24
May 19

Egg fried rice

Hello my viewers…

Today I am going to upload a high protein recipe; that is very easy to prepare, easy to put into lunchbox. ‘Egg fried rice’ you may prepare it with left over rice but if you go with fresh cooked rice, it is necessary to cool completely to make the recipe.

Green peas and golden clumps of eggs in the recipe looks very appealing and mouth watering…study shows that eating protein rich food is good for overall health for all age group…

Ingredients:

  • Cooked rice: 2 cup
  • Egg: 2 no.
  • Ginger: 2” piece
  • Onion: 1no. (Medium size)
  •  Fresh Peas: 50 gm.
  • Cumin: ½ teaspoon
  • Coriander leaf: 20 gm
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Green chili: 1 no.
  • Red chili powder: ½ teaspoon (optional)
  • Cooking oil/olive oil: 1 tablespoon
  •  Salt: 1 teaspoon
  • Black pepper (crushed): ½ teaspoon
  • Lemon: ½ (optional)
  • Preparation:
  1. Chop the onion, ginger, green chili and coriander leaves, keep aside.

Method:

  1. Heat oil in a fry pan, adds cumin, and sputters for few seconds add chopped chili, ginger and onion, fry on high flame till it gets translucent.
  2. Add peas, turmeric powder, coriander powder and chili powder and stir properly, fry for couple of minutes, add cooked rice and salt, stir well and cook it for 3-4 minutes with lid on.
  3. Break eggs and add, stir for 3-4 minutes on medium flame. Put off the flame and add lemon juice and black pepper transfer in to serving bowl.
  4. Serve Egg fried rice immediately with salad or as it is.
Egg fried rice
Ingredients
add chopped chili, ginger and onion
add chopped chili, ginger and onion
add chopped chili, ginger and onion
Add peas, turmeric powder, coriander powder and chili powder
add cooked rice and salt
Break eggs and add
Break eggs and add
stir for 3-4 minutes on medium flame
add lemon juice and black pepper
Egg fried rice
Egg fried rice

05
Dec 17

Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

Khichadi is perhaps the most humble, universal and adaptable food experiments in India with innumerable variations as complex as our country’s geography is. With the recent heat around the controversy of declaring it the national food of the country and eventually downgrading it to letting it remain a brand India food has at least given some acknowledgement to its existence nevertheless.

This is the quintessential Bengali version popularly savored as a ‘Bhog’ or ‘Prasad’ during the Durga puja festival and makes the taste buds running with the fragrance of rice, lentils and vegetables with the hint of sweetness and strong yet palatable spice mix.

Puja bhog around the country is actually a part of ‘Naivedya’ or the essential offering of food to the Hindu Deity. Khichuri or Khichadi must perhaps be tracing back its origin to a time when humungous amounts of Bhog were to be distributed to the devotees worshipping the Goddess and which also was relatively quick, simple, and flavorful and filling for the stomach. Use of garlic and onion in this version of the Khichadi is a complete no but you shall find the taste perfectly comforting and satiating.

So this one recipe is to be classically prepared with a lavish drizzle of ghee and a generous potpourri of three to five vegetables along with the simple raw spice mix blended in it. Traditionally ‘Gobindobhog’ rice and ‘’Sona’ Moong dal varieties are used. However, I have used the ordinary home-cooking style and yet it has come out equally tasty and rich in flavour. You must try out this one recipe if the ordinary recipe has fizzed you to boredom.

Ingredients:

  •  Rice: 100 gm.
  • Mung Dal (split green gram):100 gm.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Garam Masala powder: ½ teaspoon
  • Roasted cumin powder: 1 teaspoon
  • Green chili: 2-3 no.
  • Potato: 2no.
  • Cauliflower: 100 gm
  • Green peas: 100-150 gm
  • Red pumpkin: 50 gm.
  • Fresh coconut: 4” piece (scraped)
  • Ginger: 2” piece
  • Red chili powder: ½ teaspoon
  • Cooking oil: 4 tablespoon
  • Cinnamon: 2” stick
  • Clove: 3-4 no.
  • Bay leaf: 2 no.
  • Cumin: 1 teaspoon
  • Red chili: 2 no.
  • Green cardamom: 3-4 no.
  • Ghee: 50 gm.
  • Water: 1 liter

Preparation:

  1. Dry roast Moong dal on low flame, till it gets light brown in color, wash it with running water, keep aside.
  2. Wash rice, keep aside.
  3. Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces (~ 2”pieces), keep aside.
  4. Cut ginger and green chili into small pieces, keep aside.
  5. Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

