Restaurant style jeera rice in microwave. A very easy to make, flavorful and delicious rice cooked in microwave. Hassle free cooking in a few minutes. Perfect for this summer season. You can cook in microwave with your fan on.
Here are 20 more one pot rice dishes from this blog. Click on the name below for recipe.
Microwave cooking is much convenient way to cook hassle free and in less time. Just check in-between as we check while cooking on stove top. Every oven has different temperature and take different time. If you start to use your microwave regularly, you will know it well. I will share some more oven recipes here. So friends stay tuned 😊
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Cilantro or coriander leaves – 2 tablespoon, chopped
Salt to taste
Water – 1&3/4 cup
Method
1. Rinse the rice well. Rinse till water runs out clear. Soak the rice for 30 minutes. After 30 minutes drain the water and keep aside.
2. In a microwavable glass bowl add ghee and cumin seeds. Microwave on high power for 1 minute. Check and microwave again for 30 seconds if required. Cumin should be fragrant.
3. Take out the bowl. Add cumin powder, pulao masala, chopped cilantro or coriander leaves and mint powder. You can also use 1 tablespoon fresh mint leaves instead of mint powder. Or skip mint if you want. Mix well with a spoon. Get the Pulao Or biryani masala here.
4. Microwave on high power for 2 minutes. Stir once in between. After 2 minutes take out the bowl from microwave.
5. Add water and salt. Mix well. Microwave on high for 5 minutes. Stir the rice. Now loosely cover the bowl with lid or microwavable plate.
6. Microwave on 600 for 8 minutes. Stir once in between. After 8 minutes take out the bowl. Fluff the rice gently with a fork. And give a standing time. Cover and keep the rice in switched off microwave for 8-10 minutes.
7. I am sharing as I like my jeera rice but if you want your rice softer then use 2 cup water instead of 1&3/4 cup and microwave for 10 minutes.
8. Garnish with cilantro or coriander leaves. Serve hot with dal tadka or any curry. For pressure cooker process Follow the process of Easy pulao And for open pot method Shahi coconut milk pulao.
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Pulao Or biryani masala. An aromatic spice blend for biryani or pulao. Not only biryani or pulao but you can also use this fragrant spice powder in Kabab or in curries to give a royal touch and make the dish aromatic. A perfect shahi or royal spice mixture to make any dish special. Sharing both the microwave and stove top recipes.
You may like three more different flavoured homemade spice powder on this blog.
Ingredients used to make this aromatic spice mixture.
Green cardamom or chhoti ilaichi – Green cardamom used for it’s aroma. Green cardamom often used to make curries, pulao, biryani, khichdi or many sweet dishes to make the dish aromatic.
Black cardamom or badi elaichi – Black cardamom used to make savoury dishes like pulao, biryani, non veg dishes, curries and in garam masala. It will also give a lovely flavour.
Cinnamon or darchini – Cinnamon has numerous health benefits and also a very aromatic spice. Its often used in tea with cardamom, in garam masala and even we use it in cakes and cookies for it’s aroma and health benefits.
Cloves or laung – Nutritious cloves are used for flavour and it also provide many health benefits.
Mace or javitri – Mace is also used for flavour. It has delicate aroma and some medicinal properties with many health benefits.
Kababchini or cubeb – Kababchini looks like tailed pepper. This ancient spice is used not just in Indian cuisine but also in Asian and Spanish dishes. It is mostly used for flavouring curries owing to its fragrance.Kabab chini is popularly known as Allspice in English because it smells like a combination of spices including cloves, black pepper, cinnamon and nutmeg. Source
Nutmeg or jaiphal – Nutmeg is used for it’s flavour in many sweet, savoury and baked dishes. It has a warm, slightly nutty flavor and is often used in desserts and curries, as well as drinks like mulled wine and chai tea. Although it’s more commonly used for its flavor than its health benefits, nutmeg contains an impressive array of powerful compounds that may help prevent disease and promote your overall health. Source
Star anise or chakr phool – In traditional Chinese and folk medicine practices, star anise is steeped in water to make a tea used to treat respiratory infections, nausea, constipation and other digestive issues. Star anise also makes a great addition to sweet dishes and desserts, such as baked fruit, pies, quick bread and muffins. Its powerful bioactive compounds may help treat several fungal, bacterial and viral infections. Source
Bay leaf or tej patta – Bay leaf is very common herb used in cooking. Usually its used for tempering and also in Herbal tea. Bay leaf is often used in recipes to provide a savory boost of flavor in soups and stews. It has also been used throughout history for its potential health benefits. Source
Caraway seeds or shah/shahi jeera – Caraway is a unique spice long used in cooking and herbal medicine. Its slightly bitter, earthy flavor is reminiscent of licorice, coriander, anise, and fennel. It can be used whole or ground in both sweet and savory dishes, such as breads, pastries, curries, and stews. Caraway is a multifaceted spice with numerous culinary and medicinal applications. Although widely considered a seed, it comes from the fruit of the caraway plant and boasts several minerals and plant compounds. In fact, it may aid weight loss, relieve inflammation, and promote digestive health. Source
You can make this spice powder and store in airtight container for later use. Keep the container in cool dry space. You have to dry roast the spices. Dry roast till the spices becomes fragrant. Don’t make the spices brown. Dry roasting will make your spices crisp for easy grinding. I have microwave the spices for two minutes. You can also roast the spices on stove top. Roast the spices in a pan on medium heat till spices becomes fragrant. You will get a nice aroma. Transfer the spices immediately on a plate. Let it cool down before grinding.
