste (I added. 2 teaspoons)

Garam masala: 2 teaspoons

Orange food color : 6 drops

Saffron : 6-7 strands soaked in 2 tablespoons of warm milk.

Rice : 4 cups

Boiled eggs : As needed

Method:

Take green chilies, a pinch of salt and make a paste.
Take a large pan to make biryani and Add Washed and cleaned Chicken, green chilli paste, ginger garlic paste, cilantro, mint, yogurt, turmeric, salt, red chilli powder, Garam masala, lemon juice and mix well.
Add 3/4th of the deep fried onions and mix well.
Add 1/3rd cup of oil where the onions were fried and mix well.
Place the pan/vessel on the stove and start cooking on medium heat.
Wash and soak rice for 30 minutes.
Cook the meat for 30 minutes or until the meat is completely cooked stirring occasionally.
Heat 12 cups of water and bring them to a boil.
Add rice, salt  and cook for 6 minutes until it’s done 80%. Drain the water.
Add the rice to the cooked Chicken gravy, add rest of the fried onions, saffron and food colour.
Close lid and place a heavy object for dum. Cook on simmer for 10 minutes.
Let it rest for 10 minutes before opening the lid. Mix gently a little bit at a time and serve hot with raita and/or salna.

Mangalore Vegetable Biryani

Tags

Biryani, Blogging Marathon, Rice Recipes

I’m constantly in search of simple Biryani and Pulav recipes as they make a good weeknight dinner and are perfect for lunch boxes. I came across the mangalore Vegetable Biryani where fresh ground spices with coconut is added.
I modified to fit our family needs and kids loved it. My son took this biryani to school and his friend group ate majority of his box.

Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 3

Ingredients:

Basmati Rice : 2 cups
Onion : 2 large sliced
Tomatoes : 2 medium chopped
Carrots: 3 diced
Beans : 8-10 chopped
Potatoes: 2 large diced
Ginger garlic paste: 1 tablespoon
Water : 3 1/4 cups
Ghee : 1 tablespoon
Oil : 2 tablespoons
Salt to taste

For Masala:

Coconut powder : 4 tablespoons
Coriander seeds : 2 tablespoon
Dry red chilies: 7
Cinnamon: 1″ stick
Fennel seeds : 1 teaspoon
Green cardamom/Elachi : 5
Cloves : 7
Cumin seeds : 1 teaspoon

Method:

Wash and soak basmati Rice for 30 minutes.
Take all the ingredients listed under masala (you can dry roast but not necessary) and grind into a fine powder.
Heat oil and ghee in a vessel or cooker. Add onions and sauté till they are golden.
Add tomatoes and cook them till they turn mushy.
Add ginger garlic paste and the masala powder, mix well and cook for 1 minute.
Add the veggies and cook for 4 minutes.
Add water, salt and drained rice.
Close lid and place a steel glass on the top of the cooker where the whistle goes.
Cook on medium heat for 10 minutes until the rice is done. Simmer and cook for 3 minutes.
Turn off the stove and let the rice rest for 5 minutes before opening the lid.
Fluff up the rice with a fork and serve hot with some raita.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Gongura Rice / Red sorrel leaves ric

Tags

Andhra Recipes, Blogging Marathon, Rice Recipes

I always made chutney, pickle or dal with these red sorrel leaves. We love the taste of them but craving for something different. So, I shallow fried these leaves, made paste and mixed with rice. It tasted awesome, kids loved it.
This dish is a quick weeknight dinner, it also works for lunch boxes.

Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves : 2-3

Ingredients:

Rice : 2 cups
Gongura/ Red Sorrel leaves : 3 cups (10 small bunches)
Green chilies: 8 chopped
Hing : 1/4 teaspoon
Turmeric: 1/2 teaspoon
Curry leaves: 2 sprigs
Salt to taste

For Tempering:
Chana dal : 1 tablespoon
Urad dal : 1 tablespoon
Jeera /Cumin seeds : 1 teaspoon
Mustard seeds/Aavalu : 1 teaspoon

Method:

Cook rice with 4 cups of water, fluff with a fork and keep aside.
Heat oil in a pan add sorrel leaves and 6 green chilies and fry for 3 minutes until the leaves are cooked. Turn off the stove and let them cool.
Take the leaves and green chilies in a blender and make a paste. (Do not add water)
Heat oil in the same pan and all ingredients listed under for Tempering. Fry them for 2 minutes until the seeds splatter and dal is golden brown.
Add curry leaves, sorrel leaves paste, hing and turmeric. Mix well.
Add rice and salt to the pan. Mix well and fry for 2 minutes.
Turn off the stove and serve gongura rice immediately with some curd.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Broccoli and Mushroom Fried rice

Tags

Blogging Marathon, Fried Rice, Rice Recipes

I love to make fried rice as it’s versatile with different veggies and love the flavor of different combos. Normally, very little veggies are added to the Szechuan fried rice.
I love the sauce but broccoli and mushrooms too. So, I made this rice and it became a huge hit with kids.
This rice can be made as a quick dinner or for lunch boxes. I’m sending this dish to blogging Marathon #72 under vegetarian dinner recipes.Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves : 4-5

Ingredients:

Broccoli florets : 2 cups
Purple or red cabbage: 1 cup
Carrots : 2 cut into julienne
Mushrooms : 200 grams diced
Scallions / green onions : 2 chopped
Rice : 2 cups
Szechuan sauce: 1/2 cup
Soy sauce: 1 teaspoon
Chili vinegar: 1 teaspoon
Ground Pepper: 1/2 teaspoon
Peanut or Sesame oil : 2 tablespoons
Salt to taste

Method:

Cook rice by adding 4 cups of water and let it cool off for 1/2 hour. (Left over rice can be used)
Heat oil in a wok on high heat and add cabbage. Sauté for 1 minute and add broccoli and carrots. Stir fry for 2 minutes. Add mushrooms and stir fry for 2 minutes.
Add the sauces and salt. Fry for 1 minute and add rice. Stir well to get coated and turn off the stove.
Add scallions and serve hot.

