Tomato Rice

Tomato Rice in Marathi

Serves: 2 persons
Time 10 to 15 minutes

Ingredients:
2 cups cooked Rice (basmati)
2 big juicy red tomatoes, finely chopped
3 to 4 big garlic cloves, roughly chopped
2 tbsp ghee or oil, 2 pinches cumin seeds, 1/8 tsp hing, 2 green chilies, 1 spring of curry leaves
Salt to taste
chopped cilantro for garnishing

Method:
1) Heat ghee into a pan. Add garlic and cook over high heat. Stir continuously. Saute garlic until edges become brown.
2) Once garlic cooks nicely, add cumin seeds, hing, green chilies, curry leaves. Fry for 15 to 20 seconds.
3) Add chopped tomatoes and salt. Cover and cook over high heat, stir occasionally. Let tomatoes become completely mushy.
4) Mix in the rice and toss well. Rice should get coated with sauteed tomato. Cover pan and cook for couple of minutes over medium-low heat.
Garnish with cilantro and serve hot.

Tips:
1) dried Red chilies can be used instead of green chilies
2) Garlic should get nicely brown (do not burn). Raw flavor of garlic doesn't taste good.
3) Choose good quality, red, fully riped and juicy to get tomato flavor.
4) You may add garam masala in the recipe. However, garam masala overpowers flavor of tomato.

Masoor Pulav

Masoor Pulao in Marathi

Time: 40 to 50 minutes
Serves: 3 to 4 persons

Ingredients:
:: To cook Rice ::
1 and 1/2 cup Basmati Rice
3 cups hot water
1 star anise, 2 bay leaves, 2 Cloves
1 tbsp Ghee
1/2 tsp salt
:: To make Masoor Gravy ::
1/2 cup Masoor
1 tbsp ghee
2 cardamoms, 2-3 black pepper
1/4 tsp turmeric powder
1 tsp red chili powder (I used 1/2 tsp kashmiri red chilil powder for color and 1/2 tsp normal red chili powder for spiciness)
1/2 cup finely chopped onion
1 tsp ginger paste
1 tsp garlic paste
1/2 cup yogurt
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
2 tbsp golden raisins, few cashews
salt to taste

Method:
1) Soak Masoor overnight or 7 to 8 hours in sufficient water. Pressure cook Masoor up-to 1 whistle without adding water (For details see tip below). Add little salt when pressure cooking.
2) Heat ghee into a pan. Add cardamom and black pepper. Saute for 10 seconds. Add turmeric powder, chili powder, and ginger garlic paste. Saute for 15 seconds. Add onion and saute till it becomes translucent.
3) Now add cooked Masoor and 1/2 cup water. Add little salt (remember- salt added while pressure cooking). Simmer for few minutes. Add garam masala, cumin-coriander powder, raisins, cashews. Check the taste and adjust the spices. Remove from the heat. gravy should be thick in consistency as we are going to add yogurt once it cools down.
4) Let the gravy cool down a bit. Add yogurt and whisk well. Add little salt if needed.
5) Soak basmati rice for 10 minutes into cold water. Then discard the water and keep the rice aside for 20 minutes.
6) Heat a medium saucepan. Add ghee and wait till it melts. Add star anise, bay leaves and cloves. Saute for 10 seconds. Now add rice. Saute continuously until rice becomes completely dry. You will also notice the changes in texture of rice.
7) Once rice is nicely roasted, add hot water and salt. Give a nice stir and let it boil uncovered over high heat. Turn the heat to low, the moment water on the surface disappears. Cover the pan and let the rice cook in steam until grains are almost done.
Let the rice sit for a while, because if we add gravy in hot rice, the grains are likely to brake.
8) Fluff the rice with a fork and mix in the gravy little by little. Mix well but gently.
9) Add some ghee. Cover and simmer for 10-15 minutes over low heat.
Serve hot with Raita

Tips:
1) Roasting rice over high heat for 6 to 8 minutes results in fluffy rice after cooking.
2) If you don’t have enough time for soaking, immerse the masoor in hot water for couple of hours.
3) Pressure cooking without adding water means - Add a cup of water at the bottom of pressure cooker and DO NOT add water in the steel container inside the pressure cooker. In this steel container we are going to put only soaked masoor.
4) To lessen the amount of ghee, use oil for making Gravy and skip adding ghee at the end.

