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(581) Mexican Rice

Mexican rice is  eaten year-round and is one of the most common preparations in Mexican cuisine. It is a dish of rice which is made from white rice, Tomatoes, Garlic, Onions and other vegetables. Which is also known as Red rice.

Ingredients

  • 2 cubes of Tomato gravy.
  • ¾ cup Rice.
  • ½ cup Cauliflower
  • ½ cup frozen Black beans.
  • ¼ cup Sweet corn.
  • ¼ tsp. Asafoetida powder.
  • ½ tbsp Red Chilli powder.
  • 1 tbsp. Garam masala.
  • 1½ tsp Salt
  • 1 tbsp. Mix herbs.
  • 1 tsp Cumin seeds.
  • ½ tsp Cumin Coriander powder.
  • ½ tsp Turmeric powder.
  • 4 tbsp. Oil for tempering
  • 8-10 Curry leaves.

Method

  1. Wash home made frozen black beans and sweet corns in the colander and keep aside.
  2. Wash and cut Cauliflower into small florets and keep aside.
  3. Wash and soak rice in 3 cups of water and keep aside
  4. Defrost cubes of tomato gravy and keep aside.
  5. Heat oil in  a nonstick pan for tempering. Add Cumin seeds in it. Wait for the crackling sound and add curry leaves, Asafoetida powder, Turmeric powder,  all vegetables and salt. Stir and add defrost gravy. Saute for one minute and add remaining spices. Stir again .
  6. Drain water in another pan and add rice in the same nonstick pan. Saute for one more minute and pour rice soaked water in the same nonstick pan.
  7. Once the water starts boiling switch the flame to slow, close the lid and cook the rice.
  8. When water reduces, check all the vegetables and rice.If cooked then switch off otherwise add ¼ cup water and again cook till black beans are tender.
  9. Mexican rice is ready to serve. Serve with Tomato soup or soup of your choice but serve with love and smile.

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(503) Lemon Sevaiya

Ingredients

  • 1 cup rice sevai( rice vermicelli)
  • ½ cup grated Carrots.
  • ¼ cup Chopped Beans
  • 1 tsp. Salt
  • 2 tbsp. Lemon juice.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients
  • 2 tbsp. Oil or Ghee.
  • ¼ tsp. Cumin seeds.
  • ½ tsp. Chana dal.
  • ½ tsp. Udad dal.
  • ⅛ tsp. Asafoetida
  • 8-10 Cashews (optinal)
  • 10-15 Peanuts (optional)
  • 2 chopped Green Chilies ( optional)
  • ¼ tsp Ginger paste
  • ¼ tsp. Garlic paste (optional)
  • 8-10 Curry leaves.
  • ¼ cup finely chopped Coriander leaves.

Method

  1. Boil 1½ cup water and pour in the rice sevai bowl. Close the lid and keep aside for 10 minutes.
  2. After 10 minutes all sevai soak water and expand. Transfer entire contents in strainer.It looks fluffy and separate. Keep aside.
  3. Heat oil in a nonstick pan. Add Cumin seeds and wait for crackling sound, turn the flame slow and then add chana dal, soute for 30 seconds. Now add other ingredients one by one as follows and stir 2-3 times after adding each  ingredient. Add Udad dal, Cashews, Peanuts, Curry leaves, finely chopped Green Chillies, grated Ginger, Garlic paste and Coriander leaves. Again stir for 2-3 times.
  4. Add Carrots and Beans. Add Turmaric powder and then pour 2 tbsp. Water and close the lid to cook. Still our gas flame is on slow. After 2-3 minutes check the Beans which take little more time to cook.
  5. Once beans cooked, turn the flame fast and mix rice sevai. Mix thoroughly.
  6. Switch off the flame and mix lemon juice in it. Serve hot with soup of your choice. Serve with love and smile.

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(475)Palakh Rice

Spinach is rich in iron and folate, which help in hemoglobin synthesis. Spinach  provides glowing skin and strengthen hair.It also  provides essential minerals for overall health. Spinach  help in managing diabetes.

