Color Rice - Japanese Avocado Tartare

ColorRice - Masala Rice

Lunch/Dinner- Rice - Mixed Veg Fried Rice

Mixed Veg Fried Rice

Ingredients Quantity Basmati Rice 1 Cup Onions,Chopped 1 small size Turmeric powder 1/4 tsp Red Chilli powder 1/4 tsp Carrot,Cut into small 1/4 Cup Beans,Cut into small 1/4 Cup Salt To Taste Oil 2 Tbsp

Serving 2 Preparation Time 15 mins Cooking Time 20 mins

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1. Find the ratio of rice to water according to instructions on the package. For Basmati or Jade rice use 1 1/2 cups of rice to 3 cups of water, 2 cups rice to 4 cups water, etc. Cook the rice 3/4th.
2. Melt the oil in a very large fry pan over medium high heat. Quickly cook the onions, moving them around the pan with a wooden spoon or spatula. It should take no more than 10 minutes at the most for the onions to get nicely browned. Now add ginger garlic paste and saute it for 2 mins.
3. Add vegetables and cook stirring, until the vegetables are softened, about 4 minutes.
4. Reduce the heat to very low, give the rice a very thorough stir, and cover the pot.
5. Finally add turmeric powder,chilli powder and salt. Mix all of them nicely and cook until the rice is tender but with a little bite, about 5 minutes. Do not uncover the pot or stir the rice while it cooks. Fluff with a fork before serving. Stir in the scallions and transfer to a serving bowl.

1. Check more Vegetable Rice Recipes.
2. Watch out more recipes with Mixed Vegetable.

Lunch/Dinner- Rice - Mango Pulihora

Mango Pulihora

Ingredients Quantity Rice, Cooked 2 Cups Mango,Grated 1/2 Cup Green chillies Salt To Taste Oil 2 Tbsp Urad Seeds 1 tsp Cumin Seeds 1/2 tsp Mustered Seeds 1/2 tsp Asafotida Pinch Red Chillies, pieces 1 Ground nuts 2 Tbsp Chana dal 2 Tsp Curry Leaves Few

Method :

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1. Mix the grated mango with the cooked rice. Let it rest for 10 mins to get the flavours to the rice.
2. Heat oil in a pan. Add mustered seeds to it and when mustered seeds splutters and urad dal, chana dal, groundnuts and curry leaves. Fry until golden brown. Add green chillies, Red chillies,and asafotida stirTo it add salt and haldi. Lower the flame cook until the ingredients leave oil.
3. Mix the rice to this mixture and switch of the flame.

Tips :

1. You can even use left over rice to prepare this recipe.
2. Dont cook the rice too much.

Lunch/Dinner- Rice - Mustered Puliyogare

Rice_Mustered_Puliyogare

Ingredients Quantity Rice 2 Cup Chana Dal, Soaked 1/4 Cup Ground Nuts 2 Tbsp Curry Leaves Few Salt To Taste Tamarind Paste 1 tsp Green Chillies 2 Tampering Dry Chillies 5 Urad Dal 1/4 tsp Cumin Seeds 1/4 tsp Mustered Seeds 1/4 Tbsp Asafotida 1 tsp Oil 2 Tbsp

Method :

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1. In a blender add muster seeds, 1 Tbsp oil and water. Make a fine paste out of it.
2. Cook the rice as usual. If you are not aware, pls click here. Keep the mustered paste in the middle of the hot rice and close it with the rice on top of it. Let it remains for 10 mins.
3. Add oil in a pan to heat for a while. Add urad dal,cumin seeds, green chillies, asafotida,salt, turmeric powder and tamarind puree. Cook for 5 mins. Cook for 5 mins.
4. Roast the Chana dal, ground nuts, curry leaves and dry chillies one by one in an oil pan. Add these to rice.
5. Finally add the tamarind mix to the rice. Mix the rice with all ingredients till they combine well.

Tips :

1. Dont use cold rice to prepare this.

Lunch/Dinner- Rice - Yogurt Rice

Lunch/Dinner- Rice - Spinach Rice

Lunch/Dinner- Rice - Pineapple Rice

Lunch/Dinner- Rice - Pongal Rice

Lunch/Dinner- Rice - Puliyogare Rice

Lunch/Dinner- Rice - Raw Mango Rice