Quick and Easy Rice Recipes

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Cabbage Rice

* Rice - 1 cup
* Cabbage - 250 gms.
* Onion -2
* Oil - 2 1/2 Tbl. sps.
* Powdered Salt - as required

Grind Together

* Grated fresh coconut - 1/4 cup
* Roasted gram - 2 Tbl. sps.
* Green chillies - 8 or 10
* Ginger - 1/2 inch bits
* Coriander leaves - 1 bunch

For seasoning

* Mustard seeds - 1/2 tsps
* Black gram dhal - 1 tsp. Bengal gram dhal - 1/2 tsps.
* Cumin seeds - 1/2 tsp.
* Red Chillies - 2
* Cashewnuts - 8 (optional)

For garnishing

* Finely cut coriander leaves - 1 Tbl. sp.
* Curry leaves - 1/2 Tbl. sp.

Boil rice till each grain is separate. Allow it to cool completely. Grind the masala paste with minimum water. Heat oil, add the seasonings and fry till golden brown. Add finely cut onions and fry till crisp.

Continue frying with shredded cabbage till it is cooked. Pour the ground masala and fry till good smell comes. Add rice and salt and fry in a high flame for few minutes. Garnish with coriander leaves and curry leaves, serve hot.

[minisoji]

Cauliflower Rice

* Rice 1 cup
* Onions 2 Big
* Lemon 1
* Coriander leaves- finely chopped
* Tomatoes 3 big
* Cauliflower - Medium sized
* Garam masala- 1/2 tsp.
* Red chilli powder-1/2 tsp
* Peas - 1/2 cup

Grind these

* Small Onions-6
* Ginger - A small piece
* Green Chillies - 4

Garnish with

* Ghee-2 Tsps
* Broken cashew nuts- 1 Tbsp.(Fry onions and chillies in oil before grinding with ginger)


Cut onions finely. Blanch tomatoes in hot water for 10 minutes. Remove skin, make into paste and strain to remove seeds. Cut cauliflower into small flowerettes, blanch in hot water to which little salt and turmeric powder is added. After few minutes, drain water and deep fry cauliflower till crisp and keep aside.

Cook peas separately. Pressure cook, soaked rice in two cups of water and allow it to cool. Separate the grains. Heat oil and fry onions till light brown. Add ground masala paste and fry for two minutes. Pour tomato paste and fry till moisture is absorbed completely. Add salt, chilli powder, garam masala powder, cooked peas and mix well.

Add cooked rice and half of the fried cauliflower. Fry for few minutes till it becomes hot. Remove from fire. Add fried cashewnuts, squeeze lemon and mix well. Decorate with rest of the fried cauliflower, finely cut coriander leaves and grated fresh coconut.

[minisoji]

Curry Rice

* Rice 1 cup
* Small onions Peeled -1/4 cup
* Garlic- about 8 pieces
* Tomatoes -2 small sized
* Salt to taste
* Oil - 2 table spoons
* Cashewnuts -7 to 8
* Cloves and cinnamon for flavouring

Grind these

* Red chillies - 8
* Tamarind- small sized
* Asafoetida-pinch
* Curry leaves-1/4 cup
* Garlic-4 pieces(fried in oil)

Cook rice and allow it to cool. Separate grains properly and mix with a tsp. of ghee. Cut small onions, garlic and tomatoes into small pieces.
Heat oil, fry cinnamon and cloves, add garlic, onions and then tomatoes. Fry till tomatoes are cooked properly. Add ground masala and fry in a high flame till good smell comes. Add rice, salt and mix well. Serve garnished with fried cashewnuts.

[minisoji]

Green Rice

* Rice 1 cup
* Onions 2
* Green leafy vegetables -3 cups (any variety may be chosen)
* Peanuts roasted - 1 tbl sp.
* Lemon - 1
* Oil - 3 Tbl sp.

For the masala powder

* Black gram dhal- 1 tsp
* Coriander seeds - 1 1/2 tsp.
* Fenu greek-1/4 tsp.
* Bengal gram dhal - 1 tsp.
* Asafoetida -pinch
* red chillies- 5 (Fry the above ingedients in half a tsp. of oil and powder

For the Seasoning

* Cumin seeds- 1/4 tsp.
* Black gram dhal - 1 tsp.
* Mustard seeds- 1/4 tsp
* cashewnuts-few

Cook rice till each grain is separate. Allow it to cool completely. Cut onions into small pieces. Clean greens, remove stems wash and then chop finely. Heat oil, fry seasonings and then with cut green chillies. Add onions and fry for two minutes.

Continue frying with greens till it shrinks and raw flavour goes from it. Add cooled rice, salt, powdered spices, pea nut powder and mix well in high flame till everything is mixed well. Add grated fresh coconut, squeeze lemon, mix well and serve with curd raitha.

Note: To remove mud and dirt from green vegetables- pluck and take leaves and tender stalks alone. Take water in a broad vessel and put the greens in it. Stir with hands to remove excess dirt. Take it out from water directly with hands and put in a colander. After few minutes chop finely and use as mentioned in recipe.

[minisoji]

Mixed Vegetable Rice

* Rice 1 1/2 cups
* Brinjals - 4
* Ladies fingers - 6 to 7
* Drumsticks - 2
* Tomatoes -2
* Potatoes - 2
* Colocaesia - 7 to 8
* Raw banana - 1/2
* Red gram dhal - 1/2 cup
* Tamarind - 1 big lemon sized
* Fresh peas - 1/4 cup
* Soaked, cooked, gram - 1/4 cup (White kabuli channa)
* Red pumpkin - 1 small piece
* Salt - as required

For sambar powder

* Bengal gram dhal - 1/2 Tbl. sp.
* Grated dry coconut - 1/2 Tbl. sp.
* Curry leaves - few
* Red chillies - 15
* Coriander seeds - 1 Tbl. sp
* Black gram dhal -1/2 Tbl. sp.(Fry the above Ingredients in half
a tsp. of oil and powder it.)

