Leftover Mutton Keema Fried Rice

 

          Have any leftover cooked keema, mutton or chicken? Then serve it in a different avatar by making this yummy and amazing fried rice with it. It is not only simple but an easy recipe to prepare. In this way, you can make good use of the keema. Any leftover rice can be also made good use of it in this recipe. 

          Add any veggies of your choice to make it more appetizing. Enjoy for lunch, brunch or dinner just as is or with any veg. or non-veg. side dish. You can also pack it for a lunch box meal. So check out the step by step pictorial recipe to prepare this delectable Fried Rice. 

• 2 cups cooked rice
• 3/4 cup cooked muton keema
• 1-2 tbsp. oil
• 1 onion, slice
• 3-4 garlic cloves, sliced
• 2-3 green chilies, chopped
• 1/4 cup green peas (I used frozen ones)
• 1/4 cup carrot, cubed & steamed al dente
• 1/2 tsp. salt or to taste
• 1 tsp. peri peri sauce
• 1 tsp. green chili sauce
• 1 fresh red chili, chopped (opt)
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and sauté the onion. garlic and green chilies till light brown. 

          Now add the green peas and carrot. Continue to sauté for 1-2 minutes. 

         Add the cooked mutton keema and mix well. Stir fry for another 2 minutes.

         Add the cooked rice and salt to taste. Combine everything well and sauté for 2-3 minutes.

         Then add the peri peri sauce, green chili sauce and chopped fresh red chili. Give it a stir.

          When done, garnish with chopped coriander leaves and enjoy as is or with any side dish for lunch, brunch or dinner. They can also be packed for a lunch box meal. 

Heat oil in a pan & sauté the onion. garlic & green chilies till light brown. 

     Now add the green peas & carrot. Continue to sauté for 1-2 minutes. 

  Add the cooked mutton keema & mix well. Stir fry for another 2 minutes.

Add the cooked rice & salt to taste. Combine everything well & sauté for 2-3 minutes.

Then add the peri peri sauce, green chili sauce & chopped fresh red chili. Give it a stir.

                   When done, garnish with chopped coriander leaves.

                Enjoy as is or with any side dish for lunch, brunch or dinner. 

                 They can also be packed for a lunch box meal. 

Gongura Rice / Pulihora (Gongura / Red Sorrel Leaves Rice - Andhra / Telangana style)

 

           Gongura Rice / Pulihora is a traditional and a very popular Andhra / Telangana cuisine. It is also known as Gongura Puliyodharai. A great way to use up any leftover rice is to prepare this simple and yummy dish. It is a spicy and tangy fried rice prepared with sorrel leaves that are naturally sour in taste. 

          This dish can be relished for breakfast and a quick brunch / lunch. Very easy to prepare, it is also a perfect lunch box meal or a picnic meal that can be served as it is or with some chips, papad or fryums. 

          Gongura is widely used in many ways in Andhra / Telangana cuisine. The leaves are tangy in taste and it is used to make pickles, dal, chutney and non-veg. dishes. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot dish. 

          

Spice powder - 

2 tbsp. sesame seeds

1 tbsp. coriander seeds

1 tbsp. chana dal

1 tsp. urad dal

1/2 tsp. fenugreek seeds

3-4 dry red chilies

Other Ingredients - 

• 2 cups cooked rice
• handful of gongura leaves, washed, drained and finely chopped
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 whole dry red chilies
• 1/4 tsp. asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1-2 green chilies, slit
• 2 tbsp. roasted peanuts / cashew nuts
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

          Dry roast all the dry spices till you get a nice aroma. Set aside to cool and then grind into a slightly coarse powder. Keep aside. 

          Wash, drain and finely chop the gongura leaves. Keep aside. 

           Heat oil in a pan and temper with red chilies, cumin seeds and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies and curry leaves. Sauté for a few seconds.

          Now add the chopped gongura leaves, turmeric powder and salt. Mix well and sauté till it is wilted and the moisture has evaporated.

