Yum! Yum! Yum!

will be back with another easy recipe

keep smiling until then

-Mythreyi

Today I am bringing you a super simple and easy yellow rice recipe, that goes well with any meat or vegetable dish. This rice is loaded with turmeric and garlic herbs and spices that has medicinal values, makes this dish bold in color, delicious in taste and good for your gut. And this is very simple recipe can happen in jiffy effortlessly. Do you need any other reason not to make this recipe! ;-) Here is the recipe, Njoy!



 Yellow Rice is a basic recipe that is popular in Spain, Latin, Mediterranean, Indian, Indonesian regions. This rice is flavored with Turmeric or Saffron spices that are popular in those regions. The flavor is very mild and subtle that this can be paired with several other sides dishes.




Ingredients:
Long Grain Rice - 2 cups (raw)
Butter - 1 Tbsp
Vegetable Oil - 1 Tbsp
Garlic - 5 to 6 cloves
Onion - 1/2 medium (finely chopped)
Salt - 1 to 2 tsp (according to your taste)
Turmeric Powder - 2 tsp
Black Pepper - 1 tsp (freshly ground)
Vegetable Broth - 4 Cups ( or Water)
Cilantro - 2 Tbsp
Butter - 1 Tbsp (for topping, optional)

Preparation:

• Finely chop onion into small pieces
• Remove peel on garlic cloves and mince them
• Wash rice under luke warm water and drain in colander allowing to fully drain

Method:

1. Heat Sauce pan/pot and add butter to it followed by Oil, give it a min for butter to melt.
2. Add finely chopped onion and minced garlic to oil, let the oil infuse with flavors.
3. Add rice to pot and coat well with oil. Add turmeric powder to rice and mix well until every grain is coated. Add 4 cups of Vegetable broth or Water to the pot. Add salt to the pot, followed by freshly ground black pepper. Mix everything well.
4. Close the lid and let it simmer for 15 to 18 min, until rice is fully cooked and done.
5. Switch off the stove, add finely chopped cilantro leaves on top of rice, fluff it up with fork. Top with some more butter on top of rice and leave it on stove for 4 more min. (no need to on the stove). (Adding butter is optional, you can totally skip this step)
6. Yellow Rice is ready now, transfer to serving bowl and serve with any vegetable gravy or meat dish. 

Tips:

• Minced garlic in this rice not only adds lot of flavor but also loads good medicinal values.
• If you are using vegetable broth, use salt sparingly, as broth has some salt already. 
• If you din't have vegetable broth handy, you can use Water. 
• Adding butter at the end is optional, it gives a nice glossy touch to your rice, makes it even more fluffier and shiny. 
• We are heavy rice eaters, hence i made 2 cup batch, if you need to make for less servings, you can follow the same recipe with 1 cup rice, by cutting down all other ingredients to half. 

You can serve in lunch boxes as well to make it colorful. I have loaded with Yellow Rice, Mini Tacos, Black Beans to create Mexican combo lunch box. :-)

Will bring another simple and easy recipe soon
Take care until then, keep smiling and spread the joy!
-Mythreyi

Today I am brining a perfect recipe for your Lunchbox, that can keep good use of your left over rice and excess coriander (Cilantro) leaves at hand. Usually in states you get 3 or 4 packs of Cilantro bunch for a dollar at India Stores, and with out any hesitance i buy all the 3 or 4 bunches that comes. Then at home, at least half goes waste as it goes bad beyond 7 to 10 days. Now this recipe rescues your excess Cilantro and that results in wonderful lunchbox recipe as well. Here is the Coriander Recipe, Njoy!





