Palak Rice/Pulao

Palak is one of my favourite green veggies and endorsed by Popeye- The Sailor Man. But apart from all that it has high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.

In case I am too lazy to make Palak Paratha or Aloo Palak or Dal Palak or plain Palak subji, I make Palak Rice. The main advantage is I need not make any side dish separately to go with this. What's more, if you have leftover rice, this is more easy to prepare. Read on further for the recipe:-

Basmati Rice - 1 cup

Spinach - 1 Bunch

Onion - 1 big sliced

Ginger- Garlic - 2tbsp. finely chopped

Green chillies - 2-3

Salt as per Taste

Sugar 2 tsp.

garam masala powder 1 tsp.

Whole Garam Masala

Cumin seeds

Oil/ Ghee- 1 1/2 tbsp. (I used ghee as it gives superb flavour)

1. Wash and soak rice for 30 mins. In a microwave bowl add the soaked rice and enough water to cook the rice, add salt and a tsp. of oil. Cook it for 8 mins on microwave high. Make sure that the rice does not become too soggy. Keep it aside.

2. Blanch spinach. Drain and blend into the blender along with 3 green chillies and a pinch of salt.

3. In a pan, heat up ghee/oil and add whole garam masala and cumin seeds; saute it for a minute.

4. Then add sliced onion and saute till translucent. Add ginger-garlic and again saute till the raw flavour of ginger- garlic goes away.

5. Now add 3/4 palak puree and saute for 2-3 mins. Now add rice, salt, sugar, garam masala powder at once and light mix everything without breaking the rice grain. 

6. Now add the remaining palak puree and just toss everything together. Cover and cook for 2-3 mins and remove from gas. Serve hot.

Note:-

1. While serving pour a tsp. of ghee on hot palak rice for better taste.

2. Do not add to much of palak puree; it should be just enough to give colour to the rice and make it little moist.

Now some re-post links:-

1. http://i-m-not-a-chef.blogspot.com/2010/03/vegetable-au-gratin-aka-baked.html 

sending this for Priya's A.W.E.D event originally hosted by Chef In You

2. http://i-m-not-a-chef.blogspot.com/search/label/Summer%20Drinks

                                            A Refreshing Cooler

    Piyush

                                                              
                                       Orange and Strawberry Mocktail  

   Strawberry Smoothie

                                        Strawberry and Mint Smoothie

Sending these for Aipi's Virtual Party- Beverages event originally started by Shabitha.

Baked Kofta Biryani

Biryani is one of the most famous rice dishes in the world. Not only the taste, it has lots of variety and different fragrances. In India itself, there are more than 25 to 30 different types of biryanis available.

Biryani comes from Persian word "biryan," which means "fried or roasted" before cooking. I believe the first ever biryani was made in Lucknow.

The best way to make perfect biryani is by "Dum" or "Cooking in steam". Vegetarian Biryani is called Tahiri Biryani.

In this dish, it has mixed vegetable koftas which are usually used in curry; other than that, its a regular method of cooking Biryani.

- For Kofta

2 medium Potato Boiled potatoes, mashed

1 medium Carrot Grated

1 medium Green Capsicum fine chopped

1 Cup Cabbage fine chopped

1 Green Chili, chopped

2 tbsp Cilantro, chopped

3 cloves Garlic, chopped

1 tsp Chat Masala

1/2 Lemon Juice

Salt to taste

2 tbsp Rice Flour

Oil for Shallow frying

- For Gravy

1 Onion, finely chopped

2 Tomatoes, pureed

1 tsp Ginger, grated

1 tbsp Garlic, chopped

1/2 tsp Turmeric powder

1 tbsp Chili powder

3/4 tsp Garam Masala

1 tbsp Biryani Masala (optional; if you dont have this increase the quantity of Garam Masala)

4 tbsp Curds

2 Cloves

1 Cinnamon Stick

1 Bay Leave

2 tbsp Oil

2 tsp Cilantro and Mint, chopped

Salt and sugar to taste

-For Rice

1 cup Basmati Rice

2 Cloves

2 Bay leaves

Juice from half Lemon

1 tsp Oil

Salt to taste

-Other Ingredients

3 Big onions sliced and deep fried

2 tbsp Mint Leaves, chopped

1/3 Cup Milk

1 tbsp Ghee

1/4 tsp Cardamom Powder

A few strands of Saffron (optional)

- Prepare Koftas

1. Combine all the vegetables except potatoes and cook them in the microwave for 4-5 mins (just the way we do it for Manchurian) so that their will be no water content.