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Recipe video for this aromatic spice mixture
Recipe
Green cardamom or chhoti ilaichi – 7
Black cardamom or badi elaichi – 2
Cinnamon or darchini – 1 stick
Cloves or laung – 6
Mace or javitri – 1
Kababchini or cubeb – 1/2 teaspoon
Nutmeg or jaiphal – 1 small
Star anise or chakr phool – 1
Bay leaf or tej patta – 2
Caraway seeds or shah jeera – 1 tablespoon
Method
1. Place all the spices in a microwavable glass bowl. Break the cinnamon and bay leaves in 2-3 pieces.
2. Microwave on high power for two minutes. After one minute open the microwave door and stir the spices once.
3. Close the door again let it cook for one minute again. After two minutes remove the bowl from microwave and let it cool down. Spices will become fragrant and crisp.
For stove top
4. Heat a pan and add all the whole spices. Dry roast on medium heat. Keep stirring. Dry roast till spices becomes fragrant. You will get a nice aroma. Don’t make the spices brown. We need to make the spices crisp only. Transfer the spices on a plate immediately.
5. Grind the spices into fine powder when cool.
6. Store the ground spices in an airtight container. You can store this spice powder in refrigerator for longer time. Use it in biryani, pulao, curries or other dishes.
Blogger group
This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact each other. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients.
This month theme Homemade Spice Mixture is suggested by Jayashree Trao who blog at Evergreendishes. Jayashree recently shared lipsmackingly delicious Aam ki launji. Its mango season so bookmarked the recipe to try.
This month my partner is one of my very good friend Preethi Prasad. We know each other from the initial days of blogging. I have to try her Mix veg crispy party snacks. Preethi gave me star anise and cardamom as secret ingredients and I made this fragrant spice blend with these ingredients. I gave turmeric and fenugreek to Preethi. Preethi made this flavorful spice mixture with these ingredients.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Microwave chicken. Again sharing a simple yet absolutely delicious chicken recipe in an easy peasy way. Just mix everything and microwave for 8 to 10 minutes and your chicken curry is ready with only 2 teaspoon oil. Easy isn’t it?
Earlier shared one more no oil microwave chicken or Hariyali chicken on this blog. In this recipe I used only 2 teaspoon oil. If you want more spicy add some more slit or chopped green chilli and red chilli powder. You can serve it with any bread or rice dishes. I served it with steamed rice and Beetroot green stir fry.
This Monday our 304 #Foodiemonday bloghop theme is Side Ka Kamaal suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Priya suggested us to share any side dish. My contribution is this easy and healthy chicken curry for this theme. Priya has a wonderful collection of South Indian recipes on her blog. As the name of her blog you can get many other different types of sweet spicy and tasty recipes on her space. I recently bookmarked her Vegan kootu curry to try.
This is a microwave recipe. But you can also make it on stove top in the same way. Use a nonstick pan to fry the onions in less oil. Or you can use barista or fried onions too. Use green chilli according to your taste. To make more spicy add some more chopped or slit green chili and red chilli powder. Or if you are making for kids omit chilli. You don’t need to add water. Chicken will release enough water to cook. You can add a spoonful of ghee or clarified butter at the end if you want.
Recipe
Chicken – 500 gram
Curd or yogurt – 5 tablespoon
Ginger garlic paste – 2 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Onion – 2 large
Mustard oil – 1 teaspoon, optional
Slit green chilli – 3-4 or to taste
Lemon juice – 1 teaspoon
Vegetable oil – 1 teaspoon
Salt to taste
Method
1. Marinate the chicken pieces with salt, curd, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder, ginger garlic paste, lemon juice and mustard oil if using. Mix everything well. Cover and keep it in refrigerator for one hour.
2. Thinly slice the onions. In a microwavable glass bowl mix sliced onion and 1 teaspoon vegetable oil. Microwavable on high power for 2 minutes. Stir and microwavable again for 1-2 minutes or till onion slices becomes brown.
3. After 1 hour take out the marinated chicken from refrigerator. Mix brown onion slices into the chicken. Reserve 2 tablespoon for garnishing. You can grind the brown onion and add brown onion paste into the chicken if you like smooth gravy.
4. Add slit green chilli according to your taste.
5. Mix and microwave on high power for 8-10 minutes. Use a loosely covered microwavable glass bowl. Check after 8 minutes. Stir well and microwave again for 1-2 minutes if require.
6. Garnish with fried sliced onion and cilantro or coriander leaves. Serve with steamed rice, jeera rice, pulao or any bread.