Ingredients:
Rice - 2 cups (uncooked basmati rice) or ( 4 cups cooked rice)
Coriander Leaves - Cilantro Bunch - 1
Oil - 2 Tbsp
Ghee - 1 Tbsp ( or Butter)
Clove - 2
Cardamom - 1
Cinnamon - 3
Shazeera - 1 tsp
Onion - 1 medium
Green Chili - 3 to 4
Mint Leaves - 10
Salt - 2 tsp ( per your taste)
Lime Juice - 2 tsp
Cashew Nuts - 5 to 6 Whole (Optional)

Preparation:

• If you are using left over rice, break it apart to make sure each grain is separate and microwave it for 1 min. 
• Cook 2 cups Basmati Rice with 3.5 cups water until each grain is separate and cooked fully, spread cooked rice in a wide plate. 
• Wash Cilantro, drain and chop roughly and grind to smooth paste adding some water in mixie grinder or blender. 
• Chop Onions into thinly slices. Chop green chilies length wise into thin slices.

Method:

1. Heat non-stick pan, add Oil, followed by Ghee or butter. Once butter melts, add Clove, Cinnamon, Cardamom and Shazeera. Saute spices for  2 min, allowing oil to get flavored. 
2. Now add thinly sliced onion to pan, and saute until onion is soft and caramelized. Add green chili slices, followed by chopped mint leaves. Add 1 tsp salt and mix well. 
3. Add Cashew nuts now if you are using; and Add Cilantro paste to pan and mix with onion and spices. 
4. Add cooked rice to pan and mix with cilantro paste, fold rice up and down until it is coated with green paste. Add 1 tsp salt to rice and mix gently. Add lime juice to rice and coat well. 
5. By now the rice gets bright green color and looks beautiful. Now taste and adjust any salt or seasoning. 
6. Switch off the stove, top with few cilantro springs, leave on stove for 5 min, then transfer to serving bowl and serve immediately with cool cucumber or onion raita. 

Check out other Green Recipes:

• Dil Flavored Green Rice
• Mint Herbed Rice
• Poblano Pepper Cilantro Rice

Will be back another variety and/or lunchbox recipe,
until then take care and Stay Happy!
Keep Smiling and Spread the Joy!
-Mythreyi

One fine rainy Friday this recipe happened when tummy is craving for comfort food, mind is calling for yummy food and the lazy body is yearning for an easy recipe. This is very simple yet comfort food for Friday Dinners and quick and convenient to aptly fit in Lunch Boxes for Kids or Grown-ups. Here is the recipe, Njoy!



Ingredients:
Basmati Rice - 3 cups
Mint Leaves - 2 cups
Grated Fresh Coconut - 1 cup
Ginger - 1 inch stick
Green Chili - 4
Onion - 1 medium
Potato - 1 medium
salt  - 2 tsp
Garam Masala - 1 tsp
Pulao Spices - ( Cardamom - 1, Cinnamon - 2 sticks, Clove - 2, Star Anice - 1 whole , Shazeera - 1 tsp)
Vegetable Oil - 1 Tbsp
Coconut Oil - 1 Tbsp
Cilantro - 1/2 cup ( chopped)
Cashew nuts - 10 ( optional)



Preparatory Steps:

• Wash and Soak Basmati Rice for 30 min, drain water and set rice in colander to dry. 
• Chop Onion and Green chili length wise in long slices.
• Peel and chop potato into medium size cubes.
• Grind Mint Leaves, Ginger, Fresh Coconut along with 1 tsp salt in small mixie jar, into smooth paste. ( by adding little water as required while grinding)

Method:

1. Start Instant Pot in saute mode. Add Coconut Oil, Vegetable Oil. Add Pulao spices to Oil and saute for 1 min. 
2. Add Onion and Green Chili slices to IP, mix everything well and saute for 2 min. Add potato cubes and mix with onions and saute for 2 min.
3. Add Mint & Coconut Paste to Pot and mix well with onions. Add Basmati rice to Pot and mix well with onion and mint spices, Add 1 tsp salt, saute for 3 min. 
4. Add 4 cups of water to Pot, top with 1 tsp Garam Masala and chopped Cilantro.
5. Cancel the saute mode in IP. Set IP in Pressure Cook/ Manual mode, set timer to 7 min. 
6. QR ( Quick Release) after 7 min, and add cashew nuts on top if using and fluff rice up and down with fork, transfer to wide platter to cool down. ( this allows rice grains separate from each other)
7. Serve warm with Cucumber Raita or Mushroom Masala Gravy Curry or Chicken Korma. 

