Cabbage Rice

Ingredients

2 cups cooked rice
1/2 cup finely cut cabbage
Salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
1/2 tsp turmeric powder
Bit of asafoetida
1 tsp vangi bath powder
Few roasted cashews
Finely cut coriander leaves

In a microwave safe bowl, add the oil, mustard seeds, bengalgram dal and blackgram dal. Micro high for a minute. Now add the cabbage, mix well and micro high for a minute. Add a little water to it and cook covered on high for 3 to 4 minutes. Check if the cabbage is cooked well or else cook for another minute or so.

Now add turmeric powder, salt and vangi bath powder and micro high for 1 minute. See to it that it becomes dry.

Now add the cooked rice, roasted cashews, coriander leaves and mix well. This too like coconut rice can be carried for lunch or travel.

Sending this over to Srivalli for MEC-Rice event.

Coconut Rice (Thengaai Saadam)

Ingredients

2 cups cooked rice
1/2 cup grated coconut
Salt to taste
3 tsp oil
1/2 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal
Green chillies as per taste
Few Cashews
Finely chopped coriander leaves

In a microwave safe bowl, add the oil, mustard seeds, blackgram dal, cashews, green chillies and bengalgram dal and micro high for a minute.

Add the grated coconut, cooked rice, salt and coriander leaves and mix well. Micro high for 2 minutes. Coconut rice ready to serve.

Apart from being an instant food, it also is good to pack for lunch or travel.

Vegetable Fried Rice

Ingredients (Translation)

1 cup basmati rice
2 cups water
1 tsp soya sauce
1 tsp green chilli sauce
1 tsp red chilli sauce
1/2 cup vegtables (beans, carrot and cabbage finely chopped)
Salt to taste
2 tsp oil

Soak the basmati rice in 2 cups of water for half an hour. Cook it in a microwave safe bowl for 10 minutes on micro high, stirring once in between. If it is still moist, cook for another 1 or 2 minutes. Let it cool well so that the grains seperate and dont break.

In another microwave safe bowl, add the oil and vegetables and micro high for 2 minutes. Stir and micro high again for 2 more minutes, adding 1 tsp water. Now add the sauces, salt and mix well. Micro high for 30 seconds more.

Finally add the cooked rice and mix well.

You can add onions and capsicum as well.

Serve with tomato sauce.

Temples of India

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Tomato Peas Pulav

Ingredients (Translation)
1 cup basmati rice
1 tomato (grinded to paste)
10 cashews
1/2 cup peas
1 tsp Mustard seeds
1/2 tsp Bengalgram dal
1/2 tsp Blackgram dal
Salt to taste
1 tbsp Vangibath powder
2 tsp of oil
2 cups of water

Clean and soak the rice in 2 cups of water for 30 minutes. Dont drain this water. (The brand of basmati I use requires 2 cups of water for 1 cup of rice...check out yours).

In a microwave safe bowl, cook the rice along with peas and water for 10 minutes, stirring once in between to ensure uniform cooking.

In a different bowl, add the oil, mustard seeds, bengalgram dal and blackgramdal and micro high for 30 seconds. Add the rice, salt, roasted cashews, tomato paste, vangibath powder and mix well and micro high for 1 minute.

Serve with raita.

This is my contribution to MEC:Potluck event hosted by Srivalli

FALL of the WALL

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Peas Pulav

Ingredients (Translation)
1 cup basmati rice
1/2 cup peas
1 tsp Cumin seeds
Salt to taste
2 Green chillies
2 tsp of oil
2 cups of water

Clean and soak the rice in 2 cups of water for 30 minutes. Dont drain this water. (The brand of basmati I use requires 2 cups of water for 1 cup of rice...check out yours).

In a microwave safe bowl, cook the rice along with peas and water for 10 minutes, stirring once in between to ensure uniform cooking.

In a different bowl, add the oil, cumin seeds and green chillies and micro high for 30 seconds. Add the rice, salt and mix well and micro high for another 30 seconds.


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Bisi bela bath

Ingredients (Translation)

1 cup Rice
1/2 cup Redgram dal (Tur dal)
Tamarind- a small lemon size
1 tsp Mustard seeds
1 tsp Bengalgram dal
1 tsp Blackgram dal
Groundnuts- few
Curry leaves- few
Carrot- 1
1/4 cup Peas
Beans- 10
1/4 tsp Turmeric powder
Jaggery- little
Water
Coriander leaves for garnishing
Salt to taste
Oil- 2 tbsp

For masala paste

1 1/2 tsp Bengalgram dal
1 tsp Blackgram dal
1/2 tsp Coriander seeds
2 Red chilli
Cinnamon stick- a small piece
2 Cloves
2 Cardamom
3 tsps Coconut powder

Cut the carrot and beans into long pieces. Clean the rice and dal, add sufficient water and cook it in a microwave safe bowl on micro high for 12 minutes. If required, cook on high for another 2-5 minutes, depending on the quantity. But do check once every five minutes and mix it well so that it cooks evenly.

Soak the tamarind in some water and extract the juice.

Roast the masala ingredients on micro high for 30 seconds in a microwave safe bowl and grind it to a paste.

Add oil, mustard seeds, bengalgram dal, blackgram dal and micro high in a microwave safe bowl for 30 seconds. Now add the curry leaves, groundnuts, turmeric powder and finally the extracted tamarind juice. Add the masala paste, salt, vegetables, and jaggery. Let it cook on micro high for 2 minutes.

Finally add the cooked rice and dal and mix well. Micro high the final time for 2 minutes, ensuring there is sufficient water in the bowl.

Garnish with coriander leaves and some ghee. Serve hot.

The other version

SPECIAL GHEE ROAST DOSA

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Lemon Rice

Ingredients (Translation)

2 cups Cooked Rice
2 Green chillies
10 Cashews
Salt to taste
2 tsp Oil
½ tsp Mustard seeds
½ tsp Black gram dal
½ tsp Bengal gram dal
Curry leaves few
Coriander leaves for garnish
1 tsp Lemon juice
½ tsp Turmeric powder
1 tsp Ghee

In a microwave safe bowl, add the ghee and cashews and micro high for 30 seconds. Keep aside.

Add the oil to a microwave safe bowl along with mustard seeds, bengalgram dal and black gram dal and micro high for a minute. Add the green chillies, turmeric powder, curry leaves and micro high for another 30 seconds. Transfer it to a plate.

Add salt, lemon juice and the cooked rice and mix well.

Garnish with roasted cashews and coriander leaves.

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Vegetable Pulav

Ingredients (Translation)

Onions- 1
1 cup Peas
1 tsp Oil
1 tsp Cumin seeds
1 cup Basmati rice
2 cups Water
Salt to taste
½ tsp Garam masala powder
½ tsp Red chilli powder

Soak the rice in 2 cups of water for at least half an hour. Use the same water for cooking.

Micro high the finely chopped onions, peas, oil and cumin seeds for 2 to 3 minutes.

Add the remaining ingredients including rice and micro high for 14 minutes. If required you can keep it for one more minute.

Allow standing time of five minutes.

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