Method:

  1. Take fry pan, heat 2 tablespoon of oil. Let this start emitting smoke. Then add cumin seed, bay leaf, red chili and whole Garam masala.
  2. Let this splutter for few seconds. Then add the desiccated coconut and fry for few seconds and add washed dal and fry on low flame for couple of minutes.
  3. Add rice and continue to fry on low flame for couple of minutes. Then keep this mixture aside.
  4. Take a frying pan. Heat 2 tablespoons of oil and let the oil start to emit smoke. Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to become light brown in color. Add peas, yellow pumpkin and mixed wet masala and continue to fry further for couple of minutes.
  5. Add ginger and tomatoes; fry for another two minutes, add fried rice and dal  into fried vegetables, stir  and add boiled water, add 1 ½  teaspoon of salt.
  6. Cook on high flame till it starts to boil; lower the flame and cook further until it reaches the desired consistency as demonstrated in the pictures (About 10-15 minutes). Add ghee when the Khichadi is piping hot and also drizzle it with a dash of Garam Masala powder.  Put off the stove and keep this aside.
  7. Now Bhog ki khichadi (Rice and Lentil porridge) is ready to be served.
  8. Note: Pressure cooker can be used instead.

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Ingredients

    Ingredients

    Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces

    Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces

    rice and dal

    rice and dal

    add cumin seed, bay leaf, red chili and whole Garam masala.

    add cumin seed, bay leaf, red chili and whole Garam masala.

    add desiccated coconut

    add desiccated coconut

    add washed dal and fry on low flame for couple of minutes.

    add washed dal and fry on low flame for couple of minutes.

    Heat 2 tablespoons of oil

    Heat 2 tablespoons of oil

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    add washed dal and fry on low flame for couple of minutes.

    add washed dal and fry on low flame for couple of minutes.

    add mixed wet masala

    add mixed wet masala

    Add ginger and tomatoes

    Add ginger and tomatoes

    Add ginger and tomatoes

    Add ginger and tomatoes

    , add fried rice and dal

    , add fried rice and dal

    add boiled water

    add boiled water

    Cook on high flame

    Cook on high flame

    lower the flame and cook further

    lower the flame and cook further

    Add ghee

    Add ghee

    a dash of Garam Masala powder

    a dash of Garam Masala powder

    Put off the stove

    Put off the stove

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)


29
Nov 17

Peas (Matar) Pulao

My earliest memory of this recipe is of my childhood days where my mother paired this Pulao with my favorite ‘chana dal tadka’ and Boondi Raita.

This preparation is packed with bags of flavorful spices combined with fresh peas and onion. Above all the protein in the peas is dairy free, gluten free and a great alternative of the ordinary protein which we are used to consuming through dairy etc.

Believe me you cannot get done with one serving of this and it will keep you wanting more and more!

Ingredients:

  • Basmati rice: 200 gm
  • Onion: 50 gm
  • Fresh peas: 300 gm.
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Hot water: 400 ml
  • Garam masala: (Clove: 3 no., Black pepper: 10-12 no., Star anise: 1 no., Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.)
  • Ginger: 1 inch piece (grated)
  • Ghee/clarified butter: 3-4 tablespoon

Preparation:

  1. Clean and wash the rice. Keep it aside in a sieve.
  2. Chop onion longitudinally. Keep aside.
  3. Grate ginger, keep aside.

Method:

  1. Heat ghee in a cooker; add Garam masala, allow spluttering for few seconds, add chopped onion and grated ginger; fry it on a high flame till it gets light brown in color. Add peas and stir fry for couple of minutes, add washed rice and fry for 3-5 minutes.
  2. The moment some of the rice begins to change color; add hot water, salt and sugar, place cooker on high flame and bring to full cooking pressure. Put off the flame.
  3. Allow the cooker to cool. After cooling, stir the Pulao lightly with the help of a fork or spoon.
  4. Transfer Pulao in rice plate.
  5. Mouth watering Pulao is ready to be served. Try this with delicious Boondi ka Raita.

Peas (Matar) Pulao

Peas (Matar) Pulao

Ingredients

Ingredients

add Garam masala

add Garam masala

add chopped onion

add chopped onion

Add peas

Add peas

Add peas

Add peas

add washed rice

add washed rice

add washed rice and fry

add washed rice and fry

add hot water

add hot water

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

bring to full cooking pressure

bring to full cooking pressure

Put off the flame

Put off the flame

stir the Pulao lightly

stir the Pulao lightly

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao


08
Sep 17

Mix vegetable pulao

The mix vegetable pulao is simple; aroma of spices roasted in ghee and mix vegetable provides the dish a unique taste, accompanied with chana dal tadka or dry mung dal fry and cucumber raita makes it complete meal.

