Mexican Rice 

Mexican rice.

I have already shared a Mexican green rice recipe here. Its a different and easy recipe. Perfect one pot meal for a lazy day  😀

This week’s our #Foodiemonday #bloghop theme is Mexican cuisine.


Sometimes bloghop challenge take me out of my comfort zone 😀 But it teaches me a lot.
This time I have Googled for it. And loved the recipe video of celebrity chef Sanjeev Kapoor. I am sharing the link here for you.

Recipe is very easy. Used less spices yet delicious. You can use left over rice too. But there was no carrot and red bell pepper in my pantry. Ingredients never restrict me to make any dish 😀

 

So I have added a small capsicum for flavour. And I have boiled rajma/kidney beans so I used it. You can omit it and use any vegetables of your choice. If you have carrots and red  bell pepper then use it instead of tomatoes, capsicum and rajma/kidney beans.

 

I have made it for lunch and used remaining one small bowl for evening snack as a yummy Indian style shallow fried tikki or cutlets.


For the cutlets mash the rice with boiled and mashed 2 potatoes, 1 teaspoon grated ginger, 1 chopped green chilli, handful chopped coriander leaves, 1 teaspoon chaat masala,1/2 teaspoon Black pepper powder and salt to taste. You can use chopped onion too. Mix well. Give shape of your choice and roll the cutlets on rice flour. Coat evenly. Shallow fry with little oil on a nonstick pan.


Recipe 

Rice  – 3 cup boiled
Onion  – 2  large chopped
Garlic  – 6 cloves minced
Capsicum  – 1 small chopped
Tomato  – 2 large chopped
Tomato sauce  – 2 tablespoon
Red chilli sauce  – 1 tablespoon
Oregano or mixed herb  – 1 tablespoon
Red chilli powder  – 1 teaspoon
Cumin powder  – 1 teaspoon
Salt to taste
Rajma or kidney beans  – 1/2 cup overnight soaked
Frozen peas  – 1/2 cup

 


Method 

Boil the overnight soaked rajma/kidney bean with little salt. Drain and keep aside.If you don’t like it you can omit it.
Heat oil in a nonstick pan. Add the minced garlic, saute and add the onion. If you like more spicy add 1-2 chopped green chilli with it. saut till the onion becomes light brown.
Add chopped capsicum and tomatoes. Saute until the tomatoes becomes mushy. And dried up completely.
Now add rajma/kidney beans, peas, tomato sauce, red chilli sauce, cumin powder, chilli powder and oregano. Saute and add the rice and salt. Mix well.
Toss the rice and serve hot. Garnish with coriander leaves and eggs. I have used sliced hard boiled egg. You can use fried egg too.
For fried egg heat little oil in a nonstick pan. Break an egg carefully over it. Yolk should be intact. Now place the fried egg on the rice. Serve immediately.

Lotus Stem Biryani Or Pulao 

Lotus stem or kamal kakdi biryani or pulao. A very flavourful and delicious rice dish with lotus stem and some aromatic spices.
Lotus stem is packed with important minerals just like zinc, manganese, magnesium, iron and copper.

 
Lotus stem is a great source of Vitamin C, which helps boost the immunity of a person and fight viral infections.The root also contains essential minerals like zinc, magnesium, copper and iron, which help the body in the production of red blood cells. Source – Times Of India

 
I have used a very aromatic spice kababchini/cubeb or tailed pepper in it. It is considered to be a very useful and medicinal herb. And it has countless health benefits too.

 

 

Recipe 

Rice  – 1 cup washed and soaked for half an hour

 

Lotus stem  – 1 cup sliced

 
Potatoes  – 2 large cubed

 
Onion  – 2 chopped

 
Garlic paste  – 2 teaspoon

 
Ginger paste  – 1 teaspoon

 
Bay leaves  – 2

 
Cardamom  – 3+2

 
Cinnamon  – 2 small piece

 
Mace or javitri  – 2 string

 
Star anise  – 1/4 piece

 
Kababchini/cubeb  – 2-3

 
Clove  – 4

 
Salt to taste

 
Cumin powder  – 1 teaspoon

 
Black pepper powder  – 1 teaspoon

 
Red chilli powder  – 1/2 teaspoon optional

 
Green chilli  – 2 chopped

 
Biryani masala  – 1 and 1/2 teaspoon

 
oil  – 2 tablespoon

 
Ghee or clarified butter – 1 tablespoon

 
Curd  – 2 tablespoon

 
Tomatoes  – 2 large

 
Fried onion slices  – 1 cup

 


Method 

Boil the rice with 1 and 1/4 cup water, 2 cloves, 2 crushed cardamom, 1 stick cinnamon and 1 bay leaf for 12 minutes in microwave on high power. Fluff the rice gently and keep it in microwave.

 

Grind the tomatoes with rest of cardamom, cinnamon, cloves, star anise, mace and kababchini. Make a smooth paste and keep aside. Beat the curd with all the dry spices.

 
Heat oil in a pan. Add chopped onion and green chilli. Saute till the onion starts to change it’s colour. Now add ginger garlic paste. Fry till the raw smell goes away. Add the tomato paste and saute till it dried up.

 
Add well beaten curd and stir continuously. Add potatoes and lotus stem in it. You can fry the potatoes and lotus stem separately before adding.

 
Add salt and fry well. Add enough water to cook. Don’t add too much water we need it almost dry. The gravy should be thick. Cover and cook until  potatoes and lotus stem becomes soft.

 
Now in a microwavable container spread a layer of vegetables then spread a layer of rice. Spread fried onions. Spread all the rice and vegetables in this way. Cover with generous amount of fried onions. You can use fried cashew nuts too. Sprinkle ghee or clarified butter over it. Cover and microwave on low power for 8-10 minutes.
Uncover and microwave again for 5 minutes on high power.

