Quick and Healthy: Colorful Fried Rice

Happy New Year to everyone! Let’s start this year with this quick and healthy recipe for fried rice. It can be prepared with all the vegetables you have or all the vegetables you like:)… Enjoy this easy recipe!

Approx. 4 servings

Ingredients:
Basmati rice - 1.5 cup
Onions - 1 medium (sliced)
Cauliflower or Broccoli - 1 cup (small florets)
Red bell pepper - 1 (cup cut strips)
Green peas - 1/2cup
Garlic - 1/2 tbsp minced
Ginger - 1/2 tbsp grated
Olive oil - 1 tbsp
Garlic chili sauce -1 tbsp

Spices:
Cumin seeds (Jira) - 1 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

Method:

• Wash basmati rice twice. Cook the rice with 3 cups of water.
• Clean and cut all the vegetables as directed. Keep aside.
• In a pan on medium heat, add olive oil. Add cumin seeds, when it starts to crackle, add sliced onions. Sauté for 2-3 minutes.
• Add ginger-garlic and all the vegetables. Sauté on high for 3-4 minutes.
• Add all these cooked vegetables to the cooked rice and add red chili powder, turmeric powder and salt.
• In the end, add garlic chili sauce, mix well and slow cook the vegetable fried rice half covered for 4 more minutes.

Serving Suggestions:
Serve steamy vegetable fried rice with boondi raita (spicy yogurt).
Note: You can buy all Indian spices at Amazon.com or ebay.

Schezwan Fried Rice

Schezwan fried rice is part of Chinese cuisine. Schezwan sauce has distinct red chili and garlic flavor. Schezwan sauce is easily available at any Asian grocery store. When rice is tossed in fresh vegetables and schezwan sauce, it gets a unique spicy and tangy flavor. Enjoy this easy to follow recipe.

Ingredients:
Schezwan fried rice : For Approx. 4 servings

• Cooked rice - 2 cups
• Onion - 1/2 sliced
• Red bell pepper - 1/2 cut into strips
• Water chestnuts - 1/2 cup sliced
• Baby Corn - 1/2 cup cut in halves
• Fresh mushrooms - 1/2 cup sliced
• Fresh green beans - 1/2 cup cut in 2 inch pieces
• Cashew nuts - 1/4 cup halves
• Spring onions - 1/4 cup cut
• Schezwan Sauce - 1 tbsp
• Green chili vinegar - 1 tsp
• Salt as per taste
• Olive oil - 2 tbsp

Method:

1. In a wok or big non-stick pan, heat olive oil on medium-hot flame.
2. Add onions, water chestnuts, green beans, baby corns, mushrooms and in the very end red bell pepper. Toss together for 2-3 minutes on high heat. Now add cashews. The vegetables should be crunchy so we keep just cook, till its half done.
3. Add schezwan sauce, rice vinegar, cooked rice and salt. Add spring onion leaves and toss well.
4. Cook for 3-4 minutes and schezwan fried rice is ready to be served.

Garnish and Serving Suggestions:
Garnish with fresh spring onions and cashews. Serve hot.

Punjabi Kadhi Pakora

Punjabi Kadhi Pakora
Punjabi kadhi pakora is yogurt based curry. It is a specialty of northern Indian province "Punjab". It has fried dumplings (pakoras) made up of gram flour. Punjabi kadhi pakora is a great combination with fragrant basmati rice.

Ingredients
For Pakora:

• Besan (gram flour) – 1 cup
• Onions  - 1/2 cup chopped
• Cumin seeds – 1 tsp
• Green chili – 1 finely chopped
• Turmeric powder - 1 tsp
• Red chili powder – 1 tsp
• Baking soda – 1 pinch
• water (to make a smooth batter)
• Salt to taste
• Oil for frying

For Kadhi:

• Besan (gram flour)  - 3/4 cup
• Yogurt – 2 cups (sour is better)
• Onion – 1 sliced
• Ginger paste – 2 tsp
• Garlic  - 2 tsp minced
• Green chilies – 2 finely chopped
• Curry leaves – 8
• Cumin seeds (jira)  - 1 tsp
• Mustard seeds (rai) - 1 tsp
• Fenugreek seeds (methi dana) – 1 tsp
• Fennel seeds (saunf) – 1 tsp
• Asafetida powder – 1 pinch
• Turmeric powder – 1 tsp
• Salt as per taste
• Cooking oil – 2 tbsp
• Garam masala powder – 1 tsp for garnish
• Fresh cilantro – 1 tbsp finely chopped for garnish

Method:
To make Pakora:

1. In a bowl take besan; add onions and all the other ingredients.
2. Add water to make smooth batter. Mix well.
3. In a pan, heat oil for frying at medium high heat.
4. Take batter, one spoon at a time, putting it in hot oil to make pakoras.
5. Turn them over once. Deep fry till it becomes golden and crispy.
6. Drain them on kitchen towel. Keep aside.

To make Kadhi:

1. In a large bowl, add yogurt and besan. Mix well. Now add 4 cups of water, salt and turmeric powder. Blend well. It should have any lumps
2. In a large pan, heat 2 tbsp oil. Add cumin, mustard, fenugreek and fennel seeds.
3. When it crackles, add asafetida powder and sliced onions. Sauté till it becomes translucent. Now add ginger, garlic, green chilies and curry leaves.
4. Sauté for 2-3 more minutes.
5. Add yogurt and besan mix to the pan. Bring it to a boil. Reduce the heat to medium low. Stir it once.
6. Let it simmer for 15 minutes. Stir in between a few times.
7. Add already prepared pakoras to kadhi. Mix once gently.
8. Kadhi pakora is ready to be served.

Garnish and serving suggestions:
Garnish kadhi pakora with freshly chopped cilantro and garam masala powder. Enjoy with fragrant basmati rice.

Vegetable Fried Rice

Ingredients: [Approx. 4 servings]
Basmati rice - 1.5 cup
Onions – 1 medium [sliced]
Tomato – 1 [finely chopped]
Potatoes- 1 [cut lengthwise]
Cauliflower – 1 cup [small florets]
Red bell pepper- ½ [cup cut strips]
Green peas – ½ cup
Garlic –½ tbsp minced
Ginger-½ tbsp grated
Cooking oil – 2 tbsp

Spices:
Cinnamon whole – 1 stick
Black pepper corns – 1tsp
Cloves - 8
Cumin seeds [Jira] -1 tsp
Red chili powder - 1 tsp
Turmeric powder -1/2 tsp
Garam masala powder - ½ tsp
Salt to tastes

Method:   

• Wash basmati rice twice. Cook the rice with 3 cups of water.   
• Clean and cut all the vegetables as directed. Keep aside.   
• In a pan on medium heat, add cooking oil. Add cinnamon sticks, cloves, black pepper corns and cumin seeds. Also add sliced onions. Sauté for 2-3 minutes.   
• Now add cut potatoes, mix well and cover the pan to get potatoes cooked.   
• When potatoes are half done, add ginger-garlic and all the vegetables. Sauté on high for 3-4 minutes.   
• Add all these cooked vegetables to the cooked rice and add red chili powder, turmeric powder, garam masala and salt.   
• Mix well and slow cook the vegetable fried rice half covered for 4 more minutes.

Serving Suggestions:
Serve steamy vegetable fried rice with boondi raita [spicy yogurt] for any meal.

Pongal [Southern Indian Rice Meal]

  

Pongal [Southern Indian Rice Meal]

Ingredients:[For approx 4 servings]

Rice - 2 cups

Moong dal - 1 cup
Jeera - 2 tsp

Cashews(broken) - 1/2cup

Whole dry red chillies - 6

Whole peppercorns - 10-12

Curry leaves - 5-6 leaves

Garlic - 4 cloves

Chana dal - 1 tsp

Urad dal -1 tsp

Hing [Asafoetida powder] - 2 pinch

Butter - 2 tbsp

Salt as per taste

Method

• Soak rice and moong dal  in water for an hour.
• Cook rice and dal with salt, turmeric powder and butter/ghee in a heavy bottom pot in 3 cups of water.
• In a pan, heat 2 tbsp butter.Add Jeera, chana dal, urad dal, hing powder, minced garlic, a few peppercorns and cashews. When it splatters, add curry leaves and dry red chillies.
• Add this prepared seasoning to the cooked rice mixture.