Ingredients

  • 1 cup spinach
  • ½ cup Basmati rice.
  • ½ cup Green Peas.
  • ¼ cup chopped Coriander leaves.
  • 1½ tsp. Salt
  • Tempering ingredients
  • 2 tbsp. Oil
  • 2 tbsp. Ghee
  • 1tsp. Cumin seeds.
  • 1 tsp. Biryani masala.
  • 1 tsp. Red Chilli powder.
  • ½ tsp Turmeric powder.
  • ¼ tsp Asafoetida powder.
  • ½ cm size Cinnamon stick
  • 2 Cloves
  • 4 Black pepper.
  • 2 Bay leaves.
  • 8-10 Curry leaves

Method

  1. Wash rice thoroughly two times and soak in 1½ cup water.
  2. Wash Spinach leaves thoroughly,  finely chop and keep aside.
  3. Wash green Peas and keep aside.
  4. Wash Coriander leaves, chop and keep aside.
  5. Heat oil in a nonstick pan and add Cumin seeds. Wait for the crackling sound and then add all whole spices. Stir quickly and add Asafoetida powder, Curry leaves, Coriander leaves.
  6. Add chopped Spinach and Green peas and saute for 1 minute.
  7. Now add ghee and rice along with its water. Add salt. Stir well and turn of the flame to slow. Close the lid and let the rice cook.
  8. Check weather the rice and green Peas cook when all the water in the pan evaporates.  If still you feel hard grain then add ¼ cup water and close the lid.
  9. Switch off the flame when you are satisfied and both rice grain and green peas soft to press.
  10. Serve hot with Kadhi and papad.Serve with love and smile.

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(269)Dal Dhokli

Ingredients

Ingredients for Dal:-

  • ⅓ cup Tur dal.
  • 2 tbsp. Oil for tempering.
  • 8-10 Cashews.
  • ½ tsp. Mustard seeds.
  • ½ tsp. Sesame seeds.
  • ⅛ tsp. Fenugreek seeds.
  • ¼ tsp. Asafoetida powder.
  • ⅛ cup Coriander leaves.
  • 8-10 Curry leaves.
  • 1-2 Bay leaves.
  • 2 cloves.
  • 1-2 Green chilies.
  • ¼ tsp. Ginger paste.
  • ⅛ cup finely chopped Jaggery.
  • 3- 4 Kokum.
  • 2 tsp. Salt.
  • 400 ml. Water.

Ingredients for making Dhokli:-

  • 1 cup Wheat flour.
  • 1 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. Red chili powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Sesame seeds.

Method

Method of making dal:-

  1. Wash Tur dal 2-3 times and add 1 glass( 400 ml.) of water in it.
  2. Add salt and pressure cook up to 3 whistles.
  3. Once pressure releases, open the lid of the cooker and churn Tur dal with hand blender.
  4. Heat oil in a tempering vessel.
  5. Roast Cashews and keep aside.
  6. Now in the same vessel with the remaining hot oil add Mustard seeds and wait for a crackling sound and then Fenugreek seeds.
  7. Now add Asafoetida powder, Sesame seeds, Curry leaves, Bay leaf and cloves.
  8. Saute for 30 seconds and pour in the dal pan. Also mix roasted Cashews and Coriander leaves.
  9. Boil dal for 5 minutes after adding jaggery and kokum and keep aside.

Method of making Dhokli

  1. In a mixing pan mix wheat flour with all dry ingredients and oil .
  2. Knead smooth dough with water and keep aside for 10 minutes to set.
  3. After 10 minutes divide dough into 6 equal parts.
  4. Roll each dough portion into thin round chapati.
  5. Roll all six chapati first and then cut each chapati into 2 square centimetres parts called dhokli.
  6. Simultaneously boil 2 glasses of water in the pressure cooker or thick bottom pan.
  7. When water starts boiling add all dhokli one by one. If you add all together then they stick among themselves and make a lump of dough. Please complete this process under fast flame and boiling water only.
  8. Keep boiling for 5 minutes then take out one dhokli in plate and cut it with the spoon. If the edge of the spoon remains clean then it means dhokli is cooked.
  9. Now add dal in the dhokli pan and stir continuously so that dal will mix properly.
  10. Boil daldhokli for another 2-3 minutes.
  11. Serve hot after adding desi ghee with Papad, Rice and Onion Tomato Salad.
Tur dal
Tempering Ingredients
Dal
Dhokli dough
Dhokli
Dhokli in boiling water
Dal Dhokli
Dal dhokli ready to serve

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(158)Dhokli nu Shak

Any beans you can use in this recipe like Cluster beans( Gavar), French beans(Fansi), Lobia beans(Choli) and Broad beans( Val papdi).