Spinach Rice

Spinach Rice in Marathi

Time: 30 minutes
Serves: 2 persons

Ingredients:
3/4 cup basmati rice
1 cup finely chopped spinach
3/4 cup hot water
1 tbsp butter
1/4 tsp cumin seeds
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup chopped onion
1 small green chili
Whole spice: 2 bay leaves, 1 cardamom, 2 cloves
Salt to taste

Method:
1) Soak rice in water for 10 minutes. Drain the water after 10 minutes. Leave the rice for 10 minutes.
2) Add 1/2 cup of water to spinach and puree.
3) Heat 1 tbsp butter into a deep nonstick saucepan. Add cumin seeds, whole spices. Saute for 5 seconds. Add ginger garlic and green chili.
4) Add soaked rice. Roast for few minutes over high heat. Stir continuously to avoid burning the rice. You will notice that rice has become completely dry and rice grains are popping when touched directly to the pan's bottom. That means rice is roasted perfectly.
5) Add 3/4 cup hot water, salt and spinach puree. Keep the flame on high. Boil until you don't see water on the surface of rice. Then put the flame on medium low and cover the pan. Cook for 8 to 10 minutes or until rice is cooked completely.
Fluff with a fork. Serve hot with raita and fryums/ papad.

Tips:
1) To make this rice more healthy and colorful, add vegetables like peas, carrot, french beans, cauliflower etc
2) Roasting rice helps to keep the grains separate after cooking. Also, use hot water and follow step 5 for better results.
3) Kids would love to eat this green rice. Do not add green chili to make it kids friendly.

Moongdal Khichdi

Moongdal Khichdi in Marathi

Time: 20 to 25 minutes
Serves: 2 to 3 persons

Ingredients:
1 cup Rice
1/2 cup Moong Dal (Tip 1 and 2)
3 to 3.5 cups hot water (Tip 3)
For tempering:- 1 tbsp oil, 2 pinches mustard seeds, 1/4 tsp cumin seeds, 1 pinch hing, 1/4 tsp turmeric powder, 1/4 tsp red chili powder
1/2 cup Green peas (Tip 5)
1 tsp goda masala
Salt to taste

Method:
1) Wash rice and moong dal and drain all the water. Leave it for 1/2 an hour.
2) Heat a small pressure cooker (Tip 6). Add oil and wait till its hot. Add mustard seeds, cumin seeds, hing, turmeric powder and red chili powder. Saute and add washed rice and dal. Saute until nicely dry (about 4-5 minutes).
3) Once rice is roasted, add peas and saute for a minute. Then add hot water, goda masala and salt. Stir. Add little salt if needed.
4) Close the cooker with lid and let khichdi cook upto 3 to 4 whistles. Let it stand for 10-15 minutes to release the pressure.
Do not forget to add a tsp of ghee while serving khichdi.

Tips:
1) Moong dal (peels on), Toor dal or masoor dal can be used instead of yellow moong dal.
2) The quantity of moongdal can be adjusted according to your preference.
3) To get soft consistency add little more water.
4) Roasting rice and dal keeps the grain separate after cooking. Just careful not to burn the rice.
5) Potato cubes, cauliflower florets, capsicum slices, onion slices, carrot chunks etc can be added instead of green peas.
6) Khichdi can be made without pressure cooker. Do the tempering in heavy bottom pan. Roast rice. Only add some more water. Cook over high heat until water is almost soaked into rice, then turn the heat down and cover the pan. Cook for 5 to 8 minutes.While using toor dal, soak in the water before making khichdi as toor dal takes longer to cook.