          Next add 2 tbsp. of the spice powder, peanuts and the cooked rice. Stir fry for 2-3 minutes on a medium flame till the rice is well coated with the masala. 

          Garnish with coriander leaves and enjoy just as it or with pickle and papad for a comforting meal. 

Dry roast all the dry spices till you get a nice aroma. Set aside to cool & then grind into a smooth powder. Keep aside. 

                    Wash and drain the gongura leaves. 

                     Chop them finely and Keep aside. 

        Heat oil & temper with red chilies, cumin seeds & mustard seeds. 

After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies & curry leaves. Sauté for a few seconds.

Add the chopped gongura leaves, turmeric powder & salt. Mix well & sauté till it is wilted & the moisture has evaporated.

Add the spice powder, peanuts & the cooked rice. Stir fry for 2-3 minutes till the rice is well coated with the masala. 

                        Garnish with coriander leaves.

              Enjoy just as it is or with pickle & papad for a comforting meal. 

Cauliflower Rice Biryani

 

          Cauliflower is low carb, low calorie and has a high fibre content. So this biryani dish is  prepared with grated cauliflower. It is a great substitute to rice and is diabetic friendly. Any other veggies of your choice or paneer can also be added to it to make it more nutritious and healthy. For a non-veg. version boiled & shredded chicken, scrambled eggs or lightly sautéed prawns may be included.

         

             It is a great option for breakfast, brunch or as a snack. In fact, it can be packed as a lunch box meal or enjoyed any time of the day as a complete meal. You can serve as it is or with some raita and papad. So check out the step by step pictorial recipe to prepare this simple and  flavorful one-pot delicacy.

• 2-3 cups cauliflower, grated
• 1 tbsp. oil
• 1 tbsp. ghee
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1 cup mixed veggies (carrot, beans & peas), steamed al dente
• 2 green chilies, slit
• salt to taste
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• handful of roasted cashew nuts
• 1 tbsp. pistachios, chopped
• 1 tsp. dry rose petals, crushed
• 2 tbsp. coriander leaves, chopped

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

          Add the onion, garlic and ginger. Sauté till it turns translucent. Now add the chopped veggies and slit green chilies. Cook, covered for 2-3 minutes.

          Then add the grated cauliflower, salt to taste, coriander powder and garam masala powder. Mix everything well and cook, covered on a low flame for 4-5 minutes till it is done.

          Turn off the flame and garnish with coriander leaves, roasted cashew, chopped pistachios and crushed dry rose petals. Serve as it is or with some sliced lemon, onion rings or raita. 

                       Heat oil & ghee in a pan. Temper with bay leaves, dry red chilies and 

                       cumin seeds. Sauté for a few seconds.

                              Add the onion, garlic and ginger. Sauté till it turns translucent. 

                        Add the chopped veggies & slit green chilies. Cook  for 2-3 minutes.

                      Add grated cauliflower, salt to taste, coriander powder & garam masala 

                      powder. Cook, covered on a low flame for 4-5 minutes till it is done.

                        Garnish with coriander leaves, roasted cashew, chopped pistachios and

                        crushed dry rose petals. 

                                 Serve as it is or with some sliced lemon, onion rings or raita. 

Cauliflower Upma / Rice

 

          Cauliflower upma is a low carb, low calorie and a high fibre dish prepared with grated cauliflower. It is a great substitute to rice and is diabetic friendly. Any veggies of your choice and some grated coconut can also be added to it to make it more nutritious and healthy. 

          It is a great option for breakfast, brunch or as a snack. In fact, it can be packed as a lunch box meal or enjoyed any time of the day as a complete meal. You can serve as it is or with coconut chutney. So check out the step by step pictorial recipe to prepare this easy and a yummy take on a South Indian semolina upma.