Notes
1. Use chilli according to your taste.
2. Barista or fried onions or paste of fried onions can be used in the chicken.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Hariyali chicken or dhania/coriander chicken cooked in microwave. Also sharing the method to cook on stove top. A zero oil recipe. You don’t need to add any oil yet taste is absolutely delicious.
You don’t have to saute or fry the spices and chicken. Grind and make a paste of cilantro or coriander, tomato etc, marinate the chicken with ground paste along with salt, lemon juice and some spices and cook. A super easy as well as healthy recipe. No oil or butter required. Absolutely oil free chicken curry. To get some more chicken recipes click on the name below.
Monday again and this week’s 238 #Foodiemonday bloghop theme is #GoGreen suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna has a wonderful blog with different types of delicious recipes like Paneer pinwheel, Bengal style vegetable chop etc. Do visit her space for many other mouthwatering recipes.
You can cook this chicken in microwave and stove top both. I made it in microwave. You don’t need to fry or saute the spices or chicken at all. Just marinate the chicken and cook. Even no oil or butter required to make it. Easy isn’t it? If you want your chicken spicy add more green chilli or if you are making for kids reduce the amount of green chilli.
Recipe
Chicken – 800 gram
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Cilantro or coriander leaves – 2 cup tightly packed, chopped
Ginger – 1 & 1/2 inch piece, chopped
Garlic – 6 – 7 cloves
Green chilli – 4 – 5 or to taste
Cumin powder – 1 & 1/2 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Garam masala powder – 1/2 teaspoon
Salt to taste
Lemon juice – 3 tablespoon
Yogurt – 2 tablespoon
Method
1. Clean and rinse the chicken pieces well. Mix salt and lemon juice.
2. Grind tomato, onion, green chilli, cilantro or coriander leaves and garlic altogether. Make a smooth paste.
3. Marinate the lemon juice and salt mixed chicken pieces with ground mixture, cumin powder, coriander powder, turmeric powder, garam masala powder and yogurt. Mix well. Cover and keep aside for 15 – 30 minutes. You can keep it overnight in refrigerator.
4. Microwave on high power for 10 minutes. Don’t add water. After 10 minutes stir well and check with a fork. If chicken becomes soft, cover again and serve after 3 – 4 minutes. And if require cook on high power for 4 – 5 minute more. Its depends on chicken. 500 gram chicken takes 10 minutes to cook. It may take 5 to 10 minutes more over 500 gram chicken.
5. For stove top cook marinated chicken on low medium heat in covered pan. Stir in between. Cook till chicken becomes soft. No need to add water.
6. Serve hot with steamed rice, fried rice, pulao, roti, naan, paratha, puri or any bread.
Notes
1. Add green chilli according to your taste.
2. You can use more garlic if you want.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update Facebook page
Baked vegetables.
Mixed vegetables with wonderful flavour without much calories. Just cook the vegetables on high flame, then bake with generous amount of bread crumbs, grated cheese and seasoning of your choice. Enjoy the yummy crunchy baked vegetables.
This post is a part of #Foodiemonday #Bloghop. This week’s theme is any type of microwave cooking. Grilling, baking or cooking.
I have decided to share a very easy to cook and yummy baked vegetables. Serve it as a side dish or enjoy a bowlful of this healthy and delicious vegetables in breakfast.
Recipe
Green peas – 1 cup
Chopped carrot – 1 cup
Potato – 1
Chopped beans – 1 cup
Onions – 3-4 finely chopped
Tomatoes – 2 chopped
Capsicum – 1 large chopped
Garlic – 3 pods
Green chilli – 1-2 finely chopped
Ginger – 1/2 inch piece
Oil or butter – 1 tablespoon + 1 teaspoon
Cumin powder – 1 teaspoon
Salt to taste
Black pepper powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Bread crumbs – 1 and 1/2 cup
Grated cheese – 1 cup
Tomato sauce – 1 teaspoon optional
Method
Peel the potatoes and carrots. Clean, wash and chop all the vegetables in small pieces and keep aside.
Grind tomatoes garlic and ginger.
Heat oil in a pan. You can use butter or olive oil too. Add chopped onion and green chilli. Saute till the onions becomes translucent.
Add tomato ginger garlic paste. Saute and add all the vegetables, spices and salt. Mix well and cover the pan. Cook until done. Keep stirring.
Add tomato sauce, mix and let the vegetables dried up.
Pour the vegetables in a baking tray. Label with a spoon.
Sprinkle bread crumbs generously all over the vegetables. I have used home made bread crumbs. Toasted brown bread in a toaster. Then ground the toasted bread. You can use white bread too.
Sprinkle grated cheese all over the vegetables. Cover the vegetables completely with bread crumbs then cheese.
Garnish with tomato and onion slices.
Sprinkle one teaspoon oil on them.
I have sprinkled oregano over it. You can sprinkle mix herb or chaat masala too. Sprinkle any herb or spices of your choice.
Bake in a preheated oven at 180° for 15 to 20 minutes or until the cheese turns light brown.
Serve hot with roti/Indian bread, paratha, naan or toasted bread. Or serve bowlful of this healthy and yummy baked vegetables in breakfast. A perfect snack for kiddos.
Batter Up With Sujata 