Serve hot for light lunch or dinner.

Protein rich Soy Pulao

 

 

 

 

 

 

 

Protein rich Soy Pulao

Pulaos are great addition to any meal. It can be served with Lunch/Dinner or as Lunch /Dinner on its own. Aromatic Soy pulao is healthy and rich in nutrients.

Nutritional Facts: Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat.
Source:  http://en.wikipedia.org/wiki/Soybean/

Ingredients:

For Nutrela Soy Pulao [5 servings]

Rice (Basmati) – 2 cups
Nutrela Soy nuggets (chunks) – 1 cup (dry)
Sweet Onion – 1/2 Medium size, Sliced
Cashews [kaju] – ½ cup (halved)
Green peas – ½ cup
Potato – 1 medium
Ginger-garlic paste – 1 tbsp
Green Cardamom [Eliachi] – 5 whole
Cinnamon [dalchini] – 1 stick
Bay leaf [tej patta] – 2-3 whole
Cloves [laung] – 4
Garam Masala – 1tsp
Red chili powder – 1.5 tsp
Milk – 2 cups
Water – 2 cups
Ghee [Clarified butter] -1 tbsp
Cooking oil – 1tbsp
Salt to taste

Method:

• Soak the rice in water for 1 hour.
• Cook the rice with 2 cups of water and 1.5 cups of milk. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking.
• Soak dry soy chunks in warm water with some salt for flavoring, for 10-15 minutes. After the chunks are all puffed up, drain them and rinse with fresh water one more time. In a pan, heat 1 tsp cooking oil and sauté the soy chunks for 3-4 minutes. Drain and keep aside.
• Heat a pan and add oil and ghee. Briefly sauté cashews, raisins, almond slices and walnuts and keep aside. Sauté sliced onions, potatoes and peas for 3-4 minutes and cover them till potatoes and peas are done. Keep aside.
• Now in the same pan with oil and ghee, add cloves, cardamom, cinnamon, bay leaf and ginger-garlic paste. Sauté for 3-4 minutes.
• Add cooked rice carefully and mix well. Add fried soy chunks to rice. Now add fried onions, vegetables and nuts to it. Also add salt, garam masala and red chili powder to it. Mix well.
• Add remaining ½ cup of milk to pulao. Keep the pulao covered on low heat for 7-8 minutes.
• Aromatic and delicious soy pulao is ready to serve.

Garnish:

Enjoy Nutrela soy pulao at any meal time with raita and pickles.

Kashmiri Pulao

 

Kashmiri Pulao

Kashmiri pulao is one of the rich, aromatic rice dishes. It can be served at any festivities or celebrations. Saffron or Zafran gives kashmiri pulao pretty golden yellow color and makes it looks appetizing. Here I’m sharing with you my version of Kashmiri Pulao.

Ingredients:
For Kashmiri Pulao [5 servings]
Rice (Basmati) – 2 cups
Sweet Onion – 1/2 Medium size, Sliced
Cashews [kaju] – ½ cup (halved)
Golden Raisins [kishmish] – ½ cup
Almond slices [badam] – ½ cup
Walnuts [akharot]-1/4 cup
Saffron [kesar] – ½ tsp
Green Cardamom [Eliachi] – 5 whole
Cinnamon [dalchini] – 1 stick
Bay leaf [tej patta] – 2-3 whole
Cloves [laung] – 4
Milk – 2.5 cups
Ghee [Clarified butter] -1 tbsp
Cooking oil – 1tbsp
Salt to taste

Method:

• Soak the rice in water for 1 hour.
• Take 2 tbsp of warm milk and add saffron strands. Keep it aside till milk gets rich golden yellow color.
• Cook the rice with 1 cup of water and 2.5 cup milk. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking.
• Heat a pan and add oil and ghee. Briefly sauté cashews, raisins, almond slices and walnuts and keep aside. Sauté sliced onions till golden brown and keep aside.
• Now in the same pan with oil and ghee, add cloves, cardamom, cinnamon and bay leaf.
• Add cooked rice carefully and mix well. Add fried onions and nuts to it.
• Stir in saffron milk and cook for few more seconds.
• Kashmiri Pulao is ready to serve.

