Broccoli Rice Dish / Vegetarian Broccoli Recipes / Broccoli Rice Recipe

0

Broccoli Rice Dish / Vegetarian Broccoli Recipes / Broccoli Rice Recipe

Hi friends, today's recipe is another dish with broccoli. I have already posted a recipe of Broccoli - a basic stir fry with capsicum. Broccoli rice dish is a quick lunch box recipe which comes in handy during any busy day.
This flavoured rice is not so spicy. Its mildly flavoured with the typical Indian spices that go very well with broccoli. The addition of sweet corn makes it sweet and delicate. Overall, the broccoli rice is a neat and clear recipe with no much of preparation beforehand.

I have prepared this vegetarian broccoli rice in a pressure cooker making the task much more easier and faster. I have used the normal rice and not the basmati rice which I generally use  for flavoured rice, pulavs and biryanis. However, this broccoli sweet corn recipe is an exception. Now this rice dish is just an idea of preparing these kind of dishes, but you can always modify the recipe to suit your and your family's tastes and likes. 

You can also try other rice dishes like

Carrot Fried Rice

Coriander Coconut Pulav 

Mango Rice

Sprouted Channa Palak Rice

Amaranthus rice in coconut milk

Vaangi Bath Recipe

Methi Peas Pulav

Spinach Rice

Preparation

Chop the veggies into chunks and get them ready. Heat oil and ghee in a pressure cooker.

Add cumin seeds along with the spices namely dalchin ( cinnamon ), bay leaf, cloves, black pepper and cardamom. Do add the cashews also and sauté for a few seconds.

When the cashews turn light brown in colour, add sliced onions and slit green chillies.

Allow the onions to become transparent. Now put the ginger garlic paste.

Mix thoroughly and add the methi leaves.

Fry until the leaves wither. Now add the broccoli, carrot and sweet corn.

Mix well and add the diced tomatoes. Tomatoes are optional. If you wish, you can just skip them and add a little curd.

Saute for a few seconds and add the washed rice and biryani masala powder.

Add sufficient water and salt and cover with the lid.

Cook for 3-4 whistles. Serve hot with any raita of your choice. Or pack for lunch box.

Ingredients

Oil  1 tbsp 
Ghee  2 tbsp.
Bay leaf  1
Black pepper corns  13 - 15 corns ( in number )
Cloves  3
Green Cardamom  1
Cinnamon Stick  1"
Cumin seeds  1tsp
Cashews fistful
Onions 1 big
Green chillies  2
Ginger garlic paste 1 1/2 tsp
Methi Leaves  1/2 cup
Broccoli  1 cup
Sweet corn  1/2 cup
Carrot  1/2 cup
Tomatoes  1 big
Rice  1 1/2 cup
Biryani masala powder  1tsp
Salt to taste

Method

1. Heat oil + ghee in a pan and add the spices along with cumin seeds and broken cashews. 
2. When the cashews are coloured, add the sliced onions and slit green chillies.
3. Add the ginger garlic paste when the onions turn translucent. Saute for a few seconds. 
4. Now add the finely chopped methi leaves. Cook until they wither. 
5. Add the broccoli, carrot and sweet corn and mix. 
6. Add the tomatoes, washed rice, biryani masala powder and salt. 
7. Add enough water and cover with lid. Cook until 3 -4 whistles.
8. Serve hot with any raita or plain curd.

Notes

• You can always increase or decrease the amount of veggies in these kind of dishes. I love to have more veggies in every bite, hence add more veggies. 
• You can use any kind of veggies like beets, paneer, beans, etc,. as per your availability. 
• Addition of mint leaves will also give a unique flavour and aroma from the dish. 
• You can skip the tomatoes and add 5 tbsp. of curd .

  

Continue ...

carrot fried rice / healthy carrot recipes

0

Carrot Fried Rice / Healthy Carrot Rice

Today´s dish is a very simple and routine recipe that comes in very handy during a busy schedule. Carrot rice - though it is very easy and simple to prepare, yet it is very healthy and tasty dish that can be served in no time. We all know that carrots are very good for all ages, but do we know that carrots help in reducing the risk of cancer? They are also very helpful for our skin. Carrots which are rich in Vitamin A protects our skin from harmful sun rays. It also helps prevents wrinkles on our skin and keeps us young with an even skin tone. Carrots are also said to help in the growth of the hair. So friends, do not take carrots for granted. Always have them in plenty and keep yourself refreshed.