Vari Tandul Pulao [Samo Rice Pulav]

Samo Rice Pulao in Marathi

Time: 25 to 30 minutes
Servings: 3 to 4

Ingredients:
1 cup Samo Rice
2 tsp Ghee
1/2 tsp Cumin seeds
2 green chilies
1/2 cup Pumpkin cubes medium (Peel before making cubes)
1/2 cup Potato cubes (Peel the potato)
2 tbsp Coarsely ground peanuts
salt to taste
Approx 3 cups hot water

Method:
1) Heat a heavy bottom pan. Dry roast samo rice for couple of minutes. Transfer the roasted rice to a bowl
2) In that same pan, add ghee and wait till it melts. Add cumin seeds and slit green chilies. Saute for 10 seconds. Flame should be on medium. Add potato cubes. Cover the pan and cook till potato is almost done. At this point, add roasted samo rice.
3) Mix nicely. Pour hot water and add salt. After couple of minutes add pumpkin cubes and peanuts powder. Stir well, cover and cook till rice is done.
Garnish with Cilantro Serve hot with Peanuts curry.

Paneer Biryani

Paneer Biryani in Marathi

Time: 60 to 90 minutes
Serves: 5 to 6 persons

Ingredients:
2 cups Basmati Rice
3-4 Cardamom pods, 3-4 Bay leaves, 3-4 Cloves, 1 small Cinnamon stick
Salt to taste
Paneer Marination
250 gram Paneer
1/2 cup Yogurt
1 tsp Ginger-garlic paste
1/4 tsp Salt
Gravy
1 cup Onion, thinly sliced
5 medium Tomatoes
2 tsp Ginger-garilc paste
2 tsp Ghee
Whole Garam Masala - 2 cardamom pods, , 3-4 Bay leaves, 3-4 Cloves
1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 1/2 tsp red chili powder
1 cup milk powder (or 1/2 cup cream) (Tip 5)
salt to taste
Approx. 3/4 to 1 cup cut vegetables (I used peas, carrot, french beans)
Other Ingredients
4 tbsp Ghee + some more ghee [its optional :) ]
1 cup thin slices of Onion, 8 to 10 Cashew nuts, 8 tp 10 Raisins
1/4 cup Mint leaves finely chopped, 1/4 cup Cilantro finely chopped
2 tsp Milk + 4 strands of Saffron (Tip 6)

Method:
Paneer
Beat the yogurt. Add ginger-garlic paste and salt. Mix well. Marinate paneer pieces in this yogurt for 30 minutes
Rice
1) Wash rice and drain the water. Let it sit for 30 minutes. Then boil 6 cups of water in a deep pot. Add cardamom, cinnamon, bay leaves and salt. Wait till the water comes to a rolling boil.
Gravy
1) Blanch the tomatoes. Peel the tomatoes. Chop the tomatoes coarsely.
2) Heat 2 tsp Ghee into a pan. Add whole garam masala and saute for few seconds. Add ginger garlic paste and onion. Saute onion until golden brown. Now add chopped tomatoes and saute until tomato becomes mushy. Add red chili powder.
3) Let the mixture cools off. Puree into a blender (Don't add water)
4) Heat 2 tbsp Ghee. Fry cashews and raisins. Remove them with slotted spoon. Add the prepared puree in the ghee. Simmer over medium heat. Add cumin powder, coriander powder, garam masala powder and milk powder. Also add vegetables. Mix well and cook for few minutes until gravy become thick. Add salt to taste. The consistency of the gravy should not be too runny or too thick (Tip 1). Once the gravy is thick enough, add marinated paneer. Cook for few minutes.
Fried Onion
Deep fry 1 cup onion slices into ghee or oil until crispy. This fried onion is for decoration.
Biryani (Tips 2,3,4)
Once Rice and gravy is ready, divide rice into 4 equal portions and gravy into 3 equal portions. In a deep nonstick pan, spread 1 tbsp melted ghee at the bottom. Then layer 1 portion of rice. Spread 1 portion of gravy. Sprinkle mint leaves, cilantro, 3-4 cashews and raisins. Complete all the layers accordingly. Sprinkle remaining cashews, fried onion, raisins and milk + saffron on the top layer of the rice
Cover the pan with a tight lid. Cook the Biryani for 15 to 20 minutes over low heat.
Serve the biryani with Raita.

