Lemon Rice

Ingredients:- 1. 2 cups of cooked rice 2. 1 cup of peanuts 3. 2 red whole dry chilies 4. 2 green chilies 5. 1 tbsp of urad daal 6. 1 tbsp of chana daal 7. ½ cup of fresh lemon juice 8. 2 tsp of turmeric powder 9. Salt to taste 10. 7 curry leaves 11. 1 tbsp of black mustard seeds 12. Oil Method:- 1. In a non stick pan, add 2 tbsp of oil. 2. When the oil is really hot add mustard seeds and dry red chilies, wait till they splutter. 3. Add both the daals’ and green chilies. 4. Now add peanuts and sauté them till they run golden brown. Then add curry leaves. 5. Add turmeric powder and salt to taste. 6. After that add rice and mix them well carefully. Don’t overdo that they mash. 7. Turn off the heat and add lemon juice. And mix it well with two spoons or spatula. 8. Serve hot or cold with any type of chutney.   -Chitra

Warm Medley Rice Salad

This warm Salad can be perfect combination with your grilled chicken, meat or fish. It has lots of fiber in it so its very good for health..

Ingredients

1. ½ cup of brown rice medley

2. 1 tbsp of butter

3. ½ cup of mix vegetable ( carrots, peas, corn and beans)

4. Salt to taste

5. One fresh bay leaf

6. 1 tbsp of olive oil

7. 1 ½ cup of vegetable broth or chicken broth

8. Cilantro/Dhaniya leaves to garnish

Directions

1. In rice cooker or pot adds butter and olive oil warm the oil and add bay leaf.

2. Do not wash the rice and add to the cooker and sauté them for 5 minutes just to roast them for some time.

3. Now add the mix vegetables and sauté them too.

4. After the vegetables are sautéed add salt and mix well.

5. Add the broth and let the rice cook after that take out the bay leaf.

6. Garnish with cilantro leaves or chives and serve it warm as a salad with grilled chicken breasts.

-Chitra

Amritsari Vadiyaan Pulao

Ingredients

1. 3 Whole Amritsari Vadiyaan (urad daal) break in small bite size pieces

2. 2 onions sliced vertically

3. 2 potatoes sliced vertically like French fries

4. 2 cups of green peas (fresh)

5. 3 cups of basmati rice soaked in water

6. 2 bay leaf / tej pata

7. 1 big black cardamom

8. Salt and Red chili powder to taste

9. 3 green chilies with slit in middle

10. 1 tbsp of ginger

11. 3 tbsp of Oil

12. 2 tbsp of lemon juice

13. Water

Directions

1. In a non stick deep dish pan / kadiay add oil

2. When oil is hot add ginger and green chilies.

3. Sauté them on low heat, when ginger turns pink add bay leaf, cardamom.

4. Turn to high heat now and add vadiyaan pieces and roast them.

5. When vadiyaan turn golden brown add potatoes and let them fry.

6. When potatoes are half done, then add onions and peas.

7. Sauté them and add salt and red chili powder.

8. Now add soaked rice without water and sauté them for 4 minutes.

9. Now turn the gas to medium heat and add water. Stir with wooden spoon and add lemon juice.

10. Cover the pan with heavy lid and let it cook.

11. Serve hot with cold cucumber raita and vinegar onions or any kind of pickle.

-Chitra

Curd Paneer with Butter Rice

Ingredients

1. 200 gms of paneer cubed / Indian cottage cheese

2. 2 tbsp of thick curd/ yoghurt / dahi

3. Pinch of turmeric powder

4. ½ tsp of coriander powder

5. ¼ tsp of red chili powder

6. 2 cups of boiled rice

7. 2 tbsp of butter

8. 1 onion cubed

9. 2 tbsp oil

10. Cumin powder to garnish

11. 4 tbsp of lime juice

Directions

1. Mix curd with turmeric powder, salt to taste, 2 tbsp of lemon juice, red chili powder, coriander powder

2. Stir it well and then add paneer cubes and onions in it. Marinate it for 3-4 hours minimum.

3. After 3-4 hours take out the cubes and keep it on kitchen towel so that any water content can be removed.

4. Now in a non stick pan add oil and shallow fry the paneer cubes on low heat.

5. After paneer cubes take out all oil and then sauté the onions in same pan.

6. Now mix butter in boiled rice and shake it well or toss with fork.

7. Serve hot paneer with rice and garnish cumin powder and lime juice.

-Chitra

Peppery Rice

 

Ingredients

1. 2 cups of Basmati Rice (Used India Gate) soak in water for 20 minutes.