Check out another (original ) version of Pudina Pulao / Mint Herbed Rice as well.



Will be back with another easy recipe in Instant Pot,
Take Care until we meet here again!
-Mythreyi

Vegetable Pulao is my all time avenue to go when i need comfort and spicy food in a jiffy! Now with Instant Pot this becomes even quicker! :-) One fine day when the weather turned out good and cooler ( 90 in DFW ;-)) during summer hot days + when my vegetable garden gave one vegetable of each kind, then this Tarkari Pulao happened in my kitchen under 15 min! The name sounds fancy but 'Tarkari' in Hindi means Vegetable, so it basically is Vegetable Pulao, but I added variety of veggies today including Greens that I got from my garden and made this in IP, that is done under 15 min. Here is the recipe for you, enjoy!



Ingredients:
Basmati Rice - 2 cups (I use Zafrani Brand, available in Costco)
Onion - 1 medium
Green Chili - 2 ( long ones, that are not very spicy)
Potato - 3 (small round ones)
Carrot - 1
Tomato - 1
Amaranth Greens - 1 cup (optional)
Mint Leaves - 1 Tbsp (Chopped)
Cilantro - 1 Tbsp (Chopped)

Pulao Spices:
Clove - 2
Cinnamon Stick - 2 ( 1 inch)
Cardamom - 1
Shazeera - 1 tsp
Marati Moggu - 2
Bay leave - 2

Oil - 2 Tbsp
Salt - 1 tsp (or adjust to your taste)
Coriander Powder - 1/2 tsp
Garam Masala - 1 tsp (You can use Homemade or try Store bought)


Gadgets you need:
Instant Pot (IP Duo Mini 3 Qt)

Preparatory Steps:

• Chop Onion and Green Chili length wise into long slices. Chop Potato into cubes. Trim edges, peel carrots and chop into 1 in long sticks or cubes. Chop tomato to cubes. 
• Wash Basmati rice thoroughly and drain in colander and set aside. 

Method:

1. Turn on IP and keep in Saute mode, set time to 5 min. Add vegetable oil to IP pot, add all Pulao spices in the order given in list. After 1 min, add green chili, onion slices, Amaranth Greens, Mint Leaves, Cilantro and mix everything.  After 2 min add Potato, Carrot and Tomato Cubes. Saute for 2min. Now add salt, coriander powder and garam masala spices. Add 1.5 cup Water for each cup of rice (total 3 cups of water for 2 cups of rice) to pot and mix everything well. Add Basmati rice to Pot and mix everything well. Taste water and adjust the salt and seasonings as per your taste.
2. Now Cancel the Saute mode in IP, keep the IP in Pressure Cook (or Manual) mode and set timer to 7 min and close the lid. (Click start button if you have Ultra IP). After 7 min done switch off the IP by removing the plug and let it for 3 min and do QR (Quick Release).  Fluff rice with fork from upside down and mix gently. Then transfer to wide plate and serve warm immediately with Aloo Kurma and/or Onion Raita. 

Before you close IP

After 7 min done

After fluffing up rice with fork gently

 

Oh man, this tuned out super delicious! Give it a try all you need is 15 min on hand and big appetite! :-)

Notes:

• I have used my 3Qt mini to make this recipe, the same settings and time should work for any version of IP. 
• This recipe yields 3 to 4 servings, you can easily double or multiply ingredients to make big batch for larger crowds.

