Mexican Rice

Mexican rice will be liked by most Indians because it is spicy and colourful. It is simple to make and is different from the regular pulavs and biriyanis. Sometimes we do need a change! Try this tasty,spicy and colourful Mexican rice. Be cautious not to give it to children who do not like spicy food.

Serves four to five people.

Ingredients	Quantity
Cooked Basmati Rice	2 cups
Sliced Red Bell Pepper (Red Capsicum)	½ cup
Sliced Green Bell Pepper (Green Capsicum)	½ cup
Sliced Yellow Bell Pepper (Yellow Capsicum)	½ cup
Sliced Red Tomatoes (deseeded)	1 cup
Chopped Onions	¼ cup
Chopped Garlic	2 tbsps
Pepper Powder	½ tsp
Red Chilly Paste	2 to 3 tbsps
Oil (Olive oil can be used)	2 tbsps
Bay Leaf	2
Onion Rings	a few
Salt	to taste

How to make Red chilly paste
Take fresh red chillies,vinegar and salt and grind them to a paste and store if you like. If fresh red chillies are not available,dry red chillies can be washed and soaked in vinegar for and hour or so and grind to a paste with salt.
Method

1. The grains of the rice cooked should be seperate. Take a pan and add the oil and heat it. Then add the chopped garlic and bay leaves and fry them.


2. Then add the chopped onions,sliced red bell pepper,green bell pepper and yellow bell pepper and stir fry. Add a pinch of salt and add the sliced tomatoes and fry till cooked.


3. Next add little salt and red chilly paste and mix well.


4. Then add the cooked rice and mix well with all the other ingredients.


5. When the rice is piping hot, remove from the heat and dish it out into a bowl or rice plate.


6. Garnish it with onion rings and serve.

Read more »

Stuffed Capsicum Boats

Capsicum in a different form.It is quite common to see whole capsicum being stuffed with different fillings. But in this recipe, the capsicums have been sliced lengthwise into two which look like boats and have been stuffed with a rice filling like biriyani. The best part about this shape is that it is easy to bite the capsicum along with the filling especially for kids. The stuffing can be anything and can be prepared ahead also. Before serving the blanched capsicum with the filling it can be warmed up in the oven or just heat up the filling and serve it hot in the capsicum boats. The ingredients may seem to be more but it is fairly simple to prepare. Four capsicum boats have been made with this recipe.

Ingredients for Capsicum Boats	Quantity
Green Capsicum (Bell Peppers)	2 medium
Water	enough for blanching
Salt	a pinch

Ingredients for Filling	Quantity
Basmati Rice	½ cup
Chopped Carrots	2 tbsps
Chopped French Beans	1 tbsp
Fresh Peas	2 tbsps
Corn	2 tbsps
Chopped Onions	½ cup
Ginger Garlic Paste	1 tbsp
Chopped Mint Leaves	2 tbsps
Cashew and Almond Paste	2 tbsps
Curds	½ cup
Tomato Puree	from 1 tomato
Fried Cashewnuts and Raisins	a few
Garam Masala Powder	1 tsp
Saffron Soaked in Milk	1 tbsp
Cardamom (Elaichi)	1
Cloves	2
Bay Leaf	2
Cinnamon Stick	1
Green Chilly	1 cup
Cumin Seeds (Jeera)	1 tsp
Salt	to taste
Refined Oil	1 tsp
Hydrogenated Fat (Ghee)	1 tbsp

Method

1. Slice each washed capsicum lengthwise into 2 pieces.


2. Remove the seeds etc.Now there will be four pieces of capsicum which look like boats.


3. Boil water in a saucepan and add a pinch of salt and put these capsicum boats in this boiling water and blanch for two minutes and keep them aside so that the water is drained.


4. Half boil the carrots,french beans and peas and keep them aside.


5. Boil the washed rice in water with little salt, cardamom, clove, cinnamon stick, green chilly and one bay leaf till the rice is cooked and seperate. Remove the cardamom,clove cinnamon,green chilly and bay leaf and keep it aside.


6. Take a pan and add the oil and ghee and heat it. Add the cumin seeds, bay leaf and ginger garlic paste and fry till brown.


7. Add the cashewnut almond paste and fry.Add the tomato puree,little salt and boiled vegetables and cook till the oil seperates.