2. 1 ½ cup of chopped Red, Yellow, Orange, green bell pepper

3. 1 tsp of cumin seeds

4. Salt and Red chili powder to taste

5. 1 tbsp of oil

6. 1 bay leaf / tej pata

7. Water

Directions

1. In a non stick pan add oil, and cumin seeds and tej pata.

2. When the cumin seeds splutter add bellpeppers.

3. Cook, stir fry them for 5 minutes and then add Salt and Red chili powder.

4. Strain the Rice and lightly fry them.

5. Now add water and cook until done.

6. Serve hot with cool Raita.

-Chitra

Tangy Mexican Rice

Ingredients

1. 1 cup of uncooked basmati Rice or any long grained rice

2. 1 tsp of garlic salt

3. ½ tsp of ground cumin powder

4. ¼ cup of chopped red onion

5. 3 tbsp of vegetable oil

6. ½ cup of Tomato sauce

7. 3 tbsp of Tabasco hot sauce

8. 2 cups of vegetable or chicken broth

9. ¼ cup of green peas

10. 1 jalapeno pepper chopped finely

Directions

1. Heat oil in a non stick pan over medium heat.

2. Stir in onions and jalapeno and cook until tender.

3. Now add rice, cook by stirring constantly until golden by shaking the pan do not use the any spoon.

4. While Rice is cooking, sprinkle with salt and cumin.

5. Add peas to rice and toss.

6. Stir in tomato sauce and hot sauce.

7. Add vegetable broth or chicken broth.

8. Now bring the rice to boil and then reduce the heat to low. Now cook with a lid on.

9. In between fluff them with fork. It will be ready in 20 to 25 minutes.

10. Serve warm rice on chilled lettuce leaves with a beans and chilled raita.

-Chitra

Shahi Rice Pulao

Ingredients

1. 2 cups of Rice soaked in water for 30 minutes

2. 2 small diced carrots

3. 1 cup of fresh green peas

4. 2 cloves / long (in Hindi)

5. 1 stick of cinnamon/dal chini stick

6. 1 bay leaf / tej pata

7. 1 tsp of cumin / zeera seeds

8. 2 tsp of oil

9. 3 cups of Water

10. Salt to taste

11. 1 tbsp of lemon juice

Directions

1. In a non stick deep dish pan add little oil.

2. On a low medium heat add cumin seeds, bay leaf, cloves, dalchini.

3. When the oil is infused with all dry spices. Add carrots and peas.

4. Let them cook for 2-3 minutes.

5. Add rice to the pan and add salt.

6. Add water to the pan with tbsp of lemon juice.

7. Let the rice cook for 10 to 12 minutes.

8. Enjoy the shahi pulao. Serve them on rice plate but take out the tej pata and cinnamon stick before serving.

Lemon is key ingredient here, it gives little citrusy flavor to the rice and protects rice to stick to the pan. Cinnamon and tej pata gives so much of flavor and fragrance to the rice that you will remember the special rice you eat in fancy restaurants. Neighbors will be dropping in anytime :)