2. Once it cools down; mix all the remaining ingredients and prepare medium size koalas.

3. Pre-heat the oven at 200 0 c and Bake the koftas for 25 mins or till they become golden brownish from both sides. Turn the koftas on the other side after 15 mins to make sure that the koftas become golden brown from all sides.

( You can shallow fry/Deep-fry  koftas in a non-stick pan at little oil over medium flame, till both sides are golden brown. Drain and keep aside.)

- Prepare Gravy

1. Heat oil in a pan and sauté the onion till they are translucent.

2. Add tomato puree, ginger, garlic, turmeric, and chili powder and cook till the oil

separates.

3. Add garam masala and biryani masala, and sauté for further 2 minutes.

4. Add curds, sugar and salt. Mix well and cook for 3-4 minutes. Garnish it with chopped cilantro and keep aside.

- Prepare Rice

1. Clean and wash the rice.

2. In a pan, heat a tsp. of oil add cloves, bay leaves. Just fry them for a min or two and remove from the gas. Keep it aside.

3. In a microwave bowl mix in the Rice and enough water. Add salt, oil, lemon juice and the Whole Garam Masala Tadka. Cook it on microwave high for about 10 mins or till the rice is cooked. Remove from the Microwave and keep aside.

-Assembling the Biryani

1. In a greased microwave bowl (Large), spread the half the rice to form one even layer.

2. Arrange half the Koftas over the rice.

3. Spoon the gravy on top and sprinkle the mint leaves, fried onions.

4. Spread another layer of rice and repeat Step 2 & 3. Again cover it with the last layer of rice.

5. In another pan, combine the milk, ghee, cardamom powder, and saffron, and bring

to a boil.

6. Pour over the layered biryani.

7. Microwave this uncovered for 10 mins on microwave high. After10 mins. remove from the microwave and keep it covered for atleast 5 mins.

8. Serve hot. For the best side dish with Biryani, is Onion raita or any raita. I served it along with Mixed fruit Raita.

Sending this For Complete My Thali Event  originally hosted by Jagruti and guest hosted by Priya.

 

also posting the following links for the above mentioned event:-

1. http://i-m-not-a-chef.blogspot.com/2010/02/tawa-pulao-sanjeev-kapoor-style-street.html

2. http://i-m-not-a-chef.blogspot.com/2010/02/corn-pulao.html

3. http://i-m-not-a-chef.blogspot.com/2010/06/masoor-rice.html

CORN PULAO

for this you need :-

Rice - 1 cup
Onions(medium) - 1 slice
Green chillies - 2 or 3 finely chopped
Ginger and Garic - Finely chopped 1/2 tbsp.
Cumin seeds - 1 tsp
Garam masala - 1/2 tsp
Corn kernels - tinned (available in market) OR plain corn kernels - pressure cook them with little salt
Salt to taste
Oil for frying - 2 to 3 tbsp
Mint Leaves Finely chopped for garnishing; if mint is not available then Coriander leaves or cilantro finely chopped for garnishing.
( But mint leaves gives better look and aroma)
Desi Ghee - 2tsp

This is how you go about it :-

1. Cook rice in a cooker. Add 2 cups water for a cup of rice.( also add 2 tsp of lemon juice and 2 tsp of oil; so that the rice grain will separate from each other).
2.Take oil in a pan or kadhai. Add cumin seeds. Let them crackle.
3.Add the chopped green chillies & fry them for a min.
Then add the chopped onions & fry them until they turn pinkish brown.
4. Add fine chopped ginger garlic, garam masala, salt, corn kernels & mix well for a min.
5. Then add the cooked rice & mix well.
6.Garnish it with mint leaves(or coriander leaves) and finely add some desi ghee and let it melt into the rice. Serve hot.

Re-Posting this For Pari's FLAVOURS OF PUNJAB Event  originally hosted by Nayna at Nayna’s space.