8. Next add the garam masala powder, mint leaves and salt and mix well.


9. Lastly add the boiled rice and on low heat, mix all the ingredients thoroughly.


10. When they have all mixed well, add the soaked saffron and mix well. The biriyani is now ready.


11. To serve, place the capsicum boats in a plate and fill each boat with the biriyani and place fried cashewnuts and raisins on top to decorate.

Read more »

Gooseberry Rice

Indian gooseberry or Amla in Hindi and Usirikaya in Telugu, is associated with many health benefits. First of all, it is very low in saturated fats, cholesterol and sodium, but high in dietary fibre, Vitamin C, A, potassium and manganese. It has been used extensively in Indian medicine - Ayurveda - to make herbal medicines that maintain good health.

Amla has about 500mgms of Vitamin C which is even more than oranges which have a high content of Vitamin C.

Gooseberries also help in weight reduction and acts as body coolant and flushes out the toxins from the body. We are very familiar with amla murabba and chutney and pickles made with Gooseberry. Here I have made Gooseberry rice which is nutritious, tasty, very good for diabetics and is gluten free. Gooseberries can be consumed everday to maintain one's health.

This recipe serves four people.

Ingredients	Quantity
Cooked Rice (any variety)	2 cups
Gooseberries	2 cups
Lime Juice	2 tbsps
Peanuts	1 tbsps
Channa Dal (Bengal Gram Dal)	1 tbsp
Urad Dal (Black Gram Dal)	1 tbsp
Mustard Seeds	1 tsp
Chopped Green Chilli	1 tbsp
Red Chillies	2 or 3
Asafoetida (Hing)	a pinch
Fried Cashewnuts	10
Curry Leaves (Karivepakku or Kari Patta)	a few
Turmeric Powder	½ tsp
Salt	to taste
Oil	2 tbsps

Method

1. Deseed the washed goosebrries and put them in the electric grinder and grind them finely.


2. Take oil in a pan and heat it. Add the channa dhal, urad dhal, mustard seeds, peanuts, red chillies and hing and fry till light brown.


3. Add the chopped green chillies,curry leaves,tumeric powder and a few fried cashewnuts and mix.


4. Then add the ground gooseberries snd saute them till cooked.


5. Remove from the heat and add salt,lime juice and hot cooked rice and mix well.


6. Serve hot garnished with the rest of the fried cashewnuts.

Read more »

Protein Rich Fried Rice Garden

This vibrant rice dish owes its name from the different coloured capsicums, mint leaves, saffron and proteins from the black eyed peas (lobhia), cottage cheese/tofu used. Not many spices have been used but the flavour of all the ingredients appeals to the palate so much that you will make it very often!

Serves four people.

Ingredients	Quantity
Basmati Rice	1 cup
Saffron, soaked in warm milk	1 tbsp
Boiled Black Eyed Peas (Lobhia)	½ cup
Fried Cottage Cheese Cubes (Paneer or Tofu)	½ cup
Sliced Capsicum (Green,Red and Yellow Bell Peppers)	¾ cup
Sliced Onions	¼ cup
Ginger Garlic Paste	1 tsp
Slit Green Chillies (optional)	2 or 3
Cumin Seeds	1 tsp
Bay Leaf	1
Mint Leaves	½ cup
Cumin Seed Powder	1 tsp
Black Pepper Powder	1 tsp
Butter	1 tbsp
Salt	to taste
Water	to cook rice

Method

1. Wash the rice and drain the water and keep it aside for atleast half an hour. Cook it with enough water so that it is not very soft. Keep it aside.
   
2. Take a big pan and add the butter and heat it. When it melts add the cumin seeds and bay leaf and fry.


3. Add the onions and ginger garlic paste and fry till the onions are light brown.


4. Next, add the cashewnuts,capsicum, a few mint leaves and black pepper powder and fry them lightly. Remove a few different coloured capsicum and keep it aside for garnishing.


5. Then add the boiled black eyed peas, cumin powder, salt, cottage cheese/tofu cubes, saffron and cooked rice and mix well. Fry it till the mixed rice is really hot to serve.


6. Serve it in a serving bowl decorated with the coloured capsicum and few mint leaves and sliced green chillies.

Read more »

Baked Spinach Corn Pasta

This dish is a change from the normal pasta,as this is baked. It has spinach, corn, capsicum and mashed potato. This can be had with garlic bread. A little cheese has been used. White sauce is the base in this dish.

This recipe serves four to five people.