Hope you have enjoyed this quick win, Will be back with more IP recipes, stay tuned!
Until next time, Take Care, ba bye,
-Mythreyi

My daughter loves Rotisserie Chicken, when she tags along with me for a grocery trip at Sprouts, she insists me to buy the Rotisserie Chicken. Though we enjoy the Rotisserie Chicken as a family,  we won't be able to finish the whole bird in one shot, kids don't show interest to eat it in second meal. So i convert the left over Rotisserie Chicken into Masala Rice, that does magic at the dinner table in this new Avatar! Since the rotisserie chicken is so tender and soft, it adds very nice flavor to Rice, and a touch of masala spices makes it zesty and delicious. I call it Win-Win recipe, here is the recipe, Enjoy!

Rotisserie Chicken Masala Rice

Ingredients:
Rotisserie Chicken - 2 Cups (pull apart chicken pieces with bones)
Cooked Basmati Rice - 3 Cups
Veggies - 1 Cup (frozen, optional)
Onion - 1 medium
Green Chili - 2 medium
Oil - 2 tbsp
Crushed Red Pepper - 1 tsp
Masala Spices -  (Cinnamon, Clove, Star Anice, Shazeera, Bay leave)
Salt - 1 tsp (according to your taste)
Biryani Masala Powder - 2 tsp

Preparatory Steps:

• Chop Onion and Green Chili length wise. Thaw veggies and microwave for 1 to 2 min.
• If you are using left over cooked rice, crumble the rice in a wide plate, until each grain gets separated from each other with no lumps. 

Method:

1. Heat Wide Pan on stove, add Oil. Once Oil is hot, add Masala Spices, followed by crushed red pepper. Saute for 1 min, so that oil gets infused with spices. Add onion and green chili slices to pan and mix with spices, saute for 2 min. 
2. Add chicken to pan and mix gently until it is coated with spices. If you are adding mixed veggie add to pan now and saute with chicken and spices.
3. Add salt and Biryani Masala to pan and mix with chicken and veggies.
4. Add cooked rice to pan and mix gently up side down until rice is combined with chicken and spices. 
5. Simmer for 3 to 5 min in low heat. Taste and adjust salt as needed. 
6. Top with chopped mint or coriander leaves and switch off the stove. Serve warm immediately  and enjoy this fusion chicken rice as it is!

1. Heat wide non-stick pan or wok on the stove, add Oil to it. Once the oil is hot, add chopped onion and green chili and saute them for 2 min. 
2. Add chopped ginger and minced garlic and give a quick stir. Add dark soy sauce to the pan and mix with oil and onions. 
3. Add chopped broccoli and mushroom slices to the pan and mix well with onions and seasonings. On medium heat keep on stirring until the vegetables become tender and soft. Now add Sriracha Hot Sauce to the veggie and coat well and cook for 2 min.
4. Now add left over cooked rice to the Pan and mix it with all the veggies. On high heat keep on stirring the rice with out touching to the bottom of the pan.
5. Now add salt and black pepper to rice and give another quick stir until everything is combined. 
6. Taste and adjust all the seasonings accordingly, switch off the stove and garnish with Spring Onions or Cilantro. Serve hot immediately, top with boiled egg halves for a complete protein rich meal. 

Pack in Lunchbox!

Will be back with another fusion recipe,
Happy Cooking until then!
-Mythreyi

When I overloaded my kitchen with Sweet Corn recently this spicy fusion rice dish happened to put the good use for left over rice and which in turn did some magic in Lunch Box! This recipe is totally made up by me, if you want to alter some ingredients, veggies and method, feel free to do that! Here is my version!

Spicy Mushroom Sweet Corn Rice

Ingredients:
Mushroom - 1 cup
Sweet Corn - 1 cup
Left Over Rice - 2 cups
Onion - 1/3 cup ( chopped)
Oil - 1 Tbsp
salt - 1 tsp
Coriander Powder - 1/2 tsp

Spicy Paste:
Red Chili - 4
Cilantro - 1/2 cup

Preparatory Steps:
Grind Red Chili and Cilantro in small mixie grinder into smooth paste.