Cook rice till each grain is separate. Allow it to cool completely. Soak tamarind in water and extract. Pressure cook dhal, potatoes and colocaesia in separate containers. Cut other vegetables into two inch long pieces. Heat little oil and fry brinjals, banana, ladies fingers and drumstick for a few minutes.

Add enough water to tamarind pulp. Boil all the vegetables in this tamarind water till vegetables become soft. Add cooked peas, channa, mashed, cooked dhal, diced tomatoes, potatoes, and colocaesia (remove skin). Add salt and enough sambar powder. Boil till it becomes thick and vegetables change in colour. Add cooked rice to this and mix well.

Soak black gram dhal (urad) separately and grind to thick paste with salt. Deep fry small vadas from this batter and add it to the mixed rice. Keep few vadas for garnishing. Heat ghee, fry cashewnuts and garnish on top of rice. Serve steaming hot with crisp potato chips.

[minisoji]

Mango Rice

* Rice - 1 cup
* Sour green mango - 1 medium sized
* Green chillies - 8
* Ghee or oil - 1 1/2 Tbl. sps.
* Turmeric powder - 1/4 to 1/2 tsp.
* Salt - as required
* Grated fresh coconut - l 1/2 Tbl. sp.
* Curry leaves - few

For seasoning

* Bengal gram dhal - 1 tsp.
* Mustard seeds - 1/4 tsp.
* Black gram dhal - 1 tsp.
* Broken cashewnuts - 2 tsps.

Cook rice till soft but each grain should be separate. Allow it to cool completely. Add a tsp. of oil and mix. Scrape outer skin from mango and grate it. Slit half of the chillies and grind rest into fine paste.

Heat oil, add seasonings and fry till light brown. Add slit chillies and chilli paste with grated mangoes. Fry for few minutes. Add turmeric powder and mix. Pour over rice with enough salt and mix well. Garnish with coriander leaves, curry leaves and grated coconut.

[minisoji]

Mustard Rice

* Rice - 1 cup
* Ground nuts - 1 1/2 Tbl. sps.
* (without skin, roasted)
* Cashewnuts - 1 Tbl. sp.
* Ghee - 1 1/2 Tbl. sps.
* Oil - 2 Tbl. sps.
* Salt - as required

For seasoning

* Mustard seeds -1/2 tsp.
* Black gram dhal - 1 tsp.
* Bengal gram dhal - I tsp.
* Red chillies - few
* Curry leaves - few

Cook rice and allow it to cool completely. Separate the grains using a fork. Heat oil and fry the seasonings till golden brown. Add the ground masala and fry for few minutes.

Add to rice with enough salt and mix well. Heat ghee separately and fry cashewnuts and groundnuts. Pour over rice and serve.

[minisoji]

Peanut Rice

* 2 cups long grained rice
* ½ cup grated coconut
* 11/2 cups roasted peanuts
* 1 teaspoon sesame seeds
* 1 teaspoon Bengal gram dhal
* ½ teaspoon black gram dhal
* 2 or 3 curry leaves
* 2 red chillies
* ½ teaspoon turmeric powder
* Oil to fry
* Salt to taste

To garnish

* Roasted peanuts
* Coconut scrapings (coloured)

Pick and wash rice. Place in a container with 3 cups water and salt to taste.
Pour appropriate amount of water in the cooker and cook the rice for about 10-15 minutes. Coarsely powder peanuts and keep aside.

Heat oil in a pan; add black gram dhal, Bengal gram dhal, sesame seeds and fry till golden brown in colour. Add red chillies, turmeric powder, coconut and fry for a while. Add peanut powder and rice and mix well . garnish and serve hot.

[minisoji]

Sour Tamarind Rice

* Rice - 1 cup
* Tamarind - little more than big lemon sized
* Powdered asafoetida- a pinch
* Green chillies - 4 (long thin variety)
* Red chillies - 6
* Salt - as required
* Small onions - 1/2 cup peeled
* Oil - 31/2 Tbl. sps.
* Roasted ground nuts - 1 Tbl. sp.

Masala Powder

* Bengal ram dhal - 1 tsp.
* Pepper - few (optional)
* Fenugreek - a pinch
* Red chillies - 8
* Coriander seeds - 1/2 tsps.
* Black gram dhal - 3/4 tsp
(Fry the above spices in half a tea spoon of oil and powder)

Seasoning

* Mustard seeds 1/2 tsp.
* Black gram dhal - 1 tsp.
* Bengal gram dhal - 1 tsp.
* Broken cashewnuts - 1 Tbl. sp.
* Curry leaves - as per taste

Cook rice till half done. Allow it to cool completely. Separate the grains. Soak tamarind in two to three cups of water and then extract juice from it. Strain and keep aside. Heat a tsp. of oil and add asafoetida and then red chillies (whole).

Fry till chillies become black in colour. Pour tamarind extract with whole green chillies. Keep stirring constantly till tamarind extract reduces in its volume till a thick pulp. Add enough salt to that and remove from fire.

Add required quantity in this to the previously cooked rice with powdered ingredients. Fry the seasoning in oil and pour over. Add more salt if necessary. Mix well and serve. Garnish with cut coriander leaves.