Potato and Green pepper Biryani

Tags

One pot dishes, Rice Recipes

I love the simplicity of Biryanis and Pulavs. Just raita is enough to accompany the rice to serve as a meal. They work well for lunch boxes too.
Kids love Pulav and biryani so, I try to make different combination of veggies all the time. I’m sending this dish to blogging Marathon #71 under one pot dishes.

Preparation Time: 10 minutes
Cook Time: 25 minutes
Serves : 4-5

Ingredients:

Basmati Rice: 2 cups
Onion : 1 large sliced
Potatoes: 2 large diced
Green pepper/Capsicum: 2 large sliced
Green chilies: 7 slit
Ginger garlic paste: 1 tablespoon
Biryani powder/paste : 1 tablespoon
Coriander powder : 1 teaspoon
Cilantro/coriander leaves : 1 bunch chopped
Water : 3 1/2 cups
Salt to taste

For Tempering:
Cloves : 5
Elachi/Green cardamom: 3
Bay leaves: 2
Shahi jeera : 1/2 teaspoon
Cinnamon: 1″ stick
Mace : 1 string
Star Anise : 1 flower

Method:

Wash and soak rice for 30 minutes.
Heat 1 tablespoon of ghee and 1 tablespoon of oil, add all ingredients listed under for Tempering. Fry for 1 minute.
Add onions, green chilies and sauté till they turn light brown.
Add ginger garlic paste, biryani paste and fry for 1 minute. Add cilantro and fry for 1 minute.
Add the veggies for 4-5 minutes.
Add drained water and fry for 2 minutes.
Add water, salt, mix well and close lid.
Cook for 12-14 minutes. Turn off the stove and let it rest for 10 minutes.
Fluff it up with a fork and serve with raita.

Purple cabbage and red pepper fried rice

Tags

Fried Rice, Rice Recipes

I’ve been busy with a family wedding and pretty much ran out veggies except a purple cabbage, a red pepper, baby corn and spring onions. I was in a bind as I have to pack lunch for the kids. So, I thought of making fried rice with what I have and change the sauces to compliment the veggies. It turned out so good kids loved it and my poor son came home hungry as his friends loved it and ate 3/4th of his box.
You can use red cabbage as a substitute if you can’t find purple cabbage.

Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves : 3-4

Ingredients:

Rice : 2 cups washed and cooked
Purple cabbage : 3/4 cup
Red pepper: 1 diced
Baby corn : 5 cut into 1″ pieces
Spring onions/ scallions : 1small bunch to garnish
Green chili sauce : 1/3 cup
Chili vinegar: 1 tablespoon
Soy sauce : 1 tablespoon
Fresh ground black pepper: 1 teaspoon
Salt to taste

Method:

Heat oil in a wok or a large pan, add purple cabbage and white part of scallions.
Sauté  for 1 minute and add red pepper and baby corn. Sauté for 3-4 minutes.
Add rice and rest of ingredients except scallions. Toss well and cook for 3 minutes.
Turn off the stove and add scallions and serve hot with any Chinese fry or gravy.

Mushroom Pulav

Tags

Blogging Marathon, One pot dishes, Pulav, Rice Recipes

Kids love mushrooms specially stir fries. I got my hands on these good quality mushrooms and I made Pulav for kids lunch boxes. They loved the taste and I love the simplicity of this Pulav.
Sisters kids were visiting and they loved the Pulav too. So, I can say it tastes good both hot and cold.  I’m sending this recipe to Blogging Marathon #71 under one pot dishes.

Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 3-4

Ingredients:

Long grain rice : 2 1/2 cups
Mushrooms: 200 grams washed and cubed
Onion : 1 large sliced
Ginger garlic paste : 1 tablespoon
Green chilies: 4 -6 slit
Cilantro/coriander leaves : 1 small bunch chopped
Mint leaves : 2 tablespoons
Garamond masala : 1 teaspoon
Coriander powder : 1 teaspoon
Salt to taste
Water : 5 cups

For Tempering:

Cloves : 7
Elachi/ cardamom: 2
Bay leaves : 2
Cinnamon: 2″ stick

Method:

Heat oil in a pot, add ingredients listed under for Tempering and fry for 1 minute.
Add onions and green chilies, sauté for 3 minutes or until they turn golden brown.
Add ginger garlic paste and fry for 30 seconds until the smell is gone.
Add mint and cilantro leaves, fry for 30 seconds.
Add mushroom pieces and all the spices. Fry for 3 minutes.
Add rice and fry for 2 minutes. Add water, check for salt and close lid.
Cook for 20-25 minutes until the rice is done. Let it rest for 5 minutes before opening the lid.
Fluff up the rice with a fork and serve hot.

Note : You can soak the rice 15 minutes before frying.