Tips:
1) Consistency of the gravy should not be runny. Thin gravy makes the biryani mushy.
2) The last part of steaming can be done in the oven. Preheat the oven at 250 F. Then make the layers in a baking pan. Cover tightly with a oven proof lid or aliminum foil. Bake for 15 to 20 minutes.
3) If you dont have nonstick pan, use a heavy bottom pan. Do not put this pan directly on the flame. Place a tawa on the flame and put the pan on the tawa. it will avoid burning.
4) Ghee can be added in each layer according to your preference.
5) Try to use milk powder. It quickly gives thickness to the gravy. If using cream, stir nicely until it blends well in the gravy.
6) Saffron can be replaced by edible saffron color.

Coconut Rice Narali Bhat

Coconut Rice in marathi

Time: Approx 45 to 50 minutes
Serves: 2 to 3 persons

Ingredients:
3/4 cup Rice
1 and 1/2 cup Water
2 + 1 tbsp Ghee
2-3 cloves
1/4 tsp Cardamom Powder
1 cup Jaggery, grated (Tip 2)
1 cup fresh coconut, scraped
8-10 cashew nuts
8-10 Raisins

Method:
1) Wash the rice and drain all the water. Keep aside for 30 to 45 minutes
2) Heat 2 tbsp ghee into a deep pan. Add cloves, saute for few seconds. Add washed rice, and saute for couple of minutes over medium heat.
3) While sauteing rice, boil 1 and 1/2 cup water on another stove-top.
4) Add hot water to the rice. Cover and cook the rice. Once rice is cooked nicely, put it into a big plate and spread evenly to cool down.
5) Gently, mix the coconut and grated jaggery in a bowl. Once rice becomes warm, add coconut-jaggery mixture to it.Fluff the rice with the fork and mix with coconut-jaggery mixture. Mix very gently. Otherwise, rice grains may get crushed and rice will become soggy.
6) Heat a deep heavy bottom pan. Add 1 tbsp ghee to it. Fry cashew nuts and raisins. Remove with a slotted spoon. Turn the heat to low. Now add rice-coconut-jaggery mixture. Also add cardamom powder. Cover with a tight lid. Cook for 3 to 4 minutes. Cook for atleast 15 minutes. Stir occasionally.
Once rice becomes dry, add fried cashew nuts and raisins. Add little ghee while serving.

Tips:
1) While cooking the jaggery-coconut-rice mixture, you will notice rice has become little watery. It's due to melted jaggery. However, as you steam for few more minutes, it will start thickening. Also, cook the rice uncovered during last few minutes.
2) If you don't want coconut rice too sweet, add 3/4 cup jaggery instead of 1 cup.
3) If you taste the rice immediately after jaggery is melted, it will taste very sweet. However, the sweetness will reduce after some time as the rice absorbs the melted jaggery.
4) Rice should be cooked 100 %. Under-cooked rice grains may become hard after coming into contact with jaggery. Over-cooked rice will become mushy and unappetising.
5) While cooking the rice, you may add few strings of saffron for flavor and color.

Stir Fried Leftover Rice and Chapati

Manikmoti in Marathi

Serves: 2 persons
Time: 15 minutes

Ingredients:
4 Chapatis (preferably a day old)
1 cup cooked Rice (preferably a day old)
For tempering: 2 tbsp oil, 1/8 tsp mustard seeds, 1/4 tsp cumin seeds, 1/8 tsp turmeric powder, 1/4 tsp red chili powder, 3 to 4 curry leaves.
2 tbsp Peanuts
2 to 3 tbsp frozen green peas
1/4 cup finely chopped onion
1 tsp lemon juice
salt to taste
1/2 tsp sugar
Chopped Cilantro and fresh coconut for garnishing

Method:
1) Crumble Chapatis coarsely with hands or in blender. Fluff the rice gently.
2) Heat oil in a medium pan. Add peanuts and saute until color changes to light brown. Then add mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder and curry leaves. Add chopped onion and saute well. After a minute, add peas and saute for couple more minutes over medium heat. Add salt to taste.
3) Once onion is cooked, add the rice and mix. Add crumbled Chapatis and mix. Add sugar and give a quick mix. Cover and cook over medium low heat for a minute. Add lemon juice. Transfer it to a serving plate. Garnish with Cilantro and coconut. Serve hot.

