Horse Gram & Brown Rice Veg. Pulao

 

         Check out this healthy and an amazing veg. pulao prepared with Horse Gram and Brown Rice. It is a one pot meal that can be enjoyed with some raita and papad as an accompaniment. The recipe is very simple, easy and takes very little time to dish out. Except for the fact that both the lentils and the brown rice needs to be soaked overnight. So check out the step by step pictorial recipe to prepare it.

          Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

          It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups. 

           Brown rice on the other hand is much better than white rice as it is unpolished and has a lot of fibre content. So this dish is a healthy combo of Horse Gram and Brown Rice. 

• 1/4 cup Horse Gram Lentil, soaked overnight
• 1/2 cup Brown rice, soaked overnight
• 2 tbsp. ghee
• 1 tbsp. oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. cumin seeds
• 1 onion, sliced
• 1" ginger, sliced
• 2-3 garlic cloves, sliced
• 2 green chilies, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 & 1/2 cups chopped mixed veggies (beans, carrot, cauliflower & green peas)
• salt to taste
• handful of coriander & mint leaves, chopped
• 8-10 roasted cashew nuts
• 1 & 1/2 cup hot water
• coriander leaves to garnish 

          Heat ghee and oil in a pressure cooker. Temper with bay leaves, dry red chilies and cumin seeds. Sauté for a few seconds. 

          Add the onion, ginger, garlic and green chilies. Stir fry till light brown. 

          Now add the tomatoes and all the dry spices (except salt). Mix everything well and cook well till the tomatoes are slightly mashed.

          Add the chopped veggies and sauté for 2-3 minutes. Then add the soaked lentils and rice. Give it a stir and continue to sauté for 2-3 minutes. 

          Add the chopped mint-coriander leaves, roasted cashew nuts and salt, followed by hot water.

          Stir well to combine everything well and pressure cook for 2-3 minutes on a low to medium flame. 

          Keep aside for 15 minutes before opening the lid. Fluff it up with a fork and serve with raita and papad as an accompaniment.

Heat ghee & oil in a pressure cooker. Temper with bay leaves, dry red chilies & cumin seeds. Sauté for a few seconds. 

         Add onion, ginger, garlic & green chilies. Stir fry till light brown. 

             Now add the tomatoes & all the dry spices (except salt). 

       Mix everything well & cook well till the tomatoes are slightly mashed.

                   Add the chopped veggies & sauté for 2-3 minutes. 

 

Add the soaked lentils & rice. Give it a stir & continue to sauté for 2-3 minutes. 

      Add the chopped mint-coriander leaves, roasted cashew nuts & salt, 

           followed by hot water. Stir well to combine everything well.

Pressure cook for 2-3 minutes on a low to medium flame. Keep aside for 15 minutes before opening the lid. Then fluff it up with a fork.

                   Serve with raita and papad as an accompaniment.

Brown Rice Cutlet

 

          Make these yummy shallow fried cutlets with some leftover brown rice. This is a very good way to use them up. They come out just amazing and appetizing. You can substitute brown rice with leftover white rice too. I added some semolina, roasted chickpea flour, spring onion and other basic ingredients and seasonings. 

          Do try it at home and it will be gone in no time. It is quite wholesome and nutritious. You can relish them as tea-time snacks or as appetizers with green chutney / tomato sauce / kasundi. So check out the step by step pictorial recipe to prepare it.

• 1 cup cooked brown rice, mashed
• 1 tbsp. semolina 
• 2 tbsp. roasted chickpea flour
• 1/2 cup spring onion (green part), chopped
• 1/4 cup coriander leaves, chopped
• 1 tsp. ginger-garlic, finely chopped
• 1 small onion, chopped
• 1-2 green chilies, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. chaat masala 
• oil to shallow fry 

          In a bowl, combine all the ingredients (except oil) and knead into a dough. Add some water if required. Cover and keep aside for 5-10 minutes. 

          Wet your hands and take a little portion of the dough and form into a round shape. Make similar cutlets with the remaining dough. Refrigerate for 15 minutes. 

          Heat oil in a tawa / pan and fry the cutlets in batches on both sides till golden brown. Drain on a kitchen towel and relish as a tea-time snack or as an appetizer with your favourite chutney / dip. 

                       Mix all the ingredients (except oil) and knead into a dough. Add some water

                       if required. Cover and keep aside for 5-10 minutes. 

                     Wet your hands & take a little portion of the dough. Form into a round 

                     shape. Make similar cutlets with remaining dough. Refrigerate for 15 min. 

                         Heat oil & fry the cutlets in batches on both sides till golden brown.

                                  Drain on a kitchen towel.

Relish as a tea-time snack or as an appetizer with your favourite chutney / dip. 

Brown Rice & Chicken Congee / Porridge

          This is a great comfort meal of brown rice and chicken congee with some nuts thrown in. Wholesome and nutritious, you can enjoy it anytime of the day. This simple meal can never be so easy, as very few ingredients are required to dish out this amazing and healthy one-pot wonder.

          Garnish as desired with your favorite toppings and enjoy. I served with some chopped coriander leaves, fried onion, red chili flakes, boiled egg and lime wedges. You may also drizzle some soy / chili / tomato sauce for added flavour. So check out the step by step pictorial recipe to prepare this soul satisfying yummy meal. 