Thank You Card and My First event Announcement with My Entry

Yes I am finally ready to host my first blog event . Well it's taken me almost six months  to announce this one but I am very happy.

Yes it's Combo Meal .  

As we all know that Fusion cuisine, in which ingredients and techniques from two different cultures are combined, is a major culinary trend. While high end restaurants serve some odd and occasionally pretentious dishes in the name of fusion, authentic blends of flavors often spring up anywhere cultures intermingle. Indian style Chinese food is one of the world’s tastiest multicultural combo meals. The value menus/ meals adopted by several fast food chains seem to have succeeded with a bargain-hungry public, especially at dinner.

I am sure by now You must have guessed what the event is all about ….right?

Combo Meal……………

Festival is open to Bloggers and Non-bloggers. Send me your entries with photographs by 7^th October 2010  at chaitralipathak@gmail.com. Non-bloggers please do not hesitate to participate.  Mail me your entries with or without photographs.  Please also include your name, name of your dish and its URL, your blogname with bloglink.  In your posts feel free to use the picture above and link your post to this post on I-m-not-a Chef so that more and more people can participate.

I am waiting for your entries. Get ready!!

Rules of the event are very simple:-

1.  A complete no..no…to Burgers and French Fries. and stuff like that. It has to be a combination that will turn into a meal. ( Veg and Non-Veg both)

2. I would appreciate if you could use the Logo in you post; as it will help me spread the word.

3. Send me your recipe with a photo on chaitralipathakatgmaildotcom

4. Also send me a link to the recipe from your blog

5. Link your post to this post.

6. Non -Bloggers are welcome too. Just type out your recipe and mail it to me on the above email- id. Send along a photograph too if you can.

   

Last date for sending in recipes is 7^th October 2010. So you have a whole month to come with your best recipe ever.

Now Before I go on about my own entry in this particular event; I would like to thank Akila for sharing this Thank You Card for participating in her blog event. Wonderful collection of  recipes, she has posted in this event…! Check out her space…!
Thank You once again Dear...

and now coming back to My Entry:-

Vegetable Fried Rice and Chilli Paneer ( Restaurant Style)

'PANEER', its such an ingredient, you make anything out of it, it definitely shall taste good... And if any guests are coming this is a must. You can have them as a starter or in the main course along with Fried Rice. I love fried rice because of its presenatation :), thats with colourful veggies which look like precious stones... They are the feast to one's eyes... Its a quick recipe when you are short of time or feeling bit lazy and want to eat some good food too :) (Only the preparation takes a lot of time...but the end result is worth the efforts)

For Chilli Paneer you will need:-

Paneer 200 grams

Cornflour  4 tbsp.

Oil 2 tbsp. + to deep fry

Garlic, crushed 3-4 cloves

Green chillies, sliced 3-4

Onion sliced 1 medium

Green capsicum diced 1 large

Vegetable stock/Water 1/2 cup

Salt to taste

Sugar a pinch

White pepper powder 1/2 tsp.

Soy sauce 2 tbsp.

Chilli sauce 1 tbsp.

1. Drain paneer well and cut into diamond shaped medium sized pieces (or any other shape that you like). Roll the paneer pieces in cornflour.

2. Heat sufficient oil and deep fry paneer on medium heat until the edges start to turn brown. Drain on absorbent paper and set aside. 

3. Blend remaining cornflour (nearly a tablespoon) in a quarter cup of water and set aside. 4. Heat two tablespoons of oil,  add crushed garlic and stir-fry for a minute.

5. Add sliced green chillies, onions and green capsicum. Sauté for a couple of minutes.

6. Add fried paneer and stir in the vegetable stock/water.

7. Add salt, sugar(not for sweetness but to cut down the Soy Sauce effect), white pepper powder, soy sauce, chilli sauce and stir well.

8. Stir the blended cornflour before adding it to the chilli paneer and add. Cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Chilli Paneer is ready. 

For Vegetable Fried Rice you will need:-

Rice, soaked 1 cup

Carrot, sliced 1 medium

French beans, sliced4-6

Spring onions with greens, sliced2

Onion 1 medium, sliced

Oil 2 tbsp.