Microwave Tondali Bhat

Tondali Rice in marathi

Serves: 2 to 3 persons
Time: 5 to 7 minutes to make Spice blend and tempering + 20 minutes microwave

Ingredients:
1 cup Basmati Rice
2 cups water
15 to 18 Tondali (Ivy Gourd)
Spice Blend: 1 tsp oil or ghee, 1 inch Cinnamon stick, 2 Cardamom, 4 pepper corn, 4 cloves, 1/4 tsp cumin seeds, 3 dry red chilies, 2 tbsp fresh scraped coconut
For Tempering: 1 tbsp Ghee, 1/8 tsp Mustard seeds, 1/4 tsp cumin seeds, 2 pinches asafoetida, 1/4 tsp turmeric powder, 5 to 6 curry leaves
7 to 8 cashew nuts
Salt to taste
Finely chopped Cilantro, fresh scraped coconut for garnishing
Pure ghee

Method:
1) Wash rice with water. Drain and leave aside for 15 minutes.
2) Wash Tondali with water. Cut off the ends. Cut each tondali lengthwise, into 4 quarters. Immerse cut tondali into water.
3) To make spice blend, heat 1 tsp oil and add all the whole spices. Then saute dry chilies and coconut. Saute over medium low heat and remove from heat after 2 minutes. Once this mixture becomes cool, grind it to a fine powder.
4) Heat 1 tbsp ghee into a pan. Add mustard seeds, cumin seeds, asafoetida, turmeric powder and curry leaves. Turn the heat to low. Add cashew nuts and tondali. Saute for a minute. Now turn off the heat.
5) In a microwave safe bowl, add 2 cups of water. Microwave for 2 minutes over high power. Add washed rice, salt, sauteed tondali mixture (Step 4), and spice blend (step 3). Mix nicely.
6) Microwave over high power (100) for 5 minutes and over medium power (40) for 15 minutes. While microwaving, give a nice stir after 10 minutes.
Transfer cooked rice to serving plates. Garnish with cilantro, coconut, and pure Ghee. Serve hot.

Tips:
1) 2 cups of water is enough for 1 cup of rice. However, some people like little moist Rice. For that, you can use 1/4 cup more water to microwave the rice.
2) The Tempering (Step 4) can be done in the microwave. However, tempering prepared in a pan over stove-top has more flavor.
3) This Rice can be prepared in a deep pan over stove-top. Follow first 3 steps from the above recipe. Prepare tempering (Step 4) in a deep pan, saute washed rice for a minute. Add hot water, spice blend and salt. Mix nicely and cook covered over medium heat.

Vari Tandul - Samo Seeds Rice

Vari Tandul in Marathi

Time: 10 to 15 minutes
Serves: 2 to 3 persons

This Rice goes great with Peanuts curry. Click here for the recipe
Other Related Recipes: Fasting Potato bhaaji | Other Fasting Recipes

Ingredients:
3/4 cup Samo seeds (Vari Tandul)
2 and 1/2 cup warm water
1/4 tsp Cumin seeds
1 tbsp Ghee
Salt to taste

Method:
1) Heat 1 tbsp ghee, add cumin seeds. Add samo seeds and lightly roast them.
2) Add 2 and 1/2 cup warm water, add salt to taste. Cover and cook over medium heat.

Tips:
1) You can make plain bhagar by skipping Cumin seeds.
2) To give little sour taste, add 1 piece of dry Kokum while cooking the rice.
3) To make bhagar more soft and mushy, increase the quantity of water by 1/2 to 3/4 cups.