Method:

1. Heat non-stick pan, add Oil to it. Once the oil is hot, add chopped onions to the pan. Sauté for 2 min until onions become translucent.
2. Add chopped Mushroom to the pan and stir fry for 2 min until you notice mushrooms get wilted. Then add Sweet Corn and fry along with Onion and Mushroom. Add salt and coriander powder to the pan and coat vegetables well. Now add prepared Red Chili and Cilantro paste to the pan and combine well until all the veggies are coated. 
3. Add Rice to the pan and gently fold it up side down until rice is well combined with veggies and spices. Stir-Fry on high for 3 to 4 min, until rice starts getting browned. Taste and adjust any salt and seasonings at this point. Switch off the Stove and Serve immediately or pack in lunch box.

Take a close peek! Yum!

Perfect for Lunch Box!

Here are some related Categories:

Lunch Box Recipes   OR  Variety Rice Dishes

Another complete look!

will be back with another interesting fusion rice recipe,
stay tuned until then, Happy Cooking!
-Mythreyi

This recipe is not a detail Tawa Pulao recipe, I have taken several shortcuts today to make this Pualo in jiffy to convert left over rice to magical lunch box dish. Ideally you have to use Potato and Cauliflower vegetables in Tawa Pulao, but today I have used the vegetables that are very fast to cut and cook, these add lot of crunch too, making the Pulao special and colorful. Hope this quick recipe will be handy for you in those rush time mornings. Here is the recipe, Njoy!

Tawa Pulao - Shortcut Version

This is a easy peasy recipe that transforms your left over rice into perfect lunch box item for you or your kiddos. You can serve 2 serving of veggies along with this rice with less effort. Since i served Sweet Potato and Broccoli Saute to kids, Broccoli became one of their favorite and Abhi is always a fan of Corn (Though he misses the Fresh Baby Corn from BLR days), so this combination of veggies and rice is a real treat for him in his lunch box. Here is the recipe, Njoy!

Broccoli and Corn Rice

Ingredients:
Cooked Rice - 1 cup
Broccoli - 1/2 cup ( or 5 florets)
Sweet Corn - 1/2 cup
Spring Onion - 2 spears
salt - 1 tsp
black pepper - 1/4 tsp
curry powder - 1/2 tsp
Oil - 1 tsp

Preparatory Steps:
steam the broccoli florets or microwave for 1 min on high. Thaw the sweet corn and microwave for 1 min.

Method:

1. Heat Oil in the non-stick pan.
2. Add chopped broccoli, followed by sweet corn. 
3. Add salt and black pepper and mix it well with veggie.
4. Add cooked rice to the pan and stir-fry for 2 to 3min.
5. Add curry powder and mix it well. Taste and adjust all the seasonings.
6. Top with Spring Onions and switch off the stove. Pack in your kiddo's lunch box or serve warm for evening dinner.

Tips:

• usually I make this dish with left over rice.
• this is one way to sneak veggies to your kids diet.
• I have used less spices as I made this for kids, you can increase the amount of spcies accoridng to your taste.

Will meet you here with one more recipe, until then take care,
-Mythreyi

This simple rice dish prepared in Thai Style is balanced with adequate amount of spice and softened with sweet baby corn, flavored with Sweet Basil Herbs. This sure tickles your tongue and rejuvenates your taste buds. Don't trust me, try it for your self  :-) Here is the recipe, Enjoy!

Baby Corn Basil Fried Rice

Ingredients:
Rice ( cooked) - 2 Cups
Baby Corn Kernels -  6 to 7
Thai Green Chili - 1 or 2
Crushed Red Pepper flakes - 1 tsp
Red Chili Sauce - 1 tsp
Chili Garlic Sauce - 1 tsp
salt - 2 tsp
black pepper  - 1/4tsp
Oil - 2 tsp
Basil - 8 to 10 leaves (fresh)
Lime Juice - 1 tsp

Method:

1. Heat Oil in the non-stick pan. Once the oil is hot, add the crushed red pepper flakes.
2. Slice the green chili length wise and add it to the pan. Chop the baby corn length wise ( 1 inch sticks) and to the pan and stir fry for 2 min.
3. Add salt,black pepper, Red Chili sauce, Chili Garlic Sauce. and Fry it on high flame for another 4 to 5 minutes. 
4. Add the cooked rice and mix it well, so that the rice is coated and sauteed with all flavors. Taste and adjust the seasonings. 
5. Add the chopped basil leaves to the pan and cook for another 2 min. Finally add the lime juice and Turn off the heat and Transfer it to the serving bowl. 

