SCHEZWAN RICE

SCHEZWAN RICE

INGREDIENTS

• Rice - 1/4 cup
• Salt to taste
• Capsicum (chopped) - 1 medium sized
• Carrot (chopped) - 1-2 medium sized
• Cabbage (chopped) - 1/2
• Schezwan sauce - 1 teaspoon (click here for the recipe)
• Vinegar - 1/2-1 teaspoon
• Oil - 1 tablespoon

METHOD

• First we prepare rice to be used to make schezwan rice.
• Soak rice in water for around 20 minutes.
• Next, heat water (double the quantity of rice) in a heavy bottomed pan.
• Add soaked rice to it.
• Also add salt as per taste.
• Bring it to a good boil & cover the pan with a lid.
• When water gets dried up completely, turn off the flame.
• Rice is ready to use. Keep it aside.
• Now, prepare cabbage to use.
• Boil water in a pan, add chopped cabbage to it.
• After boiling it for a minute, turn off the flame.
• Strain off the excess water & cabbage is ready to use.
• Next, heat oil in a pan.
• Add chopped capsicum, chopped carrot & chopped cabbage to it.

• Sauté these vegetables for 1-2 minutes.
• Add a teaspoon of schezwan sauce & vinegar to these vegetables.
• Add a little salt according to taste.

• Mix them well & add boiled rice to these vegetables.

• Mix them well & fry rice for a few minutes till they are well cooked.

• Schezwan rice are ready to serve.

 

 

 

RICE IN RICH CREAMY TOMATO GRAVY

 RICE IN RICH CREAMY TOMATO GRAVY

 

  

 

 

 

 

 

INGREDIENTS

• Tomatoes (chopped) - 5-6
• Asafoetida (heeng) - a pinch
• Jeera (cumin seeds) - 1/4 teaspoon
• Ginger (sliced) - 1/2 inch
• Green chillies (whole) - 2
• Turmeric powder - 1/2 teaspoon
• Red chilli powder - 1/4 teaspoon
• Garam masala powder - 1/4 teaspoon
• Salt - 1 teaspoon (adjust according to taste)
• Fresh cream - 4-5 tablespoons
• Sugar - 3/4 teaspoon
• Paneer (cut into cubes) - 50 grams (optional)
• Fresh coriander (chopped) - for garnish
• Oil - 3-4 tablespoons
• 2 cups water
• Nutrela rice ((click here for the recipe)   OR  Jeera rice (click here for the recipe)  

 

 

METHOD

• Heat oil in a pan.
• Add asafoetida (heeng), jeera and sliced ginger and whole green chillies and turmeric powder to the hot oil.

 

 

• As they crackle, add chopped tomatoes to it.

 

• Cook these tomatoes on high flame for 3-4 minutes.
• Turn off the flame and allow them to cool down.

 

• When tomatoes cool down, grind them to very fine paste in a mixer grinder.

 

 

 

• Heat pan once again and add this tomato paste to the pan.
• Cook well till the mixture starts leaving oil.

 

As it starts leaving oil, add red chilli powder, salt and garam masala powder.
When it leaves oil, add sugar to it and mix well.

 

• Add 2 cups water to this tomatoes mixture.
• Bring it to a good boil on high flame.
• Boil it for 3-4 minutes and lower the flame.
• Boil it till the time a slightly thick gravy is formed.
• Once when a slightly thick gravy is forms, add fresh cream to it.

 

• Boil for another 5-10 minutes.
• Now, the gravy is ready to be used.
• Add neutrela rice or jeera rice to this gravy just enough that they remain dipped in the gravy well.
• Mix well and toss for 3-4 minutes.
• Add paneer cubes to it as they give good taste to the rice.
• Mix well.

• Garnish with fresh chopped coriander leaves.
• Rice with rich creamy tomato gravy is ready to serve.