Tofu Basil Fried Rice

Tofu basil Fried Rice in Marathi

Time: 35 minutes
Serves: 2 to 3 persons

Ingredients:
1 cup Jasmine Rice
3 tbsp Oil
3 to 4 Garlic cloves
2 Green chilies
1 tsp Soy sauce
1 tsp Tamarind Pulp
1 tsp Sugar
1/4 cup Bell pepper (sliced lengthwise)
1/4 cup Onion (sliced lengthwise)
1/2 to 3/4 cup Tofu (1 inch pieces)
3/4 cup Basil leaves
1 small Carrot (small cubes)
Salt to taste

Directions:
1) Wash Jasmine rice and drain the water. Bring 1 and 1/2 cups of water to boil. Add a dash of salt. Once water starts boiling, turn the heat to medium low and add washed rice. Cover and cook.
2) Squeeze the tofu slightly. Shallow fry over medium heat until light brown.
3) Crush garlic and green chilies together and make a coarse paste. Heat oil in a wok. Add crushed chili and saute for few seconds. Add carrot cubes and stir for around 30 seconds.
4) After 30 seconds, add bell pepper and Onion. Saute for only 10 seconds as we want onion and bell pepper nice and crisp. Add cooked rice, tamarind juice, sugar, soy sauce and little salt (if required). Mix nicely so that all the ingredients mingle together.
5) Once rice is mixed nicely, add basil leaves and shallow-fried tofu. Mix gently for few seconds and serve.

Tips:
1) We are adding tofu at the end to prevent it from crumbling.
2) Do not heat the rice for longer after adding basil leaves as they will become mushy.
3) To give a different flavor I have added tamarind juice. However, you can add half a teaspoon of white vinegar instead.
4) In Thai fried rice, fish sauce is used to give little tangy-sour taste. Non-vegetarian people can use fish-sauce instead of tamarind juice or vinegar.

टोफू फ्राईड राईस - Tofu Fried Rice

Tofu Fried Rice in English

२ ते ३ जणांसाठी
वेळ: ३५ मिनिटे

साहित्य:
१ कप जस्मिन राईस
३ टेस्पून तेल
३ ते ४ मोठ्या लसूण पाकळ्या
२ हिरव्या मिरच्या
१ टिस्पून सोयासॉस
१ टिस्पून चिंचेचा कोळ
१ टिस्पून साखर
१/४ कप भोपळी मिरची (उभी चिरलेली)
१/४ कप कांदा (पातळ उभा चिरलेला)
१/२ ते ३/४ कप टोफू (१ इंच चौकोनी तुकडे)
३/४ कप बेसिलची पाने
१ लहान गाजर (चौकोनी तुकडे)
१/४ कप मटार (ऐच्छिक)
चवीपुरते मिठ

कृती:
१) जस्मिन राईस धुवून घ्यावा. दिड ते दोन कप पाणी गरम करावे त्यात थोडे मिठ घालावे. पाणी उकळले कि त्यात धुतलेला जस्मिन राईस घालून गॅस मध्यम करावा. वर झाकण ठेवून भात मोकळा शिजवून घ्यावा.
२) टोफूचे तुकडे कमी तेलावर शालोफ्राय करून घ्यावेत.
३) लसूण पाकळ्या आणि हिरव्या मिरच्या एकत्र वाटून घ्याव्यात. तेल गरम करून त्यात लसूण मिरचीचे वाटण घालून परतावे नंतर गाजराचे तुकडे घालून ३० सेकंद परतावे.
४) त्यात भोपळी मिरची, कांदा घालून फक्त १० सेकंद परतावे. कांदा आणि भोपळी मिरचीचा करकरीतपणा तसाच राहिला पाहिजे. लगेच भात, चिंचेचा कोळ, साखर, सोयासॉस आणि लागल्यास मिठ घालावे आणि निट मिक्स करावे. घातलेले जिन्नस भाताला सारखे लागले पाहिजेत.
५) भात निट मिक्स केल्यावर बेसिलची पाने आणि शालोफ्राय केलेला टोफू घालून अलगद मिक्स करावे आणि लगेच सर्व्ह करावे.

