Tag Archives: Mixed

Pudina (Mint) Rice

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For a lazy cook like me variety rice items are favorites, as I need not spend much time in kitchen, and it tastes delicious with a gravy/ raita. When we get a take out order in Indian restaurant, if we order gravy, they give a box of complimentary rice. Caramelized onion in that rice gives mild sweetness to the dish and should I say that is the reason I liked it:-) I tried a mint and ghee rice inspired by that rice. Should I call this rice as “Ghee Rice” or “MintMint Rice”, I am confused. Let me call it Ghee/Pudina Rice:-)

Check out my other Variety Rice,

Mint Rice

Preparation time : 10 minutes | Soaking time : 30 minutes to 1 hour | Cooking time : 30 minutes

Ingredients:

Basmati Rice – 1 cup, soaked and drained

Mint – 1 bunch

Onion – 1

Ginger Garlic paste – 1 tsp

Water – 2 cups

Cardamom Pods – 2

Cinnamon Stick -1/8 tsp

Star Ansie – 1

Bay leaf – 1

Sugar – 1/8 tsp (optional)

Salt – as needed

Fennel Seed  powder – 1/8 tsp

Ghee – 1 tbsp

Oil – 1/2 tsp

Method:

  • Soak rice in warm water for 30 minutes and strain the water
  • Add oil to the pan. When the oil is hot, add onions and saute till the onions turn translucent.  Add a pinch of salt and sugar; cook till the onions are caramelized (Sugar is optional, with little more oil this can still be achieved, but I like little sugar in all dish to neutralize flavour and yes I can hear your question, its not sweet). Keep aside

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  • Add ghee to the same pan. When the ghee is hot, add whole spices and cook for 30 seconds. Add cashew, and when they turn golden brown, add ginger garlic paste and green chilli. Cook till the raw smell goes
  • Add mint and cook for 2-3 minutes. Add the rice and cook for a minute

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  • Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Add the caramelized onions and mix well. Serve Mint Rice with gravy/raita

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My Notes:

  • Instead of using caramelized onion can sauté onions and use them or use fried onion
  • Instead of whole spices garam masala can also used
  • Mint can be pulsed and added

Vegetable Rice

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With mixed vegetables, I had already posted Vegetable Biryani Recipe. Ever since our school days, this is my Amma’s style of doing fried rice. My mother prepares this directly in pressure cooker, but I used rice cooker. My sister’s friend asked me for this recipe, so I thought of posting it.

Vegetable Rice

Preparation Time : 15 mins | Soaking Time: 30 mins |  Cooking Time : 40 mins | Serves : 4

Recipe Category: Entreè

Ingredients:

Basmati Rice – 1 cup, soaked and drained

Mixed Vegetable – 1 cups + 1/2 cup (I used carrots, beans, corn, green peas and potato)

Ginger Garlic paste – 1 tsp

Water – 2 cup

Cardamom Pods – 2

Cinnamon Stick – 1/8 tsp

Bay leaf – 1

Salt – as needed

To grind:

Onion – 1

Green chilli – 1

Poppy seeds – 1/8 tsp

Fennel Seed  powder – 1/8 tsp

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Method:

  • Soak rice in warm water for 30 minutes, strain and add 1/2 tsp of ghee. Saute rice for a minute and keep it aside
  • Grind the items under “to grind” into fine paste without adding water
  • Add oil to the same pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion paste and cook  till the raw smell goes off. Add vegetables and Saute well
  • Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Serve it with raita/gravy

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My Notes:

  • Instead of grinding onion and green Chilli, you can also Saute them directly
  • Fried onions can be added to garnish
  • Can be cooked in heavy bottmed pan or pressure cooker for 2 whistles
  •  Paneer and mushroom can be added
  • Instead of adding whole spices, garam masala powder can be added

Vegetable Stew


Vegetable Stew

Ever since childhood days, whenever I think about Appam and idiyappam, coconut milk is the side dish that comes to mind, as that’s the one my Amma makes. Once we spent summer vacation at my Uncle’s place. My aunt cooked idiyappam and vegetable stew for breakfast and I loved it. From that day onwards I started cooking stew as an alternate side dish option to coconut milk for Aappam  and idiyappam.

Vegetable Stew

Preparation Time : 10 min | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Carrot – 3 peeled and cut into slightly big chunks

Potato – 2 peeled and cut into big chunks

Beans – 10, abut 1  inch

Cauliflower – 1/2, cut into florets

Green Peas  – 1/4 cup

Onion – 1, sliced finely

Green chilly – 2 (Adjust According to your spice level)

Ginger- 1 tbsp, julian

Whole black pepper – 1/4 tsp (optional)

Cinnamon – 1/2 stick

Cloves – 2

Cardamom – 2

Thin coconut milk – 1 cup

Thick coconut milk –  3/4 cup

Curry leaves – few

Salt – as needed

Coconut oil – 2 tsp

 

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Method:

For coconut Milk:

I used shredded frozen coconut, so used 2 cups of coconut. Add water to the coconut and grind it. Filter the grinded coconut, and the resultant milk is the thick coconut milk. Add water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk.

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  • Add 1 tsp of oil to another pan. Add Whole spices, ginger, and onions and saute for 2-3 minutes. Add green chilli and cook till onions become translucent

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  • Add the cubed vegetables & combine well. Add thin coconut milk & salt, bring to boil, simmer and cook till vegetables are cooked. Add thick coconut milk and cook for 5 more minutes and switch off.

