This is a great way to use up any leftover rice. Make this delicious and healthy Broccoli Fried Rice either for brunch, lunch, dinner or as a lunch box meal. Enjoy with some raita, pickle and an omelette as a bonus. So check out the step by step pictorial recipe to prepare it.
- 1 cup rice, soaked in water for 30 minutes
- 1 medium broccoli, cut into florets
- 2 tbsp. oil
- 1 tsp. ghee
- 1 tsp. cumin seeds
- 1 onion, sliced
- 1 sprig curry leaves
- 2-3 garlic cloves, sliced
- 1" ginger, sliced
- 2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. sambar powder
- 2-3 tbsp. coriander leaves, chopped
- omelette, chilies, sliced lime to garnish (opt)
Was the rice and drain. Pressure cook it in 1 & 1/2 cups water for 1-2 whistle. Set aside to cool. Steam the broccoli till tender. keep aside.
Heat oil and ghee in a pan. Temper with cumin seeds and sauté for a few seconds. Add the onion, ginger, garlic, green chilies and curry leaves. Sauté till they turn slightly brown.
Now add the turmeric powder and mix. Then add the steamed broccoli and salt. Combine everything well and sauté on a medium flame for 2 minutes.
Add the coriander powder and sambar powder. Give it a toss and add the rice.. Mix well and sauté for 2-3 minutes. when done, add the coriander leaves.
Give it a stir and cover with a lid for 5 minutes. Serve it along with the omelette and raita.
Heat oil & ghee. Temper with cumin seeds & sauté few seconds. Add onion,
ginger, garlic, green chilies & curry leaves. Sauté till they turn slightly brown.
Now add turmeric powder & mix well.
Add steamed broccoli & salt. Mix well & sauté for 2 minutes.
Add coriander powder & sambar powder.
Give it a toss & add rice.. Mix well & sauté for 2-3 minutes.
When done, add coriander leaves. Stir well & cover with a lid for 5 minutes.
Serve along with omelette & raita.
Banana stem has a lot of health benefits, is good for weight loss and in lowering high blood pressure. It contains fibre, potassium and vitamin B6. You must have had Banana Stem in a curry form. Now how about making a fried rice with it? It can be a one-pot meal which can be enjoyed with raita and papad as accompaniments. It can also be had as a lunch box meal. So check out the step by step pictorial recipe to prepare it.
- 5"-6" long banana stem
- 2-3 cups buttermilk
- 1 cup basmati rice, soaked in water for 30 minutes
- 1 tbsp. ghee
- 1 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 2 bay leaves
- 1 mace
- 2 star anise
- 1 tsp. cumin seeds
- 1 onion, sliced
- 1 tsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala powder
- 1 tbsp. coriander-cumin powder
- 1 tomato, chopped
- 2-3 green chilies, slit
- few roasted cashew nuts
- handful of coriander & mint leaves
- raita & papad to serve
Slice the banana stem finely and immerse in buttermilk till cooking time to avoid discoloration. Pressure cook rice separately and spread out on a plate to cool down.
Drain the banana stem and pressure cook in sufficient water for 2-3 whistles. Drain and squeeze out any water.
Heat oil and ghee. Temper with bay leaves, cinnamon, cardamoms, cloves, mace, star anise and cumin seeds. Sauté for a few seconds.
Add the onion and fry till light brown. Then add all the dry spices (except salt) and the ginger-garlic paste mixed with 1/4 cup water. Sauté till the oil separates.
Then add the tomato and continue to fry till it is mashed. Add the drained banana stem and salt. Fry for 2-3 minutes on a medium flame.
Add the rice and green chilies. Mix everything well and sauté for another 2-3 minutes. Then add the mint and coriander leaves and toss well.
When done, garnish with the fried cashews and serve with raita and papad.
Slice banana stem finely & immerse in buttermilk to avoid discoloration.
Drain & pressure cook in sufficient water for 2-3 whistles.
Drain & squeeze out any water.
Heat oil & ghee. Temper with bay leaves, cinnamon, cardamoms,
cloves, mace, star anise & cumin seeds. Sauté for a few seconds.
Add onion & fry till light brown.
Add all dry spices (except salt) & ginger-garlic paste mixed with 1/4 cup
water. Sauté till the oil separates.
Add tomato & continue to fry till it is mashed.
Add drained banana stem & salt. Fry for 2-3 min. on a medium flame.
Add rice & green chilies. Mix well & sauté for another 2-3 minutes.
Then add mint & coriander leaves & toss well.
When done, garnish with fried cashews.
Serve with raita & papad.
A great way to use up any leftover rice is to make a fried rice with any of your favourite veggie. So here is a simple and a yummy broccoli fried rice that can be enjoyed for lunch / dinner with some raita and papad. It also goes well as a lunch box meal too. So check out the step by step pictorial recipe to prepare it.
- 1 cup Basmati rice, cooked
- 1 medium size broccoli, cut into florets
- 1 onion, sliced
- 1" ginger, sliced
- 2-3 cloves garlic, sliced
- 2-3 fresh red chilies, slit
- 2 tbsp. oil
- 1 tbsp. ghee
- 2 bay leaves
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1 tsp. shahjeera / cumin seeds
- salt to taste
- 1 tsp. garam masala powder
- 2 tbsp. mint leaves, chopped
- 2 tbsp. coriander leaves, chopped
Steam the broccoli till it is fork tender. Heat 1 tbsp. oil in a pan and stir fry it till light brown. Keep aside.