Garlic, finely chopped 4-6 cloves

Ginger, finely chopped 1 inch piece

Cabbage finely shredded - 1/2 cup ( I used chinese cabbage)

Capsicum ( Green, Orange, Red, Yellow) – ½ cup (I used green,red,orange)

White pepper powder1/4 teaspoon

Salt to taste

Soy Sauce 2 tbsp.

Bean Sprouts a handful of them (optional)

1. Cook rice and cool. Reserve some spring onion greens for garnish.

2. Heat oil and add garlic, ginger, onions and spring onions(white) and stir-fry for one minute.

3. Add carrot, capsicum, cabbage and French beans and continue to stir-fry for a minute.

4. Add rice, white pepper powder, soy sauce and salt and mix well.

5. Cook on high heat for a minute or until the rice is heated through, tossing continuously. 6. Mix in Bean sprout and serve hot, garnished with the reserved spring onion greens along with Chilli Paneer.

Narali Bhat (Coconut Rice) and Awards ( Re-posting for the Event)

Re-Posting this for the lovely  Festive rice event hosted by Akheel at Torview.

Let me begin this post by wishing all my readers  A VERY HAPPY RAKSHABANDHAN DAY and its Narali Purnima for we Maharashtrians. 

Coconut Day festival or Narali Purnima takes place in Maharasthra and also coincides with Raksha Bandhan or Rakhi Purnima. Narali Purnima is celebrated on full moon day in the month of Shravan.

Coconut Day festival or Narali Purnima is celebrated each year with loads of fun by the people of Maharashtra namely the fishermen on the full moon day in the month of Shravan. The fishermen who have an endless love for the ocean offer coconuts to the sea-god Varuna who protects them from the wrath of the seas. The festival arrives at the fag end of the monsoons and the fisherman’s offering of the coconuts symbolizes the end of the monsoons and also the end of their troubles. It marks the beginning of the new fishing season. They please the gods before venturing out in the waters in their decorated boats. They pray to the sea-god that he may protect them from all the dangers and allow them to sail safely. 

Narali bhat is made on 'Narali Pournima' day, a 'coconut festival' and so I prepared it today. Read on for the recipe but before that I was bumped with the versatile blogger award by Rach.  

She has lovely collection of non-vegetarian recipes, though she has collection of some veg recipes as well ..but her non-veg collection is really something to watch out for…Do visit her blog and enjoy some lip smacking recipes from her space. As per the rule I need to share it with 15 blogger friends and tell 7 things about me.

so here it goes:-

1. Just as the name of my blog says...I am definitely not a chef..even though I have done Hotel Management; I didn't have much interest in cooking until recently.

2. I keep cooking and trying new recipes only because I have lot of free time right now.

3. Love to watch Movies a lot.

4. Like talking on Phone a lot...hehe.. ;-)

5. Love to swim.

6. Very much interested in doing adventure sports; hopefully I'll get a chance to do that..

7. and last but not least; like to listen music.

And I am very happy to share this award with all my lovely blogger buddies as I think its very unfair to share it with only 15 friends.... So, would like to share the awards with all my blogger friends. Please feel free to accept it.

Also, Akheela of Torview has presented this Thank You Award/Card for joining in her Cold Desserts event.

Wonderful collection of dessert recipes, she has posted in this event…! Check out her space…!
Thanks Akheela, for this Inspiring Award Certificate…!

phewwww.....  :-) and now coming to the festive recipe...

here is what you will need:-

Cooked Rice - 1 cup

Grated Jaggery  - 1/2 cup

Grated fresh Coconut - 1/2 cup

Cardamom powder - 1 tsp.

Cloves (Laung) - 4-5

Ghee - 2 tbsp

Pinch of saffron soaed in warm milk

Raisins, Almonds chopped(Optional)- 1 tbsp.

1. Wash rice, keep it soaked for half an hour in water and cook it. (When you cook rice; make sure that it does not become soggy, it should exactly be like the one we use it for Fried Rice or Pulao preparation.....basically the grain should be separated)

2. Mix grated coconut and jaggery. Heat Ghee and fry the nuts if you are using. Remove and keep them aside.

3. Now into the Ghee add the Cloves and saute for few seconds. Then Add the coconut mixture and rice to it.

4. Mix well and let the jaggery melt completely. At this time also add the soaked saffron and mix.

5. Add the nuts (Optional), cardamom powder to it Mix well and its ready. Serve hot.

Note:- You can also use sugar instead of Jaggery.