I always include carrots wherever possible. I have carrots in all the rice varieties possible like palak rice and in curries as well. I have included carrots in curries like mixed veg curry. Carrots are always present in my upmas as well. Whenever carrots are available at cheaper prices, I bring them in big quantities to make carrot kheer, carrot halwa, carrot cake, etc..,.This carrot rice is also such a dish that was prepared when I had loads of carrots waiting for me in the fridge.

I liked the flavour of this carrot rice which is very unique and flavourful with the mild spices that are added to this dish. Not too spicy nor too mild, perfect with the crunchiness of the capsicum and cashews. I especially love the colour of the dish - a lovely saffron colour with hints of green. Umm..lovely!

Preparation

Cook rice until fluffy and allow it to cool. Keep aside. You can also use any leftover rice to prepare this yummy dish. Grate the carrots and keep aside. Add oil and ghee in a pan.

When the oil is hot enough, add mustard and cumin seeds.

When they crackle, add broken cashew pieces. You can also add whole cashews, but I like small pieces of cashews in each bite. 

When the cashews turn light brown in colour, add onion and green chillies.

Sauté until the onions turn pink in colour. Now put in the ginger paste. I did not include garlic with ginger. But if you like the flavour of garlic, then you can add garlic as well. Cook until the raw smell of ginger vanishes.

Put in the grated carrots along with turmeric and salt.

Mix well and cook covered for 3-4 minutes. Now add black pepper powder and Garam masala powder.

Mix well. Throw in the chopped capsicum pieces.

Mix it well and sauté till the capsicum pieces are cooked but still retain their crunchiness. Now add the cooked cooled rice and gently mix the rice. Take care not to mash the rice. Mix very carefully. 

Check for salt and spice and switch off the flame. Serve hot with any raita or dal tadka or dal makhani. I have served with dal tadka and it perfectly went off for my man´s lunch box.

Ingredients

Grated Carrots  4 cups

Onion  1 small

Ghee  2 tsp

Oil  1 tbsp

Mustard seeds  1/2 tsp

Cumin seeds  1 tsp

Cashews  2 tbsp. ( or more as per your liking )

Green chilies  2

Ginger paste  2 tsp

Turmeric powder  1/2 tsp

Salt to taste

Black pepper powder  1 tsp

Garam masala powder  1/2 tsp

Capsicum  1 

Rice  1 1/2 cups

Method

1. Cook rice and allow to cool. Grate carrots and set aside.
2. Heat oil and ghee in a pan.
3. Do the tempering with mustard and cumin seeds.
4. When they splutter, add cashews.
5. Once they turn golden in colour, add onion and green chillies.
6. When the onions turn pink, add ginger paste.
7. After 2 minutes, add grated carrots, turmeric and salt. 
8. Cook covered for 3-4 minutes. 
9. Add black pepper powder and Garam masala powder.
10. After sautéing for 2 minutes, add capsicum. 
11. Once the capsicum is cooked ( retaining its crunchiness ), add the cooked rice and mix well.
12. Check for seasoning and switch off the flame. 
13. Serve with raita or any dal variety.

Notes

• You can also include grated beetroots.
• Basmathi rice can be used for the preparation of this healthy carrot fried rice. 
• You can add eggs also to make it more flavourful and tasty. 
• Addition of Garam masala powder gives a unique flavour which is neither too strong not too light. 
• Cashews go very well with this carrot rice, so do not skip on them. 

Continue ...

great carrot cake recipe / really good carrot cake recipe

0

Carrot cake recipe with finger millet flour / Healthy carrot cake recipe  

After many days, I got a chance to bake a cake. I had many bake sessions in my to do list. But alas, my oven was not working and all my bakes were kept aside. Now that it had been repaired, I have started my bakes. This bake is a healthy, delicious and amazing cake that I fell in love with. It is ragi carrot cake which is so moist, soft and spongy. The texture is very similar to that of the store bought cakes - airy, spongy and so soft.