© TraditionallyModernFood

 

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My Notes:

  • As I didnt add any thickening agent, vegetable stew is not thick like other gravy. However if you want it to be thick, you can add flour paste (All purpose flour/rice flour with water) or cashew paste. Add them after adding thick coconut milk
  • Can add garlic along with ginger
  • I used homemade coconut milk, but coconut milk bought from stores can also be used. If you are using the coconut milk from store, add little water to make the milk thinner

Vegetable Biryani

Being a vegetarian, Vegetable Biryani is definitely included as a weekend special lunch.  Vegetable biryani is a flavorful and exotic rice dish which looks colorful, with vegetables and spices. There are many ways to cook biryani. I  generally make Vegetable biryani the way my amma cooks it, and it is delicious and easy to cook. Few of my friends are experts in making biryani. One day, while talking to one of my friend, she mentioned Hyderabad biryani. I always thought Hydrabad biryani was complicated, but after hearing her version I realized it was not the case. I wanted to try that at home. Here is my version of Hyderabad vegetable biryani.

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Vegetable Biryani

Preparation Time : 15 mins | Soaking Time: 1 hour |  Cooking Time : 45 mins | Serves : 4

Recipe Category: Entree

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Ingredients:

Basmati Rice – 1 cup,soaked and drained

Mixed Vegetable – 1 cups + 1/2 cup (I used carrots, beans, cauliflower and potato)

Mint – 1/4 cup

Biryani Masala –  2 tsp

Garam masala – 1/2 tsp

Ginger Garlic paste – 1 tsp

Curd – 1/4 cup

Cashew – 2 tbsp

Water – as needed

Saffron – 1/16 tsp

Saffron color – a pinch

Cardamom Pods – 2

Cinnamon Stick – 1/8 tsp

Roasted Bread – to garnish (I have oven roasted bread at 350 degree F. You can either follow the procedure or grill/fry it)

Bay leaf – 1

Fennel Seed  powder – 1/8 tsp

Salt – to taste

Biryani Masala: 

Cinnamon Stick – 1/4 stick

Cloves – 2

Cumin – 1/4 tsp

Pepper Corns – 1/8 tsp

Coriander powder – 1/2 tsp

Green cardamom – 3 pods

Red Chilli Powder – 1/8 tsp

Black Cardamom – 2 pods

Method:

  • Soak rice in warm water for 1 hour
  • Take a blender, add all the spices listed under “Biryani Masala” and make a coarse powder

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  • Add oil to the pan. When the oil is hot, add whole spices, onion and ginger garlic paste. When the onion becomes translucent, add vegetables and salt. Cook the veggies. Add mint, garam masala and biryani masala and saute for a minute. Finally add curd, cook for 2-3 minutes and switch off

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  • In a separate wide pan, boil water. Add cinnamon stick, and when the water is boiling hot, add rice and salt. After the rice is  cooked, strain the rice
  • Take a heavy bottomed pan/pressure cooker/ non stick pan  (I took a non stick pan). Spread some of the cooked vegetables ,mint and cooked rice over them. Repeat the process, adding layers of vegetables and rice. Finally, add cashew,saffron and saffron color and close it with a lid, and cook it for 15 – 20 minute in a very slow flame. Garnish Biryani with onion and fried bread. Serve it with raita/Salna

© TraditionallyModernFood

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My Notes:

  • You can add fried onions instead of regular onion
  • Can add paneer and mushroom
  • If you are doubtful whether you may have burnt the biryani, use double boil method. place water in wide pan and place the biryani pan over it
  • You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven-proof utensil like the pyrex ones for baking in the oven.
  • This biryani masala powder can be used for any type of Biryani
  •  You can add pomegranate Seeds if needed
  • Adjust spice according to your taste
  • Can add turmeric powder

Cracked Wheat Pulao

In our home we prefer avoiding rice for dinner, so at least once a week cracked wheat dish will be in my routine menu. My Amma used to make cracked wheat pongal. Inspired by that, I wanted to do something different instead of the usual upma. I had a few veggies at home, so tried this recipe. Cracked wheat pulao is great for breakfast too

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Cracked Wheat Pulao:

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Entree

Ingredients:

Cracked Wheat/Dalia/Bulgar – 1 cup  + 1/4 cup

Onion – 1 finely chopped

Carrot – 2 finely chopped

Beans – 10 finely chopped

Potato – 2 finely chopped

Frozen peas – 1/6 cup

Ginger garlic paste – 1 tsp

Coriander Powder – 1 tsp

Cumin Powder  1/2 tsp

Water – 2 cups + 1/2 cup

Coriander leaves  – a handful (optional)

Garam masala – 1 tsp

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds – 1/8 tsp

salt – as needed

Oil / ghee – 1 tbsp

Method:

  • Add oil/ ghee to frying pan and add whole spices. Add and saute onion with ginger-garlic paste. When the onions turn translucent, add vegetables and saute till vegetables are cooked

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  • Add  garam masala, cumin powder, coriander powder, cracked wheat and salt. Let it cook for 2-3 min

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  • Add 2 1/2 cups of water and 1 drop of oil/ghee ( My Amma tells me that adding oil/ghee at this stage enhances the consistency of pulao). After the ingredients are cooked, take off the heat. Serve hot with any Raita

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Check my other cracked wheat recipes

Cracked Wheat and Oats Kozhukattai

Cracked wheat pongal

Cracked wheat savory cake

Cracked wheat oats Dhokla

Cracked wheat rava idli