• 3 cups cauliflower, grated
• 2-3 tbsp. oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves. 
• 2 green chilies, slit
• 1 tsp. split urad dal
• 1 tsp. ginger, grated
• 1 onion, sliced
• salt to taste
• 1-2 tbsp. fried peanuts
• 1 tsp. sambar powder
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice (opt)

          Heat oil in a wok / kadai and temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, curry leaves, slit green chilies and ginger. Sauté for a minute.

          Add the sliced onion and stir fry till it is translucent. Now add the grated cauliflower, fried peanuts and salt to taste. Cook on a low flame for 4-5 minutes till it is cooked. (Do stir in between)

          When done, turn off the flame. Add the sambar powder and chopped coriander leaves. Give it a toss and serve hot with a drizzle of some lime juice if preferred. 

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

                 Then add urad dal, curry leaves, green chilies & ginger. Sauté for a minute.

                                  Add the sliced onion and stir fry till it is translucent. 

                       Add the grated cauliflower, fried peanuts & salt to taste. Sauté for 4-5 

                       minutes till it is cooked.

                          When done, add sambar powder & coriander leaves. Give it a toss.

                                 Serve with a drizzle of some lime juice if preferred. 

Chingri Pui Metuli (Malabar Spinach Seeds Curry with Prawns)

 

          Pui Metuli / Dana are the seeds of Malabar Spinach (Pui Shaag in Bengali) and is the core ingredient in this curry. It remains purely a homemade recipe, not usually found in restaurants. This is a traditional village style recipe, mostly cooked in the interiors of West Bengal and Bangladesh. 

          I added some prawns to the curry. however, you can also add some fish head, any small variety of fish or some dried fish. For a veg. version, add few dried lentil dumplings and mixed veggies, like cauliflower, raw banana, green peas, raw papaya, eggplant, etc. So check out the step by step pictorial recipe to prepare this recipe. 

         This type of recipe is not widely cooked as it is very difficult to procure these seeds. 

         As I was able to source these seeds in a local Bangladeshi supermarket, I decided to give it a try. It turned out very yummy. 

         So I would highly recommend you to give this recipe a try if you happen to come across these seeds and I assure you it will be much appreciated.

• 300 gms. Pui Metuli (Pui Shaag Bitchi / Malabar Spinach Seeds)
• 12-15 prawns, deveined, cleaned & rinsed
• 1 potato, cubed
• 3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves 
• 2 dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted cumin-coriander powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• 1 tsp. ghee

         Heat oil in a pan / kadai and fry the potatoes and the prawns separately till light brown. Drain and keep aside. 

         Heat remaining oil and temper with cumin seeds, bay leaves and dry red chilies. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices (except salt and garam masala powder) mixed with some water. Sauté till the oil separates. 

          Add the chopped tomato and cook till is mashed. Now add the Pui Metuli and salt. Cover and cook for 4-5 minutes on a low flame. 

          Add the fried potatoes and prawns. Mix well and add 1 cup water. Cover and cook again till done and the gravy reduces to a desired consistency. 

          Add the garam masala powder and ghee. Give it a toss and switch off the flame. Keep it covered for 5 minutes. Then serve with hot steamed rice or chapatti for a Bong style traditional meal. 

                                      Wash the pui metuli and keep aside.

                    Heat oil & fry the potatoes & the prawns separately till light brown. Drain

                    and keep aside. 

                        Heat remaining oil & temper with cumin seeds, bay leaves and dry red                                                chilies. Sauté for a few seconds. 

                                  Add the onion and stir fry till light brown. 

                     Add ginger-garlic paste & all the dry spices (except salt & garam masala 

                     powder) mixed with some water. Sauté till the oil separates. 

                                  Add the chopped tomato and cook till it is mashed. 

                     Add the Pui Metuli & salt. Cover & cook for 4-5 minutes on a low flame. 

                                  Add the fried potatoes & prawns. Mix well.

                       Add 1 cup water. Cover & cook till done & the gravy reduces to a desired                                           consistency. 

                     Add garam masala powder & ghee. Give it a toss & switch off the flame.

                       Serve with hot steamed rice or chapatti for a Bong style traditional meal.