I am always in the quest of making healthy bakes for my kids especially for their snacks box. This has been included in that list after pumpkin bread, banana choco cake / bread and ginger loaf bread which are all made with wheat flour making them completely guilt-free snacks. All these bakes were a part of my kids boxes and as a mom, I was delighted to see the boxes come back empty. As kids, they shared these cakes / breads with their friends in their schools, all of whom, happened to like these healthy delights. This healthy ragi carrot cake is the fourth bake in my site.

This cake is made with finger millets. My man and kids are not great fans of any of the millets. So I try to make some kind of specials with the millets. Of late, I have just started off with the finger millets with the Ragi Toor dal dosa recipe. But I would soon do some interesting recipes with the other millets as well. But for today, lets get to know the preparation of the delicious and yummy carrot cake.

This ragi cake is very healthy with all the goodness of carrots. Finger millets or ragi is rich in calcium which helps in the strengthening of bones especially for kids and aged people. This brown beauty tiny balls also help in weight loss, better digestion and also cancer prevention. So its always advisable to include this in our regular diets in some or the other way. I also prepare ladoos, biscuits and other dishes with this finger millet which I will be posting very soon.

Preparation

Measure all the dry ingredients namely maida, ragi flour, baking soda, baking powder and salt in a bowl.

Whisk it well once such that the baking soda and baking powder mix with the other flours. Now, add the grated carrot and mix with the flour mix.

By doing this, we ensure that the carrots do not settle at the bottom of the pan while baking. Keep this aside. 

In another bowl, take butter at room temperature. I have used homemade butter for this recipe. But you can also use the store bought butter.

Add the powdered sugar to this butter and whisk it well until it becomes creamy.

Keep aside. In another bowl, beat the eggs well.

Add this beaten eggs to the whisked butter and sugar mixture. Add little little egg mix at a time ( around 2 tbsp of egg ). If you add all the eggs at a time, then the butter will get curdled. So, add little egg at a time and mix until it is absorbed by the butter mixture. Then add another 2 tbsp of egg and mix.

Repeat until all the egg is used up.

Add vanilla essence and mix once.

Now add the carrot-flour mixture and mix gently such that the batter is incorporated well.

Pour the batter into greased muffin moulds or a cake pan. Garnish with tutti fruity, cherries, cashews or any other dry fruits of your choice. Bake at 180 degrees centigrade for 20-25 minutes or until done. Insert a toothpick or a knife in the centre of the cake or any muffin, if it comes out clean, your cake is done. Cool on a wire rack and de mould. Enjoy with family and friends.

Ingredients

Eggs 3

Ragi flour  1/2 cup ( 50 g )

Maida  1/2 cup ( 50 g )

Butter  1/2 cup ( 100 g )

Powdered Sugar  1 cup ( 100 g )

Grated carrot  1/2 cup ( 50 g )

Baking powder  1/4 tsp

Baking soda  1/4 tsp

Salt  a pinch

Vanilla essence 1 tsp

Ghee to grease the muffin moulds

Method

1. Add maida, ragi flour, baking soda, baking powder, salt and grated carrots in a bowl and mix well. Keep aside.
2. Take butter and powdered sugar and whisk until creamy. 
3. In another bowl, take eggs and beat them well.
4. Add the beaten eggs in the butter mixture little by little and mix. Do not add all the eggs at once as this will curdle the butter. 
5. When all the eggs is used up, add vanilla essence and mix once again.
6. Now put the flour-carrot mixture in the butter mixture and mix until it is well incorporated.
7. Pour the batter into greased muffin moulds or cake pan or even a bread loaf pan.
8. Bake at 180 degrees centigrade for 20-25 minutes or until the cake is done.

Notes

• We can avoid using the maida and use the ragi flour completely, but there will be change in texture. If you want a soft and spongy cake, then do follow the measurements that are given above.
• Olive oil or ghee can be substituted with butter, but then again, you would not get the same texture that mentioned above. 
• You can add any nuts or dryfruits of your choice. Do add them along with the grated carrots in the flour mix so that they do not settle at the bottom of the pan while baking.

Continue ...