Garnish:
Garnish Kashmiri pulao with fried nuts. Enjoy pulao at any meal time with raita and pickles.

Lemon Rice [Southern Indian style]

Last few days, Aunt V is visiting us. She is a great cook. I learned this and few other recipes from her. Lemon rice is very flavorful and very easy to make. Lemon rice is great for picnics or as a journey meal. I would like to share this simple yet authentic recipe with you all.

Ingredients:
For Lemon rice [4 servings]
Rice (Basmati) – 4 cups [Cooked] left over is even better
Cashews – ½ cup (halved) [Optional]
Raw peanuts – ½ cup (halved) [Optional]
Turmeric powder -1/2 tsp
Lemon/ Lime juice – 3 tbsp
Salt to taste

For Tempering:
Cooking oil for tempering -1.5 tbsp
Dry red chilies [torn into halves] – 4
Mustard seeds [Rai] – 1 tsp
Chana dal – 1 tbsp
Urad dal [white]-1 tbsp
Hing [asafoetida] – ½ tsp
Curry leaves – 6
Cilantro fresh – 1 tbsp [finely chopped] for garnishing (optional)

Method:

• Wash and cook basmati rice as usual. i.e. Cook 1.5 cup raw rice with 3 cups of water. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking. This recipe is good for using leftover white rice too.
• Heat oil in a pan and add peanuts or cashews. Fry for couple of minutes. Drain the nuts and keep aside. 
• In the same pan add all the tempering ingredients, Mustard seeds, red chilies, chana dal, urad dal, hing, and curry leaves. Fry till it all crackles. Add turmeric powder and the fried nuts, mix well.
• Add the above tempering to the cooked rice. Add Lemon or lime juice to the rice and mix again.

Garnish:
Garnish the prepared rice with freshly chopped cilantro. Enjoy with any meal, anytime of the day.

Pineapple Fried Rice

Pineapple fried rice is one of my favorite entrée to order at Thai restaurants. This is my own version with few additions. Kids love it too.

Ingredients:
For Pineapple fried rice [6 servings]

Rice (Basmati) – 1.5 cups
Pineapple chunks – 1cup (fresh or canned)
Sweet Onion – 1/2 Medium size, Sliced
Capsicum (Green Bell pepper) – ½ cup, cut into thin stripes (julienne)
Carrot – ½ cup, cut into thin stripes (julienne)
Baby corn – ½ cup
Peas -1/4 cup
Paneer(Indian cottage cheese)- 1/2  cup small cubes [OPTIONAL]
Cashews – ½ cup (halved)
Spring onions – for garnish
Coconut milk – 1 cup
Ginger- 1 tbsp minced
Soy Sauce- 1.5 tbsp
Maggi Hot & Sweet Sauce – 1 tbsp
Garlic chili sauce -1 tbsp
Oil for frying -2 tbsp
Salt to taste

Method:

• Cook the rice with 2 cups of water and 1 cup coconut milk. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking. This recipe is good for using leftover white rice too.
• Rinse and prepare all the vegetables as directed.
• Cut paneer into small cubes and shallow fry it. Keep fried paneer aside.
• Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.
• Add all the vegetables, pineapple chunks and cashews. Stir fry on high heat for 2 minutes.
• Add cooked rice carefully and mix well. Add fried paneer cubes to it.
• Stir in Soy sauce, Maggi Hot & Sweet sauce, Garlic chili sauce and salt. Cook for few more seconds.

Garnish:
Garnish pineapple fried rice with cut spring onions and serve hot. If possible it can be served in the hollow shell of the fresh pineapple.

Note: You can increase or decrease the amount of sauces according to your taste.