-Chitra

Chane ki Daal ki Kichdi

Ingredients

1. Two cups of Rice soaked for 15 minutes

2. 1 cup of chana daal soaked in water for 20 minutes at least

3. 2 Long / Cloves

4. 2 Tej Patta

5. 1 Big Cardamom/ Badi Elaichi

6. 1 tbsp of thinly sliced ginger

7. 3 thinly sliced green chilies

8. Salt and red chili powder to taste

9. Oil

Directions

1. In a non stick deep dish pan or kadhai add 3 tbsp of oil.

2. Add tej pata, ginger, cardamom, cloves and green chilies

3. Now add rice and daal together without water.

4. Add Salt and red chili powder and stir for 3 minutes.

5. Now add 2 glass of water.

6. Let the kichdi cook for 15 minutes or until kichdi is left without water.

7. Serve hot with cool dahi ka raita.

-Chitra

Firni

Ingredients

1. Rice 1 liter

2. Milk ½ liter

3. Sugar 1 cup

4. Rose water 3 tbsp.

5. Few nuts

Directions

1. Soak rice in water till fairly soft.

2. Grind it to paste.

3. Boil milk, pour in the rice paste and cook on slow fire till it thickens.

4. Add sugar and cook for a few minutes, cool for some time.

5. Add rose water and garnish with finely shredded nuts.

Served chilled

-Chitra

Grilled Chicken with Rice Pulao

This is amazingly healthy dish for our chicken lovers. It is fusion of tandoori and grilled version with low fat and high protein. I hope you will enjoy eating in same way my family and I enjoyed it.



Ingredients

For Rice:-

1. 2 cups of Boiled Rice
2. 1 tsp of cumin seeds
3. Salt Pepper to taste
4. 2 cups of Peas

Directions

1. In a non stick skillet/pan add 2 tbs. of olive oil and add cumin seeds.
2. As soon Cumin seeds splutter add salt and pepper and peas.
3. When the peas turn little brown add boiled Rice to it. Make sure there is no water left in boiled rice before you add this to the pan.
4. Your pulao is ready.

Ingredients

For Marinating Chicken:-

1. ¼ cup of olive oil
2. 1 Jalapeno/green chili sliced thinly
3. Salt to taste
4. 1 tea spoon red chili flakes or powder
5. ¼ cup of Yoghurt/Curd
6. 3 tsp. of Lime Juice
7. 2 tsp of fresh chopped cilantro/dhaniya
8. 2 Chicken Breasts (boneless and skinless)

Directions

1. In a zip lock bag or plastic container marinate the chicken breasts with all the ingredients from 4-24 hrs. and keep them aside in fridge.
2. For cooking, take out marinated chicken from fridge 20 minutes before cooking, so that it comes down to room temperature.
3. Spray some olive oil in non stick skillet or two tsp. of oil and turn the heat onto medium high.
4. When the pan turn hot add your chicken breasts without marinating liquid.
5. Let the chicken cook each side to 5-8 minutes each or till it turns golden brown without flipping in between.
6. In the mean time, on low heat add leftover marinating sauce and reduce it till it is thick. this marinating sauce will be our gravy for our chicken and rice.
7. Take one lime or lemon zest and add to your reducing sauce.

Serve hot and crispy Chicken breasts with Rice Pulao and garnish chicken breasts with the marinating sauce turned gravy with any kind of roasted vegetables on sides.

-Chitra

Irani Pulao blended with bell peppers, garnised with Spicy Vinegar sauce

Here is the recipe I learnt from my mom, she cooked it for my brother and me a lot when we were kids. After getting married now, I miss her food so much, so I am just trying my best to do this. This one is for you Mom, I miss you.

Ingredients

For Pulao:-
· 2 cups of Rice
· 3/4 cup of Whole Masoor daal
(You can get this ½ kg from any Indian store for 4-5 $)
· 1 tsp of Cumin/Zeera
· Salt & black pepper to taste
· 1 teaspoon of red chili powder

For Sauce:-
· 1 yellow and 1 green bell pepper chopped roughly in size
· 2 tsp of vinegar
· 2 tsp of hot sauce

Vegetable/Canola/Olive oil (except mustard oil)
Water

Directions

For Pulao:-
· Soak Rice and Daal for 30 minutes before you make pulao
· In non stick skillet add 2 tsp of any oil (you use for cooking) on med heat
· Add Cumin/Zeera seeds
· When Cumin seeds splutter add salt and red chili powder
· Now add soaked rice and masoor daal without water.
· Stir for 2-3 minutes and now add 1 ½ cups of water
· Pulao will be ready in 10-15 minutes

For Sauce
· In another non stick skillet, add ½ tsp of oil.
· Add chopped bell peppers.
· Now let them cook 5-10 minutes till they turn little pink brown on low heat.
· Now add ¼ cup of water and let it cook for 5 minutes.
· After they are cooked keep them aside and add salt and pepper to taste and let it sit till pulao is ready.
· Now add hot sauce and vinegar to them and stir it so that each bell pepper is coated with
Sauce.