Ingredients:

  • Basmati rice: 250 gm
  • Onion: 80-100 gm
  • Carrot: 5o gm.
  • Beans: 50 gm.
  • Peas: 100 gm.
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Hot water: 500 ml
  • Garam masala: (Clove: 3 no., Black pepper: 10-12 no., Star anise: 1 no., Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.)
  • Ginger: 1 inch piece (grated)
  • Butter/ ghee: 3-4 tablespoon

Preparation:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally. Keep aside.
  3. Chop carrot and beans into small pieces as shown in photo, keep aside.
  4. Grate ginger, keep aside.

Method:

  1. Heat butter in a cooker; add Garam masala, allow sputtering for few seconds, add chopped onion and grated ginger; fry it on high flame till it gets light brown in color, add chopped vegetables, Stir fry for couple of minutes, add washed rice and fry for 3-5 minutes.
  2. The moment some of rice begins to change color; add hot water, salt and sugar, place cooker on high flame and bring to full cooking pressure, put off the flame.
  3. Allow cooker to cool, after cooling, stir pulao lightly with the help of fork.
  4. Transfer pulao in rice plate and decorate with fresh coriander leaves, mouth watering pulao is ready to be served with dry mung dal and cucumber raita.

Mix vegetable pulao

Mix vegetable pulao

Ingredients

Ingredients

Chop carrot and beans into small pieces

Chop carrot and beans into small pieces

add chopped onion

add chopped onion

add chopped vegetables

add chopped vegetables

add chopped vegetables

add chopped vegetables

Stir fry

Stir fry

add chopped vegetables

add chopped vegetables

add salt

add salt

add washed rice

add washed rice

fry for 3-5 minutes

fry for 3-5 minutes

add hot water

add hot water

add hot water, salt and sugar

add hot water, salt and sugar

put off the flame

put off the flame

stir pulao lightly with the help of fork

stir pulao lightly with the help of fork

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao


22
Jun 17

Chana dal pulao

Pulao is rice based food; having crossed many generations, it has numerous version across the world. The ‘Chana dal pulao’ is one of them which is easy to make and has unique flavor with great nutritious value.

I made this with long grain double deer basmati rice, and the right blend of whole Garam masala and chana dal to complete the nutrition of protein in diet. Do must try this simple recipe…

Ingredients:

  • Basmati rice: 250 gm
  • Split Bengal gram: 120 gm
  • Onion: 80-100 gm
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Water: 700ml
  • Garam masala: (Clove: 3 no, Black pepper: 10-12 no, Star anise: 1 no, Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.)
  • Ginger: 1 inch piece (grated)
  • Butter: 3-4 tablespoon

Preparation:

  1. Soak split Bengal gram in water for couple of hour, keep aside.
  2. Clean and wash rice. Keep aside in a sieve.
  3. Chop onion longitudinally. Keep aside.
  4. Grate ginger, keep aside.

Method:

  1. Heat butter in a cooker; add Garam masala, allow sputtering it for few seconds.
  2. Add chopped onion and grated ginger; fry it on high flame till it gets light brown in color, add soaked dal
  3. Stir fry for a minute, add washed rice and fry for 3-5 minutes.
  4. The moment some of rice begins to change color; add hot water, salt and sugar.
  5. Place cooker on high flame and bring to full cooking pressure, put off the flame.
  6. Allow cooker to cool. Keep aside.
  7. After cooling the cooker, stir lightly the pulao with the help of fork.
  8.  Serve pulao in rice plate and decorate with fried onion, mouth watering pulao is ready to serve with curd/raita and salad.

Chana dal pulao

Chana dal pulao

Ingredients

Ingredients

add Garam masala

add Garam masala

add Garam masala

add Garam masala

Add chopped onion

Add chopped onion

fry it on high flame till it gets light brown

fry it on high flame till it gets light brown

add soaked dal

add soaked dal

add soaked dal

add soaked dal

add washed rice

add washed rice

add washed rice

add washed rice

add hot water

add hot water

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

Place cooker on high flame

Place cooker on high flame

Allow cooker to cool

Allow cooker to cool

Chana dal pulao

Chana dal pulao