VEG PULAO

VEG PULAO

INGREDIENTS

• Rice-200 grams-4/5 cup
• Potatoes cut into cubes-2 medium sized
• Cauliflower-200 grams-1 small 
• Peas-200 grams-1/2 cup
• Tomato chopped-2 medium sized
• Dalchini (cinnamon)-1 small piece
• Laung (cloves)-2 pieces
• Black pepper whole-2-4 pieces
• Salt-1 teaspoon
• Red chilli powder-1/4 teaspoon
• Turmeric powder-1/4 teaspoon
• Garam masala powder-1/4 teaspoon
• Oil-2 tablespoons
• Cumin seeds (jeera)-1/4 teaspoon
• Desi ghee-1 tablespoon
• Water- 3 times the quantity of rice

My one cup measures 250 grams. If you are using a smaller cup, then take 1.5 cups of rice.

METHOD

• Soak rice in water for 10-15 minutes.
• Cut the potatoes into thick cubes.
• Cut the caulifower & tomatoes into pieces.
• Next, heat oil in a pan & add cumin seeds (jeera), dalchini (cinnamon) , laung (cloves) & black pepper (whole) to it.
• As they crackle, add the chopped tomatoes.
• Add red chilli powder & turmeric powder & mix well.
• Fry them till they leave oil.

•  Add peas to the tomatoes & mix well.

• Next, add cauliflower & mix well.

•  Add the potatoes & mix well.

• Fry these vegetables for around 3-4 minutes & then add salt & mix them well.

• Fry these vegetables for another few minutes.

• Drain out the water from the soaked rice.
• Add rice to these vegetables & fry them for 2-3 minutes.

• Now, add water 3 times in quantity as rice.



• Bring it to a good boil & lower the flame.
• Cover the pan half with the lid & allow the water to get dried up.
• As water is almost dried up, add desi ghee & garam masala powder & mix them well.
• Allow water to get completely dried up.
• When water is dried up, cover the pan with the lid.
• Open the lid after 5-10 minutes.
• Veg pulao is ready to serve.

VRINDAVAN KHICHDI

VRINDAVAN KHICHDI

INGREDIENTS

• Rice-100 grams (1/2 cup)
• Moong dal (dhuli)-100 grams (1/2 cup)
• Cauliflower sliced-50 grams (1/4 cup)
• Potatoes-2-3 medium sized
• Capsicum sliced-1 medium sized
• Peas-50 grams (1/4 cup)
• Tomato sliced-1 medium sized
• Cumin seeds (jeera)-1/2 teaspoon
• Salt-1-1.5 teaspoon (as per taste)
• Red chilli powder-1/4 teaspoon
• Turmeric powder-1/4 teaspoon
• Garam masala powder-1/4 teaspoon
• Oil-2 tablespoons
• Desi ghee-1 tablespoon
• Water-Half a litre (approx)

METHOD

• Wash rice & dal & soak them together in water for around 30-45 minutes.
• Wash & slice all the vegetables as required.
• After soaking dal & rice for around 30-45 minutes, drain out the excess water.

• Heat oil in a pan & add cumin seeds (jeera) to it.
• As the cumin seeds crackle, add sliced capsicum to it & saute for around 2-3 minutes.

• As capsicum turns soft, add in the sliced tomatoes to it.

• As the tomatoes turn soft, add the sliced cauliflower, potatoes & peas & fry them well.

• Fry these vegetables for 5-10 minutes.

• Now, add salt, red chilli powder, turmeric powder & garam masala powder & mix well.

•  Add soaked rice & dal & mix them well with the spices & vegetables.

• Fry them together till they are mixed really well.

• Next, add water to the mixture & bring it to a good boil on a high flame.

• After bringing it to a good boil on a high flame, lower the flame, cover the pan half with a lid & allow water to get dried up on a low flame.
• As most of the water dries up, add desi ghee & mix well.

• As the water gets dried up, turn off the flame & cover the pan with a lid for another 5 minutes.
• After 5 minutes, khichdi is ready to serve.