Ingredients

  • Ingredients of dhokli:-
  • 1 cup coarse Wheat flour.
  • 2 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. Chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp Carom seeds ( optional).
  • 2 tsp. Sugar.
  • ⅓ cup water.
  • Ingredients of shak:-
  • 2 cup  beans of your choice.
  • 2 tbsp. Sesame seeds oil.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Salt.
  • 2 tsp. Sugar.
  • ½ cup water.
  • ¼ cup finely chopped coriander leaves.

Method

  1.   Wash and Chop beans of your choice.
  2. Add all ingredients of shak in pressure cooker
  3. Pressure cook upto  two whistles.
  4. In mixing bowl mix wheat flour with oil and then mix other 2 ingredients of dhokli and knead into soft dough. Keep aside for 1 hour.
  5. After 1 hour due to the coarseness  of the flour soft dough now turns into medium hard.
  6. Hold small portion of dough and with another hand pinch small 1portion of dough roll press into small dhokli.( see Video).
  7. Make all dhokli and keep aside.
  8. Open pressure cooker stir 2-3 times and mix cooked ingredients
  9. Add 3 cup of water in same cooker and boil on high flame.
  10. Once it starts boiling add all dhokli , give one quick stir and close the lid and pressure cook upto 2 whistles.
  11. Once pressure releases, open the lid and ajust the consistency and taste  by adding water and extra spices.
  12. Add coriander leaves and give one boil on high flame.
  13. Taste the dish before serving. Serve hot dhokli nu shak with Fulka Roti, bhakhri, paratha, rice  or as you desire.
Proper quantity of oil in the flour hold the shape.
Dhokli
Cooked beans.
Making of Dhokli
French beans and dhokli.
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(122) Coconut Rice

Ingredients

  • ½ cup Basmati rice.
  • 1½ cup water.
  • 6 coconut cubes.( 1 cube=1 tbsp.)
  • 2 tbsp. Coconut oil.
  • ½ tsp. Salt.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Shahjeera.
  • ¼ tsp. Turmeric powder.
  • 2 pieces of Cinnamon stick.
  • 1 tbsp. finely chopped coriander leaves.
  • 2 bay leaves.
  • 4-5 Curry leaves.
  • 1 or 2 green chili.

Method

  1. Wash Rice twice.
  2. Heat oil in non stick pan.
  3. Add Shahjeera, wait for crackling sounds and add all other spices.
  4. Saute for 1 minute and add rice and coconut cubes.
  5. Again saute for a minute and add required quantity of water.
  6. As water starts boiling turn the flame from high to low .
  7. Cook till all the rice grains are tender.
  8. Add water if necessary .
  9. Serve rice with Vegetable Stew or Rasam or as you desire.
Basmati rice.
Spices use in coconut rice.
Coconut rice.
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(108) Vegetable Biryani

Ingredients

  • ½ cup Basmati Rice.
  • 1½ cup mixed vegetables ( Broccoli, Zucchini, Sweet corns, Red-Yellow bell pepper, Baby  Corn ).
  • 2 tbsp. green chutney.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Shahjeera.
  • 8-10 curry leaves.
  • 2- 3 bay leaves
  • 2-3 , 1 cm. long cinnamon pieces
  • 1 Bada elaichi.
  • 1 tbsp. Shahibiryani masala.
  • 2 tsp Salt
  • 3 tbsp. Til oil .
  • 3 tbsp. Cow ghee.

Method

  1. Heat oil for tempering in sauce pan.
  2. Add Shah jeera and wait for crackling sound.
  3. Add remaining all other tempering spices.
  4. Add washed vegetables in sauce pan and stir occasionally.
  5. Add green chutney, salt , shahi biryani masala and washed rice.
  6. Saute for 1 minute and add water. Mix it well and cook on slow flame till grain of rice is tender.
  7. Enjoy biryani with bundi raita or kadhi or soup or as you desire.
  8. Serve hot with love and smile.
Mix vegetables.
Basmati rice
Biryani
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(70) Kanki- Ghes

Rice Porridge

Ingredients

  • 1 cup broken rice( kanki)
  • 4 cups water.
  • 2 cups curd ( if sour then 1 cup).
  • Tempering ingredients.
  • 3 tsp salt.

Tempering ingredients

  • 3 tbsp. ghee.
  • 1 tsp. cumin seeds(jeera).
  • 3 cloves( lavang)
  • ½ inch Cinnamon stick (Dalchini).
  • 8-10 curry leaves.
  • 3 less spicy green chilis breaks into two.