Heat remaining oil and ghee and temper with bay leaves, shahjeera, cinnamon, cardamoms and cloves. Sauté for a few seconds.
Add the onion, ginger, garlic and chilies. Stir fry till light brown. Now add the broccoli, salt and garam masala powder.
Mix everything well and add the rice. Continue to sauté for 1-2 minutes. When done, add the coriander and mint leaves. Give it a stir and serve with raita and papad.
Steam broccoli till soft. Heat 1 tbsp. oil & sauté till light brown. Keep aside.
Heat remaining oil & ghee. Temper with bay leaves, shahjeera, cinnamon,
cardamoms & cloves. Sauté for a few seconds.
Add onion, ginger, garlic & chilies. Stir fry till light brown.
Add broccoli, salt & garam masala powder.
Mix well & add rice. Continue to sauté for 1-2 minutes.
When done, add coriander & mint leaves.
Serve with raita & papad.
A great way to finish off any leftover rice is to prepare a fried rice with any of your favorite veggie. So here is a simple, healthy and delicious broccoli fried rice that can be prepared for lunch / dinner along with raita or some papad. It also goes well as a lunch box meal too. So check out the step by step pictorial recipe to prepare it.
- 3 cups broccoli, cut into florets
- 1 cup rice, cooked
- 2 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1-2 bay leaves
- 1 tsp. cumin seeds
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- 1 tomato, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. red chili powder
- 1 tsp. ghee
Heat oil in a pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds and then add the onion. Sauté till light brown.
Now add the ginger-garlic paste and continue to fry till the raw smell is gone. Add the tomatoes, cover and let it cook till it is mashed.
Add all the dry spices and combine everything well. Then add the broccoli florets and mix with the masala.
Add the rice and continue to stir fry on a medium flame for 2 minutes. When done, add ghee and give it a toss. Serve with raita and papad.
Heat oil & temper with cumin seeds, bay leaves, cinnamon, cardamoms
and cloves.
Sauté for a few seconds. Then add onion & sauté till light brown.
Add ginger-garlic paste & fry till raw smell is gone.
Add tomatoes, cover & let it cook till it is mashed.
Add all dry spices & combine everything well.
Then add broccoli florets & mix with the masala.
Add rice & stir fry for 2 minutes. Then add ghee & give it a toss.
Serve with raita & papad.
Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound too appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. It is a rich source of protein, calcium, iron, is low in fat and is diabetic friendly too. It can be made into rasam / soup, cutlets, pulao and salads from the sprouted ones.
So come let's make a delicious veg. pulao with it. This is a traditional Andhra cuisine, where it is made into a dum style Biryani. However, today I opted for pulao with the strained stock from the boiled lentils. Serve the end product with raita, papad, onion rings and curd chilies. So check out the step by step pictorial recipe to prepare this wholesome delicacy.
- 1/2 cup horse gram lentils, soaked overnight
- 1 & 1/2 cups basmati rice, soaked for 30 minutes
- 2 cups mixed vegetables (I used frozen veggies)
- 2 tbsp. oil
- 1 tsp. ghee
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1-2 dry red chilies
- 1-2 green chilies, slit
- 1 sprig curry leaves
- 1" cinnamon
- 2-3 green cardamoms
- 5-6 cloves
- 1 javitri
- 1 star anise
- 1 stone flower
- 1-2 onions, chopped
- 1 tbsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- salt to taste
- 2 tbsp. coriander leaves, chopped
- few fried cashews, onion rings, curd chilies and raita to serve
Pressure cook the soaked lentils in 3 cups water for 20-25 minutes on a low flame after the first whistle. Strain the liquid and keep aside.
Heat oil in a pan and temper with mustard seeds, cumin seeds and all the whole garam masala. Sauté for a few seconds.
Add the onions and curry leaves. Fry till light brown. Add the ginger-garlic and all the dry spices mixed with a little water. Sauté till the oil separates.
Add the veggies and sauté for a minute. Then add the soaked and drained rice and fry for a minute more.
Add 2 cups lentil stock and coriander leaves. Pressure cook for 2 whistles. When done, fluff it up with a fork.
Garnish with onion rings, cashews and coriander leaves. Serve hot with raita, papad, onion rings and curd chilies.
Soak lentils overnight. Then pressure cook in 3 cups water for 20-25
minutes on a low flame .
Strain the liquid & keep aside.
Heat oil & temper with mustard seeds, cumin seeds & all the whole garam
masala. Sauté for a few seconds.
Add onions & curry leaves. Fry till light brown.
Add ginger-garlic & all dry spices mixed with some water. Saute till
oil separates.
Add veggies & sauté for a minute.
Add soaked & drained rice & fry for a minute more.
Add 2 cups lentil stock & pressure cook for 2 whistles.
When done, fluff it up with a fork.
Garnish with cashews, onion rings & coriander leaves.
Serve hot with raita, papad, onion rings & curd chilies.