And serve hot, this tastes good when it is hot, so serve it immediately after you made this. This will be perfect for Dinner for Two for those Friday Nights or will be good for lunch box when you have left over rice.

Tips:

• This rice is little spicy in nature. If you want less spice version, reduce the crushed red pepper flakes and green chili in amount. or in addition add Tomato Sauce (ketchup).
• Crushed Red Pepper Flakes are very important for this recipe. You don't have them handy, crush the red chilies in the mortar. (usually i save all my extra red pepper flakes seasonings that comes with Domino's Pizza :-))
• Adding the red pepper to the oil makes it spicy and will coat the rice with adequate spice. That is the secret tip in this recipe...
• Though you made this ahead, make sure you heat it up for 1 min in microwave before serving.
• I have used Sweet Basil in this recipe, you can replace that with Thai Basil also.

If I have to cook Methi ( Fenugreek) Leaves, other than Dal, Aloo Methi is one quite common dish in my kitchen. Not sure, if Potato hides the bitterness of Methi or Methi enhances the taste of Potato, but the combination is always awesome. Today I have bought these small, cute round baby potatoes, and then I had to darn the experimental hat to come up with something innovative. Usually Dum Aloo is the spicy and tangy curry that you can make with these baby potatoes. By following the same spices that used in Dum Aloo,  and with the addition of methi leaves, Today this 'Dum Aloo Methi Rice' Dish has happened . Check it out and Here is the Recipe...

Dum Aloo Methi Rice

Ingredients:
Baby Potatoes -  8
Methi Leaves - 1 cup
Cooked Rice - 4 cups

For Marination:
Yogurt - 1/2 cup
Curry Powder - 2 tsp
salt - 1 tsp
Red Chili Powder - 1 tsp

Oil - 1 tbsp
salt - 2 tsp
black pepper - 1 tsp
ginger garlic paste - 1 tsp
Red chili - 1
cumin seeds - 1 tsp
Clove - 2
cinnamon - 1 stick
cardamon - 1
green chili - 2
Red Onion - 1 medium

Preparatory Steps:

• Boil the Baby potatoes until they are soft. You can pressure cook for up to 1 whistle for medium soft.
• If they are Red potatoes i usually leave the skin, as Potato skin has good nutrition values.
• Separate the Methi leaves from stems, wash and drain them.

Method:

1. First make slight slits to boiled baby potatoes. 
2. Take yogurt in wide bowl, mix in Curry Powder, salt and Red Chili Powder. and add the baby potatoes and marinate them for 30 min. 
3. Take a non stick pan, add Oil. Once the oil is hot, add red chilies, cumin seeds, clove, cinnamon, cardamom. 
4. After 1 min, Add  ginger garlic paste, followed by green chili and chopped onions.  
5. Saute Onions for 2 min, Add 1 tsp salt and black pepper. then, Add the Methi ( fenugreek) leaves. 
6. Once the leaves wilted, add the marinated potatoes to the pan. Mix it well until all the spices are well coated. 
7. Now add the cooked rice to the pan. Add remaining salt and Mix the rice together with vegetables. ( do it gently so that potatoes won't get mashed). Taste and adjust all the seasonings. 

Note:

• As the Yogurt and Potato softens all the spices, you can serve this rice as it is ( with out any side or Raita).
• If you don't have curry powder handy, you can add 1 tsp of turmeric powder, 1 tsp of coriander powder and 1/2 tsp of cumin powder.

