Quick Vegetable Rice - Day 5, Blogging Marathon#11

An Easy to make Vegetable Rice. I make this Rice often when i m left out with very little choice of veggies and need a quick comfort food. This Rice goes very well with any Spicy Curry or a Simple Raita.


Ingredients
2 Cups Cooked Rice
1 Large Potato
1 Medium Capsicum
1 Medium Carrot
1 Medium Onion, finely chopped
3 green chillies, Slit Lengthwise
2 Cloves of garlic
1 tsp Ginger Julienne
1/2 tsp Kitchen King Masala
Salt to taste
A Dash of Pepper
Fresh Coriander leaves for garnishing

Method

• Peel the Potato and Carrot and thinly slice all the Veggies.
• Heat Oil Pan, Splutter Cumin Seeds, Add onion, garlic and Green Chillies and Saute till onions turn Color.
• Add all the Veggies and Masala Powder, Sprinkle Little Water. Cover and Cook for 10-15 minutes or until done. Stir Occasionally.
• Take it off the stove, add cooked rice and mix well. Stir in the pepper and garnish with coriander leaves and ginger julienne. Serve warm with your favorite curry.

Note: Try adding Veggies of your choice and increase or decrease the spice accordingly.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Kathrikai Saadham/Brinjal Rice - Day 4, Blogging Marathon #11

I always wanted to try Vaangibaath, the flavorful Brinjal Rice. I was going through some recipes for it, but all needed some extra masala's which i didnt have handy. So, i tried out something on my own, to make this Recipe. Thank Goodness it came out well. Crispy Brinjals with the ground masala tasted awesome!!!!!

Ingredients
2 Cups cooked Rice
5-6 Brinjals
1 medium onion
1 medium tomatoes
2-3 tbsp Oil
Curry leaves a few
Salt to taste


Roast n Grind
2 tbsp Chana Dal/Gram Dal
1 tbsp Coriander Seeds
1 tbsp Fresh grated Coconut
5-6 Red Chillies

Method

• Dry Roast the ingredients under Roast n Grind and Grind into Powder.
• Remove the stem of the brinjals and slice them lengthwise.
• Heat oil in a Non-stick Pan, Splutter mustard seeds, add hing and Curry leaves.
• Add Brinjals and Saute well. Let them cook for 10 minutes.

• When the Brinjals are half-cooked, add the grounded masala powder and salt to it.Mix well.
• Cover and Cook in a Simmer flame until done.
• Add the Cooked Rice and mix well.  

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Punjabi Rajma - Day 3, Blogging Marathon

I have started following my New year Resolution of Cooking from Loads of Cookbooks i have. This Punjabi Rajma is from Sanjeev Kapoor's Dal and Kadhi. I have made this Delicious Side-dish 3 or 4 times now, it tastes amazing!!! Serve it Hot with Roti's  or With Steaming Hot Rice, you will definitely Relish it!!!

Ingredients
11/2 ups Rajma/Kidney Beans
2 bay leaves
2 medium onions, chopped
2 tbsp tomato puree or 2 medium tomatoes, chopped
1 inch ginger
4-5 Garlic cloves
2 tsp Red Chilli Powder
1 tbsp Coriander Powder
1/2 tsp turmeric powder
1 tsp Cumin Powder
1 tsp Garam masala
Salt to taste
Coriander leaves for garnishing


Method

• Pressure Cook Rajma with little salt and required amount of water until soft.
• Heat oil in a pan, add bay leaves and onions and saute till golden.  Add Ginger and garlic and saute for another minute
• Add Tomato Puree, Chilli Powder, Coriander Powder, Turmeric Powder, Cumin Powder,1/2 Cup Water and Mix well. Cook till oil separates.

• Add Rajma along with the Cooking liquid and mix. Cook in a slow flame for 10-15 minutes, stirring occasionally.  Add Salt and garam masala and Cook for another 5 minutes.
• Garnish With Coriander leaves and Serve Hot with Roti's or Steamed rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10