टीप:
१) टोफू घातल्यावर हलक्या हातानेच मिक्स करावे नाहीतर टोफू मोडला जातो.
२) बेसिलची पाने घातली खुप जास्तवेळ मिक्स करू नये त्यामुळे उष्णतेने ती कोमेजतात.
३) जरा वेगळी चव देण्यासाठी मी यात चिंचेचा कोळ घातला आहे, पण आपल्या आवडीप्रमाणे चिंचेच्या कोळाऐवजी अर्धा टिस्पून विनेगरही घालू शकतो. थाई फ्राईड राईसमध्ये खरंतर फिशसॉस वापरतात. फिशसॉसला थोडी आंबटसर चव असते. नॉनवेज लोकांनी चिंच, विनेगर ऐवजी फिशसॉस वापरला तरीही हरकत नाही.
४) जस्मिन राईस नेहमीच्या भातापेक्षा जड असतो आणि पटकन पोटही भरते त्यामुळे त्या अंदाजाने भात शिजवावा.

Labels:
Tofu Fried Rice, Basil Fried Rice, Vegetarian Fried Rice

Singapore Noodles fried rice

Singapore Noodles Rice in Marathi

Serves: 2 persons
Time: 35 minutes

Ingredients:
3/4 cup Rice
50 gram Noodles
1/4 cup Carrot, small cubes
1/4 cup Bell pepper, small cubes
1/4 cup Green Peas
1/4 cup Onion, sliced
1 stalk Spring Onion, finely chopped (save greens for garnishing)
1 inch Ginger, grated
5 to 6 cloves garlic, crushed
Green chilies 2 slit
1 tsp Soy sauce
1/4 tsp Pepper powder
1 tsp Vinegar
1 tsp Sugar
1 tbsp curry powder
2 tbsp Oil
Salt to taste

Method:
1) Wash Rice, remove all the water and keep aside for 15 minutes. Heat 4 cups of water, add salt. Once it starts boiling, add washed rice and let it boil until rice is 90% cooked. Then immediately drain the hot water and run some cold water. Drain and keep aside.
2) Break noodles into 1 to 2 inch length strings. Boil 2 to 3 cups of water. Cook the noodles according to packet instructions.
3) Heat 1 tbsp oil in a wok. Saute ginger, garlic, green chilies and onion for 20 to 30 seconds. Add carrots and cook for a minute. Then add bell pepper and saute for 30 seconds. Also add spring onion and saute. saute all the vegetable over medium-high heat.
4) Now add 1 tbsp of oil and curry powder. Mix nicely. Now add rice, soy sauce, pepper, powder, vinegar and sugar. Mix well. Also add noodles. Stir gently and coat the rice and noodles with masala evenly. Add little salt if needed.
Garnish with greens of spring onion. Serve hot.

Lemon Rice

Lemon Rice in Martahi

Yield: 2 and 1/2 cup
Time: 10 minutes

Ingredients:
2 and 1/2 cup leftover rice
2 tsp pure Ghee
1/2 tsp cumin seeds
1/8 to 1/4 tsp Asafoetida
1/2 tsp grated Ginger
4 to 6 Curry leaves
1/4 cup Peanuts
1/2 tsp Urad dal
3 Dry red chilies
1 and 1/2 tbsp lemon juice
Salt to taste
Cilantro, finely chopped

Method:
1) Gently fluff the rice to separate grains. Also, remove rice lumps if any. Add lemon juice and salt, mix nicely.
2) Heat ghee in a wok. Add peanuts and roast over medium low heat until color changes to light brown. Then add cumin, asafoetida, ginger, curry leaves, urad dal and red chilies. Saute well and add cooked rice. Stir nicely with wooden spatula. Garnish with cilantro and serve hot.
Other left over rice recipe - Fried Rice and other Rice recipes

Note:
If you want to make lemon rice of fresh cooked rice, make it very fluffy and not gluey. Each rice grain should be separate. Spread this cooked rice in a big plate for about 10 minutes to cools down and refrigerate for 30 minutes. This will help to keep the rice grain separated and after stir-frying rice will taste better.