Ingredients	Quantity
Blanched and Chopped Spinach Leaves	2 cups
Boiled Corn	½ cup
Boiled and Mashed Potatoes	from 1 potato spud
Boiled Pasta (Any Shape)	¾ cup
Chopped Onions	½ cup
Capsicum Rings (Different Colors)	6 or 7
Butter	3 tbsps
Oregano (Dried or Fresh)	1 tbsp
White Sauce	1 ½ cups
Pepper Powder	1 ½ tsps
Grated Cheese	4 tbsps
Plain Flour (Maida)	3 tbsps
Milk	1 ½ cups
Salt	to taste

Method to make White Sauce

1. Take a table spoon of butter in a pan and heat it. When the butter melts,add the flour and mix.


2. Fry the flour in the butter till light brown and add the milk.Keep stirring so that no lumps are formed.This mixture becomes thick after some time.


3. Add a pinch of salt and remove from heat.Keep it aside.

Method to make Pasta

1. Take a pan and add the rest of the butter and chopped onions and saute for a minute.


2. Then add mashed potato,chopped spinach,boiled pasta and corn and mix all these.


3. Add salt,oregano,pepper and half of the grated cheese and stir.


4. Add half of the white sauce and mix well.Remove from the heat.


5. Take a buttered baking dish and add the above mixture and spread it evenly.


6. Top it with left over white sauce and grated cheese and place the capsicum rings and bake it in a preheated oven at 250 degrees centigrade till the cheese on the top melts and turns slightly brown.


7. Serve it hot with garlic bread.

Read more »

Gluten Free Chapatis

Chapatis ( Indian Bread ) made out of amaranth flour or rajgira flour {Indian name},rice flour and mashed potato are gluten free, nutritious and are tasty too.To spice it up,green chilly,coriander leaves,cumin and ginger garlic paste can be added.The dough can either be made into crisp puris which are fried and more calorific or rolled into chapatis.This recipe serves about six chapatis or ten puris.

Ingredients	Quantity
Rajgira Flour	1 cup
Rice Flour	½ cup
Bolied Mashed Potatoes	½ cup
Green Chillies	2
Coriander Leaves (Cilantro)	1 bunch
Ginger Garlic Paste	1 tsp
Roasted Cumin Seed Powder	½ tsp
Salt	to taste
Oil	for frying
Water	as required
Polythene sheets	2

Method

1. Make a paste with green chillies,coriander leaves,ginger garlic paste and keep it aside.


2. Take a bowl and add the rajgira flour,rice flour,salt,green chilly paste,cumin powder and mashed potato and mix it well to form a fairly stiff dough. If water is required you may use a little.


3. Rest the dough for fifteen minutes or less.


4. Divide the dough into equal lemon sized balls for chapatis.


5. Heat a flat greased pan.


6. Take one ball of the dough and place it on a polythene sheet and cover the dough with the other sheet. Roll it out with a rolling pin into a round shape about four to five inches in diameter.


7. Place this chapati on the hot greased pan and cook on low heat till it is slightly brown and turn the side.Pour about half a teaspoon of oil over and along the sides of the chapati so that the edges get brown. When both the sides are light brown and cooked, remove and continue with the next one.


8. For puris roll them between the polythene sheets into thicker and smaller size and deep fry them till golden brown and crisp.


9. Serve them hot with green chilly pickle or vegetable pickle or with dhal or any vegetable dish.

Read more »

Sesame Rice

Rice can be made in a different way with the flavour of seasame seeds or gingelly seeds added to it.Sesame seed are rich in minerals,dietary fiber and monounsaturated fats. They help to reduce blood cholesterol,enhance the immune response and decrease the risk of cancer. The are used in Asian ,Meditterean and Middle East cooking and is one of the oldest oilseed discovered.In this recipe other than sesame seeds coconut gratings or peanut powder can be used. This recipe is gluten and casein free and serves four people.

Ingredients	Quantity
Cooked Rice	3 cups
Sesame seeds{Til Seeds}	¼ cup
Red Chilly	2
Cumin seeds	1 tsp
Mustard Seeds	1 tsp
Curry Leaves	a few
Salt	to taste
Fried Cashewnuts	a few
Pappads (Fried or Microwaved)	2
Oil or Ghee	1 tsp

Method

1. Take a pan and roast the sesame seeds and red chillies till light brown. Cool and powder them coarsely and keep it aside.