Method:

  1. Wash broken rice for one time with gentle hand.( hard and over washing of broken rice looses nutrition). Keep aside for 30 mins.
  2. In deep pot heat ghee for tempering.
  3. Once ghee heat up add cumin and wait for crackling sound. Now add Cloves, Cinnamon, Curry leaves and green chilies.
  4. Add Water in it and wait for one boil.
  5. Add washed broken rice and salt,stir and give one more boil. Now add 1 cup whisked curd and mix thoroughly.
  6. Put this pot in pressure cooker and cover the lid.
  7. Cook rice porridge upto 5 whistles.
  8. Open cooker lid once it cool down and mix remaining cup of curd and serves hot with Celery soup or Tomato soup,Papad and Sweet Lemon Pickle, Gol keri.
  9. Serve with love and smile.
Broken rice – kanki
Rice porridge pot in cooker
Removed green chilies and curry leaves
Rice porridge ( Ghes)
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( 33) Khichadi

serves 2, 150 -200 gms.each

Ingredients:

  • ½ cup Rice(chawal preferably Parimal also known as Patna rice)
  • ¼ cup Moong dal (Mung beans)  (split green which contains more fibre or yellow which is easy to digest).
  • ¼ cup Masoor dal( split red lentils).
  • 2 tbsp. Tur dal (split pegion pea) .
  • 3 ½ cups water.

Tips:

Requirements of water varies by types of vessels you use to cook khichadi

  • 4 cups water if khichadi in direct pressure cooker .
  • 3½ cups if khichadi in steel pot  in cooker.
  • 4½ cups water if khichadi in sauce pan or kadhai.

Dry masala:

  • 2½ tsp.salt
  • 1 tsp.turmeric pd.
  • 1 tsp.black pepper pd.
  • or
  • 1 tsp. red chilli pd.

Tempering ingredients:

  • 2 tbsp.ghee.
  • 1/2 tsp. mustard(rai)
  • 2 cloves.
  • 1/2 inch cinnamon stick.Asafoetida (hing).
  • ⅛ tsp.Asafoetida (hing).

Method:

  1. In one big steel pot mix all dals and rice .Wash and drain  3 times  with water .
  2. Add 6 &1/2 cups water and all dry ingredients.
  3. Side by side heat tempering vessel and add ghee. Once ghee melts,add mustard seeds and wait for crackling sound. Add cloves , asafoetida and cinnamon . Pour this mixture in khichadi pot. Stir the mixture in pot .
  4. Place this pot in pressure cooker. Cover the pot with lid and close pressure cooker. Pressure  cook upto 4 whistles.
  5. Open cooker after  pressure releases and serves hot and pour 1 tsp. ghee per  plate. khichadi with Soup,tameta nu shak, papad and pickle.
  6. Serve hot khichadi with Soup,tameta nu shak, papad and pickle.

This is a simple type of khichadi which is healthy and yummy too but you can make more rich and spicy by adding different ingredients like onion and garlic and mixing some vegetables.

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(31) Tomato Soup.

Serves 4, 150 ml each

Ingredients:

  • 3 medium size tomatoes.
  • 4 Drumsticks 3 inches each.
  • 1 Carrot 6 inches long.
  • 500 ml Water.
  • 2 tsp. Salt.
  • 2 tbsp. Sugar.
  • 1 tsp. black pepper powder.

Tempering ingredients:

  • 1 tbsp.Butter or Ghee.
  • 1 tsp. Jeera.
  • ½ inch cinnamon stick.
  • 2 Cloves

Method:

  1. Pressure cook all vegetables in 200 ml water. Add salt, sugar and black pepper. Cook upto 3 whistles.
  2. After pressure release, open the cooker and cool the things completely.
  3. Scrape pulp from drumstick with the help of spoon and discard skins.
  4. Blend all the vegetables in blender and strain with the help of strainer. Add water to to make required quantity.
  5. Boil soup for 5 mins. Side by side heat tempering vessel on slow flame and add butter . Once butter melt add cumin. After crackling sound add cinnamon and clove. Pour this tempered mixture in soup and boil for 1 more min. Serves hot.
  6. Serve your soup with handavo,khichadi biryani or as you want. Serve with love and smile
  7. You can also have during sickness .As drumsticks contains all nine essential amino acids, tomatoes are rich in fibers, lycopene, minerals and vitamins B and C and carrots are rich in minerals and vitamins A, D, E and K.

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