Methi and Corn Pulao

Methi Corn Pulao In Marathi

Serves: approx. 2 cups (for 2 persons)

Ingredients:
3/4 cup Basmati Rice
3/4 cup Methi Leaves (Fenugreek)
3/4 cup Onion, thinly sliced (lengthwise)
2 Green Chilies, sliced lengthwise
1/2 cup Corn Karnels, boiled
1 tsp Ginger, grated
3 tbsp Oil
3/4 cup Yogurt
2 Bay leaves
2 Green Cardamom
4 Cloves
1 and 1/2 cups Water
Salt to taste
1 tbsp Ghee
Pinch of Kasoori Methi, powdered
Little Cilantro for garishing

Method:
1) Clean Methi leaves, chop and soak into salt water for 1/2 hour. Wash and soak basmati rice into water for 20 minutes.
2) Drain water from Methi leaves, squeeze and keep aside. Drain water from basmati rice and keep aside for 10 minutes.
3) Take a deep pan with lid. Heat Oil in that pan. Add Bay leaves, Cardamom and Cloves. Saute for few seconds. Then add sliced onion. Stir over medium high heat for 5 minutes or onion turns light brown. Now add ginger and green chilies. Saute for 10 seconds.
4) Now add squeezed Methi leaves. Stir for 2 minutes or methi's volume reduced to half. Whisk yogurt and stir in nicely. Stir for 2 minutes, add boiled corns. Mix nicely and add water. Bring water to a boil.
5) Once water starts boiling, add washed rice. Over medium heat, cook the rice uncovered till rice is 60% cooked. Then cover with lid and cook over slow flame. Stir only if needed. Do not stir too much, it could break the grain and rice will not come out well. Once rice is done, drizzle 1 tbsp ghee. Fluff with fork. Serve into serving plate, Sprinkle Kasoori Methi for nice flavor. Garnish with Cilantro.

Note:
1) Adjust the quantity of Methi according to your taste.

Pineapple Fried Rice

Pineapple fried Rice in Marathi

Serves: 2 persons

Ingredients:
3/4 cup Basmati Rice
2 1/2 cups water
1/2 tsp + 1 tbsp Oil
1 tsp Ginger, grated
1 or 2 green Chilies, sliced into two pieces
3 strings Green Onion, finely chopped (Keep aside a tbsp for Garnishing)
1/2 cup Pineapple, very small cubes
1 tsp Soy sauce
1/2 Vegetable bullion cube (Optional) or 2 cups Vegetable Stock

Method:
1) Wash Basmati rice with water and drain. Keep aside for 15 minutes. Boil 2 cups water in a deep pan. Crumble vegetable stock cube with fingers and stir in boiling water till dissolve in the water. If you are using readymade vegetable stock, no need to add vegetable bullion cube. Now add washed rice, little salt and 1/2 tsp Oil. Do not stir too much, it breaks the rice grains. Rice should be fluffy and not sticky.
2) Carefully, put and spread cooked rice into a big plate, so that it cools down faster.Once steam goes off, place another plate upside down and cover the rice plate. Put it into refrigerator for an hour. This will prevent rice grain from sticking and each grain will be remain separated.
3) Heat 1 tbsp Oil in a wok, add 1/2 tbsp ginger and chopped green chilies. Also add green onions, stir for 10 seconds and drizzle 1 tbsp soy sauce. Add cooked rice. Add salt to taste and mix well. saute for 1 or 2 minutes.
4) Turn heat to medium, add pineapple chunks and remaining ginger. Stir for a minute.
Garnish Pineapple Rice with Green Onion. Serve hot.

Serve this rice with Chinese Stir Fried Vegetables

Note:
1) To cook Rice, use water if you don't have vegetable stock or vegetable bullion.

Labels:
Pineapple fried rice, Asian Fried rice recipe