This festive dish goes to the lovely event Color Your Palate-"A Visual Treat"...... hosted by Sanyukta from Creative Sanyukta.  Do visit her space for some wonderful collection of recipe and even more beautiful and wonderful presentations.

Masoor Rice

Masoor Rice is something that I had at one of my maternal relatives and absolutely loved it ; since then I have been making it again and again. Masoor Rice or Masoor Biryani ? I am not sure what to call it. Ideally I would love to call it Masoor Biryani because it sounds so exotic , but then a Biryani is no ordinary dish. It requires a good amount of organised preparation with multiple ingredients and the cooking also is a specialised. Contrary to that; this is a quick post about a quick dish. And one, that is loaded with flavours and nutritions.

you will need:-

Raw Basmati Rice( or any long grained rice) -- One cup

Raw Whole Masoor  – ½ cup

Oil - 1 tbsp

Onion -1 medium (chopped/sliced)

Tomato – 1 medium (chopped/sliced)

Green chilli, Garlic and Ginger paste – 1 tbsp.

Cumin seeds -1 tsp. (optional)

Turmeric powder -1/4 tsp

Red chilli Powder – ¼ tsp.

Garam Masala/ kala Masala – 1 tsp.

Salt - to taste

Sugar a pinch

Ghee – 1 tbsp.

1. Wash both the rice and the whole masoor (brown lentils) and soak them about 4 hrs.

2. Heat oil directly in the pressure cooker pan and start by frying the onions ,garlic and ginger paste until lightly browned. You can also add Cumin seeds at this time.

3. Next add the tomatoes and continue frying on medium heat until they lose all the moisture,

4. Add the Garam masala/Kala masala, chilly powder, turmeric powder , salt, pinch of sugar and the soaked masoor dal and rice and give it a good stir. Keep the heat moderate.

5. Now add 2 cups and a little more water. Close the pressure cooker and cook as you would for any rice. I cooked it for just 1whistle and turned down the heat for one minute before switching off the gas.

6. Take it out in a serving bowl and pour a tbsp of ghee while the rice is hot. Serve hot.

Note:- Instead of Garam Masala/ Kala Masala you can also use Meat Masala or Biryani Masala.

TAWA PULAO - Sanjeev Kapoor Style ( Street Food)

Now, What's soo special about Tava Pulao Right?? Hang on . . This is made with Pav Bhaji Masala. . Yes, can you believe it?? And, the taste I tell you, is just out of this world.
Here's my attempt to recreate the magic at home.

1 cup long grained Basmati Rice
1 onion - finely chopped
1 tomato - finely chopped
1/4 Capsicum  - finely chopped
1/2 carrot - finely chopped
A handful of green peas - coarsely crushed
1 tsp cumin seeds
1 /2 tbsp ginger-garlic paste
2 tsp Pav Bhaji Masala - Any Brand
A handful of finely chopped  Coriander  - For garnish
Oil - 2 tbsp.
Salt as per taste


This is how you go about it :-
1. Cook rice in a cooker. Add 2 cups water for a cup of rice.( also add 2 tsp of lemon juice and 2 tsp of oil; so that the rice grain will separate from each other). Keep aside to cool.
2. Heat oil in a griddle or a heavy bottomed pan, add cumin seeds, Once they pop & splutter, add Finely chopped onions, fry till they become translucent.
3. Then add ginger garlic paste & saute for a minute. Add chopped tomatoes. fry for a minute or two till the masala starts leaving oil. ( but do not make it brown).
4. Add chopped carrots, crushed peas & cook with very little water.
5. Now add the cooked rice.
5. Add Pav Bhaji Masala and red chili powder ( if you want to make it spicy). Add salt and little sugar (1/2 tsp.) as per the requirement and stir the rice nicely. Finely add chopped capsicum.
6. Mix it Properly.
7. Garnish it with fresh coriander leaves and serve hot.


P.S. you may use differnt vegetables as per the availablity; but Tawa Pulao tastes best with the above mentioned.