 

Take out the bowl after 3-4 minutes. Fluff the rice gently. Mix well. Spread some more fried onions and cashews.
Serve hot with raita or any curry..

Enjoy the aromatic and delicious rice.

Carrot Rice/Pulao

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Carrot rice or carrot pulao. A quick and delicious one pot meal. Very easy to make. This rice is a hot favourite in my home because of it’s lovely colour and yummy taste.

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This week’s #Foodiemonday #bloghop theme is rice.
My contribution is carrot rice or pulao.

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Rice with a beautiful red colour and with all the goodness of carrots.

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Recipe

Basmati rice  – 1 cup

Ghee or clarified butter  – 1 and 1/2 tablespoon

Cumin seeds  – 1/2  teaspoon

Cardamom  – 4 broken or crushed

Cloves  — 3 crushed

Cinnamon  – a small stick broken

Bay leaf  – 1

Salt to taste

Sugar  – 1 teaspoon or to taste optional

Water – 1and 1/2 cup

Carrot  – 4-5  chopped or grated

Tomato  – 3 chopped

Salt to taste

Oil  – 2 tablespoon

Onion  – 2-3 large finely chopped

Ginger  – 1 inch piece

Garlic – 3 pods

Kashmiri red chilli powder  – 2 teaspoon

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/2 teaspoon optional

Corriander or mint leaves – 1 teaspoon chopped

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METHOD

Grind the carrots. You can use little water to make smooth paste.
Grind tomato, ginger and garlic. Keep aside.

Heat ghee or clarified butter in a pressure cooker. Add cumin seeds, bay leaf, crushed cardamom, cinnamon and cloves. Let the cumin seeds crackle. Then add rice. Stir gently.

Add salt and sugar. Mix well and add water. Close the lid. Switch off the flame after 1 whistle. Let the pressure cooker cool down.
Fluff the rice gently. Discard the bay leaf.

Heat 2 tablespoon oil in a nonstick pan. Add chopped onion. Fry till its starts to change colour. Add ginger, garlic and tomato paste. Saute till the raw smell goes away. Add the carrot paste.

Saute and add salt, cumin powder, garam masala powder and kashmiri red chilli powder. If you are making for kids skip the red chilli powder.

Add chopped coriander leaves or mint leaves.
Saute till the mixture dried up completely.
Now add the rice. Mix gently.

Carrot rice or pulao is ready. Garnish with fried cashew nuts and coriander leaves or mint leaves.
Serve hot with any raita, chutney or salad.M

Tricolour Rice

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Happy Republic day in advance.
We will celebrate it tomorrow 26th January . We love the combination of energizing colours of our Indian flag.

This week our #Foodiemonday #bloghop team decided to create the same spirit in our food. So theme of this week is tricolour.
And my contribution is tricolour rice.

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Three colour and three different taste. My kitchen filled with lovely aroma. Three different flavour made this rice super delicious.
Enjoy this aromatic tricolour rice on this republic day.

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Recipe

Basmati rice  – 1 cup

Ghee or clarified butter  – 1 and 1/2 tablespoon

Cumin seeds  – 1/2  teaspoon

Cardamom  – 4 broken

Cloves  — 3

Cinnamon  – a small stick

Bay leaf  – 1

Salt to taste

Sugar to taste

For orange colour

Orange carrot  – 2 medium chopped or grated

Tomato  – 1 chopped

Salt to taste

Oil  – 1 tablespoon

Onion  – 1 chopped

Ginger paste  – 1/2 teaspoon

Garlic paste  – 1/2 teaspoon

Kashmiri red chilli powder  – 1 teaspoon

Cumin powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

For green colour

Coriander leaves  – 1 cup chopped

Green chilli  – 1 chopped

Capsicum  – 1/2 chopped

Salt to taste

Spring onion  – 1 chopped

Oil  – 1 tablespoon

Onion  – 1 chopped

Ginger paste  – 1/2 teaspoon

Garlic paste  – 1/2 teaspoon

Cumin powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

juice of 1/2 lemon

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Method

Heat ghee or clarified butter in a pressure cooker. Add cumin seeds, bay leaf, cardamom, cinnamon and cloves. Let the cumin seeds crackle. Then add rice. Stir gently.

Add salt and sugar. Mix well and add water. Close the lid. Switch off the flame after 1 whistle. Let the pressure cooker cool down.
Fluff the rice gently.

Divide the rice in 3 equal portion.
Grind carrot and tomato. You can use little water to make smooth paste.

Heat 1 tablespoon oil in a nonstick pan. Add chopped onion. Fry till its starts to change colour. Add ginger and garlic paste. Saute till the raw smell goes away.

Now add the carrot tomato paste. Saute and add salt, cumin powder, garam masala powder and kashmiri red chilli powder.
Saute till the mixture dried up completely.
Now add the rice. Mix gently and keep aside.

Grind coriander leaves, capsicum, spring onion and green chilli.

Heat 1 tablespoon oil again. Add chopped onion. Fry till its starts to change it’s colour. Add ginger and garlic paste. Saute till the raw smell goes away.

Add the coriander, capsicum, spring onion and  green chilli paste.
Mix well. Add salt cumin powder and garam masala powder.

Saute till the mixture dried up. Add lemon juice and rice. Mix gently and keep aside.

Now you have 3 coloured rice. White, orange and green.
Discard the bay leaf.

Arrange the three coloured rice on a plate. You can arrange them in your desired design. Or arrange them in a glass bowl in three layers.

Garnish with onion piece, lemon slice and coriander leaves.
Serve hot.

Note – If you don’t like coriander leaves, you can use mint leaves or green peas too. Use your favourite flavour and enjoy.