Serve in individual serving dish and garnish Pulao with sides of bell peppers with sauce drizzled on top and enjoy.

-Chitra Pal

Citrus Rice Salad

A colorful Citrus recipe..

Ingredients

• 2 cups cooked long grain rice
  
• ½ diced red Onion
  
• 3-4 sliced spring onions (green)
  
• 5 chopped tomatoes
  
• ½ diced English cucumber
  
• 2 tsp. chopped cilantro/coriander leaves
  
  Dressing
  
• Juice of 1 Orange
  
• Juice of lemon
  
• Zest of 1 lemon
  
• Salt and pepper to taste
  
  
  Directions
  
• In a large bowl combine cooked rice, onion, green onions, tomato, cucumber and chopped cilantro.
  
• In a small bowl whisk together fresh orange juice, lemon juice, lemon zest, salt pepper to taste.
  
• Mix well and pour over the rice salad.
  
• Toss gently and garnish with chopped cilantro and serve.

-Chitra Ahluwalia Pal

Chinese Veg Fried Rice

Bored with your chinese takeout, want to make your own fired rice. Here's is the trick:-
This is so easy even your kids can try it when you are working. You can also try making this over your busy weekday.It's ready in 15 minutes.

 
Ingredients

· 3 cups boil rice
· 4 tsp. of Soy Sauce (low sodium-optional)
· 4 tsp. of Vinegar
· ½ tsp. of Red chili powder
· 1 cup Mix vegetables
· 1 tsp. of Cumin seeds
· 2 tsp. of Oil

Directions

· Heat oil in non stick pan and add cumin seeds.
· When seeds splutter add mix vegetables.
· Fry the vegetables just for a very little time and then add red chili powder.
· Then add Boil rice and let them fry for five minutes.
· Now add Soy sauce and Vinegar.
· Garnish with fresh chopped scallions /green onions.

-Chitra

Vegetarian Pulao

 

A very easy dish to make with leftover Rice

Can make in less then ten minutes and everyone will enjoy this, nobody will know that these were leftovers twisted in with fancy garnishing.

Ingredients

1. Two cups bolied rice
2. Salt to taste
3. 1 cup Mixed vegetable (cube size peas, carrots, corn, green beans)
4. 1 cup cubes of cottage cheese/ Paneer
5. 2 tsp. Cumin / Zeera seeds
6. 2 tsp. Vegetable oil / Olive Oil

Directions

1. In a non stick pan put oil and add Cumin seeds.
2. When Cumin seeds splutter add mixed vegetables.
3. As soon as vegetables get light brown add Paneer cubes.
4. Add Salt and turn flame to low.
5. Add Rice into the pan and stir thoroughly with fork, be careful they should not stick to each other.
6. Serve hot over red cabbage leaf with green salad on the top.

Njoy n ssshhhh dont tell anyone these were leftovers :)

-Chitra

Punjabi Kadi

One more Punjabi dish which is very common in every home, usually on thursday's.Kids love it, Elders love it, everybody loves it.

I learnt this one in India from my sister in law. But I have done lil bit variations in it :-), by using Buttermilk and no pakoras (for all calorie conscious people). Usually people make it with Curd.

Ingredients

1. 1 Pint Buttermilk
2. 2 cups of Besan/ Chickpea flour
3. 2 roughly chopped onions
4. Salt to taste
5. 2 tsp of red chili powder
6. 2 tsp. of amchoor
7. 1 tsp. of turmeric/haldi
8. 1 tsp. of azwain
9. 2 dry red chili
10. Veg oil
11. 3 cups of Boiled rice.

Directions

1. Blend / Mix Buttermilk, Besan, Salt , Chili Powder, Amchoor and Turmeric and keep aside.
2. Add oil in non stick pan.
3. Add azwain and onions.
4. When Onions turn golden brown add the Buttermilk mixture.
5. Simmer it to low heat and constantly stir after 5 mins each .Repeat the process till besan is fully cooked.It can take arround 40-50 minutes.
6. Take another pan and add 2 tsp of oil and add dry red chilli.
7. Take out the kadi in a bowl and add the red chili on top of the kadi and serve hot with Rice or Chapati’s

 

Njoy :) Chitra