• 1/3 cup brown basmati rice, soaked for 2-3 hours 
• 3/4 cup chicken cubes
• 6 cups water
• 1-2 chicken stock cube
• salt to taste (opt)
• 1 tbsp. chopped almonds
• 1 tbsp. chopped pistachios
• chopped coriander leaves, fried onion, red chili flakes, lime wedges, boiled eggs to garnish

          In a pan, add the rice, chicken, almonds, pistachios, chicken stock cube, salt and water. 

          Bring it to a boil. Cover and simmer for 35-40 minutes or till the rice turns soft and mushy. Keep mashing it with a masher at intervals to get a smooth consistency. 

          (Water / stock may be adjusted according to the consistency desired).

          Ladle into individual bowls and serve it hot, garnished with chopped coriander leaves, fried onion, chili flakes, boiled egg and lime wedges. You may also drizzle some chili / tomato sauce for added flavour.

                    In a pan, add rice, chicken, almonds, pistachios, chicken stock cube & salt.

                     Add 6 cups water & simmer for 35-40 minutes or till rice turns soft 
                     and mushy. 

                     Keep mashing it with a masher at intervals to get a smooth consistency.

                                  Ladle into individual bowls.

                  Serve, garnished with chopped coriander leaves, fried onion, chili flakes, 
                  boiled egg & lime wedges. 

                           You may also drizzle some chili / tomato sauce for added flavour.

Brown Rice Idli

          Idlis are a great breakfast option. In fact, these healthy steamed South Indian delicacy is anytime welcome with some coconut chutney and sambar. They are nutritious and wholesome. It is prepared from fermented rice-lentil mix. 

          So give it a healthy twist by substituting white rice with fibre rich brown rice. Let me assure you there is absolutely no difference in the look, taste or flavour. It is just like any regular idli. They can also be packed for a lunch box meal or can be relished as a snack too. 

• 3/4 cup brown rice
• 1/3 cup split black gram (Urad dal)
• 1/4 tsp. fenugreek seeds 
• 1/3 cup cooked rice
• salt to taste
• oil to grease 

           Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. Blend the rice, urad dal, fenugreek seeds and the cooked rice to a smooth paste with required quantity of water. 

          Transfer to a large bowl and ferment overnight. Next morning add salt to taste and mix well. 

          Spoon the batter into greased idli moulds. Steam for 15 minutes or till done. when it slightly cools down, demould them and serve with chutney and sambar for a wholesome breakfast. 

Brown Rice Masala Dosa

          Dosa or pancakes are shallow fried South Indian breakfast which are very popular worldwide. They are nutritious and wholesome. It is prepared from fermented rice-lentil mix. So give it a healthy twist by substituting white rice with fibre rich brown rice. Let me assure you there is absolutely no difference in the look, taste or flavour. It is just like any regular dosa. 

          They can be enjoyed anytime of the day along with coconut chutney, sambar and potato curry for a great comfort meal. They can also be packed for a lunch box meal too. You can either serve dosa stuffed with the potato curry or as a side dish. Choice is yours. 

• 3/4 cup brown rice
• 1/3 cup split black gram (Urad dal)
• 1/4 tsp. fenugreek seeds 
• 1/3 cup cooked rice
• salt to taste
• oil to shallow fry 

            Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. 

          Blend the rice, urad dal, fenugreek seeds and the cooked rice to a smooth paste with required quantity of water. Transfer to a large bowl.

          Ferment overnight. Next morning add salt to taste and mix well.

          Heat a tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles off, pour a ladleful of the batter. Spread out into a circular motion with the back of the ladle.

          Drizzle some oil over and around the edges. Cook till it is golden brown on one side.

           Flip it over and cook the other side too till done. Serve them hot with with chutney, sambar and potato curry. 

Brown Rice Pongal / Porridge

          Pongal is a very popular and a wholesome South Indian breakfast, traditionally prepared with rice and moong dal (split green gram). It is an extremely easy preparation that is usually relished with coconut chutney and / or sambar. So give a healthy twist to the usual pongal by substituting it with brown rice instead and enjoy it guilt free. It tastes equally yummy. So check the step by step pictorial recipe to prepare this yummy dish.

• 3/4 cup Basmati brown rice
• 1/3 cup split green gram (moong dal)
• salt to taste 
• 3 & 1/4 cups water
• 2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1-2 dry red chilies, broken
• 1-2 sprigs curry leaves
• 1 tsp. grated ginger
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1/4 tsp. asafoetida
• 1/2 cup cashew nuts
• 2 tbsp. ghee

          Wash the rice and dal 2-3 times and then soak in sufficient water preferably overnight. Drain and keep aside for 10 minutes.

          Heat 1 tbsp. ghee in a pan and saute the drained rice and dal for 2 minutes. Now add water and salt and pressure cook for 5-6 whistles on a low flame. Let it cool down before you open the lid. 

          Heat the oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves. urad dal, chana dal, peppercorns, ginger, asafoetida and the cashew nuts. Saute for a few seconds and them switch off the flame. 

          Pour this tempering over the prepared pongal along with ghee. Serve with coconut chutney.

                                Drain soaked rice & dal.

                                 Heat 1 tbsp. ghee & saute drained rice & dal for 2 min. 

                   Add water & salt & pressure cook for 5-6 whistles on a low flame. Let it 
                   cool down before you open the lid. 

                                Heat the oil & temper with dry red chilies & mustard seeds. 

                   After it stops spluttering, add curry leaves. urad dal, chana dal, peppercorns, 
                   ginger, asafoetida & cashew nuts. Saute for a few seconds. 

                              Pour this tempering over the prepared pongal along with ghee.

                                Serve with coconut chutney.