Take care until we meet here again
Ba Bye
-Mythreyi

Two years ago, when Abhi was at home day care, for St Patrikc's Day moms  were asked to get something that looks green; vegetable, fruit, rice, sweet etc. Most of the easy ones are picked up by others when my turn came, I have simply signed up for rice, not sure how to make it look green yet tasteful and lovable to kids. After coming home only I have realized that was the challenge, I have singed up for. Then I was just recollecting all the yummy recipes that looks green but yet tasty, first thing comes to my mind is Palak Panner.  The combination of milk and spinach always gives creamy taste.Then I have got an idea, searched the refrigerator quickly, and find all the green vegetables, Green Peas, Spinach, Green Beans, Bell Pepper, then just put together as that was not a challenge anymore, the result is Yummy Yummy Tasty tasty 'Green Rice'. I usually don't cook with Dill, but that day I have bought to give it a try, and that'w how I ended up with this Dill Flavored Green Rice. Are you wondering if the kids liked it?, you bet!! that was such a hit that no leftovers at all. I am glad kiddos are stuffed up with all green vegetables with this recipe.

Dill Flavored Green Rice

I am surprised at the taste that Dill gave, it simply superb. Since then this 'Green Rice' has became Spring ritual at our home.  Wanna make yours too, check out this recipe, sharing it for you!

Ingredients:
Long Grain/ Basmati Rice - 1 cup ( cooked)
Spinach - 1 cup
Green Beans - 1/2 cup
Bell Pepper - 1/4 cup
Green Peas - 1/4 cup
Dill - 1 Tbsp
Onion Slices - 1/4 cup
 Milk - 1 Tbsp
Cumin Seeds - 1tsp
Garlic - 1 Clove
salt - 1 tsp
black pepper - 1/2 tsp
butter - 1 tbsp
olive oil - 1 tbsp




How to Make It:
1. Take the non stick pan and heat half the olive oil
2. Add the minced garlic to the oil and add spinach, saute the spinach for few min, until the raw smell goes away, and all the leaves wilted. set aside to cool.
3. Add the remaining oil in the pan, add cumin seeds and add the onions followed by thinly sliced green beans and bell pepper .
4. Add green peas, add salt and  Keep it on the low to let all vegetables cook and simmer.
5. Grind the Spinach along with milk in the magic bullet and it becomes like paste.
6. Add the rice to the pan and mix it with all the vegetables.
7. Add black pepper and Chopped Dill Leaves
8.Add the Spinach paste and mix it well, so the rice gets coated with spinach paste.
9. Let all the  flavors sink in and finally top with butter and let it melt until the rice becomes glossy.
10. That is it, Dill Flavored Spinach Rice is ready now.



Serving Tips:
 This can be served hot with raita or sour cream.

NOTE:
As I made this for kids, I did not add any green chilies. Feel free to add green chilies and some spices (cardamom, cinnamon, clove etc one of each as necessary).
As Spinach is salty by nature, I have added very less salt in this recipe to go low on sodium. If that is not enough for you adjust accordingly.

I am sending this to 'It's Spring' event at Zesty Flavors by Vaishali.


I have also send this to Full Plate Thursday @ MizHelen's Country Cottage
Erin's Friday Potluck Events.

Take care until next time
-Mythreyi

The minute I saw the Nutty Masala Rice at Krithi's kitchen, I wanted to give it a try for sure. The next morning I ended up with some left over rice and last quarter of red cabbage (after making those Red Cabbage Sweet Potato Bullets) that gives me an opportunity to try this one. I have added some dry fruits and some more nuts to the base recipe, and the red cabbage gave the nice purple color, that's how i ended up with this Fruit and Nut Purple Rice. Here is the recipe and Enjoy!

