Category Archives: Rice

Couscous Fried Rice

Ingredients:

½ or 1 cup cooked couscous (I used left overs)

3-4 eggs

1 green chili chopped

½ an onion diced

½ tsp ginger paste

½ tsp garlic paste

2 tbs Golden Mountain Seasoning sauce

1 tbs Soy sauce

1 tbs Sriracha sauce

½ tsp curry powder

Salt and pepper (as desired)

Method:

Fry onions till translucent.

Add the ginger and garlic paste (be careful this will sputter).

Add green chilies.

Scramble the eggs with salt, pepper, and curry powder.

Add the cooked couscous with ¼ cup of water.

Add the soy sauce, mountain sauce and sriracha sauce.

Mix well and cook till all the water disappears.

Mexican Chicken & Rice – by Fina!

Guest recipe by beautiful Fina Alfonsina Diaz!

This is a delicious easy recipe that will make any soul warm.

Enjoy and thank you very much Fina for letting me watch and blog about this recipe.

Ingredients:
1 cup uncooked rice
½ an onion – sliced
¼ green bell peppers (capsicum) – sliced
1-pound chicken
1-32oz packet of Swanson Chicken Broth
¼ – ½ can of tomato sauce
1 tsp garlic paste or minced garlic
½ tsp cumin powder
Salt to taste
Handful fresh cilantro
Oil as per choice

Method:

Heat oil over medium heat.
Fry the dry rice while gently stirring, till rice turns brown.
Add the sliced onions.
Add the sliced green pepper

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Add the chicken and mix well.
Add the chicken broth and let it simmer for a few minutes.
Add the tomato sauce.
Add salt as per taste.
Add garlic and cumin powder.

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Add chopped cilantro.
Add ¼ cup of water.
Bring the mix to a boil
Cover on medium heat and let it simmer for 30 minutes or till the water is completely dry.

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Tasty Mexican rice ready to be served!

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Egg (Khagina inspired) served on Whole Wheat Orzo

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So I have midterms this week hence I am all set to make me some easy sustainable food that can last me 2 to 3 meals before I have to end up cooking again.

This Khagina inspired egg dish turned out to be absolutely delicious and rather easy to make.

Ingredients:
5 large Eggs
1 chopped Onion (large) or (2 medium sized onions)
1 chopped Tomato (small)
2 chopped Green Chilies (optional – I didn’t have any at home)
Handful chopped Baby Spinach
Handful chopped Cilantro
1 tsp Ginger paste
1 tsp Garlic paste
½ tsp Red Chili powder (if you are using green chili reduce this to ¼ tsp)
½ tsp Turmeric powder
Salt to taste
3 tbs of Oil
½ cup of water
2 cups cooked Whole Wheat Orzo (cooked as per the instructions on the box)

Method:
In a pan add the oil and fry the onions till golden brown.
Add the chopped tomato and green chili.
Fry for a few minutes and add the ginger and garlic paste.
Cook till the raw smell disappears.
Add ½ a cup of water.

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Add salt, red chili and turmeric powder.
Mix well.
Break the eggs and pour directly into the curry.
Do not whisk the egg or break it!!!
Add chopped spinach and cilantro leaves.

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Once the egg starts solidifying, flip the egg over and let it cook some more.
Cook till almost all of the water disappears (this may take some time).
If you see any remnants of egg white pieces breaking off you can mix them a little bit with the cilantro and spinach mixture.
Try and keep most of the egg intact.
Once the eggs are firm and browned on either side serve hot.
You can eat this with rice or roti.

I have served this with a bed of salad, topped with whole-wheat orzo and one egg.

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Since it is just two of us at home, I mixed the remaining egg mixture with the cooked orzo and set aside for later indulgence.

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Enjoy ☺

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Paneer and Dill Pulao

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Ingredients:
1 – 8 oz. Packet of Fried Paneer
1 Cup Rice
2 Cups Water
2 – 3 tbs of Oil
¼ tsp of Fennel Seeds
¼ tsp of Cumin Seeds
Whole Garam Masala: 

• ½ Small Cinnamon stick

• 2 Cloves

• 4 – 5 Whole Black Peppercorns

• 2 Bay Leaves
2 small Onions – diced
3 small Tomatoes – diced
2 Small Green Chilies – chopped

1 tsp of Chopped Cilantro leaves

1 tbs of Dill leaves – (I only had the dried leaves at home, fresh is better so if you are using fresh dill leaves: use ½ a cup of finely chopped dill leaves)
1 tsp Ginger Paste

1 tsp Garlic Paste


For Paneer Marinade:
1 tbs Mint Chutney
2 tbs Yogurt
1 tbs of M.D.H Shahi Paneer Masala
1 tbs of Shan Beef Biryani (or any other Biryani Mix you have – this is optional)
¼ tsp of Black Pepper
¼ tsp of Red Chili Powder
¼ tsp of Cumin Powder
½ tsp of Coriander Powder

Method:
In a separate bowl marinade the paneer pieces with the above ingredients and set aside for 20 minutes.
Soak the rice in water and set aside for 20 minutes as well.

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In a pressure cooker, heat the oil and add the fennel seeds, cumin seeds and the whole garam masala spices and let it sputter.
Add the onions and fry till translucent.
Add the tomatoes and green chili and fry till tomatoes are soft.
Add the ginger and garlic paste and cook till the raw smell disappears.
Add the Cilantro leaves and the dill leaves and cook for a minute.
Add the marinated paneer and fry for a few minutes. Be careful not to break the paneer pieces.

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Drain the water from the rice and add the wet rice to the paneer mixture.
Carefully mix well for a minute or two.
Add the water and cover the pressure cooker with the weight on it.
Let it cook for 2 whistles and lower the heat for another whistle.
Turn off heat after 5 minutes and let the steam escape on its own.
Once all the steam has been released, you can open the pressure cooker and mix well.

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Serve with raita and Dal Makhani https://desipalate.wordpress.com/2013/07/07/dal-makhani-creamy-black-lentils/.

Happy Eating ☺

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