2. Take a bowl and add the hot cooked rice.


3. Add the powdered sesame powder,salt and mix.


4. Take oil or ghee in a pan and fry cumin seeds and mustard seeds and curry leaves.


5. Add this to the mixed rice.Take the rice in a serving bowl and garnish with fried cashewnuts and broken pappads.The pappad pieces have to be added for garnishing just before serving otherwise they become soft.

Read more »

Mango Rice

Yet another recipe with mangoes which is used in a different way.Grated mango is mixed with rice like lime rice or tamarind rice.This is very easy to make and tasty too as it has the mango flavour. This dish is rich in Viamin C. This is for three to four people.

Ingredients	Quantity
Grated Raw Mango	½ cup
Cooked Rice	1 tbsp
Chopped Green Chillies	1 tbsp
Turmeric Powder	½ tsp
Cashewnuts	6 or 7
Peanuts	1 tbsp
Bengal Gram Dhal (Channa Dhal)	1 tbsp
Black Gram Dhal (Urad Dhal)	1 tsp
Mustard Seeds	1 tsp
Asafoetida	a pinch
Red Chillies	2
Curry Leaves	1 tbsp
Salt	to taste
Oil	2 tbsps
Pappads	6

Method

1. Take a pan, add the oil and heat it.


2. Add the channa dhal,urad dhal,mustard seeds,asfoetida,red chillies and peanuts and fry till light brown in colour. Add the cashewnuts and fry them too.


3. Add the green chillies and curry leaves.


4. Add the tuimeric powder and grated mango and saute it for a few minutes.


5. Add salt and the cooked rice and mix well so that it is hot and well blended. Remove from the heat.If the mango is ver sour ou may need more rice or less of the grated mango.


6. Serve the mango rice garnished with curry leaves and pappad.

Read more »

Quinoa Pulav

Quinoa (pronounced as ("keen-wah") is a grain used mostly in South American cuisine. It is not available in India. It is rich in protein unlike other grains. It's light and cooks fluffy and can be used as a main dish or in soups, stirfries or in breakfast, like rice with vegetables or meat. This recipe is especially for Indians who live in places where this grain is easily available. When I was in the U.S, I tried out these two recipes which were well received. The quantity used becomes nearly double when the quinoa is cooked. It is gluten free and good for kids, old people and pregnant women. Try it and enjoy it!

Ingredients	Quantity
Quinoa	1 cup
Water	1 cup
Sliced Bellpepper (Capsicum)	2 tbsps
Grated Carrot	3 tbsps
Sliced French Beans	2 tbsps
French Green Peas	3 tbsps
Chopped Onions	3 tbsps
Ginger Garlic Paste	1 tsp
Chopped Cilantro (Coriander) Leaves	1 tbsp
Turmeric Powder	¼ tsp
Cumin Seeds	1 tsp
Bay Leaf	1
Garam Masala Powder	1 tsp
Salt	to taste
Oil	1 tbsp
Fried Cashewnuts	6

Method

1. Cook the quinoa with water in a pressure cooker till done like rice. If you do not want to use the cooker it can be cooked in a pan with more water. If you need it softer more water can be added.


2. Take oil in a pan and heat it. Add the cumin seeds and bay leaf and fry.


3. Add the onions and ginger garlic paste and fry till light brown.


4. Add the finely chopped vegetables and stir fry till they are cooked.


5. Add the tumeric powder, garam masala powder and salt and mix.


6. Lastly add the cooked quinoa and mix it with the vegetables and cook it till it is hot.


7. Serve hot, decorated with fried cashewnuts and chopped cilantro.This can also be prepared like South Indian Upma too.

Read more »

Tangy Baby Corn Rice

 

Ingredients	Quantity
Basmati Rice	1 cup
Baby Corn	10 pieces
Plain Flour (Maida)	¼ cup
Orange Juice	1 cup
Orange Pieces	10 or 12
Chopped Ginger	1 tbsp
Sugar	1 tsp
Salt	to taste
Chopped Garlic	1½ tsps
Cinnamon Powder	¼ tsp
Water	to cook rice

 

Method

1. Cut the cleaned baby corn into 1inch pieces and mix it with plain flour,salt,orange juice and saute this in a pan.
2. Take the washed rice in a pan and add garlic and pinch of salt and cook it till the grains are separate.
3. Take a pan and make a sauce with orange juice, sugar, salt, ginger pieces, Jullienne orange pieces and cinnamon powder by heating all these. Keep this sauce aside.
4. To serve, put steamed rice in a plate and put the sautéed corn and then pour the sauce over this.

Read more »