Fruit &  Nut Purple Rice

Adapted From: Kirthi's Kitchen
Ingredients:
Onion - 1/2 medium
Greeb Bell Pepper - 1/2
Green Cabbage - 1/2 cup
Red Cabbage - 1 Cup
Green Peas - 1/4 cup
Urad Dal- 1 tsp
Chana Dal - 1 tsp
cumin Seeds - 1 tsp
walnuts - 2 or 3 ( whole)
Cashew Nuts - 3
Coriander Seeds - 1 tsp
Red Chillie - 2
Cinnamon - 1 inch stick
Clove - 1 or 2
Dried Cranberries - 1 Tbsp
Dried Raisins - 1 tsp
Oil - 1Tbsp
salt - 1 tsp
black pepper - 1/2 tsp
coriander leaves - for garnish


Preparation:
1. Take a not stick pan add Urad Dal, Chana Dal, Cumin Seeds, Coriander Seeds, Walnuts, Cashew Nuts, Red Chilies, Cinnamon and Clove.
2. Once they are roasted ( light brown, for 1 to 2min), grind all these ingredients in the magic bullet or mixer roughly. (Do not make it a fine powder)
3. Heat the oil non stick pan or kadai fry the sliced onions and green chilies
4. Add the chopped vegetables and stir fry for 1 or 2 min
5. Add the rice and salt and black pepper and mix it well.
6. Add the Nutty powder to the rice and mix it very well
7. Add the dried cran berries and raisins and mix it well.
8. Garnish with Cilantro and serve hot



Serving Tip: This was prefect for my lunchbox.


I am sending this to Dish name Starts with F Event at Learning to Cook by Akila.


Take care until Next time
-Mythreyi

One day when I bought these Poblano Peppers from the store with a temptation, but not knowing what to make with it. After coming home I was just browsing for some recipes with Poblano Peppers and my eyes were stand still at this Colorful rice recipe. So I have made some alterations (I would say Indianized ) to the basic version of this recipe, and then the Yummy, flavorful and colorful rice is ready in 20  minutes. Enjoy this warm rice in any season.

Ingredients:
Rice - 1 cup
Poblano Peppers - 2
Zucchini - 1/2 medium
Onion - 1/2 medium
Green Chillies - 2
Cilantro - 1/2 bunch (or 1/2 cup chopped)
 Vegetable Broth - 1 3/4 cups
Salt -  1 tsp
Black Pepper - 1/4 tsp
Lime Juice - 1 tsp
Cumin Seeds - 1 tsp
Garlic  - 3 to 4 Cloves
Oil - Tbsp
Sugar - 1 tsp

Preparation of Poblano Pepper Cilantro Sauce:

1. Take the non stick pan and put it on the stove, and add  1 tsp oil to it.
2. Add the Cumin Seeds and Chopped Garlic Cloves
3. Stem and Seed out the Poblano Peppers and cut into 1 inch slices and add them to the pan. Add the Sugar.
4. Once the Peppers are roasted take off the pan from heat and let them cool
5. Transfer this mixture into blender or food processor. Blend it on low for a 1 min
6. Add the Chopped Cilantro (with stems in), Lime Juice and 1/4 cup broth and Blend it on High for 2 minutes.

Preparation:

1. Take a Pot on the stove and add oil to it.Add the thinly sliced onions, green chili  and chopped Zucchini  cubes and close the lid.to the pot.
2. Wash the rice and drain it in a colander.
3.  Add the rice to Pot, and mix it well with vegetables, add then add salt and black pepper. let it simmer.
4. Add the Blended Poblano Pepper Cilantro mixture to the pot. Cook on low for 1 min. (as shown in the picture)
5. Then add the remaining vegetable broth to the pot. and cook on medium heat for 15 to 20 minutes.
6. Once the Rice is done, switch off the stove and let it cool. After 10 min open the lid fluff it with a fork.

Transfer the rice to a plate and garnish with cilantro leaves and serve with Hot & Spicy Potato chips. Yum! Yum! Yum! this is one flavorful dish to keep you warm in this winter.



Serving Tip:  This serves for 2 people. This tastes good when it is hot, you can serve with curried chicken or spicy chips on the side.

Hint:  Sugar is one secret ingredient and my alternation to the original recipe, which keeps in check on all the spices. And as we are using vegetable broth there will be sodium in it, so go moderate with your salt add-in.